NO CONDENSED MILK, NO KHOYA (MAWA), NO COOKING, and yet you get the best tasting creamy and delicious thandai kulfi!

This irresistible thandai kulfi has perfect chewy and creamy and rich textures. Making quick and delicious thandai kulfi at home is totally a breeze.

You’ll only need a blender, and 10 minutes of your effective time to relish this creamy dreamy frozen treat. Easy, isn’t it?

This is a no-labor no-sweat thandai kulfi. With this recipe, you don’t need to stand for hours in the kitchen to reduce the milk mixture. I made this entire no-cook cook version of thandai kulfi, where you use thandai powder mix which is ready in 5 minutes.

#kulfi #thandai #holirecipe

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Click here for the full recipe with all the tips & tricks: https://www.mygingergarlickitchen.com/thandai-kulfi/

—————– Serves: 8

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For No Cook Thandai Kulfi: ☛ 1 1/2 cups full-fat or whole milk ☛ 1 cup whipping cream (you can also use regular milk cream) ☛ 3 large bread slices (use any bread you like, I used whole grain) ☛ 1/2 cup sugar ☛ 1/2 cup thandai powder ☛ 8-10 saffron strands soaked in 2 tablespoons warm milk ☛ 1 teaspoon kewra water, (optional but recommended) ☛ 1 tablespoon dried rose petals

☛ 2 tablespoons chopped pistachios

For Garnish: ☛ Thandai Powder ☛ Dried rose petals

☛ Saffron strands

How To Make Thandai Kulfi: 1. Roughly chop bread slices and keep them aside. 2. Add milk, thandai powder, cream, sugar, saffron-soaked milk, kewra water, dried rose petals, chopped bread pieces, and chopped pistachios to a blender jar. 3. Blend everything well until smooth and creamy. 4. Pour thandai kulfi mix into kulfi molds. 5. Close the kulfi molds with the lid. 6. Alternatively, you can also use popsicle molds/disposable plastic or thick paper cups/foil cups or regular freezer-safe cups. Pour thandai kulfi mix into cups. 7. Wrap with silver foil, insert ice cream stick. 8. Freeze for 8 hours or overnight. 9. Once the kulfi is well set, dip the molds into warm water, or keep them under running water for easy demolding. (You can also rub the molds between palms for a minute.) 10. Prise the kulfi out with the help of a knife. Kulfi will slide off easily. 11. To remove kulfi from disposable cups, cut the paper or foil cups. This way kulfi comes out easily.

12. Garnish thandai kulfi with dried rose petals, thandai powder, and saffron.

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The post When you have no time, make No Cook No Condensed Milk Thandai Kulfi! You'll jump with joy! Holi Hai! appeared first on Desi Cooking Recipes.

#paneercurry #paneerkorma #indianfood ——————-

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Click here for the full recipe: https://www.mygingergarlickitchen.com/paneer-korma/

—————– Servings: 4-6

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Dry Roasting Ingredients For Korma Paste: ☛ 1 tablespoon cumin seeds ☛ 1 tablespoon fennel seeds ☛ 1 tablespoon coriander seeds ☛ 1 tablespoon poppy seeds (khus khus) ☛ 1 tablespoon melon seeds (tarbuj ke beej) ☛ 8-10 almonds ☛ 2-3 green cardamom pods ☛ 1 black cardamom ☛ 1-inch cinnamon stick ☛ 1/2 piece mace spice ☛ 7-8 black peppercorns

☛7-8 cloves

Ingredients For Paneer Korma: ☛ 2 large-sized onions ☛ 1/4 cup + 2 tablespoons ghee/oil ☛ 4-5 garlic cloves ☛ 1-inch ginger, roughly chopped ☛ 1/4 cup cashews ☛ 1/4 cup tomato puree ☛ 2 tablespoons Kasuri methi ☛ 1 teaspoon cumin seeds ☛ 1 bay leaf ☛ 1-inch cinnamon stick ☛ 1 piece star anise ☛ 2-3 green cardamom pods ☛ 5-6 black peppercorns ☛ 5-6 cloves ☛ 2 cups water ☛ 250 grams paneer ☛ 2 tablespoons ginger juliennes ☛ 1 green chili, sliced ☛ 1 teaspoon cumin seeds ☛ 3/4 cup thick yogurt at room temperature ☛ 2 tablespoons gram flour (besan) ☛ 1 tablespoon coriander powder ☛ 1 teaspoon Kashmiri red chili powder ☛ 1/2 teaspoon turmeric powder ☛ 1/4 teaspoon garam masala powder ☛ Salt to taste ☛ 1 teaspoon sugar (optional) ☛ 1 tablespoon chopped cilantro ☛ 2 tablespoons saffron soaked milk

☛ 1/4 teaspoon kewra water

How to make Korma Paste: 1. Add cumin seeds, fennel seeds, coriander seeds, almonds, poppy seeds, melon seeds, black cardamom, green cardamom pods, cinnamon stick, mace spice, cloves, and black peppercorns to a large pan. Roast for 1 minute or until all the spices and nuts are toasted and turn fragrant. Remove them from the pan and set them aside to cool. 2. Thinly slice 2 large onions and keep them aside. 3. Heat 1/4 ghee in a wide non-stick pan. Once hot, add sliced onions and fry onions over medium heat until they are browned and crisp. Also, add 1/4 cup of hot water to 1/4 cup cashews and let them soak for 10 minutes. 4. Remove them from the pan and set them aside to cool completely at room temperature. Also, keep the pan aside, we will use the same ghee and pan for making paneer korma curry.

5. To a blender jar, add fried onions, soaked cashews (without water), ginger, garlic, roasted whole spices and seeds, tomato puree, and 3/4 cup of water. Blend until smooth. Korma Paste is ready.

How to make Paneer Korma Curry: 1. Add Kasuri methi to a pan over medium heat. Dry roast for 1 minute or until they are crisp. Remove it from the pan and crush it using the fingers. Keep this aside, we will later use this in curry. 2. To a mixing bowl, add yogurt, gram flour, coriander powder, red chili powder, and turmeric powder. Mix everything until well incorporated. Keep this aside. 3. Remove moisture from the paneer by pressing it between tissue papers. This will remove the excess moisture from the paneer and the cubes will not stick to the pan while frying. 4. Now, cut the paneer into 1-inch cubes. Add 2 tablespoons ghee to the same pan (where you fried onions), and add paneer cubes to the pan and fry from all the sides until they are golden. Once fried, remove the fried paneer cubes from the pan and set them aside. 5. To the same pan, add cumin seeds, bay leaf, cinnamon stick, star anise, green cardamom pods, cloves, and black peppercorns. Sauté for a few seconds. 6. Add korma paste, and 1/2 cup of water to the pan and mix well to combine. Cook for 2 minutes. 7. Then, add ginger juliennes and sliced green chilies. Mix well. Add yogurt spice mixture and mix well to combine. 8. Then add 3/4 cup of water to the pan and mix well. Cover the pan and cook for 5-6 minutes. 9. Add salt to taste, crushed Kasuri methi, and mix well. Cook for 2 minutes. After that, add sugar and mix well. Cook for 1 more minute. 10. Now, add garam masala powder, saffron soaked milk, and mix everything well. After that, add fried paneer cubes and mix well. Cover and cook for 5-7 minutes. 11. Uncover the pan and add kewra water and mix again. Then add cilantro and mix well. Cover the pan, turn off the heat and let it sit covered for 5-7 minutes.

13. Transfer the paneer korma curry to a serving dish. Serve with naan, pulao, or any other flatbread of your choice.

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The post Paneer Korma Recipe, Mughlai Shahi Paneer Korma, Paneer Kurma (ASMR) – Indian Cottage Cheese Curry – Desi Cooking Recipes appeared first on Desi Cooking Recipes.

Loaded with orange zest, and dried cranberries, these cream cheese stuffed dates are a delicious snack, appetizer or dessert.

The flavor and taste of these dates is just so exotic, that with each bite you will get an extravaganza of flavors and texture!

#stuffeddates #christmasdesserts #recipevideo #nobake

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Step-by-step recipe: https://www.mygingergarlickitchen.com/cream-cheese-stuffed-dates/

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Yields: 20-22 servings

Ingredients for Cream Cheese Stuffed Dates ☛ 150 grams of cream cheese, softened ☛ 2 tablespoons honey ☛ 2 tablespoons dried cranberries, chopped ☛ 1 tablespoon orange zest ☛ 20-22 dates Toppings ☛ Roasted pistachios, chopped ☛ Pomegranate arils

☛ Crushed walnuts, chopped

How to Make Cream Cheese Stuffed Dates 1. Chop dried cranberries, walnuts, and roasted pistachios. Place the topping into individual bowls and keep them aside. 2. To pit the dates, use a knife to make a lengthwise slit into the dates, and then remove the pits. You can also use pitted dates. 3. Add the softened cream cheese and honey to a medium-sized bowl. Also, add orange zest, and dried cranberries, and mix until smooth and creamy. Place in the refrigerator for about 10 minutes, until chilled. 4. Fill the dates with the prepared cream cheese filling using a spoon or pipe using a piping bag.

5. Place the filled date; cream cheese top down, in the bowl of chopped walnuts/chopped pistachios/pomegranate. Then turn it on a platter or a wooden board. Repeat the same with the rest of your dates. Chill them in the refrigerator for 15 minutes. Drizzle them with a small amount to enrich the flavor. Make sure you don’t add too much honey. Serve them right away.

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Rated 5.00

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Ingredients:
2 cups whole wheat flour
1 cup ghee
1 cup powdered sugar
1/4 cup rose petals
1/4 cup almonds, chopped
1/4 cup pistachios, chopped
1/4 cup cashews, chopped
1/4 cup melon seeds
1/4 tsp cardamom powder
1/4 cup rose water
Ghee for frying

Recipe:
In a large mixing bowl, combine the whole wheat flour and ghee. Rub the mixture between your palms to incorporate the ghee into the flour until it resembles breadcrumbs.
Add just enough water to the flour mixture to form a stiff dough. Divide the dough into small lemon-sized balls and flatten them slightly between your palms.
Heat ghee in a deep pan and fry the dough balls over low heat until they are golden brown and crispy. Drain the fried balls on a kitchen towel to remove excess ghee.
Allow the fried balls to cool completely, then grind them into a coarse powder using a food processor or a mortal and pestle.
Transfer the powdered mixture into a large mixing bowl and add powdered sugar, rose petals, chopped almonds, pistachios, cashews, and melon seeds. Mix everything together until well combined.
Finally, add cardamom powder and rose water to the mixture and mix well.
Your Rajasthani Gulab Ka Churma, or Rose Choorma, is ready to be served. Enjoy it with a glass of warm milk or as a sweet ending to your Rajasthani meal.

The post How To Make Rajasthani Gulab Ka Churma Rose Choorma Recipe Rajasthani Most Loved Dish appeared first on Desi Cooking Recipes.

They taste super sweet without any sugar or jaggery. Ready in under 15 minutes, these balls make a nutrient-dense snack for any time.

Call them laddu, energy balls, energy bites, protein bites, or bliss balls — these tiny treats are loaded with fiber, protein, and good fats which makes them a perfect healthy treat for any time of the day.

These highly nutritious and wholesome balls are specially made and eaten during cold months, but you can certainly make them throughout the year. These dry fruits laddu is for anyone who is looking for an easy-to-make, rich, and delightful snack which is soul-satisfying and nourishes your body.

#sweets #dryfruitsladdu #indianfood

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Click here for the full recipe: https://www.mygingergarlickitchen.com/dry-fruits-laddu/

—————– Servings: 14-15

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Ingredients For Dry Fruits Laddu ☛ 1/2 cup (50 grams) almonds (badam) ☛ 1/2 cup (50 grams) cashew nuts (kaju) ☛ 1/2 cup (50 grams) walnut (akhrot) ☛ 1/4 cup (50 grams) pistachios (pista) ☛ 2 tablespoons ghee, skip ghee if making vegan laddus ☛ 2 tablespoons poppy seeds (khus khus) ☛ 1 tablespoon melon seeds (kharbuje ke beej) ☛ 2 tablespoons desiccated coconut ☛ 160 grams dates (I am using premium juicy dates) ☛ 2 tablespoons of raisins

☛ 1 teaspoon cardamom powder

How to make Dry Fruits Laddu

1. Remove the seeds from the dates and mash them using a fork to make a smooth paste. You can also use seedless dates. If your dates are not super soft, then you can also blend them in a blender to make the paste. 2. Heat 2 tablespoons ghee in a pan. Once hot, add cashew nuts, almonds, pistachios, and walnuts. Stir continuously and lightly roast them on low heat for 1-2 minutes or until they are fragrant. Make sure that they do not change the color. 3. Once the nuts are fragrant, remove them in a bowl and set them aside to cool down completely. To the same pan, add raisins and roast for a few seconds. Once they swell up, remove them from the pan and transfer them to a separate bowl. Keep it aside. 4. Add the dates paste to the same pan and roast it in the ghee for 2-3 minutes on low heat or until it comes together like a smooth dough. Remove the pan from the heat and keep it aside. To another pan, add poppy seeds, melon seeds, and dry roast for 1 minute over medium-low heat. Transfer them to a plate, and in the same pan, add desiccated coconut. Stir and toast 1 minute or until coconut turns slightly golden. Transfer the toasted coconut to a plate the pan and set it aside to cool completely. 5. In a food processor or a blender add the roasted nuts mix, poppy seeds, melon seeds, toasted coconut, and cardamom powder to a blender and pulse for a few seconds in short intervals until they form a coarse mixture Make sure not make fine powder, a few big pieces add a nice crunch and taste in this dry fruits laddu. Alternatively, you can also use a mortar-pestle or a Ziploc bag for crushing nuts. 6. Put the pan with the dates on the stove and heat it for 1 minute or until heat through. Add crushed nuts to the same pan and mix well until everything is well incorporated. To check the consistency, take a small portion of the mixture and try to roll it with your hands. If it holds the shape, then it is ready. If it is hard to bind, then you can add about 1 tablespoon of ghee to the mixture. 7. Turn off the heat, and let it cool slightly. Now with the greased hands pinch out about 2 tablespoons of mixture and roll it into a smooth ball. Keep making laddus until all the mixture is used up.

8. You can also decorate with edible silver or golden leaves, or serve them as it is.

Notes:
To store, place laddus in a parchment paper-lined air-tight container and store for a few days at room temperature. You can also store them for up to 2 weeks in a refrigerator. You can also freeze them for up to 3 months.

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These bite-size presentable goodies are no-cook, eggless, and refined sugar-free. You’ll only need 2 main and 3 optional ingredients to make this adorable dessert. Plus, it gets ready in just 20 minutes.

You can serve it as a dessert bar or a candy. They are so full of energy, so they can also serve them as energy bites or after-school snacks.

#peanutdateroll #recipevideo #sweetsnacks #healthysnack ——————-

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Step-by-step recipe: https://www.mygingergarlickitchen.com/peanut-date-roll/

—————– Yields: 18 rolls Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients For Peanut Date Roll ☛ 1 cup roasted peanuts, I am using salted ☛ 17-18 soft dates ☛ 3-4 tablespoons toasted sesame seeds ☛ 200 grams melted dark chocolate

☛ 1-2 tablespoons edible dried rose petals, crushed

How to Make Peanut Date Roll 1. I am using roasted salted peanuts, but you can also use raw peanuts. Just dry roast them in a heavy-bottomed pan/microwave/oven/air-fryer until toasty before using. 2. Add peanuts to a blender, or food processor and pulse until finely crushed. Remove the pits, add about 10 dates and blend again. Now, check the consistency and add the 7-8 dates (or as needed) to get a smooth dough. I used about 18 dates altogether. Blend again until it comes together like a soft and smooth dough. The reason to add dates in two portions is that sometimes dates are too soft and sticky. Thus, the dough turns out sticky and hard to roll if we add more than the required amount. TIP: At this point, you can also add cardamom or cinnamon powder. 3. Transfer the dough to a rolling surface and shape it into a log. Sprinkle toasted sesame seeds on the working surface and roll the log on it to coat evenly well with seeds. 4. Now, leave about 1 cm from the edges and start pressing the center using a back of a wooden spoon/chopstick to get a canal shape. It should be about 1/2 cm deep. Check the video for clear instructions. 5. Wrap it in parchment paper or a cling wrap, and chill for 1 hour or until firm. Once chilled, remove the log from the refrigerator. Fill the canal with melted dark or milk chocolate. Smoothen the top with a knife and sprinkle with crushed edible dried rose petals. Chill it again for about 30 minutes, or until the chocolate is firm.

6. Using a sharp knife, cut the log into about 1 cm thick slices. The peanut date roll is ready, serve it chilled. Keep the log in the refrigerator.

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Rated 5.00

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Indian Milk Cake aka Alwar Ka Mawa is a traditional Indian milk fudge prepared with full cream milk, sugar, ghee, and a coagulant! Making this delicious mithai …

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This bowl of flavorful and comforting spiced yellow split pigeon pea along with some piping hot rice and roti makes an ultimate comfort food.

This easy toor dal tadka makes a quick, easy, and satisfactory meal for weeknight dinner when you don’t have much time to prepare supper. It is a gluten-free dal tadka/dal fry recipe that can also be made into vegan.

Dal chawal (lentils curry + rice) is a staple in Indian homes. In the Northern parts of India, toor dal is one of the most eaten dals with steamed rice. There, the term ‘dal chawal’ always refers to toor dal and rice.

This Toor Dal Tadka can be pressure cooked either in an Instant Pot or a stovetop pressure cooker.

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#instantpot #dal #indianinstantpotrecipe

Click here for the full recipe with all the tips & tricks: https://mygingergarlickitchen.com/toor-dal-tadka/

—————– Serves: 4-5 —————–

For Toor Dal Fry:

☛ 1 cup toor dal (split pigeon peas) ☛ water 3 cups or as needed ☛ 2 tablespoons ghee or oil ☛ 1 bay leaf (tej patta) ☛ 1 inch cinnamon stick (dalchini) ☛ 4 cloves (laung) ☛ 1 tablespoon garlic, finely chopped or grated ☛ 1 tablespoon ginger, finely chopped or grated ☛ 1 medium-sized onion, chopped ☛ 1 medium-sized tomato, chopped ☛ 1/4 green chili, slit ☛ 1 teaspoon kashmiri or regular red chili powder ☛ 1/2 teaspoon turmeric powder ☛ 1 teaspoon coriander powder ☛ 1/4 teaspoon garam masala powder ☛ salt as per taste

☛ 1 tablespoon cilantro (coriander) leaves

For Tadka (Tempering):

☛ 2 tablespoons ghee or oil ☛ 1 pinch of asafoetida ☛ 1 teaspoon cumin jeera ☛ 1 tablespoon garlic, finely chopped or grated ☛ 1/4 green chili, slit ☛ 1 tablespoon cilantro (coriander) leaves

☛ 1/2 teaspoon kashmiri or regular red chili powder

For serving:

☛ 1/2 lemon

How to Make Toor Dal In Instant Pot: Rinse Toor dal 3-4 times and set it aside. Start the instant pot in sauté mode and heat ghee in it. Once the ghee is hot, add bay leaf, cinnamon stick, and cloves to it. Saute for a few seconds and add the onions and green chili. Sauté for 2-3 minutes. Add chopped tomatoes, chopped ginger, and chopped garlic to it. Saute for 3-4 minutes or till mushy. Now add rinsed dal and give it a mix. Add the red chili powder, coriander powder, turmeric powder, and salt. Mix everything well. Add 3 cups of water and mix well. Cancel the SAUTE mode. Close the lid, and set the valve to sealing. Change the instant pot setting to manual or pressure cook mode at high pressure for 7 minutes. NPR (Natural pressure release). Once the pin drops, open the lid. Press the cancel button and then press the saute button. Mix well and mash dal lightly using the back of a spoon. Add 1 tablespoon of coriander leaves and garam masala powder.

Mix well and boil for 5 minutes. Toor Dal Fry is ready.

How To Make Tadka (Tempering) For Toor Dal: Heat ghee in a tadka pan over medium heat. Add asafoetida, and cumin seeds and let them crackle. Add chopped garlic cloves saute until garlic turns light brown. Add dried red chilies, green chilies and cook for a few seconds. Add coriander leaves, Kashmiri red chili powder and stir it.

Fry for few seconds and remove from heat.

How To Serve Toor Dal Tadka: Transfer cooked toor dal fry to a serving bowl.

Pour the prepared tadka and garnish with coriander leaves. Drizzle with some lemon juice. Serve toor dal hot with chapati and rice.

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The post Instant Pot Toor Dal Tadka Recipe – Pressure Cooker Split Pigeon Peas – Arhar Dal – Indian Lentils appeared first on Desi Cooking Recipes.

This Asian inspired easy-peasy coconut mango sago dessert can be relished on any hot day or when you feel like indulging in a light and refreshing dessert. A spoonful of this gloriously and flavour-bursting dessert is enough to hit the right spot.

A dessert that is laden with adorable sago pearls, coconut milk and mango flavors makes it the best treat to enjoy on a hot summer day. A hint of floral saffron and aromatic cardamom flavouring make this vegan dessert more indulging and soul satiating.

Whipping up this creamy and delicious dessert at home is straightforward and labour free. Cooking sago pearls is the toughest thing you have to do to make this dessert. Just blend the base of dessert the way you make a smoothie, and then cooked sago pearls are added to the blended mixture. That’s it.

#asianrecipe #mangosago #dessert

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Click here for the full recipe with all the tips & tricks: https://www.mygingergarlickitchen.com/mango-sago/

—————– Servings: 4-6

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For Coconut Mango Sago: ☛ 1/3 cup small sago or tapioca pearls ☛ 1/2 cup sugar, or 1/2 sweetened condensed milk ☛ 1 liter water, for boiling ☛ 2 cups thick coconut milk or coconut cream ☛ 1/2 teaspoon cardamom powder ☛ 18-20 saffron strands

☛ 1 cup mango puree, or 2 large mangoes, chopped

For Serving: (optional) ☛ Chopped mangoes ☛ Pomegranate arils

☛ Berries

Make Mango Sago: 1. In a blender, add mango puree (or mango chunks), coconut milk, sugar, cardamom powder, and saffron. 2. Blend until smooth. Refrigerate for 1 hour. 3. Meanwhile, in a pot, bring 1 liter of water to boil. Then add the sago pearls and stir well. 4. Cook until sago pearls are about 90% cooked. 5. After that, cover the pan and turn off the heat. Keep it covered for 15 minutes. 6. After 15 minutes, drain the cooked sago pearls and then rinse them with cold water to cool. 7. Add cooked sago pearls to coconut mango mixture and stir everything well until combined. At this stage, you can serve the dessert. But I like to chill it with sago pearls for at least 2 hours before serving, that way sago pearls expand and absorb the coconut mango mixture. 8. When you are ready to serve, stir the dessert and transfer the dessert into individual glasses or bowls. 9. Top each glass with mango chunks, pomegranate arils and strawberry.

10. Serve Mango Sago chilled as an after meal dessert or a brunch.

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The post Mango Sago (ASMR) – Mango Tapioca – Vegan & Gluten Free Summer Dessert appeared first on Desi Cooking Recipes.

Welcome to My Ginger Garlic Kitchen, where we not only create delicious and healthy recipes but also share our love for good food. Today, we’re going to show you how to make a fantastic and healthy snack – Roasted Makhana. This easy-to-make snack is not only delicious but also great for weight loss.

Ingredients:
1. 2 cups of Makhana (Fox nuts or lotus seeds)
2. 1 tablespoon of ghee or coconut oil
3. 1/2 teaspoon of turmeric
4. 1/2 teaspoon of chili powder
5. 1/2 teaspoon of cumin powder
6. Salt to taste
7. Freshly chopped cilantro leaves for garnish
8. 1/2 teaspoon of chaat masala (optional)

Recipe:
1. Heat a pan over medium heat and dry roast the Makhana until they become crispy. This will take about 2-3 minutes. Make sure to keep stirring them continuously to avoid burning.
2. Once they are crisp, remove them from the pan and keep them aside.
3. In the same pan, heat ghee or coconut oil. Add the turmeric, chili powder, cumin powder, and salt. Stir well to mix all the ingredients.
4. Now, add the roasted Makhana to the pan and mix well, so that all the Makhana are coated with the spices.
5. Roast the Makhana for another 2-3 minutes, stirring continuously.
6. Once done, turn off the heat and let it cool for a few minutes.
7. Sprinkle some chaat masala and freshly chopped cilantro leaves for an extra kick of flavor.
8. Your Roasted Makhana snack is ready to be served.

Conclusion:
Roasted Makhana is a perfect snack for weight loss. It is high in fiber, low in calories, and can help in keeping you full for a longer time. Moreover, it is a great alternative to unhealthy snacks. Enjoy this guilt-free and delicious snack anytime!

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