From the FoodNotes kitchen
FoodNotes desserts.
7 published notes
These chocolate cookies are soft in the center, lightly crisp around the edges, and packed with chocolate flavor. The dough uses melted butter for a straightforward method and needs only a short chill before baking.
Read the noteThis gajar halwa recipe makes a fragrant Indian carrot pudding with soft grated carrots, reduced milk, cardamom, ghee, and toasted nuts. The step-by-step method explains how to cook it until glossy rather than watery.
Read the noteThis suji halwa recipe makes a soft, glossy semolina pudding with deeply roasted suji, fragrant cardamom, ghee, and toasted nuts. The method explains how to add the hot liquid safely and cook the halwa until smooth rather than grainy or watery.
Read the noteThese banana pancakes are tender, lightly sweet, and easy to make in one bowl. Mashed ripe bananas add flavor and moisture, while baking powder keeps the pancakes soft and thick without making them heavy.
Read the noteThis rice kheer recipe makes a creamy Indian rice pudding with tender grains, fragrant cardamom, and a lightly caramelized milk flavor. Make it on the stovetop with simple ingredients and serve it warm or chilled.
Read the noteHot cakes and pancakes usually describe the same griddle-cooked breakfast, although the meaning changes by region and recipe. Here’s how to tell them apart and make a thick, tender stack.
Read the noteHotcakes and pancakes usually describe the same griddled breakfast cake. Learn when the terms overlap, how regional recipes differ, and how to make either style at home.
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