Paan Rasmalai

Rasmalai is a delicious Bengali sweet which is popular all over India. Boiled Paneer( malai) patties soaked into flavorful milk syrup called rasmalai. Making rasmalai is easy however the key step of making soft paneer is little tricky. If paneer is not soft then paneer patties will become hard. Earlier I have shared traditional saffron, cardamom and mango flavored rasmalai. In India, people love to eat paan after lunch or dinner as mouth refresher. This recipe is made with paneer, sugar, paan leaves, kewra and rose essence milk syrup. Adding paan leaves (betel leaves) into this recipe gives a piquant aroma and refreshing taste to the rasmali. Paan flavored rasmalai comes out very tasty. if you like paan, do try this recipe I am sure you will love this unique flavored rasmalai. 

Paan Kaju Katli (Burfi)

Preparing sweets is an integral part in celebrating many Indian festivals. Diwali is around the corner and everyone will be looking for preparing a special sweet. Kaju Katli is one of the most popular sweets, and liked by everyone. This recipe is a slight twist to the original Kaju Katli recipe with a refreshing flavor of fresh paan leaves. The recipe is prepared using blended paan(betel) leaves, cashew powder, sugar and flavored with rose essence. Try this delicious sweet this Diwali and surprise your guests. 


Pumpkin Kheer

Pumpkin is a multipurpose vegetable which can be used to prepare curries as well as sweet dishes. Earlier in my blog, I have shared pumpkin cupcakes and pumpkin curry recipe. This recipe is a sweet dish popularly known as pumpkin kheer in North India and pumpkin payasam in Southern India. Freshly grated pumpkin is cooked into milk and flavoured with nutmeg powder, cardamom powder. Garnished with pista and saffron, the pumpkin kheer tastes awesome. It’s good to use fresh pumpkin however if it’s not available, you can use canned. This is very easy recipe and can be prepared on any occasion. 

Homemade Mango Ice Cream

Mango is the king of fruit, and a variety of delicious dishes can be constructed either with ripe or raw mango. Mango Ice Cream is an all time favorite for many people around the world. It is one of those recipes that you cannot deny in summer; it’s a must have essential to combat the heat. Mango ice cream is made with mango puree, heavy whipping cream and flavored with vanilla and mango extract. There’s nothing better and fresh like homemade mango ice cream, as it is simple and easy to make at home and an excellent dessert to present to guests. In this recipe i have used store bought mango puree but you can make it using fresh mango puree.  This recipe is made using an ice cream maker, but if you do not have a ice cream maker you can check out my previous mango ice cream recipe

Chiku (Sapota) Ice Cream

Chiku a.k.a. Sapota is a brown color fruit that is exceptionally sweet. Chiku can be eaten as a fruit or drank as Chiku milk shake, which is a very famous drink. Ice cream is everyone’s favorite dessert and one can buy a variety of them in stores. However you might not find Chiku ice cream in a store. This recipe provides steps to prepare Chiku Ice cream at your own house. Homemade ice cream is always the best, you can also tweak it based on your taste. It is super easy to make this ice cream and it tastes delicious. This ice cream is flavored with coffee and vanilla extract, coffee gives a unique taste to chiku ice cream and is well served with chia seeds. Enjoy this summer special recipe during hot days!  

Chili Chocolate Molten Lava Cake

Valentine day is pretty close by and if you are thinking to make something for your valentine or dinner party, Chili Chocolate Lava Cake is one of your best option. The cake is a delicious delight to chocolate lovers. Though the name sounds little weird rest assured it is not spicy rather chili and cinnamon powder gives a tingly and warm taste to sweetness of chocolate. The cake is crispy outside and gooey fudge inside as molten lava. Preparing this cake is very easy as a matter of fact that you can prepare the cake batter in advance and need to just bake before serving. The batter can also be stored for multiple use. The cake goes very well with vanilla or berry ice cream.   

Phool Surprise

Phool Surprise is a signature dessert from chef Kunal Kapur which was showcased on MasterChef TV program. I was awestruck when I saw this program as the Phool surprise was really so beautiful and awesome. I was so impressed that I wanted to try it out, though I knew it would a tough task. After couple of attempts I was able to prepare it although its not as perfect as the actual recipe. I have also uploaded the video of the petals opening from my recipe. This recipe has four components, first one berry cheesecake, second one crispy ghevar, third one white chocolate petals and finally french vanilla & turmeric flavored custard. I have shared the Ghevar recipe separately and remaining three recipes are part of this recipe. This dessert is as delicious as beautiful. Berry cheesecake gives a sweet and sour tingling taste to otherwise sweet chocolate and custard. It could look like a daunting task however if you have patience you can certainly make this recipe and surprise your friends and family with it. Some important aspects of the recipe are mentioned in the recipe notes so please read them before you start preparing this recipe. 

Ghevar With Raspberry Rabri

Ghevar is a very popular Rajasthani dessert which is prepared during festivals like Teej, Rakshabandhan or any other special occasion. Traditionally, this awesome dessert goes really well with milk rabri. In this recipe, I have used rabri with raspberry and mango yogurt which gives it a sweet and sour taste and neutralizes its sweetness.  At first it is a little complicated recipe to prepare however once you get a hang of it, it comes out really well and the effort is worth it. Ghevar is made using all purpose flour batter and deep fried in oil or ghee. Ghevar has a light, lacy and crispy texture. The two very important aspects of making Ghever are batter consistency and oil/ghee temperature. The right batter brings out the lacy texture and oil/ghee temperature helps it to rise and give the right shape and texture. Once ready, it is soaked in sugar syrup before serving. The ghevar can be stored in air tight containers for up to 2 weeks, and just before serving, soak in warm sugar syrup and garnish with raspberry rabdi and mango yogurt. I am so excited to share this recipe as it is my first time making it, and took me couple attempts to get it right.