Heat ghee in a pan and roast phool makhana on low flame until toasted. Let the phool makhana cool, then crush it roughly and set aside. In a saucepan, heat milk and sugar until the milk is reduced by ...

Blend half of the tender coconut and coconut water until smooth. Heat condensed milk, milk, and sugar in a pan until boiling. Reduce heat and cook until the mixture is reduced by half. Remove from ...

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 ...

Badam kheer or almond payasam is a traditional South Indian dessert that has the goodness of milk and almonds. It also contains saffron and cardamom that amp up the flavour. Here is how you can make ...

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 ...

Craving something creamy and indulgent? Khoya Kheer is the answer! Here's how to make this irresistible dish that will have everyone coming back for more!

milk, poppy seeds, dry dates powder, cardamom powder, almonds and pista and kaju, sugar ...

short grain rice 🍚 soaked, sugar if needed, water 💦, condensed milk, full cream milk 🥛, cardamom powder, skimmed milk powder, unsalted butter or ghee, saffron strands or a pinch of good quality ...

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 ...

Cardamom is an herb with a complex flavor profile, melding warmth, citrus, mint, and spice notes. Scientifically known as Elettaria cardamomum and part of the ginger family, cardamom is native to ...