Celebrate Karwa Chauth 2025 with these innovative recipes for classic dishes

Indian women across the world will be celebrating Karwa Chauth today to celebrate the love for their husband by praying for the long life and good healthWhile the fast started early in the morning it will get over by 738 pm after which they can either sip on water or drink milk After they have broken the fast they can indulge in a variety of dishes not only by themselves but also with their husbands and familyOver time there are many traditional dishes that have been made to break the fast and while they are simple Indian chefs say you can give it twist by adding innovative ingredients to enhance the flavourThey not only suggest making Saffron Badam Thandai with Gond Katira Crystals Malpua with Rabri or enjoying Phool Makhana with Rose Kheer but not without a savoury treat like Beetroot amp Quinoa Tikki with Anardana RaitaMalpua with RabriOne of the easiest dishes to make for the festival if you have a sweet tooth says Anshul Dhyani executive chef at ITC Grand Central in Parel is Malpua but if you have to give it a twist then add some rabdi to it He explains ldquoMalpua is nostalgia on a plate golden aromatic and irresistibly indulgent On Karwa Chauth it becomes more than dessert itrsquos a moment of pure joy where tradition meets the warmth of celebrationrdquoIngredientsAllpurpose flour 1 cupSemolina rava 12 cupMilk 12 cupSugar 14 cupFennel seeds saunf 1 tbspCardamom powder 14 tspGhee for fryingChopped pistachios and almonds for garnishFor the sugar syrupSugar 1 cupWater 12 cupA few strands of saffronRose water 12 tspFor the Rabri optionalFullfat milk 1 litreSugar 2 tbspCardamom powder 14 tspChopped nutsMethod1 Prepare the syrup Boil sugar and water until slightly sticky Add saffron and rose water Keep warm2 Make the batter Mix flour semolina sugar fennel seeds and cardamom powder with milk Let it rest for 30 minutes3 Fry the malpuas Heat ghee pour small ladles of batter and fry till golden and crisp at edges4 Dip and serve Immerse the hot malpuas in warm syrup for a few seconds then serve topped with rabri and nutsPhool Makhana amp Rose KheerWhile there are traditional dishes that you can make chef Anurag Bainola from La Estoria IHCL SeleQtions in Goa says you can make a delicious Phool Makhana and Rose Kheer He shares A light sattvicstyle dessert ideal after a day of fasting Roasted makhana simmered in almond milk infused with rose essence and topped with candied petals and pistachio dust It is truly special as It combines the symbolism of purity and love mdash makhana for health and rose for romance mdash while being lactosefree and rich in proteinIngredientsMakhana fox nuts 1 cupAlmond milk or regular milk 4 cupsSugar or jaggery powder 4 tbsp adjust to tasteRose water 1 tspDried rose petals foodgrade 1 tbspGhee 1 tspPistachio slivers 1 tbspCardamom powder 12 tspMethod1 Roast makhana in ghee until crisp and lightly golden Cool and crush half of them coarsely2 In a heavybottomed pan bring milk to a gentle boil Add the roasted makhana3 Simmer on low heat for 15ndash20 minutes until it thickens and the makhana softens4 Stir in sugar or jaggery cardamom and rose water Cook for another 5 minutes5 Garnish with rose petals and pistachio slivers Serve warm or chilledTip to serve For a luxury presentation top with edible silver leaf and serve in a glass bowl lined with fresh rose petalsBeetroot amp Quinoa Tikki with Anardana RaitaChef Vinamr Minocha from Vivanta Goa Panaji says you can make a mouthwatering started called Beetroot amp Quinoa Tikki with Anardana Raita He shares It is a vibrant energyrich dish that reflects the colours of the festival The beetroot tikkis are crisp outside soft within paired with cooling pomegranate raita It is special as it is high in iron and antioxidants mdash perfect for women after the fast mdash while offering a contemporary nourishing twist on the traditional aloo tikkiIngredientsFor the tikkisBeetroot grated 1 cupCooked quinoa 12 cupBoiled potato mashed 1 mediumChopped green chilies 1 tspRoasted cumin powder 12 tspChaat masala 12 tspCornflour or roasted besan 2 tbspSalt to tasteGhee or olive oil for shallow fryingFor the Anardana RaitaThick curd 1 cupPomegranate seeds 14 cupRoasted cumin powder 12 tspSalt and black salt to tasteFinely chopped mint 1 tspMethod1 Combine grated beetroot cooked quinoa mashed potato spices and cornflour Mix into a soft dough2 Shape into small tikkis and shallowfry in ghee or oil until golden on both sides3 For the raita whisk curd until smooth add pomegranate spices and mint Chill before serving4 Serve tikkis hot with a spoonful of raita and a sprinkle of microgreens or edible flowersServing tip Add a drizzle of tamarind glaze on the plate for a sweetsour contrast mdash beautiful for a festive platterSaffron Badam Thandai with Gond Katira CrystalsChef Avinash Mhapsekar from Taj Cidade de Goa wants you to attempt the Saffron Badam Thandai with Gond Katira Crystals He shares It is a luxurious chilled beverage made with almond milk saffron and a touch of fennel mdash elevated with translucent gond katira crystals that bloom beautifully in the glass Itrsquos a festive elixir of strength and beauty mdash hydrating cooling and visually stunning mdash marking the moonrise moment with golden indulgenceIngredientsAlmonds 14 cup soaked overnight peeledFennel seeds 1 tspPoppy seeds 1 tspGreen cardamom 3ndash4 podsBlack peppercorns 4 nosSaffron strands a generous pinchSugar or honey 3 tbspChilled milk or almond milk 3 cupsGond katira edible gum 2 tsp soaked overnight till jellylikeRose water 12 tspMethod1 Grind almonds fennel poppy seeds cardamom and peppercorns into a smooth paste with a little milk2 Warm a few tablespoons of milk add saffron and let it infuse for 10 minutes3 Combine the paste saffron milk remaining milk and sugarhoney Blend well and strain4 Add the soaked gond katira just before serving for a translucent jewellike texture5 Chill and serve in tall glasses garnished with slivered almonds and a saffron strandServing tip For a modern twist serve in coupe glasses with a rim of rose sugar and a floating edible flowerSitaphal Basundi Custard Apple Milk DessertRitesh Raje executive chef at Doubletree by Hilton Panaji says you can make a delicious Sitaphal Basundi Custard Apple milk dessert for the occasion or this weekend to celebrate the festival on a sweet noteIngredientsFullfat milk 1 litreSugar 4 to 5 tbsp adjust to tasteCardamom powder 12 tspCustard apple pulp 1 cup deseeded and mashedChopped nuts almonds pistachios for garnishSaffron strands optional for added aroma amp colorMethod1 Boil the milk in a heavybottomed pan and simmer it on low heat2 Keep stirring and scraping the sides to prevent burning Reduce the milk to almost half3 Add sugar and stir till it dissolves completely4 Add cardamom powder and a few saffron strands optional5 Turn off the heat and let the milk cool down to room temperature6 Once completely cool add the custard apple pulp Mix gently mdash do not heat after adding the pulp7 Chill in the refrigerator for at least 1 hour8 Garnish with chopped nuts before servingQuinoa Fried RiceRoshan Tadadikar executive chef at Novotel Mumbai International Airport in Andheri East says you can also make a savoury dish like Quinoa Fried RiceIngredientsCooked quinoa 1 cupMixed vegetables carrot beans capsicum corn 12 cupOlive oil 1 tbspGaarlic chopped 1 tspSoy sauce optional low sodium 1 tspSalt and pepper to tasteSpring onions for garnishMethod1 Heat olive oil in a pan sauteacute garlic until golden2 Add mixed vegetables stirfry lightly to retain crunch3 Toss in cooked quinoa add soy sauce salt and pepper4 Stir well and cook for 2ndash3 minutes5 Garnish with spring onions and serve hot