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Hashtag: #Creamy
241 posts found for your hashtag #Creamy
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The weather has turned, there is that chill in the air and the sun shines down with welcoming warmth!
Enjoy the nippy weather by baking some delectable treats in your oven!
A decadent cake, a creamy au gratin, a cheesy pizza or a yummy pie -
What is your Sunday Baking Mood? Share your tempting baking ideas in the comments. :)) -
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#childrenDayTreats :- Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas simmered in a rich tomato-onion gravy infused with aromatic Indian spices. The dish is mildly spicy, creamy, and beautifully balanced in flavor. Whether for everyday meals or festive occasions, Matar Paneer pairs perfectly with roti, naan, paratha, or rice, making it a beloved comfort food in Indian households.
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#Snack
Pasta
This creamy tomato pasta recipe comes together quickly and uses everyday easily available ingredients.
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#Snack
Potato cheese balls are a crispy, golden tea time snack made with mashed potatoes stuffed with soft, melting cheese. They are flavored with mild spices, coated in breadcrumbs, and deep-fried to perfection. Crunchy on the outside and creamy on the inside, these bite-sized treats are a popular party appetizer and a favorite among kids and adults alike.
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#Snack
Dahi Bhalla Chaat
Dahi Bhalla Chaat is one of the most popular Indian street food and Snacks eaten across India. These are deep fried lentil fritters dunked in creamy yogurt, topped with different kinds of sweet spicy chutneys and then garnished with spices and cumin seeds powders.
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#Snack
Dal pakwan
Crunchy pakwan, hearty dal – the ultimate comfort combo.From the street stall to your plate: Dal Pakwan, where spice meets crunch.Golden fried goodness topped with creamy dal – pure happiness in every bite. Taste the tradition: crispy pakwan hugging a flavorful dal hug.
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Uttapam chaat
#Snack
“It is extremely suitable for a lunch box. It’s absolutely delicious, and everyone at home will love this hot snack.”Decorated with grated cheese for a creamy richness.”
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#CookWithPrestige
Broccoli soup
A creamy broccoli soup that’s pure comfort in a bowl. Fresh, flavorful, and irresistibly wholesome.
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#CookWithPrestige
Oats kheer-
“This Oats Kheer, made in my Prestige fry pan, is a healthy and wholesome breakfast delight. Packed with nutrition and rich creamy flavor, it keeps you energized throughout the day.”
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#CookWithPrestige Creamy Dal Makhani cooked in prestige cooker and prestige kadai..
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#Cookwithprestige
Cold coffee
Made with prestige mixer .
Cold Coffee is a refreshing, creamy and cold beverage made by blending instant coffee. It is rich, frothy, perfectly sweet, and delightfully cooling.
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#CookWithPrestige
Winter Dinner Menu
Tomato Basil Soup cooked using Prestige Stainless Steel Cooker, sides with creamy spinach whole grain pasta and veggie cheesy Bruschetta.
Here, first I have roast tomatoes, garlic, onions in olive oil then added vegetable broth, Italian seasonings, tomato ketchup, pinch sugar then pressure cook, grind and strain. Add Butter, some toasted basil leaves and fried garlic. Garnish with cheese, chilly flakes and some basil leaves.
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#CookWithPrestige
Creamy spicy broccoli with mixed herb rice prestige cooker and kadhai
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THE PANEER POWER-PLAY! 🧀🔥
Soft, creamy, and undeniably the must-have of every Indian veg dine-out meal. 😎
If you were at a restaurant right now, which one of these would you order without even looking at the menu?
A) Paneer Butter Masala
B) Chilli Paneer
C) Matar Paneer
D( Paneer Bhurji
👇 Cast your vote! Which Paneer dish owns your heart (and plate)?
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DIP, SIP, RELAX. 🥣🍹
Weekend mode ACTIVATED 🥰
We’ve put together a trio of dips that are high on flavor and low on effort. Are you team Creamy, team Smoky, or team Spicy? Comment down and tell us!
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#PrepSnap
Surti Veg Khawsa Recipe.
Discover the flavors of Burma with our delicious Burmese Khow Suey Soup recipe, a popular street food from Surat. Also known as Veg Khavsa, this hearty and comforting soup is a must-try for anyone looking to explore new cuisines. Our Khow Suey recipe is easy to make and packed with nutritious ingredients, making it a great option for a quick and healthy meal. In this video, we\'ll show you how to make this mouth-watering Burmese Khow Suey Soup from scratch, using a combination of juicy vegetables, tender noodles, and a rich and creamy broth. Whether you\'re a foodie, a health enthusiast, or just looking for a new recipe to try, our Burmese Khow Suey Soup is sure to become a favorite.
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#PrepSnap
**Hummus** is a popular Middle Eastern dip. It is made mainly from boiled chickpeas blended with tahini (sesame paste), garlic, lemon juice, olive oil, and salt. Hummus is smooth, creamy, and healthy. It is commonly eaten with pita bread, vegetables, or used as a spread.
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#PrepSnep
Creamy matar makhana sabji
Aaj Maine creamy matar makhana sabji ki preparation ki hai.
Delicious yummy yummy
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#PrepSnap
Creamy matar makhana sabji
Aaj main preparation kar rahi hun creamy matar makhana sabji winter special.
Delicious 😋 🤤 Tasty 🤤 😋
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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 Republic Day Special Healthy Tiranga Platte
Orange : Air fried carrots with honey, pink salt & black pepper White : Creamy cream cheese layer Green : Blanched broccoli tossed in masalas & air fried Ashok Chakra detail made using • Whole black pepper • Cloves on the sides Healthy bhi, creative bhi & full desi vibes
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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
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
Tiranga Dahi Bhalla
Soft, fluffy bhallas soaked in creamy yogurt and finished with mint, sweet chutney, and ruby pomegranate—bringing the freshness and flavours of the tricolour to every bite
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From tangy tamarind to fiery garlic, a good chutney is the soul of every Indian meal! We want to know which one rules your kitchen.
Is it...
A ) Classic Coriander-Mint?
B ) Creamy Coconut?
C) Zesty Tomato-Garlic?
D) Nutty Peanut?
Which Chutney would you pick? 💚👇🏼 -
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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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Kashmiri Aloo Dum Recipe! 🥔🌿 _Velvety, aromatic, and totally comforting_ Ingredients: - *Main:* - 500g *baby potatoes*, boiled & peeled - 1/2 cup *curd*, whisked - 1/4 cup *cashew paste* - *Spices:* - 1 tsp *Kashmiri red chili powder* (deep color, mild heat) - 1/2 tsp *turmeric* - 1 tsp *cumin seeds* - 1 tsp *fennel powder* - 1/2 tsp *garam masala* - Salt to taste - *For curry:* - 2 tbsp *oil* - 1 *bay leaf* - 2 *green cardamom* - 2 *cloves* - *Garnish:* - Fresh coriander - 1 tbsp *cream* (optional)
Method: 1. *Tempura-style fry:* Potatoes golden in oil. Set aside. 2. *Masala base:* Cumin, bay leaf, cardamom, cloves. Sauté. 3. *Spice in:* Add chili powder, turmeric, fennel. Cook *1 min*. 4. *Creamy touch:* Add curd (keep stirring), cashew paste. Simmer *5–7 mins*. 5. *Potatoes in:* Toss potatoes, coat well. Add water if needed. Cook *10 mins*. 6. *Finish:* Garam masala, garnish with coriander & cream 😋.
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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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#BPIC
BUTTERCREAM COOKIES
Buttercream cookies are soft, delicate cookies topped with smooth, creamy buttercream frosting. Lightly crisp on the edges and tender inside, they melt in your mouth with a rich buttery flavor and just the right sweetness. Beautifully piped and often decorated with sprinkles or swirls, they’re perfect for celebrations, gifting, or a simple sweet indulgence. 🍪✨
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#BPIC
BUTTER BISCUITS
Butter biscuits are classic, melt-in-the-mouth treats made with rich, creamy butter and a hint of sweetness. Lightly crisp on the outside and tender inside, they have a delicate crumb and a smooth buttery flavor in every bite. Simple yet irresistible, they’re perfect with tea, coffee, or as a comforting everyday indulgence.
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#BPIC
BADAM CHOCOLATES
Badaam chocolate is a rich, smooth chocolate infused with crunchy roasted almonds, offering the perfect blend of creamy sweetness and nutty goodness. Every bite delivers a delightful contrast of velvety chocolate and crisp badaam for a truly indulgent treat. 🍫🌰
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#BPIC
BEETROOT BONANZA PARATHA
A vibrant beetroot paratha filled with creamy paneer, sweet corn, crunchy carrots, and serve with fresh curd — wholesome, colorful, and nourishing in every bite.
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#BPIC
BLUEBERRY CHEESE CAKE
Blueberry cheesecake is a luscious, creamy dessert with a smooth, velvety cream cheese filling set over a buttery biscuit crust and topped with glossy, sweet-tart blueberry compote. Each bite is rich yet refreshing — perfectly balanced between tangy creaminess and fruity brightness. Elegant, indulgent, and irresistibly satisfying. 🫐🍰✨
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#BPIC
BLUEBERRY CHEESE CAKES
Blueberry cheesecake in cups is a creamy, dreamy dessert layered with buttery biscuit crumbs, smooth velvety cheesecake filling, and a luscious blueberry compote on top. Served in individual cups, it’s perfectly portioned, easy to enjoy, and beautifully layered for an elegant presentation. Every spoonful offers a delightful mix of crunch, creaminess, and fruity freshness — a sweet treat that’s both indulgent and refreshing. 🫐🍰
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#BPIC
BLACK FOREST CAKE
Black Forest Cake is a classic chocolate delight layered with moist chocolate sponge, fluffy whipped cream, and juicy cherries. Finished with chocolate shavings and cherry toppings, it offers the perfect balance of rich cocoa flavor and fruity sweetness. Soft, creamy, and beautifully elegant, every slice is pure indulgence.
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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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Beetroot Cream Brulee
Beetroot are not only for vegetables, carry or salad . It\'s make a amazing dessert too. So some creamy dessert with amazing chocolate sauce.
#BPIC
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Flavors of Bengal 🌸 Begun sorshe : Begun Shorshe is a classic! Tender brinjal cooked in a creamy coconut-chilli-mustard sauce, perfect with rice.😋 #BPIC
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#BPIC
Bhalla Dahi Delight
Soft, melt-in-the-mouth bhallas immersed in creamy chilled dahi, topped with aromatic spices and juicy pomegranate pearls — a refreshing festive indulgence.
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#BPIC
Banana Bliss Brownie
Rich, fudgy banana-infused brownie slices served warm with a scoop of creamy vanilla ice cream — the ultimate hot-and-cold chocolate indulgence.
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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
Barfi MEWA-mawa is a popular, traditional Indian sweet, known for its rich creamy texture and delicate sweetness. It is a dense fudge that melts in the mouth, often served during festivals like Diwali, Raksha Bandhan and JANAMASHTMI special occasions.
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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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Biscoff cheesecake.
Layers of creamy cheesecake, Richness of Biscoff Biscuits Toppings with sweet apple Ceramel and tangy blueberry jam - a match made in heaven.
It is a fusion cheesecake recipe. If anyone trying they\'d love to make repeatedly. #BPIC
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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
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
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
Dal Dhokli Ravioli
If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy lentil sauce. So this holi make our traditional dish with a twist .
INGREDIENTS:
FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste
FOR RAVIOLIS DOUGH:
Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough
FOR STUFFING:
Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp
Process ::::
Boil all Dals by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.
Roll the dough and cut circular raviolis using any bowl or a cookie cutter.
Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.
Prepare tadka for Dal by heating butter in pan.
Add onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .
For plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.
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#HOLI26
\"MALAI GOBHI CHAAP\" by Khyaati Dabhi
Quick treats for Holi 🎨
✅️ For full recipe do follow on Instagram @platedwithkhyaati
#HOLI26 @mykitchendiaries.official
@ivegetariangirl
This Creamy Chaap will make you forget paneer !! 🤤
Soft, creamy & full of flavour…
One bite & you’ll say WOW 😋
Creamy, smoky & full of flavours 🤍🔥
Malai Gobhi Chaap made at home & tastes better than hotel style 😍
Perfect for parties, Holi special or weekend dinner 🍽️✨
📍Gondal, Gujarat
Tag someone who loves chaap 👇
Do Like, Comment & Share ✅️
#malaiChaap #gobhichaap #vegdelight #indianfoodblogger #vegetarianrecipes #holispecial #homemadefood #reelitfeelit #foodreelsindia #foodiesofinstagram #platedwithkhyaati by Khyaati Dabhi
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#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.
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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
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)
Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.
Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves.
When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste.
Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g
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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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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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#ES1
KATORI CHAAT
Crispy edible katori filled with layers of spicy chaat, creamy yogurt, tangy chutneys, and fresh toppings. Every bite is a perfect mix of crunch, sweetness, and tanginess—pure street-food happiness!
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#ES1
Chocolate oats bowl
A wholesome bowl of chocolate oats—creamy, rich, and naturally sweet. The perfect blend of health and indulgence to start your day on a delicious note.
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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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#ES1
Soft, fluffy rawa idlis infused with the natural magic of blue pea flower, giving them a stunning hue that’s as beautiful as it is unique Paired with a bowl of piping hot, aromatic sambhar loaded with veggies and perfectly balanced spices, and complemented by a creamy, fresh coconut chutney this wholesome platter is a treat for both the eyes and the soul .
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#IOP
EID SPECIAL❤❤
CRISPY LITTLE HEARTS IN FRUIT CUSTARD
Heart shaped crispy bread in fruit custard is a creamy, dreamy mix of fresh fruits in a rich vanilla custard 🌸 Perfect for a sweet treat or light dessert for Eid 🍰🌱
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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
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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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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#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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#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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#IOP
MOTICHOOR TARTS WITH CREAMY RABRI ❣️
Crisp motichoor tarts filled with creamy rabdi & crunchy nuts.
Perfect Dessert for EID PARTY🎉
Sweet & crunchy twist on traditional Indian desserts.
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Batao, Batao!!
Which Punjabi dish is a rich, creamy lentil preparation slow-cooked with butter and cream?
A. Chole Bhature
B. Rajma Chawal
C. Dal Makhani
D. Kadhi Pakora
Drop your answers in the comments below 👇🏼 -
#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
EID SPECIAL MANGO VERMICELLI FRUIT CUSTARD❤
Mango Vermicelli Fruit Custard is a refreshing Indian dessert where toasted vermicelli meets creamy custard, juicy mangoes, and many fresh fruits, nuts & a hint of cardamom.
Perfect for summer or Eid celebration 🎉🎉
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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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The Ultimate Sandwich Showdown! 🥪😎
Cast your vote: 👇🏼
A. The Classic Bombay Toasty: Mashed potatoes, mint chutney, and thin slices of cucumber and tomato.
B. Creamy Corn & Spinach: A cheesy, melt-in-your-mouth favourite that kids absolutely adore!
C. The Protein Power Paneer: Spiced paneer bhurji or thick tandoori paneer slices.
Drop your vote in the comments below and tell us why you like it too! -
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#mk26
# Mewa laddu
This recipe uses mewa for the outer shell and filling with creamy date, and nuts.
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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
Chandi Varak Shahi Kheer
Creamy, slow-cooked kheer topped with edible silver varak, saffron, and dry fruits — a rich and royal festive indulgence.
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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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Coconut pudding
With walnut crumble
Again vrat receipe to satisfy your sweet tooth..Soft n creamy full of flavours n a crunch of walnut crumble.for the softness I have added colorful jelly. Light on stomach n heavy on pallet.A must try vrat receipe . Something different and unique..
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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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Kalakand Dates Cups The perfect fusion of creamy tradition and natural sweetness! 🍯✨ These Kalakand Date Cups are the ultimate bite-sized luxury—rich, grainy Kalakand nestled inside soft, caramel-like dates for a dessert that’s as elegant as it is effortless. #mk26
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Craving something sweet but staying healthy?
Say hello to the ultimate guilt-free indulgence: Chenna Date Rolls! 
These melt-in-your-mouth delights combine the creamy richness of fresh Chenna with the natural, fiber-packed sweetness of premium dates. No added sugar, no frying—just pure, wholesome goodness in every bite! 
#mk26
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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.
