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Gulab Jamun Truffles

Gulab Jamun Truffles

Gulab Jamun Truffles Recipe - Soft, juicy and delicious Indian gulab jamuns are covered with white chocolate. A beautiful fusion Indian dessert for Diwali and Christmas!

What are gulab jamun truffles?

It is a fusion Indian dessert or sweet where the classic gulab jamuns are coated with white chocolate and decorated with rose petals and nuts to get the festive look.

Gulab jamuns are one of the famous Indian desserts, these are deep-fried khoya (milk solids) dumplings soaked in a cardamom flavored sugar syrup. They are super soft, juicy and just melt in your mouth.

I gave a fusion twist to this classic Indian sweet by coating them with white chocolate.

Why you'll love this recipe

Looks super fancy and festive!

Anyone can easily make these with store-bought gulab jamuns.

Perfect for parties and festivals

Can be made beforehand

Makes a great Diwali gift!

Double or triple the recipe easily.

Ingredients:

Gulab Jamuns - This is the key ingredient. You can easily buy them from any Indian sweet shop or online.

These are available in tins these days. If you want to make them from scratch, you can check my khoya gulab jamun and instant mix gulab jamuns recipes.

White Chocolate - I have used white chocolate chips in this recipe. You could also use almond bark or melting wafers.

Coconut Oil - Adding coconut oil is an easy way to thin out chocolate for easy dipping. It will make truffles shiny too. I highly recommend coconut oil in this recipe.

Rose petals & Pistachios - These are optional but they definitely enhance the look and taste of the truffles. You can any of your favorite nuts or sprinkles.

Can I use dark chocolate instead of white chocolate?

Absolutely! swap it with the same amount of the dark chocolate. I personally love these with white chocolate though.

Decoration ideas:

I have used dried rose petals, pistachios and edible silver foil. Below are few more ideas.

Slivered or sliced almonds

Chocolate chips

Sprinkles

Sparkling sugar

Serving suggestions:

Serve them chilled as a dessert

These can be a perfect edible gift during Diwali and Christmas!

Storage suggestions:

These can be stored for up to 4 days in refrigerator.

Place them in an airtight container and store them in the refrigerator.

Tips & Notes:

Use a good quality chocolate for the best taste and flavor.

If you are using chocolate slab, chop them into fine pieces, it will melt evenly.

Sprinkle toppings immediately, otherwise they won't stick.

If you don't want them super juicy, lightly squeeze the gulab jamuns to get rid of some syrup.

Step by step instructions

Take the gulab jamuns out of the sugar syrup.

Tap or gently squeeze to remove any excess sugar syrup.

Arrange them on a lined plate or tray.

Keep them in the freezer for about 30 minutes.

Heat some water in a pan or vessel over low heat and place a heat resistant bowl on top of the water pot.

Add chocolate chips and coconut oil into the top bowl.

Keep stirring with a spatula until it is almost melted.

Remove it from the heat and continue stirring until smooth and shiny.

Dip each chilled gulab jamun into the melted chocolate and coat it well.

Tap to remove the excess chocolate.

Place it back to the lined plate or tray.

Immediately, sprinkle rose petals and nuts on tops.

Refrigerate them for 10 minutes and serve!

You might love these recipes:

How to make gulab jamun truffles recipe video below

Print Recipe

Gulab Jamun Truffles Recipe

Gulab Jamun White Chocolate Truffles - Super easy, delicious and juicy gulab jamuns covered with white chocolate and decorated with rose petals and pistachios.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Fusion, Indian
Keyword: easy diwali sweets, gulab jamun truffles, mithai for diwali
Servings: 8
Author: Hari Chandana Ponnaluri

Ingredients

  • 8 Gulab Jamuns
  • 1 Cup White Chocolate Chips
  • 1 Tablespoon Coconut Oil
  • Dried Rose Petals for decoration (optional)
  • Chopped Pistachios for decoration (optional)
  • Edible Silver Foil for decoration (optional)

Instructions

  • Take the gulab jamuns out from the sugar syrup and arrange them on a parchment paper lined plate.
  • Freeze them for about 30 minutes.
  • Heat some water in a pan or vessel over low heat and place a heat resistant bowl on top of the water pot.
  • Add chocolate chips and coconut oil into the top bowl.
  • Keep stirring until it is almost melted.
  • Remove it from the heat and continue stirring until smooth and shiny.
  • Dip each chilled gulab jamun into the melted chocolate and coat it well.
  • Tap to remove the excess chocolate and place them back to the tray.
  • Garnish them with rose petals, nuts and silver foil.
  • Let them set in the refrigerator for 10 minutes and serve.

Video

Notes

You can decorate the truffles with any of your favorite nuts.
Use homemade or store-bought gulab jamuns.

Instant Pot Lemon Rice

Instant Pot Lemon Rice - Easy, tangy and delicious South Indian rice dish with basmati rice, peanuts, spices and lemon juice! Makes a quick vegan meal!

What is South Indian lemon rice?

South Indian style lemon rice is a super simple and traditional rice dish made with simple spices and lemon. It is nothing but cooked rice seasoned with roasted spices, nuts and lentils and flavored with lemon.

Lemon rice is also known as Nimmakaya Pulihora in Telugu, Elumichai Sadam in Tamil and Chintranna in Kannada.

Variations:

I love adding veggies, lentils and greens to the classic South Indian Lemon to make it more nutritious and wholesome. I have already posted a couple of lemon rice recipes on the blog. Check them below.

Why you'll love this recipe

Super easy and quick to make

Even a novice cook can make this dish

It is a naturally vegan dish

Perfect for picnics, gatherings, parties and lunch boxes.

I doesn't need any side dish

Ingredients

Rice - Traditionally we use sona masuri rice to make lemon rice but I have used basmati rice in this instant pot version. Make sure you wash rice 3-4 times or until water turns clear.

Lemon - This is the key ingredient. I would recommend using freshly squeezed lemon or lime juice. Adjust the quantity as per your taste.

Peanuts - Do not skip peanuts. They add a wonderful crunch and taste to the dish. If you are using pre-roasted peanuts, skip the roasting peanuts step and add them at the end.

You can also add some cashews along with peanuts to make it rich.

Mustard Seeds - These tiny mustard seeds will give the authentic flavor. You can get them from any Indian store or online.

Chana Dal - Also known as bengal gram or split chickpeas. You can get them from any Indian store or online.

Urad Dal - Urad dal is black gram, they will add a nice crunch and protein.

Ginger - Use freshly chopped or grated ginger for the best flavor. It is totally optional though.

Asafoetida / Hing - All you need is a just pinch of asafoetida to get the authentic flavor. You can easily find it in Indian grocery stores. Skip this if you don't have it.

Curry Leaves - You can use fresh, dried or frozen curry leaves in this recipe.

Green Chillies - The quantity of green chillies will depends on the variety of chillies you are using. Use less or more according to that. You could also use any type of hot peppers here.

Dried Red Chillies - Skip them if you don't have them handy.

Turmeric Powder - Don't skip the turmeric powder. You only need a little bit of turmeric, that gives a beautiful color.

Oil - Use whatever you have in hand. I have used sunflower oil in this recipe.

Salt

Storage suggestions:

It can be stored in the refrigerator for a day.

I haven't tried freezing lemon rice yet. You may try freezing it.

Serving suggestions:

It doesn't need any side dish and can be served warm or cold.

If you want, it can be served with plain yogurt (plant-based yogurt if you are vegan), raita, curries, lentils, stews or anything you have.

How to make it gluten-free?

Simply skip asafoetida / hing or use gulten-free hing to make it guten free.

Step by step instructions:

Rinse basmati rice with plenty of water 3-4 times or until water turns clear.

Drain and set aside.

Press the SAUTE button.

Add oil to the inner pot of your instant pot.

Add peanuts and roast until they become brown.

Take them out of the pot and set aside.

In the same oil, add mustard seeds, chana dal and urad dal.

Let them fry until they are light golden brown color.

Then add curry leaves, finely chopped ginger, slit green chillies, red chillies and hing.

Give it a good stir.

Add rinsed and drained rice, water, salt and turmeric powder and mix until well combined.

Cover the instant pot with lid and turn the valve to sealing position.

Cancel Saute mode and press Manual / Pressure cook button. Adjust the time to 5 minutes.

Release the pressure naturally for 10 minutes and quick release the remaining pressure manually.

Once the metal pin drops, open the lid.

Add roasted peanuts and lemon juice.

Gently mix everything and serve!

You might love these recipes:

How to make instant pot lemon rice recipe video below:

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Instant Pot Lemon Rice Recipe

An easy, tangy and delicious South Indian Instant pot lemon rice recipe
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dinner, Main Course
Cuisine: Indian, South Indian
Keyword: Indian rice recipes, instant pot lemon rice, instant pot recipes, lemon rice recipe
Servings: 3
Calories: 424kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Basmati Rice
  • 3 Tablespoons Oil
  • 2-3 Tablespoons Lemon Juice
  • 2 Tablespoons Peanuts
  • 1 Tablespoon Urad Dal
  • 1 Tablespoon Chana Dal
  • 1 Teaspoon Mustard Seeds
  • 1 Green Chilli
  • 2-3 Dried Red Chilli
  • 2 Sprigs Curry Leaves
  • 1 Teaspoon Chopped Ginger
  • 1.5 Cups Water
  • ½ Teaspoon Turmeric Powder
  • A Pinch of Hing
  • Salt to taste

Instructions

  • Wash basmati rice for couple of times until water turns clear. Drain water completely and set aside until use.
  • Press the SAUTE button and add oil to the inner pot of your instant pot.
  • Add peanuts and roast until they become brown. Remove the roasted peanuts from oil and keep them aside.
  • In the same oil, add mustard seeds, chana dal and urad dal.
  • Let them fry until they are light golden brown color. Don't burn them.
  • Then add curry leaves, finely chopped ginger, slit green chillies, red chillies and hing. Give it a stir.
  • Add rinsed and drained rice, water, salt and turmeric powder and mix until well combined.
  • Cover the instant pot with lid and turn the valve to sealing position.
  • Cancel Saute mode and press Manual / Pressure cook button. Adjust the time to 5 minutes.
  • Release the pressure naturally for 10 minutes and quick release the remaining pressure manually.
  • Once the metal pin drops, open the lid.
  • Add roasted peanuts and lemon juice.
  • Gently mix everything and serve!

Video

Notes

Adjust the quantity of green chillies and red chillies according to your taste.
Make sure you wash rice couple of times to remove all the excess starch.
You could also add a little bit of fresh cilantro / coriander leaves along with lemon juice at the end.
I haven't added any other nuts but you can also use some cashews along with peanuts.
 

Nutrition

Calories: 424kcal | Carbohydrates: 57g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 63mg | Potassium: 165mg | Fiber: 4g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 2mg

Bhagar

Bhagar Recipe - Maharashtrian savory dish made with barnyard millets, potatoes and peanuts. Perfect to serve during vrat (religious fasting days)!

What is Bhagar?

Bhagar is also known as sama ke chawal or variche bhat. This traditional Maharashtrian dish is usually made during vrat (Hindu Fasting Days).

We can cook many varieties of sweet and savory dishes using barnyard milets and today's recipe is a savory one made with potatoes, peanuts and spices.

Why you'll love this recipe

Super quick and easy to make!

It is nutritious and keeps you full for longer!

Naturally gluten-free dish!

Ingredients:

Barnyard Millet - Millets is the main ingredient. Use a good quality barnyard millet. The other names of barnyard millet are Sama, Samvat, Vrat ke Chawal, Kuthiraivali, Udalu and Varai. You can get it from any Indian store.

Potatoes - Chop potato into small ½ inch cubes to ensure even cooking. It is an optional ingredient though.

Ghee - I would prefer using ghee for the best and authentic flavor. You can also replace it with peanut oil.

Curry Leaves - It will add a nice flavor to the bhagar. Use fresh, frozen or dried curry leaves.

Peanuts - I have used raw peanuts. If you are going to use pre-roasted peanuts, add them directly along with millets or add them at the end.

Green Chilli - Adjust the quantity according to your taste.

Salt - If you are making this dish for Vrat (Hindu Fating Days), use sendha namak or rock salt.

Cilantro - You can add a little bit of cilantro at the end but it is totally optional.

Cumin Seeds

Serving suggestions:

It is traditionally served with Peanut Amti (Maharashtrian peanut curry) but it can also be served with plain yogurt or cucumber raita.

If you are not serving this on fasting days, you can serve it with dal / lentils, any curries or pickles.

Tips & Notes:

If you are making Bhagar for non-fasting days, you may add carrots, peas, beans or any of your favorite vegetables to make it more nutritious and colorful.

You can dry roast the millets before cooking to get a nice nutty flavor.

Storage suggestions:

Bhagar can be stored in the refrigerator for up to 2 days.

Step by step instructions:

Rinse millets using a fine mesh or drainer and set aside.

Heat ghee in a heavy bottomed pan. Add cumin seeds and peanuts.

Fry until the peanuts are brown color.

Add slit green chillies and curry leaves and sauté for few seconds.

Then add cubed potatoes to the pan and give it a stir.

Keep stirring for 3-5 minutes over a medium flame.

Now add rinsed and drained millets to the pan.

Stir everything well for a minute.

Add water and salt and mix everything well.

Reduce the flame to low and cover the pan with a lid.

Let it cook completely over a low flame. It will take 20-30 minutes to cook completely.

Once it is soft and cooked, turn off the flame and mix everything gently.

Cover and let it sit for 5 minutes.

Finally add cilantro or coriander leaves and serve hot.

You'll love these recipes:

How to make Bhagar recipe video below:

Print Recipe

Bhagar Recipe

Bhagar Recipe - Maharashtrian savory dish made with barnyard millets, potatoes and peanuts. Perfect to serve during vrat (religious fasting days)!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: Indian, Maharashtrian
Keyword: barnyard millet recipes, Millet Recipes, recipes with millets
Servings: 4
Calories: 301kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Tablespoons Ghee
  • 1 Teaspoon Cumin Seeds
  • 2 Tablespoons Peanuts
  • 1-2 Green Chilli
  • 1 Sprig Curry Leaves
  • ½ Cup ½ inch Cubed Potatoes (1 medium sized potato)
  • 1 Cup Barnyard Millets
  • 2.5 Cups Water
  • 2 Tablespoons Cilantro

Instructions

  • Rinse millets with plenty of water and keep it aside.
  • Heat ghee in a wide and heavy bottomed pan.
  • Add cumin seeds and peanuts and roast until they are browned.
  • Add curry leaves and slit green chillies and sauté for couple of seconds.
  • Then add cubed potatoes to the pan and fry for 3-5 minutes over a medium flame.
  • Now add rinsed and drained millets to the pan.
  • Stir everything well for a minute.
  • Add water and salt and mix everything well.
  • Reduce the flame to low and cover the pan with a lid.
  • Let it cook completely over a low flame. It will take 20-30 minutes to cook completely.
  • Once it is soft and cooked, turn off the flame and mix everything gently.
  • Cover and let it sit for 5 minutes.
  • Finally add cilantro or coriander leaves and serve hot.

Video

Nutrition

Calories: 301kcal | Carbohydrates: 45g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 51mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 4mg

Rice Paper Modak Rolls

An Asian twist to the traditional Indian modak. Soft and delicious rice rolls filled with Indian flavors. Super easy and fun to make especially for Ganesh Chaturthi festival!

What is rice paper modak roll?

It is a fusion delicacy which is basically Indian sweet coconut filling wrapped inside a Vietnamese rice paper sheet / spring roll wrapper, inspired from the concept of "Modak" and "Spring Rolls".

Modak is a traditional Indian steamed rice flour dumpling stuffed with cardamom flavored sweet coconut filling.

Making of traditional modak is a bit time consuming and requires a little practice to make them perfect. That is where I got the idea of replacing the classic rice flour outer layer with rice paper sheet. Yes! you saw it first here!

So if you are looking for a quick and last minute modak recipe for Ganesh Chaturthi festival, this is for you!

Why you'll love this recipe

Super quick and exotic!

Your kids can also participate in the making, trust me they will love wrapping the modaks.

No more cooking and kneading the rice flour dough!

It is a fusion recipe the retains the authentic flavor and taste!

Ingredients:

Rice Paper Wrappers - Use a good quality rice paper for the best taste and texture.

Coconut - I recommend using fresh or frozen unsweetened coconut in this recipe. However, you can swap it with desiccated coconut. If it is the case, add a couple of teaspoons of water while making the sweet filling to add moisture.

Jaggery - Use jaggery for the best and authentic taste and flavor. You can get it from any Indian store or online. If you didn't find it, replace it with brown sugar or cane sugar.

Cardamom - Do not skip adding cardamom, it adds a great flavor to it. Use freshly ground cardamom or store-brought one.

Ghee - Ghee is clarified butter, you can get it from any Indian store. Do not skip this if you are not vegan. Adding a little bit of ghee will bring authentic flavor.

Saffron - It is totally optional. If you are using saffron, soak it in a tablespoon of hot water and add it on the folded modak rolls.

How to make it vegan?

Skip adding ghee or replace it with coconut oil.

Storage suggestions:

They taste best when freshly wrapped. If you are pressed with time, I would recommend to make the stuffing the day before and wrap them before serving.

The coconut filling can be stored in the refrigerator for up to 3 days.

Serving suggestions:

Serve it as a sweet snack with a cup of hot coffee or tea.

They are perfect for gatherings and parties.

They can also be made during Ganesh Chaturthi festival.

Tips & Notes:

Do not overcook the coconut filling. Remove it from the flame when the mixture becomes thick.

You can also add roasted poppy seeds, nuts or roasted sesame seeds.

Wrap them carefully to avoid breaking the sheet.

Step by step instructions:

Soak a pinch of saffron in one tablespoon of hot water and keep it aside.

Thaw coconut first if you are using frozen one.

Combine coconut and grated or powdered jaggery in a pan.

Keep mixing over a low-medium flame.

Keep stirring and cook until the mixture becomes thick.

Add ghee (if using) and cardamom powder to the pan and mix everything well.

Add nuts or seeds at this stage if needed.

Transfer it to a plate and let it cool completely.

Fill a wide plate or bowl with filtered water.

Take a rice paper sheet and dip it into water for 15-20 seconds.

Remove it from water and lay it flat on a plate.

Place two tablespoons of coconut mixture on the soaked wrapper.

Fold it tightly.

Carefully wrap it.

Watch the video to understand how best to wrap the modak.

Top them with soaked saffron and serve!

You'll love these recipes:

How to make fusion modak with rice paper video below:

Print Recipe

Rice Paper Modak Roll Recipe

An Asian twist to the traditional Indian modak. Soft and delicious rice rolls filled with Indian flavors.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: Fusion, Indian, Vietnamese
Keyword: Ganesh Chaturthi Prasadam, Modak Recipes, rice paper modak rolls
Servings: 7 Rolls
Calories: 202kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 7 Rice Paper Sheets
  • 1 Cup Grated Coconut
  • ½ Cup Jaggery
  • 1 Teaspoon Ghee (clarified butter)
  • ¼ Teaspoon Cardamom Powder
  • A Pinch of Saffron (optional)

Instructions

  • Add coconut and jaggery to a pan and mix well.
  • Let it cook on a medium flame until it becomes thick. Don't forget to stir constantly.
  • Remove it from the flame and let it cool completely.
  • Dip rice wrapper in filtered water for 15-20 seconds and lay it flat on a plate.
  • Add 2 tablespoons of coconut-jaggery stuffing on it and start folding.
  • Repeat the rolling process with remaining sheets and filling.
  • Decorate them with soaked saffron if needed.

Video

Nutrition

Calories: 202kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 113mg | Potassium: 82mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg

Malai Modak (Paneer Modak)

Malai Modak or Paneer Modak Recipe - Soft, easy and delicious festive sweet made with crumbled paneer (Indian cottage cheese), sweetened condensed milk and cardamom. A super quick modak recipe for Ganesh Chaturthi!

What is malai modak?

Modak is known to be a favorite food of Lord Ganesh (Indian god) especially on his birthday (Ganesh Chaturthi). Millions of Indians across the world shower him not only with holy chantings, street parades but also his favorite food items.

People make so many traditional and fusion verities of modakams at home during the Ganesh Chaturthi festival and Malai Modak is one of the traditional modak dish.

It is also known as Paneer modak. You only need paneer(Indian cottage cheese), condensed milk and cardamom to make this quick and delicious festive sweet.

How long can I store them for?

They can be stored for 4-5 days if you stored them in the refrigerator.

Can I use store-bought paneer?

Absolutely! However, I recommend homemade paneer for the best results.

Serving suggestions:

This is a versatile recipe. Shape it into laddus and serve them during Diwali festivals.

These can also be served as sweet snack with a cup of coffee or tea.

Tips & Notes:

Make sure you crumble the paneer / cottage cheese really well to make it soft. Also, mash the paneer crumbles while cooking using the back of spatula.

DO NOT overcook. It may become chewy and hard.

If you don't have a modak mold, shape the mixture into round balls and decorate them with nuts. They will look equally good.

Add few more tablespoons of condensed milk if want more sweetness.

I have used only cardamom in this recipe but you can also use saffron. Soak a pinch of saffron in 1-2 tablespoons of hot milk and add it to the pan.

Step by step instructions:

Combine the crumbled paneer and condensed milk in a wide and heavy bottomed pan.

If you want to use saffron, add it at this stage.

Mix everything well and cook on a low-medium flame. Mash the paneer crumbles using the spatula while stirring to make a soft modak.

Keep stirring and cook for 8-10 minutes or until it becomes thick.

Add ¼ teaspoon of cardamom powder and mix everything well.

Remove it from the flame and let it cool down a bit.

When it is warm enough to handle, grease your hands and knead it into a smooth dough.

Divide it into round balls. If you don't have a mould, you can serve them as laddus (round balls).

Grease the mould with a little bit of ghee and stuff it with prepared paneer balls.

Unmold them carefully and decorate them with chopped pistachios.

Serve & enjoy!

Few more Ganesh Chaturthi recipes on the blog:

How to make paneer modak recipe video below:

Print Recipe

Malai Modak (Paneer Modak)

Malai Modak or Paneer Modak Recipe - Soft, easy and delicious festive dish made with crumbled paneer (Indian cottage cheese), sweetened condensed milk and cardamom. A super quick modak recipe for Ganesh Chaturthi!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: Indian
Keyword: Ganesh Chaturthi Prasadam, Malai Modak Recipe, Modak Recipes, Paneer Modak Recipe, paneer recipes
Servings: 8 Modaks
Calories: 255kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Cups Crumbled Paneer
  • ¾ Cup + 2 Tablespoons Sweetened Condensed Milk
  • ¼ Teaspoon Cardamom Powder

Instructions

  • Combine crumbles paneer and condensed milk in a pan and cook on a low flame until it is thick.
  • Don't forget to keep stirring to prevent burning.
  • Once it is thick and cooked, add cardamom and mix.
  • Let it cool down a bit.
  • When it is warm, knead it into a dough.
  • Shape it into laddus or modak and serve.

Video

Nutrition

Calories: 255kcal | Carbohydrates: 17g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 51mg | Potassium: 107mg | Fiber: 0.02g | Sugar: 16g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 352mg | Iron: 0.1mg

Instant Pot Semiya Payasam (Seviyan Kheer)

Instant Pot Semiya Payasam or Vermicelli Kheer Recipe - Easy, rich, creamy and delicious Indian dessert or pudding made with vermicelli, milk, sugar, nuts, cardamom and saffron in the Instant Pot.

What is semiya payasam or vermicelli kheer?

Semiya Payasam is a classic and delicious milk-based Indian dessert made with vermicelli. It is nothing but Indian style pasta or thin noodles which are roasted and cooked in milk, flavored with cardamom and saffron. The kheer is also known as Seviyan Kheer, Vermicelli Kheer and Sevai Kheer.

Semiya Payasam is one of the simplest and easiest Indian desserts that doesn't take much time and one can easily make it. However, making it in an Instant Pot will be more easy and quick.

Few more Indian kheer recipes on the blog:

Why you'll love this Instant Pot seviyan kheer?

Super easy and quick to make!

Can easily make for parties and festivals.

It is creamy, rich, delicious and a perfect dessert for any occasion.

Ingredients

Vermicelli / Semiya - It is an Indian variety of pasta or thin noodles made with wheat semolina or plain flour. Vermicelli is one of the popular ingredients which is often used to make savory and sweet dishes such as pulao, upma, kheer and halwa. You can get it from any Indian stores or online. I have used unroasted vermicelli in this recipe but you can also use roasted semiya and skip the roasting step if you don't have time.

Milk - You can also use almond milk to make it vegan.

Sugar - You may substitute white sugar with brown sugar but the color of the kheer will be vary.

Nuts - Use your favorite nuts or whatever you have in hand. I used cashew nuts and raisins. I roasted them in ghee, skip this and add them directly if you don't have time.

Cardamom - Do not omit cardamom powder, it gives a great flavor to the dessert. Use freshly ground or store-bought cardamom powder.

Saffron - It is totally optional. It adds a lovely color and flavor to the payasam/dessert.

Ghee - Ghee is clarified butter. You may try substituting with melted butter or coconut oil.

Pistachios & Dried rose petals - These are for garnishing and completely optional.

Tips & Notes:

Make sure the instant pot lid, ring and inner pot is clean and dry to prevent milk from curdling.

Keep an eye while roasting the noodles to avoid burning.

You can also add a little bit of rose water over the prepared kheer.

Remember, the kheer will thicken more as it cools. Add little more milk before serving and reheat it if needed.

Frequently asked questions:

Can I double this recipe?

Absolutely, you can double or triple this recipe and you don't need to increase the cooking time.

Can I use store-bought roasted vermicelli?

I always use the unroasted one as I love roasting it in ghee. You can use roasted vermicelli if you are short of time.

How to make it vegan?

Use vegan butter or coconut oil in the place of ghee and swap milk with almond milk.

How long can I store it?

It tastes best when eaten on the same day. However, it can be stored in the refrigerator for a couple of days. Do not leave it on the countertop.
If you want to store it longer, freeze it in small batches . Thaw it first and gently reheat using a microwave or stovetop whenever you want serve. Add little more milk while reheating if needed.

Serving suggestions?

It tastes great when served warm or cold. It is a perfect dessert for parties and festivals.

Step by step instructions:

Soak a pinch of saffron in 1-2 tablespoons of hot milk and keep it aside.

Make sure the inner pot of your instant pot, lid and ring is dry and clean. Otherwise milk may curdle.

Press SAUTE button. Add 2 tablespoons of ghee to the inner pot of your instant pot.

Once ghee is hot, add cashews and fry until they are light golden color.

Add raisins and continue roasting until they are golden brown color.

Once they are golden brown, take them out of the pot and set aside. You can skip roasting the nuts if you don't want to.

To the same ghee, add vermicelli and roast them constantly until golden color.

Make sure not to burn vermicelli.

Add 3 cups of milk to the roasted vermicelli and give it a stir. Scrap the bottom of the pot well to prevent burnt warning.

Add sugar, cardamom powder and saffron milk and mix everything well.

Cover the instant pot with lid and turn the valve to sealing position.

Cancel Saute mode and press Oatmeal / Porridge button. Adjust the time to 8 minutes.

Let the pressure release naturally. Once the metal pin drops, open the lid.

Gently mix the payasam with a spatula to break any lumps.

Add fried cashews and raisins to the the payasam. Mix well.

The kheer will thicken more as it cools.

Serve warm or cold.

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How to make Instant Pot Seviyan Kheer recipe below:

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Instant Pot Semiya Payasam (Vermicelli Kheer)

Instant Pot Semiya Payasam or Vermicelli Kheer Recipe - Easy, rich, creamy and delicious Indian dessert or pudding made with vermicelli, milk, sugar, nuts, cardamom and saffron in the Instant Pot.
Prep Time5 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: Indian
Keyword: easy dessert recipes, indian dessert recipes, instant pot semiya payasam, kheer recipes
Servings: 5
Calories: 316kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Vermicelli
  • ½ Cup Sugar
  • 3 Cups Milk
  • ½ Teaspoon Cardamom Powder
  • A Pinch of Saffron
  • 15 Cashews
  • 15 Raisins
  • 2 Tablespoons Ghee

Instructions

  • Soak saffron in little hot milk and set aside.
  • Press SAUTE button and add ghee to the inner pot of your instant pot.
  • Add cashews and fry until they are light brown color. Add raisins and continue roasting until golden brown color.
  • Take them out of the ghee and set aside.
  • Add vermicelli and roast until golden brown.
  • Add milk and scrap the bottom well.
  • Add sugar, cardamom and saffron soaked milk and give it a stir.
  • Close the lid and move the valve to sealing position.
  • Cancel saute mode and press OATMEAL / PORRIDGE button and adjust the time to 8 minutes.
  • Let the pressure release naturally.
  • Gently mix the cooked kheer to break any lumps.
  • Add fried nuts and serve hot or cold.
  • Garnish with pistachios and rose petals if needed.

Video

Notes

The kheer will thicken as it cools. So don't forget to add more milk when serving if needed.

Nutrition

Calories: 316kcal | Carbohydrates: 49g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 111mg | Potassium: 250mg | Fiber: 1g | Sugar: 27g | Vitamin A: 144IU | Vitamin C: 0.4mg | Calcium: 177mg | Iron: 1mg

Thandai White Chocolate Bark

Thandai Chocolate Bark Recipe - Super easy, aromatic and delicoius white chocolate bark flavored with Indian spices.

What is thandai chocolate bark?

Chocolate bark is one of the quick and easy chocolate desserts that can be made with just couple of ingredients. The process of making this dessert is pretty much straight forward. Melt the chocolate, add your favorite flavors and variety of toppings and set it in the refrigerator or freezer, that's it!

Thandai is an Indian spice blend made with nuts, seeds and spices. The combination of thandai and white chocolate is so good and it is a perfect fusion combination for festivals such as Diwali, Holi and Raksha Bandhan!

To make this fusion dessert, all you need to do is melt some white chocolate and mix it with some thandai masala and top it with your favorite nuts. It can be made in under 20 minutes.

Why you'll love this recipe:

Requires 2 or 4 ingredients only!

Need a last minute dessert? This can be done in 15-20 minutes!

These are packed with flavors!

Makes a great edible gift for Christmas, Holi, Diwali and Valentines Day!

Ingredients

White Chocolate - You can use any kind of white chocolate in this recipe. Buy a high quality white chocolate.

Thandai Powder - Homemade thandai powder works best but you can also use a store-bought one. Check my Thandai Masala Recipe if you want to make it at home. You can buy it from any Indian store or online.

Nuts - You can use any of your favorite nuts for topping. I have used chopped almonds and pistachios.

Dried Rose Petals - This is optional. They make the bark aromatic and beautiful. You can get them from any persian or Indian stores or online.

How to melt white chocolate?

Place white chocolate chips in a microwave-safe bowl and warm it in the microwave for 20-30 seconds, give it stir. Repeat the process until it is melted.

If you don't have a microwave, use a double boiler method. Heat some water in a pot over low heat and place a heat resistant bowl on top of the water pot. into the top bowl and keep stirring to melt it completely.

Storage suggestions:

Store them in an airtight container in a cool and dry place up to a week. You can also store them in the refrigerator or freezer for a longer shelf life. Make sure you are storing them in an airtight container.

Serving suggestions:

These are great with a cup of coffee or after a meal. They can be served as dessert or sweet snack.

Tips & Notes:

The toppings will not stick to the chocolate once it is set, so add them first.

Don't break or cut it into pieces until it is completely set.

You can roast the nuts if you want.

The flavor of dessert completely depends on the quality of thandai powder you are using. Make sure you are using good quality thandai powder or homemade powder.

Step by step instructions:

Measure white chocolate chips and add them to a bowl.

Melt them completely using a microwave or double boiler method.

Add thandai powder the melted chocolate and mix until well combined.

Add more thandai powder if you want a strong flavor.

Transfer it to a parchment paper.

Spread it evenly (¼ inch thickness) using a spatula.

Sprinkle almonds, pistachios and rose petals on top.

Let it set at room temperature for an hour or two or place it in the freezer for 10 minutes to set.

Once it is completely set, break or cut it into pieces using a sharp knife.

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How to make thandai white chocolate bark recipe video below:

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Thandai White Chocolate Bark

Thandai Chocolate Bark Recipe - Super easy, aromatic and delicoius white chocolate bark flavored with Indian flavors.
Prep Time5 minutes
Cook Time0 minutes
Setting Time10 minutes
Total Time15 minutes
Course: Dessert, Snack
Cuisine: American, Indian, International
Keyword: holi recipes, holi sweets, thandai recipes, thandai white chocolate bark recipe
Servings: 20 2 inch pieces
Calories: 58kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup White Chocolate Chips
  • 2 Tablespoons Thandai Powder
  • 1 Tablespoon Chopped Almonds
  • 1 Tablespoon Chopped Pistachios
  • 1 Tablespoon Dried Rose Petals

Instructions

  • Melt white chocolate using a microwave or double boil method.
  • Add thandai powder to it and mix well.
  • Spread it evenly on parchment paper and sprinkle nuts and rose petals on top.
  • Let it set in the freezer for 10 minutes.
  • Break it into pieces and serve!

Video

Nutrition

Calories: 58kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Thandai Lassi

Thandai Lassi Recipe - Refreshing and tasty Indian yogurt drink flavored with thandai masala (spice blend). Easy beverage recipe that you can make for Holi festival!

What is Thandai Lassi?

Lassi is a traditional Indian beverage made mainly with yogurt. There are many traditional and modern variations of making sweet lassi and salt or savory lassi.

As the name suggests, Thandai Lassi is flavored with thandai powder. Thandai power is a classic and aromatic Indian spice blend made with nuts, seeds and spices. The spice blend will add richness and flavor to the lassi/yogurt drink.

It is one of the easy and fragrant beverage recipes and perfect to serve during Holi festival!

Why you'll love this recipe

Requires fewer ingredients!

Make a great drink for parties and festivals!

Super flavorful and super easy to make!

It is refreshing and perfect for summer!

Ingredients & Substitutions:

Yogurt - Make sure you are using fresh and thick yogurt. The beverage won't taste good if yogurt is sour. Swap it with plant-based yogurt if you are vegan.

Milk - Add more or less to adjust the consistency. You can replace it with water or plant-based milk.

Thandai Powder - I would recommend using homemade thandai powder for a better flavor and taste. You can also use a store-bought one.

Sugar - I have used granulated sugar. You may use honey or maple syrup.

Nuts - These are for the garnishing and totally optional.

How long does it last for?

It tastes best on the same day it is made. However, you can store it in the refrigerator for up to 2 days.

Serving suggestions:

It should be served chilled at any time of the day. It is great to serve as dessert after a meal and perfect to serve during holi festival and holi parties.

Can I make it without a blender?

Absolutely! Whisk yogurt and sugar together until nice and smooth, add the remaining ingredients and mix it well. Keep it in the refrigerator until served.

Variations:

You can also add a little bit of rose water or gulkand to the drink.

If you want to make kesariya thandai lassi (saffron infused thandai lassi), soak a pinch of saffron in warm milk and add it the lassi.

Step by step instructions:

Combine all the ingredients in a blender jar or mixie jar and blend everything until smooth.

Chill it in the refrigerator for an hour or two and serve it chilled.

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How to make thandai lassi video below:

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Thandai Lassi Recipe

Thandai Lassi Recipe - Refreshing and tasty Indian yogurt drink/ lassi flavored with thandai masala (spice blend). Easy beverage recipe that you can make for Holi festival!
Prep Time5 minutes
Cook Time0 minutes
Course: Beverage, Drinks
Cuisine: Indian, North Indian
Keyword: holi recipes, thandai lassi, thandai recipes
Servings: 2
Calories: 337kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Cups Yogurt
  • ¾ Cup Milk
  • 4 Tablespoons Thandai Powder
  • 3-4 Tablespoons Sugar

Instructions

  • Blend all the ingredients together untill smooth.
  • Keep it in the refrigerator and serve it chilled.

Video

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 215mg | Potassium: 831mg | Fiber: 3g | Sugar: 40g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 611mg | Iron: 1mg

Matcha Chia Pudding

Matcha Chia Pudding Recipe - Easy, healthy and delicious breakfast or snack made with matcha green tea powder, chia seeds and milk. So simple and so delicious!

What is matcha chia pudding?

Matcha chia pudding is a super delicious, creamy, and no-cook kind of breakfast or dessert recipe made with only 5 ingredients. To get the pudding-like consistency, you will need to add chia seeds to the matcha flavored and sweetened milk and let them sit for 1-3 hours or overnight.

Matcha chia seed pudding is packed with antioxidants and protein. It is one of the best no-cook and make ahead breakfast recipes if you have no time to cook in the mornings. Just mix them all together, let it sit for sometime and you are good to go!

If you are looking for more chia pudding recipes then check the below recipes.

Why you'll love this recipe

Super easy and quick to make!

Wonderful source of plant-based protein and antioxidants.

A perfect and healthy snack or breakfast!

Very light and filling!

Ingredients & Substitutions

Macha Green Tea - Use a good quality matacha gree tea powder.

Chia Seeds - These are the main ingredient, they help thicken the pudding. You can use white or black chia seeds.

Milk - Any liquid would work well in this recipe. Swap it with plant-based milk if you are vegan.

Honey - You definitely need a sweetener in this recipe. You can use any of your favorite sweetener or plant-based sweetener here.

Vanilla - I highly recommend adding vanilla. It adds a wonderful flavor to the pudding.

Storage suggestions

This will keep in the refrigerator for a couple of days. If you want to store it for longer, freeze it for up to a month.

Serving suggestions:

Top the pudding with fruits, nuts, granola or chocolate chips.

Serve it as breakfast, snack or dessert.

Perfect to serve on St. Patrick's Day!

Tips & Notes

I usually add ¼ cup of chia seeds for every cup of liquid. But I have increased the quantity of milk this time. Refer to the video below to know how consistency looks like. Adjust the consistency by adding more seeds or milk.

Sift matcha powder before using to prevent any lumps.

Adjust the honey according to your taste.

Step by step instructions:

Sift matcha powder first to prevent lumps. Combine all the ingredients in a mixing bowl.

Mix until there are no lumps and well combined. Keep it in the refrigerator for 1-3 hours or overnight.

Give it a stir and add more milk if needed.

Transfer to serving glasses, top it with fruits and serve.

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How to make matcha chia pudding recipe video below:

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Matcha Chia Pudding Recipe

Matcha Chia Pudding Recipe - Easy, healthy and delicious breakfast or snack made with matcha green tea powder, chia seeds and milk. So simple and so delicious!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Breakfast, Dessert
Cuisine: American, International
Keyword: easy breakfast, Healthy Breakfast, matcha chia pudding
Servings: 2
Calories: 256kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1.25 Cups Milk
  • ¼ Cup Chia Seeds
  • 2 Teaspoons Matcha Green Tea (sifted)
  • 2 Tablespoons Honey
  • ½ Teaspoon Vanilla Extract

Instructions

  • Combine all the ingredients together and let it sit in the refrigerator for 1-3 hours.
  • Once it is set, top it with fruits and nuts and serve as breakfast or snack.

Video

Nutrition

Calories: 256kcal | Carbohydrates: 33g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 74mg | Potassium: 305mg | Fiber: 7g | Sugar: 25g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 2mg

Homemade Thandai Powder

Thandai Powder Recipe - A classic, aromatic and exotic Indian spice blend made with nuts, seeds and spices to flavor up milk, yogurt, cookies, cakes and desserts!

What is thandai powder?

Thandai is an authentic Indian milk-based cold drink. It is a rich and healthy drink and is often made during festivals such as Holi and Shivaratri. I have already posted a traditional thandai recipe on the blog, it requires soaking and grinding the ingredients and it is a bit of time taking. If you don't have much time or you are a beginner, you can easily make thandai drink using this homemade thandai powder at any time.

You only need 5 minutes and good quality ingredients to make your homemade thandai masala at home. It is so fragrant and aromatic

Is it vegan?

Yes, this homemade spice mix is vegan. However, you will need to add it to plant-based milk to prepare vegan thandai.

Why you'll love this recipe

It can be easily made at home in 5 minutes

Homemade and preservatives-free

So much better than store-bought ones.

Can easily adjust the ingredients to match your taste.

Ingredients & Substitutions

Almonds - Make sure you are using fine-quality almonds as these are the main ingredients.

Cashews - Good quality cashews will add richness and taste to the thandai. Swap them with almonds if you want.

Pistachios - Replace them with almonds if you want.

Melon Seeds - The traditional thandai requires melon seeds. You can swap them with pumpkin seeds or omit them.

Poppy Seeds - You can skip them but they will make the drink richer and creamier.

Fennel Seeds - It is also known as saunf. You can easily get it from any Indian store or online.

Black Peppercorns - I have used whole black pepper, if you don't have whole black pepper in hand, replace it with ¼ teaspoon of ground pepper. Add more or less according to your taste.

Cardamom - I have used whole cardamom pods here. Substitute it with 1+½ teaspoons of cardamom seed powder. Add more or less according to your taste.

Saffron - It is completely optional. But I would suggest you not skip it.

Dried Rose Petals - I highly recommend using good quality edible rose petals, they are a lovely aroma to the thandai mix. If you don't have them, add a little bit of rose water while making the thandai milk or whatever you are making. Do not add rose water directly to the thandai powder.

Storage

Store it in an airtight container for a couple of months. Make sure the container is dry and always use a dry spoon.

Uses of thandai powder

Thandai masala is so versatile and below are some ideas.

Add it to the milk to make instant thandai.

Can be added to Indian desserts such as kheer, rabdi, firni and kulfi.

It can also be added to flavor up your cereal, yogurt, cakes, cookies, cheesecakes and many more.

How to make thandai using thandai powder?

Heat 1 cup of milk and add a tablespoon of homemade thandai powder and required sugar to the hot milk. Strain if needed and serve immediately. If you want to serve it chilled, mix the powder with hot milk and let it cool completely. Chill it in the refrigerator and strain before serving.

Tips & Notes

Do not grind the ingredients for too long else nuts will release oils and it becomes a paste.

You can also dry the ingredients lightly to speed up the blending process and enhance the flavor. It is optional though.

You might love these recipes:

How to make thandai powder recipe video below:

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Thandai Powder Recipe

A classic and aromatic Indian spice blend to flavor up milk, yogurt, cookies, cakes and desserts!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverage, Spice blend
Cuisine: Indian, North Indian
Keyword: homemade spice powders, homemade thandai masala, thandai powder recipe
Servings: 2 Cups
Calories: 553kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Almonds
  • ¼ Cup Pistachios
  • ¼ Cup Cashews
  • 2 Tablespoons Poppy Seeds
  • 2 Tablespoons Melon Seeds
  • 2 Tablespoons Fennel Seeds
  • 1 Teaspoon Black Pepper
  • ½ Teaspoon Saffron
  • ⅓ Cup Dried Rose Petals
  • 32 Cardamom Pods

Instructions

  • Combine all the ingredients in a blender or coffee grinder and grind them to a fine powder.
  • Store it in an airtight container.

Video

Nutrition

Calories: 553kcal | Carbohydrates: 45g | Protein: 20g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 1g | Sodium: 16mg | Potassium: 1064mg | Fiber: 20g | Sugar: 4g | Vitamin A: 78IU | Vitamin C: 9mg | Calcium: 446mg | Iron: 10mg

Dhapate - Maharashtrian Multigrain Flatbread

Dhapate Recipe - Authentic Maharashtrian multigrain flatbread flavored with onion, garlic and spices. Super easy, nutritious and flavorful breakfast or snack dish!

What is Dhapate?

Dhapate is an authentic Maharashtrian thalipeeth / multi-grain flatbread and extremely healthy and delicious. It is one of the easy and quick Indian flatbread recipes which is perfect for breakfast or snack. It is a staple breakfast dish many Maharashtrian / Indian homes. These nutritious flatbreads are made with 3 types of flours and flavored with garlic, onion, cilantro and spices.

The process of making Dhapate is pretty stright-forward. You will need to combine all the ingredients together to make a dough and pat the dough to get the round shape disc and fry them on a pan. These can also be deep-fried.

Why you'll love this recipe:

These are wholesome and packed with flavors.

Can be easily made with pantry staples without any appliances.

Perfect for breakfast or snack.

Ingredients:

Jowar / Sorghum Flour - Traditionally sorghum flour is used to make the Dhapate. I haven't tried to replace it with any other flours but you may try Oats flour. You can get sorghum flour or jowar flour from any Indian grocery stores.

Wheat Flour - Indian atta or any wheat flour can be used.

Besan / Gram Flour - It adds flavor and protein to the flatbreads. Chickpea flour can also be used.

Garlic - Use freshly crushed or minced garlic for the best flavor. If you want to substitute it with garlic powder, swap it with ¾ teaspoon of garlic powder.

Sesame Seeds - You can skip if you want.

Cumin Seeds - The traditional recipe requires whole cumin seeds. However, they can be replaced with cumin powder. It gives flavor and improves digestion.

Ajwain / Carom Seeds - You can get them at any Indian grocery stores or online. Or skip them if you don't have them handy.

Turmeric Powder - Gives a beautiful color.

Red Chilli Powder - Adjust the quantity of red chili powder according to your taste. Substitute it with cayenne pepper.

Onion - Make sure you chop them finely.

Cilantro - Do not skip cilantro if possible.

Salt & Oil

How to make it vegan?

This recipe is naturally vegan but traditionally it is served with yogurt and butter. Serve it with plant-based yogurt or any other dips if you are vegan.

Serving suggestions:

Serve warm with any pickle, chutney, dip, butter or yogurt.

They are equally delicious without any sidedish as well.

Tips & Notes:

If you are a beginner, I would recommend you to start with small dough balls. It will be easier to you to shape the dough and transfer it to the pan.

Do not cook them over a very high flame, the dough will remain uncooked.

You can also add some yogurt to the dough for a different taste.

Grease your fingers with some oil while shaping the dough.

The dough should be soft. Always add water little by little to get it right. Add more flour or liquid to get the correct consistency.

Grated carrot or any other greens can also be added.

Storage suggestions:

The dough can be refrigerated for a day.

Cooked Dhapate can stay fresh for a day at room temratature or can be refrigerated for 2-3 days. They can be reheated using a stovetop or microwave.

Step by step instructions:

Combine all the ingredients except oil in a mixing bowl.

Mix them all together with your fingers or spoon.

Add water little by little and make a soft dough.

Pour a tablespoon of oil on top and coat it well.

Cover the dough and let it sit for 30 minutes.

Divide the dough into 12 equal size balls.

Grease a plastic sheet or parchment paper with a bit of oil and place a dough ball on it.

Gently start pressing the dough with your fingers to make a round disc.

Make a small hole in the middle for even cooking.

Add a few drops of oil in a pan.

Carefully transfer the shaped dough to the pan.

Drizzle some oil and cook on both sides until cooked and browned.

Remove it from the pan and serve hot with pickle, raita, yogurt or butter.

Few more Indian breakfast recipes on the blog:

Recipe adapted from Sanjeev Kapoor

How to make dhapate recipe video below:

Print Recipe

Dhapate - Maharashtrian Multigrain Flatbread

Dhapate Recipe - Authentic Maharashtrian multigrain flatbread flavored with onion, garlic and spices. Super easy, nutritious and flavorful breakfast or snack dish!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: Indian, Maharashtrian
Keyword: dhapate recipe, healthy breakfast recipes, Indian breakfast, maharashtrian recipes
Servings: 12
Calories: 84kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup Sorghum Flour
  • ½ Cup Wheat Flour
  • ¼ Cup Besan / Gram Flour
  • 1 Tablespoon Crushed Garlic (5or6 small garlic cloves)
  • 1 Tablespoon Sesame Seeds
  • ½ Teaspoon Cumin Seeds
  • ½ Teaspoon Ajwain / Carom Seeds
  • ¼ Teaspoon Turmeric Powder
  • ½ Tablespoon Red Chilli Powder / Cayenne Pepper
  • Salt to taste
  • ⅓ Cup Chopped Onion
  • 2-3 Tablespoons Chopped Cilantro
  • 1 Tablespoon Oil for dough (extra for roasting)

Instructions

  • Combine all the ingredients except oil in a mixing bowl.
  • Mix them all together with your fingers or spoon.
  • Add water little by little and make a soft dough.
  • Pour a tablespoon of oil on top and coat it well.
  • Cover the dough and let it sit for 30 minutes.
  • Divide the dough into 12 equal size balls.
  • Grease a plastic sheet or parchment paper with a bit of oil and place a dough ball on it.
  • Gently start pressing the dough with your fingers to make a round disc.
  • Make a small hole in the middle for even cooking.
  • Add a few drops of oil to a pan.
  • Carefully transfer the shaped dough to the pan.
  • Drizzle some oil and cook on both sides until cooked and browned.
  • Remove it from the pan and serve hot with pickle, raita, yogurt or butter.

Video

Nutrition

Calories: 84kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 8mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Vegan Persimmon Chia Pudding

Persimmon Chia Pudding Recipe - Beautiful and delicious layered chia seed pudding with persimmons, almond milk and cinnamon. A perfect grab & go breakfast!

What is Persimmon Chia Pudding?

Persimmon chia pudding is a super delicious, creamy, and no-cook kind of breakfast or dessert recipe made with only 6 ingredients. It is a vegan and gluten-free chia pudding recipe. To get the pudding-like consistency, you will need to add chia seeds to the flavored and sweetened liquids and let them sit for 1-3 hours or overnight.

Chia puddings are one of the easy and healthy breakfast recipes, they can be made ahead and perfect for busy mornings. I have already shared Raspberry Chia Pudding and Dragon Fruit Chia Pudding on the blog, today's variation is with persimmons and cinnamon.

Few more persimmon recipes on the blog:

Why you'll love this recipe

It is super delicious, healthy, and beautiful

Requires no fancy ingredients to make this yummy grab & go breakfast.

A perfect way to use the ripe seasonal persimmons.

Ingredients:

Persimmons - Any kind of persimmons can be used but they should be ripe. Overripe persimmons and frozen persimmon would work well.

Almond Milk: It can be swapped with any plant-based milk such as soy, coconut, and oat milk.

Chia Seeds - Chia seeds will act as a thickening agent and they are full of protein and nutrients.

Cinnamon: Cinnamon goes well with persimmons. I highly recommend it.

Sugar - I have added granulated sugar to the almond milk-chia layer and haven't added anything to the persimmon layer as they are sweet enough. You can easily replace sugar with your favorite sweeteners.

Vanilla - A little bit of vanilla adds a great flavor to the pudding

Can I make it without layers?

Absolutely! If you have no time to arrange the layers, combine all the ingredients and let them set in the refrigerator. You can always adjust the consistency by adding more chia seeds or more liquid.

Do I really need to use persimmon puree?

Definitely not! Simply chop persimmons into cubes and add them to the pudding. You can layer them if you have time or just mix it with your chilled chia pudding.

Can I use frozen persimmons?

Yes, you can!

Storage suggestions:

You can easily store this pudding for a couple of days and it's a perfect make-ahead breakfast recipe.

Serving suggestions:

It is best when you serve it cold as a breakfast or snack.

Topping ideas:

I haven't added any toppings but below are some suggestions

Granola

Chocolate Chips

Toasted Coconut Flakes

Chopped Fruits

Notes:

Adjust the consistency by adding more almond milk.

Make sure the persimmons are ripe for the full flavor and sweetness.

Step by step instructions:

Combine almond milk, chia seeds, cinnamon, vanilla and sugar in a mixing bowl.

Mix everything together until there are no lumps.

Refrigerate for 1-3 hours or until set.

Wash and slice the persimmons and blend until smooth and creamy.

You don't need to peel the persimmons, they are totally edible.

If you don't want to puree them, chop them into pieces.

Add a layer of almond-chia pudding mix in a serving glass.

Add a persimmon layer on top.

Top it with another layer of chia pudding.

Repeat layers until glasses are filled to the top.

Serve!

You'll love these breakfast recipes:

How to make persimmon chia pudding recipe video below:

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Vegan Persimmon Chia Pudding

Persimmon Chia Pudding Recipe - Beautiful and delicious layered chia seed pudding with persimmons, almond milk and cinnamon. A perfect grab & go breakfast!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: International
Keyword: chia pudding recipes, Healthy Breakfast, persimmon chia pudding recipe, Persimmon Recipes, vegan recipes
Servings: 3
Calories: 255kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup Almond Milk
  • ¼ Cup Chia Seeds
  • 1 Teasooon Vanilla Extract
  • 2 Tablespoons Sugar
  • ¼ Teaspoon Cinnamon Powder
  • 2 Small Persimmons

Instructions

  • Combine almond milk, sugar, chia seeds, vanilla and cinnamon in a mixing bowl and let it set them in the refrigerator for 1-3 hours or until set.
  • Wash and blend persimmons until smooth.
  • Add a layer of almond-chia pudding mix in a serving glass.
  • Add a persimmon layer on top.
  • Repeat layers until glasses are filled to the top.
  • Finally, top it with any nuts or additional fruit and serve!

Video

Nutrition

Calories: 255kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 112mg | Potassium: 406mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 74mg | Calcium: 221mg | Iron: 4mg