Flavours of Prosperity: Festive Indian sweets and simple everyday recipes

Saffron Kheer

Prep time: 30 mins (includes soaking) | Cook time: 40 mins | Serves: 4–5

Ingredients

• 1 litre full-fat milk

• ¼ cup basmati rice (soaked 30 mins)

• ½ cup sugar

• 8–10 strands saffron (soaked in warm milk)

• ¼ cup mixed nuts (almonds, pistachios)

• ½ tsp cardamom powder

Method

• Bring milk to a boil, add drained rice.

• Cook on low, stirring often, until rice softens and thickens the milk.

• Add sugar, saffron milk, and cardamom.

• Simmer 5–7 minutes.

• Garnish with nuts. Serve warm or chilled.

Puran Poli

Prep time: 20 mins + resting | Cook time: 40 mins | Serves: 6–8

Ingredients

Filling

• 1 cup chana dal

• ¾ cup jaggery (grated)

• ½ tsp cardamom powder

Dough

• 1 cup flour

• 1 tbsp oil

• Water as needed

Method

• Cook chana dal until soft, drain well.

• Mash and cook with jaggery until thick. Add cardamom. Cool.

• Knead flour, oil, and water into a soft dough. Rest 20 mins.

• Stuff dough balls with filling and roll gently.

• Cook on a hot pan with ghee until golden.

Coconut Ladoo

Prep time: 10 mins | Cook time: 10 mins | Serves: 10–12 ladoos

Ingredients

• 2 cups desiccated coconut

• 1 cup condensed milk

• ½ tsp cardamom powder

Method

• Heat condensed milk in a pan.

• Add coconut and cardamom. Mix well.

• Cook until slightly thick.

• Cool, then shape into small balls.

• Roll in extra coconut if needed.

Lemon Rice

Prep time: 10 mins | Cook time: 10 mins | Serves: 3–4

Ingredients

• 2 cups cooked rice (cooled)

• 2 tbsp oil

• 1 tsp mustard seeds

• 1–2 green chillies

• 10–12 curry leaves

• ¼ cup peanuts

• Juice of 1 lemon

• ½ tsp turmeric

• Salt to taste

Method

• Heat oil, add mustard seeds until they splutter.

• Add chillies, curry leaves, peanuts. Fry until peanuts are crisp.

• Add turmeric and salt.

• Mix in rice gently.

• Turn off heat, add lemon juice, toss well.

Saffron Chia Pudding

Prep time: 10 mins + chilling | Cook time: None | Serves: 2

Ingredients

• 2 cups almond milk (or any milk)

• 3 tbsp chia seeds

• 1–2 tbsp honey or date syrup

• 6–8 saffron strands (soaked)

• Chopped pistachios for topping

Method

• Mix milk, chia seeds, sweetener, and saffron.

• Stir well and refrigerate for at least 4 hours or overnight.

• Stir once more before serving.

• Top with pistachios and serve chilled.

Moong Dal Halwa

Prep time: 4 hours soaking | Cook time: 45 mins | Serves: 4–5

Ingredients

• 1 cup moong dal (soaked 3–4 hours)

• ¾ cup ghee

• ¾ cup sugar

• 1 cup milk

• ½ tsp cardamom powder

• Nuts for garnish

Method

• Grind soaked dal to a coarse paste.

• Cook in ghee on low heat, stirring constantly until golden and aromatic.

• Add milk and cook until absorbed.

• Add sugar and cardamom. Cook until glossy.

• Garnish and serve warm.