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Peppermint Fudge

Peppermint Fudge

Peppermint White Chocolate Fudge - Quick, easy and delicious festive treat made with condensed milk, white chocolate and candy canes. A perfect fudge recipe for Christmas!

What is peppermint fudge?

Peppermint Fudge is a easy festive confection made with white chocolate, condensed milk, and candy canes. It is made by melting together condensed milk, white chocolate, peppermint extract and vanilla extract. Crushed candy canes are sprinkled on the top of the fudge to give a crunchy texture and festive touch.

Why you'll love this recipe:

Super quick and easy with just a few ingredients!

Perfect for the festive season and Christmas!

Makes a great edible gift!

Ingredients & Substitutions:

White Chocolate - Use a good quality white chocolate for the best flavor and texture. You can use chocolate bar or chips in this recipe.

Condensed Milk - You can use homemade or store-bought sweetened condensed milk.

Candy Canes - Use freshly crushed candy canes or peppermint candies to infuse the mint flavor.

Peppermint Extract - If you don't have it, consider using peppermint oil.

Vanilla Extract - It enhances the flavor of the fudge.

Salt - You just need a pinch of it.

Storage suggestions:

This can be stored in the refrigerator for up to a week or two.

If you want to store it for longer period of time, freeze for up to 3 months. Thaw them before serving.

Serving suggestions:

It can be served as a sweet snack or dessert.

Include it as part of a dessert buffet during gatherings and holiday parties.

It makes a wonderful holiday gift.

Variations:

You can mix the crushed candy canes into the fudge instead of sprinkling them on top.

Swap white chocolate with dark chocolate or milk chocolate.

You can replace the traditional peppermint extract with any other mint extracts.

Add chopped pecans or almonds to the fudge to make it nutty and delicious.

you can also experiment with different flavors of candy canes.

Step by step instructions:

Combine white chocolate chips and sweetened condensed milk in a pan.

Heat over on a low-medium flame and keep stirring constantly.

Let it cook until the chocolate is melted.

Turn off the flame and add salt, vanilla extract and peppermint extract.

Mix everything until well combined.

Line a square baking tin with parchment paper. Transfer the melted chocolate mixture to the lined tin.

Tap the tin to spread the mixture evenly.

Sprinkle the crushed candy canes over the mixture.

Chill it in the refrigerator for 2-3 hours or until firm.

When it is firm, take it out of the pan. Cut the fudge into 1-inch squares.

Serve & enjoy!

You might love these holiday recipes:

White chocolate peppermint fudge recipe video below

Print Recipe

Peppermint Fudge Recipe

Peppermint White Chocolate Fudge - Quick, easy and delicious festive treat made with condensed milk, white chocolate and candy canes. A perfect fudge recipe for Christmas!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: christmas recipes, pepeprmint fudge recipe
Servings: 25 Pieces
Calories: 117kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Cups White Chocolate Chips
  • 1 Cup Sweetened Condensed Milk
  • A Pinch of Salt
  • ¼ Teaspoon Peppermint Extract
  • ½ Teaspoon Vanilla Extract
  • ⅓ Cup Crushed Candy Canes

Instructions

  • Combine white chocolate chips and sweetened condensed milk in a pan.
  • Heat on a low flame and mix until chocolate is melted.
  • Turn off the flame and add salt, vanilla extract and peppermint extract.
  • Mix everything until well combined.
  • Line a square baking tin with parchment paper. Transfer the melted chocolate mixture to the lined tin.
  • Tap the tin to spread the mixture evenly.
  • Sprinkle the crushed peppermint candy canes over the mixture.
  • Chill it in the refrigerator for 2-3 hours or until firm.
  • When it is firm, take it out of the pan. Cut the fudge into 1-inch squares.
  • Serve & enjoy!

Video

Nutrition

Calories: 117kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 87mg | Fiber: 0.03g | Sugar: 15g | Vitamin A: 37IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 0.1mg

Pumpkin Chia Pudding

Pumpkin Chia Pudding - Indulge in the cozy flavors of fall with this creamy and delicious chia pudding. Enjoy this wholesome and aromatic treat chilled for a breakfast or dessert!

What is pumpkin spice chia pudding?

Pumpkin spice chia pudding is a aromatic breakfast or dessert dish made by combining chia seeds, milk, pumpkin puree and a blend of pumpkin pie spices like cinnamon, nutmeg, cloves, ginger and allspice. It is super easy to make and delicious treat for anyone looking to enjoy the flavors of autumn in a healthy way.

Ingredients & Substitutions:

Pumpkin Puree - Homemade pumpkin puree or canned puree can be used. Do not replace it with pumpkin pie filling. It can be substituted with sweet potato puree or butternut squash puree.

Chia Seeds - These are the main ingredient that gives the pudding its thick, pudding-like consistency when mixed with milk and other ingredients. White or black chia seeds can be used.

Milk - You can use any of your favorite milk like oat milk, coconut milk or almond milk.

Pumpkin Pie Spice - This spice blend typically cinnamon, ginger, nutmeg, cloves and allspice. You can use homemade or store-bought spice blend.

Vanilla - It enhances the flavor. Almond extract can be used as a substitute.

Honey - You can use alternatives like agave, maple syrup, stevia, or date syrup based on your taste preferences.

Salt - You just need a pinch of it.

Serving suggestions:

Top it with chopped nuts like pecans or walnuts, granola, yogurt or whipped cream. Serve it as breakfast or dessert.

Sprinkle a bit more spice blend on top for extra flavor.

You could also layer the pudding with fresh fruits like sliced bananas or berries.

Storage suggestions:

It requires refrigeration. Store in the refrigerator for up to 2 days.

Tips & Notes:

Use a ratio of around 4 tablespoons of chia seeds to 1 cup of liquid.

Mix the ingredients thoroughly to ensure the chia seeds are evenly distributed.

Make sure the pumpkin puree is smooth to avoid any lumps.

Step by step instructions:

Combine milk, pumpkin puree, spice blend, salt and vanilla in a mixing bowl.

Mix everything well without any lumps.

Add chia seeds and mix well.

Refrigerate for 1-3 hours or until set.

Remove it from the refrigerator and give it a mix.

Transfer it to serving bowls and add nuts on top.

Serve as dessert or breakfast.

You might love these recipes:

How to make pumpkin chia pudding recipe video below:

Print Recipe

Pumpkin Spice Chia Pudding

Pumpkin Chia Pudding - Indulge in the cozy flavors of fall with this creamy and delicious pumpkin spice chia pudding. Enjoy this wholesome and aromatic treat chilled for a breakfast or dessert!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American, International
Keyword: chia pudding recipes, pumpkin spice chia pudding, Thanksgiving Recipes
Servings: 2
Calories: 253kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup Milk
  • ¼ Cup Chia Seeds
  • ½ Cup Pumpkin Puree
  • ½ Teaspoon Vanilla Extract
  • 1 Teaspoon Pumpkin Pie Spice
  • 2 Tablespoons Honey

Instructions

  • Combine milk, pumpkin puree, pumpkin spice blend, salt and vanilla in a mixing bowl.
  • Mix everything well without any lumps.
  • Add chia seeds and mix well.
  • Refrigerate for 1-3 hours or until set.
  • Remove it from the refrigerator and give it a mix.
  • Transfer it to serving bowls and add nuts on top.
  • Serve and enjoy!

Video

Nutrition

Calories: 253kcal | Carbohydrates: 38g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 397mg | Fiber: 9g | Sugar: 25g | Vitamin A: 9667IU | Vitamin C: 3mg | Calcium: 300mg | Iron: 3mg

Peppermint White Chocolate Cookies

Peppermint White Chocolate Cookies - Soft, chewy and delicious festive treat packed with crushed candy canes and white chocolate chips. A must-have addition to your Christmas cookie platter!

What are peppermint white chocolate cookies?

Peppermint white chocolate chip cookies are super delicious, soft and chewy cookies that typically combine the flavors of peppermint extract, crushed candy canes and white chocolate. These are a popular holiday treat, often enjoyed during the Christmas season.

These cookies are a delightful twist on traditional chocolate chip cookies, infused with the refreshing flavor of peppermint and the creamy sweetness of white chocolate.

Why you'll love this recipe:

These are soft, chewy and super easy to make!

Ideal for Holidays and parties!

Great for gifting!

Refreshing and pretty!

Ingredients & Substitutions:

Flour - I have used plain flour or all purpose flour in this recipe. You can replace it with whole wheat flour. I haven't tested it with gluten-free flours though.

Butter - Use softened unsalted butter. If you are using salted butter, do not use any additional salt. Margarine or a plant-based butter substitute can be used for a vegan option.

White Chocolate Chips - You can also use white chocolate chunks. Use a good quality white chocolate for the best taste and flavor.

Candy Canes - Adds the refreshing peppermint flavor. You will need to crush the candy canes before adding to the dough. You can also use peppermint candies.

Vanilla - Adds a wonderful flavor. Do not skip it.

Peppermint Extract - For extra minty flavor. If you can't find it replace it with peppermint oil.

Sugar - I used granulated sugar. Any type of sugar can be used, but the texture and taste of the cookies will be vary.

Milk - Binds the ingredients together and adds moisture. Swap it with any plant-based milk if needed.

Salt - Skip if you are using salted butter.

Serving suggestions:

Pair these cookies with a glass of milk or a mug of hot chocolate.

These can be a perfect homemade gift during the holiday season.

Arrange them on a holiday-themed platter with other holiday cookies and treats at parties or gatherings.

These cookies can be used to make cookie sandwiches by spreading a layer of ice cream or frosting between tow cookies for a delicious treat.

Storage suggestions:

Unbaked cookie dough can be stored in the refrigerator for up to 3 months.

Baked cookies stay fresh at room temperature for a week. Store them in an airtight container.

If you want to store them for longer period of time, freeze them in a freezer-safe container for up to 3 months.

Variations:

Once the cookies are baked and cooled, drizzle melted white chocolate over the cookies for an extra chocolatey touch.

You can also add some chopped nuts like pecans, almonds, or macadamia for extra flavor and crunch.

Feel free to experiment with different types of chocolate chips like dark chocolate, semi-sweet chocolate, or even mint chocolate chips for a different flavor profile.

Tips & Notes:

Ensure that your butter is at room temperature. Room temperature butter incorporates more smoothly into the dough.

Use peppermint extract carefully, a little goes a long way. Start with a small amount and adjust if needed.

Use good quality chocolate chips and candy canes for the best flavor.

Bake the cookies just until the edges are lightly golden brown. While the centers might appear slightly less cooked, they'll continue to cook on the baking sheet after removing them from the oven, resulting in soft and chewy cookies.

Step by step instructions:

Combine softened butter and sugar in a mixing bowl and mix until creamy using a spatula or hand mixer.

Add milk, vanilla extract and peppermint extract.

Give it a mix.

Add salt, baking soda and flour to the butter mixture.

Mix well to make a dough.

Add white chocolate chips and crushed candy canes.

Gently fold everything until combined.

Divide the dough into 12-14 round balls and arrange them on a lined baking tray, spacing 2 inches apart.

Add few more chocolate chips on the top of the cookies.

Bake them in the preheated oven for about 12 minutes or until lightly golden brown on the edges at 180 degrees C.

Remove from the oven and let them cool completely on a wire rack.

Few more cookie recipes on the blog:

Print Recipe

Peppermint White Chocolate Cookies

Peppermint White Chocolate Cookies - Soft, chewy and delicious festive treat packed with crushed candy canes and white chocolate chips. A must-have addition to your Christmas cookie platter!
Prep Time15 minutes
Baking Time15 minutes
Total Time30 minutes
Course: Cookies, Dessert
Cuisine: American, International
Keyword: Christmas Cookies, christmas recipes, cookies for christmas, peppermint white chocolate cookies, white chocolate recipes
Servings: 12
Calories: 107kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ¼ Cup Unsalted Butter, softened
  • ¼ Cup Sugar
  • 2 Tablespoons Milk
  • ¼ Teaspoon Vanilla Extract
  • ⅛ Teaspoon Peppermint Extract
  • ⅛ Teaspoon Salt
  • ¼ Teaspoon Baking Soda
  • ¾ Cup Flour
  • ⅓ Cup White Chocolate Chips
  • ¼ Cup Crushed Candy Canes

Instructions

  • Combine softened butter and sugar in a mixing bowl and mix until creamy.
  • Add milk, vanilla extract and peppermint extract. Give it a mix.
  • Add salt, baking soda and flour to the butter mixture.
  • Mix well to make a dough.
  • Add white chocolate chips and crushed candy canes.
  • Gently fold everything until combined.
  • Divide the dough into 12-14 round balls and arrange them on a lined baking tray, spacing 2 inches apart.
  • Add few more chocolate chips on the top of the cookies.
  • Bake them in the preheated oven for about 12 minutes or until lightly golden brown on the edges at 180 degrees C.
  • Remove from the oven and let them cool completely on a wire rack.

Video

Nutrition

Calories: 107kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 122IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.4mg

Lemon Snowball Cookies

Lemon Snowball Cookies - Rich, buttery, zesty, delicate and delicious lemon snowballs or wedding cookies that melt in your mouth. A holiday favorite!

What are lemon snowball cookies?

Snowball Cookies, also known as Russian tea cakes or Mexican wedding cookies, are tiny, buttery cookies that are rolled in powdered sugar, which gives them a white, snow-like appearance. They are often made with pecans or walnuts and have a crumbly, melt-in-your-mouth texture.

There are many variations and lemon snowballs are one of them. Lemon snowballs are made from a buttery dough infused with lemon zest. The dough is rolled into bite-sized balls, baked until light golden and then rolled in powdered sugar while cookies are still warm.

These cookies have a crumbly, melt-in-your-mouth texture and are perfect for holidays. It's a burst of freshness in every bite.

Why you'll love this recipe:

Super easy to make!

Can be a great addition to your Christmas cookie flavor.

Refreshing, delicious and a burst of freshness in every bite.

Perfect for citrus lovers!

Ingredients & Substitutions:

Flour - Plain flour or all purpose flour is the base of the cookie dough. I haven't tried this recipe with any other flour yet.

Butter - I have used unsalted butter in this recipe. Make sure it's at room temperature. Replace it with vegan butter if you are looking for a plant-based cookie recipe.

Powdered Sugar - It is also known as confectioners' sugar. It's used both in the dough and for coating the baked snowballs.

Lemon Zest - Grated lemon zest adds the vibrant citrus flavor to these snowball cookies. Reserve the lemon juice for some other recipe, these cookies don't require lemon juice.

Vanilla - Adds a wonderful flavor. You could also use almond extract.

Turmeric - This is totally optional. Turmeric powder will add a lovely yellow color. You can skip it or replace it with edible food color.

Salt

Serving suggestions:

These are so good alongside with a cup of coffee or tea.

They are perfect for parties and gatherings.

These can be a perfect edible gift during the festive season.

Storage suggestions:

You can store the baked cookies in an airtight container at room temperature for up to a week.

Can I freeze the dough?

Absolutely, you can freeze the dough easily. Roll it into a ball, wrap it tightly in plastic wrap, then place it in a freezer bag or airtight container. Thaw in the refrigerator before using.

Can the baked snowballs be frozen?

Yes, once the cookies are baked and rolled in powdered sugar, arrange them in an airtight container and separate the layers with parchment papers.  You can freeze them for up to 2 months. Let them thaw at room temperature and roll them in some powdered sugar again before serving.

Variations:

You can experiment with variations such as adding finely chopped nuts (like almonds or pecans) or incorporating other flavors like a bit of almond extract for a flavor twist.

Add poppy seeds to the dough for a wonderful crunch or flavor.

You can also add confetti sprinkles to make them colorful.

Tips & Notes:

Use a good quality butter and other ingredients for the best flavor.

When zesting lemons, do not grate the white pith beneath the yellow skin, as it can impart bitterness. Use only the yellow outer layer.

If you are not able to roll the dough after chilling, let the dough sit at room temperature for few minutes.

Do not roll the cookies in powdered sugar while they are too hot. They should be just warm, so the sugar sticks well without melting. Once cooled, roll them again in the powdered sugar for an extra coating.

Do not overbake the cookies, as it can make the cookies dry. Bake them until the bottoms are lightly golden.

Step by step instructions:

Combine butter and powdered sugar in a bowl and mmix until light and creamy.

Add vanilla, salt, lemon zest and turmeric powder.

Mix until well combined.

Add measured flour to the creamed butter and mix well to make a smooth dough using a spatula.

Wrap the prepared dough with cling film and refrigerate it for an hour or until the dough becomes firm.

Once it is chilled, take it out of the refrigerator and let it sit at room temperature for few minutes.

Roll the chilled dough into small 1-inch size round balls.

Arrange them on a lined baking tray. Let them bake in the preheated oven for about 15 minutes or until the bottom of cookies are slightly browned at 180 degrees C.

Once they are baked, take them out of the oven and allow them to cool down a bit.

When the baked cookies are still warm, roll them in powdered sugar.

Arrange them on a wire rack and let them cool completely.

Once cooled, roll them again in powdered sugar for super white snowballs.

You might love these baking recipes:

How to make lemon snowballs recipe video below:

Print Recipe
5 from 1 vote

Lemon Snowball Cookies

Lemon Snowball Cookies - Rich, buttery, zesty, delicate and delicious lemon snowballs or wedding cookies that melt in your mouth. A holiday favorite!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Baking, Cookies
Cuisine: American, European, International
Keyword: Christmas Cookies, christmas recipes, cookies for christmas, cookies for holidays, Lemon snowball cookies
Servings: 27 Cookies
Calories: 56kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Unsalted Butter
  • 1 Cup Plain Flour / All-Purpose Flour
  • ¼ Cup Powdered Sugar (for dough)
  • ½ Teaspoon Vanilla Extract
  • ¼ Teaspoon Salt
  • 1 ½ Teaspoon Lemon Zest
  • ¼ Teaspoon Turmeric Powder
  • ¼ Cup Powdered Sugar (to coat the baked cookies)

Instructions

  • Combine butter and powdered sugar in a bowl and mix until light and creamy.
  • Add vanilla, salt, lemon zest and turmeric powder. Mix until well combined.
  • Add measured flour to the creamed butter and mix well to make a smooth dough using a spatula.
  • Wrap the prepared dough with cling film and refrigerate it for an hour or until the dough becomes firm.
  • Once it is chilled, take it out of the refrigerator and let it sit at room temperature for few minutes.
  • Roll the chilled dough into small 1-inch size round balls.
  • Arrange them on a lined baking tray. Let them bake in the preheated oven for about 15 minutes or until the bottom of cookies are slightly browned at 180 degrees C.
  • Once they are baked, take them out of the oven and allow them to cool down a bit.
  • When the baked cookies are still warm, roll them in powdered sugar.
  • Arrange them on a wire rack and let them cool completely.
  • Once cooled, roll them again in powdered sugar for super white snowballs.

Video

Nutrition

Calories: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 22mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg

Sweet Potato Chia Pudding

Sweet Potato Chia Pudding - A delectable fusion of mashed sweet potatoes, protein-packed chia seeds and warm spices, making a seasonal indulgence. Perfect for autumn mornings or festive gatherings!

What is sweet potato chia pudding?

Sweet potato chia pudding a flavorful and nutritious breakfast dish made with mashed sweet potatoes, chia seeds and spices. Chia pudding is a popular healthy breakfast option, and adding mashed sweet potatoes and cinnamon to the basic chia pudding will enhance the flavor and adds additional nutrients.

This chia pudding can be a wonderful addition to your autumn or Thanksgiving menu. The flavors of cinnamon and vanilla will make it a seasonally appropriate and delicious dish. You can enhance the autumnal feel by adding more warm spices like nutmeg, pumpkin pie spice, or even a pinch of cloves.

Why you'll love this recipe:

It's a powerhouse of nutrients!

It's a super easy make-ahead dish. Prepare a batch in advance and store it in the fridge.

A wonderful addition to your seasonal menu.

It can be easily adjustable according to your taste.

Ingredients & Substitutes:

Sweet Potatoes - Cooked and mashed sweet potatoes are used in this recipe. You could also swap it with pumpkin puree.

Milk - Any milk of your choice works well.

Chia Seeds - These are the key ingredient, they help thicken the pudding. You can use white or black chia seeds.

Vanilla - A little bit of vanilla adds a wonderful flavor to the pudding. You can swap it with almond extract or skip it if preferred.

Cinnamon - I have used ground cinnamon here to add warmth and depth of flavor. You can replace it with nutmeg or pumpkin pie spice.

Serving suggestions:

Serve the chia pudding as a breakfast or snack.

You can top your sweet potato chia pudding with a variety of toppings for for added taste, flavor and texture. Sliced bananas, berries, apples, pecans, walnuts, almonds, granola and chocolate can be used as toppings.

A drizzle of nut butters such as almond butter or peanut butter can also be delicious addition.

You can also top it with whipped cream or yogurt to make it more delicious.

Storage suggestions:

Store it in the refrigerator and consume within 2 days.

Tips & Notes:

Make sure the sweet potatoes are well cooked and mashed for a creamy pudding.

I haven't added any additional sweetener as the sweetness of the sweet potatoes is enough for us. Taste the mixture before refrigerating and add any of your favorite sweetness if you want more sweetness. You can always sweetener later if needed.

Feel free to experiment with spices like cinnamon, cardamom, nutmeg, ginger, or a pinch of clove for extra flavor. Start with small amounts of spices and adjust according to your taste.

Step by step instructions:

Combine mashed sweet potato, milk, cinnamon and vanilla in a mixing bow.

Mix well using a spoon or fork until well combined.

Add chia seeds to the sweet potato mixture and give it a mix.

Refrigerate for 1-3 hours or until set.

Remove it from the refrigerator and give it a mix.

Serve as a breakfast or snack.

Few more breakfast recipes on the blog:

How to make sweet potato chia pudding recipe below:

Print Recipe

Sweet Potato Chia Pudding

Sweet Potato Chia Pudding - A delectable fusion of mashed sweet potatoes, protein-packed chia seeds and warm spices, making a seasonal indulgence. Perfect for autumn mornings or festive gatherings!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, International
Keyword: chia pudding recipes, Healthy Breakfast, Indian Sweet Potato Recipes, sweet potato chia pudding
Servings: 1
Calories: 307kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Cooked, Mashed Sweet Potato
  • ½ Cup Milk
  • 2 Tablespoons Chia Seeds
  • ½ Teaspoon Cinnamon Powder
  • ¼ Teaspoon Vanilla Extract

Instructions

  • Combine mashed sweet potato, milk, cinnamon and vanilla in a bowl and mix until well combined.
  • Add chia seeds and mix.
  • Let it sit in the refrigerator for 1-3 hours or until set.
  • When it is done, remove it from the fridge and give it a stir.
  • Top it with desired toppings and serve.

Video

Nutrition

Calories: 307kcal | Carbohydrates: 46g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 110mg | Potassium: 934mg | Fiber: 13g | Sugar: 15g | Vitamin A: 27041IU | Vitamin C: 28mg | Calcium: 356mg | Iron: 3mg

Custard Rasgulla

Custard Rasgullas - Velvety and delicious eggless custard sauce served with soft and spongy Rasgullas (Indian cottage cheese balls)! A simple fusion Indian dessert for the holiday season and diwali parties!

What is custard rasgulla?

Rasgulla is a popular dessert in India, particularly in the state of West Bengal, and is made from chhena (Indian cottage cheese) balls that are cooked in a sugar syrup. They are soft, spongy and delicious.

Custard Rasgulla is a fusion Indian dessert where the traditional rasgullas are served with a creamy eggless custard.

Why you'll love this recipe:

It has unique flavor combination!

Super easy and quick to make with few ingredients!

It looks fancy without any fancy ingredients!

Makes a beautiful dessert for the festive season!

Can be made in advance!

Perfect for diwali parties or any other dinner parties!

Ingredients & Substitutions:

Ragullas - Rasgullas are Indian spongy cottage cheese dumplings which are cooked in a sugar syrup. You can use homemade or store-bought rasgullas in this recipe. I prefer small / mini rasgullas, they look really cute and beautiful. If the smaller ones are not available, chop the regular ones into small pieces and use them. You can these from any Indian store.

Milk - Use full-fat milk for a rich and creamy texture. You can also use the 2% fat milk.

Custard Powder - Just in case you never came across custard powder, it is nothing but cornflour/corn starch with added vanilla and color. If you can't find it, replace it with the same amount of cornflour and ⅛ teaspoon of vanilla extract. Add a little bit of turmeric powder to give it a gorgeous yellow tinge.

Sugar - I have used white sugar in this recipe. You can replace it with brown sugar but the color of the dessert will be different. Adjust the quantity of sugar according to your taste.

Nuts - Use any of your favorite nuts to garnish it. Skip if you want to make a nut-free dessert.

Rose Petals - Totally optional. It is just for decoration and gives a beautiful festive look.

Serving suggestions:

Refrigerate the dessert for few hours or overnight before serving.

Add it to dessert cups and top it with 1-2 rasgullas, nuts and rose petals and serve it as a dessert.

Storage suggestions:

It should be stored in the refrigerator. Store it in an airtight container or a covered dish to prevent moisture and odors from affecting the dessert.

It's not a dessert that has a long shelf life. Consume it within 2 days.

Tips & Notes:

Adjust the sugar as per your taste.

I have used 35 small rasgullas. If you want to replace them with regular sized ones, use 8 or 9. Cut them into four pieces after squeezing out the sugar syrup.

Don't apply too much pressure while squeezing. they may crack.

There should be some sugar sryup left in the rasgullas.

Make sure you keep stirring the milk mixture while cooking to prevent lumps from forming.

Make sure you reserve some rasgullas for garnishing.

Use fresh and high quality ingredients for the best taste and flavor.

Step by step instructions:

Combine warm milk and custard powder in a small cup or bowl. Mix until there are no lumps. Keep it aside.

Bring milk to a simmer. Add sugar and mix until sugar is dissolved.

Slowly add the custard powder mixture to the milk and stir continuously.

Continue stirring to prevent lumps from forming. Stir constantly and cook over low flame until it thickens.

Remove it from the flame when the custard ends up coating the spatula. Let it cool down.

Gently squeeze each rasgulla to get rid of some of the syrup. There should be some syrup left.

Reserve 8-10 rasgullas for garnishing. Add the squeezed rasgullas to the cooled custard sauce.

Transfer everything to a container or bowl and chill it in the refrigerator for 1-2 hours.

Remove it from the refrigerator and transfer to serving cups.

Add reserved rasgullas, nuts and rose petals on top and serve chilled!

You might love these dessert recipes:

Print Recipe

Custard Rasgulla

Custard Rasgullas - Velvety and delicious eggless custard sauce served with soft and spongy Rasgullas (Indian cottage cheese balls)! A simple fusion Indian dessert for the holiday season and diwali parties!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Fusion, Indian
Keyword: easy diwali sweets, easy indian desserts, Fusion
Servings: 5
Author: Hari Chandana Ponnaluri

Ingredients

  • 4 Tablespoons Custard Powder (Vanilla Flavored)
  • 2 Cups Milk (Divided)
  • ⅓ Cup Sugar
  • 35 Mini Rasgullas
  • Nuts as needed
  • Dried Rose Petals (optional)

Instructions

  • Combine warm milk and custard powder in a small cup or bowl. Mix until there are no lumps. Keep it aside.
  • Bring milk to a simmer. Add sugar and mix until sugar is dissolved.
  • Slowly add the custard powder mixture to the milk and stir continuously.
  • Continue stirring to prevent lumps from forming. Stir constantly and cook over low flame until it thickens.
  • Remove it from the flame when the custard ends up coating the spatula. Let it cool down.
  • Gently squeeze each rasgulla to get rid of some of the syrup. There should be some syrup left.
  • Reserve 8-10 rasgullas for garnishing. Add the squeezed rasgullas to the cooled custard sauce.
  • Transfer everything to a container or bowl and chill it in the refrigerator for 1-2 hours.
  • Remove it from the refrigerator and transfer to serving cups.
  • Add reserved rasgullas, nuts and rose petals on top and serve chilled!

Video

Paan Ladoo

Paan Ladoo - Flavorful, rich, easy and delightful Indian sweet that can be made in 15 minutes. This unique dessert is an ideal addition to celebrations, infusing tradition and a burst of flavors into festive moments.

What is paan ladoo?

Paan coconut ladoo is a unique and delicious Indian sweet that combines the refreshing flavor of paan (betel leaves) with creamy condensed milk and coconut, creating a unique dessert. The betel flavored coconut mixture is rolled into a laddu or ball and stuffed with a rich gulkand (Indian rose preserve) and nuts filling.

It is one of the popular sweets in India, especially during the festive season and celebrations. Each bite is a burst of flavors, with the earthy betel leaf, creamy condensed milk, rich coconut, sweet gulkand, and nutty crunch harmonizing perfectly.

Why you'll love this recipe:

Can be easily made under 15 minutes.

It can be a wonderful addition to your dessert platter.

No fancy ingredients and no special skills are required.

Rich, soft and delicious!

Perfect for festivals such as, Diwali, Rakhi, Ganesh Chaturthi and Holi.

Ingredients & substitutions:

Betel Leaves (Paan) - Betel leaves are the key ingredient. There is no possible substitute for them, as their unique flavor is important to the laddus.

Coconut - This recipe requires desiccated coconut. Use a good quality coconut for the best flavor and taste. Fresh coconut can be used as a substitute but you will need roast it in a little bit of ghee first and then cook for little longer to get rid of all the moisture.

Sweetened Condensed Milk - Milkmaid or Condensed milk will bind the mixture and adds richness and sweetness to the ladoos.

Gulkand - Gulkand is Indian rose petal preserve. You can get it from any Indian store or online. It will add a unique floral sweetness to the dish. We really can't replace it with any other ingredient. I highly recommend not to skip it but you can still make them without gulkand.

Nuts - You can use any of your favorite nuts. I have used almonds, cashews and pistachios. Chop them finely before using.

Ghee - You don't need much ghee in this recipe. It can be substituted with coconut oil.

Serving suggestions:

Serve these laddus during festivals and special celebrations, such as Diwali, Holi, Raksha Bandhan, or weddings. They make a perfect edible gift for special occasions.

You can also serve them as a sweet snack with a cup of tea or coffee.

Storage suggestions:

They stay fresh for 4-5 days if you store in the refrigerator.

You can also freeze them in a ziplock bag for up to 3 months.

Variations:

Instead of rolling the mixture into laddus, you can shape it into a modak for Ganesh Chaturthi festival.

You can experiment with different spices like cardamom, cinnamon and saffron for a different flavor profile.

Experiment with different types of nuts, such as pecans, walnuts, or hazelnuts, to add variety and unique flavors.

You can also add some mukhwas, tutti frutti or candied fruit to the stuffing.

Tips & Notes:

Use fresh betel leaves and desiccated coconut for the best flavor and taste.

Thoroughly wash and clean the betel leaves to remove any impurities and pat them dry before using.

Ensure the paan leaves are pureed well to release their flavor and aroma effectively.

Increase the quantity of condensed milk if you want more sweetness.

Cook the mixture on a low flame to prevent it from burning.

Step by step instructions:

Clean 5 medium-large betel leaves and remove the stems.

Cut them into pieces and add them to a blender jar or mixie jar.

Add condensed milk.

Grind until nice and smooth. Keep it aside until use.

Heat a teaspoon of ghee in a heavy bottomed pan and add desiccated coconut.

Roast continuously on a low flame for about 2-3 minutes.

Add condensed milk-betel leaves mixture to the roasted coconut.

Mix everything and cook over a low flame for 3-5 minutes or until it is thick.

When you get the thick and lumpy mixture remove it from the flame and let it cool down.

To prepare the filling, combine gulkand and chopped nuts in a small bowl.

I have used chopped almonds, cashews and pistachios here. Mix until well combined.

Grease you fingers with a little bit of ghee or oil and take a small portion of the cooked coconut mixture.

Flatter it a bit and add the gulkand stuffing in the center.

Bring the edges together to seal it.

Roll it into a smooth ball.

Take ¼th cup of desiccated coconut in a small bowl or plate and roll the stuffed ladoo in it.

Decorated them with mukhwas or candied fennel seeds if needed.

Serve and enjoy!

Few more Indian sweet recipes:

How to make paan coconut ladoo recipe video below:

Print Recipe

Paan Ladoo Recipe

Paan Ladoo - Flavorful, rich, easy and delightful Indian sweet that can be made in 15 minutes. This unique dessert is an ideal addition to celebrations, infusing tradition and a burst of flavors into festive moments.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Dessert, Snack
Cuisine: Indian
Keyword: easy diwali sweets, mithai for diwali, paan coconut laddu, paan ladoo recipe, Rakhi Recipes
Servings: 12 Ladoos
Calories: 116kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Teaspoon Ghee
  • 1 Cup Desiccated Coconut (¼ cup extra for rolling)
  • 5 Betel Leaves
  • ½ Cup Sweetened Condensed Milk
  • 3 Tablespoons Gulkand
  • 3 Tablespoons Chopped Nuts

Instructions

  • Wash betel leaves and remove the stems.
  • Cut them into pieces and add them to a blender jar or mixie jar.
  • Add condensed milk and blend until smooth and creamy.
  • Heat a teaspoon of ghee in a heavy bottomed pan and add desiccated coconut.
  • Roast continuously on a low flame for about 2-3 minutes.
  • Add condensed milk-betel leaves mixture to the roasted coconut.
  • Mix everything and cook over a low flame for 3-5 minutes or until it is thick.
  • Remove it from the flame and let it cool down.
  • To prepare the filling, combine gulkand and chopped nuts in a small bowl. Mix well.
  • Grease you fingers with a little bit of ghee or oil and take a small portion of the cooked coconut mixture.
  • Flatter it a bit and add the gulkand stuffing in the center.
  • Bring the edges together to seal it and roll into a smooth ball.
  • Take ¼th cup of desiccated coconut in a small bowl or plate and roll the stuffed ladoo in it.
  • Decorated them with mukhwas or candied fennel seeds if needed.
  • Serve and enjoy!

Video

Nutrition

Calories: 116kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 109mg | Fiber: 1g | Sugar: 10g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.4mg

Easy Rasmalai

Rasmalai with Rasgullas is a wonderful shortcut version of Rasmalai, where homemade or store-bought rasgullas (cottage cheese dumplings) become creamy and flavorful in saffron and cardamom-infused milk. A speedy way to make this Indian classic!

Other Indian Sweet recipes we love to make include Moong Dal Ladoo, Rava Khoya Ladoo, Khoya Gulab Jamun and Mawa Modak.

Easy rasmalai served in a white bowl with a wooden handle. Topped with sliced pistachios and saffron strands.

Quick Look: Easy Rasmalai Recipe

  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 Minutes
  • Servings: 8
  • Difficulty: Easy, perfect for festive celebrations.
  • Dietary info: Vegetarian, egg-free.

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Rasmalai is a classic, popular, and delicious Indian dessert that is loved for its rich and creamy taste. This Bengali speciality is made with Rasgullas (soft and spongy cheese dumplings) soaked in sweet, saffron and cardamom-infused milk sauce. "Ras" means "Juice" and "Malai" means "Cream". The combination of these elements makes a sweet and creamy dessert that's widely enjoyed in India.

Making easy Rasmalai using store-bought rasgullas is a convenient and quick way to make and enjoy this delicious Indian dessert for any occasion. It's a creamy dessert that's typically served chilled. If you want to add a fusion twist to your regular rasgullas, try my Custard Rasgulla.

It's a creamy and rich dessert that's typically served chilled.

A piece of rasmalai served in a small white dessert plate along with flavored milk sauce. Topped with pistachio and saffron
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Why you'll love this recipe:

  • This recipe is incredibly convenient and time-saving.
  • Perfect for parties, festivals and any occasion.
  • Rich, creamy and delicious!
  • Better than store-bought rasmalai!

Ingredients & Substitutions

Ingredients are needed to make insrant rasmalai recipe that include milk, rasgullas, pistachios, saffron, almonds, cardamom and sugar.

Rasgullas - I have used store-bought canned rasgullas in this recipe. You could also use homemade ones.

Milk - Use full-fat milk to make it rich and creamier. Skimmed milk does the job as well.

Sugar - You can use white or brown sugar in this recipe. The color of the dessert will be vary if you use brown sugar.

Saffron - I highly recommend saffron in this recipe. It adds a wonderful flavor and color to the dessert.

Cardamom - Use freshly ground cardamom if possible.

Nuts - Blanched almonds and pistachios will work great.

A full ingredient list with exact measurements can be found in the recipe card below.

How to Make Easy Rasmalai

Milk is being added to a heavy bottomed pan.

Combine all spices into a large bowl and combine thoroughly with mixture.

Saffron is added to warm milk to soak

Take some hot milk to a small bowl and add a pinch of saffron to it.

Mix and let it soak until use.

Milk is simmering in a wide pan

Continue boiling milk over a low flame. Keep stirring occasionally and scrap the sides of the pan.

Cook until milk is reduced to half. If you are not sure, carefully measure the reduced milk. You should have 2 cups of reduced milk.

Saffron soaked milk, cardamom powder, almonds, sugar and pistachios added to the reduced milk

Add sugar, saffron soaked milk, cardamom powder, blanched almonds and pistachios to the milk.

Mix everything and let it cook for another 2-3 minutes.

Taking out the rasgulla from a black bowl full of rasgullas

Take each rasgulla and gently squeeze out all the syrup.

Gently pressing the rasgullas between palms to get rid of the sugar syrup

Don't apply too much pressure as rasgullas will crumble.

Squeezed rasgullas in a beige bowl.

Repeat the process with remaining rasgullas. There should be no syrup in them.

A wide pan of rasmalai milk sauce.

Now the milk sauce is ready. Turn off the heat.

Pressed rasgullas are added to the saffron flavored and reduced milk sauce.

Slowly drop all the squeezed rasgullas into the hot milk. Mix everything without breaking them. Let it cool completely and chill in the refrigerator for a few hours.

Tips & Notes:

  • Use fresh and high quality ingredients for the best results.
  • Use a heavy-bottomed wide pan to prevent burning.
  • Always simmer the milk on medium-low heat, stirring frequently to avoid sticking to the bottom of the pan. Do not forget to scrape the sides of the pan.
  • Make sure you gently squeeze the rasgullas to remove excess sugar syrup, but be careful not to press them too hard to prevent them from breaking.
  • Let the rasgullas to soak in the sweet flavored milk for at least 2-3 hours. This soaking time is very important for them to absorb the flavors and become juicy and flavorful.

Storage suggestions:

Rasmalai needs refrigeration. Store it properly in the refrigerator for up to 2-3 days.

If you are making it in advance for a party, you can prepare the rasmalai a day ahead and chill it overnight.

Serving suggestions:

Serve it chilled as a dessert. Place one or two dumplings on a dessert plate or cup. Pour some of the sauce over them and sprinkle some chopped nuts on top.

If you are looking for some fusion Indian desserts for Diwali parties, check my Custard Gulab Jamun, Motichoor Truffles, Motichoor Ladoo Kheer, Gulab Jamun Truffles, Gulab Jamun Turnovers, and Jalebi Bark.

Let it cool completely and chill in the refrigerator for few hours.

FAQs

Is rasmalai served warm or cold?

It is traditionally served cold. You can also serve it warm by gently heating it.

What kind of milk is best for rasmalai?

Full-fat milk works best to get a rich and creamy texture.

What is the difference between rasgulla and rasmalai?

Rasgullas are soft and spongy chena balls / cottage cheese balls soaked in a light sugar syrup. Rasmalai is made with the same chena balls that are soaked in thickened and flavored milk instead of sugar syrup.

Can I make rasmalai without saffron?

Yes, saffron adds a lovely color and aroma, but you can skip it and use cardamom to get the best results.

How long to soak rasmalai?

Soak in the flavored milk for at least 2-3 hours. It is very important to absorb the flavors.

More Indian Dessert Recipes

If you tried this Easy Instant Rasmalai Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!

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5 from 1 vote

Easy Rasmalai Recipe

Rasmalai with Rasgullas is a wonderful shortcut, where homemade or store-bought rasgullas (cottage cheese dumplings) become creamy and flavorful in saffron and cardamom-infused milk. A speedy way to make this Indian classic!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert, Sweet
Cuisine: Bengali, Indian
Keyword: easy dessert recipes, easy diwali sweets, easy indian desserts, holi sweets, Indian Sweets, instant rasmalai, mithai for diwali, rasmalai recipe
Servings: 8
Author: Hari Chandana Ponnaluri

Ingredients

  • 4 Cups Full-Fat Milk
  • ½ Cup Sugar
  • 1 Pinch Saffron
  • ⅛ Cup Chopped Blanched Almonds
  • ⅛ Cup Chopped Blanched Pistachios
  • ½ Teaspoon Cardamom Powder
  • 15-16 Rasgullas

Instructions

  • Add milk to a heavy-bottomed pan and bring it to a boil.
  • Take some hot milk to a small bowl and add a pinch of saffron to it.
  • Mix and let it soak until use.
  • Continue boiling milk over a low flame. Keep stirring occasionally and scrap the sides of the pan.
  • Cook until milk is reduced to half. If you are not sure, carefully measure the reduced milk. You should have 2 cups of reduced milk.
  • Add sugar, saffron soaked milk, cardamom powder, blanched almonds and pistachios to the milk.
  • Mix everything and let it cook for another 2-3 minutes.
  • Take each rasgulla and gently squeeze out all the syrup.
  • Don't apply too much pressure as rasgullas will crumble.
  • Now the milk sauce is ready. Turn off the heat.
  • Slowly drop the all squeezed rasgullas into the hot milk.
  • Mix everything without breaking them.
  • Let it cool completely and chill in the refrigerator for few hours.
  • Serve chilled!

Video

Notes

  • Use fresh and high quality ingredients for the best results.
  • Always simmer the milk on medium-low heat, stirring frequently to avoid sticking to the bottom of the pan. Do not forget to scrape the sides of the pan.
  • Let the rasgullas to soak in the sweet flavored milk for at least 2-3 hours. This soaking time is very important for them to absorb the flavors and become juicy and flavorful.
     

Instant Pot Boiled Peanuts

Instant Pot Boiled Peanuts - Addictive, tender, salty and delicious boiled peanuts made effortlessly in your Instant Pot!

What are boiled peanuts?

Boiled peanuts are a popular snack in some countries. They are made by boiling raw or green (freshly harvested) peanuts in a salted water until they become soft and tender.

These are as versatile as they are delicious. They make for an ideal snack, especially at events, picnics, and road trips, where their simplicity and addictive flavor take center stage. Additionally, these can be served as an appetizer, side dish, or salad topping, lending a unique and satisfying twist to various culinary creations.

Ingredients & Substitutes:

Peanuts - I have used green peanuts here but you could also use raw peanuts. Make sure you cook for 60 minutes if you are using the raw ones.

Salt - You can use any of your favorite salt.

Water

Green peanuts vs Raw peanuts:

Green peanuts are freshly harvested, uncured, and have not been dried. They still retain a higher moisture content and may have a slightly higher water content compared to "raw" peanuts. Green peanuts have a short shelf life because of their high moisture content. They are best enjoyed shortly after harvesting or purchase.

"Raw peanuts" typically refer to peanuts that have been dried but have not been roasted. They are available in many parts of the world and are commonly used for roasting, cooking, or baking. Raw peanuts requires more time to cook. These can last for up to 6-12 months. However, they may start to lose their flavor and quality over time.

Serving suggestions:

The most common way to enjoy boiled peanuts is as a snack. Crack open the shells and eat the soft, tender peanuts inside. They have a salty flavor that makes them a satisfying treat. Re-heat them before eating if you want to enjoy them warm.

Storage suggestions:

These can be stored in the refrigerator if you want to consume them within a few days. If you want to store them for longer period of time, freeze them for up to 6 months.

Step by step instructions:

Wash green peanuts with plenty of water to remove any dirt.

Add them to the inner pot of the instant pot.

Add salt and water to it and place a trivet over the them.

Close the instant pot and set the volve to the sealing position.

Press Manual/Pressure Cook button and adjust the time to 40 minutes. (adjust to 60 minutes if you are using raw peanuts)

Let the pressure release naturally.

Wait until the metal pin drops completely and open the lid.

Crack open the shells and enjoy the soft peanuts.

You might like these recipes:

How to make Instant Pot Peanuts recipe video:

Print Recipe

Instant Pot Boiled Peanuts

Instant Pot Boiled Peanuts - Addictive, tender, salty and delicious boiled peanuts made effortlessly in your Instant Pot!
Prep Time0 minutes
Cook Time40 minutes
Total Time40 minutes
Course: Snack
Cuisine: American, Indian, International
Keyword: instant pot boiled peanuts recipe, instant pot recipes
Servings: 4
Author: Hari Chandana Ponnaluri

Equipment

  • Instant Pot

Ingredients

  • 500 Grams Green Peanuts
  • 2 Tablespoons Salt
  • 5 Cups Water

Instructions

  • Wash green peanuts with plenty of water to remove any dirt.
  • Add them to the inner pot of the instant pot.
  • Add salt and water to it and place a trivet over the peanuts.
  • Close the instant pot and set the volve to the sealing position.
  • Press Manual/Pressure Cook button and adjust the time to 40 minutes. (adjust to 60 minutes if you are using raw peanuts)
  • Let the pressure release naturally.
  • Wait until the metal pin drops completely and open the lid.
  • Crack open the shells and enjoy the soft peanuts.

Video

Oreo Modak

Oreo Modak - Super simple, fusion, innovative and no-cook modak made with oreo cookies, coconut and nuts!

What is oreo modak?

Oreo modak is a fusion and innovative dessert that combines the flavors Oreo cookies with the traditional Indian sweet known as Modak. It is a no-cook instant modak recipe that can be made in 10 minutes.

The classic Oreo cookies and cream biscuits are used to create both the outer layer and stuffing of the modak. These are perfect to make during Ganesh Chaturthi festival.

Why you'll love this recipe:

Perfect for festivals and celebrations!

No-cook and easy recipe that can be made in 10 minutes!

Fusion, innovative and delicious!

Ingredients & Substitutions:

Oreos - You can experiment with different flavors of oreo cookies.

Desiccated Coconut - I highly recommend coconut in this recipe. You can skip it if you want.

Nuts - You can use any of your favorite nuts.

Milk - It can be replaced with cream.

Ghee - Replace it with coconut oil or sunflower oil.

Serving suggestions:

These are perfect to make during Indian festivals such as Ganesh Chaturthi, Diwali and Rakhi.

Offer them to Lord Ganesha as prasad during Ganesh Chaturthi.

These can also be served as a sweet snack or dessert.

This is perfect for celebrations or gatherings where you want to offer a variety of treats.

Storage suggestions:

Consume them within the same day they made. If you want to store them for one more day, store them in the refrigerator.

Tips & Notes:

Make sure there are no large crumbs in the ground cookies.

Add milk little by little to the cookie crumbs to make non-sticky dough.

If you want more sweetness replace milk with sweetened condensed milk.

Grease your palms and modak mould with ghee or oil to prevent them from sticking.

Step by step instructions:

Separate cookies and cream. Set the cream aside.

Transfer the cookies to a blender jar.

Grind the cookies to a powder and keep it aside.

Add desiccated coconut to the cream.

Add in chopped nuts and mix everything well.

Divide the cream mixture into small balls and keep them aside until use.

Add 1 tablespoon of milk at a time to the cookies powder and mix well.

Add milk little by little and mix until you get a non-sticky dough.

Grease a modak mould with a little bit ghee or oil.

Grease your palms and take a small portion of the cookie dough.

Place it in the mould and close it.

Press from the middle towards the sides to make a small hole.

Fill the hole with cream and coconut mixture and push it a little.

Cover it with cookie dough and seat it properly.

Remove any excess dough.

Unmold it carefully and serve!

You might love these recipes:

How to make oreo modak recipe video below:

Print Recipe

No-Cook Oreo Modak

Oreo Modak - Super simple, fusion, innovative and no-cook modak made with oreo cookies, coconut and nuts!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dessert, Snack, Sweet
Cuisine: Fusion, Indian
Keyword: Ganesh Chaturthi Prasadam, Modak Recipes, Oreo Modak, Oreo Recipes
Servings: 8 Modaks
Author: Hari Chandana Ponnaluri

Ingredients

  • 26 Oreo Biscuits (2 packets)
  • 2 Tablespoons Desiccated Coconut
  • 1 Tablespoons Chopped Pistachios
  • 1 Teaspoon Ghee for greasing molds
  • 4 Tablespoons Milk

Instructions

  • Separate cookies and cream. Set the cream aside.
  • Transfer the cookies to a blender jar.
  • Grind the cookies to a powder and keep it aside.
  • Add desiccated coconut to the cream.
  • Add in chopped nuts and mix everything well.
  • Divide the cream mixture into small balls and keep them aside until use.
  • Add 1 tablespoon of milk at a time to the cookies powder and mix well.
  • Add milk little by little and mix until you get a non-sticky dough.
  • Grease a modak mould with a little bit ghee or oil.
  • Grease your palms and take a small portion of the cookie dough
  • Place it in the mould and close it.
  • Press from the middle towards the sides to make a small hole.
  • Fill the hole with cream and coconut mixture and push it a little.
  • Cover it with cookie dough and seat it properly.
  • Remove any excess dough.
  • Unmold it carefully and serve!

Video

Kobbari Undrallu

Kobbari Undrallu or Coconut Undrallu - South Indian steamed rice dumplings prepared with rice rava, coconut, cumin, lentils and ghee. Perfect for Ganesh Chaturthi or as a comforting snack!

What are coconut undrallu?

Coconut Undrallu are another variation of traditional Andhra rice rava undrallu, is a simple and traditional South Indian dumpling, particularly famous in the state of Andhra Pradesh.

These are small, dumpling-like steamed balls made with rice rava (broken raw rice), coconut, cumin seeds, chana dal and ghee. These are often prepared during festivals and special occasions, such as Vinayaka Chavithi (Ganesh Chaturthi).

Why you'll love this recipe:

Perfect for festive feasts or as a comforting snack!

Simple and easy to make!

Healthy and delicious!

Ingredients:

Rice Rava - Rice Rava is broken raw rice. Homemade or store-bought rice rava can be used in this recipe. You can use Wheat Rava or Broken Wheat instead of rice rava.

Chana Dal - You can replace it with moong dal.

Coconut - Try to use fresh or frozen coconut.

Cumin Seeds - Adds a nice flavor to the undrallu

Ghee - Do not skip adding ghee.

Serving suggestions:

They taste great with ginger chutney and ghee. You can also serve with sambar or any chutney.

Storage suggestions:

Consume within the same day they made. Refrigerate if you want to store them for one more day.

Tips & Notes:

Rava and water ratio is very important to make perfect undrallu every time.

Shape the cooked mixture into balls when it is still warm.

To prevent undrallu from breaking, avoid over-cooking and over-steaming and use the right amount of water to cook the rava. And tightly roll the cooked mixture into round balls before steaming.

Step by step instructions:

Soak chana dal in water for 30 minutes. If you don't have much time, soak in hot water for 10-15 minutes.

Drain water and keep the soaked lentils aside until use.

Heat ghee in a heavy-bottomed pan, add cumin seeds and let them splutter.

Add the soaked and drained chana dal to the pan and saute for a minute.

Add grated coconut and saute everything for a minute. If you are using frozen coconut, thaw it before using.

Now add water and salt. Bring it to a rolling boil.

Reduce the flame to low and add rice rava. Mix well and cover the pan with a lid.

Let it cook over a low-medium flame until it is soft and cooked.

Once it is done, give it a mix and let it cool down a bit.

When it is warm enough to handle, grease your palms with ghee or oil and shape the mixture into round balls.

Arrange them on a steamer basket or idli plates and steam cook for 10 minutes on a high flame.

Serve hot!

Few more vinayaka chaturthi recipes:

Coconut undrallu recipe video below:

Print Recipe

Kobbari Undrallu Recipe

Kobbari Undrallu or Coconut Undrallu - South Indian steamed rice dumplings prepared with rice rava, coconut, cumin, lentils and ghee. Perfect for Ganesh Chaturthi or as a comforting snack!
Prep Time5 minutes
Cook Time15 minutes
Soaking Time30 minutes
Total Time50 minutes
Course: Breakfast, Snack
Cuisine: Andhra, Indian, South Indian
Keyword: Coconut Undrallu, Ganesh Chaturthi Prasadam, Kobbari Undrallu, Undrallu for Vinayaka Chavithi
Servings: 12 Dumplings
Author: Hari Chandana Ponnaluri

Ingredients

  • 1.5 Tablespoons Chana Dal
  • 1 Teaspoon Ghee
  • ½ Teaspoon Cumin Seeds
  • ¼ Cup Grated Fresh Coconut
  • 1.5 Cups Water
  • ½ Cup Rice Rava

Instructions

  • Soak the chana dal in water for 30 minutes. Drain and set aside.
  • Heat a teaspoon of ghee in a heavy bottomed pan. Add the cumin seeds and let them splutter.
  • Add the soaked chana dal and fry for a minute.
  • Add grated coconut and fry for another minute.
  • Now add water (1 and ½ cups) and water and let it come to a boil.
  • Reduce the flame to low and add rice rava. Mix well and cover the pan with a lid.
  • Let it cook over a low-medium flame until it is soft and cooked.
  • Once it is done, give it a mix and let it cool down a bit.
  • When it is warm enough to handle, grease your palms with ghee or oil and shape the mixture into round balls.
  • Arrange them on a steamer basket or idli plates and steam cook for 10 minutes on a high flame.

Video

Coconut Modak

Coconut Modak - Easy, soft and delicious modaks made with desiccated coconut, condensed milk, cardamom and nuts! A perfect recipe for Ganesh Chaturthi festival.

What is coconut modak?

Coconut Modak is a delightful and easy variation of the traditional Indian modak. In this version, desiccated coconut and milkmaid (sweetened condensed milk) are used to make the outer layer and the modaks are stuffed with chopped mixed nuts.

Modaks are Indian sweet dumplings that are commonly prepared during festivals such as Ganesh Chaturthi. Modaks are traditionally shaped into small, cone-like structures using a mould. But, you can also roll them into round balls.

Why you'll love this recipe:

Can be easily made under 10 minutes.

Can be easily customized with different flavors and fillings.

No fancy ingredients and no special skills are required.

Soft, rich and delicious!

Ingredients:

Coconut - This recipe needs desiccated coconut. Use a good quality coconut for the best flavor and taste. Fresh coconut can be used as a substitute but you will need roast it in a little bit of ghee first and then cook for little longer to get rid of all the moisture.

Condensed Milk - We are not going to use any other sweetener in this recipe. Milkmaid or Condensed milk will bind the mixture and adds richness and sweetness to the modaks.

Nuts - You can use any of your favorite nuts. Chop them finely before using.

Cardamom - Freshly ground cardamom will add a wonderful aroma to the modaks. You can also use store-bought cardamom powder.

Ghee - You don't need much ghee in this recipe. It can be substituted with coconut oil.

Serving suggestions:

Serve it as a prasad / naivedyam (offering) to Lord Ganesha during Vinayaka Chaturthi festival.

It makes a perfect edible gift for special occasions such as diwali parties, birthdays and gatherings.

You can also serve them as a sweet snack with a cup of tea or coffee.

Storage suggestions:

They stay fresh for 4-5 days if you store in the refrigerator.

You can also freeze them in a ziplock bag for up to 3 months.

Variations:

Soak a pinch of saffron in a tablespoon milk and add it to the pan along with condensed milk to make saffron infused modaks.

You can stuff the modaks with gulkand instead of nuts.

If you don't have time to stuff the modak, mix the nuts into the coconut mixture.

Tips & Notes:

Always roast the coconut over a low-medium flame to prevent it from burning.

If you want to increase the sweetness, add little sugar while cooking the coconut and condensed milk / milkmaid.

Avoid adding too much of ghee to prevent modaks from becoming too greasy.

Grease your plams and modak mould with ghee before shaping the modaks to prevent sticking.

If you don't have modak mould, simply roll them into balls.

Step by step instructions:

Dry roast coconut in a heavy bottomed pan over a low-medium flame for about 2-3 minutes. No need to change the color.

Add condensed milk and mix everything well.

Keep stirring and cook for about 3-4 minutes until it is thick.

You should be able to roll the mixture into balls.

Add ghee and cardamom powder to it and mix everything.

Remove it from flame and let it cool down.

Grease a modak mould with a little bit ghee or oil.

Sprinkle some chopped nuts.

Grease your palms and take a small portion of the cooked mixture.

Place it in the mould and close it.

Press from the middle towards the sides to make a small hole.

Fill the hole with chopped nuts and push them a little.

Cover it with coconut mixture and seat it properly.

Remove any excess dough.

Unmould it carefully and serve!

Few more Ganesh Chaturthi recipes on the blog:

How to make coconut modak recipe video below:

Print Recipe

Coconut Modak

Coconut Modak - Easy, soft and delicious modaks made with desiccated coconut, condensed milk, cardamom and nuts! A perfect recipe for Ganesh Chaturthi festival.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dessert, Snack, Sweet
Cuisine: Indian
Keyword: Coconut Modak Recipe, Ganesh Chaturthi Prasadam, Modak Recipes
Servings: 10 Modaks
Calories: 122kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup Desiccated Coconut
  • ½ Cup Condensed Milk
  • 1 Teaspoon Ghee
  • ¼ Teaspoon Cardamom Powder
  • 3-4 Tablespoons Chopped Nuts

Instructions

  • Dry roast coconut in a heavy bottomed pan over a low-medium flame for about 2-3 minutes. No need to change the color.
  • Add condensed milk and mix everything well.
  • Keep stirring and cook for about 3-4 minutes until it is thick.
  • Add ghee and cardamom powder to it and mix everything.
  • Remove it from flame and let it cool down.
  • Grease a modak mould with a little bit ghee or coconut oil.
  • Grease your palms and take a small portion of the coconut mixture.
  • Place it in the mould and close it.
  • Press from the middle towards the sides to make a small hole.
  • Fill the hole with chopped nuts and push them a little.
  • Cover it with coconut mixture and seat it properly.
  • Remove any excess dough.
  • Unmould it carefully and serve!

Video

Nutrition

Calories: 122kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 127mg | Fiber: 2g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 0.4mg