Swadika Sweets · Snacks · Gifts

The Swadika Kitchen Journal

Recipes worth opening a pack for

Five favourites from our test kitchen. Tap any recipe for ingredients & steps.

Gulab jamun cupcakes topped with cream and pistachios 15 min · Dessert · Makes 6 Gulab Jamun Cupcakes Vanilla cupcakes crowned with mini jamuns and malai frosting. Tap for the recipe.

You need

  • 6 vanilla cupcakes (bakery or homemade)
  • 6 mini gulab jamuns, drained
  • 200 ml fresh cream, whipped with 2 tbsp sugar
  • 1 tsp rose syrup + crushed pistachios

Method

  1. Brush each cupcake with a teaspoon of jamun syrup.
  2. Pipe a swirl of whipped cream on top.
  3. Set one mini jamun on each swirl, drizzle rose syrup.
  4. Scatter pistachios and serve within an hour.
Bhujia masala chaat with potatoes, chickpeas, chutneys and crisp bhujia 25 min · Snack · Serves 4 Bhujia Masala Chaat Bowl Crunchy, tangy, ready before the chai boils. Tap for the recipe.

You need

  • 2 cups Swadika Aloo Bhujia
  • 1 boiled potato + 1 onion, finely chopped
  • Half cup curd, whisked; tamarind & mint chutneys
  • Chaat masala, roasted jeera, sev for topping

Method

  1. Layer potato and onion in wide bowls.
  2. Spoon over curd and both chutneys.
  3. Pile on the bhujia — generously.
  4. Dust chaat masala & jeera; serve immediately.
Baked rasgullas in golden custard topped with pistachios 30 min + chill · Dessert · Serves 4 Baked Rasgulla Custard Bengal meets the oven — caramelised, jiggly, unforgettable. Tap for the recipe.

You need

  • 8 small rasgullas, lightly squeezed
  • 500 ml milk reduced to 350 ml + 3 tbsp sugar
  • 2 tbsp custard powder slurry; cardamom
  • Pistachio slivers to finish

Method

  1. Arrange rasgullas in a baking dish.
  2. Pour over the warm custard; rest 10 minutes.
  3. Bake at 180°C for 15 minutes till golden-specked.
  4. Chill 2 hours, scatter pistachios, serve cold.
Lemon shikanji with syrup, soda, mint and ice 10 min · Drink · Serves 2 Jamun Syrup Shikanji Don't throw that syrup away. Tap for the recipe.

You need

  • Half cup reserved jamun syrup
  • Juice of 2 lemons + 500 ml chilled soda
  • Black salt, roasted jeera, mint leaves
  • Lots of ice

Method

  1. Stir syrup, lemon juice, black salt & jeera.
  2. Fill glasses with ice and mint.
  3. Top with soda, stir once, serve fizzy.
Chocolate soan papdi truffles with cocoa and rose petals 20 min · Dessert · Makes 12 Soan Papdi Truffle Bites Crumbled soan papdi, dark chocolate, done. Tap for the recipe.

You need

  • 250 g soan papdi, crumbled
  • 150 g dark chocolate, melted
  • 2 tbsp cream; cocoa & crushed rose petals

Method

  1. Fold crumbs into chocolate-cream ganache.
  2. Chill 30 minutes; roll into 12 balls.
  3. Dust with cocoa, top with rose petals.
  4. Refrigerate; serve within 3 days.

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