Bombay Mixture recipe, the way Lala Sweets made it: golden Oma Podi tossed with crackling fried whole Masoor Dal, a few crisp curry leaves and a whisper of black salt. This homemade Bombay Mixture is a mild, crunchy tea time snack and an easy Diwali bakshanam that keeps well in an airtight tin. If you have ever wondered how to make Bombay Mixture at home with real Lala Sweets style flavour, you are in the right kitchen. Pour the chai, set out the crispy South Indian mixture, and let that first crunch carry you home.
"Nendhra Pazham Appam: A Heart-Warming Snack from Our Family Recipe Book"
Nendhra Pazham Appam is a traditional Nadan Palaharam (snack) that's deeply rooted in our family’s culinary treasure chest. This mildly sweet appam, made with rice flour, slices of Nendhra banana, ground coconut paste, coconut milk, sugar, and cardamom, is a treat that’s as comforting as it is simple. Perfect for tea time, this snack brings together the deliciousness of appams and the rich, distinctive flavour of Nendhra Pazham. If you're a fan of both, this snack is sure to delight your taste buds with its humble yet satisfying taste.
Creamy Mango Rabdi, Ready to Serve
Mango Rabdi Recipe: Creamy Mango Rabri for Diwali
Mango Rabdi Recipe: Mango Rabdi, also known as Mango Rabri, is one of the most delectable Indian desserts, a tasty and creamy traditional sweet made by slow cooking milk until it is reduced, sweetened and flavoured with cardamom, saffron and kewra essence. In this easy mango rabdi recipe, freshly pureed Mangoes are stirred into the cooled Rabdi, turning the classic into a creamy, mango flavoured Indian dessert with soft layers of malai. Made with condensed milk, it is a summer treat that also earns a place on your Diwali platter, and a must for every Mango lover.
Spicy South Indian Mixture is one of the unavoidable snacking
items. It is one the most frequented savoury item bought from any sweet
shop - 'A default combo of a Sweet and Mixture'. One of the best Tea-time snack
ever! The number of varieties it caters in the name of "Mixture" is
literally quite a number I should say. And this Cornflakes Mixture is one among them. An easy & quick version of a Mixture/Chivda which can be made within no time.
When it comes to South
Indian culture, when you visit a friend or a relative, it is a
tradition to take along with them a Sweet & a Kaaram(Savoury). And
it is the same when you serve a snack to a guest. Mostly South Indian Mixture or Murukkus take a special place in the Kaaram(Savoury snack) list. And the same rule goes for a festival too. Diwali is synonymous to Sweets & Savouries, most of the households get busy preparing a variety of Bakshanams for the day. A few Sweets and some default Savouries like Murukku or Mixture are must haves when it comes to Diwali. So in midst of busy schedules, work pinches and long list of to do lists for Festival, let me bring you one simple snack which could be easily incorporated within minutes.
CORN FLAKES MIXTURE
You do not need any meticulous preparation, no mixing, no grinding, no ratios or measurements, no long cooking time, sweating out in the kitchen etc., Simply deep fry a few items - Cornflakes, Aval/Poha, Groundnuts, Cashewnuts, Curry Leaves and simply season it up with Asafoetida, Red Chilli Powder & Salt, there you go with a tasty, quick-fix Corn flakes Mixture.
This Corn /flakes Mixture turns out to be one quick-fix snack which could be easily sneaked into your 'DIWALI BAKSHANAM LIST", even at the last minute.
Heat ghee in a pan and fry the Cashew nuts until they turn into golden brown colour.
Heat oil in a pan.
Deep fry, Groundnuts on a medium flame stirring constantly. I
usually use groundnuts with skin over it. Remove them with slotted
spoons and spread it over a paper towel.Care should be taken not to burn
the ingredients.
Deep fry Roasted Gram Dhal(Pottukadalai) on a medium flame stirring
constantly. Can use whole/broken Roasted Gram Dhal for the recipe.
Remove them with slotted spoons and spread it over a paper towel.
Next deep fry the Curry Leaves, remove them from oil and keep them aside.
Next deep fry the Corn Flakes on a medium flame stirring constantly until they turn crispy. Spread them on a paper towel. You can do this in 2-3 batches.
Finally, fry the Beaten Rice(Poha/Aval) until they fluff up and turns crispy.
Transfer all the fried items to a mixing bowl, add Salt, Turmeric
Powder, Red Chilli Powder and Asafoetida Powder to the fried ingredients
while they are still hot.
Gently toss them until well combined.
Finally, when the ingredients are at room temperature, add Sugar and give a quick toss.
Store the spicy Corn Flakes Mixture in airtight containers.
Serve Corn Flakes Mixture along with hot Coffee or Tea.
CORN FLAKES MIXTURE
NOTES:
The ingredients can be altered to your preference.
Care should be taken not to burn the ingredients while frying them.
This will totally alter the taste of Corn Flake Mixture.
Mix the seasonings with the ingredients while they are still hot.
Otherwise, the spices may smell raw in Corn Flakes Mixture.
Adding Asafoetida and Sugar are truly optional.
Frying Cashew nuts in Ghee gives an authentic flavour.
For a rich version of Corn Flakes Mixture, can fry all the nuts and dhals in ghee too.
Golden Boondi Ladoos for Diwali
Boondi Ladoo Recipe: Classic South Indian Sweet for Diwali
Boondi Ladoo Recipe: this Diwali has been extra special for me because I finally mastered two timeless Indian sweets, Mysore Pak and Boondi Ladoo. These foolproof, soft and golden South Indian ladoos can easily be recreated at home.
Made with besan, one string sugar syrup, ghee fried cashews, raisins, cloves and a pinch of pacha karpuram (edible camphor), these melt in the mouth Diwali ladoos need only a few simple tips and my easy step by step method.
Mysore Pak Recipe: Classic Melt in Mouth Indian Sweet for Diwali
Have you ever tasted a sweet that melts in your mouth and makes you feel like royalty? This Mysore Pak recipe, a classic South Indian sweet, needs just 4 ingredients, besan, sugar, oil and ghee, for soft, melt in mouth squares with that signature nei sotta sotta ghee drizzling texture. It comes straight from my daughter, who made it for the very first time and had our guests asking if it was bought from a sweet shop. An easy Diwali sweet, perfect for Deepavali and festive gifting.
Maida Murukku Recipe: Crispy All-purpose Flour Murukku for Diwali
This Maida Murukku Recipe is the easiest answer to Diwali snack quick-fix: a crispy, non oily Murukku made with steamed all purpose flour, with no soaking, no drying, no grinding and no dash to the flour mill. The secret is one simple step, steaming the maida in a cloth potli until its stubborn gluten gives up.
Add Pottukadalai Powder, Ajwain and a pinch of Asafoetida, press it through your murukku mould, and you have a golden, crunchy festive snack that stays fresh for 7 to 10 days. Perfect for Diwali bakshanam, tea time or any busy festive week.
"Crispy Potato Murukku Recipe for Diwali – A Quick and Easy Festive Snack"
Diwali Recipes | Snacks & Savouries
When I mastered the art of making Tapioca Murukku, I couldn’t resist experimenting further. So, I decided to swap tapioca for potatoes, resulting in yet another delightful quick-fix snack perfect for Diwali – Potato Murukku. While I’ve often procrastinated making Murukkus the traditional way, this recipe is a convenient twist that’s now a staple in my kitchen. The secret? Idiyappam flour as the base ingredient for that perfect crunch.
Pro Tip: Add this to your Diwali snack platter alongside traditional sweets and savouries. For more festive treats, check out my Diwali Snack Collection.
What is Potato Murukku?
Potato Murukku is a simple and delicious Indian snack made with Idiyappam flour, boiled and mashed potatoes, and a blend of spices. This version features mild seasoning like ajwain (carom seeds) and asafoetida, with a hint of heat from dry red chillies. It’s a quick and easy murukku recipe that’s ready in no time, making it a fantastic choice for tea-time munchies or as part of your Diwali Bakshanam (festive snack) list.
Pro
Tip: If you want to make your Murukku even more festive, add a pinch
of asafoetida or a teaspoon of cumin seeds for a flavourful twist.
Why You’ll Love This Potato Murukku Recipe
Quick and Easy: Takes less time to prepare than traditional murukku recipes.
Perfect for Festivities: Ideal for Diwali celebrations and beyond.
Flavourful and Crunchy: The combination of potatoes and spices adds a unique taste and texture.
Explore More: Discover a wide collection of Quick Diwali Recipes that’ll save your time and effort in the kitchen.
Ingredients Overview
While I’ll get into the full list later, here’s a sneak peek of the main ingredients:
Idiyappam Flour: The key to achieving the classic crispy texture.
Boiled Potatoes: Adds softness and flavour to the murukku.
Ajwain & Asafoetida: These spices enhance the savoury taste.
Dry Red Chillies: For that perfect hint of spice.
Looking for variations? Try this unique Tapioca Murukku for another exciting twist on the classic snack.
The Tradition Meets Convenience Approach
While the traditional process of making murukku can be time-consuming, this Potato Murukku recipe brings a balance between authenticity and convenience. The use of Idiyappam flour simplifies the preparation without compromising on flavour. It’s a modern take on a timeless classic, allowing you to enjoy festive snacks without the fuss.
Make It Part of Your Diwali Bakshanam
No Diwali is complete without a variety of snacks, and Potato Murukku is a must-try addition. Its crispy texture and spicy flavour make it a standout among other festive snacks. Plus, it’s versatile enough to be enjoyed throughout the year, not just during festivals.
If you love this crispy Murukku recipe, don’t miss out on my all-time favourite—Coconut Milk Murukku (Thengai Paal Murukku)! Crafted with Babas Murukku Mix, this delectable treat is a must-try for your festive table!
Potato Murukku Recipe Overview
Cuisine: Indian
Recipe Type: Snacks & Savouries
Spice Level: Medium
Difficulty: Medium
Yields: 40-45 medium-sized Murukkus
Author: SM
Time Estimate
Preparation Time: 25–30 Minutes
Cooking Time: 30–45 Minutes
If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.
Enjoy Food and Wishing you all a Happy Diwali!!!
Step-by-Step Guide on How to Make Crispy Potato Murukkufor Diwali
Store in an Airtight Container: Once cooled completely, transfer the murukku to an airtight container.
Lasts up to 10 Days: Stays fresh for a week to 10 days when stored properly.
Avoid Moisture Exposure: Keep away from damp areas to maintain crispiness.
FAQs About Potato Murukku
Can I use regular rice flour instead of Idiyappam flour?
Yes, but using Idiyappam flour gives a lighter and crispier texture. If using regular rice flour, make sure to use hot water while kneading.
Is butter necessary?
Yes, butter adds a rich flavour and ensures the murukku is crispy yet soft inside. Avoid substituting with ghee or margarine.
Can I skip the red chillies?
The chillies add a subtle heat, but you can omit them for a milder version.
Notes and Pro Tips
Knead Well: Ensure the dough is soft and smooth, without cracks, for the best results.
Butter Consistency: Use room temperature butter, as it blends better with the flour.
Oil Temperature Matters: Keep the oil at medium heat to prevent burning or undercooking.
Store Properly: To retain freshness, always store in an airtight container once the murukku has cooled completely.
Wrap Up Your Festive Season with Crispy Potato Murukku
There's
nothing quite like the crunch of homemade Murukku to add a festive
flair to your Diwali celebrations! This easy, foolproof recipe using Instant Idiyappam Flour
allows anyone, even kitchen novices, to whip up a delicious batch of
this traditional snack. With minimal ingredients and straightforward
steps, you can enjoy a delightful treat that’s perfect for Diwali or any
special occasion.
The
beauty of Murukku lies in its versatility. You can easily customise the
flavour by adding spices or herbs of your choice. Plus, it keeps well,
making it an ideal option for gifting or sharing with loved ones.
Elevate Your Festive Menu!
Make your festive menu even more exciting! Explore More Savoury Snacks!
Kara Boondi – Crispy and savoury, perfect for munching!
Discover more Traditional Snacks for Diwali
celebrations that not only complement each other but also create an
irresistible festive spread. Click here to explore more of your
favourite savoury snacks for the Diwali season!
Get Cooking!
So,
don your apron and start creating this scrumptious Murukku. Enjoy the
richness of tradition and the joy of sharing homemade treats. Don’t
forget to bookmark this recipe for your future celebrations and share it
with friends who’d love to try their hand at making traditional Indian
snacks.
You can find My Murukku Recipe featured in the Malaysian Star Newspaper's Kuali food column.
Don't forget to check out the recipe. With this classic snack ready in
no time, you can spend less time in the kitchen and more time enjoying
the festivities. Happy cooking!
Make this Diwali memorable with delicious homemade treats that bring joy and tradition to your table!
Festive Sweets with Rabdi/Rabri
Sweets with Rabri: Festive Rabdi Desserts for Diwali and Beyond
Sweets with Rabri are the soul of an Indian festive table, and this Diwali collection of easy homemade Rabdi desserts brings the best of them together: Shahi Tukda (Double Ka Meeta), Gulab Jamun in Rabri, Ras Malai, Kulfi Falooda and Falooda. Simmer traditional Rabri slowly or take the quick route with condensed milk, and one creamy, cardamom scented base becomes an entire dessert spread.
There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern day working women. But, how wrong I was!
Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!
No Festival Without Sweets!
No celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities, lifting everyone's festive spirit.
For this Diwali, I have curated a few easy to make sweet recipes that are not only quick but also perfect for last minute prep. These desserts bring colour, flavour and joy to your Diwali palate.
Brighten Your Diwali with Easy Homemade Desserts
Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. Most of these easy Diwali sweets can be prepared in advance and brought together in just a few minutes.
With simple ingredients, a bit of planning and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets.
What is Rabri/Rabdi
This post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri is a classic!
This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk based dessert that is both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!
Don't miss out on the Gujarati and Maharashtrian cousin of Rabri - Basundi Recipe, creamy and quicker to make. Yet another Classic Indian Dessert.
Traditional vs Quick Rabri/Rabdi
The traditional Rabri/Rabdi recipe requires slow cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it is sweetened with sugar and flavoured with cardamom, kewra essence and saffron.
Slivered nuts and rose petals add a touch of elegance.
But let's be real, not all of us have hours to spare in the kitchen. That is where quick alternatives like Condensed Milk or Milk Powder come to the rescue, giving you that authentic Rabri taste in a fraction of the time.
Once prepared, Rabri can be stored in the refrigerator for 2 to 3 days or frozen for up to 2 months. Serve it warm or chilled!
Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it is often associated with Bengali sweets. It is made by slowly simmering full fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream).
These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. It is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.
Rabri/Rabdi can be enjoyed as a standalone dessert, served warm or chilled. It also transforms other Indian sweets into irresistible festive desserts, which makes it perfect to end a scrumptious meal on a sweet note.
Mango Rabri is a simple twist on the authentic version, where freshly pureed Mangoes are added to the Rabdi, converting it into a mango flavoured Rabri/Rabdi.
Though a summer treat, if you can get hold of Mangoes or tinned pureed Mangoes during Diwali, this classic dessert will be an added treat on your Diwali platter. And if you are a Mango lover, this dessert is for you.
Mango Rabdi/Rabri in Earthen Bowls
Ready to make it? Here is my full Mango Rabdi recipe, a delicious twist on the classic that is perfect for transforming into a refreshing Mango Falooda!
Versatile Desserts with Rabri/Rabdi
Rabri is not just a standalone dessert. Its versatility allows it to be paired with other sweets, creating mouth watering combinations.
Shahi Tukda/Double Ka Meeta: Transform simple slices of deep fried bread into a royal dessert by soaking them in rich Rabri. A simple yet indulgent treat, perfect for Diwali.
Gulab Jamun with Rabri: Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
Ras Malai: Soft and spongy Rasgullas soaked in creamy Rabri make a traditional and well loved dessert.
Rabri with Puri: For a simpler treat, serve Rabri with soft, fluffy Puris.
Kulfi Falooda with Rabri: Combine Rabri with Kulfi, or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
Jalebi with Rabri: Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
Malpua with Rabri: An Indian style pancake, Malpua becomes even more divine with a generous dollop of Rabri.
Make your Rabri at home: For a more authentic experience, homemade Rabri gives a richer, creamier texture that makes every dessert more special.
Short on time: Use condensed milk or milk powder for a quick Rabri. Ready made canned Rasgullas with store bought Badam Milk will get you a Ras Malai in just 10 to 15 minutes.
Cool before adding mango: Add the Mango Puree only after the Rabri has cooled, otherwise it may curdle. No further cooking is needed once the puree is in.
Go homemade with Kulfi: For the richest flavour, use homemade Kulfi and Rabdi. Prepare them ahead and keep them in the freezer for a hassle free dessert.
Plan ahead: Prepare the components in advance and bring them together in minutes. Let Shahi Tukda chill for a few hours so the flavours meld.
Serving Suggestions
Shahi Tukda: Serve chilled in decorative bowls with slivers of nuts, saffron and rose petals.
Gulab Jamun in Rabri: Serve in short glasses, topped with chopped nuts.
Ras Malai: Serve chilled in decorative bowls and make it the centrepiece of your gathering.
Kulfi Falooda and Falooda: Serve in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup.
Make it your own style: Add your favourite nuts, fruits or flavoured syrups to make each dessert uniquely yours.
Want that perfect rosy drizzle? Make my Homemade Rose Syrup for your Faloodas.
Storage Suggestions
Every dessert on this page keeps differently, so here is a quick guide first, followed by the details for each one, starting with Rabri. Milk based sweets are always best stored in the refrigerator.
Dessert
Refrigerator
Freezer
Reheating
Rabri/Rabdi
2 to 3 days
Up to 2 months
Warm gently over low heat, stirring, or microwave in short bursts. Add a splash of warm milk if needed.
Mango Rabdi
1 to 2 days
Freeze plain Rabri only
Serve chilled. Do not heat once the mango is added, as it may curdle.
Gulab Jamun in syrup
3 to 4 days
Up to 2 months
Warm in the microwave in 10 second bursts, or gently in a saucepan with a little syrup, until heated through.
Gulab Jamun in Rabri
1 to 2 days
Not recommended
Serve chilled or at room temperature. For warm jamuns, heat them separately and spoon them over cold Rabri.
Shahi Tukda
1 to 2 days
Not recommended
Serve cold, or add a spoonful of Rabri and warm briefly in the microwave in short bursts, since the bread keeps absorbing the Rabri as it sits.
Ras Malai
3 to 4 days
Up to 1 month
No reheating needed. Serve chilled.
Kulfi Falooda
Serve at once, prepare ahead
Kulfi only, 2 to 3 weeks
Never reheat. Serve straight from the freezer so the Kulfi stays firm.
Falooda Drink
Serve at once, prepare ahead
Not recommended
Never reheat. Serve chilled.
FAQ
What is the difference between Rabri and Rabdi? There is no difference in the dish. Rabri and Rabdi are two spellings of the same thick, creamy, slow simmered milk dessert.
Can I make Rabri quickly without simmering milk for hours? Yes. Condensed milk or milk powder gives you an authentic tasting Rabri in a fraction of the time.
How long does Rabri keep? Rabri keeps for 2 to 3 days in an airtight container in the refrigerator, or up to 2 months in the freezer.
How do I freeze and reheat Rabri? Freeze it in a freezer safe container with a little headspace and thaw overnight in the refrigerator. Warm gently over low heat or in short microwave bursts, stirring, and add a splash of warm milk if it is too thick.
Can I freeze Gulab Jamun in Rabri? Plain Gulab Jamun freeze well in their syrup, but once soaked in Rabri they are best enjoyed within 1 to 2 days. Freeze the jamuns and the Rabri separately and combine them when serving.
Can I freeze Shahi Tukda? It is not recommended, as the fried bread turns soggy after thawing. Make the Rabri ahead, fry the bread on the day of serving and finish any leftovers within 1 to 2 days.
Can I freeze Kulfi Falooda or Falooda? No. Serve both straight away. Freeze only the Kulfi, and keep the cooked falooda sev and soaked basil seeds in the refrigerator for 2 to 3 days.
Can I freeze Ras Malai? Yes, for up to 1 month in a freezer safe container. Thaw overnight in the refrigerator, stir well and serve chilled.
Can I make these Rabri desserts in advance? Yes. Prepare the Rabri, sugar syrup and Gulab Jamun ahead of time and bring them together just before serving.
Which sweets go best with Rabri? Shahi Tukda, Gulab Jamun, Ras Malai, Kulfi Falooda, Jalebi, Malpua and even soft Puris pair beautifully with Rabri.
Are these desserts vegetarian? Yes, all of them are vegetarian. They contain milk, ghee and nuts, so they are not vegan.
Are these Rabri desserts gluten free? Rabri on its own is gluten free. Shahi Tukda uses bread and Gulab Jamun uses maida, so those are not.
Are these desserts kid friendly? Yes, they are creamy and mild. Simply skip the nut garnish for very young children.
Recipes you might Like from My Blog
Pairing Sweet treats with Savouries is a traditon of its own. Quick & Easy Diwali Savouries and Namkeens like Murukku, Sev, Mixture (Chivda) and roasted or deep fried nuts are excellent last minute additions to your Diwali Bakshanam list. If you get ready made Murukku flour, you are already halfway done!
With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.
Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavours and textures. From the melt in your mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.
Whether you make them from scratch or opt for ready made shortcuts, these sweets promise to satisfy every sweet tooth at your table. Rabri is where the magic begins, one slow, patient simmer at a time.
Are you ready to impress your family and friends? Start with a bowl of homemade Rabri, and let the rest of the festive spread follow.
Celebrate this festive season with these simple yet delicious homemade delights that carry the warmth of your own kitchen. Wander through the rest of my blog for more festive treats.
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
Search for a Recipe
I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
