Peda (दूध और चॉकलेट के स्वादिष्ट पेडे)-Mathura Pede-Chocolate Peda-with Condensed Milk

Ingredients –

  • Crumbled Khoya / Mawa
  • Sweetened condensed milk (as per your taste)
  • Green cardamom powder
  • Ghee / Butter – 1 tbsp
  • Coco powder ( for chocolate Peda)
  • For Garnishing –
    Chopped Pista, Tutti frutti, Saffron and sprinkle

Method –

  1. Heat a pan, add Ghee, Khoya, condensed milk and cardamom powder.
  2. Mix and cook on a low heat.
  3. Cook until thick consistency and the mix leave the sides of the pan.
  4. Split the dough in two equal parts, one for dudh peda
    and another half for chocolate peda
  5. For making chocolate Peda add coco powder (as per your taste).
  6. Mix and Cook for 1 minute.
  7. Once ready, turn off the heat.
  8. Grease your palms with ghee and make small balls from the dough, roll it between your palms.
  9. Press with your thumb in the middle of it.
  10. Repeat the same for rest of the dough.
  11. Garnish the Peda (as per your choice).
  12. Peda is ready, refrigerate and use.

Pista Kalakand (मिनटों में बनाये स्वादिष्ट पिस्ता कलाकंद )-Kalakand Sweet-Condensed Milk-Milk Barfi

Ingredients –

  • Paneer (chena) – 1 cup
  • Milk – 1/2 cup
  • Condensed milk – 1/2 tin (as per your taste)
  • Chopped Pistachio (Pista)

Method –

  1. Add milk and condensed milk into the paneer, mix well.
  2. Now add chopped pista also and mix well.
  3. Keep some pista for garnishing.
  4. Heat a pan, add the mixture and cook on medium heat.
  5. Keep stirring for 3-4 minutes so it doesn’t burn..
  6. Cook till it becomes little dry.
  7. Once mixture is ready, turn off the heat.
  8. Apply ghee or butter paper on the tray.
  9. Pour the mixture and then spread it evenly across the tray.
  10. Sprinkle pistachio on the top and press it gently with a spoon.
  11. Keep it in fridge for sometime, so it can settle down.
  12. Once Pista Kalakand settled, cut it into pieces as per shape of your choice.
  13. Pista Kalakand is ready to serve.

Rasmalai (रसमलाई)-Rasgulla Soaked In Milk Syrup-Indian Recipe-Festival Recipe


  1. Chena / Cottage cheese -1 cup
  2. Sugar (as per your taste)
  3. Whole milk – 1 liter
  4. Sliced dry fruits (as per your choice)
  5. Saffron (optional)- For color and aroma

Method –

  • Put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into small balls.
  • Roll the chena balls between your palms, flatten it slightly and keep all of them in a plate.
  • Prepare rest of chena balls in the same way. 
  • To make flavored milk, bring the whole milk to boil in a pan on high to low heat.
  • Once milk is boiled, reduce the heat to medium temperature.
  • Keep stirring to avoid the milk sticking to the bottom of the container. 
  • When the milk become thicker, add sugar and cardamom powder to the milk.
  • You can use saffron instead of cardamom powder if you want.
  • Flavored milk is ready, turn off the stove.
  • In another utensil add sugar and water, cook till sugar is completely dissolved.
  • When chasni started boiling, put chena balls in boiling chashni and cook for 15-20 minutes on high heat.
  • Turn off the stove. Chena balls is ready, let it cool down completely.
  • In the final step take each chena balls from the sugar syrup and dip the chena balls to concentrated flavored milk.
  • Cook for 1-2 minutes on medium heat.
  • After 2 minutes turn off the heat, Rasmalai is ready.
  • Garnish with dry fruits and serve cold.

Thandai Cold Drink / Holi Special Cold Drink

Enjoy… Smile


  1. Poppy seeds (khuskhus) –1 tsp
  2. Fennel seeds –1 tsp
  3. Whole Green cardamom seeds or powder –1/2 tsp
  4. Whole milk –2 cup (boiled and cooled)
  5. Saffron (kesar) –few strands
  6. Almonds –9 -10
  7. Cashews –9 -10
  8. Pistachio /Pista-9 -10
  9. Black pepper –2-3 (optional)
  10. Sugar –2 tbsp (as per your taste)

Method –

  • Add poppy seeds, fennel seeds, whole cardamom seeds, saffron, almonds, cashews, pista, sugar per your taste and black pepper into the blender jar and make a fine powder.
  • Add the grinded mixture into the milk (as per your taste) and keep it in fridge for 2-3 hours.
  • You can keep the remaining powder in refrigerator to be used afterwards.
  • After 2-3 hours filter this mixture using a strainer.
  • Garnish with pista powder and saffron strands.
  • Thandi cold drink is ready to serve…

Eggless Caramel Custard



Preparation Time:  60-65 minutes

Serving: 2-4 persons

Ingredients –


  1. Whole Milk – 1 cup
  2. Curd /yogurt – 1 cup
  3. Sweetened condensed milk – 1cup
  4. Vanilla essence –1 tsp
  5. Custard power –2 tsp
  6. Sugar/brown  sugar – ¼ cup



  • Take ¼ cup of sugar in a pan. Add 1 tsp water and cook  till the sugar caramelizes (little brown). keep stirring cook on medium flame.


  • Pour the caramel into a mold and let it cool down.


  • Take a bowl, add milk,custard powder, curd, sweetened condensed milk and vanilla essence and stir  with a spoon / whisker  to dissolve it till lumps disappear.


  • Pour the mixture into the mold (You can also take stainless steel bowl or glass bowl). Cover with the aluminum foil.
  • Heat 2 cup water in a pressure cooker(Do not use the whistle) or idlli  maker.



  • Place the mold in the idlli maker  and cover the lid. Steam for 30 min.
  • After 30 minutes take out the mold out of the idlli maker  and let it cool down completely. Now keep the caramel custard in refrigerator for 15-20 minutes.


  • Remove the aluminum foil, run a small knife around the edges and Flip the caramel custard on the plate.



  • Caramel custard is ready, you can serve this as a dessert.