Carrot Cake Bliss Balls


Ingredients 1 large carrot, peeled, coarsely grated 6 fresh dates, pitted, chopped 1/4 cup (40g) finely chopped dried pineapple 1 cup (90g) rolled oats 1 tablespoon almond spread (optional) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup (40g) desiccated coconut Instructions Process carrot, date, pineapple, oats, almond spread, if using, cinnamon and nutmeg … Read more

Tiramisù Truffles Recipe


for 25-30 truffles:

  • 8.8 oz (250 g) of Mascarpone cheese
  • 2,8 oz (80 g ) of Savoiardi biscuits (Ladyfingers)
  • 4 tablespoons of cold sweetened coffee
  • 2,1 oz (60 g) of sugar
  • Unsweetened cocoa powder


1.Put the savoiardi inside a plastic food bag and crush them with a rolling pin
2.Mix in a bowl mascarpone, sugar, coffee and savoiardi
3.Wrap the bowl with plastic transparent foil and put it in the fridge for about 30 minutes
4.Take a small amount of mixture and roll it into a ball
5.Roll it into cocoa powder and put it in the mini muffins cases
6.Put in the fridge for 2-3 hours



Eggless Chocolate Pudding


  • 500 ml (2 cups) milk
  • 200 ml (3/4 cup) fresh cream (I used 25% fat fresh cream)
  • 100 gm (1/2 cup) sugar
  • 30 gm (1/4 cup heaped) cocoa powder
  • 30 gm (1/4 cup) cornflour or cornstarch
  • 1 tsp vanilla extract
  • Extra cocoa powder for sprinkling


– In a saucepan, mix the milk and cream together.
– Take 1/2 a cup of this mixture in a small bowl and mix in the sugar, cornflour and cocoa powder to make a smooth paste and keep aside.
– Heat the remaining milk in the saucepan over a medium flame.
– When it comes to a boil, lower the flame and stir in the cocoa/cornflour/milk mixture and cook until thick and creamy.
– Stir in the vanilla extract.
– Pour into ramekin bowls or cups.
– When the custard comes to room temperature or cools down, chill in the refrigerator for atleast 3 hours before serving.
– Sprinkle with cocoa powder before serving.

Chocolate Pudding Recipe In Telugu | చాక్లెట్ పుడ్డింగ్ | Eggless Chocolate Pudding | Desserts


Easy Dessert Recipes – Soft Ginger Candy Chew


  • 180 grams of ginger
  • 150 grams of glutinous rice flour
  • 150 grams of brown sugar
  • 30 grams of water
  • shredded coconut or sugar powder


  1. First, let’s deal with the ginger. Rinse it under running water. Make sure you wash off the mud. You don’t need to peel the skin because it doesn’t matter if the skin on or not. You can peel it if you want but its just more work to me.
  2. Roughly cut it into slices. Put it in a cup. I didn’t add any water to it so it will be a bit difficult to use a blender. That is why I am going to use a hand blender. You can also use a food processor to blend it.
  3. Use a sieve and put a cheesecloth to cover it. Squeeze the juice out of the ginger. Make sure you get the last drip. For 180 grams of ginger, we get about a little bit more than a 1/2 cup of 100% pure ginger juice.
  4. Pour the ginger juice into the glutinous rice flour. Use a fork to cooperate with it. It will look a bit messy in the beginning. But soon you should be able to make it into a dough. Cover it and let it sit for 15 minutes.
  5. While waiting, we can move on to next step. In a sauce pot, add 150 grams of brown sugar and 30 grams of water. Stir this on low heat. Adding water will thin the sugar a little bit and lower the chance of burning. You just keep stirring it so it doesn’t stick to the bottom. Once you see it start bubbling a lot. Let it cook for another 40 seconds and then turn off the heat. Let it cool down for just 5 minutes. You don’t want it to be completely cold or else the sugar will start setting.
  6. Pour the melted brown sugar into the glutinous rice dough. It might look like it is impossible to mix it well. Don’t worry. You just use a fork to break the dough into smaller pieces. Then use a whisk to stir it. Within 2 or 3 minutes, it will be completely well combined.
  7. Next, get a flat pan. I use an 8 inches non-stick cake pan. If your pan is not non-stick, make sure to apply some oil or put a parchment paper on the bottom so it will be easier to take out later. For better texture, I will let it go through a sieve. Just pour that in. a very important note here. Make sure your pan is flat and the batter is about 1/3 inch thick. If it is too thick or the batter is no evenly flat, it won’t be cooked completely.
  8. Put this in a steamer. Steam it for 40 minutes.
  9. This is how I check if it is completely cooked. Put a stick into a check the consistency. If you see the batter that attached to the stick is a little bit transparent, that means you are good to go.
  10. Take it out. Cover it and set it in the fridge overnight.
  11. This is the next day. Because it is a non-stick pan so it should be easy to take it out. Then cut it into long strips. You can wet the knife with cold water so it doesn’t stick to the knife. Sprinkle some shredded coconut so it won’t be too sticky. Then coat it with the coconut completely. You can also use sugar powder if you have it. Once all the sugar strips are coated well, pile them up and cut it into short pieces. Put this into the shredded coconut. If you see 2 pieces sticking together, just break that apart. Toss everything until they are coated well and you are done.