Category Archives: Desserts



Mango Cheesecake

Mango CheeseCake

Mango Cheesecake I tried for the first time, and ill definitely prepare this again and again. The creamy texture of cream cheese perfectly complimented with sweet tangy texture of the mangoes, the vermicelli base is unusually and give a good crunch to the base.

Lets get started, with recipe.

Course Dessert
Cuisine international
Servings 6


  • 4 Medium mangoes (prepare the pulp in mixer)
  • 1 & 1/2 cup heavy whipping cream
  • 1 & 1/2 cup Cream Cheese
  • 1/2 cup Castor Sugar
  • 2 & 1/2 cups Vermicilli
  • 5 Tbsp Butter
  • 2 Tbspn Condensed Milk
  • 4 Tbspn White sugar
  • 1 Pack Mango Jelly (optional)
  • 1 Pack Gelatin (optional)


  1. Prepare the base - 

    Sauté the vermicelli with 2 tablespoon of butter until Brown.

    Next add 2 tablespoon of condensed milk.

    Arrange this in a cake tin while still hot, prepare the base and make sure your evenly spreading the base.

    Bake the base for 1o minutes at 200 degrees, after baking, keep in refrigerator for chilling.

  2. Prepare the cream base.

    Take the whipping cream in chilled container and whip it with 1/2 cup of castor sugar until soft peaks.

    Mix the cream cheese and 1/2 of mango puree. incorporate well.

    Pour in this mango cream layer over the chilled vermicelli base, and place in refrigerator again

  3. Prepare the mango jelly layer( homemade)

    Use the remaining mango puree (1/2 cup approx), 3 tablespoon of butter and white sugar, and cook until dissolve.

    Keep in refrigerator for chilling before pouring over the cheesecake(important, do not add the hot mango jelly over the cheese cake). 

    Allow it to set for 2 hours

    That's it, mango cheese cake is ready to serve. Always serve it cool.

Recipe Notes

1- You can also use kunafa vermicelli for the base.

2- You can also use digestive biscuit for the base layer.

3- If you wish your cheesecake to be very firm, make sure your using gelatin in the mango cream layer (step -2), follow the box instruction for using the gelatin.

4- If you want to use ready mango jelly, follow the box instruction. prepare the jelly and por it after cooling it slightly.

5- If you like the cheeseckae to be more sweeter, you add more sugar in the mango jelly layer (around 6 tablespoon)


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Mango Cheesecake

Kaddu Ki Kheer

Kaddu Ki Kheer

'Kaddu ki kheer' aka sweet 'bottlegourd pudding' is like weakness of every Hyderabadi foodie.  There are many nostalgic moments of each Hyderabadi  attached with this pudding. My father loves sweets and this pudding was made home at very frequently. 

Its a rich creamy  sweet pudding with goodness of crushed bottle gourd, tapioca seeds.

Milk is reduced by simmering along with along with granulated rice for an hour and then the remaining ingredients are added, vanilla flavoring adds to the taste and final touch of toasted dry fruits makes this desert totally irresistible.

Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Author Mehraj Farheen


  • 2 Litre Milk reduced to almost half
  • 1 Can Condensed Milk 400 ml
  • 1 Medium Bottle gourd Grated, de-seeded and boiled
  • 1 Cup Tapioca Seeds Boiled
  • 1 Cup Refined Sugar
  • 1/4 tsp Fresh Cardamon Powder
  • 2 tsp Pure Vanilla Extract
  • 1 Cup Basmati Rice Soaked for 30 mins
  • 1/4 tsp Green Color
  • 1/2 cup Fresh Milk


  1. Boil the milk and reduce it to half until the milk turns brown.  As shown in the image below. This is very critical step, the taste and texture of the Kheer depends on how well the milk is slowly simmered and reduced.

  2. Boil the grated Bottle gourd for ten minutes, drain the water and add to the boiled milk.

    Next boil the Tapioca /sago seeds, drain the excess water and add to the boil milk

  3. Grind coarsely soaked Basmati rice with little water and add to the boiled milk.

  4. Add condensed Milk, sugar and cook for ten minutes

  5. Then add Vanilla essense and cardamom powder, and simmer for five minutes

  6. Lastly, If your making for guest, and really want to make it rich and creamy, then add fresh cream.

  7. The condensed milk and cream must be avoided if you have fresh khova/khoya.

    Use around 1/2 cup khoya instead.

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Kaddu Ki Kheer

Carrot Cake!!

Carrot Cake

Home style carrot cake made with 50% whole wheat and 50% white flour. Ever since I started baking, preparing this cake at home for kids has become a kind of tradition. Whenever I make this cake the next day breakfast boxes for kids and tea time snacks both are sorted and that's why I'm always happy to bake this

I'm still trying to make this with complete whole wheat, but couldn't get the perfect kids approved texture, so I sticking to both type of flours.

Before starting the prep, pre-heat the oven at 180 degrees.

Course Dessert, kids, Snack
Cuisine international
Prep Time 20 minutes
Pre-heat oven 10 minutes
Total Time 55 minutes
Servings 6
Author Mehraj Farheen(Admin)


  • 3 cup Grated Carrot
  • 3 Egg(Room temp)
  • 1 Cup whole wheat flour
  • 1 Cup All purpose Flour
  • 1 Cup Refined Sugar
  • 1/4 Cup Brown Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 Cup oil
  • 1/2 tsp Cinnamon Powder
  • 1/2 Cup chopped walnuts
  • 1 tsp Pure Vanilla Extract
  • 2 pinch Salt


  1. Sieve atleast 4-5 times all the dry ingredients - flours, baking powder, baking soda, salt, cinnamom powder. 

  2. Beat eggs, add in sugar, oil and vanilla extract, beat atleast for 5 mins until foamy.

  3. Now mix  dry sifted ingredeints in to the wet ingredients and fold.

  4. Next add the grated carrots, chopped walnuts and gently fold.
  5. Divide the batter into two 8 inch cake tins(lined with parchment paper and dusted with flour)

  6. Bake at 180 degrees for 35 - 40 minutes, test the doness using the tooth pick test.

  7. Enjoy the delicoius and healthy treat with family!!

Recipe Notes

If you really have a sweet tooth, increase the sugar quantity to 1 + 3/4 cups.

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Carrot Cake!!