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Dessert

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Jalebi

Jalebi

Ingredients: For Batter Maida (All purpose flour) – 1/2 cup Besan (Gram flour) – 1 tsp Oil – 1/2 tsp Yeast – 1/2 tsp Sugar – 1/2 tsp Water – More than 1/3 rd cup or as required Cornstarch – 1 tbsp Turmeric – a pinch Saffron – Few strands For sugar syrup Saffron (Kesar)

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Besan Ladoo

Besan Ladoo

Ingredients: Besan (Gram flour)- 1 cup Sooji (Semolina) – 2 tbsp Ghee – 1/4 cup Sugar (powdered) -3/4 cup or as per taste Sliced Almonds or Pistachios Directions: Heat ghee in a heavy bottom pan. Roast besan and sooji on low heat by constant stirring till you get a nice aroma and golden brown color.

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Gajar ka Halwa (Carrot Halwa)

Gajar ka Halwa (Carrot Halwa)

  Ingredients: Carrots (Gajar) – 250 gm Milk – 1 liter Green cardamom powder (chhoti elaichi) – 2-3 pinches Sugar – 6 tbsps or as per taste Dry fruits of your choice Ghee Directions: Peel, wash and grate carrots. Boil milk until it is reduced to half of its volume. Add grated carrots into the

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Makhana Kheer

Makhana Kheer

    Ingredients: Makhana (Puffed Lotus Seeds)  – 1 cup Milk – 3 cups Sugar as per taste Green cardamom (chhoti elaichi) – 1/2 tsp Ghee – 1/2 tbsp Directions: Clean makhanas and cut them in halves. Slightly roast makhanas in 1/2 tbsp of ghee. Boil milk and heat till it becomes half in quantity

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Shrikhand

Shrikhand

  Ingredients: Curd (dahi) – 1 cup Sugar as per taste Milk – 1-2 tbsp Saffron (kesar) -1/2 tsp Green cardamom (chhoti elaichi) – 1/4 tsp Almonds (Badaam) and blanched pistachios for garnishing Directions: Take dahi in a cotton cloth and hang it for 4 to 5 hours. The idea is to remove most of

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Parwal ki Mithai

Parwal ki Mithai

Ingredients: Parwal (Pointed Gourd) -10 Khoa – 1/2 cup Pistachios (pista) Green cardamom (chhoti elaichi) – 1/2 tsp Saffron (kesar) – Few strands Sugar – 1.5  cup Water – 1 cup Sodium bicarbonate – a pinch Kewra essence – 1-2 drops Directions: For stuffing, roast khoa and add green cardamom powder, 1/2 bowl of sugar (or

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Sooji Laddoo

Sooji Laddoo

      Ingredients: Sooji or rawa (Semolina) – 3/4 cup Khoa (Mawa)- 1/2 cup Sugar (Powdered) – 1/2 cup or as per taste Green cardamon powder (chhoti elaichi) -1/2 tsp Raisins (Kishmish) – 1/4 cup Kaju (Cashew nuts) – 1/4 cup Milk – 1/2 – 3/4 cup Ghee Directions: Fry kishmish, kaju and keep

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Gulab Jamun

Gulab Jamun

Ingredients: Khoa (Mawa)- 1 cup Chenna – 1/4 cup Maida – 3-4 tbsp Sodium bicarbonate – a pinch Green cardamon powder (chhoti elaichi) -1/2 tsp Rose water (optional)- Few drops Sugar – 1 cup Water – 1 cup Ghee   Directions: Combine khoa, paneer, maida and sodium bicarbonate in a bowl. Mix every thing very

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Pineapple Halwa (Ananas Ka Halwa)

Pineapple Halwa (Ananas Ka Halwa)

Ingredients: Semolina (sooji) – 1 cup Ghee – 3-4 tbsp Sugar – 3/4 Pineapple (canned or fresh) – 1 -1.5 cup, cubes and juice Water – 2 cups Saffron (Kesar) – 1/4 tsp Green cardamom (chhoti elaichi) – 1/2 tsp Cashew nut (Kaju) and Raisins (kishmish) – 1/4 cup Directions: Roast sooji in 1 tbsp

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Gulgula

Gulgula

Ingredients: Maida or atta –1 cup Raisins (Kishmish) – 2-3 tsps Baking powder – a pinch Salt – a pinch Milk – enough for making thick batter Green cardamom (Chhoti elaichi) powder- 1 tsp Sugar – 1/2 cup Sliced almonds Ghee for frying Directions:   Combine all the ingredients together in a bowl and with

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Sabudana Kheer (Tapioca Pudding)

Sabudana Kheer (Tapioca Pudding)

Sabudana kheer (Tapioca Puddding) is a sweet pudding made up tapioca and milk. It’s quick and easy to cook. Some  people consume this kheer when they are fasting. Tapioca is very healthy from nutrition point of view too. It is low in saturated fat and very rich source of starch therefore, supplies great amount of

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Kesari Seviyan (Saffron Sweet Vermicelli)

Kesari Seviyan (Saffron Sweet Vermicelli)

Kesari Seviyan (Saffron Sweet Vermicelli) is a seviyan without milk. Kesar adds an amazing appearance and  flavor and makes it very different from the regular seviyan . It tastes even better when topped with khoa. Ingredients: Vermicelli Noodles (Seviyan), preferably thin ones –  3/4 Cup Water– 1 Cup Sugar – around 1/2 cup or adjust according

Kela Malpua (Indian Banana Pancake)

Kela Malpua (Indian Banana Pancake)

Ingredients: Maida – ½ cup Banana (kela) – 1 big, mashed well Sooji (Semolina) – 3-4 tbsps Fennel seeds (Saunf) – 1 tbsp, crushed Raisins (Kishmish) – 3-4 tsps Salt – a pinch Milk – enough for making thick batter Saffron (Kesar) – few strands Sodium bicarbonate – a pinch Sugar as per taste Oil

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Shakkarpare (Khurrma)

Shakkarpare (Khurrma)

Ingredients: All purpose flour (Maida): 3∕4 cup Fennel seeds (saunf) – ½ tsp (optional) Ghee – 1 tsp Sugar – ½ cup Water – ½ cup Water for kneading dough Cooking oil for frying Directions: Combine maida, a spoon of ghee in a bowl. Mix well. Knead  a firm dough with help of water. Pinch

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Besan and Sooji Halwa (Gram flour and Semolina Halwa)

Besan and Sooji Halwa (Gram flour and Semolina Halwa)

Ingredients: Gram flour (Besan) – ½ cup Semolina (Sooji) – ½ cup Milk  – ½ cup Sugar – ½ cup Water –½ cup Green cardamom (Chhoti elaichi) powder- 1 tsp Saffron (Kesar) – few strands Ghee -  3-4 tbsps Directions: Boil water and add sugar, green cardomom’s powder and saffron strands. Boil till sugar completely

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