Carrot halwa and kalakand

Prep Time: 10 mins

Cook Time: 20 mins

Servings- 8


2 cups Fresh paneer

4 cups Carrots, grated

1 cup Condensed Milk

2 tabs Ghee

1 tsp Cardamom powder

1/4 cup Almonds, chopped


  1. In a pan, heat ghee, add grated carrot and mix well. Cook for 3 - 4 minutes until the grated carrot becomes slightly soft. Keep stirring to avoid the carrots getting burned.
  2. Add condensed milk, fresh paneer and mix well without any lumps. Cook over a medium flame until the condensed milk mixture becomes thick. Keep stirring
  3. Add cardamom powder and mix well. Transfer to a square shaped bowl and spread evenly using a spoon or spatula.
  4. Garnish with chopped almonds and refrigerate for an hour.
  5. Cut them into square and serve.



Coconut ladoo are traditional Indian sweet balls made with coconut

Prep Time: 10 mins

Cook Time: 30 mins

Servings- 10


2 ½ cups Coconut grated

1 can Sweetened condensed milk

¼ tsp Green cardamom

2 tabs Almonds chopped

2 tabs Cashew nuts chopped



  1. Take coconut in a pan on medium heat. Roast for 2-3 minutes or till the moisture is gone. 
  2. Then add condensed milk, Mix and let it simmer and cook. Do stir occasionally in the beginning.
  3. Cook until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai.
  4. Add cardamom powder, almonds, cashews, and mix.
  5. Remove it to a bowl and let it cool down to touch.
  6. Grease your palm with ghee, take a small portion of the cooled mixture and start shaping into a ball.
  7. Then roll the ladoo into dry coconut and place it on the plate.
  8. Repeat the same for rest.


Smooth and creamy sweet

Prep Time: 20 mins

Cook Time: 20 mins

Servings- 8



250 g Paneer crumbled well

1/2 cup Sweetened condensed milk

1/2 tsp Cardamom powder

A tiny pinch of saffron

Chopped pistachios



  1. firstly, crumble the paneer.
  2. Take crumbled paneer and condensed milk in a mixer jar. Blend to a smooth paste
  3. Take the paneer condensed milk paste in a thick bottomed pan.
  4. Start heating the mixture. Cook in medium flame for 6-8 minutes.
  5. The mixture will thicken and leave the sides of the pan. Add cardamom powder and mix well.
  6. Let the malai ladoo mixtue turn warm.
  7. Make ladoos and garnish with saffron and pistachios.
  8. Set the ladoos for 10-15 minutes.


Frozen dairy dessert originating in the Indian subcontinent in the 16th century

Prep Time: 20 mins

Cook Time: 40 mins

Servings- 5


2.5 cup Milk
1/2 cup Condensed milk
1/4 cup Milk powder
1/2 tsp Cardamom powder
2 tbsp Sugar
1/2 cup Nuts


  1. Heat Milk in pan. When it comes to boil reduce the flame to low.
    Now add the condensed milk and Milk powder and keep stirring so that no lumps are formed.
  2. Add Sugar and cardamom Powder to it.
  3. Keep stirring and Scrape from sides and keep mixing well.
    When it slightly becomes thick, add nuts of your choice and mix well and switch it off.
  4. Allow it to cool. It will thicken once cooled. After cooling, pour the kulfi mixture to any stainless-steel vessel or stainless steel kulfi molds.
  5. Freeze for 6 hours or Overnight.
  6. Insert the kulfi stick in the center and hold kulfi mold under warm water for 2 to 5 seconds.
  7. Kulfi will come out easily. Enjoy delicious kulfi.


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