Creamy, rich, soft, and delicious Dahi ke kabab! Enjoy this Awadhi treat as an appetizer or simply stuff it in burgers, sandwiches, wraps etc. Learn how to make dahi ke kabab in this easy step by step recipe.
Dahi (yogurt) is the main ingredient used to make this interesting and delightful Awadhi delicacy, dahi ke kabab ! Awadhi cuisine is from Lucknow, the capital of the state Uttar Pradesh in India. This cuisine is known for its varieties of kebabs and other delicacies!
Dahi ke kabab are crisp on the outside and just melt in the mouth, simply delicious! I had been meaning to try this dahi kabab ever since I heard about it.
- HOW TO MAKE DAHI KE KABAB?
- IF YOU LIKE THIS DAHI KE KABAB, THEN YOU MAY ALSO LIKE THESE TASTY KABAB RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE DAHI KE KABAB | DAHI KEBAB
- HOW TO MAKE DAHI KE KABAB | DAHI KEBAB | CURD KABAB?
- Dahi Ke Kabab | How To Make Dahi Kebab | Kabab Recipes
HOW TO MAKE DAHI KE KABAB?
You need really thick yogurt to make these kababs. Roasted gram flour (besan) is used for binding these kababs. You can use some boiled and mashed potatoes or soaked and drained bread slices as well for binding.
The kabab is seasoned with aromatic spices like cardamom, clove, and cinnamon. They are further stuffed with a savory dried fruit mixture which further elevates the taste of this dahi ke kebab.
These kababs are absolutely delicious with a subtle flavor of the aromatics.
Texture wise, it is a lot like mashed paneer, soft and creamy, the nut filling makes for an interesting contrast in textures, much like a kofta that’s used in making malai kofta.
Do try out this dahi ke kabab, I’m sure you will love it too!
- Corn and paneer kabab
- Soy spinach croquettes
- Paneer tikka
STEP BY STEP INSTRUCTIONS TO MAKE DAHI KE KABAB | DAHI KEBAB
1.Hang yogurt/ Greek yogurt in a cheese/muslin cloth and let the whey drain out (about 4-5 hours). Keep the assembly in the refrigerator to avoid the yogurt from turning sour. I used about 500 grams of Greek yogurt, which gave me a yield of 400 grams after draining out all the liquid.
2.In a mixing bowl, add hung curd, roasted gram flour, all the spices mentioned and mix well. Use more gram flour if required to bring the dough together. If the yogurt is too tangy, add a pinch of sugar to balance it out. Taste for seasoning and adjust accordingly.
3.In a separate bowl, add chopped cashew nuts, ginger, green chilli, cilantro, chopped onions and mix well, add a tablespoon of the above-prepared dough, mix. Keep aside.
4.Divide the dough into equal portions (approx 6. Take one portion and make a cavity. Stuff each the cavity with the prepared mixture. Grease your palms with very little oil/water if you find difficulty in shaping the kebabs. Dust each piece with refined flour. Heat oil in a nonstick pan on medium heat, shallow fry prepared kebabs, till golden brown. Serve hot with cilantro chutney/tomato ketchup.
NOTE
- For a crispier kabab, skip coating the prepared kababs with flour, coat with breadcrumbs instead and shallow fry.
HOW TO MAKE DAHI KE KABAB | DAHI KEBAB | CURD KABAB?
Dahi Ke Kabab | How To Make Dahi Kebab | Kabab Recipes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
- 500 grams Greek yogurt, or 400 grams hung curd
- 2 tbsp roasted gram flour, or as required
- 1/2 tsp red chilli powder, optional
- 1/2 tsp cardamom powder
- 1/4 tsp cinnamon powder
- 1/4 tsp clove powder
- Salt, to taste
For stuffing mix
- 1/3 cup cashew nuts, chopped (or nuts of choice)
- 2-3 tbsp raisins
- 1/2 tsp ginger powder/grated ginger
- 2 tbsp finely chopped cilantro/coriander leaves
- 2 tbsp finely chopped onions
- 1 tsp green chilli, finely chopped
Instructions
- Hang yogurt/Greek yogurt in a cheese/muslin cloth and let the whey drain out (about 4-5 hours). Keep the assembly in the refrigerator to avoid the yogurt from turning sour. I used about 500 grams of Greek yogurt, which gave me a yield of 400 grams after draining out all the liquid.
- In a mixing bowl, add hung curd, roasted gram flour, all the spices mentioned and mix well. Use more gram flour if required to bring the dough together. If the yogurt is too tangy, add a pinch of sugar to balance it out. Taste for seasoning and adjust accordingly.
- In a separate bowl, add chopped cashew nuts, ginger, green chilli, cilantro, chopped onions and mix well, add a tablespoon of the above-prepared dough, mix. Keep aside.
- Divide the dough into equal portions (approx 6). Take one portion and make a cavity. Stuff each the cavity with the prepared mixture. Grease your palms with very little oil/water if you find difficulty in shaping the kebabs. Dust each piece with refined flour. Heat oil in a nonstick pan on medium heat, shallow fry prepared kebabs, till golden brown. Serve hot with cilantro chutney/tomato ketchup.
Notes
- For a crispier kabab, skip coating the prepared kababs with flour, coat with breadcrumbs instead and shallow fry.
- Recipe adapted from foodfood.com
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Regards,
Freda
Dahi Ke Kabab | How To Make Dahi Kebab | Kabab Recipes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
- 500 grams Greek yogurt, or 400 grams hung curd
- 2 tbsp roasted gram flour, or as required
- 1/2 tsp red chilli powder, optional
- 1/2 tsp cardamom powder
- 1/4 tsp cinnamon powder
- 1/4 tsp clove powder
- Salt, to taste
For stuffing mix
- 1/3 cup cashew nuts, chopped (or nuts of choice)
- 2-3 tbsp raisins
- 1/2 tsp ginger powder/grated ginger
- 2 tbsp finely chopped cilantro/coriander leaves
- 2 tbsp finely chopped onions
- 1 tsp green chilli, finely chopped
Instructions
- Hang yogurt/Greek yogurt in a cheese/muslin cloth and let the whey drain out (about 4-5 hours). Keep the assembly in the refrigerator to avoid the yogurt from turning sour. I used about 500 grams of Greek yogurt, which gave me a yield of 400 grams after draining out all the liquid.
- In a mixing bowl, add hung curd, roasted gram flour, all the spices mentioned and mix well. Use more gram flour if required to bring the dough together. If the yogurt is too tangy, add a pinch of sugar to balance it out. Taste for seasoning and adjust accordingly.
- In a separate bowl, add chopped cashew nuts, ginger, green chilli, cilantro, chopped onions and mix well, add a tablespoon of the above-prepared dough, mix. Keep aside.
- Divide the dough into equal portions (approx 6). Take one portion and make a cavity. Stuff each the cavity with the prepared mixture. Grease your palms with very little oil/water if you find difficulty in shaping the kebabs. Dust each piece with refined flour. Heat oil in a nonstick pan on medium heat, shallow fry prepared kebabs, till golden brown. Serve hot with cilantro chutney/tomato ketchup.
Notes
- For a crispier kabab, skip coating the prepared kababs with flour, coat with breadcrumbs instead and shallow fry.
- Recipe adapted from foodfood.com
Badam Pista Burfi with step-by-step pictures. Learn how to make melt-in-the-mouth, soft and delicious badam pista barfi prepared without any mawa (milk solids).
Sharing with you guys a super simple dessert recipe- Badam pista burfi! Traditionally most Indian sweets use mawa/khoya be it in burfi’s, pedas etc. Mawa is nothing but evaporated milk solids. It is easily available in most Indian stores.
But I have skipped using mawa in this recipe and used condensed milk instead. The coarse almond and pistachio powder give a lovely texture almost similar to the authentic Indian burfi/fudge.
These are perfect for the upcoming festivities or simply enjoy it for a fuss-free, sweet treat.
- Ingredients needed to make this delectable burfi
- How to make blanched almond powder at home?
- If you are looking for more delicious Indian sweets, you may also like these recipes
- How to make badam pista burfi with condensed milk – Step by step instructions
- Badam Pista Burfi Recipe | Almond & Pistachio Fudge
Ingredients needed to make this delectable burfi
To make this Indian sweet burfi at home, you will need
- Blanched almond flour
- Ground unsalted pistachios
- Sweetened condensed milk
- Ghee
- Cardamom
- Silver varak (optional) and nuts, for garnish
The recipe for this badam pista barfi mithai is inspired by my Mom’s milk toffee recipe that she makes for Christmas every year, using condensed milk and ground cashew nut paste.
So, once you have your ingredients ready making this mithai is a breeze. This quick barfi recipe comes together under 10 minutes. Put everything in a heavy bottomed pan, cook until it thickens and begins to leave the sides of the pan. Flavor the mixture with some cardamom powder.
Next transfer the mixture to a greased tray, sprinkle some slivered almonds and pistachios. Let it air dry for a few hours. Decorate with edible silver leaf and cut into desired sized pieces.
How to make blanched almond powder at home?
If you do not have blanched almond flour, soak the almonds in warm water for a few hours, peel the skin and dry them completely, preferably under sunlight.
Grind to a coarse powder, do not over grind, as nuts release fat.
If you feel like that is too much work, then the other option would be to directly roast the almonds on low heat for 2-3 minutes and then grind them to a powder.
- Instant shahi rabri
- Kalakand
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- Kesar peda
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- Rasmalai
I hope you try this easy burfi recipe. It is quick, delicious, such a fuss-free sweet. I’m sure you guys will enjoy it too 🙂
How to make badam pista burfi with condensed milk – Step by step instructions
Step 1: Roast the pistachios
Lightly roast 1/2 cup of shelled pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).
Step 2: Combine ingredients in a pan and cook
In a deep bottomed pan/ kadai (preferably non-stick) heat 1 tablespoon ghee on medium-low heat, add 1 cup of condensed milk, 1/2 cup almond flour along with the above ground pistachios.
Add 2-3 drops green food color (optional), keep stirring continuously for about 5 minutes, mix well.
Step 3: Add cardamom
The mixture will start leaving the sides of the pan.
Add 1/2 teaspoon of cardamom powder, mix quickly and switch off the heat. Do not over cook the mixture.
Step 4: Transfer mixture to a greased tray
Spread the mixture over a greased plate/thali to about 1/2 inch to 1 inch thickness. Sprinkle about 2 tablespoons of slivered almonds and chopped pistachios, press the nuts gently into the mixture.
Decorate with silver varak. Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an air tight container.
Storage: It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Notes
- Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
- Leave out the pistachios to make plain badam burfi with almond flour along with rest of the ingredients.
- Recipe updated with new pics.
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Badam Pista Burfi Recipe | Almond & Pistachio Fudge
Ingredients1x2x3x
- 300 grams sweetened condensed milk, About 1 cup sweetened condensed milk
- 1/2 cup blanched almond flour
- 1/2 cup shelled pistachios
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee
- 2-3 drops of green food color, optional
- 2 tablespoons almond and pistachio slivers, for garnish
- Silver varak leaf, for garnish (optional)
Instructions
- Lightly roast the pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).
- In a deep bottomed pan/kadai (preferably non-stick), heat ghee on medium-low heat, add the condensed milk, almond flour, and ground pistachios.
- Add green food color, keep stirring continuously for about 5 minutes, mix well.
- The mixture will start leaving the sides of the pan. Add cardamom powder, mix quickly and switch off the heat. Do not overcook the mixture.
- Spread the mixture over a greased tray to about 1/2 inch to 1-inch thickness. Sprinkle some slivered almonds and chopped pistachios, press the nuts gently into the mixture. Decorate with silver varak.
- Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an airtight container. It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Notes
- Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
- Leave out the pistachios to make plain badam burfi
- Nutrition disclaimer: Nutrition values listed are approximates which are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator. You could make smaller pieces and stretch it to 12-16 servings.
- Recipe updated with new pics.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
Nutrition
