Sharmis Passions

Chocolate Peda Recipe

Sharmilee J — Tue, 20 Oct 2026 14:42:11 +0000

Chocolate Peda is a modern variation of the traditional Indian milk peda sweet. This sweet has rich chocolate flavour with mild milk taste which makes it very enjoyable to eat. The chocolate taste makes it more appealing especially for kids and chocolate lovers. It takes just few minutes to make this sweet, also beginner friendly.

This Chocolate Milk Peda is often prepared for festivals and also for special occasions at home. It is a quick sweet recipe that does not take much time to prepare. Its texture is soft, fudgy and the chocolate flavour makes it very tempting. This sweet may look simple but the taste is really rich.

[feast_advanced_jump_to]

About Chocolate Peda

Chocolate Peda is a simple sweet made with milk powder, condensed milk, sugar, milk, ghee and cocoa powder. The ingredients are mixed and cooked until it thickens then shaped into small discs and topped with nuts. Normally peda is made with milk solids and sugar, but in this version cocoa powder and chocolate is added.

The mixture is cooked slowly until it becomes thick and leaves the sides of the pan. After cooling for a while, it is rolled into small balls and then flattened slightly into peda shape. Also chopped pistachios are added on top for garnish, this makes this sweet look appealing and the nuts add crunch while eating.

This recipe has soft and slightly chewy texture when freshly made. After resting for few hours it becomes little firm and the flavours develop better. Chocolate added in the mixture gives extra chocolate taste., also the peda gets deeper colour.

I usually make this chocolate peda during festivals when I want to make a quick sweet recipe. It does not need many ingredients and the result comes very tasty. My family always enjoys it with evening tea or after meals. It also works well when guests arrive suddenly.

Similar Recipes

Chocolate Peda Video

Chocolate Peda Ingredients

Condensed Milk - I used this for sweetness and creamy texture in the peda. It helps mixture become smooth and rich.
Milk Powder - This is the main base ingredient for this peda, it thickens the mixture and gives that milk sweet flavour.
Cocoa Powder - I added to give chocolate flavour and dark colour. You can sieve if there are lumps in the powder.
Powdered sugar - is added for more sweetness.
Milk - I added to mix cocoa powder smoothly, this helps to avoid lumps.
Chocolate - I added chocolate for extra chocolate taste in peda. When it melts it blends nicely with the mixture.
Ghee - I added ghee while cooking mixture. It adds richness and also helps mixture not stick to pan.
Pistachios - I add chopped pistachios for garnish on top of the peda. It gives little crunch and also makes peda look attractive.

How to make Chocolate Peda Step by Step

1.To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.

2.Mix well with a whisk.

3.Whisk until smooth and there are no lumps.

4.Now keep the pan in flame and start stirring. Only now we are switching on the flame.

5.When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.

6.Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.

7.Now add another 1 tablespoon ghee and mix it well. Do not overcook.

8.Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.

9.Transfer the mixture to a plate and cool down.

10.When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.

11.Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.

12.Sprinkle chopped pistachios.

Chocolate Peda is ready!

Expert Tips

Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.

Serving and Storage

Serve Chocolate Peda as sweet treat during festivals or special occasions. This sweet taste even better after few hours of resting. Store the pedas in airtight container at room temperature for about two days. If refrigerated it stays good for around one week.

FAQS

1.Can I sieve cocoa powder with milk powder?

Yes, you can sieve both together before cooking. This helps remove lumps in the mixture.

2.Why my peda mixture is not forming balls?

If the mixture is under cooked it will remain soft. Cook little more until it thickens properly.

3.Why is my peda cracking while shaping?

If mixture becomes too dry it may crack. Adding little milk and mixing again can help. Overcooking the mixture may lead to cracks while shaping.

4.Can I add other nuts?

Yes you can add cashews or almonds if you like. It also gives slightly richer taste.

5.Does chocolate peda taste better later?

Yes, the flavou r improves after few hours of resting. The texture also becomes slightly firm.

If you have any more questions about this Chocolate Peda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chocolate Peda Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Chocolate Peda Recipe

Course Dessert, sweet, sweets

Cuisine Indian

Keyword barfi, chocolate recipes, diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, milk recipes, sweet recipes, virtual diwali party

Prep Time 10

Cook Time 15

Total Time 25

Servings pedas

Calories 180kcal

Author Sharmilee J

Ingredients

1 cup milk powder
½ cup condensed milk
¼ cup powdered sugar
¼ cup milk
2 tablespoon cocoa powder
2 tablespoon chocolate
2 tablespoon ghee
2 tablespoon chopped pistachios

Instructions

To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.
Mix well with a whisk.
Whisk until smooth and there are no lumps.
Now keep the pan in flame and start stirring. Only now we are switching on the flame.
When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.
Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.
Now add another 1 tablespoon ghee and mix it well. Do not overcook.
Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.
Transfer the mixture to a plate and cool down.
When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.
Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.
Sprinkle chopped pistachios.
Chocolate Peda is ready!

Video

Notes

Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.

Nutrition

The post Chocolate Peda Recipe appeared first on Sharmis Passions.

Aloo Chana Chaat Recipe

Sharmilee J — Mon, 19 Oct 2026 12:14:20 +0000

Aloo Chana Chaat is a tasty chat made using potatoes and white chickpeas as main ingredients. This chat comes together quickly with just staple ingredients from your kitchen. Aloo Chana Chat is a healthy filler when craving for chat at home. Do try this at home and satisfy your chaat cravings in a healthy way.

Aloo Chana Chat is sure a healthy alternative to other chats as its guiltfree snack. I usually make the chat chutneys at home a day before so that making chat is very quick and easy. If you are ready with cooked chana and potatoes then this chat can be assembled in just few minutes.

[feast_advanced_jump_to]

About Aloo Chana Chat

Aloo Chana Chat is a healthy chat made using potatoes, white chickpeas, chat chutneys, spice powders, puri, onion, sev and coriander leaves. This is a guilt free snack that you can have anytime of the day.

Puri is added just for extra crunch so you can skip it if you don't have it. I usually have a pack of this puri dried version, I air fry them whenever needed that way it is not soaked in oil. You can replace it with cornflakes too.

This is one of the easy and quick chat you can make. If you have the ingredients ready, assembling chats is a breeze. You can cook chana and potatoes morning then assemble and serve the chat for evening snack.

These days chat chutneys both green chutney and sweet chutney is readily available in supermarkets. If you buy and use them then this chat can be made in very leass time.

If you are craving for chat in a hurry you can make this and enjoy. It satisfies your chat cravings and is whole some, filling and healthy too.

Similar Recipes

Aloo Chana Chaat Video

Aloo Chana Chat Ingredients

Potato - Cook potatoes until soft. I used 4 medium sized potatoes.
Chana - Soak white chickpeas overnight and pressure cook until soft.
Chat Chutneys - Green chutney and sweet chutney is preferred to be used for this recipe.
Spice powders - Red chilli powder, chat masala powder, and roasted cumin powders are added. I used all homemade spice powders.
Puri, Sev - I crushed and added puris. I garnished with plain sev, these add extra crunch to the chat.
Onion - Adding raw onion as garnish gives a nice taste.
Coriander leaves - Add chopped coriander leaves for garnish, gives a fresh taste.
Lemon juice - adds a tangy taste and moisture to the chat.

How to make Aloo Chana Chat Step by Step

1.Soak ½ cup chickpeas in water for 8 hours or overnight.

2.After 8 hours rinse it well and drain water. Add it to pressure cooker.

3.Add water till immersing level.

4.Pressure cook for 4 whistles. Switch off.

5.Let pressure release by itself.

6.Drain water completely.

7.Rinse potatoes well to get of dirt and mud - Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least.

8.Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.

9.Remove the potatoes from the cooker and add it to a bowl containing cold water.

10.Once it becomes warm peel off the skin from the potatoes.

11.Cut into small cubes. Set aside.

12.To a mixing bowl add cubed potatoes and cooked chana.

13.Add salt to taste, 2 tablespoon green chutney, 2 tablespoon sweet chutney, 1 teaspoon red chilli powder, 1 teaspoon roasted cumin powder and 1 teaspoon chat masala powder and juice from 1 lemon.

14.Mix it well.

15.Add required portion to a serving plate.

16.Crush and add 2-3 puris. Drizzle sweet chutney, green chutney.

17.Add raw onion, sev and finally garnish with coriander leaves.

Serve and enjoy!

Expert Tips

Ratio - The measurement of potato and chana is purely your choice. You can plus or minus according to your preference.
Add ons - The recipe is totally flexible to our preference so do experiment and enjoy.
Replacements - You can alternatively use black chana too for a more healthier version.
Chat Chutneys - You can use homemade chat chutneys or store bought too.
Crunch - I have added puris and sev. You can replace it with cornflakes too.

Serving and Storage

You can make the chutneys, sev ready. On the day of serving cook chickpeas, potatoes and assemble the chat and serve immediately.

If you have any more questions about this Aloo Chana Chaat Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter.

Tried this Aloo Chana Chaat Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Aloo Chana Chaat Recipe

Course Snack

Cuisine Indian

Keyword Aloo Recipes, chaat, Potato, Potato Recipes, street food

Prep Time 8 10

Cook Time 20

Total Time 8 30

Servings people

Calories 250kcal

Author Sharmilee J

Ingredients

½ cup chana
4 medium sized potatoes
1 teaspoon red chilli powder
1 teaspoon roasted cumin powder
1 teaspoon chat masala
2 tablespoon green chutney + as needed
2 tablespoon sweet chutney + as needed
1 lemon
raw onion as needed
coriander leaves as needed
sev
salt to taste

Instructions

Soak ½ cup chickpeas in water for 8 hours or overnight.
After 8 hours rinse it well and drain water. Add it to pressure cooker.
Add water till immersing level.
Pressure cook for 4 whistles. Switch off.
Let pressure release by itself.
Drain water completely.
Rinse potatoes well to get of dirt and mud - Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least. Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.
Remove the potatoes from the cooker and add it to a bowl containing cold water.
Once it becomes warm peel off the skin from the potatoes.
Cut into small cubes. Set aside.
To a mixing bowl add cubed potatoes and cooked chana.
Add salt to taste, 2 tablespoon green chutney, 2 tablespoon sweet chutney, 1 teaspoon red chilli powder, 1 teaspoon roasted cumin powder and 1 teaspoon chat masala powder and juice from 1 lemon.
Mix it well.
Add required portion to a serving plate.
Crush and add 2-3 puris. Drizzle sweet chutney, green chutney.
Add raw onion, sev and finally garnish with coriander leaves.
Serve and enjoy!

Video

Notes

Ratio - The measurement of potato and chana is purely your choice. You can plus or minus according to your preference.
Add ons - The recipe is totally flexible to our preference so do experiment and enjoy.
Replacements - You can alternatively use black chana too for a more healthier version.
Chat Chutneys - You can use homemade chat chutneys or store bought too.
Crunch - I have added puris and sev. You can replace it with cornflakes too.

Nutrition

The post Aloo Chana Chaat Recipe appeared first on Sharmis Passions.

Pistachio Milkshake Recipe

Sharmilee J — Mon, 19 Oct 2026 01:54:34 +0000

Pistachio Milkshake is a creamy and chilled drink made by blending milk with pistachios, pista ice cream and little sugar. This recipe is made mostly in summer season when weather is hot. It has a soft nutty taste with mild sweetness. Kids and adults both like it as it feels like a dessert in a glass.

This recipe is just simple and needs only few ingredients from the kitchen. It takes about 10 minutes to prepare, and you can make it with or without ice cream. The ice cream gives thick and creamy shake. You can have it in evening time or after a heavy meal.

[feast_advanced_jump_to]

About Pistachio Milkshake

Pistachio Milkshake is a popular drink in many ice cream parlours and juice shops of India. It is also called Pista Milkshake in most of the places. The pale green colour of the drink look very pleasing in a tall glass. The cardamon flavour gives a light aroma.

This has a thick texture, also smooth and creamy with bit pieces of pistachio in every sip. If the ice cream already has pistachio in it, the shake has a rich taste even without extra sugar. It is not too sweet, so you can finish a full glass easily. For a light version, you can skip the sugar and use less ice cream.

You can change this drink in many ways as per your taste. Some people like to add a scoop of vanilla ice cream for extra richness. You can also use badam or cashews along with pistachios, and add a few saffron strands on top.

I make this recipe on weekends when I have homemade pista ice cream in freezer. My family finish the glasses very fast and ask for one more. So I always keep extra milk chilled in refrigerator.

Similar Recipes

Pistachio Milkshake Ingredients

Milk - I use boiled milk that is cooled and chilled in the refrigerator. It gives a smooth base to the shake, and you can replace it with almond milk if you like.
Pista Ice Cream - I use pista ice cream for creaminess and thickness. It has the pistachio taste already, so you need less of other things. You can use vanilla ice cream also.
Chopped Pistachios - I add a little chopped pistachios inside the milkshake and some for garnish. It gives a mild nutty flavour and a light crunch on the top.
Cardamom Powder - I add a tiny pinch of cardamom powder for aroma. It gives a warm flavour with the milk, and you can skip it if you do not like.
Sugar - I add very little sugar, as the ice cream is already sweet. It is optional and you can increase it for kids.

How to make Pistachio Milkshake Step by Step

1.Get all your ingredients ready. I added just 1 teaspoon chopped pistachios only as the ice cream had already pista in it.I used homemade pista icecream.

2.To a mixer jar add milk, sugar, chopped pistachios and cardamom powder

3.Add 3 small scoops ice cream to it. Blend until smooth and creamy.

Serve immediately with a scoop of ice cream and sprinkle chopped pistachios!

Expert Tips

Chill the milk - I always keep boiled milk in the refrigerator for few hours. Cold milk gives a thick shake and the ice cream does not melt fast.
Ice cream - I use a good quality pista ice cream with real pistachio pieces. The taste of the whole drink depends on it.
Chop finely - I chop the pistachios into small pieces before adding. Big pieces get stuck in the straw and blend unevenly.
Taste before sugar - I blend first and taste once before adding any extra sugar. Most of the time ice cream gives enough sweetness.
Blend till smooth - I blend for few seconds only, until the shake looks smooth and creamy. If you blend too long, it becomes thin and watery.
Chill the glasses - I keep the serving glasses in the refrigerator for some time. The shake stays cold for longer time.

Serving and Storage

Serve this milkshake just with ice cream or some chopped nuts on top in chilled glasses. You can just serve it right after blending or chill until serving time, both work fine. Store leftover in the fridge for one day in airtight container and shake well before serving because it might settle.

FAQS

1. Can I make this without ice cream?

Yes you can make it with only milk and pistachios, but the shake will be thin. Add more chopped pistachios and little sugar for better taste.

2. Can I use vanilla ice cream?

Yes you can use vanilla ice cream if pista ice cream is not available. Add little more chopped pistachios for the flavour.

3. Can I skip the sugar?

Yes you can skip it if the ice cream is sweet enough. Taste once after blending and then decide.

4. Can I use salted pistachios?

Salted pistachios are not good for this recipe. Use plain unsalted pistachios for best flavour.

5. Can I make it ahead of time?

You can blend it few hours before and keep in the refrigerator. Stir well before serving, because it settles at the bottom.

If you have any more questions about this Pista Milkshake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Pista Milkshake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Pistachio Milkshake Recipe | Pista Milkshake Recipe

Course Drinks

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword cardamom powder recipe, drink recipes, Healthy tea time drink, juice recipes, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink, nuts recipes

Prep Time 10

Cook Time 5

Servings glass

Calories 300kcal

Author Sharmilee J

Ingredients

1 cup milk boiled, cooled and chilled
3 to 4 small scoops pista ice cream
1 teaspoon chopped pista + 1 teaspoon for garnish
a tiny pinch cardamom powder
1 teaspoon sugar optional

Instructions

I added just 1 teaspoon chopped pistachios only as the ice cream had already pista in it. I used homemade pista ice cream.
To a mixer jar add milk, sugar, chopped pistachios and cardamom powder.
Add 3 small scoops ice cream to it. Blend until smooth and creamy.
Serve Pista Milkshake immediately with a scoop of ice cream with a sprinkle of chopped pista!

Notes

Chill the milk - I always keep boiled milk in the refrigerator for few hours. Cold milk gives a thick shake and the ice cream does not melt fast.
Ice cream - I use a good quality pista ice cream with real pistachio pieces. The taste of the whole drink depends on it.
Chop finely - I chop the pistachios into small pieces before adding. Big pieces get stuck in the straw and blend unevenly.
Taste before sugar - I blend first and taste once before adding any extra sugar. Most of the time ice cream gives enough sweetness.
Blend till smooth - I blend for few seconds only, until the shake looks smooth and creamy. If you blend too long, it becomes thin and watery.
Chill the glasses - I keep the serving glasses in the refrigerator for some time. The shake stays cold for longer time.

Nutrition

The post Pistachio Milkshake Recipe appeared first on Sharmis Passions.

Masala Poha Recipe

Sharmilee J — Sun, 18 Oct 2026 04:14:50 +0000

Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Masala Poha is an easy poha spiced with indian masalas and vegetables. This is just a quick dish to make for breakfast or dinner at home. It does not need much effort and can be made quickly when you have the ingredients ready.

[feast_advanced_jump_to]

About Masala Poha

Masala Poha is made using poha, vegetables, Indian spices and spice powders. These ingredients come together to make something filling and nice that is not too heavy and the poha absorbs all the flavours when you toss it well.

This is a different take on the usual poha or aval upma we make. The veggies add texture and nutrition to the dish. It is quite filling for breakfast but light enough so you don't feel too full.

Poha is my resort whenever I run out of idli dosa batter. I always have a pack of poha for those lazy days. It can be cooked quickly yet makes a tasty and satisfying dish.

The tempering give this dish its real flavour. Mustard seeds and cumin seeds crackle in hot oil and release their flavour. This make the base for everything else and it is an important step. Adding vegetables makes it wholesome.

I make this because it is quick to make and tastes really nice. My family loves it with curd on the side because the curd balances out the spices.

Similar Recipes

Masala Poha Video

Masala Poha Ingredients

Poha - I used thick poha for this dish. It holds shape better and absorbs the spices and masalas well when tossed.
Mixed vegetables - I used vegetables like carrots, peas. You can add beans or even other vegetables.
Onion - I chopped it finely so it cooks fast and evenly. Onion gives slight sweetness that balance the spices.
Tomato - Gives moisture and adds tanginess to this dish.
Spice powders - I add turmeric powder, red chilli powder and garam masala powder. Adjust chilli powder based on how spicy you like it.
Mustard seeds - I use mustard seeds for tempering, add other ingredients only after it splutters fully.
Cumin seeds - Added after mustard seeds crackle fully. Cumin seeds adds a taste.
Green chilli - I slit it and add. It gives heat and flavour .
Curry leaves - is added for tempering.
Coriander leaves - I added fresh ones at the end. They add freshness and nice flavour to the dish.
Salt - I add to taste. Start with less because you can always add more later.
Oil - I used regular cooking oil, you can use coconut oil or groundnut oil too.

How yo make Masala Poha Step by Step

1.Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.

2.To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.

3.Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.

4.Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.

5. Saute until onions turn golden then 1 medium sized tomato finely chopped.

6. Saute until it turns mushy. Cook covered so that is mushes up well and fast.

7.Add ¼ cup carrot, ¼ cup peas.

8.Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.

9.Check if the veggies are cooked soft.

10.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.

11.Give a quick mix until the raw smell of masalas leave.

12.Add poha along with 1 tablespoon coriander leaves.

13.Give a quick mix, cook covered for 2 minutes and switch off.

Serve hot or warm!

Expert Tips

Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Serving and Storage

Serve masala poha hot with curd on the side. The curd balance the spices and make it taste really nice. It filling enough for breakfast or light dinner and pair well with pickle or chutney. Store leftover in airtight container in fridge and it stay good for one day only.

FAQS

1. Can I use thin poha?

Yes you can use thin poha but thick poha hold shape better and texture comes out good. If using thin poha be careful while rinsing and cooking it as it may break easily.

2. What vegetables can I use?

You can use any veggies you have like carrots, peas, beans, corn. You can add other vegetables of your choice too.

3. Can I skip garam masala?

You can skip it but it add nice flavour. If you don't have it just use jeera powder.

4. Can I reduce spiciness?

You can reduce red chilli powder and skip the green chilli.

5. Can I make it ahead?

Not really because poha gets mushy if you keep it too long. Make fresh and eat same day for best result.

If you have any more questions about this Masala Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Masala Poha Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Masala Poha Recipe

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, masala recipes, poha recipes, recipes, upma, upma recipes, veg recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 620kcal

Author Sharmilee J

Ingredients

1 ½ cups poha
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 small sprig curry leaves
1 green chilli
1 medium sized onion finely chopped
1 medium sized medium sized tomato
1 heaped teaspoon ginger garlic paste
¼ cup carrot
¼ cup peas
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon garam masala powder
1 tablespoon coriander leaves
salt to taste
water as needed

Instructions

Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.
To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.
Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.
Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.
Saute until onions turn golden then 1 medium sized tomato finely chopped.
Saute until it turns mushy. Cook covered so that is mushes up well and fast.
Add ¼ cup carrot, ¼ cup peas.
Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.
Check if the veggies are cooked soft.
Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
Give a quick mix until the raw smell of masalas leave.
Add poha along with 1 tablespoon coriander leaves.
Give a quick mix, cook covered for 2 minutes and switch off.
Serve hot or warm!

Video

Notes

Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Nutrition

The post Masala Poha Recipe appeared first on Sharmis Passions.

Tender Coconut Milkshake Recipe

Sharmilee J — Sat, 17 Oct 2026 01:35:55 +0000

Tender Coconut Milkshake is a cool and refreshing drink made with soft tender coconut pulp, milk and sugar. This recipe is made mostly in summer season because the weather is very hot. It has a mild sweet taste with soft coconut flavour. Kids like it a lot as it feels like a dessert in a glass.

This recipe uses frozen milk instead of ice cubes. So the drink stays thick, creamy and cold, and it does not turn watery. It take only 10 minutes to make and need very few ingredients. You can have it in the evening time or after a heavy lunch.

[feast_advanced_jump_to]

About Tender Coconut Milkshake

Tender Coconut Milkshake is a popular drink in South India. Most people drink only the coconut water and eat the soft malai with a spoon. You can use that malai in this recipe also. Also many juice shops in Tamil Nadu and Kerala keep it on their menu in summer.

It is a natural drink which keeps the body cool and it is liked by kids too. This milkshake is smooth creamy milkshake using tender coconut. This is a simple milkshake without using ice cream but still turns out so rich and creamy.

I love tender coconut flavour very much so is mittu. We love it in kheer, ice creams and milkshakes the best. It is one of the easiest and healthy shakes that you can make at home.

You can change this drink in many ways as per your taste. Some people like to add a scoop of vanilla ice cream for extra richness. You can also use honey or jaggery powder replacing sugar. Soaked sabja seeds, chopped almonds or cashews also goes well on top.

Similar Recipes

Tender Coconut Milkshake Ingredients

Tender Coconut Pulp - I use soft tender coconut pulp for main flavour. It gives creamy body to the shake, so choose very soft malai and remove any hard pieces.
Frozen Milk - I use boiled milk that is cooled and kept in the freezer. It gives thickness and keeps the shake cold, so ice cubes are not needed.
Milk - I add boiled and cooled milk to blend everything smoothly. It gives light milky taste, and you can replace it with almond milk if you like.
Cane Sugar - I use cane sugar for mild sweetness in the shake. You can replace it with jaggery powder or honey.
Cardamom Powder - I add a tiny pinch of cardamom powder for aroma. It give a warm flavour with coconut and you can skip it if you do not like.

How to make Tender Coconut Milkshake Step by Step

1.To a mixer jar - add tender coconut pieces, frozen milk and sugar to it.

2.Now add sugar to it.Mix well.

Serve chilled!

Expert Tips

Taste the pulp - I always taste small piece of coconut pulp before blending. Old or sour pulp can spoil the whole drink.
Freeze in tray - I freeze the boiled milk in ice tray for at least six hours. Small cubes blend easily and the mixer jar does not struggle.
Add coconut water - I sometimes add little tender coconut water in place of some milk. It gives more coolness and fresh taste to the shake.
Blend in pulses - I blend in short pulses and stop when it looks thick and creamy. If you blend for too long, the frozen milk melts fast.
Sugar level - I try to add sugar slowly, because tender coconut already has natural sweetness. For kids you can increase it little bit.
Chill the glasses - I keep the serving glasses in refrigerator for some time before use. The shake stays cold for longer time.

Serving and Storage

Serve this milkshake just with ice cream or some chopped nuts on top in chilled glasses. You can just serve it right after blending or chill until serving time, both work fine. Store leftover in fridge for one day in airtight container and shake well before serving because it might settle.

FAQS

1. Can I use ice cubes?

Yes you can add ice cubes, but the shake becomes watery, but frozen milk gives better thickness and taste.

2. Can I skip the sugar?

Yes you can skip it if the coconut is sweet enough. Taste once after blending and then decide.

3. Can I add condensed milk?

Yes you can it gives smooth texture and better flavour.

4. Can I make it without cardamom powder?

Yes you can make it without cardamom, the shake will still taste good. It only adds a mild aroma.

5. Can I make this shake vegan?

Yes you can use coconut milk or almond milk and freeze it in same way. Rest of the steps remain same.

If you have any more questions about this do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Tender Coconut Milkshake Recipe

Course Drinks

Cuisine Indian

Keyword coconut recipes, drink recipes, Healthy tea time drink, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10

Total Time 10

Servings glasses

Calories 317kcal

Author Sharmilee J

Ingredients

½ cup tender coconut pulp
½ cup frozen milk boiled, cooled and freezed
½ cup milk boiled and cooled
2 tablespoon cane sugar
a tiny pinch cardamom powder

Instructions

To a mixer jar - add tender coconut pieces, frozen milk and sugar to it.
Now add sugar to it. Mix well. Serve Tender Coconut Milkshake chilled!

Notes

Taste the pulp - I always taste small piece of coconut pulp before blending. Old or sour pulp can spoil the whole drink.
Freeze in tray - I freeze the boiled milk in ice tray for at least six hours. Small cubes blend easily and the mixer jar does not struggle.
Add coconut water - I sometimes add little tender coconut water in place of some milk. It gives more coolness and fresh taste to the shake.
Blend in pulses - I blend in short pulses and stop when it looks thick and creamy. If you blend for too long, the frozen milk melts fast.
Sugar level - I try to add sugar slowly, because tender coconut already has natural sweetness. For kids you can increase it little bit.
Chill the glasses - I keep the serving glasses in refrigerator for some time before use. The shake stays cold for longer time.

Nutrition

The post Tender Coconut Milkshake Recipe appeared first on Sharmis Passions.

Egg Chapathi Recipe (Mutta Chapathi)

Sharmilee J — Fri, 16 Oct 2026 03:35:24 +0000

Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

It is perfect for weekend dinner or breakfast. Leftover chapathi can also be used for after school snack. Family like it because it is filling and ready in just few minutes. It is similar to kothu parotta but lighter and quicker to make. Kids also enjoy it as it is soft and easy to eat.

[feast_advanced_jump_to]

About Egg Chapathi

Egg chapathi is made with chapathi, eggs, onion and tomato. It is a South Indian style dish, often made at home. Everything cooks in one kadai and you can make it on busy days as they need very few things. It is a very simple tempering with egg still it tastes yum.

This Mutta Chapathi has many special memories attached with it. During my school days in my friends house there was a custom of having ragi koozh early morning and then this mutta chapathi for breakfast every sunday.

When I used to stay there on a saturday night, I have tasted this mutta chapathi for sunday breakfast. I used to be almost full after having ragi koozh itself but still used to wait for this as I loved it so much.

Hers was quite a big family with 3 sisters and I always remember the good times spent with them. Whenever I want to treat myself even with the laziness I have, I would make chapathi from the scratch just to make this and eat..love this simple dish so much.

You can add carrot or capsicum for extra veggies. Boiled egg pieces also work for different look. Pepper can be increased for more spice. You can just serve it with raita, tomato sauce or plain curd on the side. A squeeze of lemon on top also taste good.

I usually make this on Sunday evening or for school snack. My family enjoys it because it is filling and spicy. I like to use leftover chapathi from the night before.

Similar Recipes

Egg Chapathi Ingredients

Chapathi - I have used leftover chapathi as the base. You can use fresh chapathi also.
Eggs - Eggs are added for protein and soft scramble, they coat every piece and gives good taste.
Onion - Onion is added for mild sweetness. It cooks down soft and makes the masala base.
Tomato - Tomato is used for mild tang and moisture. Ripe ones gives better colour and consistency.
Fennel seeds powder - Fennel seeds powder is added for light sweet aroma. It gives homely taste.
Pepper powder - This is added for gentle heat. Increase little if you like more spice.
Salt - Salt is added to taste. Go slow as chapathi already has some salt.
Oil - Oil is used for tempering. Ghee also work for more flavour.
Mustard seeds - Mustard seeds are added for crackle and flavour. They start the tempering.
Curry leaves - Curry leaves are used for fresh aroma. Dry ones can be skipped.
Green chilli - Green chilli is added for spice. Slit it so that heat is spread evenly.

How to make Egg Chapathi Step by Step

1.Take the chapathis, tear it roughly and set aside.

2.Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it turns transparent. Then add tomatoes.

3.Saute for few minutes then using a masher mash it up, then keep sauteing until it turns mushy.

4.Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.

5.Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.

Serve hot!

Expert Tips

Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn.
Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Serving and Storage

Serve this hot with raita, curd or tomato ketchup on the side. A cup of tea also goes well with it. It tastes best fresh from the kadai, so I serve right after cooking. Store leftover in airtight container in the fridge for 1 day. Reheat on a pan with few splashes of water on low flame. This keeps the pieces soft and not dry. Avoid microwave for long time as egg turn rubbery. Add little fresh coriander on top before serving. Don't keep it outside for more than 2 hours.

FAQS

1. Can I use fresh chapathi?

Yes you can use fresh chapathi but just let it cool down for minimum 30 minutes then use it.

2. Can I skip the egg?

Yes you can skip egg. Add paneer or extra veggies instead.

3. How to make it less spicy?

Reduce green chilli and pepper powder. It will taste mild.

4. Can I use butter instead of oil?

Yes butter work fine. It give richer flavour.

5. How long can I store it?

Store it in fridge for 1 day. Better to eat fresh.

If you have any more questions about this Egg Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Egg Chapathi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Egg Chapathi Recipe | Mutta Chapathi Recipe

Course dinner, Snack

Cuisine Indian

Keyword chapati, chapati recipes, egg recipes, roti, roti recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 96kcal

Author Sharmilee J

Ingredients

4 nos chapathi
2 nos eggs
½ cup onion chopped finely
½ cup tomato chopped finely
¼ teaspoon fennel seeds powder
salt to taste

To temper:

1 tablespoon oil
½ teaspoon mustard seeds
few nos curry leaves
1 no green chilli slitted

Instructions

Take the chapathis, tear it roughly and set aside.
Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it shrinks and is transparent.
Then add tomatoes. Sauté for few min then using a masher mash it up, then keep sauteing until it turns mushy.
Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.
Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.
Switch off and serve Egg chapathi hot!

Notes

Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn.
Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Nutrition

The post Egg Chapathi Recipe (Mutta Chapathi) appeared first on Sharmis Passions.

Apple Cinnamon Popsicles Recipe

Sharmilee J — Wed, 14 Oct 2026 01:16:17 +0000

Apple Cinnamon Popsicles are creamy, delicious dessert bars made by freezing a blend of apple juice, milk and cinnamon flavours in moulds. Apple Cinnamon Popsicles is a treat for kids in summer holidays and a healthy resort to manage the heat of the summer.

You just need to blend few ingredients and let the freezer do the work. Kids love these more than regular ice cream. This is a great option when you want something cool and healthy for the family. Apple Cinnamon Popsicles takes time to freeze but the making part is quick and easy.

[feast_advanced_jump_to]

About Apple Cinnamon Popsicles

Apple Cinnamon Popsicle is made using fresh apples, milk, sugar and cinnamon powder. These ingredients come together to make something really nice and creamy. Apple gives natural sweetness and nutrition. The cinnamon adds warmth and nice flavour that makes it taste special.

Fresh apples gives this popsicle its real taste and you puree it with milk it becomes smooth and creamy without any lumps. The apple flavour stays strong and tastes really nice when it freezes. It is a perfect treat that kids love and it is good for their health too.

Cinnamon powder brings warmth to the popsicles. It is not overpowering but you can taste it in every bite. The combination of apple and cinnamon is really nice and feels homemade. Milk makes it creamy and smooth texture that melts in your mouth.

I make apple cinnamon popsicles during summer because my kids ask for them every day. They are healthy and tastes good so I don't feel guilty giving them. I feel proud making something cool and refreshing at home.

Similar Recipes

Apple Cinnamon Popsicles Ingredients

Fresh apple - I used one small apple and removed the skin. Fresh apples gives natural sweetness and nutrition to the popsicles.
Milk - I use boiled and cooled milk. Boiling makes it safe to use and it blends nicely with apple puree.
Cane sugar - I add sugar for sweetness. My apple is already sweet so I used less sugar and adjusted based on preference.
Cinnamon powder - I add cinnamon for warmth and flavour. It gives nice taste and makes popsicles taste really special.

How to make Apple Cinnamon Popsicles Step by Step

1.Take boiled and cooled milk add sugar to it. Mix well and set aside

2.Strain to remove impurities if any. Take a small apple remove the skin and chop into small cubes. Transfer to a mixer jar.

3.Add half of milk to it, puree it smooth then add remaining milk.

4.Add half of milk to it, puree it smooth then add remaining milk.

5.Mix well.Take your favourite popsicle mould. Fill it with apple milk mixture.

6.Close with lid.Freeze for 6 to 8 hours. I freezed it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.

Serve chilled!

Expert Tips

Boil milk first - I boil milk and let it cool completely before using. This makes it safe and helps it blend better with apple puree.
Puree smoothly - I blend apple with half of milk first then add remaining milk. This helps it blend smooth without any lumps or chunks.
Remove impurities - I strain the mixture before filling moulds. This makes sure no small pieces or impurities stay in the popsicles.
Mix cinnamon well - I add cinnamon powder and mix it really well. This distributes the flavour evenly throughout the mixture.
Fill carefully - I pour the mixture slowly into popsicle moulds. Don't overfill or the mixture spill out when it freeze.
Freeze long enough - I freeze for 6 to 8 hours or overnight. Overnight freeze works best because it freezes completely and solid from all sides.

Serving and Storage

Serve apple cinnamon popsicles straight from freezer when they are cold and solid. Run warm water on the outside of mould when removing popsicles. They taste best when served immediately after removing from mould. Store in freezer and they stay good for 2 weeks if covered.

FAQS

1. Can I use apple juice?

You can use apple juice but fresh apple tastes better. Fresh apple gives more natural flavour and better texture.

2. How sweet should it be?

Make it less sweet because apple is already sweet. Add sugar based on how sweet you like and adjust accordingly.

3. Can I use other fruits?

Yes you can use other fruits like mango or banana. The method stays same just replace apple with your fruit choice.

4. Can I skip cinnamon?

You can skip it but cinnamon give nice flavour. It makes the popsicles taste really special and different.

5. How long do they stay frozen?

They stay frozen for 2 weeks in freezer if covered. After that they start to get ice crystals and texture change.

If you have any more questions about this Apple Cinnamon Popsicles Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Apple Cinnamon Popsicles Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Apple Cinnamon Popsicles Recipe

Course Dessert

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword apple, ice cream recipes, icecreams, milk recipes, popsicles

Prep Time 10

Freezing Time 6

Total Time 6 10

Servings popsicles

Calories 63kcal

Author Sharmilee J

Ingredients

1 no small apple
1 and ½ cups milk
2 teaspoon cane sugar
⅛ teaspoon cinnamon powder

Instructions

Take boiled and cooled milk add sugar to it. Mix well and set aside.
Strain to remove impurities if any. Take a small apple remove the skin and chop into small cubes. Transfer to a mixer jar.
Add half of milk to it, puree it smooth then add remaining milk. Blend to a puree.
Add cinnamon powder to it. Mix well.
Take your favorite popsicle mould. Fill it with apple milk mixture.
Close with lid. Freeze for 6 to 8 hours. I freezed it overnight,
Next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.
Enjoy Apple Cinnamon Popsicles!

Notes

Boil milk first - I boil milk and let it cool completely before using. This makes it safe and helps it blend better with apple puree.
Puree smoothly - I blend apple with half of milk first then add remaining milk. This helps it blend smooth without any lumps or chunks.
Remove impurities - I strain the mixture before filling moulds. This makes sure no small pieces or impurities stay in the popsicles.
Mix cinnamon well - I add cinnamon powder and mix it really well. This distributes the flavour evenly throughout the mixture.
Fill carefully - I pour the mixture slowly into popsicle moulds. Don't overfill or the mixture spill out when it freeze.
Freeze long enough - I freeze for 6 to 8 hours or overnight. Overnight freeze works best because it freezes completely and solid from all sides.

Nutrition

The post Apple Cinnamon Popsicles Recipe appeared first on Sharmis Passions.

Rose Mousse Recipe

Sharmilee J — Tue, 13 Oct 2026 02:35:49 +0000

Rose Mousse is a soothing yummy dessert made by simmering milk and blending it with cream, rose essence and chilling it. Rose Mousse is a tasty delight for the family after weekend lunch and special occasions.

This is a great option when you want something elegant but simple to make. Rose Mousse fills the heart, eyes and tummy. It is quite easy to make. You feel proud serving something that looks fancy but it's really easy. It also feels light and fluffy because of the whipped cream.

[feast_advanced_jump_to]

About Rose Mousse

Rose Mousse is made using milk, fresh cream, white chocolate chips and rose syrup. These ingredients come together to make something nice and delicate. The rose flavour and white chocolate gives it sweetness without being too heavy.

Fresh cream gives this mousse its texture. When you whip it to soft peaks it becomes light and airy. This makes the mousse fluffy and nice to eat and you need to be careful not to whip it too much or it turns into butter and spoils texture and taste.

The white chocolate dissolves into the boiled milk and makes it creamy. The rose syrup gives it beautiful colour and nice flavour. When you layer it first at the bottom it give nice touch and make it look pretty. The combination of rose and white chocolate is really special.

I make rose mousse for special occasions because my family loves it. It looks impressive when you serve it in cups with the rose syrup layer. My kids like it more than heavy cakes and pastries.

Similar Recipes

Rose Mousse Ingredients

Milk - I use milk and boil it for few minutes. This helps remove any bacteria and makes it safe to use with fresh cream.
Fresh cream - I use fresh cream that I whip until soft peaks form. Don't whip too much or it will ruin the mousse.
White chocolate chips - I add white chocolate to the boiled milk. It dissolves nicely and give sweetness and richness to the mousse.
Rose syrup - I use rose syrup to add flavour and colour. I use homemade beets rose milk syrup but store bought works too.

How to make Rose Mousse Step by Step

1.Take milk in a sauce pan, boil for 3-5 minutes. Set aside to cool down completely.

2.Take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don't whip it more, then it will end up in butter.

3.To boiled milk add white chocolate chips and let it boil until it dissolves completely. Cool down completely then add this mixture to whipped cream.

4.Add rose syrup to it.

5.Mix well. Take your serving cups. First pour rose syrup as first layer.

6.Spoon the fresh cream mixture and fill it up till ¾th of the serving cup. Refrigerate until serving time.

Serve chilled!

Expert Tips

Boil milk properly - I boil milk for 3 to 5 minutes to make it safe. Cool it completely before using or it curdles the cream.
Whip cream carefully - I whip fresh cream with hand mixer until soft peaks form. That is the right stage. If you whip more it turn into butter so watch carefully.
Don't skip cooling - I let the chocolate milk mixture cool completely before adding it to whipped cream. Hot mixture will collapse the whipped cream and ruin texture.
Layer nicely - I pour rose syrup first at the bottom of cup. This makes it look pretty and gives nice flavour in every spoonful.
Fill properly - I fill the cup till ¾ with the mousse mixture. Don't overfill or it looks messy and hard to handle.
Chill well - I refrigerate until serving time. This helps the mousse set properly and taste really nice when cold.

Serving and Storage

Serve rose mousse cold straight from the fridge. It taste best when chilled and the texture nice and fluffy. You can add few rose petals on top for decoration if you like. Store in refrigerator and it stay good for 2 to 3 days. Don't keep it too long or the cream separate and texture change.

FAQS

1. Can I use regular cream instead of fresh cream?

You can but fresh cream work better for whipping. It whips nicely and give better texture to mousse.

2. What if I don't have white chocolate?

You can skip it as milk chocolate changes the flavour a bit.

3. Can I use store bought rose syrup?

Yes store bought rose syrup work fine. Make sure it is good quality and has nice flavour.

4. How do I know cream is whipped properly?

When you lift the whisk, the cream should form soft peaks that fall back. That is the right stage to stop.

5. Can I make it ahead for parties?

Yes you can make it few hours before. Keep in fridge and serve cold when guests arrive.

If you have any more questions about this Rose Mousse Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Rose Mousse Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Rose Mousse Recipe

Course Dessert

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword dessert recipes, fresh cream recipe, milk recipes, mousse recipes, pudding recipes, rose recipes

Prep Time 15

Cook Time 15

Chilling Time 30

Servings cups

Calories 180kcal

Author Sharmilee J

Ingredients

½ cup milk
½ cup fresh cream
¼ cup white chocolate chips
1 tablespoon rose syrup + extra for first layer

Instructions

Take milk in a sauce pan, boil for 3-5 mins. Set aside to cool down completely.
Take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form. This is the right stage, don't whip it more, then it will end up in butter.
To boiled milk add white chocolate chips and let it boil until it dissolves completely. Cool down completely then add this mixture to whipped cream.
Add rose syrup to it. I used homemade beets rose milk syrup. Mix well.
Take your serving cups. First pour rose syrup as first layer.
Spoon the fresh cream mixture and fill it up till ¾th of the serving cup. Refrigerate until serving time. Enjoy Rose Mousse!

Notes

Boil milk properly - I boil milk for 3 to 5 minutes to make it safe. Cool it completely before using or it curdles the cream.
Whip cream carefully - I whip fresh cream with hand mixer until soft peaks form. That is the right stage. If you whip more it turn into butter so watch carefully.
Don't skip cooling - I let the chocolate milk mixture cool completely before adding it to whipped cream. Hot mixture will collapse the whipped cream and ruin texture.
Layer nicely - I pour rose syrup first at the bottom of cup. This makes it look pretty and gives nice flavour in every spoonful.
Fill properly - I fill the cup till ¾ with the mousse mixture. Don't overfill or it looks messy and hard to handle.
Chill well - I refrigerate until serving time. This helps the mousse set properly and taste really nice when cold.

Nutrition

The post Rose Mousse Recipe appeared first on Sharmis Passions.

Caramel Coffee Recipe

Sharmilee J — Tue, 13 Oct 2026 00:44:50 +0000

Caramel Coffee is an flavourful, sweet version of coffee made by caramelizing sugar and simmering it with milk then mixing with coffee powder. Caramel Coffee can be made on relaxed weekends, holidays and for small parties.

This is a great option when you want something different than regular coffee. The flavours of caramel and coffee make you go for more. It takes just 20 minutes to make and it feels special and indulgent yet easy and quick to make.

[feast_advanced_jump_to]

About Caramel Coffee

Caramel Coffee is made using sugar, water, instant coffee powder and milk. These simple ingredients come together to make something really nice and aromatic. The caramel gives it sweetness and depth that you don't get from regular coffee.

The caramelizing process makes this coffee special. When you heat sugar without disturbing it, the sugar melts and turns into golden brown liquid. This caramel syrup gives the coffee its unique flavour and make it taste rich and smooth. You need to be careful not to burn it or the whole thing will taste bitter.

The coffee powder mix with caramel syrup create this beautiful blend. The milk adds creaminess and balances the sweetness. When you froth it at the end it becomes fluffy and nice to drink. Every sip tastes like caramel and coffee together which is really nice.

I make caramel coffee on weekends because it feels like a special treat. My family loves it with snacks in the afternoon. I feel good making something that tastes just like cafe coffee but it is made at home, also made without any fancy equipments or ingredients.

Similar Recipes

Caramel Coffee Ingredients

Sugar - I use sugar to make caramel syrup. Don't disturb while heating or it will crystallize and will not mix well.
Water - I add just 1 teaspoon to stop the caramel from burning. It helps the caramel reach right colour and consistency.
Instant coffee powder - I use instant coffee because it dissolves easily. Add more or less based on how strong you like it.
Milk - I use milk to make it creamy and smooth. Boil it fresh before adding to the caramel and coffee.

How to make Caramel Coffee Step by Step

1.To a pan - add sugar to it and heat it up. Do not disturb. It will slowly dissolve.

2.The colour changes to light brown at this stage add a teaspoon of water, swirl the pan and switch off. Do not burn the caramel syrup.

3.Add this caramel syrup to a coffee mug, add instant coffee powder to it.

4.Mix well and set aside. Boil milk.

5.Add it to the mug and mix well with a spoon. Pour into another tumbler and froth it.

Serve hot!

Expert Tips

Don't disturb the sugar - I heat sugar without touching or stirring it. Let it melt on its own and change colour slowly.
Watch the colour - I watch carefully when sugar turns light brown. That is the right time to add water and switch off.
Add water carefully - I add just 1 teaspoon of water and swirl the pan. This stops the cooking and cools the caramel down.
Mix coffee first - I add coffee powder to the caramel syrup before adding milk. This helps the flavours blend together and distribute evenly throughout.
Boil milk fresh - I boil milk right before adding it to the mug. Hot milk mixes better with caramel and coffee and froth nicely at the end.
Froth properly - I pour the mixture between two tumblers to create froth. This make it light and airy and feel like cafe coffee.

Serving and Storage

Serve caramel coffee hot straight away when it fresh and aromatic. It tastes best when the milk is still hot and frothy. You can enjoy it with biscuits or cake in the afternoon. Store leftover caramel syrup in a jar and it stays good for few days. Use it to make more caramel coffee whenever you want.

FAQS

1. Can I use coffee beans?

You can use brewed coffee but instant coffee works better and easier. Just brew strong coffee if you prefer that way.

2. How strong should the caramel be?

Make it light brown colour not too dark. If it is too dark it tastes burnt and bitter so be careful.

3. Can I make caramel ahead of time?

Yes you can make caramel syrup few days before. Store in jar and use whenever you want to make caramel coffee.

4. Can I add other flavours?

You can add vanilla or cinnamon if you like. Add it while the milk is still hot and mix well.

5. Can I make it cold?

Yes you can let it cool down and pour over ice. It tastes really nice as cold caramel coffee too.

If you have any more questions about this Caramel Coffee Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Caramel Coffee Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Caramel Coffee

Caramel Coffee is an aromatic, sweeter version of coffee made by caramelizing sugar & simmering it with milk & coffee powder. Caramel Coffee can be made on relaxed weekends & holidays and for Hi-Tea of small parties. The flavours of caramel & coffee makes you go for more!

Course Drinks

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword drink recipes, Filter Coffee, milk recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10

Cook Time 10

Servings cups

Calories 136kcal

Author Sharmilee J

Ingredients

1 and ½ cups milk
1 and ½ teaspoon instant coffee powder
3 teaspoon sugar
1 teaspoon water

Instructions

To a pan - add sugar to it and heat it up. Do not disturb. It will slowly dissolve.
The color changes to light brown at this stage add a teaspoon of water, swirl the pan and switch off. Do not burn the caramel syrup.
Add this caramel syrup to a coffee mug, add instant coffee powder to it.
Mix well and set aside. Boil milk.
Add it to the mug and mix well with a spoon. Pour into another tumbler and froth it.
Serve Caramel Coffee hot!

Notes

Add coffee powder according to your preference. If you want strong coffee then add 2 teaspoon. I wanted the caramel flavour to be more dominant so added less coffee powder.

Nutrition

The post Caramel Coffee Recipe appeared first on Sharmis Passions.

Cappuccino Popsicle Recipe

Sharmilee J — Sat, 10 Oct 2026 02:00:04 +0000

Cappuccino Popsicle is a tasty cool bar made by freezing a blend of coffee decoction and condensed milk in moulds. Cappuccino Popsicles are a surprise treat for the family after weekend and holiday lunch and fairly simple to make.

This is a great option for mid day delight because it give you the taste of cappuccino in cold form. It take just 20 minutes to prepare and then you freeze it overnight. It is an amazing popsicle to regular tea or coffee or juices and tastes really nice.

[feast_advanced_jump_to]

About Cappuccino Popsicles

Cappuccino Popsicle is made using instant coffee, water, condensed milk and sugar. These ingredients come together to make a cold treat that feels like cappuccino when you eat it. The coffee gives strong flavour and the condensed milk makes it creamy and smooth.

The coffee decoction is the base for everything. When you boil water with coffee powder and reduce it, it becomes concentrated and strong. This gives the popsicles the real taste. The condensed milk makes it feel creamy and smooth instead of icy.

Sugar adds sweetness but not too much because condensed milk already have sweetness. The balance between coffee and milk is important. If you add too much coffee it becomes bitter and if too little you can't taste it. It tastes like real cappuccino but in popsicle form.

I make cappuccino popsicles because my family loves coffee but also want something cold and refreshing. I serve it after lunch during summer and everyone enjoy it.

Similar Recipes

Cappuccino Popsicles Ingredients

Water - I use water to make coffee decoction. You boil it with coffee powder and let it reduce so it becomes concentrated and strong.
Instant coffee powder - I add heaped teaspoon for flavour. Use good quality coffee powder because it makes big difference in taste.
Condensed milk - I use condensed milk for creaminess. It makes the popsicles smooth and creamy instead of just icy and hard.
Sugar - I add sugar for sweetness. It balances the bitter taste of coffee nicely. Don't add too much because condensed milk is already sweet.

How to make Cappuccino Popsicles Step by Step

1.To a sauce pan - add water and instant coffee powder. Boil till it reduces to almost half(around 1 and ¾ cups). Switch off.

2.Now add sugar to it. Mix well

3.Add condensed milk to it and mix well. Cool down completely.

4.Add it to popsicle moulds. Close with lid.

5.Freeze for 6 to 8 hours. I freeze it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.

Serve chilled!

Expert Tips

Decoction - I boil water with coffee powder and let it reduce to half. This gives the popsicles strong taste like real cappuccino. Don't skip this step.
Cool completely - I cool the mixture down before adding to moulds.
Mix everything well - I mix sugar and condensed milk properly so no lumps form. Everything should be smooth and combined well before freezing.
Fill moulds carefully - I pour the mixture into moulds slowly and carefully. Leave little space at top because it expands slightly when freezing. Close with lid so that nothing spills.
Freeze overnight - I freeze for 6 to 8 hours but overnight is better. This makes sure they freeze completely and solid all the way through.
Release from moulds easy - I hold moulds under running tap water for few seconds. This helps them slide out easy. Pull gently so that they don't break.

Serving and Storage

Serve this popsicles chilled and fresh from the freezer. They taste best when you eat them right away while they are still cold. Store in freezer in airtight container and they stay good for 2 to 3 weeks. You can make big batch and keep them ready for sudden guests.

FAQS

1. Can I use brewed coffee?

Yes you can use strong brewed coffee but instant coffee is easier and gives consistent flavour.

2. How strong should the coffee taste?

It should taste like cappuccino coffee flavour should be strong.

3. Can I use regular milk?

No condensed milk is important because it give creaminess. Regular milk won't work and texture will be different.

4. How long to freeze?

It needs to freeze for upto 6 to 8 hours minimum but overnight is better.

5. Can I add chocolate chips?

Yes you can add chocolate chips for crunch and chocolaty taste.

If you have any more questions about this Cappuccino Popsicle Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Cappuccino Popsicle Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Cappuccino Popsicles

Cappuccino Popsicle is a flavourful cool bar made by freezing a blend of coffee decoction & condensed milk and freezing it in mold. Cappuccino Popsicles are a surprise treat for the family after weekend &holiday lunch and fairly simple to make. Cappuccino Popsicles is an alternate to mid-day drink like tea / coffee / juices.

Course Dessert

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword coffee pops, coffee popsicles, dessert recipes, ice cream recipes, icecreams, popsicles

Prep Time 10

Cook Time 10

Freezing Time 10

Servings popsicles

Calories 107kcal

Author Sharmilee J

Ingredients

3 cups water
2 heaped teaspoon instant coffee powder add more if you want it strong
⅓ cup condensed milk
2 tablespoon sugar

Instructions

To a sauce pan - add water and instant coffee powder. Boil till it reduces to half. Switch off.
Now add sugar to it. Mix well.
Add condensed milk to it and mix well. Cool down completely.
Add it to popsicle moulds. Close with lid.
Freeze for 6 to 8 hours. I freezed it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.
Serve Cappuccino Popsicles chilled!

Nutrition

The post Cappuccino Popsicle Recipe appeared first on Sharmis Passions.