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#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! 

#SLC 
Til Mawa LADDU - 
Ingredients
1 cup Safed Til (White sesame seeds)
1 cup Khoya (Mawa) – fresh and soft
1cup Gud  (Jaggery )
1tbsp Chopped pistachios
1 tbsp Chopped almonds
¼ tsp Cardamom powder
Preparation Process
Step 1 : Took 1 cup of sesame seeds in a pan and dry rost white sesame seeds on low flame until lightly golden. you obserb it\'s creaking sound . Lates separate it from pan and rest it for cool down. After it\'s cool down keep 5 tsp rosted sesame seeds  separetly, while rest of transfared in mixar jar. Grind it trembling.
Step 2: keep a pan on fram and add 1 cup of fresh khoya/ Mawa . Rost it until it\'s gone liquiditly and then add jaggery powder or chopped jaggery.  cook until it for 2 minutes. Add  Grinded  sesame seeds powder, cardamom powder and  chopped dry fruits . mix it well.
Step 3: Later transfer it on a  plate . 
Step 4: Rub desi ghee in your palm and take a postion of  mixture . Give a sape like balls / Laddu by moving your palm in cercular motion. Coat this balls with rosted sesome seeds and decorate with chopped pistachio.  Your Til Mawa Laddu is ready to serve . So enjoy .

#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
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 Rose Dessert 
#Tiranga

1. Orange Layer :- Made With Ghee, Carrot, Milk Sugar Khoya Cardamom powder 
2. White Layer :- Semolina, sugar, Milk Ghee Cardamom powder 
3. Green Layer :- Made With Green Peas, Mawa, Milk, Sugar, Cardamom Powder, Ghee

Royal Potato Chia Seeds Halwa
#Aloo


Royal Potato Chia Seeds Halwa with Caramel Banana & Sugar Honeycomb A luxurious twist on traditional halwa — creamy potatoes enriched with khoya, infused with cardamom, and finished with chia seeds for a subtle crunch. Elegantly plated with caramel banana, nuts, tuile, and delicate sugar honeycomb.


🧾 Ingredients 
For Potato Chia Halwa 
1 cup boiled & mashed potatoes (smooth, lump-free) ½ cup full cream milk
 ¼ cup khoya (mawa), grated
 3–4 tbsp sugar (adjust to taste)
 3–4 tbsp ghee
 1 tsp cardamom powder
 2 tsp chia seeds 
 For Garnishing 
Caramelized banana slices (2–3 pieces)
 Roasted cashew nuts 
Pumpkin seeds 
Cocoa tuile
 Sugar honeycomb 


 👩‍🍳 Method
 Step 1: Prepare the Base In a heavy-bottom saucepan, add the mashed potatoes, milk, and grated khoya. Cook on medium heat, stirring continuously to avoid sticking. Allow the mixture to thicken and develop a slightly light golden color. 
Step 2: Enrich the Halwa Add ghee and sugar. Continue cooking, stirring constantly, until the halwa thickens and starts leaving the sides of the pan. The texture should be smooth, glossy, and rich. 
Step 3: Finish with Flavor Add cardamom powder and chia seeds. Mix well and cook for another 1–2 minutes. Turn off the heat and let it rest slightly.


 🍮 Plating (Modern Style) Place a round cookie cutter on a serving plate. Fill it evenly with the warm halwa and press gently for a neat shape. Carefully remove the cutter. Top with caramelized banana slices. Garnish with roasted cashews and pumpkin seeds. Place cocoa tuile on the side for height and texture. Add a piece of sugar honeycomb for an elegant, gourmet finish. 


 🌟 Pro Tips Use full cream milk for richer texture. Cook on low-medium flame to prevent burning. For extra depth, lightly roast chia seeds before adding. Serve warm for best taste and aroma.

#BPIC 
Khoya Burfi

#BPIC
Butterfly pea flowers modak 
Butterfly pea flower water is Used for blue colour with khoya ,this  is amazing modak for lord Ganesha Bhog.

#BPIC    Mango barfi is a popular Indian fudge made with mango pulp, milk solids (khoya or milk powder), sugar, and ghee. It is a soft, creamy, and fragrant sweet commonly prepared during the summer, utilizing fresh or canned Alphonso or Kesar mangoes. 

Holi Special – Gujiya & Mathri 💙 #Holi26
Holi ka asli maza tab hai jab ghar me mithaas aur namkeen dono ho 😍


Is baar banayi crispy Gujiya (maida, khoya, dry fruits, elaichi) aur crunchy Mathri (maida, suji, ajwain, kali mirch) – bilkul traditional festive flavours ke saath!
Rang bhi, swad bhi – Happy Holi 💕


#Holi26 #HoliSpecial #TyoharKaKhana #GharKaSwad

Homemade Gujiya made with love for Holi 💛
Nothing feels more festive than the aroma of freshly fried gujiyas filled with sweet khoya and dry fruits.
Sharing my Holi special creation for the competition. Hope you all like it. 🌸
#holi26

#holi26
Chandrakala

- 2 cups all-purpose flour (maida) - 1/4 cup ghee or oil - 1/2 cup water (approx.) - 1 cup khoya (mava), crumbled - 1/2 cup sugar, powdered - 1/4 tsp cardamom powder - Oil for frying - Sugar syrup (1 cup sugar + 1/2 cup water) - Chopped nuts (almonds, pistachios) for garnish
1. Prepare dough with flour, ghee. 2. Make filling with khoya, sugar. 3. Shape into *semi-circular* pieces, seal edges. 4. Fry, then soak in sugar syrup. 5. Garnish with *almond* flakes (like in the image).

Holi special rose khoya gujiya #Holi26

हल्दीराम वाली नागपुर संतरे की बर्फी सिर्फ 15 मिनट में बना कर तैयार करे, Holi special Nagpur Orange Burfi, Santre ki Barfi Nagpur orange barfi Ingredients: ·        5 orange ·        ½ cup milk ·        1 milk powder ·        1 tsp ghee ·        ¾ cup sugar     ·        1 & ½ cup desiccated coconut Method: ·        Peel and remove unwanted skin orange ·        In a pan add ½ cup milk, 1 milk powder, 1 teaspoon ghee mix well until it binds together then remove the khoya in a bowl ·        In a pan add orange pulp, mesh it well then add ¾ cup sugar mix well then add 1 & 1/2 cup desiccated coconut, add khoya mesh it well then cook until the bubbles disappear ·        Grease thali with ghee set the orange mixture onto let it cool ·        Cut and serve delicious Nagpuri orange barfi

#Holi2026  For Outer Cover:
2 cups maida (all-purpose flour)
4 tbsp ghee (moyan)
Pinch of salt
Water (as needed)
For Filling:
1 cup mava/khoya (grated)
½ cup powdered sugar
¼ cup chopped almonds
¼ cup chopped cashews
2 tbsp raisins
2 tbsp chironji (optional)
½ tsp cardamom powder
1 tbsp desiccated coconut (optional)
For Frying:
Ghee or oil
👩‍🍳 Method
1️⃣ Prepare Dough
Mix maida, salt & ghee.
Rub well until crumbly.
Add water gradually and knead into a stiff dough.
Cover and rest for 20–30 minutes.
2️⃣ Prepare Filling
Lightly roast mava on low flame until slightly aromatic (do not brown).
Let it cool completely.
Add powdered sugar, dry fruits, coconut & cardamom.
Mix well.
3️⃣ Shape Gujia
Roll small puris.
Place 1–2 tbsp filling in center.
Fold into half-moon shape.
Seal edges with water and press using fork or gujia mould.
4️⃣ Fry
Heat ghee on medium-low.
Fry gujias on low flame until golden and crispy.
Cool completely before storing.

#Holi26

 Dishname Moogdal Mava halwa


Ingredients :-
300 g moong dal
300 g mava(khoya) 
300 g ghee


For sugar syrup :-
300 g sugar
1/2 cup water
1 /2 tsp cardamom powder 
For garnish :-
1tbs chopped almonds
1tbs chopped cashew
1 tbs dry rose petals


Method:- First of all Clean, wash and soak the yellow moong dal in enough water in a bowl for 4 hours. Drain well and blend in a mixer to a smooth paste without using water.( If needed add 1 spoon water) 


Heat the ghee in a pan, add the dal paste mix well. Stir continuously medium to low heat the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. It takes about 35-40 minutes to roast the lentils.


Now add mava (khoya) mix well and cook for a 2 minutes. Transfer the mixture into a bowl and keep aside.


For sugar syrup :Combine the 1/2 cup of water and sugar in a deep non-stick pan, mix well and cook on a medium flame till it gets a one string consistency, while stirring occasionally. 


Add the sugar syrup to the moong dal mixture and cook it further for a minute. Add the cardamom powder and dry fruits mix well.


moong dal halwa is ready. 


Enjoy.

#IOP
Khoya Gujiya

Khoya kesariya Gujiya 

#IOP
HYDERABADI TOMATO HALWA 🍅🍅
Hyderabadi Tomato Halwa is a unique Indian dessert, perfect for EID, made with ripe tomatoes, khoya, sugar, and ghee, loaded with nuts. 🌸. It\'s totally unexpected dessert. 

#IOP
HYDERABADI GIL- E- FIRDAUS ❣️ PERFECT FOR THE OCCASION OF EID 
 Gil e Firdaus is a traditional Hyderabadi dessert made with tender bottle gourd  cooked in a rich mixture of mawa (khoya), milk, and sugar, flavored with cardamom and nuts 💛. Sounds like a royal treat 🎉

#mk26
Shahi peda in rabdi
Peda made with paneer and khoya ,cooked in milk

#mk26
Rabdi khoya pitha

#mk26
Khoya Barfi

#mk26
Parwal Khoya Mithai

#mk26
Recipe Name:Mawa Gulab Jamun
Mawa Gulab jamun is a popular, soft, and spongy dessert from the Indian subcontinent, made from milk solids (traditionally khoya or milk powder), flour, and leavening, deep-fried into small balls, and then soaked in a sweet, fragrant sugar syrup flavored with cardamom, rose water, or saffron. It\'s a staple sweet for festivals, weddings, and celebrations, often served warm and garnished with nuts like almonds or pistachios.

#MK26
Gujiya Tarts filled with khoya and topped with whipped cream. 

Khoya Burfi 
#mk26

#Mk26


#milk chironji burfi ( made with khoya)

#Mk26


#Khoya peda

#Mk26


#Moong Dal halwa made with khoya

#Mk26


#Gulabjamun made with khoya