makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with 12 amazing images.
This makhane ki kheer recipe is similar to other kheers yet extremely delicious and is personal favorite dessert. Indian's usually make and serve Punjabi makhane ki kheer during Navratri or Ekadashi or on fasting days and vrat. We are so much surrounded by sago and samo rice during vrat days that we forget lip-smacking makhana kheer.
Makhane, with their interesting puffed appearance are a favourite with everybody, right from children to adults. While savoury snacks using Makhane are a hot favourite, these lotus seeds also lend themselves beautifully to sweet dishes, such as this Makhane ki Kheer. Makhanas are lotus flower seeds.
Makhana kheer is super easy to make and with that it will give a treat to your eyes as well as your taste buds. The process of making makhana kheer is pretty simple.Makhana Kheer is firstly roasting the makhana in ghee and blending them to a course powder. Further, it is made by boiling milk and sugar together along with dry fruits and adding some roasted makhana. The milk is simmered until it turns thick and creamy, which is then flavoured with nutmeg powder and saffron strands. Refrigerate makhane ki kheer for atleast 1 hour and serve chilled garnished with pistachios.
The rich aroma of this milk is enhanced with intoxicating spices like nutmeg and saffron. This makhana kheer tastes heavenly when served cold. If you wish to you can replace sugar with jaggery and you can also feed makhane ki kheer to your growing babies, all you need to do is blend the roasted makhana to a fine powder and not keep it course when making it for baby.
Enjoy makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with detailed step by step recipe photos below.
karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with 34 amazing images.
karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | is one of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, semolina, spices and nuts. Learn how to make crispy rava karanji.
Maharashtrian layered karanji are fried crisp flaky pastries and filled with a sweet mawa filling. The outer cover of Karanji has many layers which not just melt in the mouth but also look great. The crunch of nuts and of course, the delightfully flaky mouth-feel of roasted coconut and rava makes this crispy rava karanji taste incredible.
This rich Indian style coconut karanji is ideal to make for festivals like Diwali. Cool and store the Karanji in an airtight container, where it will stay good for at least 10 days.
You can also try other popular Maharashtrian sweets like coconut rose barfi and gulab jamun.
Tips for karanji recipe: 1. Make sure you add hot ghee to the plain flour while making the dough for the covering, in order to get the correct flakiness and crispness of the karanji. 2. When rolling each portion of the dough, make sure the remaining dough is covered with a muslin cloth to avoid from drying. 3. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. 4.Cover the shaped karanji with a muslin cloth to avoid it from drying. 5. Karanji stays fresh in an air-tight container for 8 to 10 days.
Enjoy karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with step by step photos. Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder used.
besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | with 13 amazing images.
Richness personified yet unbelievably easy to make, the besan barfi is an Indian sweet that even beginners can make very quickly. The secret of this besan barfi with ghee success lies in the proportions of ingredients and the smart methods of cooking them.
The use of besan together with semolina gives the besan barfi recipe a rich, slightly coarse mouth-feel like some exotic badam based barfi while the proper procedure of roasting these two ingredients well gives a nice aroma and taste.
Laced with cardamom and garnished with almonds, the besan barfi is a temptation none can resist!
5 notes and tips on making the perfect besan barfi with ghee. 1. Make use of a bigger pan to spread the besan mixture if you like thinner besan barfis. 2. Authentic Indian sweets are cooked in a heavy bottom pan over the low flame but, to save us some time and energy we are using a non-stick pan which will help in making the job easier. Use good quality ghee for flavorful barfi. 3. Semolina is used to give a nice coarse texture to the quick besan barfi. 4. If the besan is not roasted properly, you will have a raw taste and the besan barfi won’t be tasty. (I guess this time will vary, besan takes like 15-18 minutes to roast nicely. The color will change slightly and it will release a nice aroma of cooked besan. This step is very important in case the besan flour is not roasted well, then the raw smell will be there in the besan barfi too.) 5. Keep the besan barfi aside for 2 hours. Once cooled down completely, besan barfi hardens and gets a perfect texture. If your besan burfi doesn’t set, it means you have under-cooked the mixture.
You can also try other Indian sweets like the Sweet Potato Halwa and Malai Barfi.
Learn to make besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | with step by step photos and video below. sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with 18 amazing images.
sabudana vermicelli payasam is a very tasty and traditional dish usually prepared during festive and special occasions Learn how to make sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer |
vermicelli sabudana kheer is one of the easiest of desserts that can be prepared in a few minutes. The combination of sabudana and semiya is a very tasty and is an authentic preparation added to any menu, especially a traditional South Indian meal.
There are many types of Kheers, but this Vermicelli, Sabudana, Coconut milk Kheer is one of the tastiest Kheers you have ever heard. I have used coconut milk on make this vermicelli sago kheer instead of milk and jaggery is used to make it more delicious.
Tips to make sabudana vermicelli payasam: 1. If you do not wish to use coconut milk, you can use full fat milk. 2. Instead of jaggery you can add sugar. 3. Payasam tends to become thick after some time, you can add water or milk to adjust the consistency, re-heat and serve.
Enjoy sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with detailed step by step photos.
Rich and lusciously textured ice-cream made of the perfect combination of milk, milk powder and cream is sweetened just right and perked up with two of India’s most favourite and traditional flavours – kesar and elaichi. Popularly used in everything from kheer to sweets and milk shakes, these fantastic desi flavours make this ice-cream appeal to all, including elders! Enjoy it after a hearty meal, and lose yourself in its rich aroma and indulgent texture.
Who does not like to dig into kheer, the all-time favourite desi dessert! But, if that lovely treat has left back a stain of guilt in your heart, then perhaps you can try this kheer with a difference! A reasonably healthy way to satisfy your sweet tooth occasionally, this recipe makes use of doodhi and low-fat milk to make a satiating kheer.
While bottle gourd is famed to be a low-cal veggie, the use of low-fat milk further brings the calorie count down, making the Lauki ki Kheer as heart friendly as possible. The amount of sugar has also been substantially reduced, and together with cardamom powder, it provides just the right flavour to make this a really enjoyable treat.
Check out our other healthy heart dessert recipes like Apple and Walnut Kheer , Apricot Stew with Vanilla Custard , Fruity Phirni and Pineapple Basundi . A masterpiece that combines the joy of a fruit salad with the classic appeal of a Bengali delicacy, the Layered Fruit Sandesh is an eye-catching dessert in which layers of sweetened and spiced paneer alternate between layers of fruits like pomegranate, kiwi, apple and pineapple.
The juiciness and naturally vibrant flavours and textures of the fruits contrast beautifully with the mild-sweetness and succulence of the Sandesh. This dainty dessert is also a pretty sight, because of the contrasting colours of the fruits and the paneer.
After arranging the ingredients in glasses, refrigerate them for an hour to allow the layers to set, and then serve immediately.
If you don't like the flavour of kewda, try other flavours like Orange Sandesh or Rose Sandesh . sitafal phirni recipe | custard apple phirni | sitafal kheer | sitafal firni |
sitafal phirni is a classic Indian dessert which leaves the lingering taste for hours. Learn how to make sitafal firni.
The combination of milky and fruity flavours is extremely soothing in this custard apple phirni. Milk thickened with rice flour is flavoured with custard apple pulp and refrigerated to enhance the flavour and get the perfect consistency. This sitafal firni is one of the most traditional Indian mithai, which can be enjoyed for Dussehra sweets, Gudi Padwa sweets and Holi recipes.
To make sitafal phirni, make a smooth paste using the rice flour and 1/2 cup of cold milk. Mix this in the remaining milk and sugar and bring to a boil over a medium flame, stirring continuously. Simmer for 5 to 10 minutes till the mixture thickens and the rice flour is cooked. Cool completely and add the custard apple pulp. Mix well and chill for 3 to 4 hours. Serve sitafal phirni chilled.
The rice flour used in this sitafal kheer lends the necessary thickness to the kheer while also reducing the cooking time. Adjust the amount of sugar as per your liking for sweetness.
Tips for sitafal phirni. 1. Ensure to have removed all the seeds and obtain a fruity pulp. 2. Do not forget to stir the milk continuously after adding rice flour paste, else the mixture might turn lumpy. 3. While you can chill for 1 hour and serve, but refrigerating for 3 to 4 hours will guarantee the perfect thickness of the phirni.
Enjoy sitafal phirni recipe | custard apple phirni | sitafal kheer | sitafal firni | with recipe below. mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with 24 amazing images.
instant mawa jalebi is a delicious twist on the classic jalebi recipe that uses mawa (khoya) for a richer flavor. Learn how to make mawa jalebi recipe | khoya jalebi | instant mawa jalebi |
Craving jalebi but short on time? Try this instant version of khoya jalebi using mawa (khoya). It skips the traditional process of making the batter from scratch.
mawa jalebi recipe, also known as khoya jalebi, is a decadent Indian dessert featuring a beautiful spiral shape. The key ingredient is mawa, a rich milk concentrate, that lends a melt-in-your-mouth texture and a nutty flavor.
For making instant mawa jalebi transform mawa into a luxurious batter by blending it with plain flour, milk, and a touch of baking soda. Whip up a fragrant sugar syrup infused with the essence of cardamom. The secret lies in achieving the ideal batter consistency – neither too thick and dry, nor thin and runny.
Utilize a piping bag to artfully create those iconic jalebi coils as you gently fry them in ghee. Finally, immerse the warm khoya jalebi in the flavorful syrup, creating a delightful treat that will tantalize your taste buds.
pro tips to make mawa jalebi recipe: 1. Use fresh mawa (khoya) for the richest flavor and texture. If using store-bought mawa, try to find a good quality one that's not too dry or crumbly. 2. For an extra layer of flavor, add a few strands of saffron or a few drops of rosewater to the sugar syrup while it's simmering. 3. Maintain medium heat for the oil. If it's too hot, the jalebis will burn on the outside before they cook through. If it's too cool, they'll be oily. 4. Don't over soak the jalebis in the syrup. You want them to be moist and flavorful, but not soggy.
Enjoy mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with detailed step by step photos. Eggless bread butter pudding | Indian style bread butter pudding | Custard bread butter pudding | with 26 amazing images.
Eggless bread butter pudding | Indian style bread butter pudding | Custard bread butter pudding is a dessert which has dual textures of bread– mildly crispy from outside and soft from inside. Learn how to make Indian style bread butter pudding.
Who doesn’t love the famous bread and butter combos and the variety of sandwiches which can be served with it? Here we present to you a popular, easy-to-make British dessert - Indian style bread butter pudding. It also happens to be a hot favourite at Mumbai’s Irani restaurants. Since the pudding is served in the same dish in which it is baked, use a glass dish and not an aluminium baking dish.
You start by making a custard-like sauce, pour it over bread, top it with raisins and nuts to get a crunchy coat, sprinkle a bit of brown sugar and butter for a perfect caramelized and salty flavour, and bake it to get a soothing, warm Eggless bread butter pudding.
Of course, do not miss out on the final sprinkle of nutmeg powder as that adds a finishing nutty touch of flavour and aroma to this Custard bread butter pudding.
Tips to make bread butter pudding. 1. We recommend you to use full fat milk for milky creamy custard. 2. Generously apply butter on the bread as butter is the key ingredient of the recipe. 3. If you wish to serve it later, just reheat it and serve hot.
Enjoy Eggless bread butter pudding | Indian style bread butter pudding | Custard bread butter pudding | with step by step photos.
gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun |
gulab jamun is a Punjabi sweet served not only at restaurants but also on the streets in North India. Learn how to make gulab jamun.
There are umpteen ready mixes available in the market for making gulab jamun, but none can beat the traditional recipe made with homemade khoya. While it is slightly time consuming, making them is not very difficult.
Though famous from North India, this sweet is famous across India, especially in the west of India. Make and relish gulab jamun with khoya with family and friends on occasions like Diwali Raksha - Bandhan and Dussehra.
To make gulab jamun, make the sugar syrup first. Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes minutes, while stirring occasionally. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron and cardamom powder and mix well. Keep the sugar syrup warm. Then combine all the ingredients in a deep bowl and knead well into a very smooth dough. Divide this mixture into 30 equal portions and roll each into round balls. Keep aside. Heat the ghee in a deep non-stick kadhai and deep-fry few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides. Drain well and immediately immerse in the warm sugar syrup. Soak the gulab jamuns in the sugar syrup for at least 1 hour. Serve gulab jamun warm.
Authentic gulab jamun with khoya made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, khoya would be made in winter and used in summer, by which time it would have acquired a mild green colour (hence the name hariyali) and grainy texture perfect for making Gulab Jamun! If you are not unable to achieve this feat, you can buy some soft khoya and get started.
Milk powder and arrowroot flour have been added in this Indian mithai for binding the dough. Ensure that your dough is smooth to get soft gulab jamuns.
Tips for gulab jamun. 1. Keep stirring the sugar syrup continuously and ensure you do not miss the one string consistency. 2. While making the gulab jamun balls ensure that there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. 3. As you deep-fry keep adding the fried jamuns in sugar syrup. 4. You can store them refrigerated in an air-tight container with the sugar syrup. They stay fresh for upto 3 days.
Enjoy gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | with step by step photos and video below. shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with 36 amazing images.
sheermal is a sweet and rich flatbread. Learn how to make shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti |
shahi sheermal is a mildly-sweet, saffron-flavoured naan popular in many countries across the Indian subcontinent. It's known for its rich flavor, flaky texture, and a hint of sweetness.
While this Mughlai delight is traditionally prepared in a tandoor, it can also be comfortably prepared in the convenience of your own kitchen. Using warm milk, milk solids and spices in the dough gives it a really rich flavour.
Mughlai sheermal is a melt-in-your-mouth sweet bread originating from the Mughal era. It's prepared using rich ingredients and flavored with saffron for a luxurious taste. The dough is kneaded until soft and supple, then rolled out and cooked on a griddle or in an oven. After baking, sheermal is dipped in saffron infused sugar syrup, adding a final touch of sweetness.
sheermal can be served with the curries or can be enjoyed on its own as a sweet treat.
pro tips to make shahi sheermal recipe: 1. You can use yeast in the dough for making soft and fluffy sheermal. 2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal. 3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent.
Enjoy shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with detailed step by step photos. seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer | with 16 amazing images.
seviyan ki kheer is a no-fuss Indian mithai to satisfy your sweet cravings. Learn how to make eid seviyan kheer.
seviyan ki kheer is a very easy to make sweet dish. It is made with minimum ingredients and is worth a try! Broken vermicelli cooked in milk with hints of saffron is sure to lure you with its aroma and flavour both. You will also enjoy the mild hint of cardamom powder in vermicelli kheer which sharpens the rich taste of full fat milk.
To make seviyan ki kheer ( vermicelli kheer), heat the ghee in a kadhai, add the vermicelli and sauté on a slow flame for 3 to 4 minutes or till the vermicelli is light pink in colour. Add 1 cup of water and 1/4 cup of milk, mix well and cook on a medium flame for 4 to 5 minutes or till the vermicelli is cooked, while stirring continuously. Add the sugar and remaining 1 3/4 cups of milk, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes. Serve immediately garnished with slivered almonds.
This jhatpat seviyan kheer has a very special significance on the occasion of Eid, making it a famous Eid recipe. It is a must-make recipe to celebrate this auspicious festival. Simple to make with minimal ingredients, yet it is a rich indulgence. From kids to adults, each one falls in love with this creamy dessert.
Tips for seviyan ki kheer, vermicelli kheer. 1. The vermicelli used for this recipe is wheat vermicelli or semolina vermicelli and not the rice vermicelli. 2. Use only full fat milk and not cows milk for that perfect thick shahi seviyan. 3. Cook the vermicelli in ghee on a slow flame only till you get the aroma. Increasing the intensity of the flame might burn the vermicelli quickly as it is pre-cooked.
Enjoy seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer | with step by step photos and video below. 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.