This eggless Mawa cake muffins is the perfect recipe with khoya and maida to try out. If you wonder what to make with khoya, other than khoya sweets, then this easy mawa cupcake recipe is just what you need. It is a perfect fusion recipe for Indian festivities too. Surprise your guests with this eggless mawa cake without condensed milk, but regular cake ingredients like flour, sugar and oil along with spices such as green cardamom, saffron and rose water.
Sweet Boondi or Mishti Bonde is a very popular Indian sweet where small fritters made with chickpea flour is dunked in sugar syrup. It is vegan (if not fried in ghee or clarified butter), gluten-free, dairy-free, nuts-free Indian sweet dish, very popular during Indian weddings and festivals.
This Mango Kalakand recipe is the perfect fusion mango dessert recipe for summer festive menus. It needs pantry staple ingredients and season’s fresh and sweet mango puree. This mango flavoured kalakand recipe comes together quick and tastes delicious. If you want to try something apart from traditional kalakand recipe, then this mango kalakand is perfect for you.
This is the prettiest & the best eggless mango cake recipe that you will ever come across. A delicate mango sponge cake recipe, made using mango pulp, is perfect for every special occasion you have on cards during the summer. Birthdays, anniversaries or homecomings, this easy mango cake recipe will come in handy for sure.
Matka Kulfi is an Indian summer dessert where milk is thickened with chopped nuts and saffron before freezing them in, either terracotta moulds (known as matka or matki) or conical kulfi moulds. It is kind of a no-churn Indian ice cream that is rich, creamy and has chopped nuts in it. With a little bit of planning and overnight chilling, I will tell you how to make some delicious homemade kesar-badam matka kulfi using Milkmaid or condensed milk.
Lobongo Lotika, also known as Laung Latika is a classic Bengali sweetmeat where a pastry dough envelops a stuffing made of milk solid known as kheer. The folds are sealed using a lobongo or a clove before they are deep-fried and dunked in thick sugar syrup. This Bengali sweet recipe of lobongo lotika gives you the perfect crunchy texture on the outside with a juicy and rich centre.
Peraki is a seasonal Bengali dessert that resembles a turnover with a rich stuffing of milk solids or khowa, grated coconut, chopped nuts and date palm jaggery. These are deep-fried and then dipped in warm sugar syrup to get a crunchy texture on the outside while the centre remains juicy.