Sharmas Kitchen



With such a fantastic range of Indian dairy products available to you right here in Australia, who wouldn’t be inspired to use their own cooking skills and create some wonderful dishes? Sharma’s Kitchen Indian Yoghurt, Paneer, Pure Ghee and Khoya are ready for you to delight your family and friends. Here are just a few recipes to kick off your campaign. There will be many more to follow, so watch this space.

Cucumber Raita

Gulab Jamun

Indian White Russian

Shahi Paneer

Kadai Paneer

Matar Paneer

Vegetable Salad

Mysore Pak

Besan Ke Laddoo

Curd Rice

Dahi Vada

Punjabi Kadhi

Dahi Papdi Chat

Ghee Rice

Desi Ghee Poori

Khoya Barfi

Khoya Gujiya

Khoya Anjeer Roll

Gajar Ka Halwa

Cucumber Raita

Yield Serves: 4 to 6
  • 1 medium cucumber
  • 1 teaspoon cumin seeds
  • 2 cups plain Sharma’s Kitchen yoghurt
  • 1 clove garlic, peeled and minced
  • 2 tablespoons fresh coriander or mint leaves, chopped
  • cayenne or paprika to garnish
Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

Gulab Jamun

Recipe Servings: 12
Prep Time: 10 Minutes
Cook Time: 01 Hour
Total Cook Time: 01 Hour 10 Minutes
Difficulty Level: Medium
  • 100 gms firmly packed Sharma’s Kitchen Khoya
  • 1 Tbsp refined flour or soojee
  • 1/4 tsp baking soda
  • 2 cups sugar
  • 2 cups water
  • 2 Tbsp milk – mixed with a little water
  • 4 green cardamoms – slightly crushed
  • Ghee
  • Cube of bread

1. With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.

2 Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.

3 The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.

4 Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.

5 Heat ghee in the kadahi till a piece of dough tossed in comes up at once.

6 Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).

7 Lift out bread and add as many jamuns as will fit in, without one touching the other.

8 Keeping the heat low, fry these till a golden brown all over.

9 Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.

10 Keep the gulab jamuns aside till the syrup is ready.

11 Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.

12 Increase the heat once the sugar dissolves, and then bring mixture to a boil.

13 Add the milk and water mixture and continue boiling over high flame, without stirring.

14 Skim off any scum that collects on the sides of the pan.

15 Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.

16 Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.

17 Add cardamom and bring syrup to a boil again.

18 Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.

Indian White Russian

  • 1 Part Kahlúa
  • 1 Part Absolut Vodka
  • 2 cups plain Sharma’s Kitchen yoghurt
  • 1 Part Sharma’s Kitchen Milk Badam

Fill a rocks glass with ice cubes. Add Kahlúa and Absolut Vodka, finish up with Milk Badam. Tip: Ok, It’ll never be as pretty as the pictures. BUT, the layering is manageable at home – just pour the Milk Badam off the back of a spoon. Another tip: Serve with a straw and stir it up… little darling stir it up.

Shahi Paneer

Making Shahi Paneer with Sharma's Kitchen

If there is one ingredient/food that all vegetarians enjoy, it is cottage cheese or paneer. And hence we thought of sharing with you the recipe for Shahi Paneer- undoubtedly the most well-known paneer dish among Indians around the world.

What else? You can serve this creamy shahi paneer recipe with rice, chapati, naan, or even paratha. The royal kitchens’ Mughlai Shahi Paneer is made with a lot of yogurts and dry fruits, primarily cashews and almonds. Shahi Paneer is distinguished by the addition of spices and cream, which impart a delectable aroma.

Try this easy shahi paneer recipe with professional instructions.

Shahi Paneer's ingredient checklist:
Sharma’s Kitchen Paneer– 300 grams
Ginger– 1 inch
Cardamom leaves– 3 Nos
Red Chili– 1 tsp
Coriander Leaves– 50 gm
Garam masala powder– 1 tsp
Tomato puree– 1 ½ cup
Almonds– half a cup
Cashews– ½ Cup
Whole onion– 2 Nos
Green peppers– 3 Nos
Yogurt– Half a cup
Ghee– 6 tsp
Milk– 1 Cup
Salt– to taste
No. of serves– 4
Step 1: Make almond-cashew paste and chop all the vegetables.
Chop the onion, green chilies, tomatoes, ginger, and coriander leaves separately to make this creamy shahi paneer recipe. Add yoghgurt to a bowl and stir it thoroughly. Tomato puree can be substituted for chopped tomatoes if you’re in a rush. You can dry roast the spices separately and then add them to the gravy to enhance the flavor of this dish. Your dish will become more aromatic this way. Make cashew and almond paste by grinding cashews and almonds separately with a bit of water. Put them away until you need them again.
Step 2: Heat 3 tbsps of ghee in a pan over medium heat with the minced onions, ginger, and garlic
Cook green cardamoms and green chilies together for 4 to 5 minutes. Cover the pan with a lid after adding the tomato puree. Cook for 8 to 10 minutes. Add the beaten yoghurt, cook for five minutes, and then add a cup of water to the pan. Cook for another 2 minutes. Let the gravy cool down to room temperature after it’s been cooked. When it is completely cool, put it in a mixer jar, blend it until it is smooth, and set it away.
Step 3 Stir in the paneer cubes and simmer for 3 to 5 minutes

Cut the paneer into cubes and set it aside while the gravy is cooking. For garnishing, take two cubes and grate them.

Next, heat the remaining ghee in a separate pan and add the ground gravy, red chili powder, garam masala powder, cashew paste, and almond paste. Finally, season with salt.

Cook until the gravy thickens or comes to a boil, then add the paneer cubes and milk. Heat for 3 to 5 minutes more.

Step 4 Garnish and serve

Add chopped coriander leaves and grated paneer to the dish’s garnish to complete this wonderful North Indian paneer dish.

You can add some fresh cream if you’d like it creamier. This will enhance the flavor of your dish in addition to making it appear appetizing. Enjoy with fresh with naan or roomali roti!

Happy Eating!

Kadahi Paneer

Kadahi Paneer with Sharma's

Looking for a spicy and delicious paneer recipe? By following these easy steps, you can cook this incredibly delicious Kadahi Paneer with Sharma’s Paneer at home.

  • 300-400 gm Sharma’s Kitchen Paneer
  • 4 x tomato
  • 1 medium chopped into cubes capsicum
  • 1/2 cup fresh cream
  • 1/4 teaspoon powdered turmeric
  • 1 1/2 tablespoon garlic paste
  • 3 tablespoon ghee
  • 1 teaspoon coriander powder
  • 1 handful of coriander leaves
  • 2 medium chopped onion
  • 5 medium green chilies
  • 1 teaspoon kasoori methi powder
  • 1 teaspoon garam masala powder
  • 2 teaspoon ginger paste
  • 1/2 cup water
  • salt as required
  • 2 teaspoon red chili powder

Servings: 4

Step 1 Make the gravy's masala

Heat ghee in a pan, add chopped onions. Fry the onions till fragrant and pale golden brown. Pour tomato puree into the pan after processing the tomatoes in a grinder. Cook until the masala or ghee starts to float on the sides of the pan.

Step 2

Cook the masala with the ground spices and the capsicum

Add ginger-garlic paste. Add salt, turmeric powder, red chili powder, garam masala, and coriander powder at this point. To make a smooth gravy, mix in some water, cubed capsicum, and baby onions. Cook for around 2 minutes.

Step 3

Add Paneer, garnish with coriander leaves, kasoori methi and green chilies, and serve hot.

Matar Paneer

Matar Paneer with Sharma's
  • 300- 400 gm Sharma’s Kitchen paneer
  • 2 large, minced onions
  • 1 teaspoon ginger paste
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric
  • 1 pinch asafoetida
  • 1 cup water
  • salt as required
  • 1 cup peas
  • 1 cup tomato puree
  • 1 teaspoon garlic paste
  • 1 pinch mace powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon cumin seeds
  • 2 tablespoon refined oil
Step 1
Cook the chopped onion until transparent while sautéing the spices.
Heat oil in a frying pan. Add asafoetida, cumin seeds, mace powder, minced onions, and green chillies. Once the onion turns translucent, add ginger-garlic paste and cook for another two to three minutes. To get the smokey flavor of garlic, stir-fry it for a few minutes with fresh tomato puree.
Step 2

Prepare the peas first, then add the paneer into the curry.

Thoroughly stir after adding the dry masalas. When the oil begins to separate, combine and sauté. Add peas and paneer next.

Step 3

Add fresh cream and cook for two to three minutes.

When the gravy begins to boil, stir in some fresh cream. Add Garam masala next and stir thoroughly.

Step 4

Garnish with fresh coriander leaves and serve hot with Chapati, Butter/Tandoori Roti, Jeera rice, or Veg Pulao

Servings: 4

Vegetable Salad with Sharma’s Paneer

  • Sharma’s Kitchen Paneer- 200 Grams
  • Carrot- 2
  • Onion- 2
  • Salt- To taste
  • Lettuce leaf- 2 handfuls
  • Cucumber- 2
  • Tomato- 2
  • Coriander leaves- 2 handfuls
  • Black Grapes- 1 cup
  • Black Pepper- 1 tsp

Servings: 4

Paneer Vegetable Salad Recipe

Chop all of the vegetables (Carrot, Onion, Cucumber, and Tomato) and lettuce leaf, dice the black grapes and mix everything in a mixing bowl. Add crumbled or cubed Sharma’s Kitchen Paneer to the mixing bowl.

Season the salad with salt and black pepper. Mix thoroughly to ensure that the seasoning is evenly distributed.

Garnish the salad with coriander leaves and a dash of lime juice before serving.

Mysore Pak Recipe

Craving for something sweet? This time, we’re sharing a simple and easy recipe, Mysore Pak, made with the goodness of Sharma’s Pure Desi Ghee and besan cooked with sugar. This classic dish has a wonderful melt-in-the-mouth texture that makes it perfect for festivals and special occasions.

  • Sharma’s Pure Desi Ghee – 4 Cups
  • Sugar – 4 Cups
  • Baking soda – 2 Pinch
  • Gram flour (besan) – 2 Cups
  • Water – 1 Cup
Servings: 6
Step 1

Start with roasting the gram flour

Melt 1 cup of Sharma’s pure desi ghee in a heavy bottom pan over medium heat. When the ghee is sufficiently hot, add the gram flour and roast it for a few minutes.
You need to roast the gram flour in the ghee thoroughly to remove the raw smell of the gram flour.
Step 2

Make the sugar syrup

Heat the sugar and water in a separate pan until it reaches one-string consistency. When the sugar syrup is ready, add the roasted gram flour into it, and stir until it thickens. Gently heat the remaining Sharma’s pure desi ghee and stir it into the mixture. Stir continuously to ensure that no lumps are formed. Add the baking soda when the ghee starts to rise and separate from the sides.

Step 3

Spread the gram flour mixture on a plate

Spread the mixture evenly onto a greased plate and set aside to cool. Cut it into desired shapes before it hardens. Store in an airtight container and serve it anytime of the day.

Homemade Besan Ke Laddoo

Are you in love with Indian sweets and mithai? You must try this Homemade Besan Ke Laddoo recipe. Even if you’ve never tried this simple and easy recipe, don’t worry because, with the help of this incredibly simple recipe and our step-by-step instructions, you can make Besan Laddoos like a pro.

  • Sharma’s Kitchen Pure Desi Ghee: 3/4 cup and 1 and 3/4 teaspoon
  • Gram flour (Besan): 3 cups and 2 and 3/4 tablespoon
  • Almonds: 10
  • Cardamom Powder: 3/4 teaspoon
  • Cashew Nuts: 10
  • Sugar: 1 and 1/2 cups and 1 and 1/4 tablespoon
Servings: 20
Step-by-Step Instructions for Homemade Besan Ke Laddoo
Step 1
Roast gram flour (Besan) in Sharma’s Pure Desi Ghee
To make this simple Homemade Besan Ke Ladoo, melt Sharma’s Pure Desi Ghee in a heavy bottom pan over low heat. After the ghee has melted, add the gram flour and roast for 10 to 20 minutes. Continue to stir because the gram flour may stick to the bottom of the pan. When the gram flour has turned light brown, add the cardamom powder, cashew nuts, and almonds. Remove the mixture from the heat after thoroughly mixing all of the ingredients.
Step 2

Allow the mixture to cool before preparing the laddoos

When the gram flour mixture has cooled down, add the sugar and thoroughly mix it in. Make medium-sized laddoos with the gram flour mixture. Place the laddoos on a greased flat plate. After your homemade besan laddoos have been set, serve them to your guests.
These laddoos can also be stored in an airtight container.

Curd Rice

Many people eat curd rice as a portion of comfort food because of its reputation as a healthy and filling meal. This rice dish is served with pickles and papadum and is also known as “Thayir Saadam” or “Daddojanam” in southern states of India.
Curd rice is one of the best things you can try at home whenever you don’t want to prepare an elaborate meal and want something simple and delicious.
Ingredients of Curd Rice
  • 300 grams Rice: 300 gms
  • Sharma’s Kitchen Yoghurt: 750 grams
  • Green Chili: 3
  • Curry Leaves: A few
  • Pomegranate seeds- 3 tbsp
  • Water: 4 and 1/2 cups
  • Milk: 3/4 cup
  • Ginger: 3 tsp
  • Coriander leaves: 3 tbsp
For Tempering
  • Sunflower Oil: 3 tbsp
  • Urad Dal: 1 and 1/2 tsp
  • Curry Leaves: 15 leaves
  • Mustard seeds: 1 and 1/2 tsp
  • Asafoetida: 1/2 teaspoon
Serves- 6
Step 1: Cook and mash the rice
Thoroughly wash the rice and cook in a pressure cooker for 5-6 whistles, or 8 to 9 minutes. Remove from the heat and let it sit. Check the rice – it needs to be softer than usual. Mash the rice with a fork or spoon. Cover and set it aside to cool to room temperature.
Step 2: Prepare curd rice
When the rice is at room temperature, mix in Sharma’s Kitchen Yoghurt and milk. Make sure there are no lumps. Add finely chopped ginger, curry leaves, green chilies, and coriander leaves. Also, add salt at this stage and mix it thoroughly.
Step 3: Make the tempering
Heat the sunflower oil in a small saucepan. Add the mustard seeds. When mustard seeds begin to crackle, add the curry leaves and asafoetida. Mix thoroughly.
Step 4: Add the tempering on top and serve.
Turn off the heat and pour the tempering over the curd rice and mix well.
Serve garnished with pomegranate. Some people love it chilled as well.

Dahi Vada

Dahi vada with Sharma's
Looking for a tangy and flavorful Dahi Vada Recipe? This quick and easy North Indian Dahi Vada recipe only takes an hour to make and uses ingredients you probably already have in your kitchen. This Dahi vada recipe includes chutney, crunchy vada, and freshly chopped coriander, as well as a variety of spices, and is made with the goodness of Urad Dal and Sharma’s Kitchen Yoghurt.
  • Urad dal: 2 Cup
  • Ginger: 2 teaspoon
  • Sharma’s Kitchen Yoghurt: 2 cups
  • Black Salt: As required
  • Coriander leaves: 2 Handfuls
  • Refined oil: 2 cup
  • Green Chilli: 4 Nos
  • Cold water: 4 Cup
  • Sugar: 2 Teaspoon
  • Cumin seeds: 2 teaspoon
  • Tamarind chutney: 1/3 cup and 2 teaspoon
Servings: 8
  • To prepare Dahi Vada the traditional way, soak the urad dal overnight or for 7-8 hours.
  • Dahi Vada is typically made with just tamarind chutney and fresh yoghurt. However, you can sprinkle some green chutney on top for additional flavor.
  • Make sure the dal batter has a dropping consistency for those perfect Vadas
Recipe for Dahi Vada
Step 1: Prepare the Urad dal paste
Wash and soak the Urad dal overnight before grinding it to a fine paste with very little water. The batter should be thick enough to make the vada. Beat the batter until it is light and fluffy. Mix well after adding ginger and green chilies. Make it into tiny balls and shape it into tikkis.
Step 2: Deep-fry the vadas before giving them a cold water soak.
Heat the oil in a heavy bottom pan over a high flame. Do not forget to flatten the top of the ball before slowly dropping it into the hot oil. Deep fry for a few minutes on medium heat, then on low heat until golden brown. Place the deep-fried vadas on a plate lined with a kitchen towel. After you’ve finished making vadas, soak the deep-fried vadas in cold water for about 30 minutes.
Step 3: Make fresh Dahi Vada and serve it
Combine Sharma’s Kitchen Yoghurt and sugar to make sweet curd. Now, lightly crush the soaked vadas between your palms, and squeeze out the water. Place vada on a plate with sweet curd on top. Sprinkle black salt, roasted cumin seeds, and coriander leaves on top of the tamarind chutney before serving.

Punjabi Kadhi

Punjabi Kadhi with Sharma's
Try this simple Punjabi Kadhi recipe with step-by-step instructions if you want to enjoy it at home.
You can prepare just the perfect Kadhi using this traditional Punjabi recipe, and serve it with hot steamed rice or paranthas. This spicy kadhi recipe will win you over if you enjoy hot curries!
  • Sharma’s Kitchen Yoghurt: 250 grams
  • Red chili powder: 1/4 teaspoon
  • Garam masala powder: 1/4 teaspoon
  • Salt As required
  • Mustard oil: 1/2 cup
  • Carom seeds: 1/4 teaspoon
  • Garlic: 1/2 tablespoon
  • Green chili: 1
  • Cumin seeds: 1/2 teaspoon
  • water As required
  • Turmeric: 1/4 teaspoon
  • Asafoetida: 1 Dash
  • Gram flour (besan): 1/2 cup and 2 tablespoons
  • Onion: 1 medium size
  • Ginger: 1/2 tablespoon
  • Fenugreek seeds: 1/2 teaspoon
  • 1 dry red chili
  • Curry leaves: 5 leaves
1/2 handful coriander leaves for Garnishing
Servings: 5
  • Use a deep-bottomed pan or kadhai when making Punjabi kadhi at home because the curd mixture can spill all over the gas while simmering.
  • Before frying the pakoras, mix in a pinch of baking soda. This will ensure that your onion pakoras are soft and delicious in your kadhi.
  • Also, when making the kadhi tempering, make sure to include kasoori methi leaves. This will give it an aromatic flavor and improve the flavor of your Punjabi Kadhi.
Recipe for Punjabi Kadhi
Step 1: Prepare the batter with the gram flour to make the onion pakoras.
To make onion pakoras for kadhi, combine some gram flour, carom seeds, red chili powder, garam masala powder, and salt in a mixing bowl. Make a batter of all these ingredients. Peel and slice the onions before adding them to the gram flour mixture. Combine the ingredients and set aside for 30 minutes.
Step 2: Heat the oil and fry the pakoras.
Heat the oil in a large frying pan over medium heat. Take a tablespoon of the batter and place it in the pan. Cook the pakoras until crispy and brown. Remove from the flame and place on tissue paper to absorb any excess oil. Set them aside to use later.
Step 3: Combine gram flour and Sharma's Kitchen Yoghurt to make Kadhi
Whisk Sharma’s Kitchen Yoghurt thoroughly until it is smooth. add the remaining gram flour, red chili powder, garam masala powder, turmeric powder, and salt to taste. All the ingredients should be thoroughly combined. Stir in 3-4 cups of water to dissolve all lumps.
Step 4: Make the tempering
Heat mustard oil in a pan. Add cumin and fenugreek seeds and Sauté for a minute. Allow the seeds to sputter after adding a pinch of asafoetida. Add chopped onions to the pan and saute it for a few minutes. Add the chopped ginger, garlic, and green chilies to the pan. Finally, add the curry leaves and dry red chilies and stir well. Cook for a few seconds.
Step 5: Simmer the kadhi for 15 minutes before adding the onion pakoras.
Once the tempering is ready, pour in the curd-gram flour mixture. Allow the kadhi to boil for about 15 minutes. Reduce the heat and let it simmer until it thickens. Now, add the onion pakoras to the kadhi. Cover with a lid and allow the pakoras to soak up the kadhi and become soft. Sprinkle with garam masala powder and garnish with chopped coriander leaves before serving.

Dahi Papadi Chat

Dahi Papadi Chat with Sharma's
This well-known dahi papadi chaat recipe will become your go-to recipe for treating your family and friends because it’s simple to put together and incredibly tasty. Made with papdis (small fried puris), sev, soaked moong beans, boiled potatoes, and chilled curd, as well as coriander chutney, sweet tamarind sauce, coriander leaves, and chaat masala powder, dahi papadi chaat is a dish to remember.
  • Sharma’s Kitchen Yoghurt (curd): 2 and 1/2 cup
  • Sweet tamarind sauce: 1/4 cup and 3 teaspoon
  • Chaat masala powder: 5 teaspoon
  • Sugar: 2 and 1/2 teaspoon
  • Green chutney: 3 and 1/3 tablespoon
  • Papdi: 30
  • Cumin powder: 5 teaspoon
  • Red chili powder: 2 and 1/2 teaspoon
  • salt as required
  • Coriander leaves: 5 teaspoons
For Garnishing
Sev: 3/4 cup and 3 tablespoons
For Toppings
Parboiled Potatoes: 7 and 1/2
Bean mung: 1 and 1/4 cup
  • You can substitute 3/4 cup black chickpeas for the moong beans in the chaat.
  • Also, keep all ingredients ready before beginning this recipe, as you don’t want your chaat to become soggy.
Recipe for Dahi Papadi Chat
Step 1: Whip the yoghurt until it is smooth.
Whip Sharma’s Kitchen yoghurt in a bowl until it is smooth. Mix the salt and sugar into the yoghurt.
Step 2: Arrange the chaat on a platter with papdis and potatoes.
Take a plate and place the papdis on it. Peel and cut the parboiled potatoes into cubes. Once the papdis is arranged, top with some chopped potatoes. Now add moong beans to finish. Place the green chutney and tamarind chutney on top. You can also add more to the taste.
Step 3: Sprinkle all the masalas and top up with whisked yoghurt
Sprinkle chaat masala powder, cumin powder, red chili powder, and salt. Drizzle the yoghurt on top, then drizzle with any remaining chutney. Garnish with coriander leaves and sesame seeds. Serve immediately.

Ghee Rice

Ghee Rice with Sharma's
Ghee rice is a delicious and flavorful South Indian rice dish made with fragrant rice, ghee, and whole spices. It is typically served with hot curries and raita. It is a vegetarian recipe that is also well-known as Neychoru in South India.
The ingredients for this recipe for ghee rice are extremely simple. It has a wonderful, rich, subtle flavor. It pairs well as a side dish with both Indian and Continental meals because of its delicate spice mix.
Ingredients for Ghee Rice:
  • Onion: 2
  • Cumin seeds: 1/2 Teaspoon
  • Garlic: 1 Large
  • Sharma’s Kitchen Pure Desi Ghee: 3 Tablespoon
  • Water: 2 Cup
  • Lemon juice: 1 Teaspoon
  • Green chili: 4
  • Nutmeg powder: 1/2 teaspoon
  • Ginger: 1 piece
  • Basmati rice: 1 cup
  • salt as required
  • Clove: 5
For Garnishing
Fried cashew nuts- 1/4 Cup
Fried Onions: 1/4 Cup
How to make Ghee Rice
Step 1: Soak and cook rice
Wash and soak the rice for 2-3 hours, then drain the excess water. Cook the rice, drain the water and set aside.
Step 2: Fry onions. Add Spices
Now, chop the onions into small pieces and fry them in Sharma’s Kitchen Pure Desi Ghee with ginger, garlic, cloves, chilies, and nutmeg. Fry the rice for a few minutes with the spices before adding two cups of water. Cook for 20 minutes.
Step 3: Garnish and serve
Add salt and lemon. Garnish with fried cashew nuts and fried onions. Serve with raita or hot curries.

Desi Ghee Poori

Desi Ghee Poori with Sharma's
Nobody, not even those on a strict diet, can resist eating Ghee Poori on special occasions and festivals. No celebration in India is complete without the fluffy, fried bread known as Poori from India.
Even though Desi Ghee Poori looks like just another poori, its flavor is totally different. The interesting part is that this poori is easier to digest than those fried in other types of oils. On special occasions and during festivals such as Holi, Diwali, and Teej, many Indian homes make and offer Desi Ghee Poori to their guests.
Ingredients for Desi Ghee Poori
  • Whole wheat flour: 2 Cup
  • Sharma’s Kitchen Pure Desi Ghee: 2 Cup
  • Salt: To taste
6 Servings
Step 1: Prepare the dough for the Desi Ghee Pooris
Step 2: Roll the dough and deep fry it
Heat the ghee in a kadhai over a medium flame. Pull out a piece of dough about the size of a golf ball, and roll it into a disc while the ghee warms. If you have a poori maker or chapati press, you can use it too. Drop the prepared disc gently into the hot ghee, then use a spatula to gently press the poori to help it expand. Turn and flip the pooris so that it becomes golden-brown on both sides.
Drain the extra ghee onto a soft towel to soak up any remaining ghee. Serve with your favorite sabzi while hot and fresh.

Khoya Barfi

Khoya Barfi
Khoya Barfi is a traditional North Indian sweet, typically made for special occasions. It’s delicious and easy to make with only a few ingredients. If you’re looking for an easy milk-based sweet to make for a special occasion, we recommend giving this Khoya barfi a try.
Serves: 6
  • Sharma’s kitchen Khoya: 1 pack
  • Superfine Sugar: 1½ cups
  • Slivered almonds for garnish: 1 tablespoon
  • Crushed Pistachios: 2 tablespoons
  • Elaichi Powder (Cardamom Powder): 1/4 teaspoon
  • Sharma’s pure desi ghee: 1 teaspoon
  • Milk Powder (optional): 1-2 tablespoon
  • A few drops of Rose water or any essence
Recipe: Khoya Barfi
Cook the khoya in ghee
Heat Sharma’s pure desi ghee in a heavy bottom pan and add crushed khoya to it. Combine and cook for 3 to 4 minutes on a medium to low flame. Add one tablespoon of crushed pistachios and set aside one tablespoon for later use.
Add the sugar to the mixture
Add the sugar to the khoya and continue to mix. Mixing will also prevent the mix from sticking to the bottom. Now, add the rose essence. The mixture will become thinner as the sugar melts. Cook the mixture for another 2-3 minutes on medium-low heat. Continue to stir until all the moisture has been absorbed and the mixture comes together like a dough.
Set the mixture aside to cool
Remove the pan from the heat and set it aside to cool. Keep kneading the dough using your fingers until it is smooth and lump-free.
Transfer the mixture to a tray
Grease a tray and transfer the khoya mixture to it. Smooth the top and the edges of the khoya mixture. Sprinkle elaichi powder on top. Add almonds, pistachios, and silver leaf on top as a garnish and set it aside to cool completely.
Cut into squares and serve.

Khoya Gujiya

Khoya Gujiya
Gujiya is a traditional Indian dessert that is often prepared for Holi, Teej, Karwa Chauth, and Diwali. Here are quick and simple steps for making Khoya Gujiya at home, and we are sure that this delightful dish will certainly amaze your guests. It goes well with Kachoris, Thandai, Pakoras, and Samosas.
Servings: 10 servings
All-purpose flour: 3 cups
For Filling
Sharma’s Kitchen Khoya: 300 gm
Powdered green cardamom: 1 tablespoon
Semolina: 1/4 cup
Sugar: 1.5 cups
Finely chopped almonds: 2 tablespoons
For Dough
Sharma’s Pure Desi Ghee: 1.5 cups
Water: 1.5 cups
  • Always fry the Gujiyas on medium heat and allow them to cook for a few minutes.
  • Never overfill the Gujiyas because they will burst when fried.
  • For the filling of these delicious gujiyas, you can also use powdered sugar
Khoya Gujiya: Recipe
Prepare the dough
To begin with, make a soft dough by combining all-purpose flour and water in a mixing bowl. While making the dough, add some of Sharma’s pure desi ghee to bring out the flavor of this classic dish. Knead the dough well with some water to soften it.
Saute the khoya and semolina
Keep the dough aside for an hour after it has reached the desired consistency. Meanwhile, heat a deep-fry pan and sauté the khoya and semolina until golden, then set aside to cool.
Prepare the Gujiya filling
Once the khoya has cooled, add the sugar, green cardamom, and soaked almonds and thoroughly combine. To make the stuffing even tastier, add some dry-roasted nuts and raisins; this will give the Gujiya a nice crunch.
Prepare the stuffed puris and seal the edges
Thoroughly coat your palms with two drops of refined oil or ghee, and then, using the dough, form tiny, rounded balls, creating a cup-like space inside each one for the stuffing. After adding the filling, seal the corners in a way that keeps the stuffing in place while the gujiya is being fried. You can use your preferred pattern to roll the sides.
Deep fry the Gujiya and serve immediately
Heat ghee in a heavy-bottomed pan over medium heat. Now fry the Gujiya until it is golden brown on all sides. You can sprinkle them with crushed pistachios and saffron strands as a garnish. You can now serve the Gujiyas with Thandai and hot pakoras. You can also serve it with Rabri.

Khoya Anjeer Roll

Khoya Anjeer Roll
Khoya Anjeer Rolls are a favorite among Indians, especially during the festive season. Although each sweet shop sells its version of Anjeer Khoya Rolls, homemade treats are more appealing. Try this easy Khoya Anjeer Roll recipe to impress your guests with a delectable dessert that will quickly become a favorite. This recipe, which calls for dried figs and mava (khoya), is one of the healthier options that will satisfy your sweet tooth.
  • Dried Fig: 20 pieces
  • Sharma’s Kitchen Khoya: 1 pack
  • Sugar: 2 tablespoons
  • harma’s Pure Desi Ghee: 2 tablespoons
  • Chopped Almonds: 1 tablespoon
  • Chopped Cashew: 1 tablespoon
  • Chopped Walnut: 1 tablespoon
  • Chopped Pistachio: 1 tablespoon
  • Cardamom Powder: 1/2 teaspoon
Poppy seeds/ Khus-khus for coating
Recipe: Khoya Anjeer Roll
Make the Fig Puree and cook it
Chop dry Anjeer (Figs) and soak in warm milk or water for about 30 minutes. When these have softened, grind them into a pureed mixture. This will yield about 1 cup of puree.
Take 2 tablespoons of ghee in a nonstick pan, add the fig puree and cook for 4-5 minutes on low heat. When it begins to thicken, add 1 cup of Khoya and cook for another 2 to 3 minutes.
Add sugar and cardamom powder to the mixture
Now, to the Fig and Khoya Mixture, add the sugar and cardamom powder and cook until the sugar and cardamom powder are thoroughly combined. At this point, add the chopped dry fruits and cook until the mixture comes together and pulls away from the pan’s sides.
Roll it into a cylindrical shape
Allow the mixture to cool for a few minutes after you remove it from the pan. Make a rectangle out of the butter paper. When the anjeer-mawa mixture is hot enough to handle, spoon some into the center of the sheet and roll it into a cylindrical shape. Place it in the refrigerator to completely cool. Roll it again in poppy or pistachio seeds and cut it into small pieces. Serve.

Gajar Ka Halwa

Gajar Ka Halwa
Mention halwa in winter and everyone immediately thinks of Gajar Ka Halwa. It is a slow-cooked carrot halwa or pudding that is popular during several unique celebrations and holidays. If you intend to prepare this delicacy for your loved ones as well, you should try this recipe, which breaks down the preparation process into 3 simple steps.
4 Servings
  • Carrot: 1 kilogram
  • Raisins: 20 grams
  • Sharma’s Pure Desi Ghee: 2 tablespoons
  • Sharma’s Kitchen Khoya: 250 grams
  • Cashews: 25 grams
  • Milk: 2 Cups
  • Saffron: 5 strands
Recipe: Gajar ka Halwa
Prepare saffron milk
Put a tablespoon of milk and the Kesar strands in a small bowl and set it aside.
Take 2 tablespoons of ghee in a nonstick pan, add the fig puree and cook for 4-5 minutes on low heat. When it begins to thicken, add 1 cup of Khoya and cook for another 2 to 3 minutes.
Bring grated carrot and milk to boil
Now, in a kadhai, combine the milk and grated carrots and slowly bring it to a boil over a low flame. Dry roast the nuts and add them to the mixture for crunch.
Add Khoya and ghee
After the milk has come to a boil, add the Kesar flakes and continue to boil to reduce it. Then, add Sharma’s Kitchen Khoya and stir occasionally until it mixes completely with the reduced milk. Add the ghee at this point and cook for another 10 minutes.
Serve hot, garnished with raisins and cashew nuts.