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Mithai recipes


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Recipe# 30978
01 Jan 1999

 
Anjeer Halwa ( Mughlai Recipe) 
by Tarla Dalal
Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder ....
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Recipe# 30975
01 Jan 1999

 
Badami Kewra Sevaiyan by Tarla Dalal
No reviews
Seviyan is used by most of us to prepare kheer. This recipe uses almond paste for thickening the kheer. This paste also adds a different flavour. Essence of the highly scented kewra flower has been used as flavoring along with lots of chopped almonds. Kewra essence is readily available at most provi ....
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Recipe# 30972
01 Jan 1999

 
Dry Fruit Kesar Kulfi by Tarla Dalal
No Indian meal is complete without a serving of Indian ice-cream - the kulfi! Kulfi holds a special place in Mughal cooking. This great dessert has been altered to no end in today's world to give you all flavours of kulfi. Here is an authentic version made with loads and loads of dry fruits and flav ....
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Recipe# 1111
01 Jan 1999

 
Firni ( Eggless Desserts Recipe) 
by Tarla Dalal
No reviews
Firni is part-and-parcel of festivities in northern india. It is traditional rice custard made with rich, creamy milk and served in earthenware, which makes it all the more pleasing to the palate. Although it takes time to make firni, it can be cooked in advance. You can also speed up the process a ....
Recipe# 2853
01 Jan 1999

 
Fruit Mein Kulfi by Tarla Dalal
No reviews
The first time I ever ate this kulfi was at a chaat corner in Delhi. Out of sheer curiosity, I visited this place when I heard of their Stuffed Fruit Kulfi. What I was served was a frozen mango, which was peeled and sliced. It is then that I realised that the mango had been carefully deseeded and s ....
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Recipe# 8696
11 Oct 07

 
Fruity Phirni by Tarla Dalal
No reviews
A variation of rice phirni. Poha is a rich source of iron. Adding fruits provides nutrients as well fibre to your diet and makes the phirni colourful and interesting.
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Recipe# 3608
01 Jan 1999

 
Gajar Halwa by Tarla Dalal
Everyone loves to savour the traditional flavours of home-made mithais. Here's an easy way to make tasty gajar halwa that is low on calories and satisfies your sweet tooth. Packed with fresh carrots, this classic recipe provides you plenty of vitamin A which helps to maintain a healthy vision and g ....
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Recipe# 2779
01 Jan 1999

 
Gajar Ka Halwa by Tarla Dalal
No reviews
A quick and easy version.
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Recipe# 2026
21 Mar 13

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Gajar ka Halwa ( Quick Recipe ) 
by Tarla Dalal
Instead of using khoya, i have cooked the carrots in milk, to bring about the same creamy taste and texture, yet save on the time taken to make the khoya. Voila, gajar ka halwa is ready in minutes.
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Recipe# 4000
01 Jan 1999

 
Gulab Jamun Kulfi by Tarla Dalal
A rich, creamy, ice-cream made with reduced milk that is flavoured with saffron and cardamoms and is enriched with gulab jamuns. Simply buy the gulab jamuns at the nearest mithai shop.
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Recipe# 30973
01 Jan 1999

 
Makai ka Halwa by Tarla Dalal
No reviews
The maharajas of the Mughal Empire were known to reward their chefs for innovative dishes that no doubt had to taste excellent. This is one such recipe. Made with sweet corn, an ingredient rarely associated with desserts, Makai ka Halwa has a brilliant yellow colour. This dessert is sure to have eve ....
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Recipe# 8693
11 Oct 07

 
Makhane ki Kheer by Tarla Dalal
No reviews
Makhana is rich in protein and calcium, together with low fat milk it makes a creamy and yummy sweet. Makhana has no flavour of its own but nutmeg and saffron adds flavour and a mild taste.
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Recipe# 101
01 Jan 1999

 
Malai Kulfi by Tarla Dalal
No reviews
You will be surprised how light and tasty this kulfi is.
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Recipe# 4005
01 Jan 1999

 
Malai Kulfi ( Kulfi ) by Tarla Dalal
A fuss free, easy to make kulfi recipe. You won't have to slave in the kitchen for hours to reduce the milk. The condensed milk and milk powder thicken it and gives it a delicious creamy consistency.
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