A parfait is a layered dessert, usually kept refrigerated and served cold. It can have layers of different ingredients which all come together in a delicious dessert. Fruits, cream or yoghurt and cake or biscuit – Read More
Meethe Chawal is a traditional Punjabi sweet prepared during Basant Panchami, and other festivals like Diwali. It is yellow or orange in color usually and laden with ghee and dry fruits. Meethe Chawal means Sweet Read More
Do you crave for sweets after a meal or in between during the day? And want to munch on something which is healthy and doesn’t have any refined sugar in it? If so, this Read More
This Pineapple Biscuit Pudding is an easy recipe you can make with readily available ingredients and with no cooking. Basic ingredients like butter, cream, biscuits and pineapple is what we need for making this pudding. Read More
Rum Balls is a classic sweet made during Christmas. With all the leftover cake that you may end up with, this is an easy dish to make and is a sure shot winner too. Last Read More
Cookies are always a welcome treat at my place. Kids love to snack on them in between as well as take it to school for mid-day snack. And bournvita milk has been their favourite morning Read More
Burfis are a common mithai or sweet made during festivals in India, just like kheers, halwas and laddus. Peanut Burfi probably might not be one of the common burfis made, but definitely will Read More
When a festival is round the corner, we all look for different recipes that we can try out and make. And sometimes, we do need a dish or two that we can prepare quickly at Read More
This Indian sweet dish will be ready in just 15 min with simple kitchen ingredients such as milk powder, condensed milk, ghee and cardamom powder. And then you just need to patiently wait for a while Read More
Modaks are a traditional offering to Lord Ganesha during the festivities of Ganesh Chaturthi. Different varieties of modaks are made and offered to Him. The traditional modak is made using rice flour with a filling Read More
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