CHOCOLATE KALAKAND

Simple, delicious and easy to make kalakand under 10 mins. This kalakand recipe is a keeper and has never failed to impress my guests.
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I often make this for celebrations. This time I made Chocolate flavoured kalakand using cocoa powder.
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You can check my PAAN KALAKAND and Pinky Rose Kalakand Hearts too.

Preparation – 10 min Cooking – 10 min

INGREDIENTS :

1 tsp-Cardamom Powder
4 tbsp-Cocoa Powder
250g-Grated Paneer
1 Tbsp-Milk Powder
1/2 tin-MILKMAID
Chopped Almonds

INSTRUCTIONS:
  1. Either Mash the paneer or grate it.
  2. Mix in Cocoa, milk powder and Milkmaid.PicsArt_10-14-08.44.56.jpg
  3. Heat mixture in a heavy bottom pan and cook for 10-15 mins till the mixture is thick.
  4. Remove from flame & spread on a greased plate.PicsArt_10-14-08.47.59.jpg
  5. Sprinkle cardamom powder, chopped almonds.
  6. cool, cut and serve.PicsArt_10-14-09.47.07.jpg

    NOTES:

  • Kalakand keeps good for 2 to 3 days if refrigerated.
  • If you do not prefer to serve chilled, you can leave it out for around 30 mins before serving.
  • It comes down to room temperature or can warm for few seconds in the microwave.

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EGGLESS VANILLA CUPCAKE WITH PLUM AND APPLE COMPOTE 

Sharing with you all -the best vanilla cupcake recipe ever Yeah I repeat that this is the best eggless vanilla cupcake recipe ever.
It is very soft, has a wonderful texture and needless to say- is very deliciousThis is a very easy one bowl recipe that even beginners can try out. I used whole wheat flour for these cupcakes to make a healthier version, and the result was fantastic. Everybody simply loved it.

 

Vanilla cupcake recipe courtesy: cookclickndevour

Prep Time 15 mins
Cook Time 18 mins

INGREDIENTS :

(1 cup =250ml)
wet ingredients
1/2 cup curd whisked well
1/4 cup oil
1/4 + 1/8 cup sugar
Vanilla extract
1cup apple (chopped )
1cup plum (chopped)

DRY INGREDIENTS :

3/4 cup flour (whole wheat flour )
1/4 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of salt
Choco chips for topping OR frosting as required 

INGREDIENTS FOR COMPOTE :

1cup plum chopped
1cup apple chopped
1/2 cup sugar
1lemon juice of one lemon

 

INSTRUCTIONS :

  1. Preheat oven at 180C. Take oil, curd, vanilla and sugar in a mixing bowl. Mix thoroughly with a hand mixer until light and fluffy.1534744325653-1
  2. Sift flour, baking powder, baking soda and salt over the wet ingredients1534744279506-1
  3. Fold gently. Place liners in a muffin tin and pour the batter in each mould.1539002170136
  4. Bake in the hot oven for 15-28 minutes. Cool completely if frosting else serves vanilla cupcake warm.

METHOD FOR COMPOTE :

  1. To make the plum and apple Compote, cut the apples into 8 cubes and plums in thin slices.1539000564231
  2. Place the apples and plums in a pan along with 1/4 cup sugar, juice of a lemon and simmer for 15 minutes till the apples and plums break down slightly.1534744758613-1
  3. Turn off the heat and pour the apple and plum compote on glass bowl.

 

DECORATION :

  1. Take some whipped cream in a piping bag with star Nozal and decorate the cupcake.1539002254650
  2. Now pour some of the compotes in it.
  3. Your cupcakes are ready to serve.

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NOTES :

  • Mix the dry ingredients very gently into the wet ingredients. If over mixed the texture of the cupcake will be affected.
  • Keep the frosted cupcake refrigerated until serving.
  • You can use any flavourless cooking oil.

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CHOCOLATE DRYFRUIT MODAK

Modak is the must in the menu as it is Lord Ganesha’s, favourite sweet.
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So this time Fusion version of making Modak. It is made from semi-sweet milk chocolate, condensed milk, biscuit crumbs, dry fruits
The CHOCOLATE DRYFRUIT MODAK is a chocolate flavoured rich and delicious modak which can be simple and easy to prepare and everyone loves it especially kids.
This is the quick Modak recipe that is ready in 30 minutes from cooking to shaping the modak.
These soft modaks are of perfect sweetness and quite easy and quick to make too. They stay fresh in an airtight container for 5 or 6 days.
Preparation Time: 10 mins   Cooking Time: 4 mins   Total Time: 14 mins     
INGREDIENTS 
3/4 cup chopped dark chocolate
1/2 cup fresh cream
1/2 cup condensed milk
2 cups coarsely crushed digestive biscuits
1/4 cup finely chopped mixed nuts (almonds, cashew nuts, pistachios, walnuts)
1/4 cup dedicated coconut
ghee for greasing
INSTRUCTIONS 
  1. Combine the fresh cream, condensed milk and dark chocolate in a broad non-stick pan.PicsArt_09-16-09.37.30.jpg
  2. Switch on the flame, mix well and cook on a medium flame for 2 minutes, while stirring continuously.PicsArt_09-16-09.38.20.jpg
  3. Add the biscuit, mixed nuts and desiccated coconut mix well and cook on a medium flame for 2 minutes, while stirring continuously.PicsArt_09-16-09.39.05.jpg
  4. Transfer it on a plate and allow it to cool completely.
  5. Once cooled, grease the modak mould once.PicsArt_09-16-09.34.58.png
  6. Take a portion of the mixture, put it in the modak mould tightly.
  7. Remove the excess mixture from the bottom of the modak mould and demould the modak.
  8. Repeat steps to make modaks.
  9. I have garnished them with melted white chocolate but it’s optional.
  10. Take some melted white chocolate in a piping bag and decorate modaks
  11. Store in an air-tight container and use as required.

 

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CHOCOLATE DRY FRUIT GULKAND BALLS

Chocolate Dry Fruit Gulkand balls are delicious festival dessert recipe that you can make to serve after your everyday meals. Filled with the goodness of dry fruits, everyone in your family will love it.
This recipe has a slight twist to it with the addition of Gulkand. Gulkand is a flavoured jam made from rose petals and when added to sweets like this Dry fruit balls, brings out great flavours and taste.
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Recipe courtesy ..Archana’s kitchen and Chef Ranveer barar (meethe bahane )
Its Time for Raksha Bandhan so I thought of making this healthy sweet for this festival.

Prep Time: 20 Minute 

Cooking Time: 50 Minute

INGREDIENTS :

1 cup Dates, chopped
1/3 cup Badam (Almond)
1/3 cup Cashew nuts
1/3 cup Walnuts
1/3 cup Raisins
2 tablespoons Gulkand
1/4 cup desiccated coconut
1/4 cup oats
1/4 teaspoon Nutmeg powder
1 tablespoon Ghee
1cup white chocolate
red colour
colourful sprinkles
1tbsp Hershey’s chocolate syrup

INGREDIENTS :

  1. To begin making the chocolate  Dry Fruit Gulkand balls With Gulkand Recipe, chopped the dates and then make a smooth paste without water. keep it aside.
  2. Meanwhile finely chop almonds, cashew nuts and walnuts. You can also use a food processor or a mini chopper to fasten the process.
  3. Roast some oats and desiccated coconut also.
  4. Heat ghee in a heavy bottomed pan, add dates paste mix well and saute for a minute.PicsArt_08-21-06.53.25.jpg
  5. Next nut mixture, nutmeg powder, gulkand mixture and stir to combine well.
  6. Cook for a couple of minutes until you notice the mixture coming away from the sides of the pan. Once you notice the mixture comes away from the sides of the pan turn off the heat.PicsArt_08-21-06.54.28.jpg
  7. Put some ghee on your palm and make dry fruit balls.
  8. Take some white chocolate and melt in the microwave. Add some chocolate colour.
  9. Dip dry fruits ball in melted chocolate and put in a butter paper .decorate with some colourful sprinkles.PicsArt_08-21-07.02.39.jpg

    tadaaaaa…

    Your chocolate dry fruit Gulkand balls are ready to rock the festival.

    Serve Chocolate Dry Fruit Balls  With Gulkand as a festival dessert or gifting .

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NOTES:
  • You may use nuts of your choice .
  • you may coat this balls with desiccated coconut
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CREAMY LAYERED JELLY DELIGHT

An easy and quick dessert that you can surprise your kids and family.
I prepared this simple dessert regularly because whenever I bake a cake always some leftover with me.
So the ingredients of this recipe are mostly is available with me. you can prepare this exotic dish in an easy manner at home. You will find this not only simple but also tasty and be bringing a lot of rejoicing on the face of your family members.
You can make for a small get together or party too. You may do your choice of variation in this recipes.
Easy, yummy and attractive recipe for any occasion. You may make this in a jar also for gifting.
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Preparation Time: 40 Min
Cooking Time: 10 Min
INGREDIENTS  : 
Chocolate cake 4 Slices (readymade or home cooked)
1 Packet Jelly, (easily available in market) I used Orange flavour
1 Cup fresh mixed fruit (you may use canned too)
11/2 Cup whipped cream
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INSTRUCTIONS :
  1. I used simple vanilla  cake for recipe click the link for recipeEggless Malai Vanilla Cake
  2. Prepare jelly according to the instructions given and keep it aside
  3. Take a short glass, fill it 1/4th with crushed vanilla cake1534743712894
  4. With the help of piping bag fill a layer of whipped cream.1534743412664
  5. Now place a layer of jelly. Again fill the glass with whipped cream.1534743380945
  6. And top-up the glass with mixed fruits and jelly.1534743340605
  7. Enjoy your day with family, friends and Dessert Cup…

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NOTES:

  • You may use brownie and the crushed biscuit instead of vanilla cake.
  • you may use Indian sweets like boondi ke laddu or kajukatli for fusion dessert.
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EGGLESS CHOCO RASMALAI CAKE

Eggless Choco Rasmalai Cake is a  beautiful fusion cake where East meets West wonderfully. It’s a fusion of western cake with Sweet Indian Rasmalai.

I had been thinking for long to try out this cake but could not find the appropriate occasion. I finally made it to my husband’s birthday as his favourite sweet is ras malai. He is also my food critic and has only one thing to criticize in my homemade cakes, that is the softness. But this cake satisfied him completely as the ras malai milk provided the cake with a soft and spongy texture.

Happy birthday Dear hubby…My encourager, food critic..in short everything..

So let’s come back to the cake. Here we go…

For this Eggless Choco Rasmalai Cake, as always I have used my Eggless Malai vanilla cake as the base. And instead of vanilla essence, I used saffron milk(Kesar ka dudh) .

I made this cake with readymade Rasmalai. You may use homemade too.
Now, over to the recipe of our Eggless Choco Rasmalai Cake

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INGREDIENTS:

FOR THE CAKE 
Malai  1 cup
Sugar 1 cup
Refined flour (maida) 2cups
Milk powder 1 cup
Baking soda a 3/4spoon
Baking powder 1 1/2 teaspoons
Salt to taste
Milk 1 cup
Saffron strands 8 to 10( Warm milk me bhigoyi hui)
lemon juice 1 Tsp
1and 1/2tsp curd

FOR THE FROSTING:
250 g Rasmalai (small size)
1 Cup Whipped  Cream
1/2 tsp Almond Essence /7,8 saffron strands1532534371190

Pinch of Yellow colour
1/2 tsp Green Cardamom powder
Some flaked almonds and pistachio for decoration

METHOD:

FOR THE CAKE

  1. Preheat the oven to 180°C. Combine the malai and sugar lemon juice and curd in a bowl and whisk well. Keep aside.
  2. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.1532534302551
  3. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  4. Gradually and alternatively finish the mixture and keep stirring. The mixture should be of the pouring consistency.
  5. Now add the saffron milk and lightly stir once again. 

  6. Grease the cake mould and sprinkle little maida into it.
  7. Pour the batter into it and bake in a pre-heated cooker or oven for 40-45 minutes.1532534520066
  8. Remove and cool.1532534413609

FOR THE CHOCOLATE DECORATION:

  1. Measure: You’ll want to measure the circumference of your cake and the height. Cut a piece of parchment paper to match.
  2. Melt Chocolate: Temper Chocolate (yes you can do it in the microwave) and put pistachio and dry rose petals over it Spread the chocolate with an icing spatula over your parchment paper.1532534761173
  3. Allow to thicken and set slightly. Cut into equal pieces.

FOR THE FROSTING:

  1. Take some whipped cream in a bowl, mix some ras malai milk and mix gently.
  2. Keep it covered in refrigerator till use

TO ASSEMBLE THE CAKE: 

  1. Once the cake is completely cooled, cut it into 2-4 layers depending on the height of the cake. I cut it into 2 layers.1532534604944
  2. Sprinkle the Ras/ saffron flavoured milk on each layer.
  3. Make the bottom layer with whipped cream and sprinkled pistachio.
  4. Spread another layer of whipped cream on ras malai pieces and even it out with a spatula.
  5. Cover entire cake with frosting and level it on top and sides of the cake.1532534667364
  6. After this let it rest in the fridge for 30 mins before you proceed with the final coating.
  7. Finish it with final frosting or decorations on the cake as per your liking, patience and creativity.
  8. For the final frosting, I have used here a star nozzle and piped beautiful rosettes on top of the cake and made borders sides of the cake. 

  9. Garnish the sides of the cake with some White chocolate collar and crushed pistachios and the top with pieces of ras malai [squeeze out the ras before placing them] Sprinkle some crushed pistachios and Kesar strands over it.
  10. Refrigerate the cake for at least 30 mins before you serve.PicsArt_07-24-07.01.01.jpg

 

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