Tag Archives: milk

Kesari Angoori Rasmalai

***Picture Heavy Post***

Kesari Angoori Rasmalai
Kesari Angoori Rasmalai


Look at the gorgeous Golden yellow color
Look at the gorgeous Golden yellow color

Hi Friends,

As I had announced on November 30 regarding my participation in the Food Advent Calendar Event 2017, today I am back with my chosen recipe on my assigned date :). When I got this opportunity for Advent Calendar & I had to choose a spice which I would be using – I immediately chose Saffron aka Kesar & the cuisine as desserts because I love trying different desserts at home.




Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. As a spice, Saffron is the most expensive spice in the world. A pinch of the spice can be added to soups, stews, risotto and rice dishes, as well as to any tomato-based sauce. Saffron is considered an especially good addition to seafood dishes, such as paella and bouillabaisse. Saffron is used in dishes ranging from the jeweled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed uses for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano.



Saffron has a very unique, rich & delicate flavor and it is used extensively in Indian desserts. It lends a beautiful luminous yellow-orange color to the desserts specially the milk based desserts. Saffron is widely used in Persian, Indian, European, and Arab cuisines. I personally love to add saffron in my desserts because it makes even a simple dessert look gorgeous & festive.


For this Event, I chose one of my favorite Indian desserts – Angoori Rasmalai; and gave it a saffron-y taste and color. Soft and spongy small cottage cheese dumplings dunked in creamy saffron flavored thickened milk, garnished with dry fruit slivers and saffron strands is apt to be included in the Event. For this rasmalai, I used store bought small sized rasgullas instead of homemade ones. These are easily available at any sweets shop in Delhi. This is a super quick method to make homemade rasmalai & enjoy this delicious dessert in no time. This super simple hack procedure was shared on Facebook by a very dear friend and an amazing cook, Renu Kochhar Nagrath of Renu’s Kitchen Delights fame. I adapted her recipe & tweaked it a bit to make the rasmalai creamier & saffron-y in taste.


See the sponginess.. Yumm..!!
See the sponginess.. Yumm..!!


Do try this Angoori rasmalai; and for the recipe, you’ll need:



Preparation Time: 10 mins.

Cooking Time: 30 – 40 mins.

Passive Chilling Time: 6 – 8 hours

Serves: 4 people


  • 200 gms small sized rasgullas (I used market-bought, available at any sweet shop)
  • 1/2 litre full cream milk
  • 2-3 pieces of saffron/kesar barfi (I used market-bought, available at any sweet shop)
  • A good big pinch of saffron soaked in warm milk
  • ½ tsp Cardamom powder
  • A few slivers of almonds
  • A few unsalted pistachios, coarsely shopped


Preparation Method:

  1. Grate saffron barfi and keep aside. Boil milk in a heavy bottomed pan on medium to low flame for 10 mins.
  2. Once the milk boils, add the grated barfi in milk, mix well and boil further till it reduces to 2/3rd of its quantity. Leave the milk to cool a bit.
  3. When the milk is still warm but not hot, add all the small sized rasgullas in it and leave them covered for at least 10 minutes. During this time, the rasgullas will absorb the milk and become soft.
  4. After 10-15 mins, squeeze the rasgullas and transfer in the serving dish. This step is done to release all the extra sweetness out of them into the milk as we have not added any sugar in the milk.
  5. Do the taste test at this step to check the sweetness in the milk as per your preference. In case you want, you may add a bit of sugar as per your taste preference. I didn’t feel the need to add more sugar as the sugar from barfi & rasgullas were sufficient as per our preference.
  6. Now, add the saffron milk and cardamom powder in the sweetened milk and mix well. The color of the milk will turn golden yellow as soon as you add saffron milk.
  7. Finally, pour the milk into the serving dish in which we have kept the squeezed rasgullas and make sure they soak properly in the milk.
  8. Garnish with a few more saffron strands, almond slivers and chopped pistachios. Chill in the refrigerator for about 6 – 8 hours.
  9. Your perfect Angoori Rasmalai is ready to be served and enjoyed chilled.


Source of Information: https://en.wikipedia.org/wiki/Saffron




Thanks for reading..!!

Bread Pudding

Hello Everyone..!! Welcome to the first post of 2017 by thehungrybelly.com..!!

Here’s wishing all the blog readers a very Happy New Year 2017…!!

Bread Pudding…!!!

I thought a lot about what to post as the first thing in 2017 but couldn’t decide easily; but I knew that the first post had to be really special. My hubby is the most special person in my life right now and I suddenly realised that I will bring to you guys one of his favourite thing as my New Year post.

Bread Pudding with dried cranberries…!!!

As you all know, my husband has a really big sweet tooth and I owe all my baking experiments to his sweet tooth. Hence, I knew I would post about one of his childhood favourite wintery dessert – delicious yet super simple to make “Bread Pudding”. He can have this dessert on all cosy winter nights and I personally love to make it for him. I usually mix all the ingredients and pop them in the oven before we sit for dinner, so that by the time our dinner is done, my hubby’s favourite hot pudding is ready to be devoured. This pudding is best when you are craving for a dessert and don’t want to spend long hours in the kitchen to make it. This dessert requires a few basic ingredients and literally takes about 5 minutes to assemble and put in the oven to bake. After the bake time is over, you will have a scrumptious dessert to gorge on.

The leftover bread in your house can easily be converted into this yummy dessert without much work, and there is a whole lot of customisation you can do to your bread pudding – make it with your regular white bread or sweet fruit bread, and consider adding fresh or dried fruit; spices like cinnamon, and cardamom; or a handful of chocolate chips or butterscotch nuts or dry fruits like raisins, almonds or walnuts before baking for a totally divine dessert. Serve your bread pudding with custard, maple syrup caramel sauce, or chocolate sauce or eat it as it is; it tastes equally delicious.



I have tried this pudding several times now and it has never disappointed me and my family. I will be sharing two recipe versions for this bread pudding – one made with the regular white bread in this post and the other one I tried with the sweet fruit bread in the next related post for Fruit Bread Pudding. The first recipe is my mother-in-law’s recipe and uses all simple ingredients from your pantry; and the other recipe was given to me by my very good friend of mine – Madhu Dhawn.

Preparation Time: 5 minutes
Baking Time: 40-45 minutes

For the first version of the “Quick Bread Pudding”, you’ll need:




  • 6-7 slices of white bread, broken into bite size pieces
  • 1 & 3/4 cup warm milk
  • 4-5 tbsp sugar
  • 3 medium eggs
  • Pinch of cinnamon powder or about 1/8 – 1/4 tsp
  • Few chopped nuts of your choice (almonds, cashews, raisins), purely optional {I didn’t use}
  • Few dried cranberries, blueberries or raspberries as per your choice (I used dried cranberries)
  • 2-3 tbsp melted butter, to be used for greasing the baking dish and the remaining will be used in the pudding


  1. Grease the baking dish and layer it with the bread pieces till all bread pieces are done. In case, you want to have nuts and fruits in each layer, you can add them between the bread pieces.
  1. In a mixing bowl, break the eggs and whisk well with the sugar. NO NEED TO USE ELECTRIC BEATER. Normal whisk will do the trick.
  1. Slowly add warm milk in the egg mixture and keep on mixing. Make sure the milk is not too hot, else it will curdle the eggs. Now add cinnamon and mix well.
  1. Pour the above egg and milk mixture on the bread pieces in the baking dish. Keep pressing the bread pieces with the spatula so that the bread is easily soaked in the mixture. Add melted butter on the top and press again. Add nuts and fruits as the topping. Press them lightly.
  1. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes till the top gets nicely crisp and brown and the pudding is set. Test it by inserting a knife; if it comes out clean, it’s done.

Note: The pudding will be crispy from the top and soft from inside. The pudding will rise very nicely in the oven and will deflate the moment u take it out from the oven, so no need to panic.


Thanks for reading…!!

Note: Please excuse me for the bad photography in this post as the pics were clicked long before the blogging was on the cards.

Eggless Microwave Chocolate Cake

Eggless Microwave Chocolate Cake

CHOCOLATE – One word which takes me out of stress and depression and uplifts my mood instantly. Who doesn’t love chocolates?

I guess no one….!!

I like all the sweet things chocolatey and given a choice, I always opt for chocolate desserts ranging from chocos to shakes to chocolate biscuits to ice creams to cakes. I don’t have a major sweet tooth but I do crave for a chocolate cake every now and then. One slice of chocolate cake with a cup of tea or with a scoop of ice cream is an absolute bliss for me. But, sometimes you are too impatient to wait for an hour to get the fresh out-of-oven cake.

For those such days, today I am sharing a super easy and quick to make “Eggless Chocolate Cake in Microwave”. Yes…!! You heard it right..!! It’s eggless and made in microwave in just 10 minutes from start to end. No elaborate beating required, no fancy beaters or equipment required, just stir, whisk, mix and bake; and your super chocolatey and super yummy cake is ready.


I had seen a video from Bakers Delight for this recipe on my Facebook news feed a few days back but I was sceptical if this will come out good as me not too good with and not too fond of eggless cakes, but nevertheless still shared the video and saved the video with myself, and I must say it looked superbly spongy. I had posted this recipe on my various Facebook food groups and on BetterButter, and I have received a tremendously amazing response for the same.


So, don’t wait up, go and gather up all the easily available ingredients and simply bake this scrumptious chocolate cake. To bake this cake, the ingredients you will need are:


  • Sugar – 1 cup
  • Oil – 1/4 cup
  • Milk – 1 cup
  • Lemon juice – 2 tsp
  • Vanilla essence – 1 tsp
  • All-purpose flour/maida – 1 1/4 cups
  • Cocoa Powder – 1/4 Cup
  • Salt – 1 tsp
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp


  1. In a mixing bowl, add sugar and oil and whisk till sugar dissolves.
  2. Add milk, lemon juice, and vanilla essence to the sugar mixture and whisk to combine everything.
  3. Sieve the maida, cocoa powder, salt, baking powder and baking soda together.
  4. Add the sieved dry mixture to the wet mixture and mix till everything gets combined and the batter is smooth.
  5. Pour the batter in a greased microwave safe bowl.
  6. Put the cake in the microwave and microwave on high for 5-6 minutes till the toothpick comes out clean.
  7. Cool the cake for 5-10 mins in the tin and then invert it on to a plate. Let the cake cool completely.
  8. Dust the cake with icing sugar, slice it and enjoy.


NOTE: Make sure to check the cake at 4 mins and if undone, microwave at 1 minute intervals at a time. Serve this cake warm with a chocolate ganache on top and a scoop of vanilla ice cream drizzled with chocolate sauce to make it a heavenly dessert.


Thanks for reading..!!


Rabdi Rose Milk Shake

FullSizeRender (38)
Rabdi Rose Milk Shake

Hello Friends..!! It’s been long since I have added a new blog post. Trust me, I just could not make a post due to unavoidable reasons. But today, here I am, making a new post for all of you.

Summers are here and so is the scorching heat. In this hot weather, nothing seems to appeal me in food sometimes and at times, I don’t even feel like eating. In summers, usually my appetite goes for a toss and all the time, I feel like having something cold and soothing. This morning was no different, eating breakfast seemed like a pain & could not look at the food, leave alone eating it. So, to beat this scorching heat, made this amazingly refreshing milkshake “Rabdi Rose Milk Shake”. The shake has a creamy taste and texture because of Rabdi ice cream and yummy rose flavor due to the use of sweet Rose syrup.

Honestly, this was an experiment which I was irking to try my hands on for a long time as I had this brick of Mother Dairy Rabdi Ice Cream lying in my freezer for quite sometime. I had an idea that these flavors might work well together but I was still skeptical, so thought to give it a shot and was unsure about how it would turn out. Trust me you, the shake turned out to be super yummy. It tasted so good that I could not stop myself from clicking its pictures & writing a post on it.

FullSizeRender (39)

Without much ado, let’s move to the recipe for this shake so that all you wonderful people can make it for yourself and for your loved ones and enjoy this chilled ice cream milk shake in this hot summers..!!

FullSizeRender (36)

Servings: 2 Glasses

For the milk shake, you’ll need:


  • Chilled Milk: 1 3/4 glasses
  • Rabdi Ice Cream: 2 scoops
  • Rose Syrup: 3-4 tbsp (as per preferred sweetness)
  • A few ice cubes
FullSizeRender (34)
Easy Peasy Ingredients..!!



  1. Put all the ingredients in a blender and mix till everything is well blended and shake is frothy.
  2. Pour the shake in chilled glasses.
  3. You can top the shake with more ice cream in the glass or you can add whipped cream and drizzle some more rose syrup too.
  4. Enjoy your yummy chilled ice cream shake.

FullSizeRender (37)

Thanks for reading…!!!