Anshu's Food Odyssey

Sondesh is one of the most popular Bengali sweets/ desserts made using fresh chhena (soft cottage cheese). It can be flavored with plain simple cardamom, saffron or even rose. Since its the summer season going on and mangoes are in abundance, I thought of flavoring it with these delicious stone fruits. Trust me these Mango Sondesh turned out absolutely heavenly and amazing. Do try the recipe once.  Mango Sondesh Recipe | Mango Sandesh Recipe INGREDIENTS Full fat milk - 1 liter White vinegar or lemon juice - 2 tbsp, diluted in 1/4 cup water Mango puree - 1 cup Fresh cream (I used Amul) - 1/4 cup Ghee - 1 tsp Sugar - 6 tbsp Mango Sondesh Recipe | Mango Sandesh Recipe Mango Sondesh Recipe | Mango Sandesh Recipe METHOD Line a strainer/ mesh with a cheese/ muslin cloth. Place a big bowl underneath the strainer. Bring the milk to a boil. Switch off the heat and let it cool down for 5 minutes. Start adding the diluted vinegar or lemon juice, whatever you are using

Besan ke Laddoo is one of the quintessential Diwali sweets or mithai recipes  definitely made at our home. Though, these laddoos are made in different styles, sometimes adding sooji and nuts to them, however, the way I like them the best is how the halwais make them - perfect daanedaar made with just three ingredients - besan, ghee and sugar. And trust me, they are an absolute delight, which instantly transport you to a food heaven. So, if you too are a lover of those perfect halwai style daanedaar besan ke laddoo , then this recipe is just for your sorts. Do try them out and I assure, you're gonna love them. Just a few tips before you jump on to the recipe, make sure you use the mota besan aka the coarsely ground gram flour. Essentially, the mota besan is the key to getting that daanedaar texture. Next, never go for the powdered sugar in these laddoos. Always use the boora shakkar/ sugar. And lastly, just when the besan is nicely roasted, sprinkle a few drops of water and stir

Flavored with cardamom, saffron and topped with whole lots of nuts, Mawa Cake is a beautiful take on the traditional Indian mithais. As its the time of festivities; with Raksha Bandhan, Teej and Janmashtmi just around the corner, I wanted to make a typical Indian sweet or a dessert however, my heart was stuck on baking a cake....this cake studded with classic desi flavors, therefore, came out to be my ultimate choice. A perfect combination of both the worlds, it is good to celebrate any traditional Indian occasion or even as an everyday bake. What more? it doesn't even require any kind of frosting and can be enjoyed as is with a cup of tea or coffee... YOU MAY ALSO LIKE... Rajasthani Ghevar Mathura ke Pede Gulab Jamun Kesar Kalakand Cardamom & Saffron Spiced Eggless Mawa Cake INGREDIENTS APF/ Maida - 1 and 1/2 cups Super fine granulated Sugar - 1 and 1/4 cups Crumbled Khoya/ Mawa/ Milk solids - 100 grams  Olive oil - 1/2 cup Whisked curd - 1/2 cup Milk - 1/4 cup

Malai Peda is one of the most popular Indian sweets . These little discs of deliciousness are primarily made using fresh chhena (cheese curd), khoya (dried milk solids) and condensed milk. There are numerous variants of Malai Peda that are available in the sweets shops these days; while the plain peda and kesar peda are the most common, what I am fond of the most is the chocolate flavored one. Absolutely decadent and melt-in-mouth, these chocolate pedas make for an apt sweet for any festival or special occasion.  Well, I am making them for the upcoming Raksha Bandhan , if you too are looking for some homemade sweet recipes, do try them out. I promise, you won't be disappointed. Chocolate Milk Peda | Milk Peda Recipe Before I jump to the recipe, let me tell you that I have used fresh chhena. For that, bring about a liter of full fat milk to a boil. Let it cool for 5 minutes and then slowly start adding a little vinegar until the milk is nicely curdled.

Atte aur Gond ke Ladoo are one of the quintessential winter treats at our home. Made with whole wheat flour, edible gum and loads of nuts, they are incredibly healthy and provide for the much needed warmth and immunity during the winter months. Needless to say, they are an inseparable part of our daily diet every season and make for an instant energy booster that we take with a cup of warm milk every morning. Looking for the recipe?? scroll down below and get going.... You may also like... Besan ke Laddoo Gajar ka Halwa | Indian Carrot Pudding Khajoor aur Badaam ka Doodh | Dates and Almond Milk Khoya Paneer Gulab Jamun Atte aur Gond ke Ladoo | Whole Wheat & Edible Gum Truffles Ingredients Whole Wheat Flour - 2 cups Semolina (sooji/rawa) - 1/2 cup Ghee (clarified butter) - 1 and 1/2 cups Sugar - 1 and 1/2 cups Gond (edible gum) - 4 to 5 tbsp Chopped nuts (cashews, almonds, raisins) - 1/2 cup P.S. - I have added only a few nuts in these ladoos, yo

Gulab Jamun is one of the most famous classic Indian sweets that is often considered a "MUST MAKE" during festivals and joyous occasions like birthdays, marriages or family get togethers. It is traditionally made using khoya (milk solids) wherein the khoya is kneaded into a soft dough along with some flour, shaped into little balls, deep fried and finally dunked into a cardamom or rose flavored sugar syrup.   Super soft, melt-in-mouth and absolutely delicious, these jamuns  are undoubtedly a treat for anyone and everyone. With festive season just knocking at the door, I thought it to be the perfect time to share the recipe of these little plump balls of deliciousness with you all. Though making Gulab Jamuns is not a rocket science, still it requires a little skill and a whole lot of patience. Plus, there are a few tips and pointers (listed below) that you always need to take care off to get those halwai style melt-in-mouth gulab jamuns. Following all these tips, I am

Come winters, and my Mum is all geared up to make one of our most favorite winter delights, the divine and yummilicious Besan ke Laddoo . I still remember my childhood days when she would prepare dozens of these laddoos, loaded with whole lots of dryfruits such as almonds, raisins and often gond (edible gum); everyday both me and my sister were given a laddoo each with a glass of hot milk before we left for our schools...growing up, when we asked her about any specific reason for this kind of a daily ritual 😉😊 she told that besan keeps our bodies warm in chilled weather and also improves our immunity thus preventing us from catching cold and flu which is very common during the winter months. Whatever the reason may have been, I would only say that we simply loved our daily dosage of these tiny sweet little melt-in-mouth balls... Today, I am married and based out of Singapore, and though the weather here remains warm throughout the year, I still make a batch of these laddoos aro

Karva Chauth is one of the most awaited festivals in Northern and parts of Western India after Deepavali; a pious festival during which the married women fast for a whole day praying for the well-being and long life of their husbands. The fast gets started early in the morning just before sunrise and gets opened only after offering a small prayer to the moon. During the fasting duration, women abstain themselves from eating or drinking anything, even water. The preparations of this vivacious fest generally gets started about a week in advance; decked up markets with stalls selling anything and everything ranging from cosmetics, bangles and jewelry to traditional sweets and delicacies. Women queued up at Henna stalls waiting to get beautiful designs tattooed on their hands is truly a sight to behold. Needless to say, if someone visits Northern India during the time of Karva Chauth and Deepavali, he is sure to be smitten by the awe and grandeur of the mesmerizing festivities. W