Origin Carrot Halwa

Carrot Halwa, also known as Gajar Ka Halwa, is a beloved sweet from North India, often enjoyed during festivals and special celebrations.

Why You’ll Love This Recipe

It’s creamy, naturally sweet, and full of the warm flavors of cardamom and caramelized carrots. Plus, it’s easy to make and always a crowd-pleaser!

Also Read : Moroccan Spicy-Sweet Tofu With Couscous

Carrot Halwa

Recipe by RecipeWikki

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

230

kcal

Ingredients

• 4 cups grated carrots (about 6-7 medium carrots)

• 3 cups full-fat milk

• ¾ cup sugar (adjust to taste)

• 4 tbsp ghee (clarified butter)

• 6-8 green cardamom pods or 1 tsp ground cardamom

• 10-12 cashews and almonds, chopped (optional)

Directions

• Cook carrots: In a heavy-bottom pan, add grated carrots and milk. Cook on medium heat, stirring occasionally, until the milk reduces and the carrots are soft (about 30-40 minutes).
• Add sugar and cardamom: Stir in sugar and ground cardamom. Continue cooking until the mixture thickens.
• Add ghee: Mix in ghee and cook for another 5-7 minutes, stirring frequently, until the halwa starts to leave the sides of the pan and looks glossy.
• Toast nuts: In a small pan, lightly toast cashews, almonds, and raisins in a little ghee until golden.
• Garnish and serve: Pour toasted nuts and raisins over the halwa. Serve warm or at room temperature.

Notes

• For a richer halwa, you can use condensed milk instead of regular milk (reduce sugar accordingly).
• You can also add a splash of saffron soaked in warm milk for extra aroma and color.
• Store leftovers in the fridge and reheat gently before serving.

The post Carrot Halwa appeared first on RecipeWikki.

Origin Carrot Halwa

Carrot Halwa has its roots in North India, particularly in Punjab and Uttar Pradesh, where it became a staple winter delicacy. The dish was traditionally prepared with khoya (reduced milk) to enhance its richness. Over time, variations have emerged, including vegan versions and those with condensed milk for convenience.

What I Love About This Recipe

This dessert is not just delicious but also nutritious, thanks to the natural sweetness of carrots. The slow cooking process intensifies the flavors, and the aroma of ghee, cardamom, and nuts makes it truly special. I love that it can be made in advance, stored in the fridge, and enjoyed warm or cold. Plus, it’s an easy-to-make dessert with minimal ingredients yet feels indulgent.

Also Read : Easy One Pan Ramen Chicken Alfredo

Carrot Halwa

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 4 cups grated carrots (about 500g)

• 2 cups full-fat milk

• ½ cup sugar (adjust to taste)

• 3 tablespoons ghee

• ½ teaspoon cardamom powder

• ½ cup khoya (optional, for richness)

• ¼ cup chopped nuts (almonds, cashews, pistachios)

• 2 tablespoons raisins (optional)

Directions

• Heat 2 tablespoons of ghee in a heavy-bottomed pan.
• Add grated carrots and sauté for 5-7 minutes until they soften slightly.
• Pour in the milk and simmer on low heat, stirring occasionally.
• Continue cooking until the milk reduces and thickens (about 25 minutes).
• Stir in sugar and khoya, mix well, and cook for another 5 minutes.
• Add cardamom powder and remaining ghee, stirring until well combined.
• Toss in chopped nuts and raisins, cooking for another 2 minutes.
• Serve warm or chilled, garnished with extra nuts.

Notes

• Use full-fat milk for a richer texture.
• Stir frequently to prevent burning.

The post Carrot Halwa appeared first on RecipeWikki.

Origin Jalebi

Jalebi has its roots in the Middle East, where it was known as “Zalabiya” before making its way to India. Over time, it became an integral part of Indian cuisine, with regional variations found in different states. Today, it is a must-have during festivals, weddings, and special occasions.

What I Love About This Recipe

Jalebi is a perfect blend of crispy and syrupy textures, making every bite irresistibly delicious. The golden spirals absorb just the right amount of sugar syrup, creating a burst of sweetness with every bite. I love how the batter ferments naturally, enhancing the flavor and giving it that signature tang. Whether paired with rabri or eaten on its own, it’s always a delightful treat. Plus, the fun of piping the batter into hot oil makes it a joy to prepare at home!

Also Read : Phirni Recipe

Jalebi

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

157

kcal

Ingredients

• 1 cup all-purpose flour (maida)

• 2 tablespoons cornflour

• ½ teaspoon baking powder

• 1 tablespoon yogurt

• ¾ cup water (adjust as needed)

• 1 teaspoon lemon juice

• A pinch of saffron strands (optional, for color)

• ½ teaspoon turmeric or yellow food color (optional)

• 1 teaspoon ghee (for flavor)

• 1 cup sugar

• ½ cup water

• ¼ teaspoon cardamom powder

• A few saffron strands (optional)

• 1 teaspoon rose water (optional)

• 1 teaspoon lemon juice (prevents crystallization)

Directions

• In a bowl, mix all-purpose flour, cornflour, baking powder, and yogurt.
• Gradually add water while whisking to form a smooth, thick batter.
• Add lemon juice, saffron strands, and turmeric for color. Mix well.
• Cover and let the batter ferment for at least 8-12 hours or overnight.
• In a pan, mix sugar and water, then heat over medium flame.
• Stir until the sugar dissolves, then let it simmer until it reaches a one-string consistency.
• Add cardamom powder, saffron strands, and rose water. Keep warm.
• Heat oil or ghee in a flat pan over medium heat.
• Pour the batter into a piping bag or squeeze bottle.
• Pipe spirals directly into the hot oil and fry until golden brown and crisp.
• Remove from the oil and immediately dip in warm sugar syrup for 30-40 seconds.
• Take out and place on a serving plate.
• Serve hot with rabri or enjoy as is.

Notes

• Fermentation is key for a slightly tangy taste and crispy texture.
• The batter should be thick enough to hold its shape when piped.
• Keep the sugar syrup warm but not too hot while dipping the jalebis.

The post Jalebi appeared first on RecipeWikki.

Origin Holi Special Traditional Puranpoli

Puranpoli has its roots in Maharashtra but is also popular in Karnataka, Gujarat, and Andhra Pradesh, where it goes by different names like Obbattu or Bobbatlu. Traditionally prepared during festive seasons, its rich, sweet filling and soft texture make it an irresistible treat. To explore more about Maharashtrian cuisine.

What I Love About This Recipe

Puranpoli is more than just a dish—it’s a nostalgic reminder of family gatherings and festive traditions. The balance of sweet, spiced filling with the soft, slightly crispy outer layer makes it a comfort food like no other. I love how versatile it is—you can adjust the sweetness, add nutmeg for a unique twist, or even pair it with milk or katachi amti (spiced dal water). The aroma of cardamom and jaggery while making Puranpoli fills the house with festive vibes. Plus, it tastes even better the next day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Holi Traditional Puranpoli

Recipe by RecipeWikki

Servings

2

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

305

kcal

Ingredients

• 1 cup chana dal (split Bengal gram)

• 1 cup jaggery (grated)

• ½ teaspoon cardamom powder

• ¼ teaspoon nutmeg powder (optional)

• 1 tablespoon ghee

• 2 cups whole wheat flour

• ¼ cup all-purpose flour (optional, for softness)

• ¼ teaspoon turmeric powder

• 2 tablespoons oil or ghee

• Water (as needed, for kneading)

• Ghee (for roasting)

Directions

• Rinse the chana dal thoroughly and soak it for 30 minutes.
• Cook the dal in a pressure cooker with enough water until soft but not mushy. Drain excess water and mash well.
• In a pan, heat 1 tablespoon ghee and add the mashed dal.
• Add grated jaggery and cook on low flame, stirring continuously.
• Once the mixture thickens and leaves the sides of the pan, add cardamom and nutmeg powder. Mix well and let it cool.
• In a bowl, mix whole wheat flour, all-purpose flour, turmeric powder, and oil.
• Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
• Take a small portion of the dough and roll it into a small circle.
• Place a spoonful of the puran (stuffing) in the center, fold the edges over, and seal.
• Roll gently into a thin, round shape, using flour to prevent sticking.
• Heat a tawa (griddle) and cook the Puranpoli on medium flame until golden brown spots appear.
• Flip and cook the other side, applying ghee for a rich flavor.
• Remove from the pan and serve warm with more ghee, milk, or katachi amti.

Notes

• Make sure the puran filling is dry enough to roll easily; if too soft, cook for a few more minutes.
• The dough should be soft and well-rested to prevent cracking while rolling.
• Use ghee generously for authentic flavor and richness.
• Leftover Puranpoli stays fresh for a couple of days and tastes even better when reheated.

The post Holi Traditional Puranpoli appeared first on RecipeWikki.

Origin

Phirni has its roots in Persian and Mughal cuisine and was introduced to India centuries ago. It became a royal delicacy enjoyed in Mughal courts and gradually spread across the Indian subcontinent. Today, different regions have their own variations, incorporating ingredients like rose water, pistachios, or even fruits.

What I Love About This Recipe

Phirni is an incredibly simple yet luxurious dessert that brings back memories of festive celebrations. The combination of creamy texture with the mild crunch of ground rice makes it unique. I love how easy it is to customize—whether adding saffron for a richer taste, using jaggery instead of sugar, or infusing it with rose water for a floral touch. Serving it in traditional clay pots enhances the flavor and makes it extra special. The best part? It gets better as it chills, making it a great make-ahead dessert.

Also Read : Instant Pot Roast with Potatoes and Carrots

Phirni Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

157

kcal

Ingredients

• ¼ cup basmati rice (soaked for 30 minutes)

• 4 cups full-fat milk

• ½ cup sugar (adjust as per taste)

• ½ teaspoon cardamom powder

• A few saffron strands (optional)

• 1 teaspoon rose water (optional)

• 2 tablespoons chopped almonds and pistachios (for garnish)

Directions

• Rinse the soaked basmati rice and drain the water.
• Grind the rice into a coarse paste using a few tablespoons of milk. Keep aside.
• In a heavy-bottomed pan, heat the milk on medium flame. Stir occasionally to prevent burning.
• Once the milk starts to boil, lower the flame and add the ground rice paste.
• Stir continuously to avoid lumps and let it cook for 10-15 minutes until the mixture thickens.
• Add sugar and mix well until it dissolves completely.
• Stir in cardamom powder, saffron strands, and rose water.
• Cook for another 2-3 minutes until everything is well incorporated.
• Turn off the heat and let the Phirni cool slightly.
• Pour into clay pots or serving bowls and allow it to set in the refrigerator for at least 2 hours.
• Garnish with chopped almonds and pistachios before serving.
• Serve chilled for the best taste and texture.

Notes

• Stir continuously while cooking to prevent lumps and ensure a creamy consistency.
• Clay pots enhance the flavor and absorb excess moisture, making the Phirni even richer.
• For a healthier version, replace sugar with jaggery or coconut sugar.

The post Phirni Recipe appeared first on RecipeWikki.

Origin Malpua Recipe (Holi Homemade Sweet)

Malpua is one of India’s oldest sweets, believed to have originated in Odisha and Bihar. It is often offered as prasad in Jagannath Puri temple and holds cultural significance in various Indian states. The recipe has evolved over time, with different regions adding unique ingredients like coconut, banana, or khoya.

What I Love About This Recipe

Malpua is a nostalgic dish that brings back childhood memories of festive celebrations. The crispy yet soft texture, combined with aromatic flavors of fennel and cardamom, makes it absolutely irresistible. I love how versatile this dish is—you can make it with or without khoya, fry it in ghee for extra richness, or even add saffron for a royal touch. Pairing it with chilled rabri makes it even more divine. It’s easy to make at home with simple ingredients and doesn’t require any special equipment.

Also Read: Slow Cooker Chicken Enchilada Casserole

Malpua Recipe (Holi Homemade Sweet)

Recipe by RecipeWikki

Servings

3

servings

Prep time

35

minutes

Cooking time

25

minutes

Calories

682

kcal

Ingredients

• 1 cup sugar

• ½ cup water

• ¼ teaspoon cardamom powder

• A few saffron strands (optional)

• 1 teaspoon rose water (optional)

• 1 cup all-purpose flour (maida)

• ¼ cup semolina (sooji)

• ½ cup khoya (optional, for richness)

• ½ teaspoon fennel seeds (saunf), crushed

• ½ teaspoon cardamom powder

• 1 cup milk (adjust as needed for consistency)

• 2 tablespoons sugar

• 1 teaspoon baking powder

• Ghee or oil (for frying)

Directions

• In a mixing bowl, add all-purpose flour, semolina, khoya (if using), crushed fennel seeds, cardamom powder, and sugar.
• Gradually pour in the milk, whisking continuously to avoid lumps.
• Mix until you get a smooth, thick batter (similar to pancake batter). Adjust the milk quantity if needed.
• Add baking powder and mix well. Cover the bowl and let the batter rest for at least 30 minutes.
• In a saucepan, add sugar and water. Heat over medium flame and stir until the sugar dissolves completely.
• Let the syrup simmer for 5-6 minutes until it reaches a slightly sticky consistency (one-string consistency).
• Add cardamom powder, saffron strands, and rose water. Mix well and keep the syrup warm.
• Heat ghee or oil in a shallow pan over medium-low heat.
• Once the ghee is hot, pour a small ladleful of batter into the pan.
• Let it spread naturally to form a small pancake shape.
• Cook on medium-low heat until the edges turn golden brown.
• Flip and fry the other side until evenly cooked.
• Remove using a slotted spoon and drain excess ghee.
• While the Malpua is still warm, dip it into the prepared sugar syrup for 1-2 minutes.
• Ensure both sides are well coated with the syrup.
• Remove and place on a serving plate.
• Garnish with chopped nuts like almonds and pistachios.
• Serve warm as is or with chilled rabri for a richer experience.

Notes

• The batter consistency is crucial—too thick will result in dense Malpuas, while too thin will make them overly crispy.
• Fry on medium-low heat for even cooking and a perfect golden-brown color.
• Sugar syrup should be warm but not too thick; it should lightly coat the Malpuas.
• Freshly made Malpuas taste the best, as they tend to soften over time.

The post Malpua Recipe (Holi Homemade Sweet) appeared first on RecipeWikki.

Origin of Gujiya Holi Sweet

Gujiya has been a part of Indian cuisine for centuries, with roots tracing back to North India, particularly Rajasthan and Uttar Pradesh. It is believed to have been inspired by the Turkish Baklava but developed its unique Indian identity over time. Traditionally made during Holi, Gujiya represents festivity, joy, and the sharing of sweets with loved ones.

What I Love About This Recipe

Gujiya is the ultimate festive treat—crispy on the outside, rich and flavorful on the inside. The sweet aroma of cardamom, khoya, and coconut makes it absolutely irresistible. I love how every region has its own variation, whether it’s baked for a healthier option, dipped in sugar syrup for extra sweetness, or filled with different nuts and dry fruits. Making Gujiya at home brings a sense of tradition and nostalgia, making festivals even more special.

Also Read : Instant Pot Roast with Potatoes and Carrots

Gujiya Holi Sweet

Recipe by RecipeWikki

Servings

6

servings

Prep time

1

hour 

Cooking time

2

hours 

Calories

250

kcal

Ingredients

• 2 cups all-purpose flour (maida)

• 4 tablespoons ghee (clarified butter)

• ½ cup water (as needed)

• 1 cup khoya (mawa), crumbled

• ½ cup powdered sugar

• ¼ cup desiccated coconut

• ¼ cup chopped nuts (almonds, cashews, pistachios)

• 1 teaspoon cardamom powder

• 1 tablespoon raisins

• 1 tablespoon chironji (optional)

• Oil or ghee (for deep frying)

• 1 cup sugar

• ½ cup water

• ¼ teaspoon cardamom powder

Directions

• In a mixing bowl, combine flour and ghee. Rub the mixture until it resembles breadcrumbs.
• Add water gradually and knead into a firm dough. Cover and let it rest for 30 minutes.
• In a pan, roast crumbled khoya on low heat until it turns light golden. Let it cool.
• Mix khoya with powdered sugar, desiccated coconut, nuts, cardamom powder, raisins, and chironji.
• Divide the dough into small balls and roll them into thin circles.
• Place 1-2 teaspoons of filling in the center, fold into a half-moon shape, and seal the edges using water or a fork.
• Heat oil/ghee in a pan and deep-fry Gujiyas on medium heat until golden brown.
• (Optional) To coat in sugar syrup, dissolve sugar in water, boil until slightly thickened, add cardamom powder, and dip fried Gujiyas for a glossy finish.
• Let them cool and store in an airtight container.

Notes

• For a healthier version, bake Gujiyas at 180°C (350°F) for 20-25 minutes.
• Ensure the dough is firm; a soft dough may cause Gujiyas to break while frying.

The post Gujiya Holi Sweet appeared first on RecipeWikki.

Origin Easy Malai Kulfi

Kulfi originated in the Indian subcontinent during the Mughal era, around the 16th century. It was traditionally made by thickening milk through slow cooking and freezing it using ice sourced from the Himalayas. Over time, flavors like saffron, pistachio, and rose were added to enhance its richness. Today, kulfi is a beloved dessert across India, Pakistan, and Bangladesh, often served in festivals and celebrations.

What I Love About This Recipe

What I love about this malai kulfi recipe is how easy it is to prepare while still maintaining its authentic taste. The slow reduction of milk gives it an incredibly creamy texture, making it even more delicious than store-bought versions. The hint of saffron and cardamom adds a wonderful aroma and a royal touch to every bite. Since it doesn’t require an ice cream maker, anyone can make it at home with just a few ingredients. Plus, it’s perfect for hot summer days or special celebrations, bringing back nostalgic childhood memories of enjoying kulfi from street vendors.

Also Read : Instant Pot Pot Roast with Potatoes and Carrots

Easy Malai Kulfi

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

264

kcal

Ingredients

• 2 cups full-fat milk

• ½ cup heavy cream

• ½ cup condensed milk

• ¼ cup sugar (adjust to taste)

• ¼ teaspoon cardamom powder

• 8-10 saffron strands (optional)

• 2 tablespoons chopped pistachios or almonds

• 1 teaspoon rose water (optional)

Directions

• Heat the milk in a heavy-bottomed pan over medium heat. Stir continuously until it reduces to half.
• Add condensed milk, sugar, and cream. Mix well and continue cooking for 5-7 minutes.
• Stir in cardamom powder, saffron, and chopped nuts. Simmer for 2 more minutes.
• Remove from heat and let the mixture cool completely. Add rose water if using.
• Pour the mixture into kulfi molds or small cups. Cover and freeze for at least 6-8 hours or overnight.
• To serve, run the molds under warm water for a few seconds and gently remove the kulfi. Garnish with extra nuts and enjoy!

Notes

• For an authentic touch, use khoya (evaporated milk solids) for a richer texture.
• Swap sugar with jaggery or honey for a different sweetness profile.
• Experiment with different flavors like mango or kesar pista by adding fruit puree or extra nuts.

The post Easy Malai Kulfi appeared first on RecipeWikki.