Besan Barfi

Besan Barfi is a very popular northindian snack made during diwali or any other Indian festival. Its a very easy and quick to make recepie with minimal ingredients. This diwali I started with besan barfi , more sweet recepies will be updated in later posts. Preparation time: 5 mins Cooking time: 15 mins Yield: 12 … Continue reading Besan Barfi

Pomogranate Mousse

A mousse french origin desert which is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.  Dessert mousses are typically made with whipped egg whites or whipped cream, flavored with chocolate, coffee, caramel, puréed … Continue reading Pomogranate Mousse

Semiya Payasam

The South Indian version, payasam is an integral part of traditional South Indian meals. South Indian payasam also makes extensive use of jaggery and coconut milk in place of sugar and milk. Vermicelli (semiya) is commonly used. Payasam also forms an integral part of the Kerala feast (sadya), where it is served and relished from the flat banana leaf instead of cups. In a Kerala cuisine, … Continue reading Semiya Payasam

Sheera

A typical north indian desert recepie. Its commonly made as prasad during religious festivals or rituals. This recepie is made in pure cow ghee which gives a special aroma and taste to the dish. Preparation time: 5 mins Cooking time: 20 mins Serves: 4 INGREDIENTS: Rava / sooji : 1 large cup Milk : 2 … Continue reading Sheera

Aamras

Aamras is the pulp of the tropical fruit Mango. The pulp of a ripe fruit is extracted , At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness. A regional version of Amras is a popular dessert in Rajasthani cuisine ,Maharashtra (ambyacha ras), Gujarati homes, … Continue reading Aamras