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rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi. To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled. Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose. 5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration. 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 rose barfi. Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other. Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.

Who has not heard of Besan Laddoo? This all-time favourite Indian mithai holds a very special place in Indian cuisine, because it has withstood the test of time and geography. Although known by different names, it is popular in almost all the regions of India, and continues to be liked by people of all age-groups, from toddlers and teens, to the toothless too! Here, we show you how to make this wonderful treat easily using the Microwave oven. The only thing you need to be careful about while preparing this is the duration of frying the gram flour and ghee mixture. If you fry it for too less time, it will have a raw smell, and if you cook it for too long, it will burn the flour. So, stir the mixture occasionally while cooking, and follow the instructions as given. You can make these ladoos for festive occassions like Ganesh Chaturthi and Diwali . Also a good Sweet Treats for kids.

sweet boondi recipe | sweet boondi for festivals | meethi boondi | Gujarati style sweet boondi | with 20 amazing images. Sweet boondi are small sweet crispy deep fried balls of gram flour (besan) which are sweetened in a sugar syrup. During Indian festivals, there are many sweets made and sweet boondi is one of the favourite I love to make. We show you how to make the boondi for sweet boondi recipe from scratch with step by step photos. Also we show you how to make the sugar syrup for the sweet boondi. This is an easy and simple sweet boondi recipe which is made with simple ingredients most Indian kitchens have. sweet boondi is made from sugar, besan, saffron ( for that lovely flavour), ghee for deep frying and cardamom, pistachio and almond slivers for garnish. Notes on sweet boondi recipe. 1. Cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Check the syrup by dropping a little on a plate and feel it between your forefinger and thumb. If it is sticky and forms a string without breaking, the syrup is ready or else cook it for a little longer. Another way of checking is to take some syrup on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready. 2. Mix well using a whisk until no lumps remain to form a thick yet flowing consistency batter. Keep aside. If the batter is watery, the boondis won’t hold the shape and if the batter is too thick, the boondis won’t fall from the jhara. 3. Keep it aside for 1-2 hours or until the sugar syrup is completely absorbed by Meethi Boondi. They will stick to each other and look like a large lump which you can break easily using your hands. How to check if the oil or ghee is of the right temperature to fry the boondi? Heat the ghee in a kadhai. You can even make use of oil for frying the boondi. Before frying, drop a pea size batter in the oil, to check if the oil is ready to fry or not. If the batter rises immediately without changing color, the oil is ready for frying boondis. How to deep fry the boondis? Now hold one perforated spoon (boondi jhara) just over ghee. If it is too high, the ghee will splutter and if it is too low you might end up burning yourself so, keep it 3 to 4 inches above the kadhai as the ghee is very hot. Pour 3 to 4 tablespoons of batter at a time over the large round perforated spoon (boondi jhara) and move in a circular motion so that boondi drops in the ghee. You can also tap the edge of the spoon to allow boondis to fall into the pan. How to make salted boondi which you can use in a raita? Remove them using a slotted spoon and directly transfer the prepared boondi in warm sugar syrup. If you don’t wish to make sweet boondi then make it salty by adding salt in the batter and fry it the same way. Learn to make sweet boondi recipe | sweet boondi for festivals | meethi boondi | Gujarati style sweet boondi with step by step photos and video below.

rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with 21 amazing images. With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this rava coconut ladoo is a mouthful of delight that nobody can resist! This coconut rava ladoo is made with fresh coconut. Although the procedure of rava coconut ladoo recipe is a little long, requiring a spot of cooking and a period of cooling, the method is actually easy and foolproof if you follow the instructions properly, so you will find it completely worth the effort and time spent. To make coconut rava ladoo, dry roast the semolina.This will remove the raw taste and also if the semolina is not roasted the ladoos will be sticky. Next, add the coconut and mix well. Keep aside. Combine the sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for approx. 5 to 6 minutes, while stirring occasionally. Keep this sugar syrup aside to cool slightly. Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashewnuts and raisins, mix well, while stirring continuously. Add the sugar syrup, saffron would give an amazing colour to the ladoo and cardamom powder for aroma and taste , while stirring continuously. Transfer the mixture into a 10" (250 mm.) diameter thali and spread it evenly using a flat ladle. Keep aside to cool for 2 hours. Once cooled, scrape out the mixture from the thali and again mix well. Divide dough into 26 equal portions and shape each portion in between your palms into a round ladoo. Serve or store the coconut and rava ladoo in an air-tight container. The best part is that these rava coconut ladoo will be thoroughly enjoyed by kids and adults as well. You can also pack this sweet, a traditional Indian favourite for your kids tiffin and yours too. Maharashtrians commonly make this rava coconut ladoo for their daughters who are pregnant. If you enjoy enjoy rava coconut ladoo, then try our other ladoo recipes like Besan Laddoo, Gaund Ke Ladoo and Churma Ladoo. Enjoy rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with detailed step by step photos and video below.

When the festival season arrives, it is time to brush up our laddoo making skills and to expand our choice of laddoos because from Ganpati to Diwali, laddoo is a favourite offering to God. And laddoos like this Coconut Laddoo are also easy to make. Immensely rich and tasty, this Coconut Laddoo has a luxuriant milky flavour and an exciting mouth-feel that combines the crunch of coconuts and nuts with the creaminess of condensed milk. Keep aside some desiccated coconut to coat the laddoos, as that gives a very appetizing appearance and taste. Also do try other coconut based mithais like Coconut Barfi or Coconut Sheera .

The Anjeer Barfi has everything that a mithai ideally should have – rich mouth-feel, lingering flavour and enticing aroma! The best part, however, is that, it is very easy to make. Provided you have a few hours on hand to let the mithai set, this one is a no-brainer. Proper proportions of anjeer, mava, nuts and other ingredients ensure that this sweet takes less than 10 minutes to cook! Yet, it is so exotic that it is one of the first sweets you should consider preparing for a grand festive Occasion .

quick Maharashtrian chilla recipe | healthy mixed flour dhirde | multi flour cheela | with 21 amazing images. This traditional quick Maharashtrian chilla recipe is an healthy mixed flour dhirde. Made with three types of flours, besan, jowar and whole wheat flour, chilla is easy to prepare. People often move to fast-foods, because they assume traditional recipes are time-consuming. Not at all! See this healthy mixed flour dhirde. To make Maharashtrian thalipeeth combine all the ingredients in a deep bowl, mix well and make a thick batter using enough water. Heat a non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of the batter on the tava. Cook the thalipeeth on a medium flame, using a little oil, till it turns golden brown in colour from both the sides. Serve healthy thalipeeth hot with curds or green chutney. See why we think this is a healthy thalipeeth recipe. Made from 3 healthy flours, Whole wheat flour is excellent for diabetic as they will not shoot up your blood sugar levels as they are a low GI food. Being high in Fibre, Jowar reduces bad cholesterol (LDL) and increases the effects of good cholesterol (HDL). Besan is high in Folate or folic acid, which is important for rapid growth and multiplication of red blood cells and white blood cells (WBC) in the bone marrow. Some tips for instant Maharashtrian thalipeeth. 1. Oats flour, Bajra flour, Ragi flour, Quinoa flour, Amaranth flour are some other healthy flours which you can use as an addition or replacement to the flours mentioned in this quick thalipeeth recipe. 2. For an added crunch, toss in some chopped onion. 3. You can add any vegetables of your choice like shredded cabbage, grated carrots, beetroot or bottle gourd. 4. This being a quick recipe Maharashtrian chilla we are making a batter and not a dough for the chilla which will quicken the process of making them. Aside from multi flour cheela recipe enjoy a few well known Maharashtrian snacks like Sabudana Vada, Sabudana Khichdi, Misal Pav and Usal are a few well known Maharastrian snacks. Enjoy how to make quick Maharashtrian chilla recipe | healthy mixed flour dhirde | multi flour cheela | with detailed step by step photos and video below.

A lighter version of the conventional carrot halwa. It contains a lot less fat.

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.

chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with 20 amazing images. chana dal halwa is a popular Indian dessert which is made during celebrations and get togethers in the house. During Indian festivals like diwali, baisakhi and holi chana dal halwa is made. Chana dal has a richer flavour than other pulses, which lends itself well to the preparation of a mouth-watering Punjabi style chana dal halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional chana dal halwa flavoured with cardamom and saffron. Though the method to make it is quite long and complex yet the outcome and the result is worth everything. To make chana dal halwa, clean, wash and soak the chana dal in enough water in a bowl for at least 2 hours. Drain well and blend the chana dal in a mixer to a coarse mixture without using any water. Keep aside. Further, heat the ghee in a non-stick kadhai, add the chana dal mixture, mix well and cook on a medium flame for 14 minutes or till the mixture turns brown in colour, while stirring continuously. Add the hot milk and 1 cup of hot water, mix well and cook on a medium flame for another 2 to 3 minutes or till the mixture thickens, while stirring continuously. Next, add the sugar, mix well and cook on a medium flame for 2 to 3 more minutes, while stirring continuously. Add the cardamom powder and saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve spilt bengal gram halwa hot garnished with almond slivers. Points for chana dal halwa. It is important to stir the dal mixture continuously when sautéing it, to avoid charring. Also be cautious when adding the hot milk and water as it tends to splutter a bit. Although the Chana Dal Halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be lauded by your guests and family members! One of the perfect dessert for entertaining. Enjoy chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with detailed step by step recipe photos below.

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.

gajar ka halwa in microwave recipe | microwave gajar ka halwa with khoya | carrot halwa microwave recipe | quick microwave carrot halwa | gajar ka halwa in microwave is a beautifully encompassed Indian dessert which is perfect in terms of texture, flavour and aroma. Learn how to make quick microwave carrot halwa. To make gajar ka halwa in microwave, heat the ghee in a microwave safe bowl and microwave on high for 15 seconds. Add the carrot, mix well and microwave on high for 2 minutes. Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes. Add the cardamom powder and mix well. Serve warm. At restaurants, mithai shops, parties and weddings, gajar halwa is a wonderful addition to the spread, as nobody has enough grit to resist it! Indeed, the unique juicy texture of this microwave gajar ka halwa with khoya, its balanced sweetness and innate richness make it totally irresistible. Now, we share a magical procedure to make this awesome mithai within minutes using the microwave oven. The carrot halwa microwave recipe shows you how to use the right ingredients in the right proportions and cook them in the right way, to whip up your favourite sweet in a jiffy. Check out for many more irresistible Microwave Desserts. The addition of mawa / khoya in quick microwave carrot halwa, reduces the cooking time and lends the perfect texture to this Indian mithai. This quick fix recipe is worth trying when red carrots are in season during the cold months of winter. Addition of cardamom powder is this mithai balances the flavours and makes it more luxuriant. Serve microwave gajar ka halwa with khoya warm as it is or with a dollop of Vanilla Ice-cream. Tips for gajar ka halwa in microwave. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Grate the mawa before adding, so it cooks and uniformly blends with the carrots. 3. Remember to stie every 2 minutes while cooking at step 3, else the carrots will burn and not cook uniformly. 4. Since it is a microwave recipe, we suggest you serve this carrot halwa immediately and avoid re-heating it. Enjoy gajar ka halwa in microwave recipe | microwave gajar ka halwa with khoya | carrot halwa microwave recipe | quick microwave carrot halwa.

Another variation of mawa peda which resembles a Swiss roll and is attractive to serve for any festive Occasion like Diwali , Diwali , Dassera .

nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with 40 amazing images. nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai is a famous Indian mithai made during the festival of Ganesh Chaturthi. Learn how to make naralachi vadi. To make nariyal vadi, heat the ghee in a deep pan or kadhai, add the coconut and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Immediately pour the mixture into a greased 150 mm. (6”) diameter thali and spread it evenly. Sprinkle mixed nuts evenly over them and press lightly. Keep aside to cool for 30 minutes and cut into 12 equal pieces using a sharp knife. Refrigerate for 2 hours so the vadi becomes firm and serve. A crunchy coconut treat with a sugary rush, this naralachi vadi is a Maharashtrian mithai that is worth trying in this festive season. It is easy to make but tastes just awesome – the creamy crunch of coconut is combined with the charm of mixed nuts and the rich aroma of ghee to make an intoxicatingly sweet mithai. This nariyal vadi is often served to lord Ganesha during the 11-day festival as a ‘bhog’. The flavours and aroma of this authentic stands out specifically because of the use of fresh coconut and freshly ground elaichi powder. This handy and tasty Maharashtrian coconut mithai can be made and stored in an airtight container at room temperature for 4-5 days, ready to be relished by your family, friends and guests! You can also try your hand at making other Anjeer Halwa or Kaju Kopra Sheera. Tips for nariyal vadi. 1. Use powdered sugar instead of regular sugar. 2. Grind your sugar and elaichi together to get a good flavour of elaichi. 3. Grease a knife before you cut the vadi into pieces. 4. You will have to use a steel spatula to remove your vadi from the thali. 5. Press the vadi with your fingers to give firm edges. 6. Always use freshly grated coconut to make vadi. That too, you must grate only the white portion of the coconut and not go up to the brown portion near the shell. 7. Please don't cover the vadi in the fridge as it will release water. Enjoy nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with step by step photos.
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