Food Recipes

Vanilla milkshake

## Vanilla Milkshake Recipe

### Description

A vanilla milkshake is a classic, creamy, and refreshing beverage made with vanilla ice cream and milk. It is smooth, rich, and lightly sweet, making it a popular choice for quick refreshment or dessert.

---

## Ingredients

* 2 cups vanilla ice cream
* 1 cup chilled milk (full cream preferred for richness)
* 1 teaspoon vanilla extract (optional, for extra flavor)
* 1–2 teaspoons sugar or honey (optional, adjust to taste)
* Whipped cream (optional, for topping)
* A pinch of crushed ice (optional, for a thinner consistency)

---

## Instructions

1. **Chill the Glass (Optional)**
   Place the serving glass in the refrigerator for 10–15 minutes for a colder milkshake experience.

2. **Add Ingredients to Blender**
   Add vanilla ice cream, chilled milk, vanilla extract, and sugar or honey (if using) into a blender.

3. **Blend**
   Blend on medium speed for 30–45 seconds until the mixture becomes smooth, creamy, and lump-free.

4. **Adjust Consistency**

* For a thicker milkshake, add more ice cream.
   * For a thinner milkshake, add a little more milk and blend again briefly.

5. **Serve**
   Pour the milkshake into the chilled glass.

6. **Optional Topping**
   Top with whipped cream if desired and serve immediately.

---

## Food Categories

Beverage, Dessert, Sweet Drink, Cold Drink, Vegetarian

---

## Suitable Meal Time

Breakfast, Snack, Dessert, Evening Refreshment

---

## Meal Type

Drink, Dessert Beverage

---

Strawberry Shake

## Strawberry Shake Recipe

### Ingredients

* 1 cup fresh strawberries (washed, hulled, and chopped)
* 1 cup chilled milk (full cream for richer taste; low-fat can also be used)
* 2 tablespoons sugar or honey (adjust to taste)
* 2 scoops vanilla ice cream
* 4–5 ice cubes (optional, for extra chill)
* 2–3 drops vanilla essence (optional)

---

### Instructions

1. **Prepare the Strawberries**
   Wash the strawberries thoroughly under running water. Remove the green tops (hull them) and cut them into small pieces.

2. **Add Ingredients to Blender**
   In a blender jar, add the chopped strawberries, milk, sugar or honey, vanilla ice cream, and vanilla essence if using.

3. **Blend Until Smooth**
   Blend the mixture on high speed for 30–45 seconds or until the shake becomes smooth and creamy.
   If you prefer a thinner consistency, add a little more milk and blend again.

4. **Add Ice (Optional)**
   Add ice cubes and blend again for a few seconds until crushed and well mixed.

5. **Taste and Adjust**
   Taste the shake and add more sugar or honey if needed. Blend briefly again if adjusted.

6. **Serve Immediately**
   Pour the strawberry shake into a tall glass and serve fresh for the best flavor and texture.

---

### Food Categories

Beverage, Milkshake, Dessert, Fruit-Based Drink, Cold Drink

---

### Meal Category

Breakfast, Snack, Dessert

---

### Meal Type

Vegetarian

---

Sukhdi

## **Sukhdi (Gujarati Gol Papdi) – Traditional Sweet Recipe**

### **Description**

Sukhdi is a traditional Gujarati sweet made primarily from whole wheat flour, jaggery, and ghee. It is especially popular during winters and is known for being nutritious, energizing, and easy to digest. It is commonly prepared at home and served as a wholesome sweet snack.

---

## **Ingredients**

* Whole wheat flour – 1 cup
* Jaggery (grated or crushed) – ¾ cup
* Ghee (clarified butter) – ½ cup
* Cardamom powder – ½ teaspoon
* Nutmeg powder – a pinch (optional)
* Dry fruits (almonds, cashews, pistachios – chopped) – 2 tablespoons (optional)

---

## **Instructions**

1. **Prepare the Pan**
   Place a heavy-bottomed pan or kadhai on low heat. Add the ghee and allow it to melt completely.

2. **Roast the Wheat Flour**
   Add the whole wheat flour to the melted ghee. Stir continuously on low to medium heat. Roast until the flour turns aromatic and golden brown in color. This step may take 8–10 minutes. Ensure it does not burn.

3. **Cool Slightly**
   Once roasted, turn off the heat. Allow the mixture to cool for 2–3 minutes. This prevents jaggery from burning or becoming bitter.

4. **Add Jaggery**
   Add the grated jaggery to the warm (not hot) flour mixture. Mix well until the jaggery melts completely and blends evenly.

5. **Add Flavorings**
   Add cardamom powder, nutmeg powder (if using), and chopped dry fruits. Mix thoroughly.

6. **Set the Mixture**
   Immediately transfer the mixture to a greased plate or tray. Spread evenly and press firmly using a spatula or the back of a bowl.

7. **Cut and Cool**
   While still warm, cut into square or diamond shapes. Allow it to cool completely so it sets properly.

8. **Serve or Store**
   Once cooled, Sukhdi is ready to serve. Store in an airtight container at room temperature.

---

## **Food Categories**

Traditional Indian Sweet, Gujarati Cuisine, Vegetarian, Homemade Dessert, Winter Special, Energy-Rich Food

---

## **Meal Category**

Snack, Dessert, Breakfast (light/energy-based)

---

## **Meal Type**

Sweet Dish

---

Milk Cake

## Milk Cake Recipe (Traditional Indian Style)

### Description

Milk Cake is a popular Indian sweet made by slowly reducing milk until it thickens and caramelizes, then setting it into a soft, grainy fudge-like dessert. It has a rich milky flavor with a slightly caramelized taste.

---

## Ingredients

* Full-fat milk – 2 liters
* Sugar – ½ cup (adjust to taste)
* Lemon juice or vinegar – 2 tablespoons (for curdling)
* Ghee – 1 tablespoon (for greasing)
* Cardamom powder – ½ teaspoon
* Pistachios or almonds (chopped) – 2 tablespoons (optional, for garnish)

---

## Instructions

1. **Prepare the Pan**

* Grease a heavy-bottomed pan or tray with ghee and set it aside.

2. **Boil the Milk**

* Pour the milk into a wide, heavy-bottomed pan.
   * Bring it to a boil on medium heat, stirring occasionally to prevent sticking.

3. **Reduce the Milk**

* Lower the heat and let the milk simmer.
   * Stir continuously as the milk thickens and reduces to about one-third of its original volume.

4. **Curdle the Milk**

* Add lemon juice or vinegar slowly while stirring.
   * The milk will curdle slightly and form a grainy texture (this is essential for authentic milk cake).

5. **Cook Until Thick**

* Continue cooking on low heat, stirring constantly.
   * The mixture will thicken further and start leaving the sides of the pan.

6. **Add Sugar and Flavoring**

* Add sugar and mix well.
   * Cook for another 5–10 minutes until the mixture turns slightly golden and glossy.
   * Add cardamom powder and mix thoroughly.

7. **Set the Milk Cake**

* Transfer the hot mixture into the greased tray.
   * Spread evenly and press gently with a spatula.

8. **Garnish and Cool**

* Sprinkle chopped nuts on top (optional).
   * Let it cool completely at room temperature for 2–3 hours.

9. **Cut and Serve**

* Once set, cut into square or diamond-shaped pieces.
   * Serve fresh or store in an airtight container.

---

## Food Categories

Indian Dessert, Sweet Dish, Milk-Based Sweet, Traditional Indian Mithai, Vegetarian, Gluten-Free

---

## Meal Category (Time of Consumption)

Dessert, Snack, Festival Sweet, After Lunch Dessert, After Dinner Dessert

---

## Meal Type

Vegetarian, Sweet, Milk-Based, Festive Food

---

Rasmalai

## Rasmalai Recipe (Traditional Indian Sweet)

### Description

Rasmalai is a classic Indian dessert made from soft paneer (chenna) balls soaked in lightly sweetened, saffron- and cardamom-flavored milk (rabri). It is rich, creamy, and commonly served chilled.

---

## Ingredients

### For Chenna (Paneer Balls)

* Full cream milk – 1 liter
* Lemon juice or vinegar – 2 tablespoons (mixed with water)
* Cold water – 1 cup
* Cornflour – 1 teaspoon

### For Sugar Syrup

* Sugar – 1 cup
* Water – 4 cups

### For Ras (Flavored Milk)

* Full cream milk – 1 liter
* Sugar – 4–5 tablespoons (adjust to taste)
* Cardamom powder – ½ teaspoon
* Saffron strands – 10–12 (soaked in warm milk)
* Chopped almonds – 2 tablespoons
* Chopped pistachios – 2 tablespoons

---

## Instructions

### Step 1: Prepare Chenna

1. Boil 1 liter of milk in a heavy-bottom pan.
2. Once it starts boiling, lower the heat and add lemon juice or vinegar gradually while stirring.
3. The milk will curdle and separate into whey and chenna.
4. Switch off the heat and add cold water to stop further cooking.
5. Strain using a muslin cloth and rinse the chenna under running water to remove sourness.
6. Tie the cloth and hang for 30 minutes to remove excess moisture.

### Step 2: Knead the Chenna

1. Transfer chenna to a plate.
2. Add cornflour.
3. Knead gently with your palm for 8–10 minutes until smooth and soft.
4. Divide into small equal portions and shape into flat discs (they will expand when cooked).

### Step 3: Cook the Chenna Balls

1. In a wide pan, boil sugar and water to make a thin sugar syrup.
2. Gently add the chenna discs.
3. Cover and cook on medium heat for 15 minutes.
4. The discs will double in size.
5. Turn off heat and let them cool.
6. Gently squeeze each disc to remove excess sugar syrup and set aside.

### Step 4: Prepare Ras (Milk Base)

1. Boil 1 liter of milk in a pan.
2. Simmer on low heat for 20–25 minutes, stirring occasionally, until slightly thick.
3. Add sugar, cardamom powder, saffron milk, almonds, and pistachios.
4. Cook for another 5 minutes and turn off the heat.
5. Let the milk cool to warm or room temperature.

### Step 5: Assemble Rasmalai

1. Add the squeezed chenna discs to the prepared ras.
2. Let them soak for at least 4 hours (preferably overnight) in the refrigerator.
3. Serve chilled, garnished with nuts.

---

## Food Categories (Comma Separated)

Indian Dessert, Traditional Sweet, Milk-Based Dessert, Vegetarian Sweet, Festive Food

---

## Suitable Meal Time Category

Dessert, After Lunch, After Dinner, Festive Serving, Party Dessert

---

## Meal Type

Sweet Dish, Dessert Course, Vegetarian

---

Butter Cookies Recipe (Whole Wheat Butter Biscuits)

## Butter Cookies Recipe (Whole Wheat Butter Biscuits)

### Description

These Whole Wheat Butter Biscuits are crisp on the edges, slightly soft inside, and rich with buttery flavor. Made with whole wheat flour, they are a healthier alternative to classic butter cookies while still being perfect for tea-time, festive occasions, or light snacking.

---

## Ingredients

* Whole Wheat Flour (Atta) – 1 cup
* Unsalted Butter (softened, at room temperature) – ½ cup (100–110 g)
* Powdered Sugar – ½ cup
* Milk – 2 to 3 tablespoons (as needed)
* Vanilla Essence – 1 teaspoon
* Baking Powder – ½ teaspoon
* Salt – a pinch

---

## Instructions

### Step 1: Prepare the Dough

1. In a large mixing bowl, add the softened butter and powdered sugar.
2. Cream the butter and sugar together using a whisk or spatula until the mixture becomes light, smooth, and fluffy.
3. Add vanilla essence and mix well.

### Step 2: Mix Dry Ingredients

4. In a separate bowl, sift together whole wheat flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture.

### Step 3: Form the Dough

6. Add milk little by little and gently mix to form a soft, smooth dough.

* Do not knead too much; just bring the dough together.
7. Cover the dough and refrigerate for 15–20 minutes for better shaping.

### Step 4: Shape the Cookies

8. Preheat the oven to **180°C (350°F)** for 10 minutes.
9. Line a baking tray with parchment paper or grease it lightly.
10. Roll the dough into small balls, place them on the tray, and gently flatten using a fork or your fingers.

* You can also roll the dough and cut it using cookie cutters.

### Step 5: Bake

11. Bake in the preheated oven for **12–15 minutes** or until the edges turn light golden.
12. Do not overbake; the cookies will firm up as they cool.

### Step 6: Cool and Store

13. Remove from the oven and let the cookies cool completely on a wire rack.
14. Store in an airtight container once cooled.

---

## Serving Suggestions

* Serve with tea, coffee, or warm milk
* Ideal for kids’ snacks and festive gifting

---

## Tips & Variations

* You can add chopped nuts, chocolate chips, or cardamom powder for flavor variation.
* For a slightly crisper texture, bake for an extra 2 minutes.
* Replace powdered sugar with jaggery powder for a more rustic taste.

---

## Food Categories

Cookies, Biscuits, Baked Goods, Vegetarian Snack, Tea-Time Snack, Eggless Desserts

---

## Best Time to Eat (Category)

Breakfast, Evening Snack, Tea Time, Dessert

---

## Meal Type

Snack / Dessert

---

Rava Halwa

## Rava Halwa Recipe (Sooji Halwa)

### Description

Rava Halwa is a classic Indian sweet made from semolina (rava/sooji), ghee, sugar, and flavored with cardamom. It is soft, aromatic, and commonly prepared during festivals, prayers, or as a quick dessert.

---

## Ingredients

* Rava (Sooji / Semolina) – 1 cup
* Sugar – 1 cup
* Water – 2½ cups
* Ghee (Clarified butter) – ½ cup
* Cashews – 10 to 12, halved
* Raisins – 1 tablespoon
* Cardamom powder – ½ teaspoon
* Saffron strands (optional) – a few
* Milk (optional, for richer taste) – ¼ cup
* Edible camphor (optional, traditional) – a very small pinch

---

## Instructions

1. **Prepare Sugar Syrup**

* In a saucepan, add water and sugar.
   * Heat on medium flame until the sugar dissolves completely.
   * Add saffron strands if using and keep the syrup hot (do not boil too thick).

2. **Roast the Rava**

* Heat 2 tablespoons of ghee in a heavy-bottom pan.
   * Add cashews and raisins, fry until golden, then remove and set aside.
   * In the same pan, add the rava.
   * Roast on low flame, stirring continuously, until it turns aromatic and slightly golden. Do not burn.

3. **Add Sugar Syrup**

* Slowly pour the hot sugar syrup into the roasted rava while stirring continuously to avoid lumps.
   * Stir well and cook on medium flame until the mixture thickens.

4. **Add Ghee Gradually**

* Add the remaining ghee little by little, stirring continuously.
   * The halwa will absorb the ghee and start leaving the sides of the pan.

5. **Flavoring**

* Add cardamom powder and edible camphor (if using).
   * Add fried cashews and raisins.
   * Mix well.

6. **Final Cooking**

* Cook for another 2–3 minutes until the halwa becomes glossy and soft.
   * Turn off the heat.

7. **Serve**

* Serve hot or warm.

---

## Food Categories (Comma Separated)

Indian Dessert, Sweet Dish, Traditional Indian Sweet, Festival Food, Vegetarian Dish, Gluten-Based Dish

---

## Meal Category (Time of Consumption)

Breakfast, Dessert, Evening Snack, Festival Offering (Prasadam)

---

## Meal Type

Sweet, Vegetarian

---

Rasgulla

## Rasgulla Recipe

### Description

Rasgulla is a classic Indian sweet originating from Eastern India, especially West Bengal and Odisha. It is made from soft chhena (fresh paneer) balls cooked in light sugar syrup, resulting in a spongy, juicy dessert.

---

## Ingredients

### For Chhena (Paneer)

* Full-fat milk – 1 liter
* Lemon juice or vinegar – 2 to 3 tablespoons
* Water – 2 tablespoons (to dilute lemon juice/vinegar)

### For Sugar Syrup

* Sugar – 1½ cups
* Water – 4 cups
* Cardamom pods – 2 (lightly crushed)
* Rose water or kewra water – 1 teaspoon (optional)

---

## Instructions

### Step 1: Prepare the Chhena

1. Heat the milk in a heavy-bottomed pan over medium heat.
2. When the milk starts boiling, reduce the heat and add diluted lemon juice or vinegar gradually.
3. Stir gently until the milk curdles and the whey separates completely.
4. Turn off the heat and strain the mixture using a muslin cloth or fine sieve.
5. Rinse the chhena under cold water to remove any sour taste.
6. Tie the cloth and hang it for 30 minutes to drain excess water. The chhena should be moist but not watery.

### Step 2: Knead the Chhena

1. Transfer the drained chhena to a clean plate.
2. Knead it with the heel of your palm for 8–10 minutes until it becomes smooth, soft, and slightly glossy.
3. Divide the dough into small equal portions.
4. Roll each portion gently between your palms to make smooth, crack-free balls.

### Step 3: Prepare Sugar Syrup

1. In a wide, deep pan, add sugar and water.
2. Heat on medium flame until the sugar dissolves completely and the syrup comes to a rolling boil.
3. Add crushed cardamom pods for flavor.

### Step 4: Cook the Rasgullas

1. Gently drop the chhena balls into the boiling sugar syrup.
2. Cover the pan with a lid and cook on medium-high heat for 15–18 minutes.
3. The rasgullas will double in size while cooking.
4. Stir very gently once or twice to ensure even cooking.

### Step 5: Flavor and Rest

1. Turn off the heat and add rose water or kewra water if using.
2. Allow the rasgullas to cool completely in the syrup.
3. Refrigerate for at least 2 hours before serving for best taste.

---

## Food Categories

Indian Sweet, Dessert, Traditional Bengali Sweet, Milk-Based Sweet, Vegetarian

---

## Meal Category

Dessert, After-Meal Sweet, Festive Food, Snack-Time Sweet

---

## Meal Type

Not typically consumed as breakfast, lunch, or dinner.
Best suited for **dessert after lunch or dinner**, festive occasions, or special celebrations.

---

Kaju katli

## Kaju Katli Recipe (Cashew Fudge)

### Food Categories

Indian Sweet, Dessert, Mithai, Vegetarian, Gluten-Free, Festive Sweet

### Suitable Meal Category

Snack, Dessert, Festival Treat (Not typically a main breakfast/lunch/dinner item)

### Meal Type

Sweet / Dessert

---

## Ingredients

* Cashews (Kaju) – 1 cup (whole, unsalted, raw)
* Sugar – ½ cup
* Water – ¼ cup
* Ghee – 1 teaspoon (for greasing)
* Cardamom powder – ¼ teaspoon (optional)
* Edible silver leaf (varak) – optional, for garnish

---

## Instructions

### Step 1: Prepare Cashew Powder

1. Ensure the cashews are completely dry (no moisture).
2. Grind the cashews in a mixer or grinder to a **fine powder**.
3. Grind in short pulses to prevent releasing oil.
4. Sieve the powder to remove coarse particles. Set aside.

---

### Step 2: Make Sugar Syrup

1. Add sugar and water to a heavy-bottom pan.
2. Heat on medium flame, stirring until sugar dissolves completely.
3. Continue cooking until the syrup reaches **one-string consistency**.

* To test: Take a drop between two fingers; it should form a single thread.

---

### Step 3: Cook the Mixture

1. Lower the flame.
2. Add cashew powder gradually to the sugar syrup while stirring continuously.
3. Stir well to avoid lumps.
4. Add cardamom powder if using.
5. Cook on low flame until the mixture thickens and starts leaving the sides of the pan.
6. The mixture should come together as a soft dough (not sticky or dry).

---

### Step 4: Knead and Roll

1. Transfer the hot mixture onto a greased plate or parchment paper.
2. Let it cool slightly until warm enough to handle.
3. Knead gently using greased hands until smooth.
4. Place another greased parchment sheet on top and roll into a thin sheet (about 3–4 mm thick).

---

### Step 5: Cut and Garnish

1. Apply edible silver leaf on top if desired.
2. Cut into diamond shapes using a greased knife.
3. Allow it to cool completely.

---

## Serving & Storage

* Serve at room temperature.
* Store in an airtight container for up to **5–7 days** at room temperature or longer when refrigerated.

---

## Notes & Tips

* Do not overcook the sugar syrup; otherwise, katli will turn hard.
* Always grind cashews dry and cool.
* Stir continuously to prevent burning.

---

Mohanthal

## Mohanthal Recipe (Traditional Gujarati Style)

### Description

Mohanthal is a rich, grainy Gujarati sweet made primarily from **besan (gram flour)**, **ghee**, and **sugar**, flavored with **cardamom** and garnished with **dry fruits**. It is especially popular during **Diwali, weddings, and festive occasions**.

---

## Ingredients

### Main Ingredients

* Besan (Gram Flour) – 2 cups
* Ghee (Clarified Butter) – 1 cup (divided)
* Milk – ½ cup (warm)
* Sugar – 1½ cups
* Water – ¾ cup

### Flavoring & Garnish

* Cardamom powder – 1 teaspoon
* Nutmeg powder – ¼ teaspoon (optional)
* Saffron strands – 10–12 (optional)
* Almonds – 2 tablespoons (sliced)
* Pistachios – 2 tablespoons (chopped)

---

## Instructions

### Step 1: Prepare the Besan Mixture

1. In a large mixing bowl, add **besan**.
2. Add **½ cup ghee** and rub the ghee into the flour using your fingers until the mixture becomes crumbly.
3. Gradually add **warm milk**, mixing gently.
4. Cover and rest this mixture for **20–30 minutes**.

* This step helps develop the signature **grainy texture** of Mohanthal.

---

### Step 2: Roast the Besan

1. Heat a heavy-bottom pan on **low to medium heat**.
2. Add the rested besan mixture.
3. Roast continuously, stirring slowly, to avoid burning.
4. Add the remaining **½ cup ghee** gradually while roasting.
5. Continue roasting for **15–20 minutes** until:

* The mixture turns **golden brown**
   * A rich aroma is released
   * Ghee starts separating slightly

---

### Step 3: Prepare Sugar Syrup

1. In another pan, combine **sugar and water**.
2. Heat until sugar dissolves completely.
3. Cook until you get **one-string consistency** syrup.
4. Add **cardamom powder, nutmeg powder, and saffron strands**.
5. Turn off the heat.

---

### Step 4: Combine Besan and Syrup

1. Slowly pour the hot sugar syrup into the roasted besan mixture.
2. Stir continuously to avoid lumps.
3. Cook on low heat for **2–3 minutes** until everything combines well and thickens.

---

### Step 5: Set the Mohanthal

1. Grease a tray or plate with ghee.
2. Pour the hot mixture into it and spread evenly.
3. Garnish with **almonds and pistachios**.
4. Allow it to cool and set for **1–2 hours**.
5. Cut into **square or diamond-shaped pieces**.

---

## Serving Suggestions

* Serve at **room temperature**
* Pairs well with **masala chai or milk**
* Ideal for **festive platters and prasad**

---

## Food Categories (Comma-Separated)

Indian Sweet, Gujarati Cuisine, Traditional Dessert, Festive Sweet, Mithai

---

## Eating Time Category

Dessert, Festival Food, Anytime Snack (not a main meal)

---

## Meal Type

Dessert / Sweet Dish

---

Browser Not Supported

Recipes for "Dessert"

Vanilla milkshake

Strawberry Shake

Sukhdi

Milk Cake

Rasmalai

Butter Cookies Recipe (Whole Wheat Butter Biscuits)

Rava Halwa

Rasgulla

Kaju katli

Mohanthal