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Hopjesvla - Dutch Coffee Custard

Hopjesvla - Dutch Coffee Custard

Hopjesvla - A classic and delicious Dutch caramel custard recipe with step-by-step photos. This creamy Dutch dessert is one of the easy and best desserts and can be made with just 4 ingredients!

dutch coffee custard served in 2 serving glasses topped with chopped pistachios

What is Hopjesvla?

Hopjesvla is classic and popular Dutch coffee custard. It is a super simple and very delicious dessert made with strong brewed coffee, corn flour / corn starch, milk and sugar. We chanced upon Hopjesvla, on our trip to the Netherlands back in ´16. I've always wanted to try the recipe out given how simple it is (not so hard when Coffee is the main ingredient ????). You just need 4 ingredients to make this amazing Dutch Vla(custard) at home. I have added little instant coffee granules to enhance the coffee flavor, but it is completely optional.

What type of coffee do I need to use?

You will need ½ cup of strong brewed coffee or black coffee for 2 cups of milk. Make sure the coffee is strong enough to get the right flavor. Indian filter coffee decoction would work absolutely well in this recipe.

Dutch Hopjesvla dessert served in clear glasses with chopped pistachios on the top

How long can I store it?

The caramel coffee custard can be stored for 3-4 days of stored properly in the refrigerator.

Topping ideas:

Hopjes Vla is so versatile, you can get creative and top it in so many ways. You can use whipping cream, yogurt, nuts, chocolate sprinkle, chocolate chips, fresh fruits, muesli and whatever you have in hand.

Serving suggestions:

It is best when served chilled as a snack or dessert. It can also be served as breakfast with some fruits and muesli on top of the hopjesvla.

Tips:

Make sure to use a strong coffee to get the right flavor and taste.

Do not use a plastic spatula while handling the caramel. Use a wooden spatula.

Be careful as the caramel is very hot and may spatter.

If you want your custard on the thinner side, add a little more milk. 

Step by step instructions:

  • In a bowl, mix together the corn flour / corn starch and ½ cup of milk . Make sure there are no lumps and keep it aside.
  • Heat sugar in a heavy-bottomed pan over a medium flame.
  • Gently stir occasionally if needed and heat until the sugar melts. DO NOT stir constantly.
  • As the sugar starts to melt, reduce the flame to low and keep an eye on it.
  • Once sugar is completely melted and golden, carefully add 2 tablespoons of water and whisk to deglaze the caramel. Be careful as the caramel is very hot and may spatter.
  • Add remaining milk to the caramel.
  • Do not panic If you see caramel turning hard, it will melt again.
  • Heat over a low flame until the hard caramel dissolves, about 8-10 minutes. Do not boil.
  • Then add the cornflour + milk slurry to the pan and mix well.
  • Add instant coffee powder.
  • Keep stirring for a couple of minutes.
  • Add ½ cup of strong brewed coffee.
  • Keep stirring over a low-medium flame until the custard thickens.
  • When it starts to boils, remove it from the flame and transfer it to a bowl.
  • Place a plastic wrap directly on the surface of the custard to prevent a skin from forming on the top.
  • Refrigerate for 2-3 hours or until firm.
  • Top with nuts, fruits or whipping cream before serving.

Few more dessert recipes:

Dutch Coffee Custard Recipe below:

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5 from 1 vote

Hopjesvla Recipe - Dutch Coffee Custard

A classic, delicious and creamy Dutch caramel coffee custard made with just 4 ingredients
Prep Time0 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Dutch, International
Keyword: dutch recipes, easy dessert recipes
Servings: 4
Calories: 236kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Milk
  • ½ cup Strong Brewed Coffee
  • 10 tablespoons Sugar
  • ⅓ cup Corn flour
  • 2 tablespoons Water
  • 1 tablespoon Instant Coffee

Instructions

  • In a bowl, mix together the cornflour and ½ cup of milk and keep it aside.
  • Heat sugar in a heavy-bottomed pan over a medium flame.
  • Gently stir occasionally if needed and heat until the sugar melts. Do not stir constantly.
  • As the sugar starts to melt, reduce the flame to low and keep an eye on it.
  • Once sugar is completely melted and golden, carefully add 2 tablespoons of water and whisk to deglaze the caramel. Be careful as the caramel is very hot and may spatter.
  • Add remaining milk to the caramel and heat over a low flame until the hard caramel dissolves, about 8-10 minutes. Do not boil.
  • Then add the cornflour + milk slurry to the pan and mix well.
  • Add instant coffee powder and keep stirring for a couple of minutes.
  • Add strong brewed coffee and keep stirring over a low-medium flame until the custard thickens.
  • When it starts to boils, remove it from the flame and transfer it to a bowl.Place a plastic wrap directly on the surface of the custard to prevent a skin from forming on the top.
  • Refrigerate for 2-3 hours or until firm.Top with nuts, fruits or whipping cream before serving.

Notes

Do not use a plastic spatula while handling the caramel. Use a wooden spatula.
Be careful as the caramel is very hot and may spatter.
If you want your custard on the thinner side, add a little more milk. 

Nutrition

Calories: 236kcal | Carbohydrates: 47g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 221mg | Fiber: 1g | Sugar: 36g | Vitamin A: 198IU | Calcium: 141mg | Iron: 1mg

Chocolate Snowball Cookies

Chocolate Snowball Cookies or Russian Tea Cakes Recipe - Rich, buttery, delicate and delicious chocolate shortbread cookies that melt in your mouth. These are perfect for the holidays!

What are Chocolate Snowballs?

Chocolate snowballs are another variation of traditional Snowball Cookies. These are one of the traditional and popular Christmas cookies or holiday cookies made with flour, sugar and butter. There are many variations and chocolate snowball cookies are one of them.

Snowballs are also known as Mexican Wedding Cookies, Italian Wedding Cookies and Russian Tea Cakes.

They are tiny shortbread cookie balls rolled in powdered sugar when they are still warm.  The cookies are so rich, addictive and they just melt in your mouth.

Variations:

These simple little Mexican Wedding Cookies can also be made with almonds, pecans, walnuts, chocolate chips, lemon or pistachios. Add any of your favorite nuts to the dough to give them a crunch.

How long can you store the unbaked cookie dough?

You can store the dough in the refrigerator for 4-5 days. If you want to store it longer, freeze it for about 2 months.

How long can you store baked cookies?

You can store them in an airtight container at room temperature for up to 2 weeks.

Can you freeze them?

Yes, they freeze extremely well. Once the cookies are baked and rolled in powdered sugar, arrange them in an airtight container and separate the layers with parchment papers.  You can freeze them for up to 2 months. Let them thaw at room temperature and roll them in some powdered sugar again before serving.

Tips:

  • Follow the exact measurements to make them perfect.
  • Make sure the dough is firm and chilled when you bake.
  • Shape the dough into 1-inch size balls to bake them evenly.
  • Be careful not to overbake the cookies.
  • You will need to roll the baked cookies in powdered sugar when they are still warm.
  • Once they are cool, roll them again in powdered sugar if needed.
  • If you want to make super white snowball cookies, roll them twice in powdered sugar.

Step by step instructions:

Combine the flours, cocoa powder and salt in a mixing bowl.

Mix everything well and keep it aside until use.

In a mixing bowl. add unsalted butter and powdered sugar. Beat/whisk until it is creamy and smooth.

Add vanilla essence and mix until it is well combined.

Add the flour-cocoa powder mixture to the butter mixture and mix well with a spatula until incorporated.

Lightly knead the mixture to make a soft dough.

Wrap the dough with a cling film and refrigerate for an hour or until it becomes firm.

Preheat the oven to 180 degrees C.

Line a baking tray with parchment paper and set aside.

Remove the chilled dough from the refrigerator.

Roll the dough into 1 inch small balls and place them on the lined baking tray.

Bake them immediately in the preheated oven for 15 - 18 minutes at 180 degrees C.

Once they are baked, remove them from the oven and let them cool for about 3 - 5 minutes.

While cookies are still warm, roll them in powdered sugar.

Arrange them on a wire rack and let them cool completely.

Roll them twice in powdered sugar if needed. Store in an airtight container.

More eggless cookie recipes on the blog:

How to make chocolate snowball cookies recipe video below

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Chocolate Snowball Cookies Recipe

Rich, buttery, chocolaty, delicate and easy traditional Christmas cookies made with butter, flour, sugar and cocoa powder.
Prep Time20 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Cookies, Dessert, Snack
Cuisine: European, International
Keyword: authentic, Christmas Cookies, cookies for christmas, cookies for holidays, Eggless Baking
Servings: 26 Cookies
Calories: 57kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ¾ Cup Flour
  • 2 Tablespoon Corn Flour
  • 2 Tablespoon Cocoa Powder
  • ¼ Teaspoon Salt
  • ½ Cup Unsalted Butter
  • ¼ Cup Powdered Sugar for the dough
  • 1 Teaspoon Vanilla Essence
  • ¼ Cup Powdered Sugar To coat the baked cookies

Instructions

  • In a mixing bowl, combine both flours, cocoa powder and salt. Mix well and keep it aside.
  • Combine the unsalted butter, and powdered sugar in a bowl and mix well until it is smooth. Add the vanilla essence and combine it well.
  • Add the flour mixture to the butter mixture and combine until everything is combined.
  • Make a dough and wrap it with cling film.
  • Refrigerate the dough for an hour or until it becomes firm.
  • Preheat the oven to 180 degrees C.
  • Remove the chilled dough from the refrigerator.
  • Roll the dough into 1 inch small balls and place them on a greased or lined baking tray.
  • Bake the cookies in the preheated oven for 15 - 18 minutes at 180 degrees C.
  • Remove from the oven and cool for about 3 - 5 minutes.
  • While cookies are still warm, roll them in powdered sugar.
  • Transfer them to a wire rack and let them cool completely. Roll them twice in powdered sugar if needed.
  • Store in an airtight container. If you want, sprinkle the top of the cookies with more powdered sugar before serving.

Video

Nutrition

Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 23mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Calcium: 2mg | Iron: 1mg

Healthy Chestnut Chocolate Truffles

Vegan Chestnut Chocolate Truffles - Super simple, delicious, decadent and easy homemade Christmas truffles made with chestnuts, cocoa powder, vanilla and dark chocolate. These are SO good with a cup of coffee or tea!

What are chestnuts?

Chestnuts are hard-skinned nuts that are very popular in Europe, USA , Asia and middle eastren counties. Chestnuts are also called Marroni, Marrons, Kestane, Castañas, Kastanien, Châtaignes and Castagne in Switzerland, Spain, Germany, Turkey, Italy and other European countries. Roasted marroni or chestnuts are a very popular European street food in the winters. We buy the warm roasted chestnuts from the street vendors here in Europe. The raw chestnuts can be roasted or cooked to use in many dishes such as hummus, cakes, cookies and soups. Read more about them here

What are chestnut chocolate truffles?

Chestnut chocolate truffles are healthy, easy and delicious sweet bites made with cooked chestnuts, chocolate, cocoa powder and dates. Chocolate truffles are traditionally made with chocolate and cream but here I made them with the healthier ingredients.

It is a super simple and quick recipe if you have cooked chestnuts in hands.

 I have used cooked chestnuts in this recipe but you can also use freshly roasted chestnuts or packaged chestnuts.

Are these vegan?

Yes! these truffles are vegan-friendly!

How many days can you keep it?

If you store it properly in the refrigerator, it stays well for 3-4 days. If you want to store them for a longer period, freeze them!

Serving suggestions:

These healthy truffles are perfect to make during Christmas and holiday season. They can be a great edible gift.

You can also serve them as a sweet snack with a cup of coffee or tea.

Topping ideas:

Roll the truffles in your favorite toppings to make them more attractive and delicious. I have rolled them in cocoa powder and desiccated coconut. Here are a few more topping ideas.

Cinnamon Sugar

Sprinkles

Crushed Nuts

Melted Chocolate

Step by step instructions:

If you are using frozen chestnuts, thaw them first.

Add the measured chestnuts to a blender jar or food processor.

Add soft dates, dark chocolate or chocolate chips, vanilla, cocoa powder and salt.

Grind everything together until it is soft and smooth.

Transfer it to a bowl.

Divide the mixture into small round balls.

Roll each ball in cocoa powder or desiccated coconut.

If you are looking for more Christmas recipes then check the below recipes

Few more Christmas recipes:

Vegan chocolate chestnut truffles recipe video:

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5 from 2 votes

Healthy Chestnut Chocolate Truffles

Healthy and vegan Christmas truffles made with chestnuts and dark chocolate
Prep Time10 minutes
Cook Time0 minutes
Course: Dessert, Snack
Cuisine: European, French, International
Keyword: chocolate recipes, Christmas Truffles, easy chestnut recipes
Servings: 12
Calories: 123kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Cooked Chestnuts
  • 15 Dates
  • 3 tablespoon Unsweetened Cocoa Powder
  • 2 tablespoon Dark Chocolate / Chocolate Chips
  • ¼ teaspoon Cinnamon Powder
  • A Pinch of Salt
  • ¼ teaspoon Vanilla Essence

Instructions

  • Combine all the ingredients in a blender or food processor.
  • Blend everything until soft.
  • Make small round balls out of it and roll them in cocoa powder.

Video

Notes

Add more dates to adjust the sweetness. 
You can also use any of your favorite sweeteners.

Nutrition

Calories: 123kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 303mg | Fiber: 3g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg

Chestnut Hummus

Chestnut Hummus - Easy, quick and flavorful middle eastern-inspired dip made with roasted or cooked chestnuts, tahini, lemon and garlic.

What are Chestnuts?

Chestnuts are hard-skinned nuts that are very popular in Europe, USA , Asia and middle eastren counties. Chestnuts are also called Marroni, Marrons, Kestane, Castañas, Kastanien, Châtaignes and Castagne in Switzerland, Spain, Germany, Turkey, Italy and other European countries. Roasted marroni or chestnuts are a very popular European street food in the winters. We buy the warm roasted chestnuts from the street vendors here in Europe. The raw chestnuts can be roasted or cooked to use in many dishes such as cakes, cookies and soups. Read more about them here.

What is chestnut hummus?

Hummus is a traditional middle eastern dip made by blending chickpeas, tahini (roasted sesame seeds paste), garlic and lemon. I gave a twist to the authentic recipe by replacing the chickpeas with chestnuts.

It is is super simple and quick hummus recipe that can be made with very few ingredients.

Can I use roasted chestnuts?

Absolutely! I have used cooked chestnuts in this recipe but you can also use roasted chestnuts. If you have freshly roasted chestnuts or packaged nuts in hand and looking for some easy roasted chestnut recipes, this is a perfect recipe for you!

How many days can you keep it?

If you store it properly in the refrigerator, it stays well for up to 2 days.

Serving suggestions:

This chestnut dip tastes absolutely delicious with pita bread, vegetables and crackers. You can also slather it on a warm toast.

Tips:

Make sure to grind until it is smooth and creamy.

Do not skip tahini, it gives a flavor and texture to the dish.

Do not skip drizzling some olive oil and paprika on top of the hummus.

Step by step instructions:

Combine all the measured ingredients in a blender jar or food processer.

Blend everything until is is combined.

Add ¼ cup of water to the ground chestnut mixture and blend everything until it is smooth.

Add more water if you feel it is too thick.

Transfer it to a serving bowl and drizzle olive oil on top.

Sprinkle some paprika on top and garnish with fresh cilantro or parsley.

Chestnut hummus recipe video below:

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5 from 1 vote

Easy Chestnut Hummus

An easy and delicious spread or dip made with chestnuts, tahini, lemon and garlic.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Condiments
Cuisine: European, Middle Eastern
Keyword: easy chestnut recipes, hummus recipes
Servings: 4
Calories: 214kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1.5 cups Cooked Chestnuts
  • 2 tablespoon Tahini
  • ½ teaspoon Cumin Powder
  • 2 medium Garlic Cloves
  • ⅛ cup Olive Oil extra virgin
  • 2-3 tablespoon Lemon Juice
  • ¼ cup Water or as needed
  • Salt to taste

Instructions

  • Combine cooked chestnuts, garlic, cumin powder, tahini, salt and olive oil in a blender or food processer.
  • Blend everything well.
  • Add ¼ cup of water and blend it again until smooth and creamy. Add more water if needed.
  • Transfer it to a serving bowl and drizzle olive oil on top.
  • Garnish with paprika and cilantro or parsley.
  • Serve with pita bread, veggies or crackers.

Video

Nutrition

Calories: 214kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg

Chocolate Raspberry Jam

Raspberry Chocolate Jam Recipe - Super simple, rich, decadent and easy homemade spread made with raspberries and dark chocolate. It tastes SO good on toast, waffles, with yogurt and the options are endless!

Raspberry chocolate jam is a super simple and easy spread that can be made at home with 4 ingredients. This recipe doesn't require pectin.

It is so rich, decadent and versatile and perfect for gifting as well.

Can I use frozen raspberries?

Definitely! I have used fresh raspberries here but frozen ones would work equally well.

Can I use chocolate chips?

Yes! Use the same amount of dark chocolate chips.

How long does it last?

If you store it properly in the refrigerator, it keeps well for up to a week or two.

If you want to store it for longer, freeze it for up to 3 months.

Can I make a seedless version?

Mix raspberries and sugar and heat until the sugar melts fully. Sieve it through a mesh to get rid of all the seeds. Add the liquid back to the pan. Add lemon juice to it and continue the same cooking process.

Serving suggestions:

This raspberry spread is so versatile and can be served in many ways.

You can serve it with toast, waffles, yogurt, oatmeal, croissants and pancakes etc.

Roughly chop the dark chocolate and keep it aside.

Place a plate or cup in the freezer before starting the cooking process. You will need this to test the jam consistency later.

Combine the raspberries, sugar and lemon juice in a pan.

Mix it well over a medium flame.

Gently mash the berries while stirring constantly.

Let it cook over the medium flame for about 10 minutes or until it thickens.

Once it is thick, turn off the flame and test the jam consistency.

Place a small spoonful of jam on the chilled plate and draw your finger through it. If it stays apart, it is done.

If the jam is runny, cook for some more time until it reaches the right consistency.

Immediately add the chopped chocolate to the raspberry mixture and mix until well combined.

Let it cool for sometime and transfer it to a jar.

Store in the refrigerator.

You'll love these recipes:

More raspberry recipes for you!

Raspberry chocolate jam recipe video below:

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Chocolate Raspberry Jam Recipe

Super easy, simple and delicious raspberry and chocolate jam recipe with step by step photos and video!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Condiments
Cuisine: International
Keyword: chocolate recipes, chocolate spread recipe, Easy Raspberry Recipes, Homemade Jam Recipes
Servings: 20 tablespoon
Calories: 50kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1.5 cups Raspberries
  • ¾ cup Sugar
  • 1 tablespoon Lemon Juice
  • ⅓ cup Chopped Dark Chocolate (atleast 70% cocoa)

Instructions

  • Chop the dark chocolate and set aside until use.
  • Place a plate in the freezer to the jam consistency.
  • Combine the raspberries, sugar and lemon juice in a pan.
  • Mix everything well and let it cook on a medium flame.
  • Lightly mash the berries using a spoon or spatula.
  • Let it cook for 10 minutes or until it thickens.
  • To test the doneness, turn off the heat place a small spoon of jam on the chilled plate. Draw your finger through the jam. If it stays apart, it is done.
  • Once it is done, add the chopped dark chocolate to the berry mixture and mix it well.
  • No need to turn on the heat.
  • Let it cool down and store in the refrigerator for up to a week or two.

Video

Notes

The jam will thicken more as it cools. 
Always turn off the heat to test the consistency. It will prevent the jam from over-cooking. 

Nutrition

Calories: 50kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Lemon Honey Popsicles Recipe {Video}

Lemon Honey Popsicles Recipe - Healthy, refreshing and delicious summer frozen treat with lemons and honey!

Recipe FAQs

What are lemon popsicles?

Popsicle is a frozen treat or snack with a stick to hold. It is also known as ice pops. They are usually made with water, fresh fruit juices, milk, or yogurt. Lemon popsicles are made with freshly squeezed lemon juice, honey and water.

How do you make popsicles without molds?

You can use small cups as molds to make ice pops. Fill cups with your popsicle mix and cover it with a cling wrap or aluminum foil. Carefully make a hole through the foil and insert popsicle sticks. If you don't have wooden sticks, simply use spoons in the place of sticks.

How to make it vegan?

Simply replace the honey with vegan sweeteners to make vegan-friendly popsicles.

Step by step preparation:

Combine the 2 cups of water, ¼ cup of honey and 3 tablespoons of freshly squeezed lemon juice in a mixing bowl or pitcher.

Mix everything together using a spoon or whisk until well combined.

Adjust the taste by adding more juice or honey at this stage.

Immediately fill the popsicle molds with it and add some lemon slices. You can skip the lemon slices if you don't want them.

Insert the popsicle sticks and freeze overnight or until they are completely set.

To remove the ice pops from the mold, run the water on the outside of the molds for some time until the ends are loose.

If you are looking for more summer recipes then check the below recipes

You'll love these recipes

More popsicle recipes for you!

lemon honey popsicles recipe video below:

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Lemon Honey Popsicles Recipe

Simple and healthy lemon popsicles using 3 ingredients.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dessert, Snack
Cuisine: American, International
Keyword: healthy popsicles, homemade popsicles, popsicle for summer
Servings: 10
Calories: 27kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Water
  • ¼ cup Honey
  • 3 tablespoon Lemon Juice

Instructions

  • Combine all the ingredients in a bowl or jug.
  • Mix well until well combined. Adjust the lemon juice and sweetness.
  • Pour into popsicle molds and freeze overnight or until they are set.
  • To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose

Video

Nutrition

Calories: 27kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 9mg | Sugar: 7g | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg

Pottukadalai Kozhukattai Recipe - Putnala Pappu Modakam - Roasted Chana Modak

Pottukadalai Kozhukattai or Putnala Modakam Recipe - South Indian style steamed sweet dumplings made with rice flour, fried gram dal, jaggery and coconut.

What are putnala modakam?

It is an easy and unique variety of modak or Indian steamed dumplings stuffed with a sweet fried gram filling. Fried gram is also known as roasted chana dal, bhuna chana, putnala pappu and pottukadalai.

The stuffing preparation doesn't require any cooking and so quick to try on busy days.

These are super delicious and perfect to make during festivals such as Ganesh Chaturthi or Vinayaka Chavithi.

How long do they last?

They stay well for a day at room temperature and for 2 days if refrigerated properly.

Can I prepare the filling in advance?

Yes, you can prepare it a day before and store it in the refrigerator.

Can I use desiccated coconut?

Yes, you can simply replace the fresh coconut with the same amount of desiccated coconut. However, you will need to add a tablespoon of ghee or a little water to roll the stuffing into balls.

Serving suggestions:

They can be prepared as naivedyam or prasadam during Indian festivals such as Vinayaka Chavithi and Navratri.

They can be served as a sweet snack as well and are best when served warm with a cup of coffee or tea.

If you are looking for more Vinayaka Chavithi naivedyam recipes then do check the below recipes.

You'll love these recipes:

How to make pottukadalai kozhukattai recipe video below:

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Pottukadalai Kozhukattai - Roasted Chana Modak

A simple and easy modak or kozhukattai recipe for Ganesh Chaturthi!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Snack, Sweet
Cuisine: Indian, South Indian
Keyword: Ganesh Chaturthi Prasadam, Modak Recipes, naivedyam, traditional food for festivals
Servings: 9
Calories: 83kcal
Author: Hari Chandana Ponnaluri

Ingredients

For the dough

  • ½ cup Water
  • ½ teaspoon Ghee
  • A Pinch of Salt
  • ½ cup Rice Flour

For the filling

  • ¼ cup Pottukadalai
  • ¼ cup Jaggery
  • ¼ cup Grated Fresh Coconut
  • ¼ teaspoon Cardamom Powder

Instructions

  • Add water, salt and ghee in a saucepan. Bring the water to a rolling boil and turn off the flame.
  • Take the rice flour in a mixing bowl and add the boiling water little by little. Mix it well with a spatula.
  • Let it cool for 2 minutes. When it is still warm, knead it well to make a soft dough. The dough should be soft and slightly sticky.
  • Divide the dough into 9 round balls and keep them covered.
  • Grind the fried gram, jaggery, coconut and cardamom powder to a semi-dry mixture. Divide it into 9 small balls. If you are unable to roll them into balls, add a tablespoon of ghee to it.
  • Grease your hands with little oil or ghee and flatten the dough ball to form a disc.
  • Place the prepared sweet stuffing in the center and bring the edges together to seal it.
  • Place the prepared modaks on greased idli plates and steam cook them on a high flame for 10 minutes.

Video

Youtube video

Nutrition

Calories: 83kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 15mg | Fiber: 2g | Sugar: 6g | Calcium: 11mg | Iron: 1mg

Sweet Rava Kozhukattai - Jaggery Rava Undrallu

Sweet Rava Kozhukattai or Bellam Rava Undrallu Recipe - South Indian style steamed dumplings made with semolina, jaggery, coconut and moong dal. A perfect dish for Vinayaka Chavithi!

What are sweet rava undrallu?

It is a South Indian style steamed sweet dumpling made with semolina, jaggery, coconut and moong dal. They are also known as Rava Kozhukattai.

The best part is they can be made in under 25 minutes with easily available ingredients.

These are perfect to make during Ganesh Chaturthi or Vinakaya Chavithi festival.

Here is a list of 70+ Ganesh Chaturthi recipes

How long do they last?

They stay fresh for a day at room temperature. If you store them in the refrigerator, they keep well for 2 days.

Is it vegan?

No! But, you can replace ghee with coconut oil to make it vegan-friendly.

Serving Suggestions:

They can be served as naivedya or prasada to lord Ganesha on Vinayaka Chavithi festival.

They can also be served as a sweet snack with tea or coffee.

Step by step preparation:

  • Soak one tablespoon of split moong dal in water for at least 30 minutes.
  • Once they are soaked, drain excess water and keep it aside until use.
  • Dry roast semolina or sooji in a wide pan for about 2-3 minutes. No need to change the color. Roasting the rava will prevent lumps while cooking.
  • Transfer the roasted rava to a plate and let it cool.
  • In the same pan, combine the measured jaggery and water. Let the jaggery dissolve completely.
  • Strain the jaggery water to remove any impurities if needed.
  • Add fresh coconut and soaked moong dal to the jaggery water and bring it to a rolling boil.
  • Reduce the flame to low.
  • Slowly add the roasted semolina to the boiling water and stir continuously to avoid any lumps.
  • Add cardamom powder and ghee on top and give it a stir.
  • Cover the pan with a lid and let it simmer for about 3-4 minutes.
  • Remove it from the heat and let it cool down a bit before shaping it into balls.
  • Divide the mixture into 10 round balls.
  • If you are unable to make them smooth, knead the rava mixture well when it is warm.
  • Grease the idli plates or steamer plate with a little bit of ghee.
  • Arrange them on greased plates.
  • Steam cook the undrallu / kozhukattai over high flame for 8 minutes.
  • Turn off the flame and serve them warm or cold.

If you are looking for more Ganesh Chaturthi recipes then check the below recipes.

You'll love these recipes:

How to make sweet rava undrallu recipe video below:

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5 from 1 vote

Sweet Rava Kozhukattai Recipe - Sweet Rava Undrallu Recipe

Easy sweet rava kozhukattai or rava undrallu made with semolina, jaggery, coconut and moong dal. A healthy and easy naivedyam recipe for Ganesh Chaturthi or Vinayaka Chavithi!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: Andhra, South Indian, Tamil
Keyword: Festival Food, Ganesh Chaturthi Prasadam, traditional food for festivals, Undrallu for Vinayaka Chavithi
Servings: 10 dumplings
Calories: 74kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Semolina
  • ⅓ cup Jaggery
  • ¼ cup Grated Fresh Coconut
  • 1 tablespoon Moong Dal
  • ¼ teaspoon Cardamom Powder
  • 1 teaspoon Ghee (1 teaspoon extra for greasing )
  • 1 cup Water

Instructions

  • Soak moong dal in water for 30 minutes and drain.
  • Dry roast the semolina for 2 minutes over a medium flame and keep it aside.
  • Combine jaggery and water in a pan and let it dissolve completely. Strain if needed.
  • Add coconut and soaked lentil to the jaggery water and bring it to a rolling boil.
  • Slowly add the roasted semolina and stir constansty.
  • Add cardamom powder and one teaspoon of ghee and combine everything well together.
  • Cover and cook for 3-4 minutes on a low flame.
  • Remove from the pan and let it cool down a bit.
  • Shape it into 10 round balls and place them on greased idli plates or steamer.
  • Steam cook them for 8 minutes and serve!

Video

Notes

You can use desiccated coconut instead of fresh.
If you are vegan, swap ghee with coconut oil.

Nutrition

Calories: 74kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Calcium: 5mg | Iron: 1mg

Mango Modak Recipe {Video}

Mango Mawa Modak - Quick, unique and delicious ganesh chaturthi sweet made with khoya and mango pulp. They can be done in 25 minutes!

What is mango modak?

Mango modak is a delicious and unique variety of modak that requires minimal ingredients. It is an Indian sweet dumpling usually made during Ganesh Chaturthi festival.

We can make it in many ways and the traditional modak is made with rice flour and stuffed with a sweet coconut filling. If you have less time in hand, this mango sweet is perfect to serve as naivedyam or prasadam to lord ganesha on the festival.

Here is a list of 70+ Ganesh Chaturthi recipes

Can I make it with canned mango pulp?

Absolutely! If you don't find fresh mangoes, you can replace it with canned pulp.

How to make homemade mango pulp?

Just grind 1 cup of chopped mango pieces into a smooth puree using a mixie or blender to get ½ cup of pulp. You don't need to add any water.

How long do they last?

They will last for 3-4 days in the refrigerator. They can be easily made beforehand and serve whenever you want.

Can I make it without mould?

Modak moulds are easily available online but you can make it without mould if you don't find one.

Once the prepared dish is cooled, take some portion of it and shape it into a modak using your hands. Then make vertical impressions all around the modak with a toothpick.

Or you can simply shape it into a round ball or peda.

Serving suggestions:

They can be served as naivedya or prasada to lord Ganesha on Vinayaka Chavithi festival.

They can also be served as a sweet snack on any occasion or festival such as Raksha Bandhan or Diwali.

Step by step preparation:

  • Add one cup of crumbled unsweetened khoya or mawa to a pan and saute for 2 minutes.

  • Mix well and let it cook for 3-4 minutes.

  • After sugar dissolves, add measured mango pulp.

  • Mix everything together well.

  • Keep stirring and cook for 4-5 minutes over a medium flame.

  • Then add ¼ teaspoon of cardamom powder and a pinch of saffron to the mawa mixture.

  • Combine and let it cook for another 8-10 minutes or until thick.
  • Don't forget stirring to prevent burning.
  • Once it is thick, remove it from the flame and transfer to a plate.

  • Let it cool down completely.
  • To shape the modaks, grease a modak mould with a little bit of ghee.
  • Take a small portion out of the mango-khoya mixture and stuff it into the greased mould.

  • Close the mould and remove any excess mixture.
  • Press and push gently at the bottom.
  • Gently unmould the modaks and serve.

If you are looking for more naivedyam recipe for Ganesh Chaturthi, check the below recipes:

Few more Ganesh Chaturthi recipes:

How to make mango modak recipe video below:

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Mango Modak Recipe

Quick, unique and delicious modak made with mawa and mango. A Perfect sweet dish for Ganesh Chaturthi or Vinayaka Chavithi
Prep Time0 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: Indian
Keyword: Festival Food, Ganesh Chaturthi Prasadam, Indian Mango Recipes, Modak Recipes
Servings: 9
Calories: 146kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Khoya
  • ½ cup Mango Pulp (1 cup mango pieces)
  • ⅓ cup Sugar
  • ¼ teaspoon Cardamom Powder
  • A pinch of Saffron
  • 1 teaspoon Ghee (for greasing the mould)

Instructions

  • Roast crumbled khoya or mawa for 2 minutes.
  • Add sugar to the mawa and mix well. Keep stirring for 3-4 minutes.
  • Then add mango pulp and let it cook for another 4-5 minutes.
  • Add cardamom powder and saffron to it and mix well.
  • Keep stirring and cook over a medium-low flame for 8-10 minutes or until thick.
  • Turn off the flame and let it cool completely.
  • Grease a modak mould with a little ghee and shape the prepared khoya-mango mixture using the mould. You can also roll it into laddus / round balls.

Video

Notes

The sugar quantity will depend on the sweetness of the mangoes.

Nutrition

Calories: 146kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 74mg | Fiber: 1g | Sugar: 10g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 2mg

Methi Paneer Bhurji Recipe + Video

Quick, healthy, easy and flavorful scrambled paneer (Indian cottage cheese) with fresh fenugreek leaves and spices.

What is methi paneer bhurji?

Paneer bhurji is a popular, healthy and quick North Indian dish made with crumbled Indian cottage cheese, tomatoes, onion and spices. I gave a twist to the classic paneer bhurji by adding some fresh fenugreek leaves or methi leaves to enhance the taste and nutrition.

This simple dish is high in protein and can be made under 20-25 minutes.

It can be made with homemade paneer or store-bought paneer.

Variations:

You can also add a handful of green peas for a variation.

If you don't have methi leaves in hand, just swap them with spinach. Check my palak paneer bhurji to know how to make it.

Serving suggestions:

It can be served with a bread toast, roti, paratha or any flatbread.

You can also use this as a stuffing to make a sandwich. Check my paneer sandwich recipe to know how to make it.

Step by step preparation:

  • Remove the stems from fenugreek leaves and set them aside until use.
  • Peel and chop the onions into small pieces and set aside.
  • Wash and finely chop the tomatoes and set aside.

  • Heat a tablespoon of each ghee and oil in kadai or pan.
  • Once the oil is hot, add cumin seeds and let them sizzle.
  • Then add the finely chopped ginger, garlic and green chillies.
  • Saute them for few seconds.

  • Then add chopped onions to the pan and fry until they are translucent.

  • Now add the chopped tomatoes to the pan and let it cook for about 5 minutes or until the tomatoes are soft and cooked.

  • When the tomatoes are soft and mushy, add garam masala, turmeric powder and red chilli powder.
  • Give it a mix.

  • Now add the fresh fenugreek leaves or methi leaves and mix everything well together.

  • Saute for about 4-5 minutes or until the leaves are cooked.

  • Once the leaves are fully cooked, add 200 grams of crumbled cottage cheese and salt to the pan.
  • Mix and let it cook for 2 minutes. Do not overcook.

  • Turn off the heat and squeeze some lemon juice on top. Mix well and serve hot.

You'll love these recipes:

How to make methi paneer bhurji recipe video below:

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Methi Paneer Bhurji Recipe

Super easy, healthy and quick Indian side dish made with paneer or Indian cottage cheese, fresh fenugreek leaves and spices.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Methi Recipes, paneer recipes, Veg Side dish for roti
Servings: 3
Calories: 353kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 tablespoon Oil
  • 1 tablespoon Ghee
  • ½ teaspoon Cumin Seeds
  • 4-5 small Garlic cloves finely chopped
  • 1 inch piece Ginger finely chopped
  • 1-2 Green Chillies finely chopped
  • ½ cup Chopped Onion
  • 1 cup Chopped Tomato
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Red Chilli Powder
  • ½ teaspoon Garam Masala
  • 1 cup Fenugreek Leaves or Methi tightly packed
  • 200 grams Crumbled Paneer (approx. 1 ½ cups)
  • 1-2 teaspoon Lemon Juice
  • Salt to taste

Instructions

  • Clean the fresh fenugreek leaves and remove the stems. Keep it aside.
  • Heat ghee and oil in a pan. Add cumin seeds and let them sizzle.
  • Add ginger, garlic and green chillies and saute for few seconds.
  • Add chopped onions and saute them until they are translucent.
  • Then add chopped tomatoes and cook until tomatoes are soft.
  • Now add turmeric powder, chilli powder and garam masala and give it a stir.
  • Add methi leaves and mix everything well.
  • Let it cook for about 4-5 minutes or until the leaves are cooked.
  • Add crumbled paneer and salt and mix well.
  • Let it cook for another 2 minutes and turn off the flame. Don't overcook the paneer otherwise it will become chewy.
  • Turn off the flame and add lemon juice.
  • Mix everything well together and serve hot with roti, paratha or toast.

Video

Youtube video

Notes

Always add paneer at the end and cook for just 2 minutes. If you over-cook the paneer, it will become chewy. 
Adjust the spice levels according to your taste.

Nutrition

Calories: 353kcal | Carbohydrates: 14g | Protein: 14g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 187mg | Potassium: 189mg | Fiber: 3g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 12mg | Calcium: 661mg | Iron: 3mg

Easy Cherry Turnovers Recipe + Video

Super easy, flaky and delicious puff pastry turnovers with homemade cherry pie filling and vanilla glaze. These little sweet pastries are best when served as breakfast or snack with a cup of coffee.

What is a cherry turnover?

Turnovers are easy and simple stuffed pastries made with puff pastry sheets and homemade cherry pie filling. These bakery-style fruit pastries are easily made at home with just a handful of ingredients.

Cherry turnovers are one of the simple desserts or breakfasts to make whenever you have guests or have no time in hand to prepare anything fancy.

Can I use frozen cherries?

Absolutely, thaw them before you make the filling.

Can I use store-bought cherry pie filling?

I always make my own pie fillings but store-bought pie fillings are works well in this recipe.

Alternatives for puff pastry:

If you don't have puff pastry in hand, you can make turnovers using the pie crust or phyllo dough.

Fruit variations:

I love to fill the turnovers with the seasonal fruits. The options are endless, you can use apples, peaches, blueberries, raspberries, strawberries or pears. Store-bought pie filling can be used in this recipe.

Serving suggestions:

These are so versatile. Serve them as a snack, dessert or breakfast. They are great when served warm or cold.

Alternatives for the glaze:

I have drizzled a simple vanilla glaze over the pastries to make them a little more attractive and delicious. If you don't want to do it, below are some other options to make them fancy! 🙂

Almonds - Sprinkle the slivered almonds or sliced almonds on the stuffed turnovers before baking. They will add a nice crunch and taste to them.

Coarse Sugar - Sprinkle a generous amount of coarse sugar on top after brushing with milk.

Powdered sugar - Simply dust the baked pastries with some powdered sugar.

Can I make them ahead?

Yes, they freeze beautifully. Once the pastries are assembled (DO NOT brush with milk), freeze them flat on a single layer. Once they are frozen, transfer them to a ziplock bag and freeze them up to a month.

Whenever you want to bake them, just arrange the frozen ones on a baking sheet, brush with milk and bake immediately. You don't need to thaw them to bake. Just remember the baking time will be a little longer if they are frozen.

How long can you store them?

They stay well at room temperature for up to 2 days. If you are NOT using glaze (which contains milk), they will stay well for up to 3 days.

If you want to store them for longer, I would suggest storing them in the refrigerator for up to a week.

Step by step preparation:

  • Wash and cut the cherries into half. Discard the stem and seeds. Keep them aside.

  • Combine 1.5 tablespoons of cornflour and 2 tablespoons of water in a cup and keep it aside until use.

  • In a pan, add 1 & ¼ cups of halved cherries, ¼ cup of sugar and 1 tablespoon of lemon juice. Combine everything.
  • Let it cook for about 5 minutes over a medium flame. Gently press the cherries using a spatula while stirring.

  • After 5 minutes, reduce the flame to low and add the diluted cornflour mixture.
  • Combine everything and let it cook for another 3-4 minutes with constant stirring.

  • Once it is thick, turn off the flame and let it cool down slightly.

  • Cut the puff pastry into 9 squares and fill each square with a spoonful of prepared pie filling.

  • Fold the dough to make a triangle shape. Press the edges of the dough with a fork to seal them completely.
  • Prick a few holes using a fork to make a small cut with a knife to create a vent on top. (if you want to freeze them for later use, freeze them at this stage).

  • Carefully transfer them to a lined baking tray.
  • Brush them with some milk (If you eat eggs, brush them with eggwash).
  • If you are decided to decorate with almonds or sugar instead of the glaze, sprinkle almonds or coarse sugar at this stage.
  • Pop them in the preheated oven and bake at 200 degrees C for 20-25 minutes or until they are golden brown.

  • To make the vanilla glaze, combine powdered sugar, vanilla and milk in a small mixing bowl. Mix everything well with a fork until creamy and smooth.
  • Add more milk or powdered sugar to adjust the consistency.
  • When the turnovers are completely baked, remove them from the oven and let them cool a bit.
  • Drizzle the glaze over the cooled or warm turnovers.

You might love these recipes:

Puff pastry cherry turnovers recipe video below:

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Cherry Turnovers with Puff Pastry

Super easy and delicious turnovers made with fresh cherries and puff pastry sheet.
Prep Time10 minutes
Cook Time35 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, International
Keyword: Baking, baking with fresh cherries, puff pastry recipes
Servings: 9
Calories: 219kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Puff Pastry Sheet
  • A little milk for brushing the pastries

For Cherry Pie FIlling

  • 1 ¼ cups Pitted and halved cherries
  • ¼ cup Sugar
  • 1 tablespoon Lemon Juice
  • 1.5 tablespoon Corn Flour
  • 2 tablespoon Milk

For the glaze

  • ½ cup Powdered Sugar
  • 2 tablespoon Milk
  • ¼ teaspoon Vanilla Essence

Instructions

  • Whisk together cornflour and water and keep it aside until use.
  • To prepare the cherry pie filling, combine the pitted & halved cherries, sugar and lemon juice in a pan.
  • Let it cook for about 5 minutes over a medium flame. Gently press the cherries using a spatula while stirring.
  • Now add the diluted cornflour mixture and let it cook for another 3-4 minutes with constant stirring.
  • Once it is thick, turn off the flame and let it cool down a bit.
  • Cut the puff pastry into 9 squares and fill each square with a spoonful of prepared pie filling.
  • Fold the dough to make a triangle shape. Press the edges of the dough with a fork to seal them completely.
  • Prick a few holes using a fork to make a small cut with a knife to create a vent on top.
  • Transfer them to a lined baking tray. Brush them with some milk.
  • Pop them in the preheated oven and bake at 200 degrees C for 20-25 minutes or until they are golden brown.
  • To make the vanilla glaze, combine powdered sugar, vanilla and milk in a small mixing bowl. Mix until smooth.
  • Add more milk or powdered sugar to adjust the consistency.
  • Drizzle the glaze over the cooled or warm turnovers.

Video

Notes

If your cherries are sour, you may need to add a little more sugar.

Nutrition

Calories: 219kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Mango Milk Recipe + Video

Super easy, delicious and flavorful 4 ingredient beverage using mango and milk.

What is Mango Milk?

It is a refreshing and delicious flavored milk made with fresh mangoes and saffron. It is very similar to mango milkshake but the difference is consistency and flavors.

This drink is a thinner version of the mango milkshake and can be made easily with available ingredients.

How to make it vegan?

Replace milk with your favorite plant-based milk such as oat milk or almond milk.

Serving suggestions:

  • It can be served as a dessert or snack.

Shelf life:

It can be enjoyed for up to 2 days when stored properly in the refrigerator.

How to make mango milk

  • Wash, peel, remove the stone and chop mango into cubes.
  • Measure the cubed fruit.

  • Combine milk, mangoes, saffron and sugar in a blender.

  • Blend everything until you get a smooth mixture.
  • Adjust the consistency by adding more milk or mango.
  • Garnish with nuts and serve chilled.

You might love these recipes:

How to make mango milk recipe video below:

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Mango Milk Recipe

A delicious and refreshing summer beverage made with mangoes, milk and saffron.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverage, Drinks
Cuisine: Indian
Keyword: Drink for Summer, Indian Mango Recipes, Mango Recipes
Servings: 2
Calories: 110kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ¼-1/3 cup Chopped Mango
  • 1 cup Milk
  • 1 tablespoon Sugar or as needed
  • Few Strands of Saffron
  • Pistachios for garnishing optional

Instructions

  • Combine all the ingredients in a blender jar or mixie jar.
  • Blend everything until smooth.
  • Chill in the refrigerator for some time.
  • Pour into glasses and serve chilled.

Video

Notes

The sugar quantity depends on the sweetness of the mangoes.

Nutrition

Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 53mg | Potassium: 196mg | Fiber: 1g | Sugar: 15g | Vitamin A: 421IU | Vitamin C: 8mg | Calcium: 138mg