Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.

Rasmalai is a rich Indian delicacy, rasgullas in sweetened thickened milk with the flavor of cardamom and saffron topped with nuts, It is a yum combo!! You can use store bought rasgullas to make rasmalai quickly. Rasmalai is widely served in weddings, parties and is a popular order in restaurants too.

About Rasamalai

'Ras' in Hindi means juicy and 'Malai' means cream so Rasmalai translates to juicy and creamy. Rasmalai is a popular rich Indian dessert made using cottage cheese balls soaked in sweetened thick milk called rabri topped with nuts and flavored with saffron and cardamom. It is super addictive as it tastes incredibly delicious.

I've become a great fan of rasmalai since I tasted it from a popular hotel here in Coimbatore named Annapoorna GowriShankar. Homemade ones are best if prepared in the right consistency. I buy rasgullas from stores and make rasmalai. Occasionally I make homemade rasgullas too as mittu is fond of that sweet.

Rasgullas can be flattenned and added as such. I have seen rasmalai as balls and in discs so you can make it the way you want. I would prefer small balls instead of discs as it looks more appealing.

Rasmalai Ingredients

• Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
• Milk - Use full cream milk either farm fresh or packaged milk.
• Sugar - White granulated sugar is the best to use for rasmalai.
• Condensed milk - Condensed milk adds richness to rasmalai.
• Nuts - Cashews, pistachios and almonds are used.
• Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Similar Recipes

• Bread rasmalai
• Rasgulla
• Rabdi
• Saffron Milk
• Basundi

How to make Rasmalai Step by Step

1.Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.

2.Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.

3.Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.

Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Expert Tips

• Flavor - Don't use saffron more, it will be over powerful and will spoil the taste.
• Add ons - The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
• Syrup - You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
• Resting time - Allow at least 30 minutes sitting and refrigerating time before serving to taste best.
• Quick option - You can also use store bought rasgullas, tinned ones are easy to reach.

Serving & Storage

Rasmalai is best when served chilled. Refrigerate & it keeps well for 2-3 days.

If you have any more questions about this Rasmalai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rasmalai 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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Rasmalai Recipe

Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.

Course sweets

Cuisine Indian

Keyword dessert recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, milk recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 413kcal

Author Sharmilee J

Ingredients

• 20 small rasgullas
• 3 cups milk
• 3 tablespoon condensed milk
• ⅓ cup sugar
• 3 tablespoon nuts chopped
• 10 small strands saffron
• ¼ teaspoon cardamom powder

Instructions

• Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.
• Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.
• Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.
• Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Notes

• Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
• Milk - Use full cream milk either farm fresh or packaged milk.
• Sugar - White granulated sugar is the best to use for rasmalai.
• Condensed milk - Condensed milk adds richness to rasmalai.
• Nuts - Cashews, pistachios and almonds are used.
• Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Nutrition

Serving: 100g | Calories: 413kcal | Carbohydrates: 58g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 501mg | Fiber: 1g | Sugar: 56g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 364mg | Iron: 0.4mg

The post Rasmalai Recipe appeared first on Sharmis Passions.

Chocolate Walnut Pudding ...Chocolate Walnut Pudding ... with just 4 simple ingredients to make a deep, delicious, most satisfying pudding, this gluten free and eggless recipe uses pantry staples and comes together in minutes!

The post Deeply delicious & satisfying 4 ingredient Chocolate Walnut Pudding … gluten free, egg free appeared first on Passionate About Baking.

Gond ke Laddu, a cozy and nourishing treat, is a traditional winter staple in a lot of Indian homes. These wholesome and delicious laddoos are loaded with immunity boosting and warming properties. 

There’s something special and nostalgic about making Gond ke Laddu at home. Growing up, my mum and granny would make it and now I make it for my kids. For those of you who don’t know, gond ke laddu is a traditional Indian winter sweet made using gond (edible gum), jaggery, nuts, and whole wheat flour. It’s a simple little treat but one that’s packed with a lot of benefits. 

These laddoos are called by a lot of names – gond ke laddu, pinni, dinkache laddu, etc. – depending on the state. This gond laddu recipe is from North India, and it’s the one I have grown up eating. And it’s an absolute must-have winter recipe for me right along with gajar halwa and methi matar malai.  

What is gond and how is it helpful 

Gond is one of the oldest natural superfoods in Indian cooking. It’s extracted from the sap of the babool tree and is amazing for generating warmth in the body, boosting stamina, and supporting postpartum recovery. Traditional Indian households have relied on gond for centuries during winter because it helps keep joints strong, improves immunity, and provides slow, steady energy when the weather gets cold.

Ingredients for Gond Ke Laddu

• Gond (Edible Gum): The star ingredient that gives these laddoos their signature crunch and strength-boosting benefits.
• Ghee: Used for frying the gond and roasting the flour. It adds warmth, flavour, and richness to the laddus.
• Nuts & Seeds: A mix of cashews, almonds, melon seeds, and khus khus for crunch, nutrition, and that classic laddoo texture.
• Copra (Dried Coconut): Adds sweetness and a lovely nutty aroma when lightly roasted.
• Atta (Whole Wheat Flour): Gives the laddus body and helps bind everything together once roasted.
• Jaggery: The natural sweetener that melts into a sticky syrup and brings all the ingredients together.

Richa’s Top Tips

• Fry gond on low heat: It should puff up slowly, not brown too fast. This keeps it light and crunchy instead of hard and chewy.
• Roast everything separately: Nuts, atta, and copra all roast at different speeds. Doing them one by one keeps each ingredient perfectly golden and prevents burning.
• Jaggery just needs to melt: No string consistency needed. As soon as it melts, turn off the heat so the laddoos stay soft and easy to shape.
• Shape the laddus while warm: Once the mixture cools too much, it becomes harder to bind. If that happens, warm it slightly to loosen it again.
• Use good-quality ghee: Since ghee is the main flavour here, I prefer to use fresh, homemade ghee as it makes a huge difference to the flavor and texture.. 

Frequently Asked Questions

Storage Tips

• Room Temperature: Store in an airtight container for 2 to 3 weeks as we roast everything well so it stays fresh quite easily.
• Fridge: Not necessary, but you can refrigerate them in very warm climates. Bring to room temperature before eating so the ghee softens.
• Freezer: They freeze well for up to 2 months. Thaw a few laddus overnight on the counter and they’ll taste just as good.
• Avoid Moisture: Always use a dry spoon or dry hands to pick them up. Any moisture shortens shelf life.

Serving Ideas

These laddus pair beautifully with other warming winter dishes. Here are some great serving combinations:

• Alongside Halwa: Perfect for a cozy, old-school Indian sweet platter.
• After a bowl of Sarson Ka Saag & Roti: The ideal finishing touch to a winter Punjabi meal.
• With Masala Chai + Mathri: For a warming evening snack platter.

Customisation Ideas

Here are some fun, actually useful ways to switch things up:

• Add edible gum varieties: If you find Babul gond or Mahua gond, mix a small portion with the regular gond for added texture and different health benefits.
• Make a chocolate version: Add 1 tablespoon unsweetened cocoa powder to the roasted atta for a kid-friendly twist.
• Spice it up: A pinch of nutmeg or dry ginger powder makes these laddus even more warming during winter.
• Add seeds for crunch: Toss in toasted flaxseeds, sunflower seeds, or chia to make the laddus even more nutritious.
• Make mini laddus: Roll bite-sized ones for gifting or festive platters. They stay neater and are great for portion control.

Gond ke Laddu is like winter wrapped up in a small bite. It’s warm, nutty, wholesome, and familiar in the best way. Whether you’re making them for the season, for someone who needs the extra strength, or simply because you love homemade sweets, this recipe will always hit the spot. 

If you end up making a batch, tag me on Instagram @my_foodstory, I’d love to see your winter kitchen magic!

Watch Gond Laddu Recipe Video

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Gond Ke Laddu

An Indian winter staple, Gond ke Laddu is a cozy and nourishing treat loaded with immunity-boosting and warming properties.

Course Desserts

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 18 laddus

Calories 151kcal

Author Richa

Ingredients

• ½ cup +1 tsp ghee divided
• ⅔ cup gond 50 gms
• ½ cup + 2 tablespoons chopped cashews 50 gms
• ¼ cup + 1 tablespoon chopped almonds 50 gms
• ¼ cup + 2 tablespoons melon seeds 50 gms
• 1 cup atta / wheat flour
• 1 tablespoon khus khus
• ¼ cup grated khopra 25 gms
• 1 cup jaggery 180 gms
• 2 tablespoons water

Instructions

• Take 3 tablespoons of ghee in a kadai, add gond in small batches & fry on low till they puff up. Transfer to a plate.
  ½ cup +1 tsp ghee, ⅔ cup gond
• To the same kadai, add cashews and fry on low for 2-3 minutes till they turn light golden and transfer to the plate. Add melon seeds and fry for 1-2 minutes till they turn light golden. Add almonds and fry for a few seconds till golden and transfer to the plate. Crush the fried gond lightly with hand or using a pestle.
  ½ cup + 2 tablespoons chopped cashews, ¼ cup + 1 tablespoon chopped almonds, ¼ cup + 2 tablespoons melon seeds
• Add the remaining 1 tablespoon of ghee, atta and fry on low for 3-4 minutes till it’s well roasted and golden brown. Fry khuskhus, khopra, mix well and roast for a minute. Add to the plate and give it a good toss to mix with fried dry fruits, gond etc.
  1 cup atta / wheat flour, 1 tablespoon khus khus, ¼ cup grated khopra
• Add 1 teaspoon of ghee to the kadai, add jaggery with 2 tablespoons of water and once it melts, add to the rest of the ingredients. Mix, make lemon size laddoos and serve. This will yield approx. 16-18 laddoos.
  1 cup jaggery, 2 tablespoons water

Video

Notes

• The nutrition information below does not include the caloric count for gond and melon seeds, but it will be approximately 30-50 kcal. 

Nutrition

Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 1mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Gond Ke Laddu | Pinni | Dink Laddu appeared first on My Food Story.

Vanilla Cheese Cake is a soft and silky dessert made by layering powdered biscuits and creamy custard. It is eggless and no bake dessert makes it very easy to make. You can just make this recipe for special occasions or when you want to try something different at home. It tastes rich, creamy and very smooth also.

This recipe does not need any oven or baking at all. It just needs proper chilling time to set well. The vanilla flavor comes out mild and nice, not too strong. It is a cool dessert idea and perfect to make ahead for parties or family get together. It's a must try recipe at home for delicious treat.

About Vanilla Cheese Cake

Vanilla cheese cake is made using biscuit base and custard cream layer. Instead of cream cheese, custard and fresh cream is used which makes it lighter. China grass helps the cake to set nicely and hold shape. This recipe is simple and beginner friendly also. This can be made in few simple steps.

The texture of this cheese cake is smooth and soft when set properly. The biscuit layer at the bottom gives slight crunch. The custard layer is creamy and melts in the mouth. Together it gives nice balance of texture and taste. 

The flavor is mild sweet with gentle vanilla taste. Chocolate shavings on top add little bitterness which balances sweetness. You can adjust sugar as per your taste. It is not overly sweet so feels good after meal. It is one of those desserts which looks fancy but actually very simple to make.

I usually prepare this cheese cake a day before serving. This helps it to set nicely and tastes better. 

Vanilla Cheese Cake Ingredients

• Digestive biscuits - I have used this for base layer. It gives crunch and holds the cake well. You can use any plain biscuits also.
• Butter - I have used melted butter to bind the biscuit crumbs. It helps base to stay firm. Do not reduce butter too much.
• Milk - I have used milk for making custard. It gives smooth texture. Full fat milk works better.
• Sugar - I have used sugar for sweetness. You can adjust the quantity based on taste.
• Fresh cream - I have used fresh cream to make the custard layer creamy. It adds richness. Don't over whisk the cream.
• Custard powder - I used vanilla flavored for flavor and thickness. This replaces cream cheese here.
• China grass - I have used this for setting the cheese cake. It is important to dissolve fully.
• Chocolate shavings - I have used this for garnish. It adds nice look and taste.

Why This Recipe Works

• It is a no bake and eggless dessert.
• It uses simple ingredients easily available.
• China grass helps it set well without gelatin.
• The custard gives smooth and creamy texture.
• It can be made ahead and stored.

How to make Vanilla Cheese Cake Step by Step

1.Take digestive biscuits in a mixer jar. Powder it finely. Set aside

2.In a mixing bowl, add custard powder add ¼ cup milk to it and mix well to make it smooth without any lumps. Set aside.

3.Take butter in a tadka pan and melt it. Add melted butter to powdered biscuits.

4.Mix well so that its moist and wet. Transfer the mixture to a spring form pan, flatten it using a flat bottomed bowl. Press it well.

5.It should be even and pressed tight. Refrigerate it for 30 minutes at least. Meanwhile we can prepare the custard. Take 1 and ¼ cups of milk in a pan.Boil it.

6.Add sugar to it.Whisk it well, now add custard powder milk mixture to it.

7.Whisk it for even mixing.Keep cooking until it forms a thick custard, the sauce will coat the ladle that is the correct stage. Switch off and allow it to cool down a bit.

8.Cut china grass into thin strips and add water to it. Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.

9.Take fresh cream in a mixing bowl.whisk it for a minute. Add prepared custard(it should be completely cool).

10.Mix well.Now add agar agar mixture (don't rest it for more time just 5 minutes or so then add it immediately).Mix well.

11.Immediately pour it into the pan. Cling wrap it and refrigerate it at. least for 4 hours. Remove from pan, sprinkle chocolate shavings, cut it and serve.

Serve chilled.

Expert Tips

• Biscuit base - I press the biscuit layer firmly. If it is loose, base may crumble while cutting.
• Custard cooking - I keep stirring the custard continuously. Don't leave it unattended or lumps may form.
• Cooling stage - I let the custard cool completely before mixing it with the cream. If hot, cream may split.
• China grass timing - Once china grass is dissolved, I add it immediately while warm. If it cools, it will set fast.
• Chilling time - I refrigerate this for at least 6 hours. If you chill them longer, it gives better slicing.

Serving and Storage

Serve this cake chilled for best taste. You can just cut them and garnish with chocolate shavings. It tastes better the next day also. Store leftover in fridge covered properly. It stays good for 2 to 3 days.

FAQS

1.Can I skip china grass?

No china grass is needed for setting. If skipped, cake will not hold shape.

2.Can I use any other biscuits?

Yes you can use Marie or any plain biscuits. Digestive gives better taste.

3.Why my cheese cake did not set?

Mostly china grass was not dissolved properly or added late.

4.Can I make this in advance?

Yes you can make it a day before. It actually tastes better after setting.

5.Is this very sweet?

No it is mildly sweet. You can adjust sugar as per your liking.

If you have any more questions about this Vanilla Cheese Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vanilla Cheese Cake 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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Vanilla Cheese Cake Recipe

Vanilla Cheese Cake is a soft and silky dessert made by layering powdered biscuits and creamy custard. It is eggless and no bake dessert makes it very easy to make. You can just make this recipe for special occasions or when you want to try something different at home. It tastes rich, creamy and very smooth also.

Course Dessert

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean

Keyword agar agar recipes, butter recipes, cake, Cake Recipes, cheese recipes, dessert recipes, fresh cream, fresh cream recipe, homemade fresh cream, milk recipes, vanilla recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Refrigerating Time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 4 people

Calories 679kcal

Author Sharmilee J

Ingredients

• 15 digestive biscuits
• 50 gms butter
• 1 ¼ cup milk
• ¼ cup sugar
• 200 ml fresh cream
• 2 tablespoon heaped custard powder
• 5 gms china grass
• ½ cup water
• 3 tablespoon chocolate shavings

Instructions

• Take digestive biscuits in a mixer jar. Powder it finely. Set aside.
• In a mixing bowl, add custard powder add ¼ cup milk to it and mix well to make it smooth without any lumps. Set aside.
• Take butter in a tadka pan and melt it. Add melted butter to powdered biscuits.
• Mix well so that its moist and wet. Transfer the mixture to a spring form pan, flatten it using a flat bottomed bowl. Press it well. It should be even and pressed tight.
• Refrigerate it for 30mins at least. Meanwhile we can prepare the custard.
• Take 1 and ¼ cups of milk in a pan. Boil it.
• Add sugar to it. Whisk it well, now add custard powder milk mixture to it.
• Whisk it for even mixing. Keep cooking until it forms a thick custard, the sauce will coat the ladle that is the correct stage. Switch off and allow it to cool down a bit.
• Cut china grass into thin strips and add water to it. Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.
• Take fresh cream in a mixing bowl. whisk it for a minute. Add prepared custard (it should be completely cool). Mix well.
• Now add agar agar mixture (don't rest it for more time just 5mins or so then add it immediately). Mix well.
• Immediately pour it into the pan. Cling wrap it and refrigerate it at least for 4 hours.
• Remove from pan, sprinkle chocolate shavings, cut Vanilla Cheese Cake and serve.

Notes

• Biscuit base - I press the biscuit layer firmly. If it is loose, base may crumble while cutting.
• Custard cooking - I keep stirring the custard continuously. Don't leave it unattended or lumps may form.
• Cooling stage - I let the custard cool completely before mixing it with the cream. If hot, cream may split.
• China grass timing - Once china grass is dissolved, I add it immediately while warm. If it cools, it will set fast.
• Chilling time - I refrigerate this for at least 6 hours. If you chill them longer, it gives better slicing.

Nutrition

Serving: 100g | Calories: 679kcal | Carbohydrates: 71g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 419mg | Potassium: 372mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1198IU | Vitamin C: 0.3mg | Calcium: 203mg | Iron: 3mg

The post Vanilla Cheese Cake Recipe appeared first on Sharmis Passions.

Favourite Holiday Vegan Eggnog ... Creamy, festive, refreshing and ever so simple, this eggfree eggnog is a winner this holiday season, actually all year round. This eggless recipe is gentle & addictive, uses a clutch of basic ingredients and is ready before you know it.

The post The Best Holiday Vegan Eggnog … 7 basic ingredients to our fave bev! appeared first on Passionate About Baking.

Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.

This pudding does not need long setting time like other desserts. Just one hour in the fridge is enough for it to set nicely. The butterscotch flavor comes out really good and kids love it lot. It is perfect for weekends, small parties or when the guests come suddenly. You can easily plan it last minute also.

About Butterscotch Pudding

Butterscotch pudding is a milk based dessert set using china grass instead of gelatin. This recipe has a soft set texture and holds shape well. China grass helps the pudding to set nicely and gives a soft jelly like texture. It is commonly used in many Indian puddings and desserts. 

The texture of this recipe is silky smooth and slightly firm, it should not be sticky when you touch it once it is set properly. Milk makes it creamy while the china grass gives structure. Butterscotch chips add little crunch in between which makes it more interesting. You can feel the bits while eating.

The flavor is mild sweet with strong butterscotch taste. It has a nice aroma when essence is added. I feel using essence gives good aroma and color also. If you are using normal white sugar then reduce the quantity a bit. This is not overly sweet so it feels good even after a heavy meal.

Mittu loves to munch butterscotch chips as such just like chocolate chips so apart from using it for recipes I always reserve a small portion for her sake. Puddings are always our family favorite and should I have to mention about this butterscotch pudding?! It was super hit at home, I also shared a portion with my neighbor and they too loved it.

I usually make this when on weekends without too much effort. This recipe is easy to make and does not need the oven also. 

Butterscotch Pudding Ingredients

• Milk - I add as it's the base of pudding. It gives creamy texture and richness. You can use full fat milk for better taste.
• China grass / agar agar - I have used this for setting the pudding. It helps pudding to hold shape well. 
• Water - I used to dissolve the china grass. It helps in melting it evenly. Do not reduce water too much.
• Sugar - I have used cane sugar for sweetness. It gives mild caramel taste. You can use white sugar also but reduce little.
• Butterscotch chips - I have used this for flavor and crunch. I also use some for garnish. You can slightly crush it for better mixing.
• Butterscotch essence - I have added this for strong butterscotch flavor. It gives nice aroma. Add only after milk cools little.

Why This Recipe Works

• It is very easy and quick to make dessert.
• This uses simple ingredients available at home.
• China grass sets pudding fast without long wait.
• Butterscotch flavor gives rich taste.
• It's perfect make ahead dessert for parties.

Similar Recipes

• Chocolate pudding
• Tender coconut pudding
• Vanilla cheese cake
• Mango cheese cake
• Shahi Tukda

How to make Butterscotch Pudding Step by Step

1.Take milk in a sauce pan, then add cane sugar to it.Whisk it well.

2.Strain to remove any impurities. Boil for 3-5 minutes till its slightly thick.Now switch off, cool down for few minutes, then add butterscotch essence and Set aside.

3.Cut china grass into thin strips. Add water to it

4.Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool. Take butterscotch chips to a mixer.

5.Pulse it few times to get a coarse mixture. Add it to milk and mix well.

6.Now add china grass mixture, I used a metal strainer. Now transfer the milk to a tray.

7.Cover with aluminum foil and refrigerate it for at least and hour for the pudding to set. When you touch the pudding will be non sticky, this shows that the pudding is set well. Cut into squares, sprinkle butterscotch chips and serve chilled.

Serve chilled.

Expert Tips

• China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
• Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
• Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
• Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
• Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.

Serving and Storage

Serve this pudding chilled for best taste. It tastes really good after proper chilling too. You can just cut them into squares or serve in cups as you like. Sprinkle the butterscotch chips on top before serving also. Store leftover in the fridge. It stays good for two days only.

FAQS

1.Can I skip the butterscotch chips?

Yes you can skip it if not available. But chips give nice crunch so taste will be little different.

2.Why my pudding did not set properly?

This happens mostly if the china grass not dissolved fully or quantity was less, dissolve it completely in boiling water.

3.Can I use gelatin?

Yes you can use gelatin but method and quantity will change. China grass is vegetarian option and works well here.

4.Can I make this in advance?

Yes you can make it few hours before serving. Keep it refrigerated till serving time.

5.Is this pudding very sweet?

No it is mildly sweet. You can increase or reduce sugar based on your taste.

If you have any more questions about this Butterscotch Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Pudding 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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Butterscotch Pudding Recipe

Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.

Course Dessert

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword agar agar recipes, butterscotch recipes, dessert recipes, milk recipes, pudding recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 3 cups

Calories 211kcal

Author Sharmilee J

Ingredients

• 1 ½ cups milk
• 5 gms china grass
• ½ cup water
• ½ cup sugar I used cane sugar
• ¼ cup butterscotch chips + few for garnish
• ¼ teaspoon butterscotch essence

Instructions

• Take milk in a sauce pan, then add cane sugar to it. Whisk it well.
• Strain to remove any impurities.
• Boil for 3-5mins till its slightly thick. Now switch off, cool down for few minutes, then add butterscotch essence and set aside.
• Cut china grass into thin strips. Add water to it.
• Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.
• Take butterscotch chips to a mixer. Pulse it few times to get a coarse mixture.
• Add it to milk and mix well. Now add china grass mixture ,
• I used a metal strainer. Now transfer the milk to a tray.
• Cover with aluminium foil and refrigerate it for at least an hour for the pudding to set. When you touch the pudding will be non-sticky, this shows that the pudding is set well.
• Cut into squares, sprinkle butterscotch chips and serve Butterscotch Pudding chilled.

Notes

• China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
• Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
• Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
• Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
• Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.

Nutrition

Serving: 100g | Calories: 211kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 203mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 198IU | Calcium: 162mg | Iron: 0.4mg

The post Butterscotch Pudding appeared first on Sharmis Passions.

Eggless Chocolate Raspberry Trifles ... simple & delicious, pretty too. How can you go wrong with chocolate and raspberries, how can you go wrong with desserts as pretty and as delicious as these! They hold the promise of being addictive good in every bite, moist, bursting with berry berry goodness and so satisfying.

The post Eggless Chocolate Raspberry Trifles … simple, delicious, pretty too. HNY!! appeared first on Passionate About Baking.

Falooda is a rich and creamy dessert made by topping fruits in the regular making of Falooda. It is perfect for summer days and tastes really good when served chilled. This dessert is made when the weather is very hot and there is a need for something cold and filling. It looks colorful and tastes really refreshing.

Royal falooda is little more special than regular falooda. It has more toppings, fruits and nuts which makes it rich and tasty. Every spoon has different texture, creamy, crunchy and soft. It is a good dessert to make for weekends or when guests come home. Kids also enjoy this a lot.

About Falooda

Falooda is a cold dessert which is enjoyed in many parts of India. It is made by layering cooked vermicelli, soaked sabja seeds, fruits and chilled milk. Ice cream is added on top which makes it extra creamy and rich. This dessert is mostly served in tall glasses. It looks very colorful and tempting also.

The taste of falooda is mildly sweet and very cooling. Sabja seeds help in cooling the body and digestion also. Vermicelli gives nice bite and fruits add freshness. Milk makes the base creamy and smooth. Ice cream on top just finishes it perfectly and makes it rich. Once everything is ready, assembling is very easy and quick.

You can customize falooda easily based on what you have at home. You can add jelly, rose syrup or even skip few toppings. Some people like it very sweet and some like it mild. It can be adjusted as per taste easily. There are many versions available too. It is perfect for serving guests also.

I usually make falooda on summer weekends. It does not take much cooking but needs little preparation. Both hte kids love falooda a lot and enjoy when it is homemade.

Falooda Ingredients

• Milk - I have used full cream milk for creamy taste. It makes the falooda rich and smooth. You can use low fat milk but taste may change little.
• Sugar - I have added sugar for sweetness. Adjust according to your taste. You can add more or less.
• Fine vermicelli - I have used fine vermicelli for the falooda layer. It gives soft bite. You can use falooda sev also.
• Sabja seeds - I have soaked sabja seeds for cooling effect. This helps digestion and adds a nice texture, soak it well. 
• Nuts - I just used chopped almonds and pista. It adds crunch and richness. You can add cashews also.
• Fruits - I have added mixed fruits of my choice. It gives freshness and color. Use any seasonal fruits.
• Vanilla ice cream - I have added one scoop on top. It makes the falooda creamy and royal. You can use any ice cream flavor.

Why This Recipe Works

• It is very cooling and perfect for hot weather.
• This recipe has mix of textures and flavors.
• You can easily customize ingredients.
• It does not need much cooking time.
• It looks rich and tastes very refreshing.

Similar Recipes

• Mango Falooda
• Rose Falooda
• Pista Falooda
• Kesar Falooda
• Butterscotch Falooda

How to make Falooda Step by Step

1.Take a handful of fine vermicelli. Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Soak sabja seeds in water, strain and set aside. Chop jellies roughly, Set aside

4.Boil milk, let it simmer for 15 minutes or until slightly thick, Switch off and set aside to cool. Add sugar and mix well.

5.Transfer milk to a jug and refrigerate it. Chill the glass you are going to use for serving falooda. Now add chopped jelly.

6.Add cooked vermicelli.

7.Then add soaked sabja seeds.

8.Add fruits and nuts.

9.Then add chilled milk.

10.Finally add a  scoop of ice cream, garnish with nuts, fruits and jelly. Serve immediately.

Expert Tips

• Vermicelli cooking - I usually cook the vermicelli till soft and rinse them well. Don't overcook or it will become mushy.
• Milk thickness - I simmer the milk till slightly thick. This gives better taste. Let it cool completely before using.
• Sabja seeds - I soak sabja seeds well till they swell. Do not use dry seeds directly.
• Chilling - I just chill the milk and glass before assembling. Cold falooda tastes much better.
• Serving - I always serve it  immediately after assembling. If kept long, layers may mix and lose texture.

Serving and Storage

Serve Royal falooda immediately after assembling. This goes best as a dessert after meals. It tastes best when very chilled. Do not store assembled falooda. You can just keep ready the ingredients in advance and assemble it just before serving.

FAQS

1.Can I skip ice cream?

Yes, you can skip it, but it gives rich taste. It still tastes good.

2.Can I add rose syrup?

Yes rose syrup can be added for extra flavor and color.

3.Can I make falooda in advance?

You can prepare ingredients earlier, but assemble only before serving.

4.Which fruits work best?

You can add in some apple, banana, grapes and pomegranate works well.

5.Is falooda very sweet?

Sweetness depends on sugar added. You can adjust as per taste.

If you have any more questions about this Falooda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Falooda 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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Falooda Recipe | Royal Falooda

Falooda is a rich and creamy dessert made by topping fruits in the regular making of Falooda. It is perfect for summer days and tastes really good when served chilled. This dessert is made when the weather is very hot and there is a need for something cold and filling. It looks colorful and tastes really refreshing.

Course Dessert

Cuisine Indian

Keyword dessert recipes, dry fruits recipes, easy mango recipes, falooda recipes, fruit recipes, icecreams, milk recipes, nuts recipes, semiya recipes, vanilla recipes, vermicelli recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Calories 302kcal

Ingredients

• 2 cups milk
• 2 tablespoon sugar
• 1 handful fine vermicelli
• 1 tablespoon sabja seeds
• 1 tablespoon nuts chopped I used almonds and pista
• 2 tablespoon fruits of your choice
• 1 scoop vanilla ice cream

Instructions

• Take a handful of fine vermicelli, boil water and add to it. Water should be little more than the immersing level.
• Cook until soft. Rinse it well, drain and set aside.
• Soak sabja seeds in water, strain and set aside.
• Chop jellies roughly, Set aside.
• Boil milk,let it simmer for 15mins or until slightly thick,Switch off and set aside to cool.Add sugar and mix well.
  
• Transfer milk to a jug and refrigerate it.
• Chill the glass you are going to use for serving falooda. Now add chopped jelly.
• Add cooked vermicelli.
• Then add soaked sabja seeds.
• Add fruits and nuts.
• Then add chilled milk.
• Finally add a  scoop of ice cream, garnish with nuts, fruits and jelly. Serve Royal Falooda immediately.

Notes

• Vermicelli cooking - I usually cook the vermicelli till soft and rinse them well. Don't overcook or it will become mushy.
• Milk thickness - I simmer the milk till slightly thick. This gives better taste. Let it cool completely before using.
• Sabja seeds - I soak sabja seeds well till they swell. Do not use dry seeds directly.
• Chilling - I just chill the milk and glass before assembling. Cold falooda tastes much better.
• Serving - I always serve it  immediately after assembling. If kept long, layers may mix and lose texture.

Nutrition

Serving: 150ml | Calories: 302kcal | Carbohydrates: 34g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 120mg | Potassium: 470mg | Fiber: 1g | Sugar: 33g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 0.3mg

The post Falooda Recipe | Royal Falooda appeared first on Sharmis Passions.

Holiday Shortbread Cookies ... Sugar and spice AND everything nice, these are the most addictive cookies ever. Light, buttery, delicately spiced, the cut out holiday shortbread cookies are quick to make and perfect for the festive platter.

The post Holiday Shortbread Cookies … sugar & spice and everything nice! appeared first on Passionate About Baking.

Bon Bons are delicious, no bake holiday treats made using peanut butter, icing sugar, rice krispies, and chocolate as main ingredients. Bon Bons are usually made during Christmas and for special occasions. These are a surprise treat for the family for celebrating their achievements. They are a perfect balance of creamy peanut butter with smooth, rich chocolate.

Christmas Bon Bons is a rich chocolatey treat that you can make during this festive season. These Christmas Bon Bons tastes so delicious, with minimal effort you can make these chocolatey goodness and it looks pretty too. These are rich, festive and perfect to pack for christmas gifting too.

About Bon Bons

Peanut Butter Chocolate Bon Bons are easy no bake bit-sized dessert popular during holiday season. Bons bons can be made with a variety of ingredients with biscuits or cookies, plum cake or chocolate cake or with peanut butter etc. These have a perfect balance with a hint of crunch from rice krispies and salt to enhance the taste.

These bon bons are made by mixing peanut butter, butter, icing sugar, rice krispies shaped into balls, coated with rich chocolate with sprinkles on top. It has a deep flavour from peanut butter and chocolate with a in between crunch from rice krispies.

As you bite in, the peanut butter, rice krispies filling with a chocolate outer it is such a bliss in each bite. The rich chocolate coating on the outside gently cracks when you bite into it, revealing a soft, sweet, and slightly salty peanut butter center. You should definitely try and enjoy it!

The combination of chocolate and peanut butter creates a delicious balance of flavors that is comforting and satisfying. These bon bons are perfect for sharing, gifting, or enjoying as a quick treat after meals or with tea or coffee.

Simple, tasty, and loved by all ages, Peanut Butter Chocolate Bon Bons are a classic sweet treat that never goes out of style.

Bon Bons Video

Bon Bons Ingredients

• Peanut Butter - The main filling ingredient that gives a creamy, crunchy texture and rich nutty flavor.
• Chocolate (Milk & Dark) - Forms the outer coating, adding sweetness and a smooth, melt-in-the-mouth finish. I have used a combination of milk and dark chocolate.
• Butter - Adds richness and helps make the peanut butter filling soft and smooth.
• Icing Sugar - Gives a mild sweetness, you can use powdered sugar i you prefer more sweetness.
• Vanilla Extract - Enhances the overall flavor with a mild, pleasant aroma.
• Oil - to melt chocolate.

Similar Recipes

• Eggless christmas fruit cake
• Easy fruit cake
• Eggless moist chocolate cake
• Honey Joys
• Chocolate cornflakes

How to make Bon Bons Step by Step

1.To a mixing bowl add ½ cup peanut butter with ⅛ cup butter at room temperature.

2.Mix it well first.

3.Add ¾ cup icing sugar. You can use powdered sugar too.

4.Mix it well to form a dough like this.

5.Add ½ cup rice krispies to it.

6.Mix it well.

7.Keep refrigerated for 30 minutes.

8.Scoop the dough.

9.Roll between your palms to form a ball.

10.Keep in fridge and chill for 15 minutes.

11.Boil water in a sauce pan - place a bowl on it. Add ¾ cup milk chocolate and ¼ cup dark chocolate.

12.Melt chocolate using double boiling. method. When it is flowing and smooth switch off.

13.Cool down for few minutes then add each ball and coat with chocolate.

14.Coat with chocolate using a fork. Tap to remove excess.

15.Transfer it to a tray with parchment paper.

16.Top with sprinkles.

17.Set in fridge and chill for 30 minutes.

18.Peanut butter chocolate bon bons are ready!

Store in fridge.

Expert Tips

• Peanut Butter - Smooth peanut butter gives a creamy filling but I used crunchy peanut butter which has roasted chopped peanuts in it. I love the crunchy bits here and there. You can use either creamy or crunchy.
• Chilling - Make sure to chill the dough before rolling as it helps to tighten the dough which helps easy rolling else it will be sticky. Even after rolling chill the balls before dipping in chocolate.
• Balance - The peanut butter I used has salt in it. You can add a pinch of salt to the filling too.
• Melt chocolate - Always melt chocolate using double boiler method or using short microwave bursts. Slow melting helps it from burning. Melt chocolate until smooth, flowing and shiny.
• Dipping - Coat the peanut butter balls with chocolate fully, tap to remove excess. I always use a fork which makes the job easier.
• Setting - You can set it at room temperature or in fridge depending on the climatic conditions outside.
• Storing - Keep bon bons in an airtight container in fridge or freezer. Proper storage keeps them fresh and prevents melting.

Serving and Storage

Bon Bons are best served from fridge or at room temperature. Arrange them on a dessert plate, gift box, or tray for parties, festivals, or special occasions. Store bon bons in an airtight container in fridge or freezer. In fridge it stays good for a week and in freezer for months.

FAQS

1.Can I use creamy peanut butter?

Yes, you can use smooth creamy peanut butter if you like smooth texture. Crunchy peanut butter will give a nutty crunch inside.

2.Can I make bon bons without butter?

Yes, you can reduce or skip butter, but the filling may be slightly firmer and less creamy.

3.Which chocolate is best for coating?

Good-quality milk or dark chocolate works best. Dark chocolate gives a richer taste, while milk chocolate is sweeter.

4.Do bon bons need to be refrigerated?

Not always. Store them in a cool, dry place. Refrigerate only in warm weather to prevent melting.

5.Can I skip rice krispies?

Yes you can skip rice krispies and add roasted chopped nuts for crunch.If you want a smooth and creamy filling skip nuts and rice krispies, just use creamy peanut butter with butter.

If you have any more questions about this Bon Bons Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Bon Bons 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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Bon Bons Recipe

Bon Bons are delicious, no bake holiday treats made using peanut butter, icing sugar, rice krispies, and chocolate as main ingredients. Bon Bons are usually made during Christmas and for special occasions. These are a surprise treat for the family for celebrating their achievements. They are a perfect balance of creamy peanut butter with smooth, rich chocolate.

Course Baking, Dessert, Snack

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, cake, christmas recipes, Festival, no bake recipes, snack recipes, sweet recipes

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 15 bon bons

Calories 156kcal

Author Sharmilee J

Ingredients

• ½ cup peanut butter
• ¾ cup icing sugar
• ⅛ cup butter
• ¾ cup milk chocolate
• ¼ cup dark chocolate
• 1 teaspoon oil
• ½ teaspoon vanilla extract
• ½ cup rice krispies
• 2 tablespoon christmas sprinkles

Instructions

• To a mixing bowl add ½ cup peanut butter with ⅛ cup butter at room temperature.
• Mix it well first.
• Add ¾ cup icing sugar. You can use powdered sugar too.
• Mix it well to form a dough like this.
• Add ½ cup rice krispies to it.
• Mix it well.
• Keep refrigerated for 30 minutes.
• Scoop the dough.
• Roll between your palms to form a ball.
• Keep in fridge and chill for 15 minutes.
• Boil water in a sauce pan - place a bowl on it. Add ¾ cup milk chocolate and ¼ cup dark chocolate.
• Melt chocolate using double boiling. method. When it is flowing and smooth switch off.
• Cool down for few minutes then add each ball and coat with chocolate.
• Coat with chocolate using a fork. Tap to remove excess.
• Transfer it to a tray with parchment paper.
• Top with sprinkles.
• Set in fridge and chill for 30 minutes.
• Peanut butter chocolate bon bons are ready!

Video

Notes

• Peanut Butter - Smooth peanut butter gives a creamy filling but I used crunchy peanut butter which has roasted chopped peanuts in it. I love the crunchy bits here and there. You can use either creamy or crunchy. 
• Chilling - Make sure to chill the dough before rolling as it helps to tighten the dough which helps easy rolling else it will be sticky. Even after rolling chill the balls before dipping in chocolate.
• Balance - The peanut butter I used has salt in it. You can add a pinch of salt to the filling too.
• Melt chocolate - Always melt chocolate using double boiler method or using short microwave bursts. Slow melting helps it from burning. Melt chocolate until smooth, flowing and shiny.
• Dipping - Coat the peanut butter balls with chocolate fully, tap to remove excess. I always use a fork which makes the job easier.
• Setting - You can set it at room temperature or in fridge depending on the climatic conditions outside.
• Storing - Keep bon bons in an airtight container in fridge or freezer. Proper storage keeps them fresh and prevents melting.

Nutrition

Serving: 25g | Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 56mg | Potassium: 97mg | Fiber: 1g | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

The post Bon Bons Recipe appeared first on Sharmis Passions.

Italian cream cake, also called Italian wedding cake, is a fabulously moist cake with flavors of coconut, pecans, and almond. It’s slathered with cream cheese frosting, and all the flavors come together beautifully. (soy-free and gluten-free options)

Italian wedding cake is normally much more decadent, with a cream cheese buttercream frosting with tons of sugar. I converted it into a lighter, vegan version. 

Traditionally, Italian cream cake is supposed to be dense, but I aimed for a texture that’s still moist and fudgy, but with a little airiness. For the cream cheese frosting, I kept it less sweet, but you can always add more sugar if you prefer. 

This cake it absolutely delicious and perfect for special occasions! It’s moist and fluffy with a rich texture and tangy, sweet cream cheese frosting. The toasted coconut and pecan toppings add texture and an incredible flavor.

The cake comes together quickly with everyday ingredients. If you don’t have almond extract, you can omit it. There’s still plenty of flavor without it!

Why You’ll Love Italian Wedding Cake

• lightened up version of the traditional recipe, but still moist and decadent-tasting
• delicious combination of textures and flavors – fluffy cake, creamy frosting, and toasty coconut and pecans on top
• easy to make with everyday ingredients
• easy to make gluten-free and soy-free

Continue reading: Italian Cream Cake (Italian Wedding Cake)

The post Italian Cream Cake (Italian Wedding Cake) appeared first on Vegan Richa.

Strawberry Panna Cotta Recipe, is an Italian classic dessert with a strawberry twist. Delicious melt in mouth pudding made with milk, cream, gelatin, strawberries, sugar and vanilla. This is a delicious, creamy, and delicate dessert. This pudding is melt in mouth and the fresh strawberry sauce goes really well with it. Each mouthful is a...

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The post Strawberry Panna Cotta Recipe appeared first on Yummy Tummy.

Honey Joys are classic Australian no bake treats popular during Christmas and kids parties. Crunchy cornflakes coated with a sweet, buttery honey sugar syrup set in cupcake liners. These are very easy to make, simple yet tastes so delicious. They are known for their crisp texture, rich honey flavour, and buttery sweetness. They can be kept plain or decorated with nuts, chocolate or even sprinkles as you like it.

Honey Joys are popular at Christmas celebrations, children's parties, and school events as they have a good shelf life. Their tempting appearance, ease of preparation, and long shelf life makes them a favourite homemade snack. Honey Joys combine a light crunch with a warm, comforting sweetness that appeals to both kids and adults.

About Honey Joys

Honey Joys are classic and traditional Australian no bake dessert made using cornflakes, butter, honey and sugar. Made with such simple and easily available ingredients and still it tastes so good. They are made from cornflakes coated in a honey-butter sugar syrup and lightly baked until crisp, usually set in paper cupcake cases.

The main aim of baking these honey joys is to make them crisp and stay intact. The butter, honey and sugar mixture sets well with cornflakes casing in cupcake liners. After baking as the mixture cools, the syrup hardens, binding the cornflakes together into a sweet, crunchy cluster in cupcake or muffin liners. Kids love it so I make them once in a while especially during holiday season.

Honey Joys are known for their rich honey flavour, buttery aroma, and light yet satisfying crunch. Honey Joys are easy to prepare, require only a few basic ingredients, and do not need any advanced baking skills. Because of their bright, look and long shelf life, they are commonly made for Christmas celebrations, school events, bake sales, and children's parties.

First time I made these, I did not think it to be this addictive. Since then I make a big batch to store and save for kids snack box. Both my kids run behind me for this and keeping asking for more. Not only kids even elders will fall for it, do try this and enjoy as a holiday treat.

Honey Joys Video

Honey Joys Ingredients

• Cornflakes - The main ingredient that provides light and crunchy texture. They absorb the butter honey sugar mixture and become crisp when baked. Non-flavored cornflakes is best to use.
• Honey - Gives honey joys their distinctive natural sweetness and mild floral flavour, as well as helping to bind the cornflakes together.
• Sugar - Helps the mixture caramelise slightly during baking, creating a golden colour and firm, crunchy finish.
• Butter - Adds a rich taste and smooth texture to the syrup, enhancing flavour and preventing the mixture from becoming too hard.

Similar Recipes

• Chocolate Cornflakes
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Honey Joys Step by Step

1.Arrange cupcake or muffin liners in the muffin pan.

2.Add cornflakes to a mixing bowl.

3.To a sauce pan add 3 tablespoon butter(45 grams), 3 tablespoon + 1 teaspoon sugar(40 grams) and 1 tablespoon honey.

4.Cook in low medium heat. Keep stirring gently.

5.Keep cooking until it turns frothy like this. Switch off immediately.

6.Add it to cornflakes.

7.Mix it well.

8.Spoon the mixture into muffin cases.

9.Repeat to finish. I got around 7. Preheat oven at 150 deg C for 10 minutes.

10.Bake in preheated oven at 150 DEG C for 10 minutes.

11.Cool them completely then store.

Enjoy as a snack or dessert.

Expert Tips

• Cornflakes - Use fresh cornflakes for the best crisp and crunch. If they are old they may turn chewy.
• Melting syrup - Use low medium or low heat for melting. Take care not to burn the sugar so keep stirring in low flame, do not leave unattended.
• Boiling - Once the mixture turns frothy switch off. Do not over boil as the syrup may turn hard and will not be able to combine wit cornflakes.
• Coat cornflakes - Add the hot syrup immediately to the cornflakes and mix them gently until combined. Avoid crushing and breaking them. Whole flakes creates better texture and appearance.
• Fill the cases - Use medium sized liners. Fill the muffin or cupcakes cases loosely, do not press the mixture too tight. Light filling allows air gaps giving honey joys their classic crunchy bite.
• Baking - Bake at low temperature to avoid burning, it also helps them turn golden and crisp.
• Cooling - Cool completely then unwrap else it will be sticky. Store in a dry airtight container.

Serving and Storage

Honey Joys are best served when at room temperature when they are completely cooled and set. They are usually presented in cupcake or muffin liners. Can be served with nuts, chocolate or sprinkles as topping.

Store Honey Joys in an airtight container to maintain their crunch. Keep them in a dry cool place, away from heat and moisture. They stay fresh for 4-5 days at room temperature. Avoid refrigeration, as moisture can make them soft and sticky.

FAQS

1.Can I use flavored cornflakes?

Yes you can use but I would recommend using plain cornflakes for best taste and flavor.

2.Can Honey Joys be made without an oven?

Yes, the mixture can be set in cupcake cases without baking, but baked Honey Joys are crunchier.

3.Why did my Honey Joys turn hard?

This usually happens if the honey mixture is boiled or cooked for too long.

4. Are Honey Joys suitable for children?

Yes, they are kid-friendly and commonly made for school and party events.

5.Why are Honey Joys popular at Christmas?

They are easy to make, use simple ingredients, have a long shelf life, and can be decorated festively.

If you have any more questions about this Honey Joys Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Honey Joys 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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Honey Joys Recipe

Honey Joys are classic Australian no bake treats popular during Christmas and kids parties. Crunchy cornflakes coated with a sweet, buttery honey sugar syrup set in cupcake liners. These are very easy to make, simple yet tastes so delicious. They are known for their crisp texture, rich honey flavour, and buttery sweetness. They can be kept plain or decorated with nuts, chocolate or even sprinkles as you like it.

Calories

Author Sharmilee J

Ingredients

• 2 cups cornflakes 112 grams
• 3 tablespoon butter 45 grams
• 3 tablespoon + 1 teaspoon sugar 40 grams
• 1 tablespoon honey 21 grams

Instructions

• Arrange cupcake or muffin liners in the muffin pan.
• Add cornflakes to a mixing bowl.
• To a sauce pan add 3 tablespoon butter(45 grams), 3 tablespoon + 1 teaspoon sugar(40 grams) and 1 tablespoon honey.
• Cook in low medium heat. Keep stirring gently.
• Keep cooking until it turns frothy like this. Switch off immediately.
• Add it to cornflakes.
• Mix it well.
• Spoon the mixture into muffin cases.
• Repeat to finish. I got around 7. Preheat oven at 150 deg C for 10 minutes.
• Bake in preheated oven at 150 DEG C for 10 minutes.
• Cool them completely then store.
• Enjoy as a snack or dessert.

Video

Notes

• Cornflakes - Use fresh cornflakes for the best crisp and crunch. If they are old they may turn chewy.
• Melting syrup - Use low medium or low heat for melting. Take care not to burn the sugar so keep stirring in low flame, do not leave unattended.
• Boiling - Once the mixture turns frothy switch off. Do not over boil as the syrup may turn hard and will not be able to combine wit cornflakes.
• Coat cornflakes - Add the hot syrup immediately to the cornflakes and mix them gently until combined. Avoid crushing and breaking them. Whole flakes creates better texture and appearance.
• Fill the cases - Use medium sized liners. Fill the muffin or cupcakes cases loosely, do not press the mixture too tight. Light filling allows air gaps giving honey joys their classic crunchy bite.
• Baking - Bake at low temperature to avoid burning, it also helps them turn golden and crisp.
• Cooling - Cool completely then unwrap else it will be sticky. Store in a dry airtight container.

The post Honey Joys Recipe appeared first on Sharmis Passions.

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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The post Shahi Tukda Recipe appeared first on Yummy Tummy.

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.

Why You’ll Love Lava Cookies

• easy, flexible, foolproof almond flour cookie dough
• chewy, chocolatey cookie outisde
• oozy, melty chocolate ganache filling
• naturally gluten-free and soy-free with nut-free options

Continue reading: Molten Lava Cookies

The post Molten Lava Cookies appeared first on Vegan Richa.

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.

About Orange Jelly

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.

Orange Jelly Ingredients

• Orange juice - I have used fresh orange juice as it gives a true citrus taste. You can use packed juice also when you don't have fresh ones.
• Agar agar - I have used china grass strips as they help jelly set firm and clean. You can even use agar agar powder if that is easier for you.
• Sugar - I used to adjust sweetness the taste some oranges are very tart. You can add more or less depending on your fruit.
• Water - I added little water just to melt the agar agar properly. It helps the strips soften quick.
• Orange essence - I have added a small drop only to give extra aroma. You can skip if your oranges already smell strong enough.
• Orange food color - I have used little color to make the jelly look bright. You can skip for natural look also.

Similar Recipes

• Rose jelly
• Jelly Custard
• Jelly Milkshake
• Orange Juice
• Orange Yogurt Popsicle

How to make Orange Jelly Step by Step

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.

Expert Tips

• Melting agar agar - I usually boil the strips well until they turn clear so the jelly sets smooth without any rough bits.
• Work fast - I have noticed the mixture gets thick fast once mixed, so you can pour without waiting.
• Sweetness - I usually taste the juice first because some oranges are too sour. You can add sugar accordingly.
• Straining - I sometimes strain the agar agar liquid when I feel it has small pieces. You can do that for clean finish.
• Setting choices - I have tried cups, molds, and even trays, so you can choose whichever you feel easy.

Serving and Storage

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.

FAQS

1.Can I skip orange essence?

Yes you can skip it, the fresh juice gives enough flavor most times.

2.Can I use store bought orange juice?

Yes, it works fine though the taste may come slightly sweeter.

3.Is agar agar necessary for this?

Agar agar gives a firm natural set, so it works better than gelatin here.

4.Can I make this earlier?

Yes you can prepare one day before and keep it in fridge.

5.Can I change the flavor?

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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Orange Jelly Recipe

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.

Course Dessert, howtos, Snack

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, fruit recipes, jelly recipes, kids recipes, orange recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Jellies

Calories 44kcal

Author Sharmilee J

Ingredients

• 1 cup orange juice ~250ml
• 5 grams agar agar / china grass
• few drops orange essence
• ½ cup water
• ¼ cup sugar

Instructions

• Take fresh juicy oranges, rinse it well. Cut each into half and extract juice. 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. Fit them inside a muffin pan and keep it ready.
• Now to the extracted orange juice, add orange food color.
• Then add sugar and orange essence. Set aside.
• Take sauce pan take agar agar rinse it once.
• Then add ½ cup water to it. Boil it.
• Cook until you see a clear liquid without any strips.
• Now act quickly & add the orange juice.
• Pour it into the orange cups.
• Leave it undisturbed for 30 minutes. If you touch and see it will be firm that's 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 Orange Jelly chilled!

Notes

• Melting agar agar - I usually boil the strips well until they turn clear so the jelly sets smooth without any rough bits.
• Work fast - I have noticed the mixture gets thick fast once mixed, so you can pour without waiting.
• Sweetness - I usually taste the juice first because some oranges are too sour. You can add sugar accordingly.
• Straining - I sometimes strain the agar agar liquid when I feel it has small pieces. You can do that for clean finish.
• Setting choices - I have tried cups, molds, and even trays, so you can choose whichever you feel easy.

Nutrition

Serving: 40g | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 0.3mg

The post Orange Jelly Recipe appeared first on Sharmis Passions.

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.

About Malai Ladoo

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.

Malai Ladoo Ingredients

• Paneer - I used fresh homemade paneer, it gives nice soft texture to the ladoo. You can use store one too, just soak it in warm water for few minutes before grinding.
• Condensed milk - Gives sweetness and creamy feel. It helps to bind everything well, so no need to add extra sugar.
• Ghee - I just used a little for greasing and flavor. You can skip if using non-stick but ghee always gives nice aroma.
• Pistachios - I used for garnish and crunch. Almonds or cashews also works.
• Cardamom powder - For light aroma and flavor. If it is not there, few drops cardamom essence will do.
• Rose essence - I add few drops for floral smell, but can skip if you don't like.
• Saffron - Gives lovely golden color and taste. If not available, small pinch of turmeric can be used but flavor will change.

Why This Recipe Works

• This is a simple recipe with only few ingredients.
• It has soft creamy texture that tastes rich and smooth.
• It is made in one pan, no sugar syrup or frying.
• You can make ahead and store for few days, perfect for small parties.
• It is perfect sweet for beginners, gives great result always.

Similar Recipes

• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo
• Peanut Ladoo

How to make Malai Ladoo Step by Step

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.

Expert Tips

• Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
• Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
• Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
• Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
• Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Serving and Storage

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.

FAQS

1.Can I use store bought paneer?

Yes, just soak in warm water before using so it becomes soft and blend nicely.

2.Can I skip saffron?

Yes, you can skip it. The color will be white but taste still good.

3.Why my ladoo turned little hard?

That happens when cooked bit more. Next time switch off earlier when mixture still moist.

4.Can I use milk instead of condensed milk?

Yes, but then shelf life reduces. You can use half milk and half condensed milk too.

5.Can I store longer?

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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Malai Ladoo Recipe | Paneer Laddu Recipe

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.

Course sweet

Cuisine Indian

Keyword 30 mins recipes, cardamom powder, cardamom powder recipe, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy paneer recipes, Festival, ghee recipes, indian paneer recipes, laddu, ladoo recipes, paneer dishes, paneer recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 ladoos

Calories 104kcal

Author Sharmilee J

Ingredients

• 1 cup paneer
• ½ cup condensed milk
• 8 nos pistachios
• 3 drops rose essence
• ⅛ teaspoon cardamom powder
• 1 teaspoon ghee
• 5 to 6 strands saffron

Instructions

• Take paneer, crumble it well with your hands, set aside.
• Chop the pistachios.
• In the mixer jar, add crumbled paneer, add condensed milk and saffron.
• 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.
• Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.
• Keep cooking until it becomes thick, it will start to roll and get textured.
• 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.
• 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.
• Roll each ball into the nuts mixture and arrange it in a plate.
• Cool down and store Malai Ladoo in an airtight container.

Notes

• Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
• Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
• Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
• Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
• Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Nutrition

Serving: 25g | Calories: 104kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 22mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 0.1mg

The post Malai Ladoo Recipe | Paneer Laddu Recipe appeared first on Sharmis Passions.

Golden Caramel Sabudana Kheer

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, […]

READ:Golden Caramel Sabudana Kheer