Chum Chum

4 tbsp Maida
500 gms Cottage cheese
2 Cups sugar
200 gms Condensed milk
1 tsp Saffron

Mix cottage cheese and flour well and make soft dough.Make oval shaped balls out of this dough and keep it aside.Prepare sugar syrup of thin consistency.Mix the oval shaped pieces in sugar syrup.Cook it for few minutes.Place the cooked balls in a plate.Put saffron in condensed milk.Sprinkle it on Chum Chum balls.
serve chilled.

Kurmura Laddu

1/2 Cup roasted peanuts
1/2 lb Puffed rice
1/2 lb Jaggery
1/2 Cup dry coconut flakes
Few cardamoms

Take jaggery and water in a cooking pan. Boil till thick syrup is formed.To check the consistency, add few drops of the syrup into water. It should solidify
immediately.Now add roasted peanuts, rice, cardamom powder and dry coconut
flakes.Stir the ingredients. Allow the mixture to cool for few minutes.Smear your palms with little ghee.Roll out balls from the mixture.

Dryfruit Kheer

10 Pieces of almond, soaked separately
10 Pieces of cashew, soaked separately
10 Pieces of pista (pistachios), soaked separately
1 tbsp Khus khus, soaked separately
1 Lite milk
1-1/4 Cup sugar or as per taste
Very little saffron, soaked in warm milk

Peel off the almonds and pistachios.Grind all dry fruits (including Khus khus) together to smooth paste.Boil the milk until reduced to 3/4 of it.Add the dry fruit paste in the boiled milk and again boil until it blends well.Reduce the flame and add sugar.Stir constantly until the sugar gets dissolved.Take off heat and finally add soaked saffron.Cool it and serve.

Badam ka Halwa

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk


Leave the almonds in hot water for 1 hour.Remove the outer skin and grind to a paste with the milk.Make sugar syrup and boil till it reaches a one string consistency.Add the badam paste and cook till it thickens.Add the kesar colour.Add ghee little by little stirring continuously on low heat.

Christmas Pudding

300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

Wash and pick the currants and raisins and dry thoroughly.Sift the flour, salt and spices into a large mixing bowl.Stir in the margarine, bread crumbs and sugar.Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.Stir these into the prepared dry ingredients.Beat the orange juice with the eggs and vanilla essence and pour into the bowl.Add the treacle and brandy and mix until thoroughly blended.Turn the mix over into a greased pudding basin.Cover the basin securely with double thickness of grease paper and tie securely.place in a pressure cooker and cook till done.When ready, remove cover and replace with fresh grease proof paper.Store in a cool, dry, dark place.To serve, steam the pudding again.Turn out into a hot dish.Pour a little warmed brandy round the dish and light before bringing to table.

Chocolate Pudding

300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream

Method to make this recipe : chocolate pudding with cream:

Cut the bread into pieces. Beat the eggs and add the essence.Warm the milk and mix in the sugar. Gently mix in the cooca powder.Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.Grease pudding mould and pour the mixture into the mould.Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy. Allow the pudding to shrink before unmoulding.Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.

Banana Bread Pudding

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)


Cut the lof in small cubes.Put the cubed loaf in a bowl.Now pour the milk on it and keep it aside for a hour.Preheat oven to 325 degrees.Grease 9 x 13 inch baking dish.In a separate bowl mix the eggs, sugar and vanilla essence.Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.Add rum, cinnamom and nutmeg powder.Pour this mixture on the baking dish.Bake in the oven for 1 hour and then let it cool.

100 gms Apple
75 gms Guavas
70 gms Grapes
1 Orange
50 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 small bunch Mint Leaves
1 tblsp Lemon Juice
Salt and Pepper To Taste



Clean and wash mint leaves.Grind the mint leaves with lemon juice, salt and pepper.Cut paneer into small cubes and dress it with mint paste.Keep aside.Peel, clean and segment the orange.Clean and wash grapes.Wash guava and apple and cut into small cubes.Mix the fruits and paneer together.
Serve chilled.

Sheer Khurma

7 cups skimmed milk
100 grams roasted whole wheat vermicelli
1 tablespoon ghee
A few strands of saffron
2 tablespoons sunflower seeds (chironji)
teaspoon green cardamom powder
A pinch nutmeg powder
6 teaspoons sucrolose
3-4 almonds, blanched and slivered
3-4 pistachios, blanched and slivered



Boil milk till reduced to three fourths its volume.Heat ghee in a kadai. Add the vermicelli and stir gently. Add reduced milk and mix.Add saffron, sunflower seeds, green cardamom powder, nutmeg powder and cook for about five minutes. Add sugar substitute, almonds and pistachios and mix.
Taste for sweetness and serve hot

Malai Peda

1 litre low fat milk
A few saffron strands
teaspoon citric acid
2 level teaspoons corn flour
teaspoon cardamom (elaichi) powder
4 sachets sugar substitute
1-teaspoon pistachios, chopped (optional)
a few saffron strands

Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, keep on stirring throughout till it reduces to half.Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.Mix the corn flour in the balance 4 teaspoons of milk and add to the boiling mixture.Continue stirring till the mixture becomes thick and resembles khoya. Add the cardamom powder and mix well. Let it cool and then add sugar substitute and mix well.Shape into 7 small balls and garnish with saffron and pistachio.

Chennar Payesh

1 cup grated skimmed milk cottage cheese (chenna)
5 cups (1 litre) skimmed milk
A few strands of saffron
½ teaspoon green cardamom powder
2 teaspoons sucralose
10-12 pistachios, halved

Heat milk in a pan and cook till it reduces to half the original quantity.Add saffron and green cardamom powder to the reduced milk and mix. Add the grated cottage cheese and cook on low heat for another two minutes. Take the pan off the heat and set aside to cool. Add sucralose and mix gently. Refrigerate and serve chilled garnished with pistachios.

Diabetic Caramel Custard

2½ cups low fat milk
1-tablespoon custard powder
3 sachets sugar substitute
½ teaspoon vanilla essence
5 grams China grass (agar agar), cut into small pieces
1-teaspoon sugar for caramelising



Soak the China grass in ¾ cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep it warm. In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.Mix the custard powder in ½ cup of cold milk.Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce. Add the China grass solution to the custard and boil again for 2 minutes.Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Set it in a refrigerator..
Before serving, loosen the sides with a sharp knife and invert on a plate. Serve chilled.

Kesari Malai Peda

4 cups milk
A few strands of saffron
A pinch of citric acid
2 teaspoons cornflour, dissolved in 2 tablespoons of milk
1 teaspoon green cardamom powder
4 teaspoons sucralose
8 almonds, chopped





Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well.Mix citric acid in two teaspoons of water and add to the thickened milk. Add dissolved corn flour and stir continuously till the mixture thickens. Add green cardamom powder and mix well.Take pan off the heat and stir in sugar free natura and set aside to cool.Divide the mixture into eight equal portions and shape them into round pedas.Sprinkle almonds over the pedas and serve.

Pista Burfi

1 cup (100 grams) pistachios
1/2 cup (50 grams) sugar
1/4 teaspoon cardamom powder
a few drops of green food colouring (optional)


Soak the pistachios in warm water for about 30 minutes.Drain all the water, peel the pistachios and blend them to a fine paste in a food processor. Keep aside.Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.Add the pista paste, cardamom powder and green colour and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
Transfer to a plate and cool slightly. Keep aside.

Anjeer Burfi

6 nos. (50 grams) anjeer (dried figs)
2 tablespoons sugar
1/4 teaspoon cardamom powder

Puree the figs till they are broken down into very small pieces. This should measure about 1/3 cup.In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency.Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously.Remove from the fire and transfer to another plate. Cool completely.

Fresh Pineapple Katli

1/2 cup pineapple puree (see below)
1/2 cup sugar
3/4 cup powdered cashewnuts
1/4 teaspoon cardamom (elaichi) powder
a few saffron strands
ghee for greasing
slivered pistachios


Combine the pineapple puree and sugar in a pan and cook on a very slow flame till the sugar has dissolved while stirring continuously.Add the cashewnuts, cardamom powder and saffron. Continue cooking till the mixture leaves the sides of the pan, while stirring continuously. This will take approximately 5 to 7 minutes. If the katli is very sticky, cook for a further 2 to 3 minutes.Pour the mixture onto a greased surface. Roll out into a 100 mm. x 100 mm. (4" x 4") square.Decorate with the slivered pistachios and cut into 25 mm. x 25 mm. (1" x 1") squares. Allow it to cool completely.

Tips
To get pineapple puree, cook 1/2 cup finely chopped pineapple with 3 tablespoons of water for about 5 minutes and then puree in a food processor.

VARIATION : FRESH SITAPHAL KATLI
Use 1/2 cup cooked custard apple (deseeded) instead of the pineapple for the above recipe.

Kala Jamun

For the kala jamuns

2 cups (250 grams) hariali mava (khoya), grated
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder
2 tbsp sugar

For the sugar syrup

3 cups sugar
a few saffron strands (optional)

ghee for deep frying

In a large pan, combine the sugar with 1 litre of water and bring to a boil.Simmer over a slow flame till the syrup is 1 string consistency.Remove any impurities which float on top of the syrup using a slotted spoon.Add the saffron if desired and keep the syrup warm.

For the kala jamuns

In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water. Divide this mixture into 25 equal portios and roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).Drain and immerse in the warm sugar syrup. Soak for 30 minutes.Drain and serve.

Mawa Kesar Roll

2 cups grated Khoya (mava)
1/2 cup powdered sugar
1 ttsp cardamom powder
4 to 5 saffron strands, dissolved in 1 tablespoon milk
2 to 3 saffron food colour
2 edible silver leaves (varq)
2 to 3 slivered pistachios


Combine the mava and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approx. 10 to 12 minutes). Remove from the fire and divide the mixture into two equal parts.Mix the cardamom powder in one part to make the mava mixture and allow it to cool completely.Add the saffron and food colour to the other part to make the kesar mixture. Mix well and allow it to cool completely.Roll out the mava mixture between two sheets of plastic to form a rectangle of 100 mm. x 150 mm. (4" x 6").Roll out the kesar mixture in the same way.Place the mava rectangle on a plastic sheet or cling film.Place the kesar rectangle on top of the mava rectangle.Carefully lift one end of the plastic sheet or cling film and roll up the mava kesar mixtures taking care to see that there are no cracks on the surface.Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then remove the plastic sheet or cling film.Cover completely with silver leaves and cut into 16 slices.
Garnish each slice with slivered pistachios

Ghee payasam

short grain rice-180 gm
ghee- 90ml
jaggery-500gm
grated coconut -40 gm
cardamom powder-2 gm
cashewnut-30 gm
raisins-20 gm



Pick and wash rice and cook it by adding more than double the quantity of water. When the rice is cooked to a mashing consistency, add the pounded jaggery and allow melting completely.When the jaggery has melted completely add grated coconut, half the quantity of ghee and stir. Reduce to a thick dropping consistency. Before taking payasam from fire add cardamom powder. Serve hot, garnished with fried cashewnuts and raisins in ghee.

Pal payasam

milk- 4 cup
sugar-1 cup
rawrice- 1 handfull



Put ingredients from 1 to 3 in a pressure cooker and cook . After the first whistle lower the fire and cook for 20 minutes. Remove from fire and open the lid only after 45 minutes. Could be served hot or cold.