Satisfy your sweet tooth with this cardamom-flavoured low-fat Paneer Kheer. By replacing traditional sweeteners with sugar substitute, and by doing away with unhealthy thickeners, we ward off those unnecessary carbohydrates and calories too. So, you can enjoy the rich texture and wonderful flavour of this kheer comfortably. Just make sure you add the paneer after the milk is completely cool, to avoid curdling.

Rich and luscious, the Royal Icing is perfect for decorating your favourite cookies. The use of eggs gives this icing a glimmering finish, which is perfect to to draw pretty smileys on dark chocolate cookies, or Santa’s cap on ginger bread cookies. Let your imagination run wild, and deck up your cookies for Christmas , Children's Day , Birthday Party or any special occasions.

Cream cheese is a type of cheese spread available abroad in most supermarkets. Since it is not very easily available in India, I have made it using fresh low fat milk. Being made from low fat milk and curds, this cream cheese is absolutely fat free and can be relished without any guilt even by diabetics with high cholesterol levels. Use this cream cheese to make delectable desserts or even to make delectable dips to serve at parties along with mixed vegetable crudites .

An icing made primarily from soft butter, the Butter Cream Icing for Cakes and Pastries has a buttery flavour and luscious mouth-feel that make it stand out from the crowd of regular cream-based icings. The fluffed-up butter, sweetened with icing sugar and flavoured mildly with vanilla essence, is noticeably special and is sure to be enjoyed to the hilt. Make it your first choice for cakes and pastries made for celebrations involving children. We have used it in our Swiss Roll recipe.

homemade whipped cream recipe | how to make whipped cream for cake | perfect Indian whipped cream | whipped cream frosting | with 5 amazing images. homemade whipped cream recipe | how to make whipped cream for cake | perfect Indian whipped cream | whipped cream frosting is a basic ingredient for most desserts. Learn how to make whipped cream for cake. To make homemade whipped cream, put the unbeaten whipped cream in a deep bowl and beat with an electric beater for 8 to 10 minutes or till the unbeaten whipped cream is thick. Refrigerate till use. Perfect Indian whipped cream can make or break the appearance and feel of a dessert. The secret lies in whipping the cream to the right consistency. You can beat the whipped cream and store in an air-tight container and keep it in a freezer for atleast 15 days. When you need to use it, thaw it and use as required. Follow our step by step recipe and read all the tips well to make whipped cream for cake. Enjoy making chocolate mousse cake and no bake Oreo cheesecake with this whipped cream. Dessert lovers can also use whipped cream frosting to make creamy and mouth-watering desserts like quick mango mousse and eggless strawberry soufflé. Tips for homemade whipped cream. 1. The unbeaten whipped cream should be stored in the deep freezer. 2. It is usually available in tetra packs. 3. While beating using an electric beater, the speed has to be constant. 3. Further the direction of whipping is also important. If you have started beating clockwise, continue so till the end. Do not go reverse i.e. anti-clockwise. 5. It is necessary to whip the cream to the perfect stage (forming soft peaks). If it is over beaten, it might become buttery and if it is under beaten, the dessert in which it is used might not set well. Enjoy homemade whipped cream recipe | how to make whipped cream for cake | perfect Indian whipped cream | whipped cream frosting | with step by step photos.

Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake recipe | with 25 amazing images. This Indian style eggless chocolate sponge cake recipe is made with the most basic baking ingredients that are easily available in every well maintained Indian household pantry and this recipe uses minimum of ingredients. We call this Indian style eggless chocolate sponge cake recipe as the recipe is for vegetarians and we use condensed milk and no eggs. The recipe is so easy that even a amateur would not go wrong with it as it is hassle free. Your kiddos birthday or planning for a high tea party at home? We have a perfect dessert recipe for you which is super easy to make, Indian style eggless chocolate sponge cake recipe. This eggless chocolate sponge cake recipe is super moist and delicious. We have used condensed milk as a replacement to eggs yet the cake turns out to be super spongy and soft. Some people also use banana as a substitute. To make eggless vegetarian chocolate sponge cake, sieve the plain flour, cocoa powder , baking powder and baking soda together. Using good quality cocoa powder is very necessary to extract the best of flavours so make sure you are using the best one, also baking powder and soda are leavening agents that would help us make the cake spongy and fluffy. Keep aside. Combine wet ingredients like the condensed milk, melted butter, vanilla essence and 6 tbsp of water in a deep bowl and beat well using a whisk. Condensed milk will make the cake soft and also add sweetness to out eggless vegetarian chocolate cake, we have not used any sugar in the recipe. Add the sieved flour mixture and mix gently with help of a spatula.The batter should be of dropping consistency. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use Indian style eggless chocolate sponge cake as required. If you are planning to store this Indian style eggless chocolate sponge cake, use oil instead of butter as the butter tends to solidify the cake will turn solid. Also, while mixing the ingredients together make sure you do not over mix them or it will knock out the air and you will end up with a dense cake. Chocolate always has a nice, romantic feel to it, and nobody wants to miss out on anything chocolaty! Chocolate cakes can be made eggless too, and they can be just as soft as the ones you find at the bakery. You can top and serve Indian style eggless chocolate sponge cake recipe | eggless chocolate sponge cake recipe | with icing sugar or chocolate syrup. I have used this Indian style eggless chocolate sponge cake in recipes like Chocolate Orange Mousse-Cake, Ebony and Ivory and Chocolate Mousse Cake. Enjoy Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake recipe | with detailed step by step recipe photos and video below.

Khubani ka Meetha is the perfect dessert to serve after a sumptuous meal of Hyderabadi Biryani. It is a classic Hyderabadi dessert made with apricot and custard. A puree of delightfully sweet apricots with a hint of tang and sourness, is laced with Indian spices like cardamom and saffron, and served on a bed of lusciously creamy vanilla custard. A garnish of crunchy nuts adds to the richness of this fabulous dessert. Khubani ka Meetha is a must-have item on most Hyderabadi wedding menus, but you don’t have to attend one to taste this amazing dish – just try it at home on a Sunday and surprise your family with it after lunch. You can try other apricot delights like Apricot Mousse and Apricot Stew with Vanilla Custard .

Can you imagine life without vanilla cake? From being decorated with cream and icing for a Birthday Party , to being used as the base for luscious desserts, the vanilla cake is truly a versatile one, definitely worth learning to make. Here is how you can make a soft and flavourful Eggless Vanilla Cake Using Oil. The aroma that wafts out of the Oven when this bakes is so enchanting that you will want to just slice it and finish it off, without even bothering to decorate it!

Vanilla forms an excellent base for most desserts because of its mellow flavour, which highlights the other ingredients. Not only that, it also cooperates well with most fruits to form milk shakes, smoothies and sundaes too. Here is how you can make Basic Vanilla Ice-Cream at home using readily available ingredients and a simple procedure.

kopra pak recipe | Gujarati kopra pak | kopra pak made with mava (khoya) | with 25 amazing images. kopra pak is called coconut vadi which is a popular Maharashtrian sweet dish. Although very delicately-flavoured, this coconut sweet, Kopra pak, gets a rich feel thanks to the tinges of saffron and cardamom that are added. I would suggest the use of traditional coconut grater in order to attain the perfect texture of coconut for making kopra pak. Another key ingredient is the mava, which helps to bind the kopra pak well. Also, make the saffron-milk mixture exactly as mentioned, so as to enhance the colour of the kopra pak. Pay attention to both the texture and the colour; and you are sure to have edible gold on your hands! To make kopra pak, combine the coconut, sugar and milk in a non-stick kadhai, mix well and cook on a medium flame for 15 to 17 minutes, while stirring continuously. Add the saffron-milk mixture, mava and cardamom powder, mix well and cook on a slow flame for approximately 10 minutes, stirring occasionally. Transfer the coconut mixture onto a greased 175mm. (7”) diameter and 25mm. (1”) thickness thali and spread it evenly using the back of the spoon. Flatten the top of the coconut mixture using a clean spatula. Allow it to cool for at least 30 minutes. Freeze for 30 minutes without covering it so that the coconut mixture firms up.Cut into 15 equal pieces. Garnish the kopra pak with almond and pistachio slivers. Main ingredients for kopra pak. Add 2 cups grated fresh coconut. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. The naturally sweet and nutty flavor of coconut complements the sweetness of sugar and milk, adding complexity and a unique tropical element to the dish. Add 1/8th tsp or 1/4th tsp saffron (kesar) strands. Saffron boasts a vibrant golden hue, which it generously shares with the sheera. Many people simply enjoy the unique flavor and aroma that saffron imparts to their food. Remember to buy good quality saffron for your sheera to taste really rich. Pro tips for kopra pak made with mava (khoya). 1. Add 1/4 cupmava (khoya). Mawa adds a delightful creaminess and smoothness to the kopra pak, making it more melt-in-your-mouth and luxurious compared to simply using coconut shreds alone. Mawa helps thicken the kopra pak, giving it a more substantial and satisfying texture, preventing it from being too dry or crumbly. The addition of mawa helps ensure the copra pak holds its shape, making it easier to cut and serve into neat squares or pieces. 2. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a unique, warm, and slightly sweet aroma that complements the coconut flavor in kopra pak beautifully. Cardamom is known for its slightly warming notes, which can balance the sweetness of the coconut and sugar in kopra pak. The amount of cardamom powder can be adjusted based on personal preference, allowing you to control the intensity of the cardamom flavor. 3. Sugar adds sweetness to the dish, which is a key flavor profile of kopra pak. Kopra (coconut) itself has a subtle sweetness, but sugar elevates it and makes the dessert more enjoyable for most palates. Sugar helps thicken the kopra pak mixture as it cooks. This creates a thicker, creamier texture, which is desirable for this type of dessert. It's important to note that the amount of sugar used in kopra pak can vary depending on the recipe and personal preferences. Enjoy kopra pak recipe | Gujarati kopra pak | kopra pak made with mava (khoya) | with step by step photos.

quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi | with 21 amazing images. quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi is a traditional Indian mithai which is made from 4 easily available ingredients, cashew nuts (kaju), sugar, ghee and cardamom powder (elaichi). Learn how to make homemade kaju barfi. To make quick cashew barfi, blend the cashew nuts in a mixer to a fine powder and keep aside. Combine the sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the ghee and cardamom powder and mix well. Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly. Allow the mixture to cool for 2 to 3 minutes, cut into 16 equal-sized diamond shaped pieces. Serve kaju barfi immediately or store in an air-tight container. Every time you think of badam, pista or kaju barfi, do you head straight to the sweet shop? Why not make it at home? If you are thinking – no way, it will take too long to make – just take our challenge and try this cashew burfi. It can be made in a jiffy and tastes just as awesome as the original, you will never again think of buying cashew barfi from the stores. If you are in love with Indian sweets, you are sure to be a big fan of this homemade kaju barfi. Fit for festive mood, this sweet is ready without too much sweat, unlike many traditional Indian mithai which needs hours of cooking and expertise. Kids or adults or the elders of the house, all will perfectly dwell into the aroma and flavour of halwai style kaju barfi. Pack them in an attractive box and gift it to your loved ones for Raksha Bandhan or Diwali Tips for quick cashew barfi. 1. While purchasing cashews in bulk or in a packaged container make sure that there is no evidence of moisture or insect damage and that they are not shrivelled. If it is possible to smell the cashews, do so in order to ensure that they are not rancid. 2. Invest in a nut grinder if possible as that doesn’t release oil from the cashew nut while grinding. Alternatively, if you blend in a mixer jar, blend at small intervals ensuring the powder does not turn hot. Use a small blender and pause at every 15 to 30 seconds. This will avoid releasing oil from cashews. 3. Ensure to cool the mixture after rolling and before cutting them into pieces. Enjoy quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi | with step by step photos.

jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home | with 18 amazing images. To make jaggery malpua, heat ¾ cup of water in a broad non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes or till the jaggery melts. Remove from the flame, transfer into a bowl and keep aside to cool slightly. Add the whole wheat flour and fennel seeds and mix well till no lumps remain. Add the cardamom powder, fruit salt and 2 tsp of water and mix gently. Heat a non-stick tava (griddle) and grease it using a little ghee. Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle. Cook, using a little ghee, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make 11 more malpuas. Serve immediately garnished with cardamom powder and pistachio slivers. Jaggery has a rich taste that lingers in the palate for a while. Wheat flour jaggery malpua is a delicious but quick dessert characterised by this luxuriant flavour, speckled with exciting tinges of fennel. Malpuas are extremely popular in Rajasthan and made during Diwali, any festival and also served at weddings. This quick Rajasthani malpua Indian mithai is a fairly healthy dessert than most other mithai which are loaded with ghee, sugar and refined flour (maida). This malpua makes use of whole wheat flour instead of plain flour, we have cooked the malpua on a non stick pan with little ghee and avoided deep frying it. Even better, ZERO sugar is used in the recipe and it has been replaced with jaggery. However, moderation is the key to healthy living and hence we recommend this sweet in small quantities occasionally. You can store the batter in a container with a lid overnight if you wish to. Don't add the fruit salt to the batter if you are going to use it later. The reason is that the fruit salt has a very short active span. Take the batter out of the fridge and bring to room temperature. Just before you want to make the jaggery malpua, add the fruit salt to the batter and then cook it. These melt-in-the-mouth instant jaggery malpua should ideally be served right off the tava, garnished with cardamom powder and pistachios, or with a topping of creamy rabdi. Tips for jaggery malpua. 1. You must heat the water and not add the jaggery to cold water. This is important otherwise later you will find your batter a bit dry and will have to add some water to it. 2. You can finely chop the jaggery instead of grating it. But this step is necessary to get a uniform lump free jaggery liquid. 3. The batter made should be whisked very well and be lump free so spreading it on tava is easier. jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home | with step by step photos.

sweet boondi recipe | sweet boondi for festivals | meethi boondi | Gujarati style sweet boondi | with 20 amazing images. Sweet boondi are small sweet crispy deep fried balls of gram flour (besan) which are sweetened in a sugar syrup. During Indian festivals, there are many sweets made and sweet boondi is one of the favourite I love to make. We show you how to make the boondi for sweet boondi recipe from scratch with step by step photos. Also we show you how to make the sugar syrup for the sweet boondi. This is an easy and simple sweet boondi recipe which is made with simple ingredients most Indian kitchens have. sweet boondi is made from sugar, besan, saffron ( for that lovely flavour), ghee for deep frying and cardamom, pistachio and almond slivers for garnish. Notes on sweet boondi recipe. 1. Cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Check the syrup by dropping a little on a plate and feel it between your forefinger and thumb. If it is sticky and forms a string without breaking, the syrup is ready or else cook it for a little longer. Another way of checking is to take some syrup on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready. 2. Mix well using a whisk until no lumps remain to form a thick yet flowing consistency batter. Keep aside. If the batter is watery, the boondis won’t hold the shape and if the batter is too thick, the boondis won’t fall from the jhara. 3. Keep it aside for 1-2 hours or until the sugar syrup is completely absorbed by Meethi Boondi. They will stick to each other and look like a large lump which you can break easily using your hands. How to check if the oil or ghee is of the right temperature to fry the boondi? Heat the ghee in a kadhai. You can even make use of oil for frying the boondi. Before frying, drop a pea size batter in the oil, to check if the oil is ready to fry or not. If the batter rises immediately without changing color, the oil is ready for frying boondis. How to deep fry the boondis? Now hold one perforated spoon (boondi jhara) just over ghee. If it is too high, the ghee will splutter and if it is too low you might end up burning yourself so, keep it 3 to 4 inches above the kadhai as the ghee is very hot. Pour 3 to 4 tablespoons of batter at a time over the large round perforated spoon (boondi jhara) and move in a circular motion so that boondi drops in the ghee. You can also tap the edge of the spoon to allow boondis to fall into the pan. How to make salted boondi which you can use in a raita? Remove them using a slotted spoon and directly transfer the prepared boondi in warm sugar syrup. If you don’t wish to make sweet boondi then make it salty by adding salt in the batter and fry it the same way. Learn to make sweet boondi recipe | sweet boondi for festivals | meethi boondi | Gujarati style sweet boondi with step by step photos and video below.

eggless chocolate sponge cake using condensed milk | eggless chocolate sponge cake | no egg chocolate sponge cake | with 26 amazing images Just as they say that values make a man, we can also say with equal conviction that the sponge makes a cake! A soft, spongy luscious eggless chocolate sponge cake using condensed milk can prove to be the base for wondrous creations. Here is one of the most delicious sponge cakes we have ever tasted and it is eggless too. The Eggless Chocolate Sponge cake has an awesomely rich mouth-feel and intense flavor that is mind-blowing. There are many ways of making sponge cake – with milk, curd, oil or butter, but this particular eggless chocolate sponge cake made using condensed milk has a good texture a milky richness that pampers the taste buds. In fact, it is so tasty that you can just serve a cup of warm eggless chocolate sponge cake with a glass of milk to make a tasty and comforting evening tea snack . Of course, you can also use the eggless chocolate sponge cake as the base for more exotic creations by lining it with fruits and cream, decorating it with catchy icing figures, and what not. This no egg chocolate sponge cake can be served for sweets for kitty party. Whatever culinary creation you might have in mind, we are sure our eggless chocolate sponge cake will make it a grand success. In fact, we are sure you will enjoy the very experience of making this eggless chocolate sponge cake using condensed milk using our step-by-step images and video.

A rich and luscious icing made of cocoa and margarine sweetened with icing sugar, the Chocolate Butter Cream for Cakes is a fabulous tool that can immensely boost the visual appeal and taste of a cake. The intense cocoa flavour of this icing and its creamy melt-in-the-mouth smoothness are sure to steal your heart. Covering cakes is the first step of decorating or frosting the cake, so here is a step by step procedure with pictures that will guide you in- How To Cover Cakes and you can also use this Chocolate Butter Cream to decorate cakes, cupcakes and pastries using a piping bag with a nozzle of your choice, as in Peppermint Cupcake .
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