desserts
Instant Mango Kulfi
Mango kulfi is a popular Indian ice cream and since its summer time, I am sure we all are enjoying this richest tropical fruit at home.
My kids keeps on demanding everyday for ice creams or kulfi in this hot summer, hence to fulfill their demand I tried out this instant & easy Mango kulfi at home.
You can put your ripe mangoes to full use for preparing this instant mango kulfi to beat the heat. Try out this absolute no cook mango kulfi recipe with minimal ingredients that you can prepare in less than 15 minutes.
Its so easy that you can assign a task to your kids instructing them with the 4 easy steps and you can just guide them.
This way you can keep them busy in their summer vacation 😉 Enjoy this yummy delicious Mango Kulfi.
Prep time: 15 min
Cook time: 0 min
Serves: 8
Ingredients:
3 mango pulps
2 cups of whole milk
3/4 condensed milk of 1 can (400 gms) sweetened
1/2 cup Fresh cream(chilled) OR whipping cream
1/4 tsp Cardamom powder.
5 to 6 Pistachios or almonds – finely chopped (optional)
For Garnishing
few Saffron strands
Directions || to prepare Mango Kulfi
Prepare a mango puree of 3 ripe mango pulps in a grinder.
Place chilled cream in a bowl and beat for 6 minutes Place in fridge till use.
In a grinder , add mango puree ,whole milk , condensed milk and cardamom powder and blend it well till smooth mixture.
Once the smooth mixture is form , add the chilled whipped cream and blend it to mix it well.
Pour the mixture into kulfi molds till 3/4th full. Seal the molds and freeze for at least 5-6 hours.
At the time of serving, Insert sticks into each kulfi and serve.
Note : In case you cannot arrange a kulfi mold.
I decided to prepare Kulfi instantly hence couldn’t arrange any molds , so I used the ice-cream cups and also the ice strays to prepare the kulfi.
Refrigerate it for at least 5-6 hours.
You can also use popsicle molds or earthen pots/matkas to set the mango kulfi.
Garnish it with few saffron strands and sprinkle cardamom powder.
Note : In case to want to try pista Kulfi.
Add finely chopped pista into the mixture and set it into the freezer for 5-6 hours , your pista Kulfi is ready 🙂
Rava Besan Laddoo
Lad
du or laddoo(in marathi) are ball-shaped sweets popular in the India. Laddoos are made of flour, minced dough and sugar with other ingredients that vary by recipe.
Rava and Besan laddooo is famous in Maharashtra and hence wanted to try combination of both the ingredients.
My kids likes rava ,so this summer vacation i thought of preparing few laddoos ready to eat at home which will boost their energy as Rava(Sooji) provides great energy and it has many health benefits.
Rava Besan ladoo is a simple and easy recipe .
Rava Besan ladoo is made with roasted rava (sooji),besan (gram flour), coconut, ghee, sugar and nuts.
Makes : 20 laddoos
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
1 cup sooji coarse, rava or semolina
1 cup besan (gram flour)
1/3 cup coconut powder
1/4 cup ghee
3/4 cup fine sugar
1/2 cup badam powder
1/4 teaspoon cardamom powder
1/4 cup milk boiling hot
Direction || To prepare Rava Besan Ladoos
Ingredients
Heat one tablespoon of ghee in a pan over medium low heat.
Add rava and roast until it changes the color lightly this should take 6-7 minutes.
It is important to stir continuously making sure rava roast evenly.
Once its roasted well ,turn off the heat and transfer it in a bowl.
Similarly add one more tablespoon of ghee in the same pan and roast besan for around 6-7 minutes on a medium low flame.
Take it off the pan.
Add coconut and roast stirring continuously for about 2 more minutes, make sure it does not turns dark brown.
Now add all the ingredients roasted rava ,besan,cardamom powder and badam powder to the coconut powder and sugar stir until everything mix well.
Turn off the heat.
Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
Allow the mixture to cool slightly.
Make
about 20 laddoos by pressing about 1-1/2 tablespoon mixture between your palms.
Serve them after at least one hour.
Ladoos can be stored in air tight container for about 10 days.
Tricolor Rasmalai
Rasmalai is a very rich and classic Bengali sweet made up of paneer dumplings which are dunked in a creamy and sweet milk sauce which is flavored with cardamom ,saffron with toppings of nuts.
This Republic day my daughter was very much excited about flag hoisting and I wanted to add more fun to her excitement by preparing “tri color rasmalai”.
She really enjoyed having these ras malai of tricolor and this way we simply enjoyed our freedom having these yummy tricolor Rasmalai.
Prep Time: 30 mins
Cooking Time: 35 mins
Serves: 4
Ingredients:
Milk – 2 litre
Condensed milk – 200 ml
Lemon Extract – 2 Tbsp
Sugar – 250 gm
Water – 9 Cups
Vanilla or Rose Essence – 1/4 tsp
Cardamom Powder – 1/4 tsp
Saffron strands – few
Green and orange food color – few drops
Almonds – 8 to 10 finely chopped
Pistachio – 8 to 10 finely chopped
Directions || How to prepare rasmalai syrup
Place 1 litre of milk in a saucepan and add sugar, cardamon powder, saffron strands into it.
Bring to a boil, then simmer on a low flame.
Stir occasionally and wait until it reduces to half of its original volume.
Now add condensed milk, half of the chopped nuts and simmer on low flame.
Stir occasionally and keep an eye on the pan.
In the meantime prepare Rasmalai discs.
Directions || How to prepare rasmalai discs.
First add 1itre of milk in a clean vessel and bring it to boil. Do stir in between to avoid burnt bottom.
Mix 2 Tbsp water to the lemon extract and keep it aside.
Once the milk starts to boil, turn off the flame. Start adding the lemon extract to the milk, little by little at regular intervals and keep stirring.
The milk will start curdling. Let the curdled milk rest for 5 minutes.
Now take a clean muslin/cotton cloth and place it in a strainer. Pour the curdled milk into the cloth.
The water (Whey) will get drained and the milk solids would remain in the cloth.
Now run the milk solids under cold water, to remove the sourness of the lemon.
Now gather the sides of the cloth and squeeze the milk solids to remove excess water.
Set this packet over the strainer or just hang this cloth for 30 mins, so that the excess water gets drained off.
The resulting product from this step is paneer / Indian cottage cheese and used in various Indian cuisines.
Now, remove the paneer from the cloth and start kneading it using your palms for 10 minutes.
Divde the dough into 3 parts , add green color to one part , orange to other part and leave one part of the dough white.
Then flatten them into thick discs and set aside.
In a heavy bottom pan heat sugar and water, once it starts boiling add the prepared discs
Cover the the pan and cook the discs for about 10-15 mins.
When the discs seem spongy remove from flame.
Take a discs and press with a spoon and if it springs back it means it is ready.
Then switch off the flame and remove the discs with a slotted spatula or spoon and well with another spoon to remove the sugar syrup from the discs.
Now drop these into the simmering milk and cook for 2 to 3 minutes on a low flame.
Remove from flame and garnish with nuts and serve warm or refrigerate and serve chilled.
Tips
– You can use vinegar / citric acid instead of lemon juice for curdling.
– If you are in a hurry,
1.you can save your time by directky using cottage cheese/ paneer.
2.Prepare the sugar syrup in the cooker pan, add the discs and cook for one whistle.
– Always use full fat milk when preparing desserts. 2% milk will not give best results.
– Kneading is very important to get soft and fluffy discs.Minimum 10 mins kneading is mandatory.
Ukadiche Chocolate Modak
Ukadiche modak is one of the most popular modak variety made during Ganesh chaturthi festival in maharashtra.
Modak is one of my favorite sweet and this time I wanted to try a something new too.
we all like the sweet jaggery and coconut filling inside the modak but I added chocolates to the filling to try this new
Ukadiche Chocalate Modak. Do try this out and let me know how did you find this modern style Modak.
Preparation time : 30 mins
Cooking time : 15 mins
Serves : 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the outer modak covering:
1 cup rice flour
1.5 cups water
¼ tsp oil or ghee
a pinch of salt
For the inner sweet filling:
1 cup fresh grated coconut
½ tsp grated almonds
¾ cup grated jaggery
½ cup melted choclate (hershey syrup)
¼ tsp cardamom powder
a pinch of nutmeg powder or grated numeg
½ tsp ghee or oil
½ tsp rice flour (optional)
Direction || How to make Ukadiche Chocolate Modak.
For the sweet filling :
Heat ghee in a pan.
Then add grated fresh coconut ,almonds and grated jaggery.
Mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.
Add cardamom powder and nutmeg powder and saute it for a minute
stir at times and cook this mixture till the moisture from the jaggery begins to dry.
Next add melted chocolate to the mixture and cook it for a minute or so.
Switch off the flame. don’t overcook as the mixture then hardens.
Keep this sweet filling aside.
on cooling the mixture will thicken more.
For making the outer cover of the ukadiche modak:
In a pan add the water, oil and salt. keep it on the stove top.
Let this mixture come to a boil.
Reduce the flame and add the rice flour gradually. quickly stir and mix the flour with the water.
stir till all the rice flour is mixed with the water.
switch off the flame. remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
Now take all the dough in a plate or in a bowl.
Gather the dough together and begin to knead it.
the dough will be hot when, you begin to knead. so apply some water on your palms and knead the dough. knead the dough very well.
if you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
Make small balls from the dough. roll the balls till smooth in your palms.
you can also apply some water on your palms, while rolling the balls. keep the balls covered with a kitchen towel.
The balls should be smooth in appearance and should not have any cracks.
For assembling & shaping modaks:
Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.
place the modak filling in the center.
Press the edges as shown in the pic below.
you can also press the edges first and then add
Bring together all the edges and join them.
Remove the extra portion of the dough from the top, if any. shape and taper the top of the modak with your fingers.
Make all the modaks this way.
Next keep water for steaming in a steamer.
Grease the steamer pan lightly with oil or ghee
keep the modaks in a steamer pan.
Cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
Some modaks may crack whilst shaping or steaming, buts its alright as you are trying it for first time as I did.
Enjoy this modern ukadiche modak , your kids will love it for sure 🙂
Tipsy Pudding
Tipsy Pudding , the name itself is catchy and tempting.It is a cake well soaked in fresh cream and served with fresh fruits.A must dessert to try this ramadan , its not only filling but also very beautiful,delicious mindblowing dessert.
This recipe is shared by my bro in law Lt Col K Zaheer Abbas, he is a very good cook and he had tried this recipe many times at home and for parties.
Do try this yummy delicious mindblowing recipe and share your experience with us.
Prep time : 30 -35 mins
Cooking time : 0 mins
Serves : 8
Author : Lt Col K Zaheer Abbas
Ingredients
1 600 gm plain sponge cake
1 litre Amul fresh cream
120 gm Hide and seek biscuits
Cholocate Syrup (Hershey)
Vanilla essence
finely chopped fresh fruits (oranges,cherries,muskmelon,pineapple)
50 gm finely chopped Almonds and Cashews
600 ml Miranda/Fanta
300 gm Casor sugar
Direction || Step by step method to prepare Tipsy Pudding
Finely chop 50 gm Almonds and Cashews.
Pour 1 litre of cream in a big bowl.
Add few drops of vanilla essence and 3 tb of Castor Sugar to the cream.
Beat the whipping cream until stiff pick forms ,keep it aside.
While beating the Whipping cream be careful about not to over beat it,because if you over beat the butter starts to separate which spoils the purpose of whipping cream in the dish.
Divide the whipping cream in two parts,Pour the cream into a flat container.
Cut the sponge cake evenly and soak the cake well in the cream..Now the base of the desert is ready.
Top the cake with biscuits,chopped almonds and cashews as well as fresh fruits.
Next top it with the Hershey cholocate syrup and again top cream evenly over the pudding.
Repeat the process again , add cake, biscuits,nuts,fanta and chocolate syrup for the second layer.
For top layer orange zest to the whipping cream and just fold in,then spread the whipping cream evenly and keep in refrigerator for at least 1 hour.
Once chilled to your preference you can directly serve or decorate with some chopped dry fruits or fresh seasonal fruits.
Enjoy this beautiful looking delicious tipsy Pudding
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