Category Archives: Dessert

Recipe – Moong Dal Halwa / Dal Ka Sheera


Prep Time: 3 hours

Cooking Time: 50 mins

Serves: 4


  • Yellow Moong Dal (Split yellow gram): 1 cup
  • Besan (gram flour): 1 tablespoon
  • Sugar: 1 cup
  • Ghee: 1 Cup
  • Milk: 3 Cup
  • Kesari food color: 1 pinch
  • Saffron: 2 to 3 strands
  • Cashew nuts: 10-12, chopped
  • Almonds: 10-12, chopped
  • Pistachios: 10-12, chopped
  • Raisin: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon


  • Wash the moong dal 2-3 times and soak in water for minimum 3 hours.
  • Drain the excess water and grind it to smooth paste. If required then only use little water for grinding.
  • Soak saffron strands in ½ tablespoon of warm milk, Keep aside.
  • Heat 1 tablespoon ghee and roast cashews and almonds for 1 minute. Take out the roasted nuts and keep aside.
  • In the same pan add ½ cup ghee.
  • Add the besan and saute for 1 minutes.
  • Add the grinded moong dal paste and cook it in low heat 30 minutes or till it becomes golden brown. Stir continuously while cooking.
  • Add milk and mix well. Keep Stirring. There should be no lumps.
  • After 5 minutes, add sugar, food color and the remaining ghee. Mix well. Cook for another 10 minutes or till sugar dissolves and ghee separates.
  • Add the saffron milk, roasted nuts, cardamom powder and raisins. Mix well and turn off the heat.
  • Serve hot. Or,
  • In a square container, place a butter paper and spread the hot moong dal halwa. Spread it to make a ½-inch thick layer. Now cut it into 2 inch-square pieces. Once it is cool, take out the pieces and store in air tight container. It stays good for 2 weeks.

Recipe – Baked and Fried Gujiya / Mawa Gujia / Ghughra / Karanji / Indian sweet pastry / Indian Sweet Puff

Aviary Photo_131528281378371982

Prep Time: 25 Minutes

Cook Time: 45 Minutes

Serves: 15 Gujiyas


For the dough

  • Plain flour (Maida): 1 cup
  • Wheat Flour (aata): ¼ cup
  • Ghee: 2 Tablespoon
  • Salt: ¼ teaspoon (a small pinch)
  • Warm Milk: ¼ cup or as required

For the stuffing / filling

  • Khoya (Mawa): ½ cup
  • Grated or Powdered Coconut: 1 tablespoon (fresh or dried coconut)
  • Rava (Sooji / Semolina): 1 tablespoon
  • Ghee: ½ tablespoon
  • Oil: As required to fry or bake the gujiyas
  • Sugar: ¼ cup
  • Cashew: 10, chopped
  • Almonds: 10, chopped
  • Pistachios: 10, chopped
  • Raisins: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon


For the dough

  • Mix the flours and salt in a wide bowl.
  • Add ghee and mix well. Using hand mix the ghee well with the flour. It will look like bread crumbs.
  • Now using little milk at a time knead a stiff dough. Do not knead for long time.
  • Cover the dough with a wet napkin and keep aside for 10-15 minutes.

For the stuffing / filling

  • Grate the mava /mawa / khoya.
  • In a pan, heat ½ tablespoon ghee. Add the chopped cashew, almond and Pistachios. Roast for 1 minute and take out.
  • In the remaining ghee, add the grated khoya, grated coconut and rava.
  • In medium heat, stir continuously and roast it for 7-8 minutes or till mawa becomes light brown.
  • Add the cardamom powder, roasted dry fruits and raisins. Mix well and turn off the heat.
  • Transfer this to a big bowl.
  • Let it come cool for 5 minutes.
  • Now add the sugar. If mawa is very hot while adding sugar, sugar will melt and the mixture will become watery. So, make sure mawa is just little warm, not too hot. After adding the sugar, mix it well in the mawa and keep aside.

For the Gujiya / Ghughra / Karanji

  • Take the dough and divide it into 15 equal portions. Roll each portion into ball and flatten it.
  • Take the mawa mixture and divide it into 15 equal portions as well.
  • Take a flatten dough ball and roll it into a 4-inch diameter circle.
  • Add a portion of the filling in the center of the circle.
  • Now, apply little water around the edges of the circle.
  • Fold the circle into a half circle and press the edges to seal it.
  • Now using a fork mark designs on the edges.
  • Likewise make all the 15 gujiyas.
  • You may now deep fry them or bake them.

Frying Method:

  • Make sure the guhiyas are well sealed, if there is any hole while frying the stuff will come out and it will be a mess.
  • Heat oil for deep fry. Oil should be in medium heat while frying the gujiyas. To check this, add a small amount of dough in the oil, if it comes out immediately, that means oil is very hot, if it does not come out, then oil in not hot and if it comes out gradually and smoothly then oil is perfect hot for the gujiyas.
  • Deep the gujiyas in batches of 2-3 according to the pan size and amount of oil.
  • Take them out on a kitchen napkin.
  • Serve hot or let it cool and store it in air tight container.
  • It stays good for 2 weeks.

Baking Method:

  • Preheat the oven to 180 c / 350 F.
  • Line the gujiyas on a baking tray over a baking sheet.
  • Apply 1 tablespoon ghee / oil over the gujiyas. Flip it and apply 1 tablespoon ghee /oil all over the gujiyas again.
  • Bake for 15 minutes.
  • Take them out and flip the sides.
  • Bake again for 10 minutes.

Recipe – Dry Fruit Custard

Aviary Photo_131514508943887213

Prep Time: 30 minutes

Cook Time: 20 minutes

Serves: 4


  • Milk: 4 Cups
  • Custard Powder: 2 Tablespoon
  • Sugar or honey: 2 Tablespoon (Custard powder contains sweet ingredients, so check the taste while adding sugar)
  • Ghee: 2 Teaspoon
  • Dry fruits: 1 Tablespoon chopped Cashew, Almonds, Pistachios, Walnuts and Raisins
  • Cardamom Powder (elaichi); ¼ teaspoon


  • Take custard powder in a small bowl, add 4 tablespoons of warm milk. Mix it well to a smooth paste, with no lumps.
  • In a pan heat ghee and roast the dry fruits for 1 minutes. Take out the roasted dry fruits and keep aside.
  • Add milk in the same pan.
  • Once milk starts to boil, add this custard paste. Stir continuously.
  • Cook over medium flame for 7-8 minutes or till custard thickens up.
  • Add sugar and stir for 2-3 minutes or till sugar melts.
  • Add the roasted dry fruits and cardamom powder. Mix well.
  • Turn off the heat.
  • Transfer the custard to a big bowl. And let it cool completely.
  • Refrigerate for minimum 30 minutes and serve.

Cook’s Note

  • You may soak 4-5 saffron stands in 1 tablespoon milk and add it to custard while adding sugar.
  • While hot, custard looks thinner consistency, but once cooled, it gets thicker. So, do not thicken it up very much while cooking.

Recipe – Eggless Blueberry Muffins / Blueberry Cupcakes

Aviary Photo_131483415582928521

Prep Time: 10 minutes

Cook time: 25 mins

Serves: 12 muffins


  • All Purpose flour or Plain Flour (Maida): 1 ½ cup + 1 teaspoon
  • Fresh Blueberry: 1 cup
  • Powdered Sugar: ½ cup
  • Baking powder: 2 teaspoons
  • Baking Soda: 1 teaspoon
  • Vanilla essence: 1/2 teaspoon
  • Salt: ½ teaspoon
  • Oil: 1/4 cup
  • White Vinegar / lemon juice: 1 tablespoon
  • Milk: 1 cup


  • Preheat the oven to 375-degree F or 190-degree C
  • Wash the blueberries and pat them dry using a cotton cloth or napkin.
  • In a bowl add the blueberry and sprinkle 1 teaspoon flour. Gently coat the flour on each blueberry all around nicely. If we do not do so, blueberries would come down to the bottom while baking.
  • Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt in to a bowl. Mix well and keep aside.
  • Whisk milk and vinegar. Add Oil and mix again.
  • Now add the dry mix slowly in to the milk-oil liquid. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough. Just check that there are no lumps or air pocket.
  • Add the coated blueberries and vanilla essence. Fold gently and evenly.
  • Line a muffin tray with muffin liner and fill 3/4 of each muffin cup.
  • Bake for 25 minutes or until a tooth pick inserted comes out clean.
  • Take out all the muffins and sprinkle some powdered sugar.
  • You may decorate it with whipped cream.

Cook’s Note

  • You may use soy milk or rice milk for a vegan blueberry muffin recipe.



Recipe – Kaju Katli / Kaju Barfi / Cashew Sweets


Prep Time: 5 mins

Cook Time: 15 mins

Serves: 10-12 pieces


  • Cashew: 1 cup
  • Sugar: ½ cup
  • Water: ¼ cup
  • Ghee: 1 Tablespoon
  • Silver coating or varakh: As required (optional)


  • Grind the cashew to smooth powder. Do not grind more otherwise it will become oily.
  • In a pan add sugar and water and place it on cooktop. Stir occasionally.
  • As soon as the sugar dissolves, add the cashew powders. Mix well.
  • Medium the heat and cook it for 7-8 minutes stirring gently.
  • Add ghee, mix well.
  • Turn off the heat and let it cool for 3-4 minutes.
  • Grease a flat plate or tray with ghee or oil.
  • Add the mixture on the greased tray.
  • Using hand knead a dough and using rolling pin roll the dough to ¼ inch thick round or square.
  • Using a sharp knife cut it into 10-12 diamond shape pieces.
  • Garnish with silver coating / varakh.
  • Let it cool in room temperature and serve.
  • Or, store in an air tight container.

Recipe – Foxnut Pudding / Phool Makhana Kheer / Roasted Lotus Seeds Pudding/

Aviary Photo_131496354900516735

Cooking time: 20 minutes

Serves: 2


  • Milk: 3 cups
  • Sugar: ¼ cup or as required
  • Makhana: 1 cup
  • Cardamom (Elaichi Powder): 1/2 teaspoon
  • Dry fruits (cashew, almonds, pistachios, raisins): 2 Tablespoon
  • Saffron: a few strands
  • Ghee: ½ tablespoon


  • In a heavy bottom pan, heat ghee.
  • Roast the cashew and almonds. Take them out and keep aside.
  • Add makhana in the remaining ghee. Roast for 3-4 minutes.
  • Add milk in the pan over the makhana and let It boil.
  • Once it starts to boil, reduce the heat to medium and let it on heat for 9-10 minutes.
  • Add sugar and roasted makhana. Mix well. Simmer for another 6-7 minutes. Stir occasionally.
  • Turn of the heat and garnish with cardamom powder, saffron strands, pistachios, raisins and roasted cashew and almond nuts.
  • Serve hot, or let it cool completely. Then refrigerate for 1 hour and serve cool.
  • Checkout the below slideshow for the recipe pictures.

Recipe – Homemade Easy Mango Ice Cream

Aviary Photo_131505835324439756

Prep Time: 12 hours

Serves: 8-10


  • Ripe Mango pulp: 2 cups
  • Fresh Milk Cream: 1 cup
  • Milk: ½ cup
  • Sugar: ¾ cup
  • Vanilla Extract: a few drops


  • Take the fresh milk cream in a bowl.
  • Using hand blender blend it for 6-7 minutes or till it is creamy and frothy.
  • Add vanilla, milk and sugar and blend for another 4-5 minutes.
  • Add mango pulp and blend for 2-3 minutes.
  • Transfer to an air tight container.
  • Deep fridge for 4 hours.
  • Take out and blend again.
  • Deep fridge for 8-10 hours or overnight.
  • Scoop out the ice cream and serve.
  • You may add chocolate chips and chocolate syrup while serving.

Cook’s Note