SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

     Taugeh - Moong Bean Sprout is a versatile and one of the most commonly used ingredients in South East Asian Cooking. Scrambled Eggs with Bean Sprouts is a simple stir fry prepared by combining Eggs & Bean Sprouts/Taugeh. A quick & easy recipe and above all it is also nutritious. Bean Sprouts/Taugeh is considered as a superfood that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese.
     The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes. I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/ Mee Goreng Recipes. While preparing a Stir-fry with Bean Sprouts/Taugeh cook on high heat for a brief period.
      In this recipe too, I have scrambled the Eggs along with mild seasonings until cooked. Then finally I have added these Bean Sprouts & have cooked on a high flame for a minute. This way Taugeh/Bean Sprouts tend to retain its crunchiness, texture and nutritional value. These wonderful power-packed Bean sprouts, take centre stage in this quick, flavour-filled stir-fry. The addition of just a few ingredients over high heat brings out its sweet succulence making the dish a tasty indulgence.

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Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

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HOW TO COOK SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

INGREDIENTS :

Taugeh(Moong Bean Sprouts) - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Eggs - 3 Nos.
Turmeric Powder - 1/8 Tspn
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Oil - 2 Tbspn.

METHOD:

Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
Allow it to drain in a Colander.
Heat Oil in a pan over a high flame.
Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
Pour it into the Pan & Scramble it on a medium flame until cooked.
Season it up with Light Soy Sauce and give a quick stir.
Add Taugeh/Moong Bean Sprouts along with a pinch of Sugar and give a quick stir.
Cook this on a high flame for a minute.
Immediately switch off the flame.
Serve Scrambled Eggs with Bean Sprouts/Taugeh Telur Goreng immediately.

NOTES:

Scramble the Eggs and then finally add Bean Sprouts/Taugeh.
Cook the Bean Sprouts/Taugeh over a high flame for a brief period.
Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
Adding Bird's-eye Chilly is purely optional.
If you want a less spicy version, add Pepper Powder instead of Chillies.
I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.

EGG FRIED RICE

    This Egg Fried Rice Recipe is a quick & easy version of Fried Rice prepared with just Rice & Eggs flavoured with simple seasonings and garnished with Spring Onions. This is one of the most frequented dishes at home when I cook something which my kids do not prefer to eat. A quick fix for lunch/dinner which is deceptively simple that you can get it done within minutes. Fry few Nuggets and there you go with a complete Lunch Menu within no time.
      What you would need for this Egg Fried Rice is some amount of pre-cooked Rice. Any long-grained rice or Raw Rice suits well for the recipe, but I prefer and have used freshly cooked Fragrant Rice for this Egg Fried Rice. A day-old refrigerated rice works best for Fried Rice recipes, but there is no harm in using freshly cooked Rice too. If you are planning to use freshly cooked rice, then make sure to cook it along with less water than you would normally use. But when you are cooking for Fried Rice make sure the cooked rice is not mushy or wet.
      I have added just Eggs in this Egg Fried Rice. I mildly season the Eggs with Salt, Light Soy Sauce, Turmeric Powder and Pepper and then scramble it up until cooked in this Egg Fried Rice Recipe. And while scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces. You can be easy with the additions you want to add into your Fried Rice. Add a few Vegetables or Chicken Chunks, Shrimps/Prawns, even Sausages/Bacon cut into small pieces works well for Fried Rice Recipes.
     Right from the basic Nasi Goreng/Fried Rice prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce, you can see a wide range of Fried Rice Recipes with quite a number of variations. It can vary with the seasonings and with various additions of ingredients like Shrimps/Prawns, Chicken, Meat, Seafood, Egg, Vegetables, Mushrooms etc., & etc.,
     Spicy local versions called Sambal Fried Rice prepared with Sambal Paste. An exotic version of Fried Rice cooked along with Stinky Beans(Petai) called Petai Fried Rice are simple and exotic twists given to fancy your simple Fried Rice Recipes. Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Fried Rice are few other delicacies from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre. Another aromatic Japanese Garlic Fried Rice/Chahan prepared with fried Garlic slices is yet another Japanese version of Fried Rice.


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Cuisine - Indonesian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes

For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

HOW TO MAKE EGG FRIED RICE

INGREDIENTS :

To beat the Eggs:

Eggs - 4 Nos.
Light Soy Sauce - 1/4 Tspn
White Pepper Powder - 1/4 Tspn
Turmeric - a Pinch
Salt - To Taste

For Egg Fried Rice :

Jasmine Rice - 2 Cups(Cooked)
Onions - 1 No.
Garlic - 4-5 Cloves
Bird's Eye Chillies - 2 Nos.
Light Soy Sauce - 1 Tbspn
Kicap Manis/Sweet Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn
Oil - 2-3 Tbspn

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

Cook the Fragrant Rice as per instruction and allow it cool.
Crack open the Eggs, season it with the ingredients mentioned under " to beat the Eggs".
Whisk the Eggs until well combined.
Heat 2 Tspn of Oil in a large pan, scramble the Eggs.
Remove it from the pan and keep it aside.
Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent.
Add Light Soy Sauce and Kicap Manis and give a quick stir.
Add cooked Fragrant Rice, along with Salt and a pinch of Sugar.
Drizzle Rice Wine Vinegar over the rice.
Mix it well until every grain is well coated with the sauces.
Stir in Scrambled Eggs to the rice.
Fry the rice on a high flame for few minutes or until the rice is dry.
Switch off the flame.
Garnish Egg Fried Rice with Spring Onions.
Serve Egg Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

Any fragrant/ long-grained/raw rice variety can be used for the recipe.
Use a day old cooked rice for best results. Obviously, keep it refrigerated.
Adjust the number of Chillies to suit your spice level.
Can add any vegetable of your choice in this Egg Fried Rice.
Can also add Shrimps/Prawns, Chicken Pieces, Fish, Fish Cakes, Crab Cakes or any other addons of your choice.
While scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.

CHUTNEYS & CONDIMENTS, FROM GODS OWN COUNTRY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

      Malayalees have a special liking when it comes to recipes like Chammanthi. Uruttu Chammanthi, ground in a Mortar & a Pestle adding very little water/no water and then rolling it out into a ball is always a common scenario seen in most of the Kerala Households. We can find quite a number of variations when it comes to Chammanthi - Chuttaracha Thenga Chammanthi, Ulli Chammanthi, Manga Chammanthi, Unakka Chemmeen Chammanthi,Mulagu Chammanthi, Mulagu Chalichathu and list goes on... with variations which come along with your whims & fancies. And recently I even came across with Chakka Kuru Chammanthi(A condiment prepared with Jack fruit Seeds), yet to try.
      This Unakka Chemmeen Chammanthi is a wet version of a similar recipe Unakka Chemmeen Chammanthi Podi, which is a kind of Condiment or Spice Powder prepared and stored for a longer period. Dry Roasting the ingredients until fragrant, dry & then grinding it into a fine powder is the method used in this recipe. Whereas Unakka Chemmeen Chammanthi, though done similarly, we do not need to dry roast all the ingredients meticulously to remove the moisture or choose copra or dry coconut for the purpose. Some recipes even use grated coconut as such into the Chammanthi even without roasting it. A twist in the basic Coconut Chutney/Chammanthi with an addition of small sized Dried- Shrimps in it, which adds a unique flavour and taste to this recipe. The type of Dried Shrimps used in this recipe is usually the tiny flaky type Shrimps. If you are a lover of Dried Fish varieties, then this Unakka Chemmeen Chammanthi is sure to appease your taste buds.
      Though traditionally these Uruttu Chammanthis were ground in a mortar and a pestle which helps to bring out the natural oils from the ingredients, you are always free to use a coffee grinder or a small mixer-grinder jar to grind this Chammanthi. Simply serve this Unakka Chemmeen Chammanthi along with Rice or Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham. Can also mix it along with Rice, preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru for an authentic Nadan Touch. Or simply serve it as a condiment along with other Curries.

For more recipes from GODS OWN COUNTRY - KERALA, click here...

Cuisine - Kerala(South Indian)
Recipe - Condiment
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 30-40 Minutes
Cooking & Grinding - 8-10 Minutes

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HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

INGREDIENTS :

Dried Shrimps/Unakka Chemmeen - 1/2 Cup
Grated Coconut - 1/2 Cup
Dried Red Chillies - 5-6 Nos.
Shallots - 5-6 Nos.
Curry Leaves - a Sprig
Tamarind Paste - 1 Tspn
Coconut Oil - 1 Tbpsn.
Salt - To Taste

METHOD:

Remove any impurities from the Dried Shrimps.
Wash the dried Shrimps under running water, rinse it for about 2-3 Times.
Drain out all the excess water and line it up on a paper towel for at least half an hour.
Let it dry thoroughly.
Heat Coconut Oil in a pan and reduce the flame to low.
Roast Dry Red Chillies in it until it fluffs-up.
Immediately add Shallots, Curry Leaves and saute until Shallots turn translucent.
Add the dried Shrimps and fry this on a low flame until it turns crisp and into golden brown in colour.
Add grated Coconut along with Tamarind Paste and fry it on a low flame until it turns into golden brown in colour.
Add a dash of Salt and give a quick Stir.
Allow the mixture to cool and then grind it into a fine paste adding very little water.
This Unakka Chemmeen Chammanthi is a thick Chutney.
Serve this Unakka Chemmeen Chammanthi Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham.
Can also mix it along with Rice,preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru or use it as a condiment along with other Curries.

NOTES:

Dried Shrimps will have fine sand in it, so clean it well.
I have used Coconut Oil to roast all the ingredients, can use any other Oil.
Can even Dry Roast all the ingredients without Oil on a direct flame for this Chammanthi.
Adjust the number of Dry Red Chillies to suit your spice level.
I have used Tamarind Paste in the recipe.
Fry all the ingredients on a low flame, until aromatic.
Grind the Unakka Chemmeen Chammanthi adding very little water or no water into a fine paste.
Add water while grinding, only if necessary.
I usually grind it in a mixer grinder and roll it out into a ball as for Uruttu Chammanthi.
This is a thick Chammanthi, adjust the consistency to suit your preference.
Stays good for 2-3 days when stored in a refrigerator.

HEALTH BENEFITS OF COCONUT

     My Dad always sings these lines from an old Malayalam Movie -

               Nalikerathinthe Nattil Enikkoru
               Nazhi Idangazhi Mann Undu,
               Oru Nazhi Idangazhi Mann Undu.

     Where the lyrical says that I have a small bit of land in the Land of Coconuts and that is our Gods Own Country - Kerala. Today is Kerala Piravi, the day the land was born. The State of Kerala was created on November 1, 1956, after Indian Independence on 15th of August 1947.
     There is also a mythological belief that Kerala was formed when Lord Parasurama(One of the incarnations of Lord Vishnu) threw his axe from Gokarnam southward across the ocean in rage. The action was done as repentance of killing the Kshatriyas, the sea receded and a narrow strip of land showed up from underneath. Henceforth Kerala is popularly called as "Gods Own Country". Kerala is celebrating its 63rd Kerala Piravi Day this year and The President of India Ramnath Govind has recently called Kerala as the 'Global face of India.'
"Keralam" means "Land of Coconuts". Coconut Tree is called as Kera in Sanskrit and Keram in Malayalam. Keralam is also considered as a nickname for the State used by locals due to the abundance of coconut trees. So commemorating to the day and to Gods own Country - Kerala, writing about Coconuts seemed to something quite apt for the day.
     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfil all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'. From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits. Coconut is a versatile fruit/nut/seed. Coconuts can be used as such, sliced, shredded or grated. The flesh can be used to extract fresh Coconut Milk and Coconut Oil. Even the Coconut Water within the Nut is used from Matured Coconuts and from Tender Coconuts.
          Coconuts are highly nutritious and rich in Fibre, Vitamins C, E, B1, B3, B5 and B6 and Minerals including Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. Coconut Milk can be used as a milk substitute for people with lactose tolerance. Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milkshakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation.
     Coconut Milk is often called 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER. But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it. Coconut Milk has loads of health benefits and innumerable culinary usage. It enhances the taste and flavour of the dish it is added into. Giving fresh note and slightly sweeter tinge to the dish.

Coconut has enjoyed one of the best modern-day comeback stories. Earlier, I remember my friends asking me to avoid using Coconut Oil while cooking. Whenever they visit home and see me using Coconut Oil they get skeptical and ask me to do so. Maybe they were being told to avoid it at all because of it’s high saturated fat content. But recently I was awed to find that all those who asked me to avoid are using Coconut Oil in their kitchen. They have begun embracing Coconut as potential health-promoting food.

To read more about the HEALTH BENEFITS OF COCONUT MILK, Click here...

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones :

Coconut contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

Treatment of Arthritis:

Selenium an antioxidant, found in Coconut controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

Lowers Cholesterol:

Though Coconut contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

Source of Magnesium:

Coconut is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

Aids Weight Loss:

If taken in moderation, can help to control weight. Though Coconut is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

Stronger Immune System:

Coconut contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

FOR SKIN & HAIR

Coconut Milk &Coconut Oil can be beneficial for your hair. You ask any Malayalee, they would always say that they have used Coconut Oil for their hair all through their life. Needless to say, most of the crowd are blessed with thick & black mane. It is used in hair masks as it nourishes our hair with Proteins.

Nourishes the Hair:

Coconut Milk/Coconut Oil cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth. Massage fresh Coconut Milk/Coconut Oil into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

Prevents Balding:

Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is believed to be a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

Helps in de-tangling the Hair:

Apply some Coconut Milk/Coconut Oil through your hair before combing. It acts as a natural de-tangler for your hair.

As a Hair Conditioner:

Coconut Milk//Coconut Oil is a great hair conditioner, use it as a leave-in conditioner. Coconut Milk/Coconut Oil provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the Coconut Milk/Coconut Oil on your hair from roots to ends and leave them or wash it off with warm water after a few hours.

COCONUT MILK & COCONUT OIL FOR SKIN

Coconut Milk/Coconut Oil is rich in Vitamins A & C, Calcium, Iron and natural Proteins which contribute to smooth and radiant skin.

For a detailed Recipe on HOW TO MAKE COCONUT MILK, click here...

Moisturizer:

Coconut Milk/Coconut Oil replaces moisture in the dehydrated skin and is a great moisturizer. Rub some Coconut Milk//Coconut Oil on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. If you are using Coconut Milk, then fresh homemade Coconut Milk serves best for this purpose.

Treatment of Sunburns:

Coconut Milk can be very effective in treating skin damaged by harsh sunlight. Apply a thin layer of cool Coconut Milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sunburns.

Anti-ageing Benefits:

Applying topically and using them in your diet improves skin conditions. Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

Treatment of Skin Ailments:

The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

COOKING WITH COCONUT & ITS BY-PRODUCTS

From a part of the world where Coconut, Coconut and more Coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We, Keralites/Malayalees use it as grated Coconut, Coconut Milk, Coconut Oil - it has been in our daily diet and lifestyle for ages. Coconut in grated form and as Coconut Milk is used in a variety of dishes. Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the Roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know. With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.
You can find loads of recipes prepared with Coconut in Kerala Cuisine, as Coconuts are found in abundance in the area. Most of the South Indian, East India and the Coastal States of India also use Coconut/Coconut Milk in their dishes. Even South East Asian Cuisine has loads of dishes with Coconuts & Coconut Milk.

For a variety of dishes with Coconut, Coconut Milk & Coconut Oil - RECIPES WITH COCONUT, Click here....

Coconut is a versatile ingredient, that it can be used to prepare:

Simple Chutneys or in Soups & in Curries,
A variety of Rice Dishes like Coconut Rice, Biriyani, Pulao, Nasi Lemak, Nasi Kuning, etc., can be prepared using Coconut/Coconut Milk as one ingredient.
Healthy recipes like Paal Kanji/Rice Porridge with Coconut Milk & mild Desserts/Porridges called Bubur can be prepared with Coconut Milk.
Coconuts can be used in making Pancakes or Dosas like Ilaneer Dosa, which is prepared with batter ground along with Rice & Tender Coconut Shavings in it.
Appam/Vellayappam is one Indian pancake prepared with Coconut/Coconut Milk as one ingredient.
Grated Coconut or Coconut Shavings can be used a garnish.
Coconut Water from both Tender & Matured Coconut is considered to be an energy-boosting drink. For a wonderful energizing drink prepared with Tender Coconut - Ilanner Nannari Sarbath, Click here...
Coconuts & Coconut Milk can be used to prepare Desserts, Puddings, Sweets, Kuihs, Drinks etc.,
It can be converted into fancy Pina Colada, Cakes, Cookies, Ice Creams etc.,
Coconut Liquors like Toddy(Kallu) & Feni are local hooches from Kerala & Goa.
Coconuts are also converted in Coconut Vinegar, Coconut Sugar etc.,

______________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

A collage of four sweets served with Rabri, including Gulab Jamun, Shahi Tukda, and garnished Rabri in earthen bowls.

Collection of Sweets with Rabdi/Rabri

"Celebrate Diwali with Delectable Homemade Sweets with Rabdi/Rabri"

Name: Sweets Served with Rabri/Rabdi
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Indian
Ingredients: Shahi Tukda/Double Ka Meetha ingredients: Bread, Ghee, Milk, Sugar, Rabri, Dry fruits; Gulab Jamun with Rabri ingredients: Khoya, Maida, Sugar, Cardamom, Rabri; Rasmalai/Rasgulla with Rabri ingredients: Chhena, Milk, Saffron, Sugar; Kulfi Falooda ingredients: Full cream milk, Sugar, Cornflour, Rose syrup, Vermicelli; Falooda Drink ingredients: Falooda Sev, Sweet Basil Seeds, Rose syrup, Milk

The Revival of Homemade Diwali Treats

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!

Quick & Easy Diwali Savouries

Savouries/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’re already halfway done! With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.

Don’t forget to try these delightful savouries:

Spicy Masala Peanuts for an extra kick!
Ribbon Pakoda, a perfect blend of spices and crunch.
Kara Boondi, a regional favourite that your guests will love!
Easy Murukku Recipes made with ready-made Murukku Flour or Idiyappam flour for quick and hassle-free preparation!

No Festival Without Sweets!

However, no celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities. They add that extra sparkle to the celebration, lifting everyone’s festive spirit. For this Diwali, I’ve 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. I’ve curated a selection of easy Diwali sweets recipes that 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. These recipes are perfect for adding that extra sparkle to your Diwali celebrations, ensuring a memorable and sweet experience!

The Star of the Show: Rabri/Rabdi

This Post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri/Rabdi shines bright! 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’s both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!

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’s 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’s where quick alternatives like Condensed Milk or Milk Powder come to the rescue! You can still achieve that authentic Rabri taste in a fraction of the time. Once prepared, Rabri can be stored in the refrigerator for 3–4 days or frozen for up to 2 months. Serve it warm or chilled!

Cuisine: Indian
Recipe Type: Desserts
Difficulty Level: Medium
Author: SM

Don’t miss out on more Indian Desserts & Sweets:

Rabri/Rabdi: A Versatile Indian Dessert to Elevate Any Occasion

Two clay bowls filled with creamy Rabri garnished with rose petals, saffron strands, and nuts, placed beside a silver tray with almonds and dried roses.

Rabdi/Rabri in Earthen Bowls

Rabri/Rabdi: A Traditional Indian Dessert with Rich Flavours

Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it's often associated with Bengali sweets. One of the most delectable Indian desserts, Rabri/Rabdi 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. This traditional dessert is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.

Try this seasonal variation of Mango Rabdi, a delicious twist on the classic dessert that’s perfect for transforming into a refreshing Mango Falooda!"

Rabri/Rabdi is a deliciously rich Indian dessert that can be enjoyed as a standalone dessert—served either warm or chilled. It also pairs wonderfully with a variety of other Indian sweets, transforming them into irresistible festive desserts. The versatility of Rabri/Rabdi makes it perfect for combining with classics like Gulab Jamun, Jalebi, or Malpua or even Puris for a delightful combination. You can also create indulgent Ras Malai by serving soft Rasgullas with Rabri/Rabdi. Its versatility makes Rabri/Rabdi the perfect dessert to elevate your festive celebrations or to end a scrumptious meal on a sweet note, adding a delightful twist to these traditional dishes. Whether you're looking to impress your guests or simply indulge after a scrumptious meal, Rabri/Rabdi is the ideal choice to enhance the festive mood and bring a sweet conclusion to any celebration.

Versatile Desserts with Rabri/Rabdi

Rabri isn’t just a standalone dessert; its versatility allows it to be paired with other sweets, creating mouth-watering combinations. Here are some delightful options:

Shahi Tukda/ Double ka Meeta - Transform simple slices of deep-fried bread into a royal dessert by soaking them in rich Rabri. This is 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 for 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 when served with a generous dollop of Rabri.

Craving something rich and creamy? Learn how to make the perfect Rabdi/Rabri at home – Click here for the full recipe!

Shahi Tukda - double ka Meeta - Sweet Royalty on a Plate

A glass dish of Shahi Tukda slices topped with nuts and rose petals, served with Rabri in clay pots.

Shahi Tukda/Double ka Meeta with Rabri/Rabdi

Indulge in the Taste of Aristocracy of Shahi Tukda/Double Ka Meeta

The Royal Dessert: Shahi Tukda

Shahi Tukda, also known as Double Ka Meeta in some regions, is often regarded as a royal delight. If Shahi Tukda is revered as a royal dessert from Awadhi cuisine, then Double Ka Meeta represents the aristocratic essence of Hyderabadi cuisine. This delightful dish gained popularity during the Mughlai era, showcasing a blend of tradition and indulgence. This decadent dessert combines deep-fried bread slices soaked in sweetened milk, making it a must-try for anyone who appreciates authentic Indian sweets.

A Simple Yet Decadent Recipe

Preparing Shahi Tukda/Double Ka Meeta is delightfully simple. Begin by deep-frying bread slices in ghee until they achieve a golden hue. These crispy slices are then immersed in a rich, creamy Rabri—a luscious concoction made by reducing milk with aromatic flavourings, sweeteners, and delightful garnishes. After soaking in Rabri, allow the fried bread slices to chill for a few hours. This resting period ensures that the flavours meld perfectly, creating a melt-in-your-mouth texture that makes every bite irresistible.

Learn How to Make Rabri for Your Double Ka Meeta!

Why You’ll Love It!

Shahi Tukda/Double Ka Meeta is an exquisite desserts perfect for festive occasions or as a delightful treat for yourself. They are sure to impress your guests and satisfy your sweet cravings. For a Detailed Recipe on Shahi Tukda/Double Ka Meeta, Click Here!

Gulab Jamun in Rabri: A Festive Delight

Glasses filled with creamy Rabri, topped with a small Gulab Jamun, garnished with saffron and rose petals.

Gulab Jamun with Rabri in Glasses

A Perfect Dessert Duo

Indulge in the exquisite combination of Gulab Jamun in Rabri, a simple yet sumptuous dessert perfect for the festive season. This quick-fix dessert will impress your guests and satisfy your sweet cravings, making it a delightful addition to your Diwali celebrations. To create this delectable treat, you can either prepare Gulab Jamuns from scratch or opt for the convenience of an Instant Gulab Jamun Mix, or if you are in short of time, go ahead with canned Gulab Jamuns. Once you have both the Gulab Jamuns and the Rabri/Rabdi ready, it’s time to combine them into an extraordinary dessert.

*Pro Tip: For a more authentic experience, consider making your Rabri at home. The rich, creamy texture enhances the overall flavour and makes this dish even more special.

Why You’ll Love It!

Imagine soft, spongy Gulab Jamuns soaked in luscious, rich Rabri. This delightful fusion of flavours and textures makes it one of the best ways to treat your sweet tooth. The creamy Rabri complements the sweet, aromatic Gulab Jamun, creating a dessert experience that is both satisfying and indulgent.

Explore a wide range of Gulab Jamun Recipes here! for more ways to enjoy this classic Indian sweet.

Perfect for Any Occasion

Whether it’s Diwali or any special gathering, Gulab Jamun in Rabri is sure to be a hit. Its vibrant presentation in glasses, garnished with saffron strands and rose petals, makes it not only delicious but also visually appealing.

Ras Malai: A Creamy Delight

Two brass bowls filled with Rasmalai - Rasgullas soaked in creamy Rabri, garnished with nuts, saffron, and rose petals. The bowls are placed on an ornate wooden tray with a brass hand lamp, nuts, and a small silver case of saffron beside them.

Rasmalai - Rasagullas with Rabri in Brass Bowls

What is Ras Malai?

Indulge in the rich and creamy experience of Ras Malai, also known as Rosso Malai, a beloved Indian dessert that embodies luxury and tradition. This delightful dish is made with soft Rasgullas soaked in flavorful Rabri, creating a dessert that melts in your mouth. In Hindi, Ras Malai translates to "Creamy (Malai) Juice (Ras)," and it beautifully captures the essence of this dessert. Traditionally, Rasgullas—spongy dumplings made from Paneer or Chenna (ricotta/cottage cheese)—are the stars of this dish. Their soft, spongy texture combined with the richness of Rabri creates a heavenly treat that is perfect for any festive occasion.

*Pro Tip: For a true Ras Malai experience, consider making fresh Rasgullas and Rabri at home. However, if you're short on time, you can easily use readymade Rasgullas available in cans and substitute the Rabri with store-bought Badam Milk. This allows you to whip up this delightful dessert in just 10-15 minutes!

Click here for a detailed recipe on Rasgulla!

The Perfect Garnish

To elevate your Ras Malai, garnish it with a generous sprinkle of slivered cashews, almonds, and pistachios. Add a few strands of saffron and delicate rose petals for an aromatic touch. This not only enhances the flavor but also adds an elegant presentation that is sure to impress your guests.

Why You’ll Love It

Ras Malai is more than just a dessert; it’s a celebration of textures and flavors. The combination of the creamy milk and the spongy Rasgullas creates a luxurious mouthfeel that is simply irresistible. Perfect for festivals, special occasions, or as a sweet treat after any meal, Ras Malai is sure to be a hit with everyone.

Serving Suggestions

Serve your Ras Malai chilled for the best experience. Use decorative bowls to enhance the visual appeal and make it a centerpiece at your gatherings. Whether it’s Diwali, Eid, or any festive celebration, this dessert will steal the show.

Kulfi Falooda and Falooda Drink: The Perfect Pair with Rabri

Indulge in Kulfi Falooda

*Kulfi Falooda* is a delightful and creamy dessert that takes your taste buds on a journey. This delicious treat combines the rich flavors of traditional kulfi with the refreshing texture of falooda noodles, making it an irresistible dessert. Pairing this delightful dessert with creamy *Rabri* elevates the experience to a whole new level.

To make it even more special, serve it chilled during festive occasions or as a refreshing dessert on hot summer days. The combination of flavors and textures is sure to satisfy your sweet cravings!

For a detailed recipe on Kulfi Falooda, Click here.

Kulfi Falooda served with creamy Rabri

Falooda Drink paired with Rabri

Refreshing Falooda Drink

*Falooda Drink* is not just a drink; it’s an experience! This refreshing beverage, with its blend of sweet basil seeds, vermicelli, and rose syrup, perfectly complements the richness of *Rabri*. It’s a delightful drink that adds a refreshing touch to any meal or dessert.

Whether you're hosting a festive gathering or simply want to indulge your sweet tooth, this drink is the perfect addition to your dessert table. Pair it with *Rabri* for an unforgettable experience!

For a detailed recipe on the Falooda Drink, Click here.

*Pro Tip - For the richest flavour, use Homemade Kulfi and Rabdi. You can easily prepare it ahead of time and store it in the freezer for a hassle-free dessert.

Why You Will Like It

Kulfi Falooda or the Falooda is not only delicious but also visually stunning, making it perfect for celebrations. The combination of creamy kulfi, chewy falooda noodles, and rich rabri offers a unique dessert experience that’s hard to resist!

Serving Suggestions

Serve Kulfi Falooda or the Falooda in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup for an elegant touch. This delightful dessert is sure to impress your guests at parties and gatherings!

Sweet Symphony with Rabri

Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavors and textures that elevate any dessert experience. 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.

Make It Your Own

One of the joys of these desserts is the ability to personalize them to your taste. Feel free to add your favourite nuts, fruits, or flavored syrups to make these sweets uniquely yours. Experimenting with various ingredients opens up a world of possibilities, ensuring each occasion is special and memorable.

Join the Sweet Journey

Whether for Diwali, Eid, or any festive celebration, bring home the magic of Rabri and indulge in these delightful sweets. Whether you make them from scratch or opt for ready-made options, they promise to satisfy every sweet tooth at your table.

Are you ready to impress your family and friends? Don’t forget to check out our Rabdi/Rabri Recipe for a deliciously creamy base that can elevate all your sweets!

Celebrate this festive season with these simple yet delicious homemade delights that carry your

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HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

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HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones :

Treatment of Arthritis:

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Source of Magnesium:

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FOR SKIN & HAIR

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COCONUT MILK & COCONUT OIL FOR SKIN

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COOKING WITH COCONUT & ITS BY-PRODUCTS

*DISCLAIMER:

"Celebrate Diwali with Delectable Homemade Sweets with Rabdi/Rabri"

The Revival of Homemade Diwali Treats

Quick & Easy Diwali Savouries

No Festival Without Sweets!

Brighten Your Diwali with Easy Homemade Desserts! 🎇

The Star of the Show: Rabri/Rabdi

Traditional vs. Quick Rabri/Rabdi

Rabri/Rabdi: A Versatile Indian Dessert to Elevate Any Occasion

Rabri/Rabdi: A Traditional Indian Dessert with Rich Flavours

Versatile Desserts with Rabri/Rabdi

Shahi Tukda - double ka Meeta - Sweet Royalty on a Plate

Indulge in the Taste of Aristocracy of Shahi Tukda/Double Ka Meeta

The Royal Dessert: Shahi Tukda

A Simple Yet Decadent Recipe

Why You’ll Love It!

Gulab Jamun in Rabri: A Festive Delight

A Perfect Dessert Duo

Why You’ll Love It!

Perfect for Any Occasion

Ras Malai: A Creamy Delight

What is Ras Malai?

The Perfect Garnish

Why You’ll Love It

Serving Suggestions

Kulfi Falooda and Falooda Drink: The Perfect Pair with Rabri

Indulge in Kulfi Falooda

Refreshing Falooda Drink

Why You Will Like It

Serving Suggestions

Sweet Symphony with Rabri

Make It Your Own

Join the Sweet Journey

Enjoy the Food & Happy Diwali !!!

SM

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