Tastiest desserts recipes

Extreme Chocolate Cake 

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world! "

Ingredients

2 cups white sugar

     1 3/4 cups all-purpose flour

     3/4 cup unsweetened cocoa powder

     1 1/2 teaspoons baking soda

     1 1/2 teaspoons baking powder

     1 teaspoon salt

     2 eggs

     1 cup milk

     1/2 cup vegetable oil

     2 teaspoons vanilla extract

     1 cup boiling water

     

     3/4 cup butter

     1 1/2 cups unsweetened cocoa powder

     5 1/3 cups confectioners' sugar

     2/3 cup milk

     1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.

Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake

Too Much Chocolate Cake

  

Ingredients

ounce) package18.25) 1 devil's food cake mix

     1 (5.9 ounce) package instant chocolate pudding mix

     1 cup sour cream

     1 cup vegetable oil

     4 eggs

     1/2 cup warm water

     2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar

White Chocolate Raspberry Cheesecake

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Ingredients

1 cup chocolate cookie crumbs

     3 tablespoons white sugar

     1/4 cup butter, melted

     1 (10 ounce) package frozen raspberries

     2 tablespoons white sugar

     2 teaspoons cornstarch

     1/2 cup water

     2 cups white chocolate chips

     1/2 cup half-and-half cream

     3 (8 ounce) packages cream cheese, softened

     1/2 cup white sugar

     3 eggs

     1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce

Chocolate Trifle

At church functions, folks line up for this trifle. And it is so easy to make! "

Ingredients

ounce) package

     1 (19.8 brownie mix

     1 (3.9 ounce) package instant chocolate pudding mix

     1/2 cup water

     1 (14 ounce) can sweetened condensed milk

     1 (8 ounce) container frozen whipped topping, thawed

     1 (12 ounce) container frozen whipped topping, thawed

     1 (1.5 ounce) bar chocolate candy

Directions

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

     In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

     In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

One Bowl Chocolate Cake

This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting. "

Ingredients

2 cups white sugar

     1 3/4 cups all-purpose flour

     3/4 cup unsweetened cocoa powder

     1 1/2 teaspoons baking powder

     1 1/2 teaspoons baking soda

     1 teaspoon salt

     2 eggs

     1 cup milk

     1/2 cup vegetable oil

     2 teaspoons vanilla extract

     1 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely

Mini Cheesecakes

This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids. "

Ingredients

Crust
     1/3 cup graham cracker crumbs

     1 tablespoon white sugar

     1 tablespoon margarine, melted

  

     Filling:

     1 (8 ounce) package cream cheese, softened

     1/4 cup white sugar

     1 1/2 teaspoons lemon juice

     1/2 teaspoon grated lemon zest

     1/4 teaspoon vanilla extract

     1 egg

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve

The Best Rolled Sugar Cookies

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off. "

Ingredients

cups butter, softened1 / 2 1

     2 cups white sugar

     4 eggs

     1 teaspoon vanilla extract

     5 cups all-purpose flour

     2 teaspoons baking powder

     1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Beth's Spicy Oatmeal Raisin Cookies

With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.

Ingredients

1/2cup butter, softened

     1/2 cup butter flavored shortening

     1 cup packed light brown sugar

     1/2 cup white sugar

     2 eggs

     1 teaspoon vanilla extract

     1 1/2 cups all-purpose flour

     1 teaspoon baking soda

     1 teaspoon ground cinnamon

     1/2 teaspoon ground cloves

     1/2 teaspoon salt

     3 cups rolled oats

     1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long

Cream Cheese Frosting

This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it. "

Ingredients

ounce) packages 2 (8cream cheese, softened

     1/2 cup butter, softened

     2 cups sifted confectioners' sugar

     1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use

 Alfajores

 
South American dulce de leche sandwich cookies)

While they have origins in Moorish Spain, alfajores are especially popular in South America. They are simple shortbread sandwich cookies with a sweet filling of dulce de leche. Different doughs are used for the cookies depending on the country. Some use normal flour dough, while others add cornstarch or even cassava flour for a more delicate crumb. This recipe uses a mixture of flour and cornstarch

Ingredients

Cornstarch - 1 cup
Flour - 1 cup
Baking powder - 1 teaspoon
Unsalted butter - 12 tablespoons (1 1/2 sticks)
Sugar - 3/4 cup
Egg yolks - 2
Dulce de leche - 1 cup

Method

Sift the cornstarch, flour and baking powder together in a medium bowl. In a mixer bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, beating until they are incorporated.Reduce the mixer speed to low and add the flour mixture in 3 batches, allowing each batch to become incorporated before adding the next.Form the dough into a disc without handling it too much. Wrap with plastic wrap and refrigerate for at least 1 hour.Preheat oven to 350 ° F. Remove the dough to a lightly floured work surface and roll out to about 1/8-inch thick. Cut out 40 2-inch rounds, and carefully place the rounds on two lightly greased cookie sheets.Bake for 9 to 10 minutes, but not so long that they begin to brown. Remove from the oven and cool for 5 minutes. Then remove the cookies to wire racks and cool completely.Spread about 2 teaspoons of dulce de leche on the flat half of a cookie and cover it with the flat half of another cookie to form a sandwich. Repeat with the remaining cookies. If desired, sprinkle the finished cookies with powdered sugar

 Variations

     For extra flavor, try adding one or more of these to the dough when you add the eggs: 1 teaspoon vanilla or almond extract; 1 tablespoon of brandy or cognac; 1 tablespoon of lime or lemon zest.

     Use more dulce de leche on each cookie so that some squeezes out the sides. Then roll the edges in grated coconut or ground nuts.

     Fill the cookies with your favorite jam instead of dulce de leche

 Bibingka Especial

Filipino sweet coconut and rice flour cake)

Bibingka is a lightly sweet, moist cake made with rice or cassava flour and traditionally cooked over charcoal in a banana-leaf-lined clay pot. A simpler version can be made in a cake pan in the oven. Bibingka especial, with tasty toppings, is popular in the Philippines during the Christmas holiday season and is eaten after Midnight Mass on Christmas Day

 Ingredients

Cake

Banana leaf (optional) - 1
Rice flour - 2 cups
Baking powder - 2 teaspoons
Salt - pinch
Eggs, beaten - 3
Sugar - 3/4 cup
Coconut milk - 1 1/2 cups

Toppings

White cheddar cheese, grated - 1/2 cup
Grated coconut - 1/2 cup
Unsalted butter, room temperature - 2 tablespoons
Sugar - 2 tablespoons

Method

Preheat oven to 375 ° F. Rinse the banana leaf, pat it dry and cut it into a round about 1 inch larger on all sides than a 9-inch cake pan. Grease the banana leaf and fit it into the pan with the edges coming up the side of the pan.In a large bowl, mix together the flour, baking powder and salt.Using an electric mixer, beat the eggs and sugar until the sugar is completely dissolved and the eggs are frothy, about 5 minutes.With the mixer running on low, add 1/3 of the flour mixture to the mixing bowl, then 1/2 of the coconut milk. Follow this by another 1/3 of the flour, the remaining coconut milk and then the remaining flour.Pour the batter into the cake pan and place it in the oven to bake for 20 minutes. Carefully remove the cake pan from the oven and sprinkle the top with the cheddar cheese and grated coconut.Return to the oven and bake for another 10 to 15 minutes, or until the top is nicely browned and a toothpick inserted in the middle comes out clean.Remove from the oven, spread the remaining butter over top of the cake and sprinkle it with the remaining 2 tablespoons of sugar. Cool for about 10 minutes. Gently remove the cake to a serving platter and serve warm

Bibingka Variations

Other Toppings: Try salted duck eggs, sliced ​​into rounds or pineapple rings.
Substitute whole milk for some or all of the coconut milk.
Cassava Bibingka: This version is made with grated cassava (tapioca) root and is more like a pudding. It is usually topped with a layer of sweet custard.

 Blueberry Pie

 American blueberry-filled double-crust tart)

True blue American blueberry pie. Simple, sweet, rich, delicious and chock full of antioxidants. Blueberry pie is the perfect finish to a meal during the summer blueberry season. Try the star-studded crust variation for your next Memorial Day, Fourth of July or Labor Day celebration.

 Ingredients

Dough for double-crust pie - 1 recipe
Blueberries - 5 cups
Sugar - 3/4 to 1 cup
Cornstarch - 1/4 to 1/3 cup
Salt - pinch
Lemon juice - 1 tablespoon
Butter, cut into cubes - 2 tablespoons

Method

Prepare a double-crust pie crust according to this recipe, or use your favorite recipe.Add the sugar, cornstarch and salt to a large bowl and mix together well. Then add the blueberries and lemon juice and stir well until the sugar is mostly dissolved. Set aside while you roll out your pie crust.Preheat oven to 425 ° F. After lining a pie pan with a bottom crust, give the blueberry filling a big stir, then pour it into the pie pan. Dot the top of the filling with the butter. Cover the filling with a top crust, seal the edges and cut vent holes in the top. Set the pie in the refrigerator to rest for about 30 minutes.Brush the top and edges of the pie with a simple egg wash of one egg beaten with a little water or milk. Sprinkle the crust liberally with sugar.Set the pie on a baking sheet and place it in the oven. Bake for 30 minutes. Reduce heat to 350 ° F and bake for another 25 to 35 minutes, or until the top and edges are golden brown.Remove the pie from the oven and set it on a rack to cool completely. Best eaten the same day

Variations

     Try using a lattice-crust top instead for a pretty presentation. For summer holiday celebrations, make star-shaped cutouts of pie dough and use those to cover the top.
     Add a little lemon zest to the filling for added zip.
     Try a mixture of half blueberries and half sliced ​​nectarines for a particularly tasty variation.
     If your blueberries are extra juicy, use the larger amount of cornstarch   

Cocada Amarela

 
Angolan coconut custard)

A rich, sweet custard with a deep yellow color and the pleasant texture of grated coconut, cocada amarela has its origins in Angola's Portuguese colonial past. Angolans typically favor fresh fruit for dessert. This pudding is one of the only Western-style desserts you'll find on their tables 

Ingredients

Water - 3 cups
Sugar - 1 cup
Cloves - 2
Grated coconut, unsweetened - 2 cups
Egg yolks, beaten - 6
Salt - pinch
Cinnamon - 1 teaspoon

Method

Add the water, sugar and whole cloves to a saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to medium and simmer until the temperature of the sugar syrup reaches 230 ° F on a candy thermometer, anywhere from 15 to 20 minutes.
Remove the syrup from the heat. Remove and discard the cloves and stir in the coconut. Return to medium-low flame and simmer, stirring, for another 10 minutes. Remove from heat.
Beat the eggs yolks and a pinch of salt with a whisk in a large bowl until smooth and lightened in color. Slowly beat a small amount of the coconut mixture into the egg yolks. Then beat the egg yolks into the remaining coconut mixture.
Return the saucepan to low flame and cook, stirring constantly until thickened and smooth, about 5 minutes. Take care not to overheat your pudding or it may curdle.
Serve warm or chilled in small bowls, sprinkled with a little cinnamon

Dresdner Stollen

Dresdner Stollen is the famous fruitcake from Dresden that is sold throughout Germany during the Christmas holiday season. Stollen is made from a rich yeast dough mixed with candied fruit and almonds. Loaves are folded to symbolize the Christ child in swaddling clothes

Ingredients

Raisins or currants - 1 cup
Candied citrus peel - 1 cup
Active dry yeast - 2 (1/4-ounce) packages
Lukewarm (110 ° F) water - 1/2 cup
Flour - 5 cups
Milk - 1 cups
Butter, room temperature - 12 ounces (3 sticks)
Eggs - 2
Vanilla - 1 teaspoon
Sugar - 1/4 cup
Salt - 1 teaspoon
Blanched almonds, chopped - 1 cup
Butter, melted - 1/2 cup
Powdered sugar - 1 cup

Method

Place the raisins or currants and candied citrus peel in a bowl and add enough warm water to cover. Set aside to soak for at least 30 minutes. Drain, reserving the soaking liquid.In a large bowl, mix the yeast with lukewarm water and set aside for 10 minutes to proof the yeast. Add 1 cup of the flour and 1/2 cup of the milk and stir together until smooth. Cover with plastic wrap and set in a warm place for at least an hour and up to 4 hours. This is your sponge.Stir the sponge to deflate it. Add the remaining 4 cups flour, 1/2 cup milk, 12 ounces of butter, eggs, vanilla, sugar and salt. Mix together with a wooden spoon to form a dough. Turn the dough out on to a floured work surface and knead until smooth. The dough will be fairly soft and a little sticky. Add more flour if the dough is too wet, or work in some of the raisin soaking water if it is too dry.Form the dough into a ball and place it in a large greased bowl. Lightly grease the top of the dough and cover it loosely with plastic wrap. Set aside to rise until doubled, from 1 to 2 hours.Punch the dough down with your fist. Toss the raisins and citrus peel with some flour to coat and shake off the extra. Add the fruit and the almonds to the dough and fold the dough over to cover. Remove the dough to a floured work surface and knead to work the fruit and nuts into the dough.Cut the dough into two equal portions. Roll each portion out into a rectangle that is about 1 inch thick in the middle with top and bottom edges thicker than the center. Fold the top of each loaf 3/4 of the way down toward the bottom and square the loaves with your hands. Place the loaves on a parchment-lined baking sheet, cover loosely with plastic wrap and set aside to rise until doubled, about 1 hour.Preheat oven to 375 ° F. Remove the plastic wrap from the loaves and place the baking sheet in the oven. Bake for about 45 minutes, or until the loaves are golden brown and a toothpick stuck in a loaf comes out clean.Immediately brush each loaf all over with the melted butter, continuing until all the butter is used up. Add the powdered sugar to a sieve and shake over each of the loaves to cover them thickly. Set the loaves aside to cool completely.Wrap each loaf tightly in aluminum foil and store in a cool place for at least 2 weeks before serving

Variations

Marzipanstollen: In Step 6, roll 1 cup of marzipan out into a log and cut it into two. After rolling out the dough, lay a log of marzipan across the center of each and fold the dough down to encase the marzipan. Set aside for second rise and bake as directed.
     A variety of candied or dried fruit can be used. Candied cherries, candied angelica and golden raisins (sultanas) are common. Sometimes a little ground cardamom, ground cinnamon or a dash of almond extract is added to the dough.

Dulce de Leche

Latin American caramel spread)

Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies. It is known as cajeta in Mexico, manjar blanco in Peru, Chile and Bolivia, and arequipe in Colombia

Ingredients

Whole milk - 4 cups
Sugar - 1 1/4 cups
Vanilla - 1 teaspoon
Baking soda - 1/4 teaspoon

Method 

Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
     Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
     Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.

Variations

     Goat's milk is used in Peru and Mexico

Gingerbread Men Cookies

 

English spiced Christmas cookies)

Spiced breads have been popular in Europe reaching back to the time of the ancient Romans and Greeks. Germans have their lebkuchen and gingerbread houses. The English have traditionally shaped ginger-scented dough into men, animals and Father Christmas for the holidays. This recipe is always a favorite with

Ingredients

Flour - 3 cups

Ground ginger - 1 tablespoon

Ground cinnamon - 1 tablespoon

Ground cloves - 1 teaspoon

Baking soda - 1 teaspoon

Salt - 1 teaspoon

Butter, cut into pieces - 12 tablespoons (1 1/2 sticks)

Dark brown sugar - 3/4 cup

Molasses or treacle - 3/4 cup

Milk - 2 tablespoons or as needed

Method

    Sift the flour, ginger, cinnamon, cloves, baking soda and salt together into a large bowl. Fit a mixer with a paddle attachment. Add the butter and brown sugar and beat until light and fluffy. Reduce speed to low and add the molasses and 2 tablespoons of milk, beating until incorporated.
    With the mixer still running on low, add the dry ingredients in batches, beating just until the ingredients come together in a soft dough. Add more milk a few drops at a time if necessary to bring the ingredients together.
    Divide the dough into two equal portions and flatten them out into discs. Wrap with plastic wrap and refrigerate for at least 2 hours.
    Preheat oven to 350 ° F. Place the chilled discs on a floured work surface and roll each out to 1/4-inch thick. Use cookie cutters to cut the dough into shapes.
    Place the cookies on a baking sheet that has been greased or lined with parchment paper, leaving about 1 inch space between the cookies. Poke a hole in the top of the cookie with a skewer if you will be hanging them as decorations.
    Bake the cookies until they are firm and beginning to brown around the edges, 10 to 12 minutes. Remove from oven and let rest five minutes. Then remove to wire rack and cool completely.
    Decorate as desired with a simple icing.

Variations

    Simple Sugar Icing for Decoration: 1 cup powdered (confectioner's) sugar, 1 to 2 teaspoons lemon juice, a few drops of food coloring if you like. Mix all the ingredients together to make a smooth, free-flowing paste. Place in a piping bag and pipe onto cookies with a small tip.
    Press raisins, currants, candies, dragées or sprinkles into the cookies before baking them for a nice decorative effect.
    Many recipes substitute 1 beaten egg for the milk

 Gajar Halwa

Indian sweet carrot pudding)

Gajar halwa, or carrot halva, is a favorite Indian dessert, a little like a pudding, with a beautiful color and a wonderful sweetness. It is popular at Diwali celebrations and at Indian wedding banquets, where it is often served paired with a scoop of rich vanilla ice cream

Ingredients

Carrots, peeled and grated - 1 pound
Milk - 2 cups
Sugar - 3/4 to 1 cup
Ghee, butter or oil - 2 tablespoons

Method

  Place the carrots and milk in a large saucepan over medium heat. Bring to a boil, reduce heat to low and simmer until the carrots are soft and most of the liquid has been absorbed, 1 to 2 hours.
    Stir in the sugar and continue to cook, stirring frequently, until the carrots start to come together in one mass. Stir in the ghee, butter or oil and remove from heat.
    Mound decoratively on a serving plate and serve hot or at room temperature.

Variations 

 For a richer dessert, heavy cream, half and half or evaporated milk can be substituted for part or all of the milk.
    In India, dried whole milk, called khoya or mawa, is often stirred into desserts to give them added richness. If you can find it, stir about 1/2 cup into the milk and carrots.
    Add 1 teaspoon cardomom when you add the sugar.
    For more flavor and texture, stir in 1/2 cup chopped almonds, cashews, pistachios or raisins toward the end of the cooking time.
    Try substituting honey for the sugar.
    For special occasions, this dish is often garnished with edible silver leaf