Zafrani Firni -Authentic Mughlai Phirni with Saffron and Almonds

Zafrani Phirni/Kesar Badam Firni – Elegant and aromatic rice pudding

Ingredients for Zafrani Phirni (Kesar Badam Firni)

For the Phirni:

For Garnishing:

Zafrani Phirni /Kesar Badam Firni – Luxurious dessert

Method: How to Make Zafrani Phirni (Kesar Badam Firni)

Preparing the Ingredients

• Roast & Soak Saffron – Dry roast saffron strands for a few seconds, then soak in 1 tablespoon warm milk and set aside.
• Blanch Almonds – Soak almonds overnight or blanch them in hot water, then peel and reserve a few for garnishing.
• Grind Almond Paste – Grind the remaining almonds into a coarse paste and keep aside.
• Prepare Nuts – Chop or sliver reserved almonds, cashews, and pistachios for garnishing.
• Soak & Dry Rice – Wash and soak rice for 2 hours, then drain and spread on a kitchen towel for 30 minutes to dry.
• Powder the Rice – Pulse the dried rice in a mixer to make a coarse powder (not too fine!).
• Mix with Cold Milk – Combine rice powder and almond paste with cold milk, stirring well to avoid lumps.

Cooking the Phirni

• Boil Milk – In a heavy-bottomed pan, bring the remaining milk to a boil.
• Add Rice-Almond Mixture – Gradually pour the rice-almond mix into the boiling milk, stirring continuously.
• Cook Slowly – Simmer on low flame for 10–15 minutes, stirring to prevent lumps.
• Add Sugar & Flavouring – Once the rice is fully cooked, stir in sugar and cardamom powder.
• Infuse Saffron – Pour in the saffron-soaked milk and mix well.
• Drizzle Kewra Essence – Add a few drops of kewra essence (optional) for an aromatic touch.
• Adjust Consistency – Cook until desired thickness is achieved.
• Chill & Serve – Let Phirni cool to room temperature, then refrigerate for a few hours.
• Garnish & Enjoy – Serve chilled, garnished with nuts, rose petals, and saffron strands.

   Looking for more festive Eid treats? Check out our collection of Traditional Eid Recipes here!

Zafrani Phirni/Kesar Badam Firni – Perfect for festive celebrations.

 

Pro Tips & Notes

• Rice Selection: Use long-grained rice like Basmati or Jasmine for the best aroma. If using regular rice, add kewra essence for a fragrant touch. 
• Texture: Soaking and coarsely grinding the rice ensures the perfect creamy consistency. 
• Alternative Grinding Methods: Some prefer grinding the rice into a paste or fine powder—choose your preferred method. 
• Lump-Free Phirni: Always mix powdered rice with cold milk before adding to the hot milk to prevent lumps. 
• Cooking Tip: Stir continuously while cooking to avoid burning or sticking at the bottom. 
• Sweetness: Adjust sugar according to your preference. 
• Variations: Skip almonds for a simpler version, or add Gulkand (rose preserve) or rose essence for Rose/Gulab Phirni.

   For more Mughlai Recipes, explore a wide collection of royal delicacies, here...

FAQs – Zafrani Phirni vs Regular Phirni 

What is the difference between Zafrani Phirni and Regular Phirni?

    Regular Phirni is a simple rice pudding made with ground rice, milk, sugar, and cardamom. Zafrani Phirni, on the other hand, is a royal variation enriched with saffron (zafran/kesar) and almonds, giving it a luxurious aroma, golden hue, and richer taste.

How is Phirni different from Kheer?

Phirni and Kheer may seem similar, but they have key differences:

• Phirni is made with coarsely ground rice and always served chilled. Phirni has a thicker & creamier consistency.
• Kheer is made with whole rice grains and is served hot or cold. And Kheer is liquidy compared to Firni.

Can I make Phirni without saffron?

• Absolutely! While saffron adds a royal touch, you can skip it and enjoy classic Phirni. For variations, try Rose Phirni, Mango Phirni, or Pista Phirni.

Why is my Phirni lumpy?

• Lumps form when ground rice is added directly to hot milk. Always mix rice powder with cold milk first, then add it gradually to boiling milk while stirring continuously.

Can Phirni be made ahead of time?

• Yes! Phirni tastes best when chilled for a few hours, making it a perfect make-ahead dessert for festive occasions.

Serving Suggestions & Perfect Pairings

    Zafrani Phirni is a royal treat, best served chilled in earthen bowls for an authentic touch. Elevate your festive spread by pairing it with these classic delights:

• Festive Feasts: Enjoy Phirni as the grand finale to a lavish meal of Mutton Biriyani, Nombu Kanji, Ghee-laden Parathas or Shahi Tukda.
• Crispy Companions: Serve with Namak Pare or Namkeens for an indulgent contrast.
• Tea-Time Bliss: Pair with a cup of Turk Kahwesi (Turkish Coffee), Sulaimani Chai, or Masala Chai for a cosy, aromatic experience.
• Phirni Variations: Love this? Try Rose Phirni, Mango Phirni, or Pista Phirni for a delicious twist!

   Looking for more Mughlai Desserts? Click here to explore

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions.

What is Nawabi Egg Korma?

    Nawabi Egg Korma is a luxurious curry that showcases the art of slow cooking. Originating from the royal kitchens of Awadh, this dish reflects the grandeur of Mughal and Nawabi cuisines. It features hard-boiled eggs simmered in a luscious sauce made from ghee (clarified butter), yoghurt, a blend of aromatic spices, and a thick paste of nuts and poppy seeds, finished with a touch of fresh cream or milk.

Ingredients That Make Korma Special

Each ingredient in Nawabi Egg Korma plays a crucial role in achieving its distinctive taste:

• Yoghurt/Curd: Adds a tender texture to the eggs and a subtle tanginess.
• Spices: Infuses the dish with its unique and aromatic flavour profile.
• Blanched Nuts (Cashews/Almonds) and Poppy Seeds: Act as thickening agents, providing a rich, creamy consistency.
• Fresh Cream/Milk: Enhances the richness and smoothness of the curry.
• Saffron: Imparts a delicate colour and fragrant undertone.

The Art of Cooking Korma

Traditionally, Nawabi Egg Korma is prepared using a technique called Dum-Pukht, where the curry is cooked slowly on a low flame with the lid on, allowing the flavours to meld without curdling the yoghurt. For ease, you can achieve a similar result by slow-cooking the curry in a pan. The hard-boiled eggs are first marinated with salt and turmeric, then shallow-fried before being added to the korma, ensuring they absorb all the rich flavours.

Variations of Korma Across India

In India, Korma is known by various names and styles:

• Mughlai Korma
• Shahi Korma
• Nawabi Korma
• Kashmiri Korma
• South Indian Kurma

    While Mughlai, Shahi, Nawabi, and Kashmiri Kormas typically use nuts and cream as thickening agents, South Indian Kurmas rely on coconut and poppy seeds. The South Indian version is a delightful curry that pairs well with both roti and rice.

Perfect Pairings for Nawabi Egg Korma

This Nawabi Egg Korma is incredibly versatile and complements a variety of dishes. Serve it with:

• Indian Breads: Parotta, Chapatis, Naan, Kulcha
• Rice Dishes: Biryani, Pulao, Ghee Rice

For a complete meal experience, enjoy it with Maida (all-purpose flour) chapati or naan.

For more delicious Korma/Kurma recipes, click here...

Cuisine: Indian (North India)
Course: Side Dish
Spice Level: Low
Difficulty: Medium
Serves: 4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 30–45 Minutes

For more recipes with Eggs, click here...

Nawabi Egg Korma - Rich & Creamy Awadhi Egg Curry

    Elevate your curry game with Nawabi Egg Korma, a sumptuous dish steeped in the rich culinary traditions of Awadhi and Mughlai cuisines. This recipe combines creamy yoghurt, fragrant spices, and slow-cooked eggs to create a dish fit for royalty.

Ingredients

For Cooking and Frying the Eggs

For a detailed guide on making perfect hard-boiled eggs, click here...

For Nawabi Egg Korma

Spices

To Soak and Grind

To Garnish

Method

Preparing and Frying the Eggs

• Hard Boil the Eggs: Boil the eggs until firm, then peel.
• Marinate: Rub the eggs with salt and turmeric powder. Let them marinate for 5-10 minutes.
• Shallow Fry: Heat oil in a pan. Fry the marinated eggs until they are golden brown and crispy. Set aside.

Making Nawabi Egg Korma

• Prepare Nut Paste: Dry roast poppy seeds on low heat until they pop. Soak them in hot water for 20–30 minutes. Blanch almonds and cashew nuts in hot water for 10–20 minutes. Grind the soaked nuts and poppy seeds into a fine paste.
• Make Onion-Ginger-Garlic Paste: Grind onions, ginger, and garlic into a smooth paste.
• Cook Spices: Heat oil in a wide pan. Add cardamom, cinnamon, bay leaf, and cloves. Sauté until fragrant.
• Add Paste: Add the onion-ginger-garlic paste and cook until fragrant.
• Spice It Up: Stir in turmeric powder, red chilli powder, cumin powder, and coriander powder. Pour in 1/2 cup of water and cook until the masalas are well-cooked and the oil separates.
• Add Nut Paste: Mix in the nut paste and cook on low heat, stirring frequently.
• Incorporate Yoghurt: Stir in the yoghurt and green chillies. Cook for a few minutes.
• Add Eggs: Gently add the shallow-fried eggs to the korma. Cook on low heat.
• Add Milk: Pour in the milk and simmer for 5–7 minutes, stirring occasionally. Be careful not to break the eggs.
• Final Touches: Add birista, sugar, and adjust the salt. Cook until the korma reaches your desired consistency.
• Garnish: Sprinkle garam masala, remaining birista, and ghee. Optionally, garnish with coriander leaves and saffron strands.

Notes

• Poppy Seeds: Dry roasting and soaking help create a smooth paste and thick consistency.
• Spice Level: Adjust green chillies to your preferred spice level.
• Sugar: Optional, but recommended for balancing the flavours.
• Consistency: Adjust thickness as desired.
• Variations: This recipe can be adapted with chicken or lamb. Cook the meat according to your preference.
• Serving Suggestions: Enjoy with Parotta, Chapatis, Naan, Kulcha or with Rice Dishes like Biryani, Pulao, Ghee Rice or steamed rice.

Royal Nawabi Egg Korma - Elegant Awadhi Cuisine

*How to Make Birista (Fried Onions)

    Fried onions add a delightful crunch and depth of flavour to your korma. Here's how to make them:

Ingredients

Method

• Prepare Onions: Peel and slice onions thinly. Pat dry with a towel to remove excess moisture.
• Fry Onions: Heat oil in a pan to cover the onion slices. Fry on medium-high heat until golden brown, stirring regularly.
• Drain and Store: Remove from oil and drain on paper towels. Cool completely and store in an airtight container. They stay fresh for up to a month when refrigerated.

*Tips: Ensure onion slices are evenly cut and moisture-free for crispy results.

Collection of Sweets with Rabdi/Rabri

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

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:

• Explore More Indian Sweets Recipes Here!
• For the Sweet Tooth – Find More Dessert Recipes Here!

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

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

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

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

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

Enjoy the Food & Happy Diwali !!!

CHICKEN SHAHI KORMA - WHITE KORMA

HOW TO COOK CHICKEN SHAHI KORMA - WHITE KORMA

INGREDIENTS :

For Chicken Shahi Korma :

Spices :

To Dry Roast and Powder :

To Soak and Grind : 

To Garnish :

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Add Chicken pieces to the above oil and sear it until the colour changes for about 10-12 Minutes.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Sprinkle some water and cook the Chicken pieces on a low flame until chicken is well cooked.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Once the Chicken pieces turn soft pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Chicken Shahi Korma.
• Finally, pour the beaten Cream and mix well.
• Switch off the flame.
• Serve Chicken Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

ZAFRANI CHICKEN KORMA

HOW TO COOK ZAFRANI CHICKEN KORMA

ZAFRANI CHICKEN KORMA

INGREDIENTS:

For Curd-Masala Paste:

For Onion Paste:

For Spice Powder:

For Zafrani Chicken Korma:

To Splutter:

METHOD:

• Clean, Wash and drain the Chicken Pieces in a colander and keep it aside.
• Soak Almonds and Cashew Nuts in warm water for about 10 - 15 Minutes. 
• Soak Saffron strands in warm water/milk for 5-10 Minutes.
• Grind the ingredients mentioned under 'For Onion Paste', into a fine paste and keep it aside.
• Finely chop the Green Chillies and whisk it along with the ingredients mentioned under 'For Masala Paste'.
• Whisk the ingredients until it is well combined and keep it aside.
• Heat Oil & Ghee in a Pan, splutter the spices mentioned under 'To Splutter' on a low flame for few minutes.
• Add the Chicken Pieces to the above ingredients and pan sear the pieces until the colour changes.
• Pan sear the chicken pieces on a low flame.
• Next, add Ginger Garlic paste to the above along with a dash of Salt.
• Saute the Ginger Garlic Paste on a low flame until the raw flavour goes. 
• Now pour in the whisked Curd-Masala Paste and cook this on a low flame until chicken pieces are well cooked.
• Once the Chicken Pieces turn tender and cooked, pour in the Onion Paste.
• Cook this on a low flame for few minutes or until Oil separates from the Korma.
• Meanwhile, grind the ingredients mentioned under 'For Spice Powder' into a fine powder.
• Add this freshly ground Spice Powder to the curry and give a quick stir.
• Drizzle the Kewrs Essence and mix well.
• Cook the Zafrani Chicken Korma on a low flame until it reaches the desired consistency.
• Once cooked, switch off the flame and leave the pan on the stovetop undisturbed for about 20-30 minutes.
• Serve Zafrani Chicken Korma hot, garnished with finely chopped Coriander Leaves, julienned Ginger strips and few slivers of Almonds.

SERVING SUGGESTIONS: 

 INDIAN BREADS:

• Naan, 
• Kulcha,
• Parotta,
• Chapati, 
• Paratha,
• Batura,
• Romali Roti,etc.,

RICE DISHES:

• Biriyani,  
• Pulao,
• Malabar Ghee Rice/Nei Choru, 
• Steamed Basmati Rice.

NOTES :

• Pan searing the Chicken Pieces yields perfectly textures, soft, succulent and juicy Chicken pieces in the Korma.
• The Onion Paste and Curd-Masla Paste gives a silky texture to the Zafrani Korma.
• I have used Kashmiri Chilli Powder in this recipe which is the trick behind vibrant Korma.
• Can also use any other Red Chilli Powder, adjust accordingly.
• Zafrani Chicken Korma is a mildly spiced Curry.
• If you do not have fried Onions, can saute finely chopped onions on a low flame until it turns into golden brown in colour and then grind it along with other ingredients for the 'Onion Paste' mixture.
• Do not over-caramelize the onions or burn it, which will alter the taste of the Korma.