Tag: kid friendly

Almond Shortbread Cookies

If you love Almonds, then these cookies will make you swoon! They are crunchy & yet very moist. The nuttiness from the toasted Almonds compliments the butteriness just right. 😍 

At first, when I baked these, I was positive that my hubby may not approve of them…and I will end up eating the entire batch…although it was small one. Later that evening, he takes one tentative bite off a cookie and I see him stalking past me with the entire box!! No complaints there! I was super pleased. I didn’t need to ask him how these cookies tasted…they were finished in 2 days😁🤓

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

I will be making these again…maybe around Christmas.

I have followed a very easy recipe that I had bookmarked sometime back. I have made a very small change here, the original recipe called for Amaretto, I replaced it with Vanilla extract as I didn’t have any Amaretto.

All you Nigella Lawson fans out there must already know what Amaretto is…(she uses it generously in her desserts) and for those of you who don’t….well it’s a sweet, almond flavoured liquor from Italy. Saronno to be precise! ☺️

Any ways, coming to the recipe…it’s as easy as it gets but I will share a few pointers on how to measure the flour for that perfect cookie.

Yield: 12-15 cookies

Equipment: a mixing bowl, electric whisk/ manual whisk, baking tray, baking paper, measuring cups/ spoons, cooling rack, rubber spatula, cling wrap.

Ingredients:

1/2 cup softened unsalted butter

1/2 cup castor sugar (adjust as per taste)

1 tsp vanilla extract/ Amaretto

a pinch of salt

1 cup flour (Maida/ APF)

1/4 cup toasted & sliced almonds

Method:

Pre heat the oven @170’C. See tips for baking/ heating oven here. Line the baking tray with baking paper and set aside.

In a mixing bowl, whisk sugar and butter until fluffy. The sugar must dissolve but do not over whisk as the butter may split.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Next, add the flour, salt, vanilla extract. Whisk again for a minute to mix the butter & the flour well. Then add the almond slivers and mix gently using a spatula.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Place the dough on the cling wrap. Gently shape the dough into a log. Wrap it in the cling well. Place it in the refrigerator for 40-45 mins.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Once the dough has chilled well for 45 mins, remove it from the refrigerator and let it sit out for a few mins. Then cut the log of dough into 1/4 inch slices.

Place them an inch apart on the prepped baking tray and bake @ 170’c for 12-15 mins or just until the edges turn slightly golden. Once baked, cool on the cooling rack for about 15-20 mins. They will crisp up.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Then store them in an airtight container. They stay fresh for about 3-4 days.☺️

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Tips on measuring the flour correctly: Never dip the measuring cup in the flour and remove a cupful of flour. You will end up with a lot more flour than required. Always fluff the flour well with a spoon. Then use the spoon to fill the measuring cup to the top and level it off using a knife. This way you will always have the exact amount of flour needed and the dough won’t turn too dry because of excess flour.

Enjoy!!

Love,

Shreya💞

Adapted from Julia’s Album

Fruity Green Tea Cooler

Summers have arrived and how!? The heat kills me and all I want to do is sip on something chilled. But my hubby & I, we are both teetotallers, so I  try to make some healthy, non-alcoholic drinks when at home..😍 

Last summer too, I had shared some easy to do mocktail recipes over at Summer Siesta.  You may even find some of the most delicious ice creams there! 👌

Watermelon mocktail Green tea refresher Fruity Green Tea Cooler Polkapuffs recipes Summer drinks Kids recipes

As I have said above, that we are a teetotaller couple….well that’s not entirely true because…I don’t even drink tea or coffee!! Yes, that’s right, I DON’T! Never have needed the kick from caffeine to wake me up every morning or to get rid of a bad headache. When most people learn this fact about me, they are surprised and try to convince me otherwise and stuff…LOL!! Makes no difference to me 😝

But I always make a large mug of tea and that’s just for my hubby…who loves his ‘chai’, proper with ginger and lots of milk! To be honest, he’s the one who taught me how to make a ‘decent cup of tea’. I’d never be told to make any at Mom’s as I never drank any so nobody trusted me to make it well! Hahahah…and I never complained😹😹

So coming on to my Fruity Green Tea Cooler, it’s delicious with a hint of grassy flavour that it gets from the green tea…but it’s dominated by the fruitiness it gets from one of my favourite fruits! 😋 Besides, it’s too easy to make and will compliment everything summery…🍹🍹🍹

Let’s see how….

Serves: 2

Equipment: a blender, a saucepan, measuring cups/ spoons.

Ingredients:

2 cup chilled de seeded & chopped watermelon

1 nos. green tea bag (I used Lemon & Honey)

1 + 1/4 cup water

1/2 tsp lemon juice

honey to taste

ice cubes as needed to serve

Method:

Brew the green tea with warm water. Let cool down completely. Then chill this green tea for about 30 mins.

Watermelon mocktail Green tea refresher Fruity Green Tea Cooler Polkapuffs recipes Summer drinks Kids recipes Watermelon mocktail Green tea refresher Fruity Green Tea Cooler Polkapuffs recipes Summer drinks Kids recipes

Once this is chilled, add the green to the blender along with lemon juice, chopped watermelon & honey. Blend all these for a minute until everything is blended well. That’s it, add ice cubes if you like & enjoy!

Watermelon mocktail Green tea refresher Fruity Green Tea Cooler Polkapuffs recipes Summer drinks Kids recipes

Now, doesn’t that look absolutely charming! I guess having something as healthy as this is much better than grabbing a can or two of cola!!

Love,

Shreya❤️

Adapted from The Busy Baker

Banana Muffins|Banana Bread

Those bananas sitting in my fruit basket were turning darker every passing minute in this heat….and yes, I had wrapped the bunch head with cling wrap…but it won’t work with the soaring temperatures! Sigh!! 😔

Where do these overripe bananas end up usually..in the BIN. Yes…they do, don’t pretend otherwise. We’ve all done that….though we promise ever to do it again out of the guilt over wasted food, we still do! Else, banana milkshake happens…well that’s very common and usually better for kids…too many calories for my hubby & me😝

In the past too, I’ve shared a couple of recipes to finish off these overripe bananas. Being summers almost everywhere, you can try my 2 Ingredient Banana Ice Cream. It’s so yummy and gets done in a breeze…😛slllluurrppp! Or if you are willing to bake something vegan, try these awesome Butterscotch flavoured Banana Breakfast Bars which uses wholewheat flour.

So thought of making an Old Fashioned Banana Bread or Banana Muffin. The beast thing is one recipe takes care of both options!

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Look at that texture….perfectly moist, crumbly and absolutely melt in the mouth. That’s why I love a Banana Bread so much, it’s easy to make and easier to eat 😛 This too happens to be great for a grab-and-go breakfast.

Before we go on to the recipe, here are a few pointers to keep in mind when baking a Banana Bread/ Muffins- make sure that the bananas are really overripe. They must be literally falling apart if handled roughly. If they are even slightly firm, they won’t blend well with the batter and the resulting bread/ muffins will lack the actual flavour of bananas and could turn out very dry too. Make sure you don’t over mix the batter and do not let it sit for too long once it’s ready.

Most importantly, know your oven well. As every oven works slightly differently, you need to understand the temperature best suited to bake the bread/ muffin well. They may turn dry if over baked. They could easily remain uncooked from the centre and turn brown on the top and bottom if baked at a very high temperature. The recipe below will say the temperature that works best for my oven.

If you don’t have cupcake liners ready…it’s not an issue. As you see here, in the pictures, I didn’t have any liners too…ran out of the ones I usually use so I improvised…something I had seen on Pinterest. Just use parchment/ butter paper and cut out large squares, they need not be absolutely perfect. Line your muffin tray with these squares and spoon in the batter as usual. They look really rustic…and get the job done!

Oh, by the way… I made a ring cake along with a few muffins…why?! Don’t ask me that…I simply felt like it..🤗

Yield: one small ring cake and 8-9 medium sized muffins.

Equipment: a large mixing bowl, potato masher, a wired whisk, a cooling rack, cake mould (ring or round/ square), muffin tray, measuring cups/ spoons.

Ingredients:

3 nos. overripe bananas

1/4 cup unsalted butter

1/2 cup Demerara sugar (brown sugar)

3/4 cup castor sugar

1 tsp vanilla essence/ extract

1 pinch nutmeg pwd (optional)

1 nos egg

1/4 cup milk

1 tsp baking powder

2 cups APF (Maida)

if you like, you can add Choco chips/ blueberries/ raisins/ pecans/ walnuts, etc as per your preference.

Method:

Line your muffin tray with the liners. Grease and dust your cake mould if making a bread. Set them aside. Preheat the oven @180’c for 10 mins.

Mash bananas using the potato masher in a large bowl. Add the softened butter & milk to it. Whisk it well, add the egg, nutmeg pwd,  both the sugars & vanilla extract and whisk once again until the sugar is dissolved. Took me about 5-6 mins.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Next, add the baking powder & APF (you can sieve these once seperately before mixing with the batter). Fold them with the wet ingredients. But do not over mix.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Fill the muffin tray with the batter and or the cake mould as shown below.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Bake the muffins at 170’c for approximately 20-22 mins. If baking a bread, then bake it at 170’c for approximately 30-35 mins or a skewer entered in the center of the bread comes out clean or with a few moist crumbs. If not, then bake for a further 5-7 mins @160’c. (Refer the pointers given above).

Once done, cool them on the cooling rack for 15-20 mins before you unmould the bread. This bread / these muffins keep well for 2-3 days in an airtight container.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Happy Baking folks!!

Love,

Shreya💕

Adapted from All She Cooks.

Cheesy Corn & Paneer Toasties

It’s so hot…I literally want to run out of the kitchen each time I step in it🙄…and trust me, I do that. Who’s to stop me😝😝😝😝😜😛 

The only thing I want to spend time doing in the kitchen is making glasses after glasses of Aam Panna! It’s the one thing that I enjoy these days. I have just made the 3rd batch of it’s concentrate and the summers are just starting….😱😱😣 I honestly don’t know how many more times I will be making it! But the best part is that my hubby isn’t that fond of it so it’s basically just for me!!! He’s a Roohafza lover 😑😑😶

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But, for weekends I usually like making something that works well as a brunch. Why rush to have two meals on a lazy day when you can enjoy one delicious meal?! Obviously, since it’s the summers, I tend to keep it simple and quick. Bread Pizza works really well for an indulgent brunch too!

However, these Cheesy Corn & Paneer Toasties are even quicker, yummier and uses all those tiny bits of leftovers from your refrigerator! You can literally change the ingredients each time you make these and they will be so goooooooood! Beside, this baby hits the table in less than 30 mins…flat! My kinda cooking…or you can say baking😉

CHEESY CORN & paneer Toasties Cheesy toast Breakfast ideas Polkapuffs recipes

Let’s get going…

Yield: serves 2

Equipment: measuring cups/ spoons, baking tray, cooling rack, mixing bowl, parchment paper.

Ingredients:

6-7 nos. slices of bread or Pav

1/2 cup crumbled paneer (cottage cheese)

1/4 cup shredded mozzarella cheese + extra for the topping

1/4 cup sweet corn kernels

salt to taste

1 tsp mixed Italian herbs

1 tsp green chilli sauce

1 tsp red chillie flakes

Method:

Preheat the oven @180’c. Line a baking tray with parchment paper or aluminium sheet. Set that aside.

In a mixing bowl, add everything except that bread/ Pav & mix them well.

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Top the bread/ Pav with this mixture and add more cheese on the top. Place them in the prepared baking tray & bake for approximately 15-17 mins at 180’c or until the cheese melts & the bread/ Pav turns crisp.

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Once done, remove from the oven and cool on the cooling rack for 5 mins. Serve them with ketchup 😋

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This is irresistible…I for one, will be making these more often! Do try them out…I am  sure they will go really well with some cocktails too.

Love,

Shreya💖

Kurkuri Arbi

‘Arbi’ in Hindi or Colocasia in English is something many people do not enjoy. It could be because of it’s slightly slimy texture or because it has no flavour of it’s own….or could be because many people have not tried these Kurkuri Arbi! 😊 

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

I, for one love it in any form. Yes, I do!! I make in 3 different ways, meaning 3 different preparations…first being in a curry form, it has a great flavour with aromatic spices and goes so well with crisp, hot Parathas! (yeah, the North Indian in me can’t live without her Parathas😂)

The second being a very simple stir fry…almost like French Fries but so different! It has a very few spices and goes perfectly with some ‘dal khichadi‘ (mixed lentil risotto – Indian style). However, I am not too fond of this preparation and make it very rarely.

Now, it’s the third and my most favourite way of cooking ‘Arbi’ that I am partial to…and it makes an appearance in our plates very regularly…and goes remarkably well with a bowl of steaming hot dal Tadka, rice & some pickle! Wow….my mouth just filled with saliva as I am typing this…😜😜 we call it Kurkuri Arbi…literally translated to Crispy Colocasia Fritters!

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

I have learnt this from my Mom and she, probably from hers…it’s a family recipe. The best part about it is that it’s needs no onions or garlic, gets ready in a jiffy and can be served as starter too….could it BE any better!?

Few things to keep in mind when you make these.… I always prepare these in mustard oil however, you can make them in regular refined oil (olive oil?! Well, I don’t know…it’s a traditional Indian recipe…so I would suggest you stick to the basics). When pressure cooking the Arbi, be careful not to go over 2 whistles as they will just turn into a mash if they are over cooked. Also, ensure your hands are completely dry as you coat them with the spices, we don’t want to ruin them by adding any water. They are supposed to be super crisp.

And lastly, don’t worry about itchy fingers while peeling/ cutting them…the way we cook this is foolproof!

Also, I make a stuffed brinjal preparation using the same spices..and it’s awesome! Do have a look… Anyways..coming to this..

Yield: serves 2-3 persons

Equipment: a non-stick pan, measuring cups/ spoons, a spatula, a pressure cooker.

Ingredients:

400 grms Arbi (Colocasia, washed and cleaned well during you get rid of any mud or roots)

2 cup water

5-6 tbsp mustard oil (refer the tips mentioned above)

For the spice blend:

salt to taste

4 tbsp coriander pwd

2 tsp roasted cumin pwd

1/2 tsp turmeric pwd

1 1/2 tsp red chilli pwd

1/2 tsp sugar

a pinch of asafoetida (hing)

3/4 tsp amchoor pwd (dry mango pwd)

Method:

In a pressure cooker, cook the cleaned Arbi for 1-2 whistles (read the tips mentioned above).

Once the pressure is settled, remove the boiled Arbi and let them cool down a bit. Then peel them properly and set them aside. (Your fingers won’t itch as they have been boiled).

Heat oil in the pan until it smokes and turn off the flame until the oil cools down (do this only if using mustard oil, else just heat the oil like you usually do). Once again turn on the flame, and add the peeled Arbi in the oil and shallow fry them until they turn slightly golden on all sides, it takes about 4-5 mins. Remove from the oil and set aside for a few mins. Then with the help of the spatula, smash them slightly to flatten them.

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

Next, mix all the spices mentioned for the spice blend above. Coat each flattened Arbi in this spice blend and set it aside (Be generous with the spice blend and make sure the Arbi is coated well).

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

Now, heat the oil left in the pan once again and shallow fry these coated Arbi until nice and crisp on all sides. This takes about 8-10 mins on medium flame. Once done, serve then piping hot with as a snack or as a side dish for your meal! ☺️

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

These are seriously addictive! 😋 So please do try them soon…

Love,

Shreya💓

Khoya Peda

I have always loved Peda. They are soft, slightly fudge and absolutely melt in the mouth! 😋 

Ever since I was a kid, I would wait for a trip to Mahalaxmi Temple in Mumbai to lay my hands on some of the small, yellow Pedas that we would offer as ‘Prashad‘ to the Goddess. Those were the yummiest Pedas I have ever eaten!

khoya Peda Polkapuffs recipes Peda Diwali sweets

Khoya Peda or Mawa Peda is really easy to make and one of the most common homemade sweets during festivals like Diwali or Dushhera.

In the past I have shared the recipe for Khoya Burfi. Today I am sharing the recipe for this easy Peda…

Yield: 7-8 Pedas

Equipment: non-stick pan, a wooden spatula, measuring cups/ spoons.

Ingredients:

200 gms unsweetened khoya

1 cup powdered sugar

1/2 tsp elaichi pwd

a few chironjee or pistachio flakes to garnish

some ghee to grease your palms

Method:

Grate the khoya in a bowl. Add the powdered sugar to the grated khoya. Mix the two well. Then heat a pan, add the khoya-sugar mixture to the pan. Cook it on low flame and stir continuously. The khoya and the sugar will first melt and then slowly start to thicken in about 15-20 mins.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Add the cardamom pwd and mix again. Turn off the flame. Let the mixture cool down completely. (I let the mixture in the refrigerator for about 45 mins as the climate is very hot and humid and making the Pedas would be difficult.)

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Once the mixture has cooled down and solidified a bit, pinch lemon sized balls of the dough and roll them between greased palms and make smooth Pedas. You can even decorate them with some chironjee or pistachio flakes. That’s it! These keep well in the refrigerator for 2-3 days easily.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Enjoy these Pedas…you won’t be able stop at one.

Love,

Shreya ❤️

Adapted from here.

Eggless Custard Powder Cake

This is one of the softest eggless cakes that I’ve made in a really long time. It tastes like custard and is very light! Absolutely melt in the mouth kind of a tea cake. 

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I had been looking for a eggless custard powder cake recipe since a long time and found this recipe a few weeks ago…I have made it twice until now and we have loved it! 😊

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I loved the sun kissed, gorgeous yellow colour and the perfect crumb! Pairs well with tea or a glass of milk 😬 You can also try my eggless Marble cake with happens to be a great tea-time cake too!

Let’s see the recipe now…

Yield: one 9″X 5″ loaf

Equipment: 2 large bowls, measuring cups/ spoons, baking paper, baking tin, manual whisk, a sieve, cooling rack.

Ingredients:

1+1/2 cup Maida (APF)

3/4 cup vanilla flavoured custard powder

1+1/4 cup superfine sugar

2+1/4 tsp baking powder

1 tsp vanilla extract/ essence

1 cup milk at room temp

2/3 cup vegetable oil

Method:

Line the baking tin with baking paper. Preheat the oven at 180’c.

In a large bowl, sift the Maida with baking powder twice. Then add the custard powder to it and mix well. Set it aside.

In another mixing bowl, whisk together the oil, milk, vanilla essence/ extract & sugar.

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Next, add the wet ingredients to the dry and whisk them together until a lump free batter is ready. Pour the batter into the ready tin.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Bake @180’c for 35-40 mins or until a toothpick inserted in the centre of the cake comes out clean. Once it’s baked, cool the cake on a cooling rack for 30 mins before slicing it.

This cake keeps well for 2-3 days in an airtight container.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Hope you enjoy this soon!

Love,

Shreya💕

Adapted from Not out Of the Box.

Tandoori Aloo Ka Paratha

North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! I love it that much…😘 

Tandoori food also happens to be a hot favorite between my hubby and I. Smoky, crisp & full of robust flavours! I try to incorporate these flavours in a lot of dishes I make at home…including my Aloo ke Parathe😊 In Delhi and other parts of North India too, tandoori style Parathas are famous as street food and taste best when slathered with loads of butter….sluuurppp!

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Although, I don’t have a gas tandoor like most homes have (it occupies too much of space and I really don’t need it😉😉)….I manage to get that smokiness just right with my Naans and Parathas 👌🏼👌🏼 One simple …no fuss, easy and quick trick and I am sorted! Also, I must say my Mom’s recipe for the aloo (potato) stuffing is just out of the world…lipsmackingly good!

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

Equipment: rolling board, rolling pin, measuring cups/ spoons, a large bowl, a small bowl.

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

Mix all the dry ingredients with ghee in a large bowl. Slowly add water and make a very soft and pliable dough. Add some more ghee if needed to smoothen the dough. Cover the tough and set it aside for atleast 30 mins.

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

In a small bowl, mix all the above ingredients well. That’s the stuffing ready.

Let’s proceed with making the Parathas, make small balls of the dough and stuff them like we do as usual for any stuffed paratha. Roll them out evenly.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Next, cook them on a non-stick pan on both sides, grease with some ghee or butter.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Once, it’s cooked properly on both sides, put the Paratha on open flame directly. Flip it with the help of tongs on the flames until they turn crisp and brown on both sides. That’s it, apply more butter or ghee and serve it piping hot! 😋

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Wow….this is just irresistible!! Some green chutney or a bit of pickle..and I am sorted!

Do try these soon.

Love,

Shreya💓

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi is just the recipe we need in these hot summer days. This kulfi is deliciously creamy, has a nice texture and definitely doesn’t take hours to prepare. Simple ingredients and they come together quickly to make these melt in the mouth Kulfis. 

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi is a very popular frozen Indian dessert. We can enjoy them around the year but summers are particularly when everyone craves them and even makes them at home. An array of flavored Kulfis are served at parties or weddings or gatherings, enjoyed by everyone. Though Kulfi is best described as the counterpart for Ice Cream from the West, but since it not whipped or churned, the texture is a bit hard and stiff. But as it melts a bit, it is the most creamy and luscious dessert ever.

We love Kesar Pista Kulfi the most hence sharing that recipe with everyone here. You can always mix and match many flavors as per your preference. Do try my Mango Kulfi, it has the best flavor and is a total crowd pleaser.

Traditionally, Kulfis are set in small earthen pots, sealed and then frozen for 6-7 hours. The flavor that the earthen pots render is something we Indians love. It is a mild, earthy aroma that makes the Kulfi in earthen pots most endearing. You can always use popsicle moulds or aluminium kulfi moulds. Anything works if the base mixture is right.

Kesar Pista Kulfi Recipe | How to make Kulfi

Common, let’s make Kesar Pista Kulfi Recipe | How to make Kulfi

Heat 500 ml full fat milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix corn flour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the corn flour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.

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Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.

Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.

Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.

Thaw the frozen Kulfi for a few minutes, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready.

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi
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Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi is a classic Indian frozen dessert made with exotic ingredients like saffron, pistachio and cardamom. It has a creamy, melt in the mouth texture. 

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 kulfis
Author Shreya Ashish Tiwari

Ingredients

  • 500 ml full fat milk or reduced fat
  • 1/4 cup warm milk
  • 2+1/2 tbsp corn flour or corn starch
  • 1+1/4 cup granuated sugar adjust this quantity as per your preference
  • 1/2 cup cream
  • 1/2 tsp cardamom powder
  • 3 tbsp chopped pistachios
  • 7-8 strands saffron kesar

Instructions

  1. Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

  2. Mix cornflour with 1/4 cup warm milk until it's lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk.

  3. Add sugar, saffron & nuts. Cook for two minutes more. Keep it aside to cool for a few minutes.

  4. Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.

  5. Beat again for a few minutes (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.

  6. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.

  7. Thaw the frozen Kulfi for a few minutes, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That's it! Your creamy Kulfi is ready.

Love,
Shreya

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Aam Panna | Indian Mango Cooler

Aam Panna | Indian Mango Cooler is synonymous with summers in most Indian homes. Heaps of raw mangoes are washed, wiped dry, boiled and turned into this yummy sweet, salty & spicy concoction. Although, it is very common, but every household has some variation in the recipe which makes this drink so famous and irresistible!

Aam Panna | Indian Mango Cooler

Aam Panna is famous for it’s heat-resistant properties besides being delicious! My Mom says it’s great for digestion and insists we have it daily.

It is served as an appetizer too during summers which tastes best when served chilled! I usually don’t add ice cubes as it dilutes the flavor and the tartness of the drink but stick to using chilled water.

Aam Panna | Indian Mango Cooler

I follow my Mom’s recipe, which goes like this,

Wash the raw mangoes & wipe them dry.

Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.

Let the steam release on its own.

Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.

Add some water in which the mangoes were boiled to the pulp but not too much.

About 1/2 a cup is enough to make the correct consistency.

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Then add sugar, mint leaves, Himalayan pink salt, salt and roasted cumin powder to the pulp.

Purée them all together in a blender or using a hand blender.

Taste the mixture and correct the salt or sugar to your liking.

Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.

Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Aam Panna | Indian Mango Cooler

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 750 ml approximately

The perfect summer cooler made with delicate Indian spices and raw mangoes. A little sweetness and the freshness from mint adds to the final flourish!!

Ingredients

  • 6-7 nos. raw mango/ kairi
  • 1+1/2 cup sugar (adjust it as per preference)
  • 1/4 cup fresh mint leaves
  • 1/2 tsp Himalayan pink salt (kala namak)
  • 2 tbsp. roasted cumin powder
  • a pinch of asafoetida (hing)
  • salt to taste
  • 2-3 cup Water to boil the mangoes

Instructions

  1. Wash the raw mangoes & wipe them dry.
  2. Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.
  3. Let the steam release on its own.
  4. Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.
  5. Add some water in which the mangoes were boiled to the pulp but not too much.
  6. About 1/2 a cup is enough to make the correct consistency.
  7. Then add sugar, mint leaves, hing, Himalayan pink salt, salt and roasted cumin powder to the pulp.
  8. Purée them all together in a blender or using a hand blender.
  9. Taste the mixture and correct the salt or sugar to your liking.
  10. Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.
  11. Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Notes

You can use any variety of non fibrous raw mangoes. You can choose to add more sugar if you like a sweeter version of Aam Panna.

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Aam Panna | Indian Mango Cooler

Absolutely delicious and it’s the best thirst quencher…beats a Cola for me!

Love,
Shreya❤️

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Aam Panna | Indian Mango Cooler

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