What’s your all-time favorite modak filling – classic coconut-jaggery, chocolate, or something totally unique?  Tell us in the comments below and one lucky winner will get a ₹500 OFF Prestige voucher  – the perfect way to upgrade your kitchen this festive season! Hurry – giveaway ends on 4th Sept. Don’t miss out on the sweet surprise!  #Giveaway #GaneshChaturthi #Prestige 

CABBAGE THORAN  Thoran also known as Upperi is a dry and stir fried vegetable dish combined with coconut. This dish is from Kerala and commonly served as a side dish with rice and curry. Thoran is a part of the traditional Keralite Onam Sadhya. Various vegetables are used in Thoran preparation, some popular thoran are Cabbage thoran, Beans thoran, etc.  #kitchendiaries #onam2025

Oats jaggery and coconut Modak 

Oats,jaggery and coconut Modak  #KitchenDiaries #Onam2025

Coconut milk Raita  #KitchenDiaries #Onam2025

Tender Coconut Kheer  #KitchenDiaries #Onam2025

#kitchenDiaries #Onam2025 Coconut laddu

Onam Sadhya #KitchenDiaries #Onam2025 My Onam Sadhya  is full of feast with flavours, textures and aromas.  Mains: Tamarind Rice, Sambhar, Beetroot Uttapam and Vadai Sides/Condiments: Sweet Dahi, mango Pickle, Papadam, spinach fritters, plantains and  fresh grated coconut.  Sweet  Rice Payasam.

VEN PONGAL Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word \'ven\' means white in Tamil and \'pongal\' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Gujarati Khicdi or Bengali Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach. #KitchenDiaries #Onam2025  

ADA PRADHAMAN (FLATTENED RICE/POHA PUDDING/KHEER) Ada Pradhaman is a traditional Keralan dessert made by rice ada (poha) , coconut milk and jaggery. Ada pradhaman is specially prepared in every Keralan household during Onam festival. It is one of the main elements of Sadya. Ada pradhaman is one type of payasam and known as a king of payasam. Traditionally coconut milk and jaggery is used but we can replace them with milk and sugar. I prepared with dairy milk and suagr. #KitchenDiaries #Onam2025

Coconut Jaggery Rice (Narali Bhat)  #KitchenDiaries #Onam 2025

Coconut Stuffed Rice Dumplings  #KitchenDiaries #Onam2025

Coconut Jaggery Stuffed Atta Gujiya  #KitchenDiaries #Onam2025

Coconut peda #Kitchendiaries #Onam2025

#DiwaliSnack 
Diwali Delight: Coconut Ladoo – A Perfect Blend of Sweetness and Purity


Celebrate the festive spirit of Diwali with these simple and delicious Coconut Ladoos, bursting with traditional flavor and sweetness in every bite! In a pan, lightly roast 2 cups of grated coconut, then add 1 cup of condensed milk (or ¾ cup khoya) and ½ cup sugar. Cook the mixture until it thickens and stops sticking to your hands. Add a pinch of cardamom powder, mix well, and let it cool slightly. Shape small round ladoos and roll them in a bit of dry coconut for a beautiful finish. Soft, aromatic, and divine — these laddoos are perfect for prasad or festive serving! 

A guilt free,no sugar sweet for this Diwali.
ANJEER PHULJADI

10 anjeer wash and soak for 2 hours
! tbsp ghee
1 tbsp dessicated coconut powder
silver varakh


1. Grind the soaked anjeer coarsely.


2. In a kadai,add ghee and pour the ground anjeer paste,


3. Keep sauteing on low flame.


4. Take a spoonful of  sweet and press on a skewer,roll on coconut powder and garnish with silver varakh.







#diwalisnack

Masala Uttapam
#Snack
A thick, savory South Indian pancake made from fermented rice and lentil batter meal.These soft, savory pancakes are topped with grated paneer, vegetable like carrots, onions, shimla mirch and tomatoes, along with freshly chopped chilies ,coriander and spices.  It has a soft, spongy texture and is often served with coconut chutney, ketchup and sambar. making it both nutritious.

#snack
Recipe _ ( 2) Coconut Samosa 
A mouth watering dish, maid with coconut, maida,and spices and  fried to perfection.

#snack
Recipe _Handmade roti and potato bora
A crunchy fusion dish made with roti boiled potato, coconut,capcicum, tomato, sesame seeds delicious spices and fried to perfection.Enjoy with kashundi.

#Snack
Paneer pakoda with coconut and green chutney 

#Snack  Khandvi 
 Ingredients_1 cup Besan
3 cups thin buttermilk ( 3/4 cup curd 2 and 1/4 cup water whisked),Salt to taste
1/4 tsp haldi ,1/2 tsp red chili powder,1 pinch of Asafoetida
Tempering
1 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp sesame seeds
3-4 green chillies slit
A few curry leaves
2-3 tbsp chopped coriander
3 tbsp grated coconut
Recipe-Whisk it altogether and strain it one preferably, Pour it in a large microwave safe bowl and microwave on high for 4-5 mins. Remove. Whisk it well so that no lumps are there Microwave again for 2-3 mins ..Remove the bowl and whisk it again. Make batter like dosa .Try to lift up the thin pancake off the slab.
If it lifts up like a sheet we are good to go
Now spread a large ladle full of the batter on the kitchen counter in swift circular motion .
Like a Dosa. It should be thin. Leave to cool for 3-4 mins.make vertical cuts from one end to the other.Roll each strip lifting from one end and rolling it up. Place these rolls on a plate. Now make the tempering. Heat the oil. Add in the mustard,sesame seeds and let it crackle. Add the slot green chillies and curry patta.Pour on top of the khandvi Sprinkle coriander and grated coconut coconut.enjoy delicious khandvi.

#CookWithPrestige
Net dosa , sambhar and coconut chutney 
Made in Prestige tawa and prestige cooker 

#CookWithPrestige
#Coconut rice

Rice cooked in pressure cooker

#Cookwithprestige 


Coconut fish curry


I used prestige non stick kadai

#CookWithPrestige
Recipe Name:Bhetki Paturi
  \"I made Bhetki Paturi in a prestige non stick tawa.\"
Bhetki Paturi is a classic Bengali dish where boneless bhetki (Barramundi) fish fillets are marinated in a pungent mustard and coconut paste, wrapped in banana leaves, and then slow-cooked, typically by pan-frying or steaming.

#cookwithprestige
Used prestige pressurecooker for making gramflour flowers and prestige frying pan for making coconut sauce and tadka.
So gramflour flowers in coconut sauce  is really delicious recipe. 

#cookwithprestige
coconut ladoo made with prestige kadahi  

#CookWithPrestige
Idli,sambhar and coconut chutney 
Used prestige pressure cooker to make sambhar 

#Cookwithprestige Coconut milk Rasam used by prestige mixer jar..used prestige for coconut milk

#CookWithPrestige
Idli sambhar and coconut chutney 
Usef prestige pressure cooker for sambar making 

#PrepSnap 
Red chilli coconut chutney is one of the main dishes of South India 😋. spicy red chilli coconut chutney enhances the flavor of snacks 🌶️. It\'s a perfect accompaniment for idlis, dosas, and other South Indian delights 🍴.

#PrepSnap
Chana dal peanuts and coconut chutney 

#PrepSnap
Upma, coconut chutney & Sambar

#PrepSnap
Dry fruits laddu 
Black Raisins Golden Raisins Roasted Makhana Grated Coconut Cardamom Powder Gond Soth Rogan Almond Jaggery  Roasted Gram Flour Water Chestnut Powder Roasted Peanut Ghee .

#PrepSnap
Coconut ladoo 

Coconut Laddoo made with Rose Syrup 
#prepsnap
Ingredients 
Dessicated coconut 
Rose Syrup 
Milk
Sugar 
Cardamom powder 

#prepsnap 
Recipe Name:- Gud ( Jaggery)Pithe ( A Bengali dish prepared specially at the time of Makar Sankranti)
 Ingredients needed for this recipe:- Rice flour,Rava,Greated Coconut,Maida, Jaggery,White oil,milk,water,saunf

#PrepSnap
 Ukadike Modak
 Ukadike Modak is a delicious dish from Maharashtra. It is made from coconut, jaggery, and rice flour.

The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
 ~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗 


SAVE IT TO TRY SOON 👩‍🍳 
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour. 


 🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown. 


 👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand 


 👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well. 


 👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. ******************* 
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati

#SLC 
#slc
 𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶) 
 Ingredients: 1 cup black til 1 cup jeggeri (gur) 1 cup edible gum (gondd) 1 cup mixed dryfruis 1/2 cup dry shredded coconut 2 tsp ghee 1tsp dry ginger powder 1 tsp cardamom powder Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside 3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth. Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. Your healthy &delicious kachariyu (saani) is ready.  

#SLC𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶) Ingredients: 1 cup black til 1 cup jeggeri (gur) 
 1 cup edible gum (gondd) 
 1 cup mixed dryfruis 
1/2 cup dry shredded coconut
 2 tsp ghee 
1tsp dry ginger powder
 1 tsp cardamom powder
 Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside
 3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth.
4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. 
5)Your healthy &delicious kachariyu (saani) is ready. 

#SLC
Recipe _ Steam beetroot pithe
Time 30 miniutes
Serve _ 2 person


Ingredients _ 1 Beetroot juice 1+1/2 cup
1 cup Rice flour
1/2 cup Refined flour
1 cup coconut ( grated)
1/2 cup Jaggery
1/2 tsp Salt
Method _ 1) Boil 1 + 1/2 cup beetroot juice for a while by adding a little salt. Use this with rice flour and refined flour to make a nice dough.
2 ) Add grated coconut jaggery to make the filling
3) Make small dumplings using the felling and steam them for 10 miniutes
4 ) Serve with liquid jaggery and enjoy the Mokar Sankranti

#SLC
Kachariyu (saani)
 Ingredients: 
1 cup black til 
1 cup jeggeri (gur) 
 1 cup edible gum (gondd)
 1 cup mixed dryfruis
  1/2 cup dry shredded coconut 
 2 tsp ghee 
 1tsp dry ginger powder 
 1 tsp cardamom powder
  Method: 
1) Roast dryfruis in ghee & keep aside 
2) fry edible gum(gond) keep aside 
 3) grind dryfruis in the mixi jaar, add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth. 
 4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. 
 5)Your healthy &delicious kachariyu (saani) is ready.

#Tiranga
Try color coconut sweet

#Tiranga


DISH NAME:-
( Saffron-Infused Malai Tiranga Barfi)


INGREDIENTS: -
The Base: 2 cups Freshly grated coconut (white part only). ​
The Richness: 1 cup Soft Khoya (Mawa) or Milk Powder mixed with ¼ cup heavy cream. ​
The Sweetener: 1.25 cups Fine Granulated Sugar. ​The Aromatics: 1 tsp Cardamom powder, 1 pinch of Saffron (soaked in 1 tbsp warm milk).
 ​The Texture: 2 tbsp Ghee (Clarified Butter), 2 tbsp chopped Pistachios & Almonds for garnish. ​
The Colors: Organic edible Food Colors (Saffron Orange and Leaf Green).


PREPARATION: -
Mix it up: Put the coconut, sugar, milk, and milk powder in a pan. ​
Cook it: Stir it on low heat. Keep stirring so it doesn’t burn! After about 10 minutes, it will become thick and sticky like a dough. ​
Add Flavor: Mix in the ghee and cardamom powder. Turn off the stove. ​
Make 3 Parts: Divide the mixture into 3 separate bowls. ​
Bowl 1: Mix in a drop of Green color. ​
Bowl 2: Leave it White. ​
Bowl 3: Mix in a drop of Orange color. ​
Stack Them: Grease a plate with a little butter/ghee. ​
Spread the Green layer first. ​Put the White layer on top of that. ​Put the Orange layer on the very top.
​Set and Cut: Let it sit for 2 hours until it’s hard. Cut it into squares with a knife.


And it\'s ready to serve,  enjoy this delicious dish .


Happy republic day 🇮🇳🇮🇳🇮🇳

#Tiranga




Traditional Chandrapuli is a delicious Bengali sweet dish made with fresh coconut, using chenna (cottage cheese) or mawa (reduced milk solids), and is typically prepared for special occasions or festivals. I have made three different flavors of Chandrapuli.


Traditional Tricolour Chandrapuli

#tiranga
SEMOLINA COCONUT MARBLE CAKE (Tri color Theme) 
 🧡🤍💚 Baked this scrumptious and healthy Semolina Coconut Tri colored marble cake to celebrate Republic Day with my family. 🧡🤍💚 

#Tiranga
🧡🤍💚
Tri colour Sabudana Thalipeet served with Coconut Chutney & Curd to celebrate the biggest occasion for every Indian and promise to protect it. 🇮🇳🇮🇳 For Thalipeet: 🧡 - Used Kashmiri chili powder 💚 - Used Palak Puree 🤍 - Original method For Chutney: 🧡 - Used Bedgi Mirchi 💚 - Used Coriander leaves 🤍 - Sweetened Curd 

#Tiranga
🧡🤍💚
Tri colour Coconut chutney & Dosa for breakfast. Used stencils to depict our National Bird & National flower on Dosa. Used edible ingredients to create this beauty. Depicting our Flag colours 🧡🤍💚Love for our Nation.

#Tiranga
This is a delicious and nutritious dosa from Andhra Pradesh made with green gram lentils, called Pesarattu dosa. It\'s quite different from other dosas made in South India, as it doesn\'t require fermentation. It\'s served with chutney. I\'ve presented this dosa in a tricolor style, with a white chutney made from fresh coconut and chana dal, and an orange chutney made from tomatoes.


Tricolour moongdal dosa platter 

#Tiranga
🇮🇳🧡🤍💚HAPPY REPUBLIC DAY 🧡🤍💚🇮🇳 Jini Dosa, a fusion recipe that is a popular street food in Mumbai. This is made using a dosa batter from South of India, wherein the dosas are smeared with butter and spicy mixed veggies.🧡🤍💚 Today being a patriotic day🧡🤍💚, I have served these dosas with Tri colour🧡🤍💚 coconut chutney depicting our flag colour.🇮🇳

#Tiranga
🧡🤍💚 TRI COLOUR KHARVAS🧡🤍💚 Today\'s after lunch dessert is a very traditional sweet known as poss or kharvas in Goa & Maharashtra, junu in Kannada & so on...Made using jaggery, cardamom powder, nutmeg powder & also added extra coconut milk too. Tri colour Kharvas to celebrate our Nation\'s 75th Republic Day🧡🤍💚🇮🇳 Today, let’s be thankful for the gift of freedom and strive to contribute to our beloved country’s progress.🧡🤍💚 🧡🤍💚HAPPY REPUBLIC DAY🧡🤍💚

#Tiranga
Today\'s breakfast frame is a very healthy & delicious Rava Idli served with Coriander Coconut Chutney. Depicting our Nation🧡🤍💚🇮🇳. Celebrating Republic Day week with food art.🇮🇳🇮🇳

#Tiranga
Coconut capsicum carrot Samosa

#Tiranga 
Recipe name: coconut laddu.

#Tiranga
Tiranga Jasvand Modak
I have made Jasvand Modak with rice flour, green and orange food colouring, with coconut and jaggery filling. 

#Tiranga
Tricolor coconut mawa ladoo 
“Wrapped in tricolours, filled with coconut & mawa love ”

#tiranga
Tricolour Breakfast with Tricolour chutney 
 Medu vada
 Idli 
Palak appe 
Onion Tomato Chutney 
Coconut Chutney 
Coriander Coconut Chutney 

#Tiranga 
Kinova mix veg masala pulao with coconut    chatni 😋 .

#Tiranga
LAUKI KE RINGS ❤❤

Lauki ke rings filled with mawa & Milk powder  are green-colored ring-shaped sweets made from bottle gourd (lauki), stuffed with a creamy khoya (mawa) & mulk powder filling and often desiccated coconut. It\'s a tricolour sweet with Green Ring, White khoya filling & Saffron Dot in between ( soaked saffron in wark water). 
They’re a popular Indian festive treat.

Tricolour dessert 
Carrot halwa for orange, tender coconut halwa for white and avacado pudding for green . #Tiranga 

#Tiranga
Tricolour Laddu ( Carrot, Coconut, Lauki) 
1. *Saffron carrot laddu* – orange laddus topped with pistachio slivers, made with carrot (gajar) and condensed milk. 2. *White coconut laddu* – white laddus made from coconut and milk solids. 3. *Green lauki ke laddu* – green laddus made from bottle gourd (lauki) & milk powder.

#Tiranga 
TRICOLOUR IDLI WITH COCONUT CHUTNEY 
Prepared with carrot and spinach 

#Tiranga Vegetables Colour Idli Prepared idli batter with two different colours. Green colour extracted from palak, dhania, green chilli and Curry leaves sauted in vegetable oil , added to normal idli batter to give a salty and green chilli kick. Then orange colour is extracted from grated orange carrots and orange juice with orange zests cooked in vegetable oil to simmer , added in normal idli batter to give a sweet and tangy flavour. And to the white colour idli batter curd and salt along with a pinch of hing is added . In a small ghee greased bowl, all the three batters were poured one after the other to get the tricolour ildi and steamed in a steamer for 15 mins . Served with three different chutneys...
Green chutney - dhania pudina greenchilli nimbu and coconut chutney .
Reddish orange chutney - roasted tomato, redchilli, garlic and roasted walnut with salt chutney 
White chutney- regular coconut, greenchilli,salt, ginger and roasted Bengal gram chutney.

My dish is sweet desart which is made from coconut powder  🥥  ,  milk powder , sugar powder, milk and three types of food colors .

# Tiranga
My dish is sweet desart which is made from coconut powder 🥥 , milk powder , sugar powder, milk and three types of food colors .

#Tiranga
Tricolour Carrot Spinach Rawa Idli
As d name shows its made with roasted rawa
Make three portions of rawa mixture
Add carrot puree in one portion of rawa mixture and blanched spinach puree in second portion and one portion is only rawa..
Now mix 1/4tsp baking salt in each mixture..placecd every mixture in greased idli tray and steam them in steamer for 10 mins on a medium flame..
Soft fluffy beautiful orange,green and white idlis r ready to serve with green red n white coconut chatni (chatnis r also tricolour)

Triocolourcoconutpaneer panda 
It\'s so yummy ... And instnat made.
#tiranga

Trio colour cube 
It\'s made by paneer and coconut.
Orange colour use passion fruit pulp 
Green colour use kiwi fruit pulp.
#tiranga

Tricolour apple coconut ladu 
It\'s yummy and testy sweet .
It\'s quick to make it recipe.
#tiranga

Trio malai paneer coconut ladu.
Yummy ....
#tiranga

From tangy tamarind to fiery garlic, a good chutney is the soul of every Indian meal! We want to know which one rules your kitchen.

Is it...

 A ) Classic Coriander-Mint?
 B ) Creamy Coconut?
 C) Zesty Tomato-Garlic?
 D) Nutty Peanut?

Which Chutney would you pick? 💚👇🏼

#BPIC
Barfi Coconut Dry fruits 

#BPIC
Mango coconut Barfi 

#BPIC


Coconut Milk Biryani 

#BPIC
Bread coconut disc

#BPIC
Broccoli steamed Hearts in Coconut sauce is delicious and healthy snack. 

#BPIC
Broccoli idlies served with coconut sauce is innovative healthy recipe. 

#BPIC
Butterflypeaflower-coconut chutney is innovative chutney. 

Flavors of Bengal 🌸 Begun sorshe : Begun Shorshe is a classic! Tender brinjal cooked in a creamy coconut-chilli-mustard sauce, perfect with rice.😋 #BPIC

#BPIC
Besan ke steamed flowers in coconut sauce is excellent eye-catching 👌 recipe. 

#BPIC bread ki sweet gunjia is prepared  with 
 \"No-Fire\" Concept ,​Instead of the traditional flour dough that requires frying, the outer shell   is prepared from flattened slices of crustless white bread and stuffedwith coconutmixture. These materials are pliable and set firmly without ever touching a stove.

#BPIC
BAJRA coconut laddos are healthy-delicious  sweet for winter season .

#Holi26
Coconut Thandai Pudding
 This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai.
Coconut Thandai Pudding Recipe
Ingredients
For the Pudding Base:
• 10 grams China Grass
• 1 cup Water (for melting China Grass)
• 2 cups Thick Coconut Milk
• 1/2 cup Condensed Milk (Milkmaid)
• 1/4 cup Sugar or to taste
For the Thandai Flavoring:
• 3-4 tbsps ready Thandai Powder
To garnish
• fresh grated coconut- as per choice
• Chopped almonds and pistachios- as per choice
• rose petals - as per choice
Method
• Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes.
• Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins).
• In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate).
• Add the thandai powder to the milk mixture. Stir well to combine.
• Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat.
• Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups.
• Let it cool to room temperature, then refrigerate for 1-2 hours until set.
• Unmould ,if it is set in moulds.
• Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled.
Suggestion- Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.  

#Holi26
Coconut Thandai Panna Cotta, This fusion dessert, Coconut Thandai Panna Cotta, blends the refreshing, aromatic flavors of traditional Indian Holi-special thandai with the creamy, silky texture of an Italian Panna Cotta. By replacing dairy cream with coconut milk and using homemade thandai powder, this version offers a tropical, slightly lighter, and deeply aromatic experience, suitable for vegetarians. Ingredients • 400 ml Coconut Cream (or thick coconut milk) • 100 ml Coconut Water or Almond Milk • 1/2 cup Coconut Sugar or Stevia (to taste) • 4-5 tbsp Homemade Thandai Powder (almonds, cashews, pistachios, fennel, pepper, cardamom) • 1 tbsp Agar Agar Powder • 1 tsp Rose Water • Saffron strands (a pinch) • Chopped pistachios, dried rose petals, desiccated coconut to garnish –as required • 4 tsp -Thandai Powder for platter decoration Instructions • In a saucepan, combine the coconut cream, coconut water, sugar, and thandai powder. • Heat on medium-low, stirring continuously until the sugar dissolves and the mixture is well combined. Add saffron strands. Do not let it come to a rolling boil; just bring it to a simmer. • Add the agar agar powder and whisk continuously for 2-3 minutes to ensure it is completely dissolved. • Remove from heat and stir in the rose water. Let the mixture cool to room temperature. • Pour the mixture into round moulds or any serving bowl. Refrigerate for at least 4 hours or until completely set. • When completely set, unmould . • Top with chopped nuts, dried rose petals, and a sprinkle of desiccated coconut before serving. For platter decoration • -Place the fork face down (tines pointing down) in the center of the platter or across the rim. • Place a generous amount of thandai powder into your small sieve. Gently tap the sieve over the fork and the immediate surrounding area of the plate. o Aim to cover the entire fork and about an inch around it to ensure the shape is defined. • Carefully lift the fork straight up, avoiding any sideways movement that might smudge the impression. • Garnish the surrounding areas of the platter with rose petals and grated coconut to complement the thandai aroma.  

#Holi26
 This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.  

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This Coconut Thandai Pudding

This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai. Coconut Thandai Pudding Recipe Ingredients For the Pudding Base: • 10 grams China Grass • 1 cup Water (for melting China Grass) • 2 cups Thick Coconut Milk • 1/2 cup Condensed Milk (Milkmaid) • 1/4 cup Sugar or to taste For the Thandai Flavoring: • 3-4 tbsps ready Thandai Powder To garnish • fresh grated coconut- as per choice • Chopped almonds and pistachios- as per choice • rose petals - as per choice Method • Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes. • Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins). • In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate). • Add the thandai powder to the milk mixture. Stir well to combine. • Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat. • Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups. • Let it cool to room temperature, then refrigerate for 1-2 hours until set. • Unmould ,if it is set in moulds. • Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled. Suggestion Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.  

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This Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.

Bread Malai Gujiya (No-Fry/Instant)
Ingredients
For the Bread Shells:
• 6-8 White Bread Slices (fresh)
• Water or milk (for sealing)
• For the Sweet Malai & Nut Stuffing:
• ½ cup Thick Malai (milk cream)
• 2-3 tbsp Powdered Sugar (adjust to taste)
• 2 tbsp Mixed Dry Fruits (finely chopped: almonds, cashews, pistachios)
• ½ tsp Cardamom Powder (elaichi)
• 1 tbsp Desiccated Coconut (optional)
For the Saffron Sugar Syrup (Chasni):
• 1 cup Sugar
• 1 cup Water
• 4-5 Saffron Strands (kesar)
• ¼ tsp Cardamom Powder
• For Topping/Garnish:
• 1 tbsp Pumpkin Seeds (roasted)
• 2tsps Dessicated coconut
• As required Glazed cherries halves 
Method 
• In a saucepan, mix 1 cup sugar and 1 cup water.
• Bring to a boil, then add saffron strands and cardamom powder.
• Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
• Turn off the heat and let it cool down to warm/room temperature.
• Heat malai for 1-2 minutes until it softens.
• Mix in the powdered sugar, chopped dry fruits and cardamom powder.
• Let the mixture cool down completely before stuffing.
• Cut off the brown edges of the bread slices.
• Using a rolling pin, flatten each bread slice as thin as possible.
• Using a round cutter or a bowl, cut the bread into round shapes.
• Apply a little milk or water to the edges of the bread circle.
• Place 1 tablespoon of the prepared malai stuffing in the center.
• Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
• Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
• Remove from the syrup and place on a serving plate.
• Top generously with roasted pumpkin seeds, glazed cherries , and desiccated coconut .

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Floret Sarson Ka Saag Corn Canapes 
For the corn cups/florets (base):1 cup maize flour (makki ka atta/corn flour) + ¼ cup wheat flour (optional for binding) Salt to taste Warm water to knead firm dough Oil for brushing/frying (or bake) Knead into firm dough → roll thin → cut & shape into small fluted/flower cups (use tart moulds or pinch edges) → prick & bake at 180°C for 12-15 mins or shallow-fry until crisp & golden. Cool completely.For the filling:Green chutney (blend coriander leaves, mint, green chilli, ginger, garlic, lemon juice, salt, little water into smooth paste) Optional: Add a touch of boiled mashed potato or hung curd for creaminess Assembly:Place a bed of chopped veggies on serving plate: tomato, onion, cucumber, capsicum, etc. (season lightly with chaat masala/salt/lemon). Arrange the crisp corn cups on top. Fill each cup generously with green chutney. Top with grated fresh coconut (or paneer/coconut flakes), a sprinkle of fine sev or boondi, and perhaps a tiny bit of pomegranate or more chutney. Garnish plate with marigold flowers or edible flowers for that festive look. Serve immediately so the cups stay crisp. Super quick to assemble if using ready canapés/cups, but homemade makki cups give that unique yellow color and flavor!Enjoy your Holi party starter!