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The Stuffed Half Moon Shaped Kaju Burfi, is a delicious and wholesome recipe, that is made from cashew nuts. It's easy to prepare and can be made for special occasions like raksha bandhan or even Diwali.

Serve the Stuffed Half Moon Shaped Kaju Burfi as a mithai for festivals like Diwali or Raksha Bandhan.

http://www.archanaskitchen.com/stuffed-half-moon-shaped-kaju-burfi-recipe

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The Pink Dragon Fruit Kesari Recipe is a delicious semolina Pudding made with Dragon fruit. The Pink flesh dragon fruit cooked in ghee along with roasted millets, sugar , cardamom ,garnished with Cashew nuts and finally flavored with rose water brings out great taste and flavor to the kesari.

Serve the Pink Dragon Fruit Kesari during festivals like diwali or when you want to make special sunday breakfast for friends and family.

http://www.archanaskitchen.com/pink-dragon-fruit-kesari-recipe-semolina-pudding-with-dragon-fruit

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The Dry Fruit Burfi Recipe is a super healthy and delicious sweet that you must make either for a quick energy booster or for festivals. This recipe has a slight twist to it with the addition of Gulkand. GUlkand is a flavored jam made from rose petals and when added to sweets like this Dry fruit Burfi, brings out great flavors and taste.
http://www.archanaskitchen.com/dry-fruit-burfi-recipe-with-gulkand-diwali-mithai

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Manoharam Murukku is a South Indian Diwali sweet also known as Paruppu Thengai. Most frequently prepared in the Southern parts of India for festivals, especially Diwali, as well as during weddings, this is easy to prepare and store. The recipe below uses just 6 ingredients and comes together fairly simply - a quick route to a satisfying and wonderful traditional recipe, so try it for yourself!

You can also try other traditional Diwali snack recipes like Nimki, Ribbon Pakoda and Mullu Murukku/Chakli.
http://www.archanaskitchen.com/manoharam-murukku-paruppu-thengai

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Kaju Katli or Kaju Barfi is a traditional Indian sweet made with cashew nuts and is most often made for festivals, gifting and weddings. The subtle sweetness of the barfi together with its melt in the mouth quality from the cashew nuts, make it the most desired sweet for any occasion, religious or otherwise.
http://www.archanaskitchen.com/kaju-katli-kaju-barfi

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Paneer Gulab Jamuns are wonderful little cottage cheese balls that are shaped into a delectable Indian sweet - The Gulab Jamuns. This recipe is a version of Bengal’s famous Channa Jalebi or Paneer Jalebi. Instead of small balls, these jamuns can even be shaped into Jalebis, but this can get time-consuming especially when prepared for a large gathering. These gulab jamuns are subtly sweet and add a beautiful flavour to the festivities.

http://www.archanaskitchen.com/paneer-gulab-jamuns-a-delicious-diwali-sweet

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Badusha or Balushahi is a recipe for a crunchy sweetened Indian doughnut-like dessert. A favourite during Diwali amongst other special occasions, this is a labour of love. My mother never failed to make this recipe and I have kept up with her tradition and make in my home for Diwali every year too. After years of experimenting, I have arrived at the perfect method for making this sweet and hope you enjoy making it as well.

You can also try some other popular traditional sweets that can be prepared at home too like, Beetroot Halwa,Golpapdi and Adadiya Ladwa.
http://www.archanaskitchen.com/badusha-balushahi-recipe

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Ladoo is a very popular Indian dessert that is made with puré ghee on special occasions.The mention of ladoo can be found in ancient Indian scriptures like Rigveda. This Badam & Besan Ladoo recipe is one such recipe that has goodness of almonds also along with protein rich besan flour. I have used almonds which are roasted in slow and dry heat and grounded for more flavour and texture. The best part about making this Ladoo is that it will fill your entire home with welcome aroma!!

http://www.archanaskitchen.com/badam-besan-ladoo-recipe

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Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. Kopra Pak is one of my childhood favorite sweets that come every Diwali or Holi, it has become a ritual at my home to make these. It is important to use freshly grated coconut to make this sweet as opposed to using frozen or desiccated versions of the coconut. The taste and the juices that emanate from the fresh coconut give the special richness to this delicacy.

http://www.archanaskitchen.com/coconut-burfi-kopra-pak-fresh-coconut-fudge

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Festivals or a holiday, something special is what we always look for. We look forward to days when the entire family is at home to make special dishes. Gujiya is one such dish that is mostly made during festivals. There are so many varieties of gujiyas and each one is special and delicious in it’s own way. Kesari Gujiya is crisp from outside and soft and sweet inside. The sugar syrup not just adds a glaze to the gujiyas, but also adds a flavour to it. I added good quality saffron to the sugar syrup to make these Kesari Gujiyas. A must have dish for any festival or special occasions.

Serve Kesari Gujiya as a snack during festivals or as a sweet during any special occasions.
http://www.archanaskitchen.com/kesari-gujiya-recipe
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