Discover Two Forgotten Gems — Chironji Ki Barfi and Makhana & Rose Kheer — That Bring Back the Essence of Handcrafted Festive Flavours
DIWALI Special| By Sadhna Mustafa
1. Chironji Ki Barfi (Charoli Fudge)
Region: Uttar Pradesh & Rajasthan
Why it’s special: Unlike the usual cashew or almond barfi, this one uses chironji (charoli seeds) — tiny, nutty seeds that give a beautiful earthy taste and creamy texture.
Ingredients:
- 1 cup chironji (charoli)
- 1 cup khoya (mawa), grated
- ¾ cup sugar
- 2 tbsp ghee
- ½ tsp cardamom powder
- Silver vark (optional)
Method:
- Soak chironji in warm water for 2–3 hours. Drain and grind coarsely.
- Heat ghee in a pan, add the ground chironji, and roast until fragrant.
- Add khoya and cook on low flame for 5–7 minutes.
- Add sugar and cardamom powder, stirring until the mixture thickens.
- Spread the mix onto a greased plate, flatten evenly, and let it cool.
- Once set, cut into diamonds and top with silver vark.
Taste Note: Rich, nutty, and slightly chewy — a rare festive delight!
2. Makhana & Rose Kheer
Region: Bihar-inspired fusion
Why it’s special: A lighter, floral twist to traditional kheer — roasted makhana (fox nuts) combined with rose water and petals for an elegant Diwali dessert.
Ingredients:
- 1 litre full-fat milk
- 1 cup roasted makhana (fox nuts)
- ¼ cup sugar (adjust to taste)
- 2 tbsp condensed milk (optional, for creaminess)
- 1 tbsp ghee
- ½ tsp cardamom powder
- 1 tbsp rose water
- Few dried rose petals
Chopped pistachios and almonds for garnish
Method:
- Coarsely crush the roasted makhana.
- Boil milk and simmer until it reduces slightly.
- Add ghee-roasted makhana and cook for 10–12 minutes until soft.
- Stir in sugar, condensed milk, and cardamom powder.
- Add rose water and rose petals just before turning off the flame.
- Garnish with nuts and chill before serving.
Taste Note: Creamy, aromatic, and subtly floral — a refreshing, festive treat.