Caramelized palada Payasam  #KitchenDiaries #Onam2025

#PrepSnap
Brown Gold Chikoo Cake – A naturally sweet, moist cake made from ripe chikoo, with rich caramel notes and a soft golden crumb in every bite.

#PrepSnap
Winter Gold Roast Bowl A light, crispy air-fried medley of seasonal winter vegetables with natural caramelized flavors.

#SLC 
#Seasne fruity cups 
 Ingredents---- 
 1/2 cup till 
1/2 cup sugar 
1 tsp ghee 
Cardmon powder 
For filling---- 
Chopped fruits as per taste 
Choco chips 
 Method---- 
 Take ghee in pan and heat 
add sugar 
 Stir continuously till caramelize. 
 When sugar caramelize add till and cardmon Stir and mix fastly 
 Turn off gas 
 Take silicon mould and pour till mix 
 Press with a katori and shape it into a cup
 After some time remove it carefully 
 Add chopped fruits
 Fill with fruits and dust sugar 
 Our till cups are ready

Royal Potato Chia Seeds Halwa
#Aloo


Royal Potato Chia Seeds Halwa with Caramel Banana & Sugar Honeycomb A luxurious twist on traditional halwa — creamy potatoes enriched with khoya, infused with cardamom, and finished with chia seeds for a subtle crunch. Elegantly plated with caramel banana, nuts, tuile, and delicate sugar honeycomb.


🧾 Ingredients 
For Potato Chia Halwa 
1 cup boiled & mashed potatoes (smooth, lump-free) ½ cup full cream milk
 ¼ cup khoya (mawa), grated
 3–4 tbsp sugar (adjust to taste)
 3–4 tbsp ghee
 1 tsp cardamom powder
 2 tsp chia seeds 
 For Garnishing 
Caramelized banana slices (2–3 pieces)
 Roasted cashew nuts 
Pumpkin seeds 
Cocoa tuile
 Sugar honeycomb 


 👩‍🍳 Method
 Step 1: Prepare the Base In a heavy-bottom saucepan, add the mashed potatoes, milk, and grated khoya. Cook on medium heat, stirring continuously to avoid sticking. Allow the mixture to thicken and develop a slightly light golden color. 
Step 2: Enrich the Halwa Add ghee and sugar. Continue cooking, stirring constantly, until the halwa thickens and starts leaving the sides of the pan. The texture should be smooth, glossy, and rich. 
Step 3: Finish with Flavor Add cardamom powder and chia seeds. Mix well and cook for another 1–2 minutes. Turn off the heat and let it rest slightly.


 🍮 Plating (Modern Style) Place a round cookie cutter on a serving plate. Fill it evenly with the warm halwa and press gently for a neat shape. Carefully remove the cutter. Top with caramelized banana slices. Garnish with roasted cashews and pumpkin seeds. Place cocoa tuile on the side for height and texture. Add a piece of sugar honeycomb for an elegant, gourmet finish. 


 🌟 Pro Tips Use full cream milk for richer texture. Cook on low-medium flame to prevent burning. For extra depth, lightly roast chia seeds before adding. Serve warm for best taste and aroma.

Recipe Name... Motichoor Sandesh Cup 
#Holi26


Ingredients...
 Besan... 2cup
 Pinch of salt 
Red food colour...2 drops (optional)
Roasted Watermelon seeds... 1tbspn 
 Water ...1 cup 
Oil for deep fry 
For Sugar syrup
 Sugar... 1 cup 
Water...1/2 cup 
For Sandesh...
 Mawa ...150gm
 Desiccated coconut...50gm 
Sugar... 50 gm 
Cherry for decoration
Method... 
In a mixing bowl take besan, salt & food colour. Mix it well & slowly add water to make a thick batter without any lump.
Heat oil & add small portion of besan batter using a spatula. Fry it well & make it little cool.
Then take all the fried besan in a mixing jar & coarsely grind it.
In a kadhai add sugar & water. Boil it well & make a semi thick syrup ( no need to make one string, just make a little sticky).
Add the grinded besan in syrup, cook it for few minutes,add watermelon seeds,mix it well & switch off the flame. Leave it for 15mins or till it will observe the syrup.
Make it little cool & then take some small mould. Fill the mould with some motichoor mixture leave the middle portion.
Keep it in fridge for sometime to set the cup.
In the mean time in a hot pan add sugar & leave it to make caramel. Within a few minutes it will start to melt & became red in colour. Gently add grated Mawa & desiccated coconut. Mix it well & cook it for few minutes. Make it little cool then.
Now take the motichoor cup & fill it with Sandesh topping with chopped cherry.
Delicious Holi dessert is ready to serve.   

Thandai Parfait 🩷💚🧡

Since thandai is such an iconic drink enjoyed during Holi, I wanted to bring those familiar flavours into a dessert. I created a chilled parfait using a rabdi base, infused with saffron, nuts, and warm aromatic spices that reflect the classic thandai profile. It’s served over colourful white chocolate crumb for a bit of crunch and finished with pistachios, almonds, and rose petals, capturing the colours and festive spirit of Holi.

Serves: 4 small parfaits
Preparation Time: 20 minutes (plus 2-3 hours for setting)

Ingredients:

For the Parfait:
- Milk (full-fat) - 2 liters
- Thandai masala - 5-6 tbsp
- Sugar - 6 tbsp
- Gelatin - 1 tbsp
- Water - 3 tbsp

For the Thandai Masala:
- Almonds - 4 tbsp
- Pistachios - 3 tbsp
- Black peppercorns - 1 tbsp
- Fennel seeds - 1 tbsp
- Green cardamom - 8 pods
- Melon seeds - 2 tbsp
- Poppy seeds - 2 tbsp
- Saffron - a pinch
- Dry rose petals - 2 tbsp
- Ginger powder - 1 tsp
- Nutmeg (grated) - 1/4 piece

For the White Chocolate Crumb:
- Caramelised white chocolate - 200g
- Food color - few drops

Instructions:

For the Parfait:
1. Soak gelatin in water for 5 minutes until it blooms.
2. Blend all the Thandai Masala ingredients into a fine powder.
3. Heat milk in a pan until slightly reduced, then add sugar and stir until dissolved.
4. Mix in the Thandai Masala and let it infuse for 5 minutes. Strain to remove coarse bits.
5. Stir in bloomed gelatin until fully dissolved.
6. Pour into a mold or ring and freeze for 4-6 hours until set.

For the White Chocolate Crumb:
1. Divide the caramelised white chocolate into batches and mix each with a different food color. You can use any color of your choice.

Assembly:
1. Spread the caramelised white chocolate crumb on a serving plate.
2. Unmold the Thandai Parfait disc and place it on top.
3. Garnish with slivered almonds, melon seeds, and rose petals.

#Holi26

#IOP
RECIPE NAME:MISTI DOI
Mishti doi is a traditional Bengali sweet yogurt, distinct from regular yogurt due to its sweet and tangy flavor, achieved by caramelizing sugar and adding it to thickened milk before fermentation with a yogurt starter. It\'s known for its creamy texture and is often flavored with cardamom and set in earthenware pots for a traditional taste,serving as a popular dessert।

#IOP
RECIPE NAME:NOLEN GURER RASAGOLLA
Nolen Gurer Rosogolla is a winter-special Bengali sweet made with fresh chhena (cottage cheese) and nolen gur (new date palm jaggery). It is famous for its soft, spongy texture and unique smoky-sweet caramel flavor. 

#IOP
MAKHANDI HALWA❣️❣️ EID SPECIAL 


 Makhandi Halwa is a rich, decadent dessert made with roasted semolina, caramelized sugar, and loads of ghee, topped with crunchy nuts 
A classic Indian treat that\'s perfect for festivals or special occasions like Eid ❤

#IOP


This is a sugarfree desert for diabetics as well as weight watchers.
Millets are good for overall health ,mixed with cow ghee..and baked.
Caramel is made with dates ...great substitute for sugar..natural sweetner.caramel cooked with ghee roasted nuts and rich creamy coconut milk.
Shrikhand is made with juicy strawberries and little honey to adjust sourness of strawberries ..with a hint of beet puree to add vibrant pink color.
Decorated with pistachio slivers.

#Caramel_Pudding
#mk26

#mk26
Choclate caramel

#mk26
Caramelized apple Firni

#mk26
Kesar Malai Velvet Pudding
Silky saffron-infused malai pudding with a caramelised touch, delivering a smooth and luxurious melt-in-mouth experience.

#mk26
Caramelized rice kheer

Caramel mango pudding 
#mk26

\"Caramel Pudding\"


For making caramel:-
3 tbsp sugar
1 tbsp water


For making pudding:-
6 parle-g biscuits (powdered)
3 cup milk
3 eggs
3 tbsp sugar


Method:-
Take a pan, add sugar and water. Heat it till it becomes golden brown. Caramel is ready. Shift in into a seperate container.


Make powder of biscuits in grinder.
Keep it aside.


Boil milk, add sugar. Let it cool down. Add eggs and powdered biscuits into it. Mix with blender. Add this mixture in the container in which we kept caramel.


Take some water in cooker and put the container into  cooker. Close the cooker with lid. Steam for 20 minutes on medium flame. Take out the container and cool it in fridge for 1 hour.


Demould the container into serving dish.


Pudding is ready to serve.


#mk26

#mk26
Caramel Kheer

Kalakand Dates Cups The perfect fusion of creamy tradition and natural sweetness! 🍯✨ These Kalakand Date Cups are the ultimate bite-sized luxury—rich, grainy Kalakand nestled inside soft, caramel-like dates for a dessert that’s as elegant as it is effortless. #mk26