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Peach custard is a warm and delicious dessert that can be the perfect ending to a cosy dinner party! Sweet canned peaches are topped with yummy custard and brown sugar, and baked till the brown sugar melts. The caramelised sugar gives a wonderful aroma and flavour to the dessert. Try other eggless dessert recipes like Ice cream On A Coconut-Crust- and Fruity Chocolate Tarts .

Chocolate and mango- what perfect partners!! In this wonderful dessert mango yoghurt compliments the yummy chocolate pancakes.

kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images. kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda. To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands. Cover with a cling wrap and refrigerate the mixture for 30 minutes. Mix well and knead into a dough. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter. Place a few saffron strands on each peda and press down gently. Again cling wrap and refrigerate for 6 hours or till the pedas are firm. Serve or store the kesar peda in an air-tight container and refrigerate. Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires 6 hours of cooling. To get the perfect colour of quick and easy peda recipe recipe like the ones available in the market, choosing and buying a good quality of saffron is a must. If you wish, you can also add 1 to 2 drops of edible yellow food colour. This traditional kesar mawa peda charm is sure to please every generation of Indians! Make in advance and sit back and enjoy with your friends and family after a hearty meal and take back sweet memories. Tips for kesar peda. 1. Store kesar peda in an airtight container in the fridge. Stays good for stays for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. 2. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. 3. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. 4. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. 5. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. You can also try your hand at other saffron based treats like the kesar pista biscuit and Kesari Milk. Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos.

This recipe will give you the satisfaction of preparing a grand dessert all by yourself, right from start to end... from sponge to decoration! At the heart of this Chocolate Truffle Cake is a richly flavoured chocolate sponge with a hint of coffee flavour. This is sandwiched and coated with a creamy chocolate ganache, and topped with juicy chocolate-coated strawberries. Homemade chocolate decorations add to the charm of this Chocolate Truffle Cake. Depending on the occasion, you can make the decorations in various shapes and sizes. Don’t let the procedure overwhelm you. It is not actually that tough, and this video is there to guide you, so proceed confidently! Also do try other recipes like Mango Truffle Cake and Double Layered Chocolate Truffle Gateau .

coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with 40 amazing images. coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut is an extraordinary sponge cake which can be made when you are bored of regular chocolate and vanilla sponge cake. Learn how to make nariyal ka cake. To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula. Add the plain flour mixture gradually and fold gently. Add the coconut milk gradually and mix well using a spatula. Add the desiccated coconut and mix gently, using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve. Like a breeze that caresses you atop a hill, the mellow flavour of coconut revitalises your palate when you bite into this unique eggless coconut sponge cake. The soothing touch of coconut is unmistakable as both coconut milk and desiccated coconut are used. This is a soft and succulent sponge cake with a deep-seated flavour and mild crunch, which makes this coconut cake with desiccated coconut a wonderful accompaniment to tea. While you may serve it a while after baking, nariyal ka cake tastes especially great when slightly warm. You can also try other recipes like Coconut Toffee or Coconut Ball Cookies. Enjoy coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with step by step photos.

This dish is also called sukhadi in some parts of Gujarat. This is a version of Golpapdi , that is served warm and not cut into the traditional diamond shaped cubes. The trick to making this version is to add the gur after the wheat and ghee mixture has cooled slightly and yet allows the gur to melt and caramelize thus giving it a characteristic crunch. The milk is added to keep the golpapdi in a soft molten stage. To serve this recipe immediately is very important. Here are some more desserts you can make in you microwave - Chocolate Mug Cake , Til Ke Ladoo , Sooji Ka Halwa and Meetha Chawal .

chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with 29 amazing recipes. chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie is a yummy dessert to suit all occasions. Learn how to make eggless chocolate pie. To make chocolate pie, first make the biscuit base. For that combine the biscuit and melted butter in a bowl and mix well. Press the mixture into the base of a 150 mm. (6") loose-bottomed pie dish. Refrigerate for 15 to 20 minutes or till the base is firm. For the filling, combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 to 40 seconds. Mix gently till no lumps remain. Keep aside. Combine the beaten whipped cream, powdered sugar and vanilla essence in another bowl and fold gently. Add the prepared chocolate-milk mixture and fold gently. Keep aside. Spread the filling evenly over the set biscuit base and refrigerate for 2 to 3 hours or set till firm. De-mould the pie, garnish with grated chocolate, cut into 6 equal wedges and serve chilled. An evergreen favourite with kids, the chocolate pie is traditionally a time-consuming dessert. Now, here is how you can make no bake chocolate pie quickly and easily using the microwave. All it takes is a few minutes to prepare a biscuit base, a few more minutes to prepare a creamy, chocolaty topping, and a few hours to set in the refrigerator. The crunchy layer at the bottom with a gooey filling is a perfect blend of texture and flavours to please your palate. Garnish with loads of grated chocolate, and serve chilled. Your guests are sure to applaud you for serving homemade Indian chocolate pie after a hearty meal. Not only will kids enjoy this eggless chocolate pie, but the irresistible chocolateness of this dessert will kindle the adults too! You can also try other chocolate based desserts like jam filled chocolates and chocolate brownie. Tips for chocolate pie. 1. You need to use a loose bottomed cake tin so the pie can easily be demoulded before serving. 2. To melt butter, remove it at least half an hour before use. Place it in a microwave safe bowl and microwave it for 10 to 15 seconds. 3. The unbeaten whipped cream should be stored in the deep freezer. 4. Once beaten, it should be immediately stored in an airtight container in the freezer till use. It stays fresh upto 15 days. 5. While mixing chocolate, ensure that there are no lumps remaining. 6. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with step by step photos.

mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with 24 amazing images. mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake is sure to warm your heart and pamper your palate with their richness and memorable flavour. Learn how to make eggless mango cake. To make mango cake, combine the mango cubes and sugar in a mixer and blend till smooth. Keep aside. Combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the mango mixture, melted butter, condensed milk and vanilla essence in a deep bowl and mix well using a spatula. Add the plain flour mixture and milk and fold in gently using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°C (360°F) for 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve. Who does not like the tongue-tickling flavour of sweet mangoes? Indeed, mangoes are closely connected to our lives and when the season is in full blast in the summer, we cannot resist the temptation to binge on something mango-based every single day! This eggless mango cake is another delightful recipe to add to your mango collection. A soft and fluffy cake with the irresistible flavour of mangoes, combined with the rich milky taste of condensed milk and a tinge of vanilla, this Indian mango sponge cake is sure to become a great hit with everybody. Decorate easy mango cake with chopped mangoes or a scoop of mango ice cream and use it for a party, or slice it and serve it with tea – either way it tastes simply fabulous. You can also have a go at other cake recipes like the Vanilla Sponge Cake or Eggless Chocolate Cake. Tips for mango cake. 1. Use only alphonso mangoes for best flavour and aroma. 2. Use baking powder and baking soda from a packet which is unopened or recently opened for best fluffy cake. 3. Do not forget to grease and dust the tin. This is necessary for perfect demolding of the cake. 4. Prefer to bake the cake in the middle shelf of the oven, so it bakes uniformly. Enjoy mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with step by step photos.

til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with 20 amazing images. til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe is a famous Indian sweet most known for its crunchiness and made during the festival of Makar Sankranti in India. Learn how to make til dry fruit gud chikki. To make til and dry fruit chikki, heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside. In the same deep non-stick pan, add the almonds and pistachios and dry roast on a medium flame for 1 minute. Remove and keep aside. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the roasted sesame seeds, almonds and pistachios and mix very well. Immediately transfer the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin. Cut it into 13 mm. X 13 mm. (½’’×½’’) square pieces using a sharp knife. Allow it to cool completely. Serve or store in an air-tight container and use as required. A tasty and energy-dense bar - dry fruit til chikki, which you ought to carry around in a small box in your handbag, if you tend to feel tired often! Nutritious jaggery replaces sugar in this wonderful chikki, while iron-rich til imparts a nice texture and intense aroma to it. Suitable for all age groups, this chikki is quite handy to carry around in a dabba to school or office. Rich in nutrients like protein and iron this til dry fruit gud chikki will beat fatigue and satisfy your sweet tooth in one shot. The quantity of ghee used in this recipe is very less, thus this is a good option to satisfy your sweet tooth. Minute amounts of ghee in diet help in lubricating the joints and help in the absorption of fat soluble vitamins like vitamin A, D, E and K. The almonds in crispy til dry fruit chikki Sankranti recipe are rich in vitamin E and antioxidant flavonoids which helps reduce inflammation in the body and protect the heart. Almonds is an extremely rich source of MUFA (mono unsaturated fatty acids) which improves your overall heart health. This chikki can be enjoyed by heart patients in small quantities occasionally. If you are serving this til and dry fruit chikki to kids, use a sharp cookie cutter to shape this chikki into interesting forms. Alo try other chikkis like Mixed Til Chikki, Oats and Walnut Chikki and Peanut Chikki. Tips for til and dry fruit chikki. 1. Ensure to keep stirring continuously while dry roasting to prevent the seeds at the bottom of the pan from burning. 2. Be very quick at every stage of this recipe because if the ingredients are slightly overcooked, you will not get the perfect texture or you might get a slight burnt after-taste. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. 4. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Enjoy til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with step by step images.

The perfect mix of elegance and excitement, this Mixed Nuts Chocolate is a luscious dark chocolate with the irresistible crunch of nuts like almonds, pistachios and walnuts. The procedure is quite simple and you will thoroughly enjoy the outcome. Just make sure you store the Mixed Nuts Chocolate in the refrigerator because it tends to melt at room temperature.

besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe | with 26 amazing images. besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe is a pleasing, tongue tickling mithai. Learn how to make Indian gram flour sheera. To make besan sheera, combine the besan, 2 tbsp of milk and 1 tbsp of ghee in a bowl and rub thoroughly and knead like a dough and keep aside for 10 minutes. Using a grater, grate it very thinly and keep aside. Heat the remaining ghee in a broad vessel, add the grated dough mixture and cook on a slow flame for approx. 8 to 10 minutes, while stirring continuously. Keep aside. Heat the remaining milk and ¾ cup of water in a deep kadhai, add the flour mixture and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the sugar, cardamom powder, almonds and pistachios and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Serve hot garnished with almonds and pistachios and serve hot. Besan ka sheera with milk is a creamy, luscious Indian mithai with the shahi touch of almonds, pistachios and cardamom powder. Since gram flour is generally known for its thickening properties, besan sheera is very easy and quick to make. Like most other sheera recipes like rava sheera and atta ka sheera which are served at functions and parties, this Indian gram flour sheera too can be served and it will surely not fail to please your special guests. Tips for besan sheera. 1. Cook the grated besan dough mixture on a slow flame for approx. 8 to 10 minutes, while stirring continuously. This is done to prevent the besan from burning. 2. Use full fat milk also called buffalo’s milk to make this mithai. 3. You may increase or decrease the sugar based on the sweetness you like. Enjoy besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe | with step by step photos.

rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies | with 21 amazing images. rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies are made with most common ingredients, but taste simply divine. Learn how to make Indian shortbread cookies. To make rich shortbread biscuits, combine the butter and sugar in a deep bowl and cream it gently using a spatula. Add the vanilla essence, salt and plain flour and knead into a soft dough without using any water. Refrigerate the dough for 30 minutes. Divide the dough into 2 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Cut into 4 small rounds of approx. 37 mm. (1½”) in diameter with the help of a round cookie cutter. Scrape off the dough remaining after cutting the cookie rounds and continue making more cookies. Arrange the cookies on a on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes. Repeats steps 4 to 7 to make more cookies. There are total 18 cookies in all. Cool completely, store in an air tight container or pack in a tiffin box. Experiencing the melt-in-the-mouth texture of these eggless butter biscuits, many people tend to think that it contains eggs. But, actually it does not. Plain flour, sugar and butter are all that you need to make incredible cookies. The crispy and crumbly texture as well as the pleasant light brown colour of these nankhatai cookies come from the generous use of butter. Since the dough will be a little soft, you must refrigerate it before cutting; otherwise it will be difficult to handle. Serve this Indian shortbread cookies with hot Elaichi Tea or coffee along with other evening tea snacks. Tips to make rich shortbread cookies. 1. You can use flat spoon to lift the cookies to prevent cracks and breaking. 2. Use soft butter to get soft dough. 3. Keep distance between each cookie while baking for it to spread. Enjoy rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies | with step by step photos.

Who does not like the enticing sweetness and exciting crunch of chikkis? Here, we have given a healthy twist to this all-time favourite snack, making it out of oats and walnuts. Oats is known to be a healthy, fibre-rich cereal, while jaggery and walnuts have rich stores of iron that help boost haemoglobin levels. What’s more; this Oats and Walnut Chikki tastes so fantabulous that you do not have to tell your kids even twice to eat it. Just place it in front of them and it will be gone in minutes. Check out our many more Healthy Kids recipes that are sure to entice them.

One and a half tablespoons of sugar for 7 servings of kulfi – do the maths and you will realize just how much healthier this version is compared to traditional kulfi. This recipe gives you an opportunity to enjoy your all-time favourite desi dessert without much guilt. We have used medium-fat cow’s milk instead of ingredients like full-fat milk, condensed milk and cream. However, we have used a little bit of cornflour to get a rich consistency, which makes it seem just as good as the original. Easy to make, this Healthy Kulfi is just perfect with the right amount of sweetness and an awesomely luscious mouth-feel! You can also try other desserts like Lauki ki Kheer or Low Calorie Apple Crumble .

tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with 30 amazing images. tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza is a fusion pizza, especially for parties. Learn how to make paneer tikka pizza. To make tandoori paneer pizza, first make the tandoori paneer topping. For that, combine the paneer, onions, capsicum, tomatoes and the marinade in a deep bowl, toss gently and keep aside for 10 minutes. Heat the oil on a non-stick tava (griddle), add the marinated vegetables and cook on a medium flame for 3 to 4 minutes, while stirring gently and occasionally. Divide the topping into 2 equal portions and keep aside. Then place a pizza base on a clean, dry surface, spread ¼ cup of pizza sauce and 1 portion of the tandoori paneer topping evenly over it. Finally sprinkle ¼ cup cheese evenly over it. Repeat steps 1 and 2 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 10 to 12 minutes or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately. India meets Italy in this unique paneer tikka pizza! An assortment of veggies is first soaked in a richly flavoured marinade, and then sautéed to intensify the flavour, before being added as a desi style topping to thin crust pizza bases. Finally, the topping is sautéed on a tava to give it a tandoori finish. You will enjoy the authentic pizza sauce with the traditional tandoori paneer. This Indian style paneer pizza is also baked in an oven, as always, to melt the cheese and achieve the right texture. If you wish to make the pizza from scratch, then we suggest you make the pizza base at home too! We would recommend the use of thin crust pizza base for homemade paneer pizza. Make your choice between maida based thin crust pizza base and whole wheat pizza base. Tips for tandoori paneer pizza. 1. Use fresh paneer for best results. Learn how to make paneer at home. 2. The curd used to make the marinade has to be thick. You can also make use of hung curd. 3. Always check if 1 to 2 pieces of the marinated vegetables are getting cooked on the tava. If you think they are not getting cooked well, add little besan and mix well and then cook. 4. The tomatoes have to be deseeded for best results. 5. We have used mozzarella cheese for gooey texture, but you can replace it with processed cheese. Enjoy tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with step by step photos.
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