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Shahi Tukda Recipe – Delicious & Healthier in 20 minutes | Healthier Indian Desserts

Hey Foodies,

There are a lot of times when you have guests over and you want to serve them something quick and fast, but it should be delish!

shahitukdathumbir

My aunt(or my dear Mamiji) served me this last time when I visited her.. She is a workhorse in cooking I must say, ask her anything to make and she’ll churn out for you in the least time possible, with the best taste and twists! She heard me & my dad talking about Shahi Tukda a night earlier, and voila next morning’s breakfast is sorted for her 😛 Okay, let me share how she made, She had used an cookie cutter to cut the bread pieces and then toasted them.. Then she made some thin rabri(usual method), and served in a bowl.. It was delish!

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So a few days back, I thought to make this, but I was aiming to make this in a time-limit of 20 mins.. So, I made it by toasting bread in ghee, then making rabri using condensed milk+milk.. And also skipped the sugar syrup.. First two attempts were awry, but things were sorted on the third, and was delish.. So here it is, Let’s dig in to the recipe..

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Shahi Tukda Recipe - Delicious & Healthier in 20 minutes | Healthier Indian Desserts
 
Ingredients
  • Milk - 1½ Cups (Full Fat)
  • Condensed Milk - ½ Cup
  • Bread Slices - 2
  • Ghee - 4-5 Tsp
  • Cardamom - 3-4
  • Saffron - few strands
  • Ghee - 4-5 tsp
  • Cashews, Almonds, Raisins - few
  • Edible Silver Leaf - to garnish (opt.)
Instructions
  1. Start by heating the milk in a wide big pan in high flame. Stir it once in a while.
  2. Heat up another pan, add 2 tsp ghee along with the cashews and almonds.. Stir and shallow fry the nuts until light golden. Then add the raisins and continue stirring until they puff up, take down the nuts to a bowl.
  3. Keep an eye on the milk, and stir it often. Toast/shallow fry the bread in the renaming ghee from the nuts.. Once the one side is brown, pour in about ½ tsp ghee in the uncooked side and flip and toast.. Add in the kesar to the milk, and stir it & keep on reducing.. (Timestamp : 8 mins)
  4. After 2-3 minutes of the kesar being added, add the condensed milk to the milk and stir it.. And we're going to cook this for another 5 minutes..(Timestamp : About 10 mins)
  5. Take the bread out from the pan after its done, then toast another bread, same way.. Just pour in some ghee in each side before toasting..
  6. Keep stirring the milk often after adding the condensed milk to prevent it from sticking & burning to the bottom..
  7. Crush the cardamom pods to make a powder.. The second slice of bread must have been done now, take it down..
  8. After about 15 minutes have passed, and the rabri looks thick and bubbly, it's all ready! Lower the flame, add the cardamom powder and mix.. Switch off the flame!
  9. Cut the bread slices into small triangles, also rough chop the fried nuts.
  10. In a plate, place the bread, scatter a few chopped nuts then pour over some rabri.. Add some almond slivers, kesar and edible silver leaf.. Enjoy the heavenly delicacy 🙂

What are you waiting for, quickly make this and enjoy 🙂

That’s all for today, Thanks!

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Banoffee Pie Recipe – No Bake Dessert Recipe | Valentines Day Dessert

Hey Foodies,

This time around, I planned to make Banoffee Pie instead of a cake for my mom & dad’s anniversary..

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And I’m glad they liked it, The tremendous combination of Banana and Toffee is to die for! I’ve been making these Banoffee Pie since a long time, but in small tart moulds and calling them as Banoffee Tartlets, which is a great pick-it-up kinda dessert..

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So it was familiar and had made numerous times, but this time made in a regular tart pan.. So, let’s make it.. Ah yes, this is a great dessert for Valentines Day as well.. Make it for your loved ones.. 🙂 What’s better? Only 5 Ingredients 😀

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Banoffee Pie Recipe - No Bake Dessert Recipe | Valentines Day Dessert
 
Ingredients
  • Marie Biscuits : 120g
  • Melted Butter - 6 Tbsp
  • Bananas : 2
  • Condensed Milk - 1 Can (Dulce De Leche from scratch in Notes)
  • Whipping Cream - ½ Cup
  • Chocolate Shavings, Strawberries - as req.
Instructions
  1. For Dulce De Leche : Add 3-4 cups of water to a pressure cooker, place the sealed can of condensed milk in. Close the pressure cooker and heat in high flame for 2 Whistles and then lower the flame to sim and cook for another 25-30 miniutes.
  2. Remove the cooker from heat and let it cool down on its own completely, once at room temp, open the cooker, take the can out. Use as required. (It is best to let the cool and rest for a couple of hours, i prefer to make a night earlier and let it sit overnight)
  3. Start by adding the biscuits to a plastic bag and get smashing using a rolling pin. It needs to be fine, but some crumbly bits are great! Transfer to a bowl.Pour in some butter, about 3 tbsp at first. Mix and keep adding more butter until it gets to a consistency where if you gather and press some of the mixture in your hand it forms that shape.
  4. Transfer the mixture to a 7" Tart Pan and press down the mixture. Using a glass press even more, also make sure to press the sides using two fingers. Refrigerate for 10-15 minutes.
  5. Whip the cream using a whisk or a electric mixer until peaks form. Keep aside. Slice two bananas.
  6. Bring the tart pan out, make a layer of sliced bananas. Then scoop out the dulce-de-leche and make a layer of it. Dip a spoon in hot water and use if its difficult to spread. Almost all will go in, but don't worry, there will be some for you to indulge!
  7. Spread the whipped cream on top OR use a piping bag and pipe designs as you wish.. I went for some subtle stars using a star tip. Then, refrigerate for atleast 3 hours before serving.
  8. Before serving, curl up some chocolate using a peeler or a knife and add on top, cocoa powder can be dusted as well. I had some strawberries, so i sliced and decorated some of those as well. Slice, and Indulge in the heavenly dessert!
Notes
For Making Dulce de leche from scratch which is extremely easy take 500 ml milk, 1 cup sugar and ¼ tsp baking soda. Mix all three and cook just like we make condensed milk. Cook a little longer until it is thick than condensed milk. Let it cool and use. The addition of baking soda at first will ensure the milk caramelizes.

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Just a little time consuming, but the recipe is extremely easy.. So make sure you make this, for your self, for your loved ones and Indulge!!!!!

That’s all for today, Enjoy! 🙂

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Eggless Choco Lava Cake in Microwave in 2 Minutes – Chocolate Fondant Cake

Hey Foodies,

Choco Lava Cake or Chocolate Fondant Cake, warm liquid chocolate filled cake is enjoyed by every one from every age group..

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Oodles of so called lava inside a cake, is a surprise inside kind of thing.. There are a lot of ways making these, right from half-baking a brownie(kind batter) to imitating the lava by inserting a small piece of chocolate inside.. But when both ways takes a quite amount of time and refrigeration, guess what? Here’s a super-easy method to make these in a Microwave in flat 2 minutes right from batter, to the platter! 😀

MW OREO LAVA GIF

Inserting a piece of chocolate bar won’t melt well in a minute’s worth of time also chocolate needs more of agitation, now as you can’t agitate a cake whilst cooking so I came up with this method.. Making frozen chocolate ganache balls and filling the lava cakes with it.. Also this recipe does not need any flour, just a couple of oeros, some sugar and milk and a tiny bit of baking powder along with our frozen chocolate balls.. Let’s get started!

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Eggless Choco Lava Cake in Microwave in 2 Minutes - Chocolate Fondant Cake
 
Ingredients
  • For One Lava Cake : Oreos - 3
  • Powdered Sugar - 1 Tsp
  • Baking Powder - a pinch
  • Milk - 2 Tbsp
  • Chocolate filling - 1 ball
  • Filling Ingredients(Makes 10 balls) - Dark Chocolate - 120g
  • Water - 30ml
Instructions
  1. Making the filling : Heat up 30ml of water along with 120g of chopped dark chocolate in a pan until completely melted stirring regularly.
  2. Once melted, transfer to a bowl, cover with cling wrap and let it sit in counter top for 4-5 hours. Overnight is better. Do Not Refrigerate, Just Let it sit in countertop.
  3. Then using a spoon scoop out anywhere between a tsp to a tablespoon worth of and roll into small round portions. I made 10 out of it, which means I can make 10 lava cakes from this filling. Freeze these balls until completely frozen, then transfer to a ziplock bag and keep frozen. Use whenever you wish.
  4. For making one lava cake, take 3 oreos, powdered sugar and baking powder in a mixer grinder/blender and grind to a powder.
  5. Add the milk and mix it to make a thick batter. Take a silicone cupcake liner and add a tablespoon of the batter. Then place a chocolate filling ball and add all the remaining batter over top of the filling.
  6. Microwave this for anywhere between 45 seconds to 1:10 minutes. Mine is a 800watt microwave and I do 50 seconds for extreme lava, and 1:00 for normal lava and cake. Personally i like both ways, microwave it your way.
  7. As soon as the time passes, take it out and flip over to a plate, sprinkle over a touch of powdered sugar and relish the joy! Oreo Goodness with the ever so awesome chocolate lava!
Notes
If you plan to make a couple of these at a shot, it may take a tad longer to cook in the microwave just fyi 🙂 Maybe if it takes 55 seconds for 1 lava cake, it will take 1:05 for 2. The time will definitely vary, try and experiment, this is such that however it comes out, IT IS GOING TO BE HEAVENLY! 😀
Even if you don't like oreos, you will enjoy it! My mom isn't a big fan of oreos, but she loved them! Add a touch of vanilla essence if you wish 🙂

Video :

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Just a couple of ingredients and minutes, is all it takes! So, don’t think much, make the chocolate balls now so that you can enjoy these luscious mesmerizing delight which takes you to a direct trip to heaven! 😀

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That’s all for today, do try this and enjoy!

Thanks!

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Motichoor Laddo Recipe | Perfect Motichur Laddus – Indian Sweet Secrets Revealed

Hey Foodies,

Motichoor Laddu, or Motichur Laddos is a weakness of many.. I mean literally, who doesn’t like these Laddus which are made up of Fried droplets/pearls of Chickpea Flour, simmered in sugar syrup and shaped into balls?

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Image Shot the Next Morning.

These, right these, are homemade.. Don’t you agree? Try it to believe it.. As soon as I posted the Motichoor Donuts, the requests for this Motichoor Laddus instantly took a peak.. So here’s my Perfect Recipe for you to make the Real Motichoor Laddus.

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Image shot after 2 hours being made.

I’m stressing on real, ask me why? Cause I’m just too skeptical about things.. Many of you might have gone through the recipes available online.. Mostly which either calls for Making Normal Boondi’s and crushing them in a food processer/blender or Soak the Mini Boondi’s in syrup like for Normal Boondi Laddus.. Common guys, these are special, These are made by making miniature pearls, then simmering in sugar syrup.. Look, Look at the pearls which, absolutely round, and perfect!

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So, without talking much here’s the recipe and then the Tips & Tricks in the Notes Section.

WARNING : “Pretty Long Recipe Ahead, Go slow with patience.”

If you feel the recipe is over-exaggerated, I’m sorry it needs to be, Watch the video first for a better understanding.

I presume, Motichoor Literally means the motis/pearls breaking easily. Choor is an Bengali Word I believe, and choor means break/crumble/crush.

Video Recipe:

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Serves: 500grams
 
Ingredients
  • Besan / Chickpea Flour – 1 Cup / 125 grams [Coarse Variety]
  • Water – 235 Ml [Or as required to make watery batter]
  • Kesar Orange Food Color – Few Pinches
  • Ghee – ¼ Tsp + For Frying
  • Sugar – ⅔ Cups + ¼ Cup / 180 Grams
  • Water – 90Ml
  • Cream of Tartar / Tartari – 1 Small Pinch [Use 1-2 drop lemon juice/1 pinch citric acid instead]
  • Rose Water – ½ Tsp
  • Melon Seeds / Char Magaz – 1 ½ Tbsp {More or less}
Instructions
  1. Start by mixing the besan, a pinch of kesar food color, ¼ tsp ghee in a bowl. Add water little by little and make a batter. Keep aside some of the water(if measured as shown), or make a medium thin batter using water as required. Let the batter rest for 15-20 minutes minimum.
  2. Add more water and make a super thin, “Watery” kind batter. Heat ghee to fry the Motichoor boondis, in a kadhai/pan.
  3. You’ll need a Jhara for making the miniature boondis, the finest one. Place a stand/container or some sort of thing near the pan with ghee. Make sure to keep a cloth below and above the container. The height of the container should be a couple inches above the pan.
  4. On the other side, keep a plate/tray where you’ll keep the fried boondis in. Above the plate, either keep a strainer or a colander so that the excessive ghee can come out. To make these miniature boondis, its advisable to have someone help you.
  5. To make these, you’ll need to consistently beat/hammer/tap down your jhara’s handle in the container and the face of jhara should be over the pan. While someone who is helping you would add a ladle full of the watery batter. And the miniature boondis would fall into the super-hot/little less hot than smoky ghee.
  6. As soon as you feel all the batter has been dropped into the hot ghee, take the boondis out from the ghee. I mean instantly take them out. You don’t want to over cook them, they’re smaller than a mustard and would cook in a second as the ghee is super hot as well. Keep the fried boondis over a colander/strainer.
  7. Like so, make the miniature boondis by smashing/hammering down the jhara’s stem/long handle over the container while someone adds a ladle full of batter to it and the boondis would fall into the super hot ghee and it’ll fry in a jiffy. Take them out and place in the strainer. Keep taking the boondis out from the strainer and keep in a bowl so that all boondis get a chance to leave the excess ghee.
  8. After all the boondis are made, let them rest for 10-15 minutes.
  9. To make the syrup, add the 180grams of sugar and 90ml of water in a pan. Add a pinch of kesar food color, a pinch of Cream of Tartar/Tartari and the rose water.
  10. Heat it up and let the sugar dissolve, and switch over to a very very low flame. If your stove doesn’t have a very slow flame, switch off the flame. The flame should be such low as its closed to being switched off.
  11. Add the boondis in and start stirring it. Cooking these boondis is a critical and tricky step, if you cook this less it won’t form into laddos and even if it forms it may remain kinda chewy and wet. If you cook it more, it’ll be hard and all the goodness of a melt in mouth motichoor would be void.
  12. Cook it in very very low flame, just until it starts leaving sides. If you had switched off flame, switch it on after 2 minutes to the lowest flame and Cook it till Just Starts Leaving Sides. Once done, switch off flame and cover and let it be like so for 5-6 minutes.
  13. Take the mixture out from the pan into a plate and spread it. Add the char magaz/melon seeds and let it cool down completely. You have two options; either make the laddus and keep them for 4-5 hours or let this mixture rest for 4-5 hours then make the laddus. I make as soon as it cools, then let them rest. I prefer to shape and then rest.
  14. Shape these into laddus and then cover these and let these rest for 4-5 hours minimum. More the better, but one cannot resist any more. By this time happens, the boondis get softer, sweeter and just like a motichoor laddo should be.
  15. As the time passes, and if you had made them before and let them rest which may result in slight odd shapes, you can roll them between your Ghee Greased/Wet Palms again to make them round and shiny. ENJOY!
Notes
TIPS / Tricks / Do’s and Don’ts:

Besan : For this recipe let me explain. Basically you need a coarse besan. Bombay Besan and the Normal/Coarse Besan are the normal two kinds. Bombay Besan is a fine variety of besan, usually used in the fritters. And the coarse variety which is ground coarse, specially used for Mithais, such as this, besan ki burfi, laddo and so on. Try to find the coarse variety and use it, if unable to you could try replacing 1½ tbsps of besan from 1 cup of besan with semolina/suji. Though, its best to find a coarse variety which is easily available.


Thickness of Batter : Plays a important Role, Make sure the batter is of watery consistency. It Should Not Be Thick. If its thick, the jhara’s holes may get jammed or the batter may get a little collected beneath the holes resulting in thicker/bigger boondis. On the other hand, it should not be way too diluted, it should have a like consistency.


Consistency in Tapping : Make sure you tap/hammer your jhara’s long handle in the container/stand consistently. If you do it slowly, you may get a Fried Pancake or Lumps of Boondi / Large Boondis. *DO THIS UNDER ADULT SUPERVISION IF YOU’RE NOT AN ADULT LIKE I DID.* Be paitent, and don’t rush there’s smoky hot ghee which you’re working with.


Frying the boondis : These motichoor boondis are even smaller and a mustard and the ghee is as hot as it would smoke which means as soon as it goes to the ghee it gets cooked in a jiffy. Make sure you take them out instantly. Also make sure you let the boondis get rid of excess ghee. And time to time transfer the boondis to a bowl so that all the boondis are excess-ghee-free.


The syrup : As soon as the sugar melts transfer to a very very low flame and add in the fried motichoor boondis. For the moti(s) to choor you need to cook them in such a way that they absorb the syrup and get soft. I presume, the mithaiwalas make in a large quantity which means the syrup cools down tremendously and then takes a good time and the boondis get cooked well and soak the syrup well. At home, you need to either switch off the flame and add the boondis and after two minutes turn it on to the lowest flame or place it in such a flame that it is close to the flame being switched off. My hob has a very small burner I used that.
Cooking this mixture till such that it starts leaving sides may turn these laddos dry, which motichoors aren’t. So you need to use something acidic, which will prevent the crystallization/drying of it. You can use a drop of lemon juice or citric acid or a tiny pinch of cream of tartar or as popularly known in hindi as “tartari”. One way of testing whether the cooking in syrup is done or not is by “grabing a boondi and pressing/trying to choor the boondi.” If it choors well its ready. Note : The known texture of super soft and melt in mouth is going to come with time. The boondis of the motichoor laddo would go even softer and as found in shops as you keep it to rest, it is kinda firm when you shape it.


The final wait : You need to either keep the mixture for quite a time like for 4-5 hours or shape the laddus then keep them for atleast 4-5 hours. This does many things; Mingles the flavors; Makes the boondies super soft and melt in mouth and just like available in market which now may be a little firm; laddos would get sweeter.

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So, If you are still with me, That was my perfectt recipe to make Motichoor Laddus.. Perfect round miniature boondis simmered in sugar syrup! Make and enjoyy.. 🙂 This was again a recipe, that took a lot of time and effort to develop.. Specially more effort.. Finally, one day tried making with thin batter and it came great! So, definitely takes some effort but is out of the world! That’s it for today..

Thanks

Yaman

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Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali

Hey Foodies,

Diwali is getting closer and closer, and we’re just with the last recipe on our #FusionDiwali Series..

BRH Cheesecake03

 

BRH Cheesecake04

We’re done with twisting the Laddos.. Today, Let’s make something that’s extravagant with Rasgullas.. The cottage cheese balls boiled in sugar syrup are a delicacy in themselves.. But, we’ve eaten a lot of it alone, today Let’s make Blueberry n Rasgulla Cheesecake with Hazelnuts! YAY!

BRH Cheesecake01

Perfect for this season, so surprise your guests with this..

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Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali
 
Ingredients
  • Biscuits - 120 Gms
  • Melted Butter - 75ml (More or less)
  • Cream Cheese - 200g
  • Powdered Sugar - ⅓ Cup
  • Whipping Cream - 300ml
  • Condensed Milk - 200ml
  • Agar Agar / China Grass - 10g
  • Blueberries - 3 Tbs or more (I used Dried, hence soaked overnight in ½ cup water)
  • Hazelnuts - 3 Tbs
  • Mini Rasgullas - 25-30 or more
Instructions
  1. Start by taking the biscuits and crush them until they resemble bread crumbs. Slowly pour in the melted butter and mix until it feels like wet sand.
  2. Transfer the biscuit and butter mix to a 9" Spring Form Cake Tin and press down using a glass until its flat and smooth. Refrigerate.
  3. Soak the agar agar in ⅓ cup of water for 15 minutes.
  4. Whip the whipping cream until stiff peaks.
  5. In a mixing bowl, add the cream cheese and powder sugar. Whip it well until creamy and smooth.
  6. Take a pan and heat it up in low flame, add the soaked agar agar and cook it until it is well dissolved and no traces are seen.
  7. Warm the condensed milk in a pan, Once the agar is dissolved, add the agar mix to the hot condensed milk. Stir well and cook for 2 mins. Let it cool down a little bit.
  8. Once the condensed milk+agar mix is hot but not boiling, pour it over the cream cheese mix and whisk well. You can sieve the condensed milk mix into the cream cheese mix rather than just pouring, but its optional.
  9. Add the berries and hazelnuts and mix well. You can also add a little bit of the soaked berry water for more flavor and color.
  10. Now add the whipped cream and rasgullas. Fold it well, do not mix it vigorously.
  11. Add the cheesecake mix to the cake tin and spread it well. Refrigerate overnight or for 10-12 hours and serve.
  12. For Serving, Run a small knife over the edge of the cake tin to seperate the cake from the tin. And open the tin. Decorate as you wish and enjoy!
Notes
I decorated the cake with soaked berries, whipped cream, rasgullas, hazelnuts, blueberry syrup and a sprig of mint. For the blueberry syrup, i did a cheat by add 2 tsp of sugar to the blueberry water(the one we had soaked berries in) and reduced it by cooking till it was thick and used it after it cooled.
 

BRH Cheesecake02

 

So, what are you waiting for.. Make this and impress not only your loved ones but everyone 😛 😀
Bdw, I used stuff.. Here are the recipes – Cream Cheese -> https://www.youtube.com/watch?v=igzwPi3P9ZU

Condensed Milk – https://www.youtube.com/watch?v=J6-IUkzvrcM

Rasgullas – https://www.youtube.com/watch?v=Y7mcnfyF3CU

That’s all for this #FusionDiwali Session of the 1st Season.. Stay Tuned for more upcoming exciting recipes..

Thanks..

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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates

Hey!

Today, we’re going to make some chocolates.. And, you know what? You’re going to go gaga over these!

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Sky’s the limit when it comes to flavors you can make but I personally love the coconuty flavor.. Specially Bounty Chocolates, so I thought to recreate something like and it was much much better..

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Let’s get rockin with Surprise Inside Chocolates, but first look at the filling.. 😀

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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates
 
Ingredients
  • Milk Chocolate - 175g
  • Dark Chocolate - 75g
  • White Chocolate - 50g
  • Cream - 60ml
  • Desiccated Coconut - 2-3 Tbsp
  • Raisins - 1 Tbsp
Instructions
  1. Start by melting the Milk and Dark Chocolate in Microwave for 30 seconds, Stir and reheat for 20 more seconds stir. It should Melt or give it 10 second bursts until completely melted.. Keep Aside
  2. In a Saucepan, simmer up 60ml cream, then pour it over 50grams of White Chocolate. Shake the bowl to make sure the chocolate is covered in hot cream.
  3. Stir the cream and chocolate mix till you get it homogeneous. Let it cool down to room temperature.
  4. Take some ice cubes and water in a big bowl, and place the White Chocolate Ganache bowl over it and start whipping it till you get some peaks. Add the desiccated coconut and raisins and stir. Filling is ready.
  5. Get a chocolate mould and fill that ⅓ to ½ half way with the melted chocolate which should not be hot or warm.
  6. Take the Filling and stuff that into a piping bag. Snip off the bottom and pipe it in the moulds in the center of each mould slowly in such a way that it goes in and the melted chocolate comes to the edges till ¾ of the mould.
  7. Tap the mould and then fill the mould till the top with more melted chocolate and tap again.
  8. Freeze for 5 mins. Take out and invert over the mould and see if the chocolate has left the mould and the plastic thing is visible, if it does the chocolate should come from the mould. If it does not freeze for some more time or tap to get the chocolates out. If using a silicone mould, press and squeeze from the back the mould to get each chocolate out. ENJOY
Notes
Don't whip the filling or make it super stiff, as it gets stiff as its refrigerated.. The picture shown tells that 🙂
Have a look at the video 🙂

This is such a thing that you’d just love it! I personally, just cannot stop why because the flavor combination is impeccable! Make these just for any time chocolaty treat or pack for your loved ones this festive season! 🙂Coconutycreamfilledbounty2

 

Thanks!

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Traditional Steamed Modak Recipe | Ukadiche modak – Ganesh Chaturthi Special

Heya Foodies,

Today a simple traditional recipe, but a true relish! Modaks 🙂 Well, everybody knows how much modaks are loved by Ganpati Bappa, and even we the devotees.

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We’ve already done a video on it in 2012.. But here’s my new version 🙂

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Check the video recipe – >


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Traditional Steamed Modak Recipe | Ukadiche modak - Ganesh Chaturthi Special
 
Ingredients
  • Jaggery - ½ cup
  • Ghee - 2 tbsp.
  • Fresh Coconut (grated) - 1 cup
  • Poppy Seeds (khus-khus) - 1 tbsp.
  • Sesame Seeds - 1 tbsp.
  • Assorted nuts (chopped) - 4 tbsp.
  • Cardamom - 6 pods
  • Salt - ¼ tsp.
  • Sugar - ½ tsp.
  • Rice Flour - 1 cup
Instructions
  1. Roast the poppy seeds and sesame seeds. Set it aside.
  2. In a pan, add the jaggery to melt. Add a tsp. of ghee so that it melts well and doesn't stick to the pan. Once the jaggery melts, add in the fresh grated coconut. Next in, add the roasted poppy seeds and roasted sesame seeds. Top it with the nuts and crushed cardamom pods. Stir well and the stuffing is ready.
  3. Take a pan, add a cup of water and let it to boil. Add a 1 tsp. of ghee, salt and sugar to the water. Next, add the rice flour to the mixture, and mix well. Cook it for 2 min And, then off the flame and cover it up with a lid for 5 mins.
  4. To form the dough, bring down the rice flour mix to a surface, and start forming a dough by slowing adding little water and ghee whenever needed. Once, it is smooth, and not breaking, it shall be good for the modaks.
  5. In the steamer bottom, let the water boil and in the mean time lets make the modaks.
  6. Grease the modak mold with ghee, add the dough t it, form the shape, fill the stuffing and close. Bring out of the modak mold. Same way, do all the modaks.
  7. Once all the modaks are done, place them to the steamer decks, which is lined with muslin cloth. Plantain leafs can be used if available. Steam for 15- 20 mins in medium flame.
  8. Pour in some melted ghee to the steaming hot modak, and Modaks are ready to be served.

Now, you gotta try this and serve to our Ganesh Ji 🙂

Modak02

 

Thanks for stopping by,

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Eggless Cream Filled Donuts Recipe – Eggless Baking Without Oven

Donuts please. Can you please show me donuts. Show donuts please.

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Here you go! I’ve been getting requests for this a lot, and as your request is my command here comes the recipe for my Eggless Feather Soft Cream Filled Doughnuts Recipe 🙂

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So, the other day i tried it after a year and these were fantastic.. Cottony soft, Perfect taste and flavor.. ! I could not stop myself to post this and here it comes..

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Watch the recipe 🙂

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Eggless Cream Filled Donuts Recipe - Eggless Baking Without Oven
 
Ingredients
  • Plain Flour - 1¼ Cup (+1/3 cup for dusting)
  • Warm Milk - ⅔ cup
  • Sugar - 6 Tbsp
  • Butter - ¼ Cup
  • Yeast - ¾ Tsp
  • Milk Powder - 2 Tbsp
  • Oil - To Fry
  • Other: Custard - 120 Ml
  • Chocolate Sauce - As required
  • Sprinkles, Dessicated Coconut, Nuts, Whatever!
  • White Chocolate Sauce - As required
Instructions
  1. Start by adding the sugar and yeast to the warm milk. Stir and keep aside for 10 mins.
  2. In a mixing bowl, add the flour, milk powder and mix well. Once the yeast mixture is frothy add that in and knead to a sticky dough.
  3. Add the butter and knead for 8-10 minutes. Once done, cover and let it prove for one hour.
  4. Then take the flour sprinkle some of it and punch down the dough. Knead and then roll it dusting flour in between.
  5. Roll it into ½ inch thickness and then cut it using donut cutter or a glass or cookie cutters. Using a 1 inch diameter cutter, make a hole in center as well.
  6. Keep these in a tray cover the tray and let them prove for another hour.
  7. Heat some oil to fry these. Once the oil seems to be mediumly hot, throw in a small center of the doughnut to check whether its hot enough. If it starts bubbling after a second its ready.
  8. Add the doughnuts and fry in med flame. Once fried transfer to a plate which is lined with kitchen towels.
  9. Take the custard and fill that in a syringe. Take a donut and inject a little bit of the custard in 1 inch distance so that it reaches everywhere. DO NOT over inject or it will come out.
  10. Now coat the donut with chocolate sauce and decorate however you wish.
Notes
Dark Chocolate Sauce: Add 100 grams dark chocolate and 70 ml milk to a sauce pan and heat in med-low flame stirring regularly until smooth. Refrigerate for an hour before use. This will make a thin sauce, for a thicker sauce use 50ml milk.
White Chocolate Sauce : Same method, 100gm chocolate and 50ml milk in a pan in med flame stirring regularly. Refrigerate and use.

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What are you looking for next? You got the perfect way to make super soft, fluffy and delectable donuts. Jog straight into your kitchen and make em!

That’s it for today!

Hope to hear from you soon :)

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Kesar Pista Kulfi Recipe | Kulfiness

Hey Foodies,

After Beat the Heat With Ice Creams many of you have been asking for some kulfi..

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The classic, the best and the most cherished, Kesar Pista Kulfi Recipe comes in 🙂

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See, looks familiar right? The beloved grainy yet creamy texture! <3

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Kesar Pista Kulfi Recipe | Kulfiness
 
Ingredients
  • Milk - 1 Liter
  • Cream/Malai - 4 Tbsp
  • Sugar - ½ Cup
  • Saffron - Few Strands
  • Cardamom - 4-5 Pods
  • Pistachio - 1½ Tbsp
  • Almonds - 1½ Tbsp
Instructions
  1. Start by heating a pan with the milk. Once it gets a roaring boil, add a huge tablespoon of it to the saffron and keep aside.
  2. Now add the cream to the milk, stir well and cook in medium-high flame until it reduces to half, most probably about 20 minutes.
  3. Once its reduced to half, add the chopped nuts and sugar. Stir well and cook for 5 more minutes.
  4. Switch off the flame, add the cardamom and let it cool to room temperature. Add to the kulfi moulds and freeze for 5-6 hours. You can insert bamboo sticks after 2-3 hours as well.
  5. Take the kulfi moulds out, use a butter knife and loosen the edges. Serve and enjoy.

That’s irresistible, Jog straight into your kitchen then cherish your sweet memories 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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Triple Layered Mousse – Dark Chocolate, Mango, White Chocolate | Quick, Easy | Eggless Recipes

Hey Foodies,

Mousse, Usually made with eggs is a light and fluffy dessert served chilled.

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There are loads of ingredients usually.. But here, you can make a mousse with 3 ingredients only! Chocolate, Cream and Sugar(Which is optional!). Sounds enticing isn’t it?

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I love mousse specially Chocolate and Mango.. Here, I bring my triple layered mousse! 😀

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Triple Layered Mousse - Dark Chocolate, Mango, White Chocolate | Eggless Recipes
 
Ingredients
  • For Dark Chocolate Mousse: 150 Ml - Whipping Cream
  • 75 Gm - Dark Chocolate
  • 3 Tbsp - Powdered Sugar
  • For Mango Mousse: 100 Ml - Whipping Cream
  • 100 Ml - Mango Pulp
  • 2 Tbsp - Sugar
  • ⅓ Cup - Water
  • 2 Gm - Agar/China Grass
  • For White Chocolate Mousse: 150 Ml - Whipping Cream
  • 75 Gm - White Chocolate
  • 3 Tbsp - Sugar
Instructions
  1. For White Chocolate Mousse: Boil water in a saucepan lower the flame and place a bowl over it and add in the white chocolate.
  2. Stir and melt it gently. As it melts, keep it aside or transfer into another bowl so that it cools down faster.
  3. In a mixing bowl, add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip to stiff peaks.
  4. As the white chocolate cools to room temp, add a part of whipped cream to it and mix it well. By doing this we're tempering the cream so that the chocolate does not solidifies due to temperature shock and we get a creamy result at the end.
  5. Now add all the cream and give it a whiz. White chocolate mix is ready.
  6. For the Mango Mousse: Add the water to the agar agar. Let it soak for 10 mins.
  7. In a bowl add the cream and whip it to semi stiff peaks then put in the sugar then whip it to stiff peaks.
  8. In a pan, add the soaked agar and cook that in med flame stirring until everything well dissolves. In another pan heat the mango pulp until its quite hot.
  9. Add the dissolved agar to the hot mango pulp and mix well. Add this mix to the whipped cream and give it a gentle mix. Mango mousse is ready.
  10. For Dark Chocolate Mousse: Repeat the same as white chocolate. Small recap: Melt the Chocolate over a simmering water. Let it cool. Whip the cream, add sugar and whip till stiff peaks. Now temper the cream with chocolate then mix both well. Dark Chocolate Mousse is ready.
  11. Transfer these into individual disposable piping bags.
  12. Pipe the mousse as you prefer in shot glasses/decorative glasses.
  13. Chill for 2-3 hours before serving. Enjoy!

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I just felt, I’m in heaven eating Flavored Clouds! ^_^ 😀

Video Recipe:

 

Why not try it and amaze yourself?

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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