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Hashtag: #Sweet
458 posts found for your hashtag #Sweet
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What’s your all-time favorite modak filling – classic coconut-jaggery, chocolate, or something totally unique? Tell us in the comments below and one lucky winner will get a ₹500 OFF Prestige voucher – the perfect way to upgrade your kitchen this festive season! Hurry – giveaway ends on 4th Sept. Don’t miss out on the sweet surprise! #Giveaway #GaneshChaturthi #Prestige
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#kitchendiaries #onan2025 #dish_sandya ( idli, vada, dosa, Pongal and sweet pongal
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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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Onam Sadhya #KitchenDiaries #Onam2025 My Onam Sadhya is full of feast with flavours, textures and aromas. Mains: Tamarind Rice, Sambhar, Beetroot Uttapam and Vadai Sides/Condiments: Sweet Dahi, mango Pickle, Papadam, spinach fritters, plantains and fresh grated coconut. Sweet Rice Payasam.
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PULI INJI ( KERALA STYLE CHUTNEY) Puli Inji, also known as Inji Puli, is a traditional Kerala-style sweet, sour, and spicy chutney made mainly with ginger (inji) and tamarind (puli). It is an indispensable part of the grand Onam Sadhya feast. This chutney beautifully balances flavors — the tanginess of tamarind, the heat of green chilies and ginger, the sweetness of jaggery, and the earthy aroma of roasted spices. It acts as a digestive and enhances the overall taste of the feast when served with rice and other curries. Apart from Onam, it is also prepared for special occasions and festivals across Kerala. Rich in antioxidants and aiding digestion, Puli Inji is both a flavor enhancer and a health-friendly accompaniment. #KitchenDiaries #Onam2025
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We all have that one dish that wraps us in warmth when we need it most. Whether it’s the soothing simplicity of dal-chawal, the crispy joy of samosas with steaming chai on a rainy day, or the decadent comfort of a gooey chocolate cake, food is more than flavor — it’s nostalgia, happiness, and a bit of magic on your plate. Now it’s your turn! Which dish is your ultimate mood-lifter? Is it a treasured family recipe, a street-side favorite, or a sweet treat that makes everything better? Share your happy plate moment below — we can’t wait to hear what brings you comfort!
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Every state has its own Navratri flavour! From crunchy snacks to special sweets, what’s the dish from your region that you think is a must-try? Comment below—we’re building the ultimate Navratri foodie list together!
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MYTH: It’s empty calories. TRUTH: Traditional sweets like laddoos were the OG energy boosters! They’re loaded with nuts, seeds, jaggery, and ghee—ingredients chosen specifically for warmth and stamina in winter. It’s heritage, not just sugar! Your turn: What traditional sweet is the one thing you must have for Diwali? Let us know below! 👇
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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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If you thought those delicious Diwali sweets were just “empty calories”... you’ve been fooled. MYTH BUSTED! Traditional laddoos? They were the original winter health bar! Packed with nuts, seeds, jaggery, and ghee—it was all about giving you warmth and stamina for the season. Our grandparents were genius! So go ahead, enjoy that jalebi and gulab jamun, guilt-free. You’re just boosting your energy. Real talk: Which one are you grabbing first? Tell us your favorite mithai in the comments! 👇
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A guilt free,no sugar sweet for this Diwali.
ANJEER PHULJADI
10 anjeer wash and soak for 2 hours
! tbsp ghee
1 tbsp dessicated coconut powder
silver varakh
1. Grind the soaked anjeer coarsely.
2. In a kadai,add ghee and pour the ground anjeer paste,
3. Keep sauteing on low flame.
4. Take a spoonful of sweet and press on a skewer,roll on coconut powder and garnish with silver varakh.
#diwalisnack
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The festivities are over and it is time to settle into a regular routine!
After indulging in all the heavy party food, the calorie-loaded mithais, sweet treats and pakwans, it calls for some Detox Time!
So, dig into some light and delicious Salads this month - and who says they need to be bland & boring!
Try our easy peasy, quick and droolsome Post Diwali Detox Salad, guaranteed to get you hooked to its light, tangy and comforting flavours!!
And do share some of YOUR creative Salad ideas with us too in the comments below!!
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Children’s Day is here — and it’s the perfect time to surprise your little ones with something special! 💛 Whip up their favourite sweet or savoury treat, click a photo, and share your recipe with us on Kitchen Diaries. The most creative entries stand a chance to win exciting Prestige vouchers!
Contest Dates: 13th – 18th Nov
The best 2 recipes will win voucher codes from Prestige!
*Don’t forget to add #ChildrensDayTreats in your recipe description!
All the best we can’t wait to see your beautiful creations!
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Desi Chinese Delights 🍜
Chilli Garlic Hakka Noodles to Sweet Corn Soup to Vegetables in Hot Garlic Sauce to Gobhi Manchurian...? Which one gets everyone at home asking for more?!!
Name some family favourite Desi Chinese dishes in the comments below 👇 -
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PHOTO CONTEST 🤳🏼
Tea time is about to get a whole lot tastier! ☕🥙🍕🍰
Whether it\'s a crispy pakora, a flaky samosa, a gooey brownie, a spongy dhokla, a crusty patty or a tempting sandwich, we know you have a go-to snack that makes your evening cuppa complete.
Whip up your favourite sweet or savoury tea-time treat, click a stunning photo, and share your picture on Kitchen Diaries here!
Contest Dates👉🏼 20th-28th November
Prize 👉🏼 The top 3 entries will WIN !!!
1st Prize : An Amazing Prestige product
2nd & 3rd Prize: Attractive Vouchers!!
Hashtag 👉🏼 Don’t forget to add the hashtag #Snack in the description!
All the best—we can’t wait to see your beautiful and delicious creations! 🤩
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Tutti Frutti Cake 🍰
#Snack
Tutti Frutti Cake is a very tasty cake that you can have for snack time or with a cup of tea or coffee.
vanilla flavours of tutti frutti are cherries, raisins, and pineapple ,nuts,butter with a tiny gem-like colourful candied fruit Sweet in taste with a soft jelly-like texture ❤️
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Street Style Bhel#Snack
Street-style bhel is a popular Indian snack bursting with tangy, spicy, and crunchy flavors. Made with puffed rice, sev, onions, tomatoes, chutneys, and a squeeze of lemon, it’s a perfect blend of sweet, sour, and spicy tastes. Quick to make and full of texture, this iconic street food captures the true essence of Indian chaat culture. Also it\'s a perfect partner of your favourite tea.
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Masala Peanut Chaat
#Snack
Peanut Chaat is a sweet, spicy, tangy, crunchy, and protein-packed Indian appetizer made with roasted or boiled peanuts.
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Crispy Corn
#Snack
From children to adults, sweet corn is liked by most people. Its taste is absolutely delightful.
Crispy Corn crunchy and then they are tossed in spices.It is typically served with some eggless mayonnaise or ketchup.
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#Snack
This sweet corn pav, prepared through the steaming process,
is very tasty and healthy.
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Chhole tikki chaat
#Snack
Chhole tikki chaat is a quick street‑food delight—a crispy potato‑and‑flour tikki topped with spiced boiled chickpeas, tangy tamarind‑coriander chutney, cool yogurt, diced onions, tomatoes, and crunchy sev. Each bite offers a perfect mix of crunch, sweet‑sour tang, and a rich, savory kick. 😋
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Patra
#Snack
Patra mouthwaterning combination of sweet
Spicy and tangy flavors .These snacks are crispy and tasty which have the taste of both sweet and sour.
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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
CORN LAYS CHAAT
A bowl full of crunchy, tangy and masaledar goodness! This corn chaat with Lays chips is the perfect mix of juicy sweet corn, fresh veggies and that irresistible chip crunch in every bite. Quick to make, fun to eat and the perfect snack to fix sudden cravings with a burst of flavour!
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Kesariya sweet rice
#Snack
A traditional Indian dessert made from with basmati rice, nuts, dry fruits, and
flavored with saffron (kesar), sugar, and various dry fruits.
It is a vibrant, aromatic, rich and very tasty dish .
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Thekua! #snacks 😋 A traditional Indian sweet biscuit made with whole wheat flour, jaggery, and spices, often enjoyed with a cup of chai. Crispy on the outside and soft on the inside.
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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
Papadi Chaat
Papdi chaat is a Indian chaat snack made with crisp fried puris, sweet sour spicy chutneys & sev.
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#Snack
The modern cinnamon roll originated in Sweden in the early 20th century, evolving from earlier spiced sweet buns that became popular as cinnamon became more accessible through trade routes. Swedish immigrants brought the recipe to the United States, where it was adapted into the larger, sweeter, frosted version common today.
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Cheese Bread Pakoda Chaat
#Snack
Crispy bread pakoda chaat,
tamarind’s tangy sauce mixed with spicy green chili,topped with coriander, crunchy onions and sev,each bite delivers sweet‑sour‑spicy fun,the perfect snack to share with friends over tea. Children insist on eating it again and again after eating it .
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#Snack
Chana chaat is both healthy and tasty it has both sweet and sour flour
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Sweet Potato n Raw Mango Fritters These Sweet Potato & Raw Mango Fritters paired with ripe mango yogurt dip.
#snack
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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
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
Used Prestige Air Fryer
STUFFED PANEER IN VEGGIES TIKKI
For Tikki used veggies like raw Banana, sweet potato, beetroot, capsicum, peas, carrot, Potato, lemon, coriander leaves, pav bhaji masala, red chilli powder, salt boiled all n mashed it
Apply oil on palm take portion n flatten it place paneer cubes n cover roll on breadcrumbs n bake in air fryer. Serve with mint chutney n salad (carrot, onion, lettuce, cucumber)
Healthy tasty n perfect for winter
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#cookwithprestige
Used prestige pressurecooker
Sweet Pongal is prepared with rice,dal and jaggerypowder in prestige pressurecooker.
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#CookWithPrestige
“Soft and golden Gulab Jamuns fried gently in the Prestige Kadhai melt in the mouth with every bite. Their rich aroma and syrupy sweetness make any celebration special.”
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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
Lauki halwa
Made with prestige kadai
Lauki (bottle‑gourd) halwa is a sweet Indian dessert, especially popular in the winter season. It tastes delicious and is also very healthy. You can make it for any party or special occasion.
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Apple Cinnamon Winter Smoothie
#CookWithPrestige
A balance of cozy comforting taste with warm aromatic notes of cinnamon and natural sweetness of apple, can be enjoyed cold or warm .Made using prestige mixer and grinder.
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#cookwithprestige
“Punjab ki Pyaari Thali”
Slow-cooked sarson saag, rustic makki roti & natural gud sweetness.
I use Prestige Pressure Cooker
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#cookwithprestige
SWEET PONGAL Prepared using Prestige cooker and kadai..
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#CookWithPrestige
Sweetpotatogreengram curry made in prestige 3 L pressure cooker
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#cookwithprestige
Tridal Veg Nourish Soup
A wholesome blend of moong, masoor and tuar dal simmered with crunchy capsicum, sweet
corn and carrots—light, protein-rich and deeply
nourishing.
I used Prestige Pressure Cooker
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#CookWithPrestige
Kachori Chaat which has sweet and sour flavor and is made in Prestige Kadhai.
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#CookWithPrestigeGajar Halwa very traditional sweet,,, I made this Halva,,in prestige kadhai with the help of prestige induction.
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Matar Magic 🟢✨
The markets are overflowing with fresh, sweet green peas—and our kitchens are smelling like heaven! From that first bite of a flaky Matar Kachori to the comfort of a steaming bowl of Matar Paneer, it’s officially Green Pea Season. 🍛
Help us build the Ultimate Winter Matar List! 📝
👇 Drop the name of your favorite winter-special Matar dish in the comments! Let’s see which dish reigns supreme. 🏆 -
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Recipe name-Gajar ki launji #carrot
Ingredients-2cups grated carrots, 1/2tsp citric acid, 1lemon juice, salt and red chili powder to taste, 2tbsps mustard oil, 1/4tsp asafoetida, 4tbsps jaggery, 1tsp Coarsely ground spices (Coarsely ground spices dry red chillies, amchur, coriander seeds, methi, kalongi and saunf seeds,) Method-mix carrots with salt and pressure-cook on low heat for 1 whistle . Open the cooker and keep the carrots aside. Heat oil in a kadai; add asafoetida and carrots . Cook for 1 minute. Add all the remaining ingredients one-by one and cook till the water evaporates and carrots get chutney like consistency . Cool and fill in dry jar. Tasty nutritious and sweet colored chutney is ready.
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#PrepSnap
Veggies manchurian
soya sauce tomato sauce chilli sauce vinegar tomato ketchup corn flour sweet corn corn flour chopped mix veggies.
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#PrepSnap
Rajgira Chikki
Rajgira Chikki is a tasty winter sweet. It is a special recipe for festivals.
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#PrepSnap
Brown Gold Chikoo Cake – A naturally sweet, moist cake made from ripe chikoo, with rich caramel notes and a soft golden crumb in every bite.
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#Prepsnap
Preparing Bhalla Chaat using a \"prep and snap\" method is a smart way to go. If you have some ingredients ready beforehand, you can serve fresh chaat to guests or at home in minutes. For example, you can make the bhallas in advance and store them in the refrigerator, and prepare the papdi and sweet chutney beforehand; these can be used for up to 15 days. Prepare a small \"chaat masala mix\" so you don\'t have to open different containers repeatedly. This mix can include salt, chili powder, cumin powder, and chaat masala.
Bhalla chaat
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#PrepSnap
Learn how to make delicious Til Gud Ladoo in just 10 minutes, perfect for Makarsankranti celebrations. This soft and mouth-watering Til Gud Laddu recipe is a must-try for the festive season. With its unique blend of sesame seeds and jaggery, this traditional Indian sweet dish is easy to prepare and can be ready in no time. Follow our simple and quick recipe to make Til Gud Ladoo at home and enjoy the festivities with your loved ones. Get ready to indulge in the rich flavors of Til Gud Ladoo, a classic Makarsankranti special recipe that\'s sure to impress.
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#prepsnap
Delicious and healthy Dates Ladoos made with natural sweetness of khajoor, mixed nuts and aromatic cardamom. No refined sugar, full of energy and perfect for winters, kids lunch-box or festive gifting!
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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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#SLC
Sweet (Sakkara) Pongal
To mske Sakkara Pongal
Raw Rice -1 cup
Water-2 1/2 lt
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins
Ghee-1/2 cup
Cardamom powder-1 tsp
Method
Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.
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Republic Day is just around the corner, and it’s time to celebrate with a patriotic feast! Whether it’s a vibrant tricolor pulav, a tiered sandwich, or a creative dessert, we want to see how you bring the spirit of the National Flag to your dining table.Whip up your most creative sweet or savory tricolour treat, click a stunning photo, and share your masterpiece with the My Kitchen Diaries community!
Contest Dates: 23rd Jan – 31st Jan
Prize: The top entries will WIN exciting Prestige goodies!
Hashtag: Don’t forget to add the hashtag #Tiranga in your description!
Let’s fill our feed with the colors of freedom and pride. We can’t wait to see your beautiful and delicious tricolour creations! 🤩
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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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Tri color barfi
Carrot barfi, sweet potato barfi, green peas barfi
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Tri color firni
Carrot firni, sweet potato firni, pistachio firni
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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 Sabudana Thalipeet served with Coconut Chutney & Curd to celebrate the biggest occasion for every Indian and promise to protect it. 🇮🇳🇮🇳 For Thalipeet: 🧡 - Used Kashmiri chili powder 💚 - Used Palak Puree 🤍 - Original method For Chutney: 🧡 - Used Bedgi Mirchi 💚 - Used Coriander leaves 🤍 - Sweetened Curd
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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
Tricolor sweet with spinach puree for green and orange carrot for orange colour ,is delicious sweet for celebration of republic day with no artificial colour.
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#tiranga
Tricolor kaju sweet with natural organic colours is delicious sweet for celebration of republic day.
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#tiranga
Tri color firni... Carrot, sweet potato and pistachio firni
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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 Kesari
A classic way to enjoy a little sweet during Republic Day observation
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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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#Tringa
Tricolor Rasgulla : A Patriotic Dessert
Tricolor Rasgulla is a creative twist on the classic Indian sweet, where the rasgullas are colored and layered to represent the Indian flag - saffron, white, and green. It\'s a perfect treat for Republic Day celebrations 🇮🇳
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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
Rainbow Corn Cheese Garlic Bread
Toasted garlic bread loaded with sweet corn, colourful bell peppers, onion, and gooey melted cheese for a rich, crunchy, and comforting bite.
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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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#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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#Tricolour
Sweet Green Delicacy Pistachio icecream with sweet tangy Green kiwi candy n Green grapes
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TRI COLOUR PARFAIT#tiranga
Parfait is a frozen dessert originated in France. The word \'Parfait\' means perfect in French. Basically this frozen dessert is either of two types of dessert. French parfait is prepared from boiling cream, eggs, sugar syrup to create a custard like puree, while American parfait is prepared in layers with granola, nuts, yogurt, liquers, fruits and whipped cream. Basically parfait is a layered dessert which consists of frozen or thick stuff along with soft, pureed, custard like stuff. Here is my kinda version of parfait prepared using Indian traditional sweets. I used Gajar halwa, green peas halwa and cream custard for this layered dessert. Info source: internet
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#Tiranga Vegetables Colour Idli Prepared idli batter with two different colours. Green colour extracted from palak, dhania, green chilli and Curry leaves sauted in vegetable oil , added to normal idli batter to give a salty and green chilli kick. Then orange colour is extracted from grated orange carrots and orange juice with orange zests cooked in vegetable oil to simmer , added in normal idli batter to give a sweet and tangy flavour. And to the white colour idli batter curd and salt along with a pinch of hing is added . In a small ghee greased bowl, all the three batters were poured one after the other to get the tricolour ildi and steamed in a steamer for 15 mins . Served with three different chutneys...
Green chutney - dhania pudina greenchilli nimbu and coconut chutney .
Reddish orange chutney - roasted tomato, redchilli, garlic and roasted walnut with salt chutney
White chutney- regular coconut, greenchilli,salt, ginger and roasted Bengal gram chutney.
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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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Tricolour apple coconut ladu
It\'s yummy and testy sweet .
It\'s quick to make it recipe.
#tiranga
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🥜 The Peanut Face-Off: Which One Is Your Family’s Favorite?
Peanuts are the ultimate hidden gems of the Indian kitchen—adding crunch, protein, and that irresistible nutty flavor! But which recipe reigns supreme in your home?
Cast your vote! 👇🏼
.
A) The Nutty Curry: Mirchi ka Salan or Peanut-based Maharashtrian Amti.
B) The Classic Chutney: The perfect spicy partner for Idli & Dosa
C) The Healthy Crunch: Poha or Sabudana Khichdi topped with roasted peanuts.
D)The Sweet Fix: Homemade Peanut Chikki or Nutty Ladoos.
Comment below with your favorite choice! 😃 -
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🤎 The Jaggery Jackpot: Which Sweet Treat Wins?
In this cool weather, nothing beats the rustic, golden sweetness of Jaggery (Gud). It’s not just delicious—it’s packed with iron and is the perfect healthy alternative to refined sugar!
Which one is a staple in your home?
Gud Chikki 🥜
Gud ke Chawal 🥣
Puran Poli 🥟
Gud ki Chai 🫖
Drop an emoji below to vote for your favorite! 👇 -
New Recipe Contest ! 📢
COOK WITH ALOO! 😋
Calling all home chefs! It’s time to turn the humble potato into a superstar dish. Whether it’s crispy, mashed, baked, or fried, savoury or sweet, we want to see your best Aloo creations! 🥔
🗓️ Contest Dates: 6th Feb – 15th Feb.
👉🏼Hashtag: #Aloo
🏆The Prize: Top entries stand a chance to WIN exciting Prestige goodies!
The countdown begins! ⏳ Get your aprons ready and start planning your winning potato recipe now!
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Korean Chilli Garlic Potato Bites
#Aloo
This is a popular Korean Street Food and a flavourful garlic seasoned potato recipe where potato dough is shaped like cute fun button mushroom .The indented mushroom shape not only helps the potato to cook through , but also allows the sauce to pool in the crevices so that each bite will be juicy and saucy.Seasoned sweet, sour, spicy and tangy , these can top the list as an appetizer at parties and sure to attract the attention of kids and adults alike.
Ingredients:
3 medium sized potatoes
1/2 cup cornflour
1/4 tsp baking powder
1 tbsp garlic minced
2 onions chopped finely
As required salt or to taste
1 tbsp Hot and Sweet Tomato Sauce
1 tbsp soy sauce
1 tsp Red Chilli Sauce
1 tsp vinegar
1 tbsp Kashmiri Red Chilli Powder
3 tbsp oil
1 tbsp honey or powdered sugar
2 green chillies minced
1 tbsp coriander chopped
2 cups water for boiling the potatoes
Method:
Peel and cut potatoes into cubes.Boil them in sufficient water with 1 tsp salt till cooked yet firm.Strain them and immediately pass through a sieve with a fork or masher to get a lump free mash.Add cornflour, baking powder and a drizzling of water to get a smooth, crack free dough while potatoes are still warm.
Step 2 :
Divide the dough into small balls.Smear oil and roll between your palms into smooth, crack free balls. Dip the mouth of a Coca-Cola bottle in oil. Shake off excess oil and press the balls with it to give the shape of a button mushroom.
Step 3 :
Boil water in a wide pan with 1 tsp salt.Add the prepared potato bites in it and boil for 2-3 minutes till they float on top.Remove immediately to a bowl filled with chilled water with ice to stop further cooking. Once cooled, strain out the potato bites to a plate.
Step 4 :
Transfer them to a bowl and add Kashmiri Red Chilli Powder, Soy Sauce, Red Chilli Sauce, Hot and Sweet Tomato Sauce, honey or powdered sugar and vinegar.Toss all and set aside.Heat oil in a pan. Sprinkle minced garlic and saute till golden brown. Add finely chopped green chillies, onion and saute till translucent. Add the sauce smeared potato bites to the frying onions and toss gently for 2 minutes. Sprinkle chopped coriander and mix well.
Step 5 :
Serve Korean Chilli Garlic Potato Bites as a spicy and tangy , sweet and sour appetizer or as a tea time snack and relish.
Serves 3
Cook time : 20 minutes
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We’re back with Episode 2 of our Protein-Packed Meals Series
Sweet or savoury — protein stays. This quick High-Protein Paneer Sandwich delivers 22g protein at ~400 calories and comes together in under 10 minutes. Perfect for busy mornings when you need something filling, fast and balanced. 📝 Ingredients :
70g low-fat paneer (chopped)
2 slices high-protein bread
1 tsp oil
2 tomato slices
2 onion slices
Salt & pepper
Sauce of choice (1 tsp / 8g)
Method
Chop paneer into small cubes.
Cook in a Prestige Ceraglide pan — the ceramic non-stick surface ensures even heat, uses less oil and makes cleanup effortless.
Add salt, chilli flakes and oregano to the paneer and mix lightly.
Spread sauce on both bread slices. Layer paneer, tomato, onion and cucumber. Close, slice and enjoy.
Ready in under 10 minutes. Want more quick, high-protein meal ideas like this?
Register for our live workshop here : https://forms.gle/DecrXSxKpSzPKa1R6 -
#BPIC
Besan dry fruit modak
Perfect for festive celebrations or a sweet treat anytime!
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#BPIC
Besan halwa
Besan halwa is a very traditional and popular sweet dish of Rajasthan that can be prepared on any special occasion or festival, which is delicious and healthy to eat.
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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
BANANA WALNUT MUFFINS
Banana walnut muffins are soft, moist, and packed with the natural sweetness of ripe bananas and the crunchy goodness of toasted walnuts. With a tender crumb and a warm, comforting aroma, each bite offers the perfect balance of sweetness and nuttiness. Golden on top and fluffy inside, they’re a wholesome treat for breakfast, tea-time, or anytime cravings. 🍌
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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 TRAVEL CAKE
Blueberry travel cake is a soft, moist, and perfectly packed loaf bursting with juicy blueberries in every bite. Light yet rich, with a tender crumb and a subtle buttery flavor, it’s designed to stay fresh and delicious on the go. Easy to slice, easy to carry, and perfectly balanced between sweet and fruity — an ideal companion for tea-time, picnics, or travel treats.
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#BPIC
BUNNY CAKE
Bunny cake is a soft, fluffy delight designed in an adorable bunny theme, layered with light sponge and filled with fresh cream. Covered in smooth, airy whipped cream, it’s delicately sweet, melt-in-the-mouth, and beautifully decorated with cute bunny details that make it perfect for birthdays and special celebrations. A charming treat that’s as delightful to look at as it is to taste.
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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
BANANA WALNUT MUFFINS
Banana walnut muffins are soft, moist, and packed with the natural sweetness of ripe bananas and the crunchy goodness of toasted walnuts. With a tender crumb and a warm, comforting aroma, each bite offers the perfect balance of sweetness and nuttiness. Golden on top and fluffy inside, they’re a wholesome treat for breakfast, tea-time, or anytime cravings. 🍌🧁
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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
Badam Halwa is a rich, luxurious Indian sweet, often considered a \"fit for a king\" dessert. It is a traditional pudding-like sweet, popular across India but particularly associated with festive occasions like Diwali, weddings, and special gatherings.
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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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#BPIC
Besan Churma Ladoo is a traditional, rich Indian sweet made by combining roasted coarse gram flour (besan) and wheat flour with ghee and boora . Often prepared for Ganesh Chaturthi, this rustic, aromatic delight is flavored with cardamom, studded with nuts, and rolled in poppy seeds, offering a melt-in-the-mouth texture perfect for offering to Lord Ganesha.
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Bibikhana Sandesh
A traditional sweet from Bengal. Kasar flavor chena sweet are specially made in durga puja .
#BPIC
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#BPIC
Biryani annanas is sweet fruity rice recipe with pineapple 🍍.
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#BPIC
️Badam Khajoor Barfi
Naturally sweet khajoor and dry fruit barfi topped with crunchy almonds — wholesome, refined-sugar-free indulgence.
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#BPICBombay Bread Pakora Crispy golden bread pakoras stuffed with spiced filling, served with tangy green chutney and sweet tamarind dip for the ultimate street-style indulgence.
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#BPIC
Burfi lauki ki (Bottle Gourd Fudge) is a classic Indian sweet that turns the humble, mild-flavored bottle gourd into a rich, melt-in-your-mouth delicacy. It’s a popular choice during festivals like Diwali or during fasting (vrat) periods.
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#BPIC
Burfi dahi ki is calcium rich sweet prapred using yogurt, saffron and sugar by steaming Method.
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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
Burfi Aam ki,my favorite sweet in mango season
Prepared with mangoes, sugar and nuts.
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#BPIC bread ki sweet gunjia is prepared with
\"No-Fire\" Concept ,Instead of the traditional flour dough that requires frying, the outer shell is prepared from flattened slices of crustless white bread and stuffedwith coconutmixture. These materials are pliable and set firmly without ever touching a stove.
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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
BAJRA coconut laddos are healthy-delicious sweet for winter season .
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\"Khutti Meethi Bajra Upma\" refers to a unique, healthy, and traditional sweet-and-sour, or sometimes savory, variation of the classic pearl millet (bajra) upma. It is a nutritious breakfast dish popular in winters, combining the nutty, earthy flavor of pearl millet with the warmth of jaggery (for sweet) or a subtle tang (for khatta/sour).
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#BPIC
Besan Churma Modak is a rich, traditional Indian sweet, popular as a festive offering to Lord Ganesha during Ganesh Chaturthi and rooted in Rajasthani culinary traditions. It combines the nutty flavor of roasted gram flour (besan) with the textured, sandy consistency of traditional churma, shaped into laddoos .
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#BPIC
Besan Churma is a traditional, royal Rajasthani sweet delicacy made from roasted or fried gram flour (besan) dough balls that are crushed into a coarse, powdery, and aromatic texture.It is famously served as a,,hot\" accompaniment to Dal Baati or enjoyed on its own during festivals and special occasions.
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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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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
Delhi is all about chaat . Holi is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it.
Delhi Special Chaat Platter
Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi
Ingredients::::
½ cup Oats flour
¼ cup rava / suji
¼ cup curd
¼ tsp turmeric
¾ tsp salt
1 cup water
oil, for roasting
1 cup paneer, grated
1 carrot, chopped
½ capsicum, chopped
1 tomato, chopped
3 tbsp sweet corn
2 tbsp coriander, chopped
½ tsp salt
Oats Vegetable Chilla
Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula.
Mix Vegetable paneer Pakora
In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.
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#Holi26
DhoklaChaat
Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.
Cooking Time: 40 min.
Serving: 3-4
Ingredients:
Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
1/2 cup urad dal
1/2 cup thick poha wash and soaked
1 tsp fenugreek seeds
Salt to taste 1 tbsp ginger paste
1 tbsp green chilly
**Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
**Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs.
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl.
**For green colour: 2 tbsp spinach puree- blanched and puree spinach
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil for chaat:
Sweet Dahi Green chutney as required
Date tamarind chutney as required
Red garlic chutney as required
Pomegranate seeds and fine sev
Fresh cilantro
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
2. Divide batter into 3 equal parts
3. First part add blanched spinach paste, mix well
4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high.
5. Let it cool apply oil, demold and cut into cubes.
6. Second part add blanched beet puree mix well
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
8. Cool, apply oil demold and cut into cubes.
9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
10. Cool, apply oil demold and cut into cubes.
11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
12. Sprinkle pomegranate seeds, sev and fresh cilantro.
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#Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
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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
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.
Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.
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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
Recipe name -dahi bhalle
Ingredients:-
1) mung daal 1 cup
2)Udad daal 1 cup
3)Salt as per test
4) Ginger green chilli peast 1 spoon
5) oil fry karne ke liye
6) card 2 cup
7) sugar
9) green chutney
10) red meethi chutney
Recipe
Udad daal ko aur mung daal ko aadha ghante ke liye bhigona padta hai
FIR donon ko अलग-अलग mixi ki jar mein dalkar Barik pisna padta hai
Ab Jo Bator ban gaya hai usmein salt aur Ginger aur green chilli ka jo pest Hai vah dalkar unko acchi tarah Se mix karna hai
Ab Jo Bator hai usko ek hi side per chalana hai jisse ki vah Bator ekadam fluffy aur soft ho jaaye
Ab gas per ek pen mein oil garam hone ke liye rakhna hai
Oil garam Ho jaaye uske bad Jo Bator Hai usmein se थोड़े-थोड़े portion oil mein dalne hain
Dhimi aanch per hamen Jo bhale Hai dahi bhalle usko fry karna hai
Ab acchi tarah Se fry Ho jaaye uske bad usko ek bowl mein garm Pani lena hai aur usmein dalne Hain
5 minut garm Pani mein rakhne Hain FIR uske bad usko thande Pani mein dalne Hain
Ab thande Pani Se hamen halke hathon se nichod ke ek bowl mein nikal lena hai
Ab ek serving plate leni hai jiske andar hamen niche bhalle rakhne Hain
Uske upar humne Jo sweet card yani ki sweet dahi banaya hai usko dalna hai
Uske upar hamen red meethi chatni dalni hai uske upar green chatni dalni hai
Uske upar hamen halki halki red chilli powder coriander powder aur thoda sa chat masala dalna hai
Ab uske upar coriander leaves aur pomegranate dalna hai
Ready Hai hamari dahi bhalle ki plate
Yah hamari
Holi ke tyohar mein yah ham har time yah dish banate hain
Thank you -
Chole Aloo Dahi Papdi Chaat
#Holi26
Chole Aloo Dahi Papdi Chaat is a flavourful,crispy,sweet and tangy street food and is popular all over India.Simple kitchen staples are assembled to create a mouthwatering snack which is topped with chilled yogurt or dahi and drizzled with green and tamarind chutney.
Ingredients:
1 cup chole( chickpeas) boiled
1 potato boiled and cubed
1 onion chopped finely
1 tomato chopped
1 small cucumber chopped
1/2 cup thick yogurt
1 tsp chaat masala
1 tsp roasted jeera ( cumin) powder
1/4 tsp red chilli powder
2 tbsp sweet tamarind dates chutney
2 tbsp green ( pudina and mint) chutney
1 lemon
1 green chilli chopped finely
As per taste salt
10-12 papdi
Method:
Soak chickpeas overnight. Next day pressure cook it with 2 cups water, 1 pinch baking soda, and 1/2 tsp salt, upto 4-5 whistles. Open lid when pressure releases on its own.The chickpeas should be soft but not mushy.Set aside
Cube the boiled potato into small pieces.Chop finely, tomato, cucumber, onion and coriander.
For making papdi:
Mix 3/4 cup maida with 1/4 cup wheat flour.Add 1/4 tsp salt, 1/4 tsp ajwain, 1/2 tsp baking powder, and 2 tbsp refined oil.Mix well and add 1/2 cup water gradually or as needed.Knead into a pliable dough.Cover and set aside for 10 minutes.Later Divide the dough into 3 parts and roll out a thin chapati.Prick with a fork and cut into rounds with a cookie cutter or lid.Heat oil and fry papdis in low flame till crispy and golden brown. Remove from oil and spread on a kitchen tissue. Cool and sprinkle chaat masala.and store. Optionally store-bought papdis may be used.
Add 2 tbsp powdered sugar to the chilled yogurt.Whisk the yogurt till smooth.Add some chaat masala, roasted cumin powder, red chilli powder, black salt and whisk till mixed well.Refrigerate.
For making chaat :
Spread a layer of boiled chickpeas.Add cubed potatoes, onion,cucumber and tomato.Arrange few papdis around the plate.Drizzle chilled yogurt.Top it with green and tamarind chutney. Sprinkle some lemon juice, chaat masala, black salt, roasted cumin and red chilli powder.Garnish with chopped coriander and serve chilled immediately. From sour to sweet, tangy to spicy,this chaat has all the flavours in one dish and perfect for any parties and special occasions like Holi. So dig in the flavours of this yummy chaat and relish with your loved ones !
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Homemade Gujiya made with love for Holi 💛
Nothing feels more festive than the aroma of freshly fried gujiyas filled with sweet khoya and dry fruits.
Sharing my Holi special creation for the competition. Hope you all like it. 🌸
#holi26
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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
Salted Rabri Cream Dome with Paneer filled Crispy Gujiya lotus tart
Ingredients -
Rabri Cream Dome
White chocolate -100 gm
1 cup homemade sweetened thick rabri
1 pinch salt (sweetness balance karne ke liye)
Gujiya Tart filling
Paneer -100 gm chopped
Black pepper powder -1/4 tsp
Salt -1/2 tsp
Soye sauce -1/2 tsp
Lemon - 1/2 tsp
Mint leaves -3-4 chopped
Honey - 1 tbsp
Method - Pan me butter, paneer cubs and masale daal kar ache ae mix kare then usme soye sauce, honey and mint and lemon daal dijiye and flame se hata kar cool kar lijiy.
Crispy Gujiya Petals
½ cup maida
1 tbsp suji
1 tbsp ghee
pinch salt
water for dough according to you
oil for frying
Plating fruit coulis / sauce brush
stroke mint leaves
Method
1-Rabri Cream Thick rabri ko bowl me smooth whisk karo.white chocolate ko melt karke Silicone mould me brush se equally spred karke extra chocolate ko nikal do or shell ready karo then usme thick rabri fill karke fridge me 2–3 hours chill karo taaki dome shape set ho jaye.
2-Crispy Gujiya Petals
Maida, suji, ghee aur salt mix karke tight dough bana lo. Dough ko patla roll karke strips cut karo. Tart mould me set karo or baaki Strips ko fold karke petal shape bana lo. Medium oil me fry karo jab tak golden aur crispy na ho jaye , aap isse bake bhi kar sakte h 180° par
3- Plating Plate par sauce ka brush stroke design banao. Beech me rabri dome unmould karo. Dome ke around crispy gujiya petals arrange karo flower jaisa. Top par mint leaf aur edible silver se garnish karo.
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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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#wd26🎉My mother and my two sisters are all my inspiration. 🎉Because we have been together since childhood and have learned a lot from each other. And I have learned a lot in cooking from my mother and father and today I am a good home cook. 🎉I have learned to make sweets from my father and regular cooking from my mother 🎉And yes, I have also learned many recipes related to the present time from my son. 🎉Because of all this, I have come forward in cooking today. And that is why I and my son were selected as a pair for the Bombay audition of Master Chef India from Gujarat. Which is a matter of great pride for me.🎉🎉
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#Holi26 Nutri-Oats Power Pancakes (Healthy, No Atta & No Egg)
Ingredients
1 cup oats (ground into oat flour)
2 tbsp curd (yogurt)
2 tbsp chopped nuts (almonds, cashews, or walnuts)
1–2 dates (optional, for natural sweetness)
½ tsp baking powder
A pinch of salt
Little water to adjust the batter
1 tsp ghee or oil for cooking
Method
Prepare oat flour
Grind the oats in a blender until it becomes a fine flour.
Make the batter
In a bowl, mix oat flour, curd, baking powder, salt, and chopped nuts. Add a little water and mix to form a smooth batter.
Add sweetness (optional)
Add finely chopped or crushed dates if you want a naturally sweet taste.
Cook the pancakes
Heat a non-stick pan and lightly grease it with ghee or oil. Pour a small ladle of batter and spread slightly.
Flip and cook
Cook on medium flame until golden brown, then flip and cook the other side.
Serve
Serve warm with fresh fruits, honey, or nut butter.
✨ These Nutri-Oats Power Pancakes are fiber-rich, wholesome, and perfect for a healthy breakfast. 🥞🌱
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#wd26
My mother was my greatest inspiration.
She didn’t just teach me how to work, but how to put love and warmth into everything I do.Whatever I am today is because of her teachings and values.Mom, you will always live in my heart…Every lesson you gave me still lights my path. ❤️
I learnt cooking from my mother. Whenever she cooked food, she would say sit beside me and learn. She never burdened me with work, she would just say learn everything so that in future she does not say to you that your mother did not teach you anything. If my mother were alive today, she would have been very happy to see that her daughter can make so many things, from Khastar to sweets, because my mother loved sweets very much.
I miss you so much mummy 🥲🥲
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Basket Chat Puri
This is a popular Indian street food snack where crispy, cup-shaped puris are filled with a variety of tangy, spicy, and sweet ingredients. It is a holi savoury chaat.
Serves: 4
Preparation time : 20 min
Ingredients:
Base & Fillings -
10 pieces - Basket Puris (crispy flour cups)
2 pieces - Potatoes (boiled and cubed)
1 piece - Onion (finely chopped)
Spices & Seasoning-
1 tsp - Red chili powder
1 tsp - Chaat masala
1/2 tsp - Roasted cumin powder
Salt to taste
Chutneys & Toppings-
1/2 cup - Date & Tamarind chutney (sweet & tangy)
1/2 cup - Garlic chutney (spicy)
1/2 cup - Green chutney (mint/coriander)
1/2 cup - Fresh yogurt (plain/sweetened)
1/2 cup - Sev (thin crunchy gram flour noodles)
1/2 cup - Pomegranate seeds
Coriander leaves (freshly chopped)
Boondi (small crunchy gram flour balls)
Instructions:
1. First boil the potatoes and mash them. Add salt and chilli to it. Mix well. Prepare the remaining ingredients. 2. Arrange the basket puri in a plate, put potatoes and onions in it. Then add green chutney, gali chutney, garlic chutney and curd.
3. Now add chaat masala, cumin powder and sev on it then garnish the basket chaat puri with boondi, pomegranate seeds and coriander.
4. The basket chaat puri is ready. Serve immediately.
#HOLI26
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#wd26
The Woman Who Inspires Me – My Mom The woman who inspires me the most is my mom. She is the heart of our home and the reason I fell in love with cooking and baking. Growing up, I always remember standing beside her in the kitchen, watching her turn simple ingredients into something magical. One memory that will always stay with me is the day she baked a cake for our family. It wasn’t a fancy bakery cake, but it was filled with warmth, patience, and so much love. She let me mix the batter and told me, “Good food is made with love, not just recipes.” That moment sparked my passion for baking. Since then, every cake I make reminds me of her. The smell of a cake baking in the oven takes me back to those beautiful moments in the kitchen with her. She didn’t just teach me recipes—she taught me creativity, patience, and how food can bring people together. My mom is my first teacher, my biggest supporter, and the woman who inspired my journey in the kitchen. Every recipe I create carries a little piece of her love and inspiration.
This photo is my tribute to the woman who made my life sweeter—just like the cakes she inspired me to bake.
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#ES1
Rawa peas appe
Soft and fluffy rawa peas appe made with semolina and sweet green peas, lightly spiced and perfectly cooked until golden. A healthy and delicious snack for any time of the day.
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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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NEW PHOTO CONTEST 🤳🏼
India on a Plate – Hindu New Year & Eid Special 🌸🌙
From the vibrant beginnings of the Hindu New Year to the sweet aromas of Eid, our kitchens are buzzing with tradition! Whether it’s the Shrikhand Poori of Gudi Padwa, the Ugadi Pachadi and Holige of the South, the Pithas of Bihu, the Payasam of Vishu, the Payesh & Mishti Doi of Poila Boisakh, the TahIri or Meetho Lolo of Cheti Chand, the Roth of Navreh or the legendary Sheer Khurma and Biryani of Eid—we want to see your regional masterpieces!
Show us how you celebrate the diversity of India through your traditional family recipes this festive month!
🗓️ Contest Dates: 17th March – 24th March
👉 Hashtag: #IOP
🏆 The Prize: The most authentic and creative regional recipes will WIN awesome Prestige Surprises! 🎁✨
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#ES1
SWEET POTATO KEBAB
With green chutney , tomato sauce and Rose Mojito
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#IOP
HOLIGE (PURAN POLI) UGADI SPECIAL
Holige/ Puranpoli is a traditional Indian sweet flatbread more specific to Karnataka, Goa and Maharashtra made during festivals. It is made using flour, lentils, jaggery and cardamoms.
NEEM JUICE (Ugadi special) Ugadi or Gudi Padwa marks the beginning of spring and is considered a very auspicious time. It also marks the Hindu New year. A mixture of neem and jaggery are eaten this day, which are very healthy by their inherent nature. The significance of this mixture is that basic essence of life itself, which is a combination of bitter and sweet! Neem is bitter in nature, while jaggery is sweet.
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Coconut ladoos mere yaha hamesha hi rehte hai. This is one sweet which is easy to make and favourite to my daughter’s tummy 🥰
#ES1
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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
Bengali new year Poila Baisakh is incomplete without sweets.. so for this occasion I made these
Jolbhora Taalshash Sandesh
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#IOP
Any festival is incomplete without sweets..
Malpoua made in Pulm Jaggery syrup
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#IOP
MANGO 🥭 KESARI/ SHEERA UGADI SPECIAL
Mango sheera/ kesari is one of the most popular summer dessert recipes. Its sweet, tender, rich, fruity flavored and utterly scrumptious. It is mostly relished for breakfast or as a dessert after lunch. Made this delicacy to start my special day with my family. A delicacy to be tried in your kitchen during summers.
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Which of these is a famous sweet stuffed flatbread prepared in Maharashtra for Gudi Padwa?
A.Holige
B. Pooran Poli
C. Roat
D. Luchi
Comment Down & Tell Us! -
#IOP
BEVU BELLA POPSICLES
This is a must for Gudi Padwa/ Ugadi festival in Karnataka
Without consumption of this mixture of sattu powder neem tamarind n jaggery festival is incomplete. Usually this mixture is made in the form of juice or dry powder. Here I have made juice into popsicles form.
U will get the sweet tangy n little bitter of neem flowers.
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#IOP
Papchi is a traditional sweet dish from Chhattisgarh that is often prepared during festivals and special occasions. While it may resemble Shakkarpara in appearance, its taste and texture are slightly distinct and possess an earthy aroma, as it is made using wheat flour and jaggery.
Papchi ( Traditional sweet of chhatisgarh)
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#IOP
Sindhi Tahari is a sweet recipe made for festivals and special occasions. It is a unique sweet rice dish made with dried fruits, fennel seeds, ghee. It can also be prepared with sugar or jaggery. Sindhi Tahari is often served with Sindhi Sai Bheji.
Sindhi Tahri with Sindhi Sai Bhaji
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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
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
PINEAPPLE 🍍 SHEERA/ KESARI
Pineapple kesari also known as pineapple sheera is a delicious sweet made with semolina, pineapple, sugar, ghee and nuts. This is a very popular dessert from Karnataka, it has a natural sweet fragrance of pineapple chunks along with nutty aroma of ghee and cardamom powder. A delicacy to be tried in your kitchen.
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#IOP
Pineapple Gojju or Pineapple Menaskai is a popular side dish variety from Karnataka Cuisine. There are many recipes that I have learnt from my mother cannot count, but this one is my favourite ❤️ This delicious sweet, sour and spicy recipe is made using Pineapple, the preparation is known as menaskai or kayirasa. This recipe is a real treat to all those who love the combination of Sweet, Sour & Spice!!!
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✨ Navratri Special ✨RECIPE CONTEST 📋
As we welcome the Divine Mother, our kitchens transform into sacred spaces of flavor and devotion. Whether it’s the crunch of Sabudana Vada, the comfort of Samak Ke Chawal, othe crispy kuttu ke pakore or the sweetness of Makhana Kheer, we want to see your Vrat (fasting) masterpieces!
🌸To Enter: Post recipes of your Navratri/ Vrat Special dishes
🗓️ Contest Dates: 22nd March – 28th March
👉 Hashtag: #CNV26
🏆 Prize: The most authentic and creative recipes will WIN awesome Prestige Surprises! 🎁
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#IOP
Meetho Lolo
Meetho lolo is a traditional Sindhi sweet flatbread , made from wheat flour, jaggery/ sugar, ghee. It also includes aromatic flavor of Cardemom powder or fennel seeds. It is kneaded into stiff dough and slow cooked in ghee until it become golden brown.
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#ES1
Gujarati Fafda : Homemade
Fafda is a popular snack in Gujarat. It\'s made with gram flour, carom seeds, black pepper, and other Indian spices. Fafda-Jalebi is a must-have during the Dussehra festival. It\'s often served with jalebi, green chilies, raw papaya chutney, or sweet-and-sour curry.
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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:NOLEN GURER RASAGOLLA
Nolen Gurer Rosogolla is a winter-special Bengali sweet made with fresh chhena (cottage cheese) and nolen gur (new date palm jaggery). It is famous for its soft, spongy texture and unique smoky-sweet caramel flavor.
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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
SWEET POTATO KEBAB WITH DATES STUFFING
Served with Rose Mojito , green chutney and tomato sauce
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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 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
Anarsa, a traditional Indian sweet. IMade from a dough of fermented rice flour and jaggery. Deep-fried in ghee or oil until golden brown. The top surface is covered with poppy seeds (khaskhas). Traditionally prepared for festivals like Diwali and Ganesh Chaturthi.
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#IOP
Puran Poli, a traditional Indian sweet flatbread popular in Maharashtra and South India.
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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
Oats dryfruit kheer
Healthy meal and best for eid or any occasion or sweet tooth.
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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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Sindhi Tahiri, or sweet rice, is a traditional dish offered to Lord Jhulelal by the Sindhi community. This dish holds great significance during festivals, weddings, and other auspicious occasions, and is presented as an offering to Lord Jhulelal. In Sindhi, this sweet rice is called Tahiri and is made with jaggery and sugar. The Sindhi New Year begins with the festival of Cheti Chand, and on this special day, Tahiri is prepared in every Sindhi household and distributed as prasad at Lord Jhulelal\'s temples.
#IOP
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Puran poli
#IOP
In the month of Chaitra, the festival of Gudi Padwa is celebrated in Maharashtra. On this day, the Maharashtrian (Marathi) people begin their New Year. They prepare Puran Poli (a sweet flatbread made with jaggery) and welcome the New Year with joy and happiness
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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
GUJIYA PARATHA
Fusion Mawa Gujiya Paratha is a delicious blend of traditional gujiya and soft paratha. It is filled with rich mawa, dry fruits, and mild sweetness, then cooked till golden and crisp. This creative fusion brings festive flavors into an everyday paratha, making it perfect for special breakfasts or tea-time treats.
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Mitho Lolo - Taste of Sindhi Tradition
Soft, rustic and naturally sweet.This authentic Meetho Lolo celebrates Sindhi culture with every bite, made using jaggery and love. A Cheti Chand festival special dish for celebration of new year🎊
#IOP
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#IOP
Boondi laddoo paratha
Golden, crispy on the outside and sweet, melt-in-the-mouth on the inside — this Boondi Laddoo Paratha is a delightful fusion you didn’t know you needed Every bite bursts with the rich flavors of desi ghee, soft laddoo, and a hint of cardamom making it perfect for festive cravings or a special treat at home
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#mk26
Sweet Potato Kheer for Navratri - Kheer is my favourite dessert and Sweet Potato is an ideal ingredient to use to enjoy Kheer - luscious with garmish of chopped almonds and cashew Nuts, this is my must have dessert
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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 Nolen Gurer Payes, sweetened with fresh date palm jaggery, silky smooth & pure Bengali bliss.
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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
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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Khajur diya
It\'s just a shape for vrat receipe .A healthy receipe with out sugar .Sugar free n healthy which is full of dry fruits.I bet no one can eat just one .It\'s sweet n Satisfying for tooth..Shape in any way you want .And enjoy in your fasting days . Energetic n Healthy rolls ...
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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: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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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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#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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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
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
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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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
Everyone loves sweet paan, and
\"paan shots\" are a refreshing and modern way to enjoy the flavor. You can serve them at any party or after a heavy meal.
Paan shots
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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.
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