Category: Sweet Nothings / Desserts

Besan ke Laddoo / Besan Laddoo

As a child, I never really liked Besan ke Laddoo. I found it too heavy for my palate. And, back in those days, I wasn’t a fan of Indian sweets. Chocolates were my only choice of ‘mithaai‘. I was a child after all!ย 

Remember my love for Cadbury Nutties! You should have a look at these Brownies I made using Nutties ๐Ÿ˜‰ They were better than what I had expected them to be, given I was experimenting!


I developed a taste for Indian sweets at a much later stage in life…& Besan ke Laddoo were first in the list! I love their slightly coarse texture, melting in my mouth just as I bit into one…wow! The nuttiness of the roasted besan/ gram flour is so rustic. Once I fell for it, I was irrevocably in love with these Laddoos! And as always mom would make them during festivals…and I’d wait for them โ˜บ๏ธ but never learnt how to make these. I always knew it was a tedious task ๐Ÿ˜ฏ

The first time I tried making these one afternoon after I got married, I was near tears!! I had made a blunder. A big lump of ghee, sugar & partially cooked besan sat in the wok in front of me…looking like everything except what I had envisioned ๐Ÿ˜’ I trashed everything! Once my hubby got home, I told about the disaster, he asked what were the proportions I had used?! I was like, ‘Mmmm…I am not sure I followed what mom told me’. He being an IHM grad, instantly got where I might have gone wrong & told me not to worry as proportions matter a lot alongside the cooking time and some such more things. I was quiet. Mentally making a note to self to give it another shot next week! And I did, results were slightly better but cooking the ghee along with the besan was making me nervous & edgy. I wanted to be calm but I simply couldn’t stop panicking all the time. I knew I had added too much ghee! Common, there had to be another way to do this!!? ๐Ÿ˜๐Ÿ˜


The next time I tried after a couple of months, I had a strategy in my mind! I had asked my mom about it and she approved & encouraged me to do it as I was comfortable doing it. I had decided to roast the besan separately and then add warm ghee slowly into it …mix & then add the nuts, sugar, etc. and that’s exactly what I did about two years ago! Those were so much better than my first two trials and the microwave Laddoos that I had tried seeing someone post a recipe in some food group. I was happy! My hubby approved it! ๐Ÿ’ƒ๐Ÿ‘ woohoo! And to this day I have stuck to my method, which I am sure many must be following, but for me it was a discovery of sorts ๐Ÿ˜› and look at my Besan ke Laddoo now….I am proud!

The ones you see in the pictures were made a few nights ago, and packed for an Independence Day potluck lunch at hubby’s work! I shot these before packing them the next morning for him to take them to work ๐Ÿ˜‡ Yes! They are good enough to flaunt…LoL! But, proportions matter…they do. That’s exactly what this recipe is about.

๏ธYield: 35 small/ 25 medium/ 20 large Laddoos

Equipment: a large wok, a mixing bowl, a blender, 1-2 plates, measuring cups/ spoons, a spatula.


3 cups besan/ gram flour (I used a coarse variety, use any variety you get)

1/2 cup semolina (barik sooji/ rava)

1 cup + 2 tbsp powdered sugar (adjust the sweetness as per your taste)

1 cup melted ghee (approximately, may need less or more)

1/2 tsp cardamom pwd

5 tbsp crushed almonds


Heat the wok, dry roast the besan until it gives a rich nutty aroma & turns slightly dark brown in colour on medium flame only. Keep stirring continuously to avoid burning (took me 30 mins on medium to low flame). Once done, remove it & spread the dry roasted besan on a plate to cool. In the same wok which is still warm, dry roast the crushed almonds and semolina for 5-6 mins on low flame. Remove from the wok & add the semolina, almonds & powdered sugar to the cooling besan and mix well with your fingers. Mix in the cardamom pwd as well. That’s the tough part done.

Pls ensure you follow the next couple of steps correctly to get prefect Laddoos โ˜บ๏ธ Now, ensure that the melted ghee is at room temperature. Adding very hot ghee to the dry mixture which ruin the texture. Slowly, add tablespoon fulls of melted ghee into the dry mixture of besan, sugar, semolina, cardamom pwd & nuts and keeping mixing with your hands (Add the ghee slowly, don’t add all in one go, as we may not need all the ghee in a cup). As you feel the mixture is coming together to form a Laddoo, stop adding ghee & take some mixture in your palms and make a Laddoo, if the Laddoo is holding a tight shape, your mixture is ready. Just add 1 tsp of ghee to it finally & start making the Laddoos one by one. Ensure you press each Laddoo tightly so that they do not fall apart. Trust me, they won’t!! (I used approximately 3/4 cup ghee, isn’t that healthy?!) Arrange them in a on airtight box, they will last upto 5-6 days without refrigeration.

Besan ke Laddoo / gram flour fudge, Indian sweets, easy Laddoo recipes

Your melt in the mouth kinda Besan ke Laddoos are ready!



Anjeer ki Burfi

Anjeer /Figs….I adore them in any form..fresh or dried…cooked or just as they come! โ˜บ๏ธ so making a Anjeer Burfi post was just a matter of time!! Sweet and slightly fudgy…they’ll leave you wanting more ๐Ÿ‘Œย 

And what’s more is that figs /anjeer are so healthy…I hardly added any sugar to make these beauties. Being a super-food, it’s full of vitamins, magnesium, potassium , calcium…iron to name a few of its infinite benefits ๐Ÿ˜Š diabetic friendly too…and cures issues such and indigestion, etc. (Note: pls consult your doctor before including these in your diet if you are suffering from an ailment which expects you to follow a strict diet)


I make these during Sravan /Sawan/ Navratriย fasting /vrat /upwas every year. They are delicious and disappear really quickly too ๐Ÿ˜…and they can easily make an appearance on any other day Diwali or raksha-bandhan. Theyย were ready in about 45 mins!! Perfect for when you have guests around and want to serve something traditional and easy!

This recipe is a mix of inputs from my mom and some tips from the internet.

Just 5 ingredients is all you need for these burfis..lets see how.

๏ธYield: 9 burfis

Equipment: a non stick pan, a spatula, a knife, a plate /tray, measuring cups/ spoons, a blender, a grater.


1/2 cup grated mawa /khoya / milk solids (if you are using frozen, then thaw it for 30 mins before you start)

1/2 cup dried anjeer /figs (approx 8-9 pieces of dried figs)

1 tbsp sugar

1 tsp ghee

1 tbsp almond slivers

1 tbsp pistachio slivers (optional ingredient for garnishing)


Take a small bowl with some hot water and soak the dried anjeer /figs in it for 10 mins. After 10 mins, they’ll be soft. Discard the water, pat dry the figs/ anjeer and use the blender to grind them coarsely. Set it aside. Grate the mawa/ khoya/ milk solids and set aside. Grease a tray /plate with some ghee and keep it ready to set the burfi.


Now, heat a nonstick pan, add the ground anjeer /figs and the sugar. Add 1 tsp of water and cook on medium flame for 3-4 mins. Next you have to add the grated khoya / mawa / milk solids, slivered almonds and ghee. Give it a good mix and keep cooking for 5-7 mins on low flame.

Once this mixture leaves the sides of the pan and makes a smooth ball on its own, turn off the flame. Put this mixture on the greased tray/ plate and flatten it out a bit. Try to shape it as a square so that you get square burfis when you cut them out. You can garnish with some pistachio slivers and press them down a bit.

Refrigerate this tray/ plate with the mixture for 20 min or so and then you can cut it into burfis and serve. ๐Ÿ˜€ that simple!


Go impress your loved ones…๐Ÿ˜‡



Adapted from Tarla Dalalย 

Also, you can have a look at a similar recipe onย Indian Khana

Nutties Brownies (eggless)

Yes! Nutties… Cadbury’s Nutties ..the one in a bright red package…having these small chocolaty balls with a nutty filling to die for!! I don’t know how many of these little beauties I have gorged on as a kid ๐Ÿ‘Œ๐Ÿ‘Œโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธ goes to my mommy dearest who always stashed some for me in her secret hiding spots ๐Ÿ˜‹๐Ÿ˜‹ย 


To be honest… I haven’t had much of these in the past few years…couldn’t find them everywhere..,don’t really l know the reason as to why they weren’t available!! But last week..I was picking up grocery at the supermarket….and I nearly squealed in joy when I saw these kept in a rack near the check-out aisle!! I didn’t wait for a second to think and grabbed 7-8 packs…ya that many! ๐Ÿ˜‰๐Ÿ˜€…Who knew when would I get these again?! Got them home and had an entire pack straight away by myself…and later shared a couple with my hubby…he likes them too!


Now…I thought what more could be done with them other than just stuffing my face?! ๐Ÿ˜ maybe some desserts….brownies were the first to pop in my mind…and an hour later they were baking โ˜บ๏ธ ..they tasted so much more gooey…kind of morish… They were approved with two thumps up and a big smile! And obviously these brownies vanished in about 24 hours ๐Ÿ˜š the recipe goes like this …..

Yield: 14-16 brownies

Equipment: a large mixing bowl, a whisk, a microwave safe bowl /borosil bowl, a saucepan, a knife, cooling rack, a 8″ X 8″ baking tin, measuring cups/ spoons, parchment paper /butter paper to line the baking tin.


100 gms chopped cooking chocolate (I used Morde)

1/3 cup APF (Maida)

2 tsp baking powder

120 gms butter ( I used Amul)

1 cup + 2 tbsp castor sugar

1 tsp vanilla extract /essence

1/2 cup chopped walnut kernels

3/4 cup Cadbury’s Nutties roughly crushed and dusted with some APF


Preheat the oven to 180’C. Line the baking tin with the parchment paper. If you don’t have parchment paper, grease the tin with butter and dust it with some APF. Set aside.

In a mixing bowl, sift together APF and baking powder. Set this aside.

Melt the cooking chocolate and butter using a double boiler (heat a saucepan with some water and place a heat proof/ borosil bowl on the saucepan but the the bowl shouldn’t touch the water boiling in the saucepan. The chocolate and the butter will melt in about 7-8 mins approximately. Alternatively, you can melt the chocolate and butter in the microwave, pls set the timer according to the microwave voltage and melt them).

Let this melted chocolate and butter mixture to cool for 3-4 mins, beat in the sugar and vanilla extract/ essence into it. Add the sifted flour and baking pwd. Also add the walnuts and the crushed and dusted Nutties. FOLD everything gently. Pls don’t whisk or over-mix the batter at this stage. Pour the batter into the prepared tin and bake for 25-30 mins @ 180’C. Remove from the oven once done and place the tin the cooling rack for 15-20 mins before cutting into squares and serving ๐Ÿ˜€


These keep well in an airtight container for 3-4 days. Enjoy them warm ๐Ÿ˜„


Shreya ๐Ÿ’ž

Adapted from Sanjeev Kapoor’s cookbook Simple Home Baking

Zaffrani Phirni

Zaffrani Phirni or Kesari Phirni …whatever you like calling it…the fact remains that it tastes delectable…so soft and flavourful ๐Ÿ˜€ย 

There is no real reason as to why I love this dessert which is so loved by everyone around me… Phirni is just something that I have eaten since I was a kid and it’s a familiar, comforting flavour. The aromas of milk being reduced with some cardamom and kesar / zaffran or saffron along with the soft texture of ground rice with a generous scattering of nuts is just too good to resist!


I guess this is one such dessert with is almost common across all cultures in India…‘dudhpak‘ in Gujarat, ‘payesh‘ in Bengal, ‘payasamm‘ in South India… ‘Kheer‘ in the North ๐Ÿ˜ฌ and ‘Phirni‘ particularly in the Punjab! Almost like ‘kheer’ but the texture and consistency of ‘phirni’ย is different, more thick and sets well once chilled! That’s how it’s served, chilled in little earthen bowls. I believe, the earthenware somehow enhances the flavour of the ‘Phirni


I have been making this from the last 2-3 years and it always tastes great! Being a pretty straightforward recipe, there isn’t much prepping to do here…(But have used my mom’s tip for making it nice and thick)**. This isย perfect to serve to your guests, or enjoy it like I do, making it with love for me & my dessert loving hubby ๐Ÿ˜˜

Yield: 4-6 if you are using smaller earthenware bowl

Equipments: a large heavy bottomed pan, a grinder / blender, measuring cups /spoons.


500 ml milk (I used 3% fat Amul milk)

1 tsp green cardamom pwd (Chotti elaichi)

12-14 strands of saffron /kesar soaked in 3 tbsp of warm milk for 15 mins

6 tbsp dry rice coarsely ground in the blender without any water

1/2 cup water @ room temp

7 tbsp sugar (adjust as per your taste)

2 tsp rice flour dissolved in 2 tbsp of warm milk (thickens the phirni)**

7-8 nos slivered pistachios to garnish

a few strands of saffron /kesar to garnish


Boil milk in a large, heavy bottomed pan, once boiled, lower the heat. To this, add the soaked saffron /kesar & green cardamom pwd. Stir well. Now take 1/2 cup of water and mix the coarsely ground rice to it and mix well so that there aren’t lumps. Add this mixture to the boiled milk and stir well.

Cook for 5 mins and stir continuously as it cooks. Next, add the rice flour and milk mixture and again stir well. It’s crucial that there are no lumps at all. Now add the sugar and mix. Cook for 15 mins on low flame while stirring it continuously. Once done, turn off the gas. Let the ‘phirni‘ sit for 5 mins. Then pour into your serving bowls and garnish with slivers of pistachio and some strands of saffron/ kesar. Refrigerate for 2-3 hours before serving. Tastes best when chilled! ๐Ÿ˜Š


Now, wasn’t that quick and easy!? You’ll love it ๐Ÿ‘


Shreya ๐Ÿ’–

Adapted from Sanjeev Kapoor’s cookbook Sweet Encounters

2 Ingredient Banana Ice-Cream

What do you do with those over-ripe bananas sitting in the fruit basket for the last couple of days?! More often than not, they end up right in the bin! (Too bad, been there…done that) ๐Ÿ˜ต๐Ÿ˜ด๐Ÿ˜ด I avoid wasting food so avoid buying bananas in bulk…coz hubby dearest avoids them due to his diet & me…well I just avoid them as I will have to finish the lot on my own! ๐Ÿ˜‘๐ŸŒ๐ŸŒ


I mean I like bananas but not to that extent..LOL! Sometimes I make my Chocolicious Banana & Butterscotch Breakfast Barsย to finish any leftover bananas. They are vegan and so can’t stop at one bar! ๐Ÿ˜‰..

So, coming to another very easy & yummy recipe that uses up all the over-ripe bananas rather than binning them. My 2 Ingredient Banana Ice-Cream !


This Ice cream is so much more fun because it’s done in a breeze…..just 5 mins of prepping.. no churning, no eggs! Just 2 easy ingredients…and freeze the batch! That’s about it. And the taste is so fruity! If you ask me about the texture…well, I will let the pics speak for themselves โ˜บ๏ธ well coming to the recipe…there’s not much to it!

Yield: Serves 3-4 (though I can eat all by myself)

Equipment: a blender, a an airtight container / any storage container that you can keep in the freezer.


3/4th of a can of condensed milk (I used a 400 gms can, 3/4th of it is 300 gms approx)

4 nos over-ripe bananas


Peel and chop the bananas roughly. Pour the condensed milk and add the chopped bananas in the jar of the blender and blend well until you have a smooth, pouring consistency. Now, simply pour this mixture into the container and cover it with a lid or some cling wrap and put it in the freezer for 6-8 hours. That’s it! Thaw it in room temperature for a minute before scooping and serving. I sprinkled some coffee pwd before serving. You can add nuts / choco chips / sliced bananas / chocolate sauce..whatever takes your fancy! ๐Ÿ˜

See..that easy!


Now,all that remains is having a bowlful of ice-cream ๐Ÿ˜›



Fudgy Mocha Cookies with Sea Salt

Give me some cookies and a good book…I will be one happy soul! Well, a book usually is enough…but I never ignore a good cookie ๐Ÿ˜๐Ÿ˜ย 

Specially when I baked them in about 30 mins from start to finish! Cool, isn’t it?! ๐Ÿ˜€ There’s no story behind this recipe…just that I wanted some cookies and I simply made them. This isn’t my recipe, it’s over from Monique’s Ambitious Kitchen! โ˜บ๏ธ I just twisted it a bit with my love for the coffee / mocha flavour in my bakes. ๐Ÿ’ž don’t believe how much I love mocha?! Try my Nutella Filled Mocha Cupcakes!ย ๐Ÿฆ


I was looking for recipe to finish a jar of Nutella sitting in my pantry (Yes, that actually happens in my house! We have enormous restraint when it comes to Nutella!๐Ÿ˜›๐Ÿ˜›๐Ÿ˜›), and obviously wanted to do something that was quick and yummmmyyyyy ๐Ÿ‘ and this recipe fits the bill in every way! ๐Ÿ’ƒ


And sprinkling some sea-salt on top of these cookies while they are still warm is just heavenly!

Let me tell you, these won’t be crunchy when they cool down. They are FUDGY! Yes! And I wanted some crunch so added some whole sugar crystals just before baking them….and the fudgy goes well with the crunchy ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ˜œ now let’s get on with the recipe… It’s an easy one…

๏ธYield: 10-12 cookies depending on the size

Equipment: baking tray, a wooden spatula (you can use an electric mixer, but trust me, you won’t need it!) a cooling rack, a mixing bowl


1 cup Nutella @ room temperature 250 gms approx

2 tbsp brown sugar (I used Demerera)

1 egg @ room temperature

1/2 cup + 1 tbsp APF (Maida)

1/2 tbsp instant coffee pwd (I used Nescafรฉ)

2 tbsp sugar (optional, to add some crunch )

coarse sea salt for sprinkling


Pre-heat the oven @ 180’C. No need to grease theย baking tray. Just keep it ready.

Mix all the ingredients well except the sea salt in a mixing bowl using a wooden spatula or an electric mixer. This should take you about 8-10 mins. If you’re using some sugar for the crunch I mentioned above, add that in and give quick mix! Place the bowl with the batter I the refrigerator for 10 mins.

After 10 mins, get the batter out of the refrigerator, scoop up small portions using a spoon and place on the prepared baking tray at a distance of 2″ from each other. Bake @ 180’C for about 10-11 mins. Remove from the oven and keep it on the cooling rack. Sprinkle the coarse sea salt generously all over the cookies! โ˜บ๏ธโ˜บ๏ธ dig in once they cool a bit!


You can minus the coffee pwd or simply add some nuts…whatever you like! The taste is simply awesome. Enjoy!



Cinnamon Cupcakes with Nutella Frosting

I absolutely love cupcakes! They look so pretty…and cheer everyone up! ๐Ÿฆ๐Ÿ˜‹ and easy to whip up for any occasion ๐Ÿ˜ I don’t believe anyone has ever said ‘no’ to a cupcake ๐Ÿ’“

I baked these today to welcome my hubby who had been travelling for a few days…I had asked when he was leaving..what he’d like when he was back? Cupcakes! He said ‘cupcakes’ ๐Ÿ˜š ๐Ÿ˜š I know he meant my Nutella Filled Mocha Cupcakesย but I meant to do something different. Easy obviously, but a different flavour….something that compliments this romantic climate…so decided on some warm Cinnamon ๐Ÿ˜˜ Besides, I remember he was so happy when I had made some Instant Doodh Pedaย to welcome him home the last time he was travelling a few days ago!


Frosting! I really wanted some frosting on these cupcakes but I am not good at icing/ frosting. Fact be told, have never even tried…someday maybe ๐Ÿ˜€ Hence, kept it very simple and old-school. I used some Nutella, keeping in mind my hubby’s love for it, and used the easiest frosting technique ever…simply smothering!!! Grab a butter knife..dip it in some Nutella and spread it on the top of the cupcakes! Full of flavour and so simple ๐Ÿ˜œ and completely approved by my hubby! Happy me! ๐Ÿ‘ ๐Ÿ’ƒ

Lets get to know the recipe,…and it’s eggless!

Yield: 24 mini cupcakes / 12-13 regular cupcakes

Equipment: an electric whipper (optional, use a wired whisk otherwise), measuring spoons/cups, a mixing bowl, cupcakes moulds/tray, cupcake liners, a butter knife, a tablespoon, a wooden spatula, a sieve.


For the Cupcakes:

2 cups APF (maida)

120 gms softened butter

1+1/2 cups castor sugar

1 tsp vanilla extract

1 tsp cinnamon pwd

1 tbsp baking pwd

1 cup yogurt (at room temp)

1/2 cup milk (at room temp)

For the Frosting:

1/2 cup Nutella ๐Ÿ˜€


For the cupcakes:

Pre-heat the oven @ 180’C and line the cupcake tray with paper liners (skip if using silicon moulds) before you start prepping the batter for the cupcakes.

In the mixing bowl, add the softened butter and sugar. Cream these together until light and fluffy using an electric whipper (you can use a wooden spatula to do this step manually too, it will take about 15 mins to get a fluffy and light consistency). Add the yogurt and mix well. Next add the vanilla essence and the milk. Mix again so that its a smooth mixture. Next, sieve in the flour, cinnamon pwd and baking pwd into this mixture. Fold everything together gently using a wooden spatula. Your batter is ready. Pour 1 tbsp of the batter into each lined mould for mini cupcakes (pour 2 tbsp if making regular cupcakes), basically the mould should be just 2/3 full, leaving some room for rising and getting a even cupcake.

Bake the mini cupcakes for approx 20 mins @ 180’C and the regular cupcakes for 25-30 mins @ 180’C. Once done, let these cupcakes cool for 30 mins on a cooling rack. You can serve them without the frosting as well ๐Ÿ˜Š

For the frosting:

Simply take some Nutella on the butter knife and spread it on the cupcakes generously! That’s it! You can sprinkle some sugar balls, etc for brightening these beauties…I have used some ๐Ÿ˜‰


Enjoy these…you’ll keep wanting more!


Shreya ๐Ÿ’—

Instant Doodh Peda

Instant Doodh Peda is one of my go to recipes when I want a homemade treat for a pooja or just as some Indian dessert. It’s quick, delicious and can be made with just 5 easy ingredients from your pantry!ย 

Instant Doodh Peda is basically a milk fudge. It is slightly chewy and has very milky yet creamy flavor. I can never resist these and end up making them very often ๐Ÿ™‚ The best part about this recipe is that it doesn’t take up hours of your time nor does it demand a long list of ingredients.

Instant Doodh Peda

Instant Doodh Peda can come in extremely handy when making a list of sweets and savories you wish to make for Diwali. It’s so quick that you can save this one for the very end. Once you have the ingredients ready, prepping the dough takes about 10-15 minutes. Then once the dough id cooled off, shaping these little beauties won’t take too long either.

Instant Doodh Peda

Instant Doodh Pedaย keeps well for two to three days. I suggest that once you have shaped them, let them sit in the refrigerator for about 5-10 minutes so that they set completely. You can shape them as you like, decorate them as you like, they will taste great.

If you like instant recipes, do have a look at these
Mysore Pak
Instant Kesar Peda
Khoya Burfi

Let us make these Instant Doodh Pedas now.

In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
Use a whisk to mix everything into a smooth, lump free batter.
Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.

Instant Doodh Peda
Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
Took me about 4-6 minutes to get to this stage.

Instant Doodh Peda
But do not over cook the mixture as that results in hard pedas.
Turn off the flame. Let the mixture cool down for about 10-15 minutes.
Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Instant Doodh Peda

Instant Doodh Peda

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10-12 medium pedas

Instant Doodh Peda is a delicious Indian milk fudge made with 4-5 ingredients. The prepping takes a little time and it is perfect for the festivities.


  • 1 cup milk powder
  • 1/2 tin condensed milk ( approx. 200 gms )
  • 1/2 tsp. cardamom powder
  • 2 tsp. ghee + 1 tsp used to grease the palms
  • 1 tbsp. pistachios slivers for garnish
  • edible silver to garnish


  1. In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
  2. Use a whisk to mix everything into a smooth, lump free batter.
  3. Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.
  4. Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
  5. Took me about 4-6 minutes to get to this stage.
  6. But do not over cook the mixture as that results in hard pedas.
  7. Turn off the flame. Let the mixture cool down for about 10-15 minutes.
  8. Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
  9. Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
  10. Store these at room temperature if it is not hot, they sat fresh for 2-3 days.


I have used a condensed milk which was slightly yellowish in color hence the pedas have turned out into a beautiful golden color. If you use white condensed milk, the pedas will be white. These pedas are slightly chewy due to the condensed milk and not powdery.

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Instant Doodh Peda

Adapted from Sharmis Passion

The 10 Minute Chocolate Pudding (Eggless)

ย The 10 Minute Chocolate Pudding (Eggless) is absolutely melt in the mouth delicious, easy to make and one of my go to desserts when I’m in a rush and not really in the mood to bake something ๐Ÿ™‚

The 10 Minute Chocolate Pudding (Eggless)

The 10 Minute Chocolate Pudding (Eggless) is so gooey and luscious, you’ll wonder if it’s full of cream and butter or even eggs! But, this pudding has no eggs or cream. Just a dash of butter!ย The 10 Minute Chocolate Pudding (Eggless) is wonderfully light and makes for great show stopper! Your guests wont stop raving and asking you for the recipe.

The 10 Minute Chocolate Pudding (Eggless)

The 10 Minute Chocolate Pudding (Eggless)ย can be prepped in about just 10-12 minutes and then the refrigerator can do the rest, lol!! Just cook the pudding base for 10 minutes and let it set in the refrigerator. The pudding sets in just 2-3 hours. I have garnished/ topped the pudding with some seasonal fruits and dusted some cocoa powder. Love this idea of garnish from Deeba’s IG post!

The 10 Minute Chocolate Pudding (Eggless)

I added some milk chocolate shavings. just for some texture. But you can present it as you like, some crushed nuts or chocolate chips, etc. will also taste awesome and look really nice! This pudding keeps well under refrigeration for 2 days. Just cover each serving with some cling wrap.

Let us make some yummy pudding!!

In a sauce pan, add all the dry ingredients and whisk well.


Add the milk and whisk once again. There should be no lumps.

Set the sauce pan on medium heat and keep whisking lightly while the contents come to a bubble.

You will notice the ingredients begin to thicken in 3-4 minutes as we have used cornstarch.
Take the pan off the heat, add the butter and vanilla extract.

Whisk it lightly.
Pour it into your serving bowls / glasses and chill for 2-3 hours before serving!


The 10 Minute Chocolate Pudding (Eggless)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 15 minutes

Yield: serves 3-4

Delicious, luscious, melt in the mouth, rich, egg-free and no-bake Chocolate Pudding must be on your menu!! Just 10 minutes of prep and that's it!


  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 2 cups milk
  • 3 tbsp. cornstarch / corn flour
  • 1/4 tsp salt
  • 2 tbsp. unsalted butter
  • 2 tsp vanilla extract / essence
  • 2 tsp vanilla extract / essence


  1. In a sauce pan, add all the dry ingredients and whisk well.
  2. Add the milk and whisk once again. There should be no lumps.
  3. Set the sauce pan on medium heat and keep whisking lightly while the contents come to a bubble.
  4. You will notice the ingredients begin to thicken in 3-4 minutes as we have used cornstarch.
  5. Take the pan off the heat, add the butter and vanilla extract.
  6. Whisk it lightly.
  7. Pour it into your serving bowls / glasses and chill for 2-3 hours before serving!


Use unsalted butter. This puddings keeps fresh for 2 days in the refrigerator. I've used 2% milk.

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Shreya ๐Ÿ’ž

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Spiced Mango Popsicles

Summers or no summers …I can’t resist a Popsicle!! I enjoy my Popsicles even in the winters… So how could I ever miss out them in these hot days ๐Ÿ˜‰ LoL!ย 

I like all kinds of Popsicles..except the milky/yogurt based ones…don’t know why, but I don’t really care for those much. Kulfisย are a different story altogether …I adore themโ˜บ๏ธ…but we’ll discuss that some other time!


Now…Mangoes! It’s raining mangoes everywhere! And I love my Alphonso so much…no summer’s ever complete without it… There are many variants out there when it comes to mangoes…but I usually don’t like any other variant ๐Ÿ˜ฌ Anyways, that’s me! I am sure there are many Alphonso lovers out there..!

Like each year, I made aam-ras to go with Puris and Parathas. Wow! Had so much fun devouring that!

Then came the good, old mango milkshake…yup enjoyed too many glasses..have lost count! ๐Ÿ˜‰ But Popsicles! that I wanted to do! Wanted to do a twist on the classic Mango Popsicles ! And twist I’s easy, quick and oh so yummy!

It’s a mildly Spiced Mango Popsicle! I have used some exciting flavours to give it that bit of warmth will take you by surprise between icy cool licks! ๐Ÿ˜›๐Ÿ˜›๐Ÿ˜› the Mr. & I ..we both liked it and I am gonna be making another batch soon! Are you ready to get yours started?! Well, here’s the easy – peasy recipe..

Yield: 6 popsicles

Equipment: a mixing bowl, Popsicle moulds.


Pulp of 3 large mangoes

1 tbsp lemon juice

2 pinches nutmeg pwd

1/2 tsp chilly flakes

1 tbsp basil seeds ( Sabjaa seeds) pre-soaked in some water

6 ice cream sticks


Stir together all the above mentioned ingredients except the soaked basil seeds in the mixing bowl well. Pour it into the moulds. Then layer some of the soaked basil seeds onto each pulp filled mould and cover the moulds with aluminium foil and place in the freezer for about an hour. Next, get the moulds out, the Popsicle would have set somewhat by now but would still be slushy. Insert the sticks into each mould right in the centre. Cover & pop the moulds back into the freezer for a minimum of 5-6 hours. To unmould the popsicles , dip each mould in a bowl of water for about a minute or so, and gently pull the stick out.. And voilร ! There you have your popsicles! Ice pops! Whatever you call them๐Ÿ˜€

Tip: You could leave them in overnight too…but I don’t think they’d last that long! ๐Ÿ˜œ


Enjoy your summers! It’s just the beginning ๐Ÿ˜†


Shreya ๐Ÿ’–

Inspired from here.

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