Ganesh Chaturthi is a Hindu festival celebrated with a lot of sentiments in India. It’s also known as Vinayak Chaturdashi. This festival is to celebrate the birth of Lord Ganesha, the elephant headed God who is the son of Lord Shiva and Goddess Parvati. Ukadiche Modak or Steamed Rice Flour Dumplings with Coconut and jaggery is made as an offering to Lord Ganesha. Its believed that these modaks are God’s absolute favourite.

To be honest I had never tasted ukadiche modak in my life before because I live in the northern part of the country and this festival is predominately celebrated in the southern states. Therefore, at the outset of the festivity I decided this is the best occasion to try this new recipe and also to please the God on his birthday. Not to mention I will also get a chance to taste the so raved about modaks. To shape the modaks requires great deal of skill. Its like shaping momos. tibetan dumplings with gluten free rice dough. I chose the easier path (smart me!) I used a modak mould which makes swanky modaks with lesser efforts. How cool it is ! πŸ˜‰ Before, I go gaga over my crippled skills I will take you to the recipe so that you can even try and enjoy the festivity.

1. For the filling of modak grate fresh coconut and roast in a pan on a medium flame.

2. After the coconut has roasted a bit add chunks of jaggery. Also add cardamom powder and mix well.

3. Keep tossing the filling till jaggery has melted and the mixture has come together. The filling will still be sticky because jaggery is still hot. It will become crumbly and less sticky after it has come to room temperature. Therefore, set aside and let it come to room temperature.

4. For the dumpling or the outer covering boil water in a pan. Add ghee.

5. Add sugar and salt and combine and give the liquid a boil.

6. Add rice flour and combine. The flour will absorb all liquid.

7. Cover the pan with a lid and let it simmer on low flame for 3-4 minutes.

8. Now turn the flame off and let the dough cool down a bit. Apply little ghee on your hands. While its still warm knead it together to bring everything together.

9. Cover with a damp kitchen towel till further use.

10. Apply ghee on the modak mould, both sides.

11.Take a small portion of dough and apply on one side of the mould. Make sure its a thin layer. Repeat the same for the other side.

12. Take the coconut jaggery filling and add a little, say half a spoon. Do not over fill it for it will leak out at the time of steaming.

13. Now close the mould and you will notice the extra dough will ooze out. Remove that. Also add a bit of dough on the base of mould to skirt the filling. I missed taking picture of this step. I hope you understood.

14. Carefully open the mould and tada you have a beautiful looking modak. 

15.Shape rest of the modaks and place them in a tray covered with a damp kitchen towel till we steam them.

16. For the steaming part, place a steamer with water on the flame. Cover it with a slotted tray greased with ghee. If you have a banana leaf  you can top the tray with a banana leaf for it will prevent it from sticking to the base. Cover with lid and let the steam develop. 

17. When you notice the steam escaping the steamer, Open the lid and place modaks on the tray. Cover with a lid and let it steam for 20-25 minutes.

18.Once steamed you can garnish it with saffron and offer it our dear Lord Ganesha. He will bring prosperity in our lives and will bless us. 

Wishing you all a Happy Ganesh Chaturthi.

Other festive recipes you can try are: Kadda Prashad, Besan Rava Laddoo, Gurr Gajar Ke Meethey Chawal, Gajar Ka Halwa, Kaddu Ka Halwa, Kesari Seviyan, Khajoor Ki Kheer, Makhane Ki Kheer , Mango Saffron Phirni, Paneer Ki Kheer , Rasgulla , Sabudana Kheer, Swang Ke Chawal Ka Halwa, Sooji Halwa, Swang Ke Chawal Ka Halwa, Ragi & Khus Khus Ladoos.

Festivals are a time of togetherness when you cherish spending quality time with your family and loved ones. In India the list of festivities is endless. If someone tries to maintain a countrywide list of festivals , every day of the year will be some rejoiced occasion or the other. More festivals means more food and desserts. And when you say more food I am sold out. I thing good food sparks up the festival. This Rakshabandhan I am making Dates Milk Pudding for my family. Its creamy, rich and decadent. 

1. Take some dates and remove their stones. Chop them into small pieces and set aside.

2. In a thick bottom vessel add milk and bring it to a boil. Once it has come to a boil turn it on simmer and let it reduce to half. Keep stirring occasionally.

3, In the meanwhile in a wok add some ghee and add halved cashews and raisins.Saute them till they are lighted roasted in ghee. Set aside.

4. In the same wok add chopped dates and water.  Cook them on medium low flame for 8-10 minutes till they have become mush and soft.

5. Add reduced milk and bring everything to a boil. Also add little condensed milk to make  everything a bit more creamy.

6. Add roasted cashews and raisins and cardamom powder. Reserve a few cashews for garnish.

7. Garnish with saffron and more roasted cashews.

Other Desserts you can try are: Makhaney ki Kheer , Ragi and Khus Khus Ladoo, Besan Rava Ladoo, Sewiyan Kesari, Rasgulla,  Til ke Laddoo , Tilkoot, Mango Saffron Phirni, Paneer Ki Kheer


[yumprint-recipe id=’290′]

Rakshabandhan is right around the corner and traditional sweets are a quintessential part of every Indian festivity. This year I wanted to make something which is healthy but still festive. I tried my hands on Ragi Laddoos. These are gluten free and so easy to put together and taste is absolutely top notch. When I was taking pictures my kiddo asked me if these were chocolate balls and I said yes πŸ˜‰ He gobbled down two instantly and gave me a thumbs up. Isn’t it how you call a recipe successful. These are perfect for people who are watching their weight, for people with celiac diseases, for little babies and even for pregnant woman.

Make for your beloved brother or dear sister these Ragi Khus Khus Laddoos. They are incredible and taste divine. I am sure they will make this festival more joyous! You can even try Besan Rava Laddoos is you want to stick to the traditional recipes.

1. In a wok add ghee and melt it. Add Ragi flour, I have used SOS Organics himalayan ragi flour and keep sauteing it till the aroma of roasted flour is felt. You will notice the mixture has separated from ghee. This should take good 10-12 minutes. Keep the flame low and keep stirring it.

2. Add almond meal or ground almonds and also powdered green cardamom powder. Mix well with the ragi slurry and continue to cook for a minute more.

3. Turn the flame off and add castor sugar or powdered sugar and mix well.

4.Let the mixture cool down little bit. Cool enough to make laddoos or round balls with it. 

5. Roll the laddoos in roasted poppy seeds and set them aside to set and firm. 

6. They also taste great when soft and warm. They stay good for about 20 days if kept at room temperature in an airtight jar.

Other Ragi of Finger Millet Recipes you can try are: Gluten Free Chocolate Ragi BrowniesRagi Masala TwistersRagi & Whole Wheat BiscuitsInstant Ragi Dosa. 

Other Traditional Indian Festive Food you can try are: Attey Ka Halwa Gurudwara StyleSwang Ke Chawal Ka HalwaApple LapsiKaddu ka HalwaSooji HalwaGajar Ka HalwaMango Saffron PhirniPaneer Ki KheerSabudana KheerMakhane Ki KheerGram Flour Semolina BallsGurr Gajar Ke Meethey ChawalKesari SeviyanRasgulla

You can order Organic Ragi or Finger Millets from SOS Organics from here.


[yumprint-recipe id=’289′]


I know I have been showing up after a while. When I am home with my family I dont get time to blog. Life is all busy with socializing, shopping, yapping, some baking workshop and lazying around. Last week I spent on the beaches of Goa and when I returned to Delhi it was freezing cold. The next day was Makar Sankranti which is the First Day of Hindu Calender. This day is widely celebrated in India with different names in different parts of the country like Pongal, Lohri, Bihu etc. Its believed to be the coldest day of winters when the cold is at its peak. Therefore, foods which keep your body warm are eaten and distributed with friends and family which included, sesame seeds, dates, jaggery, ground nuts and other dry fruits. 

I was home after many days and I was itchy to make something festive. So I decided to make this rice pudding with Jaggery, Dates and Carrots. Its my mother’s recipe and I have grown old on this. This is a keeper for winters. Its a wholesome meal  I had also made Tilkoot which is Pounded Sesame Seeds and Jaggery Balls couple of years back . Its a traditional recipe from Uttar Pradesh.



1. Soak Rice in Water for an hour or so.

2. Wash and Grate Carrots and keep aside.

3.Blanch Almonds and remove their skin and cut them into halves. Also deseed and chop some dates. You can also add raisins and cashews if you like.

4. For the syrup, in a pan heat water and when it comes to a boil add jaggery. Keep stirring and let the jaggery melt in water.



4. Add a spoonful of milk and a scum will form on top. Spoon out the scum and throw it away. That’s the impurity in jaggery which we don’t want to add to the rice. Turn the flame off and keep the syrup aside.




5. In a pressure pan add ghee and when ghee melts add cumin seeds. 



6.Let them crackle that is when you add grated carrots to the pan and saute in ghee for a minute.

7. Add the dried nuts which we had chopped earlier.

8. Add Soaked rice without the water.

9. Lastly add the jaggery syrup and close with the lid. Pressure cook for 3-4 whistles or until the rice is cooked.

10. When the steam escapes fluff up with a fork and serve hot. Enjoy the winter bounty. 

You can even try Tilkoot for Makar Sankranti.

Other Rice recipes you can try are: Rice Pudding with Mango & SaffronMushroom BiryaniRaw Mango RiceSpicy Mint RiceItalian Arborio Rice with MushroomsKathal Ki BiryaniSouth Indian style Curd RiceBombay Biryani


[yumprint-recipe id=’267′]


Mangoes are an integral part of every Indian. With the wide variety of blissful mangoes available all across the nation, we are almost under its spell throughout the season. You can make desserts, chutneys, main courses, drinks or devour them as it is. My father is a die hard fan of Mangoes and his diabetes hasn’t made any difference to his love for mangoes. He has his meals only for the reason that he can enjoy mango after that πŸ˜‰ . 


This season I played a lot with fresh and ripe mangoes. I made Mango Tart, Spiced Mango Lassi, Mango and Bean Salad, Coconut Milk Mango Pudding and A Mango Chamomile Iced Tea, which I am yet to post. But making this mango phirni was the most delicious thing I have done the entire season. It was a delight with everyone who got to taste this. You must not wait longer to try this, for mangoes are about to bid us goodbye for the season.


1. In a bowl add some rice and soak it in water for half and hour.



2. Drain the water and add rice to the blender and make a coarse paste.



3. Add one fourth cup water to the rice paste to dilute and set aside.


4. In a thick bottom vessel add milk and bring it to a boil. 


5. Once the milk has boiled slowly add the rice paste and keep stirring so that no lump is formed. This is very crucial step so whisking is highly recommended. Combine with milk and let it simmer till everything has thickened and reduced.


6. The milk will acquire porridge like consistency.


7. At this stage add condensed milk and cardamom powder. Cook a few minutes more and blend everything well. Turn the flame off and let it come to room temperature. Refrigerate for at least an hour.




8. Scoop out the pulp of ripe mangoes and blend them into a smooth puree.



9. Add this Mango puree to the milk custard and combine well.


10. Add saffron strands and slithered almonds and pistachios and combine well. 



11. You can transfer them to individual serving bowls or clay pots and refrigerate further till chill. Serve with additional saffron strands and pistachios.

Other Mango Recipes you can try are: Spiced Mango LassiRaw Mango Garlic Spicy ChutneyMango Tart with Vanilla Pastry Cream Fresh Turmeric Pickle with Green MangoesRaw Mango RiceFresh Mexican Black Bean & Mango SaladPlum Mango PunchAam Ka PannaRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki ChutneyKacchey Aam Ka AchaarCoconut Milk Mango Pudding.

Other traditional Indian Desserts you can try:  Apple LapsiKadda Prashad, Paneer Ki KheerGram Flour Semolina BallsKaddu Ka HalwaGajar Ka HalwaKesari SeviyanMakhane Ki KheerSooji Halwa , Swang Ke Chawal Ka HalwaSwang Ke Chawal Ki Phirni.



[yumprint-recipe id=’232′]


I am already here with my family for the upcoming festival of colours, Holi. Although each day is a festivity when you are with your loved ones but nevertheless something delicious and rich always makes the festival more beautiful and meaningful. I took my Vanilla & Pomegranate cake for my family and at the same time I tried to make this Paneer ki Kheer for my cousins. It was outrageously delicious. I know it sounds weird but trust me it was divine. It tastes just like Ras malai but much more quick and easy. 


Its a very forgiving recipe. You simply cannot go wrong. You can make this exciting dessert in less than 25 minutes. So if you have some guests coming over make this for them, serve hot or chilled. They will be delighted with this appetizing bowl of kheer. 


1. In a wok or heavy bottom pot, boil milk. When it comes to a boil reduce the flame and let it simmer for good 15 minutes or until the milk has reduced and thickened a bit. Do not forget to stir time to time for you don’t want milk to burn from the bottom.



2. Add sugar to the milk and let it simmer for another 5 minutes.



3. Also add crushed Cardamom seeds and combine.

4. Sliver some Almonds and Pistachios and also half cashews. Add these along with raisins to the milk and combine.



5. Add strands of saffron and rose essence or rose water to the milk for an amazing flavour.



6. Crumble fresh paneer or cottage cheese with your hands and put it in the reduced milk. If you have fresh chenna or paneer it will be easier to crumble with hands or otherwise you can even grate the paneer.



7. Let the paneer get cooked with the milk for another 5-7 minutes and then put the flame off. Garnish with Rose petals and serve hot or chilled.

Other Desserts you can try on The Secret Ingredient are:  Apple LapsiKadda PrashadBasbousaCoconut Milk Mango PuddingGram Flour Semolina BallsKaddu Ka HalwaGajar Ka HalwaKesari SeviyanMakhane Ki KheerSooji Halwa , Swang Ke Chawal Ka HalwaSwang Ke Chawal Ki Phirni.


[yumprint-recipe id=’200′]

Kulfi is a traditional popular frozen dairy dessert from Indian Subcontinent. This ice cream is much more creamier and denser than usual ice creams and can be made in variety of flavors like Mango, cardamom, saffron and many many more.. The distinct feature of kulfi is that it is not whipped during making so it has much longer melting time. I have always enjoyed eating Kulfis all my life. I prefer them over regular ice creams any day.

Traditionally Kulfi is made by boiling and reducing milk for long hours and then flavoured using rose,  cardamom and saffron. It is a a time consuming process and a tedious one for sure. When I was in Mexico I was introduced to evaporated milk, which is reduced milk without sugar in a can. This changed my life forever. You can make kulfis in 5 minutes.. yes 5 minutes! Just put all the ingredients in a blender, pulse, pour in moulds and freeze. Its that simple. Even a kid can do it,

No one on earth could say they were not authentic in taste. I grabbed the evaporated cans from the INA market in Delhi and have stacked them in my pantry for the summer season ahead. Afterall our house hold is a kulfi freak!

1. In a blender add a can of condensed milk.

2. Also add evaporated milk. You can buy Evaporated milk from our The Gourmet Shop.

3. Add cream.

4. Add some Almonds and Pistachios along with Cardamom. You can even use cardamom powder if you don’t like the shell of cardamom in your mouth. 



5. Add two slices of bread. Yes any normal bread, don’t frown, trust me.


6. Blend this all together into a fine runny mixture.


7. Add saffron strands and mix.

8. Pour them in Kulfi moulds, or popsicle moulds or even small earthen pots. I used age old kulfi moulds gifted to me by my dear Mother in law πŸ™‚


9. Cover with its lid or cap or you can even use a aluminium foil to cover it. Dont forget to insert a popsicle stick or wooden stick for ease of handling and eating it later.


10. Freeze for 2-4 hours. It took me 2.5 hours.


11. Run them under or dip them in hot water for a few seconds and pull out the popsicle out of the mould. You are ready to enjoy your kulfi. We like to eat with rose sugar syrup. It tastes divine!

You can even try our Mango Coconut Milk Pudding.


[yumprint-recipe id=’124′]


Attey Ka Halwa is a dense pudding made with whole wheat flour and clarified butter or ghee. And when this same halwa is made by Gurudwaras, Sikh Temple as an offering it becomes pious and is known as Kaddha Prasad or Babaji ka Prasad.  Its offered to devotees at all Sikh Gurudwaras across the globe. It is deliciously sinful but also very easy to make. Its laden with ghee and has a lot of calories but once in a while its okay to indulge in it. Right? πŸ˜› Like any halwa it requires the right proportion of ingredients and gets ready in no time. It is also known as degh, tribhavli for equal measures of sugar, flour and ghee.

My mother has always made Sooji ka Halwa but I never had Attey ka Halwa at home except Gurudwaras. I got this authentic recipe from a friend, Sonu Mahajan whom I met on a food group on FB. We have never met in real life and talked once on phone but I feel I have some relation with her , may be prior birth :). Whenever I talk to her on web I feel she is my sister from another Mother. I thank Almighty for making us friends and for the bond we share. This post goes out to you Sonu! Love you Partner :*


1. Add Ghee or Clarified butter in a wok or kadhai.


2. Add Whole Wheat Flour to the melted ghee.


3. Keep tossing it on medium low flame till it turns dark brown in colour. You can moderate the temperature of flame from high to medium to low. But ensure to keep tossing continuously for it can burn. It should take good 15 minutes.



4. In the meanwhile heat water in a container and bring it to a boil.



 5. Once the flour has roasted and achieved the dark brown colour add sugar and combine.




6. At this stage add water and turn the Flame OFF. No sim no low but OFF.


7. Now keep stirring it till the water and flour has become dense into a semi solid, gooey form. Ensure there are no lumps. The test of doneness is when the halwa has centred and leaves the sides.



 8. Serve hot and enjoy.

You can even try the Langar wali Dal served at Sikh Gurudwaras.

Try other Halwa recipes of Sooji Halwa, Kaddu ka Halwa, Gajar ka Halwa, Swang ke Chawal ka Halwa, Seb Dalia Halwa.


[yumprint-recipe id=’116′]

My fasts are on and I barely want to cook specially for myself. I guess the joy of cooking comes when you have a company. My husband knows my habit and he often volunteers to eat whatever I cook for myself during Navratras. So I have a company and I wanted to make this phirni with Swang Ke Chawal. Barnyard Millet Saffron Milk Pudding will be a more better of knowing this.

Swang ke chawal is not rice but belongs to millet family. It is know by various names like, Samvat, Sama, Vari, Varai, Samwa, Jhangora, Samo, Morio, Mario, Moraiaya, Bhagar & Kuthirai Vaali. This cereal is gluten free and is usually cultivated on marginal lands where rice doesn’t grow. Making this phirni is super simple all you need is little patience . I have experimented so much with barnyard millet that I call myself a pro πŸ˜‰ . I have made with this Swang ke chawal ki khichdi and Swang ke chawal ka halwa .


1. Soak the millets in water for at least an hour or so.



2. Drain the water and wash the millets till you get clear water.


3. Add Milk in the wok or Heavy bottom Pan. Bring it to a boil and keep simmering it on low till reduced to half. Keep stirring in between.


4. Once the milk is reduced to half add the soaked Millets into the milk.


5. Add Sugar and combine.


6. Heat little milk and saffron strands in it and let it rest for some time.


 7. Mix this saffron milk to the millets in the pan.



8. Add crushed cardamom to the milk.


10. Chop some Cahews or any nuts of your choice and add to the simmering milk.



11. Keep simmering till the milk reaches thick consistency. It should take 3-4 minutes,


12. After the phirni has cooled down a bit, transfer to serving bowls and refrigerate for 2-3 hours before serving. I  like to garnish it with some fresh rose petals, saffron strands, crushed pistachio and love.

Other recipes for fasting you can try are: Healthy Kachalu Aloo ChatTangy Mint PotatoesKhajoor Til Ke LaddooVrat Wale Dahi-Paneer KebabsSwang Ke Chawal Ka HalwaSwang Ke Chawal Ki PhirniTapioca Coconut Milk Pudding with Strawberry PreservePaneer Ki KheerSabudana KheerKaddu Ka Halwa,  Sabudana Khichdi .

[yumprint-recipe id=’110′]


Its Makarsankranti, the festival of harvest celebrated by Hindus in India and Nepal. It has a special significance as it marks arrival of Spring in India and it is a traditional event. We celebrate this day by making sweets with Jaggery and Sesame. This tilkoot is made by pounding sesame and mixing it with melted jaggery.

This is a specialty from the states of Bihar and Jharkhand. They are ideal for midnight snacking specially in winters.


1. In a flat bottom pan add sesame seeds and roast them on low flame by continuously stirring them.

2. Make sure to keep stirring as they burn very fast and taste not so good. The sesame seeds should be slight golden in colour and will acquire a crunch on getting toasted.


3. Put these sesame seeds in a blender to make a course powder, serving 1/2 cup for mixing later.


4. Pulse the blender for a short duration as longer time will take out the oil from the seeds and it will turn into a thick paste.


5. Cut jaggery into small pieces.

 6. Add ghee or clarified butter in a wok.

7. Add jaggery or gur pieces into the melted ghee.


8. As soon as the jaggery melts put the flame off.

9. Add the sesame powder into the melted jaggery and mix evenly.



 10. Also add the whole seeds reserved earlier.


11. At this stage act fast and make them into balls using your fist. If the jaggery mixture becomes cold it will be difficult to bring it together. apply ghee on your palms and squeeze the mixture and make it to look like a ball.



11. Serve them at room temperature and store them in an airtight container. Stays good for a very long time.

You can also try Besan Laddoos, Rasgullas and even Sooji Halwa.



[yumprint-recipe id=’95’]