EGGLESS COCONUT COOKIES

Eggless coconut cookies, crispy and crunchy coconut flavored cookies are very easy and quick to make at home which require a few basic cookie ingredients like flour, butter, sugar, baking powder and desiccated coconut.
If you are a coconut lover like me and want to munch on crispy cookies without eggs then this one is for you.
enjoy it with a cup of hot tea or coffee as a perfect afternoon snack.

INGREDIENTS:

  • 1 cup Maida (all purpose flour/plain flour)
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Powdered Sugar
  • 1/2 cup Butter (salted or unsalted), at room temperature
  • 2-3 drops of Vanilla Extract or (vanilla essence)
  • 3/4 cup desiccated Coconut (dry grated coconut)
  • 1 tablespoon Milk

INSTRUCTIONS:

  1. Preheat the oven at 350 F (180 C) for at least 10 minutes. Take a large bowl and keep a large strainer over it to sift the dry ingredients (1 cup maida and 1/4 teaspoon baking soda). If you are using unsalted butter, add a pinch of salt.
  2. Sift them together.
  3. If powdered sugar is not available, grind granulated sugar (1/2 cup-2½ tablespoons) in the small jar of a mixer grinder (to make 1/2 cup powdered sugar) until smooth powder.
  4. Take 1/2 cup melted butter and 1/2 cup powdered sugar in another bowl.
  5. Beat them using a hand beater until creamy and smooth.
  6. Add 2-3 drops of vanilla extract or vanilla essence.
  7. Add 3/4 cup desiccated coconut. Mix well.
  8. Add sifted dry ingredients.
  9. Mix well with a spatula. If mixture looks dry, add 1 tablespoon milk (more or less, as needed).
  10. Mix well using your hands and knead into dough. If the dough looks very soft, cover it with a parchment paper and keep it in the refrigerator for 20-30 minutes.
  11. Line a baking tray with either parchment paper or aluminum foil. Divide the dough into 20-22 equal small portions and make round shaped balls from it. Flatten each ball a little between your palms to give a shape like patty.
  12. Place them on baking tray. Place the baking tray on middle rack in preheated oven and bake it at 350 F (180 C) for 15 to 18 minutes or until the edges of cookies have little golden brown color.
  13. Remove baking tray from the oven. The cookies will be soft at this time.
  14. Carefully lift the cookies with a spatula and transfer them on a cooling rack. Let them cool at room temperature. They will turn crispy and crunchy after cooling. Eggless coconut cookies are ready. Store them in an airtight container and enjoy.

NOTES:

  • Make sure that butter is at room temperature (NOT completely melted butter).
  • If you like soft and chewy cookies, bake them for 12-15 minutes instead of baking them for 15-18 minutes.
  • You can use the 1/2 cup whole wheat flour and 1/2 cup maida instead of using 1 cup maida.
     

    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 



 

SITAPHAL SHAHI TUKDA

A rich crisp and dessert prepared with toasted /fried bread drizzled with thickened milk, flavoured with custard apple ,green cardamom powder and garnished silver leaf, slivered pistachio nuts and almonds.

INGREDIENTS;

  • Bread , crust removed- 08 slices (usually cut into triangles)
  • Clarified Butter- 60 gm. / as required to fry the bread
  • Mildly sweetened warm milk / sugar syrup- 150 ml. / as required for dipping the fried bread.
  • For the Rabri:
  • Full cream milk- 05 cups
  • Sugar- ½ cup
  • Pistachio nuts, blanched, peeled and chopped-10 gm.
  • Almonds, blanched, peeled and chopped- 10 gm.
  • For the Flavouring:
  • Sitaphal / Custard Apple pulp- 01 cup
  • Green Cardamom powder- ¼ th tsp.
  • For the Garnishing:
  • Saffron, broiled- 01 gm. (Optional)
  • Silver Leaf -01 sheet
  • Raisins-15 gm.
  • Pistachio nuts, blanched, peeled and slivered-10 gm.
  • Almonds, blanched, peeled and slivered-10 gm.
  • Fresh rose petals- 08 nos.

INSTRUCTIONS:

  1. For the Rabri: In a heavy bottomed pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over low flame / heat.
  2. Do not stir too often, as a layer of cream should form over it.
  3. After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk
  4. The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts. Remove from the flame.
  5. Let it cool. Add the Custard Apple Pulp, mix well. Transfer to a glass bowl. Refrigerate to chill for at least 01 hour.
  6. For the Shahi Tukda: With the help of a cookie cutter cut the bread slices into neat round shapes usually it is cut into triangles but I personally prefer cutting into a round shape.
  7. Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter. For the Serving: Place the fried Bread, dip in sugar syrup / mildly sweetened warm milk for 05 -08 minutes.
  8. Place on the serving plate, pour the Rabri over the fried bread.
  9. Serve chilled garnished with broiled saffron (Optional), Silver leaf, Raisins, slivered pistachio nut and almonds. You may also garnish it with fresh rose petals.wp-1636509345603 

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 

MINI CHOCO CHUNK CAKE

Little chocolate joy .

A moist, crumbly, tasty cake packed with chunky, melt in the mouth chocolate chunks….this truly is the ultimate cake..

INGREDIENTS:

  • 1/4 cup Flour
  • 2 tbsp Curd
  • 2tbsp Caster sugar
  • 20 gm Salted Butter
  • 1/4 tsp Baking powder
  • 1/8tsp Baking soda
  • 1 tbsp Condensed milk
  • 1/4 cup Milk
  • 2tbsp Cocoa PowderFew drops of Vanilla essence
  • A small pinch of Salt
  • Chopped dark chocolate (optional)

INSTRUCTIONS:

  1. In a bowl whisk butter  and sugar until combined and pale .
  2. Add in the yogurt and vanilla extract and mix to combine
  3. Add milk and milkmaid and mix to combine .( Do Not worry if the mixture curdles
  4. Finally add in the dry ingredients and mix until it comes together
  5. Do not over mix
  6. Fill in ramekins ( I have heart shape )
  7. Add some chocolate chunks.Tap it and Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean.

NOTES:

  • Do Not worry if the mixture curdles before adding dry ingredients. As it is supposed to happen because butter and milk do not mix together.
  • Once Dry ingredients are mixed, Mix the Batter untill there are no lumps.
  • I have used  remekins, You can use any mould. Just keep an eye on it after 15 minutes of baking.
  • Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean. 

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 

SITAPHAL RABRI/ CUSTARD APPLE RABRI

Rabdi is a traditional Indian dessert, made during the festivals or on special occasions. The milk is reduced to a creamy pudding texture and mildly sweetened. There is no short cut to a rich, creamy and luscious Rabdi recipe.The full fat milk needs to be slow cooked, and slowly keep collecting the layer of cream that forms at the surface. 
Sitaphal Rabdi Recipe is a delicious and clever way of sweetening the rabdi with the de-seeded custard apple chunks. Well ripe custard apple is pretty sweet on its own, so you would not need any sugar to be added to the recipe. Serve the chilled.
Sitaphal Rabdi Recipe at the Diwali party menu at home the coming season and let your guest rejoice in its sweetness, may be along with other Diwali dessert like Paneer Gulab Jamun Recipe (Delicious Diwali Sweet) and a snack like Pan Fried Onion Pakora Recipe (A Perfect Diwali & Evening Snack).
If you like this recipe, take a look at more recipes like…MANGO RABRI RASGULLA RABRI PUDDING RABRI RABRI STRAWBERRY RABDI

INGREDIENTS:

  • 1-1/2 liter Milk , full fat
  • 3 Custard apple (Sitaphal) , de-seeded and pulp collected
  • 1/4 cup Whole Almonds (Badam) , slivered
  • 1/4 cup Pistachios , slivered
  • 1 teaspoon Cardamom Powder (Elaichi)

INSTRUCTIONS:

  1. To begin making Sitaphal Rabdi Recipe, de-seed the custard apples and collect the pulp in a bowl and keep aside.
  2. Pour the milk in a heavy bottom pan and bring it to a rolling boil.
  3. Add the cardamom powder and simmer the milk.
  4. Lower the heat and let it simmer till a thick layer of cream forms on its surface.
  5. Collect the cream on the sides of the pan and simmer the milk further.
  6. Keep collecting the thick layer of milk till the milk is reduced to a considerable amount.
  7. Once you collect all the thick layer of the cream, switch off the heat and transfer the collected cream to a big bowl and let it cool completely
  8. Add in the custard apple pulp, slivered almonds, pistachios and mix gently.
  9. Refrigerate for 2 to 3 hours before serving.Serve the chilled Sitaphal Rabdi Recipe at the Diwali party menu at home the coming season and let your guest rejoice in its sweetness
  10. Serve the chilled Sitaphal Rabdi Recipe .
     
     

wp-1634231510907914679309445644573

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 

CHENNA MURKI /BANGALI SWEET

Paneer cubes with a thick sugary crust – sweet perfection! Chenna Murki is a popular Bengali sweet made with chenna (moistened form of paneer) and dipped in sugar syrup.

Chena Murki are  Bite sized delights that will just melt in your mouth. This is a fuss free recipe you can make very easily. You can serve it on any special or festive occasion. Just  gather some paneer cubes and some sugar and make Chena murki in no time.

Here is an easy recipe  to make yummy Chena Murki. I am sure you will drool over this authentic recipe from Bengal. Share this sumptuous sweet to satisfy all your cravings and have an enjoyable time with friends and family.

INGREDIENTS:

  • Paneer – 250 gms
  • Sugar – 1 cup (250 gms)
  • Green Cardamom – 4
  • Rose water – 1 tsp

INSTRUCTIONS:

  • Take paneer and cut into small pieces.
  • Take small cardamoms. Peel and coarsely grind them.
  • Take a non stick pan add 1 cup sugar to it also add ½ cup water, turn on the flame. Stir well. Keep a check on the sugar syrup.
  • Cook for 2 minutes.To check the sugar syrup, pour a few drops of syrup in a bowl and let it cool. Keep the flame low. Stick a little syrup on your fingers and check. If it forms a single thread on cooling then the syrup is ready.
  • Put the paneer pieces to the sugar syrup, add cardamom powder too. Cook on low flame until the sugar syrup reaches the setting consistency. Keep stirring regularly so that there is even coating over the paneer.
  • Once the Sugar syrup is transparent and reaches the setting consistency then Turn off the flame. Lift the pan and place on a jali stand. Add 1 tsp rosewater and constantly stir it. Cool it while stirring it.
  • Once sugar is coated well, pick out the paneer pieces. Keep the extra sugar in the pan itself.
    Take out the chena murki and place in a plate.Luscious Chena Murki is ready and it is mouth drooling.It is dry and sweet on the outside and juicy and slightly sweet from inside.
  • Relish this amazing dish to satisfy your cravings.

NOTES:

  • If the sugar has impurities then as the sugar syrup boils, add 1 to 2 tbsp milk,the impurities will float over the sugar syrup, you can then remove it with a spoon.
  • It is important to continuously stir the sugar syrup, so that the sugar syrup coats better over the paneer.
  • You can later use this sugar, in tea or halwa or use wherever you used powdered sugar. You can use it again to make chena murki as well.
    Do not cut the pieces too big, cut them small but not too small.
  • Make sugar syrup check it, when there is single thread drop paneer pieces into it. If you put paneer pieces in thin sugar syrup then , they pieces might break while cooking.

wp-16338829234374248858942590830068

 

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

CHOCOLATE WALNUT ALMOND CUPS

Gluten Free and No Bake .
If you are looking for a simple yet healthy and delicious sweet fix this is it . You are going to love these chocolate cups .

INGREDIENTS:

  • 1 cup soft pitted dates
  • 1 /2 cup walnuts
  • 1/2 cup almonds
  • 1/3 cup gluten free oats
  • 1 tsp honey

INSTRUCTIONS:

  1. Blend all these ingredients in a food processor.
  2. Scoop and press into a mini cupcakes mold.
  3. Set in the refrigerator.
  4. Melt 1/2 cup dark chocolate .
  5. Pour into each cup and set back into the freezer for 15 min.

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