faluda with ice cream .
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123 posts found for your hashtag #Rose
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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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#Snack
Cheesy_bread_sandwich For first layer-
Ingredients-potato boiled 2,onion 2, coriander leaves a handful,green chilli 2,salt to taste,bread pieces 8,red chilli powder 1 tsp amchoor powder,ghee or butter 2 tsp.
Recipe -boil potato mash it mix all spices salt chop veges add in potato mix .fill in between the breads.
For second layer_
Ingredients-
Grated cheese_1 tbsp
Mayonnaise 11/2 tbsp
Chopped bell peppers 2
Chopped onion 2
Chopped tomato 1
Green chillies 2
Chilli flakes 2 tsp
Salt to taste
Oregano 1 tsp
Rosemary 1 tsp
Bread pieces 8
Butter. /ghee little
Dry peanut garlic chutney 1 tsp
Recipe-grate cheese.
Mix mayonnaise add all spices and salt in it.
Add chopped vegetables in it .spread is ready .apply grated cheese then
Apply spread in between sandwiches and grill it on tawa or sandwich maker with little butter or ghee.garnish with sause and grated cheese.sprinkle dry chutney.
Enjoy with sause.
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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
Steam rose sondesh
Prestige pressure cooker has been used to prepare the Rose Sondesh.
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Rasmalai With Rose Flavour
#CookWithPrestige
This popular Indian dessert has been prepared in a prestige kadai .
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Coconut Laddoo made with Rose Syrup
#prepsnap
Ingredients
Dessicated coconut
Rose Syrup
Milk
Sugar
Cardamom powder
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The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗
SAVE IT TO TRY SOON 👩🍳
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour.
🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown.
👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand
👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well.
👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. *******************
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati
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#Tiranga
A vibrant tri-colour fresh fruit cake inspired by the Indian flag, beautifully finished with saffron, white, and green cream rosettes—celebrating freshness, creativity, and patriotic pride in every slice. 🇮🇳🍰
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#Tiranga
A vibrant tri-colour fresh fruit cake inspired by the Indian flag, beautifully finished with saffron, white, and green cream rosettes—celebrating freshness, creativity, and patriotic pride in every slice. 🇮🇳🍰
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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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#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
Rang biranga Baraf ka Gola
Rang biranga Baraf ka Gola is an ice popsicle. It is a much popular Indian street food. Crushed ice ball is soaked in different flavored syrups. It is quick and easy to make. This is loved by one and all, especially kid’s favourite and Holi special .
INGREDIENTS
Rose syrup or any fruit sauce like strawberry or pomegranate – 8 tbsps or as required
Mango syrup-8 tbsps or as required
Khus syrup-8 tbsps or as required
A small glass / disposable glass
Ice cream sticks-4 or -as required
ice cubes- as required
INSTRUCTIONS
Take sufficient ice in a blender pot. Crush the ice finely .
Take the glass and add crushed ice to it. Press the ice gently.
When the glass is about half-filled, put ice cream stick to it.
Add more crushed ice.
When the glass is full of ice, press again gently.
Remove the ice ball from the glass.
Add your favorite syrup on it and enjoy baraf ka gola.
Note –we can top barf ka gola with rabri .
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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
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 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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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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#Holi26
Dishname Moogdal Mava halwa
Ingredients :-
300 g moong dal
300 g mava(khoya)
300 g ghee
For sugar syrup :-
300 g sugar
1/2 cup water
1 /2 tsp cardamom powder
For garnish :-
1tbs chopped almonds
1tbs chopped cashew
1 tbs dry rose petals
Method:- First of all Clean, wash and soak the yellow moong dal in enough water in a bowl for 4 hours. Drain well and blend in a mixer to a smooth paste without using water.( If needed add 1 spoon water)
Heat the ghee in a pan, add the dal paste mix well. Stir continuously medium to low heat the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. It takes about 35-40 minutes to roast the lentils.
Now add mava (khoya) mix well and cook for a 2 minutes. Transfer the mixture into a bowl and keep aside.
For sugar syrup :Combine the 1/2 cup of water and sugar in a deep non-stick pan, mix well and cook on a medium flame till it gets a one string consistency, while stirring occasionally.
Add the sugar syrup to the moong dal mixture and cook it further for a minute. Add the cardamom powder and dry fruits mix well.
moong dal halwa is ready.
Enjoy.
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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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#wd26
My inspiration is my mother—someone who is less of a parent and more of a friend to me. She raised us single-handedly right from our childhood. My father passed away when I was just ten years old, yet she never once let us feel his absence. She stood by me at every step of the way; whenever a challenge arose, she would gently and lovingly guide me, teaching me how to move forward in life and never to lose my composure in the face of adversity. She taught me the little nuances of daily life, as well as how to accomplish great things. There was no task my mother wouldn\'t undertake—whether it was sewing, knitting, applying *mehndi*, or engaging in social work, she was always at the forefront. She instilled in me that same spirit, teaching me to excel in every field I pursue. She taught me the subtle tricks of cooking—skills that prove incredibly useful in my life today. It is entirely thanks to her that I am now an expert in the culinary arts and have achieved a significant standing in this field. Even today, my mother and I share a bond akin to that of two close friends. To me, my mother represents my strength, my courage, and my entire world; with her by my side, anything and everything is possible. I pray to God that everyone may be blessed with a mother like mine—and that, in every lifetime to come, I too may have the privilege of having her as my mother.
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#ES1
SWEET POTATO KEBAB
With green chutney , tomato sauce and Rose Mojito
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#IOP
Healthy Quinoa & spinach dhokla with beet root dip & Rose tresleches cake for this festive season 🎂💐
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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
RECIPE NAME: ROSE FLAVOURE PAYES
Rose-flavoured payesh (or payasam/kheer) is a aromatic Indian dessert that elevates traditional rice or vermicelli pudding with rose water, rose syrup, or edible rose petals.
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#IOP
SWEET POTATO KEBAB WITH DATES STUFFING
Served with Rose Mojito , green chutney and tomato sauce
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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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#IOP
Vrat special Buckwheat Firni with Gond katira and rose syrup
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#IOP
ROSE SHEER KHURMA 🌹🌹
Rose Sheer Khurma is A rich, creamy and aromatic vermicelli pudding . Added rose syrup, rose essence for beautiful aroma.
This Delicious Sheer Khurma is loaded with lots of nuts & dry fruits.
This Traditional Indian dessert is perfect for the occasion of Eid ❤
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#mk26
LEBANIES MILK SEMOLINA DESSERT Velvet semolina, rose-scented dreams — Lebanon’s creamy classic.
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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
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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#LPC26
Mohobbat ka sharbat.... Watermelon,milk and rose ka amazing combination
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Post -1Rose lassi
Rose lassi is a quite popular, delicious, and beneficial drink. Lassi contains calcium, potassium, and phosphorus.
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SUMMER SIPS
Beat the heat
Rosemary,lemon,rose syrup with lavender Chill chill mocktail ❤️❤️
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Gond katira , fruit Drink
Gond katira , chia seeds, rose syrup,mix fruits , drink
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Chilled Raspberry WITH ROSE WATER sharwat perfect for summer 🌞... Beat the heat... So REFRESHING
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Rosemary,lemon,rose syrup with lavender Chill chill mocktail ❤️❤️ What a summer refreshing and unique mocktail . Here\'s a simple recipe that combines the sweetness of rose syrup with the brightness of lemon, the herbaceousness of rosemary, and the subtlety of lavender: Rose Syrup Lemon Rosemary Lavender Mocktail Recipe *Ingredients:* - 2 tablespoons rose syrup - Juice of 1 lemon - 1/4 cup lemon-lime soda - 1/4 cup sparkling water - 2 sprigs of fresh rosemary - 1/4 teaspoon dried lavender buds - Ice cubes - Edible flowers or rosemary sprigs for garnish (optional) *Instructions:* 1. In a large pitcher, combine the rose syrup and lemon juice. Stir to combine. 2. Add the lemon-lime soda and stir gently. 3. Add the sparkling water and stir again. 4. Add the fresh rosemary sprigs and dried lavender buds to the pitcher. Muddle gently with a spoon to release the flavors and oils. 5. Chill the mixture in the refrigerator for at least 30 minutes. 6. Strain the mixture into glasses filled with ice. 7. Garnish with edible flowers or rosemary sprigs, if desired. *Tips:* - Adjust the amount of rose syrup to your taste, depending on how sweet you like your mocktails. - Use fresh rosemary sprigs for the best flavor and aroma. - Lavender can be a strong flavor, so start with a small amount and adjust to taste. - Experiment with different types of sparkling water or soda to change up the flavor. - Consider adding a splash of grenadine or lemon juice for extra flavor.
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Rose Lemon Mojito
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A refreshing Rose Lemon Mojito (non-alcoholic) is a quick, 5-minute summer mocktail that combines rose syrup (like Rooh Afza), zesty Summer drink lemon, fresh mint, and soda water.
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HOMEMADE ROSE SHARBAT
Homemade rose sharbat is that nostalgic rose-red cooler. You simmer rose petals with sugar, kewra water, Strain it into a syrup, then mix a few spoons with chilled water, milk, or soda. You get floral, sweet taste.
A perfect Cooling, fragrant summer cooler.
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MOHABBAT KA SHARBAT
Mohabbat ka sharbat is a popular luscious pink drink made from water melon pulp , milk Rose syrup and watermelon chunks . It is an instant energy booster , keeps body hydrated and provides a sweet ,soothing and cooling effect .
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Rose Lassi
Rose Lassi is a refreshing and fragrant Indian yogurt-based drink, perfect for hot weather. It combines creamy yogurt with the delicate sweetness and aroma of rose syrup, creating a soothing and cooling beverage. This drink is not only delicious but also helps in digestion.
To make Rose Lassi, blend fresh yogurt with chilled water or milk, add rose syrup, a little sugar (if needed), and ice cubes. Mix until smooth and frothy. You can garnish it with dried rose petals or a few chopped nuts for extra flavor.
Rose Lassi is loved for its beautiful pink color, rich taste, and calming floral essence, making it a perfect treat during summer.
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ROSE POMEGRANATE SHAKE
Rose Pomegranate shake is a nutritious and refreshing drink that combines the health benefits of pomegranate juice with soothing anti-inflammatory properties of rose syrup .
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Gulkand Shake
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Gulkand milkshake, is a simple, delicious, summer cooler made by blending Indian rose petal jam with milk and other ingredients. Kids and others at home would enjoy this summer as well as it have cooling properties.
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Paan Shots
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Summer season is at its peak strength with hot and humid weather affecting everyone.
Obliviously, the body would crave something cool and refreshing to quench the thirst.There are many store-bought options but homemade has always been special. One such unique and interesting summer drink is the paan shots recipe, which is known for its refreshing flavor.
Paan shots are a refreshing, digestive Indian dessert drink made by blending 4-5 betel
leaves (stem removed), 2-3 tbsp
gulkand (rose petal jam), 1-2
scoops vanilla ice cream or fresh cream, 1 tsp
fennel seeds (saunf), and ice cubes until smooth. Blend strain if desired, and serve immediately in shot glasses, garnish with dry rose petal and tutti frutti.
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Dry fruits, Rose, Milk Shake
Creamy & dreamy shake , Energy booster drink ,Festive feels in every sip , Naturally sweet & nourishing , Drink your dessert , Rich in taste, rich in nutrition ,Summer special cooler ,Every sip feels luxurious Healthy indulgence done right
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MANGO KUNAFA
INGREDIENTS:
For base:
* 200 g kunafa vermicelli (shredded) * 100 g unsalted butter
For cream layer:
* 1 cup whipping cream * 1 tsp milk powder ( optional) * 1 cup mango puree
For sugar syrup:
* 8 spoons sugar or sugar free green stevia * ½ cup water * 1 tsp lemon juice( optional)
Garnish:
* Pistachios, mango chunks
1. Prep the vermicelli
Take kunafa vermicelli and loosely separate the strands with your hands
. * Crush it into small pieces
. * Mix thoroughly with melted butter .
2. Make sugar syrup
* Boil sugar free green stevia + water for 5–7 minutes.(1 cup water: 8 spoons of sugar free)
. * Add lemon juice and rose water.(optional). * Cool completely
. 3. Make cream filling
Now prepare mango puree. Take whipping cream in a bowl and start whipping until soft peaks. Now, add mango puree to the whipped cream and mix.
4.BAKE
Place vermicelli and butter mixture on a tray Bake using air fryer at 180°C for about 10 minutes until golden. Prepare 2 such slices.
5. ASSEMBLE
Take layer of baked vermicelli and place on a plate. Pour sugar syrup. Spread whipping cream and mango mixture. Place some mango chunks. Close with another layer . Again pour some sugar syrup. On the top of it, place some mango chunks and pistachios around it.
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