Category Archives: Sweet dishes

For the sweet tooth in all of us ..

Milk Peda or Doodh Peda

  • 200 gms sweetened condensed milk – half a can of condensed milk
  • ½ tbsp ghee or butter
  • ¾ cup milk powder
  • a pinch of saffron/kesar
  • a pinch of nutmeg powder/jaiphal powder
  • 3-4 green cardamoms/hari elaichi/choti elaichi
  1. mix the condensed milk, milk powder and ghee/butter in a microwave safe bowl.
  2. make sure there are no lumps.
  3. crush the cardamoms in a mortar-pestle to a fine powder. discard the peels.
  4. microwave on high for one minute.
  5. add the cardamom powder, nutmeg powder and saffron strands.
  6. stir and microwave on high for one minute. remove and stir again.
  7. microwave for 30 seconds on high and check.
  8. if the mixture looks a bit liquid, microwave again for 30 seconds on high. the mixture would thicken.
  9. it took me exact 3 minutes on high power to get the right consistency.
  10. if the mixture still has moisture and is liquidity, then microwave again on high for 15 to 30 seconds more.
  11. when the mixture becomes mildly hot or warm, shape into small balls.
  12. the mixture is sticky, so apply some oil or ghee while shaping into small balls.
  13. once cooled, store the milk pedas in an air tight box in the refrigerator.
  14. serve the milk pedas or doodh pedas when required.
1. the recipe can be doubled or tripled. it takes the same time to microwave the peda mixture using half the tin or full tin of condensed milk.
2. since the microwave cooking functions vary from oven to oven, you can microwave some seconds less or more to get the right consistency.
3. the mixture can also be cooked in a pan. cook the mixture till it starts to leave the sides of the pan. it takes approx 10-14 minutes depending on the type of pan, amount of heat and quantity of the mixture.

Carrot Cake with Cream Cheese Frosting

Carrot cake is one of the most beloved flavors today, and for good reason.  Armed with a great recipe, anyone can bake up a superbly moist, tender, and addictive carrot cake.

Carrot Cake Cream Cheese

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp table salt
  • 3 tsp cinnamon
  • 1½ cups white sugar
  • 1¼ cup olive oil
  • 4 large eggs, lightly beaten
  • 2 cups grated raw, peeled carrots
  • 1 can (8-10 oz) can crushed pineapple, drained
  • ½ cups raisins
  • ½ cups chopped walnuts (optional)
  • Cream Cheese Frosting:
  • ½ cups softened butter
  • 16 oz softened cream cheese
  • 1 tsp vanilla extract
  • 1 lb powdered sugar
  1. Preheat oven to 350F with rack on lower middle position. Press a long sheet of foil into a 9×13 pan, with extra foil hanging over edges for easy cake removal. Grease the foil.
  2. Sift together flour, baking powder, baking soda, salt, and cinnamon, mixing well. Form a well in the center. Add sugar, oil, and eggs into the well and mix wet ingredients by hand. Fold into dry ingredients until fully incorporated.
  3. Fold in carrots, pineapple, raisins, and optional walnuts.
  4. Bake in greased, foil-lined pan about 45 minutes or until toothpick comes out almost clean. Cool and remove with foil sling. Frost as desired.
  5. Cream Cheese Frosting:
  6. Combine butter, cream cheese, and vanilla. Beat well. Add sugar gradually and beat well. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frosting naturally thickens and firms up as it sits.


Apple Yogurt Cake with a Cinnamon-Sugar Streak



1 1/2 cups whole milk yogurt, well-stirred
2/3 cup olive oil
1/4 cup lemon juice
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
1 1/2 pounds apples, ideally tart apples such as Granny Smith
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened


Heat the oven to 350°F. Lightly grease a 9×13-inch baking pan with baking spray or olive oil.

Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.

Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.

Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.

Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature.

This keeps very well for several days, and it gets even moister as it sits, due to the apples.


Narali Bhat (Sweet Coconut Rice)

Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.


  • 1 cup Basmati Rice
  • 1 cup Fresh garted Coconut or frozen shredded Coconut
  • 1 cup Sugar
  • 1 cup coconut milk and 1/2 cup water
  • 6 tsp Ghee or unsalted butter
  • 1/2 tsp Saffron soaked in 1 tbsp milk
  • Cardamom powder to taste
  • 3 to 4 whole Green Cardamom
  • 5 to 6 Cloves
  • 1 stick of cinnamon
  • pinch of salt
  • 1/3 cup Almonds, Cashew nuts, raisins all together


  1. Wash and drain rice for 30 min.
  2. Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
  3. Add this mixture on rice.
  4. Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
  5. In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
  6. Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
  7. Sweet coconut rice is ready to serve. Enjoy.

Additional Tips:

  1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
  2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
  3. Use orange food color instead of saffron.