#festivesweets

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Spread the love with these adorable Valentine Gnome Cookies - guaranteed to sweeten up your sweetheart's day.

Chandrakala | Authentic Traditional Sweets | Fresh Festive Delights - Nithya Amirtham

Experience the richness of Authentic Chandrakala, a crispy, golden delight filled with luscious kova and soaked in fragrant saffron and cardamom syrup. Crafted with care, this indulgent treat from Nithya Amirtham traditional sweets brings festive joy to every bite. Enjoy authentic sweets made fresh and perfect for gifting or ordering sweets online.

Shop Now : nithyaamirtham.com/collections/traditional-sweets

Kaju Biscuit | Dry Fruit Sweets | Traditional Indian Desserts - Nithya Amirtham

Enjoy the rich, nutty goodness of Kaju Biscuit, a delightful treat crafted for cashew lovers. Made with premium dry fruits, these bite-sized sweets offer a perfect balance of crunch and flavor. A must-have among dry fruit sweets, this delicacy stands out in the world of traditional Indian desserts, making it perfect for gifting and festive indulgence.

Shop now : nithyaamirtham.com/collections/dry-fruit-sweets

These St. Patrick's Day cupcakes are a delightful treat to celebrate the holiday. They are infused with a vibrant green color, mini chocolate chips, and colorful sprinkles, making them perfect for the occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. Green food coloring. 1/2 cup mini chocolate chips. 1/4 cup rainbow sprinkles. For the frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract. Green food coloring. Green sugar crystals, for decoration.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. There should be three parts of adding the dry ingredients to the wet ingredients. Each part should start with the dry ingredients and end with the milk. Don't mix any further than that. Keep adding green food coloring until the cupcakes are the shade of green you want them to be. Add the rainbow sprinkles and mini chocolate chips and mix them in well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting by beating the powdered sugar, milk, softened butter, and vanilla extract together until the frosting is smooth and fluffy. Until you get the shade of green you want, keep adding green food coloring to the frosting. After the cupcakes are completely cool, frost them with the green frosting and sprinkle green sugar crystals on top. Now it's time to eat your St. Patrick's Day pies!

Prep Time: 20 minutes

Cook Time: 18-20

These St. Patrick's Day cupcakes are a delightful treat to celebrate the holiday. They are infused with a vibrant green color, mini chocolate chips, and colorful sprinkles, making them perfect for the occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. Green food coloring. 1/2 cup mini chocolate chips. 1/4 cup rainbow sprinkles. For the frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract. Green food coloring. Green sugar crystals, for decoration.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. There should be three parts of adding the dry ingredients to the wet ingredients. Each part should start with the dry ingredients and end with the milk. Don't mix any further than that. Keep adding green food coloring until the cupcakes are the shade of green you want them to be. Add the rainbow sprinkles and mini chocolate chips and mix them in well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting by beating the powdered sugar, milk, softened butter, and vanilla extract together until the frosting is smooth and fluffy. Until you get the shade of green you want, keep adding green food coloring to the frosting. After the cupcakes are completely cool, frost them with the green frosting and sprinkle green sugar crystals on top. Now it's time to eat your St. Patrick's Day pies!

Prep Time: 20 minutes

Cook Time: 18-20

These St. Patrick's Day cupcakes are a delightful treat to celebrate the holiday. They are infused with a vibrant green color, mini chocolate chips, and colorful sprinkles, making them perfect for the occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. Green food coloring. 1/2 cup mini chocolate chips. 1/4 cup rainbow sprinkles. For the frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract. Green food coloring. Green sugar crystals, for decoration.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. There should be three parts of adding the dry ingredients to the wet ingredients. Each part should start with the dry ingredients and end with the milk. Don't mix any further than that. Keep adding green food coloring until the cupcakes are the shade of green you want them to be. Add the rainbow sprinkles and mini chocolate chips and mix them in well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting by beating the powdered sugar, milk, softened butter, and vanilla extract together until the frosting is smooth and fluffy. Until you get the shade of green you want, keep adding green food coloring to the frosting. After the cupcakes are completely cool, frost them with the green frosting and sprinkle green sugar crystals on top. Now it's time to eat your St. Patrick's Day pies!

Prep Time: 20 minutes

Cook Time: 18-20

A delightful dessert that combines the earthy sweetness of sweet potatoes with the warm spices of gingersnap cookies, all topped with a fluffy homemade marshmallow fluff. It's the perfect treat for fall or holiday gatherings.

Ingredients: 2 cups sweet potatoes, peeled and diced. 1/4 cup brown sugar. 1/4 cup gingersnap cookies, crushed. 1/4 cup heavy cream. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon vanilla extract. 1/8 teaspoon salt. For Homemade Marshmallow Fluff:. 2 large egg whites. 1/2 cup granulated sugar. 1/4 cup light corn syrup. 1/8 teaspoon cream of tartar. 1/2 teaspoon vanilla extract.

Instructions: In a large pot of water, boil the sweet potatoes for 15 to 20 minutes, or until fork-tender. After draining, allow the sweet potatoes to cool slightly. Process the sweet potatoes, vanilla extract, crushed gingersnap cookies, brown sugar, heavy cream, ground nutmeg, ground cinnamon, ground ginger, and salt in a food processor until smooth and creamy. Prepare the homemade marshmallow fluff in a different bowl: Whisk together the egg whites, light corn syrup, granulated sugar, and cream of tartar in a heatproof bowl. Set the bowl over a saucepan of simmering water and whisk constantly until the mixture turns glossy and fluffy and the sugar dissolves. It should take five to seven minutes. After turning off the heat, mix in the vanilla extract with the marshmallow fluff. Spoon the sweet potato mousse into bowls or glasses for serving. Place a heaping dollop of homemade marshmallow fluff on top of each serving. To get a toasty finish, use a kitchen torch to lightly brown the marshmallow fluff or briefly broil them. Enjoy the delicious Gingersnap Sweet Potato Mousse served with homemade marshmallow fluff right away!

Prep Time: 30 minutes

Cook Time: 20 minutes