Hashtag: #Milk
302 posts found for your hashtag #Milk
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vermicelli milk pudding (semai payes) #kitchendiaries #onam2025
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AKKARAVADISAL ( SWEET MILK PONGAL ) God\'s own country Kerala is a among greenest states in the country & it has an abundance of local produce. Kerala cuisine is interesting & it is different from other Southern states. To indulge your sweet tooth, Kerala has a delectable variety of traditional desserts - from Ada pradhaman to Kozhikode halwa. Here I have made Akkaravadisal . It is also known as Akkara Adisil. This is a traditional Iyengar speciality. #KitchenDiaries #Onam2025
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ADA PRADHAMAN (FLATTENED RICE/POHA PUDDING/KHEER) Ada Pradhaman is a traditional Keralan dessert made by rice ada (poha) , coconut milk and jaggery. Ada pradhaman is specially prepared in every Keralan household during Onam festival. It is one of the main elements of Sadya. Ada pradhaman is one type of payasam and known as a king of payasam. Traditionally coconut milk and jaggery is used but we can replace them with milk and sugar. I prepared with dairy milk and suagr. #KitchenDiaries #Onam2025
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#DiwaliSnack
Diwali Delight: Coconut Ladoo – A Perfect Blend of Sweetness and Purity
Celebrate the festive spirit of Diwali with these simple and delicious Coconut Ladoos, bursting with traditional flavor and sweetness in every bite! In a pan, lightly roast 2 cups of grated coconut, then add 1 cup of condensed milk (or ¾ cup khoya) and ½ cup sugar. Cook the mixture until it thickens and stops sticking to your hands. Add a pinch of cardamom powder, mix well, and let it cool slightly. Shape small round ladoos and roll them in a bit of dry coconut for a beautiful finish. Soft, aromatic, and divine — these laddoos are perfect for prasad or festive serving!
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Motichoor Ladoo Payesh Tart
#DiwaliSnack
Ingredients
Motichoor Ladoo
1 cup Besan
1/2 cup water
1.4 cup oil
1.25 cup water
1.50 cup sugar
1 drop orange colour
Payesh
1/2 cup Gobindobhog rice
2 cups milk
1/2 cup condensed milk
1/4 cup sugar
1 Tbsp nuts
1 bay leaf
Method
Motichoor Ladoo - In a wok add Besan and water and make a mix.
In a pan heat oil and take piping bag and add Besan mix, on the oil add drops and in low flame fry, set aside
Take a pan add sugar and water and dissolve the sugar on fire
Add orange colour and syrup is ready
Take the Motichoor and add to sugar syrup and mix
Set aside
For Payesh
In a bowl add rice and soak for 10 mins
In a pan add milk and bring it to boil, add rice and cook till half done
Add condensed milk and sugar and stir to dissolve sugar
Add nuts and when thick, set aside
Plating
On a plate add a ring, add Motichoor ladoo, add payesh on top
Serve the tart
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INSTANT KALAKAND
3 cup Paneer
2 cup sugar
2 cup fresh cream
2 cup milk powder
1 tsp green cardamom powder
1 tbsp For garnishing-almonds
2 tbsp Pistachio Saffron (optional)
Method
To start with take a deep bottomed pan keep it on medium flame and add grated paneer, sugar, fresh cream and milk powder 2 Mix well and cook for 20 minutes.keep stirring to avoid the burning of mixture.once done remove from flame and add cardamom powder 3 Take a big plate and grease it with ghee pour in the mixture in the plate 4 Spread the crushed almonds and pistachio on the mixture and make sure they stick to the mixture properly 5 Freeze the mixture till done.cut into pieces and serve ~
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Recipe name - Unique 2 mints cookie 🍪 cake with milk tea
Post - 2nd
#snack
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#Snack
Roast bread chay
Simple childhood snack slice bread strong milk
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#Snack
“JELLY ROSE CAKE”
Delicate, wobbly and beautifully set, this gelatinous jelly rose milk cake is a dessert that’s as stunning as it is refreshing. With its smooth texture, subtle rose flavour and melt-in-the-mouth bite, it’s the kind of sweet treat that feels light yet luxurious. Perfect for when you want a unique dessert that looks gorgeous and tastes unforgettable!
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#SnackApple fritters with butter glazed lemon flavour sauce :
Ingredients :
Apple - 2
Maida - 80 g
Egg - 2
Sugar powder - 1/2 cup
Vanilla essence - 1/2 tsp
Baking powder - 1.5 g
Salt 1/2 tsp
Lemon - 4 tbsp
Cinnamon powder - 2 tsp
Oil for frying
Butter - 1/2 tsp
Milk - 1/2 cup
Cherry and apple slices for garnishing.
Method :
(For the fritters)
At first cut the clean apple in a round and thin shape. Add salt and lemon juice on the apple, marinate it and keep it aside.
Next in a bowl, add maida, baking powder, cinnamon powder and mix it well. Then in another pot, add the eggs, vanilla essence and milk. Now, pour this mix into the dry mix and whisk it properly. Then, pour the marinated apples. Now, heat the pan and add oil for frying. Now mix the batter with the apple in a doughnut shape and fry it until golden brown. And, the apple fritters are ready!
(For the sauce)
Heat the pan with butter and pour rest of the leftover milk and the sugar powder. Stir it for 5 mins and let it cool down. Then, add lemon juice
Now, the fritters along with the sauce is ready to serve!
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#Snack Khandvi
Ingredients_1 cup Besan
3 cups thin buttermilk ( 3/4 cup curd 2 and 1/4 cup water whisked),Salt to taste
1/4 tsp haldi ,1/2 tsp red chili powder,1 pinch of Asafoetida
Tempering
1 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp sesame seeds
3-4 green chillies slit
A few curry leaves
2-3 tbsp chopped coriander
3 tbsp grated coconut
Recipe-Whisk it altogether and strain it one preferably, Pour it in a large microwave safe bowl and microwave on high for 4-5 mins. Remove. Whisk it well so that no lumps are there Microwave again for 2-3 mins ..Remove the bowl and whisk it again. Make batter like dosa .Try to lift up the thin pancake off the slab.
If it lifts up like a sheet we are good to go
Now spread a large ladle full of the batter on the kitchen counter in swift circular motion .
Like a Dosa. It should be thin. Leave to cool for 3-4 mins.make vertical cuts from one end to the other.Roll each strip lifting from one end and rolling it up. Place these rolls on a plate. Now make the tempering. Heat the oil. Add in the mustard,sesame seeds and let it crackle. Add the slot green chillies and curry patta.Pour on top of the khandvi Sprinkle coriander and grated coconut coconut.enjoy delicious khandvi.
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#CookWithPrestige
Palpayasam (kheer)
An easy to make sweet delicacy that is made on any festival using ingredients available @home like milk Sugar and rice.
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#CookWithPrestige
#Akaravadisal...a rich type of kheer made using milk jaggery and rice.I made it in my 2L Prestige pressure cooker
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#CookwithPrestige
Kanchagolla
Bengali KanchaGolla light and flavorful Indian sweet made using Indian cottage cheese, sugar, milkmaid, cardamom, saffron and rosewater. It\'s a crazily popular among Bengalis in West Bengal or Bangladesh.
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#cookwithprestige
#Sitaphaulpayasam
Sitaphal payasam used by prestige milk pan
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#Cookwithprestige Coconut milk Rasam used by prestige mixer jar..used prestige for coconut milk
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#CookWithPrestige
Kheer is healthy and tasty with milk rice and lots of dry fruits. Kheer which I have cooked in stainless platina top/pot.
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Recipe name- Gajar Phirni#carrot
Ingredients-4cups milk, 1/4 cup rice, soaked for 2-3 hours and ground to a fine paste, 1/4cup powdered sugar or to taste, 1/4tsp green cardamom powder, blanched pistachios, For carrot lachha – 1/2cup grated carrots, 1/2 cup sugar Method- For carrot lachha - Wash grated carrots well and squeeze all the extra water. Heat a pan, cook carrots with sugar uncovered, until soft and coated with sugar. Remove from heat ,keep aside and Cool . For phirni -In a micro proof dish mix milk and ground rice paste. Microwave uncovered for 5 minutes. Stir with a whisk, after every minute to avoid the lumps. Break lumps if there is any. Add sugar and mix well. Microwave uncovered for 2 minutes, stirring in between. Mix well. Cool . Add green cardamom powder. .Serve chilled topped carrot lachha and pistachios with after 2-3 hours. . -
Recipe name- Gajar Phirni #carrot
Ingredients-4cups milk, 1/4 cup rice, soaked for 2-3 hours and ground to a fine paste, 1/4cup powdered sugar or to taste, 1/4tsp green cardamom powder, blanched pistachios, For carrot lachha – 1/2cup grated carrots, 1/2 cup sugar Method- For carrot lachha - Wash grated carrots well and squeeze all the extra water. Heat a pan, cook carrots with sugar uncovered, until soft and coated with sugar. Remove from heat ,keep aside and Cool . For phirni -In a micro proof dish mix milk and ground rice paste. Microwave uncovered for 5 minutes. Stir with a whisk, after every minute to avoid the lumps. Break lumps if there is any. Add sugar and mix well. Microwave uncovered for 2 minutes, stirring in between. Mix well. Cool . Add green cardamom powder. .Serve chilled topped carrot lachha and pistachios with after 2-3 hours. .
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#carrot
🥕THE GREAT CARROT CHALLENGE 🥕
Carrot Rasmalai
For Suji Balls
3 Carrots
1/2 Cup Milk +1/2 Cup Milk
1 Tbsp Desi Ghee
1-2 Tbsp Sugar
1/2 Cup Suji
For Milk
750 ml or 4 Cups FULL CREAM Milk
1/2 Cup Sugar
Almonds
Pistachios
3 - 4 Elachi Powder
Method
Prepare the Carrot–Suji Balls
Wash, peel and finely grind the carrots in the grinder with half cup of milk.
Add 1 tbsp desi ghee in a heavy-bottom pan. Add grinded carrots and Add ½ cup milk and half cup suji and cook till the milk almost evaporates. Add sugar and cook again until the mixture becomes slightly thick and glossy. Cook till the mixture leaves the sides of the pan and forms a soft dough-like consistency. Switch off the flame and allow it to cool slightly. Grease your palms and make small smooth balls. Keep aside. Now steam these balls in the idli steamer for 8to 10 minutes.
2. Prepare the Milk (Ras)
Boil 750 ml (4 cups) full cream milk in a heavy pan. Once it starts boiling, reduce the flame and simmer till the milk reduces slightly. Add sugar, cardamom (elaichi) powder, chopped almonds and pistachios. Simmer for another 5–7 minutes till the milk becomes lightly thick and aromatic.
3. Assemble the Carrot Rasmalai
Gently add the prepared steamed carrot–suji balls into the hot simmering milk. Cook on low flame for 2-3 minutes so the balls absorb the flavoured milk. Switch off the flame and let it rest for at least 30 minutes for best flavour.
Serving Suggestion
Serve warm or chilled, garnished with extra nuts. Tastes divine as a fusion dessert combining gajar halwa and rasmalai flavors 🥕💛
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#PrepSnap
“Energy-Boosting Otas ,Banana, Apple & Chia Seed Breakfast Smoothie”
1 ripe banana.
1 apple (chopped).
1 tablespoon chia seeds .
1 cup milk or almond milk.
Honey or dates.
1Cup Oats.
2 Dates.
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#PrepSnap
Christmas special plum cake
Black Raisins
Golden Raisins
Munakka
Walnuts
Cashew Nuts
Almonds
Pistachios
Tutti Frutti
Orange Juice
Milk
Melted Butte
All Purpose Flour
Powdered Sugar
Baking Powder
Baking Soda
Cocoa Powder
Salt
Vanilla Essence
Cinnamon Powder
Nutmeg Powder
Clove Powder
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#prepsnap
Pre preparation of a vanilla pound cake
Flour,butter,milk,sugar,salt ,baking powder and eggs
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Zingy parcel
#prepsnap
Ingredients::-
200gm- all purpose flour 1 tbsp-dry yeast, 1tsp- suger ,2tbsp- warm milk ,1/2 cup- paneer cubes ,1 tbsp- mayonnaise ,1/2 tsp- lemon juice ,Salt as required ,Chilli flakes as required ,5-6-whole red chilly ,5-6- garlic cloves, 1 tsp- shahi jeera, 1 tbsp- green coriander leaves ,1 tsp- mix herbs ,1 inch- ginger grated ,1/2 cup- corn meal(makki ka aata), 1/2 tsp- turmaric powder ,1/2 tsp- garam masala ,1/2 tsp- dry fenugreek leaves, 1tbsp- Harissa sauce, Peri peri masala as required ,Butter as required ,1 tbsp- oil .
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Coconut Laddoo made with Rose Syrup
#prepsnap
Ingredients
Dessicated coconut
Rose Syrup
Milk
Sugar
Cardamom powder
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#prepsnap
Recipe Name:- Gud ( Jaggery)Pithe ( A Bengali dish prepared specially at the time of Makar Sankranti)
Ingredients needed for this recipe:- Rice flour,Rava,Greated Coconut,Maida, Jaggery,White oil,milk,water,saunf
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#PrepSnap
Recipe name: chocolate Coco smoothi.
Here I have used full fat milk along with dates soaked in milk to make Chocolate Coco Smoothie. Coco powder, sugar as required and chocolate syrup and chocolate chips are prepared and choco stick is kept for garnishing.
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#SLC
Rice KHEER
Ingredients Milk- 2kg Rice- 1/4 cup Sugar- 1/2 cup or as per taste Raisins- handful Recipe Boil milk in a heavy bottom pan. Add soaked rice and cook till rice is cooked & milk reduces to 1/4th & turns creamy in consistency. Add sugar. Serve chilled, garnish with almonds & raisins.
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#Tiranga
DISH NAME:-
( Saffron-Infused Malai Tiranga Barfi)
INGREDIENTS: -
The Base: 2 cups Freshly grated coconut (white part only).
The Richness: 1 cup Soft Khoya (Mawa) or Milk Powder mixed with ¼ cup heavy cream.
The Sweetener: 1.25 cups Fine Granulated Sugar. The Aromatics: 1 tsp Cardamom powder, 1 pinch of Saffron (soaked in 1 tbsp warm milk).
The Texture: 2 tbsp Ghee (Clarified Butter), 2 tbsp chopped Pistachios & Almonds for garnish.
The Colors: Organic edible Food Colors (Saffron Orange and Leaf Green).
PREPARATION: -
Mix it up: Put the coconut, sugar, milk, and milk powder in a pan.
Cook it: Stir it on low heat. Keep stirring so it doesn’t burn! After about 10 minutes, it will become thick and sticky like a dough.
Add Flavor: Mix in the ghee and cardamom powder. Turn off the stove.
Make 3 Parts: Divide the mixture into 3 separate bowls.
Bowl 1: Mix in a drop of Green color.
Bowl 2: Leave it White.
Bowl 3: Mix in a drop of Orange color.
Stack Them: Grease a plate with a little butter/ghee.
Spread the Green layer first. Put the White layer on top of that. Put the Orange layer on the very top.
Set and Cut: Let it sit for 2 hours until it’s hard. Cut it into squares with a knife.
And it\'s ready to serve, enjoy this delicious dish .
Happy republic day 🇮🇳🇮🇳🇮🇳
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#Tiranga
Traditional Chandrapuli is a delicious Bengali sweet dish made with fresh coconut, using chenna (cottage cheese) or mawa (reduced milk solids), and is typically prepared for special occasions or festivals. I have made three different flavors of Chandrapuli.
Traditional Tricolour Chandrapuli
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#Tiranga
🧡🤍💚 TRI COLOUR KHARVAS🧡🤍💚 Today\'s after lunch dessert is a very traditional sweet known as poss or kharvas in Goa & Maharashtra, junu in Kannada & so on...Made using jaggery, cardamom powder, nutmeg powder & also added extra coconut milk too. Tri colour Kharvas to celebrate our Nation\'s 75th Republic Day🧡🤍💚🇮🇳 Today, let’s be thankful for the gift of freedom and strive to contribute to our beloved country’s progress.🧡🤍💚 🧡🤍💚HAPPY REPUBLIC DAY🧡🤍💚
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#Tiranga
Heart shape tri colour kaccha Gola
Tri-colour and heart-shaped Sweet Kaccha Gola made with paneer and condensed milk is a soft, creamy dessert with light sweetness. Rich in calcium from paneer and milk, it is both tasty and nutritious. Its attractive colours and heart shape make it a perfect sweet treat for special occasions and kids.
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#Tiranga
Tri colour malai laddu is a soft, creamy and delicious Indian sweet made with fresh malai.
The three natural colours make it look festive and attractive, perfect for special occasions.
It has a rich milky taste with mild sweetness that melts in the mouth.
This laddu is a lovely blend of taste, nutrition, and celebration in every bite
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#Tiranga
Tricolor laddu - sweet, festive, and patriotic ❤ Made with love, these laddus blend saffron, white, and green colors with mawa and milk powder for a delicious treat
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#Tiranga
LAUKI KE RINGS ❤❤
Lauki ke rings filled with mawa & Milk powder are green-colored ring-shaped sweets made from bottle gourd (lauki), stuffed with a creamy khoya (mawa) & mulk powder filling and often desiccated coconut. It\'s a tricolour sweet with Green Ring, White khoya filling & Saffron Dot in between ( soaked saffron in wark water).
They’re a popular Indian festive treat.
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#Tiranga
Happy Republic Day to all🇮🇳🧡🤍💚
#tricolour No sugar : Skimmed Milk: Honey Rice Kheer with the goodness of Carrots, Safron, Beetel leaves and Pistachios 🧡🤍🧡🤍💚 Tricolor and Triflavoured Kheer❤️
✅Quick Recipe
👍Take Rice in desired quantity and soak it for 1 hour.Now strain the water, and beat the rice in Mortar.Now Add little ghee in Preassure Cooker and Put the broken rice with a pinch of cardomom Powder and water.Cook upto 3 whistles.
👍 Meanwhile take Half litre of Milk, Heat it and keep stirring by adding a spoon of DryFruits and Makhana Powder for melt in mouth texture.NowAdd upon the cooked Rice to it and stir till it thickens.Turn off the flame and let it come to room temperature.Add honey in desired sweet Preference 👍
Now for the tricolor👍
✅For orange colour 🧡 Boil the Carrots with the flavour of cardomom.Ghee roast it and give the tinge of safron with safron strands.Mix it with a bowl of kheer.
✅For white colour🤍 Keep the originality of white Kheer the way it is👍
✅For green color 💚 Boil some beetel leaves and add soaked Pistachios for the blend.Now Mix it with white kheer in a seperate Bowl.
Good to go..Take a serving bowl of Your choice, Place white kheer half the brim, Add carrot Saffron Kheer at top and Beetle leaves Pistachios kheer at bottom.Put some Blueberry in centre❤️
Happy Republic Day 🇮🇳🧡🤍💚
Jai Hind🇮🇳
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#Tiranga
Tricolour Laddu ( Carrot, Coconut, Lauki)
1. *Saffron carrot laddu* – orange laddus topped with pistachio slivers, made with carrot (gajar) and condensed milk. 2. *White coconut laddu* – white laddus made from coconut and milk solids. 3. *Green lauki ke laddu* – green laddus made from bottle gourd (lauki) & milk powder.
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#tiranga
Tri - colour desert:
Ingredients :
For the green layer :
Palak leaves : 1 cup
Milk maid : 6 tbsp
Cottage cheese- 3 tbsp
Elaichi - 1 tsp
Ghee - 1 drop
For the white layer :
Cottage cheese ( channa) : 40 g
Vanila essence : 2 drops
Whipped cream - 2 tbsp
Sugar powder : 3 tbsp
For the orange layer :
Orange: 3
Sugar : 3 tbsp
Orange zest : 1 pinch
A little bit of water and a pinch of salt.
Method :
Green layer :
Blunch Palak leaves and let it cool down in ice water. Now drain the water and grind it.Then heat the pan with ghee, saute the palak gravy until it removes the raw flavour. Then add milk maid, elaichi powder and cottage cheese. Cook until a binding texture.
White layer :
Blend the cottage cheese, vanilla essence, whipped cream, sugar powder until the consistency is ready for layering.
Orange layer :
At first peel off the orange. Then heat the pan with water and sugar. When boiling the starts, add orange zest (crushed) and and 1 tsp of corn flour. Let it cool down and grind it for a smooth texture.
Now serve it and try the delicious taste.
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Tricolour Rose Dessert
#Tiranga
1. Orange Layer :- Made With Ghee, Carrot, Milk Sugar Khoya Cardamom powder
2. White Layer :- Semolina, sugar, Milk Ghee Cardamom powder
3. Green Layer :- Made With Green Peas, Mawa, Milk, Sugar, Cardamom Powder, Ghee
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My dish is sweet desart which is made from coconut powder 🥥 , milk powder , sugar powder, milk and three types of food colors .
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# Tiranga
My dish is sweet desart which is made from coconut powder 🥥 , milk powder , sugar powder, milk and three types of food colors .
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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.
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#Aloo Potato Tart with Cheesy Spinach Super tasty potato dish. Crispy potato crust with creamy cheesy spinach. So easy to make Here are the ingredients: For Tart Base: Boiled Potatoes - 5 Pasta seasoning - 1/2 tsp Oil/Butter - 2 tsp For filling: Chopped Blanched Spinach - 200 gms Chopped Garlic - 1 tsp Whole Wheat Flour - 1 tsp Milk - 1 cup Cheese slice -1 Pasta Seasoning - 1/2 tsp Black Pepper Powder - 1/2 tsp Salt to taste Oil - 2 tsp For topping: Grated Mozzarella Cheese - 1/4 cup Steps: 1. For crispy tart crust, Mash boiled potato directly in greased tart mould and sprinkle pasta seasoning and apply oil. Airfry or bake at 160°C for 20-25 minutes or until crisp and golden. 2. In a pan heat oil and add garlic and Blanched Spinach. Saute for 2 minutes. Then keep it aside in a pan and roast a tsp of wheat flour then add milk. Mix well and add pasta seasoning, pepper powder and salt into it along with cheese slice. Cook for 2 minutes and tasty cheesy filling is ready. 3. Transfer spinach filling in crispy potato tart. Top with grated Mozzarella Cheese and bake this @180°C for 6-8 minutes. Demould it and enjoy this cheesy potato tart.
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Baked potato bites
Ingredients:
Boiled potatoes 2, Dill leaves 2 tbsp, Milk 2 tbsp, Butter 1 tbsp, Cream 2 tbsp, Green chilli 1, Asafoetida 1 pinch, Cumin seeds 1/2 tsp, Chilli flakes 1/2 tsp, Chopped garlic 1 tbsp, Black olives 6 to 8, Bread slices 4, Salt to taste.
Method:
1. Mash the boiled potatoes very finely.
2. Chopped dill leaves and green chilli.
3. Heat butter in a pan. Add asafoetida, cumin seeds chilli flakes and garlic. Saute for two minutes.
4. Add mashed potatoes, milk and cream. Stir it continuously. Cook it for 3 to 4 minutes.
5. Add salt and chilli flakes. Mix well.
6.Cut the bread slices into small rounds.
7. Fill the potato mixture in a piping bag. Make rounds on the bread roundels overlapping like a mountain.
8. Put some slices of olives on the top.
9. Preheat the air fryer, and bake the potato bites at 180°C for 7 to 8 minutes.
10. Serve hot with any dip or sauce of your choice.
#Aloo
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#BPIC
Butter cookies Butter cookies are delicious cookies. Crispy butter cookies taste great with tea, milk or coffee. Along with the taste, these cookies will melt in your mouth.
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#BPIC
Bread fruity ras malai in custard sauce is a quick, fusion Indian dessert featuring stuffed bread \"sandwiches\" soaked in a thickened, sweetened, and cardamom-infused custard milk. Rounded bread slices are filled with cream or nuts, topped with fruits, and drenched in chilled custard, providing a soft, creamy, and fruity twist on traditional ras malai
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Biryani paneer masala
#BPIC
Take a vessel boil water add spices mentioned n add soaked rice.strain to 80% cooked and set aside.
Step 2.
Take a bowl mash the cottage cheese properly till a smooth dough consistency. Add corn flour salt and pepper , cardamom powder n mix well now make small balls for making pearls (moti) for the biryani. Now in a pan heat oil n fry these balls carefully on medium flame.
Step 3.
Now for making biryani masala dry roast whole spices on sim flame in a pan and let it cool down.now In a jar grind all cool down spices n Biryani masala is ready.along with, mix the pinch of zarda color in 3-4spoons of water ,it will be used in layering.
Step4....
In a frying pan,add cooking oil,cashew nuts,fry until golden & set aside.now add cumin bayleaf,black pepper,and onion paste n roast till brown. Now add red chili powder, turmeric, coriander powder, biryani masala n saute it. Now add whisked curd n keep on stirring until it releases oil.now add little water to half of the gravy.its ready.
Step5.....
For layering take a pot or handi spread layer of boiled rice some gravy over it ,fried onions, sprinkle saffron dipped in milk over it.now spread mint leaves, cashews n some coriander leaves. Put some moti balls over it.now give a smokey aroma to it by burning a piece of coal n put it in a small bowl in centre of biryani and pour some ghee over it .now cover the pot tightly for some time n after that serve it.
Step6....
Take hung hung curd add a pinch of green cardamom powder n saffron milk drops to give a royal flavor. N serve with biryani.
Salad onion will surely give a compliance.
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#BPIC Mango barfi is a popular Indian fudge made with mango pulp, milk solids (khoya or milk powder), sugar, and ghee. It is a soft, creamy, and fragrant sweet commonly prepared during the summer, utilizing fresh or canned Alphonso or Kesar mangoes.
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#BPIC Bread ki Dahi gunjia chaat
The Anatomy of the Dish Instead of frying a lentil batter, we use fresh white bread slices as the casing. The bread is trimmed of its crusts, lightly dampened with water or milk, and molded into the iconic crescent (Gujiya) shape around a savory filling.topped with dahi and sweet and sour chutney.
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#BPIC
Badam KI CHAY
Vegan-sugar free - Indian Masala Chai. Fabulous home made almond milk tea with homemade chai spice blend with cardamom, cinnamon, pepper and cloves . Almond tea is a good alternative to dairy tea for people who are lactose intolerant or have a milk allergy. Almond milk is a plant-based milk that\'s high in vitamins and minerals, and it\'s a good source of protein and fiber. This Flavorful Indian Chai tea made vegan and sugar free with goodness of dates and raisins .
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#BPIC
Bhapa Doi
Bhapa Doi is a popular and traditional Bengali dessert that translates to \"steamed curd/yogurt\". It is a creamy, Made with only two main ingredients: thick yogurt /hung curd and condensed milk.
You can use dry fruits or saffron for more taste.
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#Holi26
Coconut Thandai Pudding
This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai.
Coconut Thandai Pudding Recipe
Ingredients
For the Pudding Base:
• 10 grams China Grass
• 1 cup Water (for melting China Grass)
• 2 cups Thick Coconut Milk
• 1/2 cup Condensed Milk (Milkmaid)
• 1/4 cup Sugar or to taste
For the Thandai Flavoring:
• 3-4 tbsps ready Thandai Powder
To garnish
• fresh grated coconut- as per choice
• Chopped almonds and pistachios- as per choice
• rose petals - as per choice
Method
• Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes.
• Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins).
• In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate).
• Add the thandai powder to the milk mixture. Stir well to combine.
• Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat.
• Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups.
• Let it cool to room temperature, then refrigerate for 1-2 hours until set.
• Unmould ,if it is set in moulds.
• Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled.
Suggestion- Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.
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#Holi26
Fruity Makhana Paneer Icecream popsicles
This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required.
Ingredients
• Phool Makhana (Lotus Seeds)- 1 cup,
• Fresh Paneer)- - ½ cup,
• Low-fat or Toned Milk- 1 cup
• Almonds (soaked and peeled)- 10-12,
• Cashewnut powder- 2 tbsp.
• Powdered Sugar - 4-5 tbsp
• Kiwis 2
• Black Grapes-1 cup
• Strawberries- 1 cup
Method -
• Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy.
• In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency.
• Divide this white base into four equal portions.
• For white –Keep aside white portion blended .
• For Green: Blend the first portion with chopped kiwis.
• For Purple: Blend the second portion with black grapes.
• For Pink: Blend the third portion with strawberries.
• Set: Pour the colourful mixtures into ice cream moulds with chopped fruits . Freeze for 8-10 hours or until completely frozen.
• Serve: Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately .
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#Holi26
Coconut Thandai Panna Cotta, This fusion dessert, Coconut Thandai Panna Cotta, blends the refreshing, aromatic flavors of traditional Indian Holi-special thandai with the creamy, silky texture of an Italian Panna Cotta. By replacing dairy cream with coconut milk and using homemade thandai powder, this version offers a tropical, slightly lighter, and deeply aromatic experience, suitable for vegetarians. Ingredients • 400 ml Coconut Cream (or thick coconut milk) • 100 ml Coconut Water or Almond Milk • 1/2 cup Coconut Sugar or Stevia (to taste) • 4-5 tbsp Homemade Thandai Powder (almonds, cashews, pistachios, fennel, pepper, cardamom) • 1 tbsp Agar Agar Powder • 1 tsp Rose Water • Saffron strands (a pinch) • Chopped pistachios, dried rose petals, desiccated coconut to garnish –as required • 4 tsp -Thandai Powder for platter decoration Instructions • In a saucepan, combine the coconut cream, coconut water, sugar, and thandai powder. • Heat on medium-low, stirring continuously until the sugar dissolves and the mixture is well combined. Add saffron strands. Do not let it come to a rolling boil; just bring it to a simmer. • Add the agar agar powder and whisk continuously for 2-3 minutes to ensure it is completely dissolved. • Remove from heat and stir in the rose water. Let the mixture cool to room temperature. • Pour the mixture into round moulds or any serving bowl. Refrigerate for at least 4 hours or until completely set. • When completely set, unmould . • Top with chopped nuts, dried rose petals, and a sprinkle of desiccated coconut before serving. For platter decoration • -Place the fork face down (tines pointing down) in the center of the platter or across the rim. • Place a generous amount of thandai powder into your small sieve. Gently tap the sieve over the fork and the immediate surrounding area of the plate. o Aim to cover the entire fork and about an inch around it to ensure the shape is defined. • Carefully lift the fork straight up, avoiding any sideways movement that might smudge the impression. • Garnish the surrounding areas of the platter with rose petals and grated coconut to complement the thandai aroma.
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#HOLI26
Thandai Muffins
Holi special refreshing snack and ease to prepare can be made ahead, flavoured with festive essence thandai masala given modern baked twist which in result is healthy, tasty and loved by all age groups.
Cooktime: 25-30 minutes
Serving:2-3
Prep;
Thandai Masala
3-4 Almonds
4 cashews
3-4 Pistachios
3-4 Black peppercorns
1/2 tbsp Melon seeds
1 tsp poppy Seeds
1 tsp Fennel seeds
2-3 green cardamom
5-6 saffron strands
1/4 cup jaggery powder
3 tbsp Lukewarm water to soak above ingredients.
Muffins Ingredients:
1 cup whole wheat flour
1/4 cup jaggery powder
1/4 cup unsalted melted butter
1 tsp baking powder
1/4 tsp baking soda
1/2 cup lukewarm milk
1/2 tsp Rose syrup
Method:
1. Soaked the thandai ingredients in lukewarm water for atleast 2 hrs. Strained the nuts and keep aside water, grin nuts to a smooth paste.
2.Preheat oven @180 deg C and lined the medium 6 cup muffin tray with muffin liners.
3.In a mixing bowl, add butter, thandai paste and rose syrup mix well.
4. Sieve the dry ingredients mix into wet mixture combine mix well avoid lumps, to medium thick consistency, add milk to balance consistency.
5. Spoon batter into lined muffin tray fill till 3/4 tap it lightly surface it evenly, sprinkle pistachio and dry rose petals.
6. Bake for 20-25 mins once bake cooled down completely place on serving plate.
7. Garnish with pistachio powder, sliced almonds, dried rose petals and rose syrup.
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#Holi26
This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.
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#Holi26
This Coconut Thandai Pudding
This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai. Coconut Thandai Pudding Recipe Ingredients For the Pudding Base: • 10 grams China Grass • 1 cup Water (for melting China Grass) • 2 cups Thick Coconut Milk • 1/2 cup Condensed Milk (Milkmaid) • 1/4 cup Sugar or to taste For the Thandai Flavoring: • 3-4 tbsps ready Thandai Powder To garnish • fresh grated coconut- as per choice • Chopped almonds and pistachios- as per choice • rose petals - as per choice Method • Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes. • Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins). • In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate). • Add the thandai powder to the milk mixture. Stir well to combine. • Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat. • Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups. • Let it cool to room temperature, then refrigerate for 1-2 hours until set. • Unmould ,if it is set in moulds. • Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled. Suggestion Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.
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#Holi26
strawberry Makhana Paneer Icecream popsicles
This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required.
Ingredients
• Phool Makhana (Lotus Seeds)- 1 cup,
• Fresh Paneer)- - ½ cup,
• Low-fat or Toned Milk- 1 cup
• Almonds (soaked and peeled)- 10-12,
• Cashewnut powder- 2 tbsp.
• Powdered Sugar - 4-5 tbsp
• Strawberries- 1 cup
Sauces to serve with –
• Strawberry sauce – as required
• Cape gooseberry (golden berry ) rasbhurry sauce –as required
Method -
Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy.
In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency.
Divide this white base into four equal portions.
For white –Keep aside white portion blended .
For Pink: Blend the third portion with strawberries.
Set: Pour the pink mixtures into ice cream mould with chopped strawberries .
Insert wooden stick in each mould while it is semi set .
Freeze for 8-10hours or until completely frozen.
Pour sauces over plate in holi play style and serve .
: Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately in plate with colourful sauces .
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#Holi26
Strawberry -Makhana Paneer Icecream popsicles This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required. Ingredients • Phool Makhana (Lotus Seeds)- 1 cup, • Fresh Paneer)- - ½ cup, • Low-fat or Toned Milk- 1 cup • Almonds (soaked and peeled)- 10-12, • Cashewnut powder- 2 tbsp. • Powdered Sugar - 4-5 tbsp • Strawberries- 1 cup Sauces to serve with – • Strawberry sauce – as required • Cape gooseberry (golden berry ) rasbhurry sauce –as required • Method - Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy. In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency. Divide this white base into four equal portions. For white –Keep aside white portion blended . For Pink: Blend the third portion with strawberries. Set: Pour the pink mixtures into ice cream mould with chopped strawberries . Insert wooden stick in each mould while it is semi set . Freeze for 8-10hours or until completely frozen. Pour sauces over plate in holi play style and serve . : Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately in plate with colourful sauces .
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#Holi26
Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, rice flour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi.
Thandai Mohallabiah with Rosy sauce
Ingredients-2 cups whole milk
¼ cup heavy cream
4tbsp cornstarch/cornflour or rice flour
2tsp thandai readymade powder or home made paste made with (almonds,saunf,rosepetals blackpepper a,melonseeds and cardamom )
1/2 cup granulated sugar, as per desired sweetness
1 tsp rose water/ or 1/4 tsp rose extract
For topping -½ cup prepared rose sauce
For garnishing
2 tbsp nuts of choice
Sweet betal leaves (optional )
dried rose petals( optional)
Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .
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#Holi26
This Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.
Bread Malai Gujiya (No-Fry/Instant)
Ingredients
For the Bread Shells:
• 6-8 White Bread Slices (fresh)
• Water or milk (for sealing)
• For the Sweet Malai & Nut Stuffing:
• ½ cup Thick Malai (milk cream)
• 2-3 tbsp Powdered Sugar (adjust to taste)
• 2 tbsp Mixed Dry Fruits (finely chopped: almonds, cashews, pistachios)
• ½ tsp Cardamom Powder (elaichi)
• 1 tbsp Desiccated Coconut (optional)
For the Saffron Sugar Syrup (Chasni):
• 1 cup Sugar
• 1 cup Water
• 4-5 Saffron Strands (kesar)
• ¼ tsp Cardamom Powder
• For Topping/Garnish:
• 1 tbsp Pumpkin Seeds (roasted)
• 2tsps Dessicated coconut
• As required Glazed cherries halves
Method
• In a saucepan, mix 1 cup sugar and 1 cup water.
• Bring to a boil, then add saffron strands and cardamom powder.
• Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
• Turn off the heat and let it cool down to warm/room temperature.
• Heat malai for 1-2 minutes until it softens.
• Mix in the powdered sugar, chopped dry fruits and cardamom powder.
• Let the mixture cool down completely before stuffing.
• Cut off the brown edges of the bread slices.
• Using a rolling pin, flatten each bread slice as thin as possible.
• Using a round cutter or a bowl, cut the bread into round shapes.
• Apply a little milk or water to the edges of the bread circle.
• Place 1 tablespoon of the prepared malai stuffing in the center.
• Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
• Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
• Remove from the syrup and place on a serving plate.
• Top generously with roasted pumpkin seeds, glazed cherries , and desiccated coconut .
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#HOLI26 3 tier Holi cheese cake For Cheesecake Base:
1.5 cups digestive Biscuit crumb
2 tbsps sugar powdered
5 tbsps butter melted
Ingredients for rose cheesecake layer:-
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
2 tbsp rose sprup
1 tbsps gelatin (bloomed in 1 tbsp boiling water)
1 tbsp rose water
2 tbsp rose petal
Ingredients for saffron cheesecake layer:-
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
1 tsp saffron soaked in warm 1 tbsp milk
1 tbsp gelatin (bloomed in 1 tbsp boiling water) 1/2 tsp vanilla bean paste
1-2 tbsp pistachio
Ingredients for Thandai cheesecake layer:
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
1/2 tsp cardamom essence
3 tbsp thandai paste
1 tbsps gelatin (bloomed in 1 tbsp boiling water)
Instructions for cheesecake base:-
In a bowl mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom of a well greased 8 inch spring form pan. Place in the refrigerator to set while you make the filling.
Instructions for rose cheesecake (1 layer) :-
In a blender blend cheese, yogurt, cream, sugar, gelatin mixture, rose petals and rosewater until everything is well incorporated. Now add rose syrup and give one more whisk. Pour the mixture into the biscuit base , smooth the top.Cover and refrigerate for at least 2-3 hours.
Instructions for saffron cheesecake (2 layer):-
In a blender blend cheese, yogurt, cream, sugar, gelatin mixture,vanilla bean paste and pistachio until everything is well incorporated. Now add saffron infused milk, and give one more whisk. And Pour the mixture on the first layer, smooth the top.Cover and refrigerate for at least 2-3 hours.
Instructions for thandai cheesecake (3 layer):-
In a blender blend cheese, yogurt, cream, sugar,cardamom essence and gelatin mixture until everything is well incorporated. Now add Thandai paste and give one more whisk. And Pour the mixture on the 2 layer, smooth the top.Cover and refrigerate for at least 2-3 hours. And finally Garnish with rose petals, pistiaco, saffron . And serve
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#Holi26
Presenting my fusion dessert – Tropical Cannoli Gujiya with Salted Rabri Cream. Crispy cannoli-style gujiya shells filled with pineapple and smooth rabri cream.
A perfect balance of sweetness, tanginess and creamy richness in every bite. ✨🍍🍽️
Tropical Cannoli Gujiya with Salted Rabri Cream (2–3 servings) 🍍✨
1-Gujiya / Cannoli Shell
Maida /whole wheat flour– 1 cup
Sesame seeds -1/4tsp
Ghee / Oil – 1 tbsp
Salt – 1 pinch Water – as needed
Method: Maida, ghee aur salt mix karke tight dough banaye. 15 min rest kare. Patla belkar cannoli/gujiya shape me mould kare aur medium heat par golden crisp fry kare.
2- Pineapple Filling Finely chopped
pineapple – ½ cup
Sugar – 1½ tbsp
Butter – 1 tsp
Chaat masala -1/4 tsp
Mint powder –pinch
Method: Butter garam karke pineapple add kare. Sugar daal kar 3–4 min cook kare jab tak halka thick ho jaye. End me mint powder mix karke cool hone de.
3-Salted Rabri Cream
Full cream milk – 500 ml
Fresh cream – 2 tbsp
Sugar – 1 tbsp
Salt – 1 pinch
Cardamom powder – pinch (optional) Method: Milk ko slow flame par reduce karke thick rabri banaye (about half). Sugar, cream aur pinch salt add karke smooth whisk kare taki piping consistency aa jaye.
4-Assembly Fried cannoli shells me pehle pineapple filling daale. Upar se salted rabri cream piping se fill kare. Powdered sugar, cherry aur pineapple pieces se garnish karke serve kare. 🍒🍍
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#Holi26 Strawberry Energy Delight: Sattu–Makhana Laddu & Strawberry Dry Fruit Smoothie (Vegan) .
1️⃣ Sattu & Dates Energy Laddu
Ingredients
1 cup sattu (roasted gram flour)
1 cup soft dates (khajoor), seeds removed
2–3 tbsp ghee
2 tbsp chopped nuts (almonds, cashews, pistachios)
1 tbsp sesame seeds (optional)
½ tsp cardamom powder
Method
Roast the sattu
Heat 1 tbsp ghee in a pan and roast the sattu on low flame for 2–3 minutes until aromatic.
Cook the dates
Add chopped dates with a little ghee and cook for 1–2 minutes until soft and sticky.
Mix ingredients
Add roasted sattu, chopped nuts, sesame seeds, and cardamom powder. Mix well.
Shape the laddus
While the mixture is warm, take small portions and roll into round laddus.
2️⃣ Strawberry Makhana & Dry Fruit Smoothie (No Milk)
Ingredients
1 cup fresh strawberries (washed and chopped)
8–10 makhana (fox nuts)
6–8 almonds
4–5 cashews
2 dates
Method
Roast the makhana
Dry roast the makhana for 1–2 minutes until crisp and let them cool.
Blend the ingredients
Add strawberries, roasted makhana, almonds, cashews, and dates to a blender.
Blend until creamy
Blend well until it becomes a thick, creamy smoothie. The juice from strawberries helps in blending, so no milk is needed.
Serve fresh
Pour into a glass or bowl and enjoy immediately.
✨
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#Holi26*Malpua with Rabdi Twist*
Ingredients.... 5 bread, 2 bananas, 5 dates, 1/2 cup milk 1/2 teaspoon fennel, 5 peppercorns, Ingredients for Rabdi....... 1 liter milk, 5 dates, saffron, 1 teaspoon sugar, Crush red dragonfruit Orange syrup for serving I have made it by adding 1 teaspoon sugar to fresh orange and boiling it. Method...... Crush dates and bananas in a mixer with milk and make a paste. Add bread pieces to it and crush it. Make a batter. Add fennel and pepper to it. Put ghee in a non-stick pan and take out small Alpua. How to make rabdi... Boil milk on low heat till it reduces to half then add crushed dates and boil for 2 minutes then add saffron and sugar and let it boil for 5 minutes. The rabdi is ready. Now when the rabdi cools down, add some crushed red dragonfruit to it. And let some rabdi remain like that. Now put one malpua in a plate and pour orange syrup on it and pour the rabdi with dragonfruit then put another malpua and pour orange syrup on top and pour white rabdi and have prasad.
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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
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हल्दीराम वाली नागपुर संतरे की बर्फी सिर्फ 15 मिनट में बना कर तैयार करे, Holi special Nagpur Orange Burfi, Santre ki Barfi Nagpur orange barfi Ingredients: · 5 orange · ½ cup milk · 1 milk powder · 1 tsp ghee · ¾ cup sugar · 1 & ½ cup desiccated coconut Method: · Peel and remove unwanted skin orange · In a pan add ½ cup milk, 1 milk powder, 1 teaspoon ghee mix well until it binds together then remove the khoya in a bowl · In a pan add orange pulp, mesh it well then add ¾ cup sugar mix well then add 1 & 1/2 cup desiccated coconut, add khoya mesh it well then cook until the bubbles disappear · Grease thali with ghee set the orange mixture onto let it cool · Cut and serve delicious Nagpuri orange barfi
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#Holi26
Millet Malpua with Ragi Rabdi
Ingredients..
For Rabdi. 500 grams milk,
1/2 cup ragi,
3 dates,
Almonds, pistachios, cardamom, saffron
1 teaspoon sugar,
For Malpua..1 cup sorghum flour
5 dates,
1 banana,
1 teaspoon fennel,
1 cup milk,
1 teaspoon curd
1 teaspoon milk powder,
Ghee for baking Malpua.
Method...Rabidi.
Soak ragi for 3 hours and add milk to it, boil ragi and let it brew, then add dates, and dry fruits, saffron, cardamom, then add 1 teaspoon sugar, boil it and it is ready.
Malpua ..First crush banana, dates and milk and add it to jowar flour and add enough milk and 1 teaspoon curd to prepare the kheer.
Then put the malpua in a non-stick pan with ghee and remove it and serve with rabdi on top.
For serving, take the juice of 1 orange and add 2 teaspoons sugar to it and make a syrup and serve on top.
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#Holi26
dishname_ fruits custard
Ingredients::-
1/2 litre-milk
2-3 tbsp_vanilla custard powder
1tsp-cardamon powder
1cup-grapes cut in halves
1orange-peeled and deseed
1/2cup-red dry cherry chopped
2-3-bananas peeled and chopped in small piece
2tbsp-chopped almonds and walnuts
Water as required
Method::-
👉Boil milk in a heavy bottomed pan. When it comes to boil and reduced a little bit add suger and stir.
👉In a cup add custard powder and 1/2 cup of water or cold milk and mix. Make a lumps free paste.
👉keep the flame on low and add custard paste into boiling milk slowly. Stir continuously so that there is no lumps is formed. Add cardamom powder and stir. 👉Cook for 4-5 minutes on low flame. The mixture will thickens slowly . Remove from heat and allow the custard to cool in room temperature completely.
👉After cool down keep the custard in fridge to chill it before adding the fruits. 👉Once the custard has cooled add the chopped fruits and nuts. Mix and serve chilled garnish with some nuts.
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#Holi26
Dish name - Almonds and saffron milk
Ingredients -👇
2 cup- milk
10-12- almonds ( soaked and peeled)
8-10- saffron strands
1 tbsp- honey
Method .👇
👉In a blender add milk , almonds , saffron thread and honey.
👉Blend until smooth. Remove from blender
👉and serve Garnish with chopped almonds and saffron.
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Kesariya Thandai
As the spring heat arrived, the kitchen hummed with the rhythmic grinding of almonds and fennel. Vibrant saffron strands infused the milk with a golden glow, while the scent of crushed rose petals filled the air. One chilled sip of this creamy Kesariya Thandai was a refreshing, spiced celebration of tradition.
Serves: 4
Preparation time: 10 min
Ingredients:
1 Liter Amul Gold Milk
4 tsp Rock Sugar (Mishri)
2 tsp Dried Rose Petals
8 tsp Thandai Masala:
1/2 cup Almonds
1/2 cup Cashews
1/2 cup Pistachios
2 tsp Fennel Seeds
2 tsp Poppy Seeds (Khus Khus)
2 tsp Melon Seeds
5 pieces Cardamom
5 pieces Black Peppercorns
15 strands Saffron (Kesar)
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder
For Garnish:
4 pieces Fresh Rose Petals
6-7 strands Saffron
Instructions:
1. First heat the milk. Add the powdered sugar and saffron threads to it and let it boil until it thickens a little. Now let the milk cool down normally.
2. Meanwhile, let\'s prepare the Thandai masala. Heat a pan for two minutes, then turn off the gas and roast the cashews, almonds and pistachios in it. Then roast the poppy seeds, fennel, cinnamon, pepper and caraway seeds for a minute. Then add the rose petals and saffron threads to it. Now let it cool on a plate.
3. Mix all the ingredients and grind them coarsely in a mixer jar. Then add cinnamon powder and nutmeg powder and mix. The basic masala for cold is ready.
4. The milk has cooled down to normal. Leave the milk to cool in the fridge. Add 2 teaspoons of Thandai masala powder to a glass of cold milk and stir well. Pour the saffron Thandai. Serve it in a glass. Garnish it with rose petals and saffron. Enjoy the Thandai.
#HOLI26
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: *Kalakand Mithai Recipe* Ingredients: - Milk: 2 kg - Sugar: 1 bowl - Tartaric acid (Tartary): 1/2 tsp - Almond flakes: 5-7 - Pistachio flakes: 8-10 - Saffron threads: 8-10 - Cardamom powder: 4-5 Method: 1. Boil 1 kg full-fat milk on gas until it reduces to half. 2. On another gas, boil 1 kg milk and add tartaric acid to make cheese (paneer). Soak the cheese in cold water, then add it to the reduced milk. 3. Add sugar and cook until it reaches a thick consistency. 4. Remove from gas and pour into a greased tray. 5. Let it set, then cut into pieces. 6. Garnish with cardamom, saffron, pistachio, and almond flakes. Enjoy your delicious Kalakand Mithai!
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#IOP
Custatd Sevaiya
Custard Sevaiya is a creamy and comforting dessert inspired by the rich traditions of Mughlai cuisine, where vermicelli-based sweets hold a special place during Ramadan and festive celebrations like Eid. Thin roasted sevaiya are cooked in milk and combined with smooth custard, creating a luscious pudding-like dessert with a beautiful balance of texture and flavor. Lightly sweet, aromatic, and often garnished with nuts, this dessert is perfect for iftar or festive gatherings. This version brings a delightful fusion twist to the traditional sevaiya, making it both nostalgic and refreshing.
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#IOP
Payasam is a traditional South Indian recipe. It\'s a sweet dish made with rice, milk, and sugar. I made payasam with brown rice. It was delicious.
Payasam
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#IOP
Nafrat ka Sharbat
This is famous Delhi street juice opposite of Mohabat ka Sharbat. This is made of grated Apple, milk, kesar, jaggery dry fruits n rose syrup for garnish.
Perfect for summers.
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#iop
Sheer Khurma is a rich, traditional Mughlai dessert featuring milk, dates, fine vermicelli, and ghee. Often associated with festive celebrations like Eid ul-Fitr and Ramadan across the Indian subcontinent and Central Asia, its name literally translates to \"milk with dates\".
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#IOP
RECIPE NAME: Chaler payes/Rice kheer
Payesh (or Payes) is a traditional Bengali rice pudding, commonly known as kheer in other parts of India. It is a slow-cooked, creamy dish made by simmering aromatic rice, milk, and sugar or jaggery, often enhanced with cardamom, bay leaves, cashews, and raisins. This popular sweet is typically served at celebrations and religious ceremonies
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#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।
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#IOP
RECIPE NAME :KALAKAND
Kalakand is a popular Indian milk-based sweet fudge known for its soft, moist, and grainy texture, flavored with cardamom and garnished with nuts like pistachios. It\'s made by reducing milk, curdling it slightly with an acid like lemon juice or citric acid to create a grainy texture (chhena), and then cooking it with sugar until it thickens to a fudge-like consistency. It\'s a festive dessert।
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#IOP
Since childhood, I\'ve seen my mom make this special recipe on Poela Baisakh. A classic Bengali recipe! Kheerer Luchi, is a traditional Bengali dish that consists of deep-fried puffed bread (Luchi) served with a sweet, creamy kheer of milk. I have made this recipe in the innovative way. I have made Kheerer Surjomukhi with simple ingredients.
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#IOP
This recipe is a new version of the traditional Chanaar Payes. It\'s instant, no hassle of making chana. I make it with paneer in minutes. Blend paneer, cardamom, and a bit of rose water . Add to simmering milk with rock sugar, mix till thick. Garnish with pistachios and dry rose patels. A taste of Bengali culture, perfect for festivals.
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Shahi Sheer Khurma #IOP
Shahi Sheer Khurma is a classic Mughlai dessert made with milk, dates, fine vermicelli, nuts & ghee. It is a traditional festive delight and is made during Eid ul-Fitr, Ramadan. Sheer Khurma is very popular in India, Pakistan, Bangladesh and Afghanistan. If you have never tried this before, you are really missing out the most delicious Mughlai treat.
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Veg Dum Biryani
#IOP
Veg Dum Biryani is a fragrant, slow-cooked casserole of basmati rice, mixed vegetables, yogurt, and aromatic spices. Key steps involve marinating vegetables, parboiling rice to 70% cooked, layering them, and sealing the pot (dum) to cook on low heat. It is commonly garnished with fried onions (birista), saffron milk, mint, and ghee for rich flavor.
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Semiya Payasam Or Seviyan Kheer
#IOP
Semiya Payasam is a South Indian sweet dish made with roasted vermicelli (semiya), milk, sugar, and flavored with cardamom. It is often garnished with cashews and raisins fried in ghee. Creamy, sweet, and fragrant, it’s commonly prepared during festivals and special occasions. Here, I have shared both stovetop and Instant Pot methods for making this lovely dessert.
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#cnv
Navratri special cake
1cup rajgira flour/singhara/tapioca flour/buckwheat flour
1/2tsp baking powder
1/4tsp baking soda
1/2tbsp arrowroot powder/potato starch
1/2cup powder sugar
1/3 cup curd
1tsp cardamom powder
60 gm butter
1/4 cup chopped dryfruits of ur choice
Milk 100-125 ml
1/2 tsp eno
Milk powder 2tbsp
Method. 1. In a bowl add sieved flour ,milk powder,cardamom powder, baking soda and baking powder mix all these well
2.in another bowl add butter,sugar,and curd mix these well with whisker
3.now mix both dry and wet ingredients
4.now add milk 100 ml first mix it .it should be semi thick batter .if batter thickness then add milk a little.mix well and add half of the dryfruits
5.now add 1/2 tsp eno and pour 1tsp milk over to activate it and mixa little
6.pour the batter in a 6 inch lined tin and bake it for 30-35 minutes at 180degree celcius
Tips you can take any flour of your choice
Alse use 50 50 ratio or any three 33 ratio or any four 25 ratio
Butter,curd,milk should be at room temperature
I have used 6 inch bundt tin.i have put half of the dryfruits in the bottom of tin.you can use any tin.
After adding eno immediately put the batter in tin
Otg should be preheated both road on
Cake is baked at lower rot only
Once the cake rises it sinks a little don\'t panic
As it\'s 100 percent gluten free flour. -
#IOP This is Malpua, a traditional Indian sweet pancake often served during festivals. Type: Traditional Indian dessert or sweet snack. Deep-fried pancake usually soaked in sugar syrup, offering a crispy exterior and a soft, fluffy interior. Can be made with wheat flour (atta), refined flour (maida), or mawa (milk solids). Commonly garnished with cardamom, fennel seeds, or served with rabri (sweetened condensed milk).
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#IOP
To make delicious Atap rice payas, cook 50-100 grams of washed Atap rice (Gobind Bhog rice is better), bay leaves and cardamom in 1 liter of condensed milk on a low heat. When the rice is cooked, add sugar or jaggery (1/2 cup or to taste), cashew nuts and a little ghee and when it thickens, remove from the heat. It can be served cold or hot. Ingredients: Atap rice (Govindabhog): 50-100 grams [14]. Full cream milk: 1 liter . Sugar or jaggery: to taste (1/2 cup or as needed) . Ghee: 1-2 tablespoons. Bay leaves: 2-3 . Cardamom: 3-4 (crushed). Cashews and raisins: as desired . Preparation method: Rice preparation: Wash the rice well and soak it for 30 minutes. Then drain the water and add 1 teaspoon of ghee to it . Boiling milk: Boil milk in a heavy-bottomed pot and add bay leaves and cardamom. Boiled rice: Boil rice with milk and ghee on medium heat. Stir until the rice is cooked so that it does not stick to the bottom. Add sweetness: Once the rice is cooked and the milk has thickened, add sugar or date molasses and cashews and raisins. Finishing: When the paste becomes thick and creamy, remove it from the heat.
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#lOP
# Recipe -Payesh
This is a traditional recipe in Bengali New Year - or Poila Baishak. This sweet is made with gobindovog rice, milk, sugar, cardamom powder,cashew nut and raisen and served chilled.
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#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.
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#IOP
NAWABI KHEER ❣️ EID SPECIAL
Nawabi Kheer is a decadent dessert where soaked Basmati Rice, mawa, custard powder, nuts, and a hint of cardamom are addded to full cream milk. It\'s a Luxurious and super creamy dessert 🥰
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#IOP
HYDERABADI GIL- E- FIRDAUS ❣️ PERFECT FOR THE OCCASION OF EID
Gil e Firdaus is a traditional Hyderabadi dessert made with tender bottle gourd cooked in a rich mixture of mawa (khoya), milk, and sugar, flavored with cardamom and nuts 💛. Sounds like a royal treat 🎉
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🥛 MILK MAGIC GIVEAWAY!- PHOTO CONTEST ✨
Turn simple milk into something extraordinary! 💫
Think kheer, rabdi, rasgulle, kalakand, basundi, milkshakes, paneer dishes, custards, desserts & more! 😋
📸Click & share a photo of your milk masterpiece with the community
🗓️Dates: 25th March -31st March
👉🏼 Hashtag- #mk26
🎁 Stand a chance to win exciting prizes! -
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#mk26
Shahi peda in rabdi
Peda made with paneer and khoya ,cooked in milk
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#mk26
Green coconut kernel and curdle milk kheer with date palm jaggery ( daab chaanar payesh)
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#mk26
Natural sweetness in rabdi with paan flavour mousse
Rabdi made with milk, cashew nuts and dates
Mousse made in paan flavour
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#mk26
Mango steamed cake
Mango steamed cake is made with Kesar mango pulp,milk,sugar,baking powder and baking soda.
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#mk26
Super healthy roasted chana and kaju burfi
This kaju burfi is made with kaju,roasted chana,milk and Desi khand.
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#cnv26
Coconut Kheer Bati
Equipment
1 cup flour 2 cups white oil Like salt 1 cup coconut flakes Amount of sugar 1/2 cup powdered milk 1 cup of milk 1/2 teaspoon cardamom powder Cashews and cherries for garnish.
Method
Heat a pan, add coconut flakes and sugar, stir for a while, then add milk and milk powder one by one. After stirring for a while, add cardamom powder and mix well and set aside. Coconut milk is ready. Mix flour, salt, white oil and enough water well and make a dough and keep it covered for 30 minutes. Now cut small pieces of leeks, roll them into balls and stick them behind a glass. Heat oil in a pan and keep it on low flame for a while, the flour will start coming out from the glass. Now take out the glass and fry it well and the bowl is ready. Now fill the bowl with kheer and decorate it with cashew nuts and cherry slices. The Coconut Kheer Bati is ready.
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#mk26
Smooth, creamy, dreamy Milk Pudding is the ultimate comfort dessert
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#mk26
LEBANIES MILK SEMOLINA DESSERT Velvet semolina, rose-scented dreams — Lebanon’s creamy classic.
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#mk26
GREEN PEAS MILK BITEGreen vibes and Milky sweet delights. Green Peas Milk Bite, a unique fusion treat.
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#mK26
Kaju Katli, a popular Indian sweet or dessert made from cashews,milk powder and sugar.
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#mk26
Broccoli and potato soup
This nutritious soup is made with supar food broccoli,, potato and milk.
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#mk26
CRANBERRY JAM MILK PUDDING BOWL
Berry Blissful Delight.Creamy milk pudding meets tangy cranberry jam in this refreshing dessert bowl! Perfect for a sweet treat any time of the day!
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#mk26
Recipe Name : Rasamalai
Rasmalai is a popular East Indian delicacy made with milk, a curdling agent, sugar, nuts, saffron and cardamoms.
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#mk26
Recipe Name:Nawabi Semai topped with hot Gulab jamun
Nawabi Semai is a rich, creamy Bangladeshi Eid dessert featuring crispy ghee-roasted vermicelli layered with thickened custard, milk powder, and nuts, often garnished with warm, sugary gulab jamun for a luxurious, contrasting texture.
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#mk26
Recipe Name:Mawa Gulab Jamun
Mawa Gulab jamun is a popular, soft, and spongy dessert from the Indian subcontinent, made from milk solids (traditionally khoya or milk powder), flour, and leavening, deep-fried into small balls, and then soaked in a sweet, fragrant sugar syrup flavored with cardamom, rose water, or saffron. It\'s a staple sweet for festivals, weddings, and celebrations, often served warm and garnished with nuts like almonds or pistachios.
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#mk26
Golden milk ( Immunity booster)
Made with raw turmeric, black pepper powder and milk
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\"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
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#mk26
Kunafa bites filled with rabdi made with milk powder and whole milk
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#mk26
Channar Payesh made with milk, freshly made cottage cheese,dry fruits and sugar(Channa/Chenna) Chennar Payesh is very easy to make.
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#mk26 milk custurd pudding.. tasty and flavourful... easy to make... fusion of fruit custurd
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#mk26
milk - besan protin bar,
a popular Indian sweet made primarily from gram flour (besan), sugar, and milk solids, typically garnished with pistachios and almonds.
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You’re coming home after a long day in the sun. Which glass are you reaching for first? 🧊
🍋 Classic Nimbu Pani
🥛 Masala Chaas (Buttermilk)
🥥 Fresh Coconut Water
🌹 Gulab/Khus Sharbat
Comment Your Cool, Cool Choice Below 👇🏼 -
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#mk26
Kasari Basundi
one amazing milk dessert from Maharashtra.
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#mk26
Angoor Rabdi
Angoor Rabdi is not just a dessert, it is a beautiful blend of tradition and creativity. To give a new identity to the classic Rabdi of India, small, juicy “angoor” (small jaggery like rasgulla) is added to it.
Rabdi is the royal dessert of our country – made by gradually thickening milk, which teaches patience and perfection.
Adding “angoor” brings an element of surprise to the dish – you get a soft, juicy feel in every bite.
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#mk26
Kharwas
Kharwasor or Kharvas is a traditional Maharashtrian sweet dish made from steamed, fermented colostrum milk. It is a soft, gelatinous custard-like dessert, often flavored with cardamom , nutmeg and saffron.
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#mk26
THANDAI
Thandai is a traditional, refreshing North Indian cold beverage, especially popular during Holi and Maha Shivratri. It is a nutritious, aromatic mix of milk, sugar, saffron, and a ground paste of nuts (almonds, cashews, pistachios) and spices/seeds like fennel, black pepper, poppy seeds, and rose petals.
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#mk26
Fruit custard
Fruit custard is a delicious creamy and rich chilled dessert made with custard powder, milk, seasonal fruits and nuts. Also known as fruit salad with custard, this is a popular dessert in India.
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#mk26
Kheer
Rice Kheer is a traditional North Indian dessert made by slow-cooking basmati rice in milk, sweetened with sugar, and infused with cardamom, saffron, and nuts, resulting in a creamy, aromatic, and indulgent pudding often enjoyed during festivals and celebrations.
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Dryfruits kesar Thandai
\"Dry Fruits Kesar Thandai — a rich, royal blend of Milk, saffron, nuts, and aromatic spices, bringing festive vibes and cooling comfort in every sip.\" #mk26
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Kesaria Dry Fruits Satvik Kheer —
a divine blend of Milk, saffron, rich nuts, and pure ingredients, bringing warmth, devotion, and sweetness in every spoonful.
#mk26
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#mk26
Masala Golden Milk (Turmeric Milk) is a very healthy and delicious drink
Masala Golden milk
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Luchir Payesh
Ingredients-
1) Flour 1 cup.
2) Gold Touch Ghee 1/2 cup.
3) Milk 1 litre
4) Pinch of Saffron .
5) Sugar 3 tbsp.
6) Dry fruits 2 tbsp.
7) Cardamom powder 1/2 tsp.
8) pinch of salt
Method -
Mix two spoons of ghee, a pinch of salt in the flour. Knead the dough with little water. Make the Luchi. Pour ghee in a pan and fry the Luchi. Next boil the milk and when it is half, add saffron, sugar, day fruits, Luchi. Cook for 5 minutes. Mix 1 spoon of ghee, Cardamom powder and turn off the heat. Luchir Payesh is ready to serve.
#mk26
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#mk26
Gul-e-Firdous is a very famous and royal dessert from Hyderabad. It\'s essentially a thick pudding made from gourd and milk, with a truly wonderful flavor and aroma, like the \"flowers of heaven.\"
Gul -e- firdous
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Kalakand Recipe
Ingredients
1 litre full-fat milk
1–2 tsp vinegar or lemon juice
2 tsp ghee
Freshly made paneer (from the milk)
½ cup Mithai Mate (adjust sweetness as you like)
Cardamom powder (optional)
Chopped dry fruits (optional)
Method
1. Make Fresh Paneer Boil
1 litre milk in a heavy pan. Once it boils, lower the flame and add vinegar slowly. Milk will curdle — turn off the gas. Strain it using a muslin cloth. Wash the paneer under cold water to remove the sour taste. Lightly squeeze out extra water (don’t make it too dry — little moisture keeps kalakand soft).
2. Cook the Kalakand
Heat 2 tsp ghee in a pan.
Add the freshly made crumbled paneer
Add Mithai Mate and mix well.
Cook on low flame, stirring continuously. When the mixture thickens and becomes grainy, add a pinch of cardamom powder (optional).
Cook until it leaves the sides of the pan but is still soft and moist.
3. Set the Kalakand Grease a plate or tray with a little ghee. Spread the cooked kalakand mixture evenly. Garnish with chopped pistachios/almonds. Let it cool completely. Cut into squares and serve.
