EGGLESS CHOCO RASMALAI CAKE

Eggless Choco Rasmalai Cake is a  beautiful fusion cake where East meets West wonderfully. It’s a fusion of western cake with Sweet Indian Rasmalai.

I had been thinking for long to try out this cake but could not find the appropriate occasion. I finally made it to my husband’s birthday as his favourite sweet is ras malai. He is also my food critic and has only one thing to criticize in my homemade cakes, that is the softness. But this cake satisfied him completely as the ras malai milk provided the cake with a soft and spongy texture.

Happy birthday Dear hubby…My encourager, food critic..in short everything..

So let’s come back to the cake. Here we go…

For this Eggless Choco Rasmalai Cake, as always I have used my Eggless Malai vanilla cake as the base. And instead of vanilla essence, I used saffron milk(Kesar ka dudh) .

I made this cake with readymade Rasmalai. You may use homemade too.
Now, over to the recipe of our Eggless Choco Rasmalai Cake

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INGREDIENTS:

FOR THE CAKE 
Malai  1 cup
Sugar 1 cup
Refined flour (maida) 2cups
Milk powder 1 cup
Baking soda a 3/4spoon
Baking powder 1 1/2 teaspoons
Salt to taste
Milk 1 cup
Saffron strands 8 to 10( Warm milk me bhigoyi hui)
lemon juice 1 Tsp
1and 1/2tsp curd

FOR THE FROSTING:
250 g Rasmalai (small size)
1 Cup Whipped  Cream
1/2 tsp Almond Essence /7,8 saffron strands1532534371190

Pinch of Yellow colour
1/2 tsp Green Cardamom powder
Some flaked almonds and pistachio for decoration

METHOD:

FOR THE CAKE

  1. Preheat the oven to 180°C. Combine the malai and sugar lemon juice and curd in a bowl and whisk well. Keep aside.
  2. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.1532534302551
  3. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  4. Gradually and alternatively finish the mixture and keep stirring. The mixture should be of the pouring consistency.
  5. Now add the saffron milk and lightly stir once again. 

  6. Grease the cake mould and sprinkle little maida into it.
  7. Pour the batter into it and bake in a pre-heated cooker or oven for 40-45 minutes.1532534520066
  8. Remove and cool.1532534413609

FOR THE CHOCOLATE DECORATION:

  1. Measure: You’ll want to measure the circumference of your cake and the height. Cut a piece of parchment paper to match.
  2. Melt Chocolate: Temper Chocolate (yes you can do it in the microwave) and put pistachio and dry rose petals over it Spread the chocolate with an icing spatula over your parchment paper.1532534761173
  3. Allow to thicken and set slightly. Cut into equal pieces.

FOR THE FROSTING:

  1. Take some whipped cream in a bowl, mix some ras malai milk and mix gently.
  2. Keep it covered in refrigerator till use

TO ASSEMBLE THE CAKE: 

  1. Once the cake is completely cooled, cut it into 2-4 layers depending on the height of the cake. I cut it into 2 layers.1532534604944
  2. Sprinkle the Ras/ saffron flavoured milk on each layer.
  3. Make the bottom layer with whipped cream and sprinkled pistachio.
  4. Spread another layer of whipped cream on ras malai pieces and even it out with a spatula.
  5. Cover entire cake with frosting and level it on top and sides of the cake.1532534667364
  6. After this let it rest in the fridge for 30 mins before you proceed with the final coating.
  7. Finish it with final frosting or decorations on the cake as per your liking, patience and creativity.
  8. For the final frosting, I have used here a star nozzle and piped beautiful rosettes on top of the cake and made borders sides of the cake. 

  9. Garnish the sides of the cake with some White chocolate collar and crushed pistachios and the top with pieces of ras malai [squeeze out the ras before placing them] Sprinkle some crushed pistachios and Kesar strands over it.
  10. Refrigerate the cake for at least 30 mins before you serve.PicsArt_07-24-07.01.01.jpg

 

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NUTELLA SHAKE

Easy-to-make restaurant-like shake at home. This shake is for all those moms who want to impress their kids with some cool cooking. And what’s better than chocolate when you want kids to come, grab it?
It’s obviously true that Nutella makes everything taste better. Shake it with nutritious milk to get a healthy yet tasty recipe.

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I shot this recipe for IBC ‘Swad ki rasoi’ programme chocolate -special episode.

For all the Nutella-lovers out there!

Preparation Time: 5 mins

Makes – 2 glass

INGREDIENTS:
Cold Milk – 2 cup (previously boiled and cooled)
Icing Sugar or Normal Sugar – 2 tbsp or as needed
Nutella – 3 tbsp
Chocolate ice cream 1.5 cup
Icecubes as needed

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For Glass decoration:

  1. Apply melted chocolate on sides of glasses and freeze for 5-10 minutes.
  2. Stick Britannia little heart biscuits on this chocolate with the help of some more melted chocolate. Chill for some time.
  3. You now have fancy glasses for the Nutella shake.PicsArt_07-13-09.25.15.jpg

INSTRUCTIONS:

  1. Take all your ingredients.
  2. Take everything in a blender and puree till frothy.
  3. Pour into serving glass and enjoy.img_0442
  • NOTES:
  • You can use cookie crumbs, choco chips
  •  

  • and sprinkles instead of Britannia little hearts.

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CHOCOLATE FLOWER POT CAKES

Chocolate flower pot cakes are one of the most popular recipes. Homemade chocolate cups are one of my favourite secret weapons!
Heaven in a cup…a cup that you can eat.

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Chocolate Flower Pot Recipe – Chocolate glasses filled with Vanilla cake topped with whipped cream and oreo cookie crumble mixture.

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There’s nothing more decadent than serving dessert in a chocolate cup. The procedure is really simple.

These edible cups look a bit tricky but are really easy to make. These edible cups are filled with a crunchy, tangy and chocolaty filling.

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Once you master the art of making these cups, then you can serve them with different fillings of your choice. You can even serve your favourite ice-cream in these cups or fill them with your favourite chopped fruits and serve.

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INGREDIENTS :

1 ½ cups whipped cream
10 Oreo cookies crushed
fresh mint/herbs or edible flowers for garnish
paper cups 6
Please note – Thicker cups will keep iced desserts cooler for longer.
1cup dark chocolate
vanilla cake here’s the recipe link.Eggless Malai Vanilla Cake

INSTRUCTIONS:
FOR THE CHOCOLATE CUPS:

  1. Get some disposable small plastic cups,
  2. cutting off excess height to make a flower pot shape, if necessary.
  3. Slit the top slightly.
  4. Melt chocolate in the microwave or double boiler until smooth.
  5. Fill one cup with chocolate, ensure that the whole cup is covered.
  6. Pour the chocolate out of it into the next cup and so on until you have enough number of cups with chocolate in it.
  7. Trim the plastic /paper cups to the height you require and fill them to the brim with melted chocolate.
  8. Put 2 tablespoons chocolate in the bottom of each paper cup mould.
  9. Slowly rotate the mould at an angle so the chocolate evenly coats the sides of the mould.
  10. Chill until set, about 20 minutes or faster in a freezer.
  11. Once out, tear out the plastic from the slit you had originally cut. This has to be done with a little bit of patience.
  12. Your chocolate cups are ready.PicsArt_07-07-05.44.37.jpg

    ASSEMBLING :

  13. Take out the prepared chocolate cups from the refrigerator.
  14. Put vanilla cake crumbs in the chocolate cup.PicsArt_07-07-05.46.55.jpg
  15. Now add a whipped cream layer then put some crumbs of vanilla cake.PicsArt_07-07-05.48.29.jpg
  16. put again whipped cream over the cake crumbs.PicsArt_07-07-05.50.07.jpg
  17. Top with crushed Oreos and add garnish. Serve & enjoy!
  18. Now arrange fresh flowers in it.
  19. Repeat this with the remaining cups.
  20.  your flower pots are ready. Serve chilled.
  21. PicsArt_07-07-06.00.54.jpg

NOTES :

  • Make sure to at least apply two coats of chocolate to get perfect cups.
  • The filling should be cold to avoid melting. Don’t pour hot filling into these cups.
  • you may use chocolate flavour cake or brownie too.

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HOMEMADE MANGO JAM WITHOUT PRESERVATIVES

I know I am little late to post this recipe but yet mangoes are available so you all can make it.You can also use mango pulp.

Spread the Joy!

Mango Jam is the perfect spread for freshly buttered toast. It has a luscious texture and rich tangy flavor, which is sure to delight your taste buds.

Made of basic ingredients like mango pulp, sugar, and lemon juice, this jam has a pure flavor unadulterated by artificial colors or flavors.

Make a small jarful of this jam and keep it handy in the refrigerator, to enjoy with toast and tea. Hope you will try this out and let me know how it turns out for you…

Preparation Time: 10 mins
Cooking Time: 20 to 25 mins
Makes: 1 cup of jam

INGREDIENTS :

Mango – 2 large ( around 2 cup of mango pulp)
Sugar – 1/2 cup depends on the sweetness of mangoes
Lemon Juice – 1/2 tsp to 1 Tsp

INSTRUCTIONS:

  1. Chop mangoes, take it in a blender and puree smooth.
  2. Pour this into a nonstick kadai and cook for 2 mins.
  3. Add in sugar and keep cooking them till it gets thick and leaves the sides, it will take around 8 to 10 mins.PicsArt_06-21-08.59.39.jpg
  4. Now take it off the heat and add in lemon juice. Mix well.PicsArt_06-21-09.00.24.jpg
  5. Cool this down and store it in an airtight container in the fridge.

    NOTES:

  • Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
  • This jam stays fresh for 1 week if refrigerated and stored in an air-tight container.

 

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MIRCHI KE TIPORE WITH RAW MANGO

Hari Mirchi ke tipore is a hot, spicy, and tangy pickle, which is one of the traditional and authentic specialties of Rajasthani Cuisine. Any Rajasthani Thali in incomplete without this pickle.

This Pickle takes me back to my childhood when my grandmother used to make this pickle often. For all chili -lovers.

This recipe does not require much effort and time and can be prepared in less than 15 minutes.

If you like chilies then you don’t want to miss out on this one.

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Prep time 10 mins
Cook time10 mins

INGREDIENTS :

Green Chilies, Chopped & Deseeded – 1 Cup
Oil – 2 Tbsp
Fennel Seeds – 1 Tbsp
Mustard Seeds- 1 Tsp
Cumin Seeds – 1 Tsp
Turmeric Powder- ¼ Tsp
Salt As Per Taste
Coriander Powder- 1 Tbsp
Pinch Of Red Chili Powder (Optional)
Water – 2 Tbsp (Optional)
Asafoetida- ¼ Tsp
Raw mango grated 1/4 cup

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INSTRUCTIONS :

  1. Heat oil in a pan.
  2. Add asafetida, mustard seeds, cumin seeds, and fennel seeds.
  3. When the seeds start to splutter, add chopped green chilies. Saute for about 5 minutes.
  4. Now add turmeric powder, salt, coriander powder, chili powder, raw mango and mix well.
  5. Cook for 1 minute.
  6. Remove from heat.PicsArt_06-22-12.28.35.jpg
  7. Instant chili pickle can be served as a side dish to accompany your meals.
  8. Instant chili pickle can be kept in the refrigerator for 5-6 days. Enjoy!

    NOTES :

  • If you do not eat many hot and spicy chilies, try to make this dish with mildly hot chilies.
  • Instead of Fresh Raw Mango, you may also use raw mango powder (amchur powder ).

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MANGO KALAKAND / MANGO CHEESE FUDGE BITES

I hope you all are having a fun time cooking and eating! I am having the time of my life experimenting, recreating recipes, and of course, eating all of it.

My Parents sent me mangoes from our farmhouse. At my native place, our farmhouse has more than 100 mango trees.Every variety is different and unique.
one of the trees is approx 100 years old.
here’s the picture …

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So I decided to use mangoes for the dessert. I had milkmaid kept in the fridge and so my most immediate thoughts drifted to making kalakand.
I do believe the dish looks good if you present it in a creative manner and none is better than a short glass plating

This mango kalakand is very delicious and appetizing. It is made from fresh mango pulp, condensed milk, and homemade paneer. It is a perfect homemade sweet. Do try this mango kalakand before this season comes to an end.

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Honestly, I had great fun styling kalakand and mangoes just give a tangy sweet flavor .loved the dessert.
Step- by -Step recipe with pictures to make Mango Kalakand / Mango Cheese Fudge Bites

INGREDIENTS :

Mango Pulp: 1 cup

Condensed milk: 150 ml

Fresh Paneer: 1/2 cup crumbled

Green Cardamom Powder : 1/4 tsp

Ghee/butter/oil : 1 tbsp (To grease)

Chopped Pistachios : to garnish

INSTRUCTIONS:

  1. In a heavy bottom pan heat mango pulp for a 3-4 minutes. Once started reducing, add condensed milk and paneer and mix well.
  2. Cook it unless the water content is reduced and it starts leaving sides of the pan. PicsArt_06-21-08.56.58.jpg
  3. Once done, add cardamom powder, mix and take it out on a greased plate or a board.PicsArt_06-21-08.58.38.jpg
  4. When cooled at room temperature put it in a shot bowls and decorate with whipped cream and pistachios.
  5. Served chilled.

    NOTES:

  • Try to use fresh mango pulp, if using store bought pulp, you may need to cook that for a longer time to make it thick.
  • If using store bought paneer, be sure to grate it fine using a grater.
  • This kalakand stays good for 5 to 7 days at room temperature.
  • Store it in a refrigerator for longer use.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page.

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