Dear Friends, I pray all of you are safe, well and in good spirit:) I hope this year is much better in every way for everyone than last year! Dear Friends, with your support of my Spring and Fall Fundraisers last year, I was able to raise $10,000 for our future ZAKOI Center. These fundraisers […]
Mava or Mawa is an indian milk product. Used for making mithai, mawa cakes, cupcakes and more. ( KNOWN AS kHOYA )- step by step instruction on making Mawa at home.
For any occasion, whether it is Diwali, Rakhsa Bhandhan (Raki Time) or Parsi mithu monu. These besan ladoo are so easy to make. I used to make them at 7 years of age playing with my friend.
Saffron Elaichi Gulab Jamun by Rita Jamshed Kapadia The Gulab Jamun is one of the most popular indian sweet, served at restaurants in the states.”Gulab” means “Rose” and “Jamun” means a “Drop”. Translated these are literally “Drops of Rose”. In this recipe the flavor is real kesar (saffron) *and elaichi (cardamom) * so I call these “Drops […]
Guess this Ladoo Name. HINT: It is used for a Parsi Ceremony and made of Coconut 🙂 Khaman na ladoo These are made for a baby’s “pag ladoo ceremony“. This is when a baby starts walking and standing on his/her own feet. Ingredients1/2 Cup Rice flour2 tbsp All purpose flour2 tbsp butter3/4 cup water […]
By Rita Kapadia Recipe for Agarni Ladva Boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. milk (optional to remove sugar impurity) 1/2 tsp. cardamom powder 3 cups ghee for deep frying 2 fine hole shallow strainer metal spoons, or use a colander with holes (be innovative) 1/2 tsp vanilla or rose essence […]
Note the indian gujarati parsi word Lavra is a plural form. Singular one is spoken as Lavro. Ladoo is a term for small round balls. Usually boondi ladoo, besan ladoo, moti-choor ladoo, coconut ladoo and many other ladoos. You get the drift right? Nothing is written below is compulsory, do everything happily according to your […]
This fish shaped dessert is very popular among the Indian Parsi community. It is molded in the shape of a fish because the fish is a symbol for fertility and good luck. It can be sliced and eaten as dessert. Storage Instructions: Can be kept outside for 2 or 3 days, refrigerated for a couple […]
Ingredients Method In a large kadai add ghee and oil. Bring to a boil and simmer till you prepare mysore pak. Keep Next, in a large heavy bottomed / non stick kadai take sugar and water and bring to a boil. Keep boiling and stirring till the sugar attains one string consistency. Next, keep the […]
The Sohan Halwo is known as a jaw breaker. Be careful when biting into it, it is rock solid. But thats what it makes it last for 3 months. We used to buy this Sohan Halwa (mithai) from Ahmedabad to take for relatives living abroad. Why? Because this Sohan Halwa would keep for months and […]
Malai Khaaja Method 1 (with puff pastry) Ingredients 1 heavy cream carton. Small size of 8 oz. 1 tin evaporated milk 1 lb. Mava / Khoya 3 tsp Sugar or to taste 1 tsp Elaichi Cardamom powder or to taste 1/2 tsp Nutmeg powder or to taste. 3 threads of Saffron or to taste. (Note […]
Friends be it Parsi, Gujarati or Maharashtrian these delicacies from Parsi Dairy are distinctly superior. Make it at home the easy way – Recipe HERE Bombay Ice Halwa / Mahim Halwa or Ice Halwa Another Mumbai delicacy best available at Dayaram Damodar and Parsi Dairy. It’s available in two colours white and yellow and I […]
Coconut Mango Burfi Note: No artificial colors used. This post and recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always the opinions are 100% my own. Ingredients 1/2 kg aamras (mango puree) 1/2 cup sugar 250 gm desiccated coconut 1/2 cup milk powder 1/2 tsp cardamom powder 1/2 cup […]