Mango Pastry |  Eggless Mango Cake 

Cool and easy recipe for mango lovers
Mango Pastry is a popular, aromatic and delicious dish.

Mangoes have a special place in my kitchen and in my heart. And I’m always eager to innovate and create new mango recipes.

I usually make cake recipes but this time I tried pastries. It is made with simple ingredients that you will find in your kitchen. Make this pastry with fresh mangoes when they are in season or canned mango pulp all year round.

Today is father’s day.I am living a happy and successful-thanks to my dad. He scolds me, praises me, but most importantly gave me an amazing life partner. Thank you, papa, for everything.
This is for you hubby dear
“We are so lucky to have you in our lives. I am so proud of the father you’ve become and the wonderful husband you are. Happy Father’s Day, my love!”
So let’s celebrate Father’s day with love and delicious mango cake.
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INGREDIENTS:
Oil  – 1/2 CUP
Condensed milk – 1/4 CUP
Flour /Maida – 1 CUP
Powder sugar – 1/2 CUP
Baking Powder – 1 TSP
Baking Soda- 1/2 TSP
Butter Milk – 1/2 CUP
Mango Pulp – 1/2 CUP
Mango Essence – 1 TSP (Optional)
White  Chocolate  – 1/4 CUP
Hot Cream  – 1/4 CUP
Orange  Food  Color
Sugar syrup
Mango
Mint leaves

*FOR CREAM*
Whipped Cream – 1/2 CUP

INSTRUCTIONS:

  1. In a large bowl sift all dry ingredients.
  2. In another bowl place all liquid ingredients and sugar.
  3. Whip until the sugar granules are almost melted.
  4. Now pour the liquid ingredients over the dry ingredients and whip until lump free.
    Do not overmix.picsart_06-16-051565463969092878933.jpg
  5. Bake for 28-32 minutes in 180 degree or until the toothpick inserted in the centre comes out clean.picsart_06-16-055359929237647045706.jpg
  6. Once done take it out of the oven carefully.
  7. Let the cake cool in the pans for 10 minutes.
  8. Now run a butter knife around the circumference of the cake to release it.
  9. Now invert the cakes on the cooling rack to cool completely.
    Cut the cakes into half.
  10. Now spread some whipped cream over the first layer topping it with a layer of frosting.
  11. Now frost on the top and the sides as desired.picsart_06-16-052296032268826754631.jpg
  12. While the cake is baking quickly mix white chocolate and hot cream & mix well add some orange colour & mango essence .your ganache is ready.
  13. Pour the ganache over the cake.
  14. Refrigerate the cake at least 2 hours before eating.
  15. Cut into a rectangle shape.
  16. Your pastry is ready.
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MANGO ICE BOX NO BAKE CAKE

This mango icebox cake is a summer family classic! The layers of juicy fresh mango are sure to keep you refreshed!

Have you heard of Icebox cake? Its a saviour for those who don’t like to spend too much time in the kitchen and yet want to give a homemade dessert to family or guests. Not only is it easy to bake but can be served in the most attractive way.

I made this cake for our Indore cookbook club event whose theme was mango.

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I saved this recipe from  ‘tastemaker’ a few months back and had wanted to make it since. With the sun melting us down and a cook meet to look forward to, I found the perfect opportunity to try out this cake.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

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INGREDIENTS:
4 ripe mangoes (I’ve used Alphonsos)
2 cup heavy whipping cream
1 can  condensed milk (or 1 cup icing sugar)
30 tea biscuits (like Rich tea, Marie)

INSTRUCTIONS:

  1. Whip the cream till soft peaks form and add the condensed milk. Mix well and whisk again for a minute.
  2. Later add 1/2 cup of fresh mango pulp and mix well. Peel and cut mangoes in slices and set aside.picsart_05-22-101414472827005573371.jpg
    Assembling:
  3. Line a square tin with greaseproof paper at the bottom and on sides.
  4. First layering: Lay a layer of biscuits at the bottom of the tin. Make sure there are no gaps left. For any gaps left, cut biscuits and lay in between.
  5. Next goes the whipped cream mixture. Spread 1/3 of mixture evenly. Last goes layer of mango slices.
  6. Second layering: starting from biscuits– cream–mangoes…follow the same procedure as above to form the second batch. Third layering: start with biscuits—cream—mangoes….
  7. Here the mangoes slices layer will be the face of dessert so we need to arrange it in a decorative manner.picsart_05-22-10659212083196094113.jpg
  8. finishing with a rose of mango at the top.
  9. Cover the tin with wrapping paper and refrigerate whole night. Remember to refrigerate (chill) and NOT FREEZE.
  10. When ready to serve cut in desired size and shape slices and serve. The mango slices itself act as a garnish but one can still use golden leaf/sprinkles/ mangoes roses etc.
NOTES

  • Instead of biscuits, one can use graham crackers, wafers, Italian style ladyfingers, Oreo cookies, etc
  • Instead of whipped cream, one can use a combination of custard / ready pudding and whipped cream.
  • The condensed milk can be substituted with icing sugar and still it works fine.
  • Mangoes can be substituted with chocolate spread, other fruits like peaches strawberries, persimmons, kiwis etc.
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EGGLESS WATERMELON CUPCAKES

I always want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted some recipes with watermelon and I have one more to share.

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. So here are the soft and yummy watermelon Cupcakes.
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INGREDIENTS :

Refined flour or maida – 1 cup
Milk powder – 1/4 cup
Powered sugar – 1/2 cup
Baking powder – 1/2 teaspoon
Baking soda – 1/2 teaspoon
Watermelon juice – 1/2 cup
Vanilla – 1/2 teaspoon
Lemon juice – 2 teaspoon
Lemon zest – 1/4 teaspoon
Oil – 1/4 cup
Choco chips – 1/4 cup
Red food colour – as required, optional

INSTRUCTIONS :

  1. Preheat the oven at 180°.
  2. Grease the muffins tray or cupcake moulds.
  3. Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. c3481b5d-4aca-45de-9763-9c3f6d9e0d6d
  4. In a large bowl add powdered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolves completely. ce58ac5f-d4df-415b-b6ef-2f5d2dcd87b1
  5. Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like the strong flavour of lemon. Mix well.
  6. Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well.
  7. Fold the choco chips in the batter.
  8. Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.ef490d8b-8ba1-4b16-a5b3-c4134dddbe78
  9. Bake in a preheated oven at 180° for 20 minutes or until the toothpick comes out clean.
  10. Let it cool down.
  11. Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs.
  12. Decorate with whipped cream and watermelon.
  13. Enjoy……..

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NOTES :

  • I have used olive oil, you can any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin.
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GULAB JAMUN CUSTARD (A FUSION INDIAN DESSERT)

Gulab Jamun Custard (A Fusion Indian Dessert)

Gulab jamun custard is a milk based sweet and a fusion sweet/dessert. Gulab jamun is soft milk balls soaked in sugar syrup and in this fusion version, Jamun is served with custard and garnished with praline / chikki.

I’ve always liked fusion desserts, so this summer I made this delicious Indian- flavoured custard.

picsart_04-30-074459559414767592920.jpgINGREDIENTS :

Custard
Mini Gulab Jamun (Homemade ) recipe…DIL JAMUN ❤(Heart-Shaped Gulab Jamun )
Nut Brittle ~ Praline ~ Chikki

Custard Ingredients:

3 cups Milk
3 tbsp Custard Powder
¼ – ⅓ tsp Cardamom Seeds, powdered
5 – 6 tbsp Sugar (to taste)INSTRUCTIONS:

  1. Take 2 – 3 tbsp of milk in a bowl, add custard powder, cardamom powder to the bowl and make a fine, lump-free paste. Keep the paste aside.1526990280639
  2. Take remaining milk in a saucepan and bring it to a boil.1526990362630
  3. Reduce the flame, add some hot milk to custard paste, mix well and pour it back into a hot pan of milk, stirring constantly.
    Cook/simmer for few minutes until custard thickens and coats the back of the spoon.1526990512158
  4. Keeping aside a tbsp of sugar, add sugar to custard and mix until it melts into the custard.
  5. When desired consistency is reached, turn off the flame. Mind you, custard thickens when it cools.
  6. Crumble brittle/chikki to small pieces.
    Take custard in serving bowls, add gulab jamun and top it with broken chikki.

NOTES:

  • Sprinkle remaining one tbsp of sugar on custard and let it cool. Sugar will melt and prevent the custard from forming a thick layer on the surface.
  • When the custard is cool, refrigerate until ready to serve.
  • Since custard is served with jamun, which is soaked in sugar syrup, I went a little easy on the sugar.If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @Asthas_kitchen  using the hashtag #Asthaskitchrn and stay connected* I would love to see your creations from my space!!
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STRAWBERRY RABDI

The taste of slow-cooked rabdi with lachchas of malai is heaven, and trust me nothing can beat the flavour of it. Addition of Strawberry to rabdi takes it a notch higher elating your spread on any occasion or parties or festivals.
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My sabji wala bhiya knows about  My strawberry love. He always says  Bhabhi This is the season’s last strawberries  & I always brought some.

I know I have already shared many recipes using strawberries but while they are available, I want to include them in my recipes as much as I can. If you love strawberries like me, then don’t forget to check out my recipe of STRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

ORANGE AND STRAWBERRY PUNCH

STRAWBERRY SPINACH SALAD

STRAWBERRY COULIS / SAUCE

STRAWBERRY SHRIKHAND

EGGLESS WHOLE WHEAT FLOUR STRAWBERRY CAKE

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After making this easy rabdi, I flavoured with fresh strawberry puree. I can’t tell you delicious it was! I just wanted to keep eating more. It was addictive.

You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, jalebi or malpua. You can make a big batch, eat some on its own and freeze the remaining and use whenever you want to pair it with something.

INGREDIENTS:

1-litre milk
100 gms sugar
1/4th tsp cardamom powder
Few strands of saffron (soaked in milk)
8-10 strawberries, cored
Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.picsart_03-26-083578490719015517784.jpg
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
    Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  6. Either serve hot or chill in the refrigerator for a few hours before serving.
  7. For making Strawberry Rabdi Refrigerate rabdi for at least 2 hours.
  8. For the strawberry rabdi, puree strawberries with 1 tsp icing sugar in processor. Mix this puree in the rabdi mixture. Garnish with chopped strawberries, pistachio shavings and serve.picsart_03-26-083151664123069204708.jpgNOTES:
  • Tastes best when chilled and fruits have just been mixed.
  • Keep stirring the rabdi after every 10-12 minutes while cooking to make sure it doesn’t stick to the bottom of the pan.
  • You can adjust the amount of sugar according to your taste.
  • Other fruits like mango, kiwi and peach can also be added.

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EGGLESS CRANBERRY BROWNIES

These Eggless Cranberry Brownies are made with dried cranberries and dark chocolate. The tartness from the cranberry and the rich sweet taste from chocolate can be felt in every bite of it. An irresistible, gooey and luscious cranberry brownies you will love. If you love the tangy flavour of cranberries, you’ll love this brownie recipe.

Made with a generous amount of dark chocolate, cocoa powder, cranberry with an only little bit of flour, these brownies themselves are super fudgy, gooey and luscious. Extremely delicious and super tempting that you can’t resist.

This cranberry sent by True element.
True Elements Dried Cranberries are made with such uniqueness, that it can be added to any boring food and make it a mouth-watering delicacy. They can also be eaten raw in the form of a snack or can be added to any dessert or even salads. You can buy here …
https://www.amazon.in/Grocery-Gourmet-Foods-True-Elements/s?rh=n%3A2454178031%2Cp_4%3ATrue+Elements
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Let’s have a look at the recipe. Please do try and if at all you try the recipe, do let me know how it turned out for you in the comments below.

INGREDIENTS:

½ cup + 2 tbsp Cranberry dried
¾ cup All purpose flour
½ cup Dark chocolate
¼ cup Cocoa powder
½ tsp Baking powder
½ tsp Baking soda
¼ cup thick Curd / Yogurt
¼ cup Milk
½ cup Sugar
½ cup Butter melted
½ tsp Vanilla essence
Melted white chocolate for decoration

INSTRUCTIONS:

  1. Grease a cake pan with butter.
  2. Preheat oven @180° for 10 mins.
  3. In a bowl add curd and baking soda, mix well and keep aside for 5-10 mins.picsart_03-23-106448634332902768494.jpg
  4. Melt the chocolate in microwave or use a double boiler method. Keep aside.
  5. In a small bowl dust the ½ cup Cranberry with little flour and keep aside.
  6. In a bowl sieve the all purpose flour, cocoa powder, baking powder and combine them well.picsart_03-23-105015282911144164258.jpg
  7. In the the curd mixture add sugar, vanilla essence, butter, melted chocolate, milk and stir to combine them well.picsart_03-23-117906373421414914286.jpg
  8. Add in the flour mixture and gently fold them to make a smooth batter.
    Add the flour dusted cranberry and give a quick gentle stir. Do not over mix the batter.
  9. Pour the batter over the greased cake pan and level it well. Garnish it with the remaining cranberries.picsart_03-23-113212374943286647745.jpg
  10. Bake at preheated oven for 25 mins. Remove from oven and let it cool down completely.
  11. Demould, cut and decorate  with white chocolate  and serve.

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