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Eggless Tutti Frutti Cookies Recipe - Christmas Cookies Recipes

Eggless Tutti Frutti Cookies Recipe - Christmas Cookies Recipes

If you are looking for more eggless cookies recipes then do check Saffron cookies, Jowar chocolate cookies, Wheat cashew cookies, Pearl millet almond cookies, Ragi thumbprint cookies and Nankhatai.
 

Eggless Candied Fruit Cookies / Tutti Frutti Cookies Recipe

 Hari Chandana PWorld, IndianCookies
Prep Time: 15 mins    |  Cook time: 15 mins    |  Makes: 30 Cookies 
Recipe adapted from here 



Ingredients:

  • 1 cup All Purpose flour/ Maida
  • 6 tablespoon Unsalted Butter, softened
  • ½ cup Powdered Sugar
  • 5 tablespoon Tutti Frutti / Candied Fruit
  • 1 - 2 tablespoon Milk

Method:

  • In a mixing bowl, add the softened butter and powdered sugar and mix it until light and fluffy.
  • Add the flour and mix well.
  • Now add the tutti frutti and combine well. Sprinkle milk to form a soft and sticky dough.
  • The dough should be slightly sticky but firm enough to hold its shape
  • Roll the dough into a log about 5cm in diameter. Wrap it tightly in plastic sheet or wax paper.
  • Keep the log in the freezer for 40 minutes.
  • Preheat the oven to 160 degree C.
  • Remove the dough log from freezer and cut the log into 5mm thick slices.
  • Place them on a baking sheet lined with parchment paper, leaving some space between them.
  • Bake them in the preheated oven at 16 degree C for 12 - 15 minutes or until the edges are slightly golden brown.
  • Remove from the oven and let them cool down for 2 - 3 minutes.
  • Transfer them to a wire rack and let them cool.
  • They will be soft when taken out, but will firm up once they cool.
  • Store in an airtight container.

You might also like to check these Baking Recipes: 

Capsicum Senagapindi Kura Recipe ~ Andhra Style Capsicum Besan Curry

capsicum besan curry topped with curry leaves and red chilli served in a bowl with white background

What is Capsicum Senagapindi Kura?

It is an Andhra style of making a stir fry using bell peppers, besan (senagapindi), spices and curry leaves. It is a dry curry or sabzi, very similar to the Maharashtrian Capsicum Zunka where we use different spices.

I always try different recipes with capsicum as they are versatile and take lesser time to cook. The vegetable is also known as Shimla Mirch in India.

Is this vegan?

Yes, it is. Just skip using ghee while serving if you are vegan.

Serving Suggestions:

It goes well with rice and roti.

Tip to Make the Best Shimla Mirch Curry:

  • Curry leaves will give the authentic flavor to the dish, try not to skip them.
  • Do not skip hing, it improves digestion.
  • Make sure you saute it well after adding the besan or gram flour. Otherwise, it will remain uncooked.
  • Cook the veggie over a low flame and there is no need to add water. However, sprinkle a little water to prevent burning if needed.

More Recipes like this:

How to Make Capsicum Besan Curry Recipe below:

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Capsicum Besan Curry Recipe

How to make Andhra style capsicum stir fry with chickpea flour and spices. A great side dish for rice and roti.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: easy capsicum recipes, Indian Curry Recipes
Servings: 4
Calories: 85kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 3 medium-sized Capsicum / Green Bell Pepper de-seeded & chopped
  • 2 tablespoon Besan / Chickpea Flour
  • 1.5 tablespoon Oil
  • 1 Dried Red Chilli
  • 1 Sprig Curry Leaves
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Chana Dal
  • ½ teaspoon Urad Dal
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder or as needed
  • Salt to taste
  • A pinch of hing

Instructions

  • Heat oil in a heavy-bottomed pan. Add the mustard seeds, chana dal and urad dal and let them splutter.
  • Add the broken red chilli, hing and curry leaves and fry for a couple of seconds.
  • Then add the chopped capsicum to it and fry for a minute.
  • Add salt and turmeric powder to it and mix.
  • Reduce the flame to low. Cover the pan with a lid and cook until the capsicum pieces are soft.
  • Now add the chickpea flour and red chilli powder and fry for 2 – 3 minutes. Adjust the salt and turn off the flame.
  • Serve hot with rice and ghee.

Notes

Sprinkle a handful of water to avoid burning if needed.

Nutrition

Calories: 85kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 77mg | Calcium: 9mg | Iron: 1mg

Kesar Lassi Recipe - Indian Sweet Lassi with Saffron

Kesar Lassi Recipe - Refreshing and delicious Indian beverage with saffron

What is Kesar Lassi?

Lassi is a traditional yogurt-based drink made in India and Pakistan. Kesar Lassi is a sweet lassi, a simple yogurt drink infused with saffron and cardamom. Kesar means Saffron in English.

Lassi variations:

Can I use saffron powder instead of saffron strands?

Yes, use ⅛ teaspoon of ground saffron in the place of 8-10 saffron strands.

How to make it vegan?

Simply replace the yogurt with any plant-based yogurt like almond milk yogurt or soy yogurt. Also, replace milk with a tablespoon of hot water to soak the saffron.

Serving suggestions:

It can be served along with parathas, samosas or kachoris. You can also serve a glass of chilled lassi as a snack in summer days.

Tips:

  • Do not use sour yogurt or dahi for this recipe. Always try to use fresh yogurt.
  • The consistency of drink should be thick. The milk quantity depends on the thickness of yogurt. Add more or less milk accordingly.
  • If you have time, avoid adding ice cubes and chill it in the refrigerator. It helps to maintain the lassi consistency.

You might also like

How to make Kesar Lassi recipe below:

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Kesar Lassi Recipe

Traditional Punjabi drink made with yogurt, saffron and cardamom.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Beverage, Dessert
Cuisine: Indian, Punjabi
Keyword: Indian Drinks, Lassi Recipes, Traditional
Servings: 2
Calories: 240kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Fresh Yogurt
  • 2 tablespoon Sugar
  • ½ cup Cold Milk
  • 1 tablespoon Hot Milk
  • ¼ teaspoon Cardamom Powder
  • 8 - 10 Saffron Strands
  • Almonds and Pistachios for garnish
  • Ice Cubes

Instructions

  • Soak the saffron in a tablespoon of hot milk for some time and crush it well.
  • Take yogurt, saffron milk, sugar, cardamom powder and milk in a blender.
  • Blend it until smooth and frothy.
  • If you want a slightly thin consistency, add little more milk to the lassi while blending.
  • Pour the lassi into glasses and add the crushed ice cubes to it.
  • Garnish with nuts and saffron.
  • You can also chill the lassi in the refrigerator.
  • Serve chilled.

Nutrition

Calories: 240kcal | Carbohydrates: 27g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 143mg | Potassium: 460mg | Sugar: 27g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 374mg | Iron: 1mg

Shahi Paneer Recipe - How to make Shahi Paneer Recipe - Indian Cottage Cheese in Tomato Gravy - Paneer Recipes

how to make shahi paneer, recipe of shahi paneer, shahi paneer recipe

If you are looking for more Paneer Recipes then do check Paneer Pav Bhaji, Paneer Malabari, Kadai Paneer, Palak Paneer Bhurji, Paneer Payasam, Paneer Sandwich and Paneer Corn Vada.

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Shahi Paneer Recipe ~ How to make Shahi Paneer

A classic, creamy and flavorful Indian paneer curry. Tastes so good with roti and rice.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: paneer recipes, shahi paneer recipe
Servings: 4
Calories: 301kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Paneer (Indian Cottage Cheese), cubed
  • 1.5 cups Tomato, chopped
  • 1 Onion
  • ½ inch piece Ginger finely chopped
  • 1 Green Chilli
  • ¼ cup Milk
  • 3 Cardamom
  • ½ teaspoon Garam Masala
  • 1 teaspoon Red Chilli Powder or as needed
  • ½ teaspoon Coriander Powder
  • ¼ teaspoon Cumin Powder
  • 3 tablespoon Ghee / Oil
  • Salt to taste
  • 1 tablespoon Coriander Leaves, chopped
  • A pinch of Sugar

Instructions

  • Soak the paneer cubes in hot water and set aside.
  • Heat a tablespoon of ghee / oil in a pan. add the chopped ginger, chopped green chilli, cardamom seeds and onion pieces and fry until the onions are translucent.
  • Add the chopped tomatoes to it and cover with a lid. Let it cook until tomatoes are mushy.
  • Turn off the flame. Allow it to cool and grind to a smooth puree with a little water.
  • Heat the remaining ghee in a pan and add the tomato puree.
  • Add the turmeric, salt, red chilli, sugar, garam masala, cumin and coriander powders to it and combine well.
  • Cook on a low flame until the gravy thickens.
  • Drain the paneer cubes and add to the gravy. Mix well.
  • Then slowly add the milk with constant stirring and cook for 2 minutes. Turn off the flame and garnish with coriander leaves.
  • Serve hot with rice or roti.

Nutrition

Calories: 301kcal | Carbohydrates: 9g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 72mg | Potassium: 227mg | Fiber: 2g | Sugar: 4g | Vitamin A: 638IU | Vitamin C: 12mg | Calcium: 309mg | Iron: 1mg
how to prepare shahi paneer, paneer recipes, north indian shahi paneer

Method:

  • Soak the paneer cubes in hot water and set aside.
  • Heat a tablespoon of ghee / oil in a pan. add the chopped ginger, chopped green chilli, cardamom seeds and onion pieces and fry until the onions are translucent.
  • Add the chopped tomatoes to it and cover with a lid. Let it cook until tomatoes are mushy.
  • Turn off the flame. Allow it to cool and grind to a smooth puree with a little water.
recipe for shahi paneer, how to prepare shahi paneer, how to cook shahi paneer at home
  • Heat the remaining ghee in a pan and add the tomato puree.
  • Add the turmeric, salt, red chilli, sugar, garam masala, cumin and coriander powders to it and combine well.
  • Cook on a low flame until the gravy thickens.
  • Drain the paneer cubes and add to the gravy. Mix well.
  • Then slowly add the milk with constant stirring and cook for 2 minutes. Turn off the flame and garnish with coriander leaves.
  • Serve hot with rice or roti.

You might also like to check these recipes:

5 Ingredient Chocolate Peanut Butter

Chocolate Peanut Butter Recipe - Easy, delicious and vegan 5 Ingredient Homemade Chocolate Peanut Spread Recipe with step by step photos.

creamy homemade vegan chocolate peanut butter in a glass bowl

This homemade peanut butter is so much better and cheaper than the store-bought nut butter and can be made in bulk and store for a few months.

What is chocolate peanut butter?

Peanut Butter is a spread made with roasted peanuts. It can be made with different flavors and ingredients and Chocolate Peanut Butter is one of them. Chocolate Peanut Butter is super easy to make at home and can be used in many ways.

How to use chocolate peanut spread?

You can serve it in many ways. Here are some ideas:

  • Spread it on a toast
  • Serve with crackers
  • Serve as a fruit dip and perfect for apples
  • Use as a spread to make tea sandwiches
  • Goes well with yogurt or muesli

How long does homemade chocolate peanut butter last?

It stays fresh at room temperature for at least a month. You can store it in the refrigerator for a few months. When refrigerated, it becomes solid so bring you will need to bring it back to room temperature before using.

Is it vegan?

Yes, this homemade spread is vegan-friendly and can be served with vegan yogurt, vegan bread or fruits.

white bread sliced sandwiched with homemade chocolate peanut butter and served on a white tray

Few More Chocolate Recipes:

Step by step instructions:

  • Start the process with grinding the measured sugar to a fine powder. Keep it aside.
  • Heat a heavy bottomed pan or skillet on a medium flame and roast the peanuts to brown color.
  • Let them cool and rub the skins off.
  • If you are using pre-roasted nuts, skip the roasting step.
  • Transfer the roasted nuts to a mixie jar or food processor and pulse them a few times.
  • Then grind it to a fine powder.
  • Don't forget to mix and scrape down the sides as needed.
  • Continue grinding until you get a smooth and shiny peanut butter. (refer to the above image).
  • ANow add the measured cocoa powder, powdered sugar, salt and oil to the ground peanuts and grind.
  • Scrape the sides of the jar and continue grinding
  • Grind until the mixture is creamy and silky (refer to the above image).
  • If you feel the consistency of the spread is too thick, add a little more oil and blend again to adjust the consistency.
  • Transfer it to an airtight container and store it.

Few more peanut recipes on the blog:

Homemade chocolate peanut butter recipe below:

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Chocolate Peanut Butter Recipe with Cocoa Powder

A delicious chocolate spread with peanuts and cocoa powder. Easy, yummy and vegan chocolate peanut butter recipe with step by step photos.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiments
Cuisine: International
Keyword: chocolate spread recipe, peanut butter varieties, spread for toast
Servings: 12 tablespoon
Calories: 121kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Peanuts
  • ½ cup Sugar
  • 4 tablespoon Unsweetened Cocoa Powder
  • 1.5 tablespoon Oil
  • ⅛ teaspoon Salt

Instructions

  • Grind the sugar into a fine powder and set aside.
  • Heat a heavy bottomed pan on a medium flame and roast the peanuts to brown color.
  • Let them cool and rub the skins off.
  • Put the roasted peanuts into the mixie jar and pulse them a few times.
  • Then grind it to a fine powder.
  • Mix and scrape down the sides as needed.
  • Continue grinding until the peanut butter is smooth and shiny.
  • Add the cocoa powder, powdered sugar and oil to the peanut mixture and continue to grind until blended.
  • Scrape the sides of the jar and continue grinding.
  • Grind until the mixture is creamy and shiny.
  • Adjust the consistency by adding a little more oil if you find it too thick.
  • Transfer the peanut butter to a container and close the lid. Store in the refrigerate for a couple of weeks.
  • When refrigerated, the peanut butter becomes solid so bring it back to room temperature before using.
  • Spread the chocolate peanut butter over the bread slices and make sandwiches. Serve and enjoy!

Nutrition

Calories: 121kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 118mg | Fiber: 2g | Sugar: 8g | Calcium: 15mg | Iron: 0.7mg

Chana Chaat Recipe ~ White Chickpeas Chaat Recipe ~ Indian Chaat Recipes

If you are looking for more Indian Street Food Recipes then do check Delhi Aloo Chaat, Paneer Pav Bhaji, Masala Pav, Bhutte Ka Kees, Cup Corn and Lobia Chaat.
 

White Chana Chaat Recipe

 Hari Chandana PIndianSnacks
Prep Time: 5 mins    |  Cook time: 10 mins    |  Serves: 2





Ingredients:

  • ½ cup White Chickpeas / Garbanzo Beans
  • 1 Small Onion, finely chopped
  • 1 Tomato, finely chopped
  • 1 - 2 Green Chillies, finely chopped
  • ¾ teaspoon Chaat Masala
  • ½ teaspoon Dry Mango Powder / Aamchur
  • ½ teaspoon Red Chilli Powder or as needed
  • ½ teaspoon Roasted Cumin Powder
  • Salt to taste
  • 1 - 2 teaspoon Lemon Juice
  • 1 - 2 tablespoon Coriander leaves, finely chopped



Method:

  1. Wash and soak the beans in lot of water overnight.
  2. Drain water and pressure cook for 3 - 4 whistles with fresh water.
  3. Drain the excess water from the cooked beans and place them in a wide mixing bowl.
  4. Add all the ingredients to it and combine well.
  5. Add more chaat masala or red chilli powder or lemon juice if required.
  6. Mix well and serve warm with lemon wedges.



You might also like to check these recipes:

Black Eyed Peas Toast Sandwich Recipe ~ Lobia Sandwich ~ Indian Sandwich Recipes

Lobia Sandwich Recipe - Indian style toasted sandwich stuffed with savory black-eyed peas filling.

Indian style toasted sandwich stuffed with savory black eyed peas stuffing

Lobia Sandwich Recipe or Cowpea Toast Sandwich Recipe - This is a healthy and delicious Indian style toast sandwich recipe made with black-eyed peas and some Indian spices. This toasted sandwich is very easy to make and can be served as a breakfast or snack.

Few More Sandwich Recipes on the blog:

indian style toasted sandwich made with cowpeas

If you are looking for more bread recipes then do check Bread Besan Toast, Bread Rasmalai, Shahi Tukda and Cinnamon French Toast.

How to Make Lobia Sandwich Recipe below:

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Black Eyed Peas Toast Sandwich Recipe - Lobia Sandwich Recipe

An easy and healthy Indian style Sandwich stuffed with black eyed peas and spices. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Indian Snacks, Sandwich Recipes
Servings: 3
Calories: 129kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ¼ cup Black Eyed Peas
  • 6 units Bread Slices
  • 1 small Onion
  • ½ teaspoon Garam Masala
  • ½ teaspoon Ginger Garlic Paste
  • ¼ teaspoon Turmeric Powder
  • Red Chilli Powder as needed
  • Salt to taste
  • 2 teaspoon Oil
  • 1 tablespoon Coriander Leaves finely chopped
  • 1 tablespoon Lemon Juice or as needed
  • 2 tablespoon Butter or Oil to toast
  • ¼ teaspoon Cumin Powder

Instructions

  • Wash and soak the black eyed peas or lobia in a  lot of water overnight.
  • Drain water and pressure cook for 3 – 4 whistles with fresh water.
  • Mash the cooked lobia well and set aside.
  • Heat two teaspoons of oil in a pan. Add the ginger garlic paste and finely chopped onion and saute till golden brown.
  • Add the mashed lobia, salt, red chilli powder, cumin powder, garam masala and turmeric powder to it and mix well until well combined.
  • Sprinkle little water and let it cook for a few minutes.
  • It should be easily spreadable. Add more water if it is too dry.
  • Then add the chopped coriander leaves and mix.
  • Turn off the flame and add the lemon juice. Mix well and let it cool down a bit.
  • Spread this prepared mixture in between your 2 bread slices and toast on a pan with a little butter or oil until both sides are golden brown.
  • Serve hot with tomato ketchup or green chutney.

Nutrition

Calories: 129kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 3.6mg | Calcium: 9mg | Iron: 0.5mg

Gulkand Recipe - How to make Gulkand at home - Rose Petal Preserve Recipe

gulkand, gulkand recipe, how to make gulkand at home, indian rose preserve, rose jam recipe

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5 from 1 vote

Homemade Gulkand Recipe / Rose Petal Preserve Recipe

How to Make Gulkand at home - A Traditional Indian Rose Petal Preserve made with fresh rose petals.
Prep Time15 minutes
Total Time15 minutes
Course: Jam, Preserves
Cuisine: Indian
Servings: 2 tablespoon
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Rose Petals tightly packed (petals of fragrant and light pink roses)
  • 3 tablespoon Sugar

Instructions

  • Collect the fresh and fragrant rose petals.
  • Gently wash the petals with water and let them dry on a paper or cloth.
  • Put the petals into the mixie. Quickly pulse the petals one or two times to shred them. You can also chop the petals into pieces.
  • Spread a layer of rose petals in a dry glass jar.
  • Now spread a layer of sugar over the rose petals evenly.
  • Then again spread a layer of petals over the sugar layer.
  • Repeat till all the petals are over.
  • Close the jar with a lid and keep it in the sunlight for 7 – 10 days
  • Mix the gulkand every other day using a clean spoon.
  • Store in an airtight container and refrigerate it.
  • You can store it for a year or more.

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How to Make Gulkand with Step by Step Photos:

  • Collect the fresh and fragrant rose petals.
  • Gently wash the petals with water and let them dry on a paper or cloth.
  • Put the petals into the mixie. Quickly pulse the petals one or two times to shred them. You can also chop the petals into pieces.
gulkand step by step, recipe of rose jam, how to prepare gulkand at home
  • Spread a layer of rose petals in a dry glass jar.
  • Now spread a layer of sugar over the rose petals evenly.
  • Then again spread a layer of petals over the sugar layer.
  • Repeat till all the petals are over.
  • Close the jar with a lid and keep it in the sunlight for 7 - 10 days
  • Mix the gulkand every other day using a clean spoon.
  • Store in an airtight container and refrigerate it.



Other Homemade Recipes

Ponnaganti Aaku Kobbari Vepudu Recipe ~ Water Amaranth Leaves Coconut Fry

Andhra style water amaranth leaves and coconut fry - Healthy, simple and comforting side dish for rice or roti.

south indian green stir fry served in a white bowl along with lentils

What is Ponnaganti Kobbari Vepudu?

Ponnaganti is called water amaranth leaves in english, gudari saag in hindi, Ponnanganni keerai in tamil and honagone soppu kannada. It is one of the nutritious greens and can be added to many dishes.

Ponnaganti Vepudu is an Andhra style stir-fry made with Ponnaganti leaves and dry coconut. It is a super easy dry curry recipe that can be done in no time.

Can I use any other greens?

Yes, if you don’t find water amaranth leaves you can replace it with any other greens such as spinach and amaranth leaves.

Serving suggestions:

It is typically eaten with hot steamed rice with some papads. However, it can also be served with roti or paratha.

Few more dry curries you'll love:

How to make Ponnaganti Kobbari Vepudu recipe below:

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Ponnaganti Aaku Kobbari Vepudu Recipe

Ponnaganti Aaku Kobbari Vepudu Recipe - Healthy, simple and comforting Andhra style side dish for rice.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: andhra recipes, Indian Curry Recipes, ponnaganti recipes
Servings: 4
Author: Hari Chandana Ponnaluri

Ingredients

  • 4 cups Water Amaranth Leaves / Dwarf copperleaf / Ponnagannai Keerai chopped
  • 1 Onion sliced thin
  • 2-3 tablespoon Dry Coconut Powder
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Urad Dal
  • ½ teaspoon Chana Dal
  • ¼ teaspoon Turmeric Powder
  • 2-3 Dried Red Chillies
  • 1.5 tablespoon Oil
  • Salt to taste

Instructions

  • Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and fry until lentils are a golden color.
  • Add the broken red chillies to it and fry for a couple of seconds.
  • Then add the sliced onion and fry until translucent.
  • Now add the washed and wet leaves, salt and turmeric powder. Mix well and cover with a lid.
  • Reduce the flame to low and let it cook completely.
  • Open the lid and saute uncovered until all the water evaporates and the curry is dry.
  • Add the coconut and fry for a minute.
  • Remove from the flame and serve hot with rice.

 

Eggless Saffron Cookies

Lovely and delicious eggless cookies flavored with saffron and cardamom. These are so good with a cup of tea or coffee.

What are Saffron Cardamom Cookies?

Saffron cookies are one of the simple and mild butter cookies flavored with saffron and cardamom powder. They look so festive and perfect to bake during holidays and festivals such as Diwali and Christmas!

I have decorated them with almonds but pistachios or cashews can be used as well.

If you love vanilla flavor, add a few drops of vanilla extract or essence to the cookie dough to enhance the flavors.

Are these cookies eggless?

Yes, they are not made with eggs

How long can I store the unbaked cookie dough?

You can store in the refrigerator for 4-5 days or freeze it for about 2 months.

How long can I store baked cookies for?

Once the baked cookies are cooled down, transfer them in an airtight container or jar and store them for a week.

 

Serving suggestions:

These are perfect for gifting during Diwali or Christmas.

They can also be enjoyed at any time of the year with a cup of coffee or tea.

Few more eggless baking recipes you'll love:

How to make eggless saffon cookies recipe below:

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Eggless Saffron Cookies Recipe

Beautiful and delicious saffron and cardamom cookies for Diwali or Christmas!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking, Snack
Cuisine: Indian, International
Keyword: cookies for holidays, Eggless Baking, Eggless Cookies
Servings: 10 cookies
Calories: 67kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Plain Flour / Maida
  • 3 tablespoon Unsalted Butter softened
  • 4 tablespoon Powdered Sugar
  • 1 pinch Saffron Strands
  • ½ teaspoon Cardamom Powder
  • 1 tablespoon Milk
  • ⅛ teaspoon Salt
  • Sliced Almonds for Garnish

Instructions

  • Soak the saffron in a tablespoon of hot milk. Crush it well and set aside.
  • Preheat the oven to 180 degrees C.
  • In a bowl, add the softened butter and powdered sugar and mix well.
  • Add the saffron milk and mix.
  • Now add the flour and cardamom powder to the butter and mix everything to make a dough. The dough should very soft.
  • Divide the dough into 10 round balls and flatten them with your palms to shape the cookies.
  • Place them on a lightly greased baking tray spacing about 1 inch apart.
  • Garnish the cookies with almonds.
  • Bake them in the preheated oven for 15 – 20 minutes at 180 degrees C.
  • Remove them from the oven and let them cool down for 2 – 3 minutes. Then place them on a wire rack and cool.
  • They will be soft when taken out but will firm up once they cool.
  • Store in an airtight container.

Notes

You can also add a few drops of vanilla extract.
Replace almonds with pistachios or cashews.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 30mg | Potassium: 7mg | Fiber: 1g | Sugar: 3g | Vitamin A: 106IU | Calcium: 3mg | Iron: 1mg

Chegodilu Recipe - A Traditional Andhra Savory Snack

Chegodi - Traditional and classic Andhra savory snack made with rice flour.

What are Chegodilu?

Chegodilu or Chakodilu are crunchy and fried savory deep-fried small rings from Andhra Pradesh, India. They are a famous hot snack and traditionally made with rice flour, but can also be made using maida or plain flour.

These are also known as Ring Murukku in some parts of India and people made them during festivals such as Diwali and Gokulastami or Krishnastami. If you want to make chegodi with plain flour or maida, here is how to make chegodilu with maida.

How long can I store Ring Murukku?

These are one of the dry snacks that can be prepared and stored for a long time. They can stay fresh for 3 weeks in an airtight container.

Are these vegan?

The answer is YES!

Serving Suggestions:

Serve them as a snack with a cup of coffee. It can also be served on special occasions or festivals.

Tips to Make the Best Chegodilu:

  • Soak the lentils for at least 30 minutes before preparing the dough.
  • The dough should be firm and smooth.
  • Keep the dough covered to prevent it from drying.
  • The dough should be completely cooled before shaping it.
  • Make sure you roll the dough evenly to while shaping to ensure even cooking.
  • The oil shouldn't be smoking hot. Always fry them over a medium-low flame to make them crunchy.
  • Do not overcrowd the pan. Deep fry in batches.

Few more Indian snacks you'll love:

How to make traditional Andhra chegodilu recipe below:

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Andhra Chegodilu Recipe

How to make Chegodilu recipe. Crispy, delicious and deep-fried savory rings from Andhra Pradesh.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Snack
Cuisine: Andhra, South Indian
Keyword: andhra recipes, diwali snack recipes, Indian Snacks
Servings: 4
Calories: 291kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Rice Flour
  • 1 cup Water
  • 1.5 tablespoon Moong Dal
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon White Sesame Seeds
  • 1.5 to 2 teaspoon Red Chilli Powder
  • Salt to taste
  • Oil for deep frying

Instructions

  • Soak the moong dal in water for 30 minutes. Drain and set aside.
  • In a wide and heavy bottomed vessel, boil one cup of water. Then add the soaked moong dal, salt and a tablespoon of oil to it. Bring it to a boil.
  • Reduce the flame to low and slowly add the rice flour to the boiling water.
  • Combine the flour with water by stirring it well. Turn off the flame.
  • Cover the vessel with a lid and keep it aside for 10 minutes.
  • Let it cool completely.
  • Once cool, add the red chilli powder, sesame seeds and cumin seeds and mix well. Knead the dough till smooth.
  • To make the chegodis, grease your hands with little oil and pinch a marble size ball of the dough and roll between your palms to form a little thick rope. Join the ends together to make a ring.
  • Cover them with a lid to prevent drying.
  • Heat oil in a pan for deep frying. When the oil is hot (not smoking hot), slowly drop the prepared rings one by one.
  • Deep fry them until crisp and golden brown color. Drain in kitchen towels and let them cool completely.
  • Store in an airtight container.

Nutrition

Calories: 291kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Khoya Gulab Jamun

Khoya Gulab Jamun is a classic Indian dessert made with khoya (milk solids) and soaked in cardamom-infused sugar syrup. They have a rich taste and soft, juicy texture, which are perfect for any celebration!

If you enjoy traditional Indian sweets, you may also like my Moong Dal Ladoo, Walnut Halwa, and Makkan peda.

Traditional Indian gulab jamuns in sugar syrup served in a transparent glass bowl.

Quick Look: Gulab Jamun Recipe

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Servings: 20 Gulab Jamuns
  • Difficulty: Easy, perfect for festive celebrations.
  • Dietary info: Vegetarian, egg-free.

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Gulab Jamun is a traditional Indian sweet made with khoya/mawa, flour, sugar and spices. They are made by rolling a dough of milk solids (khoya) and a little flour into small balls, frying them gently and soaking them in fragrant sugar syrup. The sugar syrup is usually flavored with cardamom, saffron and sometimes rose water for a lovely aroma.

Khoya, also known as Kova or Mawa, is made by slowly reducing milk until it thickens into soft solids. It gives the gulab jamuns a richer flavor and softer texture when compared with instant mixes.

Khoya Gulab Jamun is commonly prepared during festivals like Diwali, Rakhi, Holi, weddings and family celebrations. It is considered one of the most popular Indian desserts across regions.

If you are looking for more milk-based Indian desserts, try my Semiya Payasam, Lauki Ki Kheer, and Rava Khoya Ladoo.

Authentic Indian khoya gulab jamuns in sugar syrup served in a transparent glass bowl.

Why you'll love this recipe:

  • This recipe is incredibly convenient and time-saving.
  • This recipe uses Khoya, which gives gulab jamun a rich and authentic flavor.
  • Rich, juicy and delicious!
  • The recipe can be made ahead, which makes it perfect when you are making for parties or festivals.
  • Better than store-bought gulab jamuns or instant mix versions!

Ingredients & Substitutions:

Khoya - Khoya is the main and base ingredient. It gives a rich and soft texture. Use fresh and soft khoya for the best results. You can also use homemade khoya in this recipe.

Flour - A small amount of all-purpose flour (maida) is needed to bind the dough. Do not add too much flour, as it will make the gulab jamuns firm instead of soft.

Baking Soda - You need a very little baking soda to make soft gulab jamun. Do not skip.

Sugar - Sugar is used to make the syrup to soak the gulab jamuns. The sugar syrup should be light and not thick, so the jamuns absorb it easily.

Cardamom - Cardamom is the essential ingredient in any Indian dessert. It adds a lovely aroma to the mawa gulab jamun. Use freshly ground cardamom powder for the best results. Saffron can also be used along with cardamom.

Oil or Ghee - Oil or ghee is used for deep frying the gulab jamuns.

A full ingredient list with exact amounts can be found in the recipe card below.

Variations:

Add a few strands of saffron to the sugar syrup for extra flavor and festive touch.

Try frying the gulab jamuns in ghee instead of oil for a deeper and rich flavor, especially for festivals and special occasions.

Add a little amount of rose water along with cardamom powder for a different and traditional flavor.

You can also stuff the gulab jamun dough with chopped nuts for added crunch and richness.

If you want to make fusion gulab jamun, stuff them with a good quality chocolate chips. You can check my Chocolate Stuffed Gulab Jamun to get an idea.

How to make Gulab Jamun with Khoya

Step by step pictures of making the dough and sugar syrup to make khoya gulab jamun recipe

Crumble the khoya into a bowl. If you are using frozen khoya, bring it to room temperature first.

Add baking soda and all-purpose flour (maida) to the crumbled khoya.

Sprinkle a little water and bring everything together to a smooth, soft dough. Do not knead the dough. Cover the dough and keep it aside until use.

To make the sugar syrup, combine the sugar, measured water, and cardamom powder in a vessel. Stir until the sugar dissolves completely.

Bring the syrup to a boil for 7-8 minutes and turn off the flavor. Add rose water if using. The syrup should be light, not thick. Cover the pot with a lid and keep it aside. The syrup should not be too hot or too cold when you add the fried gulab jamuns to it.

Shaping the gulab jamun dough, frying them in oil and soaking them in sugar syrup is shown in step by step photos

Heat ghee or oil in a pan or kadai to deep fry the jamuns. In the meantime, divide the prepared dough into small portions and roll them gently into smooth balls. Don't apply pressure while making the balls, just roll them softly into round balls. Make sure there are no cracks on the surface. Cover and set aside.

When the oil is hot (not smoking hot) enough to fry the gulab jamuns, reduce the flame to very low.

Slowly drop the shaped dough balls into the hot oil. Fry slowly, stirring occasionally until they turn evenly golden brown.

Drain the fried balls in paper towels and drop them in the warm sugar syrup immediately.

Let the khoya gulab jamuns soak in the syrup for 3-4 hours so they absorb the syrup well and become soft and juicy.

When they are soaked well, serve them warm or cold.

Tips & Notes:

  • Use fresh and good-quality ingredients for the best results. The key to the tender, juicy gulab jamun is soft and fresh khoya.
  • Remember to mix the dough gently. Do not knead the dough.
  • When shaping the dough into balls, make sure there are no cracks on the surface. Cracks can cause the jamuns to break and fall apart while frying or soaking.
  • The temperature of the frying oil is very important to make a tender and evenly cooked gulab jamuns. If the oil is too hot, the outside cooks too fast and the inside stays raw. If the oil is not hot enough, the gulab jamuns will absorb more oil and become greasy. Always fry on low to medium-low heat.
  • Make sure you test the oil before frying. Drop a pinch of dough into the hot oil, it should rise slowly without turning brown too fast.
  • The temperature of the sugar syrup is also very important to make soft gulab jamuns every time. The syrup should not be too hot or too cold when you drop the fried jamuns in it. It should be warm.
  • Always follow the sugar and water ratio for the best and soft gulab jamuns. It should light, not thick. If it is thick, gulab jamuns can't absorb the syrup.
  • Do not overcrowd the pan while frying. Always fry in small batches, so they have space to cook evenly.
  • Let the mawa gulab jamuns soak in the syrup for at least 2-3 hours for the best results. The longer they rest in the syrup, the more syrup they'll absorb, making them softer and juicer.
  • Add a little rose water or saffron to elevate the fragrance.
Traditional Indian gulab jamuns in sugar syrup served in a transparent glass bowl.

Serving suggestions:

Khoya gulab jamun can be served warm, cold, or at room temperature, depending on your preference.

They are perfect as a dessert after festive meals, family lunches or special occasions like Diwali, weddings, and celebrations.

Warm gulab jamuns are usually served on their own, but they can also be served with a scoop of vanilla ice cream for a modern touch. You can also serve them with rabdi or custard sauce.

If you want to make some fusion Indian desserts using gulab jamuns, try my Gulab Jamun Truffles, Gulab Jamun Tea Sandwiches, Gulab Jamun Turovers, and Custard Gulab Jamun.

Storage suggestions:

Store the khoya gulab jamun in the sugar syrup in an airtight container. Keep it refrigerated for 4-5 days.

Whenever you want to serve, warm them gently on the stovetop or in the microwave, along with syrup. You can also serve them cold if you prefer. Avoid overheating them.

More Indian sweet recipes:

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Gulab Jamun Recipe (with Khoya)

Khoya Gulab Jamun is a classic Indian dessert made with khoya (milk solids) and soaked in cardamom-infused sugar syrup. They have a rich taste and soft, juicy texture, which are perfect for any celebration!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Indian, North Indian
Keyword: easy indian desserts, gulab jamun recipes, khoya gulab jamun, traditional food for festivals
Servings: 20
Calories: 174kcal
Author: Hari Chandana Ponnaluri

Ingredients

For the Jamuns

  • 1 Cup Unsweetened Khoya (crumbled)
  • 2.5 Tablespoons Plain Flour / All-Purpose Flour
  • ⅛ Teaspoon Baking Soda
  • A Pinch of Cardamom Powder
  • Oil for Deep Frying

For the Sugar Syrup

  • 2 Cups Sugar
  • 2 Cups Water
  • ¼ Teaspoon Cardamom Powder
  • A few strands of Saffron (optional)
  • Few drops of Rose water (optional)

Instructions

  • Crumble the khoya into a bowl. If you are using frozen khoya, bring it to room temperature first.
  • Add baking soda and all-purpose flour (maida) to the crumbled khoya.
  • Sprinkle a little water and bring everything together to a smooth, soft dough. Do not knead the dough. Cover the dough and keep it aside until use.
  • To make the sugar syrup, combine the sugar, measured water, and cardamom powder in a vessel. Stir until the sugar dissolves completely.
  • Bring the syrup to a boil for 7-8 minutes and turn off the flavor. Add rose water if using. The syrup should be light, not thick. Cover the pot with a lid and keep it aside.
  • Heat ghee or oil in a pan or kadai to deep fry the jamuns. In the meantime, divide the prepared dough into small portions and roll them gently into smooth balls. Cover and set aside.
  • When the oil is hot (not smoking hot) enough to fry the gulab jamuns, reduce the flame to very low.
  • Slowly drop the shaped dough balls into the hot oil. Fry slowly, stirring occasionally until they turn evenly golden brown.
  • Drain the fried balls in paper towels and drop them in the warm sugar syrup immediately.
  • Let the khoya gulab jamuns soak in the syrup for 3-4 hours so they absorb the syrup well and become soft and juicy.
  • When they are soaked well, serve them warm or cold.

Notes

  • Remember to mix the dough gently. Do not knead the dough.
  • When shaping the dough into balls, make sure there are no cracks on the surface. Cracks can cause the jamuns to break and fall apart while frying or soaking.
  • The temperature of the frying oil is very important to make a tender and evenly cooked gulab jamuns. If the oil is too hot, the outside cooks too fast and the inside stays raw. If the oil is not hot enough, the gulab jamuns will absorb more oil and become greasy. Always fry on low to medium-low heat.
  • The temperature of the sugar syrup is also very important to make soft gulab jamuns every time. The syrup should not be too hot or too cold when you drop the fried jamuns in it. It should be warm.
  • Do not overcrowd the pan while frying. Always fry in small batches, so they have space to cook evenly.
  • Let the mawa gulab jamuns soak in the syrup for at least 2-3 hours for the best results. The longer they rest in the syrup, the more syrup they'll absorb, making them softer and juicer.

Nutrition

Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 40mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 0.1mg