No auspicious or happy occasion is complete in India without a heavy dose of sweets. So today’s recipe is all about making the perfect round crispy jalebis. This recipe is made true Indian Halwai style no yeast and no additives. Smooth batter made with flour, urad dal powder, ghee and eno. Piped directly into hot oil to make lovely spirals, fried till golden crisp, then dunked in shiny kesar flavored sugar syrup, served either hot or cold. The art of making these rounds of crispy jalebis needs little practice but easily achievable. This instant jalebi recipe is a savior when you have unexpected guest and if your kids have a strong craving for it. The best part is the mixture can be stored in the freezer and is readily available to make in a jiffy.
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Chocolate ice cream became popular in the United States in the late nineteenth century. The first advertisement for ice cream in America started in New York on May 12, 1777, when Philip Lenzi announced that ice cream was officially available "almost every day". Until 1800, ice cream was a rare and exotic dessert enjoyed mostly by the elite. Around 1800 insulated ice houses were invented and manufacturing ice cream soon became an industry in America
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Are you in a mood for something sweet and creamy then why not try making this Indian dessert very popular in the states of Maharashtra and Gujarat it’s the traditional recipe of Basundi a rich and delicious dessert made of thickened milk and sugar, hint of nutmeg and flavored with cardamom and saffron strands and not to forget garnished with roasted almonds and pistachio to give it the extra nutty flavor. Do try making this rich creamy delicacy dessert on this joyful occasion of Raksha Bandhan.
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There’s just no resisting the charm of donuts. The taste, the shape, the toppings, the fillings—they are so irresistible! The possible forms and flavors are innumerable. Plus, they all look so good!
YESS !! TRY THIS NEW DISH