Kesar Pista Kulfi

  

Ingredients

1 1/2 litres full-fat milk

1 cup makhana (fox nuts)

1/4 cup pistachios (blanched)

8–10 dates (de-seeded)

1–2 tsp cardamom  powder (adjusted for realism; 10–12 pods ≈ 1–2 tsp)

A pinch of saffron (kesar), soaked in a little milk

Extra pistachios (chopped, for garnish)

Dried rose petals (for garnish)

Method

In a bowl, combine makhana, de-seeded dates, and blanched pistachios.

Heat the milk in a pan and bring it to a boil.

Add the soaked saffron and cardamom powder.

Simmer until the milk reduces to half and thickens.

Turn off the heat and pour the hot milk over the makhana–pista mixture.

Let it cool completely, then blend into a smooth mixture.

Add chopped pistachios for extra crunch (optional).

Pour into kulfi moulds, cover, and freeze until set.

Serving

Dip the moulds in warm water to loosen.

Gently twist and remove the kulfi.

Garnish with chopped pistachios and dried rose petals before serving.

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Vegan Persian Lava Cake

 Ingredients
For the cake:

 
1 1/2 cups almond meal 

1 cup all-purpose flour / maida

3/4 cup granulated sugar 

1/2 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp cardamom pdr

1/4 tsp salt 

1/2 cup coconut yogurt is readily available

1/2 cup plant-based milk (like almond or oat)

1/4 cup melted coconut oil 

1 tsp rose water 

1 tsp vanilla extract 

Zest of 1 lemon 

 

For the glaze: 

1 cup powdered sugar 

2-3 tbsp lemon juice 

For garnish:
1/4 cup chopped pistachios 

Dried rose petals 

Directions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
 

Prepare the Dry Ingredients:  In a large mixing bowl, whisk together the almond meal, all-purpose flour, sugar, baking powder, baking soda, cardamom, and salt until evenly combined.

Combine the Wet Ingredients: In a separate bowl, whisk together the coconut yogurt, plant-based milk, melted coconut oil, rose water, vanilla extract, and lemon zest. The mixture should be smooth and fragrant.

 Mix the Batter: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing to ensure the cake remains light and tender.

Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.

Make the Lemon Glaze: In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, until the glaze reaches a smooth and pourable consistency.

Glaze and Garnish: Carefully drizzle the glaze over the cooled cake, letting it cascade naturally down the sides. Top with chopped pistachios and a sprinkle of dried rose petals for an elegant, romantic finish.

Tips

For a deeper rose flavor, add an extra 1/2 tsp of rose water to the glaze.

Toast the pistachios lightly for enhanced flavor and crunch.

This cake pairs wonderfully with a hot cup of tea or coffee.

 

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Thandai Panna Cotta

 

Ingredients

• 1 ½ cups heavy cream
• ½ cup full-fat milk
• ¼ cup sugar
• 1 tbsp thandai masala powder (store-bought or homemade) 
• 1 tsp rose water
• 1 tsp vanilla extract
• 2 tsp agar-agar powder (or 2 ½ teaspoons gelatin)
• 1 tbsp warm water (if using gelatin)
•  For Garnish, chopped nuts 
• Dried rose petals
• A few saffron strands
• A drizzle of honey or rose syrup

 Method

1. If you’re using agar-agar, dissolve it in ¼ cup of water and set it aside. Agar-agar needs to be boiled to activate its gelling properties. If using gelatin, sprinkle the gelatin over 1 tablespoon of warm water and allow it to bloom for 5 minutes. 
2. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves completely. Add thandai masala powder and rose water and bring the mixture to a gentle simmer. Let it cook for 3-5 minutes to infuse the flavours, stirring occasionally.
3. Add the Gelling Agent – If using agar-agar, bring the mixture with the agar-agar to a boil for 2-3 minutes while stirring continuously, then remove from  heat.  If using gelatin, after blooming, stir the gelatin into the hot thandai cream mixture until fully dissolved. Ensure the mixture doesn’t boil once the gelatin is added, as it can lose its gelling power.
4. Strain the mixture to avoid any clumps of spices or undissolved gelling agent, and strain the mixture into another bowl to make the panna cotta smooth and silky. 
5. Pour the thandai-infused cream mixture into individual serving glasses or moulds. Let the panna cotta cool to room temperature and then refrigerate for at least 4 hours, or until set completely. 
6. 6. Once set, garnish with chopped nuts, soaked saffron strands, and dried rose petals. For a final touch, you can drizzle honey or rose syrup on top before serving. It has a beautiful balance of creamy richness, delicate spice, and refreshing floral notes that make it an unforgettable dessert for any special occasion. 
   

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Thandai white chocolate

 

Ingredients

• 200 gm white chocolate
• 1 tbsp thandai masala powder 
• 1 tbsp dried rose petals

Method

1. Prepare the Thandai Masala Powder.
2. Break the white chocolate into small pieces and melt it using a double boiler or microwave. Place the chopped white chocolate in a heatproof bowl over a pot of simmering water. Stir until completely melted and smooth.  or place the white chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until fully melted.
3. Once the white chocolate is melted, stir in the thandai masala powder, saffron (if using), and rose water. Mix well to ensure the spices are fully incorporated. 
4.  Line a baking tray or chocolate mould with parchment paper. Pour the melted thandai white chocolate mixture onto the tray or into moulds and spread it evenly. Garnish with dried rose petals for a decorative touch. 
5. Let the thandai white chocolate set at room temperature for a few hours. If you’re in a hurry, place it in the fridge for about 30 minutes to speed up the process. 
6. Once set, break the chocolate into pieces or remove it from the moulds. Store it in an airtight container and enjoy your thandai white chocolate. It is perfect for gifting or simply enjoying a delightful treat that combines creamy white chocolate with the aromatic, spicy kick of thandai.                                        
   

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Thandai Tiramisu

 

Thandai Tiramisu is a delightful fusion dessert that combines the traditional Italian tiramisu with the aromatic spices of thandai, a popular Indian beverage. This innovative treat layers thandai-soaked ladyfinger biscuits with a creamy mascarpone mixture, offering a unique twist on the classic tiramisu.

Ingredients

For the thandai syrup: 

• 1/2 cup thandai powder
• 1 cup warm milk
• 2 tbsp sugar
  

For the mascarpone cream:

• 1 cup mascarpone  cheese, softened
• 1 cup heavy cream
• 1/2 cup sugar pdr
  
• 1 tsp vanilla 

For assembly:

• 1 packet of ladyfinger biscuits 
• Cocoa pdr, for dusting 
• Chopped pistas and dried rose petals for garnish

Method

1. In a bowl, mix the thandai powder with warm milk until fully dissolved. Add sugar to the mixture and stir until dissolved. Allow it to cool to room temperature. 
2. In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. In another bowl, whisk the mascarpone cheese with vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
3. Briefly dip each ladyfinger biscuit into the cooled thandai syrup, ensuring they are moist but not soggy. Arrange a layer of soaked ladyfingers at the bottom of a serving dish. Spread half of the mascarpone cream over the ladyfingers. Repeat the layers with the remaining ladyfingers and mascarpone cream. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld. 
4. Before serving, dust the top with cocoa powder and garnish with chopped pistachios and rose petals. Serve chilled and enjoy the fusion of Italian and Indian flavours.                                   
   

    

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Thandai Mousse

 

Ingredients

• 1 cup fresh milk
• 1 cup heavy cream
• 6 tbsp powdered sugar
• 2 tbsp thandai powder ( see in my next post for this recipe)
• 1 tsp agar-agar powder
• A pinch of saffron strands
• 1/4 tsp cardamom pdr
• 3 drops of yellow food colour( optional)
• Chopped nuts and dried rose petals for garnish

Method

1. In a small bowl, dissolve the agar-agar powder in 1/2 cup of warm milk. Stir well to ensure it’s completely dissolved.
2. In a saucepan, combine the remaining 1/2 cup of milk, thandai powder, cardamom powder, saffron strands (if using), and yellow food colour (if using). Heat the mixture over low flame, stirring continuously, until it’s warm and the thandai powder is well incorporated. Add the dissolved agar-agar mixture to this warm milk mixture, stirring continuously until it thickens slightly. Remove from heat and let it cool to room temperature. 
3. In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
4. Gently fold the cooled thandai milk mixture into the whipped cream until well combined. 
5. Spoon the mousse mixture into serving glasses or bowls. Refrigerate for at least 3-4 hours, or until set. 
6. Before serving, garnish with chopped nuts and dried rose petals. Serve chilled and enjoy the fusion of traditional Indian flavours with the classic mousse texture.                                        
   

    

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Delicate Pistachio Rose Shortbread Cookies

 Ingredients:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 tsp rose water
2 cups all-purpose flour
1/4 tsp salt
1/2 cup shelled pistachios, finely chopped
2 tbsp granulated sugar (for topping)
1 tsp dried rose petals, crushed (optional, for topping)

Directions:

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Stir in the rose water until evenly incorporated.
Gradually mix in the flour and salt until a soft dough forms.
Fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
Divide the dough into two logs, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours.
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
Slice the dough into 1/4-inch rounds and place them on the prepared baking sheets, spacing them 1 inch apart.
Sprinkle the tops with a mixture of sugar and crushed rose petals, if using.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Quick Pistachio Barfi / fudge

 Ingredients and Method

sugar 1/2 cup

water  1/4 cup 

heat  stirring to make 1 string sugar syrup

add cardamom pdr 1/2 tsp

coarsely ground pista 1 cup, 

keep stirring well, as it thicken add

ghee 1 tsp, stir it well, as it leaves the sides of the pan

pour the mixture on a greased plate, level the top

garnish with some chopped nuts and dried rose petals of desired.

It will set in 30 minutes, you can cut into desired shape and serve.

 

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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No-cook Kaju-paneer Rasmalai

 INGREDIENTS

cashews 10-12

cardamom  2-3

milk pdr 2+ 2 tbsp

sugar  2+ 2 tbsp

paneer 100 gm cut into small pieces

cream little

chilled milk 1/4-1/3 cup

condensed milk to taste or pdr sugar to taste

milk bread slices depends on the number of paneer balls you make, cut the corners

 

METHOD

In a mixer jar, add kaju, milk pdr , sugar, cardamom- pulse to a coarse pdr

now add paneer, milk pdr, sugar grind to a smooth paste

Remove the ground paste, grease your palms with ghee, roll the mixture into small balls

You're free to add green / red/ yellow colour when you grind with paneer, it is optional

Now take bread slices, cut the corners and keep aside

Now if you've cream while boiling and cooling the milk, remove the cream in a bowl, mash it with a fork or spoon, add the chilled milk, condensed milk or milk pdr, you can add some saffron milk or saffron pdr to get the nice yellow colour.

Dip each slice of bread in the sweetened milk well, squeeze lightly, keep a rolled kaju-paneer ball, cover it well from all the sides and keep it in a bog bowl or big serving plate. After covering all the balls, cover them with the cold milk, now keep the balls in the fridge to get cold

chop pistas or any nut that you've, in case you've dry rose petals, crush them 

decorate the ras malai balls with dried rose petals and chopped nuts

 

 

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Egg-less Rose Milk-Cake

INGREDIENTS 

For the Cake:

• 1 ½ cups (180g) all-purpose flour (maida)

• 1 tsp (4g) baking powder

• 1 cup (285g) yogurt

• ½ tsp (3g) baking soda

• ¾ cup (150g) castor sugar

• ½ cup (120mL) vegetable oil

• ¼ tsp kewra essence

• 1 tbsp (15g) Rooh Afza

 

For the Soak:

• ½ cup (153g) condensed milk

• ½ cup (115g) fresh cream

• 1 ½ cups (360g) milk

• 4 tbsp Rooh Afza

 

For Topping:

• Whipped cream

• Chopped pistachios

• Dried rose petals

DIRECTIONS

 Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

 

In a bowl, sift together the all-purpose flour and baking powder. Set aside.

 

In another bowl, whisk together yogurt, baking soda, castor sugar, vegetable oil, kewra extract, and Rooh Afza until well combined. 

 

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.

 

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

In a bowl, whisk together condensed milk, fresh cream, milk, and Rooh Afza.

 

Once the cake has cooled, poke holes all over the top using a skewer or toothpick. Pour the soak mixture evenly over the cake, allowing it to absorb.

 

Once the cake has absorbed the soak, top with whipped cream, chopped pistachios, dried rose petals.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.