Category: Sweets

Categories
Festival Sweets

Seviyan Kheer

A delicious dessert with vermicelli and milk , it’s creamy,  rich in texture and perfect for any occasion 

INGREDIENTS

1 litre Milk
2  tbsp ghee
35 to 40 gms Seviyan (wheat vermicelli)
1/2 cup Nuts (pistachios, cashews, almonds and raisins) finely chopped
1/4 tsp cardamom powder
Sugar according to taste
10 – 12 Saffron strands

INSTRUCTIONS

Heat ghee in a pan, add the dried fruits and roast them for 1-2 minutes. Drain and keep aside.
In the same pan on low heat, add the vermicelli. Roast for 1-2
minutes till it changes it’s color to golden brown. Remove this from the ghee and keep it aside.

Heat milk in the same pan, let it come to a boil, now add the vermicelli and the nuts. Cook the milk on low flame till it gets thick. Keep stirring so its doesn’t stick to the bottom of the pan.
Now add the cardamom powder, sugar and saffron. Mix well and let it simmer for 3 to 4 minutes

Garnish with pistachio and almonds. Serve hot or chilled

Categories
Festival Sweets

Walnut and Coconut Burfi

Delicious burfi that can be made in minutes. It’s quick, easy to make and tastes amazing.

 Ingredients

1 1/4 cup Walnut
150 gms Condensed milk
3 tsp Coco powder
50 gms Desiccated coconut

Instructions

Line a tray with parchment paper and keep aside.
In a pan dry roast the walnuts on medium heat, remove and let it cool.
Once done , finely chop the walnuts.
In the same pan, on low heat add condensed milk and coco powder. Let it mix well.
Now add the desiccated coconut and chopped walnut. Stir it in well for 2 to 3 mins, till it binds all together
Transfer this mixture on to the tray, spread it evenly and let it cool.
Cut it into square and serve.

Categories
Sweets

Coconut Panna Cotta With Mango

Easy and perfect sweet treat. It’s luscious, rich and creamy, best teamed with sweet mango.

INGREDIENTS

400ml coconut milk
2 tbsp sugar
1 tbsp water
2 tsp gelatin

INSTRUCTIONS

Soak gelatin in water for few minutes.
In a pan, add coconut milk, sugar and soaked gelatin. On medium-low heat, stir this until sugar and gelatin completely dissolve. Simmer it for 2 to 3 minutes.
Pour into moulds and refrigerate it for at least 4 to 5 hours, or until completely set.
Serve it with mangoes or any other fresh fruits or berries.

Categories
Festival Sweets

Coconut Ladoos

A quick and easy dessert for any occassion

Ingredients

1 3/4 cup desiccated coconut
1/2 cup condensed milk
1 pinch cardamon powder
1 tbsp ghee
2.5 tbsp nuts ( roasted and chopped fine)

Instructions

Heat ghee, add the desiccated coconut and roast it for a min on low heat,  add 1/2 cup condensed milk. Cook it till the mixture comes together. Add a pinch of cardamon powder and chopped nuts, mix in well.

When the mixture is warm, form them into small balls. Roll them in the dry desiccated coconut.

Categories
Sweets

Carrot Halwa

Popular Indian sweet, delicious dessert, perfect to satisfy your sweet tooth craving. A dessert that will not fail to impress anyone.

Ingredients

1 kg carrots
200 gms sugar you can add as per the sweetness you like
1/2 ltr milk
3 tbsp ghee
5 pods cardamon (powdered)
Chopped nuts

Instructions
Grate the carrots and keep aside
Add ghee in a large vessel , add grated carrots . Fry well till it gets soft.
Add milk, let it cook once the milk is dried up, add sugar and chopped nuts.

Categories
Sweets

Custard Apple Rabdi (Sitaphal Rabdi)

An Indian sweet which is creamy and extremely delicious. Rabdi has a rich texture. Flavored with cardamom, saffron and rose water, makes this dish a must try for any festival.

Ingredients 
750 ml milk
2 custard apple pulp ( ripe and sweet, mashed well)
Handful pistachios and almonds chopped 
A pinch of cardamom powder
Few drops of rose water
Saffron few strands

Instructions 
In a thick pan , add milk, bring it to a boil. Then reduce the heat and let the milk reduce to 1/4 of its quantity. Make sure you keep stirring in between. Once the milk is thickened, add the cardamom powder, rose water, saffron and chopped nuts. Cook it for 5 mins.

Add the pulp, stir it in for 1 min and mash it, so its well blended.. put the fire off. Let it cool completely and serve.

Note: Incase the pulp is not sweet enough , you can add 1 or 2 tbsp of powdered sugar after you add the pulp mixture to the milk.

Categories
Sweets

Cranberry and Pistachio Bites

These small goodies are filled with pistachios, cranberries, dates, chia seeds and honey to keep you energized throughout your day! 

Ingredients
2 cups dates seedless
1/2 cup pistachio nuts chopped
3/4 cup dried cranberries
1/3 cup white chocolate chips
1/3 cup honey
1 Tablespoon chia seeds
3/4 cups old-fashioned oats , dry
Pinch of salt

Instructions
In a mixer add the dates, chia seeds and salt , pulse it until smooth. Remove in a bowl and add in the honey.
Now add in the oats, chopped pistachios, chopped cranberries, and white chocolate chips, mix it well. If you find the mixture sticky , let it cool in the in the fridge for 5 mins to 10 mins and roll it into balls.
Cover and store it in the refrigerator

Categories
Bakery Sweets

Red Velvet Swirl Brownie

Perfect rich and fudgy red velvet brownie swirled with cream cheese…
What can be more delicious than a combination of red velvet and cheesecake!

Ingredients

For Red Velvet Layer:

1/2 cup unsalted butter
2 eggs
3/4 cup all-purpose flour
1 cup powdered sugar
1 tsp vanilla essence
1/4 cup cocoa powder
1 tablespoon red food coloring
Pinch salt
1 tsp vinegar
1/4 cup chopped toasted walnuts

For Cream cheese Layer

225 gms cream cheese, room temperature
1/4 cup powdered sugar
1 egg
1/8 teaspoon vanilla essence

Instructions

Preheat the oven to 180° C
Line the baking tray with parchment paper (8 by 8-inch baking tin)

Brownie layer:
In a large bowl add melted butter, then add the sugar, vanilla, coco powder, salt, food color and vinegar, one by one, mixing at each addition. In a separate bowl, whisk the eggs and stir it in the mixture. Add the chopped walnuts in the flour and then fold in the flour in the coco mixture. Pour the batter into the prepared baking tin, keep 1/4 cup of the batter for the top.

Cream cheese layer:
Blend together the cream cheese, sugar, egg and vanilla essense in a bowl. Gently spread the cream cheese layer on top of the brownie batter. Add few dollops of the brownie batter over the cream cheese layer. Using a toothpick or a knife, drag the tip through mixture to create a swirl pattern. Bake the brownies for 25 to 30 minutes. Remove and allow it to cool completely before cutting. 

Categories
Sweets

Pasteis de nata (Portuguese Custard tarts)

Flaky crust, creamy custard which just melts in your mouth,  this is one of the amazing pastries… the butter is evenly layered making it very crispy. These are one of the delightful tarts!

Ingredients

Tart
150gms All purpose flour
35gms unsalted butter cold
65gms water
2gms salt
3gms sugar
80gms unsalted butter ( for filling) room temperature and soft

Filling
6 egg yolks
135gms powdered sugar
25gms corn flour
370gms whipping cream/ fresh cream
250gms milk
8gms vanilla essence

Instructions
In a bowl add the flour and cold butter, mix in till it blends
Dissolve sugar, salt in water.
Pour the water in the bowl, knead the flour to a dough.
Sprinkle the flour on the surface , place the dough, roll it out, spread 1/3 of the butter evenly over the dough
Fold it in 3, and chill it for an 1 hr
Sprinkle flour and roll the dough again this time thinner that earlier and spread the butter , fold in and refrigerator it for 30 mins
Repeat the procedure again, but this time roll the dough instead of folding, cling it and keep it in the refrigerator for 30 to 45 mins