#Mawa dessert recipe Khoya Rabri recipe

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Kesar Mawa Rabri Recipe

Are you looking for a rich, creamy Indian dessert to impress your guests? Try Kesar Mawa Rabri, a traditional sweet dish made with mawa (khoya), milk, and saffron. This indulgent dessert is perfect for festivals like Diwali, family celebrations, or any time you want a decadent treat. In this post, we’ll show you how to make this easy Kesar Mawa Rabri recipe at home. You can create a luxurious…

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Gajar ka halwa sushi roll with rabri cream cheese filling. Gajar ka halva is a decadent Indian dessert which is extremely popular worldwide. This traditional north Indian dessert is one of the oldest desserts of India Enjoy your delicious Gajar Ka Halwa Swiss Roll aka CarrotHalwa Roulade with or without drizzle of Rabri on top! Or you can also add chopped nuts.

Find the ingredients below and watch the preparation video of the Gajar Halwa, and then maybe a step further to present it like Shots. Cream Cheese Stuffed Chicken Roll Ups BottomLeftoftheMittenErin. chicken, salt, cream cheese. Layered sweetened mawa mixture and gajar ka halwa rolled like a Swiss roll and cut into pieces make an For the gajar ka halwa.

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, gajar ka halwa sushi roll with rabri cream cheese filling. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Gajar ka halwa sushi roll with rabri cream cheese filling is one of the most favored of current trending meals in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. They're fine and they look fantastic. Gajar ka halwa sushi roll with rabri cream cheese filling is something that I have loved my whole life.

Gajar ka halva is a decadent Indian dessert which is extremely popular worldwide. This traditional north Indian dessert is one of the oldest desserts of India Enjoy your delicious Gajar Ka Halwa Swiss Roll aka CarrotHalwa Roulade with or without drizzle of Rabri on top! Or you can also add chopped nuts.

To begin with this recipe, we have to prepare a few ingredients. You can have gajar ka halwa sushi roll with rabri cream cheese filling using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Gajar ka halwa sushi roll with rabri cream cheese filling:

{Get of Gajar ka halwa.

{Get of grated gajar/carrot.

{Prepare of ghee.

{Get of condensed milk.

{Get of almond flakes.

{Make ready of pistachio flakes.

{Take of Rabri creamcheese filling.

{Make ready of milk.

{Take of condensed milk(2tbsp mix rabri and 2tbsp in creamcheese).

{Prepare of Almond flakes.

{Prepare of Pistachio flakes.

{Get of saffron.

{Make ready of cream cheese.

Heat milk in a non-stick kadhai and bring to a boil. Add the grated carrots and cook for at least Don't cut into thin slices otherwise the filling will fall apart. Gajar Suji Ka Halwa Recipe by AAmna's Kitchen Semolina and Carrot sweet halwa recipe How to make? Gajar Halwa Shots With Rabri is a twist to the traditional Gajar Halwa and Shahi Tukda assembled in a shot glass.

Instructions to make Gajar ka halwa sushi roll with rabri cream cheese filling:

Gajar ka halwa: Boil the grated carrot(gajar) till 5 whistles at low flame..

Take 4tbsp ghee in kadai. Then mix the boil grated carrot. Cook carrot till aroma come out then mix the condensed milk till itself ghee leaves from surface. Lastly add pista and almond flakes..

Gajar ka halwa is ready. Transfer into bowl. After cool down the halwa then it spread into grease surface mat and this halwa dough cover with butter paper..

By the help of rolling pin flatten the dough in even manner and cut the uneven part..

Rabri creamcheese filling: first heat the milk at low flame till half of it milk then mix condensed milk, almond flakes, pista flakes and saffron. Rabri is ready and lets leave to cool down it..

On another side beat cream cheese and mix rabri onit(room temperature rabri) and 2tbsp condensed milk, mix properly..

Assembly: at flatten dough of gajar ka halwa spread cheese filling on it. Make a proper roll. Lastly cut into pieces..

Serve it during festivals or special Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan. Urdu cooking recipe of Rabri Wala Gaajar Ka Halwa, learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it. Hot Gajar ka halwa goes very well with cold vanilla ice cream. Gajar ka halwa recipe without khoya. Gajar ka halwa is a traditional Indian sweet made with fresh carrots, sugar, and dry nuts.

So that's going to wrap this up with this exceptional food gajar ka halwa sushi roll with rabri cream cheese filling recipe. Thanks so much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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শুধুমাত্র 1 টি কলা দিয়ে রাজকীয় স্বাদের মালপোয়া বানিয়ে ফেলুন I পাকা কলার মালপোয়া রেসিপি #Malpuarecipe #Sweetrecipes আমি আজকে আপনাদের সাথে শেয়ার করব শুধুমাত্র 1 টি কলা দিয়ে রাজকীয় স্বাদের মালপোয়া রেসিপি । Hello friends, today I am going to share with you a delicious royal style malpua recipe which is made by only one ripe banana.  #Bananamalpuarecipe #Malpuarecipe #Sweetrecipes #পাকা_কলার_মালপোয়া_রেসিপি #মালপোয়া_রেসিপি #howtomakebananamalpua #mawamalpuarecipe #bestmalpuarecipe #instantmalaipurirecipe #malaimalpuarecipe #malaipurirecipe #easyrecipeofmalpua  Thanks for watching #reshmiskitchen Reshmi's Kitchen More suggested sweet recipes/dessert recipes https://bit.ly/2VBm0BY Most searches Bengali Malpua Recipe | Easy recipe of Malpua | Bengali Sweets Malpua | Bangla cooking Recipe, Banana Malpua Recipe | Bengali Malpua Recipe | How to make Banana Malpua | পাকা কলার মালপোয়া রেসিপি, Mawa Malpua Recipe | पारंपरिक राजस्थानी मावा मालपुआ बनाने की विधि । Best Malpua Recipe, Instant Malai Puri Recipe | मलाई पूरी झटपट बनाने का तरीका । Malai Malpua Recipe, बिना खोया के सबसे आसान और टेस्टी मालपुआ | Malpua without Khoya | Banana Malpua | KabitasKitchen, Keywords : How to make Malpua Recipe, Malpua Recipe, Malpua, Bengali Malpua Recipe, Bengali Recipe, Malpua Recipe Bengali, Easy Malpua Recipe, Easy Bengali Recipe, Recipe, মালপোয়া, মালপোয়া রেসিপি, রেসিপি, Bangalir Ranna Banna, Ranna Banna, Ranna Recipe, Bengali Ranna, Ranna, malpua recipe without khoya, rabdi malpua, malpua banane ki vidhi, How to make Malai Puri, Malai puri malpua, Malai Puri Sweet Recipe, रबड़ी मालपूआ, Malai Puri Sweet, Malaipuri Recipe instant malpua recipe, malpua with rabri, Malai Puri Video, Malai puri Sweet, Easy Malai Poori Recipe, malai roll, Music : Free Music *For collaborations and business related inquiries (only)* reshmibasu4frendz@gmail.com Subscribe My Channel to get upcoming recipes (It's Free) https://bit.ly/2Fw5CON Please visit my Website: https://ift.tt/2INQs8W

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Malpua recipe is not as daunting as it seems. Malpua is an Indian sweet dish that is basically a sugar syrup soaked pancake prepared from a batter of flour, milk and cardamom. These pancakes are usually fried in ghee till crisp along the edges, soaked in sugar syrup, garnished with pistachios and served warm with a topping of Rabri aka rich thickened milk. There are many variations of Malpua based on the region it is prepared. In Orissa, it is served as prasad to Lord Jagannath while the people of West Bengal, Uttar Pradesh, Maharashtra make it for festivals like Sankranti and Holi. A popular variation of the Malpua batter is to add grated coconut and ripe bananas which yields a soft and spongy pancake. With Holi round the corner, I decided on Mawa Malpua recipe for my dear readers. A rich variation is the mawa malpua where mawa or unsweetened khoya is added to the batter. These rich pancakes are also immersed in sugar syrup flavored with saffron and served with rabri. Serve your family and friends this soft textured heavenly dessert along with other special Holi special recipes like Gujiya and Thandai.

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Gulab Jamun recipe. Learn how to make soft melt in mouth Gulab Jamuns with tips and tricks.

Gulab Jamun ahh.. !! Ask any Indian about their favourite desert, Gulab Jamun are surely one of the main ones!

At every Indian party, or celebration and in restaurants one sweet treat that is always served are Gulab Jamun.

Now you can find Gulab Jamun in stores too in tinned packages, but nothing having a Gulab Jamun from the local Halwai shop(snacks and traditional mithai shops in India) or the ones made at home!!

Here I am with a an easy recipe using milk powder/milk mawa, that you can prepare within 30 minutes from start to finish!!

Today is the auspicious occasion Dusherra and I made these sweet treats for the occasion!! To know more about Dusherra click here..

Sometimes we miss all the fun of traditional festivals here, far away from home.. but then I always try to make something traditional for family and we celebrate the festivals in our own little ways!!

Dusherra Special

On my facebook group Foodie Monday Bloghop, all the members are dishing up their favourite or Dusherra special treats!! #VijayDashmiSpecial. Dusherra is also known as Vijay Dushmi!!

In our families(me and my hubby’s side) we have this traditon of having Jalebis with milk or Rabri.  In morning my dad always got Jalbei from market and after pooja, we used to have it  with mom’s homemade rabri or in hot milk!!  At some occasion I remember my gradmom(dadi) made  Aatte ke Pue for Dusherra Pooja!! Lunch used to be of simple steamed rice with dhuli Urad dal(Split and skinned black gram lentil) with buttermilk and some dry veggie. 

Since I already have Crispy Jalebi and Atte Ke Pue recipe on the blog so I decided to link these sweet syrupy Gulab Jamuns for Dusherra Special . Kids too were thrilled to have Gulab Jamuns after they came back from school!

What are Gulab Jamun

Gulab Jamun are deep fried sweet balls made of milk solids, dipped in sugar syrup. 

At my place Gulab Jamun are one of the favourite festival treats after the simple and humble Sooji Ka Halwa and Chawal Ki Kheer(Rice Pudding). Kids, hubby love Gulab Jamun and more than them it is me who adores these sweet treats dipped in sugar syrup.

My favourite Indian Mithai since I was a toddler, that’s my mom recalls!! Whenever she made these or my dad used to get it from market, mom always had to find some safe place hiding from me especially when guests were coming over!! so that she could save it from me for guests dad and my little sis 😉 !!

Till date I love gorging on Gulab Jamun but now no one has to hide these from me !! t and I also eat these sensibly, due to lot of sugar in it. I always make these on festivals ad serve to my family and friends!!

How to make Gulab Jamun

Preparing Gulab Jamun takes very less time but it is little tricky to get the right texture. But with few tips and tricks we can makes soft melt in mouth Gulab Jamuns at home too.

The whole process can be divided into three parts..

Making of Khoya Balls/Gulab Jamun balls,

Deep Frying the balls and

Making Sugar Syrup.

Making of Khoya Balls 

Gulab Jamun are made out of khoya/mawa or evaporated milk solids. I don’t like the store bought khoya that is available here at local Indian stores, so either I make my own or use milk powder/milk mawa to make Indian Khoya based desserts.

Milk Mawa is a kind of evaporated milk that we get at Indian Grocery stores. Milk powder(evaporated milk) is available at other regular stores like(Walmart) can also be used as substitute for Khoya. To Mathura Ke Pede, Kalakand recipes and many other sweet Indian desserts , I use milk powder as substitute for khoya.

To make homemade Khoya you can check out this recipe link, where I have explained easy way out to make khoya especially for those living out of India.

Coming back to Gulab Jamun I used milk mawa here  you can use milk powder.

Gulab jamun are deep fried, we need some binding agent also so that the balls don’t break while frying. I use all-purpose flour or semolina for that. In the post I have covered both the methods. The results are almost same. We get soft melt in  mouth gulab jamun with either of the two.

Other ingredients are baking powder(makes  it soft and puffs up khoya balls, desi ghee for binding and milk to knead the dough. I have used leftover paneer whey that we get after making paneer (Indian Cottage Cheese) at home. Left over Paneer whey is a good source of proteins and can be use in place of water or milk while kneading dough for chapatis or breads or baking muffins.

Steps to make Khoya balls

Mix milk powder/milk mawa with semolina(sooji) /all-purpose flour(maida), baking powder and milk it nicely.

Add ghee ad mix nicely with hands. Rub it in milk powder ix with fingers.

Add lukewarm paneer whey/milk and very gently knead the dough. It should be soft and not crumbly.Do not knead the dough very tightly. Jamuns will break while frying.

Make small balls (lemon sized), the balls expand so keep the size keeping it in mind. Keep the balls covered with a cloth.

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Frying Gulab Jamun Balls

Fry Gulab Jamun balls on low heat. The oil should not be very hot, to check drop a tiny ball of dough in oil it should rise slowly to surface.

Drop 1 jamun to check whether the dough is good enough, fry it on low flame, if it doesn’t break, add another batch.

Drop 3-4 balls at a time if you are making it for the first time.

Keep the flame low while frying, else balls will remain uncooked from inside.

Fry balls till light brown. We like little more deep fried gulab jamun balls.

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  Making Sugar Syrup

For sugar syrup, we need castor/granulated sugar, water, saffron strands(optional), cardamom pods or powder  and rose essence.

Gulab Jamuns when dipped in sugar syrup, increase in size so take a big vessel as per the quantity .

In a deep and big  pan/kadhai add 3 cups water and  2 cups of sugar. Add saffron strands, cardamom powder or pods.Also add rose essence. I did not have it so I skipped it.

Boil the solution for 7-8 minutes till it becomes sticky. Don’t cook it more, we don’t want any string in sugar solution.

Drop gulab jamun balls in sugar syrup when it is warm. Do not drop balls when it is too hot or too cold. Gulab Jamuns can break when the syrup is too hot and will not soak syrup when too cold.

Leave Gulab Jamun in the pan covered for 2-3 hrs, till they puff up and soak syrup.

Refrigerate for storing and serve chilled or warm .

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How to serve Gulab Jamun

Chilled or warm, each one has there own preference of having Gulab Jamun.

To warm, gulab Jamun, microwave in a microwave safe bowl for 10-20 seconds, serve with rabri or vanilla ice-cream.

Gulab Jamun

Detailed Gulab Jamun Recipe with tips and tricks, for festivals like Diwali and Hoil

To make Gulab Jamun Balls

1 Cups Milk Mawa/Milk Powder

2 tbsp Semolina(Sooji)/All purpose Flour(Maida)

1/4 tsp Baking Powder

3/4 tbsp Desi Ghee

1/2 tsp Cardamom Powder(Elaichi Powder)

For Sugar Syrup

1 Cups Sugar(Castor)

2 Cups Water

7-8 Saffron Strands

1-2 Cardamom Pods

1 tbsp Rose Essence (optional)

To fry Gulab Jamun

Oil for frying

Make Gulab Jamun Balls

Mix milk powder/milk mawa with semolina(sooji) /all-purpose flour(maida), baking powder and milk it nicely.

Add ghee ad mix nicely with hands. Rub it in milk powder mix with fingers.

Add paneer whey/milk(just warm enough to touch) and very gently knead the dough. It should be soft and not crumbly.

Make small balls (lemon sized), the balls expand so keep the size keeping it in mind. Keep the balls covered with a cloth.

Frying Gulab Jamun Balls

Fry Gulab Jamun balls on low heat. The oil should not be very hot, to check drop a tiny ball of dough in oil it should rise slowly to surface.

Drop 3-4 balls at a time if you are making it for the first time.

Keep the flame low while frying, else balls will remain uncooked from inside.

Fry balls till light brown. We like little more deep fried gulab jamun balls.

Making Sugar Syrup

In a deep and big  pan/kadhai add 3 cups water and  2 cups of sugar. Add saffron strands, cardamom powder or pods.Also add rose essence.

Boil the solution for 7-8 minutes till it becomes sticky. Don't cook it more, we don't want any string in sugar solution.

Drop gulab jamun balls in sugar syrup when it is warm. Do not drop balls when it is too hot or too cold. Gulab Jamuns can break when the syrup is too hot and will not soak syrup when too cold.

Leave Gulab Jamun in the pan covered for 2-3 hrs, till they puff up and soak syrup. un in the pan covered for 2-3 hrs, till they puff up and soak syrup.

Serve war or cold as you like it.

Do try  and make these melt in mouth Gulab Jamuns for your special occasions. Hope this post will help you to make this traditional sweet as you get it in your favorite shop. You can always come back in case of any doubts or queries.

Also I will be happy to see your feedback whenever you make these.

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Thanks for stopping by!! Keep coming back!!

    Gulab Jamun Gulab Jamun recipe. Learn how to make soft melt in mouth Gulab Jamuns with tips and tricks.

[foodtrails25-blog]

  A rich buttery, cardamom-infused Mawa/Khoya cakes are rich tea cakes that known to be the specialty of Mumbai’s Parsi Cafes.These cakes are extremely delicious, soft and buttery. Traditionally, eggs are used in baking Mawa cakes, but since these days so many people prefer eggless bakes, we can bake equally good eggless version also.

In Mumbai where I had my home- baking venture, I made eggless Thandai* flavored mawa cakes/cupcakes during Holi for my clients. I used Thandai flavored fresh whipped cream for frosting. Store bought Thandai syrup or Thandai Powder both can be used giving the flavor. For this post, I have used homemade Thandai paste. I was making Thandai syrup when my daughter reminded me of the Thandai flavored cupcakes that I made during Holi in Mumbai. She loves Thandai milk and loved Thandai Mawa cupcakes. So I saved some paste while making Thandai. I have these cute mini bundts and decided to bake mini bundts this time. For frosting, I have used Thandai flavored and saffron infused White Chocolate Ganache. The soft, khoya cakes moistened with diluted Thandai syrup and frosted with saffron and thandai infused white chocolate ganache, tastes almost like Rasmalai( an Indian dessert made with Indian Cottage Cheese in thickened milk syrup).

*For those who don’t know about Thandai, it is an Indian summer drink that is prepared with Almonds, Cashew nuts or pistachios along with fennel, poppy and melon seeds, black peppercorns, rose petals, saffron. It is prepared in concentrated form like sugar syrup and is mixed with cold milk for consumption. It is one of the best summer cooler drink and helps to keep the body cool.

Give a try to these mini bundts and have something new this festival season.You can bake in cupcake pans or an 8-inch cake pan.I have used a combination of All purpose flour and almond meal/flour. You can use only all-purpose flour if you want.Substitute the amount of All-purpose flour with Almond meal. Also, increase the amount of Mawa or Khoya to 150 gms in the recipe. Mawa used can be store-bought or homemade.

Let’s see the ingredients and the method to bake these mini mawa cakes. This recipe gives you 4 mini bundts and 9 mini bite-sized cupcakes, or 12 medium cupcakes or and one 8-inch round cake.

Ingredients:

For Mawa Cakes:

All-Purpose Flour– 175 gms

Almond Meal– 25gms

Thandai Paste/ Powder–10-15 gms

Khoya– 100 gms

Butter–80 gms

Baking Powder– 1 Tsp

Baking Soda–1/2 Tsp

Curd–4 Tbsp

Milk — 100ml

Apple Cider Vinegar–5 ml

Method for Mawa Cakes:

Preheat oven to 350°F or 180°C.

Grease the bundt pans with oil/butter and dust very lightly with flour. Tap off the extra flour from the pan. If you are using a cupcake tray then line the muffin liners.

All ingredients should be at room temperature.

Sieve together all-purpose flour, almond meal, baking powder, baking soda and salt if using unsalted butter or using oil. If you are using Thandai Masala, sift it with flour. I used oil for the recipe and added 1/4 tsp of salt with the flour.

If using butter beat softened butter and sugar together.

Once light and fluffy, add curd and beat until creamy.

Add vinegar in milk to make buttermilk and let it stand till it is added with flour. Don’t mix it.

Add Thandai paste and mix.

Add flour in 3 parts mix alternating with buttermilk. Finally, add some saffron infused milk.

Transfer the batter to pans and bake in preheated oven for 20 minutes in mini bundt pans or cupcake tray.

Once baked check the doneness by inserting a toothpick into the cake it should come out clean and also cake should leave the sides of the pan. Transfer to cooling rack and cool completely.

Move the cursor over the images for caption

Ingredients for Mawa Cakes

Sieve together Flours, Baking soda, Baking Powder.Add salt if using unsalted butter,

Add vinegar to milk

Let it stand for few minutes

Beat together oil and sugar

Add Yoghurt/Curd

Beat the mixture nicely.

Add Thandai paste and mix

Add crumbled Khoya

Mix everything nicely

Batter for the cakes

Add batter till 3/4 full

I added the remaining batter in mini bite sized cupcake mould

Baked cakes and muffins

For Thandai Flavoured Ganache Sauce: 

White Chocolate –1 cup / 170gms

Cream– 4 tbsps

Thandai Masala/ Syrup—1 Tsp

Saffron Infused Milk–1/2 cup

Butter–1 Tsp

Method for White Chocolate Ganache:

Take chopped White Chocolate in a heatproof bowl. Keep over a pan of hot water, the bottom of the bowl should not touch water in the pan.

Stir until the chocolate is melted.Make sure to press out any lumps with spoon or spatula. Take away from hot water and mix until smooth.

Boil cream in a small pan with a tsp of butter, you can heat cream in the microwave for 2-3 minutes also but be careful as cream may splatter in the microwave while heating. As soon as it starts to bubble, add slowly into melted chocolate stirring continuously and mix well.

Add Thandai syrup and beat until smooth. Add the saffron infused milk and mix well.

Wrap it with a cling film, and once it cools down.

  Ingredients for Ganache

Melt White chocolate over a pan of hot water

Melt it smooth and mix thoroughly pressing the lumps

Heat Cream in a pan

Mix with Chocolate

Add Thandai Concentrate or syrup

Add saffron infused milk.. Ganache is ready to use

Pour Ganache sauce over bundts

The Ganache will have a thick sauce like consistency as we have added some milk to it. Pour over the mini bundts or the cupcakes. Garnish with crushed nuts or sprinkles.

Garnish with crushed nuts and sprinkles

Ganache can be stored in the refrigerator for a month and in the freezer for about 3 months.

If you don’t have White Chocolate, you can use Rabri as topping for mawa cakes. Please check the recipe for instant Almond Rabri. Add some Thandai powder or syrup to rabri to get the Thandai flavor.

If you don’t want to Thandai flavor in the cake or ganache, skip it, flavor it with cardamom/ nutmeg or cinnamon powder.

For Homemade Khoya recipe.. click the link.. Homemade Mawa/Khoya

Hope you will enjoy these mawa cakes infused with Thandai flavors. Have a very Happy and colorful Holi!!

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              Thandai Flavoured Mini Bundts Mawa Cakes(Eggless)!! A rich buttery, cardamom-infused Mawa/Khoya cakes are rich tea cakes that known to be the specialty of Mumbai's Parsi Cafes.These cakes are extremely delicious, soft and buttery.