If You Are Dessert Lover Try These Mouth-Watering Recipes

Recipes in the comment section!
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Mango Kalakand
Servings - 4
INGREDIENTS
Digestive Biscuits - 90 grams
Melted butter - 2 tablespoons
Warm milk - 2 tablespoons
Saffron - 1/4 teaspoon
Ghee - 2 teaspoons
Crumbled paneer - 200 grams
Milk - 500 milliliters
Condensed milk - 80 grams
Mango puree - 100 grams
CArdamom powder - 1/4 teaspoon
Mango puree - 100 grams
Mangoes - 350 grams
Almonds - for garnishing
Pistachios - for garnishing
Dry rose petals - for garnishing
PREPARATION
1. In a blender, add 90 grams digestive biscuits, 2 tablespoons melted butter and blend it well.
2. Transfer, this into a glass and refrigerate for 30 minutes.
3. In a bowl, add 2 tablespoons warm milk, 1/4 teaspoon saffron and mix it well. Soak for 15 - 20 minutes.
4. Heat 2 teaspoons ghee in a pan, add 200 grams crumbled paneer and cook for 1 minute.
5. Add 500 milliliters milk and cook for 10 - 15 minutes.
6. Add 80 grams condensed milk and cook for 8 - 10 minutes.
7. Add 100 grams mango puree, 1/4 teaspoon cardamom powder, soaked saffron milk and cook for 2 - 3 minutes.
8. Remove it from heat and cool for 8 - 10 minutes.
9. In a glass, add mango kalakand, some mangoes puree and spread it evenly. Keep aside.
10. On a board, place 350 grams mangoes and cut it into pieces.
11. Now, shape it into a circle. (See video)
12. Place it on a glass, garnish with almonds, pistachios and dry rose petals.
13. Serve.
Peshawari Kheer
Servings - 5
INGREDIENTS
Rice - 80 grams
Water - 450 milliliters
Sugar - 50 grams
Milk - 180 milliliters
Water - 400 milliliters
Milk - 250 milliliters
Rusk - 40 grams
Milk - 800 milliliters
Sugar - 60 grams
Almonds - 1 tablespoon
Pistachios - 1 tablespoon
Almonds - for garnishing
Pistachios - for garnishing
PREPARATION
1. In a bow, add 80 grams rice, 450 milliliters water and soak for 20 minutes. Strain it.
2. Take a pan, add 50 grams sugar and stir continuously until the sugar is melted completely.
3. Add 180 milliliters milk and cook for 7 - 8 minutes. Remove it from heat.
4. Take a pan, add 400 milliliters water, soaked rice and cook for 2 - 3 minutes.
5. Add 250 milliliters milk and cook for 2 - 3 minutes.
6. Add 40 grams rusk and cook for 1 minute. Remove it from heat.
7. Transfer, this into a bender and blend it well.
8. Take a pan, add 800 milliliters milk, blended paste and cook for 20 - 22 minutes.
9. Add 60 grams sugar and cook for 5 minutes.
10. Add prepared caramel sugar, 1 tablespoon almonds, 1 tablespoon pistachios and cook for 1 minute.
11. Remove it from heat and cool for 15 minutes. After, that refrigerate for 30 - 40 minutes.
12. Garnish with almonds and pistachios.
13. Serve.
2 Ways Kancha Petha
Servings - 10
INGREDIENTS
(For Orange Kancha Petha)
Ash gourd - 4 kilograms
Water - 2.5 litre
Alum powder - 1 tablespoon
Water - 2.5 litre
Boiling water - 2 litre
Water - 1 litre
Sugar - 270 grams
Pineapple essence - 1/2 teaspoon
Organic food color - 1 teaspoon
(For Green Kancha Petha)
Water - 1 litre
Sugar - 270 grams
Pineapple essence - 1/2 teaspoon
Organic food color - 1 teaspoon
PREPARATION
(For Orange Kancha Petha)
1. On a board, place 4 kilograms ash gourd and cut it into small balls.
2. Place it on a board and prick them with the help of toothpick. Keep aside.
3. In a bowl, add 2.5 litre water, 1 tablespoon alum powder and mix it well.
4. Add ash gourd and soak for 2 - 3 hours.
5. In a bowl, add 2.5 litre water, soaked ash gourd and wash it well.
6. In a heavy skillet, add 2 litre water and bring it to a boil.
7. Add washed ash gourd and boil for 10 - 15 minutes.
8. Remove it from heat and divide it into two parts.
9. In a heavy skillet, add 1 litre water, 270 grams sugar and stir continuously until the sugar is dissolved completely.
10. Add 700 grams boiled ash gourd and boil for 10 minutes.
11. Add pineapple essence, 1 teaspoon organic food color and boil for 20 - 30 minutes.
12. Remove it from heat and cool for 1 hour.
13. Now, strain it.
14. Serve.
(For Green Kancha Petha)
1. In a heavy skillet, add 1 litre water, 270 grams sugar and stir continuously until the sugar is dissolved completely.
2. Add 700 grams boiled ash gourd and boil for 10 minutes.
3. Add pineapple essence, 1 teaspoon organic food color and boil for 20 - 30 minutes.
4. Remove it from heat and cool for 1 hour.
5. Now, strain it.
6. Serve.
Mango Bread Rasmalai
Servings - 6
INGREDIENTS
Warm milk - 50 milliliters
Custard powder - 2 tablespoons
Mangoes - 200 grams
Milk - 700 milliliters
Sugar - 60 grams
Cardamom powder - 1/8 teaspoon
Saffron - 1/8 teaspoon
Fresh cream - 70 grams
Milk powder - 25 grams
Powdered sugar - 15 grams
Mangoes - 100 grams
White bread slices - 12
Almonds - for garnishing
Pistachios - for garnishing
Saffron - for garnishing
PREPARATION
1. In a bowl, add 50 milliliters warm water, 2 tablespoons custard powder and mix it well. Keep aside.
2. In a blender, add 200 grams mangoes and blend it well.
3. Take a pan, add 700 milliliters milk and boil for 5 - 7 minutes.
4. Add 60 grams sugar and boil for 2 minutes.
5. Add prepared custard mixture and boil for 5 minutes.
6. Add 1/8 teaspoon cardamom powder, 1/8 teaspoon saffron and boil for 2 minutes.
7. Remove it from heat and cool for 30 minutes.
8. Transfer, this into a bowl, add blended mango puree and whisk it well.
9. In a bowl, add 70 grams fresh cream, 25 grams milk powder, 15 grams powdered sugar and mix it well.
10. Add 100 grams mangoes and mix it well.
11. On a board, place white bread slice and cut it into round shape with the help of moulder.
12. Add prepared stuffing on it and cover it with another slices.
13. Place it on a tray, add prepared rasmalai on it and refrigerate for 30 minutes.
14. Garnish with almonds, pistachios and saffron.
15. Serve.