Miss you Daddy

Desserts Recipes

Molten Lava Cake
Molten Lava Cake

Molten Lava Cak is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a chocolate decadence cake) and a soufflé. Some other names used are chocolate fondant pudding, chocolate moelleux and chocolate lava cake.

Milk Kova
Milk Kova

A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water buffalo milk.

Laddu
Laddu

Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. Laddu is often prepared for festivals or family events such as weddings and births, or given as a prasad at Hindu temples, especially Tirupati Venkateswara temple, Andhra Pradesh. In Maharashtrian cuisine, there are traditional recipes for laddu intended as travel provisions.

Vanilla Sponge Cake
Vanilla Sponge Cake

An incredibly quick and easy cake to make when you're short of time. Enjoy with a light dusting of icing sugar or top with your favourite icing. You can also use this recipe to make cupcakes.

Coconut Burfi
Coconut Burfi

Coconut Burfi is a sweet confection from the Indian subcontinent. Plain barfi is made from condensed milk, cooked with sugar until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), kaaju barfi (made with cashews), and pista barfi (made with ground pistachios). The name is derived from the Persian word barf which means "snow", since barfi is similar to ice/snow in appearance.

Badam Halwa
Badam Halwa

Badam Halwa is a regal dessert fit for Kings! While the recipe does not call for too many ingredients, nor is the process a complex one, it takes love and time to make a good Badam Halwa... you literally need to stand over the pot and stir constantly to prevent the Halwa from scorching or burning. Don't let that scare you off though, as the end result is well worth the effort. Treat your family and friends to Badam Halwa and they will love you for it. This recipe makes enough for 6-8 people.

Strawberry Ice Cream
Strawberry Ice Cream

Strawberries. Choose the smaller variety as they are usually much sweeter than the larger ones. If the strawberries are sour, you may need to increase the quantity of sugar required. The variation of this ice-cream with bananas makes an amazingly different flavour. Bananas greatly improve the texture of this ice-cream.

Almond Praline Ice Cream
Almond Praline Ice Cream

Almond Praline Ice Cream

Jalebi
Jalebi

Similar sweets are imarti, which is red-orange tangerine in color and sweeter in taste, and angoor aana which is grape-green in color; unlike jalebi, these are made from the batter of urad lentil. They are made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant chhena jalebi, made with chhena, is popular in parts of Rajasthan, Bengal, and Orissa, though the form can differ significantly from place to place.

Rasmalali
Rasmalali

Ras Malai consists of sugary white, cream or yellow coloured balls (or flattened balls) of paneer soaked in malai (clotted cream) flavoured with cardamom. Homemade Ras Malai is usually made up of powdered milk, all-purpose flour, baking powder and oil; kneaded to form a dough, moulded into balls and dropped into simmering milk cream.

Rice Kheer
Rice Kheer

Rice kheer has different names such as khiri, payasam, payesh, rice pudding. It is made by boiling rice with milk and sugar and flavored with cardamom, almonds, pistachios, cashew nuts, saffron or raisins. It is typically served during the meal or as a dessert. Kheer is prepared in festivals, temples or any special occasions. Some recipes require cooked rice to make kheer but I personally don’t like to use cooked rice. Because if rice is cooked then it will not absorb that much milk and you won’t get much flavored or rich puffed rice in kheer. So I always use uncooked rice and cook them in milk.