Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Tuesday, December 29, 2015

EGGLESS SPARKLING SPRINKLES FOR CAKES AND COOKIES

Hello everyone

Today I have a very easy but interesting decoratives recipe for cakes and cookies. Who don't like cakes, cupcakes or cookies decorated with sparkling glittery sprinkles. Specially kids love to relish on decorated stuffs more than naked ones. But in market these decoratives are too expensive and generally available with eggs. So why not give it a try at home also, with easy available ingredients, eggless and in minimum time and effort. Today I am sharing glittery sparkling colored sugar sprinkles recipe, many more are coming in further days. Till then try and enjoy these super easy and attractive sprinkles at home and win your kids heart. Hope you all will definitely give it a try. 
Stepwise recipe is given below, do try and let me know how it turned out for you.

EGGLESS SPARKLING SPRINKLES FOR CAKES AND COOKIES




Yield: 2+ tbsp 
Time: 10 mins

Ingredients:

2 heaped tbsp fine granulated sugar
1/4 tsp edible liquid color ( your choice)
2 drops vanilla essence ( completely optional, I skipped)

Method:

Mix sugar, colour and essence well. 


Spread in thin layer on a baking tray lined with butter paper .
Now bake in a preheated oven at 180 degree C for 10 mins.





Now break all the lumps formed in sugar with oven mitt when it's still warm. Or you can also use rolling pin to separate sugar granules. But use light hands to avoid powdering your sprinkles. Once cooled , keep it in airtight containers.  I made six colors red, blue, green, yellow ,orange and purple by mixing red and blue colors. Your glittery sparkling sprinkles are ready to use. 


You can use any color of your choice or can also mix and match different colors to get different shades of your choice.
Try to use fine granules sugar, neither powdered ones nor too big granules, to get nice glittery texture.
Avoid adding too much of color, it may make lots of lumps and also ruin taste of sprinkles.
You can prepare these in bulk and store properly to use later whenever needed.
Now decorate your sweet treats with these sparkling beauties and see the eyes of your munchkins glittering with happiness. 


You can also use these on your puddings, ice creams or others sweet dishes to add extra attraction and crunchiness.



Hope you all will love this eggless sprinkle recipe and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....


Sunday, November 22, 2015

EASY MALAI LADDOO

Hello everyone 

Festive season is on its peak these days one after another , festivals are knocking every other day. And without sweets, festivals are incomplete. Today I have a very easy yet super yummy sweet which I made with cuddled milk. Accidentally one litre milk got cuddled and I thought why not to try something new with this and suddenly dimag ki batti jali and the outcome is tempting delicious malai laddoos. These are so easy to make that even an amateur can make it perfectly and also is perfect use of cuddled milk. This is a perfect tasty and eye treat to sweet tooth.
Step wise recipe is  given below, hope you will definitely try this.

EASY MALAI LADDOO



Yield: 12-15 pcs
Time : 20 mins

Ingredients 

1 cup fresh chhena ( crumbled cottage cheese made of 1lt milk)
3/4 cup milk powder
1/4 cup sugar
2 tbsp milk
1 tsp ghee 
1/2 tsp kewda essence ( optional)
12-15 strands of saffron (kesar), soaked in 1 tsp warm milk

Method:

Heat a nonstick wok at low heat and add chhena. Let it be warm then add sugar, ghee , milk and milk powder.


 Mix well and cook till it become little dry and starts leaving edges of wok and not leaving water trail behind it. Switch off the flame and let it get warm. 


Now add kewda essence and mix well. 


Grease your hand with some ghee and Make laddoos of desired size . Now garnish it with saffron strands and serve.



 Your delicious sweet is ready in minutes. Whenever you have cuddled milk at your home and wondering what to do, then try this and win praises. 


Make sure to use fresh chhena to make this sweet . As moisture of fresh paneer is must for a perfect malai texture of the sweet. While straining whey from chhena don't squeeze hard . 
You can increase or decrease sugar as per your taste. 
Kewda essence can also be replaced by cardamom powder.


This is a perfect festive sweet, as takes minimum time and is much more delicious than store bought ones. Hope you all will love this delectable sweet recipe and definitely love to try once. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

Thursday, October 29, 2015

MUHALLABIA ( A MIDDLE EASTERN DESSERT)

Hello everyone

On the occasion of sharad purnima generally we used to prepare kheer but this time I thought to give it a new twist and made muhallabia, which is much similar to kheer and taste is really amazing. You can prepare it very easily and please your guests in a different way. It's perfect for those kids who don't likes bits of dry fruits or rice in their kheer, like my younger one. And luckily he loved it too much and finished in no time. So you can also serve this yummy cum healthy dessert to your fussy eaters.
Recipe is given below, hope you all will definitely give it a try.

MUHALLABIA 



Serves: 7-8
Time: 45 mins 

Ingredients 

4 cup milk
1/3 cup rice powder
2 leveled tsp corn flour
1/3 cup sugar
1 cup almond powder
Few drops Rose or kewda essence 
Pista and rose petals to garnish


Method:

First of all Boil 3 cup milk in a pan. 


Now dilute rice powder and corn flour in 1 cup milk.


 Add slowly in boiling milk stirring constantly to avoid lump. 


Let it get thick then add almond powder in batches and mix well to avoid lumps. 


Then add sugar. Cook for 4-5 mins. 


Now off the flame , let it cool for 5 mins then add essence. 


Now pour in serving bowls and garnish. Chill before serving.



Your yummy dessert is ready to serve.


You can use any dry fruit or cherry to garnish the dish.
You can also make it with different flavours by adding strawberry syrup and crush,rose syrup , dates, cocoa powder etc. 
Add sugar as per your taste.
If you don't get almond powder then soak nearly 3/4 +cup of whole almonds in hot water for 2-3 mins then peel it and let it dry and grind to fine powder. 



 Use your creativity and give this dish the flavour of your choice.


Enjoy this middle eastern dessert in your way and please pour your valuable comments and suggestions here ,they meant a lot.

Happy cooking....

Monday, October 26, 2015

ATTE KA HALWA ( WHOLE WHEAT FLOUR HALWA)

Hello everyone 

Sometimes we suddenly start craving for something sweet but it's not possible to have sweets all the time in your fridge . But today I have a very easy and irresistibly delicious whole wheat flour halwa recipe, which can be prepared in minimum time and with easily available ingredients at your home. You don't need any pre preparation or fancy utensils to cook it. So just be prepare to dive in the yumminess and sweetness of this tempting delight. Recipe is given below, hope you all will love it.

ATTE KA HALWA ( WHOLE WHEAT FLOUR HALWA)


Serves: 3-4 
Time: 20 mins

Ingredients:

1 cup whole wheat flour
1/3 cup ghee
1/2 cup sugar, I used less
2 1/2 cup water
Chopped dry fruits ( optional)
1/4 tsp green cardamom powder ( optional)

Method:

Heat half of the ghee in a wok, add whole wheat flour and cook at medium flame , stirring constantly to avoid burning it. When it become nice golden brown and aromatic then lower the flame and add sugar in it . Mix well then add water slowly and keep mixing simultaneously, to avoid lump formation. Now again increase the flame to medium and cook it stirring constantly. Add remaining ghee and cook. When it starts leaving ghee then add chopped dry fruits of your choice and cardamom powder. Mix well and done. You yummilicious sweet treat is ready to serve. Garnish it with chopped dry fruits and serve hot.



Be careful while roasting whole wheat flour so that not to burn otherwise it will ruin whole dish.
You can also use more ghee if like ghee laden halwa.
Sugar can also be increased or decreased as per your taste.
You can also use more or less water to make halwa of your choice of consistency.



This halwa is easiest of all and yummilicious too. You can make it either in breakfast or for sweet treat after lunch or dinner. Can also be prepared for Kanya bhoj during Navratri. It tastes best if served hot.
Hope to hear nice words of appreciation from you after trying it, so please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....


Friday, July 17, 2015

EASY KALAKAND

Hello everyone
Sweets are the heart of each and every festival. No festival can be completed without having some sweets in menu. So here I am having a very easy , quick but tempting Indian sweet, kalakand. It needs minimum ingredients and time but turn out to be a droolsome awesome dessert. Any sweeth tooth can never say no to this scrumptious dessert. Whenever you want to please your guests without any fuss then go for it, you will never regret.
Recipe is given below, must give it a try. Hope you will like it.

EASY KALAKAND




Yield: 15-20 pieces
Time :15 mins

Ingredients

1 1/2 cup mashed soft paneer or chhena ( cottage cheese)
3/4 tin condensed milk ( 300gms)
1/2 cup milk powder
1/2 tsp kewda or rose essense or green cardamom powder
1 tbsp finely chopped pistachios or almonds

Method:

 Heat a nonstick wok on medium flame then add mashed paneer, condensed milk and milk powder. Cook , stirring continuously to avoid burning, till it starts leaving edges of the wok. Then add essence or cardamom powder and mix well. 



Spread it in a greased tray evenly and sprinkle chopped pistachios or almonds all over it and press a little to stick them firmly. 



Now let it cool completely then cut desired slices and serve. Your easiest yummy sweet is ready to hog on😊.



Once it starts leaving edges of the wok means it's ready to spread, so don't over cook the mixture otherwise it may become little chewy.
Always use soft paneer to get nice texture of sweet, also put every thing together in the wok . If you cook paneer first then it may become chewy. 
You can use any essence or dry fruit of your choice or simply skip it.



This is kids friendly as well as sweet tooth favorite sweet treat . So definitely give it a try ,you will never regret. Hope you all will like this easy ,simple , quick and yummiest dessert, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

Thursday, July 16, 2015

OATS MANGO KULFI WITHOUT CREAM

Hello everyone
Who don't like kulfi or ice creams, but if it's made of oats then? Wow.... Yes , it's absolute taste with health. I always tried to skip Ice creams and kulfis due to creams added in it but now no issues. An idea strikes me few days back that if I can use oats in my pasta to make it creamy and saucy then why not give it a try in some sweet treat. Suddenly my kid demanded ice cream , so thought to try this in kulfi first and the result was awesome. My fussy eater too loved it , what else is needed. Happy kids, satisfied mom, that's all😊😊. It's very easy, minimum cooking kulfi with seasonal fruit, mango. Recipe is given below, hope it comes up to your expectations.

OATS MANGO KULFI WITHOUT CREAM




Yield: 1- 1 1/4 lt 
Time: 20 mins ( freezing time excluded)

Ingredients 

3/4 cup oats
2 1/2 cup milk
2 1/2- 3 cup mango puree  ( pulp of four medium sized ripe mangoes)
1 tin condensed milk ( 395gms)
Chopped dry fruits ( optional)
1 tsp mango essence ( optional)

Method :

First of all soak oats in milk for 20-30 mins. Then cook it till nicely done. Let it cool then in a grinder make its smooth and creamy puree. Use more milk if needed, as the puree should be thick creamy but of pouring consistency.



Now add mango puree , condensed milk, dry fruits( I skipped) and essence to it. Mix well and fill in kulfi molds .



 Freeze for at least 7-8 hrs or overnight. Your yummy kulfi is ready to serve.



If your mangoes are not so sweet then add some sugar as per your taste. Adding dry fruits is optional, but I will recommend you to add as it will hide that little taste of oats in kulfi.
If you don't want to add mango in your kulfi then substitute it with equal amount of thickened milk of same consistency and lots of dry fruits.



Use kulfi mold is also recommended, as freezing in big bowl may lead to formation of ice crystals in it. Then you should churn it again after half frozen to avoid ice crystals .
I used M&M 's tubes to make kulfi as don't have kulfi molds, so you can also use your jugaad.😊
Your simple, easy and healthy kulfi is ready for health conscious kulfi lovers and fussy eaters too.




Hope you all will like this healthy addition to traditional sweet treat , please pour your valuable comments, queries and suggestions here, they meant a lot.

Happy cooking....

Monday, July 6, 2015

BASBOUSA ( A MIDDLE EASTERN DESSERT)

Hello everyone 
Today I am here with one more scrumptious middle eastern dessert, Basbousa. It's more like a semolina cake but with a distinct flavour. So tempting and delicious one for all sweet tooth to taste at least once. I bet you can't stop yourself from taking more and more. The most interesting thing is that it's so easy to prepare too. Recipe is given below, just try and relish on these heavenly beauties.

BASBOUSA 




Yield : 25-30 pcs
Time: 50 mins

Ingredients 

2 cup semolina ( sooji)
1/2 cup sugar
1 1/2 tsp baking powder 
1/2 tsp baking soda
3/4 cup thick curd ( yogurt)
1/3 cup ghee or refined oil 

For syrup:

1 cup sugar ( I took 3/4 cup , as kept mild sweet)
3/4 cup water
1 tbsp lemon juice
1/2 tsp orange essence or rose water

Method:

Mix all ingredients except for syrup ones, together to a smooth mixture. It will be neither crumbly nor liquid, just like nice wet dough.
Now evenly spread it in a greased baking tray . Let it rest for 5 mins then with the help of wet knife make cuts of your choice and decorate with almonds or pistachio. 



Now bake it in a preheated oven at 180degree C for 20- 25 mins till nice golden top appears. If you don't get golden top after 25 mins then either shift your tray to top most rack in oven or increase its temp to max and bake for another 5-10 mins or till nice golden top appears. Mine took exact 35 mins, 25 mins at 180C and 10 mins at 230C.
In meanwhile prepare sugar syrup. Add sugar and water and let it boil till sugar get dissolved. Switch off the flame and add lemon juice, let it cool. Once cool then add rose water or orange essence. Keep it aside.




Once baking is done, keep out the tray and pour cool syrup all over the hot cake ,evenly. Let it cool properly then cut though pre made cuts and serve.




Your simplest and yummiest dessert it ready to make it way to your plate. Just enjoy these palatable beauties first with eyes then gobble them one after other.



You can add more sugar in syrup if like more sweetness, I kept it mild.

Hope you all will like these easy peasy middle Eastern delicacy, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

Tuesday, June 30, 2015

LOW FAT KUNFAH

Hello everyone 
Once again I am here with a low fat but delicious, mouthwatering dessert very popular in Middle East. Though I can't say it is a completely healthy recipe but of course I tried to cut nearly half the calories than traditional one. As this recipe calls for too much butter and sugar, so clearly it's a rich dessert. But I used minimal butter and less sugar to avoid extra calories, without compromising its taste. This is one of the best dessert I had ever. I made it my way with some twists in ingredients, but the end product is total worth to my effort. It's not only tempting but also a treat to eyes too.
Recipe is given below, hope you will definitely love it.

LOW FAT KUNFAH




Serves:5-6
Time: 1 hr 

Ingredients 

300 gms  very thin vermicelli (it requires kataifi dough but I took vermicelli)
2 tsp butter or ghee
1/2 cup milk 
1 cup sugar
1cup water
2tsp lemon juice
1cup grated cottage cheese
1/2 cup grated mozzarella cheese
1 cup unsweetened rabdi 
1 tbsp Roasted dry fruits as per ur choice
1/4 tsp orange red food color
1/4 tsp rose or orange essence

Method:

First of all take a baking dish and grease it with some butter and food color. 
Mix 2/3 part of vermicelli with 2 tbsp of milk and 1 tsp butter or ghee, just to make it little moist. Don't add more milk otherwise it will become soggy so adjust milk quantity accordingly.
Now spread this in the baking dish and press with spatula to get a firm base.
Add all the cheese , rabdi and dry fruits together and spread it on the vermicelli base.
Now take the rest 1/3 part of vermicelli and moisten it with milk and cover the cheese layer completely. And again press it firmly.
Bake it in microwave convection mode at 200degree for 25 mins. U can also bake it in regular oven for the same temp and time.
Time also depend on the vermicelli you took. Mine was roasted one , but if you are taking unroasted white vermicelli then bake for long and keep watching till it become nice golden color.
I used this vermicelli.




In the meanwhile make sugar syrup adding sugar and water and boil for 10 mins and add lemon juice . let it cool and then add rose essence or orange essence.
When the kunfah is baked let it rest for 15 mins then pour the sugar syrup all over it and again let it rest for 1/2 hr. Then invert it and decorate .




If you like more crunch then can pour syrup on individual servings also.
To make instant rabdi, boil 1/2 lt milk in a thick bottom pan till it become 3/4 then add 2 bread slices churned with little milk to it. Continue cooking till it become nice thick like rabdi.
If you don't want to use rabdi then can use condensed milk too.




Now enjoy this palatable delicious dessert . This can be served in any dinner party too. Just bake it and get appreciated by all. Hope you will definitely give it a try and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

Friday, June 19, 2015

UMM ALI WITH TWIST

Hello everyone 
Today I have a very popular dessert recipe of Egypt with my twist. Though I am too fond of sweets and can have anytime but also love to try different flavours, so always try to experiment something new in traditional recipes.  Recently I tasted umm Ali and from that day I was dying to try it at home but I didn't have puff pastry sheets and cream at home , so here came a chance to experiment. And luckily the final result was equally sinful and tempting, though the texture was slightly changed but the taste was really ummmmmm......just like its name.
Step wise recipe is given below and hope you all will definitely like it.

UMM ALI WITH A TWIST





Serves: 7-8
Time: 1 hr 

Ingredients 

250 gms puff pastry sheets ( I used readymade samosa leaves)
300 ml condensed milk
2 cup water
1/2 tsp vanilla essence 
2 cup mixed dry fruits, chopped ( cashew, almonds, walnuts, raisins, pistachio)
1 handful raisins
1 1/2 cup rabdi * or 1/2 cup cream

*for instant rabdi
1/2 lt milk 
2 slices bread
1 tbsp sugar
1/2 tsp vanilla essence

Method:

First of all arrange pastry sheets in a greased baking dish and bake at 210 degree C for 15-20 mins or till it become nice golden and crisp. If using samosa leaves then It may needs to be flipped once or twice to get evenly baked.




In meanwhile boil milk in a wok till it remain 3/4th. Now grind bread pieces with some milk in smooth paste. Add paste to boiling milk stirring constantly to avoid sticking to bottom. Now add sugar and Vanilla essence. Cook for 5 more mins and switch off the flame.
Now in a separate vessel add condensed milk, 2 cup water ( 3 cups if using samosa leaves), I used beetroot stock but you can use plain water, and let it boil then add vanilla essence and switch off the flame.



When puff pastry sheets are baked then break them in 1 inch pieces. Now add 3/4 part of dry fruits in it and mix well. 



Arrange it evenly in the baking tray then pour condensed milk mixture all over it and sprinkle rest 1/4 part of dry fruits all over it. 



Now pour prepared rabdi all over it and sprinkle handful of raisins on it.



Now bake it at 210 C for 15 mins and done. 



Your sinful dessert is ready to serve.



If you want to make it quite traditional way then skip rabdi and add cream all over it and bake for same time.
But in my view , it tastes best in both ways. So try this simple yet flavourful dessert at least once. If you don't have either of puff pastry sheets or samosa leaves then just toast some bread slices and use. But then it will be called bread pudding . Believe me it will also taste heavenly, naam me kya rakha hai, taste matters.



Somewhere I read that it tastes best when served warm but I think desserts always tastes best to a sweet tooth☺️☺️.
Hope you will like this sinful dessert which can be served at any occasion and will be center of attraction for sure. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....