Category Archives: Dessert

Recipe – Eggless Blueberry Muffins / Blueberry Cupcakes


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: 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

img_20170710_131804.jpgPrep 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/


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.