1 tin (400g)- Nestle milkmaidSweetened Condensed Milk
1 litre-Milk
50 g-Badam (Almonds)
50 g-Kaju (Cashewnuts)
1/4 tsp-Almond Essence

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How to make Badam Kheer

. Blanch almonds and remove skin.
. Soak almonds and cashewnuts in 2 cups of hot milk for 30 minutes. Grind to a paste along with milk.
. Heat the remaining milk to boil.
. Add NESTLÉ MILKMAID Sweetened Condensed Milk and the ground almond paste and cook for another 5 minutes with constant stirring.
. Remove from fire and add almond essence.
. Serve hot or cold.



1 cup milk
3 cups cream
1 cup mango – pureed
1 cup mango – chopped fine
1 Tbsp custard powder
1 Tbsp vanilla
360 gm (1 cup) sugar

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How to make Mango Ice Cream

. Mix the custard in 1/4 cup of the milk and keep aside.

. Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.

. When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.

. Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.

. Freeze till almost set, take out and whip up with a hand beater and place back into the freezer.

. The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.



1 cup finger millet flour (ragi)

1/4th cup jaggery, powdered

1/4th cup peanuts, roasted

1/4th cup coconut, grated

Salt, a pinch

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How to make Ragi Coconut Ladoo

. Take the flour and salt in a bowl and sprinkle water little by little whilst mixing it but breaking them into crumbs as you keep mixing.

. Mix in the coconut. Steam the mixture with coconut for 10-15 minutes.

. Lay the mixture onto a tray and let it cool.

. Blend the jaggery with the flour mixture and peanuts.

. Roll them into lemon-sized balls and devour!



For Cake:

3/4 cup All Purpose Flour
1/2 cup Sugar
1/2 cup Milk
2 tbsp Cocoa Powder
3 tbsp Oil
1/2 tsp Baking Soda
1.5 tsp Lemon Juice
1 tsp Vanilla Essence
1/4 tsp Salt

For Chocolate Glaze:

1/4 cup Powdered Sugar
3/4 tbsp Cocoa Powder
1/2 tbsp Unsalted Butter
1 tbsp Warm Milk
1/8 tsp Vanilla Essence

(Online Conversion utility to convert Gms to Cups & Temperatures etc).
How to make chocolate cake in pressure cooker
 . Fill the pressure cooker / idli cooker / idli pot with sand or salt till 1 inch level. If you are using pressure cooker, do NOT use the whistle and gasket.
 . Do NOT heat the pressure cooker without sand and don’t pour water in the cooker.
. Preheat the cooker for 10 minutes over low flame.
 . Meanwhile, combine the milk, vanilla, oil, sugar and lemon juice in a mixing bowl and whisk well.

. Sift the flour, cocoa powder, salt and soda together to ensure even mixing

. Slowly add the sifted flour to the milk mixture and gently mix until the batter shows no trace of flour.

. Do not overbeat or overmix.
. Quickly pour the batter into the greased tin / vessel.
. Now carefully place the tin inside the preheated cooker and close with a lid.
. Now let it bake on low flame for 30 – 40 minutes or till a toothpick inserted into the middle of the cake comes out clean.
. Remove the cake tin out of the cooker and let it cool for 15 – 20 minutes and then invert.
 . Let the cake cool completely.
. To make the chocolate glaze, melt the butter and set aside.
. Whisk the cocoa powder and powdered sugar in a bowl.
. Add the warm milk, vanilla and melted butter to the cocoa mixture and mix until well combined.
. Immediately pour the glaze over the whole cake or each slice.
. Then decorate with sprinkles and cherries.


1/2 cup maida
1/4 cup cashew powder (grind cashews in a mixer)
1/4 cup almond powder
1/4 cup sugar
3 tsp ghee
A pinch of cardamom powder
1/2 cup milk
A pinch of grated coconut (dry)
1/4 tsp baking soda
1/2 tsp baking powder

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How to make Eggless Almond and Cashew Cake

. Preheat the oven to 350 degree F.

. Grease the baking pan and apply some ghee. Use parchment or wax paper to cover the bottom and sides of the pan and keep it aside.

. Take a bowl and mix cashew powder, almond powder, maida, baking soda, baking powder and cardamom powder.

. In another bowl, add ghee and whisk till its fluffy (should take less than a minute). Add sugar and blend again.

. Mix the contents of the two bowls and transfer them to a pan. Add a pinch of maida to grated coconut and and sprinkle it on top.

. Bake for 20 to 25 minutes and broil for less than a minute.



284 gm flour
12 gm baking powder
5 gm cinnamon powder
100 gm walnuts
280 gm ripened banana
70 gm butter
100 ml curd
150 ml milk

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How to make Eggless Banana Cake

. Sift the flour and baking powder.

. Add the cinnamon powder and walnuts.

. Mash the banana completely along with the melted butter in a bowl.

. Mix the curd into the banana mash.

. Fold the dry ingredients into the banana mix, gradually adding milk , this will keep the batter
smooth and lump free.

. Pour the mix into greased tin.

. Bake it in a preheated oven at 170°C for 50-60 minutes until golden brown and cooked in the

. Once baked cool the cake on a wire rack.

. Sprinkle icing sugar on top



100 gm compound dark chocolate

2 eggs

1/2 cup castor sugar or brown sugar

1/2 cup melted butter

1/2 cup ragi flour

1/2 tsp baking powder

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How to make Ragi Chocolate Cake

. Preheat the oven at 100 degree C.

. Break the compound chocolate into smaller chunks and melt them in a double boiler. Keep it aside and let it cool completely.

. In a mixing bowl, whisk the eggs till light and fluffy. Add the sugar, a teaspoon at a time, and continue whisking until well combined.

. Combine the melted chocolate with melted butter and mix well. Pour this into the egg and sugar mixture, and whisk well.

. Sift together the ragi flour and baking powder. Add it, a teaspoon at a time to the above mixture while you continue folding. Ensure that no lumps are left behind but do not over mix.

. Transfer to a small baking tin (6 inch diameter). Bake in the oven at 150 degree C for 15 minutes or until a skewer inserted at the centre of the tin comes out clean.

. Remove from the oven and let it cool a little before demoulding onto a plate.

ragi chocolate cake


5 large custard apples
100 gm jaggery
1 tsp cardamom powder
1 cup broken green gram (roasted)
1 cup coconut milk
1 Tbsp almond flakes
1 Tbsp pistachio flakes
3-4 cups water

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How to make Custard Apple Kheer

. Wash & peel the custard apple, separating the seeds and pulp.

. Discard the seeds and store the pulp in refrigerated condition.

. In a pressure cooker, place the roasted green gram and add 3 cups water, cook it till soft. (3 whistles)

. In a non-stick pan place the jaggery and cardamom powder and cook till the jaggery melts.

. Add the cooked green gram & custard apple pulp to the jaggery mixture mix well, add coconut milk. Bring to a boil.

. Garnish with nuts serve chilled.



1 liter milk
1/2 kg dates (de-seeded and chopped)
1/2 cup sugar
1/2 cup walnuts (chopped)
3 Tbsp oats
4 Tbsp roasted almonds (chopped)
300 ml fresh cream
2 cups water

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How to make Dates and Walnut Kheer

. In a non-stick pan add dates and water and cook on a low flame till the dates turn soft. Allow the dates to cool. Then using a blender make a fine paste adding 100 ml milk to the mixture.

. Heat the remaining milk in another pan and cook it on low flame. Add sugar and the date paste and mix well.

. Add oats and half the quantity of crushed walnut and almond, bring to a boil.

. Cool the mixture and refrigerate it. While serving steer in the cream and garnish with remaining nuts.



175g lightly salted butter, really soft, plus extra for greasing
75g plain flour, plus extra for dusting
140g pistachios, plus a few, chopped, for scattering
1 tsp baking powder
175g golden caster sugar
2 large eggs
2 tsp vanilla extract
2 tbsp milk

For the icing

290g tub full-fat cream cheese
50g lightly salted butter, softened
100g icing sugar

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How to make Little pistachio cakes

. Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick).
. Put the pistachios in a food processor and blitz until finely chopped but not greasy.
. Add the remaining cake ingredients and blend again into a creamy mixture.
. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean.
. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
. Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar.
. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
. When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios.

Note: Can be made ahead – store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.

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