Type what you have

Ingredients

• ✓ white sugar
• half-and-half
• sweetened condensed milk
• bread
• oil

Instructions

1. 1 Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
2. 2 Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
5. 5 Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
6. 6 Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

By Tooba1980

Ingredients

• ✓ white sugar
• chickpea flour
• clarified butter
• pistachio nut
• cashew

Instructions

1. 1 Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
2. 2 Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.

By Chantal Perez

Ingredients

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

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

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

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

• ✓ white sugar
• semolina flour
• cardamom
• ghee
• cashew nut
• milk

Instructions

1. 1 Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
2. 2 Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

By Anita

Ingredients

• ✓ white sugar
• butter
• water
• 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

• ✓ white sugar
• milk
• condensed milk
• milk powder
• cardamom
• saffron
• pistachio nut

Instructions

1. 1 Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
2. 2 Pour the mixture into popsicle molds and freeze until solid, about 1 hour

By SUSMITA

Ingredients

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

• ✓ white sugar
• sunflower oil
• carrot
• milk
• raisin
• cardamom
• saffron
• pistachio nut

Instructions

1. 1 Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
2. 2 Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
3. 3 Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

By Allrecipes Member

Ingredients

• ✓ white sugar
• ricotta cheese
• half and half
• sugar
• cardamom
• rose water
• saffron
• almond
• pistachio nut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
4. 4 While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.

By lucky

Ingredients

• ✓ white sugar
• rice
• milk
• coconut
• jaggery
• cardamom
• ghee
• cashew
• raisin

Instructions

1. 1 Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
2. 2 Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
3. 3 Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.

By SUSMITA

Ingredients

• ✓ white sugar
• water
• 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

• ✓ white sugar
• oil
• white bread
• cashew
• almond
• pistachio nut
• milk
• evaporated milk
• cardamom
• saffron

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
2. 2 Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
3. 3 Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

By SUSMITA

Ingredients

• ✓ white sugar
• butter
• jaggery
• pineapple
• almond flour
• cornmeal
• baking powder
• salt
• star anise
• butter
• egg
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter for topping in a medium saucepan over medium heat. Add jaggery and bring to a simmer, stirring every so often until jaggery is dissolved. Once it starts to bubble, turn off heat and immediately pour the mixture into a 9-inch round cake pan. Arrange pineapple slices on top of the caramel mixture. Set aside while you prepare the cake.
3. 3 Combine almond flour, cornmeal, baking powder, and salt in a bowl. Grind star anise pod with a mortar and pestle and add to the flour mixture.
4. 4 Beat butter in a bowl with an electric mixer until smooth and creamy. Add sugar and beat until creamed together. Beat in eggs on high speed until combined. Mix in vanilla and lemon zest. Pour the dry ingredients into the wet ingredients and beat on low speed until combined and no lumps remain; do not overmix. Pour batter over the pineapple topping in the pan and spread evenly.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes; do not overbake.
6. 6 Remove from the oven and place on a wire rack; let cool for 10 to 15 minutes. Invert cake onto a cake stand or serving plate.

By Bee

Ingredients

• ✓ white sugar
• milk
• water
• 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

• ✓ white sugar
• grapefruit

Instructions

1. 1 Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
2. 2 Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
3. 3 Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
4. 4 Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.

By Ellen P

Ingredients

• ✓ white sugar
• strawberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Quarter large strawberries and halve smaller ones; place in a 9-inch pie plate. Sprinkle sugar on top; toss several times.
3. 3 Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

By chpmnk42

Ingredients

• ✓ white sugar
• strawberry

Instructions

1. 1 Place strawberries in a large bowl. Sprinkle sugar evenly over berries; stir to coat. Let stand at room temperature, stirring occasionally, for 10 minutes.
2. 2 Cover and chill in the refrigerator until ready to serve.

By bluegirl

Ingredients

• ✓ white sugar
• almond
• hazelnut

Instructions

1. 1 Line a plate with wax paper.
2. 2 Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
3. 3 Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
4. 4 Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.

By Allrecipes Member

Ingredients

• ✓ white sugar
• water
• berry juice blend

Instructions

1. 1 Mix sugar and water together in a glass, microwave-safe, 8x8-inch dish. Microwave on high for 2 minutes. Mix with a fork until all sugar is dissolved. Stir in juice.
2. 2 Freeze for 1 hour. Scrape mixture with a fork. Return to the freezer in increments of 30 minutes, scraping with a fork to create small granules after each one. The granita is ready when it resembles icy sand, about 3 hours total.

By FrackFamily5 CACT

Ingredients

• ✓ white sugar
• ✓ white sugar
• milk
• egg
• egg yolk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
3. 3 In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
4. 4 Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
5. 5 Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

By Bobby Kleinveld

Ingredients

• ✓ white sugar
• water
• soft drink mix

Instructions

1. 1 Stir sugar and water together in a medium saucepan. Bring to a boil and simmer for about 1 minute. Remove from heat and stir in drink mix.
2. 2 Allow to cool, then store in a clean container for pouring. Pour over shaved ice to flavor.

By BONNIE544

Ingredients

• ✓ white sugar
• milk
• vanilla extract
• egg

Instructions

1. 1 Heat 1 cup of sugar (dry) in a saucepan over medium heat. Do not stir until you start to see the sugar melting and bubbling. When the sugar is completely melted and golden brown, pour it into a 9 inch glass or ceramic pie plate and tilt to coat.
2. 2 In a large bowl, mix the milk, remaining sugar, vanilla and eggs until well blended. Pour into the pie plate.
3. 3 Cook in the microwave at 50% power for 7 minutes, then cook at 100% power for 8 minutes. A knife inserted into the center of the flan should come out clean when it is done. If it is not done after the 8 minutes, cook at one minute intervals, checking each time. Cool and refrigerate before serving.
4. 4 To serve, warm the bottom of the pie plate over a pan of simmering water to loosen the caramelized sugar. Place a serving plate on top of the dish, and invert so that the flan is on the serving dish and the caramelized coating is on top.

By anar_73

Ingredients

• ✓ white sugar
• ✓ white sugar
• heavy cream
• egg yolk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare some boiling water.
2. 2 Combine cream and 5 teaspoons sugar in a saucepan over medium heat. Cook, stirring occasionally, until small bubbles appear around the edges of the pan, 5 to 6 minutes. Remove from the heat and set aside.
3. 3 Beat egg yolks and vanilla in a bowl until smooth and light. Pour hot cream mixture into the egg yolks, a little at a time, and beat continuously until well blended. Strain the mixture through a fine sieve into a bowl. Divide evenly among four 3-ounce ramekins.
4. 4 Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Pour boiling water into the baking pan until halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
5. 5 Bake until custard is just set and jiggles when gently shaken, about 25 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for 2 to 3 hours, or overnight.
6. 6 Sprinkle remaining sugar evenly over top of the cooled custards. With a kitchen torch, move the flame continuously in a circular motion over the surface of each ramekin, until the sugar melts and becomes golden brown and bubbly. Serve immediately.

By MLC_Detroit

Ingredients

• ✓ white sugar
• ✓ white sugar
• tart red cherry
• buttermilk baking mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
2. 2 Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside.
3. 3 Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries.
4. 4 Bake in the preheated oven until lightly browned, 25 to 30 minutes.

By mzlizz

Ingredients

• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix flour, butter, and 1/2 cup sugar in a bowl until well combined and the dough holds together.
3. 3 Press dough into an ungreased 11½x7½-inch jelly roll pan until evenly spread. Prick dough all over with a fork to prevent puffing while it bakes. Sprinkle sugar over the top.
4. 4 Bake in the preheated oven until edges are light golden brown, 20 to 30 minutes.
5. 5 Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from the pan.

By SueSmo79

Ingredients

• ✓ white sugar
• ✓ white sugar
• egg white
• almond extract
• toffee baking bit

Instructions

1. 1 Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
2. 2 Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
3. 3 Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
4. 4 Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
5. 5 To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

By Mary Frances Wasson

Ingredients

• ✓ white sugar
• avocado
• milk

Instructions

1. 1 Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.

By ernesta

Ingredients

• ✓ white sugar
• strawberry
• lemon juice

Instructions

1. 1 Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
2. 2 Freeze sherbet until solid, about 1 hour.

By The-1-Chef