NO BAKE EGGLESS MANGO CHEESECAKE SHOTS

अभी न जाओ छोड़कर की दिल अभी भरा नही …………..
Before mango seasons end try some mango cheesecake shots. Creamy no bake mango cheesecake trifles, freshly whipped cream and topped with fresh mangoes, what’s not to love? The perfect no-bake summer dessert.

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This mango cheesecake has a nice dominant flavor of mangoes. For making this eggless mango cheesecake, I have not used cream cheese. I have used paneer instead. I have made homemade paneer for this recipe.

The concept is simple: graham cracker crust, no-bake cheesecake filling, and a topping.
Really This is the best recipe when you don’t want to use cream cheese. Paneer does its job perfectly.

Shot glass dessert is my favorite…You can call it my signature dish.
Every time I make new shot glass dessert for any family get together or party.

This time I have made individual mini cheesecake in a shot glass. Desserts in a mug, cup or glass are the best way to ensure you’re only eating one serving.
This recipe has no egg, no gelatin, and no agar-agar.

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Recipe courtesy…Spice up the curry

Prep Time 20 minutes Cook Time 20 minutes Yield 6 servings

INGREDIENTS :
For bottom crust/layer :
1 cup Graham cracker crumbs or crushed digestive biscuits.

2 tablespoons White granulated sugar

¼ cup Unsalted butter Melted and cooled
For cheesecake filling :

4 ¼ cups Milk

1-2 tablespoons Lemon juice freshly squeezed

2 medium Mangoes or 1 cup pureed

¼ cup Plain yogurt (dahi or curd) Make sure it is thick, not watery

¾ cup White granulated sugar reduce if using store-bought sweetened mango puree

½ cup Heavy whipping cream or fresh cream or malai
Decoration:

Hapus variety mangoes for mango rose.

INSTRUCTIONS :
Making the bottom layer:

  1. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of shot glasses.
  2. keep in refrigerator to set for about 15-20 minutes to set.1529334858495Making mango cheesecake filling:
  3. Heat the milk in a heavy bottom pan to make paneer on medium heat.
  4. Let it come to a boil. Turn off the stove.
  5. Gradually add lemon juice and stir. It will start to curdle.
  6. Once all the milk curdles strain it.
  7. separate the paneer and whey using a muslin cloth or man’s handkerchief. Rinse it under the cold water.1529334738095
  8. Squeeze out all the water, Keep it aside in the strainer till needed.1529334942911
  9. Take heavy cream in a bowl. Make sure it is chilled.
  10. Whip it till you get the stiff peak. keep it aside.
  11. make a smooth puree of mangoes and sugar in the blender.
  12. Add paneer and thick yogurt. again blend it till smooth. Remove it to a bowl.
  13. Add whipped cream. fold it in.1529335027990
  14. Now take the shot glasses from the fridge and pour the cheesecake mixture into it.1529335175381
  15. Let it chill for 2,3 hours in the fridge.
  16. Once chilled decorate with mango rose and serve.1529335592115
  17. how to make mango rose link is hereHow To Make Mango Rosette1529335898021
    NOTES:
  • As we are making dessert in shot glass hence need to set it much.
  • Mango rose decoration should be made just before serving.
  • In place of mango rose you can also decorate it with whipped cream and dry fruits.

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MANGO KitKat PUDDING

An easy to make no-bake dessert made with layers of sweetened whipped cream/ paneer, curd, mango puree mix and crushed Kit Kat candy bars.

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One of my favorite things is making puddings /shot glass desserts. My family likes desserts very much.We like to celebrate with desserts and even have them after a workout. Actually, we just try to find reasons to have desserts. I am sure there are many others who are like us out there.

I always try to use available ingredients in my desserts. This time I got the idea to mix mango with KitKat.
You may skip mango and can make at any time of the year because it is as easy as a breeze to put this together.

This pudding doesn’t take anything fancy to make it, but it sure does taste totally delicious.  Do try it out. I’m sure you will love it.

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INGREDIENTS:

3 Kit Kat bars1528127229541
1cup whipped cream
1/2 cup paneer
1/2 cup mango puree
3 tbsp sweetened condensed milk
1/4 cup milk
1/2 cup chopped mango

INSTRUCTIONS :

  1. Powder the Kit Kat bars and keep aside.1528127445405
  2. In a blender add paneer, milkmaid mango puree and hung curd blend for 2 minutes till the mix turns a little thick.
  3. Add this mixture to whipped cream and mix gently .your mango pudding mix is ready.1528127324714
  4. Fill this mixture into a piping bag.
  5. In a small glass put the crushed Kit Kat and layer the pudding mix alternatively.
  6. In center add some chopped mango, The last layer should be Kit Kat.1528127502014
  7. Refrigerate for 3-4 hours and serve.
  8. decorate with wafer rolls and Cadbury shots

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NOTES:

  • This can be made in a big pudding tray too.
  • If you want the dessert to be sweeter add more sweetened condensed milk.
  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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NO COOK MANGO MALAI KULFI

This is an easy, Instant Indian style no cook mango kulfi recipe using ripe mango, milk, milkmaid (condensed milk) and cream.

When my fellow blogger friends posted this no-cook mango kulfi recipe, I got tempted to try it at home.
I surfed the net and found perfect to try the recipe at Chitrasfoodbook .

I didn’t have amul cream so I used homemade malai and the result was superb . Melting in the mouth kulfi,with no added sugar- only natural mango sweetness. My hubby gives 10 on 10 for this.

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Friends, try this easy mango kulfi for your kids. As this is a no-cook recipe, kids would be interested to prepare it by themselves.A nice way to busy your kids to make such a delicious no-cook recipe.

They will love its creamy texture and lovely color for sure. Let this be a healthy summer treat with mangoes for them.

Prep time: 5 Minutes
Cook time: 6 Minutes
Serves:4

INGREDIENTS :

Ripe mango – 1 no ( 3/4 cup chopped)
Sweetened condensed milk – 1/4 cup +1 tbsp (I used Milkmaid)
Fresh cream – 1/4 cup ( I used homemade  malai here )
Boiled milk – 1/3 cup ( at room temperature)
Cardamom powder – 1/4 tsp
Saffron threads – Few

INSTRUCTIONS :

  1. Wash and peel the skin of the ripe mango. Chop into cubes.1527738981067
  2. Take chopped mango, condensed milk, milk, thick fresh malai, cardamom, and saffron.1527739082432
  3. Grind to a smooth paste without adding more milk or water. Grind in a low speed till everything becomes a paste. Kulfi mixture is ready
  4. Fill in kulfi mold and cover with butter paper.
  5. *Make sure the butter paper touches the kulfi mixture. This helps to avoid ice crystals formation. Insert a popsicle stick and freeze for 6 to 8 hours. Overnight is the best.
  6. sprinkle some pista and Kaju ..1527739227368
  7. Freeze for 6 to 8 hours. Remove and serve immediately. Enjoy!

NOTES :

  • You can use Amul mithai mate or homemade condensed milk in this recipe.
  • Do not use hot milk while grinding, mixture may curdle.
  • I have not added sugar as the mangoes were sweet and sweetness from condensed milk was just enough. If you want you can add sugar as per the taste of your mangoes.
  • Add fresh cream finally then just use whip option for mixing. Do not blend more as it may churn into butter especially if you are using homemade fresh cream.
  • The butter paper trick was really amazing.
  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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WATERMELON SORBET / 2 INGREDIENT RECIPE

Watermelon Sorbet is a good option when you want to cook something different. The flavourful ingredients are the key to the amazing taste of Watermelon Sorbet.
Bored with watermelon and its juice, I decided to try something innovative and new. When I saw this recipe on the Nestle milkmaid site, I geared up to try it and it turned out to be -‘Simply Great!’
The best thing about this sorbet is it requires only 2 ingredients – fresh watermelon and sweetened condensed milk. So easy!
This incredibly refreshing healthy and quick dessert is perfect for beating the heat and so easy to make, no ice-cream maker needed for this! The delicious and mouthwatering Watermelon Sorbet is enjoyed by all.
Try this delicious Watermelon Sorbet recipe at home and surprise your family and friends.
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 Servings – 8  Preparation – 15 min 
INGREDIENTS
1/2 kg-Watermelon Pulp
1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk
INSTRUCTIONS
  1. Remove all seeds from the watermelon and cut into small pieces, place the watermelon in a blender.
  2. Mix in NESTLÉ MILKMAID Sweetened Condensed Milk and blend till smooth.1527403074133
  3. Pour the blended mixture into ice trays and place them in a freezer overnight till they set well. (I used one ice tray and one chocolate silicon mold )1527403154190
  4. Arrange the frozen sorbet cubes in a dish and serve immediately.

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FRUIT CUSTARD

This is a really very basic recipe but it is liked by all age groups…It’s evergreen.
When I used to live in a small town, even then its creamy rich taste was loved by everybody. It can be a great summer treat for your friends, family, and guests.

Fruit Custard is an easy to make delicious chilled dessert. This dessert is perfect for summers as it is served chilled and consists of fresh fruits. Every bit of Fruit custard is sweet and creamy along with the right combination of tanginess from the fruits.

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The fruit custard can also be served along with a slice of vanilla cake or fruit cake and jelly as trifle pudding.I frequently use in desserts with boondi, rasgulla, and Gulab Jamun too.
It is quite easy and quick to prepare. It can be prepared well in advance and chilled till the time of serving.

I have used the seasonal fruits in this vanilla-flavored custard. You can use fruits of your choice or the ones which are available in your local market.

Lastly,  you can enhance the taste by adding cherries, tutti fruity, plum, almonds, pasta, cashews or any dry fruits you wanna add.
Custard powder now available in strawberry, mango and butterscotch flavors also apart from vanilla.

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INGREDIENTS:
Milk-1 liter
Sugar- 10 tbsp
Custard Powder-5 tbsp
Medium sized Apples-2
Banana-1
Orange-1
Pomegranate-1/2 cup
Grapes-1 cup
Chopped Cashews-1/4 cup
Tutti Fruity Bits- 1/4 cup
Cheeku 1/2 cup

INSTRUCTIONS 

  1. Firstly, in a thick bottomed pan add milk. Stir occasionally and get the milk to boil.1526990362630
  2. Meanwhile, in a bowl take 5 tbsp of custard powder. I have used vanilla flavored custard powder.
  3. Add 1 cup of milk and mix well. Stir continuously, making sure there are no lumps formed in it.1526990280639
  4. Add sugar to the milk which was kept for boiling. Keep stirring till sugar dissolves.
  5. Once the milk is boiled, turn off the flame and add the custard powder milk to the boiled milk stirring continuously. Stirring is essential part as you don’t want the custard powder to settle down and get burnt. 1526990512158
  6. Switch on the flame once again and let it boil while continuous stirring for 2-3 minutes. Switch off the flame once the milk thickens.
  7. Mix continuously, keeping the flame on low. The milk changes color to dark yellow.
    Furthermore, it thickens slightly. Adjust the consistency by cooking for a long time.
  8. Transfer the custard into a serving bowl. Let it cool down completely. Keep it in the refrigerator later to chill.
    How to prepare Fruit Custard 
  9. Once the prepared custard milk has cooled completely, add chopped fruits of your choice. green grapes, red grapes, banana, pomegranate seeds, mango, and apple.1526990669975
  10. Cover and chill for 2 hours or more.
  11. once the custard fruit salad has chilled, it turns more thick and creamy.
    finally, serve fruit custard chilled.For Garnishing
  12. Spread sprinkles on a plate. Slightly wet the rim of the serving glass with milk then swirl the rim of the glass on the sprinkles. Now pour the fruit custard and serve immediately.1526990720656
  13. Enjoy this cool and fresh dessert on any summer day!!!1526982552164NOTES:
  14. Most noteworthy, turn off the flame before adding custard to milk. else they will form lumps. if you find lumps in custard, feel free to pass it through a fine-mesh sieve into a different bowl.
  15. Instead of adding fruits and refrigerating, add fruits of your choice just before serving to chilled custard milk.
  16. You can use any brand of custard powder of your choice. (I used weikfield here).1526990458201

 

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LAUKI TRIFLE PUDDING

Sabzi tarkari day is celebrated as a food observation day all over India. In Indore, my blogger friend Amit pamnani hosted a potluck.

This is what SabziTarkariDin is about..Get your favorite Recipes out of the Kitchen of the Vegetables that your Family is not too fond of & Share them !!!

There are so many vegetables that we are not fond of.The #Dudhi or #Bottlegourd or  #lauki  is one of them which the family does not like.But it’s such a Nutritious Veggie that I try and use it in everyday dishes
I Use in daliyas , raitas , paranthas, koftas,
muthiyas, kebabs and yes  sometimes desserts too
This Time I  made a  dessert with bottle guard.
Lauki trifle pudding 😋😋😋

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Dessert is my all time favorite so I decided to make fusion dessert with using lauki.I made lauki trifle pudding.
I am happy I nailed it and a big hit at my home and also in potluck party.

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lauki ka halwa or dudhi halwa – sweet Indian dessert made from bottle gourd. bottle gourd is known as lauki in Hindi and dudhi in Marathi. so this Indian dessert is known by the name lauki halwa or dudhi halwa.

My lauki trifle pudding recipe also published in Patrika newspaper and Dainik Bhaskar City edition.


INGREDIENTS :

(1 cup = 250 ml)

3  cups / 1/2 Kg grated lauki (bottle gourd or dudhi)
500 ml milk, which has been already boiled before
7 tablespoon sugar – for a very sweet taste, increase to 8 tablespoon sugar
3 to 4 tablespoon ghee
4 to 5 green cardamoms – powdered or crushed (chotti elaichi or hari elaichi)
½ cup chopped almonds (badam) and pista
2 cup whipped cream
2 pack oreo biscuit
2tbsp butter

INSTRUCTIONS :

  1. In a kadai or deep pan combine milk and grated lauki or bottle gourd.
  2. bring the whole mixture to a boil and then lower the flame.
  3. simmer the mixture on a low flame and keep on stirring in between.
  4. the bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
  5. when the milk has 75% reduced, add crushed cardamom, chopped almonds, and pista to the mixture.
  6. add ghee when the all the milk has evaporated.
  7. mix the ghee with the rest of the mixture and cook for a minute
  8. lastly, add the sugar and mix it with the halwa.
  9. the sugar will melt and the halwa becomes a little liquidy.
  10. cook the lauki halwa for a few minutes. do keep on stirring the lauki halwa.
  11. when you know by looking at the lauki halwa that the consistency is just right, switch off the burner.
  12. Your lauki halwa is ready to serve .
  13. After cooling put it in the fridge for trifle pudding assembly.
  14. ASSEMBLING: Coarsely grind biscuits and butter  in a mixer jar and transfer to a bowl.
  15. Spread a layer of the biscuit mixture in individual cups and press lightly.
  16. Spread the lauki halwa layer over the layer of biscuits.
  17. take whipped cream and mix cardamom powder.
  18. Fill this whipped cream into piping bag and spread over the lauki halva.
  19. sprinkles some pista and rice flexes.
  20. Set in the refrigerator, cool and serve.
  21. 1522853265181

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