Pani puri recipe or Golgappa recipe or Puchka recipe is a popular street food recipe loved by everyone. The hingwalapani is prepared with mint leaves, coriander leaves, hing, tamarind paste and lots of different spices. The flavour of hing gives this pani an added charm. Try this spicy hing pani puri recipe and enjoy with your family and friends.
35g Coriander Leaves
2 Green Chillies
10g Mint Leaves
½ Cup + 600ml Water
Salt to taste
½ Tsp Black Salt
¾ Tsp Chaat Masala
½ Tsp Mango Powder
¼ Tsp Ginger Powder
½ Tsp Red Chilli Powder
¼ Tsp Garam Masala
1 Tsp Tamarind Paste
½ Tsp Vinegar
4 Drops Spice Liquid Hing
Golgappe, to serve
Aloo Masala, to serve
Method: In a blender jar, add coriander, green chillies, mint and ½ cup water. Blend using a stick blender or a regular blender until all the leaves are blended well. Transfer the coriander mix to a large bowl, add remaining 600ml water, salt to taste, black salt, chaat masala, mango powder, ginger powder, red chilli powder, garam masala, tamarind paste, vinegar and hing drops. Mix well and refrigerate for 30 minutes. Once chilled, stuff the golgappe with the aloo masala, pour the hing pani in the golgappe and serve.
Saffron Vegetable Soup is a hearty vegetarian soup packed with leeks, cauiflower, potatoes, cashewnuts and plenty of saffron flavour! This soup is super creamy, so easy to make and can be made in under 30 minutes. If you get to try out this delicious vegetable soup, let me know in the comments how you like it!
½ Cup Hot Water 20-25 Kesari Saffron Strands 3 Tbsp Olive Oil 1 Leek, sliced 3 Potatoes, peeled & diced ½ Cauliflower, cut into florets ¼ Cup Cashew Nuts 750ml Water Salt & Pepper to taste Coriander, for garnish .
In a small bowl, add hot water along with saffron strands. Mix well and let it infuse for 5 minutes. Keep aside.
a stock pot, heat olive oil over medium heat and add the leek. Saute
for a minute and add potatoes along with cauliflower and cashew nuts.
Mix well and saute for 5 minutes.
Add water and the infused saffron water to the stock pot, mix well, cover and cook for 10-12 minutes.
10 minutes, remove the cover and blend the soup using a stick blender
or a regular blender. Add salt and pepper, mix well and bring the soup
to the boil and cook for 1 minute.
Once cooked, remove from heat, transfer the soup to a serving bowl, garnish with coriander and serve hot.
A Simple and delicious saffron oreo ice cream recipe. It is made with whipping cream, crushed oreos, saffron powder, milk and condensed milk. It’s very easy to make. Do try this ice cream recipe and let us know how it turned out.
1 ½ Cup Whipping Cream ¼ Cup Hot Milk ⅛ Tsp Kesari Saffron Powder⅓ Cup Condensed Milk 10 Crushed Oreo Biscuits + for garnish Saffron Strands, for garnish
In a large bowl, add whipping cream and whisk for 3-4 minutes until medium peaks.In another bowl, add hot milk and saffron powder. Mix well and let it infuse for 5 minutes.After 5 minutes, pour the saffron milk over the whipped cream. Add condensed milk and crushed oreos.Fold the ice cream mix gently using a spatula. Once mixed, transfer to a deep container and freeze for overnight.Once the ice cream is set, scoop into serving bowls, garnish with more oreos and saffron strands and serve chilled.
A very refreshing and healthy drink! Just simply mix together crushed ice, saffron sharbat and cold water. Serve the sharbat with ice cubes as a welcome drink to your guests and they are sure to love it. This Sharbat is very to make and tastes better than any other soft drink.
450 ml Water ¼ Cup Kesari Saffron Sharbat 3 Cups Crushed Ice Ice Cubes, to serve
Method: In a jug, add crushed ice, saffron syrup and water. Mix well and keep aside. In long glasses, add ice cubes and pour the saffron sharbat over the ice cubes. Serve chilled.
Malpua is a popular indian sweet of fried fluffy pancakes dipped in sugar-saffron syrup and served with a garnish of chopped nuts, saffron strands and cream. It is made with a simple semolina batter, milk, cream, fennel seeds and fennel powder.This dessert recipe is easy to prepare and tastes best when served warm.
1 Cup Sooji
¼ Tsp Cardamom Powder
¼ Tsp Fennel Powder
¼ Tsp Fennel Seeds
¼ Cup Cream + for garnish
1 Cup Milk
Oil, for frying
20Kesari Organic Saffron Strands+ for garnish
1 Cup Sugar
Chopped Nuts, for garnish
In a large bowl, add sooji, cardamom powder, fennel powder & seeds, cream and milk. Mix well and keep aside to rest for 20 minutes. Add more milk to the batter if it becomes too thick.
Heat oil in a wok over medium heat for deep frying.
Now ladle the malpua batter to the hot oil and cook for 5-7 minutes while flipping in between. Repeat with all the batter and keep aside.
In a saucepan, add water and bring to the boil. Add saffron and boil for 2-3 minutes. Add sugar and cook for 10-12 minutes until it becomes syrupy.
Once the sugar syrup is ready, add the reserved malpuas to the syrup, soak for 10-15 minutes, transfer to a serving platter, garnish with chopped nuts, saffron and cream and serve warm.