Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe | with 22 amazing images
This delicious Indian sweet is from South India has a granular texture. Soft Mysore Pak recipe is a recipe made with 4 basic ingredients in which besan is cooked in sugar syrup and then with a generous amount of ghee and small quantity of oil.
To make this traditional favourite sweet Mysore Pak, keep a keen eye on the mixture while cooking like the sugar syrup has to be one thread consistency, else the Mysore pak might turn hard.
Do not be alarmed by the amount of ghee used in the recipe of Easy Homemade Mysore Pak recipe as that amount is necessary to get the froth which renders that speckled texture to the mithai.
Also ensure that you have kept the Soft Mysore Pak in the tin only for 5 minutes and then cut it into pieces using a sharp knife. If the mixture cools down, making pieces is very difficult.
This Sweet Mysore Pak is served in South of India during Diwali – the festival of diyas.
Enjoy Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe | with detailed step by step photos. peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet
peach halwa is a rich, milky and fruity Indian mithai that is sure to please the palates of people with varied tastes. Learn how to make peach halwa with mava.
The strong scent of fresh peaches sautéed in ghee, together with the lingering aroma of khoya cooked with sugar, and the unmistakable aroma of cardamom, make this Indian mithai recipe a winner. Every aspect of this recipe is carefully designed to entertain, including the luxurious garnish of slivered almonds.
To make peach halwa, heat the ghee in a broad non-stick pan, add the peaches and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Mash lightly using a potato masher. Add the mava and sugar, mix well and cook on a medium flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix well. Serve hot garnished with almond slivers.
The summer season, especially April and July are the peak season of peach. Learn how to buy the perfect peach. This red-yellow fruit is sweet by itself and thus perfect to make sweets. The addition of mava not only adds to its creaminess but also reduces the cooking of easy Indian festival sweet.
Perk up your festive mood with this unique mithai. Enjoy it during Diwali, the festival of diyas or Dusshera, the festival which marks the victory of good over evil. The interesting part about this peach halwa with mava is that it can be enjoyed during the festivals of fasting like Holi, Janmashtami and Ekadashi too!
Tips for peach halwa. 1. Do not chop the peaches very finely. This will let you enjoy its little mouthfeel after cooking. 2. Adjust the use of sugar depending on the sweetness of peaches. 3. Choose peaches that are firm to the touch, but whose flesh will yield with gentle pressure. The fruits should be unblemished and free of bruises, with a warm, fragrant aroma.
Enjoy peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet. microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with 17 amazing images.
microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave is a quick fix mithai for an unplanned party. Learn how to make kalakand in 5 minutes.
To make microwave kalakand, combine all the ingredients in a 175 mm. (7”) microwave-safe shallow dish and microwave on high for 5 minutes. Spread the mixture in the same dish using the back of a spoon into an even layer. Sprinkle the cardamom powder and almonds evenly over it and keep aside to cool completely. Cut into 18 equal pieces and refrigerate for at least an hour. Serve chilled.
Kalakand is a famous North Indian mithai, where paneer is used in abundance. The milky taste and moderate sweetness of Kalakand makes it everybody's favourite. Indian sweet kalakand is truly a brilliant choice for any occasion.
Unlike the traditional process that takes a lot of time, this kalakand with milk powder in microwave is quite easy to make. With grated cottage cheese, milk powder and fresh cream, it has the same authentic flavour and fresh taste in just a few minutes.
When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this kalakand in 5 minutes.
Try other sweet recipes in a microwave like Microwave Coconut Barfi and Microwave Walnut Barfi.
Tips for microwave kalakand. 1. Prefer a shallow dish so making pieces is easier after cooking in the microwave. 2. We recommend using fresh cream and not homemade malai for this recipe.
Enjoy microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with step by step photos. sandesh recipe | Bengali sandesh | sondesh | with 34 amazing images.
Sweet and delicious, sandesh also called as sondesh in Bengali language is a popular sweet from Bengal. Learn how to make sandesh recipe | Bengali sandesh | sondesh |
sandesh a Bengali sweet made with chenna or fresh paneer, which is also known as Indian cottage cheese. Make use of fresh chenna to get the perfect texture. Do not try making this using market brought paneer because, it lacks the moistness and doesn't bind the sugar with it.
Bengali sandesh needs fresh chenna, which is moist and retains its water content well, to get a smooth, melt-in-your-mouth sandesh with a delicate, melt-in-your-mouth texture. Older chenna tends to dry out, leading to a grainy or crumbly texture in the sandesh.
sandesh, being a fresh milk-based sweet, has a limited shelf life. Enjoy it within 2 days for the best flavor and texture.
Beyond the traditional, sandesh offers a delightful range of flavors. Indulge in the sweetness of Rose sandesh, Chocolate sandesh, Pineapple sandesh etc.
pro tips to make sandesh recipe: 1. Use fresh lemon juice or vinegar and add it gradually, stirring constantly. Over-acidification can make the chenna rubbery. 2. Use freshly ground cardamom powder for the most aromatic flavor. You can also experiment with other flavors like saffron, rosewater. 3. Sandesh is best enjoyed fresh within 2-3 days. Store leftovers in an airtight container in the refrigerator. 4. For a richer and creamier sandesh, use full cream milk. 5. Knead the chenna while it’s slightly warm to avoid the dry and grainy texture. 6. Avoid over-squeezing, as it can dry out the chenna and make the Sandesh crumbly.
Enjoy sandesh recipe | Bengali sandesh | sondesh | with detailed step by step photos. mawa peda recipe | quick mawa peda | khoya peda | with 16 amazing images.
Festival or no festival, Indians love sweets! And, with the festival season just around the corner, the search for easy but tasty sweets like Quick Mawa Peda only becomes more intense.
Well, here is one recipe that is sure to make it to your book of favourites. The traditional, evergreen mithai - Khoya Peda has been made easy and quick using readymade mawa. Make sure you use regular mawa for this peda and not the hariyali mawa that is used to make Gulab Jamun .
This Instant Mawa Peda is quicker than most other pedas but retains its authenticity and traditional charm. It will last for a week if stored in the refrigerator in an airtight container.
I would like to suggest to some tips to make the perfect mawa peda recipe. 1. Buy the mawa which is used to make mithais. 2. Add 2 tbsp milk to mawa if the khoya from market is too dry, this will help to make soft mava pedas. Also, it is advisable to make use of a heavy bottomed pan when making Indian mithais but, since this is an instant mava peda recipe we are using a non-stick pan. 3. Refrigerate the Quick Mawa Peda mixture for 20 minutes. This makes the process of shaping the pedas easier.
You can also try other mithais using mawa like Amrit Modak, Jaripalla Churma and Kopra Pak.
Enjoy how to make mawa peda recipe | quick mawa peda | khoya peda with detailed step by step photos and video below. The rich and intense flavour of boiled milk tinged with enchanting spices like saffron and cardamom, is uniquely coupled with freshly-grated pineapple in this innovative Pineapple Basundi.
The flavour of pineapple is quite strong in this dessert, as the fruit is grated rather than chopped. Make sure you use ripe and sweet pineapple to get the right flavour. The creamy texture of the Pineapple Basundi is, needless to say, absolutely rich and irresistible.
Altogether, the fruity notes and the creamy texture combine to make this an awesome dessert , which is ideal to serve at parties . You can also try other tasty desserts like Basundi and Pear Rabdi . Another variation of mawa peda which resembles a Swiss roll and is attractive to serve for any festive Occasion like Diwali , Diwali , Dassera . Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios. Traditionally malai malpuas are made from thickened milk or rabdi but this recipe is of instant malpuas using cream. You will find it easier to cook these malpuas on a non-stick pan, smearing the malpuas with enough ghee whilst cooking.
In all regional cuisines of India, Kheer made of milk and rice is very popular. This Bengali Payesh is also a variant of this milk and rice kheer.
Here, long-grained rice is cooked in milk and flavoured with classic Indian spices like cardamom and saffron. Adding bay leaves to the kheer while cooking gives it a unique aroma that lingers in the kheer even after the leaves are discarded.
This Bengali Payesh tastes best chilled, so refrigerate for at least an hour before serving.
Try other sweet recipes like the Khubani ka Meetha and the Gajar ka Halwa . The ever-popular Bengali favourite, now in a quick and exciting form! While sandesh normally takes a long time to prepare, this version made with grated paneer will be ready in a jiffy, and thanks to the addition of another all-time favourite, the King of Fruits, it becomes much tastier too. You might wonder if the rose essence will be noticed despite the strong aroma and flavour of mangoes, but make sure you add it because it plays a key role in imparting a classic richness to the Quick Mango Sandesh.
chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua | with 31 amazing images.
chhanar malpua is a delicious and easy-to-make dessert that is sure to please everyone. Learn how to make chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua |
Rajasthani chenna malpua is a delicious and sweet Indian dessert made from cottage cheese (chhena), sugar, and spices. It is a popular dish that is often served during festivals and special occasions.
This recipe is for a traditional chenna malpua, but you can also experiment with different flavors and toppings. For example, you could add cardamom, saffron, or rose water to the batter.
chenna malpua is made with a batter of chenna (milk curds) and sugar, and is fried until golden brown. The malpuas are then soaked in a sweet syrup and garnished with nuts.
Tips to make chenna malpua: 1.You can use cow milk also to make the chenna at home. 2. Instead of making chenna you can use readymade paneer to make this chenna malpua. 3. Make sure the sugar syrup should be warm so the malpuas get evenly soaked. 4. You can shallow fry these malpuas in ghee also.
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Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavouring.
This superb dessert also tastes great when flavoured with saffron (kesar) or rose essence. The key to a good phirni is to grind the rice well.
The phirni is a common preparation in most Punjabi households and is traditionally served in earthenware bowls called ‘shikoras’. These are popularly known as ‘matki phirnis’ and are served at most punjabi restaurants and functions. Rich in zinc, calcium and protein, this lip-smacking Spicy Red Chana Subzi along with roti and curds will make a sumptuous and complete meal. This recipe makes use of the popular pav bhaji masala along with tomatoes, onions and other spice powders, to produce a rich flavour that tickles the taste buds.
Malagapadi (or Molagu pudi) in South India is prepared and stored in containers to accompany dosa, idlis and rice even. This dish is a heady concoction of rice, malagapadi, roasted peanuts, toasted sesame seeds, coconut flakes and spices that simply must be eaten immediately!
Halwa by itself is a delicacy that none can resist, thanks to its rich, sugary taste and enticing, melt-in-the-mouth texture. Now, our favourite dessert got all the more exciting thanks to using a combination of grated beetroot, carrot and bottle gourd instead of any single vegetable! As a result, this Mixed Halwa has a more interesting appearance, texture and flavour too.
This combination is further fortified with crumbled mava to improve the texture and make it richer. A sprinkling of cardamom powder is enough to enhance the traditional appeal of this mithai while a garnish of cardamom adds to the excitement.
You can experiment with other garnishes like mixed nuts or even chopped fruits, as per your liking.You might even consider topping this Mixed Halwa, with a scoop from any of these Ice-creams , while serving.