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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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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eggless tres leches cake


Tres leches literally means, “three kinds of milk”  and tres leches cake is an ultra-light sponge cake soaked in a sweet milk mixture. Tres leches cake is a popular cake in Mexico and Latin America.

On September 15, it’s my 39th birthday and day is Tuesday when I don’t eat anything made of eggs so it’s an eggless cake, I have replaced the egg with Sour cream and trust me it tastes as good as the cake baked using an egg.

Tres Leches Cake

Pineapple cake with whipped cream Frosting

French Vanilla Cake with whipped cream frosting

Chocolate cake with whipped cream cheese Frosting

and many more recipes of cakes

My family favorite cake is Tres Leches, a butter cake soaked in three kinds of milk. This cake is made with three layers: Cake, filling and topping.

Ingredients

1 package yellow or white Cake mix

1/2 cup Sour cream

Fillings

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup heavy whipping cream

Toppings

Whipped Cream

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Craving more? Subscribe to Tastebuds to get new recipes and a weekly 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

Preheat oven to 350°. Grease a 13×9-in. baking pan. In a large bowl, combine cake mix and read instruction behind the box and Follow it.

Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in centre comes out clean.

Cool in pan on a wire rack 20 minutes.

In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in the top of warm cake

Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight.

In a bowl using a hand mixer or stand mixer, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form.

 

Spread over cake and smooth

or fill a piping bag and decorate using any nozzle. Be sure and keep cake refrigerated and Enjoy.

close look of a cake.

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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.

Tres Leches Cake


Tres leches literally means, “three milks”  and tres leches cake is an ultra light sponge cake soaked in a sweet milk mixture. Tres leches cake is a popular cake in Mexico and Latin America.

On July 16th ,its first anniversary of my home and first trial of frosting cake using whipped Cream.

My family favorite cake is Tres Leches, a butter cake soaked in three kinds of milk.This cake is made with three layers: Cake, filling, and topping.

Ingredients

1 package yellow Cake mix

Fillings

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup heavy whipping cream

Toppings

Whipped Cream

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Method

Preheat oven to 350°. Grease a 13×9-in. baking pan.In a large bowl, combine cake mix and read instruction behind box and Follow it.

Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.

Cool in pan on a wire rack 20 minutes. In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight.

In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake or fill a piping bag and decorate using any nozzle.. Be sure and keep cake refrigerated and Enjoy .

sponge cake
Sponge cake
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Frosting with whipped cream
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Close look
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img_0542

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.

img_5450-1

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 !!

Kesar Pista Kulfi 


IMG_1462.JPGKulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.

Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in tight sealed moulds.

I am sharing an easier version of Kesar means Saffron Pista is Pistachio dryfruits Kulfi without cooking which is prepared with Condensed milk, saffron, dry fruits mixed together, chilled and served.check my other kulfi recipe Kesar Badam Kulfi Strawberry Pistachios Malai Kulfi

ingredients

1 tin Condensed Milk

200 ml Heavy whipping cream

1/2 cup Grated Khoya

Cardamom powder a pinch or to taste

1/4 cup Milk

Pistachios soaked ,Peeled & slivered 15-20

Saffron strands 20-30

Kulfi molds or dish

method

Soaked Saffron strands in warm milk .in a big bowl add condensed milk ,heavy whipping cream & Khoya mix properly .add saffron infused milk & pistachio silvered .Pour in Mould Keep in freezer to set .atleast 6-8 hrs or Overnight.Demould kulfi & Serve.

Instant Cake


Mix all ingredients in a cup or bowl.Instant cake Ready in a minute.

Ingredients

Self Raising Flour- 3tbsp
Coco powder – 1 1/2tbsp
Coffee Powder-2 Tsp
Condensed milk – 3 tbsp
Olive oil /Butter 2 tbsp
Milk – 3tbsp + 1tbsp
Almond chopped (optional)
For ganache frosting
Heavy Whipping Cream 1/4 cup
dark /semi sweet Chocolate chips 1/2 cup
Method
Mix w tsp coffee powder in a 1 tbsp milk.boil make a coffee mixture keep aside.
Take a Microwave-safe cup or bowl.Add oil /butter.then condensed milk.mix properly then add flour ,cocoa ,coffee mix .adding milk stirred a lump free mixture.
Microwave for 2 min.
For Ganache
In a bowl heat cream for 30 sec -1 min.
Keep an eye on cream as it warm fast or may spill out.then add choco chips give a good stir.
Once a cake cooled down invert on serving plate or one can serve in a bowl or cup only.
Pour ganache on top garnish with almond flakes & enjoy.

 

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

 

 

 

 

Vanilla Chocochips Ice cream


Whipped cream blended with Condensed milk ,Vanilla extract & choco chips

Ingredients

Heavy whipping cream 2 cup

1 can Condensed milk or as much sweetness one like

Vanilla extract/essence 1 tsp

Chocochips mini 1/2 cup

Method13043390_1001538133227069_5663409354452982157_n

whipped heavy whipping cream using an electric beater ,In a big bowl ,add whipped cream ,condensed milk ,vanilla extract & choco chips.mix properly freeze 8 hrs or overnight till it set.scoop & serve !!

Tips whipping cream volume increase double once whipped .

11403121_859120354135515_1371200372763008424_n
Vanilla choco chips Icecream

Mango Icecream


Easy to make 3 ingredients recipe.Mango pureed mixed with whipped cream & condensed milk.Adapted from a web @show me the curry

ingredients

Mango pulp (sweetened)-850 gm
Condensed milk -1/2 tin
Whipped cream -250 gm
Mango cubes :-few(optional)
Method :-
Take a deep bowl..add mango pulp.condensed milk & whipped cream..mix all ingredients with spoon or hand whisker.(not electric).pour in a tight lid box..after 2 hrs mix mango cubes & put again freezer for at least 4 hrs or till it freeze.Serve & enjoy !!

 

Strawberry Pistachios Malai Kulfi


Kulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in airtight sealed molds.

I am sharing an easier version of Kulfi without cooking which is prepared with Fresh Pureed Strawberries Blend with Whipped Cream & condensed milk & freeze in a Mold or a Box.

Ingredients
Strawberry pureed 1 cup
Whipped Cream 1 cup
Condensed milk 1/2 cup or to taste
Pistachios crushed 2 tbsp
Method
Wash & dry strawberry properly then pureed & strained.In a big bowl
mix everything together then pour into a mold or freeze in a box keep in a fridge to set for 6 hrs or overnight.Demold or scoop & 13043463_1002004106513805_3264896277122941221_nServe
Tips:- one can use strawberry crush available in a market too.

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

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.

Kesar Badam Kulfi


Kulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in tight sealed moulds.

I am sharing an easier version of Kulfi without cooking which is prepared with Condensed milk, saffron, dry fruits mixed together, chilled and served .

ingredients
1 tin Condensed Milk
200 ml Heavy whipping cream
1/2 cup Grated Khoya 
Cardamom powder a pinch or to taste
Milk 1/4 cup (few strands Kesar infused)
Almonds(Soaked & peeled ) slivered as much u like
for garnish
Saffron strands & almond slivered (optional)
Kulfi molds or any dish u like
method
in a big bowl add condensed milk ,heavy whipping cream & Khoya mix properly .add milk & almond silvered .Pour in Mould .Keep in freezer to set .atleast 6-8 hrs or Overnight,
Demould ur Kulfi & garnish.
Serve & enjoy!!