Farali Chevdo is a crunchy snack consumed during Hindu fasts or vrat/upwas. Potato sticks, nuts, sugar and black pepper combine to create an irresistible sweet and salty flavour.
Varities of chevdo are made in our house depending on the festival. On Diwali, kenyan chevdo , cornflakes chevdo and poha chevdo are on rotation yearly.
Cereal chevdo tends to be made as a snack for holidays and days out.
Farali chevdo is most often made during Navratri and Shravan mas.
The absence of ingredients such as poha, grains, red chilli powder and turmeric powder make this chevdo suitable for fasts along with these vrat-upwas recipes .
The chevdo is simply flavoured with curry leaves, green chillies and black pepper. Sugar balances the savoury to create an exciting treat.
We use ready made potato sticks to save time.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potato sticks – I use ready made.
Nuts – almonds, cashews and peanuts.
Makhana – optional.
Raisins – optional
Caster sugar – you must use caster sugar to properly coat the potato sticks. Granulated sugar will not mix well.
Black pepper – freshly cracked black pepper is best. Finely crushed is better so it coats the potato sticks.
Oil – I use sunflower oil.
Curry leaves
Green chillies
Serving
Serve farali chevdo as part of a thali with farali puri , farali aloo and farali kadhi . Add a sweet such as rajkot na peda .
To enjoy as a snack, chevdo goes well with masala chai or with a side of plain yogurt.
Storage
Farali chevdo is easy to store and when stored properly, can retain crunchiness for 2-3 weeks.
Allow to cool to room temperature after preparing. Then, store in an airtight container and immediately place back the lid after serving to prevent it going stale. Use a clean dry spoon every time.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Farali Chevdo
Ingredients
- 300 gram potato sticks
- 30 gram phool makhana
- 150 grams nuts peanuts, alomonds, cashew
- 2 tablespoon raisins optional
- 2 tablespoon caster sugar
- ½ teaspoon rock salt sendha namak (farali salt)
- 1 teaspoon black pepper
- 3 tablespoon oil
- 1 sprig curry leaves
- 2 tablespoon green chillies chopped
Instructions
- Dry roast the nuts in a pan until toasted. Remove from the pan then toast the makhana until crunchy.
- In a bowl, mix the potato sticks, roasted makhana and nuts. Add the caster sugar and mix well until everything is well coated with sugar.
- Season with salt and freshly cracked black pepper.
- In a pan heat the oil and once hot, add the curry leaves and green chillies. Allow to sizzle for a few seconds then pour over the chevdo. Mix well.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Farali Chevdo
Ingredients
- 300 gram potato sticks
- 30 gram phool makhana
- 150 grams nuts peanuts, alomonds, cashew
- 2 tablespoon raisins optional
- 2 tablespoon caster sugar
- ½ teaspoon rock salt sendha namak (farali salt)
- 1 teaspoon black pepper
- 3 tablespoon oil
- 1 sprig curry leaves
- 2 tablespoon green chillies chopped
Instructions
- Dry roast the nuts in a pan until toasted. Remove from the pan then toast the makhana until crunchy.
- In a bowl, mix the potato sticks, roasted makhana and nuts. Add the caster sugar and mix well until everything is well coated with sugar.
- Season with salt and freshly cracked black pepper.
- In a pan heat the oil and once hot, add the curry leaves and green chillies. Allow to sizzle for a few seconds then pour over the chevdo. Mix well.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Shahi Paneer Kheer is a royal Indian milk dessert made with fresh homemade paneer , condensed milk and cardamom. Perfect for special occasions and Indian festivals.
If you’re looking to indulge in a dessert that’s elegant, paneer kheer might just become your new favourite.
A twist on traditional rice kheer , this version swaps out the rice for soft crumbled paneer (chhena), creating a luxuriously rich and creamy texture.
Whether you’re preparing for a festive celebration or special occasion, shahi kheer is a beautiful dessert that’s surprisingly easy to make.
The taste is a blend of rich rabdi and delicate rasmalai — yet it’s surprisingly simpler to prepare than either.
For a fruity twist, you can easily elevate this by adding mango pulp—transforming it into a vibrant and refreshing mango paneer kheer .
Paneer kheer is also known as paneer payasam in South India.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole milk – I do not recommend using lower fat milk for this recipe – full fat milk will provide the thick creamy texture this recipe needs.
Cream – I add single cream to give an even creamier texture to the kheer.
Paneer – I make my own paneer using whole milk and use the chhena before the paneer has time to set. You can of course use shop bought paneer and grate it for this recipe.
Condensed milk – I prefer condensed milk compared with sugar for this recipe as condensed milk thickens the kheer faster.
Cardamom powder – an essential flavour in Indian sweets.
Saffron strands – optional but saffron lends a rich flavour and colours the milk cream.
Decorating – mixed nuts such as slivers of almonds and pistachios and rose petals
Recipe Notes & Tips
- Use a heavy bottomed pan to prevent the milk from burning and sticking to the bottom of the pan.
- Skip the cream if you have very thick whole milk. Whole milk in the UK is 3.7% fat so I like to add more cream.
- If you do not have condensed milk, use white sugar instead. Note that you will have to cook the kheer for longer to thicken.
- Serve chilled for Diwali, Navratri, Holi, Raksha Bandhan or Eid.
Storage
As this is a milk based recipe, it needs to be stored correctly. As soon as the paneer kheer cools to room temperature, store in an airtight container and keep refrigerated. It will keep well in the fridge for up to 3 days.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Shahi Paneer Kheer
Equipment
- pan
Ingredients
- 1 ½ cup whole milk
- ½ cup cream
- ½ cup paneer
- ¾ cup condensed milk
- 1 teaspoon cardamom powder
- ½ teaspoon saffron
- 2 tablespoon nuts slivered
- edible silver/gold leaf varq (optional)
- rose petals optional
Instructions
- Pour in milk into a heavy bottomed pan.
- Bring it to a gentle boil then reduce to a simmer for 10 minutes.
- Now add crumbled paneer and cook the kheer for another 7-8 minutes or until thickened.
- Then add condensed milk, and simmer kheer for 3-4 minutes.
- Add the cream and simmer for another 4-5 minutes.
- Stir in cardamom powder and saffron threads.
- Turn off the heat, remove the pan from the stove.
- Let it cool completely and chill about an hour in the refrigerator.
- Serve chilled in bowls and decorate with the nuts, rose petals and varq.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
