All recipes » Desserts » Asian » Egg free
Frosted Chocolate Fudge Cake by Vijay DhawanServes 6-8 people Ingredients • 115g /4oz plain chocolate, chopped into small pieces • 175g/ 6oz/3/4 cup unsalted butter or margarine, softened • 200g/7oz/ generous 1 cup light muscovado sugar • 5ml/ 1 tsp vanilla essence • 3 eggs, beaten • 150ml / ¼ pint/2/3 cup Greek-style yogurt • 150g / 5oz/1 ¼ cups self-raising flour •… |
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Bitter Marmalade Chocolate Loaf by Vijay DhawanChocolate Cake with Bitter Orange Marmalade loaf. |
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Chocolate and Beetroot Layer Cake by Vijay DhawanJuicy beetroot lend a special flavour to this delicious chocolate cake! |
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Chocolate wontons by mildlyindianWhat can be more satisfying that oooey gooey chocolate in a crispy crunchy exterior… |
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Aamras(Mango Puree) Recipe by swati paathakAamras is nothing but the flavoured mango pulp or puree. Aamras is popular in Maharashtra, Gujarat, and Rajasthan. The taste and flavour of Aamras totally depend on the type and quality of mangoes that you use. Alphonso or Kesar mangoes are suggested for Aamras preparation. |
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Jalebi Recipe by Hina GujralJalebi Recipe, a conventional Indian sweet, which needs no defining introduction. This deep-fried pretzel like sweet – dish from India is well celebrated among the food lovers. The batter prepared with white flour defined into twisted and tangled concentric circles, deep-fried till crunchy and later dunked in saccharine sugar syrup. |
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Mango Shrikhand Recipe (Mango Yogurt) by Hina GujralMango Shrikhand is an Indian sweet treat made with fresh mango pulp, thick yogurt, flavored with aromatics like saffron, cardamom, and pistachio. Mango Shrikhand or Amrakhand is a popular Maharashtrian delight, served with the main meal during the summers. The sweet and thick pulp of the tropical beauty is pureed to smooth texture… |
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Pista Badam Kulfi by Hina GujralKulfi is a creamy, dense and rich frozen dessert from the Indian subcontinent, rightly called as the traditional Indian ice cream. This full-flavored dessert was introduced to India through royal feast of Mughal Era; there are also certain entries about Kulfi in the Mughal Emperor Akbar's Ain-i-Akbar. Since then Kulfi never failed to… |
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Suji Ka Halwa (Indian Semolina Pudding) by Hina GujralSuji (Sooji) Ka Halwa is simple, uncomplicated Indian style semolina pudding, made with basic ingredients - semolina, sugar, and ghee. Regardless of these humble ingredients, the pudding tastes simply divine and provides a kind of comfort to the one's culinary senses. The process of making Suji Ka Halwa is quite straightforward,… |
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Pineapple Kesari Baath (Pineapple Halwa) by Hina GujralPineapple Kesari Baath is also addressed as Pineapple Rava Kesari across Karnataka, which could be found in the menu of every local eatery in the state. The dish shares homogeneous nature with popular North Indian delight Sooji Ka Halwa (Semolina Pudding) both have semolina as key ingredient the only differentiating factor is… |
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MALAI CHUM-CHUM by Simmy RoutroyCHUM CHUM is a traditional Bengali sweets which is popular in India,Pakistan and Bangladesh.It comes in a variety of colours, mainly light pink, light yellow and white.It is also coated with malai or cream. |
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Gulab Jamun by Hina GujralThe traditional Indian dessert Gulab Jamun made out of khoya, paneer and semolina, deep fried and then soaked in rich flavorful sugar syrup, usually made on festive occasions in India but a must have item in the menu of any Indian wedding feast. |
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Sheer Khurma (Sweet Vermicelli Pudding) by Hina GujralSheer Khurma/Kurma is a Persian term for Milk with Dates or I should say it's an Urdu term, from my friend only I get to know the importance of Dates in the holy month of Ramzan and it is really auspicious to make Sheer Khurma on the day of Eid. But I love this dessert because of it's simplicity and delicate taste, there is no… |
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Plum Kulfi by Hina GujralWhen I started making it I was very much skeptical about the taste with confused thoughts and fingers crossed I waited until it was frozen, me and "he" had first our bite of Plum Kulfi together, both of us loved it from the very first bite, the tartness of plums complimented the sweetness of khova perfectly, the coarse puree gave… |
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Double Ka Meetha by Hina GujralThe name Double Ka Meetha comes from the local dialect word "Double Roti" which refers to milk bread or western style bread, the reason it is called double roti is it swells up to almost double its original size after baking. I remember my great grandmother (my father's grandmother), for whom bread was quite an alien ingredient in the… |
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