Custard With Gulab Jamun

#almondbarfi😋 #recipe#baadam #this is super yummy and Fancy dessert recipe. #recipe on my website. Mudita‘kitchen.

#kajukatli😍 #kaju❤️ #Kaju (Cashewnut) Katli is probably the most popular sweets in India. It is the most bought and gifted sweets during festival season and for other occasions. People always admire it if you serve or give a gift of Kaju Katli . General thinking is that kaju katli is difficult to make at home but surprisingly it is very quick and easy to make. Just follow my recipe step by step and you can make Kaju katli that tastes and looks similar to that sold at large sweet shops. No one will believe that it is homemade. Ingredients: Make 500 gm. 250 gm Kajus (Full or split or broken) 50 gm. milk powder 160 gm. Sugar 100 ml water Saffron (optional) Edible silver/ chandi varak (Optional for garnish) One thick plastic sheet, or parchment paper for rolling Method: Place Kajus, about 1/2 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining Kaju chunks back into the food processor and pulse. Repeat until all Kajus are transformed into flour. Make sure you do not pulse too much else Kajus will release fat making it non suitable for the recipe.. Mix Kaju flour and dry milk in a container. To prepare sugar syrup, add sugar, water and saffron in a shallow pot and heat on low-medium flame. Heat for about 3 to 5 minutes till large bubbles start rising and you see two threads when you take a drop of syrup and pinch between two fingers and release fingers. Stir often. Turn off the heat and add Kaju - milk powder mix to the syrup. Mix everything very well so that it becomes like dough. Spread it in the pan and let rest it cool. Dough should be firm and stiff. If it is sticky, add Kaju flour one spoon at a time to make it firm and stiff. Remove the dough and knead it for about 2-3 minutes by keeping it in between thick plastic sheets. Keep the dough between plastic sheet and roll the dough into a flat sheet about ¼ inch thickness (like a big chapati) Wait for about 5 minutes and garnish with edible silver foil (silver varak) and cut into diamond shapes of desired size. Keep it in the refrigerator for about an hour for it to set. Store it in the refrigerator. Enjoy!

#doublkameetha #sweet#indianfood #This dessert is rich, tasty and very easy to make from common ingredients. It is a bread pudding (Indian sweet of fried bread slices soaked in sweet condensed milk with spices, including saffron and cardamom). It has its roots in Awadhi cuisine and a similar dessert with roots from Hyderabad region. It is particularly prepared during the festive month of Ramadan and on Eid. Ingredients : Makes 12 slices 6 slices of white bread (Cut into 12 triangles) ½ cup ghee (Clarified butter) 1 cup water ½ cup sugar 6 green crushed cardamom seeds, Few saffron threads 2 cups indian condensed milk (Rabadi) For Garnish - sliced mixed nuts (Pistachios and almonds) Optional - silver varak (Edible silver foil) Method Heat 2 tbsp ghee in a large, heavy bottomed fry pan and put on the medium heat. Add as many bread triangles as possible in a single layer without overcrowding Wait until the triangles are golden brown and crisp. Add 2 tbsp ghee and bake the other side of the bread Transfer baked bread triangles to a plate and repeat the process with remaining breads. While the bread is baking, combine water, cardamom, sugar and saffron in a medium saucepan and heat the mix till it comes to a boil. Cook for additional 5-7 minutes till the sugar dissolves and the syrup becomes a little sticky. Keep the syrup warm. Dip each fried bread triangle in the syrup for 2 to 3 seconds on each side. Arrange the triangles on a serving platter. And add rabadi. Garnish with pistachios, almonds and edible silver foil (Optional). Enjoy! More recipes on my website

#khoyagobhi#Khoya gobhi is a very rich curry, making it very easy and tasty. Ingredients 1 Head cauliflower (gobhi) medium size - cut into small florets ½ cup khoya - grated (dried milk mass) 2 tsp coriander powder 1 tsp turmeric powder 2 tsp red chilli powder or to taste 1 tsp cumin seed 1 tsp amchoor powder Salt to taste 1/3 tsp hing 1 tsp garam masala 2 green chillies - finely chopped 2 tbspcoriander leaves - finely chopped 1 tsp ginger - finely chopped 2 tbsp oil Method Take a heavy pan, put it on the stove at medium heat, and add oil. When the oil is heated, add cumin seeds with hing. Wait until cumin seed crackles. Add cauliflower, turmeric and salt. Stir. Cover the lid and wait for about 2 minutes. Now add coriander powder, red chilly powder, green chillies & ginger and mix. Stir and cover with lid for about 2 minutes and let it cook at slow heat. Stir often, otherwise it may burn. Open the lid and check if the water has evaporated. When cauliflower is tender, add khoya and mix then add garam masala and amchoor powder. Mix to the curry. Season with coriander leaves and serve with naan, roti or paratha. How to make khoya : You can make a quick version of khoya (mawa) using milk powder and condensed milk. It’s soft, rich, and works well for sweets like gulab jamun, barfi, peda, and gujiya. Quick Khoya Recipe Ingredients 2 cups milk powder ½ cup sweetened condensed milk 2 tablespoons ghee 2–4 tablespoons milk (if needed) Instructions Heat the ghee in a nonstick pan over low heat. Add the condensed milk and stir until warm. Gradually add the milk powder while stirring continuously to avoid lumps. Cook on low heat for 3–5 minutes, stirring constantly. The mixture will thicken and begin to leave the sides of the pan. If it seems too dry, add 1 tablespoon of milk at a time until it reaches a soft dough-like consistency. Remove from the heat and let it cool. It will firm up slightly as it cools. Tips Since condensed milk is already sweet, this khoya is sweeter than traditional khoya. Reduce the sugar in any recipe that uses it. For a richer flavor, add ¼ teaspoon cardamom powder or a pinch of saffron while cooking.

#laukihalwa😋 halwa#recipe #Lauki ka halwa (bottle gourd/ opo squash pudding), also known as doodhi ka halwa is a very delightful and simple to make Indian dessert. Many people do not like the taste of lauki, but the taste of lauki halwa is absolutely delicious. Moreover, lauki is a very nutritious vegetable. This halwa can be easily made as a sweet dish on any day or during Hindu fasting days. Ingredients Serves 4 1 medium size lauki (opo squash) 2 cup whole milk ⅓ cup khoya ⅓ cup sugar (or to taste) 2 tbsp ghee Few saffron flakes 1 tsp cardamom powder Pistachio, cashew, and almond - finely chopped (for garnish) Method Peel and grate the lauki, cut into four lengthwise, remove the center with seeds, grate and squeeze out water. Keep aside. Add saffron to 2 tbsp milk in a cup and keep aside. Heat ghee in a frying pan on medium heat, add grated lauki, mix and stir for about 5 minutes. Add milk and saffron milk. Keep stirring till the mixture acquires a thick consistency (about 8 minutes). Add khoya and cardamom powder, mix again for about a minute. Lastly add sugar, stir everything very well for another minute. Close the heat. Garnish with pistachio, cashew, and almond . Cover the lid for about 2 to 3 minutes. Enjoy hot or at room temperature. Note: it can be stored in the fridge for about 3 days. Can be consumed during vrat (fast) also. #find more recipes my cookbook on Amazon.

Happy Teej 🙏

#High protein mango ice cream #Mango Kulfi using Nuts is a luscious, no-churn Indian frozen dessert that beautifully captures the essence of summer. This creamy, dense twist on traditional kulfi—often hailed as India’s answer to ice cream—is infused with the vibrant, juicy sweetness of ripe mangoes. I created a healthier version by incorporating high-protein ingredients like cashews, pistachios, cottage cheese, and paneer, while sweetening it naturally with monk fruit sweetener. The result? It tastes even better than classic kulfi—rich, indulgent, and satisfying—while delivering a generous boost of protein and avoiding any sugar spike#recipe👇🏾 Ingredients 1 cup cashews (kaju) ½ cup pistachios (pista) 1 cup cottage cheese 1/ 2 cup paneer 1.5 cup mango chunks/ puree 2 tsp Monk fruit sweetener 1 tsp cardamom powder Few strands of saffron 1.5 cup milk Method In a large bowl, combine the cashews, pistachios and saffron. Pour milk on top and keep in the fridge for overnight or 6-8 hours. Add everything in a blender and blend until you get smooth and creamy paste. Pour the mixture into kulfi moulds or ice cube trays or a small container and tap to remove any air bubble. Freeze for 8 hours or until firm. Enjoy frozen or let it sit for a few minutes and serve as a soft creamy dessert Note: Optionally, add almonds. Adjust sweetness depending on your taste and mango ripening. For a richer texture, add little cream before blending.

#Matari#indianfoodrecipes #This is a great snack, for tea or coffee. Ingredients: Make 12 1 cup all purpose flour or whole wheat flour 1/4 cup fine sooji 1/2 tsp salt 2⅓ cup oil or more for frying 1/2 tsp ajwain 1/2 tsp crushed black pepper Method: Take a big bowl, and add the flour, salt, ajwain, sooji, & black pepper. Mix everything with a hand. Pour 1/3 cup oil in the center and mix At this point, a dough should form with which you are able to make small balls when you hold it in your fist. Add a little water (2 tbsp) at a time to the mix and knead it and make a hard dough. If required, add extra water. Divide the dough and roll into small spheres with a diameter of about an inch.. Roll into small circular flats about 3inch circles using a rolling pin. If it is easier, use a round cookie cutter. Make small holes all over each mathri using a fork. Dry the flats on a fabric for 5 to 6 hours. Turn over after about 3 hours. Drying is very important as it helps the mathris consume less oil and also makes crispier mathris. After about 5 hours, pour the rest of the oil in a frying pan and heat on a slow flame. To check if the oil is ready, put a small piece of mathri and see if it rises to the top after being put in. When the oil is ready, add a few mathris at a time and deep fry until they are brown in color. Matari are ready to eat. You can store these in an airtight coke them out and let them cool on a paper napkin. Note : add ghee for dough to taste better make matri crispy and tasty See more recipes on my cookbook

#singhra atta pakora #vart recipe#This is the time navratri starts. And we are making fasting food. I will making singhara atta pakora add in spice and vegetables like potatoes or spinach. Make a batter and frying in the pakoras#recipeon👇🏾 2 cup singahra atta flour or buckwheat flour 2 medium aloo (potatoes), boiled and cut the slice 2 green chili - finely chopped 2 tsp black salt or to taste 2 tbsp cilantro , finely chopped 1 tsp black pepper or taste Oil for frying Green chutney 1 Cup cilantro , wash and chopped ½ cup mint (optional) 1 green chilly or taste 1 tsp salt or to taste 1 tsp peanut 1 tbsp lemon juice ½ tsp sugar Method for chutney Add all ingredients in the mixer , add 2 tbsp water and grind for about 2 , 3 or more required. Add water more if need. method for pakora First take a bowl and add flour, salt, green chilly, cilantro and black pepper. Mix together. And add slowly water and make a thick batter. Remember singhara atta and buckwheat flour. Do not need much water. Keep on the side for 5 minutes. Now, take a fry pan and put on medium heat, and add oil. Wait until hot. For about 4 to 5 mintues. Now take a batter.and mix again , if required add more water take a potatoes one slice and dip in the batter, and put in the oil. And do all slices in the same manner. But do the crowd on oil .Otherwise pakoras not fry very well. Fry on medium heat until golden brown. Ready , enjoy with dhai , tea and green chutney. If you’re like spinach add in the better with spice and make a pakoras.