Pankaja Singh
More ideas from Pankaja
Malabi. This luscious milk pudding is popular throughout the Middle East, and is beloved in Israel. The texture is light and creamy and the rosewater gives the dessert a beautiful, delicate flavor. [milk or coconut milk, corn starch, rose water, cream, sugar + For serving: Chopped almonds, pistachios, and/or strawberry syrup]

Malabi. This luscious milk pudding is popular throughout the Middle East, and is beloved in Israel. The texture is light and creamy and the rosewater gives the dessert a beautiful, delicate flavor. [milk or coconut milk, corn starch, rose water, cream, sugar + For serving: Chopped almonds, pistachios, and/or strawberry syrup]

Pistachio and Rose Bombay Halwa: Mix 160g cornflour with 140ml water. Boil 400g sugar with 250ml water until dissolved; add cornflour slowly while stirring. Add 4 tbs rose syrup. Slowly add 100g melted ghee, stirring. Cook until glossy and translucent, then add 50g broken roasted pistachios and ½ tsp ground cardamom seeds. Pour into greased pan; decorate with crushed pistachios. | K.O Rasoi

Pistachio and Rose Bombay Halwa: Mix 160g cornflour with 140ml water. Boil 400g sugar with 250ml water until dissolved; add cornflour slowly while stirring. Add 4 tbs rose syrup. Slowly add 100g melted ghee, stirring. Cook until glossy and translucent, then add 50g broken roasted pistachios and ½ tsp ground cardamom seeds. Pour into greased pan; decorate with crushed pistachios. | K.O Rasoi

Orange Chennar Payesh recipe | Quick Dessert Recipes | by Tarla Dalal | Tarladalal.com | #4733

Orange Chennar Payesh recipe | Quick Dessert Recipes | by Tarla Dalal | Tarladalal.com | #4733

Orange Chennar Payesh recipe | Quick Dessert Recipes | by Tarla Dalal | Tarladalal.com | #4733

Orange Chennar Payesh recipe | Quick Dessert Recipes | by Tarla Dalal | Tarladalal.com | #4733

Gujarati Kadhi: Whisk 200 gm yogurt with 20 gm besan, 20 gm jaggery ( gud), salt and some water. Put it to boil on high flame stirring all the while to avoid forming lumps. Once it starts to boil, lower the heat. Meanwhile heat 30 gms ghee, put  hing,  mustard and cumin seeds. Add a little ginger paste, 1 or2 slit green chilies, cloves and some curry leaves and pour it over kadhi, let it simmer for a while.Join us at:https://www.facebook.com/groups/JRCSpices/ ‪#‎JRCSpices‬ ‪#‎Spices‬…

Gujarati Kadhi: Whisk 200 gm yogurt with 20 gm besan, 20 gm jaggery ( gud), salt and some water. Put it to boil on high flame stirring all the while to avoid forming lumps. Once it starts to boil, lower the heat. Meanwhile heat 30 gms ghee, put hing, mustard and cumin seeds. Add a little ginger paste, 1 or2 slit green chilies, cloves and some curry leaves and pour it over kadhi, let it simmer for a while.Join us at:https://www.facebook.com/groups/JRCSpices/ ‪#‎JRCSpices‬ ‪#‎Spices‬…