933 Cardamom Powder Recipes | Indian Elaichi Powder Recipes.

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.

peanut ladoo recipe | singdana ladoo | peanut laddu | quick and easy peanut ladoo | with 13 amazing images. Peanut ladoo is a popular Maharashtrian sweet dish made from peanuts, sugar, elaichi and ghee. Called as singdana ladoo in Maharashtra, this ladoo is a quick and easy peanut ladoo to make. In cold winter months, peanut ladoo is made more often to keep the body warm as it provides heat. The ingredients to make singdana ladoo are easily available in the Indian homes. This is a wonderfully quick and tasty version of Peanut Ladoo, which you can make in a jiffy without requiring you to make a syrup or any such complex step. To make peanut ladoo recipe, roast the raw peanuts in a broad non-stick pan for 6 minutes. Cool and remove the skin. Blend the peanuts in a mixer till coarse. Transfer the coarsely crushed peanut powder in a deep bowl, add the powdered sugar and cardamom powder and mix well. Add the melted ghee and mix very well. Divide the mixture into 14 equal portions and roll each portion into a ball. You're quick and easy peanut ladoo is ready. A super tasty sweet treat, peanut ladoo lasts for 3-4 days when stored in an airtight container at room temperature. During winter, singdana ladoo is often put in kids tiffin box. Other must-try ladoo recipes in our collection include the Churma Ladoo, Til Laddu, Halim Ladoo, Besan Laddoo, Motichoor Ke Ladoo and Nuts Khoya Ladoo. Enjoy peanut ladoo recipe | singdana ladoo | peanut laddu | quick and easy peanut ladoo | with detailed step by step photos and video below.

This dish is also called sukhadi in some parts of Gujarat. This is a version of Golpapdi , that is served warm and not cut into the traditional diamond shaped cubes. The trick to making this version is to add the gur after the wheat and ghee mixture has cooled slightly and yet allows the gur to melt and caramelize thus giving it a characteristic crunch. The milk is added to keep the golpapdi in a soft molten stage. To serve this recipe immediately is very important. Here are some more desserts you can make in you microwave - Chocolate Mug Cake , Til Ke Ladoo , Sooji Ka Halwa and Meetha Chawal .

paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with 13 amazing images. paal payasam is a South Indian rice kheer which is a Kerala style paal payasam. paal payasam is a must-serve item during South Indian festivals, weddings and other auspicious occasions. Made of rice cooked in full-fat milk and sweetened with sugar, this South Indian rice kheer has a very rich flavour and creamy texture, which are boosted further by spices like cardamom and saffron. This South Indian rice kheer is something that kids and adults look forward to enjoying on special occasions. It is also one of the offerings made at Kerala temples, and you can find a long queue of people waiting at the prasad counter after mid-morning puja time to buy a portion of this Kerala style paal payasam. In temples, the Indian rice kheer is cooked in large, heavy-bottomed bronze vessels, which gives it an even more intense flavour and richer texture. Tips to make the perfect South Indian rice kheer. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook South Indian Rice Kheer on a slow flame for 7 minutes while stirring and scraping the sides of the pan occasionally. Enjoy how to make paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with step by step recipes and photos below.

khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi | with 25 amazing images. khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi is a healthy sweet to include in your diet. Learn how to make no sugar khajur almond mithai. To make khajur pista almond barfi, chop the dates finely and keep aside. Heat the ghee in a non-stick kadhai, add the pistachios and almonds and roast them on a slow flame for 1 to 2 minutes. Remove from the pan and keep aside. In the same pan, add sesame seeds and roast them on a slow flame for 1 to 2 minutes. Add the roasted nuts back into the pan along with dates and cardamom powder and cook on a medium flame for 2 minutes. Transfer the mixture into a thali and spread it evenly. Allow it to cool for 5 to 10 minutes. Knead the mixture into a dough and shape into a cylindrical roll of 5 to 6" in length. Wrap it with a cling wrap or aluminium foil and freeze for 1 hour. Cut into 8 equal sized pieces and serve. Serve chilled or store in an air-tight container in the refrigerator. This quick mixed nuts barfi is a sugar-free mithai without cooking and thus ready to serve in a jiffy. The crunchy texture of mixed nuts and naturally sweet taste of dates strikes a fabulous balance in this barfi. With each time you enjoy this healthy sweet you will realise that its lingering taste is truly memorable! The nuts make the no sugar khajur almond mithai rich in protein and fibre. These 2 nutrients add a satiety value. So you can pack this sweet and enjoy it as a healthy snack, instead of reaching out from fried and other sugar laden snacks. Healthy sugar free Indian barfi is a wise pick for weight-watchers and heart patients looking for a healthy sweet option. However, remember that moderation is the key to healthy eating. Further, we do not recommend this mithai for diabetes because of the use of dates. Tips for khajur pista almond barfi. 1. Dates is the sweetener in the recipe and makes it super healthy. You don't need to add any sugar. Perfect healthy Indian dessert to have any time of the day. When I feel I need something sweet and healthy, khajur pista almond barfi is the answer. 2. Don't try and blend the dates. It's easier to chop them. 3. Ensure you finely chop the dry fruits for best result. 4. Freezing the barfi is important. This makes cutting into pieces easier. 5. The khajur pista almond barfi is best stored in the fridge. Lasts for 7 days in an airtight container. Enjoy khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi | with step by step photos.

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.

One and a half tablespoons of sugar for 7 servings of kulfi – do the maths and you will realize just how much healthier this version is compared to traditional kulfi. This recipe gives you an opportunity to enjoy your all-time favourite desi dessert without much guilt. We have used medium-fat cow’s milk instead of ingredients like full-fat milk, condensed milk and cream. However, we have used a little bit of cornflour to get a rich consistency, which makes it seem just as good as the original. Easy to make, this Healthy Kulfi is just perfect with the right amount of sweetness and an awesomely luscious mouth-feel! You can also try other desserts like Lauki ki Kheer or Low Calorie Apple Crumble .

quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai | with 18 amazing images quick kalakand or instant kalakand is a very popular Indian mithai. We make this quick kalakand by taking paneer, milk powder, fresh cream and sugar and cooking it on a medium flame till the mixture thickens. Cool and then your kalakand mithai is ready. Kalakand is an all-time favourite that has stood the test of time and tide! From its origins in northern India, its popularity has become pan Indian – why global too, as it is not uncommon to find this luscious, milky mithai in Indian stores across the world. Here is a Quick Kalakand, which will help you work out the same magic in your own kitchen albeit consuming much less of your time and effort. The key to this quick but tasty version is the right ingredients in the right proportions, cooked for just the right time. You must however allow for a few hours’ setting time. Also, ensure that you use a plate that is slightly deep, like a dhokla thali, to set this sweet as Kalakand is usually served in chunky pieces and not flat ones like barfi. Enjoy how to make quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai recipe with detailed step by step photos and video below.

sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images. sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri. To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers. Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king! Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc. Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli. Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled. Enjoy sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with step by step photos.

When we are kids, moms worry about avoiding cavities in our teeth, and when we get older we start worrying about tooth decay. In short, taking care of our teeth is a headache during most stages of our life! Well, taking care of your teeth can be fun too. Here, for instance, we show you how to supplement the calcium needed by your teeth with a delicious Saffron Chenna Pie. This saffron-tinged milky treat is made with low-fat milk as excess fat hinders calcium absorption. We have also used low-fat curds to curdle the milk instead of lemon juice, as curd yields softer chenna.

mango shrikhand recipe | aamrakhand | instant mango shrikhand | mango shrikhand with curd is a mango special delicacy which no one should miss out when this King of Fruit is in season. Learn how to make aamrakhand. mango shrikhand calls for just common ingredients like curds, mango pulp, sugar and spices, and the procedure is quite simple too. While this aamrakhand is the perfect shrikhand variant to make during the mango season, you can also make this traditional delicacy all round the year, if you have Alphonso Aamras stocked in your freezer. To make mango shrikhand, combine the saffron and milk in a small bowl, mix very well and keep aside. Place the hung curds in a deep bowl and whisk well. Add the mango pulp and powdered sugar and again whisk well. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well. Refrigerate for at least 1 hour. Serve chilled. Like there are chocolate lovers, there are mango lovers too. They like everything mango-flavoured, from mousses and puddings to shakes and shrikhand! Here is how you can make rich and luscious instant mango shrikhand freshly at home. Team up this mango shrikhand with curd with Puris, Batata Chips Nu Shaak, Kadhi and Vagharela Bhaat to create a sumptuous main course that you will love to dine on. Tips for mango shrikhand. 1. Use hung curds only for perfect texture of shrikhand. 4 cups of curds when hung in a muslin cloth for 30 to 45 minutes yields 2 cups of hung curds. 2. Prefer full fat curd over cow’s milk curd. 3. A good quality kesar is a must to get the appealing yellow colour of shrikhand. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy mango shrikhand recipe | aamrakhand | instant mango shrikhand.

Exotic though it sounds, and royal though it tastes, the Mawa Anjeer Barfi is really an epitome of convenience! Made with mixed nuts, dried figs and crumbled mawa, this delicacy can be prepared in minutes. You just need to provide a few hours for the sweet to set, that’s all! So, take out the pans and ladles, and whip up this delightful barfi in minutes. Lose yourself in its lingering taste and luxurious texture!

malai peda recipe | malai peda mithai recipe | with 17 amazing images. One of the most well-known of Indian mithai, the malai peda is as rich as a sweet can get. A special process of curdling full-fat milk turns it into a richly textured product like khoya, which when flavoured with cardamom and saffron becomes an intensely aromatic malai peda that nobody can resist. Notes on malai peda recipe. 1. Take a deep non-stick pan and put the milk into it. Let it get boiled on a high flame, while stirring twice in between with the help of a flat spoon. It will take approx. 4 to 5 minutes. 2. Now, reduce the flame to medium and cook for about 15 minutes or till the milk reduces to half its quantity. Keep stirring occasionally to prevent the milk from getting burnt. Scrape the sides of the pan and bring everything towards the centre. 3. Cook on a medium flame for another 4 to 5 minutes, while stirring continuously.. The mixture will resemble mava (khoya) or whole dried milk. Scrapping the sides of the pan is important at this stage to prevent the milk solids at the sides from burning. 4. Transfer this mixture to a clean and dry plate. Spread it with the help of a flat spatula and keep aside to cool for about 30 minutes or it is cool enough to touch. While the spicy fragrance and intense flavour makes malai peda a hit with adults, the amazing texture and succulent mouth-feel make it popular with kids. In all respects, the malai peda is nothing short of a blockbuster! You can also try other peda recipes like Mava Peda or Amrit Peda. Learn to make malai peda recipe | malai peda mithai recipe | with step by step photos below.

khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with 12 amazing images. khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa is unbelievably easy to make Indian mithai with tantalizing aroma. Learn how to make apricot halwa. To make khubani ka halwa, soak the apricots in enough water for 1 hour. Keep aside. Drain the apricots, deseed and blend in a mixer with 2 tbsp water till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the apricot purée, cardamom powder and saffron, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Serve warm garnished with mixed nuts. A land that is famous for dry fruits, Hyderabadi cuisine makes generous use of dry fruits in gravies, rice dishes and sweets. homemade khubani ka halwa is one such mithai made with apricots, laced with Indian spices like cardamom and saffron. A garnish of chopped nuts adds to the charm of this tasty sweet. The pleasant aroma and natural sweetness of apricots, punctuated by the myriad flavours and textures of the dry fruits makes the apricot halwa absolutely heavenly. You can also try other halwa recipes like Peach Halwa and Gajar ka Halwa. This Indian mithai recipe is sugar free and thus a tad healthier than other sugar laden sweets. However, dried apricots are high in carbs and thus this sweet should be enjoyed in small quantities occasionally. Tips for khubani ka halwa. 1. Prefer to use a deep pan to make this halwa so sautéing becomes easier. 2. Add water gradually while blending. The water is only to make blending easier. The apricot purée has to be thick after blending. 3. Prefer to use fresh cardamom powder for a good aroma and flavour. Enjoy khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with step by step photos.