FESTIVE RECEIPES

Gujiya (Sweet Dumpling)

Some sweets are made — Gujiya is remembered. Crafted especially for the joyous revelry of Holi and the luminous nights of Diwali, this life-changing festive treasure carries within it the warmth of generations. Its makhmali outer shell — impossibly crisp, delicately golden — is shaped from the finest refined wheat flour, cradling a rich, indulgent heart of khoya, fragrant coconut, and the most precious dry fruits. Every bite is a ritual — a moment suspended in time, where flavor becomes memory and memory becomes love.

Taste the tradition. Follow the ritual. Let Gujiya remind you why some recipes are not just food — they are heritage folded in gold.

Components needed :-

  •  2 Cup of Blanched & finely chopped Spinach
  • 2 table spoon of gram flour
  • 1 tablespoon of cornflour
  • half table spoon of ginger paste
  • 1 finely chopped green chillies
  • salt – according to taste
  • Mustard oil for shallow fry
  • 150 grams of grated Cottage Cheese(paneer)
  • 1 tablespoon of cornflour
  • 1 tablespoon of Raisins 
  • 2 medium size onions
  • 3 medium size tomato (tomato puree)
  • 10-12 Cashews (Soaked & Cashew paste)
  • 1 tablespoon of ginger garlic paste
  • half tablespoon of salt
  • half table spoon of red chilly powder
  • 1& half tablespoon of coriander powder
  • Half tablespoon of coriander powder
  • Half tablespoon of Garammasala
  • 2 tablespoon of fresh cream
  • Water for gravy purpose 
  • 2 tablespoon of oil/ghee (For gravy)
 
    
 
 

Preparation Method:-

  • In the first step i will take a bowl mix the refined wheat flour , salt, and ghee.I WILL mix it well until it crumble,then add the cup of water and knead into a stiff dough. Cover and rest them for 20 minutes.
  • Now i will add KHOYA i..e, Mawa especialy for Roasting I would truly make sure that I WILL Cook  on the low heat flame until it became slightly aromatic. Cool it, then mix sugar, coconut, nuts, raisins, and cardamom.
  • Now i will divide the gujiya in the small portion and i will roll it  then after sometime i will Place the filling in the center fold into a semicircle to seal the edge tightly.
  • At the last i will fry the  gujiyas on the medium-low heat until it become golden and crispy.
  • AT the very last confirm final step i will dip the  gujiya in the warm sugar syrup and allow them to dry before serving

Balu-shahi (Awesome Dumpling)

Balushahi is my versatile North Indian sweet with has a crisp outer layer and a soft bizzy interior. After frying in the ghee this dish will be soaked in the aromatic sugar syrup which gives a luxurious festive taste.

Components Needed:-

  • 2 cups of refined wheat flour or maida
  • half cup of desi ghee
  • half cup of curd
  • Pinch of baking soda
  • Desi Ghee for deep frying
  • 1 and half cup of sugar
  • 1 cup of water
  • half tablespoon of cardamom powder
  • few strands of saffron or kesar

Preparation Method :-

 

  • Mix the refined wheat flour and baking soda as well as desi ghee. Rub until it forms A crumb-like Texture. Add curd into this and gently combine this into a soft dough.
  • Divide this into the medium balls and make a tiny hole in the center.
  • Heat the desi ghee on low size flame and fry all the pieces of balushahi slowly until it become golden.
  • Meanwhile, prepare the sugar syrup by boiling the sugar and the water until it becomes slightly sticky after that Add elaichi and saffron.
  • Dip the warm balushahi into the syrup for a few minutes, then remove it nicely and let them rest it for few minutes until the coating sets.

KALALAND (The king of Texture)

When you Taste the Tradition, you understand why Kalakand has graced Indian festive tables for centuries — a blissfully soft, slightly grainy milk sweet that carries the quiet richness of simplicity at its finest. Made from the most honest ingredients — pure milk, slow-reduced and lovingly set — it offers a moist, melt-in-the-mouth texture and a delicate flavour that needs no adornment.

To Follow the Ritual is to prepare it with patience, to share it with reverence, and to savour it the way every festival deserves — slowly, joyfully, and with those you love. From Diwali diyas to Holi colours, Kalakand is the sweet constant in every celebration — a timeless treasure woven into the very fabric of Traditional Indian Festive Recipes

Components needed:-

  • 1 litre of full-cream milk
  • 1–2 tablespoon of lemon juice or vinegar
  • half cup of condensed milk
  • Half tablespoon of Elaichi powder
  • Chopped pistachios or almonds for exclusively for garnish

Preparation Method:-

  • Take the milk and boil this in a heavy pan.
  • Add lemon juice gradually into the milk while stirring until the milk curdles and separates into chenna.
  • Strain out the extra whey and transfer the chenna back to the pan.
  • Add condensed milk or sugar and cook on low heat flame by stirring continuously.
  • Cook it very well until the mixture thickens after that leaves the sides but remains moist.
  • Mix the elaichi powder and spread into a greased tray.
  • Garnish with dry fruits make it set and cut it into squares