Biscoff Banana Oats Bread Muffin Cups

A surprise fun twist on a classic banana bread flavor!     Ingredients: Regular oats – 1 cup All purpose flour – 1/2 cup Ripe bananas- 3 Baking soda -1 tsp Brown sugar- 1/2 cup (optional) Biscoff spread/Cookie Notti spread- 2 tbsp (optional) Lotus biscuits – 5-6 Sweetened coconut flakes- 2-3 tbsp Honey/maple syrup – 1

Blueberry Lemon Poppy Seed Muffins

Blueberry Muffin is one of Strawberry Shortcake’s best friends in the Berry Bitty City. These delicious treats are a mashup of Blueberry Muffin’s favorite flavors that are packed with bursting bright zingy flavor!   Ingredients: All-purpose flour – 2 cups Poppy seeds – 2 tbsp Fresh blueberries – 1 cup Baking powder – 1 tsp

രുചിയേറും സേമിയ അട / Roasted Vermicelli Wrapped In Banana Leaf & Steamed

Make this delicious & healthy semiya ada the star of your breakfast show!   Ingredients: Vermicelli / semiya – 2 cups Boiled milk – 3-4 cups Sugar – 1 cup Grated coconut – 1 cup Rice flour- 2 tbsp Cardamom powder – 1/2 tsp Raisins – 10-12 Banana leaves – As needed Ghee/clarified butter –

Aladdin’s Favorite Chocolate Paniyaram

These delicious & addictive goodies that taste divine are a favorite of Aladdin!    Ingredients: All purpose flour/maida – 1-1/2 cups Cocoa powder – 4 tbsp Egg – 1 Boiled milk – 1 cup Unsalted butter – 1/4 cup, melted Vanilla essence extract – 1/4 tsp Powdered sugar – 5 tbsp Salt – A small

Parle G Ice Cream Sandwich

Enjoy a perfect summertime treat with India’s favorite humble biscuit- Parle-G!!!   Ingredients: Parle G biscuits – 20 Ice cream (your favorite) – 2 large bowls Pistachios – 1/2 cup, coarsely chopped Cashew nuts- 1/2 cup coarsely chopped Sprinkles- As needed Method: Line a tray with parchment paper. Layer 10 of the biscuits. Spread the

Desi Style Jalebi Cheesecake

Your sweet tooth will be forever grateful to devour this perfectly suited innovative dessert for the desi palate!   Ingredients: Crushed oreo biscuits- 1 pack Jalebis – 7, crushed into small pieces (+1 for decorating) Cream cheese – 500 g Double cream – 200 mL Unsalted butter- 1/2 cup Method: Grease a 9 inch springfoam pan