Ganesh chaturthi For the past two years, we have been observing with great enthusiasm. Sending warm wishes on Ganesh Puja. May Ganesha shower you with happiness and peace 🙏🏻🙏🏻
This year, I prepared Kesar Elaichi flavor Coconut Laddoo as an offering to Lord Ganesha.🎉
Laddoo, a traditional Indian sweet, is typically prepared to commemorate festivals and special occasions. Its preparation involves combining desiccated coconut with condensed milk to form desired shape, and fresh grated coconut can also be used as a substitute.
Additional information on various types of laddoo can be found on my blog.
No-Bake Mango cheesecake recipe it’s a delicious cheesecake recipe with fresh mango puree and cream cheese .
An appropriate dessert for guests or parties. I have used gelatine to set the mango layer but you can use agar-agar or China grass, a vegetarian alternative used for the same purpose.
This mango cheesecake is a great recipe to try during the mango season, fresh mangoes always work best 👍.instead of Cracker I have used leftover cake Slices as a bottom layer and its taste really awesome 👌👌
Do check out My other cheesecake Recipes 🍰
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Ingredients
Cake Slice for Base 10-12
Cream cheese 8 oz pack – 1
Cool Whip Whipped Topping, 8 oz Tub
Gelatin 1.5 tbsp +1/2 tbsp
Sugar 1 tbsp +1/2 tbsp (to mix in gelatin)
Warm Water(in microwave) 1 cup + 1/2 cup(to dissolve gelatin)
Organic and Ripe Mango puree 1 cup +3/4 cup
Springform Pan 9″
Method
Step 1 take a springform pan then add cake slices and cover Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min.
Step 2
Take 1 cup warm water in a bowl to add 1.5tbsp gelatin & 1 tbsp sugar mix till it dissolved, cover & keep aside.
take a blender jar to add cream cheese, dissolve gelatin,& mango puree till it blended smoothly and then add cool whip and fold gently till everything mix properly .take out springform Pan from fridge & pour the mix on top of set Crackers crumbs mix, keep in a freezer for 20-30 min or till it set.
Step 3
Take 3/4 cup mango puree in a bowl dissolve same way 1 tbsp gelatin +1/2 tbsp sugar & now add dissolve gelatin in mango puree & mix properly if needed add more sugar in mango puree.
take out springform pan from freezer & check 2nd layer set properly. now pour mango puree on top of it * keep in a fridge to set once it set Cut & enjoy Ur No-Bake Mango cheesecake.
No-bake dessert is the best kind of dessert! Satisfy your sweet tooth with treats like no-bake cheesecake. it’s perfect for cookouts, picnics, birthdays, and more. Because what party isn’t made better with a delicious dessert?
Additional Whipped Topping and Pistachios for Topping
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method
Take a bowl to add crushed graham crackers or Oreo crumbs & melted butter mix properly.take a springform pan or pie pan then add crackers mix in Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min.
Whip cream cheese using an electric mixer /hand beater for about 1 minute. Add in milk and pudding mix & condensed milk. Mix 2-3 minutes, until mixture thickens.
Add in whipped topping and stir to combine.
Pour mixture into pie crust.
Cover & refrigerate at least 2-3 hour or overnight.
decorate with additional whipped topping and pistachios (optional)
Today On this auspicious occasion of Basant Panchmi/Saraswati puja 🙏The festival marks the end of winter season and the onset of spring. Yellow foods are traditionally consumed during the festival 🙂
Ingredients
2.5 Cup Fat free Milk Or milk of your choice
1/4 cup White Rice preferably small or medium grain, rinsed
1/2 cup Sugar (adjust to taste)
1/4 cup Mixed Nuts chopped or sliced (cashews, almonds, pistachios) (optional)
1 tbsp Raisins (optional)
1 tsp Cardamom powder
1/8 tsp Saffron (optional)
Method
Add all the ingredients in the instant pot steel insert. Close lid with vent in sealing position.
Set instant pot to PORRIDGE mode for 20 minutes on high pressure.
When instant pot beeps, let the pressure release naturally. Open Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled.
If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.
Tips
If you have an extra sealing ring for sweet foods, use it.
Based on your preference, you can add sugar, nuts and raisins after pressure cooking too.
Anyone “ll love this gorgeous Pie. With a buttery cookie crust, dulce de leche (milk based Caramel ) , fresh bananas, whipped cream and a chocolate savings .it’s the ultimate dessert.
It is an English dessert pie made from bananas, cream and toffee, combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both.
i am sharing my version of no bake banoffee pie recipe.
A biscuit layer followed by a layer of dulce de leche topped with bananas and finished off with a generous amount of whipped cream.
Ingredients
1 can Dulce de Leche or homemade caramel
2 Bananas
2 Cup Digestive Biscuits or graham crackers crumb
1/2 cup Melted butter
Whipped cream
Chocolate shavings to garnish
Method
Melt the butter. Crush the biscuits into crumbs using a food processor or put into a ziplock bag and crush using a rolling pin or palm . Pour over the melted butter and mix until well combined.
Spread mixture into a springform pan and flatten out over the bottom and sides and place in the fridge to cool and harden. The springform will help later in removing the pie
Keep pressing until you create an even base. Add biscuit crumbs along the cake tin sides and using a spoon, create a “wall”.Refrigerate for 30 minutes or till it set .
Spoon the dulce de leche over the biscuit base, Spread it over the chilled biscuit base. Cover with banana slices.
Spread whipped cream over the banana layer and place in the fridge for 30-60 minutes or overnight .
I love baking and my family love fresh baked good items at home.Why save the joy of baking for the weekend when you can whip up something amazing during midweek .a simple method and tons of flavour🍊
It’s super easy, to prepare, and it tastes amazing. Aromatic moist, tender with fresh and delicious taste of orange.
Preheat oven to 350°F (175°C).In a blender or food processor, combine avocado, eggs, sugar and vanilla extract.Blend until smooth, scraping down sides as necessary.
In a large bowl, whisk the flour, cocoa powder and Combine the wet and dry mixtures and fold until a batter forms.
Pour half batter into a greased 8×8 inch baking pan and sprinkle chocolate chips and pour another half on top. Bake for 20-30 minutes. Allow to cool and cut in the desired shape.
Tips:- check after 20 mins using a toothpick, as every oven is different.
Adjust sugar as per your own taste buds.
The original recipe is prepared without chocolate chips.so its optional.
This recipe is a fuss-free version of the beloved classic that does not require making a caramel. It has the perfect sweetness, and a fluffy cake that oozes of pineapple flavor and fragrance, because the batter itself has some pineapple juice.
Adapted recipe of Nigella Lawson with little bit tweak.
Original Recipe
INGREDIENTS
butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
6 Maraschino cherries
100 gm or 2/3 rd Cup all purpose flour
1 tsp baking powder
¼ th tsp baking soda
100 grams or 1/2 cup butter, softened
100 gm or 1/2 cup Castor sugar
2 large eggs
METHOD
Preheat the oven to 200°C/400ºF. Sprinkle the 2 tbsp of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.
Fill each pineapple ring with a Maraschino cherries,
Beat butter, sugar, and eggs. Sieve and add flour, baking soda & baking powder mixture
Either using a food processor or electric beater or hand whisk until the batter is smooth. Then pour in the 3 tablespoons juice to thin the batter a bit.
Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
Bake for 30 minutes or till a toothpick come clean. then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.
Note:-
I have added 3 eggs and 1/2 cup oil.
Instead of all purpose flour, baking soda & powder.prepared batter using self-raising flour.
Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat, rice or lentil based halwa moong dal halwa is drier and more crumbly.
I am sharing Sooji halwa semolina based halwa is gelatinous and translucent, it is Roasted in clarified butter cooked with water adding sugar & flavour with green cardamom powder and garnish with nuts.
Ingredients
Sooji/Semolina 1cup
Sugar 1/3 cup or to taste
Ghee/Clarified butter 1 tbsp
Assorted Nuts 1/4 cup
Green cardamom powder a pinch
Water 1 cup
Method
Heat a pan adding ghee.roast sooji on med flame till it changes it colour .add water sugar & cook till start leaving a pan.add cardamom powder.Garnish with Nuts.
Yesterday on eve of my birthday prepared this yummy Indian dessert. Seviyan or vermicelli kheer, is a traditional popular dessert. In India and other countries of the Indian Subcontinent, vermicelli is known by various local names such as seviyan or semiyan in Hindi. it is used to prepare different flavor of dishes including a variation of kheer, a sweet dessert similar to Kheer (rice pudding)Vermicelli are also used in many parts of India to make a popular dish called Vermicelli Upma it’s a savoury dish.
Seviyan is a delicious and an easy recipe to make.It is made with milk,sugar, and then flavored with green cardamom powder. Garnish with Nuts as my daughter didn’t like I always add for me & my husband at a time of serving.
Ingredients
Vermicelli 2 cup
Whole Milk 8 Cup
Ghee or Unsalted Butter 4 tbsp
Assorted Nuts 1 tbsp
Sugar 1 cup or to taste
Green Cardamom powder 1 /2 tsp
Method
Heat ghee in a non-stick pan. Add assorted nuts and saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.Add sugar then mix well and cook on low heat for five minutes.Remove from heat and add cardamom powder & assorted Nuts. Mix well and serve hot or chilled .My family preferred chilled desserts.
Tips
1 )Use a nonstick or heavy bottom utensil to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat or one can buy Roasted sevaiyan from Indian Grocery store.if using pre-roasted then no need to use ghee or unsalted butter.
2)Sauteed nuts in a ghee or unsalted butter is an individual choice one can add plain nuts or skip nuts completely.
3)when cooled the seviyan kheer tends to be thick. so if you don’t like thick seviyan kheer then don’t thicken the milk.check a consistency of milk as per own taste buds.
No-Bake Mango cheesecake recipe it’s a delicious cheesecake recipe with mango puree and cream cheese .An appropriate dessert for guests or parties. I have used gelatin to set the mango layer but you can use agar-agar or China grass, a vegetarian alternative used for the same purpose. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best but I have used canned mango pulp here for ease.
Ingredients
Cream cheese 8 oz pack -2
Graham Crackers crumbs- 1 cup
Sweetened condensed Milk- 1 can
Gelatin 1.5 tbsp +1/2 tbsp
Warm Water(in microwave) 1 cup + 1/2 cup(to dissolve gelatin)
Sugar- 2 tbsp (crackers mix) +1 tbsp +1/2 tbsp (to mix in gelatin)
Mango puree 1 cup +3/4 cup
Butter Melted-1/4 cup
Springform Pan 9″
Method
Step 1
Take a bowl add crushed graham crackers crumbs ,sugar,& melted butter mix properly. take a springform pan then add crackers mix in Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min
Bottom layer
Step 2
Take 1 cup warm water in a bowl add 1.5tbsp gelatin & 1tbsp sugar mix till it dissolved ,cover & keep aside .take a blender jar add cream cheese, dissolve gelatin ,condensed milk & mango puree till it blended smoothly. take out springform Pan from fridge & pour mix on top of set Crackers crumbs mix, keep in a freezer for 20-30 min or till it set
Middle layer
Step 3
Take 3/4 cup mango puree in a bowl dissolve same way 1 tbsp gelatin +1/2tbsp sugar & now add dissolve gelatin in mango puree & mix properly if needed add more sugar in mango puree. take out springform pan from freezer & check 2nd layer set properly. now pour mango puree on top of it * keep in a fridge to set once it set Cut & enjoy Ur No Bake Mango cheesecake.
Carrot Burfi or Carrot Fudge is a dense milk based sweet confectionery from India.it’s traditional South Asian Sweet dish (barfi). Flavor of a barfi is often enhanced with fruits & nuts.They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.check my recipe of Kesar Burfi .The most popular spice used to flavor Burfi dessert is cardamom & saffron.
Traditionally Carrot Burfi using red carrots.it’s not available here @united states .So I have used orange Baby carrot.This carrot fudge is made with five simple ingredients: grated carrots, ghee, milk, cardamom, and sugar.Garnish this dessert with chopped nuts ,I am using pistachios& almonds.During winter, it’s prepared as Gajar Halwa/carrot pudding check my recipe Gajar Halwa.
In a large heavy bottomed pan add milk to a boil over medium-high heat.and then add carrots to boiling milk Keep stirring occasionally to prevent burning from a bottom.reduce heat to medium flame cook carrot till milk evaporates .around 20-25 minutes it takes.once carrot became like a dough then add khoya ,sugar,ghee & cook a mixture(10 -12 min more) till started leaving ghee from side.turn off flame .add cardamom powder.Greased a square tin or plate and transfer mixture to plate/tin to set Carrot mixture.Garnish with Almonds/pistachio .once it cooled down completely cut into desired shape & serve!!
Panna cotta (In Italian meaning ‘cooked cream’) is an Italian dessert of sweetened cream thickened with gelatin & molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.I am sharing Mango Panna cotta made with a fresh cream, gelatin, sugar ,and mango puree.
Ingredients
skimmed Milk-1/14 cup
cream-1/4 cup
vanilla extract -1tsp(optional)
sugar-1/4 cup or as much sweeter u like
Gelatin-1 packet (dissolved1-2 tbsp in warm water) Mango puree – 3/4cup +2 tbsp
Method
Pour milk & cream in a pan on medium heat ..let it be warm keep stirring and add sugar and mix properly..till it start boiling ..remove pan from heat as cream heated fast it may come out of pan.now add dissolve gelatin and mix properly.we will strain in another bowl ..so that remaining gelatin should be mixed evenly.once a mixture comes to room temp .add mango puree & mix properly.pour in a glass or bowl to set .i prefer overnight .
de-mould a Panna cotta pour 2 tbsp on top .serve !!
Custard made out of eggs, milk and sugar in a microwave.
Ingredients
Egg 1
Sugar 3 tbsp + 1 tsp
Cold water 1 tsp
Hot water 1 tsp
Vanilla extract 1 tsp
Milk 1/2 cup
Ramekin
Water for steaming
Method
Add 1 tsp sugar & 1 tsp cold water In ramekin.Cook for 1 min in microwave 100% or HI power.plz handle carefully using oven mitts as it will be hot.If it still not caramelized 30 sec more.Instantly check sugar .add 1 tsp hot water.In a mixing bowl add sugar,egg ,vanilla extract & milk.Mix properly till it blended.Strain & add mixture in a ramekin.In a large bowl for steaming add hot water to a level of a ramekin.Cover with cling film & cook for 8-10 min on HI/100%.Carefully remove ramekin.keep in refrigerator till it set.Once it set de-mould & serve!!
Flan is a traditional Mexican dessert and there are many versions. It is a rich, creamy, cooked egg custard. it’s flavored with vanilla and baked in a water bath to retain its texture.
Ingredients
Egg -3
Sugar-1 cup
Evaporated milk -1 tin
Condensed milk- 1 tinVanilla extract -1 tbsp
Whipped cream..optional
Method
Preheat oven to 350°F.Select 2 oven safe containers, one that can easily fit inside the other.The large one will be used for a water bath and the smaller one will pour flan.mixture.Fill the larger container a little less than halfway with water and place in the cold oven to heat up while you prepare the caramel and the custard.In a large pan, caramelized the sugar until it turns a light golden brown .While still hot, transfer the melted sugar to baking container swirling it around until the entire bottom is covered then set aside.In a blender add the remaining ingredients and blend until smooth.Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.Pour the mixture into the pan being careful not to splash it.Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.Remove from oven and allow to cool on a rack.You may invert this onto a large serving dish or Cut a piece & serve with a dollop of whipped cream
Tips :-Let it cool down or keep in a fridge for 24 hrs. when serving put hot water in a bigger bowl and keep baked flan bowl in it so that caramel should be easily come out
Grated carrot cooked in milk & garnish with nuts.it’s awesome winter dessert
ingredients
Carrot 2 lb
Ricotta cheese/khoya 1 cup
Milk (whole/reduce fat)1/4 cup
Raisin 10(soaked)
Unsalted butter/ghee 1/4 cup
Cashew nut 10-15
Almond(soaked.& sliced) 10-12
Sugar 2 cup to.taste
Cardamom powder 1/4.tsp
Method
Heat pan adding butter fry cashew nut.take out keep aside.using same pan add wash , peel &.grated carrot..saute for around 5 min.Add milk in it.mix properly.cover.for 5-7.min on low /med.heat..uncover add ricotta cheese almond, cashew nut.& raisins. Mix properly .cook on med heat till ricotta cheese..moisture.evaporates. now add sugar & cook.till. u get desired consistency.it will.take around 10-15.min.add cardamom powder.turn.off heat.
Enjoy Gajar halwa…
Desi Swad 