#fancy Parwal mithai #This stuffed parwal Mithai is very unique, colorful and appealing. It is rich and creamy and you do not know until you tell it to anybody. Parwal Mithai is a traditional North Indian sweet, especially popular in Bihar, Uttar Pradesh, and parts of Bengal. It is made by using parwal (pointed gourd) as the outer shell, which is peeled, deseeded, lightly cooked in sugar syrup, and then stuffed with a rich filling of khoya (mawa), chopped dry fruits, cardamom, and sometimes saffron. It is often finished with edible silver leaf (varak) and served chilled. Ingredients: 10 to 12 fresh parwals - peeled ½ cup khoya 1 cups sugar + 2 tbsp for Khoya or to taste for khoya 2 tbsp almonds - finely chopped or crushed 2 tbsp cashews - finely chopped or crushed 1 tsp cardamom powder A few pieces chandi varak Saffron Method First, take a wide pan and add 1 cup sugar with 1 cup water. Next, put on the burner on medium heat. and take a ⅓ cup milk and add saffron, into the friz.. Cut halfway through the middle of the parwals, and remove seeds using a sharp knifepoint point or use your fingers but carefully. Boil water and mix a few drops of green color for about 8 to 10 minutes or until tender . Make sure that the parwals do not break. Now, add the parwals to the sugar syrup. Wait for about 3 to 5 minutes. Meanwhile, take the khoya and add 2 tbsp sugar or to taste, cardamom powder, almond, and kaju. Leave the parwals in a strainer. . Stuff the parwals with the khoya mix. Decorate the chandi varak. Now, keep the parwals in the refrigerator for about 8 hours or overnight. Enjoy! Serve cold.

#airfry#modak#Modak or Modakam is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu beliefs, it is considered one of the favorite dishes of Lord Ganesha and is ,therefore, used in prayers as an offering to Lord Ganesha. There are two distinct varieties of Modakam, fried and steamed. I tried a third variety and baked the modaks and it came out very well. This way, we can avoid frying it and get a similar taste. Try out this delicious recipe. Ingredients Makes 15 modaks Dough 2 cup all purpose flour ¼ cup ghee or butter ½ tsp salt Cold water for dough Stuffing 1 cup khoya - roasted ½ tsp cardamom powder 2 tbsp dry fruits - finely chopped 2 tbsp dry coconut grated ¾ cup sugar Syrup 1 cup sugar ¾ cup water ½ tsp cardamom powder Saffron Others Melted Ghee for baking Dry fruits for garnish Silver foil for garnish Method Add flour, salt and ghee to a bowl and mix. Should feel like crumbled flour. Add water slowly and start kneading to make a hard dough (Will need hard kneading). Apply ghee on the dough surface. Cover with fabric and keep aside for about 20 minutes. In the meantime, mix khoya sugar and dry fruit in a bowl. Mix together very well and keep aside. Take the dough, knead again and divide the dough in 15 equal parts. Roll each dough piece into 3 inches flat. Add about 1 tbsp (can be more) of stuffing. Raise all sides of dough and fuse them at the top or use a mold to shape modak. Make all modak in the same manner. Keep aside. Syrup Add water and sugar to a frying pan and put on slow heat. Keep stirring for about 3 minutes till you see 1 thread (take a bit of syrup on plate and place between two fingers, If you see 1 thread on separating the fingers, that means syrup is ready). Add saffron and cardamom powder. Keep stirring. Keep aside and keep warm. Preheat the air fryer at 375 F (200C). Apply ghee on modak with a brush. Put modaks in the air fryer (do not crowd). Bake for 10 minutes. Turn modaks and bake for about 10 more minutes or till it is golden brown. Keep checking to avoid burning. Dip into warm syrup and if necessary use air fryer more

#Festival Gulab Jamuns Festival season is the perfect time to enjoy delicious homemade sweets! Here’s an easy recipe for soft, flavorful gulab jamuns that everyone will love. ❤️ Ingredients * 1 cup pancake mix * 2 cups whole dry milk powder * 1 cup whole milk * 3 tbsp butter, melted * 2 cups sugar * 2 cups water * 5–10 strands saffron * 1 tsp cardamom * 2–3 drops rose water * Oil, for deep frying Method For the Sugar Syrup: 1. Add water and sugar to a wide pan. 2. Bring to a gentle boil and cook for 5–10 minutes, stirring occasionally. 3. Add saffron, cardamom, and rose water. 4. Turn the heat to low and keep the syrup warm. For the Dough: 1. In a bowl, mix the pancake mix, dry milk powder, and melted butter. 2. Gradually add the milk and knead until you have a soft dough. If the dough feels dry, add a little more milk. 3. Cover and let the dough rest for 15 minutes. 4. Knead again until smooth. 5. Take a small portion of dough and roll it into a smooth ball about 1.5 cm in diameter. Make sure there are no cracks, or the gulab jamuns may break while frying. 6. Repeat with the remaining dough. For Frying: 1. Heat the oil over medium heat to about 325°F (165°C). 2. Carefully deep-fry the gulab jamuns until golden brown and cooked through, about 15–20 minutes. 3. Remove them from the oil and immediately place them into the warm sugar syrup. 4. Let them soak for at least 1 hour so they become soft and juicy. ✨ Your delicious homemade gulab jamuns are ready to enjoy with family and friends! Serving idea: For a delicious twist, serve warm gulab jamuns with a scoop of vanilla ice cream. 🍨❤️

#custerd #recipeideas #I love to eat and serve this cold dessert in the summer time! I am sure everyone will enjoy this colorful, delectable dish! Ingredients: Serves: 4 3 cups whole or 2% milk or whole milk 2 tbsp custard powder - vanilla or as you like Sugar to taste 8 small sized gulab jamuns - room temperature or a little warm if you want a hot/cold taste - cut as you like. Few drops of roohafza (can be found in Indian stores) For garnish - pistachio and almond slices Optional: grapes and pomegranate seeds Method Start a heavyweight pan at medium heat. Add the milk, then take a bowl and add ⅓ cup of water and custard powder. Mix and keep aside. When the milk is hot, add the custard powder mix, and wait until it boils. Check the consistency - we need it to be a little thick. Remember when it’s cold, the custard thickens more.If it’s watery, add more custard powder. Now, add sugar and stir. Then keep inside the fridge for about 3 to 4 hours or more. Take a serving bowl and add the custard milk and 2 gulab jamuns. Garnish with pistachios and almonds. If you want grapes and pomegranate, add at this time. Finally, add a few drops of roohafza. Enjoy#more recipes on my cookbook, Amazon

#sabudanatikki #snack#recipe #vartfoods #super easy. Recipe on my website.

#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.