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Luscious homemade ice-cream with a milky, vanilla-laced flavour is enhanced with a crunchy muesli mix that features super ingredients like nuts, oats, corn flakes and melon seeds. There is excitement in every spoonful of this Muesli Ice-Cream, thanks to the peppy textures and flavours contributed by the special muesli mix. What makes this mix so interesting is the process of caramelizing it before adding it to the ice-cream. Make sure you crush the caramelized muesli coarsely with a mortar-pestle because powdering it smoothly in a Mixer will kill the crunchiness!

Sweet pancakes served with warm, tangy orange sauce is nothing short of a treat! And healthy too… for the nuts provide protein and calcium required for the formation of new bone cells and for the growth and maintenance of bones.

hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with 36 amazing images. This scrumptious Rajasthani hare matar ki puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack . Learn how to make hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | hari mutter ki puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic spices, is stuffed into bhatura-like dough, and deep-fried in oil. Every bite of the stuffed green peas puri delights your taste buds. It is so tasty, you can simply serve it with a cup of curds or pickle. Tips to make hare mutter ki puri: 1. Make sure to use fresh green peas and not frozen one. 2. Instead of plain flour you can use whole wheat flour. 3. Semolina is added to make the puri crispy. Enjoy hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with detailed step by step photos.

meethe chawal recipe | Punjabi meethe chawal | sweet rice | with 26 amazing images. Punjabi meethe chawal has a creamier and rich taste of rice cooked along with sugar and ghee to make it soft and moist. Learn how to make meethe chawal recipe | Punjabi meethe chawal | sweet rice | Meethe chawal is a traditional Punjabi dessert prepared and enjoyed during festivals like Baisaki, Basant Panchami, Diwali, etc and also served on auspicious occasions like marriage. Basmati rice and sugar syrup are the basic ingredients for meethe chawal, along with carefully chosen assortments of Indian spices like green cardamom, cloves, cinnamon and kesar that makes it flavorful and aromatic. The dry fruits make this sweet rice it even tastier and gives it mouthwatering visual appeal. Tips to make meethe chawal: 1. You can also add chironji nuts to make meethe chawal. 2. We suggest you to use basmati rice to make this recipe. 3. You can also add kewra water to enhance the taste. 4. Instead of fresh coconut you can also use dry coconut slices. Enjoy meethe chawal recipe | Punjabi meethe chawal | sweet rice | with detailed step by step photos.

nachni ladoos recipe | ragi ladoo | healthy recipe for pregnancy | ragi laddu | with 20 amazing images. nachni ladoos is a healthy dessert compared to sugar laden sweets available in the market. Learn how to make ragi ladoo. ragi ladoo is made from simple ingredients ragi, ghee, powdered sugar and cardamom powder. To make nachni ladoos, heat the ghee in a broad non-stick pan, add the ragi flour and cook on a slow flame for 4 to 5 minutes or till it turns golden brown in colour, while stirring continuously. Remove from the flame, add the sugar and mix well very well to break all the lumps. Add the cardamom powder and mix well. Transfer the mixture into a greased plate, spread it evenly and keep aside to cool completely for 10 to 15 minutes. Refrigerate for 15 minutes and keep at room temperature for another 5 minutes. Scrape the ladoo mixture using a spoon and knead it well. Divide it into 12 equal portions and roll each portion into a round ball. Serve or store nachni ladoos in an air-tight container. Use as required. We are lucky because the Indian landscape makes available to us a wealth of healthy grains with immeasurable benefits. Most of these grains and their flours are so versatile that they can be used to make everything from khichdis to ladoos. Here is a delicious ragi ladoo that proves our point. A nutrient-dense and irresistibly tasty treat laced with cardamom, these ladoos help build your iron and vitamin B complex reserves. When you feel like snacking, grab two of these power-packed ladoos to shoo away your hunger. Compared to other sweets which are loaded with sugar and / or refined maida, this healthy recipe for pregnancy can be a wise pick. A mum-to-be can benefit from the calcium nachni has in bountiful amounts. Each ladoo provides 71.3 mg of calcium. Ragi flour is also enriched with fiber as compared to maida. Fiber is a key nutrient to keep your digestive system healthy. But remember these ragi laddus also have some amount of sugar. Hence do not include them on a daily basis. Make them a part of your diet occasionally. Tips for nachni ladoos. 1. Saute ragi flour only on slow flame, else it might burn quickly. 2. Add sugar only after removing from flame, else it might harden. 3. You can store them at room temperature in an air-tight container for 4 to 5 days. They stay fresh for upto 10 days in the fridge. Enjoy nachni ladoos recipe | ragi ladoo | healthy recipe for pregnancy | ragi laddu | with recipe and video below.

pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with 25 amazing images. 4 ingredients pistachio barfi is a delicious Indian sweet made primarily from pistachios, milk, sugar, and ghee. Learn how to make pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | pistachio barfi is an Indian pistachio fudge. This 4 ingredients pistachio barfi has a nutty flavor, along with a beautiful pastel green color, making it a tempting affair for those having a sweet tooth. This recipe is relatively easy to put together and creates a perfect burfi that is so smooth, creamy, flavorful, and will just melt-in-your-mouth. pista barfi, a vibrant green Indian sweet, is a delightful combination of pistachios and sugar. To create this melt-in-your-mouth treat, start by transforming pistachios into a coarse powder for a delightful crunch. Boil sugar and water into a one-string syrup, the key to that perfect barfi texture. The pistachios are then introduced to this sugary symphony, along with milk powder for richness (optional). Patience is key as the mixture thickens, transforming into a dense paste that leaves the pan begging for freedom. Finally, the hot mixture is poured into a tray, where it cools and sets into squares of pure pistachio bliss. Indian style pistachio fudge have a good shelf life and can be stored in an airtight container for days. pro tips to make pista barfi: 1. If you wish you can incorporate a pinch of cardamom powder or saffron strands for an extra layer of flavor and aroma. 2. Adding ghee to the barfi adds a rich, nutty flavor to the barfi that complements the pistachios nicely. Regular butter can be used, but ghee offers a more intense and concentrated flavor due to the removal of milk solids and water during the clarification process. 3. Milk powder helps bind the ingredients together and creates a smooth, dense texture in the barfi. Fresh milk can sometimes lead to a softer or crumblier texture. Milk powder adds a concentrated milk flavor and richness to the barfi, enhancing the overall taste. Milk powder is a dehydrated form of milk, making it much easier to store and handle compared to fresh milk. This is especially beneficial for making sweets like barfi, which can be stored for longer periods. 4. Store pista barfi in an air tight container in the fridge for upto 2 days. 5. You can use 2 drops of pista essence to make this recipe. While the recipe uses ground pistachios for the base flavor, pistachio essence provides an extra boost of concentrated pistachio aroma and taste. This intensifies the overall pistachio experience in the barfi. Enjoy pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with detailed step by step photos.

magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with 16 amazing images. magaj recipe is a traditional Gujarati magas sweet. Thisdiwali besan ladoo is made often during Indian festivals. Magaj is a melt-in-the-mouth mithai made with the energising combination of besan, sugar and ghee. The rich flavour of this magaz ladoo sweet depends on how well you cook the besan. It is important to roast it uniformly, till a rich smell comes. Keep stirring it so that it does not char. The proportion of ghee and besan is also important as you might end up with a dry or very soft magaj ladoo if it is not done right. Once you have the magaz ladoo mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. Keep an eye on the container you arrange these Gujarati magas ladoos in, because it looks so tempting, and you folks might keep popping one into their mouths even as you keep preparing the Magaj! Serve this Mishtan with Dry Snacks like Ganthias and Masala Khakhras. Enjoy magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with step by step photos below.

sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos. sweet shakarpara is a popular dry jar snacks made during festive occasions like Diwali and Janmashtami . Also, they make up for a great tea time snack or tiffin snack. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh. There are two ways to prepare the sweet shakarpara. You can either add sugar or jaggery in the dough or sugar coat the shankarpali after frying. Here we are using the first method, for that we will be first preparing a sugar mixture. So we will start with preparing a sugar water mixture in a deep non-stick pan and pour milk, add sugar, ghee. If the quantity of ghee is less in the dough then the sweet shakarpara will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavor. Mix well until sugar dissolves. Remove and let it cook. Further, we will prepare the dough for shakarpara. Sift whole wheat flour in a bowl, breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration. Add salt and milk sugar mixture. Knead into a firm dough. If the dough is soft then the shankarpali will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling. Further, divide the dough into 4 equal portions. Take a portion and cover the other to prevent from drying. Roll out a portion. Cut them into diamonds and prick each diamond with a fork. This prevents the sweet shakarpara from puffing up. Separate them and fry in ghee till golden brown and drain on absorbent paper. Cool them completely and store sweet shakarparas in an air-tight container. A traditional tea-time snack often made during festive occasions, shankarpali is – much to the joy of amateurs – also very easy to make! Maharashtrian shankarpali is often had by Maharashtrians for breakfast by dipping theshankarpali in tea. While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Remember to fry shankarpali over a slow flame so that the insides get properly cooked. Enjoy sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with step by step recipe photos and video below.

besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with 20 amazing images. besan ladoo is one of the most popular mithai in Indian cuisine. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country. besan ladoo are made and relished for festivals, family events and different occasions. Some people also serve besan ke ladoo as prasadam. All you need is patience while making besan ladoo, patience is the key. Ingredients used for making besan ladoo are simply available in every Indian household pantry. All you need to do to make besan ladoo is heat ghee in a non stick pan, once the ghee is hot. Add besan and keep stirring it continuously which will prevent it from burning. Do not strictly leave it unattended. You will need to roast the besan for 13-15 mins atleast. You will know the besan is cooked when the besan would turn golden brown and has a nice aroma. Further, transfer it in a plate and let it cool down. Once the mixture has come to room temperature, add sugar. Also, add coarsely grounded almonds which would give laddus a nutty taste and finally cardamom powder which would enhance the taste of it. Mix well and roll into laddoos. The finish of the laddoos should be shiny, which is an indication of perfectly cooked besan ladoo. When making this, remember that the rich flavour of the besan ladoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft besan ladoo if it is not done right. Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. besan ladoo will look so irresistible at this stage that you would just want to pop it into your mouth! That’s when the laddoo is ready. If you liked this, you are sure to also enjoy other Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal. Enjoy besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with detailed step by step photos and video below.

khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with 14 amazing images. Khajur mishti doi is a healthy twist to the traditional Bengali sweet. As the name says healthy mishti doi with dates, is devoid of refined and sugar and made with dates. Learn how to make healthy Bengali sweet. To make Khajur mishti doi, you need to soak the dates in warm water for about half an hour. Then drain the water, deseed the dates and combine with water to make a smooth puree. Then boil the milk for 8 to 10 minutes and after cooling it slightly add the dates puree and curd for the mishiti doi to set. Pour into individual serving glasses or cups of your choice and allow it to set for 5 hours. Cooling milk in this healthy Bengali sweet for 10 minutes after boiling is very important as curd added in hot milk will not set the mishiti doi well. Similarly soaking the dates in the beginning in hot water is also important to get a uniform smooth dates puree and thus a smooth mishiti doi. Healthy mishti doi with dates has been made with cow’s milk as it has slightly lower fat content than full-fat milk. If you wish you can make this sweet with low-fat milk also. That will bring down the fat content to almost nil. Turn to about half a portion of this comparatively healthy Indian sweet to satisfy your sweet tooth. You will not load your body with refined sugar and thus avoid inflammation too with this khajur mishti doi. While heart patients and others aiming to eat healthy sweet can include this healthy mishti doi with dates as an occasional treat, diabetics should avoid it because of the addition of dates. Kids also need not hesitate to indulge in this sweet delicacy. Enjoy khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with step by step photos.

eggless chocolate cake using microwave without condensed milk | Indian style eggless chocolate cake using microwave with sour cuds | with 20 amazing images. Indian’s love eggless cake recipes. Here we have eggless chocolate cake using microwave without condensed milk which is an Indian style eggless chocolate cake using microwave. Made from 7 basic ingredients like plain flour, sugar, butter, sour curds, cocoa powder and vanilla essence. A chocolate-based cake is the easiest way to flatter kids, and even adults for that matter. And, with this eggless chocolate cake using microwave without condensed milk it can be prepared very quickly. To make Indian style eggless chocolate cake using microwave with sour curds all you need to do is combine curd and baking soda in a bowl and keep aside. If not using homemade curd, buy Greek yogurt from market for best results. Further, sieve the plain flour and cocoa powder in a bowl and keep aside. Also, pour ¼ cup of water in a deep microwave safe bowl and microwave on high for 1 minute, add the melted butter and sugar and mix well. You can make use of full-fat milk instead of water to make the Indian style eggless chocolate cake using microwave with sour curds more rich but, ensure it is on room temperature as it emulsifies better. Add the plain flour mixture, curds-baking soda mixture and vanilla essence and mix lightly with a spatula till no lumps remain. Spoon the mixture into a 125 mm. (5") diameter greased, microwave safe dish and microwave on high for 4 minutes. Remove from the microwave and allow the cake to stand for approx. 5 minutes. Unmould and serve eggless chocolate cake using microwave without condensed milk immediately. Just make sure you use up the eggless chocolate cake using microwave without condensed milk immediately as it tends to dry up a little if left for a while – in which case, you can slice it, top it with ice-cream or custard, and a spoonful of fruits or dry fruits, to prepare a grand dessert! Learn to make eggless chocolate cake using microwave without condensed milk | Indian style eggless chocolate cake using microwave with sour curds | with detailed step by step photos below.

A sweet dish with a unique mouth-feel, the Baked Peanut Butter Oatmeal with Banana and Egg, brings together the nutty taste of peanut butter with the fruity succulence of bananas and the rustic taste and texture of oats. A dash of spices and a touch of honey give the dish a memorable taste that lingers on your palate. The best part about this dish, however, is the amazing blend of textures. It is a little creamy, a little crisp and a little chewy, and you get to experience all these textures in every single mouthful. You don’t have to wait long to try out this awesome recipe because the ingredients are all readily available ones and the procedure is quite simple too. So, go ahead and revel in the uniqueness of this treat. Try other oats recipes like the Date Oats and Mixed Berries Granola Bars or Raspberry Oatmeal Nut Bars .

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.
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