Agharni Ladvo

Agharni Karvani Reet (Khoro Bharvani Reet)

Agarni na Lavra

Agharni is a ceremony performed for the mother-to-be. Each guest invited for this ceremony gets one Agharni Lavra to take home. 

1. A small ses with clothes, rice, kanku (red vermillion), flower garland along with seven small agharni lavras are kept near the mother-to-be during the ceremony. 

2. The mother-to-be goes into a private area and puts on the new sari, jewelry and comes out.

3. The mother puts a fresh flower garland around her neck, a red tilli on her forehead, sprinkles rice over her and gives her heart-felt blessings and good wishes. 

4. Now comes the khoro bharvani ceremony, the mother-in-law of the pregnant woman  makes her daughter sit on a chair and places a coconut, wheat seeds, bananas, pomegranate and the agharni lavra (1 and 1/4th kg) in her sari pallav.

5. The mother-to-be is then taken to her maternal house, where the same ceremony is repeated by her mother and the seven lavras are exchanged among the families.

(if done at same location go into a different room symbolizing the maternal house)

Agharni ceremony is now over.

Agharni is a ceremony performed for the mother-to-be. Each guest invited for this ceremony gets one AgharniLavra to take home. 

Agharni Karvani Reet (Khoro Bharvani Reet) is parsi indian and has roots from the Hindu  Khoro Bharvani Reet. Khoro is a gujarati word and means  “lap” of the mother-to-be.  Bharvani is translated to “fill”. Reet is translated “ceremony “.

The Agharni ceremony is performed in the seventh or in some cases, the ninth month of pregnancy.  This ceremony is performed only on a Thursday or Sunday. The pregnant woman receives a new set of clothes and a gold chain or bangles from her parents.  Specially made agharni lavra (cone-shaped mithai) is distributed among family members and friends. * The agharni ceremony is performed by five or seven married Parsi ladies, who are mothers themselves. 

In the olden days, the mother-to-be would go to her maternal house for her first delivery.  After the agharni ceremony is done, she would go to her maternal house on an auspicious day and stay there till the baby was about five months old.

* Special sweets called Agharni na Lavras (plural term in gujarati) or “Ladvo” (singular term in gujarati) are made from Moti Choor (Boondi) Ladoo mix for this ceremony.

These lavras are kept in the mother’s lap with a full set of Saree clothes, whole coconut decorated with tilli (red kanku to be used), sugar cubes (sakar) and flowers.

The easiest way is to buy ready made boondi ladoo. Take your cone from the Parsi Ses “Paro”and line it with parchment paper in the cone. Break the boondi ladoos and fill the cone tightly, pressing down to compress.

Refrigerate for 2 – 3 hours or overnight. THe cone will come out looking like an agharni lavro. Roll gently in chopeed almonds and sprinkle with rose water. Apply Silver Foil varakh if you have any. OR wrap each lavro in coloured cellophane paper, tie with a ribbon (red) in a bow at the top.

Boondi Ladoo Video & Recipe

Cookbook with recipes for Celebrations: Celebrating Zoroastrian Festivals and Traditions (ParsiCuisine) (Volume 4) Paperback


Marzipan Boi (Fish shaped Dessert)

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 of weeks, or frozen for much longer.


1 cup powdered almonds

1 1/3 cups sifted powdered sugar

1/2 tsp. almond extract

1 cup sifted powdered sugar (second batch)

1 tbs. slightly beaten egg white

few drops food coloring (optional)

Grind almonds until powdered.

Then add 1 1/3 cups powdered sugar, almond extract, and 2 tbs. water.

Mix together until the mixture forms a ball.

Beat in remaining 1 cup of powdered sugar.

Stir in enough egg white (1/2 to 1 tbs.) to form a clay-like mixture.

Tint with food coloring if desired.

Mold into shapes or press flat to form a block 1/2 inch thick.

Cut into squares and serve.


  1. Combine all of above in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. I took a non-stick pan and heated up these, but be careful the mix does not burn. Use very low heat.

  2. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.

  3. Line mold with shortening.

  4. Press the marzipan into mold and let it set overnight.

  5. Unmold and serve.

Fish Mold:

For India customers, please go to and search.
Example –

Mysore Pak

Mysore Pak


2 cups sugar

½ cup water

1 cup besan / gram flour / chickpea flour / kadle hittu sieve well

1 ­cup ghee / clarified butter

1 cup oil / vegetable oil

Pistachio, cardamon and almonds finely chopped for garnish


  • 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 flame on very low and add sieved gram flour little by little.
  • Stir making sure no lumps are formed.
  • Add more besan and continue stirring. add approximately in 3-4 batches.
  • Next take a ladleful of hot ghee-oil and pour over the besan mixture.
  • Stir till oil is absorbed completely.
  • Add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
  • Keep stirring till all the oil is absorbed.
  • Repeat 4-5 times till the mixture starts to separate from pan.
  • The oil will start releasing from sides, no more the besan mixture will absorb oil.
  • Immediately, transfer the mixture to greased tray of enough depth. This helps to continue cooking and get golden brown colour in between.
  • After 5 minutes cut into pieces as desired.
  • After 30 minutes separate the pieces.
  • Sprinkle finely chopped pistachios, cardamon and almonds for garnish
  • Finally, serve perfect taste and textured mysore pak.

Sohan Halwa

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 not go bad.

  • Shelf Life: 120 Days
  • Ingredients: Corn Flour, Desi Ghee, Dry Fruits, Sugar
  • Sohan Halwa is made from pure desi ghee, milk, sugar and other quality ingredients. Almonds, pistachios and cardamom are added to give richness to the flavour.

Recipe of Sohan Halwa


1/2 kg sugar

1/2 kg cornflour or maida

1/4 kg almonds

100 gm pistachio

50 gm green cardamom

1/2 kg ghee

1 cup milk

2 liters water

1 tsp saffron


1. Heat 1 liter water, add sugar and boil for 5 minutes.

2.Add 1 cup milk and boil for 5 minutes.

3.Strain it through a muslin bag or thin cloth.

4.Add the remaining water and sugar syrup.

5.Dissolve 1 tsp saffron in warm water and add.

6.Dissolve the cornflour in a little water. Add to the cornflour mixture and cook over low flame.

7.When cornflour becomes thick, add 1 tbsp ghee.

8.Continue adding ghee (1/2 kg) slowly during cooking to prevent it from sticking to the pan.

9.Stir it well. As ghee separates from the mixture, then it is ready.

10.Add almonds, pistachio & green cardamoms in it.

11.Grease a pan or tray with oil.

12.Spread halwa in it & press with a wooden spoon to flatten it.

13.Garnish it with almonds, pistachio and cardamoms.

14.As it cools down, cut it into pieces and serve.

Gulab Jamun

The Saffron Elaichi Gulab Jamun

Gulab Jamun

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 of Saffron”

The Saffron Elaichi flavor tastes so good with the sugary jamun syrup that you do not need to add any other flavor to it.

1 cup Milk Powder
1/4 cup Maida
1/4 tsp Baking Powder
3 tbsp Unsalted Butter
3 – 7 (to your taste) strands of Saffron soaked in hot water for 15 minutes

Milk as needed for dough

1/2 tsp Elaichi (Cardamon)
Oil or Ghee to fry

Deep pan for frying

For Sugar Syrup
1 cup Sugar
1 cup Water

To make sugar syrup, boil sugar and water together for around 10 minutes.

Mix well the milk powder, maida, baking powder and butter. Knead to a smooth dough. Add a few drops of milk if required. Let this dough rest for about 15 minutes. Make small balls making sure that there are no cracks. If you see cracks, knead a bit more.

Fry in deep hot oil/ghee till golden brown on a low flame. Once all the gulab jamuns are fried, transfer them to the sugar syrup. Let the jamuns sit in the syrup for around 4-5 hours.

Enjoy these yummy Saffron Elaichi Gulab Jamuns as is or topped with vanilla icecream !!!

The longer you soak these gulab jamuns the better they get.

Store in refrigerator for a week.

* Spices can be bought at your local Indian grocery store or on Amazon.

Malai Khaaja

Pastry filled with Cream or Malai Khaaja

Malai Khaaja

Malai Khaaja
Malai Khaaja

Method 1 (with puff pastry)


1 small cream

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 I prefer only cardamon/elaichi)

Puff Pastry (shells as shown in picture)

Heat the cream.

Add evaporated milk, mava or khoya.

When it boils and becomes thick, add sugar, elaichi/cardamon and rest of the ingredients.

Add almonds and or pistachios. (optional)

Cook everything together and remove from stove.

Fill in the mixture in the pre-baked puff pastry shells as shown.

Sprinkle finely chopped almonds and pistachios on the top.

Serve within 7 days.

Method 2 (with phylo dough)

Pastry filled with Cream
Pastry filled with Cream – Malai Khaaja


1 small cream

1 tin evaporated milk

1 tsp. custard powder

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

1 cup powder milk

Phylo dough (defrosted sheets)

Heat the cream.

Add evaporated milk.

When it boils and becomes thick, add sugar, elaichi/cardamon. (Note I prefer only elaichi).

Add almonds and or pistachios. (optional)

Lastly, mix custard powder in water, drop by drop as needed to make a paste, and add to the mixture.

Cook everything together and remove from stove.

Cut phylo pastry in your preferred shape. Some like it rolled up, filled like a strudel and cut, I like the square look.

Bake as per phylo dough box instrutions.

When ready, apply sugar syrup (chasni) on top.

Sprinkle almonds and pistachios on the syrup and serve immediately.

NOTE: The phylo dough gets soft and will not stay crisp. I prefer the puff pastry shells, without egg wash and sugar syrup.

Mumbai Sutarpheni सुतर फेणी

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 find yellow more tasty. There’s a fine oil paper in between two slices and taking off the whole slice intact from the paper is an art because one has the anxiety to eat it and peeling off the paper from the slice is a delicate job requiring patience.

Diwali Recipes

The word “Diwali” is a contraction of “Deepavali”, originating from the Sanskrit word Dīpāvalī (दीपावली) which can be translated to “Festival of Lights”.

Hence the Diwali Festival is also called the “Festival of Lights”.

Diwali is the name for the festival in North-India. In South-India the festival is called “Deepavali”.

Cook up some delicious Diwali Delights using the recipes here, and wish you a very Happy Diwali


Happy Diwali and a very Happy prosperous New Year !
Happy Diwali and a very Happy prosperous New Year !

Coconut Mango Burfi – diamonds make the best display

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.

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 of coarsely grounded charoli nuts and almonds (dry fruits)
1 tbsp pure ghee


  1. Take a non stick pan and add mango puree aamras and sugar and give a good boil by continuously stirring for about 10 minutes
  2. Add desiccated coconut and mix well n keep stirring
  3. Add the dry fruits powder and cardamom powder and mix
  4. Add the milk powder and mix properly
  5. Add ghee and keep stirring till the mixture is soft and starts leaving the sides
  6. Empty the mixture in a greased tray and spread evenly n garnish with raisins and chironji and refrigerate for few hours
  7. Cut into desired shape (diamonds make the best display) and size.
Moti Choor Boondi Agarni Ladoo

Agarni Ladoo or Agharni Lavra

Boondi Ladoo/Motichoor

by Erik Treasuryvala

I chose this boondi ladoo because if you take the mixture and re-shape into Cones, we now have Agarni Ladoo!


Boondi Ladoo is a delicious Indian sweet to celebrate various special occasions and for festivals.

Boondi Ladoo/Motichoor are the special & unique type of Indian Ladoo Recipe. It is a standard Indian Sweet Dish served at just about any special occasion in India. Boondi laddus are made with very small sized boondi, almost like pearls.

Many people think that making laddu/ladoo at home is very difficult but it is not the fact. Making boondi ladoo at home is as easy as we make other sweet dishes in our house. If you think making ladoo is a complicated thing, then just remove all your misconceptions & go ahead for making these yummy ladoos at home.

Many people think that making laddu/ladoo at home is very difficult but it is not the fact. Making boondi ladoo at home is as easy as we make other sweet dishes in our house. If you think making ladoo is a complicated thing, then just remove all your misconceptions & go ahead for making these yummy ladoos at home.

Boondi Laddu is a delicious Indian sweet to celebrate various special occasions and for festivals like Diwali. These home made laddus are the excellent gifts to offer friends & family.

Boondi Ladoo from scratch if you are adventurous!


1-1/2 cups besan (bengal gram flour)

1/4 teaspoon of soda bi carbonate (cooking soda)

2 teaspoon ghee

2 tablespoon finely chopped mixed nuts (cashew nuts, almonds and pistachios)

3 pieces cloves

1/4 teaspoon orange food color (optional)

1 cup sugar


For Sugar Syrup

3/4 cup water

2 cups sugar

1/4 tsp cardamom powder

1/4 tsp rose water /gulab jal (optional)

Few saffron strands (optional).


1. Sieve the besan & make it lump free. Add cooking soda and food color. Also add water to make a batter, just like dosa batter & maintain the consistency. While adding water to the besan , first add a small amount of water & make it into a thick paste. Then add the rest of the water. The amount of water for this much besan is approximately 1 cup & few tablespoons. This purely depends upon the texture of the besan. Keep the batter aside.

2. Saute the chopped nuts & cloves in little ghee & set aside. Let’s start making sugar syrup now. For making perfect one string consistency of sugar syrup, you need to take the proper portion of sugar & water, Mix the sugar with water in a heavy bottomed vessel. Add cardamom powder & few strands of saffron. Heat till the sugar gets dissolved stirring in between. Keep the flame very low. Once sugar gets dissolved, stop stirring. Add rose water & boil till it reaches to one string consistency. You can check the one thread consistency of syrup between thumb & index finger.

3. Keep the sugar syrup aside & now heat good amount of oil in a frying pan. To check whether the consistency of batter is right, put few drops of batter in hot oil. If it forms a nice round ball then the consistency is perfect, & if it gives a tail to boondi’s, then you need to add little extra water. If it forms a very thin roundels then the water is more, just add one tbsp of besan to this & check again. Now the batter is ready for boondis. You need 2 perforated ladle for making it. The ladle with small holes to make boondi & another one to take out the boondis from oil. Pour a ladle of batter to the perforated ladle by keeping the ladle on the top of the oil & let the boondis fall into the oil. Stir continue on a medium high flame for getting evenly fried boondis.

4. When the boondi’s are half fried, take it out from the oil & transfer into a vessel. Make sure, you need not to fry boondi for more time, else it will become crispy & crunchy, which is really not required for making boondi ladoo. Repeat the process for the the remaining batter. While repeating , wipe out the excess batter from the top & back of the ladle used for making boondi. This will help in getting round shape. Now mix the chopped nuts and cloves in boondi mixture. Pulse the mixture little bit. Add prepared sugar sryup & start making ladoos of desired shape. For making perfect shaped ladoo’s, the mixture should be luke warm.

Traditionally Parsi Agarni Laddo are shaped into Cones. Click HERE for Agarni Ceremony

Agarni is done for a Mother-to-be when expecting her first baby.

5. Yummy boondi laddoos are ready to serve for the family and to offer to friends and dear ones.

6. Always store these ladoos in an airtight container. You can keep them for 6-7 days. Refrigerate them after 2 days..

Parsi Mithai Shop

“Badam-ni-Boi & More”

Order super-delicious Marzipan mithai for all your happy occasions — birthdays, anniversaries, new baby, navjotes, weddings,  ….
Customized party favors available.
Will ship to family and friends in USA and Canada.

All items $7
Mini-boi party favors $1.50 each
plus shipping cost.

All orders are custom gift-wrapped in serving trays or in gift boxes at no additional charge.

Curved Boi
Curved Boi
Assortment of gift boxes and gift trays. We put hand-written tags on each item.
Assortment of gift boxes and gift trays. We put hand-written tags on each item.
Heart-shaped Marzipan Penda
Heart-shaped Marzipan Penda
Persian Marzipan Toot
Persian Marzipan Toot
Marzipan Favors. Can be made in the shape of mini-bois or mini-pendas. $1.50 each.
Marzipan Favors. Can be made in the shape of mini-bois or mini-pendas. $1.50 each.
Small Marzipan Pendas
Small Marzipan Pendas
Round Boi
Round Boi
Round Boi
Round Boi
Round Boi
Round Boi
Heart-shaped Marzipan Penda
Heart-shaped Marzipan Penda

Custom Marzipan Shapes: This picture shows a “Cypress tree” requested by a Iranian customer.
Custom Marzipan Shapes: This picture shows a “Cypress tree” requested by a Iranian customer.



Chicago, IL * (630) 340 8272

Besan Ladoo

One of the most popular and favorite sweets that are made during the Diwali festivities are “Besan Ladoo”.

These ladoos are offered to the gods as offerings, distributed to family and friends and enjoyed as a blessing.

This same ladoo is used in a ceremony for besna – besan ladoos are kept. For paglaru ceremony khaman na larva.

Besan Ladoo



  • 1 cup besan (chickpea flour)

  • 1 cup granulated white sugar, powdered

  • ¼  teaspoon cardamom powder

  • ⅓ cup + 2 tbsp. ghee (clarified butter)

  • 5 tsps of Raisins, Crushed Pistachio nuts or Almonds (Optional)


  1. Put 1/3 cup of ghee in a pan and add besan to it.

  2. Roast the besan on low-medium flame for 10-12 minutes till it starts giving a sweet aroma. The color of the besan will also change to light golden brown.

  3. Once the besan is roasted, switch off the flame and allow is cool down a bit, around 5-7 minutes.

  4. In the meanwhile, using a blend powder the sugar with cardamom powder. Set aside.

  5. After 5-7 minutes, the besan would cool down a bit, remember you still want it to be warm but it shouldn’t be hot.

  6. Once it’s warm and you can hold the besan mixture in your hands, add the sugar and 2 tbsp of melted ghee into it and mix.

  7. Take a small amount of the mixture in your palm and press with your fingers to make a small round ball.

  8. Use the entire mixture to form ladoos while the mixture is still warm.

  9. Using your thumb, make an indentation in ladoo while warm and press one Raisin or Crushed Pistachio nuts or Almonds mix. (Optional)

These besan ladoos will stay for 15 days unless they are gone in the first day, like in my home 🙂

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Now, let’s party! Join Fiesta Friday #249 by adding your link. Don’t forget to link your post to and the co-hosts’ blogs, so we can feature you. Your co-hosts this week areDiann @ Of Goats and Greens and Jenny @ Apply To Face Blog.


Khaman Na Ladwa

Khaman na ladoo

Khaman na ladoo

These are made for a baby’s “Besnu“. This is when a baby starts sitting upright on his/her own bottom.


These are made for a baby’s “pag ladoo ceremony“. This is when a baby starts walking and standing on his/her own feet.

1/2 Cup Rice flour
2 tbsp All purpose flour
2 tbsp butter
3/4 cup water

Ingredients for Stuffing
1 cup freshly grated coconut
1 cup milk
1/2 cup sugar
3 tbsp almond flakes
3 tbsp raisins

Let us first make the stuffing, take sugar, milk, coconut, almonds and raisins in a deep dish, let it cook in a simmer flame, until the liquid is completely absorbed. Take it off the flame, let it cool.

In another sauce pan take water and let it boil, when it starts boiling, reduce the flame, add rice flour and all purpose flour to this and mix well with a spoon. The flour will absorb the water and it would look clumpy. Take it off the flame, when it touchable hot, add butter to the flour mix and knead well to a smooth dough.

Now divide the dough into 10-12 equal balls. Work with one ball at a time, keeping the rest covered. Grease your palm with butter/oil/ghee, knead the dough ball well. Make flat patty out of it, keep a 1 or 2 tbsp of filling inside it and cover it with dough to make a ball shape.
Repeat the same with rest of the dough.

Once all the dough balls are shaped. Take a colander, lay it with a muslin cloth, place the made balls/ladoos in the cloth, cover it with a lid or foil. Place it in a steamer and steam cook for about 10-12 minutes.

Allow to cool.and place it for the pag ladoo ceremony.

Gor Papri

by Farida J. Major

My darling Parsis,

This is my adored mother’s gor papri recipe.  After ages and ages I decided to make it again.  If you are retired and have an abundance of patience, go ahead and make it cos delicious as it is, it took a cool three hours to make.

What’s more I forgot to add a key ingredient – elaichi (cardamom).  My darling friend Nancy Daruwala had put this recipe in the ZAF parsi recipe book.

The ingredients run around $20 for one medium sized tray.  And although the picture shows one ball of gor, I used one large and one small.  A fanatic for ginger, I used 7 (yes, seven heaped tbsps of ginger).  This recipe is especially for my mother’s grand vohus my Andrea Major and my Nina Dubash.

Some pointers ( which kind of make this dish a pain in the ass to make) would be the constant stirring.  And equally painful, the pouring of the mixture on to the tray.

Ladies please, if there’s a child in the home, MAKE SURE he/she is not anywhere near when you pour the steaming hot mixture on to the tray.  Enjoy.

This brought back fond memories of my childhood and my ever beloved mother.

Also it is one of the most supreme of digestive treats ever.

God bless.

Mava ni Boi – the easy way

Mava ni boi, I made for a library presentation of my cookbook.

Mava ni boi is a fish-shaped dessert made from ricotta cheese, sugar, cardamom and vanilla. Fish is a symbol of good luck, prosperity and fertility.

Using a mold* make these fish shaped desserts. The ingredients are not really fish but just sugar, ricotta cheese and flavoring.

Making time: 45 minutes (excluding refrigerating time)

Makes: 12-15 pieces (depending on size of molds)

Shelf life: 3-4 days


500 grams – soft fresh white mava
(Ricotta Cheese boiled down can be substituted)

300 grams – powdered sugar

1 tsp – cardamom powder

5 to 6 drops – decorating color as desired

1/4 cup – crushed almonds, pistachios, mixed

One Fish shaped mold required.


  1. Warm mava and cook on low, stirring continuously, to form a very soft lump.
  2. Remove from fire; add color, essence if desired.
  3. Mix and cool to room temperature.
  4. Add sugar, 3/4 of nuts, mix well.
  5. Transfer to a work surface, sprinkle with some icing sugar, knead lump well.
  6. Sprinkle icing sugar inside moulds of boi.
  7. Sprinkling remaining nuts in moulds, distributing in all equally.
  8. When lump is soft and smooth, take enough lumps to press neatly into each
  9. Refrigerate for 2 hours, till well set.
  10. Pry out of mold carefully, using tip of a small knife.
  11. Store in flat boxes arranged in single layer, refrigerate till required.
  12. This Mava ni Boi is made without the silver varakh.


To unmold place the mold carefully in hot water making sure the water does not go into the mold. Let it warm for 5 minutes. Next put a plate upside down on the open side of the mold and flip around. The mava ni boi should come out easily onto to the plate.


Mava Kalakand Halvo (from cookbook)


  • Whole milk 3.5 ltr
  • Sugar as per your taste
  • Green cardamom powder
  • Pistachio for garnishing


  1. Put a heavy bottom pan on medium heat and put 2 ltr milk .
  2. Cook it till it become thick consistency like Rabdi.
  3. Meanwhile heat the leftover milk and make chena by adding vinegar/lemon.
  4. Strain it in a muslin cloth and run through water to remove the sourness. Press it nicely so all the water comes out from the chenna. Texture should be like crumbles.
  5. Now add this crumbled chena to the reduced milk add cardamom powder and cook it on medium flame. Keep stirring to prevent it from burning. When it turns thick like khoya/mawa turn off the heat.
  6. Keep it stirring with light hand. Add sugar as per your taste and and mix it nicely.  Constant stirring helps it in becoming thick .
  7. Now put it in a greased plate .
  8. Let it cool.
  9. Cut in squares and garnish it with pistachios.

15This is a sample recipe from our cookbooks

Ladoo for Besnu Ceremony

Besnu ceremony is performed when a baby is able to sit (approximately at 7 months of age).

The child is seated on a “Patla” (little stool)and ladoos are placed around him/her.

Some folks touch one ladoo to the babies feet and feed a little of it to the baby.

“Tili” is put on the forehead and garland on him/her and auspicious chowk, sagan ni ses is prepared.

Cash and gifts are then given to the child by parents, grandparents and family members.

Here are different ladoo recipes:

Khaman Na Ladwa
Khaman Na Ladwa

Khaman na Ladoo,

Besan Ladoo

Mava na Pendas

Order Agarni Lavra here

Boondi Ladoo