• 75g uncooked white rice
  • 2 litres semi-skimmed milk
  • 300g caster sugar
  • 4 pods cardamom
  • 1/2 teaspoon rose water
  • 1 tablespoon finely chopped almonds


  1. Place the rice in a small bowl and cover with water. Soak for one hour.
  2. Drain the rice and place it in a large, heavy pan with the milk over low heat. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.
  3. Remove from heat and stir in the rose water. Serve topped with almonds.


Prep: 1hr  

Cook: 1hr10min  

Ready in: 2hr10min 






  • 1 litre cow's milk
  • 1/2 teaspoon citric acid dissolved in 1/2 cup water
  • 1 teaspoon maida flour
  • 1 cup sugar
  • 3 cups water
  • a few drops rose essence
  • a few slices almond


  1. To make chena (paneer) bring milk to a boil in a heavy-bottom pan. Bring it to a seam, let it cool down and bring the heat up again to boil. Add citric acid. Stir constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes.
  2. Place thin piece of cloth on the bowl. Pour curdled milk into muslin and strain. Gather up the corners and tie it up to hang it to let the water drain out. Squeeze out as much water as possible. Put some heavy wheight on it to drain excess liquid. Keep it over night or as long as possible.
  3. Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes). Add flour and continue kneading till all grains disappear.
  4. Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts.
  5. Start forming little balls with the chenna. When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some space for the rossogollas to swell. They will double in size.
  6. Keep the pan covered and in low for 45-50 minutes. Check the rossogolla. Taste one to make sure it is properly done. Switch off the gas. Serve it hot or at room temperature. Add a little rose essence if you like it. Garnish with almond slices.


Prep: 2min

Cook: 50min

Ready in: 52min 






  • 300ml evaporated milk
  • 300ml condensed sweetened milk
  • 450g cream
  • 4 slices white bread, torn into pieces
  • 1/2 teaspoon ground cardamom


  1. Combine evaporated milk, condensed milk and whipped cream in a blender and blend in pieces of bread until smooth.
  2. Pour mixture into a 22x33cm (9x13 in) baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.




Extra time:8hr setting

Ready in:8hr50min 


Mishti Doi




Milk 1 litre

Yogurt 1/2 teaspoon

Date jaggery (khajur gud) grated1 cup




Step 1

Boil milk till reduced to half.

Step 2

Remove from heat and leave to cool slightly.

Step 3

Blend grated jaggery into hot milk and whisk vigorously.

Step 4

When milk is at room temperature (slightly lukewarm) stir in yogurt till well mixed.

Step 5

Set overnight in a warm place.

Step 6

Chill when set.

Step 7

Serve chilled.


Prep Time: 21-25 minutes

Cooking time: 8-10 hours


Ras Malai


Paneer made from 1 liter of milk (recipe below)

1 liter full cream/ whole milk

1/2 cup sugar

1 tablespoon cardamom powder

4 cups water

1 cup sugar

1/2 cup thinly sliced almonds or pistachios


Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.

Knead the Paneer (How to make Paneer) in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.

When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.

In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.

Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.

Before serving, garnish with slivers of dried fruit.






  • 1 kg whole milk or full cream unsweetened yogurt
  • 1 cup powdered sugar
  • 1 tsp cardamom powder
  • 2 tsps kewra essence (available at Indian groceries)
  • 1 cup thinly sliced green pistachios
  • A pinch of saffron strands
  • 2 tsps warm milk




  • Hang the yogurt in a clean muslin or cheesecloth for 2-3 hours to completely drain all the whey from it.
  • When the yogurt is drained and ready to use, put the warm milk in a small glass bowl and add the saffron strands to it. Allow to stand for a minute.
  • Now mix all the ingredients (including the milk with saffron strands in it) together in a large bowl. Mix to blend sugar fully.
  • Chill for an hour and serve dollops in a bowl, like ice cream.


Prep time: 120 mins

Cook time: 5 mins


Gulab Jamun

3 cups sugar

6 cups water

1 tbsp cardamom powder

2 tbsps rose water

3 cups powdered milk

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

Approximately 1 cup thickened/ heavy/ double cream

Vegetable/ canola/ sunflower oil for deep frying




  • Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside.
  • Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is medium soft but not sticky. You DO NOT need to use all the cream. Just add a little at a time until you reach the consistency of dough you are after.
  • Divide the dough into walnut sized balls and roll between slightly greased palms till smooth.
  • Heat the oil for deep frying in a wide pan on a low to medium flame.
  • Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
  • When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup.
  • Repeat this till all the dumplings are cooked and added to the syrup.
  • Allow the dumplings to soak in the syrup for at least 2 hours before serving. At this point they can either be removed from the syrup and served or served with the syrup.
  • Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream; Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.

Banana Fig Milkshake



Banana - 1

Figs - 4

Honey - 2 tsp

Milk - 2 cups


  • Peel skin of banana, cut into pieces.
  • Cut fig into pieces
  • Blend banana, fig, honey, milk, serve immediately.


Milk Powder Coconut Barfi



Milk powder - 1 cup

Coconut ( grated ) - 1 cup

Sugar ( powdered ) - 1/2 cup

Raisins - 1/4 cup

Cardamom powder - 1/4 tsp

Warm milk - as needed

Ghee - as needed




  • Mix milk powder, coconut, sugar, cardamom powder in a bowl.
  • Add warm milk and mix well to form a dough.
  • Heat ghee in a frying pan.
  • Add raisins, fry, add to the dough and mix well.
  • Transfer to a greased plate and flatten with a rolling pin.
  • Refrigerate for an hour, cut into pieces and serve.

This should be consumed immediately.






Banana - 1

Milk - 1 cup

Sugar - 2 tsp

Cardamom  powder - a pinch

Saffron - a few strands

Vanilla essence - 2 drops




  • Peel skin of banana, cut into slices.
  • Boil milk in a pan, add sugar.
  • When sugar dissolves, add saffron, vanilla essence, cardamom powder, switch off stove.
  • When milk is warm, add banana, mix well.


Recipes accross the country :