Angoor Sharbat Recipe


Orange Zest :-   ½ * 3 inches piece

Cardamom seeds (Elaichi):-   ¼ tsp

Whole cloves (Lavang) :-  4 nos

Grape juice   :-  6 cup

Honey (shahad):-  ¼ th cup

Cinnamon (Tuji/Dalchini):- 3 inch piece

Sparkling water :- 2 cups

Method of Preparation

1)    In a piece of cloth, tie cardamom seeds, zest and cloves.

2)    Take a big steel pan and put juice and honey into it. Then bring it to heat.

3)    Now take the pan off heat and add the spices and cinnamon. Cover it with a lid and keep it aside, till it has cooled off.

4)    Now remove the spice cloth and the cinnamon stick. Chill it.

Before serving, add water to the drink


Kesar Badam shake Recipe


Milk (Dhoodh)  :-  2 glasses

Almond (Badam)   :-  10 nos

Saffron leaves (Kesar)  :-  3 nos

Green cardamom (Elaichi):-   2 nos

Sugar :- 4 tsp

Ice  :- as required

Method of Preparation:

1)     Take Badam and soak it in water for close to 7 hrs.

2)    Take Kesar and dip it in warm milk.

3)    Now take the Badam, milk and Kesar and blend it well in a mixer.

4)    Take the elaichi and grind it into powder till fine

5)    Pour the elaichi into the mixture before serving.

6)    To be served chilled.


Badam Ka Halwa Recipe


1 Cup Almonds
1 Pinch Saffron
2-1/2 Cups Sugar
2 Cups Ghee
3 Cup Water

How to make Badam Ka Halwa

  • Soak almonds in a bowl with boiling water.
  • Remove the skin of almonds and make fine paste by grinding them in a grinder.
  • Boil sugar with one cup of water in a pan, till it turns into syrup.
  • Add almond paste to the boiling syrup and mix it well.
  • Dilute saffron in a little water and add to the syrup.
  • Instantly mix one-cup ghee.
  • As the above mixture turns paste-like, pour the remaining ghee gradually.
  • A batter like mixture will be formed after sometime. Now remove it from the flame.
  • Badam Halwa is ready to serve.

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Badam Kheer Recipe


1 Cup Almonds(badam)
6 Cups Milk
2 Cup Water
1 Cup Sugar
1/2 teaspoon Saffron Strands

How to make Badam Kheer

  • Soak badams in a hot water for about an hour.
  • Drain the water, peel off the skin of almonds and make a fine paste in a grinder using milk if necessary.
  • Cook badam paste for about 5 to10 minutes in a heated pan over low flame and stir it continuously.
  • Add sugar and keep stirring the mixture.
  • Pour the remaining milk and boil it for about 15 minutes.
  • Garnish it with a few saffron strands and serve.

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Badam Phirini Recipe


2 cups milk
2 tablespoon rice
1 teaspoon green cardamom (crushed)
1/2 teaspoon kewra essence
3 tablespoon sugar
1/4th cup blanched almonds (sliced)
Silver or gold foil paper (varak)

How to make Badam Phirini

  • Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
  • In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
  • Remove from heat and add almonds.
  • Put in serving bowl and chill.
  • Garnish the badam phirni with silver or gold foil paper (varak) and serve.


Besan Ka Cheela Recipe

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Channa Dal Payasam Recipe


1/2 cup Split Bengal Gram (Chana Dal)
1 cup grated Coconut (Khopra/Narial)
1 cup Jaggery
4 tablespoon Clarified Butter (Ghee)
5 Cashewnut (Kaju)
5 crushed Cardamoms
2 tablespoon chopped Coconut (Khopra/Narial)

How to make Channa Dal Payasam

  • Wash and soak the gram.
  • Melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.
  • In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
  • Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.
  • Boil the gram in a sauteuse with just sufficient water to cook the gram.
  • When the gram is cooked add the jaggery and the coconut milk.
  • Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency).
  • Add the remaining ghee and the cardamoms. mix thoroughly.
  • Serve garnished with the fried coconut pieces and the cashew nuts.


Coconut Burfi Recipe


225 grams Khoya
225 grams coconut (dry and ground)
2 cups water
1 teaspoon cardamom seeds (ground)
1/2 teaspoon almonds (grated)
1 tablespoon ghee
2 1/2 cups sugar
1/2 teaspoon pistachios (grated)

How to make Coconut Burfi

  • Mix khoya and coconut and fry them lightly with ghee on a low heat.
  • Add cardamom and mix well.
  • Prepare one-string syrup by dissolving sugar in the water.
  • Now stir the coconut mixture into the syrup.
  • Grease the plate and spread the grated nuts on it.
  • Spread the prepared evenly over the plate and allow it to cool.
  • Now with the knife, cut it into desired shapes.
  • Turn them over so that nuts covered part appears on the top.
  • Nariyal ki burfi is ready to be served.


Doodh Pak Recipe


1/2 cup Almonds
1 litre Milk 250 grams Sugar
1 1/2 tablespoon Raisins
1 teaspoon Cardamom powder
1 tablespoon Pistachios
1 teaspoon Saffron

How to make Doodh Pak

  • Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
  • Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
  • Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
  • Serve doodh pak hot or chilled


Gajjar Ka Halwa Recipe


1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
2 tablespoons Pistachios
3/4 cup Water
2 tablespoons Almonds
3 tablespoons Ghee
450 grams Sugar
2 tablespoons Raisins

How to make Gajjar Ka Halwa

  • Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
  • Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
  • Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
  • Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
  • Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.