Dessert

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Dessert

Jalebi

Jalebi is a melt-in-the-mouth Indian dessert that can best be described as funnel cakes. A street food sweet, Jalebi is famous across all over South Asia and the Middle East. It is extremely common in India, Bangladesh, Pakistan, etc. It is made by deep-frying maida flour batter in pretzel or circular shapes,like spider web. which are then soaked in sugar syrup.

Dessert

Besan Laddu / Roasted Gram flour Dessert

 

Besan Laddu/gram flour dessert
Indian dessert usually served during festive times. Besan ke Laddu is made using gram flour or roasted besan with some ghee in a kadhai or (a wok). It gets its unique flavor, taste and aroma with different ingredients including ghee, roasted gram flour mixed with sugar. Finally, shaped into tight round ball like structure.
Check out this recipe
Dessert

Red Velvet Cake

 

Red Velvet Cake
Red velvet cake is a traditional red, mahogany or crimson chocolate layered cake. It is also layered with white cream cheese or whipped cream icing. Celebrate your birthday, anniversary or valentines with this classic moist red velvet cake. This beautiful, eye-catching and delicious cake will definitely rule your hearts.
Check out this recipe

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Dessert

Kalakand / Ricotta Fudge

INGREDIENTS 

  • 425 grams / 1 tub of Ricotta cheese
  • 300-340 grams / 1 can of Condensed milk
  • Saffron (optional)
  • 1/2 teaspoon Cardamom powder(optional)
  • Few Pistachios/almonds, chopped

 METHOD: 

  • In a microwave-safe dish, pour sweetened condensed milk and combine ricotta cheese until smooth, without any lumps.
  • Microwave it uncovered on high power for 15mins by removing and stirring after every 3mins. At the end of 15mins check to see if the consistency is right, if it needs to be thicker, microwave it for another two mins. The consistency should be thick, creamy but granular. Meanwhile, grease a square tray/plate with the ghee and pour the kalakand mixture onto the tray. Now slightly crush the saffron and add it to the top of the mixture. Also, sprinkle the chopped pistachios/almonds on top. Let it sit for an hour.
  • Cut it into squares and serve at room temperature.
  • Note: If you want the kalakand to set then you could put it in the fridge for 2hours.
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