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Ghee - 2 tbsp. + 3 tbsp. Cashew - 1 tbsp. Raisin - 1 tbsp. Carrot - 6, grated Milk - 2 cups Sugar - 1 cup Khoya - 1/2 cup or Condensed Milk Cardamom powder - 1 tsp Roast Cashews and Raisins in 2 tbsp. of Ghee and set aside. In a pressure cooker, add the grated Carrots and Milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid. Set the heat to medium and cook the Carrot mixture. Add Sugar and Khoya, and mix thoroughly. Stir continuou

Butter - 8 tbsp., melted Sugar - 3/4 cup Egg - 1 Vanilla extract - 1 tsp AP Flour - 1¼ cup Baking Soda - ½ tsp Salt - 1/2 tsp Milk Chocolate - 2 oz, finely chopped Dark Chocolate - ½ cup Vanilla Ice Cream Maldon Salt Extra Chocolate shavings Heat oven to 350°F. In a mixing bowl combine melted Butter and Sugar. Stir until fully incorporated.  Mix in Egg and Vanilla. Add the AP Flour, Baking soda and Sea Salt to the bowl. Stir until a dough forms and no dry bits remain.  Stir i

Sugar 1/2 cup Egg - 3 Condensed Milk - 1/4 cup Milk - 1 cup Cinnamon powder - 1/4 tsp To make Caramel, heat Sugar with 2 tbsp. Water in a saucepan over medium-high heat until it melts. When you get a nice Caramel color, remove the pan from heat and pour the Caramel into pudding bowl. Tilt the bowl to cover all sides of the bottom. In a large bowl, beat the Eggs, warm Milk, Condensed Milk and Cinnamon powder until combined. Make sure no lumps are formed. Pour the mixture over

Idiyappam Flour - 1 1/2 cup Salt Oil - 1 tsp Bring 3 cups of Water to boil in a medium pot along with required Salt and Oil. Add this Boiling Water little by little to the Idiyappam Flour in a medium bowl. Mix well until you get a smooth dough. Coconut Pooranam: Coconut – 1 cup, grated Sugar – 3/4 cup, powdered Cardamom Powder - 1 tsp In a medium bowl add the Coconut, Cardamom Powder and Sugar; mix well. Dhal Pooranam: Bengal Gram Dhal – 1 cup Jaggery – 1 cup, powdered Co

2 1/4 cups whole milk, divided 1/2 cup granulated sugar, divided Pinch of kosher salt 2 tablespoons cornstarch 3 tablespoons unsweetened cocoa powder 1 large egg 2 large egg yolks 5 ounces semisweet or bittersweet chocolate, finely chopped 2 tablespoons unsalted butter, cut into pieces 1 teaspoon vanilla extract Lightly whipped cream, for serving Gather the ingredients. In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt. Bring to a boil ov

All Purpose Flour - 1 cup Corn Flour - 1 tsp Curd - 1/4 cup Yeast - 1 tsp Food Color - a pinch Baking Soda - 1/4 tsp Salt Oil Sugar - 2 cup Saffron - 1 tsp Cardamom Powder - 1 tsp Lemon Juice In a large bowl combine AP Flour, Corn Flour, Curd, Yeast, Food Color, Baking Soda, a pinch of Salt and 3/4 cup Water. Mix well and keep aside for 2 hours until the Batter ferments. In a saucepan combine Sugar, Saffron and Cardamom Powder along with 2 cups Water. Mix well and bring to bo

For the Crust: 6 ounces saltine crackers (170 g; about 52 saltine crackers) 8 tablespoons unsalted butter, melted and cooled (4 ounces; 113 g) 1 1/2 ounces granulated sugar (45 g; 3 tablespoons) For the Filling: 1 (14-ounce) can sweetened condensed milk 1/4 cup (60 ml) heavy cream 2 large eggs 1 tablespoon grated lemon zest plus 2/3 cup (160 ml) juice from 3 lemons  1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume For the Topping: 1 cup (24