Soak 8-10 dried figs in warm water for 15 minutes, then finely chop. Bring 1 liter of milk to a boil on medium heat, stirring ...

Cardamom: You add this spice to your tea, in your kheer, and while cooking your curry. While native to Southern India, cardamom is now used globally in all kinds of cuisine because of the rich flavor ...

1.Grate and blanch cauliflower. 2. Heat oil and sauté grated cauliflower. 3. Add milk and cook while stirring frequently till done. 4. Add dry fruits and cook for 2 minutes. 5. Remove from fire ...

This delicious snack is easy to prepare. Mix puffed rice, peanuts, chillies and tamarind sauce. Marinated chicken cooked in spicy, creamy tomato sauce is just the comfort food you need. A crispy, ...

Dev Uthani Ekadashi is considered the most important among all the Ekadashi of the year. From this day onwards, marriages and ...

The second day of the festival is called Kharna. In this, devotees observe fast and, after sunset, prepare pori, kheer, gur ki kheer, and roti and offer them to the deities, and then devotees eat.

Three-fourth cup of jaggery, one litre of milk, two-third cup of rice, 10 cashews, 10 almonds, 5-6 cardamom, and two tablespoons of raisins.

3. Magaj na ladva Magaj na ladva is a traditional Gujarati sweet made from roasted gram flour (besan), sugar, and ghee, often flavoured with cardamom and garnished with nuts. This delightful treat has ...

Cardamom water is a natural, and refreshing way to get clear and beautiful skin. It is a spice known for its aromatic flavour and medicinal benefits and has more than simply culinary benefits. It is a ...

Add the sugar. Continue stirring for another 5 minutes, or until the sugar dissolves completely and the kheer thickens to your desired consistency. Stir in the cardamom powder, remove the bay ...

Once the milk thickens slightly, add the ground makhana, whole makhana, sugar, raisins and the cardamom. Mix well and let simmer for 5 to 10 minutes more. Take off heat and let the kheer cool ...