mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai | with 32 amazing images. mango bread rasmalai is very easy and tasty recipe, made with bread and mangoes. Learn how to make mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai | mango rasmalai is a soft, melt in mouth and delicious Indian dessert prepared with mango flavor to suit the summer season. Yes the regular rasmalai is given a mango twist which gives this dessert a different taste, look and appealing color as well. I am sure this bread mango rasmalai will be loved by all the mango lovers. mango stuffed bread rasmalai is a decadent and rich homemade dessert flavored with fresh mango puree and chunky chopped mangoes. The juicy and spongy stuffed bread are then dunked in a creamy sweetened mango flavored milk. Serve chill garnished with some chopped pistachios and almonds. Tips to make mango bread rasmalai: 1. Instead of white bread you can also use brown bread to make this recipe. 2. Chopped mangoes in the malai mixture gives a pleasant mouthfeel. 3. Refrigerate before serving so that the bread soaks up all the ras flavours. Enjoy mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai | with detailed step by step photos.

double ka meetha recipe | Hyderabadi famous dessert double ka meetha | with 26 amazing images. Hyderabadi famous dessert double ka meetha is an Indian bread pudding and is popularly made for the festival of Eid or on wedding functions. Learn how to make double ka meetha recipe | Hyderabadi famous dessert double ka meetha | double ka meetha is a very popular Hyderabadi sweet made using white bread slices, sugar syrup, and reduced milk (rabdi). Tinged with Indian spices like cardamom and saffron, this sweet is irresistible, and sure to double the festive cheer! You can also try other Hyderabadi sweets like quick shahi tukda recipe or sheer khurma recipe | pro tips to make double ka meetha: 1. To make milk creamier, you can add milk powder to it. 2. You can also use brown bread to make double ka meetha. 3. You can use any mixed chopped nuts of your choice to garnish this dessert. Enjoy double ka meetha recipe | Hyderabadi famous dessert double ka meetha | with detailed step by step photos.

atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua. To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately. Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only. This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste. Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it. Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.

mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images. Mohanthal is a traditional Gujarati mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan and sugar. Rose water and spices like cardamom and saffron give the sweet an enticing flavour and captivating aroma to mohanthal , while an assortment of slivered nuts makes the sweet richer. Popular in Rajasthan and Gujarat, this mohanthal sweet is a part and parcel of the festive season. We have used regular besan for this traditional gujarati mohanthal recipe, which is easy to procure. During my visit to Gujarat, I saw mohanthal available in all sweet shops. Mohanthal mithai texture should be rough and hence we use a sieve with big holes for the besan mixture. While cooking the besan mixture make sure the flame is low to medium which would prevent the besan from giving a raw taste. It’s worth the effort as the result is a perfect traditional gujarati mohanthal. The sugar syrup consistency of gujarati mohanthal is a crucial step and should be cooked to 1.5 thread consistency. rajasthani mohanthal can be stored at room temperature in an airtight container for around 10 days! Aside from traditional gujarati mohanthal, check our collection of traditional Indian mithai recipes from coconut rava ladoo to makhne ki kheer. Enjoy mohanthal with step by step photos and video below.

golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images. golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry. The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster. Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets. Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat. Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.

shrikhand recipe | keasr elaichi shrikhand recipe | with 20 amazing images. It is simply amazing how the humble dahi transforms into a mouth-watering shrikhand dessert in just a few simple steps. Here is the easiest and best way to make yummy shrikhand out of everyday curds. It does not even require any cooking. Also known as Matho, shrikhand is an integral part of a traditional Maharashtrian or Gujarati thali. shrikhand recipe is made from hung curds, powdered sugar, saffron, elaichi and a bit of milk. Apart from tasting yummy by itself, keasr elaichi shrikhand can also be enjoyed as an accompaniment for roti or puris. Depending on what flavouring substances you add to the thick and creamy hung curds, you get different varieties of shrikhand. From flavours and essences to dry fruits and nuts, not to forget fruit pulps like mango, strawberry, rose, raspberry and chickoo, you can add an endless number of ingredients to your shrikhand. Notes on keasr elaichi 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 Kesar Eliachi 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 Kesar Eliachi Shrikhand. Of course, there are some classic all-time shrikhand favourites like the mango-tinged Aamrakhand. Interestingly, you can also make a healthy diabetic-friendly version of this popular dessert Mixed Fruit Shrikhand. Just let your imagination run wild and come up with your own funky versions! Enjoy how to make shrikhand recipe | keasr elaichi shrikhand recipe | with detailed step by step photos below.

pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with 25 amazing images. 4 ingredients pistachio barfi is a delicious Indian sweet made primarily from pistachios, milk, sugar, and ghee. Learn how to make pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | pistachio barfi is an Indian pistachio fudge. This 4 ingredients pistachio barfi has a nutty flavor, along with a beautiful pastel green color, making it a tempting affair for those having a sweet tooth. This recipe is relatively easy to put together and creates a perfect burfi that is so smooth, creamy, flavorful, and will just melt-in-your-mouth. pista barfi, a vibrant green Indian sweet, is a delightful combination of pistachios and sugar. To create this melt-in-your-mouth treat, start by transforming pistachios into a coarse powder for a delightful crunch. Boil sugar and water into a one-string syrup, the key to that perfect barfi texture. The pistachios are then introduced to this sugary symphony, along with milk powder for richness (optional). Patience is key as the mixture thickens, transforming into a dense paste that leaves the pan begging for freedom. Finally, the hot mixture is poured into a tray, where it cools and sets into squares of pure pistachio bliss. Indian style pistachio fudge have a good shelf life and can be stored in an airtight container for days. pro tips to make pista barfi: 1. If you wish you can incorporate a pinch of cardamom powder or saffron strands for an extra layer of flavor and aroma. 2. Adding ghee to the barfi adds a rich, nutty flavor to the barfi that complements the pistachios nicely. Regular butter can be used, but ghee offers a more intense and concentrated flavor due to the removal of milk solids and water during the clarification process. 3. Milk powder helps bind the ingredients together and creates a smooth, dense texture in the barfi. Fresh milk can sometimes lead to a softer or crumblier texture. Milk powder adds a concentrated milk flavor and richness to the barfi, enhancing the overall taste. Milk powder is a dehydrated form of milk, making it much easier to store and handle compared to fresh milk. This is especially beneficial for making sweets like barfi, which can be stored for longer periods. 4. Store pista barfi in an air tight container in the fridge for upto 2 days. 5. You can use 2 drops of pista essence to make this recipe. While the recipe uses ground pistachios for the base flavor, pistachio essence provides an extra boost of concentrated pistachio aroma and taste. This intensifies the overall pistachio experience in the barfi. Enjoy pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with detailed step by step photos.

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.

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.

Powdered almonds and pistachios sweetened with honey.

gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya | with 16 amazing images. gajar ka halwa without mawa is a delicious halwa with the rich hue of carrots and the luxurious flavour of milk. Learn how to make carrot halwa without khoya. This easy, quick gajar halwa without mawa, is so easy and simple, and is made with common, everyday ingredients. It does not even use khoya. You can make it on any day you feel like treating your family to a special desi dessert. This carrot halwa without mawa has the perfect amount of sweetness, creaminess and the flavour is very delicately perked up by the addition of cardamom powder. And the garnish of dry fruits gives a finishing touch to this Indian mithai. This carrot halwa without khoya can be served at the end of any Indian party and also during the fasting festivals of Janmashtami, Ekadashi and Navratri. It is often a part of ‘chappan bhog’ served as an offering to Lord Krishna during Janmashtami. Tips for gajar ka halwa without mawa. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Make sure to use nice and red carrots they are comparatively sweeter than orange carrots. 3. Use full fat milk to make this luscious gajar halwa. You can also try other tasty Indian treats like the Khubani Halwa and the Lauki Halwa. Enjoy gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya with detailed step by step photos.

Doodhi Halwa tops the chart of all-time favourite Indian mithai. Whether you have it cold, right out of the fridge, or warm it up and have it plain or with a topping of ice-cream, Doodhi Halwa is sure to charm you with its rich texture and enticing flavour. Here, we show you how to make Doodhi Halwa effortlessly using the pressure cooker . You no longer need to keep stirring and cooking the halwa for a long time. Just sauté the grated bottle gourd and mawa, pressure-cook it, and cook again for a few minutes, and voila, your delicious, cardamom-laced halwa is ready to enjoy with a garnish of nuts. You can also make sweet dishes like Gajar ka Halwa , Lapsi and Banana Apple Porridge .

makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with 12 amazing images. This makhane ki kheer recipe is similar to other kheers yet extremely delicious and is personal favorite dessert. Indian's usually make and serve Punjabi makhane ki kheer during Navratri or Ekadashi or on fasting days and vrat. We are so much surrounded by sago and samo rice during vrat days that we forget lip-smacking makhana kheer. Makhane, with their interesting puffed appearance are a favourite with everybody, right from children to adults. While savoury snacks using Makhane are a hot favourite, these lotus seeds also lend themselves beautifully to sweet dishes, such as this Makhane ki Kheer. Makhanas are lotus flower seeds. Makhana kheer is super easy to make and with that it will give a treat to your eyes as well as your taste buds. The process of making makhana kheer is pretty simple.Makhana Kheer is firstly roasting the makhana in ghee and blending them to a course powder. Further, it is made by boiling milk and sugar together along with dry fruits and adding some roasted makhana. The milk is simmered until it turns thick and creamy, which is then flavoured with nutmeg powder and saffron strands. Refrigerate makhane ki kheer for atleast 1 hour and serve chilled garnished with pistachios. The rich aroma of this milk is enhanced with intoxicating spices like nutmeg and saffron. This makhana kheer tastes heavenly when served cold. If you wish to you can replace sugar with jaggery and you can also feed makhane ki kheer to your growing babies, all you need to do is blend the roasted makhana to a fine powder and not keep it course when making it for baby. Enjoy makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with detailed step by step recipe photos below.