It’s Never Late! Recipe for Malida, a Winter Dessert

Malida Recipe

Hey there,

I know it’s been a long long time, since I’ve talked to you. I was missing talking through my posts as (may be as) much you missed reading šŸ™‚

Firstly, I’m wishing you a very happy and healthy 2017. It’s never late! Right?

The start of this New Year didn’t bring smiles to me this time. I was upset from quite a few days and so I’d locked (virtually, in my mind) and disconnected myself from the outer world for a few days; not completely though. Thoughts, those were only my friends, I kept fighting the bad ones (and still doing) and here I am, with a purpose again. I never stopped cooking during this time. It, kind of, gives me peace; I can think – the good and bad – I can focus. It gives me strength.

I don’t know if you have heard of Malida, try it once and you will love it. The recipe for this Winter cuisine is simple and healthy too.

Malida, pronounced as Maleeda, is popular in northern part of India especially Uttar Pradesh, and Bihar in eastern part. Basically, Malida is made with the leftover Bajra roti, jaggery and white butter or desi ghee. To give Malida a variation, you can make it with the leftover wheat flour rotis or like I’d made, with the leftover Madua ke Attey ki roti.

Madua flour and Bajra flour are similar, and so is the taste. But if you want to go with the authentic Malida cuisine, follow this Malida recipe; replace the Madua flour with that of Bajra. That’s it.

How to Make Malida at Home

  • Servings: 3
  • Difficulty: Very Easy
  • Print

A step by step guide to making Malida at Home; It's a mom's recipe


  • 1 Madua or BajraĀ ki Roti
  • 1 1/2 tbsp. Gur (Jaggery) powder
  • 2 1/2 tbsp. Desi ghee or pure ghee
  • A pinch of Elaichi (Cardamom) powder (optional)


  1. Tear the Madua ki roti in small pieces; use fingers.
  2. Add gur and mix it properly with the roti pieces.
  3. Now add ghee and mix again with a heavy hand; it should be as if you are trying to crush.
  4. Add cardamom powder and mix again.
  5. Heat this mixture in a microwave or a pan for 40-50 seconds.
  6. Serve Malida hot.

How to Make Malida, the Basic Recipe

If you don’t haveĀ a leftover roti, you can always make a fresh one.


Tear the Madua roti in small pieces. For the authentic Malida, you can take Bajrey ki roti. Use your fingers toĀ tear the roti. You need to apply a little bit of power here šŸ˜€ .

Now, addĀ jaggery or gur powder to it. I’d usedĀ organic jaggery, so it was Ā free of impurities. You can use whole gur but then you need to crush it.

Mix well. Add desi ghee and mix again. Now add a pinch of cardamom powder for flavor.

Heat the mixture in microwave for 40-50 seconds or heat it on a pan.

Malida is ready. Serve it hot.

I would love to hear from you. If you liked the recipe, hit like and if you have tried drop in a message in the comments section below. I would love to hear from you.

— Recipe Shared by Sara Khan


How to Make Gulab Jamun from Bread | Guest Recipe by Anu Yalo

Gulab Jamun

Thanks a lot Anu, from Taste Buds, to write a guest post for us. She is an amazing food blogger. Anu is from Kerala and now residing at Dubai. A software engineer by profession turned out be a full time home maker. She has started to blog 2 years back which is mainly focused in Indian cuisines. You can check out her blog here and follow her on Facebook/Instagram/Pinterest.

Handing over to Anu from here šŸ™‚

Thanks a lot Sara for this opportunity of doing a guest post for you. I would like to post a dessert which can be quickly made. Desserts / Sweets are an all-time favourite for all, regardless of the age, place or culture. That’s why I have chosen this for the guest post.

This is the second time I’m doing a guest post and this time it’s for a fabulous food blog Foodeez Junction. It is a beautiful blog with recipes and restaurant reviews. You can find easy-to-cook Indian recipes here. I think you are all familiar with this blog, but for those who missed out this blog, do check out the lovely dishes on Foodeez Junction. You can also follow the food blog on Facebook/Twitter/Instagram. — Anu Yalo from Taste Buds

Gulab jamun is a dessert made of khoya or milk powder. Jamun is actually a fruit which resembles the shape of this dessert. Dumplings are prepared and it is added to the sugar syrup with rose essence. That’s why it is known as Gulab Jamun. Here is a simple and quick way of making this sweet with bread.

Bread balls are easy to make and bread will be always available at your house. You can use leftover bread for this Gulab Jamun dessert.

How to Make Gulab Jamun

A step by step Recipe to make Gulab Jamun from Bread


For Jamun

  • Milk Bread – 5 slices
  • Milk – 1/2 cup
  • Rose Essence – 2 drops

For Syrup

  • Sugar – 1/2 cup
  • Water – 1/4 cup
  • Cardamom powder – 1/8 teaspoon


  1. Take sugar, cardamom powder and water in a container and heat it up until sugar dissolves completely. When syrup starts sticky switch off.
  2. When it’s warm add rose essence and set aside.
  3. Trim the edges of bread slices, dip each  slice in milk, squeeze out excess milk.
  4. In a mixer, add crushed bread slices and pulse it for few seconds, grind it to a smooth dough.
  5. Pinch a small ball and roll smoothly. Heat oil in a pan drop few balls at a time, fry in low flame till golden brown.
  6. Keep rolling with the ladle so that its fried evenly on all sides.
  7. Fry till golden brown and drain on tissue.
  8. Add the jamuns into the warm sugar syrup.
  9. Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well. Serve warm or chilled.

— Guest Recipe and Images Shared by Anu Yalo


Apple Pie Recipe | How to Make Apple Pie from Scratch

This slideshow requires JavaScript.

Apple Pie, this is an easy recipe. The name, apple pie, itself makes it so tempting that I would want to eat again! I just love to have it.

It might look that Apple Pie Recipe is hard but I assure, it is not. You only have to follow these simple steps and that’s it.

Follow these simple steps to make a perfect Apple Pie and don’t forget to share your experiences when you make it šŸ™‚

How to Make Apple Pie

  • Servings: 2
  • Difficulty: Medium
  • Print

A step by step Recipe to make Apple Pie from scratch


Pie Crust

  • 3 cups Maida (All-purpose flour), Seived twice
  • 3/4 tsp White Salt
  • 1 tbsp. Sugar
  • 3/4 cup Olive Oil
  • 1/4 cup Cold MilkĀ 

For Apple Pie Filling

  • 3 medium-sized Apples
  • 1/2 tsp nutmeg, grated
  • 1 tsp Cinnamon powder
  • 1/2 cup powdered Sugar
  • 1/4 cup Maida (All purpose flour)
  • 2 tsp Lemon juice
  • Pinch of Salt

For brushing

  • Cold Milk to brush over the crust


Make Pie Crust First

  1. Sieve all-purpose flour twice.
  2. Sieve salt and sugar and mix with the flour.
  3. Add olive oil and mix with the flour. The flour will become crumbly.
  4. Add a tsp by tsp cold milk while folding the flour to make a dough. Do NOT overdo the dough.
  5. Once the Apple pie dough is ready, clean the working surface so that you can roll the dough to a flat disk.
  6. Divide the dough into two equal parts.
  7. Take one part and start rolling the dough in a flat disk. Roll in one direction. The thickness should be equivalent to a tablespoon’s thickness.
  8. Roll it slightly bigger than your mould.
  9. Carefully put the rolled pie crust in the mould, evenly spread.
  10. You can cut off the portion that exceeds the mould.
  11. Cover the mould and refrigerate for 30 minutes.
  12. Now, let’s work on the second part of dough.
  13. Roll the dough into flat disc or rectangle.
  14. Cut it into 10 or more equal slices. The slices should be broad enough.
  15. Cover them and refrigerate till you make Apple Pie filling.

How to Make Apple Pie Filling

  1. Peel the apples and cut them in slices.
  2. In a bowl, put all the slices, and add all the ingredients mentioned above in the Apple Pie filling list.
  3. Mix gently. Keep aside. Do NOT let it rest.

Making and Baking Apple Pie

  1. Preheat the oven for 200 degree Celsuis.
  2. Take out the mould with the apple pie crust and the sliced portions too from refrigerator.
  3. Bake for 5 minutes at 200 degrees (This is to prevent the crust from getting soggy).
  4. Arrange the apples from the filling in the crust.
  5. Once the apples are arranged, arrange the crust slices over it, you can do it crosswise.
  6. Brush cold milk over it.
  7. Bake for 200 degree Celsius for 15 minutes.
  8. Brush cold milk over the pie again.
  9. Bake another 15 minutes at 180 degrees.
  10. Take it out from the oven and here it is!
  11. We liked the Apple Pie to be served hot. You can have it cold too. Or with ice cream or whipped cream.

Tips to Making a Perfect Apple Pie

  • Do not let the Apple Pie filling to stand for more than 2 minutes.
  • Do not use sour apples.
  • You can also use two varieties of apples – green and red, in the pie filling.
  • Brush the pie with cold milk at least twice, so that it turns brown.
  • Do NOT overcook.

Do not forget to tag us #foodeezjunction with your Apple Pie pics on Facebook/Instagram/Twitter.

— Recipe and Images shared by Sara Khan


Best Diwali Sweets Recipes

Best Sweet Recipes for Diwali

As promised, here are the Best Diwali Sweet Recipes. These dessert recipes had already appeared on the food blog.

  1. Rabri Recipe for Diwali


You can make Rabri at home, a day ahead from Diwali and store in refrigerator. To give itĀ the real taste, store in a clay pot and see the magic šŸ™‚ [Click to Tweet]

2. Moong Dal Atwal or Moong Dal Kheer

moong Dal Kheer
moong Dal Kheer

We already have Pesara Pappu Payasam or Greem Gram Dal Kheer is similar to Moong Dal Atwal or Moong Dal Kheer.

3. Chandrakala Gujiya

Chandrakala Recipe

This is one of our favorite recipes. You can keep Gujias just for Holi but you can make Chandrakala Gujiya this Diwali.

4. Shahi Khoya Kheer

Shahi Khoya Kheer
This Shahi Kheer serves 5 people.

Here is the simple yet very delicious recipe of Kheer – Shahi Khoya Kheer.


Rabri Recipe | How to Make No-Sugar Rabri at Home


The Indian Blogger Awards 2017
We are already in a festive mode. Isn’t it? To save your time and make you the rockstar in making desserts, here I am, with the simple recipe of Rabri.

Rabri is a famous dessert in India. It is made by boiling milk on low flame for at least half an hour. The traditional recipe of Rabri involves condensed milk (khoya) and sugar but I’ve skipped both these ingredients in making this dessert. Since, milk already contains sugar, I have tried not to use it and make the Rabri healthier.

How to Make Rabri Without Sugar

  • Servings: 1 medium-sized bowl
  • Difficulty: easy
  • Print

Here is the step by step guide to making rabri or rabdi, an Indian Dessert. The only twist is, I'd made rabri without sugar.


  • 1 litre milk
  • 1 green cardamom pod ( hari elaichi)
  • 1 medium sized flat vessel
  • 2 tbsp. Chopped Dry fruits like cashews, almonds, raisins and pistachios


  1. Boil milk once on high flame.
  2. Add green cardamom pod.
  3. Lower the flame and let the milk boil again.
  4. Add half of the chopped dry fruits .
  5. With the help of a flat spatula, collect the cream or malai on sides. Do NOT stir the milk.
  6. Cook for at least half an hour or till the milk is thickened.
  7. Switch off the flame. Take Rabri out in a serving bowl.
  8. Garnish with chopped dry fruits.

Step by Step Method

How to Make Rabri without Sugar
Boil Milk first.

Boil milk once on high flame then add green cardamom pod. When the milk starts boiling again, lower the flame. Cream (malai) will start to accumulate over. With the help of a flat spatula, collect the cream or malai on sides. Do NOT stir the milk.

collect the cream or malai on the side.
collect the cream or malai on the side.

Add half of the chopped dry fruits and keep the rest for garnish. Keep cooking at low flame for at least half an hour. Keep repeating the above process of separating the cream or malai at the sides. If the milk starts sticking, slightly mix it with the help of spatula. Do not mix the cream with milk.


The milk will start to thicken and you will find that the amount is less now. This is the right time to switch off the flame.


Rabri is ready. Take out the rabri in a serving bowl. Garnish with the chopped dry fruits. Serve it hot or cold, it’s your call how you want to have this delicious dessert. Or have it with falooda or other sweets like gulab jamun and jalebi.


  1. I had added elaichi or green cardamom pod for flavor and aroma. It’s totally optional, you can add any other flavour like rose petals or vanilla esssence.
  2. Secondly do not keep milk over high flame, otherwise it will stick at the bottom.

— Recipe and Images Shared by Shumayala Khan


A Three-Course French Meal to Pamper Your Wife | Recipes by Chef Ashay Dhopatkar

Chef Ashay Dhopatkar
Chef Ashay Dhopatkar

Thank you Chef Ashay Dhopatkar to guest post the recipes with Foodeez Junction on the occasion of Karwa Chauth.

The saying, ‘a way to a man’s heart is through his stomach’, is not true only for men! Women have discerning palates too. Karwa Chauth, a day when wives fast to pray for their husbands’ health and longevity, is the perfect time to pamper your wife’s taste buds. What’s more, if you don the chef’s apron in the kitchen it will give her a much-needed respite from toiling in the kitchen. As if that’s not all, it could be a romantic evening for the two of you when you feed her with the labours of your love.

While Karwa Chauth is a perfect day for a man to take charge of the kitchen and let the wife chill, don’t restrict exhibiting your culinary skills for special days only. Set aside at least two meals in a week when you surprise your wife and become a chef par excellence! Cooking at home should be a shared responsibility – not to just ease work or life-related pressures but also give an opportunity for couples to bond.

In fact, as I look at it, it is not even a responsibility! It is a lot of fun. There’s nothing like making a surprise dinner for your partner every once in a while to take your romance several notches higher.

I would like to share some really easy recipes that you can replicate at home to rustle up a fine-dining experience within the confines of your home.

So we begin with a Soup, go on to an Entree and round off with a delightful dessert

Bon AppƩtit!

Read Chef Ashay’s Full Interview with Foodeez Junction

  • Soup


Carrot and Orange Soup by Chef Ashay Dhopatkar
Carrot and Orange Soup

(Serves 4 to 5)


  • 300 gm Carrot
  • 100 gm Butter
  • 150 ml Fresh Orange Juice
  • 10 gm Candied ginger
  • 50 gm White Onions
  • 3 gm Thyme
  • 1 clove Garlic
  • 200 ml Veg Stock


    • Wash the carrot under running water. Peel the carrot and slice it nicely.
    • Peel the white onion and slice it.
    • Take a pan, add butter melt it and add sliced white onion & sweat – This basically means the moisture comes out from the onions to make it look cooked.
    • Then add garlic, thyme, candied ginger & sliced carrot sweat it.
    • Add orange juice & vegetable stock & allow it to simmer for 20 minutes.
    • Adjust consistency with stock if needed. Adjust seasoning.
    • Blend and strain through a fine strainer.
    • Serve hot with a garnish of reduced cream and finely chopped candied ginger or just Parsley Oil.

  • Pearl Barley & Wild Mushroom Bouillie with Parsley Jus

Pearl Barley & Wild Mushroom Bouillie with Parsley Jus

Pearl Barley & Wild Mushroom Bouillie with Parsley Jus by Chef Ashay
Pearl Barley & Wild Mushroom Bouillie with Parsley Jus


  • Pearl barley- 200 gm
  • Diced White onion- 50 gm
  • Thyme ā€“ 4 gm
  • Diced Celery 5gms
  • Diced English carrots 5gms
  • Garlic- 3gm
  • Mushroom stock- 300 ml.
  • Parmesan ā€“ 20gms
  • Unsalted Butter 80gms
  • Olive oil. 20 ml.
  • White wine-15 ml.
  • Button Mushrooms ā€“ 50gms
  • Cooking Cream ā€“ 100ml
  • Wild Mushrooms ā€“ to garnish
  • Parsley ā€“ 100gms
  • Pine Nuts ā€“ 3 gms


  • Soak the pearl barley overnight in water.
  • Blanch the Parsley in boiling water. Refresh in Ice water, squeeze all the liquid out. Blitz in a blender with olive oil, pine nuts and a hint of garlic puree. Adjust the consistency and seasoning.
  • Sweat the carrots, celery, onions in a separate pan and set aside.
  • SautĆ© the button mushrooms and blitz with cream to form a puree. Set aside.
  • SautĆ© the mushrooms in a hot pan with butter, drain and keep warm.
  • Sweat chopped onions in olive oil. Add the pearl Barley and white wine. Keep adding the mushroom stock till the barley is cooked.
  • Add the diced vegetables, garlic puree and mushroom puree. Fold. Add Parmesan and then butter. Fold gently till you have a velvety consistency. Check Seasoning.
  • Serve hot in a deep plate. Put the parsley jus around the edges of the plate. Garnish with sautĆ©ed mushrooms and cress.

  • Chocolate Rocher Recipe


Chocolate Rocher Recipe by Chef Ashay
Chocolate Rocher Recipe

(5 portions)


  • Velrona chocolate ā€“ 150 gm
  • Cocoa powder ā€“ 25 gm
  • Unsalted butter ā€“ 25 gm
  • Egg- 1.5
  • Egg yolk- 1.5
  • Caster sugar ā€“ 75 gm
  • Cream ā€“ 175gm
  • Water ā€“ 20 ml.


  • Take a bowl, add chocolate, cocoa powder and butter, and put the bowl on simmering water. Allow it to melt; then mix together.
  • In a pan add sugar and water and simmer to make thick syrup.
  • Meanwhile, whip the cream till it forms hard peaks. Keep it in the fridge.
  • Then whisk the egg till fluffy and start adding the sugar syrup slowly.
  • Ones itā€™s done add chocolate mixture into the egg & fold nicely make sure there are no lumps. Fold in the whipped cream.
  • Freeze for 3 to 4 hour make sure it sets.
  • Serve chilled with salted caramel and hazelnut.

— Recipe and Images Shared by Chef Ashay Dhopatkar

Don’t forget to Share and like us on Facebook, Twitter and Instagram. We would love to connect with you and talk about your experiences on food.


Brownies for Weight-Watchers! This is How to Make Espresso Walnut Brownie at Home

Espresso Walnut Brownie

What does a good start of the day mean to you? It’s a perfect cup of coffee, isn’t it? or the tea lovers would say a perfect cup of tea! What if we accompany it with a yummy Sugar-free Espresso Walnut Brownie? Healthy treat!!

Here’s the Recipe for Espresso Walnut Brownie by Mark from MoreFlavour. This is a guest post. Scroll down to know more about Mark.

Is there anything better than a good cup of coffee? Well, maybe one thing. In fact, just about the only thing that could be better is good coffee accompanied by a delicious coffee dessert. I love having a snack around for when my friends come over for coffee or something I can pack up for a picnic or day at the beach. You might be like me or you could belooking for some ideas to add a little excitement to your coffee breaks. Maybe brighten your day a bit. Well, look no further.

Espresso Walnut Brownie
Espresso Walnut Brownie

Iā€™m a sucker for brownies. Thereā€™s just something about the texture, the taste, which utterly overwhelms my senses and leaves me defenseless. Now Iā€™m certain, most of you can relate and thatā€™s why I just need to share this delicious espresso walnut brownie recipe. Itā€™s easy, itā€™s quick and it is utterly delicious. Basically, it is the perfect partner for your perfect cup of coffee. It has the perfect mix of textures and flavors and did I mention that it was quick?

How to Make Espresso Walnut Brownie

Now did you know that brownies get better with age? So try to make them a day ahead. Allow them to cool completely in the pan. They tend to be quite soft when theyā€™re still hot and can break apart easily. They also keep a long time (if you are able to resist them). You can store them in your fridge for at least two weeks and it will keep in your freezer for at least 2 months.


  • 1 Ā½ cups raw walnuts, divided
  • 1 cup raw unsalted almonds, roughly chopped
  • 2 – 3 cups (depending on size)DegletNour or Medjool dates, pitted
  • Ā¾ cup raw cacao, but if you donā€™t have it then use regular cocoa powder
  • 1-2 tsp espresso powder or finely ground coffee (if you prefer)
  • just a pinch of sea salt


  1. Place 1 cup almonds and 1 cup walnuts in your food processor, process until finely ground
  2. Add the cocoa powder (or cacao), espresso powder (or finely ground coffee) and the sea salt to the food processor, pulse to combine
  3. Transfer to bowl and set aside for now
  4. Now place the dates in your food processor, process until only small bits remain.
  5. Remove from food processor and set aside.
  6. Add the nut/cocoa/coffee mixture back into the food processor and, while youā€™re busy processing, drop small handfuls of the date pieces into the food processor spout.
  7. Process until the mixture has a dough consistency, add more dates if the mixture doesnā€™t hold together when you squeeze it in your hands.
  8. Line a cake pan (or loaf pan) with parchment
  9. Add the brownie mixture to the cake pan and sprinkle the remaining 1/2 cup roughly chopped walnuts on the surface.
  10. Combine and evenly distribute the nuts in the mixture
  11. Press down with your hands until flat and firm
  12. Place cake pan in freezer or fridge to chill
  13. Cut into desired number of portions
  14. Store in an airtight container to keep fresh.

Who is Mark?

When Mark isnā€™t out cross-country running, cycling or hiking over the weekends he works at MoreFlavour where they are passionate about good coffee and coffee products. Their mission is to try to help individuals and organizations discover great coffee and their preferred way of enjoying it.

Do not forget to write on the comments below if you have made these brownies at home. We would love to hear from you.

— Images and Guest Post by Mark


Qemami Sewain Recipe | How to Make Qemami Sewain

Sewain Recipe

You say Eid and the first thing that comes to mind is Sewain. Like me, there are many people who would wait for Eid to have this Qemami Sewain.

If this dessert is not cooked properly it is a big turn down; I’ve seen people making very sticky and sometimes dark brownish Sewain. I would say a no to it. Although it’s all about taste, the way Sewain looks, matter too.

There are two types of Sewain you will easily find at Muslim homes, Sheer Sewain and Qemami Sewain. Sheer sewain is made from milk while Qemami is made with Khoya, dry fruits and water.

This is mom’s Sewain recipeĀ which I’m carrying along. Many of my friends and family who have visited my home, specially on Eids, will surely confirm the absolutely yum taste of this dessert.

Roasted Sewain or Vermicelli

Tweet This: You must use roasted Sewain or vermicelli to make this dessert

HowĀ to Make Sewain at Home

First thing I want to share is, I prefer slightly reddish orange sewain; it looks beautiful and your friends will praise you! The other thing that is important in making sewain is the right proportions of all the ingredients. From the below-mentioned ingredients for Sewain, you can make this dessert well-balanced in sugar. However, if you prefer much sweeter sewain, you can add 250 gm sugar more; this applies only if your prefer much sweeter sewain.


  • Ā½ kg thin vermicelli, roasted
  • 1 kg sugar
  • 1 Ā½ ltr water
  • Ā½ kg roasted khoya (homemade)
  • Chopped dry fruits like cashews, almonds, raisins (50 gm)
  • 50 gm Makhana or Lotus nuts
  • Dessicated coconut, shredded or flaked
  • 200 gm pure ghee
  • 3-4 green cardamom pods
  • 2 drops of orange food colour (zard colour)
  • 2-3 tbsp pure ghee to roast the dry fruits, dessicated coconut and makhana


Roast Dry Fruits

In a wok, add a tablespoon of pure ghee and heat it. Add chopped dry fruits and roast till light brown. Keep it aside.

Likewise, roast , dessicated and shredded coconutĀ and makhana separately in ghee.

Make Sugar Syrup

This slideshow requires JavaScript.

In a big pot add pure ghee. Heat itĀ for few seconds and add cardamom pods to it. Roast for 10-20 seconds on high flame.

Now add the water as mentioned in the ingredients’ list.

In a separate bowl, take two teaspoons of water, mix the orange food colour with it and add to the water pan kept on flame. Bring it to boil.

Now,Ā add sugar, chopped and roasted dry fruits (save some for garnish) and khoya or mawa (thickened milk).Ā Cover the lid. Cook further for 30 minutes on low flame.

Add Roasted Sewain

This slideshow requires JavaScript.

Now, put off the flame. Take off the pan from the gas stoveĀ and keep it aside. Right after 10 minutes, open the lid and spread all roasted sewain (vermicelli) over the sugar syrup. With light handsĀ stir and again close this lid for 30 minutes.

After 30 minutes, open the lid. Let it cool. Take out the Qemami Sewain in a serving bowl, garnish with dessicated coconut and the remaining dry druits and serve to your guests.


  1. The Sheera or sugar syrup shouldn’t be thick. It should beĀ flowy.
  2. Donā€™t add too much colour else it will make your sewain bitter.
  3. If the Sewain isn’t roasted, you won’t get the perfect taste. Use the roasted sewain. If not available, then dry roast at home and then use it in making the dessert.

— Recipe and Images Shared by Shumayala Khan


Falooda with Ice cream and Rabri

This slideshow requires JavaScript.

The Indian Blogger Awards 2017
In my earlier post, I’d discussed on how to make Falooda at home. Hope you enjoyed making it. But what’s next? What did I do after making Falooda. Just simply had it with ice cream? Noooo, not simply. I’d added more ingredients to Falooda with Ice cream and Rabri to make it delicious, so that you like it and love me more for sharing these recipes! šŸ˜€ šŸ˜€

Check out this beautiful glass for desserts on

I’d made this beautiful pink-coloured dessert that would make your family go gaga over your cooking skills. Trust me :). A little heavy in nature, you can have falooda with ice cream and rabri in evenings. One glass of this falooda dessert will make your tummy full. And you need not cook anything if you already have falooda and rabri at hand.

I’d made this Falooda Ice cream with rose syrup, milk, homemade falooda sev, sabza seeds (basil/tukmaria/tukmalanga seeds) and ice cream. You can also add kulfi, rabri or fruits to give variations. I’d added Roohafza in the dessert, thus, the pink colour. You can add rose syrup too in place of Roohafza.

Dry Fruits on Amazon India.

In summers, falooda works as a stomach coolant; whenever you want to refresh yourself, have this dessert.

Please share the pics and your experience on FJ’s Facebook page as well when you make Falooda Ice Cream with my recipe. But take care, while taking the pics, the ice cream might melt. So you need to be quick. You can share the pics after having, as I don’t want to play the spoilsport between you and the ice cream šŸ˜€

How to Make Falooda with Ice cream and Rabri

You can make this falooda with ice cream and rabri with the given recipe within 5 minutes, but the preparation requires time. You can do the preparation ahead and make this dessert whenever you want to. It’s easy!

Servings 2

Time Taken 35 minutes along with the soaking of sabza seeds.


Falooda with Ice Cream and Rabri Ingredients
Falooda with Ice Cream and Rabri Ingredients
  • Ready falooda sev (its quantity depends on you how much you need); For Falooda Sev recipe click here
  • 3 tbsp Sabza seeds (basil/tukmaria/tukmalanga seeds)
  • 1/2 cup rabri; I’d used homemade rabri
  • Ā½ cup boiled and chilled milk
  • Two scoops vanilla ice cream
  • Roohafza or Rose syrup
  • Chopped dry fruits for Garnish (you can take a mix of pistachios, cashews and almonds)


Soak the sabza seeds in normal water until it bulges. Strain the water after the sabza seeds get ready.

Second step is to boil the falooda sev and strain it and keep aside. Boil it only if you are using the readymade one. I didn’t boil the falooda sev as I’d made it at home.

Take two beautiful glasses to arrange the falooda.

We need to arrange them like we are layering it. In the glass, firstly, add the falooda sev, then pour 2 tsp roohafza on it. Now put sabza seeds, three tbspn of rabri, milk, vanilla ice cream and the last layer roohafza again on the top.

Garnish the falooda dessert with the chopped dry fruits.


  • Don’t add too much of roohafza as it is already very sweet.
  • Balanced the sweetness of the dessert accordingly as there is already sugar in rabri and ice cream.

— Recipe and Images by Shumayala Khan


Khajur Laddu Recipe

This slideshow requires JavaScript.

Here is anotherĀ recipe of khajur. Dates or khajur is a rich source of fibre, protein and vitamins.

I love to take khajur daily in my diet because of its health benefits. We can make a variety of desserts with this fruit like khajur halwa, khajur milkshakeĀ and the khajur laddus. After the milkshake I’m sharing another Khajur recipe with you. I consider cuisinesĀ made from the datesĀ healthy as there is no need to add sugar unlike other desserts.

Click for More Ramadan Recipes

–Ā Dahi Phulki Recipe
–Ā Fruit Chat Recipe
–Ā Chatpata Kala Chana
–Ā Chicken Korma Recipe
Ā Khajur Milkshake

Last time when I made these laddus, my husband didn’t liked much. There was something missing, so I didn’t shared the recipe earlier. Now that I know the perfect way to make these Khajur Laddus tastier, here I am with the recipe. And to my surprise, husband, not just liked it, he kept praising me šŸ˜€

I’d made these laddus with homemade mawaĀ orĀ khoya (a dairy product), desiccated coconut and dry fruits. Since Ramadan is here, you can make these Khajur Laddus at home in Iftari. My advise, use home-made mawa, it makes the dessert more tasty.

How to Make Khajur Laddu

To make the Khajur Laddu, you need to first grind the datesĀ coarsely, and then mix the rest of the ingredients to make small, round-shaped balls. It is then rolled in theĀ desiccated coconut.Ā Let’s make it, now.

Servings 15-20 laddus;Ā Time Taken 30 minutes


Khajur Laddu Ingredients
Khajur Laddu Ingredients
  • 1 cup ripe khajur or dates
  • 1 cup mawa
  • 3 tbsp chopped kaju or cashews
  • 3 tbsp chopped badam or almonds
  • 3 tbsp chopped pista or pistachios
  • 100 gm desiccated coconut
  • 3-4 tbsp milk
  • 2 tbsp pure or desi ghee

Dry fruits and desiccated coconut measurement depends on how much you want to add. I would suggest you to first make with the above-mentioned ingredients and then experiment on increasing the dry fruits’ measurements.


Preparation of Khajur Laddus

De-seed and wash the dates. Drain. Transfer in the blender jar. Add two tbsp of milk. Now blend coarsely. Open the blender jar and check if the datesĀ isĀ blended coarsely. If not, then add someĀ more milk and blendĀ again. The coarse paste of Khajur should be as shown in the pic below.

Khajur Laddu Preparation

Now, take a kadhai or wok, add pure ghee, heat for 10 seconds and transfer all the KhajurĀ paste.

Mix well and roast forĀ fiveĀ minutes or till the paste of khajur becomes little bit dry. Leave itĀ to cool.

By the time chop all the dry fruits – cashews, almonds and pistachios.

MakeĀ the Laddus

Khajur Laddu Preparation

Transfer all the ingredients –Ā roasted khajur, mawa, four tbsp desiccated coconut and all chopped dry fruits in a salver (thali) or platter.Ā Mix well with your hands. Make round balls.

In a separate bowl or dish pour put the rest of the desiccated coconut.

Take the round balls ofĀ khajur and roll over the coconut. Keep asideĀ and insert one pistachio eachĀ onĀ the Khajur Laddus, one by one.

Serve in a dish or serving tray. Enjoy this healthy, yummilicious khajurs laddus!

Khajur Laddoo
Khajur Laddu


  1. Do not add much milk otherwise it can becomeĀ fine paste, thus, making it difficult for you whileĀ making laddus.
  2. While making theĀ khajur ka laddu, if it sticks in your palm, apply a drop of pure ghee and then make.
  3. Make the small-size laddus as it is sweet in nature.
  4. You can make extra Khajur ka Laadus and store in an air-tight container for 10-15 days. But before you store them, keep them in the refrigerator tray for two hours and then transfer to the air-tight container.

— Recipe and Images Shared by Shumayala Khan

| Ā | |

Plum Ice Cream, My Perfect Dessert Idea

Plum Ice Cream Recipe

Here is step by step guide to Homemade Plum Ice cream Recipe.

Ice cream! Or should I say I scream for Ice cream! šŸ˜€ Whether it is summer or winter season, if you are an ice cream lover, you will always have it. Ice creams, specially in summers refresh me. I love to have this dessert after main course; if possible I can have it daily!

From among the uncountable variations, I’m sharing how to make plum ice cream at home. I had made this ice cream twice at home and it was liked by everyone, including me. This Plum ice cream tastes marvelous for its sweet and sour flavour.

I Use Borosil Bowl for Mixing the Ingredients, You can get Yourself One from Amazon

This is a four-ingredient Plum ice cream recipe. To make this dessert you need to buy ripe plums. Choose carefully when you are at the fruit market. The tip of ripe plums are slightly soft. Generally, you can get fresh Plums from May.

I had taken DamsonĀ plums as it’s darker in colour and I thought it would attract my daughter more. And it did! Damson Plums, dark black-purple in colour, are sweet in nature. If you are making this ice cream, I would suggest to buy these plums. These black-purple plums make a tasty treat for you.


For your ease I’m listing down some sweet plums:

  1. Mirabelle plums – dark yellow
  2. Damson Plums – purple or black
  3. Victoria plum – reddish yellow

How to Make Plum Ice Cream at Home

I’d used whipped full fat cream, powdered sugar, chopped plumsĀ andĀ vanilla essence toĀ make plum ice cream. And of course you need Ā freezer šŸ™‚ We had finished eating this mouth-melting plum ice cream within minutes!

Servings 3 bowls;Ā Preparation time 15 minutes

Freezing time 5-6 hours or until it gets ready to be served


  • 100 ml of fresh full-fat whipping cream
  • 1/2 cup powdered/icing sugar
  • 1/4 tspn vanilla essence (liquid vanilla)
  • 3-4 dark Dark-coloured, sweetĀ plums


Whip the full-fat cream in a big bowl, slowly add powdered sugar. Mix well. Whip the cream until it’s thickened. Add vanilla essenceĀ andĀ mix. OnceĀ the cream is whipped, cover and keep it aside.

Now,Ā wash the plums, remove seeds and roughly chop or cut it into four pieces. Grind it coarsely. Just run your grinder for 10 seconds only.

Transfer this coarse paste of plums directly to the whipped cream and mix them, lightly. We are almost done. Now we just need to freeze the ice cream.

Freezing the plum Ice cream

Transfer the mixture into an ice cream making bowl or freezer safe container, close the lid or cover with parchment paper and freeze.

After two hours,Ā takeĀ out the ice cream and with the help of a spoon mix well, cover it again and place it back in the freezer until firm.

After 4-5 hours, the mouth-watering plum ice cream will beĀ ready. Scoop it outĀ in a serving bowl.

Warning: When eating with your siblings, save your ice cream šŸ˜€

Enjoy thisĀ yummiliciousĀ home-made plum ice cream!

Tip:Ā Taste the plums before grinding them. If they are sour, you would need to adjust the sugar quantity. Rest of the process is same.

Homemade Plum Ice Cream is my idea for a perfect dessert on weekends. What is yours?Ā Write to me at

— Recipe and Images Shared by Shumayala Khan


Raw Mango Gudamba Recipe, Mom-style


The Indian Blogger Awards 2017
Last week I saw this movie, Mother’s Day. IMDB gave it 5.2 rating. It’s light and soft movie, a one-time watch, that shows the different sides of a mother. I liked it. But as I said it’s one-time watch, I won’t go again.

It’s Mother’s Day and celebrations are on; how you are celebrating this day? And, the most important question – What do you do, the entire year, for your mom to make her smile?

You Can order Gifts from Amazon

I don’t know if you have heard about Gudamba. This is a summer dessert. Since it’s main ingredient is raw mango, we can only have it in summer season. It’s one of my mom’s favourites too. While every summer she would make it for us, this time I’d to make Gudamba on my own. So just going with mom’s recipe, step by step.

If you are still wondering what is Gudamba, here is its meaning. Gudamba is a mixture of gur or jaggery and raw mango i.e., kacha aam.

How to Make Gudamba

Here’s how to make gudamba with my mom’s recipe. Gudamba is made with raw and green mango in a mixture of Maida (all-purpose flour). It is also called as Keri ka Gudamba.

Time Taken: 15 minutes; Serves 4


  • 1 cup Maida (all-purpose flour)
  • 1 cup powdered Jaggery; in place of Gur or jaggery you can use Sugar too
  • 2 tsp Desi Ghee (pure ghee)
  • 1 Elaichi (cardamom) Pod
  • 1 Raw Mango, peeled and sliced; you can cut each slice in to equal halves
  • 1 pinch of salt
  • 3-4 glasses of Water


First step for Gudamba Recipe involves dry roasting Maida.

Take a fry pan and heat it. Add maida and start roasting. Keep stirring continuously. Don’t let it get burnt.

Roast for 3-4 minutes on high flame till it turns light yellowinsh. In a bowl, pour 1 and half glass of water and now start adding the roasted maida to it. Keep stirring, if needed add more water. It should be in liquid consistency. See there should be no lumps in the maida mixture. Keep this maida mixture aside.

Take a deep pan and put it on flame. Add desi ghee and heat. Now put cardamom pod in it and stir for 20 seconds. Add a glass of water and the mango slices. Boil till mango is cooked; it might take just 5 minutes on high flame and closed lid. You can check with a fork.

If you are using jaggery instead of sugar, add it in the ghee and cardamom. Let it melt, keep stirring. Now add water and mango slices and follow the rest of the steps.

Add sugar in the pan. Stir once or twice. Let it dissolve. (Ignore this step if you are adding jaggery or gur.)

Now add the maida mixture to the pan. Keep stirring continuously. Maida shouldn’t stick to the pan. After 5 minutes, remove the pan from heat. Take out Gudamba in a bowl and have it hot.

Gudamba recipe
Gudamba recipe

All you need to do to make Gudamba through the given recipe is love šŸ™‚

I’m sharing the poem I’d written way back on my blogspot blog, during my graduation years. Hope you will like it as much as you like the recipe. I would be glad to know about the Gudamba recipe you made and the poem too. Happy Mother’s Day!

ma-poem1 ma-poem2 ma-poem3 ma-poem4

— Recipe and Images Shared by Sara Khan


A Sinful Summer Delight! Chocolate Ice Cream Cake

Chocolate Ice Cream Cake Recipe

The very thought of ” Ice cream Cake” churns me back to my childhood days, scorching sun Ā never seemed to matter then. It was more of a ritual and a family tradition on a Sunday afternoon when my house was filled my with aunts, cousins – It was after a hearty meal that the much awaited “dessert” made its grand entry. I used to pedal the cycle at a max speed to the nearest ice cream outlet to fetch a family pack of “Ice cream Cake”. It was a time when many flavours were unknown and coming to look at the metamorphosis the food industry has gone through now, it seems enormous.

Here is an opportunity for you to recreate those wonderful childhood memories right in your kitchen.

Before I get started I need to prep you on one important aspect “Patience”. Patience is the Key šŸ˜‰ Let’s play with some flavours and create a new version of your Summer story!

How to Make Chocolate Ice Cream Cake

The method for Chocolate Ice Cream Cake involves four steps:

  1. Bake theĀ Chocolate Cake
  2. Make the Ice cream
  3. Assemble the Ice Cream Cake
  4. Make Ā the Ganache

How to Make Ice Cream

Starting with how to make the Ice Cream.

Ingredients for Ice Cream

  • 250 ml Heavy Whipping Cream
  • 3tbsp Condensed Milk
  • 1/2 a cup Nutella

Chocolate Ice Cream Recipe


Take the Whipping cream in a wide-mouthed bowl. Whip the cream until soft peaks are formed. You can hasten the whipping process by placing the bowl in an ice bath and then whipping. Once peaks start to appear add the condensed milk and nutella to the cream. Blend until all the ingredients are thoroughly incorporated.

Once the mixture is whipped to form stiff peaks, transfer them into disposable piping bags.

Here is a simple technique you could follow when you do not have a helping hand. Take a tall glass, slide in the piping bag into the glass, tuck out the remaining portion over the rim of the glass. Place the glass on a stable surface and voila! ain’t it an easy trick? now start filling in the cone carefully.

Keep in mind not to fill the bag totally, since you need some space to hold it as well.

Once you have filled in the piping Ā bags, place them in an air-tight container and leave them inside the fridge until you prep up for the rest.

Take the chocolate cake and cut them horizontally in two equal halves. If you are wondering how to make an easy and simple chocolate cake, click here to get the recipe.

How to Set the Ice Cream Cake

You will need a sturdy strip of plastic sheet, I have used an OHP sheet cut into strips and secured with a sellotape. A simpler and easy option would be using a round spring form pan, even in that case you will need to coat the sides Ā of the tin with a parchment paper. This is to ensure that the ice cream doesn’t get stuck to the mould. Take care that the circumference of the cake is smaller than that of the mould, so that the sides are well coated and have a fair share of ice cream.

Place the first layer of cake in the center of the mould. Once you do this , you will notice that there is enough space along the circumference of the cake to be filled with the ice cream.

Take out the piping bags filled with the mixture, make a cut at the tip. Squeeze out the cream and fill in the sides of the cake. Once the sides are filled, start filling the top portion of the cake too. With the help of a spoon or an off set spatula, levelĀ out the cream.

Place the second portion on the cake on top of the creamy layer and repeat the process. Give it a gentle tap, to ensure that there aren’t any air pockets.

Once this is done leave it in the freezer for 6 – 8hrs and let it freeze.

How to Make an Easy Ganache

It is extremely easy to put together this ‘no-mess’ ganache and once you have done this you will be thrilled to find out how handy this is. You’ll thank me for this:)


  • Cooking Chocolate ( Dark Chocolate) – 200 gms Ā ( chopped Coarsely)
  • Heavy Cream – 120 gms
  • Butter – 40gms


Take a microwave safe bowl, throw in all the ingredients and microwave on high power for one minute. Pause in between after 40 seconds and stir to ensure that there aren’t any lumps. Microwave again until all the chocolate is thoroughly melted. A thick and rich glazy ganache is ready to be poured on your favourite dessert. If you want it poured on a dessert, ensure it is slightly warm, since it starts setting and turns thick when cooled.

Once the ganache is ready, take out the frozen ice cream cake from the freezer.Carefully demould the cake. Remove it from the spring form pan, and place it carefully on the dish you want to assemble it on.Ā Take a hand full of choco chips and smear it on the sides of the cake. Now pour the ganache carefully all over the cake and let it dribble on the sides as well. Finish it by adding in some fun patterns or swirls with the whipped cream. Though you can eat the cake at this point, I advice you to leave it in the freezer for another couple of hours before you eat it.


If you intend to leave it in the freezer for later consumption, say, for a period of up to one month, it can be done. But in this case ensure you loosely cover it with a plastic sheet.

You can swap the flavour by making a basic vanilla sponge and experimenting with vanilla ice cream filled with nuts and dry fruits, it is just a matter of letting your imagination play!

The utterly sinful and delicious ice cream Ā chocolate cake is ready to be devoured!!

Chocolate Ice Cream Cake
Chocolate Ice Cream Cake

Enjoy and Ā don’t forget to create your own version of Summer Story, share it with us!!

— Recipe and Images Shared by Gayathri Iyer


Tender Coconut Pudding

Coconut Pudding

With the mercury level soaring, what more could be refreshing than a chilled bowl of “Tender Coconut Pudding”.

Tender coconut water is known for its unique combination of simple sugars, minerals and electrolytes. ThisĀ CoconutĀ pudding is creamy, light and bursts with playful notes and ideal to be had during any time of the day. It is a simple Coconut Pudding recipe and can be made with very basic ingredients.

We are on Youtube too. Subscribe to our Youtube Channel and Share the Recipe Videos!

The first time I got to taste this divine pudding was at the ‘Fruit Shop On Greams Road”, from then on there was no stopping me. It has always intrigued me if IĀ could ever create something so divine. With many trial and errors, with minor adjustments and some tweaking I managed to make this decadent pudding, which I’m sure you’ll enjoy making and eating as well!!

Ingredients For the Pudding

Coconut Pudding Ingredients

  • Tender Coconut Water – Water extracted from 2 coconuts
  • Tender Coconut meat – Extracted from 2 coconut
  • Coconut Milk – 150ml (This can be substituted with regular full fat milk)
  • Gelatin – 15 grams
  • Condensed milk – 150 ml

Ingredients for Garnishing

  • Cashew nuts Ā – 3 tbsp
  • Sugar – 4 tbsp
  • Butter – 1 tsp

How to Make Tender Coconut Pudding

Take a small pan with the tender coconut water, warm the coconut water and ensure it is just lukewarm and do not boil it In this lukewarm coconut water soak the gelatin. Let it rest for about five minutes. After the resting period, mix it till the granules are totally dissolved. Keep aside. If Ā you feel that there are few granules, just run it through a sieve.

Coconut Pudding Preparation

Chop the tender coconut finely, add milk and blend into a paste. It can be Ā a little grainy and coarse, since it gives a beautiful crunchy texture.

Coconut Pudding Recipe

Combine the paste to the gelatin mixture, fold it well. Pour in the condensed milk and fold again. Ā Once the mixture is thoroughly folded, it’s time to set it in the bowls or in moulds you desire to.

Pour it in to individual moulds and leave it in the fridge to set for at least 6 hrs, or for best results leave them overnight.

Once the pudding becomes firm, garnish it with caramelized cashews (pralines) or chopped tender coconuts.

Coconut Pudding

How to Make Caramelised Ā Cashewnuts

Take a heavy-bottomed pan. Melt the sugar, boil it till the point it turns brown. Do not use a spatula till it starts melting, since the sugar will start crystallizing. Once it turns brown, fumes start appearing. Add the cashew and turn off the stove immediately. Now pour this on a flat surface greased with butter, and let it cool completely. It is important to keep all the ingredients ready and work fast, since sugar burns very fast.Ā Once this sets, break it into shards and store it in an airtight container. When you need to garnish a pudding with this, just powder the shards coarsely and sprinkle over generously.

Here you have this light creamy and divine Coconut pudding ready to be enjoyed. Let’s beat the heat with such delicious desserts.. Happy cooking!!

— Recipe and Images Shared by Gayathri Iyer