Category: Dessert

PAAN PANEER KHEER

I love playing with the flavours of paan (betel leaves) and incorporate them into desserts. This time I have it in the form of kheer.This Paan Kheer is a delicious twist on your Paneer kheer, and I think it’s best for fasting days too.

If you love the flavours of meetha paan, you should surely try it out.

So try this Paan flavoured paneer Kheer and let me know how it turns out.

wp-1646305102556

INGREDIENTS;

  • 2 cups milk full-fat whole. 500 ml
  • 100 g condensed milk
  • ½ cup paneer /cottage cheese crumbled, 50 gms of chenna or
  • 8 – 10 strands saffron
  • 1 tbsp sugar
  • 3 to 4 cardamoms green
  • 3 tbsps nuts Mixed (cashew nut, almond, walnut) chopped
  • 2 paan leaves
  • 1 teaspoon gulkand
  • Rose petals for decoration

INSTRUCTIONS:

  1. In mixer Add paan leaves, gulkand and 1/2 cup milk and grind it .
  2. Take milk in a thick bottomed pan and bring it to a boil on slow heat.
  3. When the milk starts to a boil, lower the heat to lowest and cook it till it starts to thicken up.
  4. Add paan mixture in it.
  5. Crumble the paneer and keep aside.
  6. Now to the thick milk add condensed milk and one tablespoon of sugar.
  7. Add crumbled paneer at this stage and cook it for 4-5 minutes over low heat. Keep stirring to prevent the milk from burning at the bottom.
  8. Finally, add pounded cardamom and switch off the heat.
  9. Serve this paneer ki kheer warm or chilled as you prefer. We usually chill it for 30-40 minutes in the fridge and serve it garnished with saffron strands and chopped nuts.
  10. Serve paneer kheer hot, warm or chilled .we prefer the kheer to be chilled.The kheer can be had plain and they also taste good with pooris.While serving you can garnish the kheer with chopped dry fruits and fruits.
  11. If you decide to make the paneer ki kheer, always try to use fresh milk and paneer, I can’t stress on these enough. In fact, any dessert if you make with fresh milk comes out much tastier.
    RECIPE VIDEO :

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 

THANDAI CAKE

A light and moist cake with flavors of Thandai perfect for Holi!

Do you love Thandai? Then you’ll love this easy and quick Eggless Thandai cake that’s perfect for Holi or any celebrations!

As kids, we would wait for Holi for too many reasons – the colours, the water, the balloons, the approval of parents to officially create a mess for a day, AND chilled glasses of THANDAI!

This time I am adding my instant thandai mix to to my cakes and everyone loved it .
It’s made using the simplest cake ingredients and  It’s a super moist cake that is bursting with flavors of Thandai and is perfect to serve for Holi!

You may also like these other recipes that are great for Holi –THANDAI PHIRNI HEART SHAPED THANDAI FLAVOURED PAAN COCONUT GUJIA KESAR BADAM CUPCAKES WITH COLOURED THANDAI FLAVOUR FROSTING BLUEBERRY THANDAI PHIRNI GULABJAMUNCHEESECAKE

INGREDIENTS:

  • 1.5 cups Whole wheat flour
  • 1+¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ cup Yogurt
  • ⅓ cup Oil
  • ¾ cup Castor Sugar
  • 1 tsp Rose Water
  • ¾ cup Thandai Milk
  • For  Frosting:
  • ½ cup Whipping Cream
  • Pink, yellow , blue  Food Colouoring
  • 1 tsp thandai powder

INSTRUCTIONS:

  1. Grease or line cake pan and set aside. Pre-heat the oven to 180 degree C.
  2. Sieve together the dry ingredients – flour, baking powder, baking soda and set aside.
  3.  In another bowl, combine the yogurt, oil, sugar and rose water and mix well till everything is well combined and you can’t see the oil separated from the other ingredients.
  4. Fold in the dry ingredients and slowly add the thandai milk. Mix till you have a smooth batter but don’t overmix.
  5. Transfer to the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
    Cool on a wire rack before frosting.
  6. For Frosting:
  7. Whip the cream to stiff peaks.
  8. Add the thandai powder ,mix well.
  9. add colour in cone and  Spread over the cooled cake and garnish with slivered pistachios and rose petals.

wp-1646797343797

RECIPE VIDEO:

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 

3 INGREDIENTS CHOCOLATE COOKIES

Hi there!! Today, I am going to share super easy Chocolate cookie recipe – 3 Ingredient Chocolate Cookies. I know you are wondering – only 3!!!

Yes, with only 3 ingredients, All Purpose Flour, Cornflour, and Baking chocolate. It is egg-less, Dairy-free, no baking soda, no baking powder recipe. This recipe is truly as easy as 1, 2, 3.

This 3 Ingredient Chocolate Cookies recipe was shared by Kruthi Bipin in one of the FB food group and I loved it. I tried so many times and every time it came out perfect and delicious. This has become one of my go-to cookie recipes.

These cookies are mild in sweetness. You don’t need extra sugar. They are satisfying and great for kids lunch-box, snack and dessert as well. Texture-wise, these cookies are crispy yet soft. I highly encourage you to give this a try.

I have used semi-sweet baking Milk chocolate, you may use 100% dark chocolate or any other baking chocolate of your choice.

This recipe was shared by Kruthi Bipin in one of our FB group and i loved it .

INGREDIENTS:

  • 120 grams Semisweet baking Chocolate / Compound chocolate
  • 20 grams All purpose flour / Maida 
  • 20 grams Corn Flour

INSTRUCTIONS:

  1. Melt the chocolate in a microwave for about 60 seconds (Give a good Stir after 30 seconds and again put it in a microwave for more 30 seconds). Whisk well.
  2. Sieve the All purpose flour/maida and Cornflour.
  3. Mix sieved flour in melted chocolate and make a very soft dough. You should be able to pipe the dough just like cake frosting consistency.
  4. Grease your baking tray with butter. Keep it aside.
  5. Cut the piping bag and insert the tip. I used a Wilton 1M tip. If you don’t have or don’t want to use a piping bag, you may use Ziploc bags too.
  6. Use your choice of tip and make designs.
  7. Fill the piping bag with chocolate flour mixture and pipe circles onto a greased cookie pan.
  8. Bake them into preheated oven @320 degree F/160 degree Celsius for about 10 minutes. (The baking time may vary from oven to oven). Let them cool down completely.
  9. There…. 3 ingredients Chocolate Cookies are ready. isn’t it simple!!
     
     

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 

EGGLESS WHOLE WHEAT JAGGERY CAKE

This is the perfect Tea time cake!
As it is made without maida or refined sugar, you can enjoy it any time without any guilt. Super moist and healthy cake.

I  used Naario http://naario.com jaggery powder  in this cake .This masla jaggery is too good and flavourful .pls check their website for more and use my code ASTHA12 for Discounts .

INGREDIENTS:

  • Dry Ingredients :
  • Whole Wheat Flour – 1 Cup
  • Baking Powder – 1 Tsp
  • Baking Soda – 1/2 Tsp Salt – A Pinch
  • Cinnamon/Cardamom Powder – 1/2 Tsp Naario tea masala Jaggery or Powdered Sugar – 3/4 Cup
  • Wet Ingredients:
  • Oil – 1/4 Cup
  • Curd 1/4 Cup
  • Milk-1/2 Cup

INSTRUCTIONS:

  1. In a large bowl, sieve(twice or thrice) all the dry ingredients.
  2. In another bowl, mix well all the wet ingredients. Transfer the wet mixture to the dry ingredients and whisk it until combined.
  3. Add 1-2 Tsp of milk to the batter if it’s thick.  Butter the cake tin and sprinkle flour, and tap to remove excess and make it ready.
  4. Pour the cake batter into the tin. Spread and make it even.
  5.  Sprinkle chopped Dry fruits over the top. Preheat cooker or oven at 180 degrees for 10 mins.
  6. Place the cake tin and Bake in a preheated cooker/ oven for 35-40 minutes.
  7. Insert the toothpick in the center of the cake to test, if the toothpick comes out clean then the cake is ready
     
    wp-1645594415270

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 


GUR TIL MAKHANE

Looking for a healthy tea-time snack? Try Gur Makhane recipe, where little morsels of makhana are toasted to perfection and later dipped in sweet jaggery ~ deliciously yummy! Gur Makhane or Jaggery Caramelized Lotus Seeds
Trust me; you are going to love these guilt-free indulgence bites as they are packed with protein and loaded with feel-good ingredients! 

shot and styled for chumbak https://www.chumbak.com/ you can check for more products

INGREDIENTS:

  • 2 cups Phool Makhane (puffed lotus seed or foxnut) (dried)
  • ¾ cup Jaggery
  • 2 tbsp til( seasme seeds )
  • 1 tablespoon ghee
  • 1tbs water

INSTRUCTIONS:

  1. Roast 2 tbsp til till it crackles.
  2. Heat ghee  in a pan,Add makhane/lotus seeds to the pan.
  3. Cook them over medium heat until they become light brown in color and brittle, stirring occasionally. This may take 7-8 minutes.
  4. PRO TIP Make sure foxnuts/ makhane are crispy and brittle before you move on to the next step. If makhane is not brittle they will turn soggy as soon as we add jaggery to it.
  5. Meanwhile, combine jaggery with 3 tablespoons of water. Boil until it is reduced to half its quantity.
  6. When the gur syrup becomes thick (almost like 2 string consistency), it will coat the back of your spoon.
  7. Another way to check the consistency – take a bowl of tap water. Pour a few drops of jaggery in water. If the jaggery solidifies and settles at the bottom of the bowl, the syrup is ready.
  8. Pour jaggery over foxnuts/ makhane and take it of the flame.
  9. Switch off the flame and add makhana along with til, mix well. Let it cool a bit and then tear them apart. Store in an air tight container. 

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 

 
 
 
 

EGGLESS RED VELVET CAKE

If you love eggless red velvet cake as much as we do, then you are in for a treat. 

This  red velvet cake is super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with whipped cream  frosting is a complete showstopper.

Bake these beauty to blend with your Valentine’s day theme, and I promise everyone will love them.

RECIPE VIDEO;

INGREDIENTS:

  • DRY INGREDIENTS
  • 1¼ cups All purpose flour
  • 3 teaspoons Cornstarch
  • ½ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ⅛ teaspoon Salt
  • 2 tablespoons Unsweetened cocoa powder
  • 2 tablespoons Wilton gel Red food color or Beetroot color (powder)
  • WET INGREDIENTS
  • ⅓ cup Unsalted  butter
  • 1 cup Regular Milk
  • 1 tablespoon Vinegar
  • 1¼ cup Superfine Sugar
  • 2 teaspoons Vanilla essence
  • FOR BUTTERCREAM  FROSTING
  • 1 cup Butter
  • 3½ cups Powdered Sugar
  • 1 teaspoon Vanilla essence
  • ⅛ teaspoon Salt
  • You can use whipped cream too for decorate your cake
  • Strawberries
  • some sprinkles

INSTRUCTIONS:

  1. PRE- PREPARATIONS
  2. Preheat oven to 350 degrees F. Grease and line your Cake tin Set aside.
  3. Combine milk and vinegar in a bowl. Whisk it well. Set aside for 5 minutes to curdle.
  4. MAKING RED VELVET CAKE
  5. In a large mixing bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and beet root powder.
  6. Sift them to remove lumps of flour and cocoa powder. Set it aside.
  7. Combine butter and sugar in the mixing bowl of an electric mixer.
  8. Using a whisk or balloon attachment, cream butter and sugar together on medium speed for 4-5 minutes. Add vanilla essence to the bowl.
  9. Add the red food coloring, milk + vinegar combo (buttermilk) to the mixing bowl.
  10. Mix in the dry ingredient. Mix until just combined, do not over mix the batter. Keep scraping down the sides of the bowl as needed. 
    Pour the better in cake tin .
  11. Bake in a preheated oven for 30-35 minutes or until the toothpick inserted in the center comes out clean. 
    Once baked, remove from the oven and cool completely.
  12. BUTTERCREAM FROSTING
  13. Beat butter for 5 minutes until light and airy. Butter will lose most of its yellow color at this point.
  14. Slowly add powdered sugar/icing sugar (spoon by spoon) and beat until it is well blended.
  15. Add milk to thin out its consistency.
  16. Mix again. Icing is suitable for 1-2 weeks in your fridge and a month in your freezer.
  17. Frost the cooled cake with swirls of buttercream frosting and garnish with strawberries and sprinkles .

NOTES:

  • Sift the dry ingredients well. This will ensure there are no lumps of baking soda or cocoa powder in these eggless cupcakes. 
  • Baking soda + vinegar together starts a chemical reaction that helps the cake to rise. It’s a chemical reaction that produces carbon dioxide bubbles, and that’s what makes a cake/cupcake fluffy and light. Be rest assured, you won’t taste the vinegar in this recipe.
     
     

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love