mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with 26 amazing images.
mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp is a must try in summer season when mangoes are available in plenty. Learn how to make easy mango kulfi.
To make mango kulfi, combine the saffron and the warm milk in a small bowl, mix well and keep aside. Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside. Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides. Switch off the flame and allow the mixture to cool completely. Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk. Add the mangoes and mix gently. Pour the mixture into 11 kulfi moulds and freeze overnight. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve immediately.
Come summer, the strong aroma of mangoes captivates your senses even as you enter the market. It is simply impossible to leave without buying some. Fair enough, because this amazing fruit can be used to make a practically endless range of recipes – right from snacks to main course and of course, desserts like easy mango kulfi too.
In this irresistible mango kulfi without condensed milk, you will need a bit of time to cook the milk, but it is completely worth the effort because the intense milky taste is what makes it different from other ice-creams.
Further we have added mango pulp along with mango cubes and spices like saffron to the cooked and cooled milk, to give the kulfi a true fruity touch. The fruity-milky taste of the Indian mango kulfi with mango pulp is simply awesome and it is sure to win compliments from everyone! Try other kulfis like the Kesar Pista Kulfi or Malai Kulfi.
Tips for mango kulfi. 1. Use only alphonso mangoes for this kulfi. 2. Moreover, use of full fat milk or buffalo’s milk is a must to get luscious kulfi. 3. Keep stirring the milk mixture occasionally so it doesn’t stick to the pan. 4. Ensure to keep half the freezer empty, so the kulfi sets well.
Enjoy mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with step by step photos. When you eat custard apple right out of the fridge, it does sometimes feel like ice-cream, doesn’t it? Imagine making a proper ice-cream out of it!
Really, this Custard Apple Ice-Cream is a must-try when the fruit is in season. With the intoxicating sweetness and rich aroma of custard apple, this ice-cream is really wow! A combination of milk, cream and milk powder given this heavenly ice-cream the perfect creaminess too.
Fruit Based Desserts are always a refreshing sweet treat. Homemade ice-creams, which are made with milk and corn flour, usually have a slightly icy texture, quite different from the creamy commercial ice-creams. Try this Rich Vanilla Ice-Cream made with fresh cream and milk, and you will not be able to tell the difference between this and store-bought vanilla ice-cream. Enjoy this delicious treat as it is, or use it as a base for other desserts and smoothies.
gluten free jowar chocolate sponge cake | gluten free Indian jowar chocolate sponge cake | with step by step images.
Here is a gluten free jowar chocolate sponge cake made for Indian’s where we have replaced maida and wheat based products with jowar flour. This gluten free jowar chocolate sponge cake is perfect for those suffering from wheat allergy, celiac or gluten intolerance.
gluten free jowar chocolate sponge cake is made from jowar, butter, sugar, cocoa powder, curds and milk.
If you thought making gluten-free cakes was an impossible task, you will love this jowar flour version of a basic chocolate sponge. Decorate gluten free jowar chocolate sponge with whipped cream, cherries, chocolate garnishes and no one will know the difference!
Jowar flour substitutes for wheat flour and rava in this satiating sheera. Bananas add extra flavour, compensating for the bland taste of the jowar flour. Eat the sheera immediately to prevent it from turning lumpy. Make this recipe as much as possible close to the serving time.
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. Coconut Milk is being increasingly recognised for its health benefits. With a creamy, pleasant flavour, it adds not just nutrients but also taste to any dish it is used in.
This no-fuss, easy-to-make Vegan Oats and Coconut Milk Pudding is a wonderfully healthy breakfast with a creamy mouth-feel and exciting flavour of coconut milk and peanut butter.
A dash of vanilla essence and maple syrup lifts the flavour of the pudding further. Although this pudding requires absolutely no cooking, it requires a setting period of 24 hours, so plan it well in advance.
You can also try other recipes like Oats Bhel or Oats and Dates Kheer . microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with 13 amazing images.
microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe is a quick famous Indian mithai ready in 15 minutes. Learn how to make microwave gajar ka halwa.
To make microwave carrot halwa, 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.
A cup of hot carrot halwa served at the end of a meal is so heavenly that it makes you forget the meal itself. The unique texture and rich flavour of this microwave gajar ka halwa will linger in your palate and memory for a long time thereafter, overshadowing the glory of even the best main course!
Go smart with the gadgets and equipments you have. We show you how to use a wise combination of ingredients in the right proportions to make carrot halwa in a microwave within minutes using the microwave oven. You no longer need to sweat in the kitchen for a long time, to make your favourite mithai...
Gajar ka halwa microwave recipe is a delicious dessert which has just the perfect sweetness, tinge of cardamom as flavour enhancer and khoya to add to its creamy texture. You can serve it warm as it is or with a scoop of vanilla ice-cream as enjoyed by many.
Tips for microwave carrot halwa. 1. Prefer to grate the carrots thick than thin as they shrink in size on cooking. 2. Always crumble or grate the khoya before adding so it gets mixed easily. 3. After adding all the ingredients stir after every 2 minutes as mentioned in the recipe so the carrots cook uniformly.
Enjoy microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with step by step photos. masala chickpeas recipe | roasted, baked masala chickpeas | healthy Indian kabuli chana snack | with 44 amazing images.
We show you how to make masala chickpeas 2 ways. One is roasted masala chickpeas on a tava and the other is baked masala chickpeas.
Enhance your tea-time with this scrumptious masala chickpeas snack of cooked chickpeas cooked in olive oil with tongue-tickling spice powders.
The combination of spices used to make the masala kabuli chana guarantees a super wild time, what with garlic powder, chaat masala, and more such mouth-watering stuff.
Cooking on the tava takes 22 minutes and every Indian has a tava at home. So we suggest you opt for roasted masala chickpeas.
Baking chickpeas does take 45 minutes which is fairly long. But the baked masala chickpeas are crisper than roasted chickpeas.
You can also try other snacks like chakli and batata vada.
Tips for masala chickpeas. 1. Store oven roasted masala chickpeas in an airtight container for 10 days. 2 The spices are added after the chickpeas are cooked for 22 minutes on the tava.
Enjoy masala chickpeas recipe | roasted, baked masala chickpeas | healthy Indian kabuli chana snack | with step by step photos. These flavoursome whole wheat treats can be adapted for the gluten intolerant by using a mix of jowar flour, soya flour, and rice flour. Make them in advance and store in airtight containers so you can satisfy your hunger pangs and craving for something sweet at the same time!
kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images.
kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut .
Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate!
To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve.
With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience.
An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days.
Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water.
Enjoy kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with step by step photos and video.
coconut flour pancakes recipe | low carb coconut pancakes | best fluffy Indian coconut pancakes | keto coconut flour pancakes | with 15 amazing images.
coconut flour pancakes recipe | low carb coconut pancakes | best fluffy Indian coconut pancakes | keto coconut flour pancakes is a nourishing snack for all health freaks. Learn how to make low carb coconut pancakes.
To make coconut flour pancakes, crack the eggs in a deep bowl and beat it using an electric beater. Add the coconut milk, vanilla essence and honey and mix well using a spatula. Add the coconut flour, baking soda and sea salt and mix well. Cover it with a lid and keep aside for 5 minutes. Heat a non-stick tava (griddle), grease it with ¼ tsp of coconut oil, pour a ladleful of the batter and spread it in a circular motion to make a 125 mm. (5”) diameter circle and cook on a medium flame till it turns golden brown in colour. Turnover and cook on a medium flame for 1 minute. Repeat steps 4 and 5 to make 5 more pancakes. Serve immediately.
Coconut Flour is an interesting ingredient that is available in gourmet stores these days. You can also make it at home using the pulp leftover after extracting coconut milk. This recipe of best fluffy Indian coconut pancakes combines coconut flour, coconut milk and coconut oil – all three being super healthy ingredients.
Coconut oil contains medium chain triglycerides that are healthy and go straight to the liver for digestion. Thus the fat from coconut doesn’t get stored in the body. These low carb coconut pancakes are a wise choice for people aiming weight loss and also for those on a low carb diet.
These keto coconut flour pancakes are also sure to give you your daily dose of protein and fat. The pancakes are pleasantly sweet because of the coconut milk and honey, and are sure to be enjoyed by all.
Tips for coconut flour pancakes. 1. Those on keto diet can avoid the use of honey. 2. Remember to serve the pancakes immediately on making.
You can also try your hand at more low-carb recipes like the Coconut Blueberry Smoothie and Coconut Flour Bread.
Enjoy coconut flour pancakes recipe | low carb coconut pancakes | best fluffy Indian coconut pancakes | keto coconut flour pancakes | with step by step photos. Khubani ka Meetha is the perfect dessert to serve after a sumptuous meal of Hyderabadi Biryani. It is a classic Hyderabadi dessert made with apricot and custard.
A puree of delightfully sweet apricots with a hint of tang and sourness, is laced with Indian spices like cardamom and saffron, and served on a bed of lusciously creamy vanilla custard.
A garnish of crunchy nuts adds to the richness of this fabulous dessert. Khubani ka Meetha is a must-have item on most Hyderabadi wedding menus, but you don’t have to attend one to taste this amazing dish – just try it at home on a Sunday and surprise your family with it after lunch.
You can try other apricot delights like Apricot Mousse and Apricot Stew with Vanilla Custard . Here is a rather different pie in which the crust is made of coconut. In the chocolate chiffon pie, chocolate mousse is set on a crusty thin coconut base, and garnished with whipped cream. When grating the coconut for the base, use a grater with medium-sized holes… if the coconut is too thickly or thinly grated, it will ruin the pie.
Instant ice cream powders and store-bought commercial ice cream usually contain wheat gluten, so the best option is to make ice cream at home from fresh ingredients, this wonderfully creamy strawberry treat will be a hit with kids and adults alike!