Category Archives: Sweet / Dessert Ideas

Gond ke Laddu

Recipe – Gond ke laddu / Aata ke laddu

Prep time: 15 mins

Cook time: 45 mins

Serves: 30 big laddus


  • Aata ( wheat flour) : 1 kg
  • Powdered Sugar: 1/2 kg
  • Gond( edible gum): 150 gram
  • Gath nariyal ( dried coconut): 1 cup grated
  • Badam ( Almonds) : 150 grams
  • Ghee ( clarified butter ): 1/2 kg


  • Chop the badams lengthwise into thin slices and keep it aside
  • Grate the gath nariyal and keep it aside
  • In a wide kadai, add ghee
  • Once ghee is hot, deep fry the gonds till light it puffs up. Take it out and keep it aside
  • In the remaining ghee add Aata.
  • Medium the heat and roast the Aata in medium heat for 30 minutes or till Aata is roasted well . Not too dark, not too light. It should be like light golden color.
  • Add badam and toss well.
  • Turn off the heat.
  • Add the fried Gond and toss well.
  • After 10 minutes add, powdered sugar and grated coconut. Toss it well.
  • Wait for 10 minutes, when Aata is not very, form laddu shapes.
  • Eat fresh or keep it in container. It stays good for 1 to 2 months.

Recipe – Maida Petha

Recipe – Maida Petha


Prep Time: 30 minutes

Cook Time: 30 minutes


For the dough

  • Maida (Plain Flour): 2 Cup
  • Ghee: ¼ Cup + 1 teaspoon
  • Water: As required to knead the dough

Other Ingredients

  • Oil: for deep fry
  • Sugar: 1 Cup
  • Water: ¼ cup
  • Cardamom Powder (elaichi powder): ¼ Teaspoon


  • Combine flour and ghee well. Add water and knead a soft dough. Cover it with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 4 equal portions and roll into balls.
  • Roll each ball into a thick circle (1/8-inch thick). Now using a knife or pizza cutter, cut a maximum big square or rectangle shape from the rolled dough. Discard the cut edges and keep it aside. Using knife draw ¼ inch width pieces, then from the other side draw 1-inch length pieces. So, we get each piece of 1-inch length, 1/4 -inch width and 1/8-inch thickness. Using knife scrap the pieces out on a plate.
  • Likewise roll the other 3 balls and make petha shape.
  • Heat oil for deep fry
  • Once oil is hot, smoke starts to come out form oil, then add 15-20 pethas in oil. After 30 seconds, lower the heat to medium and fry the pethas in medium heat flipping occasionally until light brown and crispy. Take them out on a kitchen napkin. Let the oil heat in high again and repeat the process of frying pethas in multiple batches until all are done.
  • Take a kadai or pan. Using 1 teaspoon ghee grease the pan and a flat spatula’s top.
  • Add 1 cup sugar and ¼ cup water in the pan and heat it.
  • Water sugar melts and starts to bubble up to 1-string sugar syrup, turn off the heat.
  • Immediately add the fried pethas and toss it continuously for 4-5 minutes or until sugar is well coated around the pethas.
  • Leave it for 30 minutes to cool down
  • Serve or store in air tight container for later use.

Recipe – Shahi Tukda



Cooking time: 40 minutes

Serves: 8


  • Full cream Milk: 4 cups
  • Sugar: 3/4 cup or as required
  • Cardamom (Elaichi Powder): 1/2 teaspoon
  • Roasted cashew: 7-8
  • Almond nuts: 7-8
  • Bread: 8 white bread slices
  • Ghee: 2 and ½ Tablespoon


  • In a heavy pan, boil the milk, reduce the heat to medium and let it simmer on heat until milk reduce to half quantity approx. 30 minutes. Keep Stirring occasionally.
  • Add sugar and cardamom powder. Mix well and cook until sugar melts properly.
  • Turn of the heat, keep the milk rabdi aside.
  • Take the bread slices and discard the brown sides. Cut the middle white square diagonally into 2 triangles. Likewise make 8 triangles with the 4 bread slices.
  • Heat a tawa or flat bottom pan. Brush both sides of the bread triangles with 2 tablespoon ghee and roast till crispy and dark golden brown.
  • In the same pan roast the cashew and almond nuts in ½ tablespoon ghee. Chop them and keep aside.
  • Place the roasted bread pieces in a serving plate. Pour the prepared milk rabdi all over bread slices. Garnish with roasted cashew and almond nuts.
  • Serve hot, or let it cool completely. Then refrigerate for 1 hour and serve cool.

Recipe – Fresh Fruit Cake


Prep Time: 10 minutes

Cook time: 35 mins

Decorating time: 35 mins

Serves: Dessert for 8 people


For the sponge cake

  • All Purpose flour or Plain Flour (Maida): 1 ½ cup + 1 tablespoon
  • Powdered Sugar: ¾ cup
  • Baking powder: 2 teaspoons
  • Baking Soda: 1 teaspoon
  • Vanilla essence: 1/2 teaspoon
  • Salt: ½ teaspoon
  • Oil: 1/4 cup +1 tablespoon (for greasing)
  • White Vinegar: ½ tablespoon
  • Plain Curd: 2 Tablespoon
  • Milk: 1 cup

For frosting and garnishing

  • Whipped milk cream: 1 Cup
  • Powdered Sugar: ½ Cup
  • Vanilla essence: 1 few drops
  • Fresh fruits: Any of your choice, I selected 2 kiwi, 6 strawberries and 1 ripe mango, thinly sliced


  • Preheat the oven to 375-degree F or 190-degree C
  • In a big bowl, sieve all the dry ingredients, flour, sugar, baking powder, baking soda and salt. Mix well and keep aside.
  • Take lukewarm milk in a small bowl. Add curd and vinegar. Whisk well, cover the bowl and leave it for 5 minutes. Milk will curdle a little.
  • Add oil and vanilla essence in the milk and whisk again.
  • Now add the milk slowly in to the dry ingredients’ bowl. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough. Just check that there are no lumps or air pocket.
  • Grease a 7-inch cake pan with little butter/oil. Add 1 tablespoon dry flour and spread it all around. Discard the extra flour.
  • Add the batter in the cake pan and bake in the pre-heated oven for 35 minutes or until a tooth pick inserted comes out clean.
  • Take out the cake pan, run a knife over the edges and take the cake out on a cooling rack or plate. Let it cool to room temperature for 30 minutes.
  • In a bowl add the whipped cream, whisk well till it becomes frothy. Add powdered sugar and vanilla essence. Gently fold it in.
  • Using a sharp knife cut the cake horizontally into 2 layers. Remove any uneven layer from top.
  • Add ½ cup of the icing cream on top of each layers. Spread it using a flat spatula or knife.
  • Place 1 layer on a plate facing the cream side on top. Place the other layer on top of this facing the cream layer on top as well.
  • If you want, you may double the icing quantity and cover the round edges of the cake as well with the cream.
  • Keep it in fridge for 10 minutes to set it well.
  • Now, decorate the top of the cake with fresh fruit slices. Use any choice of seasonal fruit and be as decorative as you can
  • Serve and enjoy!!!