Search Chitra's Food Book

Showing posts with label EASY SWEETS RECIPES. Show all posts
Showing posts with label EASY SWEETS RECIPES. Show all posts

March 2, 2018

Instant Rabri Recipe In Microwave - Easy Rabdi Recipe

Instant rabri recipe
After trying mawa malpua successfully, I prepared this instant, easy rabri recipe to serve with malpua. Its a quick version with just 3 major ingredients using microwave. It can be done in 6 minutes. Basically Instant rabri can be prepared using milk powder, ricotta cheese, khoya or even with condensed milk and corn flour. But today I have used Paneer / Chena, Milk and condensed milk to make this instant rabdi recipe. I followed Tarla dalal’s recipe. It came out really well. I won’t say its taste is equal to the authentic rabri, but it tasted good when served chilled. I used store bought paneer. This rabri tastes even better when you make it with fresh chena. If you are craving for rabri, you can make it this way and enjoy instantly. Lets see how to make easy rabri recipe in microwave under 6 minutes with step by step pictures.
instant rabri recipe in microwave

Instant Rabri Recipe Using Microwave

Instant Rabri Recipe Using Microwave

Instant rabri / rabdi recipe using microwave in 6 minutes.

Cuisine: Indian
Category: Dessert recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 6 Minutes
Total time: 11 Minutes


1 cup = 250ml
  • Boiled Milk - 2 cups ( Use Full cream milk)
  • Grated paneer or fresh chena - 1 cup
  • Condensed milk - 1/2 cup + 2 tbsp ( Use 3/4 cup more for sweetness)
  • Cardamom powder - 1/2 tsp
  • Kewra water or rose water - 2 drops
  • Saffron strands - Few (optional)
  • Chopped nuts  (Cashew, badam and pista) – 2 tbsp


  1. In a microwave safe bowl, take milk, condensed milk, grated paneer,cardamom powder and rose water.
  2. Mix well and microwave in high power ( 800W) for 6 minutes.
  3. Mix it once in the middle after 3 minutes.
  4. After 6th minute, remove the bowl. Mix well.
  5. Transfer to serving bowl. Garnish with chopped nuts. Refrigerate for an hour. Serve chilled.


  • Grate paneer and set aside.In a microwave safe bowl, take milk. Add grated paneer, condensed milk, cardamom powder and kewra water or rose water.
    insant rabri recipe in microwave
  • Mix well with a whisk or ladle.Microwave in high power at 800W for 6 minutes in total. Open it once in the middle at 3 minutes.
    insant rabri recipe in microwave
  • Mix well and again cook for 3 minutes. Remove, mix well and transfer to serving bowls. Garnish with chopped nuts. Refrigerate for 1 hour and Serve chilled.
    insant rabri recipe in microwave
  • Enjoy !


  • Add more condensed milk if you need more sweetness.
  • Kewra water is optional. You can use rose water or saffron instead.
  • Rabri thickens after refrigeration. So you can add some milk to adjust its consistency while serving.
Try this easy, yummy instant rabri recipe for festivals and special occasions.Enjoy it serving with malpua, gulab jamun !
instant rabri recipe with condensed milk 

Continue Reading...

February 27, 2018

Mawa Malpua Recipe - Instant Malpua Recipe Step By Step

Mawa malpua recipe

Mawa malpua recipe with step by step pictures / Instant malpua recipe. Holi festival is around the corner. Most of the North Indians make Malpua / malpura, Gujiya and Thandai for Holi celebration. Malpua is basically a pancake kind of dessert recipe that is deep fried in ghee and dunked in sugar syrup ( Chasni). It is usually served with rabri / Rabdi. Malpua is a most popular street food in Rajasthan, Bihar, West Bengal, Maharashtra and Odisha. Each recipe has its own variations. Authentic malpua recipe calls for maida, semolina / suji, milk and yogurt.Its batter is allowed to ferment for few hours before deep frying in ghee/ oil. In some places, its batter is prepared by adding fruits like banana, mango or pineapple and even coconut. In Odisha, Malpua fritters are dipped in sugar syrup (chasni) after they are fried. The Bihari version of this dish has sugar added to the batter prior to frying.  Today I have shared a simplified version of malpua recipe by using khoya / mawa. I followed this Instant, mawa malpua recipe from Sailu’s food twice successfully. I am sure even a beginner can try it and get perfect results if you follow this recipe and method carefully.For variations, condensed milk or milk powder can also be used in place of khoya. Friends, do try this easy, yummy malpua recipe for this Holi festival and have a colorful celebration.

Do check out my Gujiya and Thandai recipe, Homemade thandai masala powder too.

Malpua recipe

Mawa malpua recipe - Instant malpua recipe

Mawa malpua recipe - Instant malpua recipe

How to make malpua recipe with khoya.

Cuisine: North Indian
Category: Dessert
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


1 cup = 250ml
  • Maida / All purpose flour - 1/2 cup
  • Sugarless Khoya / Mawa - 1/4 cup
  • Warm milk - 3/4 cup + 2 tbsp
  • Crushed fennel seeds - 1/2 tsp
  • Sugar - 1/2 tbsp
  • Salt – small pinch
  • Cooking oil or ghee – To deep fry malpua ( use flavorless oil)
For Sugar Syrup
  • Sugar – 1/2 cup
  • Water – 1/2 cup
  • Saffron threads – Few
  • Cardamom powder – 1/4 tsp

  • Chopped nuts (Cashews, Pista) – To garnish

    1. To make malpua batter, take crumbled khoya in a bowl. Add 1/2 cup warm milk.
    2. Whisk without lumps. Add maida, fennel seeds, sugar and salt.
    3. Mix without lumps and make a smooth batter.Set aside for 15 minutes.
    4. Make sugar syrup by boiling for few minutes. Add cardamom powder, saffron threads.
    5. Heat oil or ghee to deep fry malpua. Cook both sides till golden. Remove and dunk in sugar syrup. Soak for 2 minutes by flipping it once.
    6. Arrange in a plate and garnish with chopped nuts. Top with rabri if you wish and serve immediately for best taste.


    • In a wide bowl, take 1/4 cup of crumbled or grated khoya. Add 1/2 cup warm milk. Whisk to make it smooth.
      How to make malpua recipe
    • To this, add maida, fennel seeds, a small pinch of salt, sugar and mix well using a whisk. Add the remaining milk and make a smooth, lump free batter.
      How to make malpua recipe
    • Consistency of batter should be neither too thick nor too thin. It should fall like a thin ribbon. Remember thick batter gives thick and bulgy malpua.You should press it with two ladles while draining from the oil. Similarly if the batter is too thin, malpua may disperse in oil with lots of  big holes in it. So batter should be slightly thin and right in consistency. After you make the first malpua, check for the result and based on its texture you can add more milk if needed to make the batter thin. If the batter became too thin, add little maida to bring the right consistency.
      How to make malpua recipe
    • Rest the batter for 10 to 15 minutes. In the mean time, you can make sugar syrup. In a wide or deep kadai, take sugar and water. Mix well and boil for 3 to 5 minutes in low flame or till the sugar syrup becomes slightly sticky like gulab jamun syrup.  No need of bringing to one string or two string consistency. Just sticky and thin syrup is enough.
      How to make malpua recipe
    • Heat oil or ghee in a flat bottomed kadai or pan. I used refined oil. Oil should be just 1inch in height ( like frying jalebi). Do not use more oil. Malpua may bulge and puff up if the oil is more.To make flat malpua, oil should be less. If malpua puffs up in oil, use two ladles, press it well while removing it from oil. This helps to make the malpua flat and drain the excess oil too.
      How to make malpua recipe
    • Add a drop of batter to the oil. If it rises to the top immediately, oil temperature is just right. Simmer the flame to low to medium and pour one small ladleful of batter to the oil. Malpua spreads by itself and cooks in oil. Splash some oil on the top if needed. Flip it as soon as the edges become golden brown in color. Cook the other side for a minute and remove from the oil. Drain the oil completely.  You can deep fry one by one or 2 to 3 based on the size of pan.
      How to make malpua recipe
    • Add the cooked malpua to the sugar syrup immediately.Soak for 2 to 3 minutes.Flip it and soak both the sides. Similarly add all the fried malpua based on the size of sugar syrup bowl. Remove after 2 to 3 minutes by draining the excess sugar syrup.  Deep fry the remaining malpuas, soak in syrup. Arrange in a plate and garnish with chopped nuts. Serve immediately or warm to enjoy its best taste. You can also top it with rabri and serve it rich !
      How to make malpua recipe
      Enjoy !


    • Malpua batter should be in right consistency.
    • Its better to use flat pan for deep frying. 
    • Sugar syrup should be just slightly sticky.
    Try this easy, yummy Malpua for the Holi and enjoy the festival !
    How to make malpua recipe

    Continue Reading...

    January 1, 2018

    11 Kesari Varieties – Different Types Of Rava Kesari Recipes - Indian Halwa Recipes

    Kesari varieties
    Collection of 11 Rava Kesari varieties / different types of rava kesari / Sheera Recipes.In this new year 2018, I wanted to start with a sweet post. So here I made a collection of different types of rava kesari recipes from my website. Kesari is basically an Indian sweet dish prepared with semolina, sugar and ghee. People in South India and North India call this yummy dessert recipe in different names like rava kesari, Kesaribath, Sheera, Halwa etc. We love to make Rava Kesari / Ksheera at home for all the festivals and occasions. Even today I made kesari bath for new year celebration. Kesari is basically a beginners sweet. Its so easy to make and takes less time to prepare. Even though its considered as a beginners sweet, many of us doesn’t get it right in texture. Sometimes it becomes hard, chewy, dry or with lumps. To prepare hotel style, soft and ghee dripping kesari must be the dream of many. Me too not an exception. When I was a beginner, I struggled a lot to make perfect kesari.  So my MIL taught me some useful tips about the ratio of water and rava, perfect cooking of rava/semolina without lumps and much more. From then, I started to make good kesari every time and I got the confidence to explore different types of rava kesari recipes like milk kesari/ Paal kesari, pineapple kesari, mango kesari, Karnataka style kesaribath, microwave rava kesari, other kesari recipes like Vermicelli kesari, Aval kesari/Poha kesari and some North Indian Sheera recipes like suji ka halwa/ suji sheera, Atta ka sheera and Moong dal dal sheera. I am yet to try banana sheera and fruit kesari recipes. I will add them in this list once I do that. Now lets see the collection of 10 Kesari recipes from Chitra’s Food Book in this New Year 2018 as my first post Happy.
    I thank all my readers and followers of my website for your unconditional love and support. I am really blessed to have you all Love Struck. Hoping to get more and more support, encouragement and love from you in this new year as well. Ok, lets move on to the post !

    Kesari Varieties - South Indian, North Indian Sheera Recipes

    Kesari varieties 11 Kesari Varieties – Different types of South Indian & North Indian Sheera Recipes
    Cuisine: Indian
    Category: Kesari Recipes
    Serves: Serves 3-4
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes
    Rava kesari recipe
    Karnataka Kesaribath recipe
    Microwave Rava Kesari
    Paal Kesari
    Pineapple sheera
    Mango sheera recipe
    Semiya kesari
    Aval kesari
    Sooji sheera
    Moong dal halwa

      Continue Reading...

      December 21, 2017

      Kormolas Recipe – Eggless Kormolas - Goan Christmas Recipes

      Kormolas recipe
      Kormolas is a Goan special Christmas sweets recipe. Traditionally the Christmas goodies, called kuswar are specially prepared by the Catholics in Goa and are distributed to neighbors, friends and relatives during Christmas. It is very similar to Kulkul/ Gala Gala in ingredients and the method of preparation. But its shape is different. Authentically Kormolas is prepared with all purpose flour, sugar, egg, semolina and coconut milk. But I tried an eggless version following the recipe of Hilda’s Touch of Spice. It came out really well with a crunchy taste even without egg and tasted mildly sweet. Though I couldn’t make proper shapes, we loved its taste very much. Friends do try this easy, yummy Kormolas recipe during this Christmas. I am sure your family members would enjoy it to the core. Lets see how to make this Goan special Christmas sweet recipe – KORMOLAS with step by step pictures.
      Check out my Kerala special Achappam/Rose cookies recipe and Goan KULKUL/KALKAL too.
      Kormolas recipe

      Kormolas Recipe - Eggless Version

      Kormolas Recipe - Eggless Version How to make Goan special Christmas sweet KORMOLAS without egg
      Cuisine: Indian
      Category: Sweet
      Serves: 30 nos
      Prep time: 15 Minutes
      Cook time: 20 Minutes
      Total time: 35 Minutes

      1 cup - 250ml , 1 tbsp - 15ml , 1 tsp - 5ml
      • All purpose flour/Maida - 1 cup (Levelled)
      • Sugar - 1/3 cup ( Powder the sugar)
      • Melted butter – 1.5 tbsp
      • Salt - a pinch
      • Vanilla Essence - Few drops
      • Cooking oil - to deep fry
      • Powder the sugar and keep aside. Take a wide bowl and add maida,salt and powdered sugar.( If you powder 1/3 cup of sugar, you will get around 1/2 cup. Use all the sugar.) Mix well and check for taste.If sweetness is less,add more powdered sugar as per your taste.
      Kormolas recipe
      • Melt the ghee and let it become warm. Add it to the maida mixture and make a crumbly mixture. Ghee should spread all over the maida.
      Kormolas recipe

      • Now add milk little by little( I used 2 tbsp) and make a dough like a thick, non-sticky roti dough. Let it rest for 10 minutes.Keep it covered.( Suppose if you have added more water,add little maida and correct the dough)

      • Divide the dough into 2 balls. Take one ball and dust it lightly with maida. Roll it thin to a circle. Trim the edges to bring square shape. Cut into small squares. Make shapes immediately. Do not dry it for long time.
      Kormolas recipe
      Kormolas recipe
      • Take one square and join one of the opposite edges. Pull the other two edges in the opposite direction and join them. Make a twist at both the ends to give a bud like shape. If you don’t twist it properly, it will open up while frying. Please refer the pictures below to get the idea.
      Kormolas recipe
      Kormolas recipe
      Kormolas recipe
      • Heat cooking oil and test it by dropping a pinch of dough.It should rise on top immediately.( If you are a beginner,make a trial by frying 1-2 before you put them in batches.Check whether it breaks in oil.If it breaks in oil,add little more maida and make the dough.)
      Kormolas recipe
      • Lower the flame completely and drop a batch of kormolas at a time.Flame should be low to medium.Let them cook for few minutes till one side turns light golden brown.Flip it and cook the other side till light golden brown. Don’t wait for all the bubbles to cease because kormolas will cook even after removing from the oil. So remove it as soon as it turns golden. While you take out from the oil,it looks & tastes soft.  But when it cools down completely,it will become super crunchy and becomes dark in color too.So please wait till it cools down to enjoy its best taste.Cook the remaining kormolas in batches.Adjust the flame from low to medium whenever needed.
      Kormolas recipe
      Store in an air tight box after it cools down completely.It stays good for a week or two.Enjoy this crispy and yummy snack with your family !
      • Suppose if you add excess milk and make the dough very sticky,add some more maida to it.
      • If you add more ghee,Kormolas will break in oil.So add the mentioned amount.
      • If the heat of oil is more,the color of kormolas turn golden brown quickly without cooking inside.So deep fry them in low to medium heat oil for uniform cooking.
      • Kormolas will absorb more oil if you fry them in low insufficient heat.So deep fry in proper heat.

      Enjoy this crispy Goan special Christmas sweet at home !! Merry Christmas !
      eggless Kormolas recipe
      Continue Reading...

      December 15, 2017

      Bread Rasmalai Recipe - How To Make Instant Rasmalai With Bread

       Bread Rasmalai
      Bread Rasmalai is an easy to make, instant rasmalai recipe. Even though its taste and texture cannot be compared with the authentic, traditional rasmalai prepared with rasgulla, it can satisfy our sweet cravings quickly. It takes very less time to prepare. Also it an yummy sweeet recipe that can be prepared using leftover bread slices. Kids would love it for sure. Last week I made it using some left over dry bread slices at home. As I had already shared an instant rasmalai recipe using store bought rasgolla and condensed milk, I did not use condensed milk in this recipe. I just used sugar, nuts and prepared rabri in its usual method. This bread rasmalai tastes the best when served chilled. Friends, you can try this easy rasmalai recipe with bread for your kids and family to serve a quick dessert for an occasion or weekends. Ok, lets see how to make bread rasmalai recipe with step by step pictures and video.
      Check out my gulab jamun and shahi tukda.

      Bread Rasmalai Recipe

      Bread Rasmalai Recipe Easy, instant rasmalai recipe with bread
      Cuisine: Indian
      Category: Sweet
      Serves: 6-7 nos
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes

      1 cup - 250ml
      • Bread Slices - 6 nos
      • Full Fat Milk - 1/2 litre ( 2 cups)
      • Sugar – 2 to 3 tbsp (adjust based on your taste)
      • Cardamom powder - 1/2 tsp
      • Saffron threads - Few
      • Chopped nuts - 2 tbsp (Cashews & Badam)
      1. Take milk in a wide pan and boil till it reduces to 1.5 cups.
      2. Add sugar, chopped nuts, cardamom, saffron.
      3. Boil till it reduces to 1 cup. Rabri is ready. Switch off and keep aside.
      4. Take bread slices and cut into round shape using a lid.
      5. Dip the bread in rasmalai. Remove in a plate and garnish with nuts.
      6. Refrigerate for an hour and serve chilled for best taste.

      • Heat 2 cups of milk in a wide kadai. Boil till it reduces to 1.5 cups. Scrape the sides, collect the skin and add it back to the kadai while the milk boils. Stir at regular intervals to avoid over flowing.

      • After the milk is reduced, add sugar, chopped nuts, saffron threads and cardamom powder.Mix well, .Boil till milk reduces to 1 cup. So total milk should be half the quantity of original measure. Now check the taste. Add more sugar if needed and mix well. When you pour the milk, it should be slightly thick. Remove from the flame and let it become warm. Milk becomes thicker when it cools down.So do not reduce it too much.
      • Now take the bread slices. Cut into round shape with a lid.Remove the sides. Dip the bread slice in thickened milk.
      • Pour some thick milk over the bread. Remove in a plate. Garnish with chopped nuts.Refrigerate for an hour and serve chilled.
      • Enjoy !


      • Do not use very dry and old bread.Using fresh bread is also not advisable because it may dissolve in milk due to its softness. Use 2 days old bread for best taste.
      • Adjust the quantity of sugar as per taste. You can also add at the end before dipping bread slices to increase the sweetness.
      Try this easy, instant bread rasmalai and enjoy a quick dessert at home !

      Continue Reading...