Tag Archives: Desserts

Churmundo with jaggery | easy wheat flour jaggery ladoos

Even though I am good at making pedas, ladoos are one sweet I had never attempted much. When I did attempt few months back, it had got such weird shapes πŸ˜† that I thought my hands were not meant to make those perfect, droolworthy round round ladoos.

And guess which ladoos proved me wrong? Our own amchi Churmundos.❀️ Churmundos are usually made with wheat flour and sugar powder but I have used jaggery here. My fondest memory with these ladoos are both my grandmothers making lovingly for me during childhood.

My paternal grandmother or Annama and my aunt Chandriakka still make big boxes of these ladoos and give it to me when I return back to Qatar after vacation. Those ladoos are loaded with love and I eat each bite remembering them.

So this time since we could not visit them, I decided to make them myself (“no matter what shape they turn out!!” was my thought). And imagine my happiness when it turned out so perfect. My husband said it was the best Churmundo he had ever eaten. The kids too loved it very much and it got finished off quickly.

So I thought why not share this easy recipe of Churmundos. I make with jaggery as my family prefers jaggery sweets to sugary ones. Even though I am not very creative, I decorated them like a lamp as Diwali is less than a week away and I am all set for the festival. How do they look? 😬😍

As an after note, how many of you remember the small colourful liquid bindis that we used to decorate as kids during festivals? Don’t these ladoo designs resemble it? It was very unintentional but I was reminded of those bindis after I saw these designs. Such good memories they were. Childhood was definitely special. Happy festive season to all of you! ❀️


Ingredients: {Makes about 10 to 12 small ladoos}

1 Cup Whole wheat flour/ Atta (I use Pillsbury brand of wheat flour)

3/4 Cup powdered Jaggery

1/4 Cup Ghee (plus 1 Tbsp to fry raisins)

2 Tbsp Raisins or as per your taste

1/4 tsp Cardamom powder

Step by step recipe:

1. Heat 1 Tbsp Ghee in a pan and add raisins. When they plump up, remove into a bowl. Keep aside.

2. In the same pan, melt ghee (don’t make it very hot. Just melt it on low flame.) Add wheat flour and start sauteing on low flame.

3. Initially it will be in small lumps but as you continue sauteing on low flame while patting the lumps using the spatula (as shown in the below picture), it will be a smooth mixture. (This is after about 5 mins of sauteing)

4. Continue sauteing and you will get a wonderful aroma, there will be no raw smell of the flour and the whole mixture will come together as shown below. It takes me exactly 8 mins from start to get the mixture to this stage but might vary depends on your pan and the flame.

5. Remove immediately to the bowl that you added raisins. Also add jaggery powder and Cardamom powder.

6. Mix well using the spatula when still the mixture is hot.

7. Now make ladoos using your hands when the mixture is still warm. If you are finding difficulty in forming the ladoos and they are breaking apart, add little ghee to the mixture and you can easily make ladoos. But the amount of ghee is perfect to make these ladoos and I don’t think more will be required.

8. Serve warm or store in an airtight container.


* As it is very quick to make, I make only with 1 Cup of wheat flour at a time which yields me about 11 ladoos. They get finished off by my family within two days. I store it in an airtight container at room temperature.

* Be careful to saute the wheat flour in very low flame. I use electric cooking range and I keep in the flame between medium and low. It took me 8 mins of sauteing on this flame. (tip: keep your favorite songs while sauteing and you won’t even realize that you have sauteed that much πŸ˜ƒ)

* Raisins are to taste or can be skipped but gives a good flavour to the ladoos.

* Jaggery powder can be substituted with sugar powder if your family does not like jaggery flavour.

* While binding ladoos if you are unable to form them, add ghee if needed to the mixture and also your palms to get neat ladoos.

* These ladoos are initially very soft but turn firm on keeping at room temperature for little while.

* This is how I make cardamom powder. I remove the seeds of cardamom from the skin. Crush the seeds using mortar pestle into fine powder. Use as needed. I used seeds from 2 cardamoms to get 1/4 tsp powder. (The skin can be added to tea for great flavour.)

Dried Apricot Halwa | Sugar free easy recipe

Before these home bound times, we used to go shopping to the huge supermarkets in the city almost every couple of weeks and me being my daddy’s daughter always used to keep an eye for groceries on offer. So when at a particular time I saw that dried apricots were available for cheap rates, I bought plenty of them promising myself to eat atleast two daily for my eye, heart and bone health (when I get the sudden Josh for self care πŸ˜‚).

All those promises got forgotten as soon as I reached home πŸ˜… and the apricots started waiting in the freezer (peeking at me whenever I opened the door πŸ˜ƒ) keenly to be used. Then last month as I needed more space in my freezer, I took one of the packets out and made this halwa as an experiment.

Imagine my happiness when it came out so delicious. Now every couple of weeks, I make this apricot halwa for dessert and we all enjoy it. So this had to be blogged too and I captured some pictures when I made it last day.

It’s a must try dessert if you have those apricots waiting to be used up or even otherwise. Get them when you go shopping next and make this delicious dessert. Dried apricots contain magnesium, pottasium and are rich in antioxidants which are very good for your eyes, bone and heart health. If consumed during pregnancy, it is very beneficial for the baby.

Hope you all try and love it too. Happy and healthy cooking!



About 20 to 25 Dried Apricots (Mine had 23 in a packet)

1/4 Cup Jaggery powder (optional, I added for colour and flavour)

2 Tbsp Ghee

Saffron strands, for garnish (don’t skip this. Adds a wonderful flavour)

Chopped Pistachios as garnish

Step by step recipe:

1. Wash the dried apricots well and soak in water for about an hour in enough water. It will absorb the water and swell in size. Also turns very soft.

2. Now add this to a pan and allow it to come to a boil. Add water about 1/2 Cup at a time when you see that water has been absorbed.

Note: It took me 1 Cup of water to cook the apricots fully. It turns very soft when cooked. Takes about 10 mins.

3. Now mash using a potato masher. You can keep little pieces of the apricots too. We love the little bites in it.

Note: If you feel that you can’t mash the apricots well, then it has not cooked fully. Add little water and cook them fully.

4. Now add ghee and jaggery powder. Mix well till the mixture leaves the sides of the pan.

5. Remove into bowls and garnish with saffron strands and pistachios. Serve warm.


* If you are diabetic, you can definitely skip jaggery too from this halwa. It still tastes very sweet and delicious. I add because of the gorgeous colour that it imparts and also we love jaggery flavour.

* Saffron strands makes this halwa taste heavenly and takes it to another level completely. So do take out those saffron strands from your treasure box πŸ˜… for this halwa.

* We love little bites of the dried apricots in our halwa. So I don’t mash them completely. If you like a smooth kind of halwa, you can mash it completely.

Broken Wheat sweet khichdi | Gonva Khana Khichidi

Usually, I don’t time my recipes according to festivals as my blogging depends on the time I get after my household works along with taking care of two kids. But this time it is different. With the encouragement I got from my readers for my previous posts, this sweet recipe is definitely worth spending my sleep time on, just to post for Vijaya Dashami. Thank you readers! Without you to read this, I will never be motivated to write. ❀️

The significance of Vijaya Dashami has two stories from the Indian mythology. One is the killing of Ravana by Lord Rama and the second is the killing of Mahishasura by Goddess Durga, both of which are celebrated on this auspicious day signifying the victory of righteousness and goodness over evil.

My heartfelt prayers to God on this occasion is to not allow the bad qualities in me take over the good qualities at any moment and also let me not hurt anyone knowingly or unknowingly. As I write this, I know it is difficult as we are all humans and make mistakes. But if we continue praying, God will definitely help us overcome everything in life. We just need to leave everything to him and trust him. As my Amma says, do good and be good, that’s all we can do. Whatever has to happen, will happen according to God’s will and we can’t change it. Once we understand this, we are at peace.

On this spiritual (and a “letting out my heart” 😁) note, I would like to wish all of you a very happy Dussehra or Vijaya Dashami. Hope you all try this easy sweet which is loved in my family. May the sweetness always remain in your lives and may it be filled with happiness.



1 Cup Broken wheat/ Gonva Khan/ Daliya/ Lapsi

1 Cup Jaggery (powder or grated)

About 4 Cups hot Water

1/2 Cup thick Coconut milk *check notes

2 Tbsp Ghee

About 8 to 10 Cashews

About 2 Tbsp Raisins

1/2 tsp Cardamom powder

Step by step recipe:

1. Heat ghee in a pan and add cashews and raisins. Fry till the cashews turn light brown and raisins plump up.

2. Add broken wheat and roast for a minute.

3. Now, add 2 Cups hot water (at first) and cook till it absorbs all the water. Then, add 1 Cup hot water and 1 Cup more if needed, along with 1/2 Cup coconut milk.

4. Cook till the broken wheat turns soft and swells.

(Took 4 Cups water for me in total for 1 Cup broken wheat. Might vary depending upon the variety of broken wheat.)

5. Now add jaggery and mix well.

6. Keep stirring and cook till the mixture leaves the sides of the pan. Add cardamom powder.

7. Remove and serve hot with banana slices as garnish if you have.


* The only time consuming part while making this khichdi is for the broken wheat to cook fully. Add 2 Cups of hot water first and then 1 Cup each time while checking if the broken wheat is cooked or not.

* When it cooks fully, it will swell in size and you can no longer see it white grain like but will be very soft.

* For me, 1:4 ratio of broken wheat: hot water worked perfectly to get soft yet thick texture of khichdi. If you like a little thin texture of Khichdi, then you can increase the water content.

* I add this khichdi to a plate and cut into squares. It cools down and sets, giving perfect slices. You can serve that way too if you like.

* Coconut milk gives it the richness in taste. I make Coconut milk using coconut milk powder. You can use fresh coconut milk as well.

Sugar free Dates Carrot Halwa

My second sweet recipe for Navaratri after Mango Kesar Peda is this sugar free dates carrot halwa which is not only tasty but very healthy too. A healthier alternative to the regular carrot halwa which uses refined sugar.

I got this idea from my Dates Carrot cake which does not need sugar nor jaggery for its sweetness. Dates and carrots combine so well making it a heaven made match that it does not need anything else for sweetness.

So I decided to use this perfect match to make a healthier version of carrot halwa and I was so happy when it came out so delicious. My kids who absolutely adore carrot halwa did not realise the difference at all. They relished it a lot and I was one happy mommy. After that, it’s become a regular dessert for us and I can’t be happier.

Hope you all try and love it too. Healthier alternatives are not only an option but a need too. We should respect our body and eat as healthy as possible. Happy and healthy cooking!



3 Cups grated Carrots {I took 3 large carrots}

8 Dates { I used Khudri variety} * to make 1 Cup Dates paste

2 Tbsp Ghee

3 to 4 Dates

8 to 10 Cashews

8 to 10 golden Raisins

Step by step recipe:

1. Soak the 8 dates (deseeded) in water enough to soak it, for about 15 mins. Also keep grated carrots ready.

2. Grind dates in the soaked water to a smooth paste (in about 3 Tbsp water). Keep aside. (It gave me 1 Cup Dates paste.)

3. Heat ghee in a pan and add deseeded and quartered dates, cashews and raisins. Fry till cashews turn golden.

4. Now add the grated carrots and fry on medium flame till the carrots loses its rawness and change colour. Takes about 5 mins.

5. Now add the dates paste and mix well. Cook on medium flame till the carrots turn soft and the mixture leaves the sides of the pan getting well combined. (Takes another 5 to 8 mins. Do a taste test to see if the carrots are cooked well. If not, cook for little while more.)

6. Remove from flame and serve warm.


* This halwa gets tastier when kept for couple of hours before serving as the carrots absorb the dates paste well and gets more delicious. So prepare little while beforehand if you have time.

* This is not like the regular carrot halwa with milk and sugar but definitely a healthier alternative and very tasty too for sure.

* I have purposely not added milk to this as dates is an ingredient. Dates are rich in iron whereas milk is calcium rich. Calcium hinders iron absorption in the body when consumed together. So I skipped milk in this halwa to make it more beneficial to the body. {Just as an after note, Vitamin C rich foods (lemon, tomato, orange) enhance absorption of iron in the body. So always consume them together with iron rich foods when possible.}

* 8 dates making 1 cup dates paste is perfect sweet for 3 Cups grated carrots. Lesser than that might not taste as good and more might be extra sweet while masking the taste of carrots.

* I have also not cooked carrots for long like traditional carrot halwa recipe as I did not want to reduce the nutritional value by doing so. Just saute well in ghee for 5 mins and then cook in dates paste for 5 to 8 mins. It will cook well.

Mango Kesar Peda | Easy Peda recipe

Click on the image to save the recipe on Pinterest

As our most prominent festival Navaratri is approaching, I decided to share some sweet recipes which I make regularly during festive occasions. One among them is this Mango Kesar peda which is our favourite (especially mine as I love mangoes and sweets. So this is a heaven made match for me ❀️❀️)

Navaratri during childhood meant pooja days in Kerala as books were kept in front of Goddess Saraswati for blessings and we would take it on the 10th day ie on Vijaya Dashami day. {I would actually be more happier that pooja days meant no school and no studies too. πŸ˜€πŸ˜€}

After marriage, in my husband’s home, they follow satvik meals all through the 9 days of Navaratri and don’t eat onion or garlic. On Vijaya Dashami day, there is a family get together and we enjoy a “navve javan” or new meal meaning we are celebrating a new beginning. We prepare huge number of dishes and eat them together while chattering our hearts off. {Yes, they all are as talkative as me and I am their leader “Ammi” as they call me! πŸ˜€}

We usually take vacations to India during this time to be with the family during “navve javan”. This will be the first year we will be missing it due to Covid situation.

Anyhow, I hope to celebrate the Navaratri days and Vijaya Dashami by making sweets, enjoying simple satvik meals and most importantly remembering Goddess Durga in all her forms. Essentially, celebrate to remember that good always triumphs. So, never let your goodness diminish even in difficult times and keep praying.

So here is the recipe for the peda. Hope you all try and love it too. Happy cooking! Shubh Navaratri and Vijaya Dashami to all of you! πŸ™


Ingredients: {Makes about 12 pedas}

1 1/2 Cups Milk Powder ( full fat milk powder)

1 Cup thick Mango Pulp (fresh or canned) * I use Mother’s recipe brand of Alphonso mango pulp

2 Tbsp Jaggery powder ( can skip if using sweetened mango pulp)

1 Tbsp Ghee

1/4 tsp Cardamom powder (optional)

Saffron strands to garnish on top of the peda

{ I have doubled the measurements in the below pictures and hence the quantity seems so much. It yielded me 24 pedas.}

Step by step recipe:

1. Take milk powder, mango pulp and jaggery powder in a bowl.

2. Mix well using a spatula so that the mixture is free from lumps.

3. Heat ghee in a non stick pan and add this mixture. Keep the flame on medium.

4. Keep stirring on medium flame till the mixture starts to thicken and leaves the sides of the pan. Add cardamom powder and mix well. Takes about 8 to 10 mins.

5. Remove from the flame and allow it to cool completely. Take a small ball of the mixture and press between your palms to bring to the shape of the peda. If you find it difficult to shape them, grease your palms with ghee and they will come out well.

6. Repeat the same with the rest of the mixture. I also made some small pedas for my kids as it looks cute to them. Garnish with saffron strands.

Click on the image to save the recipe on Pinterest


* This ratio of ingredients lead to very soft pedas. If you like slightly harder pedas, then reduce mango pulp to 3/4 Cup instead of 1 Cup.

* I used regular milk powder available at grocery stores. I live in Qatar and the brands available here are local to this region. You can use Nestle milk powder or any full fat milk powder.

* The mixture will be very soft when hot. It will turn hard as it cools down. For quicker hardening of the mixture, you can refrigerate the mixture for some time and then form pedas. The pedas will harden as they are kept in room temperature.

* I refrigerate them in an airtight container so that they last well. They last well till 4 days if handled well. Mine got finished off by then.

* I have used both sweetened mango pulp and unsweetened ones to make this. Sweetened mango pulp does not need the addition of jaggery while unsweetened ones requires the little amount of jaggery powder.

* Be careful to stir the mixture on medium flame as high flame can burn the mixture.

* You can also add saffron strands into the mixture but I prefer to garnish as they look pretty.

Update: I am getting many messages about what other option is available for those who don’t have mango pulp. If mango pulp is not available, there is another peda which I make with milk powder and condensed milk. For 1 tin condensed milk ie 397 grams, mix 1 and 1/2 Cups milk powder. Heat ghee and add Kesar. Pour this mixture and cook till it leaves the sides of the pan. Then make pedas. Though it’s not as healthy, tastes very delicious. I have made this peda many times and it comes out perfect each time.

Desi Tiramisu | Easy, eggless, healthy using hung curd and jaggery

Twice a week when my husband is on his day shift, he eats his lunch at his company’s “restaurant”. He calls it canteen but I call it restaurant because of the wonderful spread they put out which sounds so scrumptious especially for me as I love buffets.

So he comes back home and gives details of what he ate there (much to my dismay πŸ˜…) which includes starters, variety salads, main course dishes and my favourite part – Desserts 😍. Tiramisu is one among them and my mouth waters when I hear it. If it was before, we would have gone out and enjoyed it, but now since everything is homemade, even the famous dessert had to made at home too.

And imagine my happiness when it turns out so delicious that all my cravings got satiated. I referred a lot of recipes online and understood that many had made Tiramisu using hung curd. So I made it even healthier by using jaggery and digestive biscuits.

Main point is all these ingredients are easily available as compared to the original Tiramisu where most are exotic ingredients.

So hope you all try and love it too. Happiness is definitely indulging in this delicious Tiramisu! ❀️



3 Cups Hung Curd

2 Cups thick Custard

3/4 Cup powdered Jaggery or Cane sugar

For the biscuit layer:

Approx 12 Whole wheat Digestive biscuits

4 tsp Instant coffee powder mixed with 2 Tbsp water (or as needed)

For dusting: 2 tsp Cocoa powder or grated chocolate

Step by step recipe:

1. For making hung curd, follow the stepwise pictorial that I have shared here.

2. For making custard, follow the instructions given in the packet of custard powder. In my packet it said, take 500 ml of milk and boil it with 2 Tbsp of sugar. Mix 2 Tbsp Custard powder with 2 Tbsp Milk so that it is free from lumps. Then add the boiling milk to the custard paste while whisking well (off the flame). Then heat the mixture on low flame till the custard turns very thick. Cool it completely. This gave me 2 Cups of thick Custard.

3. For the Tiramisu, take hung curd, the cooled custard and sieved jaggery powder (remember to sieve) in a bowl.

Note: Check how thick I have made the custard. It should resemble hung curd texture. Only then you will get a perfect tiramisu.

4. Mix well using a spatula so that they are combined well. Keep aside.

5. Now mix together instant coffee powder with water to make a coffee solution. Dip the digestive biscuits one by one and arrange in a rectangular pan as shown.

6. Keep two layers of biscuits in the bottom most layer so that it gives a good base while cutting the Tiramisu. Now layer with the hung curd mixture.

7. Again layer with biscuits dipped in coffee solution.

I did not waste the broken biscuit too πŸ˜…

8. Again layer with the hung curd mixture. Refrigerate overnight or for about 10 to 12 hours to get perfectly set Tiramisu.

9. After it sets, dust with cocoa powder using a sieve and serve. Too delicious for words! ❀️


* Be careful to get the texture of the hung curd and Custard really thick. Else you won’t get perfect texture of Tiramisu.

* Although regular Tiramisu uses cream, sugar and mascarpone cheese, we found hung curd, custard and jaggery combination works superbly well and gives such a delicious Tiramisu which is a lot healthier too.

* Also substituting with digestive biscuits makes it so healthy and undoubtedly tasty too. Don’t forget to dip it in instant coffee solution.

* The layers are: Biscuit layer 1, Biscuit layer 2, Hung curd layer 1, Biscuit layer 3, Hung curd layer 2. After chilling cocoa powder dusting or chocolate gratings.

* I usually make this at night and it sets perfectly by next day afternoon.

* The slices are not super perfect but the taste and texture is. I can guarantee you will love it. We just could not have enough of it. So delicious! Just look at the layers. 😍

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook pageΒ Healthy cooking with mitha or on myΒ InstagramΒ handle and I would be happy to help.

Easy Nendran Banana Halwa | Nendrabale kele halwo

This halwa is a quick fix for mommies like me who don’t have the time for elaborate halwa making as kids keep pulling our legs to come play with them πŸ˜„. Kerala Bananas or Nendrabale kele (in Konkani) is a regular in my house as kids love it very much right from when they were babies.

I usually cut the bananas into round shape, fry it in ghee and give them but sometimes it gets over ripe very quickly (all thanks to the summers here). So I make this halwa which my husband’s aunt made when she had less bananas to make the original version of nendrabale halwa.

This is super easy to make yet comes out too delicious for words. We love it a lot for our post dinner dessert and kids enjoy it as well. My daughter has given it a name “Banana squares”. Trust kids these days for modern and unique names for our age old dishes πŸ˜….

Hope you all try this when you have leftover nendran bananas staring at you to use it up πŸ˜„. Happy and healthy cooking!



3 over ripe Nendran Banana/ Kerala Banana/ Nendrabale kele

1/2 Cup to 3/4 Cup Jaggery powder or grated Jaggery (to taste)

2 Tbsp Ghee

1/2 tsp Cardamom powder (optional)

Step by step recipe:

1. Peel and mash the bananas well using hands.

2. Heat ghee in a pan (preferably non stick) and add the mashed bananas. Fry well on medium flame till the rawness of the bananas goes away. Takes about 5 mins.

3. Now add jaggery powder.

4. Now continuously mix till the mixture leaves the sides of the pan and turns golden in colour. Takes about 10 mins of continuous mixing. Add Cardamom powder and mix once.

5. Remove and put in a plate greased with ghee. Level using spatula. Cut and serve after it cools slightly.


* Over ripe nendran bananas work well for this recipe as it can be easily mashed with hands and cooks quickly too.

* Normal banana halwa can be made this way too but the texture would be different and not thick like this nendran banana halwa.

* Jaggery can be adjusted to taste as per the sweetness of the bananas.

* Fry the bananas well in ghee before adding jaggery so that there is no rawness in the halwa. After adding jaggery too, keep stirring well on medium flame till the mixture leaves the side of the pan. Both these steps as very important to get perfect halwa.

Jaggery Shrikhand |{ How to make Hung curd }

I love sweets and Shrikhand is one of my favourites. We used to buy Amul Shrikhand available here but I always felt it was a tad too sugary for my taste (inspite of being all sweet teeth in my mouth πŸ˜‰). So it was kept for rare cravings.

Then one day when I was chatting with my friend Sonali Baindur (Divya) , she said she makes Shrikhand at home following her mother in law, Vidya Baindur’s recipe. She mentioned that not only is making Shrikhand at home easier but a lot cheaper too. So that gave me the much needed encouragement to try it out.

And as she said, it is very very easy. I made Shrikhand with Jaggery instead as we love Jaggery flavour a lot more. It tasted so yummy that I really wonder why I did not make it these many days. We already made it thrice this month. Very cooling for the summers here in Qatar too.

Thank you Divya for the inspiration. Hope you all try and love it too.

Happy Gowri Pooja and Vinayaka Chaturthi to all my readers. Shree Ganeshaya Namaha. πŸ™


Ingredients: {Makes about 1 Cup Shrikhand}

1 Cup Curd or Yogurt (full fat or low fat, both are fine)

1/4 Cup Jaggery powder or grated jaggery

Step by step recipe:

1. Take a bowl and keep a strainer over it like shown.

2. Now keep a muslin cloth or a clean handkerchief over it. Add 1 Cup regular Curd.

3. Tie it well tightly squeezing excess water into the bowl. Now keep a heavy object over it. I kept my pestle.

4. Refrigerate overnight (with the bowl underneath to catch the extra water dripping) or atleast for 6 hours. See how much water has dripped in the bowl after overnight refrigeration.

Note: Don’t discard the dripped water. Add it to curries instead of water or to your dosa batter while grinding or roti dough when kneading.

5. Untie the cloth. See how well the hung curd has set.

6. Remove into a bowl. This is HUNG CURD. You can use it in many recipes.

7. Now sieve powdered jaggery into this bowl or add finely grated jaggery.

Note: Sieving powdered jaggery is important as I found it gives a creamy Shrikhand.

8. Mix well together.

9. Serve right away or chilled.


* Don’t forget to tie the cloth tightly and keep a weight on top so that you get perfect hung curd.

* Also don’t discard the dripped water. Add it to curries instead of water or to your dosa batter while grinding or roti dough when kneading.

* Sieving powdered jaggery is important as I found it gives a creamy Shrikhand. So don’t skip the step. If you are grating jaggery, then no need to sieve.

* Jaggery can be substituted with cane sugar or even regular powdered sugar for a normal sugar based Shrikhand.

* You can also add cardamom powder or saffron strands for flavour.

Cherry Jaggery Compote

In our weekly groceries, fruits are an important part as we all thrive on them for mid meal snacking. My kids love Apples, Bananas, Mangoes, Mandarins and Berries while I am a huge fan of Papaya. We also make sure we get our dose of Vitamin C by drinking orange juice everyday. So all these fruits are a regular in our place.

Now it’s the season of cherries here and we get them every week with our grocery. They are very sweet and we love to gobble them anytime. Just look at these beauties.

Apart from eating them as it is, my recipe finder of a husband saw that cherry compote can be made. So we made it just for a try with our favourite jaggery instead of sugar and fell in love with it. Now we buy cherries just to make this compote. It tastes so delicious that you can’t stop licking your fingers.

Hope you all try it if you get cherries in your place. Happy and healthy cooking!



1 1/2 Cups Cherries (whole and unseeded)

1/4 Cup Jaggery

1/4 Cup Water

Step by step recipe:

1. Remove seeds and stem from the cherries and halve it. Keep in a bowl aside.

2. Now add water and jaggery (1/4 Cup each) to a preferably non stick pan and allow to come to a boil. Let it boil for about 5 mins till it turns thick. Now add the halved cherries to this. Mix well.

3. Use a masher to mash the cherries slightly. Cook on medium flame.

4. Cook till it turns thick and the mixture leaves the sides of the pan.

5. Cool down and enjoy it as it is or over a toast or with Yogurt.


* Compote is actually served over cakes. We enjoy this compote as it is as a dessert or over a toast or with Yogurt.

* Compote is usually made with sugar but I love how yummy it tastes with jaggery. Also if you use pure jaggery, it is much healthier too.

* You can substitute cherries with other berries or ripe tomatoes but tomatoes need more cooking time.

No bake Mango cheesecake bowls | Eggless , No Gelatin, No agar agar

Here is the easiest cheesecake ever and definitely the tastiest too since it has mango in it. How can anything with mango not taste delicious?

Btw did you notice those hands holding the cheesecake? It is my husband’s and it is his photography too. I am very bad at pictures such as this and he helps me by clicking such unique captures.

I make Chocolate cheesecake well and he wanted me to make a mango version of it to see how it will come out. Even though I was hesitant as I was unsure whether it will set or not but it set so beautifully and tasted so yummy that we had a great time enjoying it for our weekend dessert (though we could not move out of our couch after that πŸ˜‚).

But I guess some days are meant to be like that. To enjoy such sinful desserts just for a wonderful change from being health conscious always. Hope you all try and love it too. Happy cooking!



For the biscuit base:

100 grams Digestive biscuits (I used 8 McVities biscuits)

2 Tbsp Butter

For the cheesecake layer:

225 grams Cream cheese (can be substituted with hung curd)*check notes

1 tin sweetened condensed milk (397 grams)

1/3 Cup Lemon juice

2/3 Cup Mango pulp (fresh or canned)

For the mango topping:

About 1/2 Cup Mango pulp, fresh mango pieces and mint leaves

Step by step recipe:

1. Powder the biscuits to a fine powder using a mixer or just add to a ziplock pouch and use a rolling pin to powder the biscuits. (My 5 year old daughter did this for me πŸ˜‰)

2. Melt butter in a bowl and add this biscuit powder to it. Mix well.

3. Put it in bowls to set as shown. Just a thin layer will do. Keep for refrigeration for 10 to 15 mins.

4. Meanwhile let us get the cheesecake layer ready. Whisk cream cheese till creamy just to remove lumps. No need to whisk a lot.

Note: You can also use hung curd instead of cream cheese. Whisk till smooth.

5. Add condensed milk. Whisk to mix well. Add lemon juice. Whisk again.

6. Now add mango pulp. Whisk again just to mix well.

7. Now remove the set biscuit mixture from the fridge. Add a layer of this cheesecake mixture evenly. Level using spatula.

8. Refrigerate for atleast 12 hours or overnight. (*Check notes) I usually set for one day or about 20 hours. See how well it sets then.

9. Now layer with mango pulp and serve chilled.


* If you have time, refrigerate after adding the last mango pulp layer too. Else it’s okay as the last layer does not set anyhow.

* You can skip the last mango layer too if you don’t like cheesecakes very sweet.

* I usually make this a day ahead and refrigerate for 24 hours so that the cheesecake layer sets well. Then add mango pulp and refrigerate for another hour before serving.

* Lemon juice is an important ingredient for the cheesecake to set. So please don’t skip it.

* The benefit of serving in individual bowls is that you can save yourself the hassle of cutting into slices and enjoy your own cheesecake portion from a bowl.

* If you want to make a large cheesecake, double the measurements that I mentioned above, set it in a cheesecake pan and refrigerate for atleast 24 hours for the cheesecake to set. Remember that the mango pulp layer does not set. It’s just for flavour.

* My readers have successfully replaced cream cheese with hung curd in the Chocolate cheesecake recipe. So it definitely works if cream cheese is not available and you are setting in individual bowls or glasses.

* For making hung curd, just keep a clean handkerchief or muslin cloth over a large sieve and add curd over it. Tie the cloth tightly and remove excess water. Now keep a heavy weight over it and keep it to rest in the fridge overnight till the curd becomes thick and all water drips in the bowl beneath it. The water can be used in gravies or chapati dough and hung curd can be used to make this cheesecake.

* I have used Mother’s recipe sweetened mango pulp. You can use fresh mango pulp too. Just make sure you blend well and the strands of mango are not in the pulp.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.