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 health.
While the fast started early in the morning, it will get over by 7:38 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 family.
Over 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 flavour.
They 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 & Quinoa Tikki with Anardana Raita.
Malpua with Rabri
One 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, “Malpua is nostalgia on a plate golden, aromatic, and irresistibly indulgent. On Karwa Chauth, it becomes more than dessert; it’s a moment of pure joy, where tradition meets the warmth of celebration.”
Ingredients:
All-purpose flour 1 cup
Semolina (rava) 1/2 cup,
Milk 1/2 cup
Sugar 1/4 cup
Fennel seeds (saunf) 1 tbsp
Cardamom powder 1/4 tsp
Ghee for frying
Chopped pistachios and almonds for garnish
For the sugar syrup:
Sugar 1 cup
Water 1/2 cup
A few strands of saffron
Rose water 1/2 tsp
For the Rabri (optional):
Full-fat milk 1 litre
Sugar 2 tbsp
Cardamom powder 1/4 tsp
Chopped nuts
Method:
1. Prepare the syrup: Boil sugar and water until slightly sticky. Add saffron and rose water. Keep warm.
2. Make the batter: Mix flour, semolina, sugar, fennel seeds, and cardamom powder with milk. Let it rest for 30 minutes.
3. Fry the malpuas: Heat ghee, pour small ladles of batter, and fry till golden and crisp at edges.
4. Dip and serve: Immerse the hot malpuas in warm syrup for a few seconds, then serve topped with rabri and nuts.
Phool Makhana & Rose Kheer
While 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, sattvic-style 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 — makhana for health and rose for romance — while being lactose-free and rich in protein.”
Ingredients:
Makhana (fox nuts) 1 cup
Almond milk (or regular milk) 4 cups
Sugar or jaggery powder 4 tbsp (adjust to taste)
Rose water 1 tsp
Dried rose petals (food-grade) 1 tbsp
Ghee 1 tsp
Pistachio slivers 1 tbsp
Cardamom powder: 1/2 tsp
Method:
1. Roast makhana in ghee until crisp and lightly golden. Cool and crush half of them coarsely.
2. In a heavy-bottomed pan, bring milk to a gentle boil. Add the roasted makhana.
3. Simmer on low heat for 15–20 minutes until it thickens and the makhana softens.
4. Stir in sugar or jaggery, cardamom, and rose water. Cook for another 5 minutes.
5. Garnish with rose petals and pistachio slivers. Serve warm or chilled.
Tip to serve: For a luxury presentation, top with edible silver leaf and serve in a glass bowl lined with fresh rose petals.
Beetroot & Quinoa Tikki with Anardana Raita
Chef Vinamr Minocha from Vivanta Goa, Panaji says you can make a mouthwatering started called Beetroot & Quinoa Tikki with Anardana Raita. He shares, “It is a vibrant, energy-rich 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 — perfect for women after the fast — while offering a contemporary, nourishing twist on the traditional aloo tikki.”
Ingredients:
For the tikkis:
Beetroot (grated) 1 cup
Cooked quinoa 1/2 cup
Boiled potato (mashed) 1 medium
Chopped green chilies 1 tsp
Roasted cumin powder 1/2 tsp
Chaat masala 1/2 tsp
Cornflour or roasted besan 2 tbsp
Salt to taste
Ghee or olive oil: for shallow frying
For the Anardana Raita:
Thick curd 1 cup
Pomegranate seeds 1/4 cup
Roasted cumin powder 1/2 tsp
Salt and black salt to taste
Finely chopped mint 1 tsp
Method:
1. Combine grated beetroot, cooked quinoa, mashed potato, spices, and cornflour. Mix into a soft dough.
2. Shape into small tikkis and shallow-fry in ghee or oil until golden on both sides.
3. For the raita, whisk curd until smooth, add pomegranate, spices, and mint. Chill before serving.
4. Serve tikkis hot with a spoonful of raita and a sprinkle of microgreens or edible flowers.
Serving tip: Add a drizzle of tamarind glaze on the plate for a sweet-sour contrast — beautiful for a festive platter.
Saffron Badam Thandai with Gond Katira Crystals
Chef 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 — elevated with translucent gond katira crystals that bloom beautifully in the glass. It’s a festive elixir of strength and beauty — hydrating, cooling, and visually stunning — marking the moonrise moment with golden indulgence.”
Ingredients:
Almonds 1/4 cup (soaked overnight, peeled)
Fennel seeds 1 tsp
Poppy seeds 1 tsp
Green cardamom 3–4 pods
Black peppercorns 4 nos
Saffron strands a generous pinch
Sugar or honey 3 tbsp
Chilled milk (or almond milk) 3 cups
Gond katira (edible gum) 2 tsp (soaked overnight till jelly-like)
Rose water: 1/2 tsp
Method:
1. Grind almonds, fennel, poppy seeds, cardamom, and peppercorns into a smooth paste with a little milk.
2. Warm a few tablespoons of milk, add saffron, and let it infuse for 10 minutes.
3. Combine the paste, saffron milk, remaining milk, and sugar/honey. Blend well and strain.
4. Add the soaked gond katira just before serving for a translucent, jewel-like texture.
5. Chill and serve in tall glasses, garnished with slivered almonds and a saffron strand.
Serving tip: For a modern twist, serve in coupe glasses with a rim of rose sugar and a floating edible flower.
Sitaphal Basundi Custard Apple Milk Dessert
Ritesh 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 note.
Ingredients:
Full-fat milk 1 litre
Sugar 4 to 5 tbsp (adjust to taste)
Cardamom powder 1/2 tsp
Custard apple pulp 1 cup (deseeded and mashed)
Chopped nuts almonds, pistachios (for garnish)
Saffron strands optional (for added aroma & color)
Method:
1. Boil the milk in a heavy-bottomed pan and simmer it on low heat.
2. Keep stirring and scraping the sides to prevent burning. Reduce the milk to almost half.
3. Add sugar and stir till it dissolves completely.
4. Add cardamom powder and a few saffron strands (optional).
5. Turn off the heat and let the milk cool down to room temperature.
6. Once completely cool, add the custard apple pulp. Mix gently — do not heat after adding the pulp.
7. Chill in the refrigerator for at least 1 hour.
8. Garnish with chopped nuts before serving.
Quinoa Fried Rice
Roshan Tadadikar, executive chef at Novotel Mumbai International Airport in Andheri East, says you can also make a savoury dish like Quinoa Fried Rice.
Ingredients:
Cooked quinoa 1 cup
Mixed vegetables (carrot, beans, capsicum, corn) 1/2 cup
Olive oil 1 tbsp
Gaarlic (chopped) 1 tsp
Soy sauce (optional, low sodium) 1 tsp
Salt and pepper to taste
Spring onions for garnish
Method:
1. Heat olive oil in a pan, sauté garlic until golden.
2. Add mixed vegetables, stir-fry lightly to retain crunch.
3. Toss in cooked quinoa, add soy sauce, salt, and pepper.
4. Stir well and cook for 2–3 minutes.
5. Garnish with spring onions and serve hot.
