This particular recipe is a Dhanecha family special! Rasawala muthiya are made by simmering dumplings in a yogurt gravy. Our version is quick because you do not have to form the muthiya first.
Note – This recipe has been updated from our recipe archives with new images and content. The recipe remains the same. First published in January 2010.
Traditionally, most recipes follow a two-step process: first, make a firm dough, shape it into muthiya, and then cook them in the yogurt gravy until everything thickens.
But at home, I grew up watching my mum make it a little differently. She learned the classic method in India – rolling each muthiya before cooking. Later, she picked up a quicker technique from her mother-in-law—one that saves time.
Instead of shaping firm dumplings, this version starts with a loose, spoon-able dough. I simply drop small portions directly into the simmering yogurt gravy—either using a spoon or just by hand.
The result? Deliciously tender rasawala muthiya but less fuss.
Another trick I’ve discovered is adding gram flour (besan) to the dough as it helps to naturally thicken the raso (gravy) as it cooks. It also prevents the yogurt gravy curdling as it heats.
As with bhaat na muthiya , these too are generally prepared with leftover rice.
Ingredients notes
Simply mix all the ingredients to form a loose batter for the muthiya. Dropping small portions directly into the simmering yogurt – either by hand or with a spoon – naturally creates the perfect size for them to cook through evenly.
- Leftover rice – sometimes I use khichdi too!
- Green chilli-ginger – I always use fresh which provides all the flavour.
- Methi leaves – this time I’ve used methi leaves but different vegetables work too, like these muthiya with dudhi !
- Wheat flour, gram flour & millet flour – these all form the bulk of the muthiya and are traditionally used in most muthiya recipes. Keep the flour ratio higher than cooked rice, so that the dumplings do not break in the chaas.
- Carom seeds.
- Red chilli powder and turmeric powder.
Yogurt gravy
The yogurt gravy is made with chaas (a mix of water and plain sour yogurt) and a tempering of dried red chilli, mustard seeds, cumin seeds and curry leaves. I flavour it with red chilli powder and turmeric powder. A little sprinkle of sugar compliments the tartness from the yogurt.
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!
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Rasiya Muthiya
Equipment
- Kadai Pan
Ingredients
Muthiya Dough
- ½ cup leftover rice or khichdi
- ½ cup methi or palak
- ½ cup wheat flour
- ¼ cup gram flour besan
- ¼ cup pearl millet flour bajri flour
- 2 tablespoon ginger-chillies crushed
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon carom seeds ajwain
- 1 tablespoon salt
Yogurt Gravy
- 1 cup sour yogurt
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 1-2 dried red chillies optional
- 1 sprig curry leaves
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon sugar optional
- 1 teaspoon salt
- 1 tablespoon chopped coriander
Instructions
Muthiya Dough
- In a large mixing bowl add all the muthiya dough ingredients and mix well.
- Add water little by little and make very soft and sticky dough. Not as runny as pakora batter though.
- Set aside.
Yogurt Gravy
- Add 3 cups of water to the yogurt and whisk until you get smooth buttermilk (chaas).
- In a kadai or pan heat oil on medium heat, then add mustard seeds and cumin seeds.
- Once they crackle add hing, red chiili and curry leaves, turn the heat low.
- Pour chaas and stir. Keep heat low all the time.
- Add red chiili powder, turmeric powder and salt. Stir once again.
- Allow chaas to simmer but not boil.
- Wet your fingers in water and take very small amount of muthiya dough and drop in gravy as quickly as you can. Just like you drop pakora batter in hot oil.
- At this stage keep heat low, stir once again and cook muthiya 5-8 minutes on low heat.
- Then turn heat on low-medium and cook the muthiya for another 8-10 minutes.
- The gravy will get thicker, you want the consistency to be like punjabi kadhi.
- Add sugar, turm off the heat and sprinkle coriander on top.
Notes
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.
Rasiya Muthiya
Equipment
- Kadai Pan
Ingredients
Muthiya Dough
- ½ cup leftover rice or khichdi
- ½ cup methi or palak
- ½ cup wheat flour
- ¼ cup gram flour besan
- ¼ cup pearl millet flour bajri flour
- 2 tablespoon ginger-chillies crushed
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon carom seeds ajwain
- 1 tablespoon salt
Yogurt Gravy
- 1 cup sour yogurt
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 1-2 dried red chillies optional
- 1 sprig curry leaves
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon sugar optional
- 1 teaspoon salt
- 1 tablespoon chopped coriander
Instructions
Muthiya Dough
- In a large mixing bowl add all the muthiya dough ingredients and mix well.
- Add water little by little and make very soft and sticky dough. Not as runny as pakora batter though.
- Set aside.
Yogurt Gravy
- Add 3 cups of water to the yogurt and whisk until you get smooth buttermilk (chaas).
- In a kadai or pan heat oil on medium heat, then add mustard seeds and cumin seeds.
- Once they crackle add hing, red chiili and curry leaves, turn the heat low.
- Pour chaas and stir. Keep heat low all the time.
- Add red chiili powder, turmeric powder and salt. Stir once again.
- Allow chaas to simmer but not boil.
- Wet your fingers in water and take very small amount of muthiya dough and drop in gravy as quickly as you can. Just like you drop pakora batter in hot oil.
- At this stage keep heat low, stir once again and cook muthiya 5-8 minutes on low heat.
- Then turn heat on low-medium and cook the muthiya for another 8-10 minutes.
- The gravy will get thicker, you want the consistency to be like punjabi kadhi.
- Add sugar, turm off the heat and sprinkle coriander on top.
Notes
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.
My tried-and-proven eggless dulce de leche ice cream is made with only 3 ingredients. It’s intensely creamy with no ice crystals and has a soft scoop consistency. I keep the recipe quick and easy by using ready-made caramel.
Note – This recipe has been updated from the archives – first published in April 2015. The original recipe was prepared using an ice cream maker but I have discovered you can replicate almost identical flavours and textures with a quicker no churn method. I’ve also added lovely new images and helpful content.
There’s something so satisfying about making your own ice cream at home. I’m a huge fan of the ice cream maker and love using it for my no-egg vanilla ice cream .
Sometimes, I don’t feel like getting out the fancy equipment and make more simple ice creams like mango kulfi with mango pulp and cardamom chai kulfi .
I’ve made this ice cream both ways over the years — with and without an ice cream maker — and honestly, both turn out beautifully. But I figured I’d share the no-churn version here because, let’s face it, most of us don’t have an ice cream maker just sitting on the counter. And even if you do, you have to remember to freeze the bowl a day in advance – which is great – if you remembered to freeze the bowl yesterday!
No-churn dulce de leche ice cream is one of those recipes that feels indulgent, and tastes like something you’d buy from an artisanal shop.
It is definitely creamier , less airy and more rich than the traditional churn method because this base is entirely whipped cream and caramel.
Ingredients notes
Caramel sauce – I use Carnation caramel for ease — it’s basically dulce de leche and gives the ice cream a silky, toffee-like sweetness without any prep. I also use it for my caramel mousse . Because the consistency is too thick, I like to thin it down with a bit of whole milk. If you’d rather make your own, a classic caramel sauce or slow-cooked dulce de leche both work beautifully. Just make sure it’s completely cooled and smooth before folding it into the mix.
Many caramel no-churn ice creams can be too sweet so I’ve reduced the amount of caramel that was originally added in this recipe.
Cream – UK readers can use either double cream or whipping cream. I personally prefer using whipping cream as it freezes without feeling too heavy or dense. US readers – use heavy cream.
Whole milk – as above, I use a little bit of whole milk to thin out the caramel.
No-Churn Method
1. Whip the Cream Just Right
Start with cold heavy cream. Using a hand mixer or whisk, whip the cream until it forms soft peaks .
✅ Tip: Don’t overwhip! If you go too far, the cream will become grainy and hard to fold. But if you under-whip, the ice cream may not hold its structure and can turn out too soft or mousse-like (a common complaint!).
2. Add Milk & Most of the Caramel
In a separate bowl, mix the milk with most of the caramel sauce (save a little for swirling later). If you’re using homemade caramel , make sure it’s completely cooled before adding — warm caramel can melt the whipped cream and ruin the texture.
Now gently fold the whipped cream into the caramel-condensed milk mixture in batches. Use light strokes so you don’t knock out too much air.
4. Swirl & Freeze
Pour the mixture into a loaf pan or airtight container. Drizzle the remaining caramel on top and use a skewer or knife to swirl it through the surface.
Cover with a lid or cling film (pressed against the surface) to avoid ice crystals forming on top.
Freeze for at least 6–8 hours or overnight until firm.
5. Scoop & Serve
Take the ice cream out for a few minutes before scooping. Top with a little extra caramel sauce, a pinch of sea salt, or your favourite crunchy topping.
❄️ Note: Because of the high sugar and fat content, no-churn ice creams can freeze a little softer than churned ones — but if your freezer runs cold, it might also become rock solid. Let it sit on the counter briefly to soften before serving.
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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No Churn Dulce De Leche Ice Cream
Equipment
- Hand mixer or balloon whisk
Ingredients
- 600 millilitres whipping cream or heavy cream
- 300 gram caramel or dulce de leche
- 50 millilitres whole milk
Instructions
- Whip the cream until you achieve soft peaks.
- Whisk the milk into the caramel until smooth.
- Fold most of the caramel into the whipped cream, reserving a little to swirl through later.
- Pour the mixture into a baking tin. Dot with the remaining caramel and swirl through.
- Cover with clingfilm and place in the freezer for approximately 4-6 hours or until firmly set.
- Remove from the freezer a few minutes before scooping.
Notes
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.
