Dessert book by Antonet Roajer

Disclaimer The information contained in this book is for general information purposes only. The information is provided by Antonet Roajer. While we endeavor to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to this book or the information, products, services, or related graphics contained on this book for any purpose. Any reliance you place on such information is therefore strictly at your own risk. In no event will we be liable for any loss or damage including without limitation, indirect or consequential loss or damage, or any loss or damage whatsoever arising from loss of data or profits arising out of, or in connection with, the use of this book. Nutrient values listed in this book are approximate estimates only. Variations may occur due to ingredients availability and food preparation methods. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc. We use our proprietary software, which has a food database that was published by USDA nutrient database. The nutritional analysis found on each of the recipes in this book are calculated from the individual ingredients in each recipe, using the nutritional data found for those ingredients in the USDA database. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in our system or database or the accuracy thereof, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered. This book is not a substitute for the services of a trained health professional. Although we provide nutritional information for our recipes, the information on this book is for informational purposes only. No information, services, or materials ordered by this book shall be construed as or understood to be medical advice or care. None of the information on this book shall be used ]to diagnose or treat any health problem or disease. You must consult with a physician, doctor, or health care provider before taking any product or using any information on this book. Please discuss any concerns with your physician or registered dietitian. ÂŠ Copyright Information The content of this book is copyrighted to Antonet Roajer the Author of this book. No part of this book may be reproduced or transmitted in any form or by any means, mechanical, electronic, including recording or photocopying, or by any information storage and retrieval system, or transmitted by email without permission from the author. i

ABOUT AUTHOR Antonet Roajer is the Author of the book. She was born in southern part of India and moved up to the USA after marriage. Being brought up, having Indian food then later exposed to western style cooking. She is able to diﬀerentiate and appreciate the goodness from both the cuisines. Although she holds a Bachelor’s degree in Technology, she developed the passion for cooking. As she started cooking more, she realized the importance of cooking at home. She believes cooking at home is the only way to lead a healthy lifestyle. And being busy is not an excuse to not cook at home. With that idea in mind she started a food blog Anto’s Kitchen. Anto’s Kitchen vision is to help people cook at home. By providing cooking ideas, easy recipes and tools to make cooking easier for everyone and live an healthy lifestyle. Anto is the primary author of all the recipes in Anto’s Kitchen. She enjoys cooking and creating new food recipes that are liked by thousands of people who visits her blog every day. She has also authored an Amazon Bestseller cookbook: Exotic Chicken Recipes. You can read more about her and her work at http://www.antoskitchen.com

ANTO’S COOKING STYLE Anto learned cooking while cooking for her family, she developed the advanced cooking skills by trying various types of food recommended by the experts in the relevant eld. The recipes she develops are always tested a couple of times before publishing in this book. Being a busy mom who also runs a blog and business online. She understands the pain of cooking at home for the busy people like her. So she focuses primarily on creating easy recipes to help busy people cook healthy food at home. She developed this cooking style so she can run her family and business eﬃciently without worrying about spending too much time on cooking. Eﬃciency does not always means tasty food. With a little kid, it’s hard to feed if the food is not interesting or absolutely delicious. With a picky eater at home, she also learned the art of cooking a delicious food to keep the toddler happy and nutritious. As she was brought up in India, she has a touch of Indian style in her cooking. Once you are used to the deliciousness from the Indian cuisine, it is hard not to use those flavors in the cooking. She uses many spices and ingredients in her cooking which are not only tasty but also healthy for the growing kids. Even if it is a western dish, she experiments and finds a way to include a healthy spice in the diet for the little one. Whereas she takes advantage of the richness from the other cuisines making the meal more delicious and healthy for the children.

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ABOUT THIS BOOK This book includes delicious dessert recipes from various cuisines with cooking tips, simple directions and high quality pictures. These desserts are quick and simple to make at home in just a few minutes. Many dessert recipes in this book are easy to make in under 30 minutes with only three to four ingredients. All the dessert recipes in this book are kids friendly and alcohol-free dessert recipes. From kids to everyone loves these desserts. You will find • Summer dessert recipes • Healthy desserts recipes • Baked dessert recipes, • Eggless dessert recipes and many more.

Coconut Ladoo

Coconut ladoo with condensed milk is an easy and quick dessert with only three ingredients. Coconut ladoo is a soft and delicious coconut sweet in 15 mins.

Coconut Ladoo Ingredients

Shredded or Grated Coconut 12 oz Sweetened Condensed Milk 14 oz Cardamom 2 no

Smart Cooking Tips: 1. If you are using frozen shredded coconut, make sure to thaw it thoroughly before start cooking. You can also use grated coconut in this recipe. 2. You can also roast the coconut with a little amount of ghee until the color changes slightly into golden brown for a strong coconut flavor and mild ghee flavor. 3. Keep on stirring the shredded coconut and condensed milk together when cooking to avoid getting burned. Because condensed milk tends get burn and stick to the bottom of a pan quickly. 4. You can decorate the coconut ladoo with sliced almonds or roll them in the powdered nuts of your choice. You can also add chopped nuts and raisins in this ladoo. 5. Crush the cardamoms roughly, you can also use store bought cardamom powder in this recipe, but freshly crushed cardamom gives a nice aroma and flavor to the ladoo.

Cooking Directions: 1.

Heat a pan in medium flame, add shredded coconut, condensed milk and mix well.

Cook until the shredded coconut and condensed milk mixture becomes thick (first the mixture will become thin and then it starts to solidify). Add crushed cardamom and mix well. Remove the pan from heat and allow it to cool.

When the coconut mixture cooled down, shape them into the small balls and decorate it with any of your favorite nuts (optional).

HOW TO SERVE COCONUT LADOO? Serve coconut ladoo warm or cold.

Eggless Chocolate Mousse

Eggless chocolate mousse is an easy and delicious dessert with chocolate chips and heavy whipping cream. It is an excellent party dessert recipe.

Chocolate Mousse Ingredients

1. Semi Sweet Chocolate Chips 0.75 cup 2. Heavy Whipping Cream 1 cup 3. Water 0.25 cup 4.Sugar Granulated 0.25 cup 5. Vanilla Extract 1 tsp

Smart Cooking Tips 1. Add the sugar syrup to the chocolate chips and melt completely and mix well until it becomes smooth without any lumps. 2. Whip the heavy whipping cream until it becomes thick and peaks form. 3. Chocolate chips and heavy whipping cream should be in a right measurement. Adding more quantity of chocolate chips ended up in a thick and hard textured mousse. The heavy whipping cream helps to make a light and creamy mousse. 4. Set the chocolate mousse in a desired dessert cups for at least 2 hours in a refrigerator before serving.

Cooking Directions: 1.% In a bowl add heavy whipping cream, vanilla extract and beat using an electric hand held mixer until the heavy whipping cream becomes thick and peaks form. 2.% In a saucepan add water, sugar and boil in a medium heat until the sugar melts down completely. Add the sugar syrup to the chocolate chips and mix well until the chocolate chips melt down completely without any lumps. 3. Fold in the whipped cream and mix gently. Divide the chocolate mousse into the desired dessert cups and chill it in the refrigerator for 4 - 5 hours. Garnish with whipped cream (optional) and serve Chilled.

HOW TO SERVE CHOCOLATE MOUSSE? Serve Eggless Chocolate Mousse Chilled.

Baklava

Baklava is a delicious pastry with several layers, filled with chopped nuts and topped with honey syrup. It tastes buttery, sweet with crispy phyllo layers.

Baklava Ingredients All Purpose Flour 1.50 cup Vinegar 2 tsp Salt 0.25 tsp Water 0.75 cup Oil 1 tsp Butter Without Salt 5 tbsp Sugars Granulated 0.50 cup Honey 0.50 cup Water 0.75 cup Vanilla Extract 0.25 tsp Walnuts 120 gms Sugar 2 tbsp Cinnamon 0.50 tsp Cornstarch 0.25 cup

Smart Cooking Tips 1. Always keep the dough covered with cling wrap or wet cloth this helps to keep the dough soft and moist. Make sure to roll the dough into very thin and flat sheets. Make sure to apply butter in between each sheet for the nice layers. 2. I used walnuts for filling, you can use any variety of nuts of your choice. You can even powder the nuts instead of chopping. 3. Avoid boiling the syrup to a thick consistency, once the syrup cooled down it will become even more thick. 4. Allow the baklava to soak in the honey syrup for at least a couple of hours before serving. 5. Use a sharp knife to cut the baklava into the desired shapes. 6. Use cornstarch for dusting the dough when rolling this helps to avoid sticking the rolled sheets sticking to each other.

Cooking Directions: % 1.% For making phyllo dough: In a bowl add all purpose flour, salt, oil, vinegar and mix well. Add hot water gradually and knead a soft and firm dough. % 2.% Cover the dough with cling wrap and set in the refrigerator for at least two hours. % 3.% After two hours divide the dough into small equal size balls. Dust the rolling board or surface with a generous amount of cornstarch and roll each ball into very thin that fits your baking pan, I used a 9-inch circle shaped baking pan, so I rolled thin nine sheets (Keep rest of the dough balls covered when you are rolling one). % 4.% Make sure to sprinkle the generous amount of corn starch in between each rolled sheets while piling up, this helps to prevent the rolled sheets sticking to each other. Finally, roll the piled sheets together gently using a rolling pin. % 5.% For filling: Chop the walnuts coarsely and mix with sugar and cinnamon powder. % 6.% Grease the baking pan bottom and sides with butter and place first three sheets, apply butter in between each layer. On top of the third layer apply butter then sprinkle half of the walnuts filling mixture evenly.

% 7.% Place another set of three sheets on top of the walnuts mixture, make sure to brush butter in between each layer. % 8.% Then again apply butter and sprinkle the remaining walnuts filling mixture evenly and place the last three layers, apply butter in between each layer. Cut into the desired shapes using a sharp knife and brush butter generously on the top. % 9.% Bake in a pre-heated 350 degrees for 45 - 50 minutes until the colour changes to golden brown and allow it to cool slightly. % 10.% In the meantime, start preparing for the syrup. In a saucepan add sugar, water and boil until the sugar melts down completely. Add honey, vanilla extract and boil until the syrup becomes slightly thick and allow it to cool completely. Do not overdo it because once the syrup cooled down it will become even more thick. Pour the honey syrup on the warm baked sheets and allow the baklava to cool completely for 8 hours. 11. Transfer the baklava to a serving plate carefully and serve.

HOW TO SERVE BAKLAVA? Soak the baklava in honey syrup for 8 hours and serve.

Chocolate Fudge

Chocolate fudge with condensed milk is an easy and no-bake fudge recipe. It tastes so delicious with walnuts, chocolate chips and raisins.

Easy Chocolate Fudge Ingredients Sweetened Condensed Milk 14 oz Semi Sweet Chocolate Chips 2 cups Chopped Walnuts 0.50 cup Raisins 0.50 cup

Smart Cooking Tips 1. Melt the chocolate chips with condensed milk over a low - medium heat for a smooth and silky melted chocolate. 2. Adding walnuts and raisins are optional. You can add any chopped nuts of your choice. 3. You can add vanilla extract for an additional flavor. 4. Refrigerate at least for a couple of hours before cutting into square shapes. 5. You can use dark chocolate chips or sweetened chocolate chips instead of semi-sweet chocolate chips.

Cooking Directions: 1.% Line the baking pan or any square shaped bowl with parchment paper. 2.% In a pan add condensed milk, semi-sweet chocolate chips and cook over a low flame until the chocolate chips melted completely. 3. Add chopped walnuts, raisins and mix well. Transfer to a parchment paper lined bowl and refrigerate for two hours or until sets. 4. Cut them into equal small squares using a sharp knife and enjoy.

HOW TO SERVE CHOCOLATE FUDGE: Serve chocolate fudge as a dessert.

Mango Shrikhand

Mango Shrikhand is a homemade quick and easy yogurt dessert which is popular in North India. Mango mixed with hung yogurt then chilled and topped with nuts and served.

Mango Shrikhand - Yogurt and mango dessert Ingredients 1. Alphonso Mango 1 no 2. Plain Yogurt 0.50 cup 3. White Sugar 2 tbsp 4. Cardamom 1 no 5. Almonds 6 gms

Smart Cooking Tips: 1. Make sure to strain the yogurt in a refrigerator. Avoid straining the yogurt in a room temperature, or it will make your yogurt sour. Sour yogurt will not suit for making this dessert. 2. You can use store bought mango puree instead of fresh mango puree. 3. Choose ripe, sweet, and less fibrous mango in this recipe. 4.Adding nuts are optional.

Cooking Directions 1.% Place yogurt in a muslin cloth and drain out the excess liquid content (whey) in refrigerator for about 5 - 6 hours. Drained yogurt should be in a cream cheese consistency. 2.% Peel and chop the mango flesh roughly. Discard the mango seed and skin. 3.% In a blender or mixer add chopped mango, cardamom, sugar and blend it to a smooth puree. 4.% Mix mango puree mixture and creamy yogurt together gently. Avoid blending it using mixer or blender. 5.

Garnish it with chopped nuts and serve chill.

How to serve mango shrikhand? Serve mango shrikhand chilled.

Mango Coconut Fudge

Mango Coconut Burfi or Mango Fudge is an easy and delicious dessert with fresh mango puree and coconut in 20 minutes.

Mango Coconut Fudge Ingredients Alphonso Mango 1 no Shredded Coconut 2 cups Whole Milk 0.50 cup Cardamom 2 no Sugar 0.25 cup Ghee 1 tsp

Smart Cooking Tips 1. Avoid adding extra ghee in this recipe, because coconut by itself oozes out oil when cooking. 2. Make sure to cook the coconut and mango mixture completely until it becomes thick, it might take 10 - 15 minutes. If you do not cook completely until it gets thick consistency then shaping the burfi becomes diďŹ&#x192;cult. 3. Milk and coconut tendÂ to burn quickly, so keep stirring in between. 4. If you are using frozen shredded coconut make sure to defrost it completely before making burfi. 4. Make sure to use sweet ripe mango for this recipe, if the mango tastes sour adjust adding sugar according to your taste. 5. Choose less fibrous mango like Alphonso variety for this recipe. 6. You can also replace the whole milk with 2% reduced fat milk, but whole milk gives rich taste to the burfi. 7. You can also use store-bought mango puree in this recipe. I used one fresh Alphonso mango in this recipe. One medium size Alphonso mango yields 0.50 cup to 0.75 of puree. If you are using store-bought mango puree use 0.50 cup of puree.

Cooking Directions: % 1. Peel and chop the mango flesh roughly. Discard the mango skin and seed. Blend the mango flesh to a smooth puree without any lumps ( if you are using store-bought mango puree, use half a cup of puree). Grease a wide plate with ghee and keep it ready. % 2. In a pan heat ghee and add shredded coconut. Mix well with ghee and cook until a nice coconut aroma comes out. % 3. Add milk, mango puree and mix well. Cook until it becomes thick and loses its moisture content. Keep stirring in between to avoid burning the mango and coconut mixture. % 4. Add sugar, cardamom and mix well. Cook, again until it becomes thick and forms a big lump. % 5. Transfer the mango coconut mixture into the greased plate and allow it to cool. 6. When the mango coconut mixture is warm, garnish it with your favorite nuts like pistachios, almonds or cashew nuts and slice it into small square shape burfis or slice it into your desired shapes like rectangle or diamond.

HOW TO SERVE MANGO COCONUT BURFI? Serve Mango Coconut Burfi warm or cold. 29

Walnut Fudge

Walnut fudge with condensed milk is a quick and easy dessert in less than 30 minutes. It tastes soft and slightly chewy with a nutty flavor from walnuts.

Walnut fudge with condensed milk Ingredients

Sweetened Condensed Milk 14 oz Walnuts 1 cup Cardamom 2 no

Smart Cooking Tips 1. You can use whole milk instead of condensed milk, but whole milk takes a longer time to reach the thick consistency. Also, you have to add sugar if you are using whole milk or unsweetened condensed milk. 2. Slightly toast the walnuts in a medium flame until you notice the skin oďŹ&#x20AC; from the walnuts. 3. It is not necessary to powder the walnuts finely, the coarse texture is fine for this fudge recipe. 4. Cook the condensed milk and walnut mixture over a medium flame to avoid getting the condensed milk burned and sticking to the bottom of a pan. 5. You can add a pinch of cardamom powder instead of the freshly crushed cardamoms. But freshly crushed cardamoms gives an excellent flavor to the fudge. 6. Allow the condensed milk and walnut mixture to cool completely before cutting them into your desired shapes. If you find diďŹ&#x192;cult to shape them, place the condensed milk and walnut mixture in the refrigerator for 20 - 30 minutes and cut them into the diďŹ&#x20AC;erent shapes.

Directions: % 1. In a pan add walnuts and slightly toast over a medium flame until the skin gets oďŹ&#x20AC; the walnuts. Discard the walnuts skin and grind the walnuts to a coarse powder using a blender. Grease the plate with ghee or butter and keep it aside until needed. % 2. In a pan add condensed milk, powdered walnuts and cook until the condensed milk and walnuts mixture becomes thick. % 3. Add crushed cardamoms and mix well. Turn oďŹ&#x20AC; the heat and transfer it to a greased plate. 4.

Spread them into a big square shape and garnish it with chopped pistachios (optional). Allow it to cool completely and cut them into the desired shapes.

HOW TO SERVE WALNUT FUDGE? Serve walnut fudges warm or cold.

Chocolate Cake

Instant microwave chocolate cake is simple and easy to make in 2 minutes without baking. A quick dessert for satisfying the sweet craving.

Chocolate Cake in 2 mins Ingredients 1. All purpose flour 0.25 cup 2. Cocoa powder 3 tbsp 3. Vegetable Oil 2 tbsp 4.Sugar 5 tbsp 5. Baking powder 0.25 tsp 6. Salt 1 pinch 7. Whole Milk 5 tbsp 8. Vanilla Extract 0.25 tsp

Smart Cooking Tips 1. Measure the flour and cocoa powder using the measuring cups. Scoop the flour and cocoa powder and level it before using in the recipe. 2. Cooking time varies on each microwave. So make sure to check by inserting the bamboo skewer and comes out clean. 3. Make sure to use the microwave safe bowl or coďŹ&#x20AC;ee cup to make this chocolate cake.

Directions 1. In a microwave safe bowl, sift all-purpose flour, cocoa powder, salt and baking powder together. Add sugar and mix well. 2. Add milk, vegetable oil, vanilla extract and mix well. 3. Microwave for 2 minutes. Allow the chocolate cake to cool in a bowl itself for 5 minutes and serve with chocolate syrup or whipped cream.

HOW TO SERVE MICROWAVE CHOCOLATE CAKE? Serve microwave chocolate cake with heavy whipped cream and sliced strawberries or with chocolate syrup.

Basundi - Milk Sweet with Nuts

Basundi is an easy and delicious milk sweet flavored with cardamom and crunchy nuts. Basundi recipe is simple to make at home with only a few ingredients.Â

Basundi Ingredients Whole milk 5 cups White Sugar 4 tbsp Almonds 8 gms Pistachios 8 gms Cardamon 2 no

Smart Cooking Tips 1. Use a thick bottomed pan to avoid the milk getting burned and sticking to the bottom of a pan quickly. Milk tends to flow out of a pan when boiling so boil milk using a large pan. 2. Use full fat milk for a thick and rich basundi. But you can also use 2% reduced fat milk. 3. Boil the milk over a low flame. Make sure to stir and scrape the milk solids sticking to the sides and bottom of a pan while boiling the milk to avoid the milk getting burned and sticking to the bottom of a pan. If the milk burned then the basundiÂ will end up in a bitter taste. 4. You can also add saďŹ&#x20AC;ron and a pinch of nutmeg powder that gives an excellent flavor to the dessert.

Cooking Directions % 1.% In a heavy bottomed pan add milk and boil over a low to medium flame until the milk becomes thick and condensed to half of its original quantity. Keep stirring and scraping the milk solids sticking on the sides and bottom of a pan and add to the milk while condensing. % 2.% When the milk becomes thick and reduced to half, add sugar, crushed cardamoms and mix well. Turn oďŹ&#x20AC; the heat and garnish with chopped nuts. Now basundi is ready. % 3.% Allow the basundi to cool and serve warm or chill it in the refrigerator for a couple of hours and serve cold.

HOW TO SERVE BASUNDI? Serve basundi warm or cold. Personally, I like to enjoy it cold.

Dates and Nuts Ladoo

Dates and nuts ladoo (dry fruits ladoo) is a healthy and quick dessert with dates and nuts in 3 minutes. It is easy and simple to make without cooking.Â

A Healthy Dessert Ingredients Medjool Dates 10 no Almonds 8 gms Cashew nuts 8 gms Pistachios 8 gms

Smart Cooking Tips 1. I used Medjool dates in this recipe; you can use any varieties. But the heating time varies depending on the variety of the dates. 2. Avoid heating it for a long time in one stretch, heat it at regular intervals. Keep checking it every 10 seconds interval because dates get soft quickly. 3. You can also cook dates using a pan on the stove top in a medium flame. 4.You can also grind the dates in a mixer until smooth without warming. But I found this method is easy compared to grinding. 5. Powder the nuts coarsely one or two pulse is enough. You should the crunchiness of nuts in the ladoo. 6. I used mixed nuts Almonds, Cashew nuts and Pistachios. You can use any nuts of your choice. 7. You can also add other dry fruits like fig and raisins in this recipe.

Cooking Directions % 1.% Lightly heat the Medjool dates in a microwave oven for 10 - 15 seconds and mash it up with your fingers into a smooth paste. % 2.% Coarsely powder the nuts in a mixer and add it to the dates paste. Mix well. % 3.% Divide the mixture into small portions and roll them into the small balls.

HOW TO SERVE DATES AND NUTS LADDOO? Serve dates and nuts laddoo as a snack or dessert. Â

Mango Panna Cotta

Mango Panna Cotta recipe is a chilled and delicious mango dessert with mango puree and heavy cream flavored with vanilla extract in 10 minutes.

Ingredients Ingredients Alphonso Mango 1 no Heavy Whipping Cream 1 cup White Sugar 5 tbsp Gelatin 0.25 oz Water 2 tbsp

Smart Cooking Tips 1.% You can also substitute heavy cream with the thick coconut milk and gelatin with agar agar. You can check the Mango Panna Cotta with Coconut MilkÂ in this video. %

% 2.% I used fresh mango puree; you can also use canned Mango Puree. % 3.% Make sure to choose the sweet ripe mango with less fibrous like Alphonso Mango. % 4.% Check the sweetness of a mango and add sugar according to your taste. % 5.% Make sure to dissolve gelatin in cold water and cold milk completely for mango layer and cream layer. If you dissolve it in a hot water and hot milk, the gelatin form lumps and become sticky. % 6.% Gelatin I used in this recipe is enough to set the mango puree and heavy cream. If you are using more mango puree and cream, you should also increase the gelatin quantity.â&#x20AC;¨

Cooking Directions 1. Peel and chop the mango flesh roughly. Discard the mango seed and skin.

2. Blend the mango flesh in a blender or mixer until smooth. 3. Mix half of the gelatin from a single envelop in the cold water and wait until it gets dissolved. Mix remaining half of the gelatin in the cold milk and wait until it gets dissolved. 4. For the cream layer, in a small sauce pan add the heavy cream, sugar, dissolved gelatin and milk mixture and mix well. Bring the heavy cream to boil and cook until the sugar gets dissolved completely. Remove the pan from heat and add vanilla extract. Allow it to cool. 5.% Pour the heavy cream mixture in the dessert cups or moulds until half and place it in a refrigerator until the cream layer sets and become firm. 6. For the Mango Layer, in a separate small sauce pan add the mango puree, sugar, dissolved gelatin and water mixture and mix well. Cook until sugar gets 49

disolved completely. Allow it to cool and pour it on the cream layer and garnish it with chocolate chips or nuts or mint leaves. Keep it in a refrigerator for an hour or until it sets.

HOW TO SERVE MANGO PANNA COTTA? Chill the Mango Panna Cotta in a refrigerator and wait until it sets properly. Set the Mango Panna Cotta in the dessert cups or diďŹ&#x20AC;erent shapes using the moulds.

Carrot Halwa

Carrot halwa is a quick and easy desserts, also called as gajar halwa. This Carrot halwa recipe is usually prepared with whole milk, which is ideal for entertaining a crowd.

Ingredients Halwa Ingredients Shredded Carrot 1 cup Whole Milk 1 cup Cashew nuts 5 gms Raisins 5 gms Cardamom 1 no Ghee 2 tbsp White Sugar 2 tbsp

Cooking Directions % 1. In a pan heat ghee, add the grated carrots and cook until the carrots become soft and color changes into little pale orange. % 2. Add the milk and mix well. Cook until the carrot mixture becomes thick. 3. Add the sugar, crushed cardamoms and cook until the sugar melts down and mix with the carrot mixture evenly and becomes thick. Garnish it with roasted nuts and raisins.

How To Serve Carrot Halwa? Serve carrot halwa warm or cold.

Kalakand - Milk Fudge

Kalakand is a quick and easy dessert recipes in 15 mins. It is a simple desserts recipe to make at home for special occasions with paneer and condensed milk.

Kalakand - Milk Fudge Ingredients Sweetened Condensed Milk 14 oz Paneer (Indian Cottage Cheese) 1.50 cup Cardamom 3 no Pistachio nuts 4 gms

Smart Cooking Tips 1. Refrigerated paneer is slightly hard so thaw it in a room temperature for at least half an hour before started making kalakand. Also, crumble it finely without leaving any big chunks. %

2. I used store bought condensed milk, you can use 3% full-fat milk and boil it until it becomes thick then add paneer to it. 3. Make sure to cook it in a low flame to avoid burning the condensed milk. 4. If you find the sweetness is less, add sugar when the condensed milk and paneer mixture becomes thick and cook for few extra minutes until the sugar dissolves completely. Sweetness from condensed milk is enough for my taste bud, so I didn't add sugar. 5. You can also add rose water in this recipe, but I personally do not like rose water flavor in kalakand so I skipped it. 6. I used crushed pistachios for garnishing, you can use any variety of nuts of your choice. 56

Cooking Directions 1.% Crumble or grate paneer finely without chunks. Grease a wide plate with ghee and keep it ready. Crush pistachios roughly and keep it aside until needed. %

% 2.% In a pan add condensed milk, crumbled paneer and mix well. % 3.% Turn on the stove and cook it in a low heat until it becomes thick and begins to leaves the sides of a pan. % 4.% Turn oďŹ&#x20AC; the heat and add crushed cardamoms ( you can also add cardamom powder or place a tsp of sugar and cardamoms in a mixer and powder it). Mix well. % 5.% Transfer it to a greased plate or parchment paper (I used parchment paper). Shape it into a thick square using a spoon or spatula. Sprinkle crushed pistachios on top and press gently. 6. Refrigerate it for half an hour or more and cut them into small square shapes using a knife and serve.

Coconut Macaroons

Coconut macaroons is an easy and simple dessert with shredded coconut and egg whites. It tastes soft, moist and slightly chewy with a coconut flavor.

Coconut Macaroons Ingredients Egg Whites 4 no Shredded Coconut 13 oz White Sugar 1.25 cup Vanilla Extract 1 tsp Cashew nuts 1 oz

Smart Cooking Tips 1. I used unsweetened shredded coconut, so I added an extra amount of sugar. If you are using sweetened coconut, reduce adding the amount of sugar. Also, if you are using frozen coconut make sure to thaw it completely. 2. Toasting the coconut is optional, but it helps to enhance the coconut flavor. 3. The important step in making coconut macaroon is beating the egg whites until it becomes thick and creamy. Use an electric hand mixer to beat the egg whites until the peaks form. 4. Adding cashew nuts are optional. 5. If you find diďŹ&#x192;cult to shape the macaroons, add a little extra amount of shredded coconut to the beaten egg whites. 6. Baking time varies depending on the size of macaroons, so bake until the macaroons color changes to light golden brown. Avoid baking the macaroons for a long time, overcooking tends to make the macaroons dry.

Cooking Directions %

1.%

In a wide pan add shredded coconut and toast

slightly until the nice coconut aroma comes out, you do not have to wait until the color changes to golden brown. Allow the coconut to cool thoroughly. % 2.% Pre-heat the oven to 325 degrees and line the baking tray with parchment paper. Powder the cashew nuts coarsely using a blender and keep it ready. % 3.% Beat the egg whites, vanilla extract and sugar using an electric hand mixer until the stiďŹ&#x20AC; peaks form. % 4.% Add shredded coconut, powdered cashew nuts and mix well using a spatula. % 5.% Place the spoonful of coconut mixture on a lined baking tray (use an ice cream scoop for a perfect macaroon shape), space them one inch in between each coconut mixture and garnish with almonds or any nuts and dry fruits of your choice (optional). 6.

Bake in a pre-heated 325 degrees oven for 20 - 25 minutes, varies depending on the size of the

macaroons or until the color changes into golden brown. 7.

Allow the macaroons to cool completely on the baking tray itself and serve or store it in a refrigerator for up to a week.

HOW TO STORE COCONUT MACAROON? Cool the macaroons thoroughly and store it in a refrigerator for up to a week. Coconut macaroons stay good in the freezer for up to two months. Thaw the macaroons in a refrigerator.

Mango Mousse

Mango Mousse without gelatin is an easy and simple dessert to make in 5 minutes without cooking, baking, whipping or frying. A great party dessert for the crowd.

Mango Mousse Ingredients Alphonso Mango 2 no Heavy Cream 2 cups White Sugar 0.50 cup

Smart Cooking Tips 1. Traditionally this recipe is made with heavy cream by whipping the cream using a hand mixer until creamy. However, I used store bought whipped heavy cream, I just mix it with a spoon for an excellent smooth texture 2. Store bought Heavy whipped cream is light and fluďŹ&#x20AC;y in texture compared to homemade whipped cream. So I just increased the quantity. 3. I used fresh mango puree; you can also use canned mango puree that are available in stores. 4. I used powdered sugar if you do not have it you can just powder the regular granulated sugar in mixer. 5. Adjust adding sugar according to the sweetness of the mango puree. 6. Traditionally this recipe includes gelatin that helps to give a thick consistency. I did not add gelatin though turned out good. 7. I used chopped Almonds for garnishing; you can also use chocolate chips and cherries.

Cooking Directions 1.

Wash, peel and chop the Mango flesh roughly. Discard the mango seed and skin.

In a blender or mixer puree the mango flesh into a smooth paste. Two fresh alphonso mangoes yield 1 cup of puree. If you are using store bought mango pulp, use a cup of pulp for 2 cups of whipped heavy cream.

Gently mix the whipped heavy cream using a spoon until smooth. I used land o lakes whipped heavy cream.

Mix whipped heavy cream, mango puree and powdered sugar together gently and chill it in a refrigerator for at least 2 hours. Garnish it with chopped nuts.

HOW TO SERVE MANGO MOUSSE? Serve mango mousse chilled. For making it more attractive, serve this dessert in a beautiful small dessert cups garnished with nuts for your guests.

Chocolate Banana Bread

Chocolate banana bread is an easy and moist banana bread recipe with chocolate flavor. This chocolate banana bread tastes more like a chocolate cake.

Chocolate Banana Bread Ingredients: Ripe Bananas 3 no All purpose Flour 1 cup Cocoa Powder 0.25 cup White Sugar 1 cup Unsalted Butter 0.50 cup Salt 0.50 tsp Baking Soda 1 tsp Baking Powder 1 tsp Vanilla Extra 1 tsp Egg 2 no Chocolate Chips 0.50 cup

Smart Cooking Tips 1. Butter the cream and sugar together until smooth. Because the butter will leave the lumps in the bread after baking. 2. Allow the chocolate banana bread to cool completely in the loaf pan itself. Once the bread cooled down, take out gently from the loaf pan. 3. Butter the cream and sugar together until smooth. Because the butter will leave the lumps in the bread after baking. 4. Allow the chocolate banana bread to cool completely in the loaf pan itself. Once the bread cooled down, take out gently from the loaf pan. 5. Make sure to keep the bread completely covered to avoid getting it harder.

Cooking Directions 1.

Pre-heat the oven to 350 degrees. Butter and flour the medium size loaf pan.

Sift all purpose flour, baking soda, baking powder, salt and cocoa powder together in a wide bowl.

Mash the bananas using a fork. Cream the butter and sugar together using an electric hand held mixer.

Add eggs, vanilla extract and beat together. Combine all the ingredients together and fold in the chocolate chips and mix gently.

Bake the chocolate banana bread in a pre-heated 350 degrees oven for 55 - 60 minutes or until the toothpicks inserted in the center and comes out clean.

Allow the chocolate banana bread to cool completely in a pan and run a sharp knife around the corners of a pan and pull out the bread gently. Wrap the bread with plastic food wrap and store it for 24 hours. Slice and serve after 24 hours.

HOW TO SERVE CHOCOLATE BANANA BREAD? The chocolate banana bread tastes more flavorful after 24 hours of its getting baked. So wrap the chocolate banana bread with plastic wrap, slice, and serve after 24 hours.

Indian Butter Cookies

Nan khatai is a soft and delicious eggless cookies. Nankhatai recipe is easy and simple to make at home. Also, it stays good for up to 2 - 3 weeks.

Indian Butter Cookies Ingredients All purpose flour 1 cup White Sugar 0.50 cup Ghee 0.50 cup Cardamom 2 no Baking Powder 0.50 tsp Salt 1 pinch

Smart Cooking Tips 1.

Avoid adding water for kneading the cookie dough. Only ghee is enough to make a dough. Also, make sure to use the ghee that is in a semi-solid state, not the melted ghee.

Adding crushed cardamom or cardamom powder is optional. You can also add a pinch of nutmeg powder. But personally I like cardamom flavor, so I added it.

If you do not have powdered sugar at home, just blend the granulated sugar in a blender until smooth and use it in the recipe.

Set the nan khatai dough for at least half an hour, this step helps to make the cookies soft and flavorful.

Roll the cookie dough into smooth without any cracks, the cracks tend to expand when baking. So make sure to roll the dough without any cracks.

Avoid baking the cookies for a long time, 20 - 25 minutes is enough or until the bottom side of the cookies color changes to golden brown.

Cooking Directions 1.% In a bowl add ghee, powdered sugar and mix well without any lumps. 2.% Sift all purpose flour, baking powder, salt together and add it to the ghee and sugar mixture. 3.% Add finely crushed cardamoms (you can use store bought cardamom powder too), mix well and knead a soft dough without adding water. Cover the dough and set aside for at least half an hour. 4.% After half an hour, pre-heat the oven to 300 degrees and line the baking tray with parchment paper. 5.% Divide the dough into small equal size portions and roll them in between your palms until smooth without any cracks and arrange on the parchment paper with enough amount of space in between each cookie. Decorate the cookies with chopped pistachios or sliced almonds. 6.% Bake in a pre-heated 300 degrees oven for 25 minutes or until the bottom side of the cookies turn golden brown. Take out the baking tray from the oven and allow the cookies to cool completely in a baking tray itself and serve.

HOW TO SERVE NANKHATAI? Serve nankhatai as a snack or dessert. 74

Carrot Kheer

Carrot Kheer is a creamy and delicious chilled dessert with milk, carrot and nuts. It is an excellent dessert to enjoy in summer.

Carrot Kheer Carrots 0.50 lb Whole Milk 2 cup Sugar 0.25 cup Raisins 4 gms Cashew nuts 4 gms Almonds 4 gms Pistachios 4 gms Cardamom 2 gms

Cooking Directions 1. % Peel and chop the carrots roughly. 2. In a sauce pan add a cup of water and chopped carrot. Cover and cook until it becomes soft. Allow it to cool and blend the carrots into a smooth paste. 3.

In a separate sauce pan heat the milk. When it is warm add the carrot puree and allow it to boil for 10 - 15 minutes until it becomes creamy. Keep stirring in between to avoid burning the milk.

4. Add in the sugar, cardamoms and mix well. Cook until the sugar gets dissolved. 5.

Allow it to cool and chill it in refrigerator. Garnish it chopped nuts and raisins before serving.

How to serve carrot kheer? Serve carrot kheer cold.

Mango Ice Cream

Mango ice cream is an easy and simple ice cream recipe to make at home with only a few ingredients. Homemade mango ice cream taste so fresh and flavorful.

Ingredients Ingredients

Alphonso Mangoes 3 no Heavy Whipping Cream 2 cup Sugar 1.25 cup Vanilla Extract 0.50 tsp

Smart Cooking Tips 1. Use sweetened ripe mangoes in this recipe, it gives sweetness and flavor naturally to the ice cream. You can also use store bought mango puree or frozen mangoes instead of fresh mangoes. 2. If you found diﬃcult to blend the mangoes to a smooth puree add little amount of whole milk and blend. 3. Add sugar according to your taste. 4. Make sure to use the freezer safe bowl to freeze the ice cream. Freeze the ice cream for at least six hours before serving.

Cooking Directions %

1.%

Wash, peel and deseed the mangoes. Chop the

mango flesh roughly. % 2.% In a Blender jar, add chopped mango flesh, sugar and blend until smooth. % 3.% Add heavy cream, vanilla extract and secure lid. Press ice cream option in a Blendtec once, it whips the cream and mango puree together to a creamy texture in just a few seconds. Transfer the ice cream mixture to a freezer safe bowl and freeze for up to 6 - 8 hours and serve.

Chocolate Cookies

Eggless chocolate cookies are easy and simple to bake in few minutes. These cookies taste so soft and chocolatey with wheat flour and chocolate chips.

Chocolate Cookies Ingredients

Wheat flour 1 cup Cocoa powder 5 tbsp Sugar 0.75 cup Canola oil 0.50 cup Flaxseed powder 1 tbsp Water 3 tbsp Baking soda 0.50 tsp Vanilla Extract 0.50 tsp Salt 1 pinch Semi sweet chocolate chips 0.50 cup

Smart Cooking Tips 1. Whole wheat flour can replace with all-purpose flour, canola oil with vegetable oil or coconut oil and flax seeds powder with egg. 2. The cookie dough will be slightly dry, so it 's hard to shape them into cookie shapes using a spoon. Use hands to roll into small balls and press with your palm gently to flatten it. 3. You can use dark chocolate chips or white chocolate chips instead of semi-sweet chocolate chips. 4. Avoid over baking the cookies, 8 - 10 minutes is enough. Over baking tends to make the cookies harder. %

Cooking Directions 1.

% For preparing the flax egg: In a small bowl mix 1 tbsp of flax seed powder with 3 tbsp of water and set aside for 5 minutes until the mixture becomes sticky.

2. % Preheat the oven to 350 degrees and line the baking tray with parchment paper. Sift wheat flour, salt, baking soda and cocoa powder together. 3.

Whisk oil, sugar, vanilla extract and flax egg together until smooth, add the flour mixture, chocolate chips and mix until all the ingredients combined.

4. Roll into small balls and place on the parchment paper. Flatten gently with your palm and bake in a preheated 350 degrees oven for 9 - 10 minutes. 5.

% Cool the cookies on baking tray itself for few minutes and transfer it to a cooling rack. Allow the cookies to cool completely and serve or store in an airtight container for upto 3 days.

Kesari - A Quick Sweet

Kesari (sooji halwa) is an easy and quick sweet with only a few ingredients in 20 mins. It tastes so delicious and flavorful with ghee and cashew nuts.

Kesari - A Quick Sweet Ingredients

Sooji (rava) 0.50 cup Water 1.50 cup Ghee 3 tbsp Raisins 5 gms Cashew nuts 7 gms Sugar 0.75 cup

Smart Cooking Tips 1. Roast the sooji over a medium flame until the color changes to a light golden brown. This is an important step in making Kesari, it helps to avoid the raw sooji taste in Kesari. 2. Adding cashew nuts and raisins are optional. 3. Keep stirring the Kesari to avoid forming the lumps. 4. You can add your favorite food coloring in this recipe. Traditionally, Kesari is in orange color. %

Cooking Directions 1.

In a pan heat two tbsp of ghee, add cashew nuts, raisins, and roast until the cashew nuts color changes to golden brown and the raisins plump up. Remove the roasted cashew nuts and raisins from ghee and keep aside until needed.

2. % Add sooji and roast over a medium flame until the color changes slightly (keep stirring to avoid the sooji getting burned). Remove the sooji from heat and set aside until needed. 3.

% In the same pan add water and bring it to a boil. Add sooji and mix well, cook until the sooji mixture becomes thick (keep on stirring to avoid forming the lumps).

4. Add sugar and mix well. Cook until the kesari becomes thick. Add the roasted cashew nuts, raisins and remaining one tbsp of ghee and mix well. Kesari is ready to serve.

Vermicelli Kheer

Vermicelli Kheer also known as Semiya Payasam. Vermicelli Payasam(Kheer) is an easy desserts recipes made with vermicelli, milk and homemade ghee in 20 mins.

Vermicelli Kheer Ingredients

Vermicelli (semiya) 1 cup Whole milk 5 cups Ghee 2 tbsp Sugar 0.50 cup Cardamom 4 no Cashew nuts 8 gms

Smart Cooking Tips 1.Make sure to roast vermicelli in a medium flame until the color changes into a golden brown without burning. If you add vermicelli directly without roasting properly, it will become mushy, and the kheer will taste raw vermicelli taste. 2.If you are using a thin variety of vermicelli to make payasam. Roast vermicelli in ghee until the color changes to golden brown separately and boils the milk separately until it comes to rolling boil and add thin vermicelli to the milk and cook until the vermicelli becomes soft. 3. I used freshly crushed cardamoms in the kheer; you can also use store bought cardamom powder. 4. You can also add raisins and other variety of roasted nuts in the kheer. If you are adding raisins, roast it in a ghee with cashew nuts until it becomes plump. 5. If you store the kheer in a refrigerator, it will become thick. You can add extra milk to the kheer and bring it to a boil before serving. 6. You can also use store bought roasted vermicelli in this kheer if you are using it just heat ghee, add roasted vermicelli, mix quickly and add milk.

Cooking Directions 1.

% In a saucepan heat ghee add cashew nuts and roast until the color changes into golden brown. Remove from the ghee and keep it aside until needed. If you are adding raisins, add it now and roast until it becomes plump and reserve with roasted cashew nuts.

2. % Add vermicelli and roast in a medium flame until the color changes into golden brown. Add milk and bring it to a boil (keep stirring to avoid burning and sticking the milk to a bottom of a pan). 3.

% Add sugar, freshly crushed cardamoms and mix well. Cook until the vermicelli becomes soft.

4. % Add the roasted cashew nuts, raisins and turn oďŹ&#x20AC; the heat. Allow it to cool and serve it warm or cold in the desired dessert cups.

Chocolate Strawberries

Chocolate Strawberries is one of the most easiest and prettiest dessert. It is simple to make with only two ingredients.

Chocolate Strawberries Ingredients Strawberries 5 no Semi sweet chocolate chips 0.50 cup

Cooking Directions 1.

Wash the strawberries and pat dry gently using kitchen towl.

In a microwave-safe bowl, melt chocolate until smooth at regular 15 seconds interval and also keep stirring it at every 15 seconds interval. Once the chocolate chips are melted, avoid heating it again. It would spoils your melted chocolate texture.

Holding berries by leaves gently, dip each one in molten chocolate, about three-quarters of the way to the stem, Letting any excess chocolate fall back into the bowl.

Set strawberries on parchment lined plate and refrigerate it for 20 - 30 minutes or until chocolate becomes hard.

Mysore Pak - Indian Sweet

Mysore Pak is a famous Indian sweet with besan flour, ghee, and sugar. It is soft and melt in mouth sweet, easy to make at home in just a few minutes.

Mysore Pak - Indian Sweet Ingredients Chickpea Flour 0.50 cup Ghee 0.50 cup Oil 0.25 cup Sugar 1 cup Water 1 cup

Smart Cooking Tips 1. Cook the mysore pak over a low to medium flame to avoid the besan flour from getting burned. 2. Add the besan flour gradually to the sugar syrup and mix well without leaving any lumps. This helps to make a soft and melt in mouth 3. Add the besan flour gradually to the sugar syrup and mix well without leaving any lumps. This helps to make a soft and melt in mouth mysore pak. 4. Allow the mysore pak mixture to cool completely before start shaping into rectangles.Â 5. Making sugar syrup with the right amount of sugar and water is important.

Cooking Directions % 1.% Sift besan flour separately using a flour sifter and keep it ready. Grease the square shaped bowl or plate with ghee and set aside until needed. % 2.% Combine oil and melted ghee separately in a bowl and keep it ready. % 3.% In a sauce pan add a cup of sugar, a cup of water and boil until the syrup becomes slightly thick and sticky. % 4.% Gradually add the besan flour and mix well without leaving any lumps. % 5.% Add ghee and oil mixture and mix well. Cook over a low - medium flame until the besan mixture becomes thick. Keep stirring to avoid the besan flour getting burned. 6. Transfer to a greased square shaped bowl or plate and allow to cool completely. Cut them into small rectangle shapes using a knife and serve.

HOW TO SERVE MYSORE PAK? Serve mysore pak as a dessert.Â

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Rasgulla - Milk Sweet

Rasgulla is a traditional Bengali sweet. It is easy to make at home with milk and sugar syrup.

Rasgulla - Milk Sweet Ingredients Whole Milk 2 cups White Vinegar 2 tsp Sugar 0.25 cup Water 0.45 cup Rose Water 0.25 tsp Saï¬&#x20AC;ron 2 no

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Smart Cooking Tips Making chenna is the tricky part in rasgulla, these simple tips will help you to make it perfect. 1. Make sure to boil the milk until the bubbles started forming on top. 2. If the milk solids are not curdling and separating from the whey, add extra vinegar to the milk. You can also substitute vinegar with lemon juice or yogurt. 3. Make sure to rinse the chenna (cheese balls) with cold water gently to take out the vinegar smell from the rasgulla. 4. After rinsing chenna with cold water, squeeze out all the moisture content properly 5. Make sure to knead the chenna until it becomes smooth and soft texture, it might take around 7-8 minutes. 6. Roll the chenna into small balls without any cracks, it will expand after adding it to the sugar syrup. 7. Make sugar syrup in a large pan, because rasgulla will expand. 8. Make sure to cook the rasgulla in sugar syrup for 15 minutes over a medium flame. It will help to give spongy and puďŹ&#x20AC;ed rasgulla.Â 103

Cooking Directions % 1.% Rinse a heavy bottomed pan with cold water (this step is to avoid burning the milk in the bottom of a pan). Add milk and bring it to boil until bubbles started forming on top. % 2.% Add vinegar to the boiling milk and turn oďŹ&#x20AC; the heat. You will notice milk start curdling and separating. % 3.% Strain the milk solids (chenna) from the whey (a green color water content from the milk) using a big strainer or using a muslin or cheese cloth. %

4.%

% 5.% dough.

Wash the drained chenna using cold water gently. Squeeze the water completely and start kneading a soft

% 6.% Divide them into small balls and roll them in between your palm without any cracks. % 7.% In the mean time start preparing the sugar syrup. In a separate pan add sugar, water and allow it to boil. % 8.% When the sugar syrup starts boiling add cardamom, saffron, rose water and mix well. % 9.% Drop the chenna balls one by one gently in a boiling sugar syrup. Cover and cook in the medium flame for 15 minutes. Allow it to cool and serve. HOW TO SERVE RASGULLAS? Serve the rasgulla cold or hot. Personally I like cold rasgulla.

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Moong Dal Payasam

Moong Dal Payasam or moong dal kheer with coconut, milk and jaggery. This Indian dessert also referred as pasi paruppu payasam is not only delicious but also healthy.

Moong Dal Payasam Ingredients Moong Dal Raw 1 cup Jaggery 1.75 cup Cardamom 6 gms Ghee 4 tbsp Coconut Meat Raw 1 cup Cashew Nuts Raw 10 gms Raisins Golden Seedless 10 gms

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Smart Cooking Tips 1. Cook moong dal separately using a pressure cooker until soft. 2. Melting jaggery and making syrup is a long process in this recipe, but I made it simple by using the microwave. By using this method, the whole process takes only 5 minutes. 3. Place Jaggery in a heavy bottomed microwave safe bowl and add a little amount of water. Melt the mix at regular intervals, by taking out the bowl after every 30 - 40 seconds and mix well to avoid burning. Once the Jaggery is completely melted, strain it and use it in kheer. Avoid using plastic bowls or light weight containers, even though it is safe to use in microwave. 4.I used frozen shredded coconut in this recipe; you can also use grated or sliced fresh coconut. If you are using frozen coconut, make sure to thaw it thoroughly before adding to the payasam.

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Cooking Directions: % 1.% Pressure cook moong dal separately for 4 whistles or until soft. Allow it to cool naturally. % 2.% In a microwave heat jaggery with a little amount of water until the jaggery melts down completely and filter it (you can also make jaggery syrup on the stove top using a heavy bottomed pan). % 3.% In a separate pan heat ghee and roast cashew nuts until the colour changes into golden brown. Remove it using a slotted spoon and keep aside. % 4.% Add raisins and cook until it plumps up. Remove using a spoon and keep aside. % 5.% Add shredded coconuts and roast it until the colour changes into golden brown. % 6.% well.

Add cooked dal, cardamoms, jaggery syrup and mix

7. Add milk, mix well and allow it to boil. When it starts boiling, turn oďŹ&#x20AC; the heat and garnish it with roasted cashew nuts and raisins. You can serve this dessert hot or cold.

How to serve moong dal payasam? Serve moong dal payasam hot or cold.

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StuďŹ&#x20AC;ed Coconut Sweet

Sweet Somasi (somas) is an easy and quick Indian sweet recipes with coconut, nuts and raisins. A tasty and delicious South Indian sweet recipes for Diwali.

Stuï¬&#x20AC;ed Coconut Sweet Ingredients

All purpose flour 1 cup Sooji Rava 1 tbsp Cardamom 2 no Shredded Coconut 0.50 cup Almonds 10 gms Cashew nuts 10 gms Raisins 8 gms Salt 0.50 tsp Sugar 0.25 cup

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Smart Cooking Tips 1. I added my favorite nuts almonds and cashew nuts with coconut for filling. You can replace it with your favorite choice of nuts or powdered roasted grams. 2. Make sure to seal the edges properly before adding somasi into the oil. Because the small openings also make the filling come out when frying. 3. You can also dry roast the coconut before mixing it with powdered nuts, personally I like fresh coconut and sugar combo. So added as it is without roasting. 4. Adding raisins is purely optional, but raisins give nice sweet and chewy taste with coconut and nuts. 5. Deep fry the somasi in a medium flame, so that it will cook evenly on all sides. 6. If you are using frozen coconut thaw it completely before mixing it with flour.

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Cooking Directions % 1.% In a bowl add all purpose flour (maida), salt, sooji and mix well. Add water slowly and knead a soft dough. Cover and set aside for 15 - 20 minutes. % 2.% In the mean time start preparing for the filling, powder the nuts coarsely in a mixer or blender. In a separate bowl add shredded or grated coconut, sugar, powdered nuts, raisins, crushed cardamoms and mix well. % 3.% Divide the dough into small balls, dust it with flour to avoid sticking to the rolling pin and roll it into a flat thin circle. Place the coconut filling in the center and apply water on half of the circle edges (water helps to seal the somasi), fold and seal the edges properly. % 4.% Deep fry the somasi in a hot oil until the color changes into golden brown and serve.

HOW TO SERVE SWEET SOMASI? Serve sweet somasi as it is without any sides.

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Besan Ladoo

Besan Ladoo (besan ka ladoo) is an easy and flavorful Indian sweet with ghee. It is a quick and delicious sweet recipe to make at home in just a few mins.

Besan Ladoo Ingredients Chickpea Flour (Besan) 1 cup Ghee 5 tbsp Cardamom 2 no Sugars Powdered 0.50 cup

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Smart Cooking Tips: 1. Roast besan flour in a medium flame to avoid burning the flour. Make sure to roast it until the color changes slightly, it takes 7 - 8 minutes. If you do not roast it properly then the ladoos will taste raw besan flavor. 2. You can also add chopped nuts and raisins in this ladoo. 3. If you found diďŹ&#x192;cult to bind the ladoo add extra melted warm ghee or milk for binding the ladoos. If you add milk the laddoos will stay good for only 2 - 3 days. 4. If you do not have powdered sugar, grind regular granulated sugar in a mixer or blender until it turns into a fine powder. 5. I prefer adding freshly grounded cardamoms, you can also add store bought cardamom powder. 6. You can also reduce the amount of ghee to 3 - 4 tbsp in this recipe. The ladoos will turn out soft and slightly dry as I shown in the pictureÂ if you add less amount of ghee.

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Cooking Directions: % 1.% In a pan heat 4 tbsp of ghee in a medium flame, add besan flour and roast until the colour changes into golden brown. It takes 7- 8 minutes approximately. % 2.% When the color changes into golden brown turn oďŹ&#x20AC; the heat and add the powdered sugar, crushed cardamoms and mix well. If you do not have powdered sugar, grind regular granulated sugar in a mixer until it turns into a fine powder. % 3.% Transfer it to a bowl and allow it to cool slightly until it is warm enough for your hand to handle. Add remaining ghee, mix well and shape them into small balls.

HOW TO SERVE BESAN LADOOS? Serve besan ladoos as it is. You can also store it in an airtight container up to 2 weeks.

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Banana Kesari

Banana Kesari is made with banana, sooji (rava), ghee and sugar. It is a nice aromatic and flavorful dessert.

BANANA KESARI Ingredients

Shredded or Grated Coconut 12 oz Sweetened Condensed Milk 14 oz Cardamom 2 no

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Cooking Directions: 1. In a pan heat ghee add cashew nuts, raisins and roast until cashewnuts becomes golden brown and raisins become plump. Remove cashewnuts and raisins from the ghee and keep aside. 2. Add sooji in the same pan and roast it until nice aroma comes out or until the colour changes into light orange. 3. Add the sliced banana and cook for a minute with sooji. Make sure to mash the banana using spatula while mixing. 4. Boil milk and water in a seperate pan, add roasted sooji banana mixture and mix well. Cook until it becomes thick. 5. Add the sugar, mix well and cook until it starts leaving the pan. 6. Add the roasted cashew nuts and raisins. Mix well and remove from the heat immediately and transfer into a serving bowl.

Serve this dessert warm

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Gulab Jamun with Sweet Potatoes

Gulab jamun with sweet potatoes are the soft and delicious vegan dessert. It is a simple dessert recipe with sweet potato, all purpose flour and sugar syrup.

Gulab Jamun with Sweet Potatoes Ingredients 1. Sweet Potato Raw 350 gms 2. All Purpose Flour 0.25 cup 3. Sugars Granulated 1 cup 4. Water 2 cups 5. Baking Soda 0.50 tsp 6. Cardamom 2 no 7. Rose Water 0.50 tsp 8. Oil 1 cup

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Smart Cooking Tips: 1. Make sure to add baking soda because it helps to make the soft and light gulab jamuns. 2. Mash the sweet potatoes soft without leaving any big chunks. 3. Fry the gulab jamuns over a low to medium flame this helps to avoid the gulab jamuns from getting burned.4. Allow the gulab jamuns to sit in the sugar syrup for at least an hour before serving. 4. Allow the gulab jamuns to sit in the sugar syrup for at least an hour before serving.

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Cooking Directions: % 1.% Wash and cut the sweet potatoes roughly. Boil or steam the sweet potatoes until tender. Peel and discard the sweet potatoes skin. % 2.% Mash the sweet potatoes until smooth without leaving any big chunks. Add flour, baking soda to the mashed sweet potatoes and mix well. Divide the sweet potato mixture into small portions and roll them into small and smooth balls. % 3.% In the mean time start preparing the sugar syrup: In a saucepan add sugar, water and boil until the syrup becomes slightly thick. Add freshly crushed cardamom, rose water, mix well and turn oďŹ&#x20AC; the heat. % 4.% In a hot oil, drop the rolled sweet potato balls one by one gently and deep fry over a medium flame until the color changes to golden brown and add to the sugar syrup. Allow the gulab jamuns to sit in the sugar syrup for at least an hour and serve. HOW TO SERVE SWEET POTATO GULAB JAMUN? Soak the gulab jamun in sugar syrup for at least an hour and serve.

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Thank You You have come to the end of this book, that doesn't mean it is over. We continue to update the blog with new recipes that we experiment in our kitchen. You can find more new recipes on our blog at http://www.antoskitchen.com You can also connect with me on Facebook https://www.facebook.com/antoskitchen/

Thanks again for buying this book and I hope you found it useful.

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Further Reading Here are some of the other authors and book I found interesting and hope you will like them too.

Sally's Baking Addiction: Irresistible Cupcakes, Cookies, and Desserts for Your Sweet Tooth Fix Williams-Sonoma Collection: Dessert Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes Bouchon Bakery The Smitten Kitchen Cookbook The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us Crock Pot: 1825 Crock Pot Recipes: 5 years of Crock Pot Slow Cooker recipes: Crock Pot Slow Cooker Les Petits Macarons: Colorful French Confections to Make at Home

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