#milkloveIn this summer, there can not be a better option than a homemade thandai made without any artificial colours or artificial ingredients.

#goldenapron#post_14#3_6_19Thandai powder is versatile masala powder that you can make easily at home.it is full of flavors and loaded with nuts.this is great to flavor your milk or in desserts.

#colourwhite Thandai is commonly consumed during the Holi Festival in India. Although one could prepare and drink this anytime, but i gave it a twist by adding fresh coconut and coconut milk in place of milk to thandai to give it milky coconut flavour.Fresh Narial doodh ki Thandai #colourwhite is here

Hi Everyone,I am Sweety Ghugare and just like my name I love SWEETS 😊Vermicelli Kheer is a traditional Indian popular dessert. It’s a yummy delight filled with loads of nuts and rich with a milky texture. Kheer itself is a very popular recipe in itself. This is one such type of kheer. For any big or small occasions, Vermicelli kheer is a must dessert dish in my family. Since childhood, I have a special connection to this recipe.So try my recipe, serve it hot, at room temperature or chilled and enjoy with your loved ones. Have fun cooking!

Summer special to beat the heat!!

#GA4#week18#clue_jamun#malaijamun❤️No white Sugar Malai Jamun is one such recipe which we always have for diwali every year. ✅Giving it a healthy twist by adding jaggery instead of white sugar & whole wheat flour/atta instead of all-purpose flour/maida. Tasted perfectly delicious to my surprise! 🤩Made everything from scratch!Has a yummy malai creamy filling 👉🏻 Malai jamun🤩. Follow us @Hungry Fusion

We all love the mango lassi served in Indian restaurants worldwide. Here is the easiest recipe to make it at home! All you need is a blender😃

When I'm at my parents' house, my mother serves this fancy drink that makes me feel special. Since there are still cold days ahead, try this hot Indian drink as an alternative to chai.Do not let the almonds soak water for too long. Remove the skins and use them as soon as possible. This will prevent them from becoming stale.I don't use saffron, but when I had badam milk with saffron at a friend's house, it was delicious, so I noted it for reference. Recipe by Plabar

Chai is a name of drink originally from South Asia like pakistan, india, bangladesh. Masala means spices (if im not wrong). So chai masala is kind of milk tea with spices herb mixture.. It taste unique, full of spices. sweet, smell's good and ya it's good for ur tea time especially when the rain come hehe..😊

#bcamFalooda/falooda is a very popular cold and sweet beverage/ dessert dish for summer and great for Iftar during Ramadan in my Country Bangladesh.Falooda is very refreshing. Traditionally it is made with lots ingredients. here I have tried to make it simple and easy for homemade version to keep it original flavour.You can use or add fruit by your choice, just pick sweet one. Rose essence goes well with this recipe, though you can use Rooh Afza which will give you a royal flavour and colour together.If you don’t have any of these liquid to use just boil milk with 1 cardamom pod. However, it's my most favorite dessert. Am sure you will also enjoy it . Take LOVE from BANGLADESH. 💙

One day my husband said, "The curry we learned how to cook in school was delicious. I want to have some." I combined the curry I saw once in a magazine (that I vaguely remembered) with the curry I learned in school (again, a vague memory)... and miraculously it was delicious! I made it a lot for a while, so I looked over my notes and uploaded the recipe.This is just a basic version. I change up the vegetables I add every time. Try adding green peppers, carrot, celery or whatever you like.If you can't get cinnamon sticks, use powdered cinnamon. You can either add it to the spices rubbed into the chicken, or add it at Step 8 with the ● ingredients.The ◎ garlic, ginger, and red chili pepper don't have to be taken out if they've fallen apart in the curry.The yogurt mentioned in Step 15 is a peach, orange, pineapple and banana mix. For 3 to 4 servings. Recipe by Sabumochi