Chisel Rasgulle

'Rasgulla' is a juicy milk based dessert loved by people all over India and it is most popular Bengali sweet, it is also called ' rosogolla', it is made from ball shaped dumplings of cottage cheese and cooked in light sugar syrup made of sugar, this is done until the sugar permeates the dumpings. A perfect sweet dish to serve after Indian meal.diet: gluten free, vegetarian

#ind5

Rasmalai is a delicious Bengali sweet now popular globally! Ras Malai is cooked is Chashni or sugar syrup. And it is served with Malai or thickened milk. Anyone who has tasted it can never say no to it. Here is a Rasmalai recipe that you can easily cook at home. #mommasrecipe #Ramadan

#ramadanMost of Ramadan desserts in Lebanon are filled or topped with Ashta, which is a sweet clotted cream. Some examples like Kunafe, Qatayef, Znoud el Set, Layali Lubnan... and they're all to die for 🤤There are many ways to prepare Achta at home.Traditionally, it's made from the thin fat layer only that forms on top of the milk by boiling it repeatedly. But this recipe is one of the budget and easy ways to make it at home, same as my mum makes it.

Milk cake is also known as mawa cake or kalakand. for full video search in youtube “setrecipes”

#Milk

Kheera is nothing but Paneer kheer where milk is reduced to thick consistency along with fresh cottage cheese. As I hail from Odisha (an eastern state of India) most of the desserts are Chenna (paneer/Indian Cottage cheese) based like rasagulla, chena poda, rasabali, kheera and lot more. And I bet you will fall in love with these sweets instantly. I have added my own little twist to the authentic preparation.See more here on my blog post: http://www.theflavoursofkitchen.com/kheera-paneer-kheer-recipe

#holisweets

Building a dessert on an unlikelyFlavor can be a risky business!There are innumerable varieties of kheer & Most famous is rice kheer BUT today i felt being creative.. so presenting carrot & chia kheer!!

The first time I had panacotta was at an Italian restaurant probably 5years ago. So as I made this, I had fingers crossed I would be able to relate the flavor of my homemade version to the one done by a professional. Lucky for me, it turned out really perfect!#newcookschallenge #mycookbook

I first learnt how to bake this cake because my toddler nephew loves cheesecake......Philadelphia cream cheese (made in USA) still remains the best for its creaminess & fine consistency.Tips for a smooth top cheesecake:1. Meringue is btw soft & stiff peaks. Look out for the eagle’s beaks on the meringue.2. Low temp with bain marie.3. Leave oven’s door ajar for an hour after baking is completed. (Off the oven)

A variation of a classic Italian family recipe, using a sponge recipe rather than a crunchy shell. These are baked and filled with mousse of clotted cream and lemon curd.

This tastes so nice. Its more a build up Drink if your under the weather . #Drink#Milkshake

#summer chlange3

#dussehra

A dessert of semolina-based custard in phyllo.This is a secret recipe, procured from a professional establishment.  There is no better, try it, it will leave you groaning with satisfaction!!Recipe by geosx21

One of the tastiest jams in the world. This jam is popular in Iran and Middle East countries. My mother used to make this beautiful jam. Maybe you say aubergine jam??!!!!! BUT you have to try and then tell me your idea.It’s just awesome jam; with simple ingredients you can have such a gorgeous aubergine jam with cinnamon taste. It is pretty easy to make.

My grandparents ran a bakery 'Haworths' - it was world famous in Lancashire! My Aunty Peg was a formidable pastry chef but my father Tommy Trouble didn't possess any baking skills and couldn't even be trusted to watch over the potato peeling machine - the 'tatoes for the meat and 'tato pies often ended up like grits and my father ... well ... Aunty Peg was a dab hand at slinging a wet dishcloth around the back of his neck, even from some distance!Carnation Steralized Cream was created by Elbridge Amos Stuart in North Carolina in 1899, a few years after my grandma was born. Stuart believed that there was value in 'sanitary milk' at a time when fresh milk was neither universally available nor always drinkable. Tinned products became all the rage and it was possible to eat exotic delights all year round. A treat when I was a child was pouring Carnation Milk over goldfish (tinned mandarin segments) and my all time favourite, Grandma's lemon cream pie.I've served it with Lancs ice cream. For centuries, Lancashire dairy farmers' wives made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day's milk was curdled and accumulated for several days until there was enough to make a cheese. Uniquely 2 or 3 days' curd of varying maturity are blended together. There are three varieties of Lancashire cheese; creamy, tasty and crumbly. I've used tasty for this dish as it has a kick.#Keeprecipesalive

It’s a Bengali dessert or should I say a heritage. Roshogulla is one of the most famous and loved across India . One of the types of roshogulla is Komolabhog #globalapronchallange #oranges

Love making these pure fruit. #Drink#Fruit

This creamy coconut ice-cream is Thai -inspired and perfect for this summer. Serve this with peanuts and sticky rice. #summerchallenge1

Very healthy

Couple days ago in my Facebook page full with my friends who share making dalgona coffee. Then I became curious and I try to make and just use the amount of coffee that I usually make in the morning. Only difference in the size of the water because it's replaced with milk and here my dalgona coffee, and for the first time immediately succeeded 👏😍

This is a traditional Scottish dessert utilising Marmalade which was invented in Dundee in 1797. Publishing on Burns Nicht 2018

This halwa is a winter delights as fresh, sweet and carrots are profuse in winters. The recipe of this carrot halwa is very balanced and gives you perfect halwa that is neither too sweet nor bland. This halwa is not too heavy with ghee and khoya and has a perfect combination. This recipe is for 1 kg so you can easily double or triple the recipe.