Category Archives: Indian Desserts

Triple Treat – Figs 3 Ways

Triple Treat – Figs 3 Ways

Deepavali is coming and everyone has one thing on their mind…

What am I going to make this year???

Even I was in the same dilemma, when my mother gave me this idea to make sweets with fruits. Since I had figs already and was already wondering what I was going to do with them, I just experimented and was surprised at the outcome.

So here it is Figs-3 ways…fig barfi with kala jamun stuffed with dry fruits and fig phirni. It was more like a deconstructed raskadam with phirni,

since it tasted good together, it was served together, so here is Fig-3 ways.


KALA JAMUN stuffed with dry fruits


Khoya (crumbled)                                                                               –              ¾ cup

Paneer (crumbled)                                                                             –              ½ cup

All purpose flour/ maida                                                                      –              2 tbsps

Sugar                                                                                               –              1 1/2 cups

Cardamom powder                                                                             –              ½ tsp

Cashewnuts                                                                                      –              6-8 nos

Almonds                                                                                           –              5-6 nos

Figs                                                                                                  –              1 no



Make sure that all the ingredients are at room temperature before beginning.

Bring the sugar and ½ cup of water to a boil. When the sugar reaches a syrupy consistency, add the cardamom powder and mix well. Lower the heat and keep the syrup warm.

In a bowl, combine the khoya, paneer and maida and knead well.

Knead till the dough is smooth and does not have any cracks on it.

Cover and keep aside.

In a blender, pulse the dry fruits together i.e. the cashews, almonds and figs. Don’t pulse too much to mash the fruits, just enough to retain the texture. Transfer to a bowl and keep ready.

Now, take the dough made with khoya and paneer and knead again. Take a small lemon sized portion of the dough and keep half a teaspoon full of dry fruit mixture in the centre and form a ball. Roll the ball to a smooth finish, so no cracks are formed.

Make the remaining balls the similar way and keep aside.

Heat sufficient oil/ ghee in a pan till it is hot.

Gently place 3-4 balls in the kadai and rotate so the balls move about and float on the surface.

Fry them on medium/low heat, till they turn a dark brown in color.

Drain the oil and drop them in the hot sugar syrup.

Let them soak in the sugar syrup for atleast 20-30 minutes, remove from the sugar syrup and decorate with silver foil.

Serve warm or cold.





Whole milk                                                                                             –              1 litre

Basmati rice                                                                                           –              1/3 cup

Low fat condensed milk                                                                           –              ½ tin

Figs (puree)                                                                                           –              ½ cup

Saffron                                                                                                    –              7-8 strands

Dry fruits for garnishing


Soak the basmati rice in water for at least an hour.

Drain, wash and grind the rice in a blender to a fine paste with a little milk.

In a pan, boil the milk making sure to keep stirring continuously.

When the milk begins to boil, reduce the heat and add the rice paste slowly.

Cook this mixture on low heat till the milk thickens.

Add the condensed milk, fig puree and saffron and cook further for 15 minutes.

Pour the mixture into a bowl and place a cling film over the top to prevent the surface from forming a layer.

Refrigerate the mixture and serve chilled garnished with the dry fruits.





Figs                                                                                                            –              1 cup

Almond powder                                                                                            –              1/3 cup

Sugar                                                                                                         –              1/3 cup

Paneer                                                                                                       –              1 cup

Milk powder                                                                                                –              1 ½ cups

Low fat condensed milk                                                                               –              ½ tin

Cardamom powder                                                                                      –              1 tsp

Saffron a pinch


Chop the figs into small pieces (I removed the skin, as I wanted only the pink flesh of the figs) and add them to a small pan. Add the sugar and cook them on a low flame, till the sugar dissolves and the figs are cooked completely and the consistency is syrupy. Keep aside to cool.

In a non-stick pan, mix the milk powder, condensed milk, paneer, almond powder and cook on a low heat.

When all the ingredients are mixed well and start to thicken, add the fig syrup, saffron and cardamom powder and mix well.

Cook till all the water has evaporated and the mixture starts to form a ball.

Spread the mixture over a greased plate and flatten it out evenly.

Garnish with dry fruits and cool the mixture completely.

Cut them into bite size pieces and serve.




Posted by on October 14, 2014 in Festival Dishes, Indian Desserts


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Motichoor Ladoo with Basundhi

Motichoor Ladoo with Basundhi

How would you like it if you could have two deserts in a single serving…

Sounds nice dosen’t it…

Well, like I said when we had guests over, had to make something but something different.

After giving it a thought for some time, just gave the two favorites a slight twist..

Made motichoor ladoo’s, well almost made the ladoo’s except for forming them in balls and also made basundhi with rose petals.

Assembled the two together with a layer of mixed dry fruits in-between and it was just awesome.

So here goes, try my “motichoor ladoo with basundhi”.


Motichoor laddu


Gram flour(besan)                                                                              –              2 cups

Sugar                                                                                               –              1 ½ cups

Orange/color                                                                                     –              as required

Cardamom (powder)                                                                            –              1 tsp

Almonds (slivers)                                                                              –              5-8 nos

Pistachios (slivers)                                                                           –              5-8 nos

Ghee                                                                                                –              2 tbsps

Oil for frying




Take the sugar in a medium pan and add 3 cups of water to it. Boil the sugar till it reaches a single strand consistency. Add the color, cardamom powder, mix well and keep aside.

In a bowl, take the besan and make a thin batter with water. The batter should be pouring consistency.

Heat the oil in a large kadai. The oil should be hot to make the boondi’s.

Hold a perforated spoon over the hot oil and pour a tablespoon of batter on it. Pass the batter through the holes by pressing them down, using a spoon to make boondi’s.

Fry the boondi’s for 2-3 minutes. The boondi’s should not get crispy, just cooked.

Remove the boondi’s from the oil and drain thoroughly.

Add these boondi’s to the sugar syrup and mix well.

Make the remaining boondi’s the same way and add to the sugar syrup.

When the boondi’s have soaked up all the sugar syrup, put the boondi’s in a blender and pulse just once.

This would ensure that the boondi’s are small and even sized.

(Make sure not to over pulse as this would make it mushy)

Add some of the almond slivers and pistachio slivers, leaving some for garnishing. Mix well.

Make small ladoo’s of the boondi mixture and garnish with the remaining almonds and pistachios.

Cool them well.





Full fat milk                                                                                      –              1 litre

Low fat condensed milk                                                                     –              ½ tin

Cardamom powder                                                                            –              ½ tsp

Almonds (slivers)                                                                              –              5-8 nos

Pistachios (slivers)                                                                            –              5-8 nos



In a large, wide non-stick pan, bring the milk to a boil.

When the milk begins to boil, reduce the heat and keep cooking till the volume reduces to half.

Keep stirring during the entire process.

When the milk is reduced, add the condensed milk and keep cooking on a low heat.

Scrape the sides of the pan from time to time and keep stirring continuously.

The milk will reach a stage where it resembles rabdi. Add the cardamom powder at this stage and mix well.

Cook for a further 15-20 minutes on a low heat.

Remove from heat and chill.

Serve garnished with the almonds and pistachios.






Posted by on October 8, 2014 in Desserts, Festival Dishes, Indian Desserts, Sweets


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The festivities have begun at home.

We are South Indians and do not have any fasting rituals like the North Indians, but we have kolus where we arrange dolls made of clay and make different “sundals” for the nine days and a lot of sweets, made fresh each day to serve along with the sundal. It’s just another reason to have sweets at home.

For the first day of navrathri, made these awesome mouthwatering rasmalai’s. It was a “neivedhyam” but I had to take pictures of it, as it looked and tasted just awesome.

Try it out one of these days or make them for diwali, you’ll love them.



For the rasgullas:

Whole Milk                                                                –              1 litre

Lemon Juice                                                              –              2 tbsps

For the sugar syrup:

Sugar                                                                        –              ½ cup

Water                                                                        –              1 ½ cups

For the milk(ras):

Whole Milk                                                                –              1 litre

Milkmaid                                                                   –              ½ tin

Cardamon (powdered)                                                –              1 tsp

Rose water                                                               –              1 tbsp

Almonds and pistachio slivers for garnishing



For making the paneer:

In a pan, boil the milk. When the milk begins to boil, pour the lemon juice a tablespoon at a time, and wait for the milk to curdle.

When the milk curdles, strain the solids in a sieve. Wash thoroughly in water.

Press all the water out of the milk solids and tie them with a muslin cloth. Hang this cloth or just place it over the sieve for the remaining water to drain. Leave it for 15-20 minutes.

After all the water has drained out, the milk solids/ paneer should have a crumbly texture.

Keep kneading the milk solids/ paneer with your hand till the mixture is smooth and forms a dough like ball, smooth in texture.

Make small balls out of this and slightly flatten them. Repeat the same for all the paneer

Keep aside.

To make the sugar syrup:

Boil the sugar and the water together in a large pan.

Bring this to a boil and wait till all the sugar has dissolved.

Lower the heat and keep boiling.

To make the rasgullas:

Once the sugar syrup has come to a boil, gently put the prepared paneer balls/ discs into the syrup.

Cover and cook the balls/ discs in the sugar syrup. This process should take around 15-20 minutes.

You will know the discs are done when they start to sink to the bottom.

Remove from heat and let them cool.


To prepare the milk (ras) syrup:

Boil the milk in a large pan. When the milk begins to boil, reduce the heat and simmer till the milk reduces.

Keep scraping the milk solids which form on the sides and push them back into the milk.

When the milk is almost half, add the milkmaid and cook.

Add the cardamom powder and cook for another 5 minutes.

Remove from heat and cool.

To assemble the rasmalai:

Now, your rasgullas are cooked in the sugar syrup and the milk is ready.

Remove the rasgullas from the syrup and press them gently to squeeze out the sugar syrup.

Place these into the prepared milk. Repeat the same for all the remaining rasgullas.

Refrigerate the rasmalai till it is cool.

Serve garnished with the almond and pistachio slivers and the rose water.




The rasmalai can also be made with kesar/ saffron. Instead of the cardamom powder add, kesar to the milk, you will get kesar rasmalai.

I have used low-fat condensed milk, you could also use sugar if you want.

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Posted by on September 28, 2014 in Desserts, Festival Dishes, Indian Desserts, Sweets


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