Sunday, April 28, 2019



So again am back with yet another pudding recipe without chinagrass and gelatin. Kulfi Pudding is one of my favorite party pudding recipe which I love to make to impress my guests. The frozen dessert Kulfi is very similar to icecream in taste and texture. But it is denser and creamier. Kulfi icecream was my favorite in my school days which comes in different flavors like malai kulfi, mango kulfi, pistachio kulfi, elachi kulfi etc. Yeah, kulfi is an Indian style icecream which is not churned. So for all those kulfi lovers, here is a yummy dessert which tastes same like kulfi but with different texture. Yeah, it is the kulfi pudding, one of our favorite pudding  recipes. A fantastic dessert to serve your guests even you are in a hurry. Soo easy to whip up this dessert and this pudding calls for simple ingredients too. Cornflour is the ingredient which is added for setting this pudding.



Milk     - 3.5 cups
Sugar    - 3/4 cup
Milkpowder - quarter a cup
Cardamom - 3 nos, crushed 
Almonds chopped - quarter a cup or can add less
Pistachios chopped - as required
Cornflour - 3 tbsp
Badam essence - 2 drops


Please watch the recipe showing How to make kulfi pudding

  • Boil the milk in a heavy bottomed pan. Bring it to boil and then simmer until it has reduced down to half of its volume. 
  • Keep stirring continuously and then add sugar, chopped nuts, crushed cardamom, milkpowder mixture ( combine milkpowder and water until creamy texture ). 
  • Stir until everything is well combined.
  • Then simmer over a low heat, add the badam essence and then the cornflour mixture ( mix together cornflour and water in a bowl.)
  • Stirring continuously until it thickens. 
  • Transfer it to a pudding tray. 
  • Sprinkle some chopped nuts over it. 
  • Refrigerate it for 6 hours or until it sets.
  • After 6 hours....our yummy creamy kulfi pudding will be ready to serve. 

Sunday, April 14, 2019



Cassata ice cream is everyone's favorite ice cream for sure. It tastes, of course, creamy and outstanding but the time taken for setting this ice cream is unbearable. Waiting for a whole day to taste a dessert, its something weird I know. But it's really worth. This multilayered icecream was my favorite dessert in my school days. Still, it reminds me of those sweet memories I spent with my friends and cousins. But today the popularity of this ice cream has been overtaken by other desserts like puddings, cakes, falooda etc. Actually, cassata is a frozen dessert with multi-colored or flavors of ice cream topped with nuts. But these days you can see different versions and many recipes of cassata. Actually, I prefer buying ice cream from nearby grocery or ice cream parlor. Recreating the same taste in our home is really boring for me. I love to make desserts with my own personal touch. I hate recreating the same taste, especially in desserts and snacks recipes. Let's move on to the recipe showing how to make casatta ice cream at home.

icecream recipes cassata icecream desserts recipes pudding recipes yummy welcome desserts  ayeshas kitchen

icecream recipes cassata icecream desserts recipes pudding recipes yummy welcome desserts  ayeshas kitchen


Whipping cream    - 500 ml, i used mactop whipping cream
Sweetened condensed milk  - half a cup
Chocolate syrup  - 4 tsp or as required, for chocolate flavor
Pista essence   - few drops, for green color
Badam essence  - few drops, for yellow color
Vanilla essence - 1 tsp, vanilla flavor
Nuts as required


Here is the video 

  • Whip the whipping cream until stiff and then add the condensed milk. Combine very well.
  • Once it is done, transfer the whipped cream into 4 bowls equally.
  • Add chocolate syrup, pista essence, vanilla essence and badam essence in each bowl separately and mix well.
  • Cover it with an aluminum foil and keep it in the refrigerator for an hour.
  • After an hour, line a loaf cake tin with cling wrap (you can also use rectangular ice cream box instead)
  • Spread some nuts and then spread pista ice cream as the base layer. Cover and keep it in the freezer for 2 hours.
  • After 2 hours, spread the second ice cream and freeze it again for 2 hours, covered.
  • Repeat the same after 2 hours. Spread the third ice cream layer and freeze for 2 hours and finally spread the last ice cream and freeze for 8 to 10 hours, covered.
  • After 8 hours flip the ice cream to a plate and then slice it. Serve immediately.

Saturday, April 13, 2019



Coconut water is the natural refreshing drink which is slightly sweet in taste. Here am going to make a yummy dessert using coconut water. You can also use tender coconut water (ilaneer vellam) instead of coconut water. As in Kerala, gods own country coconut is in abundant, you can easily make puddings or desserts using this coconut water. I love adding the different forms of coconut in most of my recipes as well. Like scraped coconut, grated coconut, coconut milk, dry coconut powder, desiccated coconut, etc. I love the combination of coconut water and coconut milk in my desserts recipes. In this pudding recipe, the coconut water crystals are prepared ahead and then it is added to the coconut milk mixture which is creamy in texture. Really this dessert recipe is a must try dessert or pudding recipe for sure. Don't forget to drop your valuable feedbacks.

coconut water pudding recipes desserts recipes ayeshas kitchen puddings

Tender coconut water pudding



Coconut water - 1 cup
Sugar  -   quarter a cup (less than)
Chinagrass or agar-agar  - 3 gm

Coconut water   - 1 cup
Thick coconut milk - 1 cup
Sweetened condensed milk - one-third of a cup or more
Cornflour - 2 Tsp 


Here is the video for Coconut water pudding

  • Prepare the first layer. Use sweet coconut water for making this pudding.
  • Heat coconut water in a pan. Meanwhile, melt the chinagrass along with some water in another pan over a low flame.
  • Add sugar to the coconut water mixture and mix well. Once it starts to boil add the melted chinagrass to this mixture through a strainer and combine well. Cook for a minute and then remove from flame.
  • Immediately transfer this mixture to a pudding tray. Keep it in the refrigerator for 2 hours or until it set.
  • After 2 hours or once the pudding set, cut it into small cubes and then keep it in the refrigerator until the next layer becomes ready.
  • So I am going to make the other layer in this same tray itself. .Boil the thick coconut milk and coconut water in a pan over a medium-low flame. Then add condensed milk and mix very well. 
  • Once it is hot, add cornflour mixture (mix cornflour with some water) and allow it to boil.
  • It will start to thicken soon. 
  • Once it becomes slightly thick, remove from flame. 
  • Transfer this mixture to the pudding tray and allow it to cool slightly and then add the prepared crystals (coconut water cubes) and combine well.
  • You can serve immediately or can chill and serve in a serving cup.

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Sunday, April 7, 2019


Perfect Chapati recipe

Chapathi / chapati making is an art. Chapati or roti is a simple and healthy Indian flatbread made of wheat flour which is paired along with curry recipes or served along with the main meal or can serve as wrap or sandwich. Kids love to have chapathi sandwiches for their snack box. It is very easy to make chapati rolls or chapati sandwiches for tiffin also. Making Soft Chapati at home will be the main problem for most of us. So here is my detailed video showing how to make soft and perfect Chapati at home. By following this recipe you can easily store the flattened chapati for weeks so that you can cook Chapati instantly easily without any mess.

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INGREDIENTS (How to make soft chapati in malayalam )

Chapati flour / Wheat flour - 1 cup

Water    - one and a quarter cup

Salt - to taste


Here is the video showing how to make Soft Chapati

  • Boil one and a quarter cup of water and once it starts boiling add salt.
  • Mix well and add one cup of flour to the boiling water. Immediately switch off the flame. This step is very important. Do not mix at this stage.
  • Mix very well until the flour is well combined with the water.
  • Immediately transfer it to a tray or a plate and knead it well when it is hot.
  • You must knead it very well for getting soft and puffed Chapathi. Make the dough as soft as you can. Don't be tempted to add flour even if it is sticky.  Knead until it comes together.
  • You can roll the dough and flatten it immediately.  No need of keeping the dough for resting.
  • Make small equal balls out of this dough. Then keep it covered with a wet cloth.
  • In this method am rolling the chappathi using rice flour. This prevents the chapathi from sticking together when they are stored for later use. You can also make thin chapati easily when rolled in rice flour.
  • Now using a rolling pin and rolling board flattens the chapati using less flour. Please keep in mind to flatten the chapati along the sides. Make sure all sides are proportional.
  • Storing the flattened chappati - you can store the flattened chapati in an airtight container for later use. For this cover the flattened chapathi using a wet kitchen towel and keep it in an airtight container in the refrigerator. So that you can cook them instantly without any mess.
  • Cooking Chapati - Chapati must be cooked on a high flame which is very important.
  • Heat a pan. Make the flame to high and place the flattened side of the chapati up.
  • Cook it and flip when small bubbles start to appear. Flip the chapati once only. It will puff immediately.
  • Transfer the cooked chapati to a plate and cover the plate which prevents the chapati from drying up.
  • Serve along with chicken curry or spicy fish curry. Super soft Chapati is ready. You can even keep this cooked chapati for a day in the room temperature.