All posts filed under: Desserts

Rose-Orange Kachagolla Sandesh

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Rose-Orange Kachagolla Sandesh — perfect for spring, this light and colorful Bengali mithai is the easiest, lightest sweet that will transport you to Kolkata! You can truly get creative with the flavors, especially with Holi around the corner, and enjoy this delicate mithai that’s made with homemade chenna (cottage cheese) and lots of love. I also love this sweet because it’s compatible with any diet, since it comes out great using low-fat milk and jaggery or monk-fruit as a sweetener! WATCH HOW TO MAKE ROSE_ORANGE KACHAGOLLA SONDESH: We’ll start by making our fresh chenna. Add water to prevent the milk from sticking, followed by our milk, and let this come to a simmer. Switch off the heat and slowly pour in the vinegar mixed with water. Pour this in a strainer with a cheesecloth and wash it with some cold water to remove the vinegar. Gently squeeze out the excess water and let rest for 10 minutes. Now to make our sandesh, we’ll knead the chenna gently using our palm. Just apply enough pressure to …

Strawberry Shahi Tukda Mithai

Strawberry Shahi Tukda

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Strawberry Shahi Tukda — rich and velvety, this pink dessert features in-season strawberries and a rose rabdi that is so perfect for Valentine’s Day! Made with no frying and a super quick rabdi, this is decadent and indulgent, with notes of saffron and cardamom, without any of the guilt! WATCH HOW TO MAKE STRAWBERRY SHAHI TUKDA: We’ll start by making a fresh strawberry jam by caramelizing some strawberries with sugar. Finish this some salt and you should get a beautiful jammy consistency. Then, we’ll heat milk, cream, and sugar and let this come to a simmer on medium heat. I added a cornstarch slurry to get the lovely silky texture but without having to boil the milk which makes this lighter and quicker to make! Finish with some kesar, elaichi, and rose syrup for this light fuchsia color. For the bread, I cut them into hearts so they’re perfect for Valentine’s Day. Then, brush them with ghee or butter on both sides and you can bake or airfry for a golden brown color without frying! …

Hot Chocolate Strawberry Mousse

Hot Chocolate Strawberry Mousse

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Hot Chocolate Strawberry Mousse — rich and velvety, this decadent dessert features a chocolate mousse with fresh strawberries and an almond cookie crumble! So effortless to put together and the perfect elegant dessert when served in fun cocktail glasses, the holidays are incomplete without this! WATCH HOW TO MAKE HOT CHOCOLATE STRAWBERRY MOUSSE: We’ll start by making the base of our mousse with some milk, heavy cream, sugar, instant coffee, cornstarch, and cocoa powder. Give this a mix until it’s nice and smooth and then we’ll fold in our semi-sweet chocolate chips and vanilla extract. We’ll heat this until it thickens and becomes super rich and velvety! Just look at how decadent that texture is, it’s truly so irresistible. In our serving glasses, I placed a layer of some crushed amaretti almond cookies mixed with melted butter, but you can use any cookies of your choice. Top this with some fresh, in-season strawberries that will help brighten this up. Pour over the silky hot chocolate mousse and create a smooth top. Let this chill in …

Apple Crisp Baked Gur Sandesh

Apple Crisp Baked Gur Sandesh

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Apple Crisp Baked Gur Sandesh — a fall-inspired twist on one of my favorite mithai’s from Kolkata, use in season apples for some tartness and brightness in this epic baked gur sandesh! With layers of a cinnamon-apple filling, an aromatic gur (jaggery)  sandesh, and crispy gond (edible gum) to garnish, this is great for entertaining or just to warm up on a chilly day! WATCH HOW TO MAKE APPLE CRISP BAKED GUD SANDESH: For the filling, saute crisp apples with brown sugar, salt, cinnamon, and nutmeg. Let some of the moisture come out and add in some cornstarch and lemon juice to soak some of that liquid up. We want these to be super crisp and tart still for the best texture and flavor in our sandesh. For the sandesh, in goes our chenna — I’m using homemade — and milk. Let this come to a simmer until it starts to thicken and you see it come together. Now, fold in the gur and mix gently until combined and you get an even light brown …

Khajoor Chocolate Badam Cups - Dates Chocolate Almond Cups

Khajoor Chocolate Badam Cups

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Khajoor Chocolate Badam Cups — these two-toned mithai cups have a dates layer featuring chocolate and chopped nuts topped with an almond layer that is aromatic with cardamom and saffron! Not only are these such a delight to look at once garnished with freeze-dried fruits, nuts, and gold varak, but they’re the perfect way to indulge without the guilt! WATCH HOW TO MAKE KHAJOOR CHOCOLATE BADAM CUPS: For our dates (khajoor) layer, heat some ghee in a pan and add in dates that we’ve soaked in warm water and coarsely ground using a food processor. Let this heat up and you’ll see it loosen up and become easier to work with. Now, add in coarsely chopped roasted nuts and poppy seeds, followed by some cocoa powder. Fold this together until it becomes uniform and this is ready! For the almond (badam layer), start by heating some ghee in a pan and now goes in our almond flour. Let this roast until it takes on this slightly darker color and has a nutty aroma. Now, we’ll …

Pumpkin Rabri Mousse With Jalebi

Pumpkin Rabri Mousse With Jalebi

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Pumpkin Rabri Mousse with Jalebi — with a creamy, slightly-spiced instant rabdi paired with crispy kesariya jalebi, this is an innovative fusion of classic fall flavors and Indian mithai! The pumpkin rabri mousse is so effortless with this quick version and when folded into some whipped heavy cream, you get the airiest, velviest mousse that’s spiced with cinnamon, cardamom, and saffron to pair with crispy jalebis! WATCH HOW TO MAKE PUMPKIN RABRI MOUSSE WITH JALEBI: Since Diwali and Halloween are so close together this year, I wanted this recipe to double as the perfect dessert for either. Dress this up with some spooky candy eyes for a Halloween treat or some gold varak and dried rose petals for a stunning festive mithai! To make our instant rabdi, we’ll mix milk with fresh breadcrumbs to help get that rich texture effortlessly. Once this comes to a rolling simmer, we’ll add in our pumpkin puree for a fun fall fusion that works so well because of the pumpkin’s natural sweetness! Now, we’ll add in sugar and give …

Millet Lapsi

Millet Lapsi

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Millet Lapsi — made with millets that are cooked in ghee and jaggery syrup and then finished with saffron, cardamom, and chopped nuts, this is a nutritious version of a classic Rajasthani dessert! WATCH HOW TO MAKE MILLET LAPSI: We’ll start by roasting the millets in ghee until they change color to get that classic nutty flavor. Then, we’ll soak them into water for 4-6 hours to make them easier to digest and maximize the health benefits. We’ll also melt some jaggery with water and set this aside. Add your soaked millets to a pan with ghee and cover with water. Let them cook until fluffy and then add in your melted jaggery. Cook until almost done and fold in your saffron, cardamom, ghee, and chopped pistachios and almonds. And your Millet Lapsi is ready to serve as prasad and enjoy this Navratri season! It has that classic rich flavor but with so much added nutrition, it’s truly the best! If you like this, please try my other recipes: Sweet Potato Tikki With Guava Mint …

Sugar Free Khajoor Dates Coconut Peda

Khajoor Coconut Peda (Sugar-Free)

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Khajoor Coconut Peda (Sugar-Free) — an effortless mithai that comes together in under 30 minutes that’s aromatic with delicate flavors of rose and cardamom! Made with simple ingredients and roasted milk powder for some richness, these are truly the easiest way to celebrate during the festive season! WATCH HOW TO MAKE SUGAR-FREE KHAJOOR DATES COCONUT PEDA: We’ll soak our dates in warm milk and blend into a paste which will be all the sweetness for the peda. Then heat some ghee and milk powder on medium heat and roast until you get this gorgeous golden brown color. At this stage add milk in parts and stir until you achieve this wet dough or wet mawa consistency. Adding milk powder will give depth and richness like mawa to the pedas. Now add in your shredded coconut, the dates paste we made, some ghee, cardamom powder, and rose water. Let this cook for a bit until it comes together and then let sit to cool. Now we can roll them into these cute round pedas, roll them …

Pineapple Coconut Cake Jars

Pineapple Coconut Cake Jars

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Pineapple Coconut Cake Jars — these adorable desserts are going to be the easiest dessert to enjoy this Rakhi! With layers of vanilla cake or biscuits, caramelized pineapples, and delicate whipped pineapple cream, these come out so dreamy and are perfect for entertaining! WATCH HOW TO MAKE PINEAPPLE COCONUT CAKE JARS: We’ll start by sautéing some fresh pineapple with sugar until just caramelized for one of our layers. Next we’ll make some Pistachio Coconut milk. Bring some coconut milk to a simmer with some sugar, cardamom, and crushed pistachios. In the end we’ll fold in saffron and watch this become so silky and rich! Now it’s time to assemble! For the base I’ve used a vanilla pound cake but you can use any cake of your choice, store-bought would work great if you’re short on time, even rusk or crushed up biscuits would be great! We’ll top this with our Pistachio Coconut milk, fresh whipped pineapple cream, and those beautiful caramelized pineapples. Garnish with some mint and gold sprinkles for extra elegance and enjoy! If …