Almond Burfi (Almond Fudge) 


Burfi is the Indian name of a sweet mainly made from milk more like a fudge. The word 'burfi' perhaps comes from the word 'baraf' meaning snow in Hindi! However burfis are not just snow white but many coloured!


350 gms Almond meal
5 to 6 dsp sugar
1 knob butter (1 dsp)
1 pinch salt
2 dsp Rose water or 2 drops rose essence
2 drops almond essence
Flaked almonds for garnishing


Take a good quality non stick pan and melt the butter. 
Add sugar and rose water and let the sugar melt.
Add salt and the almond meal.
Keep on stirring till it thickens and leaves the side of the pan.
Add almond essence. Mix well.
Remove the mixture in a greased flat dish and spread it.
Sprinkle the flaked almonds, press them down and let the burfi cool.
Cut into square or diamond shaped pieces and serve chilled.
Alternatively turn the mixture into small balls and coat with the flaked almonds.

Banana and Walnut Bread Pudding

25th June 2010
I made this last night! A great comfort food for those cold winter nights.
My recipe serves 4 to 5 persons.


1 Large Banana
2 large eggs
1 cup milk (or you can use almond milk if lactose intolerant)
1 cup sugar
3 slices stale bread
1 large pinch of cinnamon powder
1 large pinch of nutmeg powder
1 large pinch of salt
2 dsp honey
1 cup oil ( I used grape seed oil-it had a neutral taste-you can use macadamia nut oil too)
1 tsp Vanilla essence

1 handful Walnuts
Raw Sugar to sprinkle on top


Pre- heat the oven to 200º C. Take a deep rectangular oven proof dish(like a meat loaf dish) or any square dish and grease it with some oil.
Blend the first 11 ingredients in a blender.
Pour the mixture in the dish. Add half of the walnuts to the mixture and mix.
Add  remaining walnuts on the top

Put in the oven and bake for 15 minutes.
Reduce the oven temperature to 180º C
Last 10 minutes sprinkle the raw sugar and put the oven on grill

The top of the pudding will be nice and crunchy!
Take care not to burn the top. Serve it on it's own or pouring cream

Butterscotch Almonds

Almonds are the perfect health snack. Do try this recipe.


300 grams raw almonds
1 heaped dsp salted butter
2 dsp sugar


Pre- heat a fan forced oven to 160° C
Melt the butter on very low heat in a non stick pan with the sugar till it becomes very light and golden in colour. Ad  the almonds and mix well.
Take a baking tray lined with grease proof paper and pour the the almond mixture and spread it.
Put the tray in the oven and lower the temperature to 120 ° C and put it on the grill mark.
Toast the almonds till they are nice and golden brown for about 5 -10 minutes keeping a check that they don't burn
Cool the almonds and pack them in an air tight container

Try these butter scotch almonds chopped on top of vanilla ice cream

Bhakhra (Parsi Doughnuts)

Bhakras are Parsi doughnuts. A scrumptious tea time snack. Do try!
This recipe was given by my aunt.


500 gms maida (super refined wheat flour)
250 gms fine semolina
375 gms sugar
4 eggs.
1 tsp vanilla essence
1tsp baking powder
1/2 tsp cardamom powder
Oil to fry


Mix the maida flour and semolina
Divide this into 2 parts
To 1 part add sugar, eggs,vanilla essence and blend in a mixer
To the other part add half a teaspoon of baking powder and cardamom powder
Then pour the wet mixture into the dry flour and knead.
The dough should not be soft. If it is too hard then put a little milk.
Keep it covered overnight in a bowl
Next day, make big balls and roll them out like a chapati(Indian flat bread)
neither very thin nor very thick
Cut into round shapes -neither too big nor too small
Deep fry in medium hot oil till they become golden brown.
If oil is heated too much, lower the temperature
or else the inside will not cook well.

Serve at tea time!

Carrot Cake

Carrot Cake:A great way to eat your veg!
Carrot cake has many versions-this is my version


2 Grated Carrots
2 cups self raising flour
2 large eggs
1/2 cup sour cream
1/2 cup honey
1 tsp bicarbonate soda
1 tsp vanilla essence
1 tsp salt
Handful of walnut halves
1/2 cup sultanas


Grate the carrots. Add sultanas. Mix in the flour add the salt and bicarbonate soda
Beat the eggs with the sour cream then add Vanilla essence.
Mix the egg mixture with the flour
Pour it in a round cake tin which has been greased with little cooking oil
Put the walnut halves on top of the mixture to decorate
Bake on 190 C till firm for about 50 minutes

Serve as a tea time snack with cream or butter scotch sauce

Coconut Burfi (Kopra Pak)

'Kopra' -means coconut and 'pak' means a fudge or Burfi.
(picture of Raspberry kopra pak)

Coconut Burfi or Coconut Barfee is one sweet that is easy to make.Made from freshly grated coconut or desiccated coconut, Coconut Burfi always makes a yummy treat. This sweet is made on Indian festivals especially Diwali-the festival of lights.Kopra or Copra pak has many versions.
This recipe is my version  or one of my versions-and the pictured one is made with frozen raspberries!


2 cups desiccated coconut (fresh or dry)
1 and a 1/2 cups sugar
1 cup Rose water
1 can coconut milk
1 packet coconut milk powder (about 2 heaped dsp.)
4 cardamons, pealed and powdered
Pistachio nuts for garnishing

Mix coconut milk, desiccated coconut, rose water, sugar and coconut powder.
Put the mixture in a non stick pan and cook till it thickens and leaves the side of the pan.
Add the cardamon powder and mix.
Spread the mixture on a greased flat dish, sprinkle chopped pistachios and press.
Let it cool then cut into squares and serve chilled.

Coconut Macaroons

Also called macrooms. These heavenly crunchy delights, just melt in the mouth. The base is made from meringues and you can substitute crushed cashews or almonds.


2 egg whites (use room temperature eggs)
1 pinch of salt
Half tsp vanilla essence
3/4 cup caster sugar
1 and half cups shredded or desiccated coconut


Preheat the oven to 150 C
Separate the eggs from the yolks
Put the egg whites in a dry clean bowl  with a pinch of salt and whisk them with an electric beater till they are stiff and look glossy
Add sugar 1 tablespoon at a time whisking all the time
Add vanilla essence
Fold in the coconut.

The mixture should be stiff.

Spoon the mixture out on a baking try lined with grease proof paper in portions
You can make small or large portions-depending on what size
you want the macaroons (or macrooms) to be

Bake them in the middle section of the oven on 150 C for 10 to 12 minutes
Open the oven door and leave them in the oven to cool down
This will help them to be crispy from the outside yet soft from the inside
You can make about 30

Gulab Jamuns

Gulab Jamuns are the most delectable and flavored Indian sweets ever!
They are juicy and sweet and send you to a sweets heaven.
Made from milk powder, cream and sugary syrup, they are usually served warm, as a dessert.
The words “gulab” means rose and “jamun” means plum. These rose flavored Jamuns or plum shaped balls are easy to make. Serve the on their own or with Vanilla ice cream


FOR DOUGH (makes about 40 medium size Jamuns)

3 cups full cream milk powder
1 cup plain flour
300 ml thickened cream (if vegetarian cream with vegetable gums)
A pinch of soda

5 cups white sugar
5 cups water
1 tsp. rose essence

Oil or ghee, for deep frying.


SYRUP: Mix water and sugar and put for boiling in a wide pan.
Stir occasionally.
Once it starts to boil, let it boil for another 5 to 7 minutes and put off the stove.
Add the rose essence when the syrup cools

DOUGH: Mix dry ingredients and sift by hand, then add cream and make medium hard dough with as much cream as required.
Shape balls in any size. Once they are in the syrup they will expand in size and become bigger.
Keep the balls rolled covered with a slightly moist cloth to keep them from drying.
Keep the fry pan on low heat.
Put in a small ball for test frying. If it becomes dark in seconds then it is too hot for frying, turn the heat off till it cools down.
The balls should take a few minutes to cook. Keep rolling them constantly in oil so that they get uniformly cooked from all sides.
On the other side, put the syrup pan on sim when you start frying. As the balls turn brown, throw them straight in the syrup.
Warm up the Gulab Jamuns with the syrup before serving and best eaten with vanilla ice cream.

Parsi Wedding Custard/Lagan nu Custard/Baked Milk and Egg Custard

No Parsi wedding menu is complete without this utterly delicious custard-aptly called “Lagan (Gujarati word for, wedding) nu Custard ” A baked milk and eggs custard-it is made in small dishes for single serves or a large dish if it is made for a number of people
My recipe serves about 12 to 16.I have not cooked the custard but mixed all the ingredients then baked it.

2 cups of milk
2 cans of evaporated milk
1 can of condensed milk
½ cup of cream
4 large eggs
½ cup sugar or more (add to taste)
1 pinch saffron
1 tablespoon hot water (for steeping the saffron)
1 tsp. vanilla essence
2 large slices of white bread, edges removed, soaked in little milk to soften
1 large pinch grated nutmeg
6 pods of cardamom, peeled and seeds crushed

For garnishing:
Charoli or Chironji nuts
Slivered almonds

Put the bread slices in milk to soften

Beat the eggs in a large bowl then add the milk, sugar, evaporated milk, condensed milk, cream, sugar, saffron, vanilla essence, nutmeg and cardamom.

Add the softened bread to the egg mixture

Pour the mixture in a greased baking dish.Garnish with sliced almonds and chironji nuts.
Put the dish in a large tray and pour some hot water around it.
Bake in a pre- heated oven for about 50 to 55 minutes at about 200C.
Serve cold or at room temperature.

Malido (Sweet Fudge made from Semolina and Wheat flour)

Malido is the essential sweet dish used as an offering at a Jashan. (Parsi /Zoroastrian religious prayer ceremony) Made from semolina, wheat flour, ghee, eggs and sugar and garnished with nuts it is simply delicious! This recipe makes about a kilo.

3/4 cup coarse semolina
1 cup wheat flour
2 heaped dsp. ghee (clarified butter)
1 and a 3/4 cup sugar
4 tsp. milk powder
½ tsp. salt
1 cup milk
1 cup water
2 dsp. Rose water
½ tsp. vanilla essence
2 knobs of butter
2 eggs beaten with a little milk
Nuts to garnish.


In a heavy bottomed pan or a non-stick pan melt the ghee.
Add the semolina and wheat flour and keep on stirring till it becomes golden brown.
Add salt
Add sugar, milk, water and milk powder and keep on stirring on a low heat.
When it starts sticking to the bottom or the mixture leaves the sides, add the rose water, vanilla essence and the beaten eggs.
Keep on stirring until it thickens on a very low flame.
Pour mixture in a serving dish and garnish with nuts such a charoli (or chironji -if available), sliced almonds, pistachios and raisins.

Mango Kulfi

"Kulfi" is Indian Ice cream. It is richer and sweeter than traditionally ice cream. Kulfi can be made of mangoes, saffron, almonds, pistachios, strawberries, chikoo (a fruit), Chocolate, Clotted Cream (Malai Kulfi).


Pulp of 2 large sweet mangoes
1 Tin condensed milk
1 tin, Carnation Evaporated milk
¼ cup sugar
Juice of ½ lime
1 handful roasted pistachios, coarsely chopped (optional)
1 pinch of salt

In a blender, mix the mango pulp with the sugar, salt and lime juice.
Add the evaporated milk, condensed milk and blend well.
Pour the mixture in a flat glass or metal dish and freeze it for 2 hours.
At this stage the mixture will be partially frozen.
Scrape it and mix it well, making sure it does not melt.
This will make the kulfi, smoother.
Sprinkle the pistachios on top and flatten the mixture.
Return it to the freezer and let it freeze overnight
Cut it into rectangular pieces to serve.

NOTE: If you use the canned mangoes then avoid using the sugar.
The lime and the salt help to enhance the mango flavour.

Mango Lassi

(Indian Yogurt Drink)

A Lassi (pronounced lus si ) is a yogurt drink made with yogurt, milk and ice.It is a freshening summer drink, had on it own, with food or as a health snack
You can make a fruity lassi with any fruit of your choice,such as mangoes, strawberries, chikoos,frozen berries, saffron and even honey!
The word "lassi" (not pronounced as Lassie the canine TV star) is an Indian Punjabi word.
There are many benefits in drinking lassi.
Mix a dash of turmeric and it helps with gastroenteritis.
Some Indians have it with their lunch as the friendly bacteria in the yogurt help in digestion.
Salted lassi is called "chaas" and can be enjoyed with a dash of powdered cumin.

(makes 2 glasses)
1 sweet ripe mango (or 1 cup frozen mango chunks will do)
4 spoons sugar
1 tsp lemon juice
1 pinch of salt
1 glass chilled milk
1/2 glass iced water
2 tbsp Rose water

Peal and cut mango in pieces.Put them a blender with the sugar, lemon juice and salt and blend to a pulp
Add the milk, water and rose water
Pour the mixture in a tall chilled glass and enjoy!


Meringues are the most scrumptious sweets-ever!
My mum used to work at a food outlet in administration where they made delicious meringues.She would get them for us as a special treat and in no time we would polish them off.

I have made 2 versions:
                                    One is a pink rose meringues-flavoured with rose water

                                            and the other one is vanilla with cashewnuts


4 egg whites at room temperature
250 grams of caster sugar
2 tsp rose water
2 drops of red food colouring
1 tsp Vanilla essence
1 pinch salt

Pre heat the fan oven at 100 C
Keep 2 oven trays ready lined with non stick paper(don't use foil or greaseproof paper as the meringues will stick)
In a large glass or metal bowl whisk the egg whites with a pinch of salt till the egg whites till they become fluffy

Add the sugar slowly and beat till you can lift the egg whites to stiff peaks when the blades are lifted


Mix the food colouring with the rose water

Divide the stiff mixture in 2 parts

Add to one part add mixture of red food colouring and rose water and beat again
This will make a lovely pink mixture
To the other part add chopped cashew nuts and fold in with a rubber spatula or metal spoon

Spoon dessertspoons of the pink mixture in one oven tray in small rounds
and the cashew nut mixture in another try in slightly bigger rounds

Bake them in the oven for about 1 and 1/2 hours ( to 1 and 3/4 hours)
Lift the bottom of the meringues to see if they have a pale brown colour and are crisp
Keep them on a cooling rack to cool completely.
You can store them in airtight containers for about 2 weeks (if they last that long!!)

            Mithoo Dahi, Mithu Dahi (Sweet Baked Yogurt)

This is a delicious way to eat yogurt as a dessert
This recipe is by our friend Dr (Mrs) Silloo Taraporwalla of Brisbane,
Australia and I can vouch that it is simply delicious!

500 gm Natural yogurt (just discard any water which could be floating on top)
1 tin sweetened condensed milk
300 ml thick cream
Finely ground powder of 6 to 7 cardamons (elaichi)
Nutmeg grated
Flaked Almonds
1 pinch of saffron mixed in a little warm milk to infuse the colour and flavour

Mix the yogurt, condensed milk and cream to an even consistency, removing any lumps
Add the cardamon powder and saffron
Put the mixture in a shallow baking dish
Sprinkle some nutmeg and almond flakes on top.
Put the dish in the oven (preheated at 150 C) for 15 min.
Let it cool outside on the kitchen bench.
Place glad wrap and put in fridge.
(best overnight) Serve chilled.

Orange Custard

One of my favourite desserts of all time- Orange Custard!
This fragrant orange custard is the ultimate summer pudding. Easy and quick to make!
This recipe serves 4


4 large eggs
1 tsp of corn flour
1 tin evaporated milk
1 tin condensed milk
1 cup fresh orange juice
1 tbsp of grated orange rind (zest)
A handful of slivered almonds to garnish
1/2 tsp vanilla essence


Beat the eggs in a large bowl, then add the evaporated milk, condensed milk, orange juice
and grated orange rind and mix gently with a blender witout frothing it.
Mix the cornflour in a little milk then add to the mixture.
Add the vanilla essence
Pour in a flat baking dish and sprinkle the slivered almonds.
Preheat oven to 200 C and cook the custard for about 30 to 40 minutes till set
Remove from oven, let it cool
Refrigerate for at least 4 hours before serving


 Parsi Sev (Sweet Vermicelli)
“Sev “is made on auspicious days like birthdays, anniversaries or any happy celebrations in Parsi homes. Garnished with fried nuts and raisins and can be served with “mithoo dahi” sweet curds or yoghurt. I have made a ‘healthier’ version, by using macadamia nut oil instead of ghee and organic maple syrup, instead of sugar. This will serve 3 to 4 persons.


200 gms of Vermicelli-(I use elephant brand available from Indian shops)
1 and a ½ cup of sugar-(I use ½ cup organic maple syrup mixed in 1 cup warm water ) 
2 cups melted ghee (I use macadamia nut oil)
A handful of slivered almonds
A handful of washed and dried raisins
1/2 teaspoon grated nutmeg
1 teaspoon vanilla essence
In a large deep pot add the oil or ghee and warm it.
Fry the almonds and raisins gently till the almonds become golden brown and the raisins puff up, making sure they don’t burn

Remove them with a slotted spoon and keep aside for garnishing
Break the vermicelli and fry in the oil or ghee till golden brown-again making sure they don’t burn by mixing them occasionally
Drain the vermicelli on kitchen paper and remove the oil/ghee

If using sugar:In the same pot, dissolve the sugar with 1 cup of water. Add the fried vermicelli. Cover and cook on very slow heat till the water is absorbed or till the vermicelli is cooked
If using the maple syrup:  Return the vermicelli to the pot and add the maple syrup water mixture.
Cover and cook the vermicelli for about 10 minutes on a very low heat without stirring, till it is cooked.

Add the grated the nutmeg and vanilla essence and garnish with fried nuts and raisins.
Serve hot or warm

Pancakes with Yoghurt and Berries


1 cup of self raising flour
4 to 5 tsp of sugar (you can use caster sugar)
1/2 cup cold buttermilk/or use plain cold milk
1 beaten egg
1 tsp melted butter
Vegetable oil
3/4 cup mixed frozen berries -thawed
1 cup vanilla yogurt or sweetened cream


Mix the flour,sugar egg and butter milk to make a batter.
Add more milk if the batter is a bit thick.
The batter should be of medium consistency-not too thick or too thin.
Heat a non stick pan and add some cooking oil (vegetable oil and a tsp butter.
Drop 1 tblsp of batter on the fry pan and make 2 to 4 pancakes (depending on the size of your pan)at a time.
Turn when you see bubbles on the top of the pancakes and fry on other side till pale golden
Let the pancakes cool down then serve for breakfast with vanilla yogurt or for dessert with sweetened cream garnishing them with mixed berries.

Parsi Chapats 

Parsi Pancakes/Crepes

Chaapat (literally meaning “flat”) is a Gujarati [Parsees’ mother tongue language] word for Parsi Pancakes. Made from coconut milk they have a distinctive delicate taste.

Chironji/chironjee or ‘Charoli’ nuts, [used in Indian desserts] added to the batter, make them distinctive looking.

This is my version of the Chaapat
Makes about 6/7 Chaapats/pancakes

1 cup light coconut milk
1 egg
½ cup sugar
½ tsp. vanilla essence
2 dessertspoon melted butter
1 cup self raising flour
2 tsp. Charoli nuts
1 pinch salt
2 tsp. melted butter

Mix the nuts and salt in the flour in a large bowl.
In another bowl beat the egg and add the coconut milk, sugar, vanilla essence.
Leave the batter covered for half an hour.
Heat a non-stick tava (flat fry pan or girdle).

Brush with melted butter. 
Pour 2 tablespoons of batter and swirl it around the pan and spread the batter with the back of the spoon.
Cook the pancake for about 2 minutes and turn when golden brown.'

Cook the other side for 1 minute.

Fold the pancakes in to quarters and serve them hot as a breakfast dish or tea time snack

Parsi Ravo (Sweet Semolina Custard)


Ravo is a traditional sweet dish cooked in Parsi homes on occasions such as birthdays, anniversaries, Parsi New year etc. This is my take on the traditional recipe.
Hope you enjoy it!


1 litre full cream milk
1/2 cup medium grained semolina (ravo/rawa)
1 cup sugar
1/2 cup Rose water
2 tblsp ground nuts (you can use ground almonds, hazelnuts or cashews)
2 tsp chopped or slivered almonds
1 handful of raisins
1 pinch salt
1 knob butter
A pinch of saffron

For the garnish:
Some more slivered almonds and raisins plus 2 tsp of ghee (clarified butter)

Put the saffron in a small bowl and add 2 tsp of hot water.
Keep it aside to infuse the colour and fragrance.
In a heavy bottomed pan, melt the butter on a gentle heat.
Add milk, semolina, sugar, ground nut powder, raisins, slivered almonds and the saffron mixture.
Keep on stirring the mixture till it resembles a thick custard-making sure it does not burn.
Add the rose water and stir for another 2 minutes.
Remove from the stove and pour it in a serving bowl quickly as it will start to set.
For the garnish, fry a few slivered almonds and raisins in 2 tsp clarified butter (ghee) till pale golden brown in colour. Pour it on the Ravo. Make sure the nuts and raisins don't burn while frying. Serves 4.

Rava/Ravo Kheer ( Semolina Porridge)

Lovely to have as a breakfast on a cold winter's day


1 can evaporated milk (Carnation 375 ml)
1 can water (375 ml)
4 heaped dsp caster sugar (add more or less according to taste)
4 heaped dsp medium grain semolina
3 dsp ground almonds (almond meal)
2 dsp milk
12/15 kismis ( raisins)
12 pieces pistachio nuts slivered


Mix 1 can evaporated milk, water, caster sugar and semolina in a deep sauce pan.
Put it on the stove mixing all the time, taking care it does not stick to the bottom till it comes to a boil.
Reduce the heat and let it simmer till it it is a little thick yet runny consistency for 5 to 7 minutes.
Pour in a serving dish and garnish with pistachios and raisins

Sev Ni Kheer (Sweet Vermicelli in Saffron Milk)


1 litre milk (full fat)
1 big pinch of saffron
5 tablespoonful of sugar (Add less sugar first and adjust to your taste)
2 handfuls of roasted fine vermicelli or plain vermicelli
Handful of nuts: chopped cashews, slivered almonds, pistachios.
1 small handful of raisins (optional)
½ cup grated fresh paneer* (optional)
3 pods of cardamoms
Little bit of mace (jaiphal) to grate on top of kheer
Roast the nuts in little ghee till they become slightly toasted.
Add raisins and roast
Keep the nuts and raisins aside
Add the saffron to ¼ cup water milk to infuse colour for about 10 minutes
In a wide pan, heat milk, add sugar, cardamoms and saffron milk.
Keep on stirring till it boils then lower heat and stir for another 10 minutes
Add the grated paneer, roasted Sev, and 1/3 of the nuts and raisins.
Cook for a further 5 minutes then remove from heat.
Grate a bit of jaiphal (mace) on top
Serve hot, warm or chilled with a sprinkling of the nuts and raisins on top.
Note as it cools down, it thickens so add a bit of milk if you want to when serving.
*{Make paneer by splitting ½ litre milk by adding little vinegar in hot milk and straining the solids}


Valentine Chocolate Cheese Cake Tart

Make this delicious no cook tart for your valentine!


250 gms Arnott's Chocolate Ripple biscuits
and a half pack a pack of wheaten biscuits
or use any biscuit of your choice

1/2 stick butter
1 tin Condensed milk
250 gms Philadelphia cream cheese block
Vanilla essence
1 tablespoon gelatin powder
1/2 cup hot water
1 handful milk chocolate chips
Edible cake decorations


To make the tart shell:

Add the biscuits in a food processor with the butter until it forms a ball
Remove and press it in a flat fluted dish spreading on the sides too
Put in the fridge to chill for 2 /3 hrs or overnight
To make the filling:
Mix the gelatin in hot water add the chocolate chips to melt both ingredients
Add the condensed milk , cream cheese, and the slightly cooled down gelatin/chocolate mixture and blend in the mixer
Add a dash of vanilla essence
Pour it in the tart shell
Chill overnight
Decorate with your favourite cake decorations in a heart shape


1 comment:

  1. Very natural and awesome! Nice recipe..thanks for sharing. best recipe books are only for you to enjoy different recipes in all seasons


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