Sharmis Passions

Saffron Rice Recipe

Sharmilee J — Thu, 18 Jun 2026 04:53:43 +0000

Saffron Rice is a rich aromatic one pot rice dish made with basmati rice, saffron, aromatic spices, ghee, cashews and raisins. Every spoon feels light, slightly rich and very comforting. Saffron which is one of the worlds expensive spice flavours the rice and makes it so aromatic and not over powering. It has soft fluffy rice and flavour that makes the aroma fill kitchen.

This saffron rice is usually made for weekend lunch or when guests come home. It doesn't take much effort and comes together quickly with simple steps. The taste is mild, so everyone at home enjoys it, even kids also. It also gets over quickly when served hot. You can make it when you want something simple but still feels special.

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About Saffron Rice

Saffron Rice is a traditional yet special rice dish made by flavouring basmati rice with saffron, ghee, aromatic spices, cashews and raisins. It is not too spicy, just light flavour from whole spices and saffron.

Many families make it during small celebrations or lazy Sunday meals. It has that homely feel every time. Nothing fancy but still feels nice on table. The rice turns soft and separate when cooked right.

Also the saffron gives nice yellow colour and a light smell. Cashews and raisins add little crunch and sweetness here and there. Ghee makes it smooth and gives good flavour too. Once done, it looks simple but tastes really good.

You can add fried onions if you like or even skip sugar if you don't want slight sweetness. Some people also add a few vegetables but I usually keep it plain. It also goes well with raita or any spicy gravy. You can adjust spices little based on taste yet comes out well even with small changes.

I usually make this recipe on weekends or for lunch boxes. My family likes it with raita on side. It gets finished fast whenever I cook it. Sometimes I even make extra because it goes over quickly.

Saffron Rice Video

Saffron Rice Ingredients

Saffron - I have used few strands saffron for flavor and color. It gives mild aroma and golden shade.
Milk - Added milk to soak saffron, it carries colour into the rice. It also gives slight richness in taste.
Basmati rice - Used basmati rice as main base, it gives long and fluffy grains. It stays separate when cooked properly.
Water - Added water for cooking rice, it helps soften grains evenly. Just right amount keeps rice non sticky.
Cashews - Added cashews for crunch and nutty taste, they give rich bite.
Raisins - Added raisins for mild sweetness, they give soft chewy bites. They balance the savoury flavour.
Ghee - Used ghee for frying and flavour, it gives rich aroma.
Sugar - I added sugar for slight sweet taste, it balances the spices. It is optional and can be skipped.
Salt - Added salt to balance overall flavour, it brings taste together. Adjust as per preference.
Whole Spices - I added whole spices like cinnamon, cardamom, cloves, bay leaf, mace, star anise and cumin seeds for the tempering.

Similar Recipes

How to make Saffron Rice Step by Step

Rinse 1 cup basmati rice in water at least for 3-4 times. Then soak in water for 30 minutes.

2.Soak ¼ teaspoon saffron in 2 tablespoon milk, rest for few minutes and set aside.

3.Heat 2 tablespoon ghee in a pot. Add around 25 cashews, fry until golden brown. Remove and set aside.

4.Add around 30 raisins, fry until nicely bubbles up and turns golden brown, Remove and set aside.

5.Now in the same pot add one 1 inch cinnamon, 2 cloves, 2 cardamom, ½ mace, 1 bay leaf, 1 star anise and ½ teaspoon cumin seeds or shahi jeera. Let it splutter then give a quick saute.

6.Add 2 cups water and let it boil.

7.Drain water from rice.

8.Add drained rice.

9.Give a quick mix. Let it come to a boil.

10.Cook covered until water is absorbed it may take around 10-12 minutes.

11.When almost all liquid is absorbed, add saffron milk, fried cashews and raisins.

12.Cook covered for 5 minutes and switch off.

13.After 5 minutes you can see the rice is pointing upwards which shows it is cooked perfectly.

14.Fluff it gently.

Serve hot!

Expert Tips

Soaking - I soak basmati rice 30 minutes before cooking. It helps grains cook long and stay separate without breaking.
Saffron Milk - I always soak saffron in warm milk early. It gives better colour and stronger aroma when mixed later.
Frying Nuts - I fry cashews and raisins separately in ghee. It keeps them crisp and not burnt.
Spice Tempering - I add whole spices into hot ghee first. It builds strong base flavour for the rice.
Water Control - You can adjust water little based on rice quality. Less water keeps rice fluffy and non sticky.
Resting Time - I just leave rice covered for few minutes after cooking, it settles the grains and improves texture.

Serving and Storage

Serve this warm with curd or raita on side. It also tastes good with mild paneer gravy or just alone as light lunch. Store leftover pulao in airtight box and you can keep in fridge for one day. Reheat with spoon of ghee before serving, it brings back soft texture and smells fresh again.

FAQS

1.Can I skip saffron?

Yes you can skip saffron if not available, rice still cooks fine but colour and aroma will be mild. But I would recommend adding saffron as it gives great flavour.

2.Can I use normal rice?

Yes, you can use normal rice instead, but basmati gives better fluffy texture and taste. Use any long grained rice.

3.Why does my rice turn sticky?

It happens if water is more or rice is overcooked. Use correct water and cook on low flame.

4.Can I skip sugar?

Yes sugar is just optional in this recipe, it still tastes good without that sweetness.

5.Can I reheat this?

Yes you can just reheat with few drops of water and cover while heating so rice stays soft.

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

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

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Saffron Rice Recipe

Course rice dishes

Cuisine Indian

Keyword 30 mins rice recipes

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories

Author Sharmilee J

Ingredients

1 cup basmati rice
2 cups water
¼ teaspoon saffron
2 tablespoon milk
2 tablespoon ghee
25 cashews
30 raisins
one 1 inch cinnamon
2 cloves
2 cardamom
½ mace
1 bay leaf
1 star anise
½ teaspoon cumin seeds or shahi jeera

Instructions

Rinse 1 cup basmati rice in water at least for 3-4 times. Then soak in water for 30 minutes.
Soak ¼ teaspoon saffron in 2 tablespoon milk, rest for few minutes and set aside.
Heat 2 tablespoon ghee in a pot. Add around 25 cashews, fry until golden brown. Remove and set aside.
Add around 30 raisins, fry until nicely bubbles up and turns golden brown, Remove and set aside.
Now in the same pot add one 1 inch cinnamon, 2 cloves, 2 cardamom, ½ mace, 1 bay leaf, 1 star anise and ½ teaspoon cumin seeds or shahi jeera. Let it splutter then give a quick saute.
Add 2 cups water and let it boil.
Drain water from rice.
Add drained rice.
Give a quick mix. Let it come to a boil.
Cook covered until water is absorbed it may take around 10-12 minutes.
When almost all liquid is absorbed, add saffron milk, fried cashews and raisins.
Cook covered for 5 minutes and switch off.
After 5 minutes you can see the rice is pointing upwards which shows it is cooked perfectly.
Fluff it gently.
Serve hot!

Video

Notes

Soaking - I soak basmati rice 30 minutes before cooking. It helps grains cook long and stay separate without breaking.
Saffron Milk - I always soak saffron in warm milk early. It gives better colour and stronger aroma when mixed later.
Frying Nuts - I fry cashews and raisins separately in ghee. It keeps them crisp and not burnt.
Spice Tempering - I add whole spices into hot ghee first. It builds strong base flavour for the rice.
Water Control - You can adjust water little based on rice quality. Less water keeps rice fluffy and non sticky.
Resting Time - I just leave rice covered for few minutes after cooking, it settles the grains and improves texture.

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Coffee Popsicle Recipe

Sharmilee J — Thu, 18 Jun 2026 01:15:09 +0000

Coffee Popsicle is a frozen dessert made with milk, coffee powder, condensed milk and sugar. It has creamy texture with mild coffee flavour and icy bite. Milk and coffee gives rich taste without being too strong, this tastes really good, especially straight from freezer. It looks simple but result comes very delicious.

This popsicle is made during summer holidays or whenever chilled dessert is needed at home. It comes together with simple ingredients that are mostly available in kitchen. Coffee flavour and creamy texture makes it favourite for coffee lovers. Everyone at home enjoys it and it gets over quickly.

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About Coffee Popsicle

Coffee Popsicle is a simple dessert made with coffee decoction and milk, often made at home during summer as it does not need much preparation time. Recipe uses basic ingredients and comes together quickly without much effort. It is a nice choice when you want something cold and homemade.

The texture of this popsicle is creamy with slight icy finish that feels good. Coffee gives rich flavour while condensed milk adds sweetness and smooth texture. Milk balances everything and makes flavour mellower. Once frozen it comes out well with mild coffee taste in every bite.

You can adjust coffee based on how strong you like it, you can add little cocoa powder for different flavour. It can also be made without creating layers and still tastes good. You can just mix everything together and freeze it. It turns out nice either way.

I usually make this when I have some boiled milk left over at home. My family likes mild coffee flavour and creamy texture. It gets finished quite fast, especially during summer evenings when everyone wants something cold.

Coffee Popsicle Ingredients

Water - Used water for prepare coffee decoction and it helps bring out coffee flavour. It forms base for coffee mixture.
Instant Coffee Powder - Added coffee powder for flavour and aroma, give popsicle its coffee taste.
Milk - Used milk for creamy texture and smooth taste it also balances coffee flavour nicely.
Condensed Milk - Added condensed milk for the sweetness and richness and makes popsicle more creamy. It gives nice thick texture when frozen.
Sugar - Added sugar to balance coffee flavour and sweetness, you can just adjust as per taste.

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How to make Coffee Popsicles Step by Step

1.Boil milk then simmer for 5 minutes. Cool down for a while, Set aside

2.Take water in a sauce pan. Add instant coffee powder to water.

3.Add sugar to it mix well. Boil it for 5 minutes in low flame. Switch off and cool down

4.Take coffee decoction and pour just 2 tablespoon in each mould. Freeze for 2 hours.

5.Meanwhile take boiled milk(after cooling) add condensed milk to it. Mix well.

6.Add remaining coffee decoction to it. The quantity depends no how strong you want your popsicles to be. Mix it.

7.Now pour the milk mixture. I wanted to have layered popsicles but as there was frequent powder cuts it got mixed up. Close with lid, insert ice cream sticks and freeze for 6-8 hours or overnight. Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.

Serve immediately.

Expert Tips

Coffee Strength - I usually adjust coffee quantity based on our preference. Add little extra if you like stronger coffee flavour.
Cooling - I always cool coffee decoction fully before mixing. If it is still hot, milk mixture may not blend even.
Layering - I freeze coffee layer first when making layered popsicles this helps layers stay separate and look better.
Sweetness - I prefer tasting the mixture before pouring into moulds. Sometimes condensed milk itself gives enough sweetness.
Freezing Time - I make sure to freeze overnight whenever possible. This gives a firm texture and popsicles comes out well.
Unmoulding - I usually hold the mould under running water for few seconds, helps release the popsicle easily without breaking.

Serving and Storage

Serve this Popsicles straight from freezer as a summer treat. Serve theses during summer afternoons, holidays or after meals feels good to enjoy and store the popsicles in freezer and keep them covered, they stay good for about a week.

FAQS

1.Can I use strong filter coffee?

Yes you can use filter coffee if you prefer. The flavour may be slightly different but still comes out well.

2.Can I reduce the sugar?

Yes sugar can be reduced based on your taste. Condensed milk already adds some sweetness.

3.Why are my popsicles icy?

This can happen if the mixture is not mixed well. Using enough milk and condensed milk helps improve texture.

4.Can I skip condensed milk?

Yes you can make it without condensed milk. The popsicles may be less creamy but still taste good.

5.Can I make these ahead?

Yes these are great for making ahead. They stay good in the freezer for several days.

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

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

📖 Recipe Card

Coffee Popsicle Recipe

Course Dessert, Snack

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

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

Prep Time 10

Cook Time 5

Resting time 10

Total Time 15

Servings popsicles

Calories 146kcal

Author Sharmilee J

Ingredients

¾ cup water
1 tablespoon instant coffee powder
⅓ cup condensed milk
1 cup milk
2 tablespoon sugar adjust according to your taste

Instructions

Take water in a sauce pan. Add instant coffee powder to water.
Add sugar to it mix well. Boil it for 2 mins. Switch off and cool down.
Take coffee decoction and pour just 2 tablespoon in each mould. Freeze for 2 hours.
Meanwhile take boiled milk (after cooling) and add condensed milk to it. Mix well.
Add remaining coffee decoction to it. The quantity depends no how strong you want your popsicles to be. Mix it.
Now pour the milk mixture. I wanted to have layered popsicles but as there was frequent powder cuts it got mixed up. Close with lid, insert ice cream sticks and freeze for 6-8 hours or overnight.
Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.
Serve Coffee Popsicle immediately.

Notes

Coffee Strength - I usually adjust coffee quantity based on our preference. Add little extra if you like stronger coffee flavour.
Cooling - I always cool coffee decoction fully before mixing. If it is still hot, milk mixture may not blend even.
Layering - I freeze coffee layer first when making layered popsicles this helps layers stay separate and look better.
Sweetness - I prefer tasting the mixture before pouring into moulds. Sometimes condensed milk itself gives enough sweetness.
Freezing Time - I make sure to freeze overnight whenever possible. This gives a firm texture and popsicles comes out well.
Unmoulding - I usually hold the mould under running water for few seconds, helps release the popsicle easily without breaking.

Nutrition

The post Coffee Popsicle Recipe appeared first on Sharmis Passions.

Mango Slush Recipe

Sharmilee J — Wed, 17 Jun 2026 00:16:51 +0000

Mango Slush is a delicious dessert made by blending mango pulp with ice cubes and served in glass garnished with sugar. It has grainy icy texture that feels very refreshing in hot weather. Every sip feels smooth, sweet and cooling at the same time. The ice bits give that nice slushy feel which makes it fun to drink.

This drink is made especially on hot summer days when mangoes are in season. It comes together very quickly in just few minutes with simple blending. The taste is sweet and refreshing so everyone at home willenjoy it, especially kids. It gets finished fast when served chilled straight from blender.

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About Mango Slush

Mango Slush is a simple summer drink made in many homes when mangoes are in season. It is not heavy like a shake, more like a thick iced drink with fruity taste. It is commonly served chilled in glass with sugar rim for extra touch. Many people make it when they want something quick and refreshing.

This recipe has slightly grainy texture from crushed ice and smooth from mango pulp. It tastes sweet with light tang from lemon juice. Mango gives thick body and bright colour. Ice makes it cold and refreshing. Once blended, it should not be fully smooth, little ice bits gives the real slush feel.

You can adjust sweetness based on mango type or skip sugar if mango is very ripe. Some people add mint leaves or even little soda for variation. It also works as both drink and light dessert. It has thick slushy texture with sweet mango taste and slight tang from lemon.

I usually make this when mangoes are at home and everyone wants something cold quickly. My family enjoys it straight after blending. It gets over very fast in summer afternoons.

Mango Slush Ingredients

Mango - Used mango for sweetness and fruity flavour and for the bright colour.
Sugar - I used sugar for sweetness and you can also replace with honey.
Lemon juice - I added lemon juice for slight tang, it balances sweetness. It also gives fresh flavour.
Ice cubes - Used ice cubes for cold slushy texture, it makes drink refreshing. It also gives grainy slush feel when blended.

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How to make Mango Slush Step by Step

Rinse the mango well.Peel the skin from mango. Chop it roughly. Add sugar to it.

2.Add lemon juice to it and then ice cubes. Blend it in high speed for few seconds. Set aside. Crushed ice cubes will be found here and there this is the perfect stage stop blending and set aside.

3.Spread sugar on a plate. Slightly wet the rim of the serving glass with water then swirl the rim of the glass on the sugar. Now pour the mango slush and serve immediately.

Serve chilled!

Expert Tips

Mangoes - I usually use ripe sweet mangoes for best taste, If the mangoes are sour add little more sugar.
Ice Texture - I blend only for few seconds so the ice stays slightly chunky for proper slush feel.
Sweetness - I just taste mango before adding sugar as some mangoes are already very sweet so adjust quantity accordingly.
Blending Time - You can stop blending once ice looks partially crushed. Over blending makes it watery and less slushy.
Serving Glass - I just use chilled glass for serving, it keeps the slush colder for longer time.
Lemon - I prefer to add lemon little by little because too much can make taste sharp.

Serving and Storage

Serve this drink immediately in chilled glasses with sugar rim if needed. It tastes best fresh after blending and works well as summer drink or light dessert. Do not store after blending as ice melts quickly. It stays good only for few minutes in best texture.

FAQS

1.Can I skip lemon juice?

Yes lemon juice can be skipped if you prefer only sweet taste. But slight tang gives better balance.

2.Why my slush becomes watery?

It happens if ice is over blended or left for long time. Blend only for few seconds and serve immediately.

3.Can I make it without sugar?

Yes sugar can be skipped if mango is already sweet. Ripe mango usually gives enough sweetness.

4.Can I use blender without ice?

Yes you can, but texture will become more like juice. Ice gives real slush consistency.

5.Can I use other fruits?

Yes you can try strawberry, pineapple or orange also.

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

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

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Mango Slush Recipe

Course Dessert

Cuisine Indian

Keyword 30 mins recipes, dessert recipes, drink recipes, easy mango recipes, healthmix recipes, healthy recipes, Healthy tea time drink, juice recipes, lemon recipes, mango slush recipe

Prep Time 10

Total Time 10

Servings drinks

Calories 86kcal

Author Sharmilee J

Ingredients

1 small mango ~1 cup chopped
1 tablespoon sugar
½ tablespoon lemon juice
2 cups ice cubes

Instructions

Rinse the mango well. Peel the skin from mango.
Chop the mangoes roughly. Add sugar to it.
Add lemon juice to it and then ice cubes.
Blend it in high speed for few seconds. Crushed ice cubes will be found here and there this is the perfect stage stop blending and set aside.
Spread sugar on a plate. Slightly wet the rim of the serving glass with water then swirl the rim of the glass on the sugar.
Serve & Enjoy Mango Slush chilled!

Notes

Mangoes - I usually use ripe sweet mangoes for best taste, If the mangoes are sour add little more sugar.
Ice Texture - I blend only for few seconds so the ice stays slightly chunky for proper slush feel.
Sweetness - I just taste mango before adding sugar as some mangoes are already very sweet so adjust quantity accordingly.
Blending Time - You can stop blending once ice looks partially crushed. Over blending makes it watery and less slushy.
Serving Glass - I just use chilled glass for serving, it keeps the slush colder for longer time.
Lemon - I prefer to add lemon little by little because too much can make taste sharp.

Nutrition

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Lobia Masala Recipe

Sharmilee J — Tue, 16 Jun 2026 03:47:45 +0000

Lobia Masala is a simple curry made with lobia, onion, tomato and basic spices. This gravy has thick consistency with softly cooked lobia. It has mild spice along with slight tanginess from tomato. The dish turns out very good every single time and simple to make, pairs up well with both roti and rice.

This curry is usually made for lunch or dinner and keeps you filling for a long time. This gravy comes together with simple ingredients available at home and does not need much work. Everyone at home enjoy it very much. Spices blend well with gravy and give good taste throughout.

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About Lobia Masala

Lobia Masala also known as Black Eyed Peas Masala is popular North Indian curry made with lobia, onion, tomato and spices and this recipe is quite common in Punjabi homes and often made for regular meal. It is a simple curry that does not need many ingredients. Lobia has good protein content so it makes filling meal for everyone.

This has thick texture with soft cooked lobia inside. Onion tomato masala coats lobia well and give good flavour to it. Kasoori methi when added at end gives nice aroma and flavour. You can adjust spice powders as per your liking, make it mild or little spicy based on preference you have.

This recipe can be made little different based on your taste and what you prefer. Some people prefer thin gravy for rice and some like thick gravy for roti. It can be served with jeera rice, phulka or naan too. After soaking lobia cooking part is quite easy. Curry stays good for few hours and flavour gets better as it rests.

I usually make this recipe often at home when I want something simple for lunch or dinner. My family enjoys it with phulka and sometimes with rice also.

Lobia Masala Ingredients

Lobia - I used lobia as the main ingredient for this curry and it becomes soft after cooking while soaking up all the gravy flavours well.
Onion - I added onion for making the gravy base and it gives good taste and body to the curry.
Tomato - Tomato forms the main gravy, added for tanginess and colour and it blends well with the spices giving good flavour to the gravy.
Green Chilli - I added green chilli for little spice and flavour. You can always adjust it as per your taste.
Ginger Garlic - I used fresh ginger and garlic for aroma and flavour and it gives good taste to the gravy.
Kasoori Methi - I added kasoori methi at the final stage and it gives nice aroma along with slight restaurant style flavour.
Coriander Leaves - Used coriander leaves for garnish, it adds freshness and good flavour to the curry.
Spice Powders - Used chilli powder, coriander powder, turmeric powder, garam masala and curry masala for the colour, spice, flavour and taste of the dish.
Whole Spices - I added jeera, cinnamon and cloves for tempering. It gives warm aroma.
Oil - I used regular cooking oil for tempering and sautéing the ingredients, helps all the flavours come together.

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How to make Lobia Masala Step by Step

1.Soak lobia for an hour, Set aside. Puree tomatoes and keep it ready

2.Heat oil in a pan - add the items listed under 'to temper' let it crackle. Then add ginger and garlic to crusher.

3.Press it to get crushed garlic and ginger add it. Saute for a minute. Then add onion.

4.Saute till it turns transparent. Then add tomato puree. Saute and cook for a minute.

5.Then add all the spice powders along with salt, saute till raw smell of tomatoes leave.

6.Strain and add lobia. Mix well. Add water and pressure cook for 3 whistles in medium flame.

7.Let the pressure release by itself. Take little lobia separately and mash it well with a spoon.

8.Now add it to the gravy and cook again for few minutes it thickens. Simmer for 5 minutes then add crushed kasoori methi and chopped coriander leaves, mix well and switch off.

Serve hot!

Expert Tips

Soaking - I usually soak lobia for at least an hour before cooking as it helps it to cook faster and make it soft.
Cooking - Pressure cook until the lobia turns soft and tender, or else the curry may not taste good.
Mashing - Mash few cooked lobia and add it back to the gravy as this helps to thicken the gravy naturally.
Spices - Adjust the spice powders as per your liking, you can make it mild or little spicy based on preference.
Control flame - Always cook in medium flame. Very high flame may burn masala at bottom.
Kasoori methi - I add crushed kasoori methi only at last and switch off. This keeps aroma fresh.

Serving and Storage

Serve with chapathi, roti or jeera rice. This goes well with ghee rice also. Store leftover gravy in refrigerator and consume within two days. Reheat in pan and add little water if thick. Stir well and serve warm.

FAQS

1.Can I make this without soaking lobia?

Soaking is recommended as it helps the lobia cook faster. It also makes the texture softer.

2.Why does my gravy taste sour?

Tomatoes may be very sour or not cooked enough. Add small pinch sugar and cook little more.

3.Why should I mash few lobia?

Mashing few lobia helps thicken the gravy naturally. It also gives better texture to the curry.

4.Can I make it spicy?

Yes, add more green chilli or chilli powder. Adjust it as per your family taste.

5.Can I make it ahead?

Yes, you can make it ahead and refrigerate, In fact the curry tastes even better after resting for some time.

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

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

📖 Recipe Card

Lobia Masala Recipe (Black Eyed Peas Masala)

Course Main Course, Side Dish

Cuisine Indian

Keyword 30 mins recipes, legumes recipes, lunch box recipes, lunch recipes, masala recipes, meals, roti sidedish, Side Dish

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 217kcal

Author Sharmilee J

Ingredients

1 cup lobia
1 medium sized big onion chopped finely
1 medium sized tomato chopped roughly
1 no green chilli
3 nos garlic
½ inch ginger
1 teaspoon kasoori methi crushed
1 tablespoon coriander leaves chopped
salt to taste

To temper:

1 tablespoon oil
2 teaspoon jeera
¼ inch cinnamom stick
1 nos cloves

Spice powders:

1 teaspoon red chilli powder
½ teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
½ teaspoon curry masala powder

Instructions

Soak lobia for an hour, set aside.
Puree tomatoes and keep it ready.
Heat oil in a pan - add the items listed under 'to temper' let it crackle.
Then add ginger and garlic to crusher.
Press it to get crushed garlic and ginger and add it to the pan. Sauté for a minute.
Then add onion. Sauté till it turns transparent.
Then add tomato puree. Sauté and cook for a minute.
Then add all the spice powders along with salt, sauté till raw smell of tomatoes leave.
Strain and add lobia. Mix well.
Add water and pressure cook for 3 whistles in medium flame.
Let the pressure release by itself. Take little lobia separately and mash it well with a spoon.
Now add it to the gravy and cook again for few mins it thickens. Simmer for 5 minutes then add crushed kasoori methi and chopped coriander leaves, mix well and switch off.
Serve Lobia Masala hot with soft phulkas!

Notes

Soaking - I usually soak lobia for at least an hour before cooking as it helps it to cook faster and make it soft.
Cooking - Pressure cook until the lobia turns soft and tender, or else the curry may not taste good.
Mashing - Mash few cooked lobia and add it back to the gravy as this helps to thicken the gravy naturally.
Spices - Adjust the spice powders as per your liking, you can make it mild or little spicy based on preference.
Control flame - Always cook in medium flame. Very high flame may burn masala at bottom.
Kasoori methi - I add crushed kasoori methi only at last and switch off. This keeps aroma fresh.

Nutrition

The post Lobia Masala Recipe appeared first on Sharmis Passions.

Biscoff Milkshake Recipe

Sharmilee J — Mon, 15 Jun 2026 11:22:46 +0000

Biscoff Milkshake is a rich creamy drink made using milk, biscoff biscuits, vanilla ice cream and biscoff spread. It has deep caramel flavour with mild cinnamon spiced taste from the biscuits. This milkshake is absolutely delicious as it is cafe style recipe that can be made in under 10 minutes. Every sip has creamy texture and biscuit flavour that blends really well which makes it highly popular in cafe shops and restaurants.

If you enjoy Biscoff biscuits, then this milkshake is something you will like making often at home as it is so addictive. The spread and biscuit both adds lot of flavour without any need for many ingredients. It tastes just like a dessert in a glass and feels rich while drinking. You can make it within few minutes and serve immediately while it is chilled, frothy and creamy.

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About Biscoff Milkshake

Biscoff Milkshake is a rich and delicious beverage prepared by blending milk with ice cream, biscoff spread and biscuits. It has become quite popular because of its rich biscuit flavour and creamy texture. The ingredients blends together well and gives thick creamy milkshake consistency.

The flavour is mainly caramel like with light cinnamon and biscuit texture. Biscoff biscuits have distinct taste and when blended into milkshake, it gives more depth than regular milkshakes. The spread also makes the drink more rich and smooth. You can taste biscuit flavour throughout and it stays even after every sip.

There are many ways you can change this milkshake based on your liking. Some add chocolate sauce for extra flavor while others add more biscuits for thicker texture. A scoop of extra ice cream can also be added if you prefer milkshake little more rich. Toppings can be changed too depending on what you have at home.

I make this for my kids and it does not take much time and ingredients are easy to put together. This can be made during summer days or whenever there is craving for something sweet and cold.

Biscoff Milkshake Video

Biscoff Milkshake Ingredients

Milk - I used full cream milk for creamy texture to the drink and also for better taste and richness.
Ice Cream - Added ice cream for thick texture and creamy taste to the drink and you can use vanilla or caramel flavoured ice cream.
Biscoff Spread - Used for the main flavour in this milkshake and it blends easily with milk. It gives caramel biscuit taste and you can add little more if you prefer stronger flavour. I used homemade biscoff spread.
Biscoff Biscuits - I have used biscuits for blending and also for topping. They add texture and flavour and you can crush them little coarse and add it for garnish.

Similar Recipes

How to make Biscoff Milkshake Step by Step

1.To a mixer jar add 1 cup chilled milk.

2.Add 2 scoops vanilla ice cream.

3.Add 4 biscoff biscuits.

4.Add 1 heaped tablespoon biscoff spread. I used homemade spread.

5.Blend until smooth and creamy. Pour into serving glass.

6.Top with whipped cream.

7.Sprinkle crushed biscoff biscuits and add a biscuit on top.

Serve chilled!

Expert Tips

Milk - I use chilled milk because it keeps the milkshake cold without needing extra ice cubes.
Blend Well - I blend everything until smooth and frothy and it gives good texture and do not over blend.
Adjust Thickness - You can add extra ice cream if you want thicker milkshake. I have noticed more biscuits also makes the shake thick and creamy.
Garnish - I prefer adding whipped cream and biscuit crumbs just before serving. This keeps topping fresh and gives better texture.
Sweetness Level - Biscoff spread and biscuits already has sweetness so taste before adding anything extra. Most times it does not need additional sweetener as the spread and biscuits are more sweet.

Serving and Storage

Serve this chilled with whipped cream and crushed Biscoff biscuits on top, it tastes good when served immediately after blending while it is thick and creamy. You can drizzle little Biscoff spread over the top if you like. Store in refrigerator for few hours and consume it the same day.

FAQS

1.Can I skip Biscoff spread?

Yes you can make it with only Biscoff biscuits. Add 2 more biscuits extra.

2.Can I add vanilla extract?

Yes you can add little vanilla essence or extract if you like. I would like to skip it as there is already vanilla ice cream added in the shake.

3.Can I make this milkshake ahead?

Yes you can make it few hours earlier. Keep it refrigerated until serving.

4.Why my milkshake is not thick?

It may be due to more milk added while blending, add more ice cream and blend again.

5.Can I skip whipped cream?

Yes you can skip it if you prefer. The milkshake still taste good without it.

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

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

📖 Recipe Card

Biscoff Milkshake Recipe

Course beverage, Drinks

Cuisine Indian

Keyword 15 mins recipes

Prep Time 10

Total Time 10

Calories

Author Sharmilee J

Ingredients

1 cup full cream milk
1 tablespoon biscoff spread (extra for topping)
4 biscoff biscuits
2 scoops vanilla ice cream
whipped cream for topping

Instructions

To a mixer jar add 1 cup chilled milk.
Add 2 scoops vanilla ice cream.
Add 4 biscoff biscuits.
Add 1 heaped tablespoon biscoff spread. I used homemade spread.
Blend until smooth and creamy. Pour into serving glass.
Top with whipped cream.
Sprinkle crushed biscoff biscuits and add a biscuit on top.
Serve chilled!

Video

Notes

Milk - I use chilled milk because it keeps the milkshake cold without needing extra ice cubes.
Blend well - I blend everything until smooth and frothy and it gives good texture and do not over blend.
Adjust thickness - You can add extra ice cream if you want thicker milkshake. I have noticed more biscuits also makes the shake thick and creamy.
Garnish - I prefer adding whipped cream and biscuit crumbs just before serving. This keeps topping fresh and gives better texture.
Sweetness level - Biscoff spread and biscuits already has sweetness so taste before adding anything extra. Most times it does not need additional sweetener as the spread and biscuits are more sweet.

The post Biscoff Milkshake Recipe appeared first on Sharmis Passions.

Mango Coconut Milk Popsicle Recipe

Sharmilee J — Mon, 15 Jun 2026 00:22:24 +0000

Mango Coconut Milk Popsicles are refreshing frozen treat made with mangoes and coconut milk, and also the sweetness of mango with coconut milk add rich taste and fruity flavour. It is easy to make and the result comes really good, the bright yellow colour makes these popsicles look attractive.

These popsicles are often made during mango season and comes together with few ingredients. No cooking is needed so it is easy to put together. The taste is creamy and fruity and everyone at home enjoys it. It is one of those frozen treats that gets over quickly and both kids and adults like it.

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About Mango Coconut Milk Popsicle

Mango Coconut Milk Popsicle is a simple frozen dessert made using mangoes, coconut milk and honey. It is commonly made during summer as cooling treat. You can enjoy seasonal mangoes in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in freezer until serving time.

These popsicles has creamy texture from coconut milk and juicy mango pieces in between. Once frozen, the flavours blend together well and gives refreshing taste. The yellow mango pieces makes the popsicles look colourful and appealing. It tastes best when served straight from freezer.

This recipe can be changed based on the mango variety you have at home and sweet mangoes work best. Honey can be adjusted as per taste and some people add little cardamom powder for flavour. It can be served as an evening snack or after meals. It is also a nice treat to make during hot summer days.

I make these popsicles during mango season, my kids love popsicles so I make different varieties and this is one of my favourite among and it takes only few minutes to prepare.

Mango Coconut Milk Popsicle Ingredients

Mangoes - I used mango for sweetness, fruity flavour and it gives the popsicles that bright yellow colour, ripe sweet mangoes works best for this recipe.
Coconut Milk - Used coconut milk for the creaminess, sweetness and richness, you can replace with dairy milk for plain mango milk popsicles.
Honey - Used honey for sweetness to balance the taste in the popsicle and you can adjust as per your taste.

Similar Recipes

How to make Mango Coconut Popsicles Step by Step

1.Rinse the mango first then cut into cubes and collect it.

2.Collect the cut mangoes in a bowl. Take your popsicle mould. Add chopped mangoes to it.

3.Take coconut milk, add honey to it mix well and keep it ready.

4.Fill mango mixture till half if the popsicle mould. Now pour coconut milk mixture to the mould till the rim of the mould.

5.Using a long stick mix it.

6.Close with lid and freeze for at least 8 hours or overnight. Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.

Serve immediately.

Expert Tips

Mangoes - I usually use ripe sweet mangoes for best taste, If the mangoes are sour add little more honey.
Coconut Milk - Use thick coconut milk along with thin coconut milk for good texture. This gives a creamy popsicle after freezing.
Sweetness - I adjust honey to the sweetness of mangoes, because some mangoes are sweet enough.
Mixing - I just mix the mango and coconut milk inside the mould for marbled look after freezing.
Freezing - I make sure to freeze them overnight for best results. Longer freezing helps them set well.
Demoulding - Show the mould under running water for few seconds before removing.

Serving and Storage

Serve this popsicles straight from freezer as a summer treat. Serve theses during summer afternoons, holidays or after meals feels good to enjoy and store the popsicles in freezer and keep them covered, they stay good for about a week.

FAQS

1.Can I skip honey?

Yes skip it if the mangoes are sweet enough or add sugar of you prefer. Adjust as per taste.

2.Which mango variety is best?

Any sweet ripe mango works well. Choose mangoes that have good flavor.

3.Can I make it ahead?

Yes, these popsicles are great for making ahead. Freeze them overnight and serve when needed.

4.Why are my popsicles hard to remove?

Dip the mould in water for few seconds. They will come out easily.

5.How long does it stay good?

It stays good in freezer for about a week. Store in a covered container for best freshness.

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

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

📖 Recipe Card

Mango Coconut Milk Popsicle Recipe

Course Dessert

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

Keyword coconut recipes, dessert recipes, easy mango recipes, ice cream recipes, icecreams, popsicles

Prep Time 10

Freezing Time 10

Total Time 10 10

Servings popsicles

Calories 163kcal

Author Sharmilee J

Ingredients

2 nos mangoes
1 cup coconut milk* (thick + thin)
2 teaspoon honey

*I used ½ cup thick coconut milk and ½ cup thin coconut milk

Instructions

Rinse the mango first then cut into cubes and collect it.
Collect the cut mangoes in a bowl. Take your popsicle mould. Add chopped mangoes to it.
Take coconut milk, add honey to it mix well and keep it ready.
Fill mango mixture till half if the popsicle mould. Now pour coconut milk mixture to the mould till the rim of the mould.
Using a long stick mix it.
Close with lid and freeze for at least 8 hours or overnight.
Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.
Serve Mango Coconut Milk Popsicle immediately.

Notes

Mangoes - I usually use ripe sweet mangoes for best taste, If the mangoes are sour add little more honey.
Coconut Milk - Use thick coconut milk along with thin coconut milk for good texture. This gives a creamy popsicle after freezing.
Sweetness - I adjust honey to the sweetness of mangoes, because some mangoes are sweet enough.
Mixing - I just mix the mango and coconut milk inside the mould for marbled look after freezing.
Freezing - I make sure to freeze them overnight for best results. Longer freezing helps them set well.
Demoulding - Show the mould under running water for few seconds before removing.

Nutrition

The post Mango Coconut Milk Popsicle Recipe appeared first on Sharmis Passions.

Gulkand Milkshake Recipe

Sharmilee J — Sat, 13 Jun 2026 03:28:50 +0000

Gulkand Milkshake is a soothing drink made with milk, gulkand and rose flavour. This has creamy smooth feel with floral sweetness feels refreshing to drink. Gulkand Milkshake is a good refreshing drink for scorching heat of the summer and could be made in minutes. It also gives a soft rose aroma that makes it more pleasant to sip.

This milkshake is often made during hot summer days as a quick cooling drink. It comes together in few minutes with simple ingredients and no cooking needed. The taste feels light and everyone in home enjoy it, especially when served chilled. It also works well as an evening drink.

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About Gulkand Milkshake

Gulkand Milkshake is a simple drink made using milk, gulkand and rose syrup. It is commonly made at home during summer when we want something cooling instead of tea or coffee. It has sweet rose flavour mixed with milk taste. It also feels very refreshing when served cold.

The texture stays smooth and creamy when blended well. Cold milk or slightly frozen milk gives better thickness and nice drink feel. The colour looks light pink and it also gives nice rose aroma while drinking. It also looks good when served in tall glass.

This recipe can be changed little based on taste. Some people add ice cream or soaked sabja seeds for extra texture. It can be made thick or thin as per liking. It is usually served fresh and tastes best when cold. It also gets finished quickly when served for guests.

I make this when summer heat feels too much at home. I usually keep the rose syrup ready in my fridge and just mix with milk and gulkand and the drink ready in minutes.

Gulkand Milkshake Ingredients

Milk - I used milk for creamy texture to the drink and you can use full fat milk for taste and richness.
Gulkand - Added gulkand for sweet rose flavour and cooling taste. It gives nice aroma and natural sweetness also.
Rose Syrup - Used rose syrup for colour and extra rose flavour. It also makes milkshake look light pink and little appealing.

Similar Recipes

How to make Gulkand Milkshake Step by Step

1.Boil milk then simmer for 5 minutes. Cool down completely, Set aside.

2.Freeze milk for at least 5 hours or until solid. Transfer frozen milk to mixer jar.

3.Add gulkand and rose syrup.

4.Blend it for few seconds then add milk and blend again until smooth and frothy.

Pour into serving glass and Serve chilled!

Expert Tips

Milk chilling - I usually keep milk in fridge or freeze a small portion before blending. Cold milk gives thicker and tastier milkshake.
Blend Well - I blend everything until smooth and frothy and it gives good texture and do not over blend.
Sweetness - I adjust gulkand and rose syrup based on taste, gulkand already has more sweetness so adjust accordingly.
Nuts - You can add some nuts for the crunch, I like to add peeled almonds chopped or cashew for texture.
Texture - You can add ice cream for richer version, it makes the milkshake thicker and creamier.

Serving and Storage

Serve Gulkand Milkshake chilled in tall glass. Serve this during hot afternoons or as quick cooling drink after meals.

Best served immediately after blending for good texture. It does not store well for long, so prepare fresh each time. You can chill milk ahead to make it faster.

FAQS

1.Can I skip rose syrup?

Yes, you can skip it if not available. Gulkand alone gives enough flavour.

2.Can I use warm milk?

No, chilled milk works better. Warm milk does not give smooth texture.

3.Can I make it thick?

Yes you can add in frozen milk or ice cream to make it thick and creamier.

4.Is gulkand very sweet?

It has mild sweetness but you can adjust quantity based on taste.

5.Can I store it?

It is best consumed fresh. Storing changes taste and texture.

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

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

📖 Recipe Card

Gulkand Milkshake Recipe

Course Drinks

Cuisine Indian

Keyword drink recipes, healthmix recipes, healthy recipes, Healthy tea time drink, juice recipes, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10

Cook Time 5

Total Time 10

Servings glass

Calories 202kcal

Author Sharmilee J

Ingredients

1 ¼* cups milk boiled and cooled
1 ½ tablespoon gulkand
1 teaspoon rose syrup

*Freeze 1 cup milk

Instructions

Freeze 1 cup milk for at least 5 hours or until solid. Transfer frozen milk to mixer jar.
Add gulkand and rose syrup.
Blend it for few seconds then add milk and blend again until smooth and frothy.
Pour into serving glass and Serve Gulkand Milkshake chilled!

Notes

Milk chilling - I usually keep milk in fridge or freeze a small portion before blending. Cold milk gives thicker and tastier milkshake.
Blend Well - I blend everything until smooth and frothy and it gives good texture and do not over blend.
Sweetness - I adjust gulkand and rose syrup based on taste, gulkand already has more sweetness so adjust accordingly.
Nuts - You can add some nuts for the crunch, I like to add peeled almonds chopped or cashew for texture.
Texture - You can add ice cream for richer version, it makes the milkshake thicker and creamier.

Nutrition

The post Gulkand Milkshake Recipe appeared first on Sharmis Passions.

Breakfast Cereal Popsicles Recipe

Sharmilee J — Sat, 13 Jun 2026 01:52:45 +0000

Breakfast Cereal Popsicles are flaky, crispy dessert bars made by freezing a blend of milk, cereals, cornflakes and hone. These are tasty surprises for the family during summer holidays and could be done without much effort. It is a fun way to serve cereals in a different form during summer.

These popsicles are often made during summer holidays as a quick homemade treat and it is made with simple ingredients and no cooking is needed. The taste is mild and creamy and everyone at home enjoys it, especially kids who love cereal bits. It is one of those treats that gets over quickly. It can be made ahead and kept ready in freezer .

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About Breakfast Cereal Popsicles

Breakfast Cereal Popsicles is a simple dessert made using milk, breakfast cereals and cornflakes. It is a fun way to turn regular breakfast ingredients into a dessert. It is made during summer or when there is leftover cereal at home or when kids ask for something cold.

This popsicle has crunchy texture bits from cereal and cornflakes. As the popsicles freeze, the cereals soften a bit still gives some bite and texture. The colourful cereal pieces makes the popsicles look bright and appealing and make tastes best when served straight from freezer.

This recipe can be changed based on what cereal you have at home and chocos, fruit flavoured cereal or plain cereal all works well. These popsicles can be served as an afternoon snack or after meals and it comes together quickly with simple ingredients. They are easy to make and the result comes really good.

I make popsicles during summer holidays for my kids or as when the cereal is lying too long on my pantry and it takes only few minutes to prepare.

Breakfast Cereal Popsicles Ingredients

Cornflakes - Used cornflakes for crunchy texture, these go well with the creamy milk base.
Breakfast Cereal - Used breakfast cereal for flavour, colour and texture, these cereal pieces make the popsicles look attractive too.
Milk - Added milk as the base for the popsicles this gives creamy texture and helps all the ingredients come together.
Honey - Used honey for sweetness to balance the taste in the popsicle and you can adjust as per your taste.
Vanilla Essence - I added vanilla essence for flavor. It give nice aroma to the popsicles. You can skip if not available.

Similar Recipes

How to make Breakfast Popsicle Step by Step

1.Boil milk and simmer for 5 minutes. Switch off.

2.Take cornflakes in a bowl, crush it with your hands just roughly thats enough. Set aside.

3.Measure and take your cereal. Take milk add honey to it.

4.Add vanilla essence to it. Mix well. Take your popsicle mould add 2 tablespoon crushed cornflakes.

5.Then fill cereal till ½ of the mould.

6.Add milk till the rim of the mould finally sprinkle little more cornflakes. Close with lid.

7.Freeze until solid or for 8 hours. Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.

Serve immediately!

Expert Tips

Better Texture - I crush cornflakes roughly and not too fine for better texture while eating.
Adjust Sweetness - I always adjust honey as per taste, some cereals already have different levels of sweetness.
Layering - I just add cereals and cornflakes evenly into each mould. This helps every popsicle get good texture.
Freezing - I make sure to freeze them for at least 8 hours. Overnight freezing gives best results.
Serving - Run the mould under water for few seconds before removing. This helps release the popsicles easily.
Variations - You can use any cereal available at home. Different cereals gives different flavour and look.

Serving and Storage

Serve Breakfast Cereal Popsicles straight from freezer as a summer treat. Serve this during afternoons, holidays or after meals. Store the popsicles in freezer and keep them covered. They stay good for about a week.

FAQS

1.Can I use any cereal?

Yes, you can use your favourite cereal, most breakfast cereals work well.

2.Can I skip honey?

Yes, you can skip it if the cereal is already sweet just adjust as per your taste.

3.Why are my popsicles hard to remove?

Dip the mould in water for few seconds. They will come out easily.

4.Can I make it ahead?

Yes, these popsicles are great for making ahead. Freeze them overnight and serve later.

5.How long do they stay good?

They stay good in freezer for about a week. Keep them covered to maintain freshness.

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

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

📖 Recipe Card

Breakfast Cereal Popsicles Recipe

Course Breakfast, Dessert

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

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

Prep Time 10

Freezing Time 8

Total Time 8 10

Servings popsicles

Calories 117kcal

Author Sharmilee J

Ingredients

½ cup cornflakes I used kellogs plain cornflakes
1 cup cereal I used chocos moon & stars
1 ½ cups milk boiled and cooled
1 tablespoon honey
¼ teaspoon vanilla essence

Instructions

Take cornflakes in a bowl, crush it with your hands just roughly that's enough. Set aside.
Measure and take your cereal.
Take milk and add honey to it. Add vanilla essence to it. Mix well.
Take your popsicle mold and add 2 tablespoon crushed cornflakes.
Then fill cereal till ½ of the mold.
Add milk till the rim finally sprinkle little more cornflakes. Close with lid.
Freeze until solid or for 8 hours.
Then while serving time, show the mold under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.
Serve Breakfast Cereal Popsicles immediately!

Notes

Better Texture - I crush cornflakes roughly and not too fine for better texture while eating.
Adjust Sweetness - I always adjust honey as per taste, some cereals already have different levels of sweetness.
Layering - I just add cereals and cornflakes evenly into each mould. This helps every popsicle get good texture.
Freezing - I make sure to freeze them for at least 8 hours. Overnight freezing gives best results.
Serving - Run the mould under water for few seconds before removing. This helps release the popsicles easily.
Variations - You can use any cereal available at home. Different cereals gives different flavour and look.

Nutrition

The post Breakfast Cereal Popsicles Recipe appeared first on Sharmis Passions.

Paneer Jalfrezi Recipe

Sharmilee J — Fri, 12 Jun 2026 12:27:51 +0000

Paneer Jalfrezi is a flavourful curry made with paneer, onion, bell pepper tossed in a spicy tangy masala. The paneer gets coated well with the masala making it taste irresistibly good in every bite. It is served with roti, naan or even rice for lunch and dinner. The combination of soft paneer and crunchy vegetables make this dish enjoyable to eat. This restaurant style recipe is a must try for all paneer lovers!

Paneer Jalfrezi is easy to make and does not need many fancy ingredients. Most of the ingredients are usually available at home and it can be made anytime. The vegetables are cooked until slightly soft while still keeping little crunch which gives good texture to the dish. The tomato based masala adds good flavour and coats everything well.

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About Paneer Jalfrezi

Paneer Jalfrezi is a popular paneer side dish made with paneer cubes, onion, bell pepper with a spicy tomato based masala. The vegetables are usually cut lengthwise and cooked along with spices which gives it a classic look and texture. It has thick masala coating the paneer and vegetables and is commonly served with roti, naan and other Indian flat breads.

This dish has soft paneer along with slightly crunchy vegetables which makes it very enjoyable to eat. The onion, capsicum and carrot give good texture while tomato based masala adds flavour to every bite. It tastes best when served hot and paneer absorbs masala really well.

You can make many variations of this recipe and you can adjust it according to your preference. Some people add baby corn, beans or colored capsicum while some make it spicy by adding extra chilli powder. You can also make it little more gravy based if you like and dish still comes out good. The spice level can be changed easily based on your family taste.

I usually make this when I want quick paneer side dish for lunch or dinner. It gets ready in less time and pairs very well with roti at home. Paneer Jalfrezi is relished as a curry or sabzi for roti, chapati and even for rice meal.

Paneer Jalfrezi Video

Paneer Jalfrezi Ingredients

Paneer - Used soft paneer for this dish, gives soft texture and it absorbs masala well and you can use homemade paneer too if you like.
Onion - I have used onion for making masala base becomes soft while cooking and blends well with spices. Also added onion cut lengthwise tossed along with bell pepper for crunch.
Bell pepper - Used bell pepper for flavour and crunch and it gives fresh taste to dish. I have used green, red and yellow capsicum for flavour variation and attractive look.
Oil - I have used oil for sauteing ingredients and cooking masala. You can use any cooking oil that you usually use at home.
Ginger Garlic Paste - Used for aroma and flavor and it gives good taste to masala. It helps reduce raw smell while cooking.
Tomato Puree - I have used tomato puree as base for gravy and it gives slight tanginess. It also adds good color to dish.
Tomato Sauce - Used tomato sauce for little sweetness and flavor and it balances tangy taste from tomatoes. It also gives nice finish to masala.
Turmeric powder, Red chilli powder - I have added for color , flavour and spiciness. You can increase or reduce according on your spice level.
Coriander powder, Garam masala powder - I added for flavor and aroma. Add only little so it does not overpower.
Cumin Seeds - I have used cumin seeds for tempering and flavor, it gives nice aroma when sauteed in oil and enhances overall taste.
Green chilli, Red chilli - added for heat and flavour.
Lemon juice - is added to give a slight tangy taste and balance the flavours well.
Kasoori methi, Coriander leaves- added for flavour and freshness.
Sugar - is optional but I add it to give a mild sweet and tangy taste to the curry.

Similar Recipes

How to make Paneer Jalfrezi Recipe Step by Step

Heat 2 tablespoon oil add ½ teaspoon cumin seeds let it splutter. Add 1 green chilli and 1 red chilli.

2. Give a quick saute. Add ¼ cup onion finely chopped along with 1 heaped teaspoon ginger garlic paste and salt to taste.

3.Saute until it turns golden.

4.Add 2 medium sized tomatoes pureed.

5.Cook covered until raw smell of tomatoes leave. Now add ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon coriander powder and ¾ teaspoon garam masala powder.

6.Give a quick mix and add little water to avoid burning of spice powders.

7.Let it boil for a minute then add ¼ teaspoon sugar, 1 teaspoon tomato sauce and 1 teaspoon lemon juice and mix well.

8.Add 1 cup onion chopped lengthwise and 1 cup bell pepper chopped lengthwise.

9.Give a quick mix.

10.Add 200 grams paneer cut into thick strips along with 1 teaspoon kasoori methi crushed.

11.Mix gently without breaking paneer. Finally add 1 tablespoon coriander leaves finely chopped mix well and switch off.

Serve hot with roti, rice etc!

Expert Tips

Vegetables - Keep onion and capsicum slightly crunchy and do not overcook them. This gives good texture while eating and vegetables taste more fresh.
Cook Masala - I usually cook tomato puree until raw smell leaves and masala thickens little. This gives better flavor and taste to dish.
Overcook - Add paneer towards the end and cook only for few minutes. If cooked for long time, paneer may become little hard and chewy. Toss gently to avoid breaking it.
Adjust Spice - You can just increase or reduce chilli powder based on your taste.
Fresh Serving - I prefer serving this dish immediately after making as vegetables stay crisp and taste good.

Serving and Storage

Serve this with roti, chapati, naan, paratha or rice, it taste very good when served hot. Store any leftovers in fridge and use within a day. Reheat before serving and do not cook for long as paneer may become hard.

FAQS

1.Can I use homemade paneer?

Yes you can use homemade paneer and it works very well.

2.Can I skip bellpepper?

Yes you can skip it, but it adds good flavor and crunch.

3.Why did my paneer turn hard?

Paneer may turn hard if cooked too long. Cook it for few minutes only.

4.Can I make it more spicy?

Yes you can add more chilli powder if you like it more spicy. This is medium spicy which is suitable for kids also.

5.Can I make this ahead?

Yes you can make it earlier and reheat before serving. It still taste good.

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

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

📖 Recipe Card

Paneer Jalfrezi Recipe

Paneer Jalfrezi is a flavourful curry made with paneer, onion, bellpepper tossed in a spicy tangy masala. The paneer gets coated well with the masala making it taste irresistibly good in every bite. It is served with roti, naan or even rice for lunch and dinner. The combination of soft paneer and crunchy vegetables make this dish enjoyable to eat. This restaurant style recipe is a must try for all paneer lovers!

Course Appetizer, Lunch

Cuisine Indian

Keyword 30 mins recipes, curry, curry recipes, easy paneer recipes, indian paneer recipes, lunch recipes, paneer dishes, paneer recipes, roti sidedish, Side Dish, starter

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 524kcal

Author Sharmilee J

Ingredients

200 grams paneer cut into thick strips
2 tablespoon oil
½ teaspoon cumin seeds
1 green chilli
1 red chilli
¼ cup onion finely chopped
1 heaped teaspoon ginger garlic paste
2 medium sized tomatoes pureed
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
½ teaspoon coriander powder
¾ teaspoon garam masala powder
¼ teaspoon sugar
1 teaspoon tomato sauce
1 teaspoon lemon juice
1 cup onion chopped lengthwise
1 cup bell pepper chopped lengthwise
1 teaspoon kasoori methi
1 tablespoon coriander leaves finely chopped
water as needed
salt to taste

Instructions

Heat 2 tablespoon oil add ½ teaspoon cumin seeds let it splutter. Add 1 green chilli and 1 red chilli.
Give a quick saute. Add ¼ cup onion finely chopped along with 1 heaped teaspoon ginger garlic paste and salt to taste.
Saute until it turns golden.
Add 2 medium sized tomatoes pureed.
Cook covered until raw smell of tomatoes leave. Now add ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon coriander powder and ¾ teaspoon garam masala powder.
Give a quick mix and add little water to avoid burning of spice powders.
Let it boil for a minute then add ¼ teaspoon sugar, 1 teaspoon tomato sauce and 1 teaspoon lemon juice and mix well.
Add 1 cup onion chopped lengthwise and 1 cup bell pepper chopped lengthwise.
Give a quick mix.
Add 200 grams paneer cut into thick strips along with 1 teaspoon kasoori methi crushed.
Mix gently without breaking paneer. Finally add 1 tablespoon coriander leaves finely chopped mix well and switch off.
Serve hot with roti, rice etc!

Video

Notes

Vegetables - Keep onion and capsicum slightly crunchy and do not overcook them. This gives good texture while eating and vegetables taste more fresh.
Cook masala - I usually cook tomato puree until raw smell leaves and masala thickens little. This gives better flavor and taste to dish.
Overcook - Add paneer towards the end and cook only for few minutes. If cooked for long time, paneer may become little hard and chewy. Toss gently to avoid breaking it.
Adjust Spice - You can just increase or reduce chilli powder based on your taste.
Fresh Serving - I prefer serving this dish immediately after making as vegetables stay crisp and taste good.

Nutrition

The post Paneer Jalfrezi Recipe appeared first on Sharmis Passions.

Oreo Ice Cream Recipe

Sharmilee J — Fri, 12 Jun 2026 01:03:12 +0000

Oreo Ice Cream is a creamy flavourful frozen dessert made using fresh cream, crushed oreo biscuits and sugar. It is prepared by mixing everything together and freezing until it sets and gets frozen. It does not need much effort to make this icecream but tastes delicious. The ice cream colour looks white with black crushed oreo biscuit pieces here and there making it look appealing.

This ice cream recipe is often made during summer days, birthdays or small family get together and its made with few ingredients and no cooking needed. The taste is really good and everyone at home enjoys it, especially kids who like that biscuit crunch. It sets well in freezer and scoops easily after resting.

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About Oreo Ice Cream

Oreo Ice Cream is a homemade frozen dessert made using cream, milk and oreo biscuits. It is commonly made in many homes as a quick no cook frozen dessert when there is craving for something cold. It has creamy base with chocolate biscuit flavour mixed through it.

The texture stays soft, creamy and has biscuit pieces inside. It sets well in freezer and scoops easily after resting time. It looks good with biscuit bits mixed in and also sprinkled on top. It also holds shape well when served in bowls or cones. It also tastes better after a few hours of freezing time.

This recipe can be changed based on preference. You can try any oreo flavor, also add extra crushed biscuits on top for crunch. You can also add chocolate chips or nuts for extra bite and taste and it can be served plain or with brownie, cake or waffles. It also pairs well with warm desserts for contrast and makes a nice combination.

I usually make this when kids ask something cold and sweet at home. It is very easy and does not take much time to prepare. I like to keep it ready in freezer for anytime dessert serving.

Oreo Ice Cream Ingredients

Fresh Cream - I add fresh cream for smooth and creamy texture and helps the ice cream set well after freezing.
Milk - Used milk to loosen the creamy texture and makes it easy to mix, also balances the richness of cream.
Oreo Biscuits - I have added oreo biscuits for chocolaty flavour and crunchy bite.
Sugar - Sugar for the sweetness and to balance the taste in the ice cream and you can adjust as per your taste.
Vanilla Essence - I add vanilla essence for main flavor. It gives that classic vanilla aroma.

Similar Recipes

How to make Oreo Ice Cream Step by Step

1.To a mixing bowl add milk, then add sugar to it. Add vanilla essence to it.

2.Mix well and set aside. To another mixing bowl, add fresh cream. I used frozen variety.

3.Whisk well until thick and peaks are soft. I used my hand mixer.

4.This is soft peak, if your fresh cream doesn't form peaks its ok just whisk well until its thick that's enough. Add milk to it.Whisk it again.Set aside.

5.Take oreo biscuits add it to a plastic wrap, using a chapathi roller crush it roughly.

6.Add crushed oreo to cream milk mixture. Reserve 2 tablespoon crushed oreo and add the rest of it. Mix well with a ladle.

7.Transfer the mixture to a freezer safe box, sprinkle remaining crushed oreos on top.

8.Freeze until solid or at least for 8 hours. Next day remove from freezer, allow it for 5 minutes then scoop and serve.

Scoop and serve immediately.

Expert Tips

Whisking - I whisk the cream until it becomes thick and soft peaks form just make it thick as long as possible.
Crushing - I crush the oreo biscuits roughly using rolling pin or hand, small chunks give better bite than fine powder.
Freezing - Freeze for minimum 8 hours or overnight for best set. Less time may make it soft and not firm.
Serving - Keep outside for few minutes before scooping. It makes scooping easy and smooth.
Storage - Store in airtight box to avoid ice crystals. It stays good for few days in freezer if handled properly.

Serving and Storage

Serve this as evening dessert, after meals, with brownie, chocolate cake or even plain biscuits if you like. Also keep it in a freezer safe box with tight lid always. It stays good for about 1 week in freezer. Let it sit outside for few minutes before scooping.

FAQS

1.Can I use other Oreo flavours?

Yes, any Oreo flavour can be used. Each flavour gives slight different taste but works fine.

2.Why my ice cream becomes icy?

It may be due to not whisking cream well or loose covering. Always use airtight box.

3.Can I skip vanilla essence?

Yes you can skip it if not available. Oreo itself gives strong flavour.

4.How long should I freeze it?

Minimum 8 hours freezing is needed. Overnight freezing gives better texture.

5.Can I reduce sugar?

Yes sugar can be reduced easily. Oreo biscuits already have some sweetness.

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

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

📖 Recipe Card

Oreo Ice Cream Recipe

Course Dessert

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

Keyword biscuit recipes, cookie recipes, dessert recipes, ice cream recipes, icecreams

Prep Time 15

Freezing time 8

Total Time 15

Servings scoops

Calories 125kcal

Author Sharmilee J

Ingredients

1 cup fresh cream I used frozen
½ cup milk
10 - 12 nos oreo biscuits ½ cup crushed
⅓ cup sugar
½ teaspoon vanilla essence

Instructions

To a mixing bowl add milk, then add sugar to it. Add vanilla essence to it.
Mix well and set aside. To another mixing bowl, add fresh cream. I used frozen variety.
Whisk well until thick and peaks are soft. I used my hand mixer.
This is soft peak, if your fresh cream doesn't form peaks its ok just whisk well until its thick that's enough. Add milk to it. Whisk it again. Set aside.
Take oreo biscuits add it to a plastic wrap, using a chapathi roller crush it roughly.
Add crushed oreo to cream milk mixture. Reserve 2 tablespoon and add the rest of crushed biscuits. Mix well with a ladle.
Transfer the mixture to a freezer safe box, sprinkle remaining crushed oreo on top.
Freeze until solid or at least for 8 hours. Next day remove from freezer, allow it for 5 mins then scoop and serve Oreo Ice Cream!

Notes

Whisking - I whisk the cream until it becomes thick and soft peaks form just make it thick as long as possible.
Crushing - I crush the oreo biscuits roughly using rolling pin or hand, small chunks give better bite than fine powder.
Freezing - Freeze for minimum 8 hours or overnight for best set. Less time may make it soft and not firm.
Serving - Keep outside for few minutes before scooping. It makes scooping easy and smooth.
Storage - Store in airtight box to avoid ice crystals. It stays good for few days in freezer if handled properly.

Nutrition

The post Oreo Ice Cream Recipe appeared first on Sharmis Passions.