A Spoonful of Thought

Ingredients : 1 pack of strawberry jelly pack 500 ml water 500 ml milk 4 tbsp custard powder 1/2 cup sugar 4-5 glasses to set Recipe: 1. Prepare strawberry jelly as per instructions in a pack. Heat 500 ml water and bring to boil. Then let cool down a min and then add the jelly mix to the same and mix well. 2. Keep the glasses in the slant position using muffin molds. 3. Pour the jelly mixture to the corner of the glass till glass is half filled. Keep it aside for an hour to set at room temperature. 4. Heat milk except 1 cup in a saucepan. Add sugar to milk and mix till it melts. Bring it to boil. 5. Add custard powder to the cup of cold milk and mix well till no lumps. 6. Pour this custard milk to the boiled milk gradually and mix well. 7. Let the milk simmer for 5 more mins and gradually the milk will start to thinken. Switch off the flame and let it cool down for 5 mins. 8. Keep the glasses straight now. The jelly will be set on the half of the glass. Pour the custard milk to the gla

Ingredients: For custard milk: 1 litre milk 4 tbsp custard powder (vanilla flavoured) 8 tbsp sugar For sabudana bubbles: 4 cup water 4 tbsp sabudana For sabja: 2 tsp sabja/sweet basil seeds/falooda seeds 1 cup water For strawberry jelly: 500 ml water 1 pack strawberry jelly mix Other ingredients: 2 tbsp almonds (chopped) 2 tbsp pistachios (chopped) 2 tbsp cashews (chopped) 2 tbsp dates (chopped) 2 tbsp raisins few ice cubes To Garnish: crushed pistachios Recipe: 1. For custard milk: In a large bowl take 1 litre milk, custard powder and sugar. 2. Whisk and mix well until everything is well combined. 3. Transfer the mixture to a large non stick kadai and keep stirring and get the milk to boil. 4. Boil for 2-3 minutes or until the milk thickens slightly. 5.Cooldown completely at room temoperature and keep it inside the fridge to chill. 6. The base Custard Milk is ready. 7. For Strawberry jelly: Heat 500 ml of water, once it comes to a boil add 1 pack of the strawberry jelly mix(follow p

I ngredients: 12-15 oreo biscuits 2 cup or 400 ml fresh cream/whipping cream 1 cup condensed milk 5 ml vanilla essence Recipe: 1. Crush all the oreo biscuits in a blender to fine powder. 2. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins. 3.Take fresh cream/whipping cream kept in fridge in a steel bowl. The cream should be chilled. In another bigger bowl add few ice cubes. Place the steel bowl over ice cubes bowl.  4. Beat to smoothness. Beat it on low speed till it forms stiff whipped cream.  5. At this stage add the condensed milk and vanilla essence to the cream. Once again beat in low speed to mix all the ingredients. 6. Again keep this in a freezer for 10 mins for chilling. 7. Remove it from the freezer and beat on low to medium speed for more 10 mins till it forms a soft peak consistency. 8. Add the 3/4th of the crushed biscuits and mix well using cut and fold method. 9. Pour it in any  airtight container  and n ow add the rest o

  Ingredients: For sugar caramel: 4 tbsp crystal sugar For custard mixture: 4 slice white bread, corner removed/trimmed 400 ml milk 1/2 cup or 8 tbsp sugar 4 tbsp custard powder (vanilla flavoured) Recipe: 1. In a non stick pan take sugar and heat on low to medium flame. 2. Stir in between until sugar melts completely. 3. Continue to heat on low to medium flame until the sugar turns golden brown. this stage of sugar is called caramelized sugar. 4. Pour the caramelized sugar into a small bowl and swirl slightly to coat the wall of the bowl. keep aside. 5. Take the bread pieces and pulse them into crumbs using a blender. make sure to pulse and blend and not make a paste. keep aside. 6. In a large sauce pan, add milk except 1/4 cup. Then add sugar to the milk and mix well till it all dissolves. Bring the milk to boil.  7. Add the custard powder to the 1/4 cup of milk kept aside. Stir well until powder is mixed well into the milk. 8.  Add the custard mixed milk to the hot milk little by li

Ingredients: 1/2 lit Full Cream Milk 2 tbsp Custard Powder 3/4 cup Sugar 1 cup Whipped Cream (fresh cream + condensed milk) 1/2 cup Mango (can add any fruit that you like) Mango Papad (optional) Pistachios for garnishing Tooti Fruity for garnishing Recipe: 1. Take a kadhai and pour the full cream milk into it. 2. Keep 1/4 cup warm milk in the bowl & add custard powder to it & mix it well. 3. When milk is boiled, lower the flame and then mix the custard milk in it. Stir it continuously. 4. Add sugar in it & stir it for 2-3 min & cook it. Cook it for 3-4 min properly then turn off the flame. Keep it for cooling down, and cover it with the lid. Once completely cool put it in the fridge for 1.5 hours. 5. Now take a bowl & put chilled whipped cream in it & beat it to a soft peek. 6. Mix the chilled custard milk in the beaten whipped cream & beat it again. 7. Now add the mango puree/finely chopped mango pieces in it & mix it well using the cut

Ingredients: 1 cup orange juice 1/4 cup corn flour 1 cup milk 1/4 to 1/2 cup sugar( depends on orange sweetness) 1/4 cup whipping cream 1/4 cup white chocolate grated 2-4 drop orange color milk powder for dusting Recipe: 1. In a pan add orange juice.  2. Add corn flour, sugar and mix well. 3. Add milk and mix well till sugar melts. 4. Add whipping cream in the mixture and mix well. 5. Finally add orange color to mixture and mix. 6. Keep the pan on medium flame and keep stirring. 7. The mixture starts to thicken, add grated white chocolate to it and mix well into the mixture. 8. Stir the mixture continously till the mixture is thick though pourable consistency. 9. Grease the mould of your choice(use parchment paper) and pour the mixture into the mould. Tab the mould for couple of times to remove any bubble from mixture. 10. Keep it aside to set, let it cool down completely. 11. Once cooled cover the mould and keep the same in fridge to set completely. 12. Demould it and remove the

Ingredients: 2 cups rice (soaked overnight) 4 tbsp grated coconut 1 tsp +1 tsp cumin/jeera seeds 1 egg (optional) 250 gms jaggery salt to taste oil Recipe: 1. Blend the soaked rice with grated coconut, tsp of cumin seeds, salt and jaggery to thick batter. 2. Remove the batter in a glass bowl. To this add beaten egg and mix well. Beat the batter to smooth batter. ** egg will help to make malpua soft. Instead of egg baking soda can be added. 3. Add tsp jeera seeds and little water. Beat the batter and it should be of idli thick consistency. 4. Keep the batter aside for 30 mins. 5. Heat pan with enough oil for shallow fry. Pour slowly the ladleful of batter over medium hot oil. A small circle of batter will form in oil. 6. Stir slowly, fry uniformly till the bottom side till golden brown. Flip over and let it fry uniformly till it is golden brown. The corner of circle will turn crispy brown. 7. Remove from oil and add the same to absorbent paper to drain excess oil out of malpua. Let it c

Ingredients: 2 cups maida 1 cup powdered sugar 1/4 cup coco powder 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3 tbsp butter 1.5 cups milk 2 tsp vinegar 2 tsp vanilla essense 2 tsp red food color 1/2 cup white choco chips 1/2 cup water Recipe: 1. In a blender, powder the cup of sugar. 2. In a sauce pan boil the milk. Switch off the flame. 3. Add the hot milk in a mixing bowl. Add butter and let it melt and mix in milk. 4. Let the milk to cool down till lukewarm. Add vinegar to warm milk. 5. Add vanilla essense and red food color. Mix well. 6. Add a sieve over the mixing bowl. Add maida, coco powder, powdered sugar, baking soda, baking powder and salt. 7. Sieve the dry ingredients and add them to the wet ingredients using cut and fold method. 8. If the mixture is very thick add water as required and mix well. The batter should be thick pourable consistency. 9. Add white choco chips to the batter and mix well. 10. Preheat the otg for 10 mins at 180 degrees. 11. Pour th

Ingredients: 1 cup moong dal 1/2 cup sabudana/sago (soaked for 4-6 hrs) 2 tbsp rice (soaked for 2 hrs) 1/2 cup grated coconut 250 gms palm jaggery powder(adjust as required) salt to taste 1 tbsp chopped cashews 1 tbsp raisins 1 tsp cardamom seeds crushed ghee Recipe: 1. In a big sauce pan, heat 3-4 litre water and bring to boil. 2. Rub and dry clean moong dal using clean cloth. 3. Add the dal to the hot water. Let it cook till dal is 3/4th done in hot water in open.  4. Drain the water from sabudana and rice. 5. Add soaked sabudana to the cooked dal. Stir well and let it cook along. Add water is the mixture thickens. 6. In a blender add grated coconut and soaked rice. Grind to paste with enough water. 7. Add this paste to the cooking dal mixture. Mix well. 8. Add 1/2 tsp of salt and mix well. 9. Add palm jaggery to the dal mixture and mix well. Our payasam is almost ready. 10. Fry chopped cashews and raisins in ghee and add these along with crushed cardamom the same to payasam. 11. Yum

Ingredients: 2 cup or 400 ml fresh cream/whipping cream 1 cup condensed milk 5 ml butterscotch essence 2-3 drops of yellow color For sweet crunch/ praline : 1/2 cup jaggery 2 tbsp water 2 tbsp cashews 1 tbsp butter Recipe: 1. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins. 2. To prepare the sweet crunch: In a non stick pan add jaggery and water. Stir and let it fully melt on medium flame. 3. Add in butter and mix well. the mixture will become shiny. Bring the mixture to boil and let it simmer for 5-7 mins. Check by dropping a small drop in water, it should become hard.  4. To this add the roughly chopped cashews and mix well. 5. Finally pour the mixture over a greased plate and let it cool down completely. Once completely cooled break into pieces. 6. Add them to zip lock bag and crush them further. Keep it aside for later use. 7. Take fresh cream/whipping cream kept in fridge in a steel bowl.The cream should be chilled. In another big

Ingredients: Custard apple (Sitaphal) 3 no. Soaked Rice 3 tbsp Milk 750 ml. Sugar 5 tbsp Green cardamom powder 1 tsp Cashew nuts slice 1 tbsp Almond slice 1 tbsp Pistachio slice 1 tbsp Recipe: 1. Place a strainer on a mixing bowl, break sitaphal into halves, scoop out all the pulp and mash them well using spoon.  2. Discard the seeds that gets separated from the pulp. Keep the pulp aside. 2. Grind the soaked rice coarsely with little water and keep it aside. 3. Dry roast the cashew nuts and almond for a min or two. Remove them on a bowl and keep it aside. 4. Chop pistachio coarsely and keep it a bowl aside. 5. Heat a pan on medium heat, add milk and coarsely grind rice, mix well and stir continuously for about 12-15 min or till rice gets cooked and the mixture thickens. 6. Add sugar, mix well and cook for 5 min.Stir continuously 7. When the mixture reaches the desired consistency, thickens again switch off heat. 8. Remove the pan from the heat and stir continuously till mixture is cool

Ingredients: 2 tbsp + 1/4 cup ghee few cashews halves 2 tbsp raisins 1/2 cup rava/semolina 1 and 1/2 cup water 1/2 cup sugar 1 tsp cardamom powder Recipe: 1. In a pan add 2 tbsp ghee. Roast cashew halves and raisin on low flame.  2. Once it turns golden brown, remove them and keep it aside. 3. In the remaining ghee, add rava and roast them for 5 mins on low flame. Remove them in a plate and keep it aside. 4. In a large kadai, keep water for heating. Let it come to rolling boil state. 5. Add roasted rava slowly to the boiling water, stir continuously. 6. The rava will soak all the water, keep stirring. 7. Add sugar to the rava mixture. Keep stirring till the sugar dissolves completely. 8. Further add 1/4 cup ghee and mix well. combine all of them together very well. 9. Cover and let the rava cook for 5 mins. 10. Add roasted cashews and raisins and mix well. 11. Finally add cardamom powder and mix well with all of them together. 12. Rava/Suji Sheera is ready to be served. Can be enjoyed

Ingredients: 500 ml curd 1/2 cup sugar 5-6 green cardamoms few saffaron strands 1-2 drops yellow color 1/4 cup chopped pista Recipe: 1. Take a mixing bowl, place juice strainer on it. Keep a muslin cloth over the strainer. 2. Remove all the curd onto muslin cloth and let to drain out of water from curd. Cover the cloth and keep it aside for 1-2 hours. 3. In a blender add sugar and peeled cardamom seeds. Blend them to smooth powder. 4. After 2 hrs, add the hung curd to the mixing bowl, powdered sugar and cardamom, kesar strands, yellow color drops. Mix all the ingredients together. 5. Add chopped pista to the curd mixture and mix well. 6. Keep it aside in fridge to chill. 7. Yummy Tasty Kesar Pista Shrikhand is ready to relish.

Ingredients: 1 tbsp corn flour OR pistachio flavoured custard powder 20 gms gelatin  1/4 cup water  500 ml milk  150 gms sugar  2 drops of green food color 1/4 cup pistachio powder Garnish with: chopped nuts & kesar strands Recipe: 1.  In a saucepan heat 2 cups of milk. 2. Add sugar and drops of green color to the milk. Stir until sugar completely dissolves. 3. Bring the milk to boil. 4.  In a mixing bowl add water. Add corn flour and gelatin in it and mix well. Keep it aside. 5. Add pistachio powder and mix well. Let the milk simmer for 2 mins. 6. Add corn flour & gelatin mixture and keep stirring the milk until it thickens. 7. Take a ceramic or glass serving bowl to set the pudding. Pour the thickened milk mixture in it. 8. Sprinkle chopped pistachios and few kesar strands. 9. Let it cool down for 5 mins at room temperature. 10. Later on keep it in the fridge for 4-6 hours to set it completely. 11. Once set serve it cold.

  Ingredients: 2 cup or 400 ml fresh cream/whipping cream 1 cup condensed milk 5 ml vanilla essence Recipe: 1. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins. 2. Take fresh cream/whipping cream kept in fridge in a steel bowl.The cream should be chilled. In another bigger bowl add few ice cubes. Place the steel bowl over ice cubes.  3. Beat to smoothness. Beat it on low speed till it forms stiff whipped cream.  4. At this stage add the condensed milk and vanilla essence to the cream. Once again beat in low speed to mix all the ingredients. 5. Again keep this in a freezer for 10 mins for chilling. 6. Remove it from the freezer and beat on low to medium speed for more 10 mins till it forms a soft peak consistency. 7. Pour it in ice cream moulds or any airtight container and keep it away in the freezer to set for 8-12 hrs(overnight). ** Cover the container with aluminum foil/cling foil and later with the lid of the container.

Ingredients: 1 tsp ghee half cup or 100 ml milk 3 tbsp kesar milk one and half cup milk powder (unsweetened) half cup or 100 gms powdered sugar 1 tsp cardamom powder few kesar strands and silver vark Recipe: 1. Heat non stick vessel add ghee and add milk and keep stirring it on low to medium flame. 2. Then add kesar milk and give a nice stir. Mix well. 3. Now add milk powder and mix well so that no lumps are formed. Keep stirring on low flame. 4. The milk will become silk smooth and then starts thickening by 10 mins. 5. The mixture will start leaving the pan after 13-15 mins. Slowly it will start holding the shape. 6. Home made Kesar Mawa is ready. Remove the same in a mixing bowl. 7. Beat the mawa mixture to cool down slightly. 8. To this add the powdered sugar and cardamom powder. 9. Start mixing the ingredients and knead them to form a soft non stick dough. 10. Grease the modak mould with melted ghee, and stuff a small ball size dough inside the mould. 11. Press the mould to close a

Mishti doi  is a Bengali dessert. The meaning of Mishti in mishti doi is meetha or sweet and doi means dahi or yogurt.  Learn how to make it with the simple recipe below: Ingredients: 2 cup + 1/2 cup full cream milk 1/2 cup sugar 1/2 cup smooth whisked thick curd **Earthen or Ceramic pots to set the Doi   Recipe: 1. Drain out all the water from the curd. Once done whisk to smooth texture and keep it aside. 2. Heat a non stick pan and add all of the sugar and let it melt slowly. Stir continuously to avoid burning of sugar.  3. The sugar will slowly melts and turn its color to brown. It is now caramelised. Add 1/2 cup of  warm milk and mix well. Keep stirring to avoid any lumps. 4. Keep stirring until caramelised sugar mixes with milk.  5. Add rest of the milk to the above mixture. Mix well. This will change with milk to nice soft brown color. Bring to boil. 6. Later let it simmer for 5 mins on low flame. 7. Cool down this mixture slightly stirring it for about 4-5 mins. **The milk s

  Ingredients: 3/4 cup OR 150 ml ghee 3/4 cup jaggery roughly crushed 1 cup OR 200 gm wheat flour 1 tbsp milk powder 1 tbsp finely crushed cashews 1 tbsp finely crushed almonds 1 tsp cardamom powder 1 tsp nutmeg powder Garnish with: 1 tbsp dry roasted white sesame seeds 1 tbsp dry nuts crushed Recipe: 1. In a non stick kadai heat ghee, add wheat flour. Mix well and roast the wheat flour for 10-15 mins. Stir continuously. Wheat flour will start changing color to nice brown color. 2. After 10-15 mins, ghee will start oozing off and the flour mixture will become loose again. 3. That time add the milk powder and crushed nuts to the flour mix and combine all the ingredients together. Stir continuously for more 2 mins. 4. Now add cardamom and nutmeg powder to the mixture and give a nice mix. 5. Switch off the flame. Keep the mixture for cooling for 3-5 mins. Keep stirring to avoid the mixture from sticking at the bottom. 6. Now add the jaggery to the warm flour mixture and keep mixing the sa

Ingredients: 250 gms cashews 40 gms milk powder 200 gms sugar 100 ml water 1 tsp cardamom powder Ghee for greasing Few strands of saffron/kesar OR Silver varks to garnish Recipe: 1. Grind the cashews to very smooth powder in two batches. Use pulse mode while grinding. 2. Sieve the powder to a mixing bowl. 3. Add the milk powder and mix well with cashew powder. 4. In a non stick add sugar and water. Stir well till the sugar melts. Add cardamom powder to the same. 5. Let it boil till the syrup thickens and forms a string consistency. Switch off the flame. 6. Add the cashew powder to the sugar syrup. Stir continously to avoid any lumps. 7. Mix well till the mixture tightens and start leaving the sides of the kadai. Spread it over the kadai and leave it aside for 30 mins. 8. Take a big butter paper and grease it. 9. Remove the cashew mixture on the butter paper/thick plastic. 10. Knead the mixture when hot to form a smooth dough for 2-3 mins. 11. Fold the butter paper and roll out the cash

Ingredients: 1/2 cup semaiya/vermicelli 1 tbsp sabudana(optional) 1.5 lit full cream milk few strands of saffron 2/3 cup sugar 2 tbsp custard powder (vanilla/pista/strawberry) +  1/2 cup milk 1 tbsp ghee Garnish with: 1/2 cup chopped dry nuts(almonds/cashews/pista/raisins) 1/4 cup tutti-frutti 2 tbsp chia seeds/ sabja (soaked in water for an hr) few cherries chopped fruits(pomegranate, apples, mango, papaya) Recipe: 1. Rinse and clean sabudana thrice to remove extra starch. Soak sabudana in 3/4 cup water for 6 hrs. 2. Later on in a pan add ghee and roast the vermicelli on low flame until it turns golden brown. Keep it aside. 3. In a large thick bottom sauce pan, heat 1 lit full cream milk. Let it simmer for a while and then add kesar/saffron to it. 4. Bring the milk to boil. Keep stirring. 5. Add the soaked sabudana and mix well. Let the milk simmer for 5-7 mins till sabudana is cooked well. 6. Then add roasted vermicelli to the milk and mix well.  7. Add sugar and mix well.  8. Let th