Khana Khake Jaana

Khana Khake Jaana Get Easy Recipes

07/07/2026

Kunafa Cheesecake

Viral Middle Eastern dessert ka Indian ghar wala version, crispy kunafa base, creamy cheesecake filling, rose syrup aur pistachios ke saath. Ekdum ASMR-worthy aur camera pe zabardast lagti hai!

servings 6

Ingredients:

250 grams kunafa dough (kadaif/shredded wheat pastry)
80 grams unsalted butter, melted
400 grams cream cheese, softened
200 milliliters heavy whipping cream (thandi)
5 tablespoons powdered sugar (icing sugar)
1 teaspoons vanilla extract
1 cups sugar for syrup
0.8 cups water for syrup
1 tablespoons rose water
1 teaspoons lemon juice
3 tablespoons pistachios, finely chopped
1 pinch dried rose petals for garnish
2 pinch orange food colour (optional)

Steps:

1. Rose sugar syrup banana: 1 cups sugar for syrup aur 0.8 cups water for syrup ko medium flame par pakao jab tak ek tar ki chashni na ban jaaye. 1 tablespoons rose water, 1 teaspoons lemon juice aur 2 pinch orange food colour (optional) daalkar mix karo. Thanda hone dein.

2. Kunafa dough taiyar karna: 250 grams kunafa dough (kadaif/shredded wheat pastry) ko haath se chote chote pieces mein tod lein. Melted 80 grams unsalted butter, melted achhi tarah milayen jab tak har strand coat na ho jaaye.

3. Kunafa base golden karna: Ek round pan mein kunafa mixture spread karein aur medium flame par golden aur crispy hone tak shallow fry karein, ya 180°C oven mein 20 minutes tak bake karein.

4. Cheesecake filling banana: 400 grams cream cheese, softened ko beat karein jab tak smooth na ho jaaye. 5 tablespoons powdered sugar (icing sugar) aur 1 teaspoons vanilla extract milayen. Alag bowl mein 200 milliliters heavy whipping cream (thandi) ko stiff peaks tak whip karein. Dono ko gently fold karein.

5. Filling plate mein rakhna: Serving plate mein cheesecake filling spread karein. Upar se garam rose syrup drizzle karein.

6. Kunafa base rakhna: Golden kunafa base ko cheesecake filling ke upar rakhein, crispy side upar. Bacha hua rose syrup generously daalein.

7. Garnish aur serve karna: 3 tablespoons pistachios, finely chopped aur 1 pinch dried rose petals for garnish se garnish karein. Seedha serve karein, kunafa crispy rahni chahiye.

Notes:
Kunafa dough ko butter mein achhi tarah coat karna zaroori hai, har strand par butter lagni chahiye warna base crispy nahi banega. Cream cheese bilkul room temperature par hona chahiye, thanda hoga toh lumps padenge. Cheesecake filling ke upar kunafa base rakhkar serve karo, yahi reverse layering viral look deti hai. Rose syrup garam garam daalein, cold nahi hona chahiye warna kunafa mein absorb nahi hogi.


01/07/2026

Veg Keema Samosa Recipe..

Crispy, golden veg keema samosa, soya keema aur masaledar stuffing se bhara hua, ghar pe banao bilkul dhaba jaisa!

Servings 4

Ingredients:

2 cups maida (all-purpose flour)
4 tablespoons ghee or oil for dough
0.5 teaspoons ajwain (carom seeds)
1 teaspoon salt for dough
1 cups soya granules (veg keema)
2 onions, finely chopped
2 green chillies, finely chopped
1 tablespoon ginger garlic paste
1 teaspoon red chilli powder
1 teaspoon coriander powder
0.5 teaspoons garam masala
0.5 teaspoons amchur powder (dry mango)
2 tablespoons fresh coriander leaves, chopped
2 tablespoons oil for filling
1 cup oil for deep frying

Steps:

1. Dough banana: 2 cups maida (all-purpose flour) mein 4 tablespoons ghee or oil for dough, 0.5 teaspoons ajwain (carom seeds) aur 1 teaspoon salt for dough daal kar haath se achhi tarah malen jab tak breadcrumb jaisi texture na aaye. Thoda thoda paani daalkar tight dough goondhein. Dhak kar 20 minutes rest karein.

2. Soya granules taiyar karna: Soya granules ko garam paani mein 10 minutes
bhigo dein. Paani nikaalkkar acchi tarah squeeze karein.

3. Filling banana step 1: Kadhai mein 2 tablespoons oil for filling garam karein. 2 onion, finely chopped golden hone tak bhuneo, phir 2 green chillies, finely chopped aur 1 tablespoons ginger garlic paste daalein. Squeezed soya granules daalkar 5 minutes bhuneo.

4. Filling: step 2: 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala aur 0.5 teaspoon amchur powder (dry mango) daal kar achhi tarah milaiye aur 3 minutes aur pakayein. 2 tablespoons fresh coriander leaves, chopped daal kar mix karein. Thanda hone dein.

5. Samosa shape banana: Dough ke small balls banaiye. Har ball ko oval shape mein bel lein. Beech se kaat kar do triangular pieces banao. Har piece ko cone shape mein fold karein, andar filling bharein, edges achhi tarah seal karein.

6. Samosa fry karna: 1 cups oil for deep frying ko medium flame par garam karein. Samosas ko golden brown aur crispy hone tak fry karein, dono taraf palat palat kar.

7. Serve karna: Paper towel par nikalkar excess oil drain karein. Green chutney ya imli chutney ke saath garam garam serve karein.

Notes:
Maida ko ghee ke saath achhi tarah malna zaroori hai, yahi samosa ki outer layer crispy banata hai. Soya granules ko garam paani mein 10 minute bhigone ke baad squeeze karke use karo, extra paani nahi hona chahiye filling mein. Samosa band karte waqt corners ko achhi tarah seal karo warna tel mein khul jaata hai. Medium flame par fry karo, tez aag se bahar se jal jaayega, andar se kacha rahega.

29/06/2026

Oats Laddoo Recipe

Healthy, no-sugar oats laddoo, roasted oats, jaggery, dry fruits aur ghee se bani ekdum tasty aur nutritious mithai. Ghar pe aasaani se banao!

Servings 4

Ingredients:

2 cups oats (rolled oats)
0.5 cups jaggery (gud), grated or powdered
3 tablespoons ghee
0.3 cups mixed dry fruits, almonds, cashews, pistachios, chopped
2 tablespoons desiccated coconut (naariyal)
0.5 teaspoons cardamom powder (elaichi)
1 tablespoon sesame seeds (til)
2 tablespoons flaxseeds (alsi)
1 tablespoon of honey (optional for binding)

Steps 1

Oats bhunna: Ek wide kadhai mein 2 cups oats (rolled oats) ko medium flame par golden aur fragrant hone tak bhuno, lagbhag 7 minutes. Plate mein nikaalkar thanda karo.

2. Til aur alsi bhunna: Usi kadhai mein 1 tablespoons sesame seeds (til) aur 2 tablespoons flaxseeds (alsi) ko 2 minutes bhuno jab tak woh crackling sound na karein. Oats ke saath milaao.

3. Ghee mein dry fruits bhunna: Kadhai mein 3 tablespoons ghee garam karo, 0.3 cups mixed dry fruits, almonds, cashews, pistachios, chopped daalkar 2 minutes bhuno jab tak golden na ho jaayein.

4. Jaggery milana: Flame band karo. Garam dry fruits mein 0.5 cups jaggery (gud), grated or powdered daalkar achhi tarah milaao jab tak jaggery pighalne lage.

5. Sab milaana: Roasted oats, til, alsi, 2 tablespoons desiccated coconut (naariyal) aur 0.5 teaspoons cardamom powder (elaichi) daalkar sab kuch achhi tarah milaao mixture warm hona chahiye.

6. Laddoo banana: Jab mixture haath se pakad sakne layak garam ho tab chhote chhote laddoo banao. Agar mixture dry lage toh 1 tablespoon honey (optional for binding) daalein.

7. Set hone dena: Plate mein rakhkar thanda hone dein, 20 minutes mein laddoo set ho jaayenge.

Notes:
Oats ko achhi tarah bhuno, yahi crunch aur taste deta hai. Jaggery garam ghee mein daalte hi jaldi pighalni chahiye agar nahi pighal rahi toh thoda paani chida sakte ho. Laddoo banate waqt haath thoda garam hona chahiye, thande haath se laddoo nahi banenge. Agar mixture zyada dry lage toh thoda ghee ya honey aur daalein.

25/06/2026

Paan Kulfi (Recipe)

Creamy, rich pan kulfi with meetha paan ka swad, summer special frozen dessert jo ghar pe aasaani se ban jaati hai.

Servings 4

Ingredients:

1 liters full fat milk
5 tablespoons condensed milk
4 tablespoons sugar
0.5 teaspoons cardamom powder
3 meetha paan (sweet betel leaves)
2 tablespoons gulkand (rose petal jam)
10 pistachios, chopped
8 almonds, chopped
1 teaspoons fennel seeds (saunf)
2 teaspoons rose water
0.3 cups desiccated coconut
4 kulfi moulds or small steel glasses

Steps

1. Doodh pakana: 1 liters full fat milk ko wide kadhai mein medium flame par pakao, beech beech mein chalate raho jab tak woh aadha na reh jaaye.

2. Condensed milk aur cheeni milana: Reduced doodh mein 5 tablespoons condensed milk, 4 tablespoons sugar aur 0.5 teaspoons cardamom powder daalkar achhi tarah milaao aur 3 minutes aur pakao.

3. Paan paste banana: 3 meetha paan (sweet betel leaves) ko 2 tablespoons gulkand (rose petal jam), 1 teaspoons fennel seeds (saunf), 2 teaspoons rose water aur 0.3 cups desiccated coconut ke saath blender mein daalkar smooth paste bana lo.

4. Sab milaana: Paan paste ko thande hue doodh mein daalkar achhi tarah milaao. 10 pistachios, chopped aur 8 almonds, chopped bhi daal do.

5. Moulds mein bharna aur freeze karna: Kulfi mixture ko 4 kulfi moulds or small steel glasses mein bharo, upar se thode pista badam rakho. Dhak kar freezer mein 6-8 ghante ke liye rakh do.

6. Serve karna: Kulfi moulds ko 2 minute garam paani mein rakho, phir seedha plate mein nikaal lo. Gulkand aur saunf se garnish karke serve karo.

Notes:
Doodh ko tab tak pakao jab tak woh aadha na reh jaaye, yahi richness aati hai kulfi mein. Paan ko blend karte waqt zyada paani mat dalo warna kulfi pani ho jaayegi. Kulfi ko kam se kam 6 ghante freeze karo, raat bhar rakho toh aur achha hoga.

😍

24/06/2026

Kesariya Jalebi (Recipe)

Crispy, syrupy saffron jalebis are made the traditional way, with fermented batter, hot oil, and sugar syrup. Ghar pe banao, halwai jaisi jalebi.

Servings 4

Ingredients:

1 cup maida (all-purpose flour)
2 tablespoons cornflour
0.5 tablespoons besan (gram flour)
1 tablespoon dahi (curd)
0.3 teaspoons baking soda
15 kesar (saffron strands)
2 tablespoons warm water for saffron
1 cups sugar
0.8 cups water for syrup
0.3 teaspoons cardamom powder
1 teaspoons lemon juice
1 cups oil for deep frying

Steps:

1. Kesar bhigona: Kesar ko 2 tablespoons warm water for saffron mein 10 minutes
tak bhigo lein.

2. Batter banana aur ferment karna: 1 cup maida (all-purpose flour), 2 tablespoons cornflour, 0.5 tablespoons besan (gram flour), 1 tablespoon dahi (curd), 0.3 teaspoons baking soda aur bhigi hui kesar ko milakar ek smooth, pouring consistency ka batter banaiye. Dhak kar 8 ghante ya raat bhar ferment hone dein.

3. Chashni banana: 1 cup sugar aur 0.8 cups water for syrup ko ek pan mein medium flame par pakayein jab tak ek tar ki chashni na ban jaaye. 0.3 teaspoons cardamom powder aur 1 teaspoon lemon juice daalkar flame low kar lein.

4. Jalebi banana aur talna: Fermented batter ko ek piping bag ya squeeze bottle mein bharo. Garam 1 cup oil for deep frying mein spiral motion mein jalebis banaiye aur medium flame par dono taraf golden aur crispy hone tak taliye.

5. Chashni mein dalna aur serve karna: Garam jalebi seedha garam chashni mein 30 seconds ke liye daaliye, nikaalo aur serve kariye.

Notes:
Batter ek raat pehle banao toh jalebi zyada achhi banti hai, fermentation se crispiness aati hai. Chashni mein nimbu ki kuch boondein crystallization rokti hain. Jalebi ko syrup mein zyada der mat chhodein, sirf 30 seconds, warna crispy nahi rahegi.

23/06/2026

Rabri Recipe

Thick, rich, slow-cooked sweetened milk dessert with saffron and cardamom, traditional Indian mithai, ghar pe banane ka asli tarika.

Servings 4

Ingredients

1 liters full fat milk
4 tablespoons sugar
0.5 teaspoons cardamom powder (elaichi)
10 saffron strands (kesar)
2 tablespoons warm milk for saffron
10 pistachios, thinly sliced
8 almonds, thinly sliced
1 teaspoons rose water (optional)

Steps

1. Kesar bhigona: Saffron strands ko 2 tablespoons warm milk for saffron mein 10 minutes tak bhigo kar rakho, yeh kesar ka rang aur khushbu dono release karta hai.

2. Doodh ubaalana: 1 liters full fat milk ko ek wide, heavy-bottomed kadhai mein daalkar medium-high flame par garam karein. Ek baar boil aane dein.

3. Malai collect karna (40 min): Flame low-medium kar dein. Doodh ki upar wali malai ko sides par lagaate jaiye, yeh nahi hatana, yeh sides par collect hoti rehni chahiye. Doodh ko continuously chalate rahiye taki base mein lage nahi.

4. Cheeni daalana: Jab doodh ek tehai reh jaaye aur thick ho jaaye, tab 4 tablespoons sugar daaliye aur 5 minutes aur pakayein.

5. Kesar elaichi finish: Bhigi hui kesar, 0.5 teaspoons cardamom powder (elaichi), aur 1 teaspoons rose water (optional) daaliye. Achhi tarah milaiye. Sides se collect ki hui malai ko wapas doodh mein milaiye.

6. Thanda karna: Flame band karein. Thoda thanda hone dein, fir refrigerator mein kam se kam 2 ghante ke liye rakhiye.

7. Serve karna: Thandi rabri ko serving bowls mein nikaliye. 10 pistachios, thinly sliced aur 8 almonds, thinly sliced se garnish karein aur serve karein.

Notes:
Sabse zaroori baat, kadhai ko kabhi dhakein nahi, warna malai nahi jamegi. Doodh ko tab tak pakayein jab tak woh apni original quantity ka ek tehai na reh jaaye. Jitna dheeré pakayenge utni achhi rabri banegi, jaldi mat karein. Thandi rabri zyada tasty lagti hai so at least 2 hours chill zaroor karein.

22/06/2026

Malai Kofta

Rich, creamy restaurant-style malai kofta, soft paneer and potato dumplings in a silky tomato-cashew gravy. Ghar pe dhaba jaisa swaad.

Servings: 4

Ingredients

250 grams paneer, grated
2 boiled potatoes, mashed
3 tablespoons cornflour
1 teaspoons salt
2 green chillies, finely chopped
10 raisins and cashews for stuffing
4 tablespoons oil for frying
2 onions, roughly chopped
3 tomatoes, roughly chopped
12 cashews
1.5 tablespoons ginger garlic paste
1 teaspoons red chilli powder
1.5 teaspoons coriander powder
0.5 teaspoons garam masala
4 tablespoons fresh cream (malai)
1 tablespoons butter
1 teaspoons kasuri methi

Steps

1. Kofta mixture banana: Grated 250 grams paneer, grated and mashed 2 boiled potatoes, mashed ko ek bowl mein milaiye. 3 tablespoons cornflour, 1 teaspoons salt, and 2 green chillies, finely chopped daalkar achhi tarah goondhiye until a soft dough forms.

2. Kofta stuffing aur shape: Dough ke small balls banaiye. Each ball ke centre mein ek raisin aur kaju rakhiye, fir kofta ko smooth round shape dein. Haath mein thoda cornflour laga lein taki chips na aaye.

3. Kofta fry karna: Medium-hot oil mein koftas ko golden brown hone tak shallow ya deep fry kariye. Ek baar palat kar dono taraf fry karein. Nikaal kar paper towel par rakhiye.

4. Gravy base banana: 2 onions, roughly chopped, 3 tomatoes, roughly chopped, and 12 cashews ko thode paani mein 10 minutes tak soft hone tak pakayein. Thanda hokar smooth paste mein pees lein.

5. Gravy pakana: Kadhai mein 1 tablespoons butter aur thoda 4 tablespoons oil for frying garam karein. 1.5 tablespoons ginger garlic paste bhuniye, fir 1 teaspoons red chilli powder aur 1.5 teaspoons coriander powder daaliye. Prepared paste add karein aur tab tak pakayein jab tak oil alag na ho jaaye.

6. Cream aur masala finish: Gravy mein 4 tablespoons fresh cream (malai) daaliye, 0.5 teaspoons garam masala aur 1 teaspoons kasuri methi dalkar mix karein. Halka paani daalkar consistency adjust karein.

7. Serve karna: Koftas ko serving bowl mein rakhiye, upar se creamy gravy daaliye. Fresh cream aur kasuri methi se garnish karein. Naan ya jeera rice ke saath serve karein.

Note:
Koftas ko gravy mein serve se theek pehle daalein, pehle se daal dene par woh soft ho jaate hain. Agar koftas frying mein toot rahe hain toh thoda aur cornflour milaiye. Richer gravy ke liye cashews ki quantity badha sakte hain.

20/06/2026

Aam Panna (Recipe)

Tangy-sweet raw mango summer cooler with roasted cumin and mint, North Indian style, the ultimate garmi se rahat.

Servings - 4

Ingredients
2 raw green mangoes (kairi), medium-sized
0.8 cups jaggery or sugar
1.5 teaspoons roasted cumin powder (bhuna jeera)
1 teaspoons black salt (kala namak)
0.5 teaspoons regular salt
0.5 mint leaves (pudina), fresh
0.3 teaspoons black pepper powder
1 liters cold water
10 ice cubes

Steps

1. Boil the raw mangoes: Wash 2 raw green mangoes (kairi), medium-sized thoroughly, then boil or pressure cook them whole (skin on) until soft, about 3-4 whistles in a pressure cooker, or 20 minutes boiling.

2. Cool and extract pulp: Let the boiled mangoes cool slightly, then peel the skin off and scoop out the soft pulp into a bowl, discarding the seed.

3. Blend the concentrate: In a blender, add the mango pulp, 0.8 cups jaggery or sugar, 1.5 teaspoons roasted cumin powder (bhuna jeera), 1 teaspoons black salt (kala namak), 0.5 teaspoons regular salt, 0.5 mint leaves (pudina), fresh, and 0.3 teaspoons black pepper powder. Blend with a little water until completely smooth.

4. Strain the mixture: Strain the blended mixture through a sieve into a jug to remove any fibrous bits, for a smooth drinking texture.

5. Dilute with water: Add 1 liters cold water to the strained concentrate and mix well. Taste and adjust jaggery, salt, or jeera as needed.

6. Serve over ice: Pour over 10 ice cubes in glasses, garnish with a fresh mint sprig, and serve immediately chilled.

Note:
For deeper flavor, roast the cumin seeds fresh and grind just before using, pre-ground jeera loses its smoky aroma fast. Adjust jaggery to taste depending on how sour the mangoes are. Stays good in the fridge for up to 3 days as a concentrate, just dilute with water and ice when serving.

19/06/2026

Rajasthani Lehsun ki Chutney

Teekhi, smoky garlic chutney made the traditional sil-batta way, Rajasthan ka asli swaad, perfect with bajre/makke ki roti and ghee.

Ingredients:

20 garlic cloves
8 dried red chillies (Mathania/Kashmiri for color)
3 tablespoons mustard oil
1 teaspoons cumin seeds
1 teaspoons salt
2 teaspoons lemon juice
2 tablespoons water (if needed for grinding)

Steps:

1. Soak the chillies: Soak 8 dried red chillies (Mathania/Kashmiri for color) in warm water for 10 minutes
10:00
to soften, this makes grinding easier and gives a smoother red color.

2. Dry roast cumin: Dry roast 1 teaspoons cumin seeds on low flame for 40 seconds
until fragrant. Keep aside.

3. Grind on sil-batta: On a sil-batta (or mixer if needed), coarsely crush 20 garlic cloves and the soaked, drained chillies together with 1 teaspoons cumin seeds and 1 teaspoons salt. Add 2 tablespoons water (if needed for grinding) only if needed, chutney should stay thick, not watery.

4. Heat the mustard oil: Heat 3 tablespoons mustard oil in a small pan until it just starts smoking lightly, this is key for the authentic Rajasthani flavor. Let it cool for 1m 30s.

5. Temper the chutney: Pour the hot mustard oil over the ground chutney and mix well. The oil should rise slightly to the top, that's the sign of a proper tadka.

6. Finish with lemon: Add 2 teaspoons lemon juice, mix, and taste-adjust salt. Serve fresh with hot bajre ki roti, makke ki roti, or paratha and a dollop of ghee.

Note:
Stays good in fridge for up to a week, oil acts as a natural preservative. For a tangier version, swap lemon juice with a small piece of dried mango (amchur) or tamarind ground in with the chutney. Adjust chilli count for spice tolerance, traditional Rajasthani versions are quite teekha.

18/06/2026

No-Bake Biscoff Cheesecake

No-bake Biscoff cheesecake with a crunchy Biscoff biscuit base, silky cream cheese filling, and a glossy Biscoff spread topping with crushed biscuit crumble.

Ingredients

200 grams Biscoff biscuits, crushed fine
90 grams unsalted butter, melted
500 grams cream cheese, softened to room temperature
100 grams powdered sugar (icing sugar)
1 teaspoons vanilla extract
250 milliliters heavy whipping cream, cold
6 tablespoons Biscoff spread (smooth), divided for filling and topping
3 Biscoff biscuits for garnish, roughly crushed

Steps

1. Crush the biscuits: Crush 200 grams Biscoff biscuits, crushed fine into fine crumbs using a food processor or by placing them in a zip bag and crushing with a rolling pin.

2. Make the biscuit base: Mix the crushed biscuits with 90 grams unsalted butter, melted until the texture resembles wet sand. Press firmly into the base of a lined 8-inch springform tin, packing it down evenly with the back of a spoon.

3. Chill the base: Place the tin in the refrigerator to set the base while you prepare the filling.

4. Beat the cream cheese: In a large bowl, beat 500 grams cream cheese, softened to room temperature until completely smooth and lump-free, then mix in 100 grams powdered sugar (icing sugar) and 1 teaspoons vanilla extract until well combined.

5. Whip and fold the cream: In a separate bowl, whip 250 milliliters heavy whipping cream, cold until soft peaks form. Gently fold the whipped cream into the cream cheese mixture in two batches, keeping it light and airy.

6. Swirl in the Biscoff: Warm 4 tablespoons of 6 tablespoons Biscoff spread (smooth), divided for filling and topping slightly to loosen it, then swirl it through the cream cheese filling, don't overmix, you want visible ribbons of Biscoff running through.

7. Fill the tin: Pour the filling over the chilled biscuit base, smoothing the top evenly with a spatula or the back of a spoon.

8. Chill to set: Cover and refrigerate until fully set and firm to the touch.

9. Top and garnish: Warm the remaining 2 tablespoons of 6 tablespoons Biscoff spread (smooth), divided for filling and topping until pourable, then spread it evenly over the set cheesecake. Sprinkle the crushed 3 Biscoff biscuits for garnish, roughly crushed on top for garnish before slicing and serving.

Note:
For clean slices, dip your knife in hot water and wipe dry between each cut. The cheesecake sets best with a full 6-8 hour or overnight chill, so plan ahead. If the Biscoff spread topping feels too thick to pour, warm it for 10-15 seconds in the microwave to loosen it before spreading over the chilled cheesecake.

🍰

Address

Delhi

Website

Alerts

Be the first to know and let us send you an email when Khana Khake Jaana posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category