Sit down, buckle up, and get ready for this flavor journey. Before we get started, there’s some work you have to do! Take that pipette filled with creamy and cold Saffron Milk, and squeeze it all over the donut. As you bite into the donut, you immediately taste the whipped and airy homemade Ricotta cheese, followed the fluffy donut finished off with that cooking and delicious Saffron Milk. “Ahhhhhh!” I can hear it now. The sound you’re making after eating this mouthwatering delicacy. This recip

This festive season try modern, artisanal versions of Desi mithais with these 31 recipes of Delectable Indian Fusion desserts!

This Indo Western gown is in shaded peach color gorgette fabric. Yoke part of this gown is embroidered with blue and peach color thread work which gives this Indo Western gown a stunning look. Back neck of this gown have thread work motif on it. Bottom part of this gown is designed with blue and golden color borders. Dupatta of this Indo Western gown also have embroidered motifs.

Bubur ChaCha is one of my favourite dessert of all! Love this colourful bowl of sweet fragrant coconut broth with homemade chewy tapioca pearl balls, taro, sweet potatoes and sago pearls! I always prefer to serve it chilled, so sinfully delicious which I do not mind putting on pounds. 😅😜 Homemade tapioca pearl balls using fresh pandan juice, bluepea flower juice and cranberry puree. It is an easy to job just to add artificial food colouring into dough. But I prefer to make it au natural which takes a little effort to extract the natural food colours from plants and fruits. Ingredient (A) Tapioca Pearl Balls 100gm tapioca flour 60-80gm boiling liquid (pandan juice, bluepea flower or cranberry puree) 2 tbsp fine sugar Method Add flour into mixing bowl. Pour in hot boiling liquid. Use a spatula, quickly mix the boiling liquid and flour. Knead till dough is soft and pliable. Cut the dough into long strips. Roll them into long tubes and snip it diagonally or small cubes. Bring a small pot of water to boil. Add in cut dough and cook until they float onto the surface. Drain the cooked tapioca pearl balls and pour them into a bowl. Add in fine sugar and toss quickly with a spoon. Set aside to cool down. Repeat the process with other coloured dough. (B) 300gm taro, peeled and diced into 1 cm cube 300gm sweet potato, peeled and diced into 1 cm cube 50gm sago pearls 200ml Ayam brand coconut milk 60gm sugar 4 blades pandan leaves, knotted 1/2 tsp salt Method In a small pot, add water and bring to boil. Add in sago pearls and cook until almost transparent. Drain and rinse thoroughly and pour the sago pearls into a bowl with some water. Set aside. Add 1.2 litre water in a medium pot. Add in pandan leaves. Bring to boil. Add in cubed taro and cook for 10 mins. Add in cube sweet potatoes and cook till tender. Add more water if necessary. When the taro and sweet potatoes are softened, add in sago pearl, coconut milk and salt. Do not let the mixture to boil. Pour in all the tapioca pearl balls with the sugar syrup and mix well. Add in sugar to taste. Cool down slightly before serving or serve chilled. recipe ref : travellingfoodies.com

As easy as ABC.

Say goodbye to OTT celebrations and treat your guests to a refreshing brunch on your big day.

Best sooji (semolina) halwa, eat it as dessert or make it as prasad for Navratri, ready in less than 30 mins.

Garam Masala Spiced Gingerbread Cake is my adaption of classic Gingerbread Cake with a hint of very Indian Garam Masala and sweetened with Nolen Gur (Date Jaggery)

DIWALI BOX! Diwali boxes are a thing in India during the festive season. They are everywhere, in all shops, where customers put in orders for giving Diwali boxes to their friends and family. It

Nepali peda is a simple and lovely bite of candy. In fact it is so good it is given as a treat to Hindu gods in Nepal. This recipe is quick and easy. It is

Thandai is a typical Holi drink or a cooler and this is a dessert made with tandai paste. Kulfi is an Indian version of ice cream and this kulfi is flavoured with thandai paste.

Hi Supermoms, The Festival Of Lights,"Diwali" brings with it so much of excitement and enthusiasm. Meeting friends, entertaining guests, welcoming new year, starting new ventures, buying new things for home, getting a new house, moving to a new home, Lighting and decorating our homes, colourful rangolis, brilliantly lit buildings, Melas, Parties, Firworks and so much more .... Over the past two weeks, I have been sharing various sweet and savoury delicacies that you can prepare during this festival. I have compiled them under " Diwali Recipes". A mix of traditional sweets and fusion recipes with easy stepwise pictures . I will be adding more to this list. I love to experiment and in this dessert I have combined the flavours of Rabri and Shahi Tukda to give a fusion dessert " Shahi Cupcake" - Baked Rabri with slice of Shahi Tukda. SHAHI CUPCAKES : Preparation time : 5 minutes Cooking time : 25 minutes Yield : 6 cupcakes 1 Cup = 250 ml Ingredients : For the Rabri: 6 White Bread Slices ( Cut the Corners) 4 tablespoon Condensed Milk 5 to 6 strands of Saffron soaked in a tablespoon of hot milk 5 Blanched and Peeled Almonds ( grated) 5 Blanched and Peeled Pistachios (grated) 200 ml Milk + 1/4 Cup Extra 1/4 Cup Milk powder 1/4 teaspoon baking powder 1 1/2 tablespoon Ghee /Butter ( melted) For the Tukda : 1/2 Cup Sugar 3 Bread slices cut into triangles 2 to 3 drops of orange food colour ( optional) 2-3 Grated pistachios and Badam 3-4 strands of Saffron ( crushed using mortar and pestle) OR Add 2-3 drops of kesar essence. 2 tablespoon of Ghee for frying METHOD : 1. Collect all your ingredients . TIP : I soaked the saffron strands much earlier. I had also blanched and peeled my dry fruits. 2. Take a large bowl and roughly tear your bread slices into smaller bits using your hand. 3. Pour 200 ml of Milk ( One Cup) on top of the bread and mix . 4. Now add the condensed Milk, (milk powder + baking powder )and sliced/Chopped dry fruits. Pour the saffron milk and mix again. TIP: Since there is no other dry flour in this cake , I mixed the baking powder along with the milk powder and then added it to the bread mixture so that it spreads uniformly. 5. Heat the Ghee or Butter in a pan and when it has melted, pour it into the batter and mix well. You can adjust the quantity of Ghee if you are diet conscious. But the richness of the dessert lies in adding the Ghee. The Cake batter should not be too thick or too thin. 6. Line your cup cake tray with the paper liners and pour equal amount of batter in each cup. You can top the cup cakes with finely grated pistachios and Badam. TIP: The cupcakes does not puff up too much, so you can fill the batter till 3/4 th of the cup. 7. In a pre-heated oven, bake the cupcakes at 180 degrees C for 20 minutes or till the time a tooth pick inserted in the middle of the cake comes out clean . I baked in the middle rack. 8. They will look like this. Let them cool in a rack. 9. While the cake is baking, you can make the 'Tukda'. First we need to make a sugar syrup. In a pan, add sugar and pour water just enough to cover the sugar. When the sugar melts, add colour and Kesar/Saffron . Let the sugar boil till you get 'One String Consistency". TIP: To check the one string consistency, keep a small bowl of water and let a sugar drop into it. If it does'nt mix with water, your sugar syrup is ready. 10. Heat Ghee in a pan, fry the bread slices till they are golden on both sides. 11. Lift them from ghee and dip them directly into the hot sugar syrup. Let them soak for 5 to 10 minutes. You can sprinkle dry fruits ( sliced) on top. Remove from the syrup and insert them into your cupcakes. You can serve this immediately or serve it cold. Which ever way you serve, it tastes so so good!!! A yummy different and interesting fusion CupCakes that your friends and family will adore! Have a Joyous Festival and Happy Cooking! With love, Masterchefmom

Orange kheer is also known as komola kheer. Orange kheer is made with milk, orange pulp, rice, sugar. Serve chilled with some pulp.

Baked Motichoor Rabri Parfait — velvety and creamy, this easy dessert features layers of cardamom-infused rabri, cottage cheese, mango pulp and crumbled ladoo. Served warm with a melt-in-mouth texture, sweeten up your parties with this easy-to-assemble dessert!

My basundi gulab jamun panna cotta is the perfect dessert for any festive occasion! Saffron & cardamom infused creamy panna cotta with a gulab jamun

Pre-heat the oven to 180° C (350° F). Get ready a 9 tube pan. Do not grease the pan. Clean and cut the pandan leaves to about 1 length and blend them in the food processor with the coconut milk.

Explore Vin W's 202 photos on Flickr!

A Sweetened Thick Yogurt served with a layer of biscuit crumbs topped with chopped mango and whipped cream. A perfect dessert to treat our taste buds

Dry dates kheer is a healthy and nutritious kheer recipe. You can also make the dry dates kheer sugar-free or without sugar.