Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Thursday, 7 December 2017

Bread Dry Gulab Jamun

Bread dry gulab jamun is an easy to prepare sweet dish which I tried recently. Actually I was craving for angoori jamun and it was drizzling throughout the day. So I was lazy to go out and buy it from the shop. So I suppressed my sweet craving with chocolate in the refrigerator but it was in my mind to prepare a quick fix jamun at home.

So I took the help of our famous search engine (Google obviously) and checked many recipes. Finally, I found bread dry gulab jamun which is an easy to prepare recipe with available ingredients at home. Then I decided to prepare these beautiful bread dry gulab jamun and I have adapted the recipe from here.

We often have leftover breads in our pantry. Four to five bread slices are enough to make a small batch. Though the recipe is an easy one, you have to be little bit patient while frying the balls. It is important to fry the balls under low flame so that they are evenly fried on all the sides and at the same time they are not burnt.

So what to do eat when you crave for sweets when you don't have stock of that particular sweet. You can try these bread dry gulab jamun if you have stock of some leftover milk or sandwich bread slices.

Bread Dry Gulab Jamun
Bread Slices - 5
Milk - 1/4 cup
Maida - 1 tablespoon
Cooking Soda - 1/8 teaspoon
Powdered Sugar - 3 to 4 tablespoon
Refined oil - 3 to 4 cups (as required for deep frying)

Sugar syrup

Sugar - 1/3 cup
Water - 1/3 cup
Saffron Strands - few
Cardamom Powder - 1/8 teaspoon


1. Take sugar and water in a pan. Heat it up until the sugar dissolves completely. Boil it for sometime, when it becomes little sticky switch off gas and add cardamom powder and saffron strands. Mix it and keep aside.
2. Trim the crust (brown edges) of the bread and soak each of the bread into the milk and squeeze out the excess milk. 
3. Take all these breads into a blender and pulse it for few seconds. It helps to get a smooth dough.
4. Now take out these bread mixture into a bowl and add maida, cooking soda and mix them well to get a sticky dough. Do not knead for longer period.
5. Prepare small round shaped balls from the dough. Avoid pressing too much while making the balls.
6. Heat oil in a wok and deep fry the balls under low flame to avoid burning.

7. Once they are fried golden brown from all the sides, take them out in a tissue paper.
8. Later dip the fried balls into the warm sugar syrup and allow them to soak the syrup for at least 1 hour.
9. Later take out each ball and roll them on powdered sugar and bread dry gulab jamuns are ready.

Tuesday, 24 October 2017

Peanut Ladoo / How to make Peanut Laddu / Mungfali ke Laddu

Diwali is over and I know many of your fridge is still full with loads of sweets. It's nothing but Diwali Hangover ;). This time I started preparing sweets 10 days before Diwali, however could not post them on time. Here I am sharing another ladoo recipe which I had prepared for Diwali. Today's recipe is How to make peanut ladoos. Peanut is a very good source of nutrients. It contains dietary fiber, vitamins and minerals. Peanuts are good for skin and hair health.

This ladoo calls for simple ingredients which is available in your pantry throughout the year. The best part of this peanut ladoo, I have not used sugar instead used jaggery which is also good for health. Just a teaspoon of ghee has been added to enhance the taste if you want you can skip it. Peanut itself has oil in it which helps in binding the ladoos along with jaggery. If you do not prefer cardamom powder you can skip that too.

So it is not necessarily you have to prepare peanut ladoo only during Diwali, but you can prepare it any time during the year. This could be a good snacks after playtime for kids. It can give the kids instant energy as it has peanut and jaggery in it. I have prepared a small batch of 6 to 7 ladoos you can increase the amount as per your requirement.

Preparation time: 10 minutes
Cooking time: 35 minutes

Peanut Ladoo


Peanuts - 1 cup
Jaggery - Grated, 2/3 cup
Ghee - 1 teaspoon
Cardamom Powder - just a pinch


1. Heat a wok and add the peanuts into it for dry roasting.
2. Keep on stirring them until they are nicely brown and skin starts coming out.
3. Switch off the gas and allow them to cool for a while and rub them with your palms so that skin comes out easily and later blow them.
4. Keep on doing the above process until all skins of peanuts come out.
5. Now take peanuts in a grinder and grind them to make smooth powder. The powder will be slightly coarse in nature.
6. Next add grated jaggery into the grinder and grind again.
7. Transfer the ground mixture in a bowl and add cardamom powder into it and mix well.
8. Next add ghee and mix well, break the lumps formed in the mixture.
9. After that take generous amount of mixture in hand and shape them like balls.
10. Once they are ready you can store them in a air-tight container for 3 to 4 days.

Friday, 20 October 2017

Coconut Papaya Ladoo /Raw Papaya Coconut Ladoo

Happy Diwali to all the readers...

I know I am late....I am really away from blogging for some time due to various reasons.. I couldn't connect with you all for long time. Tell me how are you all doing ? How was your diwali and what all did you prepared during this diwali?

I was away from blogging but not from cooking ...he he...So these days I did prepare lot of things which I am going to share in coming days....As you all now I always prefer to prepare simple, easy and tasty dishes. So this diwali I have prepared a new variant of ladoo, it is coconut papaya ladoo. I have used raw papaya in this ladoo recipe. Now many of you ask (my friends also asked) why I have used papaya?

The answer is just for the taste change. I know you all must be bored of eating same coconut ladoos. Addition of papaya gives a good twist to the taste and you will love it. One of my friend  who does not eat papaya ( I came to know this after I told the ingredients) she could not make what it was but she said it was different than normal coconut ladoo and tastes good. So it was satisfaction to a food blogger who could do a magic ;). We do ea tutti frutis which is also prepared from papaya. The taste of this ladoo is a mix of coconut, tutti fruiit and petha flavour. This is completely my opinion which might differ from others.

Try this new flavour ladoo at home and share your feedback and picture of the dish...

Coconut Papaya Ladoo

Coconut - scrapped, 2 cup
Raw Papaya - Grated, 1 cup
Sugar - 2/3 cup
Desiccated Coconut - 2 to 3 tablespoon


 1. Heat a wok over flame and add grated papaya on that. Reduce the flame and stir it for 3 to 4 minutes.
2. Next add scrapped coconut into it and mix them well.
3. Keep on stirring the mixture for few more minutes.
4. Now add sugar and keep on stirring.
5. After some time the sugar will start to dissolve and it will start binding with coconut-papaya mixture.
6. Cook the mixture until all the moisture evaporates and then switch off the gas.
7. Allow to cool the mixture for some time and later shape them in rounds like ladoos.
8. Spread the desiccated coconut in a plate and roll the prepared ladoos on it.
9. Ladoos are now ready to serve.

Wednesday, 11 October 2017

Oats Coconut Ladoo

Just Dusshera is over and we are busy preparing for Diwali. When festivals come back to back, you just don't have time to think about any other thing except how to celebrate the festival well. Cleaning, arranging, shopping, preparation of different types of food and so on. We women are too busy these days as we start shopping of clothes for near and dear ones as well as for ourselves. We try to complete all the due task before the festival so hardly we get time to breath and relax.

Diwali is incomplete without snacks and sweets. Ladoos are must during diwali. Today I am sharing a recipe of ladoo which is prepared using oats and coconut. So I have name it Oats coconut ladoo. Oats coconut ladoo is a healthy fiber rich snack. This ladoo also has nuts which gives instant energy to kids. Prepare them for kids tiffin or any kids party, they will love it. Indian Festivals are incomplete without sweets, this oats coconut ladoo is a perfect sweet to celebrate any occasion including diwali. You can also check the recipe of following ladoos:
Besan Ladoo
Dry Fruit Ladoo
Malai Ladoo
Coconut Ladoo
Milky Coconut Ladoo
Rava Ladoo

Oats Coconut Ladoo

Coconut - scrapped, 1 cup
Sugar - 1 cup Cooking
Oats - 1 cup
Cardamom Powder - 1/4 th teaspoon
Almond - 10 nos, chopped
Cashew - 10 nos, chopped
Ghee - 1 teaspoon


1. Dry roast oats and take it in a blender and grind it to oats flour and keep aside.
2. Heat a pan and add sugar and scrapped coconut into it.
3. Stir the mixture well under medium flame until the sugar dissolves.
4. Now sprinkle cardamom powder and mix well.
5. Next add oats flour and chopped nuts into it and mix well.
6. Switch off the gas and add the ghee and mix well.
7. Allow the mixture to cool for 7-8 minutes.
8. Now make lemon size balls from the mixture and keep it in a plate.
9. Once the ladoos cool down you can serve them or store it in a dry airtight container for 3 to 4 days.

Saturday, 7 October 2017

Fruit Custard / How to make Fruit Custard

Fruit custard is a popular dessert which can be prepared quickly. It is a kid's friendly recipe.  This is a recipe which I used to had a lot during my childhood. I remember 'ma' used to prepare it often to feed us fruits. My personal favourite was then banana and apple custard. After that as I have grown older this recipe was lost somewhere. May be I started indulging into some other delicacies prepared by ma.

Few months back when we were invited to a friend's house and they served fruit custard in dessert, it was then recollected all the memories of childhood. I never thought my better half will like fruit custard as he is not a fruit lover. Surprisingly, he loved it and to my surprise next week he purchased a packet of custard and re-created the dish at home. We all relished the dessert. That time I could not clicked the picture as we were too busy to grab our portions, so that we don't miss it.

After few dish I prepared the fruit custard which is now making it to my blog. You can add fruits you love however, avoid adding mushy fruits. You can add pear, mangoes, papayas and so on. You can also adjust the sweetness you are adding to the custard. Fruits are already sweet so I would suggest add less sugar in the custard. In Summer days if you are hosting a party chilled fruit custard could be a lovely dessert to end the party on a sweet note.

Fruit Custard / How to make Fruit Custard (Serve 4)

Milk - 2 to 2½  cups
Custard Powder - 2½  tablespoon
Sugar - 3 to 4 tablespoon
Banana- one, peeled and sliced
Apple - peeled and chopped, ¼ cup
Pomegranate Pearls - ¼ cup
Grapes - ½  cup
Cashew Nuts - 8 to 12
Raisin - 2 tablespoon
Cherry - few for garnishing


1. Take milk in a thick bottom pan and keep it on gas.
2. Take custard powder in a small bowl.
3. Once the milk is warm, take two to three tablespoon of milk and add to the custard powder.
4. Quickly stir it to make a smooth paste without any lumps in it.
5. Now add sugar into the milk and stir well till the sugar dissolves in the milk. Adjust the quantity of sugar according to your tastebuds.
6. Next slowly add the custard mixture in the milk and keep on stiring it over medium or low flame.
7. Keep on stiring the milk for next 4 to 5 minutes until it becomes thick.
8.  After it becomes thick, allow to cool the custard at room temperature. You can also put the custard in freezer to chill it.
9. Next add the chopped fruits and nuts into the custard  and serve in dessert bowls and garnish with cherries. 

Friday, 8 September 2017

Kerala Style Paal Payasam

Kerala Style Paal Payasam  is a famous recipe from the beautiful state Kerala. Until I came to food blogging I didn't know payasam is a popular recipe of every Indian state.The ingredients used in the payasam recipes are similar, slightly here and there. The only difference I observed is the way of preparing the dish. Paal payasam is a famous dish included in Onam Sadya.

When I talk about Onam I remember my lunch with my Malayali colleagues on the day of Onam. I was the only one person odd woman out in that group in that particular day. They were very friendly and decided to take one bong in their group for the Onam Sadya. Memories are really sweet!  This year I prepared paal payasam during Onam but could not post it on time due to my busy schedule. Then I thought sweet recipes can be shared any time, isn't it.

I have prepared Paal payasam in pressure cook method. This is the first time I am preparing any payasam recipe in pressure cook method. I was worried about the outcome but it turned out superb. Normally in this recipe kerala raw rice (unakkalari) is used. I have used Kolam rice. It will take almost one hour time and after that you can put it in the refrigerator and serve chill. You can reduce the time to cook the payasam by doing some advance work. Previous day you can boil and reduce the milk. Cool the milk and keep it in the refrigerator. Next day you can prepare the payasam. Actually, reducing the milk take lot of time. So if you can do that part in advance, it helps to reduce the cooking time next day. If you do not prefer chilled payasam then allow it to cool and later serve it. If you love payasam you can check the following recipes:

Rice Pudding
Nolen Gurer Payesh
Vermicelli Kheer

Kerala Style Paal Payasam


Kolam Rice - 1 cup
Full Fat Milk - 1 liter
Sugar - 2/3 cup
Water - 1/2 cup
Cardamom Powder - 1/2 teaspoon
Ghee - 2 tablespoon
Cashew Nuts - 8 to 10

1. Wash and soak the rice for 10 minutes and later drain the water.
2. Boil milk and reduce the quantity to approx 700 ml and keep aside.
3. Heat 1 tablespoon ghee in a pressure cooker and roast the cashew nuts. Keep them aside.
4. Now heat the remaining ghee and add rice into it. Keep on stirring for 5 to 6 minutes.
5. Slowly add the reduced milk into it and keep on stirring for sometime.
6. When milk starts boiling, close the lid of pressure cooker and allow one or two whistles.
7. Switch off the gas and allow releasing the pressure.
8. After opening the lid, add sugar, water and cardamom powder and mix well.
9. Switch on the gas and allow the payasam to boil for 10 minutes under slow to medium flame.
10. Finally switch off the gas and garnish with roasted cashews.
11. Allow to cool the paal payasam for some time and serve it.

Thursday, 24 August 2017

Besan Ladoo / Besan Laddu / How to prepare Besan Laddu Step - by -Step Video Recipe

Wish all my readers a very Happy Ganesh Chaturthi! May God bless you with good health and happiness!. So what are you making for this auspicious day? I am sure you must have planned for this day for quite sometime back. How do you celebrate Ganesh Chaturthi? Festival must have started from today. Many of my husband's colleague are doing work from home today to celebrate Gowri Habba. Today when we are passing by the market, it was flooded with Ganesha idols and lot of stuffs for puja. I was really enjoying but those who are rushing to the office had a tough time due to traffic.

We do worship of Lord Ganesh, however we do not celebrate it at home. Since I am in Bangalore for past eight and half years I really enjoy the essence of this festival. And interestingly, we have started Pandal hoping (as we do for Durga Pooja) from past two to three years as our daughter loves it even we do enjoy it.

Bappa loves Ladoos! So this Ganesh Chaturthi I have prepared Besan Ladoos. This is an easy and quick recipe you can prepare today also. I have prepared a small batch and given the ingredients accordingly. You can always multiple them according to your numbers. Here is the video for this besan ladoo recipe:

Besan Ladoo


Besan - 1 cup
Powdered Sugar - 1/2 cup
Cardamom Powder - 1/2 teaspoon
Pistachios - 7 to 8 chopped
Ghee - 1/4 cup + little more to grease palms


1. Sieve the besan and keep aside.

2. Heat a pan or wok and add ghee into it.

3. Once the ghee melts, add the besan into it and keep on stirring.

4. After 8 to 10 minutes you will start getting nice aroma. At this point switch off the flame and allow to cool.
5. Add cardamom powder into the mixture and mix well.

6. After few minutes of cooling down when the mixture is warm (so that you can handle it) , add sugar powder and mix well.

7. Now grease your palm and divide the mixture in 5 to 6 equal portions and give them a shape of ladoo.

8. Garnish them with chopped pistachios and serve them or store them in air tight container.

Tuesday, 20 June 2017

Mango Kesari

Before the Mango season says 'bye' , I prepared a traditional dessert using Mango. Mango Kesari is the today's share. This is a delicious dessert which is easy to prepare. Mango Kesari is also known as Mango Sheera. It is a sweet dish prepared using semolina/sooji and mango. This is a very good dessert after a tasty meal especially during summer season in India. 

When you have sudden guest and you do not have any dessert to serve post meal, you can try mango kesari during the season of mangoes. We are typical sweet lovers though I have reduced the amount of my sweet intake. But our daughter enjoys every bite of sweet so I keep preparing sweet dishes.

I prepared Mango Kesari and packed in my daughter's lunch box along with masala dosa. I get feedback of from the little one, everything I send her. After returning from school she inquired me what was that sweet dish you gave it had a taste of mango and suji (semolina) was also there. I smiled and replied it is called Mango Kesari. She said it was very tasty you should often prepare that :).. So now it's your turn to prepare the easy and tasty Mango Kesari.

Mango Kesari


Ripe Mango - 1 medium
Semolina - 1/2 cup
Sugar - 3/4 cup
Cardamom Powder - 1/2 teaspoon
Saffron - a pinch
Cashew Nuts - 6 to 8
Ghee - 3 tablespoon


1. Peel the mango and cut into small pieces. Take the pieces in blender along with sugar and cardamom powder and make a smooth paste.

2. Heat 1 tablespoon ghee in a pan and roast the cashew nuts till golden. Keep them aside.

3. Now heat the remaining ghee and add semolina/rava to the pan and dry roast well.

4. When the colour turn golden, add water as required.

5. Now add mango puree and saffron strands in it and allow  to boil. You can cover it with a lid.

6. When the water almost dries up, switch off the gas and allow to cool it down.

7. After that serve it garnishing with cashew nuts on top.

Tuesday, 25 April 2017

Yogurt Lime Sorbet

Temperature is soaring day by day! Though there are thunderstorms and rains but the mercury is not going down as such.. With these hot summer days you need simple food and lots of juices and water. Even you crave for cold items like fruit juices, softdrinks, mocktails and obviously icecreams...Today after a long gap I have come up with a simple frozen dessert... No it's not icecream though we are scraming for icecream! However, this is similar to icecream...Today's recipe is Yogurt-Lime Sorbet. Do you know what is sorbet? Is sorbet or icecream  same? What is the difference between sorbet and icecream? I know lot of questions coming to your mind.

Here is the answer,

Sorbet = water+sugar+fruit (flavouring agent)
Icecream = milk/cream+sugar+fruit(flavouring agent)

Sorbet is more icy in texture whereas Icecream is creamy as the name suggests.

I have used to famous ingredients of summer to make my yogurt lime sorbet. The key ingredients are Yogurt and Lime. Both are hit during the summer and it cools your body too. No fancy ingredients require to prepare this yogurt lime sorbet. Even you don't need any icecream maker. Just try it out at home and let me know how it was.

Yogurt Lime Sorbet

Yogurt - 11/2 cup
Sugar - 3 to 4 tablespoon
Water - 1/2 cup
Lime Juice - 1 tablespoon
Vanilla Essence - 2 to 3 drops


1. Take yogurt and sugar in a blender and blend it well.
2. Now add lime juice, water and vanilla essence to it and blend once again.
3. When the sugar dissolves transfer it into a airtight storage container and freeze it until it becomes firm. This may take overnight time.

Tuesday, 7 March 2017

No Bake Cheesecake Shots / No Bake Cheesecake in Glass / No Bake Cheesecake with chocolate topping

A special post for the blog today! No you must be thinking 'What is so special?' Shall I give you a chance to think about it?  

There are two special occasion! One is Celebration of Women's Day and the other one is Motions and Emotions has completed 500th post...

Aren't both the occasions very special? 

Celebration of one day for Women is not enough! I believe everyday we should give respect women at home, at work place and everywhere, we need to understand their emotions, their feelings and support them to rise beyond every obstacles. There are women who continuously drag a woman down so that -- she cannot accomplish her goal, she cannot have rights to speak right things, she cannot live peacefully and ultimately force her to quit! My suggestions to those woman stop putting obstacles in front of another woman, stop the game of hatred because you are insulting the womanhood. Women should also stand up for their own rights and make the people understand that those days are gone when man used to dominate woman the way they wanted. So cheers to womanhood and this day is just a reminder to all the people in the world about our existence and our unstoppable achievements in various fields! Happy Women's Day to all the Women... 

As the Women's day was a special occasion, the second occasion is also very close to my heart! My blog which I started very casually to share my feelings along with my culinary journey, now it has become a passion through which I connect with lots of people everyday. Sometimes I am not regular because of my other commitments but whenever I get free time I could not resist myself to peep in to this window through which I can see the world! It has given me a different identity and lots of motivation to go ahead. Whenever I am down, it has spread the positive energy to my soul and helped to rise beyond all the negativity! I know 500 post in 4 and half years is not a great number but I am happy...

Here is a dessert to celebrate to special occasions... Till now there is no cheesecake recipe in my today I am sharing a no bake cheesecake recipe with chocolate topping. This could be an ideal dessert for any party. I have served it in small glasses which looks pretty cute.. 

No Bake Cheesecake Shots / No Bake Cheesecake in Glass / No Bake Cheesecake with chocolate topping


For the Base

Digestive Biscuit or Marie Biscuit - 4 to 5
Unsalted Butter - 2 tablespoon

For the Filling

Hung Curd - 1/2 cup
Cottage Cheese/Homemade Paneer - 1/2 cup
Fresh Cream - 1/4 cup
Powdered Sugar - 2/3 cup
Gelatin - 1 tablespoon
Vanilla Essence - few drops

For the topping

Milk Chocolate - 2/3 cup, grated
Cream - 1/4 cup
Colourful sugar balls - 1 tablespoon


1. 1. Take the biscuits on cooking top and crush the biscuits using a rolling pin.
2. Now take the crushed biscuits and melted butter together and mix well. Take one tablespoon (or little more) of mixture in each glass and press with your fingers to make the base at the bottom. 
3. Next take hung curd, homemade paneer and fresh cream in the mixer and make a smooth mixture. Add powdered sugar and vanilla essence into it and pulse it 2 to 3 times until combined properly.
4. On the other side, take little water (2 to 3 tablespoon)and mix gelatin. Keep it aside for 5 minutes. After 5 minutes heat the mixture in microwave for 30 seconds to dissolve it completely.   
5. Now add this gelatin mixture to the filling, mix well and add it to each glass. Put the glasses in the refrigerator and allow them to set overnight.
6. It's time to prepare chocolate ganache for the topping. Pour cream in a vessel and place over the low heat. Do not boil it. When the bubbles appear on the side edges turn off the flame and add the grated chocolate and mix well. Stir with a ladle so that no chocolate chunks are left to dissolve. Cool it for few minutes and pour the ganache over the cheesecake shot glasses. Sprinkle the sugar ball on top. Allow them to cool in the refrigerator for 2 hours and serve chill. 

Tuesday, 14 February 2017

Bhapa Doi / Steamed Yougurt / Baked Yogurt

Happy Valentine's Day to all the readers!

How was your day? I know some people might say there should not be any prefixed day for love...Yes true everybody has their own way to show their love.. However, today was our wedding anniversary! Can't believe we have completed eight years of our married life...So the day is definitely special for us..

It was a weekday and my better half  took leave from work! So we went out for lunch ....This time we didn't plan for dinner as everybody will go for dinner and the place will be overcrowded! Next day school and office day, so we enjoyed our lunch...I tried baking a special cake last night for my dear partner but it didn't come out well so I ordered it from a shop which was awesome.. This was a small morning surprise for my better half...

Coming back to today's recipe... Steamed Yogurt or Bhapa Doi is a Bengali classic dessert...Earlier Bhapa doi was prepared by steaming method...In modern days it can also be prepared by baking in oven. I have shared both recipes.. You just need few ingredients and it is an easy method, give it a try! I just love the texture and smoothness of Bhapa doi.. Many people prefer different flavours including mango, strawberry in bhapa doi...I will try them soon...

Bhapa Doi / Baked Yogurt

Hung Curd - 3/4 to 1 cup
Milk - 1/2 or 2/3 cup
Condensed Milk - 200 gms (small can)
Vanilla Essence - 2 to 3 drops (optional)


1. Take a large pan and whisk hung curd & condensed milk together.
2. Next slowly pour the milk and whisk again. Add vanilla essence or cardamom powder (optional).
3. Pour the mixture in bowls. I have used two ramekins and two ceramic bowls.

Steamer Method

4. Cover the mouth of ceramic bowls with aluminium foil. Pour 2 cups water in a steamer and keep inside the steamer.  Steam for 20 to 30 minutes. Check it with a toothpick if it is cooked properly. Allow it cool and put it in the refrigerator for 2 to 3 hours and serve it.


Oven Method

4. Keep the ramekins on a baking tray filled with water. Ramekins should be half immersed. Bake it in a preheated oven for 40 to 45 minutes till the tooth pick comes out clean. Allow it cool and put it in the refrigerator for 2 to 3 hours and serve it.

Friday, 13 January 2017

Eggless Bread Pudding / Caramel Bread Pudding

A very Happy New Year to all my readers!!

It's been really a long time I have not posted anything on my blog...Life is really busy with work, commitments and unscheduled holiday trips!! :).. It's not that I haven't missed my blog or my personal space with you all but I had to prioritize other works at that point of time which were important. Even now also I have piled of works but couldn't resist myself to share my feelings with you all! 

How have you been all these days? How was your Christmas, Year End and New Year celebrations? Do you have any new resolutions this year ?? Or you just wanna go with the flow ;)...I think the second one is very easy to follow which does not give you much stress...Isn't it?

Celebrations are incomplete without sweet so today's post is all about an easy eggless pudding recipe. I am sharing the recipe of Eggless Bread Pudding or Caramel Bread Pudding Recipe. You don't need any fancy gadget for this simple recipe. You can prepare this pudding using your leftover breads too. You can avoid adding caramel to your pudding if you don't want to eat too much sweet. But personally I would recommend to add it because caramel gives a completely different taste and texture to your pudding. 

Eggless Bread Pudding / Caramel Bread Pudding


Bread Slices - 4 to 5
Milk - 3/4 to 1 cup
Sugar - 5 to 6 tablespoons (according to the sweetness you prefer)
Sugar for caramel - 2 to 3 tablespoon
Vanilla Essence - 1//2 teaspoon
Refined oil - one or two drop for greasing
Aluminium foil


1. Tear the breads into small pieces and keep it in a bowl. Now add milk into it and allow to soak. Be careful while adding milk too much milk will make the bread mixture runny and watery. Pour little milk at a time and till the amount breads are soaked properly.

2. Keep the vessel ready by greasing it with little oil. 

3. Heat a pan with 2 tablespoon of sugar and little water. Keep it stirring on medium heat to avoid burning. After sometime the colur starts changing and turn into dark golden yellow. 

4. Caramel is ready now. Pour it into the prepared vessel. Tilt the vessel to coat the bottom properly. Allow it to set for 3 to 4 minutes.

5. Next add the bread mixture on top of the caramel coating and spread evenly.
6. Now cover the vessel with a aluminium foil and make holes on the top of the aluminium sheet by pricking to pass on the steam.

7. Fill a pressure cooker (I used 3 litre pressure cooker) with 1 cup of water and place the vessel inside it on a stand. Close the lid of the cooker without using the gasket and the whistle/weight valve.  Steam it for 25 to 30 minutes.

8. Now switch off the gas and take out the vessel. Allow it to cool and refrigerated for at least 2 to 3 hours.

9. Remove the aluminium foil. Before inverting the vessel use a sharp knife to remove the sides of the pudding from the wall of the vessel. Do it carefully. 

10. Take a plate and invert the vessel and the beautiful bread pudding will be there on your plate.

Monday, 5 September 2016

Milk Peda / Doodh Peda

Happy Ganesh Chaturthi to all the readers!
May God bless you with all happiness in life...

A festival is incomplete without sweet.. Today I am sharing a recipe of milk peda which can be prepared using milk powder and condensed milk. Peda is a famous Indian sweet dish which is traditionally prepared using khoya and sugar. Here instead of khoya, milk powder is used to prepare pedas. Our family has a sweet tooth and we love trying different types of sweet dishes.

Peda is one of my favourite sweet. Unlike other Bengali sweets the sweetness of peda is more hence I cannot have more than one at a time despite of my sweet tooth...he he...While preparing milk peda you can soak saffron in little milk and add to the mixture to prepare kesar milk peda... Isn't it interesting! Just add one ingredient which change the color and taste of the sweet dish from the original one and you get a new sweet dish with subtle difference..You can use peda stamps to get nice design on the pedas.

Milk Peda / Doodh Peda

Condensed Milk - 1/2 tin (200 gms)
Milk powder - 1 cup
Melted Ghee - 2 tsp + little more for greasing
Pistachios - 8-10 chopped finely


1. Take a non-stick pan and add condensed milk and milk powder. Whisk it well to avoid lumps.
2. Now switch on the gas and keep stirring until the mixture starts to leave the sides of the pan. When it starts leaving the sides add ghee and give a quick stir. 
3. When the mixture become thick and slightly sticky in texture this time you can take a small portion to check whether you are able to roll a ball. 
4. If yes then switch off gas and allow to cool for 10 mins. Later when it is slightly warm take some amount of mixture and roll lemon size balls. Now flatten the ball using your palm and make a small dent in the center.Put the chopped pistachios in the dent and keep it in a plate. Follow the same procedures to prepare remaining pedas. 
 5. Allow to rest them for 1 to 2 hour. Initially it would be chewy but later you will get the perfect texture.

Sunday, 27 March 2016

Mawa Kulfi / Khoya Kulfi

I hope you all had a wonderful Holi! I wanted to post this mawa kulfi/khoya kulfi before holi. However, as usual I was stuck in between my commitments and responsibilities. These days I am quite busy with my writing assignments. I wonder how will I manage my blog when I will join a full fledged work life! Some of the fellow bloggers are doing this really well, I salute them.

Coming back to the mawa kulfi recipe, my husband was after me from last few days and telling "you prepare all types of food but no ice cream or kulfi." I realized he is right my blog does not have any frozen dessert recipe. The reason I avoid preparing it because of my daughter. If she comes to know mamma made ice-cream she will definitely have it and then she will suffer from cold and cough. So two-three weeks back I prepared ice-cream (could not take pics), she enjoyed it and after having it she was okay. So next weekend my husband bought few kulfi moulds as he prefers kulfi over ice cream! Then I had some khoya in my pantry and I tried this easy mawa kulfi recipe which is melt in mouth. But this time my daughter had kulfi as well as cold drinks on the same day and till now her voice is choked :(. This was the another reason I could not blog as I had to look after her! Try this recipe it is yummy!

Mawa Kulfi / Khoya Kulfi


Milk - 500 ml
Khoya - 100 gms, grated
Sugar  - 1/4 cup
Pista - chopped 1 tablespoon


1. Boil milk in a thick bottom vessel until it becomes half of the quantity.
2. Next add grated khoya in the evaporated milk and mix it well, so that there is no lump.
3. Finally add sugar and allow it to dissolve. Switch off the gas allow it to cool.
4. Now pour the mixture into the moulds. Put them in freezer for 6 to 8 hours.
5. Unmould them and garnish with chopped pistas.

Friday, 30 October 2015

Cake Pops

Cake Pops are the popular dessert for a kid's party. You can decorate the cake pops as per your choice. Whenever I go to a departmental store with my daughter and as soon as I reach to the billing counter my daughter wants to grab some lolli pops kept on the billing counter. Sometimes I can make her understand and can keep her away from these however most of the time situation becomes tough and I have to buy lolli pops. One day I decided to make cake pops and surprise her ! Unless I prepared these cake pops I never thought making of cake pops is so easy. Only thing you need patience to prepare these cake pops.

I used dark chocolate for coating, you can also use white chocolate and variety of decorative sugar balls and sprinkles are available in the market so you can decorate according to your choice. It can also be decorated using whipped cream or fondant, however I kept it simple and used simple chocolate coating. You can prepare them for your kid's birthday or any other kid's party.

Cake Pops

For the cake balls

Cake crumble - 11/2 cup
Butter - 2 to 3 tablespoon

For Frosting
Dark Chocolate - around 50 to 75 gms
Vegetable oil - 1 - 2 teaspoon
Sprinkles for decoration
Lollipop sticks

1. Crumble the cake properly using your fingers.

2. Add butter and mix well. Now take spoonful of crumble in hand and make balls using hand pressure.

3. Now melt chocolate in double boiler. Add little oil and mix it well.

4. Take a stick and dip into hot chocolate and carefully insert in a cake ball so that it won't break. Similarly do for the other balls. Keep them in refrigerator for half an hour.

5. Now melt the chocolate again and holding the stick dip each ball in chocolate and rotate slowly so that balls are covered with chocolate. Shake off gently side ways to remove extra coating of chocolates.

6. Immediately, decorate with colorful sugar balls. Keep them in refrigerator for another half an hour.

Friday, 17 July 2015

Mango Yogurt Parfait

Compared to the previous years this year we had lot of mangoes and I tried my hands on varieties of recipes using mangoes. Few days back I tried Mango Yogurt Parfait Recipe which is just awesome. Now let me tell you Parfait is originated at France and it is a type of frozen dessert. Originally, parfait  is a high calorie dessert which contains alternate layers of fruit, ice cream and syrup.

However, we have replaced ice cream with low calorie yogurt or curd and sugar syrup with honey and made this dessert healthy for you. So if you are craving for a dessert but at the same time you don't want to increase your calorie consume then Yogurt based Parfait is the best choice for you.

Mango Yogurt Parfait 


Ripe Mango - 2, peeled and cut into dice
Hung Curd - 2 cups
Honey - 2 tablespoon + 2 teaspoon for garnishing
Pista - chopped, 2 teaspoon


1. Take hung curd in a bowl and add honey into it and mix well.
2. In a glass or bowl add this mixture first and next add some mango pieces and follow this alternate layers. If you are taking a long glass then you can make few layers. I have used dessert glass and the depth of the glass was less hence used single layer of curd and mango.
3. Finally on top add chopped pista and garnish with honey drops. You can also use shopped cashew or almonds. In fact, you can crash some granola bars and add on top.

Tuesday, 16 June 2015

Milk Powder Gulab Jamun

Last week started with a great news! Yes I call it as a great news because I have won a Family Dishes contest sponsored by Good Housekeeping India, a leading Life style Magazine of India. My recipe has been published in their June Issue with my name and photo! Huhh! I am really very happy and top of that I have received a cutlery set for winning this contest along with others. I have already shared this news on Motions and Emotions FB page, but here I want to share once again with my near and dear readers.

Now while sharing this good news should I let my reader go with an empty hand??

Absolutely no! Here we are celebrating the happiness with a sweet treat. I am sharing an easy recipe of milk powder Gulab Jamun which is very easy for beginners. One of my friend (Paramita Di) recently prepared this and when I asked her the recipe, she advised me to follow the recipe from Madhuras Recipe. 

Milk Powder Gulab Jamun

For Sugar Syrup
Sugar - 11/2 cup
Water - 1 cup
 Lemon Juice - 1 teaspoon

For Gulab Jamuns

Non fat Milk Powder - 1/2 cup
Clarified Butter / Desi Ghee - 1 tablespoon
Fine Semolina (Suji) - 1 tablespoon
Maida - 1 tablespoon
Milk - 2 tablespoon + 2 tsp if needed
Baking Soda - 1/4 teaspoon
Lemon Juice - 1 teaspoon
Refined oil for deep frying


For Making Sugar Syrup

1. Take sugar in to a  pan and add water into it. After mixing the sugar, put the pan on gas and bring it to boil.
2.  Once syrup comes to a boil, reduce the flame and simmer for 5 to 8 minutes. After that turn off the heat.
3. No need of getting one thread consistency syrup.
4.  Add lemon juice and mix, this will prevent the syrup to be caramelized after cooling down.
For making Jamuns

1.  Take a milk powder in a bowl and add baking soda, semolina, flour/maida and mix well.

2.  Add ghee and lemon juice to the mixture and mix until it becomes crumbly.

3. It's time to add milk and make a soft dough. Cover the dough to rest for 5 minutes.
4. During resting time, the dough will absorb the moisture. 
5. Divide the dough into small balls. Above quantity gives 8 to 10 jamuns.

6. Heat oil in a wok and deep fry prepared dumplings until they turn dark golden color.

7. After frying immediately soak the jamuns into the sugar syrup and allow them to soak in syrup for an hour.

Avoid overcooking sugar syrup, otherwise gulab jamun will not get soaked in the syrup.
Fine variety of semolina should be used.
If you find that the jamun dough has dried out, add little extra milk to make it moist.
The jamun dough has to bemoist only, when you roll them in to balls.