Cashew Burfi / Kaju Burfi

Cashew Burfi / Kaju burfi is rich in flavour and a very smooth burfi. This is the traditional Indian sweet and there are lots of methods used to make do this sweet. Mostly made or bought in sweet shops during festivities or joyous celebrations. This is not made at home as regularly / widely as other sweets. Also because i think cashew is expensive to an average Indian Family.


  • Cashew / Kaju / Godambi Powder - 1 cup (unsalted)
  • Sugar - 1-1/4 cup (adjust as per taste)
  • Puree ghee - 2 tbspn (Indian clarified butter)
  • Water - 1/4 cup
  • Vark / Silver foil ( (optional)
  • Grind the cashews to a coarse powder and keep aside. Take a large plate and greased a little bit ghee and keep aside
  • Take a wok add water and sugar
  • Bring to boil and prepare a syrup to one stiring consistency
  • Then add cashew / kaju powder slowly and mix well on low flame
  • Stirring continuously till mixtures leaves side of the pan then add ghee and stir well
  • Remove and transfer to the greased plate and place the kaju dough in the parchment sheet and roll them into think layer
  • Spread the vark / silver foil 
  • Cut into diamond shape and serve with garnished crushed pista if required.

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Malai Kulfi

This is typical Indian Dessert ( Candy Icecream ) . Tastes yummmy...anytime anyday we can have this.. I often make this during summer. Everybody must be thinking or worried about its fat contect but once in a while i feel its ok. Most people in India love this kulfi and also there are lots of varities in which this can be made - Mango, Pista, Kesar & Malai (means skimmed milk) the more info made up of evaporated milk . Usually kulfi is made in moulds or small pots. But i didnt have that and hence used Popsicles. This is also served as a desserts and also prepared on various functions.

  • Milk or Half and Half milk - 4 cups
  • Condensed Milk - 1 cup
  • Kova Powder / Milk powder - 1/2 cup
  • Sugar - 2 tsp
  • Pistachio , crushed for garnish
  • Add a milk in a pan
  • Add condensed milk and milk powder and sugar mix well
  • Bring to boil on low flame till it become thickness. Remove from the stove
  • cool completely
  • Pour it into moulds keep it in refrigerator and freeze till firm
  • To unmould place it in the running tap water for 1 or 2 min or you can leave for 5 min for normal temperature and serve

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A very popular roadside snack in Maharashtra. I have had it in mumbai and pune i think those were the best. I had never tried this Whenever i get pav (dinner rolls ) from the market i will pav bhaji or vada pav. Never thought to make this. Last week i got fresh pomegranates so i decided to give it a try for this time . I followed a recipe which i had jotted down in my precious cooking book and added a bit of my own twist to it. Came out well for the first time. I was myself impressed that it was so tasty and my husband liked it too. So i thought of posting it in the blog.

Ingredients for Dabeli Masala
  • Red chillies / Bhaydgi - 5
  • Coriander seeds / Dhaniya - 2 tsp
  • Cinnamon / chakke - 2 piece small
  • Cloves / Lavanga - 2
  • Cumin seeds / Jeera - 1 tsp
Method for powder
  • Roast all the ingredients and make a fine powder in a blender
  • Store it in the airtight box
For filling ingredients
  • Potato - 2 big size boiled and mashed
  • Jeera seeds - 1/2 tsp
  • Dabeli powder - 2 tsp
  • Hing / Asafoetida - a pinch
  • Sweet tamarind chutney
  • Salt to taste
  • Oil - 2 tsbn

  • Heat oil in a pan add the jeera seeds, when they crackle add masala powder, hing and potato and salt and 1/3 cup of water and sweet chutney mix well on low flame
  • Cool them and make a small patties and keep aside

Ingredients to serve
  • Pav / Dinner rolls - cut in to halves
  • Onions, finely chopped - 1 cup
  • Pomegranate seeds fresh - 1 cup
  • Peanuts (salted) - 1/2 cup
  • Nylon sev / fine sev - 1 cup
  • Coriander leaves , chopped - 1/4 cup
  • Sweet tamarind chutney
  • Green chutney
  • Sliced halves pav arrange in the pig flat pan using little butter and roast little bit and keep aside
  • Take a plate and arrange the pav and one portion of filling place it into pav
  • Top of the onions, pomegranate seeds, peanuts, sweet chutney, green chutney and sev and coriander leaves looks like vada pav and serve

| Copyright © Malas - Kitchen 2009 | | All rights reserved