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Peach Phirni
Peach Phirni (Rice Pudding)

Peach phirni is a delicious dessert which is a creamy eggless pudding. Traditionally phirni is made with rice, milk and sugar. Adding peach gives a wonderful creamy smooth texture.

5 from 1 vote

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Course Dessert
Cuisine Indian

Servings 8 people

Ingredients

1/4 cup rice
3 cup milk
3/4 cup sugar
1 15 oz can of unsweetened sliced peaches
1/2 tbsp corn starch
1/8 tbsp cardamom powder
1 tbsp sliced almonds
Few slices of canned peaches
Few mint leaves

Instructions

Wash rice and soaks it for fifteen minutes or more.
Drain the water and blend rice to a fine texture, adding just enough milk as needed to blend. Keep aside.
Drain the syrup from can peaches. Keep 4 slices of peach aside for garnish.
Puree the remaining peaches with corn starch. Keep aside.
Boil the milk on medium high heat and let it simmer until milk reduces to about 2 cups. After milk comes to boil it should take about 8 minutes.
Take about 1/4 cup of hot milk and mix it with rice paste.
Add rice solution to the boiling milk slowly and keep stirring continuously, making sure rice does not become in lumps and milk does not burn on the bottom of the pen.
Cook until milk has reduced to about half in volume and rice is cooked.
Next add the sugar and cardamom powder, cook for about 4 minutes on low medium heat. Turn off the heat.
just after turning off the heat add the peach puree gently with cooked rice.
Shift the phirni to the serving bowl and garnish with almond, and peach slices.
Let it sit in refrigerator for few hours. Serve chill

Notes
Variations
There are so many delicious variations to this dish! Instead of peaches try making this dish using fresh mango, guava, passion fruit puree.

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November 26, 2023
Corn Bruschetta
Corn Bruschetta

This is a quick and easy delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.

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Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

2 1/2 cup corn kernels
2 cup milk
1 tbsp all purpose flour (maida or plain flour)
1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
1 tbsp oil
1/2 tbsp cumin seeds (jeera)
1/4 tbsp black pepper
1 tbsp salt
1 tbsp lemon juice
2 tbsp shredded parmesan cheese or Italian mix cheese
1 seeded and minced green chili
Some fresh cilantro leaves
Bread of your choice (I like French or sourdough bread)

Instructions

In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
Stir and reduce the heat to medium. This should take 2 to 3 minutes.
Next stir the cheese and close the heat.
Corn should be in the consistency of a spread not very dry.
Serve over toasted bread and garnish with minced green chili and cilantro.

Notes
Serving Suggestion
Serve the creamed corn as a side dish.

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November 25, 2023
Spinach Triangles Cheese Crackers
Spinach Triangles Cheese Crackers

Spinach crackers are crisp appetizer flavored with cheese and mildly spiced makes tasty snack.

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Course Appetizer
Cuisine Indian

Ingredients

1 cup all purpose flour (maida, plain flour)
½ cup semolina (fine sooji)
½ tbsp salt
¼ tbsp baking soda
3 tbsp butter
½ tbsp cumin seeds
½ tbsp chili flakes
½ cup grated parmesan cheese
¾ cup spinach puree
Oil to fry

Instructions

Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.
Add the butter and parmesan cheese, mix well it will be consistency of bread crumb.
Add the spinach puree and make firm dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Divide the dough in 16 equal parts and make them into balls.
Roll the dough about into a 5-inch circle.
Slice the each roll dough in 4 pieces in triangle shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough chips so you can turn them over easily when frying. Fry the chips until both sides are light golden in color.
After chips come to room temperature they should become crisp.

Notes
Tips

Spinach chips can be stored for weeks in airtight containers.

If the chips are cooked on high heat, they will be soft.

Keyword Spinach Triangles Cheese Crackers

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November 24, 2023
How To Make Yogurt
How To Make Yogurt – Homemade Dahi

Homemade Yogurt tastes delicious and is very refreshing. Yogurt is high in protein and calcium. It is easy to make, you only need milk and the right culture / starter.

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Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes

Course Side Dish
Cuisine Indian

Servings 6 people

Ingredients

3-1/2 cups milk
2 tbsp yogurt or use the dry starter you can buy

Instructions

Boil the milk and let it cool down to 110 to 120 degree. You can use a candy thermometer to check the temperature, if the milk gets too hot it kills the bacteria in the culture.
After milk cools down pour the milk into a bowl that you want to make the yogurt in.
Add 2 tablespoons of yogurt from previously home made yogurt or use the dry yogurt starter. Package will tell you how much dry starter to use. Don’t follow the other directions from the dry starter package. Mix the yogurt with milk by stirring gently.
Cover the bowl with a light blanket or folded sheet, and keep it in warm place for about 4 hours.
After yogurt is set, refrigerate for at least an hour before using.

Notes
Tips
If you prefer more creamy mix ¼ cup of half & half milk or boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
I have tried using starters from many store bought yogurt including organic or Greek yogurt, and they don’t work. I think because store bought yogurt has many artificial additives.
Store bought yogurt is more firm because of the pectin.
Yogurt can be made using 1%, 2% or full milk and full milk yogurt will have more body to it.
There are two ways to make yogurt creamier. 1) With 3 cups of milk use 1 cup of half & half milk OR 2) boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.

Keyword Ghar Ka Bana Dahi, Plain Yogurt

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November 23, 2023
Cauliflower Pickle
Cauliflower Pickle

Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.

5 from 1 vote

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Course Chutney
Cuisine Indian

Ingredients

1 large cauliflower
3 green chili sliced
1 1/2 tbsp salt
1 1/2 tbsp coarsely ground mustard seeds (rai)
1 tbsp coarsely ground fennel seeds
1/2 tbsp red chili powder (adjust to taste)
1/4 tbsp turmeric (haldi)
1/8 tbsp asafetida (hing)
1 tbsp lemon juice
3 tbsp mustard oil or olive oil

Instructions

Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
Pickle can be refrigerated for about one week.

Keyword Cauliflower Pickle

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November 22, 2023
Shrikhand
Shrikhand – Sweet Flavorful Yogurt

Shrikhand is a classic dessert of Western India. Plain yogurt is transformed into an aromatic delicacy flavored with saffron and cardamom.

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Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

4 cup yogurt
¾ cup sugar as needed
Few strands of saffron
1 tbsp warm milk
¼ tbsp crushed cardamom
1 tbsp sliced almonds
1 tbsp sliced pistachios

Instructions

Drain the yogurt – Put a muslin or cheese cloth over a strainer. Now pour the yogurt over muslin cloth to drain. Place a bowl underneath the strainer to collect the excess water.
Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
Yogurt will become thick in consistency.
Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish orange.
Add sugar, cardamom powder, and saffron milk to yogurt and beat well till sugar dissolves. You may use a mixer.
Mix in most of the almonds and pistachios to the yogurt mix and the remaining nuts will be used for garnish.
Chill the shrikhand before serving.
Traditionally shrikhand is served with puri (fried flat bread).

Notes
Notes
When the water is draining from the yogurt, it’s suggested to keep the yogurt in the refrigerator in order to keep the yogurt from becoming more sour.

Keyword Shrikhand, Sweet Flavorful Yogurt

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November 21, 2023
Falafel Sandwich
Falafel Sandwich

Falafel is a popular Middle Eastern chick pea patty sandwich. Falafel is stuffed in pita bread with salad and sauce.

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Prep Time 15 minutes
Cook Time 30 minutes

Course sandwich
Cuisine Indian

Servings 4 people

Ingredients

1 cup dried chick peas (garbanzo, kabli chana)
2 tbsp chopped parsley
2 tbsp chopped cilantro
1 green chili
1/4 inch piece of ginger
1 1/2 tbsp salt adjust to taste
1 tbsp cumin seeds
1 tbsp red chili flakes
1/4 cup all purpose flour (plain flour, maida)
Also need oil to fry
1/4 cup sesame seeds
1 1/4 tbsp salt adjust to taste
2 tbsp lemon juice
2 tbsp olive oil
1/2 tbsp cumin seeds
2 tbsp chopped parsley
2 tbsp chopped cilantro
1 green chili adjust to taste
1/4 cup water use as needed
2 cup of thinly sliced lettuce
2 medium size chopped tomatoes
1/2 cup chopped cucumber
4 pocket pita bread

Instructions

In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
mix all the ingredients and blend to make a pourable paste use water as needed
Keep it aside.
Soak the chickpeas in 4 cups of water over night. After soaking chickpeas will be about 2 and half time in volume.
In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
Cook on medium high heat.
As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be just tender not very soft.
Drain the water and let it cool; combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
Divide the mixture in 24 equal parts or make them as desired size patties.
Heat oil in a frying pan on medium high heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put small piece of dough in oil. The dough should come up but not change color right away.
Slowly drop the falafel patties in the oil and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
Keep the patties aside.

Notes
Serving suggestion

Take pita bread and heat over the skillet on medium high heat both sides lightly.

Slice the pita bread from center in half take one part and open from center looking like a pocket.

Fill the pita pocket with chopped lettuce so it 1/3 full. Next add some chopped tomatoes and cucumber.

Pour about one tablespoon of tahini sauce, 3 to 4 pieces of falafel and again tahini sauce.

It’s best to serve the sandwich with hot falafels. Falafels can be easily re-heated before serving using an oven or toaster oven.

Variation
Serve the falafel over green salad use the tahini sauce as a dressing.

Keyword sandwiches

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November 20, 2023
Mango Chutney
Mango Chutney (Mango Relish, Aam Ka Lacha)

Mango chutney is a lightly spiced, sweet and sour relish with a chunky texture that makes a perfect vegan condiment.

5 from 1 vote

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Course Chutney
Cuisine Indian

Ingredients

2 raw green cooking mangos peeled and shredded (about 3 cups of shredded mango)
2 tbsp oil
1 tbsp nigella (onion seeds or kalonji)
4 whole dry red chilies
About 1 tbsp thinly sliced ginger
About 2 tbsp golden raisins
1/2 tbsp chili powder
2 tbsp salt
1 cup sugar

Instructions

Wash and dry the mangos. Peel the skins off and shred the fruit.
Heat oil in a sauce pan over medium heat. Add nigella (kalonji) and whole red chili, stir for few seconds.
Add raisins and stir for a few seconds. Then add remaining ingredients shredded mango, sliced ginger, chili powder, salt and sugar. Mix well.
When the mango mix comes to a boil, cover the pot and turn the heat down to low medium.
Cook for ten minutes, until mangos are tender but not mushy.
The finished Chutney has a lovely color.
Cool the chutney and store it in a glass jar.
Refrigerated, the chutney will last for months.

Notes
Tips
It is important to get the right mangos for chutney. Cooking mangos are different from the mangos we eat. For best results, the mangos should be very firm. Slices should be white and sour.

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November 19, 2023
Lauki Kheer
Laucki Kheer (Bottle Gourd Pudding)

Lauki Kheer is a healthy and very refreshing dessert made with bottle gourd.

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Prep Time 10 minutes
Cook Time 45 minutes

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

1 medium size bottle gourd (loki, doodhi, ghyia)
1 tbsp butter or ghee
5 cup milk
1/2 cup sugar
1/2 tbsp coarsely ground cardamom powder

Instructions

Lightly peel the bottle gourd leaving shades of light green.
Cut it half length wise and take out the seeds from center of the bottle gourd.
Shred the bottle gourd and squeeze-out the water. After squeezing the water, shredded bottle gourd should be about 3 cups.
Heat butter in frying pan on medium high heat as it melts add the shredded bottle gourd and stir-fry for about 4 minutes.
Turn off the heat and transfer the stir-fry bottle gourd in to the bowl.
Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan.
Add the stir-fry bottle gourd to the milk and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the milk does not burn in the bottom of the pan.
Next reduce the heat to medium and add the sugar and cardamom powder. Cook for another about 2 minutes and turn off the heat.
kheer is ready this can be served warm, at room temperature or cold.

Notes
Serving Suggestion
Lauki Kheer tastes the best when it is served very chilled just when it start forming ice crystal.

Keyword Kheer, Laucki Kheer

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November 18, 2023
Aloo Naan
Aloo Naan (Stuffed Potato Naan)

Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.

5 from 2 votes

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Course Bread
Cuisine Indian

Ingredients

2 cup of All Purpose flour (Plain flour or maida)
1 tbsp active dry yeast
1 tbsp salt
1 tbsp sugar
Pinch of baking soda
2 tbsp of oil
2 tbsp yogurt (curd or dahi)
About 3/4 cup lukewarm water use as needed
2 medium potatoes
1 tbsp salt adjust to taste
1/2 tbsp cumin seeds (Jeera)
1/2 tbsp mango powder (amchoor)
1 chopped green pepper
2 tbsp chopped cilantro (hara dhania)
1/2 tbsp garam masala – optional
2 tbsp of oil
2 tbsp of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling

Instructions

Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
Add sugar, salt and baking soda to the flour and mix well.
Add the oil and yogurt mix it well, this will become crumbly dough.
Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.
Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
Boil 2 medium potatoes until they are tender.
Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
Next peel the skin off and mash the potatoes.
Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

Notes
Making Naan

Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.

Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.

Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.

Let the filled balls settle for 3 to 4 minutes before rolling them.

Next turn the oven to high broil.

Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.

You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.

Take naan out of the oven and brush lightly with clear butter (ghee).

Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.

Notes

If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.

If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.

Serving Suggestions
Serve Naan with dal makhni, raita, chola, palak paneer. Enjoy!

Keyword naan

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November 17, 2023
Spinach Salad
Spinach Salad

This is a delicious quick & easy and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.

5 from 1 vote

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Course Salad
Cuisine Indian

Servings 4 people

Ingredients

About 4 cup chopped spinach
2 tomatoes
1 apple
1/4 cup feta cheese (optional)
1/4 cup walnuts
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp ginger juice
1 tbsp salt
1 tbsp sugar
1/2 tbsp black pepper
About 2 tbsp water adjust as needed

Instructions

Wash the spinach and pat dry and chop them coarsely. Keep aside.
Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
Next peel and cut the apples in small pieces.
In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.

Notes
Dressing:

Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.

Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.

Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!

Suggested Variations:

Tomatoes can be replaced with strawberries.

Walnuts can be replaced with roasted peanuts

Keyword Healthy Salad

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November 16, 2023
Apple Jalebi
Apple Jalebi (Apple Fritters)

Apple Jalebis can be best described as apple wafers dipped in the flavorful sugar syrup. This is a modified version of Jalebis. They taste best when served hot. A unique dessert with a fusion.

5 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

2 apples peeled and sliced them in thin rings
3/4 cup all purpose flour (plain flour, maida)
1/2 tbsp dry yeast
1/2 tbsp sugar
1 tbsp oil
Oil to fry
1 1/4 cup sugar
1 cup water
1/4 tbsp lemon juice
1/4 tbsp cardamom powder
1 tbsp blenched and sliced pistachios

Instructions

Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
Mix the flour and oil together.
Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
Set the batter aside and let it sit in a warm place for half hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Notes
Syrup:
Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing

Making the jalebis:

Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing in color right away.

Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.

Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook.

Turn them occasionally. Fry the jalebi until both sides are golden-brown.

Transfer them into the warm syrup.

Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can be dripped from jalebi.

Garnish with sliced pistachios.

Serve hot.

Variations:
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

Keyword Apple, jalebi

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November 15, 2023
Baingan Bharta
Baingan Bharta (Eggplant)

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish served as a main course for lunch or dinner. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.

5 from 1 vote

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Course vegan
Cuisine Indian

Servings 3 people

Ingredients

1 Eggplant (should be big and fat)
2 medium size tomatoes
1/2 cup red bell pepper cut in small pieces (capsicum)
1 green chili
1/4 inch piece of ginger
3 tbsp oil
Pinch of asafetida
1 tbsp cumin
1 tbsp coriander powder
1/2 tbsp turmeric
1/2 tbsp red chili
1 tbsp sat adjust to taste
1/4 tbsp garam masala
2 tbsp chopped cilantro to garnish

Instructions

Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
Blend the tomatoes, ginger and green chili.
Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
Cook for about 8 to 10 minutes.
Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!

Keyword Baingan Bharta

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November 14, 2023
Kalakand
Kalakand, Traditional Milk Dessert

Kalakand is a tasty sugary snack which is very traditional and a delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Course Dessert
Cuisine Indian

Servings 8 people

Ingredients

8 cups or 2 quart milk
1/2 cup sugar
3 tbsp lemon juice (for making paneer)
1 tbsp sliced almonds for garnishing

Instructions

Making Paneer
Mix lemon juice in 1/4 cup of hot water and put aside.
Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.
Making Kalakand
Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
Pour it over greased plate keeping about half inch thick. Let it cool for about one hour. Cut the kalakand in squares.

Notes
Tips: Make sure to wet the pan inside and put few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.
you may also enjoy Chum chum, Besan ki Burfi

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November 13, 2023
Fruit Cream
Fruit Cream

Fruit Cream is a quick and easy colorful chilled dessert made with fruits and cream. This is a perfect dessert for hot summer days.

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Course Dessert
Cuisine Indian

Servings 5 people

Ingredients

2 cup cool whip
1/2 cup sour cream
1/4 cup sugar
1 mango peeled and diced
1 orange sliced
1/2 cup pineapple diced
1/4 cup strawberries sliced
1/4 cup grapes sliced
1/2 banana sliced
1 tbsp crushed walnut
1 tbsp sliced or chopped almonds
2 strawberry sliced for garnishing

Instructions

In a chilled bowl mix cool whip, sour cream and sugar.
Fold all the fruits and nuts slowly into the cream.
Garnish with strawberries.

Notes
Tips:

Slice and add the banana just before serving so banana doesn’t brown.

Mango should be ripe and should not have too many fibers.

Cool Whip can be substituted with whipping cream or heavy cream. Whip the cream until its aerated like cool whip.

Variations:

I am using my favorite fruits, you can you can your favorites.

Other fruit that will go well are peaches, apples, nectarines, pairs, melons, kiwi etc.

Keyword fruit cream

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November 12, 2023