Quick & Easy Kalakand

(12 pieces)
Prep time: 2 min
Cook time: 10 min 
Total time: 12 minutes 

If you have not tried kalakand, it’s a milk based melt-in-your-mouth Indian dessert closest to a mixture between a tres leches and milk cake if you had to compare it with something. Usually making kalakand takes time from creating you own cottage cheese to reducing the milk through a low simmer and continuous stirring. This recipe though is a quick shortcut and equally tasty!! 


  • 1 can sweetened condensed milk
  • 1 cup cottage cheese or ricotta 
  • 2 tbsp ghee or butter 
  • 1 tsp rose water or kewra water (optional)
  • 1/4 cup pistachios or almonds sliced 


In a vessel on a low flame, add the ghee. Then add in condensed milk and paneer (or ricotta) and mix well. Cook on a low flame stirring continuously until a thick mass is formed and begins to leave the side of the pan. The mixture should still be moist. Switch off the flame and add in the rose water and mix well. 

Transfer the kalakand to a greased baking tray. Fatten and spread evenly to about 3/4 inch thickness. Top with the sliced nuts. Refrigerate for about 2 hours to allow the kalakand to set and serve!

Tip: kalakand keeps good in the refrigerator for about a week. Remove the kalakand out of the refrigerator about 20-30 minutes before serving.

Roasted Sesame Brittle

(12 Servings)

Prep time: 5 minutes
Cook time: 60 minutes

Total time: 1 hour 5 minutes

Sesame brittles are made in India during festivals as a dessert. They can be made in the form of balls known as ‘laddus’ or pressed flat like brittles called ‘chikki’. Usually a great dessert to make as a family together. The sweet once set can be stored in the refrigerator for up to 2 months!

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Olive Oil Ice Cream

(6 servings)
Prep time: 12 hours (includes freezing time)
Cook time: 5 minutes
Total time: 12 hours
When I first heard of olive oil ice cream I wasn’t so sure. But my brother who lives in Portland swears by the Salt & Straw olive oil ice cream so I decided to try it out and be the judge myself. It’s summer anyway and I was itching to bust out my ice cream maker!
As soon as I tried it I was hooked! This ice cream is so rich and creamy and surprisingly the olive oil flavor goes really well with the cream. The edible gum is an optional ingredient but it adds additional smoothness to the ice cream. Hands down one of the best flavors I’ve had in a while.

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Raspberry Lemon Bars

(For 12 bars)

Prep time: 15 min
Cook time:  55 min
Total time: 5 hours

Spring is upon us and what better way to enjoy dessert after a lovely brunch than with these raspberry lemon bars! The recipe is so very easy. Total active time is only about an hour. The rest of the time is used to cool the bars and refrigerate. These bars can be stored in the refrigerator for about a week & frozen for up to 3 months. You will have your friends and relatives swooning over these and asking you to send them the recipe!

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Basil Honey Ice-Cream

(6 Servings)

Preparation Time: 30 minutes (Additional set time for ice cream overnight)
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Have you ever tried a basil and honey combination for an ice cream? We tried it for the first time on our trip to France in august and fell in love with it. We got the recipe from Chloe’s family and i decided to try it out when we got back. This is such a creamy and delicious ice cream! You should definitely try it before the fall and winter season hits us…. Well on second thoughts there is no season for ice cream!!

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Chinese Style Egg Custard Mini Pies

(10-12 tarts)

Preparation Time: 40 minutes (Includes time for refrigeration)
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

As you all know I am not much of a sweet tooth, but in this case I really had to be held back from devouring 3-4 egg custard pies in a row. I had tried these pies when I visited Shanghai in 2012 and loved the texture of the custard with the flaky buttery goodness of the crust. The egg custard is usually made with just vanilla essence, but I added in rose water which gave a unique taste that I loved. If you do try this recipe feel free to drop us a note on how it went!

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