Kalakand


During this Diwali festival I made Kalakand. This recipe is very quick and easy.Kalakand can be made in many flavors and ways. Using cottage cheese Homemade paneer to make this. it’s a traditional indian sweet dessert prepared from condensed milk and Paneer ,flavored with cardamom powder. 

traditionally it is prepared by evaporating and solidifying the milk. later this thick milk is curdled, to which sugar is added and then cut into desired shapes.

I am sharing this recipe is a quick and instant version prepared by soft and moist paneer with condensed milk. hence the evaporation and curdling process which takes significant time is totally skipped. moreover no extra sugar is required as condensed milk contains sufficient amount of sweetness.

do check my other indian sweets Recipes,kheer and if you love saffron flavor then check recipes kesar Kalakand

kesar burfi

kesar peda

MilkPowder Burfi

Ingredients

2 cup or 500gm Paneer/Cottage Cheese

1 tin Sweetened Condensed Milk

2 tbsp milk powder

1-2 drops of screw pine Essence (optional)

Almonds Slivered -6-8

Blanched and Silvered pistachios 8-10

1/2 tsp Cardamom powder

1 tsp clarified butter/ghee to greased

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Method

Heat a nonstick pan and add crumbled paneer always use fresh homemade paneer as they will be more moist and fresh.further add condensed milk and milk powder.mix well making sure the condensed milk and paneer are mixed well.

mix and mash continuously till the mixture thickens.keep the flame on medium and keep stirring.cook on medium flame till the condensed milk melts completely and the mixture starts to thicken.

add cardamom powder and saffron water mix well,keep stirring till the mixture starts to separate the pan and forms a like a dough,add screw pine essence and turn off flame transfer the mixture to the greased plate or square box or any dish ,level it up and set to a block making an inch thick.

add finely chopped pistachios and almonds or any nuts of your choice.press gently with the back of spoon so that the nuts stick to kalakand.

cool completely for 2-3 hours, or refrigerate for 30 minutes if you are in hurry,however, cooling naturally will make kalakand more moist and tasty so leave on kitchen counter.

cut the kalakand into square pieces or your choice either rectangle or diamond Shape.

finally serve or store instant kalakand for a week by refrigerating.

Notes

either use grated homemade paneer or crumble with hand.

use any dry fruits for garnishing of your own choice.

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MilkPowder Burfi


It’s a simple and easy burfi recipe or milk powder fudge recipe prepared with just 4 ingredients including milk powder, milk, ghee and sugar. It’s an ideal indian sweet recipe perfect for every indian festivals which can be prepared without much hassle and no complicated steps to follow.i prepared this to offer goddess Durga as Bhog on this pious occasion of Navratri.

Original recipe of famous blogger hebbarskitchen which i adapted and Tweaked so here i am sharing my version of Burfi which i flavored with Saffron and Screw pine essence (kwera water)

do check my other sweets recipes collection , kesar Kalakand ,coconut almond ladoo ,dulche de leche coconut ladoo and many more Sweet Recipes from my blog with this post of milk powder burfi recipe. 

Ingredients

¼ cup ghee / clarified butter

¾ cup milk

2½ cup milk powder

½ cup sugar

10-12 Strands of Saffron thread (optional)

1/2 tsp of Screw pine essence

For toppings

2 tbsp almonds, chopped

2 tbsp pistachios, chopped

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Method

Heat a non stick pan ,firstly, add in ghee and milk.keeping the flame on low,add milk powder and sugar or add more sugar if required or you like more sweetness.

mix well making sure everything is combined well.stir continuously keeping the flame on low and no lumps formed.also stir till the sugar dissolves.

now keep stirring keeping the flame on low till milk thickens and add saffron thread .furthermore, the milk forms dough after stirring for 10 minutes.do not over cook, as the burfi turns chewy.

now the dough separates from the pan.add in screw pine essence and combine well.Turn off Flame.

transfer the prepared dough into greased plate lined with baking paper.set well forming a block.now top with few chopped almonds and pistachios and press slightly.

allow to set for 2 hours, or till it sets completely.now unmould and cut into pieces square or diamond or rectangle of your choice finally, serve milk powder burfi or store in airtight container.

Notes:-

firstly, prepare the burfi on low – medium flame, else the milk powder burns.top the burfi with dry fruits of our choice like Cashew Nuts to make it more attractive or you can skip it.

If you like plain burfi then don’t add saffron just add 1/2 tsp of cardamom powder,instead of screw pine essence you can add rose essence or don’t add any essence ,you can Skip it .

additionally, add more sugar to make burfi more sweet if you like.

burfi stays good for 2 weeks when refrigerated

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kesar Kalakand


Beginning of this Navratri festival I made Kesar Kalakand. This recipe is very quick and easy.Kalakand can be made in many flavors and ways. Using cottage cheese Homemade paneer to make this. it’s a traditional indian sweet dessert prepared from condensed milk and Paneer ,flavored with Saffron and cardamom powder. 

traditionally it is prepared by evaporating and solidifying the milk. later this thick milk is curdled, to which sugar is added and then cut into desired shapes.

I am sharing this recipe is a quick and instant version prepared by soft and moist paneer with condensed milk. hence the evaporation and curdling process which takes significant time is totally skipped. moreover no extra sugar is required as condensed milk contains sufficient amount of sweetness.

My daughter love Saffron flavor ,so i prepared this one for her and my family loved all type of Sweets.

do check my other indian sweets Recipes,kheer and if you love saffron flavor then check other recipes.

kesar burfi

kesar peda

kesar badam halwa

rava kesari

milk rava kesari

Ingredients

2 cup or 500gm Paneer/Cottage Cheese

1 tin Sweetened Condensed Milk

2 tbsp milk powder

1 tablespoon Kesar/saffron

2 tablespoon warm water

Pinch yellow color(optional)

1-2 drops of screw pine Essence (optional)

Almonds Slivered -6-8

Blanched and Silvered pistachios 8-10

1/2 tsp Cardamom powder

1 tsp clarified butter/ghee to greased

Craving more? Subscribe to Tastebuds to get new recipes and a newsletter delivered straight to your inbox!

And stay in touch on FacebookTwitter, Pinterest and for all of the latest updates. tag me on Instagram @tastebuds_homemade_recipes using the hashtag #tastebudshomemaderecipes and stay connected I would love to see your creations from my space!!

Method

Soak saffron in warm water and leave aside for 10 minutes. Wait till water changes it colour to yellow-orange.

Heat a nonstick pan and add crumbled paneer always use fresh homemade paneer as they will be more moist and fresh.further add condensed milk and milk powder.mix well making sure the condensed milk and paneer are mixed well.

mix and mash continuously till the mixture thickens.keep the flame on medium and keep stirring.cook on medium flame till the condensed milk melts completely and the mixture starts to thicken.

add cardamom powder and saffron water mix well,keep stirring till the mixture starts to separate the pan and forms a like a dough,add screw pine essence and turn off flame transfer the mixture to the greased plate or square box or any dish ,level it up and set to a block making an inch thick.

add finely chopped pistachios and almonds or any nuts of your choice.press gently with the back of spoon so that the nuts stick to kalakand.

cool completely for 2-3 hours, or refrigerate for 30 minutes if you are in hurry,however, cooling naturally will make kalakand more moist and tasty so leave on kitchen counter.

cut the kalakand into square pieces or your choice either rectangle or diamond Shape.

finally serve or store instant kalakand for a week by refrigerating.

Notes

either use grated homemade paneer or crumble with hand.

if you want to make original kalakand then skip adding saffron water for white kalakand.

I haven’t used food colour ,if you like bright yellow which you see at sweets shop ,then one can add food color , however this is totally optional.

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Fresh Organic Mango Cheesecake


No-Bake Mango cheesecake recipe it’s a delicious cheesecake recipe with fresh mango puree and cream cheese .

An appropriate dessert for guests or parties. I have used gelatine to set the mango layer but you can use agar-agar or China grass, a vegetarian alternative used for the same purpose.

This mango cheesecake is a great recipe to try during the mango season, fresh mangoes always work best 👍.instead of Cracker I have used leftover cake Slices as a bottom layer and its taste really awesome 👌👌

Do check out My other cheesecake Recipes 🍰

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Ingredients

Cake Slice for Base 10-12

Cream cheese 8 oz pack – 1

Cool Whip Whipped Topping, 8 oz Tub

Gelatin 1.5 tbsp +1/2 tbsp

Sugar 1 tbsp +1/2 tbsp (to mix in gelatin)

Warm Water(in microwave) 1 cup + 1/2 cup(to dissolve gelatin)

Organic and Ripe Mango puree 1 cup +3/4 cup

Springform Pan 9″

Method

Step 1
take a springform pan then add cake slices and cover Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min.

Step 2

Take 1 cup warm water in a bowl to add 1.5tbsp gelatin & 1 tbsp sugar mix till it dissolved, cover & keep aside.

take a blender jar to add cream cheese, dissolve gelatin,& mango puree till it blended smoothly and then add cool whip and fold gently till everything mix properly .take out springform Pan from fridge & pour the mix on top of set Crackers crumbs mix, keep in a freezer for 20-30 min or till it set.

Step 3

Take 3/4 cup mango puree in a bowl dissolve same way 1 tbsp gelatin +1/2 tbsp sugar & now add dissolve gelatin in mango puree & mix properly if needed add more sugar in mango puree.

take out springform pan from freezer & check 2nd layer set properly. now pour mango puree on top of it * keep in a fridge to set once it set Cut & enjoy Ur No-Bake Mango cheesecake.

 

No Bake Vanilla and Strawberry cheesecake


During the weekend I prepare this cheesecake dessert to eat after a barbecue lunch with the family. when you’re in need of a dessert for your family these ideas will take your dessert spread to the next level—no baking required. there’s something for every sweet tooth in here.

this recipe is so simple, it’s endlessly adaptable. Of course one can use different flavoured pudding mixes Or extracts to the filling for extra flavour😋

In addition, you can jazz things up by serving the cheesecake with either fresh or cooked fruit on top like strawberries, peach slices, or blackberries, raspberry or mango etc.

Do check my other no-bake desserts as follow

No-Bake Pistachio Cheesecake

No-Bake Banoffee Pie

No-Bake Mango Cheesecake

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Ingredients

8 OZ package cream cheese, room temperature
 
2 cup whole milk
 
1 package Jell-O Vanilla Instant Pudding
 
For Crust
 
1 cup Graham Cracker Crumb for Crust
 
Butter Melted-1/4 cup

Store-bought Strawberry Topping

Whipped Cream for Decoration

1 cup heavy whipping cream

1 tablespoon sugar
 
method

Take a bowl to add crushed graham crackers or crumbs & melted butter mix properly.take a springform pan or pie pan then add crackers mix in Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min. Beat the cream cheese with ½ cup milk until smooth. Add the remaining 1 ½ cups milk and the Instant Pudding mix, and beat until smooth.

Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour. The spread strawberry topping on top of chilled & Set cheesecake

To make whipped cream, add cream and sugar to your mixer and whisk on medium-high speed until stiff peaks form. Pipe on cooled cheesecake.

Slice, Serve & Enjoy this delectable dessert🍰

 

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Dulche de Leche Laddoo


Dulce de Leche (Milk Based caramel ) Laddoo .it’s chewy and caramel flavoured delicious sweet. This irresistibly tasty laddoo’s on this occasion of Raksha Bandhan.

An easy sweet recipe for Celebration made with almond powder, desiccated coconut and Dulche de Leche.

Check my other laddoo recipe Coconut Almond ladoo Cashewnut laddu Boondi Laddoo Til Mawa Ladoo Coconut Laddoo

Ingredients

1/2 can Nestle Dulce de Leche

1 cup Desiccated coconut

1 cup  organic almond flour

1/2 tsp Cardamom powder (optional )

1/2 tbsp  Organic Ghee

For Rolling:

2 tbsp Desiccated coconut for rolling

1 tsp ghee for greasing hands

Heat a pan on medium flame and add ghee to it. Add the dulce de leche and let it heat for 2 minutes on the low -med flame.

Add almond flour, cardamom powder and mix with the dulce de leche. Add desiccated coconut powder and mix well.

Let it cook for 2-3 minutes while stirring continuously. The mixture should be thick such that you can roll in your hands.

Take the pan off the flame and let the mixture cool for 3-4 minutes. apply ghee on your palm and roll into small ladoo in coconut powder and serve.

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Coconut Almond ladoo


today is 2ndHousiversary 🏡 Home is the place where we keep our families, where we feel safe, And if you have a happy family, there’s no place like home for complete comfort and peace of mind. What I love most about my home is who I share it with.

An easy sweet recipe for Celebration made with almond powder, desiccated coconut and sweetened condensed milk.

Check my other laddoo recipe Cashewnut laddu Boondi Laddoo Til Mawa Ladoo Coconut Laddoo

Ingredients

1/2 can fat-Free Sweetened Condensed Milk

1 cup Desiccated coconut

1 cup  organic almond flour

1/2 tsp Cardamom powder (optional )

Few drop of rose syrup (optional )

1/2 tbsp  Organic Ghee

For Rolling:

2 tbsp Desiccated coconut for rolling

1 tsp ghee for greasing hands

Heat a pan on medium flame and add ghee to it. Add the condensed milk and let it heat for 2 minutes.

Add almond flour, cardamom powder and mix with the condensed milk. Add desiccated coconut powder and mix well.

Let it cook for 2-3 minutes while stirring continuously. The mixture should be thick such that you can roll in your hands.add a few drops of rose syrup.

Take the pan off the flame and let the mixture cool for 3-4 minutes. apply ghee on your palm and roll into small ladoo in coconut powder and serve.

No Bake Pistachio Cheesecake


No-bake dessert is the best kind of dessert! Satisfy your sweet tooth with treats like no-bake cheesecake.it’s perfect for cookouts, picnics, birthdays, and more. Because what party isn’t made better with a delicious dessert?

Happiness is meeting an old friend after a long time for Tea so I prepared this Dessert for her.One can check my other no-bake recipes.

No-Bake Banoffee Pie  

No-Bake Mango Cheesecake

Ingredients 

2 Boxes Pistachio Instant Pudding Mix

2 cups Milk

4 oz Cream Cheese

1/3 cup condensed milk (optional)

8 oz Whipped Topping

1 cup Graham Cracker or oreo crumb crust for base

Butter Melted-1/4 cup

Additional Whipped Topping and Pistachios for Topping

method

Take a bowl to add crushed graham crackers or Oreo crumbs & melted butter mix properly.take a springform pan or pie pan then add crackers mix in Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min.

Whip cream cheese using an electric mixer /hand beater for about 1 minute. Add in milk and pudding mix & condensed milk. Mix 2-3 minutes, until mixture thickens.

Add in whipped topping and stir to combine.

Pour mixture into pie crust.

Cover & refrigerate at least 2-3 hour or overnight.

decorate with additional whipped topping and pistachios (optional)

 

 

 

Homemade Brownie Sundae


Homemade Brownie Sundaes are a classic dessert that never gets old. Thick fudgy brownies topped with hefty scoops of vanilla ice cream, hot fudge sauce.

My Family craving for this delicious dessert for a long time .so finally baked this one and serve with  vanilla ice-cream which is Store bought.

any chocolate lover will love this delicious dessert.check my other chocolate recipe and ice cream

Eggless Chocolate Sponge Cake

Chocolate Cake with Ganache 

Cupcakes with Ganache

Chocolate Avocado Brownies

Vanilla Chocochips Ice cream

Here sharing my version of Brownies recipe

Ingredients

2 eggs

½ cup sugar

1 tsp Vanilla  extract

⅔ cup Self Raising flour

¼ cup cocoa powder

2 tbsp chocolate chips

Method

Preheat oven to 350°F (175°C).
beat eggs, sugar and vanilla extract.Blend until smooth, scraping down sides as necessary.

In a large bowl, whisk the flour, cocoa powder and Combine the wet and dry mixtures and fold until a batter forms.

Pour half batter into a greased  13* 9’ inch baking pan and sprinkle chocolate chips and pour another half on top. Bake for 20-30 minutes. Allow to cool and cut in the desired shape.

Tips:- check after 20 mins using a toothpick, as every oven is different.

Adjust sugar as per your own taste buds.

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How do you make a brownie sundae,Here is a step by Step .

Let them cool, and cut them into squares.

Pick your sundae dish whatever you like,For brownie sundaes we like a wider dish so we can eat brownie into the bottom.

Put a little dollop of hot fudge in the bottom of the dish. Place the brownie on top. Add a  scoop of vanilla ice cream. Cover the ice cream with hot fudge.

I used plain old Smucker’s Hot Fudge here.

Tips :- you can Top with whipped cream, sprinkles, and chopped nuts (optional).

Eggless Chocolate Mousse


Decadent Chocolate Mousse made with only three ingredients.

It has nice light, airy and smooth texture. It is very chocolaty and perfect for chocolate lovers. My daughter favourite dessert is Anything made with chocolate.so this valentines day i prepare this Special Dessert for her.

Recipe

Ingredients

Semi Sweet or Dak Chocolate grated 3/4 cups

Whipping Cream 1 .5 cup

Powdered sugar 2 teaspoons

Cocoa powder 1/4 tsp (optional )

Method

Melt the chocolate in microwave oven on HIGH for one minute or one can melt it on a double boiler.

Whip the fresh cream along with sugar till stiff.
Remove 1/4 cup for topping and rest Fold the melted chocolate into the whipped cream.

Transfer the mixture into a glass serving bowl or into individual glasses and set in the refrigerator.

Garnish with cold whipped cream and sprinkle cocoa powder and serve chilled.

Tips:- pipe whipped cream using star nozzle or you can just put a dollop or serve without whipped cream.

 

 

 

 

 

 

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Instant pot kheer


Instant pot kesari Kheer (Saffron flavor Rice Pudding)

kheer is one of the easiest traditional Indian desserts one can make ,it’s  Rich, creamy pudding-like texture and flavored with cardamom and saffron.

check my other recipes Seviyan kheer  Fruity & Nutty Kheer   Sabudana Kheer

Today On this auspicious ocassion of BasantPanchmi/Saraswati puja 🙏The festival marks the end of winter season and the onset of spring.Yellow foods are traditionally consumed during the festival 🙂 

Ingredients

2.5 Cup Fat free Milk Or milk of your choice

1/4 cup White Rice preferably small or medium grain, rinsed

1/2 cup Sugar (adjust to taste)

1/4 cup Mixed Nuts chopped or sliced (cashews, almonds, pistachios) (optional)

1 tbsp Raisins (optional)

1 tsp Cardamom powder

1/8 tsp Saffron (optional)

Method

Add all the ingredients in the instant pot steel insert. Close lid with vent in sealing position.

Set instant pot to PORRIDGE mode for 20 minutes on high pressure.

When instant pot beeps, let the pressure release naturally.Open Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled.

If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.

Tips

If you have an extra sealing ring for sweet foods, use it.

Based on your preference, you can add sugar, nuts and raisins after pressure cooking too.

No Bake Banoffee Pie


Anyone “ll love this gorgeous Pie. With a buttery cookie crust, dulce de leche (milk based Caramel ) , fresh bananas, whipped cream and a chocolate savings .it’s the ultimate dessert.

It is an English dessert pie made from bananas, cream and toffee, combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both.

i am sharing my version of no bake banoffee pie recipe.

A biscuit layer followed by a layer of dulce de leche topped with bananas and finished off with a generous amount of whipped cream.

Ingredients

1 can Dulce de Leche or homemade caramel

2 Bananas

2 Cup Digestive Biscuits or graham crackers crumb

1/2 cup Melted butter

Whipped cream 

Chocolate shavings to garnish 

Method

Melt the butter. Crush the biscuits into crumbs using a food processor or put into a ziplock bag and crush using a rolling pin or palm . Pour over the melted butter and mix until well combined.

Spread mixture into a springform pan and flatten out over the bottom and sides and place in the fridge to cool and harden. The springform will help later in removing the pie

Keep pressing until you create an even base. Add biscuit crumbs along the cake tin sides and using a spoon, create a “wall”.Refrigerate for 30 minutes or till it set .

Spoon the dulce de leche over the biscuit base, Spread it over the chilled biscuit base. Cover with banana slices.

Spread whipped cream over the banana layer and place in the fridge for 30-60 minutes or overnight .

Finish it off with some chocolate shavings.

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Triple Berry Chia Pudding


Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to make and has enough protein and nutrients to be a quick, on-the-go breakfast option.

I love this with some chopped fresh fruit, for breakfast or a delicious low-sugar dessert.

Ingredients

Chia seed 1 &1/2 tbsp

Almond milk /Any regular Milk 1 cup

Sugar /Stevia /honey /maple syrup as per taste

Blueberries

Strawberries

Raspberries

Method

Soak chia seeds at least for 20 minutes.add sugar in milk .wash your fruits before you use.One can chop or use whole.Take a glass/Mason jar, add soaked chia seeds.then on top pour milk.add your fruits.serve chilled or eat instant.

Tips:- I have used Almond milk.

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Apple Rabdi


Yesterday it’s my hubby Birthday, he loved the homemade sweet dish and during weekdays we all avoid sweet items and only eat homecooked healthy food, salad, and fruits but he didn’t want to eat especially an Apple.so I thought what special I can prepare which will be healthy and yummy too.So I got an idea to prepare Apple Rabdi which he simply loved it.

It is simply awesome dessert which is healthy yet delicious. Traditionally rabdi is made up by drying up milk in a heavy bottomed pan by heating for several hours. It is very time taking procedure.To lessen the effort it can be made very easily with condensed milk and several other ingredients.

Ingredients

Milk 1 liter

Condensed  Milk 1/2 tin or to taste

Apple 3-4 (grated)

Cardamom powder 1/4 tsp

Assorted Dry Fruits 1 tbsp

Few Saffron strands(soaked in 1 tbsp milk)

Clarified Butter 1 Tbsp

Sugar 2 Tsp 

Method
In a heavy bottomed pan boil milk & saffron to reduce till 1/4th.meanwhile, take a pan add clarified butter & saute grated apple & adding 2 tsp sugar until apples get cooked. It will take around 5-7 min and juice dried up cooked apples, they become mushy and little bit transparent. Turn off flame and keep aside the pan.

Once milk reduces add grated apple & milkmaid and cook till you get desired consistency.add cardamom powder and assorted nuts turn off flame.keep in a refrigerator to chill.Serving cold or hot is an individual choice but I prefer chilled one.

Tips:- It’s very important to Cook grated apples(peeling is optional) before adding in milk else milk will curdle and you may end up in mess.

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Moong Dal Halwa


Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat and when coarse flour obtained by granulating wheat called semolina by which Sooji Halwa, Rava Kesari.  it is prepared with various other ingredients, including nuts kesar badam halwa milk based halwa milk rava kesari and vegetables Gajar Halwa  fruit based Apple halwa.

I am sharing Moong dal halwa, it is lentil based halwa( Split yellow) moong dal halwa is drier and more crumbly.Roasted in clarified butter cooked with milk adding condensed milk for rich flavor & sweetness to enhance flavor more adding Saffron and green cardamom powder and garnish with nuts.

Ingredients

Moong Dal 1cup

Condensed Milk 1 tin

Milk 3 cup

Saffron strands 10-20 (soaked in 1 tbsp milk)

Clarified butter(ghee) 1 cup

Assorted nuts 1/4 cup

Green cardamom powder 1/4 tsp

Method

Wash & soak moong dal at least for 2-3 hrs then Grind coarsely.Heat a pan add ghee add moong dal paste.Cook on slow flame till mixture golden color & raw aroma goes off.Add milk & saffron cook till it dries.Add condensed milk cook continuously till u get desired consistency.Add cardamom powder.Turn off heat.
Garnish with nuts.
Serve & enjoy !!

Rava Kesari


Rava Kesari is a south Indian sweet dish.Rava means Semolina and Kesari means saffron, It is a pudding made with semolina, sugar, Clarified butter.It is made during the festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.

On eve of Vasant Panchmi, prepared this sweet dish at my native place we do Puja of Goddess Saraswati There is a tradition of eating different varieties of sweets are offered to Goddess which includes yellow colored sweet as well.

Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and Rava Kesari is lightly roasted to prevent browning & cooked.

Ingredients

Semolina 1 cup

Saffron 20-30 strands

Water 1.5 cup

Clarified Butter(Ghee) 1/4 cup +1 tbsp

Assorted Nuts 1 tbsp

Sugar 1/2 cup or to taste

Green cardamom powder 1/2 teaspoon(optional)

Method

Heat a pan add 1 tbsp clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add Rava and sautéed it continuously stirring often and roast on low flame for 5 minutes or till it turns aromatic and Remove on a plate and keep aside.

To the same pan, add sugar, water, and saffron bring to boil on a medium heat keep stirring so that sugar dissolves properly.Reduce the flame to low. Slowly add the Sauteed Rava to sugar syrup mixture, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1/4 cup ghee and mix well.it will start leaving the sides of the pan. Add green cardamom powder & Switch off the flame
Serve Rava  Kesari hot or warm. Garnish with nuts.

 

 

 

Til Mawa Ladoo


MakarSankranti  is celebrated on 14 January every year in many parts of India with some regional variations.It is a harvest festival known by different names. Pongal in Tamil Nadu, Lohri in Punjab, Uttrayan in Gujarat, Bihu in Assam.

At my native place in Bihar, It is eaten with a delicacy includes Flattened rice (Chura) is clean & soaked in warm milk then add yogurt & Jaggery (Gur) or Sugar &accompaniment with sweets made of til papdi (sesame seeds brittle) and peanut chikki Veg curry like Aloo Gobhi Curry Aloo Rassedar.  

This year for Makar Sankranti I am making Til mawa ladoos for my family, It’s a yummy combination of sesame seeds, mawa(milk solids) and Powdered Sugar. Celebrate the warmth of festivals with these sesame seeds ladoos.

Ingredients

White Sesame seeds – 1 cup

Powdered sugar– 1 cup

Mawa – 1 cup

Green cardamom powder – 1 tsp

Method

Dry roast the sesame seeds until they become light brown. Later, transfer them to a plate and grind them coarsely in mixer grinder when they cool down slightly. Now roast the mawa until the color changes a bit.

Following, turn off the flame and let the mawa cool down a little. Then add the powdered sugar in the mawa followed by sesame seeds coarse powder and mix everything really well. Bind the firm ladoos from the warm mixture and place them on a plate. Til mawa ladoo are ready.

Sooji Halwa


Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat, rice or lentil based halwa moong dal halwa is drier and more crumbly.

Halwa prepared with various other ingredients, including nuts kesar badam halwa milk based halwa  milk rava kesari  and vegetables Gajar Halwa fruit based Apple halwa

I am sharing Sooji halwa semolina based halwa is gelatinous and translucent, it is Roasted in clarified butter cooked with water adding sugar & flavour with green cardamom powder and garnish with nuts.

Ingredients

Sooji/Semolina 1cup

Sugar 1/3 cup or to taste

Ghee/Clarified butter 1 tbsp

Assorted Nuts 1/4 cup

Green cardamom powder a pinch

Water 1 cup

Method
Heat a pan adding ghee.roast sooji on med flame till it changes it colour .add water sugar & cook till start leaving a pan.add cardamom powder.Garnish with Nuts.

Falooda 


Falooda is a cold dessert beverage popular in the Indian subcontinent. Traditionally it is made by mixing rose syrup, vermicelli, sweet basil seeds, and pieces of jelly with milk and often topped off with a scoop of ice cream.

I am sharing my version of falooda which I prepared during the weekend for my family.falooda ingredients need to be ready before assembling to serve in a glass.chilled sweetened milk soaked basil seeds and prepared Falooda Noodles or sev

ingredients
Whole Milk 4 cup
Sugar 2 tbsp or to taste
Rose Syrup 4 tbsp or to taste
Sweet Basil seeds 4 tbsp
Ice Cream 2 -4 scoop
Falooda Noodles 1/2 cup
Assorted Nuts 1 tbsp (optional)

Method

Soak Sweet basil seeds in water to once they swell drain water and keep aside.Boil milk adding sugar and once cool down keep in a refrigerator so it becomes chilled. Prepare Falooda Noodles reading instructions behind packet, it is an easily available at any Indian grocery store.

Pour rose syrup in a glass then add Soaked sweet basil seeds on top add Falooda noodles slowly pour chilled sweetened milk add a scoop of ice cream and garnish with assorted nuts.Serve immediately & enjoy

Sheer Khurma 


Sheer Khurma literally means”milk with dates” in Persian, in this festival vermicelli pudding prepared by Muslims on Eid ul-Fitr. It is a traditional Muslim festive dessert, for celebrations. This dish is made from dried dates.This special dish is served on the morning of Eid day in the family after the Eid prayer throughout the day to all the visiting guests.

The main ingredients used in Sheer Khurma are vermicelli, whole milk, sugar, and dates.In my version of Sheer khurma to enhance flavor, I have added cardamom powder, cashew nuts pistachios, almonds,  saffron & raisins.

ingredients

5 cups full cream milk

1/2 cup or 60 gm vermicelli

1 tbsp Ghee

1/2 cup sugar or to taste

1tsp green cardamom powder

2 Tbsp chopped dates

10-12 raisins

1/4 cup almonds-Pistachios blanched and cut into pieces

10-12 Cashew nuts

Saffron strands soaked in milk (optional)

Method

Heat ghee in a deep pan, add chopped nuts & Raisins fry till starts giving nutty aroma remove from pan & drain on paper towel and keep aside, using the same pan add the vermicelli and cook till it turns golden brown.Add the sugar and milk and cook until cook until the sugar dissolves.Add the fried dry fruits and keep few for garnishing, mix well and allow it to simmer for 3 to 4 minutes.Add the fresh dates,  cardamom powder and saffron soaked in milk and simmer for another 1 to 2 minutes.Remove from the flame and serve hot or cold.

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MAWA MALPUA


Malpua is a traditional sweet of north India. It is prepared in during the festival of Holi at my hometown Bihar.the recipe of making one is pretty simple. It is the unique ingredients that make the taste of Malpuas just irresistible. it’s one type of deep fried Pancake Dipped in a Sugar syrup.Variation of Malpua using ingredients like is prepared by mashed ripe bananas, Desiccated coconut, adding flour, and water, milk or yogurt. The mixture is sometimes delicately seasoned with cardamoms powder or fennel seeds.

On Eve of this Holi festival prepared Mawa Malpua recipe for my family. A rich variation is the mawa malpua where mawa or unsweetened khoya is added to the batter. These rich pancakes are also immersed in sugar syrup and served with Instant Rabdi (optional).

For malpua batter:

1 cup All Purpose flour

1 cup Mawa/khoya grated

1 and 1/2 cup warm water

1 tsp Fennel seeds

For Sugar Syrup (one thread Consistency)

1 cup Sugar

1/2 cup Water

Clarified butter or cooking oil for frying

Method

Take a big bowl smooth khoya using palm or back of spoon add all purpose flour & fennel seeds, mix properly.adding warm water it will slowly form a lump free smooth batter of flowing consistency.Keep mixing the mixture aside till you make the sugar syrup.

To prepare sugar syrup, add sugar and water in a vessel and allow the sugar to melt. Simmer the sugar syrup for 10-12 minutes on a low-medium flame and  turn off heat. Set aside.

Heat ghee or Oil in a  pan on a medium-low flame for 3-4 mts. Pour a small ladle full of batter in the center of the pan without spreading it. The batter will spread on its own.As it fries, the batter will flatten out into disk shape and the edges will start to crisp up.Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown.

Drain the Malpua and place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute. Remove with a spoon so that the sugar syrup drains off the Malpua and then place it on a serving plate.

Milk Rava Kesari


Milk Rava Kesari is a south Indian sweet dish.Rava means Semolina and kesari means saffron,It is a pudding made with semolina, sugar ,Clarified butter ,Saffron & Milk.It is made during festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.

Milk Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and milk rava kesari is lightly roasted to prevent browning & cooked in milk.

Ingredients

Semolina 1/2 cup

Sugar 1/3 cup or to taste

Milk 1.5 cup

Saffron 15-20 thread (soaked in 1 tbsp. warm milk)

Clarified Butter(Ghee)  3 tbsp

Assorted Nuts for garnishing

Method

Heat a pan add 2tbsp. clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add rava and sautéed  it continuously stirring often to prevent it should be light golden brown in color and will have a light sweet aroma.Remove on a plate and keep aside.

To the same pan, add sugar ,milk and soaked saffron bring  to boil on a medium heat keep stirring so that sugar dissolves properly .Reduce the flame to low. Slowly add the rava to the milk, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1 tbsp ghee and mix well.it will start leaving the sides of pan. Switch off the flame
Serve Milk Rava  Kesari hot or warm. Garnish with nuts.

 

 

 

 

 

Peanut Chikki


Chikki is a traditional Indian sweet made from nuts, jaggery or sugar.there are variations of chikkis made out of cashew nuts, almonds, and pistachios.

I am sharing one more Makar Sankranti recipe, using Peanut & sugar.it’s easy to make at home following instruction carefully.

Ingredients
Peanut 1  cup
Sugar 1 cup
Unsalted Butter/ghee- 1 tbsp

Method
Grease back of plate or chopping board & rolling pin.for flattening chikki mix
Roast Peanut on med heat.in a pan and stir continuously to prevent burning approx 4-5 minutes.remove in a plate cooled down a bit, remove skin of peanut when it’s warm only as skin comes out easily & break into halves or one can use deskinned unsalted & roasted peanuts are available in grocery store.

Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted peanuts and  Mix well and switch off the flame.

Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin.when its warm only cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the chikki with the help of a knife.Peanut Chikki is ready & store in a dry container.

Tips

1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.

 

 

Til Papdi(Sesame Brittle)


MakarSankranti  is celebrated on 14 January every year in many parts of India with some regional variations.It is a harvest festival known by different names. Pongal in Tamil Nadu, Lohri in Punjab, Uttrayan in Gujarat, Bihu in Assam.

Til Papdi or Caramelised sesame seeds is an Indian sweet prepared for the winter festivals Called Makar Sankranti/Lohri etc.At my native place in Bihar, It is eaten with a delicacy include Flattened rice (chura) is clean & soaked in warm milk then add yogurt & Jaggery (gur) or Sugar & accompaniment with sweets made of til (sesame seeds) and seasonal vegetables like Aloo Gobhi Curry Aloo Rassedar.

Ingredients

White Sesame (til) 1 1/3cup

Sugar 1 1/3 cup

Unsalted Butter/ghee 2 tbsp (for greasing)

Method

Dry roast the sesame seeds on medium flame till they are light golden in colour. Remove them from the pan and keep aside in a plate to cool.Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted sesame seeds, Mix well and switch off the flame.

Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin. Try to make it as thin as possible.Cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the square papdi with the help of a knife.Til Papdi is ready & store in a dry container.

Tips

1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.

2)Pour on greased plate or board.flatten with help of greased rolling pin.and cut it into  desired shape..when Sesame mixture is hot only.using sharf knife.once it will cool down u can break only.

 

 

Kesar Badam Halwa


Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa  is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.

I am sharing a nut based halwa Kesar Badam Halwa.Kesar means Saffron and badam means almond.it’s a really delicious using Coarse grind almond cooked in ghee,sugar,Cardamom powder ,Saffron & garnish with silvered almonds.

Ingredients

Almonds 1 cup (soaked & peeled)

Sugar 1/2 cup or to taste

Ghee 4 tbsp

Saffron 10-15 soaked in warm milk

Green Cardamom powder 1 tsp

Milk to grind almond

Yellow Food Color 1-2 drop (optional)

Method

Soak almonds overnight and then peeled almond .Put the peeled almonds in a blender and add milk so it can enough to cover almonds.
Blend it into a coarse paste or fine paste indiviual choice .i like coarse one.

Heat a pan add 2 tbsp ghee once ghee melts add badam grind mixture keep stirring continuously to avoid burning from bottom.

Add sugar then Constantly stir the mixture as it can stick burn from bottom. Add Saffron milk & food color & cardamom powder into it & additional 2 tbsp of ghee so that mixture doesn’t stick to bottom & while its boiling.once mixture start leaving ghee stir for 2- 3 minutes.turn off heat.

Take out in a bowl Garnish with sliced almonds.Serve & enjoy.

Tips
Yellow food color is optional.

30-40 minutes it will take to cook Halwa on low temperature.need patience to cook 😊

Serve hot or at room temperature.

Diwali Sweets Collection


Diwali is a festival of lights celebrated every year during an autumn month of India.Mostly Diwali night falls between mid-October and mid-November.On Diwali night, people dress up in new clothes or their best outfit, light up diyas (lamps and candles) inside and outside their home, participate in family puja (prayers) .After puja, fireworks and a family feast Specially Mithai (sweets), and an exchange of gifts between family members and close friends.

I am sharing my homemade Sweets collection On eve of Diwali.Most people bought from a sweet shop but for me preparing sweets at home is a gift for my family and friends.It gave an immense pleasure and satisfaction to me.

Stuffed Gulab Jamun

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Kesar Peda

peda

Mawa Gujiya

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Seviyan kheer

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Boondi Kheer

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Baby Carrot Burfi

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Cashewnut laddu

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Moong Dal Halwa

moongdal halwa

Kesar Burfi

burfi

Boondi Laddoo

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Kheer

rice kheer

Besan Laddu

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Coconut Laddoo

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Gajar Halwa

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Apple halwa

Apple halwa

Instant Rabdi

rabri

Kesar Badam Halwa

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Milk Rava Kesari

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Stuffed Gulab Jamun


Gulab Jamun is among India’s most popular desserts during a festival or major celebrations .It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored  berry.traditionally it is prepared using milk solids, known as khoya  it’s  kneaded into a dough, and then shaped into small balls and deep-fried at a low temperature .The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, or saffron.

I am sharing my version recipe  of gulab jamun using milk powder stuffed with raisins

Ingredients For sugar syrup

2 cup sugar

4 cup water

1 tsp rose water

1/4 tsp cardamom powder

saffron strands(soaked)optional

For jamuns

1 cup unsweetened milk powder

1-2 tbsp ghee

1/2 tsp baking soda

1/2 cup All Purpose Flour

Raisins (for stuffing)20

1/3 cup whole milk

oil for frying

Method

Place sugar,water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once it’s dissolved, add saffron & boil for another minute. Turn off heat & add rose water then keep syrup aside.

In a mixing bowl, add milk powder , baking soda, all-purpose flour & mix well.Then add ghee and.milk a little at a time and mix till it forms a dough. You may not need all of the milk.When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.

After resting, the dough will be less sticky, airy and a little firmer. If it’s too loose, sprinkle a little flour. If it’s too dry, add a little milk.Knead the dough a few times more till it becomes soft .Dip your fingers in oil or ghee, divide the dough ,stuffed with raisins and roll them into balls no cracks. Dip your fingers in oil /ghee or butter to avoid sticking.

Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.

Add  balls a few at a time and fry in oil on medium-low heat. Stir and turn the balls frequently so they brown evenly.When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.Repeat with all the dough. Let fried ball.Add the ball to the sugar syrup. Stir gently so fried balls are well coated in syrup.Cover and let the gulab jamuns soak in the syrup for at least an hour before serving.

Tips :-
1) soft dough & balls without cracks,make small size ball.once soaked in syrup it became double in size.

2) while frying don’t keep on turning  balls ,once u drop in pan/kadai.let it come up on own.then do it very slowly once -twice

3)Sugar syrup neither very thick nor thin

4)If Gulab jamun doesn’t soak syrup,heat it for 2-3 min ,once u see it’s boiling a bit ,turn off heat & leave .

Seviyan kheer


Yesterday on eve of my birthday prepared this yummy Indian dessert. Seviyan or vermicelli kheer, is a traditional popular dessert. In India and other countries of the Indian Subcontinent, vermicelli is known by various local names such as seviyan or semiyan in Hindi. it is used to prepare different flavor  of dishes including a variation of kheer, a sweet dessert similar to Kheer (rice pudding)Vermicelli are also used in many parts of India to make a popular dish called  Vermicelli Upma it’s a savoury  dish.

Seviyan is a delicious and an easy recipe to make.It is made with milk,sugar, and then flavored with green cardamom powder. Garnish with Nuts as my daughter didn’t like I always add for me & my husband at a time of serving.

Ingredients

Vermicelli 2 cup

Whole Milk 8 Cup

Ghee or Unsalted Butter 4 tbsp

Assorted Nuts 1 tbsp

Sugar 1 cup or to taste

Green Cardamom powder  1 /2 tsp

Method

Heat ghee in a non-stick pan. Add assorted nuts and saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.Add sugar then mix well and cook on low heat for five minutes.Remove from heat and add cardamom powder & assorted Nuts. Mix well and serve hot or chilled .My family preferred chilled desserts.

Tips

1 )Use a nonstick or heavy bottom utensil to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat or one can buy Roasted sevaiyan from Indian Grocery store.if using pre-roasted then no need to use ghee or unsalted butter.

2)Sauteed nuts in a ghee or unsalted butter is an individual choice one can add plain nuts or skip nuts completely.

3)when cooled the seviyan kheer tends to be thick. so if you don’t like thick seviyan kheer then don’t thicken the milk.check a consistency of milk as per own taste buds.

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NO Bake Mango Cheesecake


No-Bake Mango cheesecake recipe it’s a delicious cheesecake recipe with mango puree and cream cheese .An  appropriate dessert for guests or parties. I have used gelatine to set the mango layer but you can use agar-agar or China grass, a vegetarian alternative used for the same purpose. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best but I have used canned mango pulp here for ease.

product

Ingredients

Cream cheese 8 oz pack -2
Graham Crackers crumbs- 1 cup
Sweetened condensed Milk- 1 can
Gelatin 1.5 tbsp +1/2 tbsp
Warm Water(in microwave) 1 cup + 1/2 cup(to dissolve gelatin)
Sugar- 2 tbsp (crackers mix) +1 tbsp +1/2 tbsp (to mix in gelatin)
Mango puree 1 cup +3/4 cup
Butter Melted-1/4 cup
Springform Pan 9″
Method

Step 1
Take a bowl add crushed graham crackers crumbs ,sugar,& melted butter mix properly.take a springform pan then add crackers mix in Springform pan and press with a help of a spoon,keep in a fridge for 10-15 min

 

step 1
Bottom layer

Step 2

Take 1 cup warm water in a bowl add 1.5tbsp gelatin & 1 tbsp sugar mix till it dissolved ,cover & keep aside .take a blender jar add cream cheese,dissolve gelatin ,condensed milk & mango puree till it blended smoothly.take out springform Pan from fridge & pour mix on top of set Crackers crumbs mix,keep in a freezer for 20-30 min or till it set

 

 

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Middle layer

Step 3

Take 3/4 cup mango puree in a bowl dissolve same way 1 tbsp gelatin +1/2 tbsp sugar & now add dissolve gelatin in mango puree & mix properly if needed add more sugar in mango puree.take out springform pan from freezer & check 2nd layer set properly.now pour mango puree on top of it * keep in a fridge to set once it set Cut & enjoy Ur No Bake Mango cheesecake.

 

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Top layer

 

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Boondi Kheer


Boondi Kheer is a delicious Indian dessert.Prepared using Boondi laddoo,milk ,for flavouring, added Cardamom powder, Saffron & Garnish with Dry fruits & rose water.Most of a time when laddoos are leftover i prepared this dessert & everyone liked it .So sharing my Boondi kheer recipe.

Ingredients

Milk 1 litre
Boondi laddoos 3-4
Cardamom powder a pinch
Saffron (soaked)few strands
Dry fruits chopped
Sugar as per taste buds(if required)
Rose water few drops (Optional)

Method
Boil milk adding saffron in a heavy bottomed pan.reduce it till become 3/4th in quantity.
Break boondi laddoos( using hand or fork.if laddoos kept in fridge.then keep it outside to come @room temp.otherwise it will become mushy).Add boondi in milk.stir for 1-2 min.check sweetness as laddoo is already sweet.if u wish u can add extra sugar or Turn off heat & add cardamom powder.once it cools down add chopped dry fruits & add rose water.Serve chilled or one can serve @ room temp.

Apple halwa


Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa  is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.

I am sharing a fruit based halwa Apple Halwa.it’s a really delicious using an apple,ghee ,sugar,Cardamom powder ,Saffron & nuts.

Ingredients

Apple 3 medium size

Sugar 1/2 cup or to taste

Pinch of Cardamom powder

Saffron Strands few soaked (optional)

Pistachios(chopped)  1 tbsp

Ghee 1 tbsp

Method

Wash ,peel & chopped apples.heat a non-stick pan adding ghee then add chopped apples  cook it on medium flame until the water content in the pulp is evaporated and using back of spatula mashed apples now pulp will  become slightly thick.now add sugar to the pulp and mix well. While stirring the pulp continuously add saffron & cook until halwa leaves the sides of pan.add cardamom powder.Turn off heat & serve in a bowl .Garnish with Chopped Pistachios.

Tips :Instead of Cardamom powder ,one can add Cinnamon powder or add any nuts as per individual choice.One can serve warm or @ room temp.Depend on Individual preference.

Baby Carrot Burfi


Carrot Burfi or Carrot Fudge is a dense milk based sweet confectionery from India.it’s traditional South Asian Sweet dish (barfi). Flavor of a barfi is often enhanced with fruits & nuts.They are typically cut into square, diamond, or round shapes.  Different types of Barfi vary in their color and texture.check my recipe of  Kesar Burfi .The most popular spice used to flavor Burfi dessert is cardamom & saffron.

Traditionally Carrot Burfi using red carrots.it’s not available here @united states .So I have used orange Baby carrot.This carrot fudge is made with five simple ingredients: grated carrots, ghee, milk, cardamom, and sugar.Garnish this dessert with chopped nuts ,I am using pistachios& almonds.During winter, it’s prepared as Gajar Halwa/carrot pudding check my recipe Gajar Halwa.

Ingredients

2 cups carrot grated

2 cups full fat milk

1/3 cup Khoa(Mawa)

1/2 cup Sugar

2 tbsp ghee

1/4 tsp Cardamom Powder

Pistachio’s & almonds chopped for garnish

Method

In a large heavy bottomed pan add milk to a boil over medium-high heat.and then add carrots to boiling milk Keep stirring occasionally to prevent burning from a bottom.reduce heat to medium flame cook carrot till milk evaporates .around 20-25 minutes it takes.once carrot became like a dough then add khoya ,sugar,ghee & cook a mixture(10 -12 min more) till started leaving ghee from side.turn off flame .add cardamom powder.Greased a square tin or plate and transfer mixture to plate/tin to set Carrot mixture.Garnish with Almonds/pistachio .once it cooled down completely cut into desired shape & serve!!

 

 

Mango Panna Cotta


Panna cotta (In Italian meaning ‘cooked cream’) is an Italian dessert of sweetened cream thickened with  gelatin & molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.I am sharing Mango Panna cotta made with a  fresh cream, gelatin, sugar ,and  mango puree.

Ingredients

skimmed Milk-1/14 cup
cream-1/4 cup
vanilla extract -1tsp(optional)
sugar-1/4 cup or as much sweeter u like
Gelatin-1 packet (dissolved
1-2 tbsp in warm water)
Mango puree – 3/4cup +2 tbsp
Method
Pour milk & cream in a pan on medium heat ..let it be warm keep stirring and add sugar and mix properly..till it start boiling ..remove pan from heat as cream heated fast it may come out of pan.now add dissolve gelatin and mix properly.we will strain in another bowl ..so that remaining gelatin should be mixed evenly.once a mixture comes to room temp .add mango puree & mix properly.pour in a glass or bowl to set .i prefer overnight .
de-mould a Panna cotta pour 2 tbsp on top .serve !!

Mexican Flan


Flan is a traditional Mexican dessert and there are many versions. It is a rich, creamy, cooked egg custard. it’s flavored with vanilla and baked in a water bath to retain its texture.

Ingredients
Egg -3
Sugar-1 cup
Evaporated milk -1 tin
Condensed milk- 1 tinVanilla extract -1 tbsp
Whipped cream..optional
Method

Preheat oven to 350°F.Select 2 oven safe containers, one that can easily fit inside the other.The large one will be used for a water bath and the smaller one will pour flan.mixture.Fill the larger container a little less than halfway with water and place in the cold oven to heat up while you prepare the caramel and the custard.In a large pan, caramelized the sugar until it turns a light golden brown .While still hot, transfer the melted sugar to baking container swirling it around until the entire bottom is covered then set aside.In a blender add the remaining ingredients and blend until smooth.Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.Pour the mixture into the pan being careful not to splash it.Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.Remove from oven and allow to cool on a rack.You may invert this onto a large serving dish or Cut a piece & serve with a dollop of whipped cream

Tips :-Let it cool down or keep in a fridge for 24 hrs. when serving put hot water in a bigger bowl and keep baked flan bowl in it so that caramel should be easily come out

 

 

flan 3
Side view Flan

 

 

flan
Flan pie

 

 

 

 

Kesar Peda


Ricotta cheese cooked with sugar & saffron ,decorated with Pistachios

ingredients

Ricotta cheese 1 cup

Sugar ¼ cup to taste

Saffron 15 to 20 strands

Warm milk (3 tbsp

Green cardamom powder

Ghee ½ tsp

Pistachios  slivered 10-12

Metho

Soak the saffron strands in hot milk for about 5 minutes and then keep aside. Heat a kadhai and add ricotta cheese next, add in the saffron-milk mix, sugar & cardamom powder.Mix well till sugar dissolve completely.Keep stirring on a low flame till the mixture has thickened. Take off the flame and let it cool downOnce the mixture is cool enough to handle, knead it into a smooth dough. Divide the mixture into equal-sized balls.apply ghee on palm & Lightly press the balls into flat discs and shape them as u like.keep it aside to cool completely.press at the centre of each peda and gently press & decorate with slivered pistachios

Kheer


Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, with milk and sugar on a slow fire ; it is flavoured with cardamom & nut.Served Hot or Chilled

Ingredients

1/4th Cup or 100 g Basmati rice
1 can condensed milk  or sugar to taste
1-liter fresh milk
Cardamom powder, to taste
Dry fruits for garnish
Method
Boil fresh milk in a heavy bottomed pan.Add rice to the milk and mix.Cook on low flame till the rice grains turn soft and begin to break.Now add cardamom powder to the rice-milk mixture and stir well.If you are using condensed milk, Keeping on a slow flame, mix in the sweetened condensed milk into this pan and stir thoroughly.
Simmer for another  4-7 minute . Remove from fire and pour kheer into a serving bowl.Garnish with dry fruits.Your delicious kheer recipe is ready to be served hot/cold

Cashewnut laddu


Cashewnut powder cooked in sugar syrup to make a ball.its like a fudge.

ingredient
Cashewnut powder :-200 grams
Sugar:- 3 &1/2 tablespoons
Lukewarm milk:-3 teaspoon
Ghee:-1/4 cup + for greasing
Green cardamom powder 1 teaspoons
method
Heat sugar and 50 ml water in a non-stick pan. Cook till one-string consistency is reached. Add cashew nut powder to sugar syrup. Mix well and switch off heat. keep checking there are no lumps.Add 3 teaspoons milk and mix well. Switch on heat, add ghee and cardamom powder. Mix well and make sure that there are no lumps.Cook till the ghee melts and switch off heat. Set aside for 20 minutes or cool to room temperature. Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos or any shape as u desired.decorate with any dryfruits(optional)

Coconut Laddoo


Laddoo is an Indian sweet that is often prepared to celebrate festivals or special occasions.It’s easy to make with few ingredients easily available at home.Desiccated coconut mixed with condensed milk to make a ball.one can use fresh grated coconut to make this ladoo.various type of laddoo one can check on my blog Cashewnut laddu Boondi Laddoo Besan Laddu

Ingredients

1 tin  condensed milk

3 ½ cup-4 cups Desiccated coconut powder

Cardamom powder a pinch

Ghee or unsalted butter 1/2 tsp to apply on palm

Method:

Keep aside 1/4th cup coconut powder.Heat a non-stick pan Add remaining coconut powder and  condensed milk and cook on a slow fire till the mixture leaves the sides of pan (approx 5 minutes).add cardamom powder.Cool and roll into small laddoos with buttered (oiled) hands. Roll in coconut powder and serve.

Besan Laddu


Roasted gramflour in ghee & make in a ball shape.

Ingredients
2 cups besan
½ cup ghee
1 cup powdered sugar
4 cardamoms-powdered
Method
dry roast the besan in a kadai or pan on slow flame for about 10-12 mins.keep on stirring continuously so that the besan is not burned and so that there is even browning.melt the ghee and keep aside.add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.the besan would start to give a nice nutty fragrance and will start releasing ghee.once you get a strong nutty fragrance then switch off the fire.remove the pan from the stove and keep down.add powdered sugar.add the powdered cardamom stir well so that no lumps are formed.once you have mixed the besan ladoo mixture well then let it cool down to room temperature.make small or medium sized besan ladoos and store them in air tight containers.

Gajar Halwa


Grated carrot cooked in milk & garnish with nuts.it’s awesome winter dessert

ingredients

Carrot 2 lb
Ricotta cheese/khoya 1 cup
Milk (whole/reduce fat)1/4 cup
Raisin 10(soaked)
Unsalted butter/ghee 1/4 cup
Cashew nut 10-15
Almond(soaked.& sliced) 10-12
Sugar 2 cup to.taste
Cardamom powder 1/4.tsp
Method
Heat pan adding butter fry cashew nut.take out keep aside.using same pan add wash , peel &.grated carrot..saute for around 5 min.Add milk in it.mix properly.cover.for 5-7.min on low /med.heat..uncover add ricotta cheese almond, cashew nut.& raisins. Mix properly .cook on med heat till ricotta cheese..moisture.evaporates. now add sugar & cook.till. u get desired consistency.it will.take around 10-15.min.add cardamom powder.turn.off heat.
Enjoy Gajar halwa

Boondi Laddoo


Boondis are very small, round deep fried balls that have been soaked in fragrant sugar syrup.

ingredients
Gram flour (Besan) 1 cup
Sugar 1 cup
Water 1/2 cup
Melon seeds-1 tbsp
Raisins 10-12
cardamom powder -1 tsp
crushed saffron strands few
Kewra water few drops(optional)
Unsalted Butter(melted)/ ghee 1/2 tbsp
Oil/ghee for frying
Method
1) make Batter for Boondi
take besan in a bowl ,add little water first & stir properly .now add desired water to make a smooth Batter.
just to check boondi consistency
( we wil fry few Boondi . once u pour with a spoon drop should become round .if it become round it means pouring consistency is absolutely correct)
2) make Sugar syrup
Take a Pan add sugar and water & saffron strands stir once it dissolve let it Boil once it boil put flame on a low
cook the sugar syrup, till it becomes one thread consistency. switch off the flame. keep the sugar solution aside.
(one thread consistency one can check when we Put syrup between index finger & thumb .when we stretch it will be like thread)
the sugar syrup should be hot when we add the boondis.
3)2) heat oil/ghee in a pan ,using perforated ladle drop boondi batter & fry .take it out & drop in hot syrup.
4)add a melon seeds (magaz), cardamom,few drop of kewra water(optional) & ghee/unsalted butter.mix everything properly.
5) apply ghee /Butter make round shape of laddo .
tips
don’t drop batter from height otherwise boondi will not be in round shape
every batch clean ladle using cloth or paper towel from both sides.
make laddoo when its bit hot .u can dip hand in water too.once boondi cools down ,its not easy to make Ladoo

Kesar Burfi


Kesar Burfi or Saffron Milk Fudge is a dense milk based sweet confectionery from India.it’s traditional South Asian Sweet dish (Barfi). Flavor of a barfi is often enhanced with fruits & nuts.They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.The most popular spice used to flavor Burfi dessert is cardamom & saffron.Burfi made with saffron, milk powder & Pistachios.

ingredients

Milk powder(Non-fat) – 1 cup

Powdered sugar – 1/2cup

Unsalted Butter/ghee – 4 tbsp

Milk – 4 tbsp

Saffron strands(soaked)

Green cardamom powder a pinch(optional)

blanched & chopped pistachios (for garnishing)

Method
heat a big heavy bottomed pan add butter.once butter melt .add milk powder, sugar and cook on low flame. Stir continuously so that mixture should be smooth & lump free.
while cooking slowly mixture gets thick in consistency, turn off the flame and pour this mixture over greased plate.smooth top either with a spatula or greased parchment sheet.
sprinkle pistachio on top.keep burfi aside & cool down .cut it in a  desired shape.

Fruity & Nutty Kheer


Delicious Kheer made up of Lotus seeds  & dry fruits .Apple gives a Crunchy taste.

Ingredients

Milk -1 Liter
Apple(Grated) -2
Lotus Seeds- 1 cup
Assorted Nuts(chopped)-1/2 cup
Sugar 1/2 cup +1 tsp or to taste
Green Cardamom Powder 1 tsp
Unsalted Butter/ghee 2 tsp
For Garnishing
Saffron Strands -few
Assorted Nuts(chopped)
Rose water few drops
Method
add 1 tsp butter/ghee in a heavy Bottomed pan add grated apple,1 tsp sugar & saute till water evaporates.take it out Keep aside.Roast Lotus seeds using a pan add 1 tsp butter/gheeAdd Milk in a pan once boil adding lotus seed & cook on med heat
then add saute Apple,Green cardamom powder & nuts
cook till lotus seeds become soft & get desired consistency
Serve hot/chilled
tips:-.garnish above mentioned ingredients

Instant Rabdi


Orignal Rabri is made by reducing fresh whole milk for long hours ,sharing an easy way to prepare quickly.

Ingredients

Non-Fat Dry Milk powder 1 cup
Heavy Whipping Cream 1 cup
Powdered Sugar 1 cup
Unsalted Butter 1 stick
Cardamom powder 1 tsp
chopped Assorted Dryfruits (Almonds Cashews & Pistachios) 1/4 cup
Few Saffron strands (soaked )
A few saffron strands, almond pistachios for Garnish
Method
Take a big bowl add Dry milk powder,Powdered sugar,mix well.cut butter to pieces.adding whipping cream stir & mix well.Now take a heavy bottomed pan add all ingredients & soaked saffron. cook mixture on low to med heat .keep folding mixture from side too.keep stirring to prevent burning from a bottom. around 10 min of cooking.mixture will become thick nice & creamy.Add chopped nuts ,green cardamom powder.
Turn off heat.Serve chilled with garnish.

 

Sabudana Kheer


Sabudana Kheer is a delicious festive dessert made with sabudana (tapioca pearls) flavored with cardamom and saffron.

Ingredients

Sabudana 1 cup
Milk 4 cup
Sugar 3/4 cup or to taste
Assorted nuts 1/4 cup
Cardamom powder 1/2 tsp
Saffron soaked few strands
Water 1/4 cup

Method
Wash & soak Sabudana at least 30 minutes or become double in size.
In a pan add water then add milk.once it gives a boil add Sabudana & cook on med-hi flame till pearls become translucent.add sugar & stir continuously.
cook till desired consistency.add saffron & cardamom powder.turn off heat.
garnish with nuts.serve Hot/cold
Tip: crush saffron & soaked in warm milk.
if one doesn’t like saffron/Nuts omit both & make plain kheer