Shahi Tukda is a popular Mughlai Dessert which is loved by everyone all over India and other parts of the world. This is truly a royal dessert that melts in your mouth very similar to double ka meetha. This rich indulgent sweet combines fried bread, sugar syrup, Rabri and chopped nuts. Shahi Tukda Recipe Shahi...
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These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)
It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form!
My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.
To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough!
For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.
Continue reading: Molten Lava Cookies
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Orange Jelly is a chilled. yummy dessert that not only looks tempting but tastes delicious too. It is made using orange juice, sugar and agar gar as main ingredients. Orange Jelly made at home is a healthy delight for kids and this can also be used for desserts, puddings & cakes or can be eaten as such too.
Orange Jelly is made mainly with fresh orange juice and the flavor comes out quite bright. The jelly sets inside the orange skin itself, so it looks very cute also when serving. This recipe is a nice homemade treat when you want something quick and not too much cooking involved.
[feast_advanced_jump_to]Orange Jelly is a simple dessert that still looks a little fancy when you serve it. This turns out soft with a gentle, slightly jiggly texture that kids really enjoy. The flavor stays mild and fresh, so you can eat it comfortable without feeling too rich or heavy. This dessert is also a must try for party and get together.
The flavor shifts a bit depending on how your oranges are that day, sometimes a bit tangy, sometimes sweeter. Many people add a drop of orange essence when the fruit feels too low in aroma, but honestly it's optional.
This Orange Jelly is a very easy dessert that you can make in few minutes and it will never fail to please a crowd. I was first bowled out by the idea of using orange cups for setting the jellies, it was such a treat to the eyes.
When I made this Orange Jelly, I shared it with my neighbor and they too loved it. Mittu loves any jelly so I prefer making them at home, not that I don't get it from outside but try the most to avoid jellies from shops. Agar agar does magic to jellies, it sets so well even in room temperature, even beginners can use it.
You can set this jelly in orange cups, tiny bowls, or even small cute molds if you want different shapes. Because of its bright color and smooth finish, it also works nicely in desserts as a layer, or even chopped inside cakes for a small fruity bite.
I usually make this when I have a few oranges lying around and they look like they'll dry soon. It barely takes effort, and I kind of enjoy watching it set into a neat wobbly dome inside the orange shells.
1.Take fresh juicy oranges, rinse it well. Cut each into half and extract juice.
2.Measure and Set aside. Now scrap out the fiber part in each orange half and discard the fiber part. Now take the orange cups alone.
3.Fit them inside a muffin pan and keep it ready. Now to the extracted orange juice, add orange food color.
4.Then add sugar and orange essence, Set aside.
5.Take sauce pan take agar agar rinse it once. Then add ½ cup water to it. Boil it.
6.Cook until you see a clear liquid without any strips. Now act quickly add the orange juice. Pour it into the orange cups.
7.Leave it undisturbed for 30 minutes. If you touch and see it will be firm that is the right stage. No need to keep in fridge it will set well in room temperature itself. Once set you can leave it in the fridge until serving time.
Serve chilled!
You can eat it as such or use it in any desserts, custard based puddings or cakes, mittu loved to have it as such.
Serve Orange Jelly cold with a simple lunch or enjoy it as small snack whenever you want something light. This goes well with puddings, custards or mixed fruit bowls also. When you set it inside the orange shell, it really looks quite nice to serve for small gathering or even a quick family snack. Store leftovers into the fridge and it stay good for a day or two.
Yes you can skip it, the fresh juice gives enough flavor most times.
Yes, it works fine though the taste may come slightly sweeter.
Agar agar gives a firm natural set, so it works better than gelatin here.
Yes you can prepare one day before and keep it in fridge.
Yes you can try mango, pineapple or other juices in the same method.
If you have any more questions about this Orange Jelly Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Orange Jelly Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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The most delicious vegetarian Pumpkin Pie, the best I've baked to date, probably the easiest filling ever with fresh pumpkin puree. This eggless pie was a 10/10, the buttery pastry from scratch a winner too.
The post The Most Delicious Vegetarian Pumpkin Pie – baked & eggless, a winner! appeared first on Passionate About Baking.
Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.
This sweet is often made for family get-togethers or when we want something rich but simple and easy to make. The texture is so soft and light, it just melts as soon you take one bite. The natural milk flavor mixed with saffron gives mild sweetness which feels very comforting. It's one of those sweets which even beginners can try.
[feast_advanced_jump_to]Malai Ladoo is one of the simplest milk sweets that gives rich festive taste without much effort. It is made using fresh paneer that is mixed with condensed milk and cooked till it turns thick and dough like. Then we make small soft balls and roll them in chopped nuts for crunch and color.
The word malai means cream and that's exactly what this sweet feel like. It's soft, creamy and so rich even with small bite. Condensed milk gives the sweetness and richness while saffron adds golden shade and aroma. Some people add milk powder or coconut flakes for twist, but honestly the basic version taste best.
Malai Ladoo is perfect if you want quick sweet without deep frying or sugar syrup. It gets ready in one pan and stays good for few days in fridge. You can also flavor with kewra water or skip essence completely.
I usually make this when I got some leftover paneer. It's my quick fix sweet recipe which never fails. Even kids love it for its mild sweetness and soft bite.
1.Take paneer, crumble it well with your hands, Set aside. Chop the pistachios
2.In the mixer jar, add crumbled paneer, add condensed milk and saffron
3.Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see. Now grease the pan with ghee. If you use nonstick pan then no need to grease.
4.Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.
5.Keep cooking until it becomes thick, it will start to roll and textured like below.
6.When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix. Pinch a tiny portion, roll and see if it forms a ball, then switch off.
7.It will not be completely dry, it will still be moist. Let it cool down for sometime. When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.
8.Dip each ball into the nuts mixture and arrange it in a plate.
Cool down and store in airtight container.
Serve Malai Ladoo as a soft creamy dessert after meal or with other sweets during festive time. It also tastes nice with evening tea or when you crave something milky. Store them in airtight box and keep inside fridge, they stays good for 3 to 4 days. Bring them to room temperature before eating so the texture turns soft again.
Yes, just soak in warm water before using so it becomes soft and blend nicely.
Yes, you can skip it. The color will be white but taste still good.
That happens when cooked bit more. Next time switch off earlier when mixture still moist.
Yes, but then shelf life reduces. You can use half milk and half condensed milk too.
You can just refrigerate them up to 4 days. Don't keep outside long since it has milk.
If you have any more questions about this Malai Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Malai Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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You have to try this unique version of Sabudana Kheer! By caramelizing the sugar before adding milk, the kheer develops a rich golden color and deep caramel flavor that sets it apart from the traditional recipe. Creamy, aromatic, and naturally gluten-free, this Caramel Sabudana Kheer is made with simple pantry ingredients like tapioca pearls, milk, […]
Biscoff Mysore Pak (Mysore Pakku) is a modern fusion twist on the classic South Indian sweet. Made with besan, ghee, oil, sugar, and optionally Biscoff butter for a caramel-spiced kick, this rich, aromatic dessert comes together in just 45 minutes - perfect for festive gifting, weekend indulgence, or special celebrations! What Is Mysore Pak Mysore […]
Biscoff Coffee Tart... just the simplest and most delicious dessert if your favourite flavour in the whole world is coffee AND if you love Biscoff, then you are in for a real treat since this eggless, no bake tart ticks off all the right boxes!
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These Falooda Paan Shots are everything you love about Indian desserts– fun, colourful, and bursting with flavour 💚
Some desserts make people smile the moment they lay their eyes on them and these Paan Falooda Shots do exactly that. They look colourful, festive, and are bursting with that nostalgic paan flavour we all love after a big Indian meal.
If you’re putting together a festive spread soon, these pair beautifully with our Masala Chai Panna Cotta for a modern twist, or Rasmalai Cake, if you want something rich and indulgent alongside. This recipe is simple to make, easy to serve, and 100% guaranteed to impress.
Yes, you can. Chia seeds have a similar texture once soaked, though they’re slightly less chewy than sabja.
You can skip them and still make a tasty falooda using gulkand, saunf, and cardamom for a similar flavour.
Yes, use chilled milk and a spoon of condensed milk for sweetness. It’ll be a little lighter but still creamy and delicious.
Paan Falooda Shots are a total showstopper on any dessert table, bright, festive, and fun to serve. Here are a few ways to make them shine even more:
For more such recipes check out some more Unique Diwali Sweets Recipes, perfect for planning your next celebration spread!
Paan leaves have been part of Indian tradition for centuries not just as a mouth freshener but as a symbol of hospitality and celebration. They’re packed with antioxidants and are said to help with digestion, which is why you’ll often find paan served after a big meal.
ConclusionThese paan falooda shots are all about fun, flavor, and celebration, a little desi, a little fancy, and a lot of delicious. They’re easy to put together yet feel festive enough for any celebration. If you make them, share your version on Instagram @my_foodstory, I’d love to see how you serve yours!
This article was researched and written by Harita Odedra.
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Learn how to make Instant Milk recipe with a detailed video tutorial and step by step photos. Quick, easy and irresistibly delicious milk sweet comes together in just 10 minutes - perfect for Diwali or any festive celebration! Diwali is here and it is my most favorite time of the year. I love making elaborate...
The post Instant Milk Peda | Easy Peda appeared first on Cooking From Heart.
Creamy rich Indian rice pudding rolled into balls and coated in various toppings to make a perfect dessert that’s a hit at any dinner party. These kheer ladoos (rice pudding truffles) have an amazing texture and cardamom flavor! (gluten-free and soy-free)
These are an easy dessert for any festive season or for Diwali. I made this decadent rice pudding flavored with cardamom, which is basically Punjabi kheer.
Then, I mix it with some cashew cream, chill it, scoop it into balls, and roll them in different toppings like pistachios, cocoa powder, almond slivers, rose petals, melted chocolate, toasted coconut, or anything else you like.
Ladoo are basically Indian truffles, and these are flavored with cardamom for a simple yet delicious dessert.
You can change up the flavor with things like cinnamon or vanilla, and you can play around with toppings and mix-ins to make all kinds of delicious variations! For extra decadent rice pudding truffles, melt some chocolate with a little bit of coconut oil in a double boiler, then coat them in the melted chocolate.
Kheer ladoo are great to serve either as a snack or dessert. They don’t need extra bowls or spoons, and they’re already portioned. You can also make them ahead of time, so you won’t have as much cooking to do on the day of your dinner party.
Continue reading: Kheer Ladoo (Indian Rice Pudding Truffles)
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Rasgulla is a popular Indian sweet that is made for special occasions & Diwali across India but relished almost every other day after meal in Bengal. This recipe has a mild sweet taste, and when you bite, the juicy soft texture feels really nice. And yes making these rasgullas at home need some patience, but once you see them turning spongy in syrup, the effort feels worth it. Learn to make easy and perfect spongy rasgulla with the help of step by step pictures and video.
This sweet dish is often served after lunch or dinner as an after meal dessert. Unlike ghee loaded sweets, rasgulla never feels heavy, so even if stomach is already full, you can still enjoy one or two. It is made using very simple ingredients like milk, vinegar, sugar and cardamom.
[feast_advanced_jump_to]RAsgulla literally means ' syrup filled balls'. Rasgulla is made by curdling milk then separating chenna(paneer or Indian cottage cheese). Then the separated chenna is kneaded and shaped into smooth balls which is cooked in sugar syrup till they turn light and spongy.
Rasgulla is one of the most loved sweets across India. These are soft when pressed, and fully soaked in sugar syrup inside. The syrup is thin, lightly sweet with cardamom or sometimes rose essence, giving a gentle flavor. That balance makes rasgulla different from heavy milk sweets and keeps it refreshing even after a full meal.
Each rasgulla soaks syrup fully, so every bite feels juicy but never sticky. The pure white round look also makes it very tempting to see, and many people serve it chilled which makes the taste even better. The only main care is making smooth chenna, because that decides how soft the rasgullas will come. Once chenna is perfect, rest is easy to handle.
There are many versions too. You can fill dry fruits inside, or use saffron or rose water in the syrup, and there is a famous version called chhena poda which is baked, it has a caramel taste. Each style has its own charm, but still this classic white rasgulla is the most loved.
I usually make rasgulla during festive days and sometimes even on weekends when we want a sweet. It is easy to serve, everyone at home enjoys. Mittu is fond of rasgulla and demands it during special occasions especially her birthday. Gugu loves rasmalai so make it with few of them just for him. I love rasmalai more than rasgulla but can easily gulp few rasgullas too.
1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.
4.Now whey water(green liquid) and chenna(white solid) separates.
5.Now it is curdled completely. Switch off.
6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.
7.Rinse it with water well.
8.Squeeze excess water.
9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.
10.Now open, moisture should be still there slightly, it should not be dry.
11.Transfer the prepared chenna to a wide plate crumble it first.
12.Knead it well using your palm like shown.
13.Knead for 10 minutes or until the texture changes.
14.At one stage it will gather to a mass without sticking. Make a dough like this. Pinch a small portion.
15.Roll between your palms gently and smoothly.
16.It is ready, Repeat to finish.
17.All the balls are made and ready!
18.Cover it with a wet cloth to avoid drying.
19.To a wide pot add 1 and ½ cups sugar along with 4 cups water and 3 small cardamom.
20.Stir until sugar dissolves completely. Let it boil for 5 minutes.
21.Give a quick mix. Add the prepared balls slowly.
22.Cook covered in high heat for 10 minutes.
23.You can see through the glass that it is doubled in size.
24.Now open slightly stir and cook covered in medium heat again for 5 minutes.
25.Rasgulla is ready!
Chill for minimum 30 minutes in fridge then serve!
Serve rasgulla chilled straight from the fridge with some sugar syrup and garnish with pistachios. It also tastes nice when served plain without garnish. You can store leftovers in fridge for 3 to 4 days. Always keep them soak in sugar syrup, do not leave them dry as they will shrink.
Yes you can, but vinegar and water gives a more neutral flavor while lemon leaves a faint aftertaste even after rinsing.
Always use full fat or full cream milk for best results. You can use cows milk too but make sure it is thick. Always make sure to use only fresh milk. Traditionally buffalo milk is used.
It depends on the time and pressure applied while kneading. For me it took around 10 minutes to get the perfect texture. The dough should become pastey and soft making it easy to roll this is the perfect time to stop.
Sugar syrup should be watery so no need to check for any consistencies. Just dissolve sugar, cook for 5 minutes then start adding the chenna balls.
You can see the chenna balls will double in size after getting cooked. Cook covered for 10 minutes in high heat then give a light mix and cook covered again for 3-5 minutes.
If you overcook then your rasgulla will turn rubbery. You cannot fix overcooked rasgulla so the only way is to use it for making rasmalai.
They stay good for about 3 to 4 days when stored in fridge with sugar syrup.
If you have any more questions about this Rasgulla Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Rasgulla Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Looking for a show-stopper Indian dessert that's elegant for any celebration yet easy enough for a weeknight treat? These Motichoor Pistachio Pastry Bites, made with buttery Kawan parathas and a fragrant motichoor laddoo + nut filling are a playful Indian twist on baklava. Crisp, golden layers soak up a rose-scented syrup, creating a rich, aromatic […]
The post Motichoor Pistachio Pastry Bites appeared first on Ministry of Curry.
This is a showstopper fusion dessert that will WOW your guests! The classic Indian rabdi is reborn as a deconstructed cheesecake - tradition meeting indulgence. Made with creamy ricotta, this Rabdi Cheesecake is ready in just 30 minutes, yet will disappear in seconds when served! Rich with saffron, cardamom, and nuts, this instant Rabdi Cheesecake […]
Jelly Custard Popsicles is a colorful dessert perfect for hot summer day. It is made using custard mixed with jelly cubes and frozen in molds till it sets like creamy bars. Each bite has a mix of soft custard and chewy jelly which kids and even elders love. It's easy to make even when you are in hurry and craving something sweet.
It looks fancy but is actually very simple to make. You just need some milk, custard powder, sugar and jelly. This recipe becomes a perfect treat after meal or evening time Just freezing take time. You don't need any ice-cream maker for this recipe, just simple ingredients.
[feast_advanced_jump_to]Jelly Custard Popsicles is a unique twist from regular ice creams or plain popsicles. It is creamy, and has a nice mix of texture. The base is vanilla custard which gives a rich taste, while the jelly cubes add light chewiness and color in every bite. Kids loves watching the colors swirl inside and its so fun to eat.
This recipe is very flexible, you can use any flavor of jelly you like - rose, strawberry or pineapple all taste great. It is a great way to use leftover jelly too. The best part is it does not need any fancy ingredients or equipment. Just mix, freeze and enjoy. I add it with small fruit pieces too, which makes it more tastier.
You can also make them ahead and keep in freezer for small parties or family get-together. They stay fresh and tasty for many days. Also kids enjoys picking their favorite jelly colors and helping to pour the mixture into molds too. It's a simple way to involve kids in cooking without much mess.
I often make this when I want something cold and quick without any heavy effort. The look itself is so pretty with those bright jelly cubes peeping through the creamy custard. Even adults can't resist having more than one in a go.
1.Boil milk(reserve a tablespoon of milk) for 5 minutes until its bubbles up nicely. Simmer and then add sugar. Mix well.
2.To a tablespoon of milk add custard powder, mix well to form a runny paste without any lumps. Add this to simmering milk.
3.Keep cooking ,slowly it will get thick.
4.Cook in low flame and keep mixing so that there are no lumps. At one stage the custard will nicely form a thick coating, it will coat the ladle like this, it should be thick as shown below. At this stage, switch off and cool down completely.
5.Now take your jelly cubes and add it to the custard mixture. Mix gently.
6.Spoon the mixture into your favorite popsicle mold till ¾th.
7.Close with lids and freeze at least for 6-8 hours. I freeze it over night. Then carefully show the bottom part in running tap water, set aside undisturbed for at least 2-3 minutes then slowly pull out the lid.
Serve immediately.
Serve Jelly Custard Popsicles chilled straight from freezer. You can sprinkle few chopped nuts on top while serving to make it look rich. It tastes best when eaten soon after unmolding as it melts slightly fast. If making ahead, keep it covered tightly and freeze up to 2 days.
Yes, you can use instant custard mix too, just make sure it is thick enough before adding jelly.
You can skip but then it will be just custard popsicle. Jelly adds nice color and taste.
Yes you can pour in small cups and insert ice cream stick after half set, works same way.
I feel rose, strawberry and pineapple are my top picks. You can try any based on what you like.
Minimum 6 to 8 hours needed to get firm popsicles. I usually freeze overnight for best result.
If you have any more questions about this Jelly Custard Popsicles Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Jelly Custard Popsicles Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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This Eggless Marble Cake recipe is the simplest way to get bakery type results at home, even if you don’t have a microwave or oven!
Who says you need an oven to bake a great cake? This eggless marble cake proves you don’t. It’s soft, chocolatey, and comes together right on your stovetop! It’s one of those recipes that look complicated, but are actually surprisingly easy. The mix of vanilla and cocoa gives it that classic “bakery” flavour, and those marbled swirls make it look festive and super tempting! Trust me, once you try this version, you’ll make it again (and again).
It uses curd (yogurt) and oil instead of eggs. The curd adds moisture, and the oil keeps the texture soft and light. You won’t even notice there are no eggs in it!
The salt helps spread the heat evenly inside the pan. It works just like an oven and keeps the bottom of the cake from burning.
That usually happens if your baking powder is old or if you mixed the batter too much. Always check the expiry date and mix gently once the wet and dry ingredients are combined.
Yes, you can. Preheat your oven to 170°C and bake for about 25 minutes, or until a toothpick comes out clean. The texture stays soft and just as delicious.
These mini marble cakes are perfect for almost any occasion, from evening chai sessions to last-minute dessert cravings. Here are a few ways to make the most of them:
This eggless marble cake is proof that baking can be easy, even without an oven. It’s soft, swirly, and the kind of treat that disappears way too fast. Try it once and you’ll probably find yourself making it again just because it’s that simple.
If you do, tag me on Instagram @my_foodstory so I can see your stovetop masterpieces!
This article was researched and written by Harita Odedra.
The post Eggless Marble Cakes (no oven, no microwave) appeared first on My Food Story.
Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)
We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.
You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.
I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.
Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.
Continue reading: Chai Tiramisu Cake (Chaimisu!)
The post Chai Tiramisu Cake (Chaimisu!) appeared first on Vegan Richa.
Make refreshing Meetha Paan Shots in just 15 minutes. This exotic, chilled betel-leaf dessert drink is a delightful after-meal treat that doubles as a palate cleanser. Blending the floral sweetness of gulkand, the minty zing of green betel leaves, and creamy richness (milk and ice cream), this easy recipe brings authentic paan shots right into […]
READ:Chilled Paan Shots: A Delicious Betel Leaf Dessert Drink
If you are looking for unique Diwali Sweets Recipes this season, here are 45 dishes for you to choose from! From traditional Diwali mithais to fusion Indian desserts, this list has something for every mood and vibe 🪔
A special Diwali party means super special desserts. In fact, I’m thinking of a fabulous dessert table where you have a variety of desserts for guests to choose from – panna cotta, Indian mithais, cakes, cheesecakes etc.
Looking for more Diwali recipes? Also try my 35 Diwali Snack Recipes that will light up your Diwali Party, 60 Amazing Diwali Recipes for the busy cook and 16 Amazing Rice Recipes for Festive Dinners
And that’s exactly why I’ve put together this list. Most of these desserts are really easy to make, have flavours that aren’t common but still familiar and they look stunning on the table. Diwali sweets don’t have to be the same old anymore. Give them a unique twist this year for a more fun Diwali!
PS: All these recipes are EGGLESS!!
I promise you, all these Diwali dessert recipes will surely take your festivities a notch higher. But be sure to make extras because it all disappears really fast!
I would love to see your Diwali party tables so don’t forget to share pictures over on my IG @my_foodstory.
The post 45 Diwali Sweets Recipes that are unique! appeared first on My Food Story.
Here's a viral cottage cheese dessert you absolutely have to try this season! This frozen cottage cheese bark is the ultimate no-bake, high-protein dessert-ready in just 15 minutes, using only six simple ingredients. Creamy, cool, and loaded with flavorful toppings, it's a holiday dessert that's as beautiful to look at as it is delicious to […]
READ:Frozen Cottage Cheese Bark (Viral Cottage Cheese Dessert)
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