This is a very easy dessert,which can be 

mixed in minutes.The steaming time only 

takes 35-40 minutes.

No egg,No sugar and it’s really yummy.In 

fact this is a famous dessert of Northern 

India, and it’s known as ‘kharvas‘.For

those who aren’t familiar with this name,I 

feel it could be titled triple milk pudding.

Why??Because milk in three forms are 

used in this dessert

Condensedmilk,milk,curd or unsweetened 

yogurt is used in this recipe..So let’s go to 

the recipe quickly…


1 cup condensed milk

1 cup thick curd or yoghurt.

1 cup milk

1.5 tblsp cornflour

a pinch of salt

1 tsp cardamon powder

1/4 tsp nutmeg powder

a few strands of saffron(optional)


Mix all the ingredients together and steam 

in a pressure cooker for 35-40 minutes 

without the vent.Once done it should be 

firm at the top.Refridgerate and serve.

You could garnish with nuts.

Note:Do not use semi solid curd or yoghurt.The curd should be thick,or you could tie the curd in a muslin cloth and hang it for the water to drain out.This way you will get thick curd ready for the dessert.



This is a flourless,cookie made with powdered nuts.You can make a single nut powdered

cookie.I have tried with almond and cashew .You could try with only cashewnuts,only

almonds or only pistachios or a blend of all three.So it’s up to you to make the choice.

You could decorate the top with nuts of your choice.

An important note about this cookie is that it does not have any oil,or butter in the dough.

You could use powdered candy (panagalkandu in Tamil)as a substitute for sugar.So…

let’s get into the recipe


2 cups powdered almond

2 cups powdered cashewnuts

2.5 or 2 cups sugar ..depending on your taste

a pinch of salt

1/4 cup milk mixed in a pinch of kesar or yellow color

1/2 tsp powdered cardamon

A pinch of nutmeg.


Mix all the dry ingredients together .

Add milk enough to bind .Do not knead.

Roll out into shapes you like and bake in a moderate oven (175 degrees)for 12 minutes or till

done.It will turn crisp when it is cool so don’t worry if it’s soft .Allow to cool and store.

Do try this easy recipe and send in your comments and suggestions!


This is a north Indian sweet,which is absolutely gluten free.

It is a variation of rasgulla sweet,originating from bengal (india) .

Results will be  best only, if you use the best cottage cheese,or home made paneer.

If you are using store bought paneer,make sure the paneer is too soft and  at room


So for my version of pineapple chum chum


200 gm paneer/cottage cheese

1.5 tsp.rawa (semolina/rulang) or substitute with 2 tsp arrowroot.

1 tsp.sugar.

For the syrup

1 cup sugar

2 cups water

1/2 tsp.cardamon powder

1/2 tsp pineapple essence.

a few saffron strands/yellow coloring

a pinch of salt

For the filling

1/4 cup khova (mawa unsweetened)

10-15 almonds

10-15 cashewnuts

grated lemon rind 1/4 tsp.

small bits of dehydrated pineapple or stewed pineapple(optional)

any other nuts like pistachios,watermelon seeds can be added.

few cherries to decorate


Knead the paneer ,rawa,and sugar well  to a soft  pliable dough.You could use a food

processor too.

Make into desired shape ,and set aside.

Now to prepare the syrup

Add all ingredients for syrup in a pressure cooker.

When it is about to boil ,drop in the chum chums carefully.

Close the lid with the vent on,and cook to two whistles.

Allow to cool in the cooker itself for 45 minutes.

Open the lid and allow to cool thoroughly.

Once cool slit in the centre and add the filling.

Decorate with cherries.

For the filling-Mix all ingredients listed for filling and stuff the chum chums.

Note : Do not slit the chum chum when it is hot .









Here i give you recipes for quick and uncomplicated desserts, which anyone can  make yummy !

First i would like to start with the Vanilla Custard

1/2 litre milk

2-3 tblsp.sugar

2 -3 tblsp.cornflour

Praline(sugar coated nuts)or any type of nuts/fruits of your choice

1/2 tsp.vanilla essence.

Mix the cornflour with 1/4 cup milk and set aside.Heat the milk with the sugar.When it reaches the

boiling point,lower the heat and add the cornflour mixture.This will immediately start to thicken.Use the

whisk to avoid lumps.Once it reaches the desired consistency pour into individual moulds and

decorate with nuts of your choice.Chill and serve

When my kids need a quick dessert,i make this,along with the chocolate custard  and layer it alternatively and chill.

This chocolate custard which im going to write now is also for a quick Choco- Biscuit Pudding  turnout.

Leftover Chocolate cake used as base and  this custard  set over,and topped with ganache is a sure treat ,and also low in calories too.No use of fresh cream………….

Chocolate custard-To the above ingredients for vanilla ,add two heaped tblsp.of cocoa powder.Mix the cocoa powder with the cornflour with the milk,before pouring to thicken.

You can use melted dark or white chocolate.

Chocolate biscuit pudding:Use any biscuits of your choice.I Use cashew biscuits or marie biscuits.The biscuits should be dipped in milk and alternatively layered with custard.Pour into decorative moulds and turn over,the layer of the biscuits and the milk will look lovely.

The biscuit pudding will be an added flavor if the custard is a mocha.Here i go now to mocha..

Mocha custard:1+1/2 tblsp.cocoa powder and 1/2 tsp.instant coffee powder mixed with the cornflour milk mixture.

Likewise you can fill a tall glass with layers of custard  with fruits and jelly too.

Pista/almond custard :Soak pistas/almonds grind to a paste and add.This has to be combined with chocolate custard

Butter Scotch:Melt 2 tblsp.butter(amul)with 1/4 cup demerera sugar/plain sugar on low heat.Once it reaches a golden color(do not stir while the butter and sugar are caramelising)add the milk.,and  cook on a very slow flame till the caramel blends with the milk.Then add the cornflour.Pour into individual moulds and chill.Add rum or brandy to give a good flavor.This is excellent when served with praline.

You could use condensed milk instead of milk in these recipes. Except Butterscotch Custard or Caramel custard,(Where sugar must be used).no need to add sugar to  make other custards.

You can top a Chocolate sponge with custards and trifle with melted chocolate

Note:The picture shows a pista panacotta,with a chocolate cake base and ganache topping.




1 cup flour

1 cup sugar

1/2 cup vanilla custard powder or cornflour

1 tsp.baking powder

1 tsp.baking soda

a pinch of salt

1/2 cup oil

1/2 cup hot water

1/2 cup cold milk

1 tsp.vanilla essence

2 tblsp.yoghurt /white vinegar/lime juice

Mix the dry ingredients,and the wet ingredients separately.

Add the wet ingredients,to the dry ingredients and mix well without any lumps.

Pour into lined and greased tin and bake in a moderate oven (180 degrees)for 25 to 30 mins)

Dark chocolate cake:Replace the custard powder quantity with cocoa powder.Ice with chocolate buttercream or fresh cream/ganache.

Red velvet cake:Same ingredients as for the chocolate cake.Replace the milk with1 boiled and pureed beetroot.Ice with cream cheese frosting.

Caramel cake:Replace the milk with caramel syrup (vanilla cake ingredients).Ice with caramel icing

Date cake :Chocolate cake recipe.Add 1/2 cup dates to the hot water.Add walnuts or nuts if you like

Fruit cake :

Chocolate cake with boiled orange:Same as for chocolate cake.Boil the orange for 10 minutes.Cool and blend with the rind.Replace milk with the pulp.Ice with chocolate ganache

These cakes are very soft and have a good texture and do not taste like eggless.

Happy eggless baking!


A1 cup (100gm)flour

3/4 cup sugar

1 cup curd

1/4 cup cornflour

1/2 cup vegetable oil/olive oil

1 tsp.vanilla essence

Pineapple slices

chopped nuts

1 +1/2 tsp.baking powder

1 tsp.baking soda

Grease a tin.sprinkle 2 tblsp of sugar,and lay the pineapple at the base of the tin.

Mix all the dry ingredients,and the wet ingredients in two separate bowls.Pour the wet ingredients into

the dry ingredients,fold in the nuts and mix till its well corporated. Pour over the pineapple.Bake in a

moderate oven (180 degrees)for 25-30 mins.Serve with vanilla/pineapple/chocolate custard.


3-4 big carrots(grated)

1 tblsp.chopped dates

50 gm butter

20 gm sugar

1/2 cup condensed milk

1 tblsp chopped nuts

1 tblsp.chopped raisins

1 tsp.ground cinammon

grated rind of 1 lemon

50 gm flour(1/2 teacup)

1/2 tsp.baking powder

1/4 tsp.baking soda

pinch of salt.

Cream the butter and sugar untill mix is light and fluffy.Beat in condensed milk.Sift the flour with the baking powder,baking soda,salt and set aside.Add the carrots and the rest of the ingredients to the butter mix.Pour into a pie dish,or individual muffin cups and bake in a moderate oven for 25-30 mins(180 degrees)or untill skewer inserted it comes out clean.

Serve with cream



1/2 litre or 3 cups milk

2 heaped tblsp. of cocoa powder

2 -3 tblsp.cornflour

A packet of cashew/almond cookies or marie biscuit.

A little milk for dipping the biscuits

Vanilla essence

Rum or brandy(optional)

2-3 tblsp sugar or to taste

Mix cornflour and the cocoa in half cup of milk without lumps and set aside.Heat the leftover milk with the sugar and when it starts to boil,remove from fire and add the cornflour mixture and mix well,then again keep on fir on a slow flame and cook till thick like custard.add essence and rum.

Take a  bowl and first add a layer of biscuits dipped in milk,then add the custard,then a layer of biscuits,then again the custard.likewise add layers according to your requirement.

This could be done in individual cups too.Top with nuts or slivered almonds if you like.

Eggless Fruit Cup Cake

This cake is a sure treat for vegans!


1 cup flour

1 cup sugar

1/2 cup vanilla custard powder or cornflour

1 tsp.baking powder

1 tsp.baking soda

a pinch of salt

1/2 cup oil

1/2 cup hot water

1/2 cup cold milk

1 tsp.vanilla essence

2 tblsp.yoghurt

1/2 cup tutti fruity  and 1/4 cup nuts mixed in strawberry jam.(for a rich taste you could  add 4 tblsp.  rum or brandy and soak for a few mins)

1/2 tsp.powdered spices(cinnamon and mace)

Mix all the dry ingredients(bold listed).Mix the wet ingredients and add to the dry ingredients.Make sure there are no lumps.Scoop into individual paper cups and bake in a moderate oven for 30-35 minutes after which it is ready to be served.