Kaddu ki Kheer – Recipe for Pumpkin Milk Dessert – 19 Dec 15

Today I will give you the recipe for a delicious dessert made from pumpkin with milk: Kaddu ki Kheer. Of course you can adjust the sweetness of the dish according to your taste – and enjoy it exactly the way you like it!

Kaddu ki Kheer – Pumpkin Milk Dessert

Create a very tasty dessert out of pumpkin with some milk, nuts and sugar! Enjoy a special sweet!

How long does it take to prepare Kaddu ki Kheer?

Preparation Time:
Cooking Time:
Total Time:


500 g Pumpkin
1 l Milk
200 g Sugar
50 g Cashew Nuts
50 g Almonds
50 g Raisins
Saffron threads for decoration

How to prepare Kaddu ki Kheer

Start by cutting the pumpkin in a few big pieces and then peeling off the skin. Take care not to make the pieces too small, as you will have to grate them next! After grating the pumpkin, you can take the cashew nuts and almonds and break them into pieces of the size that you want to have in your dish.

Now place a big wok onto the stove, pour the milk into it and bring it to a boil. When the milk is hot and starting to rise, add the grated pumpkin. Let it cook on medium heat while stirring. This is important: you will need to keep on stirring while the pumpkin is cooking and getting soft. This will usually take about 30 minutes.

When the pumpkin is soft and the milk has thickened, you can add the nuts as well as the sugar. Stir well, so that they get mixed into the pumpkin and milk. Stir some more until the sugar is dissolved. Once that is the fact, you can take your wok off the stove – your dish is ready!

Finally, you can add saffron on top for decoration – enjoy!

Recipe for Quick Weekend Cookies of Banana and Oat – 5 Sep 15

Today I would like to give you the recipe for delicious cookies which you can quickly prepare if you have spontaneous guests – as we often do here! You can vary in several stages of sweet and you can eat them in between meals, after meals or with coffee or tea!

Quick Weekend Cookies of Banana and Oat

Quick, easy and very tasty! Mix it, bake it, serve it – and you get a healthy cookie with the vitamins that oats and bananas provide!

How long does it take to prepare these Banana Oat Cookies?

Preparation Time:
Baking Time:
Total Time:


2 cups Oats
3 ripe Bananas
1/2 cup Dates
1/2 cup Raisins
1/3 cup melted Butter
3 – 5 tbsp Sugar Powder

How to prepare Banana Oat Cookies

I believe this is one of the simplest instructions I have ever written for a recipe:

You need to take the stones out of the dates and cut them in small pieces. Now you peel the bananas, put them into a bowl and mash them well with a fork. Add all the other ingredients and mix well.

Those with a sweet tooth can add more sugar while others can simply keep it without any sugar – or add honey if they like. Put the bowl aside and let it stand for 15 minutes.

In the meantime, you can heat up your oven on 200 degree centigrade and place baking paper on your tray.

After 15 minutes, use two spoons to place small heaps of the mix on the baking paper. Place the trays in the oven and after 20 minutes, you have beautiful Banana Oat Cookies!


Recipe for Banana Mousse with Pomegranate – 8 Aug 15

Today is the birthday of my youngest brother Yashendu. And on this sweet day, I would like to give you the recipe for a sweet dish: Banana Mousse. While we have got to know the term ‘mousse’ later on, we have been making this dish for a long time already, as it is simple and quick! I know that a lot of people believe a mousse can only have its nice consistency if you add eggs. Our recipe however, as always, is free of egg!

Banana Mousse with Pomegranate

A truly easy dessert recipe that has the heavenly taste of a rich mousse of bananas with pomegranate.

How long does it take to prepare Banana Mousse?

Preparation Time:
After that, approximately four hours in the refrigerator


500 g Bananas
250 g Fresh Cream
1 tsp Lemon Juice
3 tbsp Honey
1 Pomegranate

How to prepare Banana Mousse

Peel the bananas and cut them into small pieces. You can put these into a blender right away. Squeeze the juice of a lemon and add one teaspoon of lemon juice into the blender, which will keep the bananas from changing colour and additionally give a nice sour note. Blend the bananas so that they become a smooth paste. There should not be any pieces of banana left.

Now add the cream as well as the honey and blend it again very well, so that the cream and the banana are thoroughly mixed. Take the mixture out into a bowl.

At this point, you start cutting the pomegranate – which can be a messy challenge if you do it the first time! Cut off the top of the pomegranate and then cut lines into the fruit’s skin, as if you want to cut it into four pieces. At this point you only cut the outside – if you cut it straight through, it will spill its delicious juice! When you have made the lines, grab it and twist, so that it opens. You can then take the quarters and knock against them from the outside with a spoon, which will make the seeds fall out whole. Add nearly all seeds into your mousse mixture and leave a few for decorating later.

Pour the mixture now into small bowls in which you want to serve them later on or into one big bowl from which you will then take out the servings later. Place these bowls into the fridge for three to four hours – or overnight. It will get the rather firm consistency of mousse.

Decorate them with the remaining pomegranate seeds before serving – and enjoy!

Aam ka Shrikhand – Recipe for Mango Fruit Cream – 25 Apr 15

Today I will give you the recipe for another seasonal dish which is very enjoyable in summer time: Aam ka Shrikhand. It is a mango fruit cream and while it is usually prepared with completely mashed mangoes, making it a paste without any fruit pieces, we prefer eating it with little mango pieces inside. It is easy to prepare – and more than just tasty!

Aam ka Shrikhand – Mango Fruit Cream

It’s summer – fruit time! Enjoy the heavenly taste of mango in creamy yoghurt!

How long does it take to prepare Aam ka Shrikhand?

Preparation Time:
Additionally several hours to drain the yoghurt


500 g Mangoes
1 kg Yoghurt
200 g Sugar Powder
a pinch of Salt

How to prepare Aam ka Shrikhand

The first step, several hours before you actually would like to eat your fruit cream, is to drain the water out of the yoghurt. In order to do this, you need to wrap your yoghurt into a fine cotton towel and hang it over your sink or over a bowl. The water will drip out of the yoghurt slowly and thus make the remaining yoghurt firmer. Depending on the yoghurt that you are using, this can take three to five hours. The yoghurt should be firm before you start using it further.

Take the yoghurt out of the cotton towel and onto a big plate or other flat and clean surface. Now it is time to mash it. With the palm of the hand, you press the yoghurt against the plate, mashing it against it, making a paste that at first sticks to the plate. It is a little bit like kneading a sticky dough – you need to do it thoroughly and with strength. It will be best if you do this action for about 15 minutes, so that the yoghurt is really very nicely smooth and there are no pieces in it anymore.

Now you add the sugar powder and a pinch of salt. Mix it very well into the yoghurt. Place it into the fridge, so that it can cool down.

Wash the mangoes, peel them and take out the stones. Cut the mango flesh into small pieces while holding them over a bowl. In this process, a lot of juice will already come out – just let it drip into the bowl with the pieces, we will use it as well!

Take that bowl of mango pieces and their juice and add it into the yoghurt. Mix it all well – and there you are, a delicious mango fruit cream! Serve and eat it cool and I can promise, you will love it!

Til ke Laddoo – Recipe for sweet Sesame Balls – 31 Jan 15

Today again I would like to give you the recipe for another dessert, this time a very known Indian sweet: Laddu, sweet balls. Not a regular gram flour laddu though – no, made from sesame and nuts! A winter special that is truly delicious!

Til ke Laddoo – Sweet Sesame Balls

Try a typical Indian winter dessert. Great for celebrations, events – or just for a little treat!

How long does it take to prepare Til ke Laddoo?

Total Time:
Plus three hours, if you make Khoa yourself


500 g Khoa
2,5 l Milk

350 g Sesame Seeds
1 tsp Ghee
150 g Cashew Nuts
100 g peeled Almonds
100 g Raisins
500 g Sugar Powder

How to prepare Til ke Laddoo

If you bought the almonds with their thin, brown skin, you start by soaking them in a bowl of water. This will make the skin soft and will make it easy for you to peel the almonds.

Here in India, many sweets are made from milk. A lot of these, are not directly from liquid milk but from khoa, also written khoya, a form of thickened milk. In India, you can buy this easily in the market. You can, however, also make it yourself. It takes time and effort but is not really difficult to prepare:

Put the milk into a deep pan or a wok and heat it up. Get it to boil and stir. And keep on boiling and stirring, boiling and stirring. It is really important that you stir all the time to prevent the milk from burning to the bottom. That’s how it is nice to have a helper for this task – just never stop stirring! The milk will reduce in volume and slowly it will get thicker until you only have about a fifth of the volume you started with and a consistency of ricotta cheese.

When the khoa is solid, you need to roast it a bit more, until it is golden. The whole process of making this golden khoa can take up to three hours and you will start smelling the ready product in your kitchen! Once done, place it aside and let it cool down.

Put the sesame seeds into a deep pan and start roasting them on low heat. Stir without interruption, as they are very sensitive and can burn easily. Once they are golden as well, take the seeds out of the pan and place them aside to let them cool down.

If you have soaked your almonds, you can now remove their skin. Break the almonds and the cashew nuts into four pieces. Warm up the ghee in a pan and add the cashew nuts and almonds into it. When the nuts are golden, add raisins and let them get warm for half a minute as well. Switch off the stove and take the nuts, almonds and raisins out. Let them all cool down as well.

Once everything, your khoa, sesame seeds and the mixture of nuts are cold, you put all these ingredients and the sugar powder into a bowl. Mix everything together in a big pot. Mash the ingredients together by hand, so that everything sticks well to the khoa.

Now you just need to roll balls out of the mixture. Keep them in the fridge if you don’t eat them on the same day.


Recipe for Indian Cheesecake without Sugar and without Baking – 24 Jan 15

If you are looking for an egg-free, gluten-free and even sugar-free cake, you can try this one: our Indian cheesecake with fresh paneer. You don’t even need an oven! Try it at home – it’s delicious!

Indian Cheesecake without Egg, Sugar and without Baking

Make an eggless, sugarless cheesecake without oven!

How long does it take to prepare this Indian Cheesecake?

Total Time:

Additionally one night for the water to be pressed out of the paneer.


4 l Milk
4 Lemons
5 tbsp Honey
some Saffron Threads for decoration

How to prepare this Indian Cheesecake

First of all you have to prepare paneer, which you can do according to this recipe. It is best to do this the evening before you need your cake, as you will then have to place your paneer in a fine cotton towel under heavy weight overnight. This can be a big pot with water for example. This weight will press out all remaining water from the paneer.

In the morning, you remove the paneer from the towel, place it on a big plate and now mash it very well with the hand. This process is very important and quite a bit of effort goes into it. If you do it right, you will get a nice white paste of paneer.

Once the paneer is a paste without any cheese lumps in it, you can add the honey. Mix it and again press the paste well against the plate, mash and mix until the honey is completely mixed. If you like, you can add dry fruit like pistachios or raisins at this point and mix them well into it, too.

Now you need to create a shape – and that is basically fully up to you! A heart, a square, a circle or anything else! You can use a ring form for cakes to make it nicely round.

In the end, you only need to decorate it. We used saffron threads but you can practically use a lot of other things as well: pistachio pieces, saffron powder or paste, raisins or dry fruit.


Til ki Gajak – Recipe for a quick and crunchy Sesame Dessert – 3 Jan 15

As I told you already, we have been here in Gurgaon without having planned it for another night – and while I had not prepared any dish for which I could give you the recipe today, Ramona actually learned something from our friends on our short holiday: Til ki Gajak, a sweet snack made with sesame seeds. Try it – it is very sweet but also very tasty!

Til ki Gajak – Sesame Dessert

Make a delicious sweet yourself – quick and easy!

How long does it take to prepare Til Ki Gajak?

Total Time:


20 tbsp Sesame Seeds
10 tbsp Sugar
a golfball-sized piece of Jaggery (raw cane sugar)
15 Rose Petals

How to prepare Til ki Gajak

Heat up a pan on your stove and give the sesame seeds into it. Stir so that they get nicely roasted. Once they have a slightly darker colour, take them out of the pan and into a bowl by the side.

Prepare the jaggery by breaking the piece into small crumbs. This is necessary for it to melt nicely afterwards. Clean your working space and spread a little bit of oil – you will roll out your sweet there later.

Now you place the sugar into the pan for caramelizing. Keep on stirring so that the sugar does not burn. After a short while, it will melt and turn liquid.

When all the sugar is liquid, add the jaggery pieces while stirring and keep on stirring while they dissolve as well. Once they have dissolved, turn the heat low and add the sesame seeds while continuously stirring.

Now you can add the rose petals as well. When everything is nicely mixed, turn off the stove and empty your pan on the spot that you prepared before with oil.

Spread the paste with a spoon as much as possible. It is sticky but just try to make it a bit flatter. Wait now until the top layer of the paste is a little bit cooler so that it won’t stick to your rolling pin. Take the rolling pin and roll from the middle out to the border with force. Press down, so that the paste gets really flat and thin – until about 5 mmm! It costs some strength but the thinner it is, the tastier it is!

Finally, you take a pizza roller knife and slice the sheet quickly into squares or another desired shape. If you do it now, it will work nicely while later, the only possibility to make it smaller is to break it apart!

You can enjoy this sweet warm or cold for a long time after. It is just delicious and we love it on cold winter evenings!

Recipe for Sweet Balls filled with fresh Cheese – 6 Dec 14

Last week I gave you the recipe for Sandesh. When we were making Sandesh, we had the idea for a new experiment – and simply followed our ideas. The result was an amazing dessert for which I want to now give you the recipe:

Sweet Balls filled with fresh Cheese

With a little bit of effort you make an incredible dessert that everyone will love!

How long does it take to prepare these Sweet Balls?

Preparation Time:
Cooking Time:
Total Time:


For the filling:
5l Milk
3 Lemons
250 g Sugar Powder

For the batter:
1kg Wheat Flour
300g Sugar Powder
200 ml Vegetable Oil
150ml Milk

Oil for deep-frying

How to prepare Sweet Balls

First of all you need to prepare Sandesh according to this recipe. The balls don’t need to be perfectly round and you don’t need to decorate them. Place them aside.

Warm up the milk so that it is lukewarm. Mix the flour with the sugar powder. Slowly pour the oil into this mixture and mix. After the oil, slowly add the milk as well. Mix it all very well so that you have a batter that does not stick to the hands but is soft and can be formed nicely.

Now you divide your batter into parts of equal size. Take one piece of that batter and roll it in between the palms of your hands. Now flatten it, so that you can place one of the Sandesh balls inside of it. Wrap the batter around the Sandesh ball. For closing the last end, you can make your finger wet with just a few drops of water, slide it over the opening and then press it together for closing it firmly.

Heat up the oil in a wok. First it has to get properly hot, then you can turn down the heat, so that, when you put the balls in, they fry slowly and properly through until the middle.

Once they are golden and crispy from the outside, you can take them out. Let them cool down a bit before you serve them – warm or cold, they are delicious!

Sandesh Recipe – Sweet Cheese Confectionery – 29 Nov 14

Today I would like to give you the recipe for a sweet that I don’t like when it is bought from any shop but which I have always liked when I have made it myself or my mother made for us: Sandesh. It is a sweet that has its origin in West Bengal and it is made out of paneer, fresh cheese. That gives it a very special taste – try for yourself!

Sandesh – Sweet Cheese Confectionery

Tired of the same old chocolate or cake recipes? Try something new: easy, delicious and that touch of exotic taste!

How long does it take to prepare Sandesh?

Total Time:


5l Milk
3 Lemons
250g Sugar Powder

Pistachios, cardamom and saffron according to taste and for decoration

How to prepare Sandesh

This is one of the recipes that won’t let you use paneer that you bought. You have to make it yourself – or it will be too hard for you to mash it! So get your milk, squeeze your lemons and prepare paneer according to this recipe.

Once you have your paneer in your fine kitchen towel, wrap it into the towel and place it under a pot filled with water or a heavy stone, so that the water is pressed out.

After about one hour, you can go on. The paneer should be quite dry but not very hard.

Take the paneer out into a big plate and, with your hand, mash it very well, rubbing it against the plate that it is on. By this mashing with your palm, the fresh cheese, which was quite solid before, will become a fine paste.

Take the sugar mix it into the paneer. Obviously, if you like it sweeter, you can add more – or take less if it is too much for you.

At this point, you can also add ground cardamom for taste or, if you would like to have yellow colour as well as saffron taste, you soak a few threads in a bit of water and mix that into the paste.

Roll small balls of the mixture and decorate them with pistachios or dots of soaked saffron. Place the balls into the fridge before serving them, so that they are deliciously cool!

Remember that you cannot keep them for long, as they are made out of fresh milk. The maximum is about 24 hours – but keep it in the fridge!


Bread ka Halwa Recipe – Indian Bread Pudding – 31 May 14

We are enjoying our time here in Southern Germany with Ramona’s family. Of course, when we get together, we enjoy eating great food and afterwards, we mostly have ice-cream. While we love this dessert, I thought you might appreciate the recipe for another, more Indian one: Bread ka Halwa.

Bread ka Halwa – Indian Bread Pudding

Don’t know what to eat for dessert? Try this one – it is easy and you most probably have the ingredients at home!

How long does it take to prepare Bread ka Halwa?



6 pieces of Toast
400 ml Milk
2 tbsp Ghee
50 g Raisins
50 g Cashew Nuts
200 g Sugar

How to prepare Bread ka Halwa

Heat up the milk in a pot. In the meantime, you can break the toast into pieces, about six pieces of each slice of toast. You can also use the time to break the cashew nuts into small pieces. The milk should be warm but not boiling. Once it is warm, keep it on the stove on low heat in order to keep it warm.

Take a deep non-stick pan and add the ghee. Heat it up and, when it is hot, add the pieces of bread into it. Stir them until they are brown and crunchy. Once they are, add the raisins and the cashew nuts. After stirring once, add the sugar as well. The sugar will get warm and melt with the heat.

As soon as the sugar has melted, add the milk into the pan. Keep on stirring and cook the milk for another five minutes so that the mixture gets thick.

When it is has reached the desired density, switch the stove off, put your Bread ka Halwa in a bowl and let it cool down. You can put a few cashew nuts or pieces of nuts on top of your dish for decoration.