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List Of Sweets

Malai Kulfi




. Full Cream Milk – 1 ltr

. Powdered Sugar – 1/2 Cup (80-90gms)

. Cashew Nuts – 8-10 nos

. Green Cardamom – 4 nos

. Pistachios – 10-12 nos



1. First, we have to heat the milk.

2. When the milk is boiling, till the time chop cashew nuts and pistachios into small pieces and peel of the cardamom and grind it to make powder.

3. Boil the milk till it starts thickening, so we have to continously stir for 2-3 min. We will simmer the milk till it reduces to one third of its quantity.

4. When the milk has boiled and thickened add Sugar chopped cashew, pistachios and cardamom powder to the it and mix well.

5. Keep the milk aside for cooling.

6. When the milk cooles down properly pour the milk in the container in which we have to keep it for freezing, cover container with a lid and keep that in freezer to get it firm.

7. Let Malai kulfi firm till 6-8 hrs.

8. Take out the kulfi 10 mins before from the freezer then cut it and Serve it.


Simply Wonderfuls




1 1/4 cups sifted icing (confectioners/powdered) sugar,
190g (6.7 ounces) unsalted butter, room temperature
1/2 teaspoon finely grated orange rind/zest,
2 tablespoons currants,
1.5 cups sifted full-cream milk powder.


Cream the butter, sugar, and orange rind in a mixing bowl.

Fold in the currants and powdered milk and knead until a firm fondant-like dough is formed. Pinch off walnut-sized portions and roll into smooth even-sized balls. Chill and serve.


NOTE: to measure the 190 grams butter, just look at the weight of a block and cut off approx right amount. Butter quantities do not have to be super-accurate. Do not melt the butter, it should be room temperature. Orange and currants are just an idea (a nice idea). You could add just about anything.


Toffee Almond Fudge




250g good quality unsalted butter (I prefer Danish style),
1 1/2 cups raw sugar,
1 cup pouring consistency pure cream,
1 cup whole unblanched almonds, oven-roasted or fried, and very coarsely chopped,
about 3 1/2 cups full cream powdered milk,
extra toasted, crushed, slivered, flaked or whole almonds for decorating the surface of the fudge (optional).


Gently melt the butter in a heavy 5-litre/quart saucepan over low heat. Add the sugar, increase the heat to moderate and, stirring constantly, cook for about 3 minutes or until the sugar melts into the butter and becomes frothy.

Cook for a few minutes more until it develops a light caramel colour. The caramelised sugar will give off a light toffee fragrance. Be careful to avoid over-darkening the sugar at this point; excess caramelisation will give the fudge a bitter flavour. The butter will probably be completely separated from the caramelised sugar at this stage, but that's normal.


Remove the pan from the heat and allow it to cool for 2 or 3 minutes. Stir in the cream and nuts. Using a wire whisk, gradually mix in the powdered milk a little at a time, whisking vigorously to avoid forming any lumps. When the mixture just hangs onto the whisk, it is ready. If it reaches this stage before you've added all the powdered milk, don't add any more. If it's still too runny after adding it all, add a little more.

Very lightly butter a 25cm-30cm (10-inch - 12-inch) tray. With a spatula, scrape the hot fudge mixture into the tray. Smooth it out and sprinkle the top with the optional nuts. Allow the fudge to set in a cool place for 1 hour. Cut into approximately 3.75cm(1-inch) squares, and stand back.


YIELD: about 50 pieces of fudge.






2½ cups water
1¼ cups raw sugar or sugar plus some honey (not 100% honey - too wet)
3/4 cup California dates, chopped, or any dried fruit
zest from 2 oranges, lemons or any citrus
140 g unsalted butter, or ghee (1 ounce=28.35 grams)
1¼ cups coarse-grained semolina (farina) - the more coarse the better
1/3 cup walnut pieces, or any nuts, or none at all
1 or 2 firm ripe bananas, sliced thickly, or any fresh fruit, or omit


Combine the water, sugar and orange zest in a 2-litre saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.


Melt the butter or ghee in a 2- or 3-litre non-stick saucepan and over fairly low heat, stirring occasionally. Add the semolina. Slowly and rhythmically stir-fry the grains until they darken to a tan colour and become aromatic (about 20 minutes). Add the walnut pieces about halfway through the roasting. Stirring more carefully, raise the heat under the grains.


Raise the heat under the sugar water and bring the syrup to a rolling boil.

Remove the saucepan of semolina and butter from the heat, slowly pouring the hot syrup into the semolina, stirring steadily. The grains may at first splutter, but will quickly cease as the liquid is absorbed.


Return the pan to the stove and stir steadily over low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 2 more minutes. Turn off the heat, fold in the dates and banana, and allow the halava to steam, covered, for an additional 5 minutes. Serve hot in dessert bowls as it is, or with the toppings suggested above.


Serves 6-8 persons





2 tablespoons butter

1 cup sugar

1/8 teaspoon salt

1/2 cup sliced almonds

1 tablespoons sesame seeds roasted




Grease about 8×10 cookie sheet and keep aside.


In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.


Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.


Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.


After brittle comes to room temperature brake them in pieces.


Store them in air tight container.

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Almond Chikki

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