sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao | with 27 amazing images. sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao is an Indian sweet recipe is a sweet version of pulao with some basic spice and condiments along with sugar. Learn how to make zarda pulao. To make sweet rice, combine the rice and sugar in a bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bay leaves and sauté on a medium flame for 30 seconds. Add the rice-sugar mixture and mix well. Combine the saffron-milk mixture and saffron colour (optional) in a small bowl and mix well. Add this saffron mixture to the rice, mix well and cook on a slow flame for 4 to 5 minutes or till the sugar melts completely, while stirring occasionally. Serve the sweet rice hot garnished with almond and pistachio slivers. Try this simple version of the popular zarda pulao. With the addition of saffron, cinnamon, cloves and bay leaves, a sweet, spicy aroma fills the whole house kindling everybody’s appetite! This Indian sweet rice is made on auspicious occasions like vasant Panchami and also cooked as a first dish during house-warming in India. The quintessence of this recipe is perfectly cooked rice with each grain separate like we make for pulao. Learn how to make cooked rice. You do not need to prepare any syrup for this meetha chawal, as the rice and sugar are cooked together. The flavour and the aroma of this duo is just irresistible! If you like desserts made with rice, then do try recipes from different regions of India like South Indian Paal Payasam, Bengali Payesh, Punjabi Phirni. Tips for sweet rice. 1. A good quality saffron is required to get the rich hue and aroma of this rice. 2. If you wish you can add a little edible yellow colour to get the perfect yellow coloured rice. 3. After you have cooked the rice, ensure you cool it well by spreading in a flat plate so each grain remains separate. Enjoy sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao | with step by step photos and video below.

basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images. Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly. Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal. Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste. Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos.

doodh pak recipe | Gujarati doodh pak | dudhpak | with amazing 30 images. doodh pak is not your regular basundi, it's a semi-thick mithai with the creaminess and goodness of milk. Learn how to make doodh pak recipe | Gujarati doodh pak | dudhpak | Gujarati doodh pak, is a rich and creamy Indian dessert, is a delightful treat for any occasion. It's a simple yet elegant dish that combines the richness of milk with the subtle sweetness of sugar and the aromatic flavors of cardamom, nutmeg and saffron. These spices not only add a warm and comforting aroma but also impart a subtle sweetness and a touch of elegance to the dessert. Once the dudhpak reaches the desired consistency, it is often garnished with dry fruits like almonds, pistachios and chironji nuts, elevating its visual appeal and adding a delightful crunch. Make sure you do not leave the sight and keep stirring Gujarati doodh pak or else it can stick to the bottom of the pan or can even get burnt. This is my go to recipe when we have guests coming in and also on occasions to make diwali sweets and navratri vrat. You can also serve this delicious doodh pak with hot fluffy pooris. pro tips to make doodh pak: 1. Doodh paak thickens once cooled completely, so adjust the consistency as required by switching off the flame on time or else you will have to add more milk later to get that perfect consistency. 2. Grease the deep pan with ghee to prevent it from scorching. 3. Use long-grain rice like basmati for a better texture. Soak the rice for 15-20 minutes before adding it to the milk. It reduces the cooking time. Enjoy doodh pak recipe | Gujarati doodh pak | dudhpak | with detailed step by step recipe photos below.

sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with 24 amazing images. sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan is an aptly flavoured and sweetened dessert for any occasion. Learn how to make Hyderabadi sheer khurma. To make sheer kurma, heat the ghee in a broad non-stick pan, add the almond slivers, cashew slivers and pistachio slivers and sauté on a medium flame for 1 minute. Add chirongi seeds and dates and sauté on a medium flame for 1 minute. Add the vermicelli and sauté on a medium flame for 3 minutes. Keep aside to cool completely. Boil milk in a deep non-stick pan, add the sugar, condensed milk and saffron, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the prepared sevaiyan mixture, cardamom powder, raisins and rose water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remove from the flame and serve hot or warm. Hyderabadi sheer khurma is a traditional preparation made on the festival of Eid. Every household has its own recipe of this rich preparation. Here is an authentic version of this delicacy that is loaded with dry fruits like almond, cashewnuts, pistachios, raisins and dates. Though cutting the dry fruits may seem a little time consuming it is worth all the effort! The full fat milk and condensed milk bags the credit for the luscious texture of Eid special sheer khurma, while saffron adds a shahi touch to this flavourful dessert. The richness that oozes out of every spoonful of this Indian mithai is truly divine. When Indian sheer khurma for Ramadan is served along with Shahi Pulao with Nawabi Curry, Paneer Korma and Makai Galouti Kebab and Tandoori Roti it is a festive meal to be devoured with family and friends. Tips for sheer khurma. 1. Always use full fat milk to make sheer khurma. 2. Do not use seviyan in excess, otherwise it will absorb milk and make your sheer khurma thick. 3. Never add raisins in the beginning or they might curdle the milk, always add them in the end. Enjoy sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | 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.

Maharashtrian shrikhand recipe | Gujarati shrikhand | with 20 amazing images. shrikhand is a traditional Maharashtrian dessert made from hung curds, powdered sugar, saffron, elaichi and a bit of milk. Very popular in Gujarat, Gujarati shrikhand is had with pooris. Maharashtrian shrikhand is a magical transformation of simple curds into a delicacy, by a simple procedure. It involves no cooking and is a standard feature of sunday meals,, festive menus as well as faraal foods! Notes on Maharashtrian shrikhand recipe. 1. Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour. 2. Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy. 3. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 4. Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Maharashtrian Shrikhand. ?Keep aside for 5-10 minutes for the color to come. 5. We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Gujarati Shrikhand Things get even easier as Gujarati shrikhand can be made in advance and stored in the freezer for close to 15 days. Use fresh curds for best results. Enjoy how to make Maharashtrian shrikhand recipe | Gujarati shrikhand | with detailed step by step photos below.

A traditional delight that warms your soul and delights your taste buds, Meetha Chawal features rice cooked with whole spices and sweetened with sugar. This process is quite fast and easy using the Microwave oven, so you can conveniently whip up this flavourful creation on any special Occasion . Saffron gives a beautiful hue and rich flavour to this sweet rice, while a garnish of nuts packs in a luxuriant crunch.

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

quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | with 18 amazing images. quick shrikhand recipe is a quick Indian dessert which is a 5 minutes shrikhand. Shrikhand is made using the most basic ingredients. All you need to have in hand is hung curd or greek yoghurt to prepare shrikhand immediately. We have used only 4 ingredients, hung curds, sugar, elaichi and saffron in preparing this quick shrikhand recipe. Indians have curd at home so we have shown you how to make quick shrikhand recipe with homemade curds but you can easily buy Greek yoghurt and make the recipe. Just skip the step of making hung curds. quick shrikhand recipe is simply amazing how the humble dahi transforms into a mouth-watering dessert in just a few simple steps. Here is the easiest and best way to make yummy Shrikhand out of everyday curds. 5 minutes shrikhand does not even require any cooking. Shrikhand is a standard feature of sunday meals, festive menus. A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – that’s something to yearn for! Now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorize it as an occasional treat! Notes on quick shrikhand recipe. 1. Dissolving saffron (kesar) in warm water or milk is very important to bring out quick shrikhand full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also remember that this is best done with your fingers rather than using a spoon. 2. We are grinding the sugar into powder form and then using it in this shrikhand recipe so it mixes and dissolves easily. 3. Do not whisk vigorously otherwise you will end up with runny consistency shrikhand. Make this yummy delicious 5 minutes shrikhand at home and do not forget to garnish it with pistachios and almonds!! Learn to make quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | with detailed step by step recipe photos.

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. Enjoy chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua |

An interesting version of kheer in which sweet boondis are used to thicken and flavour the milk. It is important to remember to cool the milk completely before you add the boondi so that the boondi stays whole. If you add it into hot or warm milk it is sure to disintegrate giving you a besan flavoured rabdi.

mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with 56 amazing images. mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet is a famous Indian mithai most often made during Holi and Diwali. Learn how to make mawa gujiya. Gujiya is a traditional sweet made with fresh coconut. With time it has just got even more luxurious! Try this version of Karanji, which features a stuffing of mawa perked up with myriad nuts and dried fruits. You will also love the rich, milky aroma, the softness of the mawa and the crunch of the nuts in this delectable mithai - mawa gujiya. To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water. Cover the dough with a lid and keep aside for 10 minutes. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands. Divide the dough and stuffing into 12 equal portions and keep aside. Roll out a portion of the dough and place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the karanji inwards to form pleats. Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Serve immediately or cool completely and store. Indian khoya gujiya is a perfect recipe to add to your Diwali plans, as its richness gels with the festive melee. Every Maharashtrian house has a tradition of making these fried gujiya Diwali sweet and sharing with their friends and relatives during this festival. While the pinching of the sides of the mawa karanji is an art to be learnt and mastered, it is not so difficult too. Follow the exact procedure given and within one or two trials you will be happy to have learnt to make it. Tips for mawa karanji. 1. Make slivers of almond and pistachio only so they blend very well with the mawa. 2. Fry the on a medium flame and not fast, else they will not cook from the inside. 3. These mawa karanji stay fresh in an air tight container for 2 days only. Try our other festival sweet recipes like Quick Kalakand, Pista Choco Roll and Dry Fruit Barfi. Enjoy mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with video below.

The moment you think of a green soup, it is spinach or herbs that come to your mind. And, the moment you think of a nut-based soup, it is almonds that crop up. Well, here is a creamy soup that breaks away from all norms and gives you a completely new experience! Let’s raise the curtains to reveal the glorious Pistachio Soup. With an attractive but aesthetic green colour, an awesomely buttery aroma, the rustic flavour of pistachios and a rich mouth-feel derived from flour-thickened vegetable stock, this soup is something that is so unique you cannot compare it with anything else. Travel to culinary heaven, with every spoonful of this delicious soup. Baked Garlic Celery Toast or Caraway Seed Toast or Toasted Triangles will make an amazing accompaniment to this nutty flavoured soup.

doodhi kheer recipe | Indian style bottle gourd pudding | lauki ki kheer | with 19 amazing images. lauki kheer recipe is a delicious desset recipe where grated lauki/ bottle gourd is made into sweet and creamy pudding to be served as dessert. Learn how to make doodhi kheer recipe | Indian style bottle gourd pudding | lauki ki kheer | Indian-style bottle gourd pudding is a sweet and creamy dessert made with grated bottle gourd that is sautéed in ghee to remove its raw smell and develop a rich aroma that perfectly complements the milky richness of the kheer. lauki ki kheer is a decadent yet quick and easy dessert that gets ready in less than 10 minutes! The milk powder gives the kheer a creamy texture, while the cardamom and nuts add a touch of luxury. pro tips to make doodhi kheer: 1. For richer, creamy and luscious flavour, use full fat milk. 2. You can add any mixed chopped nuts of your choice. 3. You can also add saffron in this recipe. Enjoy doodhi kheer recipe | Indian style bottle gourd pudding | lauki ki kheer | with detailed step by step photos.