I’m sorry for delaying this.. But its finally here!
Fondant, Is like a play dough.. But its edible! Fondant is used and can be used for making anything! Its like a blank canvas with all the colors beside, waiting for you to start.. Let us have a look at the recipe for it!
Soak the agar in the cream for 10 mins.. Drop that to a pan and cook that in low flame until everything is well mixed and no traces of agar are seen.
Transfer it to a bowl, making sure every-bit is out. Add in the butter and mix well.
Now comes liquid glucose, salt, glycerin. Beat it really well using a beater/whisk.
Add about 1½ cups of sugar and mix that really well with hands, after its mixed well. Add another 1½ cup and mix well.
Transfer the fondant to the working surface. Now add more sugar if you feel its not stiff enough, and knead for 4-5 mins. I added another ½ cup sugar. Actually depends upon the weather.
Cover with cling wrap/plastic wrap and refrigerate for a minimum of 12 hrs. After that, keep for a hour or two in counter top so that it comes to room temp.
Start kneading the fondant in a corn flour/powdered sugar dusted surface. Knead for a couple of mins. Fondant is ready to be used..
To color the fondant, take gel colors or powder colors(Yes, it works. The same colors which we get in every grocery shop) and incoporate that really well. Add more sugar/corn flour if it gets sticky and if the color is not vibrant, add more color!
Now, unleash your creations! Do share your creations with me at email@example.com 🙂
As the main ingredient is Cream Cheese for the Cheesecake, I thought, lets show my friends how to make it at home, as I also had made it at home!
let us have a look at the recipe.. I’ve adapted this recipe from My Dearest Sister Farrukh Di’s website http://www.cubesnjuliennes.com Make sure to check out her site, she makes and uploads food that makes you salivate!!
Do you want to know a recipe for a icing or a frosting or a glaze thats easy to make and is scrumptious to eat?
Well, you are at the right post.. We’ll make some ganache today.. Ganache is nothing but cream and chocolate.. Can cream and chocolate ever go wrong? Never!
This ganache is so versatile, we can use it as a glaze, or as a frosting, or as a icing.. Possibilities are endless! Often times, Ganache and Mousse is thought to be same.. But a small difference comes.. We’ll come up with mousse soon enough 🙂 Right now, lets have a look at the easy and scrumptious recipe!
I’ve received many questions, comments, emails regarding whipped cream.. Sourcing Whipping Cream or whipped cream in India is not that easy. But we do get a low fat cream, which is usually used for curries/cooking.. The cream being a low fat, is not easy to whip.. After a couple of tries, I’ve achieved the stiff peaks..
So let us start whipping up the low fat cream which is perfect for anything! 😀
Whipped Cream from Low Fat 25% Cream | Baking Basics
Low Fat Cream(Amul Brand) - 1 Small Pack (200ml)
Sugar - 2 Tbsp
Take the cream pack, and snip of the top of the pack and refrigerate it for minimum 4 hrs or overnight.
Also keep the bowls and the beaters/whisks in freezer for minimum 30 mins.
Now scoop out the thick part of the cream in a bowl.. The thick part will be settled up in the top..
Place the bowl in another bowl which has a few ice cubes. Start whipping the cream using a beater/hand whisk.
After 5 mins(10-15 mins using hand whisk) the cream must have doubled in volume, add in the powder sugar.
Start beating again and whip until its stiff. It'll take a lot of time but it'll whip.
Use it straight away or refrigerate/freeze until ready to use.
Just ensure you have not shake(d) the cream pack. Make sure the ice bath is cold. The beaters, bowls, cream packs are chilled. If atmosphere is hot, try to move to a colder area to ensure the cream whips easily If the cream is not getting whipped, it might need some more whipping! With hand whisk it takes a minimum of 25-30 mins.
Sounds fairly easy isn’t it? Its very easy.. Watch the video for more clarity in recipe.
Take milk, and boil it in medium flame stirring occasionally to prevent the cream from separating. As it boils, switch off the flame and then keep stirring until 30 secs or so.
Now gradually add the lemon juice. Add 2 tsp at first then stir for 20 secs or so, then keep on adding 1 tsp and stirring until it curdles. If you add excess lemon juice it can lead into stiff/chewy/hard chenna.
Take a bowl, keep a strainer/colander on top of that and then line a wet cheese cloth/muslin cloth. Wet cloth will not wobble/move. Strain the chenna as soon as possible. if you keep the chenna sitting there it can get chewy/hard.
Now add about 1 cup or more of cold water to the chenna. This will cool the chenna also will get rid of the pungent lemon smell.
Gather the sides and then squeeze water slowly.. Dont add much pressure. Squeeze least amount of pressure... Dont take out all the whey from it here.
Dont throw the whey, see tips/notes!
Hang this in a tap or a kitchen cupboard handle and let the whey drop for a hour or two.
Now open and use as required!!
Make sure to stir milk occasionally to prevent the separation of cream. As soon as it boils, make sure to let it cool for some time or about 1 minute. Then add the lemon juice to curdle. This will make sure that you get soft chenna. You can use citric acid or vinegar in place of lemon. But lemon works best!! For making rasgullas, moisture content of the chenna is the main key.. if its wet, they can mix with syrup if very dry they can come out dry.. So make sure to hand it for 1 hour or more and let the chenna moisture drain on its own. Whey: Guys, trust me this is very versatile.. Dont throw it at all. Use it as veg stock it any dish, and see the magic. i prefer in sambhar, it takes it to another level. Make ur pizza, chapati, naan, bread or any kind of dough using this.. Use this to make Kadhi. Drink it, its proteinous. Keep it in counter for 3-4 days that'll make it even sour. Then curdle the milk again using this for even softer chenna. In all there are many many uses of this whey.. Dont throw it at all!
Do let me know the outcome whenever you try this recipe. And, do drop in your valuable feedback in the comments section below and you could also send me a recipe request (Vegetarian only :P)
Mawa or khoya is one such ingredient which is part of the most sweets in India and parts of Asia, and is also a need in every dish of the Mughlai cuisine.
Mawa is something, which begins that royal taste to every dish (Well this is why Mughals are even today known for their food). Serious momentary diversion.., okay lets come to the topic I have used the homemade mawa while making, Mawa Modak, Pantua(Soft Gulab Jamun) and Gulab Jamun. Not to forget, I also made Malai Kofta wherein you could add this homemade love.
Here’s the simple recipe of this Indian Cooking Basics..