Type what you have

Ingredients

• ✓ water
• ghee
• coconut
• brown sugar
• white sugar

Instructions

1. 1 Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside.
2. 2 Add brown sugar to a skillet over medium heat and slowly mix in sugar. Put in a glug of water, increase heat, and bring to a boil, about 3 minutes, stirring constantly. Lower the heat, stirring constantly until the mixture starts to solidify, about 2 minutes. Add coconut and mix in until well combined.
3. 3 Transfer mixture to a greased sheet pan or baking dish and spread out. Cut immediately into squares or rectangles and allow to cool completely.
4. 4 Take the coconut you put aside earlier and add it to the mixture, mix well so the coconut is evenly spread throughout the sugar
5. 5 Pour the mixture into a pan and allow to firm up. Cut into pieces. Serve and enjoy.

By Allrecipes Member

Ingredients

• ✓ water
• milk
• lime juice
• white sugar
• cardamom

Instructions

1. 1 Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
2. 2 Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3. 3 Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4. 4 Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5. 5 Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

By SUSMITA

Ingredients

• ✓ water
• cashew
• green cardamom
• white sugar
• ghee

Instructions

1. 1 Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
2. 2 Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
3. 3 Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
4. 4 Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
5. 5 Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
6. 6 Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.

By Dwaraka Organic

Ingredients

• ✓ water
• jaggery
• coconut
• egg
• vanilla extract
• cardamom seed
• cashew

Instructions

1. 1 Use your hands to break jaggery into pieces and place into a medium saucepan. Combine lukewarm water and coconut in a small bowl; add to the saucepan. Heat over medium heat and stir until jaggery is completely dissolved. Remove from heat and allow mixture to cool, about 15 minutes.
2. 2 Beat eggs in a large bowl with an electric mixer until light and creamy. Add vanilla and cardamom seeds. Combine egg mixture with cooled jaggery mixture; mix until well combined. Transfer mixture into a steamer pot or steaming bowl.
3. 3 Steam until custard has cooked through, about 45 minutes. Use a knife to check the middle area has cooked through. If it's still raw, cook for 15 more minutes. Allow watalappam to cool before refrigerating.
4. 4 Serve chilled watalappam sprinkled with cashews.

By astroanu

Ingredients

• ✓ water
• milk
• cardamom
• ghee
• chickpea flour
• sugar

Instructions

1. 1 Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
2. 2 Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

By SUSMITA

Ingredients

• ✓ water
• milk powder
• self-rising flour
• butter
• milk
• confectioners' sugar
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
3. 3 Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
4. 4 Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
5. 5 Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.

By Aegis

Ingredients

• ✓ water
• butter
• white sugar
• sweetened condensed milk
• cashew nut
• butter
• vanilla extract
• rose extract

Instructions

1. 1 Grease a square 9-inch baking pan with 2 teaspoons butter.
2. 2 Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves. Pour in sweetened condensed milk; cook and stir until mixture starts to bubble, about 5 minutes. Reduce heat to low. Add cashews; cook, stirring frequently, until mixture thickens, about 10 minutes.
3. 3 Stir 2 tablespoons butter, vanilla, and rose extract into the mixture. Continue to cook, stirring frequently, until mixture is very stiff, 8 to 10 minutes. Pour into the buttered baking pan. Spread flat using a spatula or the back of a spoon.
4. 4 Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.

By Darlene Weerasooriya

Ingredients

• ✓ water
• ghee
• cashew
• raisin
• whole wheat flour
• sugar
• cardamom

Instructions

1. 1 Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
2. 2 Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

By SUSMITA

Ingredients

• ✓ water
• ghee
• carrot
• milk
• white sugar
• raisin
• cardamom

Instructions

1. 1 Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
2. 2 Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

By jinny

Ingredients

• ✓ water
• white sugar
• cardamom
• rose water
• saffron
• dry milk powder
• all-purpose flour
• baking soda
• butter
• yogurt
• vegetable oil

Instructions

1. 1 Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
2. 2 Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
4. 4 Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
5. 5 Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.

By Kristin Rhea Hernbrode

Ingredients

• ✓ water
• bread
• vegetable oil
• sugar
• cardamom
• milk
• raisin
• almond
• cashew

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
3. 3 Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
4. 4 Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
5. 5 Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

By Zarina Mohammad

Ingredients

• ✓ water
• milk
• white sugar
• green cardamom
• saffron
• banana
• all-purpose flour
• semolina flour
• sweetened condensed milk
• fennel seed
• salt
• baking soda
• sunflower oil
• ghee
• almond
• raisin

Instructions

1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
2. 2 Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
3. 3 Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
4. 4 Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
5. 5 Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.

By Baisali Chef

Ingredients

• ✓ water
• decorating candy
• silver dragee
• cream cheese
• confectioners' sugar
• coconut extract
• vegetable oil
• egg
• coconut
• white cake mix
• butter
• lemon
• lemon juice
• curry powder
• egg
• sugar
• basil
• heavy cream

Instructions

1. 1 To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
2. 2 Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
4. 4 Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
5. 5 Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
6. 6 In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
7. 7 To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

By mkecupcakequeen

Ingredients

• ✓ water
• milk powder
• all-purpose flour
• ghee
• baking powder
• milk
• almond
• pistachio nut
• raisin
• cardamom
• vegetable oil
• sugar
• rose water
• cardamom

Instructions

1. 1 In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2. 2 In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3. 3 Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4. 4 Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

By COOLGUTS

Ingredients

• ✓ water
• orange gelatin

Instructions

1. 1 Stir boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is completely dissolved. Pour into 13x9-inch pan.
2. 2 Refrigerate at least 3 hours or until firm.
3. 3 Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.

By JELL-O

Ingredients

• ✓ water
• ✓ water
• ✓ water
• gelatin
• fruit-flavored gelatin mix
• sugar

Instructions

1. 1 Dissolve the unflavored gelatin in 2 ½ cups cold water in a bowl.
2. 2 Combine the fruit-flavored Jell-O, sugar, and hot water in a large saucepan; bring to a boil. Stir the unflavored gelatin mixture into the boiling mixture; cook and stir until the gelatin and sugar are completely dissolved, about 5 minutes.
3. 3 Remove the saucepan from heat. Stir 1 cup cold water into the gelatin mixture; pour into a 13x9-inch dish.
4. 4 Refrigerate until the gelatin is firm, about 3 hours; cut into squares to serve.

By Alley

Ingredients

• ✓ water
• ✓ water
• sugar
• cocoa powder
• salt

Instructions

1. 1 Whisk 1 cup plus 2 tablespoons warm water, sugar, cocoa powder, and salt together in a large bowl until smooth.
2. 2 Refrigerate mixture until chilled, 30 minutes to 1 hour.
3. 3 Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, 15 to 20 minutes.

By TeenChef14

Ingredients

• ✓ water
• ✓ water
• pearl sago
• palm sugar
• coconut milk

Instructions

1. 1 Bring 10 cups water to a boil in a large pot. Gradually stir in sago so it does not clump. Return to a boil, then reduce heat to low; cook until sago turns translucent, stirring occasionally, about 30 minutes. Pour sago into jelly molds, and refrigerate 8 hours to overnight.
2. 2 Combine palm sugar and 1/2 cup water in a small saucepan. Bring to a boil; cook until sugar has dissolved. Strain through a fine-mesh sieve to remove grit.
3. 3 Unmold puddings; serve with coconut milk and palm sugar syrup (gula melaka).

By bentwookie

Ingredients

• ✓ water
• powdered sugar
• peanut butter

Instructions

1. 1 Stir together the water, sugar, and peanut butter until smooth.

By QTCHEF

Ingredients

• ✓ water
• gelatin
• fruit flavored gelatin mix

Instructions

1. 1 Stir water and both gelatins together in a saucepan until a dough forms. Warm over medium heat until melted.
2. 2 Pour mixture into candy molds or onto a rimmed baking sheet. Freeze until firm, about 10 minutes.
3. 3 Unmold candies, or cut shapes with cookie cutters.

By Bliss22

Ingredients

• ✓ water
• sweetened condensed milk

Instructions

1. 1 Make 2 small holes (the size of a finishing nail) on top of can of sweetened condensed milk on opposite sides using a bottle opener.
2. 2 Place can into a small saucepan; pour water to reach high up sides of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can until it turns light to medium brown and becomes thicker, 3 to 4 hours. Add more water to the saucepan as it evaporates to maintain the level.
3. 3 Remove lid from can; transfer dulce de leche to a bowl. Whisk to break up any lumps and to incorporate thicker caramel from bottom into rest of sauce.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• tapioca pearl
• taro root
• coconut milk
• rock sugar

Instructions

1. 1 In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
2. 2 Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

By meeshiepoo

Ingredients

• ✓ water
• sugar
• lime juice
• watermelon

Instructions

1. 1 Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

By Sam H

Ingredients

• ✓ water
• sugar
• banana

Instructions

1. 1 In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
2. 2 When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
3. 3 Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.

By MERYL THE YOUNG CHEF

Ingredients

• ✓ water
• sugar
• peanut butter

Instructions

1. 1 Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.

By MsRonnie7

Ingredients

• ✓ water
• semisweet chocolate chip
• egg

Instructions

1. 1 Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.

By Sharon

Ingredients

• ✓ water
• white sugar
• pear
• semisweet chocolate

Instructions

1. 1 In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
2. 2 In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.

By Mariana Helena e Margarida

Ingredients

• ✓ water
• ✓ water
• gelatin
• lemon juice
• white sugar
• egg white

Instructions

1. 1 Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.
2. 2 In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.
3. 3 Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.

By Sara

Ingredients

• ✓ water
• ✓ water
• gelatin powder
• milk
• white sugar
• almond extract
• lychee

Instructions

1. 1 Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.

By Kimmee

Ingredients

• ✓ water
• ✓ water
• sugar
• powdered gelatin
• mango pulp
• evaporated milk

Instructions

1. 1 Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
2. 2 Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
3. 3 Refrigerate until set, at least 4 hours.

By Emily