Fresh Fruits Stuffed Rasmalai is a dessert beyond comparison, a creation that has to be experienced to be understood! The rich, milky flavour of succulent rasmalai is complemented beautifully by a fruity stuffing, and enhanced further by a topping of masala milk.
When you refrigerate the assembled dessert for some time, the fruits regain their crunch, while the rasmalai soaks in the milk and imbibes a richer flavour. Each spoonful of this dessert is an experience to savour, and makes you long for another serving!
One of the most traditional Indian mithais gets a fruity twist in this recipe. By mixing chopped canned pineapples with this paneer-based sweet, we balance the dairy flavour and introduce an exciting tanginess that makes it appeal to everybody.
We have used canned pineapples to make this, because fresh pineapples might sometimes be a little tart. Refrigerate the Pineapple Sandesh for sometime before serving, so that the sweet sets well. This mithai also tastes best when it is chilled.
When the urge for a sweet treat strikes cook up this Bengali delicacy and to further enhance it top it with Rabri Cream and chopped mixed fruits or chopped mixed nuts . This mithai is one that will remain etched in your memory for a long time, not only due to its rich texture and intensely milky flavour but also thanks to the spicy overtones of cardamom and saffron. Pistachios enhance this pedas further with their interesting crunch.
Surprisingly, this mouth-watering Amrit Peda is also quite easy to make. You can store it at room temperature in a dry and airtight container for 4-5 days, or in the refrigerator for 8-10 days.
Make these pedas for special occassions like Raksha - Bandhan Diwali and Dassera . Sweet boondi is drowned in rabdi, laced with spices and nuts, and baked in an oven. What you get, is just incomparable to any dessert you might ever have tasted so far!
Baked Boondi with Rabdi combines the intensely milky flavour of rabdi with the charming aroma of cardamom and speckles of sweet boondi, resulting in a burst of flavours and textures in every mouthful. Serve this dish immediately upon preparation to get the best experience.
Some more traditional desserts that are ideal after dinner treats - Green Peas Kheer, Apple Rabadi , Sitafal Firni , Chum Chum , Chenna Malpua , Ghevar with Rabri , Makai ka Halwa , Walnut Halwa and Moong Dal Halwa . Classic rice phirni enhanced with custard apple pulp, the Sitafal Phirni has a memorable flavour that lingers in your taste buds. The sweet and soothing fragrance of custard apple that fills the air as soon as you open the bowl, doubles your confidence in the power of this dessert to captivate all diners!
eggless akhrot chocolate tart recipe | Indian style chocolate walnut tart | mini chocolate and sea salt tart | with 21 amazing images.
This eggless akhrot chocolate tart is a perfect combination of textures and flavors, making it a wonderful dessert for your special celebration. Learn how to make eggless akhrot chocolate tart recipe | Indian style chocolate walnut tart | mini chocolate and sea salt tart |
The Indian style chocolate walnut tart is a delightful treat that combines the rich flavors of dark chocolate and walnuts with a buttery, crumbly crust. It's perfect for a special occasion or a simple indulgence.
This mini chocolate and sea salt tart is relatively easy to follow. You will surely love the combination of crunchy, nutty walnuts and decadent chocolate in this tart. You can also add other chopped nuts to the crust or the filling, such as pecans, almonds, or hazelnuts.
This decadent dessert eggless akhrot chocolate tart recipe combines the rich flavors of chocolate and the nutty goodness of walnuts for a perfect treat.
pro tips to make akhrot chocolate tart recipe: 1. You can store the tart shells in the air tight container for 2 to 3 days and use as require. 2. You can also add 1 tbsp of soft butter in the ganache to make it luscious. 2. Do not fill hot and liquid ganache in the tart shells or else they may get soggy.
Enjoy eggless akhrot chocolate tart recipe | Indian style chocolate walnut tart | mini chocolate and sea salt tart | with detailed step by step photos. Making Mango Barfi can be back-breaking work if you do not know the right shortcuts such as this!
Using readymade khoya and mango pulp makes the job simpler and faster, as you do not have to cook the milk for hours.
This recipe enables you to make Mango Barfi in around 20 minutes, but you need to plan in the setting time of eight hours, so prepare it well in advance of when you need it.
Plus, remember to add the alum although we are preparing this with khoya rather than fresh milk, because alum imparts a nice, crumbly texture to the barfi.
Also do try our other Barfi recipes like Rose Barfi , Khajur Pista Almond Barfi and many more. chocolate snowballs recipe | Indian no bake chocolate coconut snowballs | double chocolate snowballs | with 17 amazing images.
chocolate snowballs recipe | Indian no bake chocolate coconut snowballs | double chocolate snowballs is a quick dessert made in a jiffy without cooking. Learn how to make Indian no bake chocolate coconut snowballs.
To make chocolate snowballs, melt the dark chocolate in a microwave safe bowl on high for 1 minute and mix well. Add the Marie biscuits, cranberries or raisins, chocolate sponge cake and milk and mix well. Divide the mixture into 15 equal portions and roll each portion into a round ball. Roll the chocolate balls in the desiccated coconut till they are evenly coated from all the sides. Serve immediately or refrigerate.
The perfect dessert to celebrate the spirit of Christmas, double chocolate snowballs offer your palate sheer joy. A mix of Marie biscuits and crumbled chocolate sponge cake provide the snowballs a melt-in-the-mouth texture, while cranberries pose a tangy match to the intense dark chocolate flavour of this dessert.
Rolling the Indian no bake chocolate coconut snowballs in desiccated coconut improves the texture and also gives the snowballs the attractive appearance that the name deserves. If you are not serving immediately, you can refrigerate it, and use for up to three days. In fact, refrigeration gives it a crunch, which you will thoroughly enjoy.
Tips to make chocolaty snowballs. 1. You can use readymade sponge cake but we have used sponge cake using our recipe. Here is the link for Chocolate sponge cake. 2. The chocolaty snowballs will stay fresh at room temperature for a day and for 3 days when refrigerated in an air-tight container. 3. Dough should be soft but it should not stick to your palm while rolling into balls.
Enjoy chocolate snowballs recipe | Indian no bake chocolate coconut snowballs | double chocolate snowballs | with step by step photos. phirni recipe | Punjabi firni | rice phirni | shahi phirni |
phirni is a traditional Indian sweet made on occasions and festivals. Learn how to make shahi phirni.
Puja, festival or wedding, no occasion is ever complete without firni. Interestingly, this North Indian Punjabi dessert of rice cooked in sweetened milk is popular all over the country, known by different names such as phirni | firni | rice phirni | shahi phirni | and prepared with slight modifications. In the South, for instance, the same recipe is prepared with their varieties of raw, short-grained rice, and served hot at the start of a meal! Yet, there too, phirni is an indispensable part of festive menus.
Here, we show you hot to make authentic North Indian rice phirni, slow-cooked to get the perfect consistency and incredibly rich aroma. Exercise your creativity when it comes to garnishing this.
To make phirni, soak basmati rice in enough water for an hour. Drain it and blend in a mixer to a coarse paste without using any water. Keep it aside. Boil milk in a deep non-stick pan, add rice paste and cook for 15 minutes on slow flame and then 10 minutes on medium flame. Add sugar and cook for 3 to 4 minutes. Switch off the flame, add the cardamom powder and mix well. Keep aside to cool completely. Once cooled, refrigerate it for at least 1 hour. Garnish with almond slivers and serve shahi phirni chilled.
While some stick to slivered nuts to garnish this shahi phirni, others like to garnish this traditional delicacy with dried or fresh fruits and even rose petals.
Tips for rice phirni. 1. Use a deep non-stick pan and not a broad pan. 2. Cook on slow flame and medium flame for the said time to get the perfect texture. 3. It is very important to use full fat milk to make phirni as that is want makes it thick and creamy. 4. Cooking the phirni is a bit tiring as we are using raw rice. Since we need to stir the phirni continuously I use a chair to sit and do it. Remember to scrape the side of the pan. 5. Add a little condensed milk if you want to reduce cooking time. And adjust the sugar accordingly.
Enjoy phirni recipe | Punjabi firni | rice phirni | shahi phirni with video given below.
churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with 10 images.
churna recipe is a sweet South Indian accompaniment. Learn how to make jaggery coconut accompaniment for dosa.
churna recipe is coconut and jaggery, perked up with cardamom, is an all-time favourite in Konkan cuisine, especially as an accompaniment for Neer Dosa.
Not only that, this popular combination known by different names like Churna, Pooran, Poornam, and so on, is popular all over South India and the western coastal regions where coconuts are used abundantly in cooking, and the people have an instinctive liking for it.
This subtly sweet and crunchy churna is not only an enjoyable accompaniment for different types of dosas, it can also be used as a stuffing for Modak, kadubu, poli and other dishes.
Enjoy churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with step by step photos. Like Rasgulla in Bengal and Mysore Pak in the South , Malpua is an evergreen hit in the northern parts of the country.
Whether it is Holi , a wedding or a party, the dessert counter would be incomplete without these warm, deep-fried and syrup-coated flour discs, which are best had with a topping of rich and spicy rabadi .
We have modified the traditional recipe ever so slightly here, to prepare it with minimal oil in a tava instead of deep-frying it; and you will be surprised to note that they are as soft and succulent as the original! The Fruit Sandesh is sure to send perky signals of delight to your brain! A rich sandesh topped with homemade orange sauce and an assortment of fruits, this dessert is a medley of all your favourite things. The presentation is so exciting that everybody, including kids, will surely give it a try – and fall head over heels in love with it too.
This novel creation features deep-fried rolls of samosa patties, filled with apples, nuts and cake crumbs. These delectably crisp rolls have a spongy, fruity interior that is sure to steal your heart. The taste of apples, cooked while deep-frying, reminds one of the ever famous apple pie. The good news is that the effort and time involved in making these Apple Walnut Rolls is disproportionately lower than its fantastic aroma and taste!
Chenna, made at home by curdling full-fat milk, is thickened and sweetened to make a delicious Chenna Rabri.
With aromatic hints of saffron and cardamom, this rabri is a delightful dessert all by itself, but adding chopped fruits to it before refrigerating makes it all the more irresistible.
While you can add any fruits to this, tangy fruits balance the sweetness of the rabdi better making the outcome more enjoyable. Serve chilled, garnished with chopped nuts.
Churma is a word that has become synonymous with Rajasthani cuisine. Jaripalla Churma is a richer version of the regular churma, claimed to be influenced heavily by Marwari style of cooking with lavish ingredients like dry fruits, saffron and khoya. A combination of flours deep-fried in ghee gives this churma a very intense mouth-feel and flavour that linger in the mouth after every spoonful. This soul pampering sweet is reserved for special occasions like weddings and festivals like Krishna Janmashtami.