5 Traditional Easter Recipes That You Don’t Want To Miss!

Contributed By: Charu A. Mahesh


Easter is just around the corner (Easter Sunday is on 5th April, 2015), which means it’s time to start planning the menu for the long weekend of feasting. From planning breakfasts to weekend brunches, Easter dinners and all, there’s so much to do. Amid all the planning to make exotic dishes, don’t miss upon making these traditional Easter delicacies.


We bring you the recipes of the traditional Easter delicacies from the kitchen’s of celebrated hotels of Mumbai and Gurgaon…



easter recipes - carrrot cake, eggs, Hot Cross Buns Easter Recipes – Carrrot Cake, Easter Eggs & Hot Cross Buns


Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre Hotel shares his recipe of Pashka, Pascha or Pasha. This is a festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent.


Pashka Ingredients

Cream cheese, softened – 2 packets (8 Ounce)

Cottage cheese – 8 ounce

Sour cream – 8 ounce

Butter, melted – ¼ cup

White sugar – 1 Cup

Lemon extract – 1/4th teaspoon

Vanilla extract – 1 teaspoon

Almonds – 1/2 cup blanched & finely chopped

Currants – 1/2 cup




Pashka, Pascha or Pasha


Preparation time: 30 mins

Ready In: 8 hrs 30 mins

Pascha Preparation Method

In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.

Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.

Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.



Kulich is a kind of Easter bread that is tradition in the Orthodox Christian faith and is eaten in countries like Russia, Belarus, Bulgaria, Romania, Ukraine, Georgia and Serbia.


Kulich Ingredients:

Golden raisins – 1 Cup

Vodka – 1 tablespoon

White sugar –  1 teaspoon

Lukewarm water – 1/4 cup

Active dry yeast – .25 ounce

Milk – 1 Cup

Saffron threads – 1 Pinch

Ground cardamom – 1 teaspoon

White sugar – 1/2 cup

All-purpose flour – 1 cup

Butter, melted – 1/2 cup

White sugar – 1/2 cup

Orange blossom honey – 1/4 cup

Lemon, zested – 1

Vanilla extract – 2 teaspoons

Salt – 1 pinch

Eggs – 2

Egg yolk – 1

All-purpose flour, divided – 3 cups

Sliced almonds – 1/2 cup

4 clean 14-ounce food cans

Egg white – 1

Confectioners’ sugar – 1 1/2 cups or more as needed

Lemon juice – 1/2 teaspoon

Toasted sliced almonds – 2 tablespoons






Place golden raisins into a bowl, drizzle with vodka, and allow raisins to soften overnight.


Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let it stand until the yeast mixture is frothy, about 10 minutes.


Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm.


Transfer yeast mixture into a large mixing bowl. Stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour.


Mix melted butter, 1/2 cup sugar, orange blossom honey, lemon zest, vanilla extract, and salt together in a bowl. Beat butter mixture into the batter, then beat in eggs and egg yolk.


Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed.


Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours.


Punch down dough, knead a few times, and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can.


Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.


Preheat oven to 350 degrees F (175 degrees C).


Place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. Bake until kulich are risen and lightly browned, 45 to 50 minutes.


Let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks.


Beat egg white in a bowl with an electric mixer on medium speed until frothy; beat in confectioners’ sugar until the mixture holds stiff peaks. Beat lemon juice into frosting.


Frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. Refrigerate leftovers.


Carrot cake


Carrot 320 gm
Flour    225 gm
Butter  310 gm
Baking powder            10 gm
Cinnamon powder      5 gm
Eggs     4 nos
Castor sugar    425 gm


carrot cake Carrot Cake


Whisk the eggs with sugar until fluffy, mix the flour, baking powder, cinnamon powder. Add grated carrot and mix it. In the end mix the butter. Then pour it in greased mould and bake it at 180°C for 25-30 minutes.


Recipe courtesy: Easter Recipes by Vivanta by Taj, Gurgaon



Hot Cross Buns


Flour    1 kg
Salt      20 gm
Yeast   30 gm
Bread gluten   10 gm
Bread improver          7 gm
Mix dry fruits 300 gm
Water  550 ml
butter  100 gm
Milk powder    50 gm
Sugar   30 gm


Hot Cross Buns

Hot Cross Buns


Sieve the flour. Put flour, salt, yeast sugar, gluten, improver, milk powder, water in dough mixer for making  a dough. Now mix melted butter to make it soft. Then mix dry fruits and let it rest for 20 minutes.


After 20 mins knock back the dough and let it rest for another 20 minutes. Then cut it into 80 gms piece each and make buns and prove it for 20-30 min. Before baking make a cross on top of bun and bake it at 230°C for 6-8 min.


Recipe courtesy: Easter Recipes by Vivanta by Taj, Gurgaon


Easter chocolate eggs

Ingredients: Chocolate


Easter eggs bunnies Easter chocolate eggs


Melt the chocolate then temper it. Then fill the chocolate in the mould till top of the mould and cover it on the top by other mould then wrap it properly and revolve it until both of moulds coat with chocolate properly. Then keep it in the deep freeze for 20 minutes then take out from the deep freezer and open the mould and take out the chocolate eggs safely.


Recipe courtesy: Easter Recipes by Vivanta by Taj, Gurgaon


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