ROSE PHIRNI / GULAB PHIRNI

This fragrant Sweet Rose Phirni is sure to melt in your mouth. Top it with crushed pistachios and rose petals for added texture.
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This Phirni or firni is very easy to make and comes out so rich and creamy even with fewer efforts. As rice thickens the kheer you need to stand long stirring to get the creamy consistency.

The key to a good Phirni is to grind the rice well. Phirni and that too Rose Phirni is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose flavour which is added to the basic Phirni recipe lending it an aromatic fragrance. You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s not too difficult to make it.

Rose Phirni recipe a creamy dessert made with rice, milk and rose essence.

INGREDIENTS:

3 cups of milk
1 heaped tbsp basmati rice
11/2 tbsp sugar
1/2 tsp rose essence/ rose syrup
2 drops pink food colour
2 tbsp pistachio Nuts

INSTRUCTIONS :

  1. Wash the basmati rice in water and let in remain soaked in water for a few hours.
  2. Now grind the basmati rice in blender/ mixture until it becomes a smooth paste with no crumbles.picsart_10-18-098892431595544938774.jpg
  3. While the rice paste sets aside, simultaneously heat the milk on medium flame until it comes to a boil.
  4. Add 1/2 tsp pink food colour and fresh rose petals to the milk while you are at it.
  5. Now add the rice paste into the boiling milk and keep stirring it until there are no lumps to be seen for approximately 15-20 minutes on medium flame again.picsart_10-18-092509976402702864095.jpg
  6. Next, add the sugar rose syrup/ essence to the pudding and keep stirring until sugar crystals are dissolved completely.
  7. Turn off the flame and let the pudding cool for a few minutes, while ensuring it doesn’t set to the edges of the utensil.
  8. Now serve the Phirni into small serving bowls and let it cool to room temperature. Now refrigerate it so that it sets properly.
  9. Garnish it with crushed pistachio Nuts and dried rose petals and serve chilled.
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PAAN CHOCOLATE

Paan Chocolate is a beautiful marriage of Paan and Chocolate; It’s fresh, its minty and yes its chocolatey. You have all the rich flavours together in this amalgamation of Paan and Chocolate, blended so well that it’s going to blast like an aromatic chocolate bomb in your mouth.

INGREDIENTS :

Dark Chocolate 1/2 cup (you can use milk or white chocolate too)
Sweet Paan ( Betel  Leaves ) chopped 2-3
Gulkand 2tbsp
Desiccated Coconut 1/4 cup
Grated  Sweet Supari/tutti fruity
Chocolate mould

INSTRUCTIONS :

  1. Put the  Cooking Chocolate in a double boiler. Temper it with a Spatula or microwave it for melting.picsart_08-24-12-56-565487263779239685247.jpg
  2. Put the chocolate into a Heart shape chocolate mould and then make chocolate shells by luring out the excess chocolate.  Refrigerate it for 5 min.
  3. Make a mixture of gulkand, desiccated coconut, tutti fruity and chopped sweet paan ( betel leaves)picsart_08-24-01-02-016340094831024076187.jpg
  4. Put the mixture in the chocolate shells and cover with the tempered chocolate.
  5. Let it chill for 20 Min and its ready to eat.NOTES: 
  6. You can use any mould of your choice.
  7. You can use white chocolate or Milk chocolate instead of dark chocolate.
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LAUKI KALAKAND

Sweets become sweeter especially when they are homemade.
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Loki Kalakand – Bottle gourd has numerous health benefits. The first and foremost is, it is a very cooling vegetable because of its high water content. And the lightly sweet flavour softens up the mood. Bottle gourd sweet proves just as delicious.
I used Kapiva A2 desi ghee to make lauki kalakand and no change in taste at all. Also, the aroma was great.
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INGREDIENTS:
Bottle gourd 1 kg
Sugar 1/2 cup
Milkmaid 1/4 cup
Milk 1/ 2 ltr
Ghee 2tbsp
Almonds and pistachio sliced 1 tbsp each
Green food colour 1/4 tsp (optional)
Green cardamom powder 1/2 tsp
INSTRUCTIONS:
  1. Peel bottle gourd and grate it.
  2. Take a heavy bottom pan and add 2 tbsp ghee and add grated bottle gourd and saute till all water absorbed.
  3. Add milk and cook 10 to 12 minute till the lauki is tender.
  4. Keep stirring constantly for about 10 minutes.
  5. Then add Sugar, Milkmaid and cardamom powder & green colour.
  6. Cook for another 5-10 minutes.
  7. add 1 tbsp ghee and your Lauki kalakand is ready to serve.
  8. You can serve hot or cold as per your choice.
  9. Sprinkle almonds and pistachio on top.
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NOTES :
  • also, cook kalakand on medium flame, else the milk gets burnt from bottom.
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EGGLESS JAMUN CAKE WITH JAMUN ICING /JAVA PLUM CAKE

Black plums (or Jamun/Jambul/Indian blackberry ) are very easily available in summer and rainy season. These berries are power packed with many different nutrients that are good for our body. In fact, Black Plum has been extensively used in Ayurveda for treatment of Diabetes, digestive disorders, infections, skin problems and oral problems.

When I saw Jamun cake recipe on Instagram in AMRITAOFLIFE  profile I wanted to try it and finally, I tried it and the result was fabulous. I decorate with Jamun flavoured icing. Thanks a lot once again AMRITAOFLIFE for sharing such an innovative and wonderful recipe.
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DRY INGREDIENTS :
1& 1/4 cup fine rawa / sooji
1/4 cup whole wheat flour
1tsp baking powder
1/ tsp baking soda
1tsp salt
3/4 cup raw sugar

WET INGREDIENTS :
1/3 cup ghee
1/2 cup dahi
3/4 cup Milk
1 tsp vanilla extract

JAMUN SWIRL INGREDIENTS :
200 gm Jamun
2tbsp raw sugar
3tbsp water
1/4 cup Whipped cream

INSTRUCTIONS :

Jamun Compote :

  1. Pit theJamuns, blend the Jamun flesh with little water and sugar and cook on slow flame about 10-15 minutes or until it has welk thickened up.
  2. It should be jammy consistency.
  3. Let it cool down to room temperature.picsart_07-05-074076166831843890270.jpg
  4. Mix all the wet ingredients together.
  5. Add the rawa & Raw sugar and let it rest 30 minutes (This gives time to rawa to fluff up).
  6. Mix the whole wheat flour, baking powder and baking soda together and add to the sooji mixture.
  7. Mix till just combined.
  8. Don’t over mix.
  9. In a greased and dusted Tin, layer the batter and Jamun compote and run a fork through it to create pretty swirls.picsart_07-05-078657480795259843493.jpg
  10. Bake at a 180℃ in a preheated oven for 35-40 minutes.
  11. let it cool down to room temperature.
  12. Add 2 tbsp jamun compote into whipped cream and mix it .decorate your cake with this Jamun flavoured icing.
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EGGLESS CHOCOLATE CUPCAKES WITH MANGO ROSE 

EGGLESS CHOCOLATE CUPCAKES WITH MANGO ROSE

Mango is my favourite and chocolate is my daughters’ favourite. Therefore I made this Chocolate Cupcake with Mango rose.

It’s a beautiful combination.
These super moist chocolate cupcakes contain TONS of chocolate flavour in each cupcake!

Made from simple everyday ingredients, this easy cupcake recipe will be your new favourite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with Mango.

This recipe is for cupcakes but you can easily bake it as a cake too. Only the baking time will be more in that case. I used whole wheat flour and the result was very good.

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INGREDIENTS:

1 cup whole wheat flour

1/2 cup Maida
1/3 cup cocoa powder
1 cup powdered sugar
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter (If using salted, skip the salt)
1 cup hot water
1/2 cup dark chocolate, chopped
1 tbsp vinegar
1 tsp vanilla essence

INSTRUCTIONS:
  1. Melt butter and chocolate in the microwave or using double boiler method.
    Sift and mix the flour, cocoa and baking soda.picsart_06-28-099025866850964575000.jpg
  2.  Add salt (if using unsalted butter) and sugar. Mix until all the dry ingredients are incorporated.
  3.  Gradually pour the hot water.picsart_06-28-094383745523062422499.jpg
  4. Add the chocolate mixture, vinegar and vanilla essence. Beat well. Do not overbeat.
  5.  Transfer in your cupcake liners.
  6.  Bake at 180º C for 15-20 mins (standard size) or check using a toothpick.
  7. Remove, let it cool. Decorate with any frosting of your choice.
  8. *Makes 15-18 cupcakes.
  9. Decorated with whipped cream and mango rose .
  10. How to make mango roseHow To Make Mango Rosette
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NOTES:
  • you can decorate cupcakes as per your choice
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HOMEMADE DRYFRUIT COCONUT BARK

Coconut dry fruit Chocolate (The After – Dinner Bark)

This recipe is adapted from Nandita Iyer’s book: The everyday healthy vegetarian.
I made these chocolates for my Indore cookbook club meet.
*Fun fact-I used coconut for the first time in my chocolates.*
Nut & coconut & cranberries are a good combination. Eating a piece of bark as a post-dinner treat ensures you get a serving of healthy fats. Do try it.

INGREDIENTS:

1/4 Cup almonds
1/4 Cup cashews
1Cup dark Chocolate
1/4 Cup dried cranberries
1/2 cup Coconut chips
1tsp white sesame seeds
5,6 drops vanilla essence

INSTRUCTIONS:

  1. Slightly Roast almonds and cashew and coconut in a pan or microwave.
  2. Melt dark chocolate in a double boiler or in a microwave. Add vanilla essence and combine well.
  3. Add the nuts, cranberries and coconut chips and stir to combine.
  4. Line a small baking tray with parchment paper. Transfer the chocolate mixture over the paper.
  5. Sprinkle sesame seeds all over and press down with the spatula.
  6. Place this tray in the fridge for 10 minutes.
  7. Once it has set, break into pieces of desired sizes. Save in an airtight box in the refrigerator.
NOTES:
  • you may any nuts of your choice.
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