Gajjar Ka Halwa by Saveen Kaur

 

One of my most favourite winter dish be like 🤩😋

Strawberry Kheer by Saveen Kaur

One of the most delicious and blissful variation of one of the most famous and loved Indian Dessert -Kheer!

Apple Rabri by Saveen Kaur

Happy Fifth Birthday to Sav's Kitchen 🎂🎉🎊🎈

Rose Rabri by Saveen Kaur

A super delicious Indian sweet dish made with milk, sugar and flavoured with Rose Essence!

Sabudana Kheer by Saveen Kaur

One of the most easiest and yummiest milk pudding made with Tapioca Pearls ( Sabudana ) 😋

Rice Kheer by Saveen Kaur

A delicious pudding made with Rice, Milk, Sugar and Dry Fruits!

Malpua by Saveen Kaur

A must have delicious treat every Monsoon season!

Instant Greek Yogurt Mango Shreekhand/ Amrakhand by Kamakshi Gupta

Instant mango Shreekhand A.K.A. the most delicious Greek yogurt and Mango dessert infused with freshly ground cardamom pods and served with crushed pistas and cashews! 

Rice Pudding / Kheer / Payasam by Sneha

A delicious form of rice pudding cooked in milk with sugar and aromatic spices and garnished with dry fruits.

Gajjar Halwa With Rabri Stuffed In A Tart

That's how I like to eat my favourite Halwa :)

Besan Ki Panjiri

Besan Ki Panjiri, a delicious sweet dish made with gram flour, ghee, sugar, cardamom and dry fruits.

Suji Ka Halwa

Suji Ka Halwa is a sweet dish commonly made in Indian households on special occasions.
It can be eaten just like that for breakfast or you can serve it along with Hot Puri. Tastes amazing.

Malpua with Rabri

Malpua with Rabri with a little twist!

Rose Phirni by Saveen Kaur

Rose Phirni

Paneer Capsicum

Paneer Capsicum

Mango Phirni

Ingredients


1/2 kg milk
4 tbsp rice - soaked for in water for 1 hour
4 tbsp sugar
1/4 tsp caramon powder
2 mangoes - 1 to make mango pulp and 1 for decoration



Method


Soak the rice for 1 hour, remove all water and strain and blend it into a fine smooth paste, add little water if required.
Boil milk in a pan, reduce the heat and add the paste, make sure there are no lumps and keep stirring continuously.
Keep cooking on low heat till phirni is of thick consistency. 
Add sugar.
Add mango pulp and cardamom powder and mix it well.
Cool it for sometime before putting it in a big bowl or you can also put it in small bowls for individual serving.
Before placing in the bowl put some chopped mango at the bottom and use remaining for decoration.
Keep it in the fridge till serving time.