CARAMEL PHIRNI WITH MANGO

I have an elegant looking dessert idea for you today.  This creamy and scrumptious, caramel phirni makes a great dessert, served in individual glasses. So if you are looking for a simple treat with a super delicious twist, I’ve got you covered.

Phirni is an absolutely delicious traditional creamy Indian dessert, prepared with rice flour or ground rice, milk and sugar and set in a small earthen pot, garnished with nuts, edible silver leaf and rose petals.
The fruits and caramel give it a western taste and make it even more tempting to taste.
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If your taste buds are demanding a seasonal twist, check out my THANDAI PHIRNI

BLUEBERRY THANDAI PHIRNI ROSE PHIRNI / GULAB PHIRNI MANGO PHIRNI Mango Phirni

 

INGREDIENTS:
30 g Ground rice
400 ml Milk
100 ml Single cream
100-125 g Sugar – I used regular sugar
2 tbsp. Pistachio slivers
Optional – Fresh fruit like berries, mango or grapes

INSTRUCTIONS:

  1. Put milk and half cream in a thick bottom saucepan over medium heat.
  2. Mix in ground rice and stir continuously. Keep string while bringing to the boil.
  3. Meanwhile, in another non-stick pan, add sugar and couple of spoon of water over medium heat.
  4. Allow the sugar to dissolve and bring it to boil.
  5. Let the mixture caramelize and wait for it turns to dark brown.
  6. Do not stir, just swirl the pan.
  7. As soon as caramel dark in colour, remove it from the heat.
  8. Carefully pour the caramel mixture into rice and milk mixture, be careful as this mixture will bubble violently.wp-15933572095154493485829482088467.jpg
  9. Keep whisking constantly, and simmer until any lumps have dissolved and the mixture is smooth.
  10. By now phirni mixture will be creamy and thick.
  11. Turn off the heat, let the mixture cool at room temperature.
  12. Once cooled, set the phirni in an individual serving glass, and let it cool in the fridge for 2-3 hours.
  13. Once you are ready to serve, whip a remaining cream, pour on the cooled phirni and garnish with the pistachio slivers and mangoes.
    Enjoy!

NOTES:

  • Don’t want to make your own caramel? Use shop-bought instead.
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EGGLESS LEFTOVER KAJU KATLI CAKE

My daughters and I love kajukatli and every time my grandmother sends us a box, we are delighted.
I used Kaju Katri, this time and incorporated it into a cake and created a double sweet treat.
Best use of leftover sweet in a western way: Cake is always liked by all age groups and this is very easy to make too.
recipe idea: https://anybodycanbake.com/

INGREDIENTS:

100 gm Leftover Kaju katli
125 gm All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Green Cardamom Powder
200 ml Milk

INSTRUCTIONS:

  1. In a bowl add broken pieces of leftover milk-based sweet. (you can crush in the mixture too) Add hot milk to it and whisk it until dessert dissolves completely.
  2. Add cardamom powder and mix it.
  3. Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
  4. With the help of a whisker or spatula, fold all the dry ingredients into wet ingredients.wp-15924127619814106269122985158476.jpg
  5. Meanwhile, keep your oven for preheating at 180 C.
    Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
  6. Make sure, there should be no lumps in the batter.
  7. Take a baking tin and line it with parchment paper.
  8. Pour the prepared batter into the tin and tap it on the counter.
  9. Garnish the batter with almonds sliced pistachios and cashew nut and kajukatli bake it in preheated oven for 30 min.wp-15924127622114288124979772873432.jpg
  10. Once baked, take the tin out from the oven and let the cake rest for 10 min.
    After 10 min demould the cake and slice to serve.
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    NOTES:

  11. All the ingredients should be at room temperature.
  12. I have used Kaju katli for this recipe. Feel free to use burfi and other milk-based mithai too.
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PAAN KHEER/ BETEL LEAVES KHEER

I love playing with the flavours of paan (betel leaves) and incorporate them into desserts. My Paan Coconut Ladoo was a big hit on my blog. This time I have it in the form of kheer.
This Paan Kheer is a delicious twist on your regular rice kheer.
I used homegrown paan leaves in this kheer, which made its taste not just sweet but also homely.
If you love the flavours of meetha paan, you should surely try it out.
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INGREDIENTS :
1/3 cup basmati rice
1 teaspoon ghee
4-5 whole green cardamom pods
1-litre whole milk
3 large paan leaves use 2 if you want less strong paan flavour
2 tablespoons gulkand rose petal preserve
1/4 cup + 4 tablespoons whole milk
3 tablespoons sugar or to taste
1-2 tablespoons nuts I used chopped cashews & almonds

INSTRUCTIONS :

  1. Soak 1/3 cup basmati rice for 20 to 30 minutes in enough water. Then drain the water and set aside.
  2. Heat 1 teaspoon ghee in a heavy bottom pan on medium heat. Then add the soaked and drained rice. Saute for a minute or two along with green cardamoms (break them slightly before adding to the pan).
  3. Add in 1-litre milk and stir. Let it come to a boil on medium-high heat.
  4. In the meanwhile puree, paan leaves along with gulkand and 1/4 cup + 4 tablespoons milk (using a blender). Set it aside.wp-15923217232816507187425024920008.jpg
  5. Once the milk comes to a boil, lower the heat and cook the kheer for around 25 minutes, stirring often.
  6. If you don’t stir often, the kheer might burn and stick to the bottom of the pan so don’t forget that.
  7. It will thicken after 25 minutes, now add the prepared paan puree.
  8. Also, add sugar. Since gulkand is sweet, 3 tablespoons of sugar were good for me here. You can add more or less.wp-15923217234862168656154581296920.jpg
  9. Stir and simmer the kheer for 7 to 8 more minutes. Also, add the nuts if using and mint essence. Remove pan from heat.
  10. Serve the paan kheer chilled. Enjoy!

    NOTES:

  • This kheer has a strong paan flavour. To reduce the flavour of paan, you can use 2 paan leaves in place of 3.
  • You can also add desiccated coconut and dates to the kheer. If you use dates, further reduce the quantity of sugar in the kheer.
  • Do use a heavy bottom pan to make the kheer so that milk doesn’t stick to the bottom of the pan as the kheer cooks.

 

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OATS SEMOLINA GHEE RESIDUE CAKE

Oats Semolina Ghee Residue Cake

This cake is made of ghee residue, Oats and semolina.  It’s dense than regular cake but tastes delicious. It is like the best out of the waste of cooking.

First I made makhan with malai and then ghee. I use leftover chach for making paneer. But never use leftover ghee residue. This time I decided to use this and happy me. I nailed it. I tried a cake and it turned out very good.
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INGREDIENTS:

1/2 cup semolina
1/2 cup oats
3/4 cup sugar powder
3/4 cup ghee residue
1/2 cup milk
1 tsp vanilla essence
1 tsp ghee
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt

INSTRUCTIONS :

  1. Take out malai from the fridge and Mix 2 tbsp Dahi & keep it 3,4 hrs outside. Melt in the heavy bottom pan. Once the ghee is formed keep ghee away and store residue.wp-15913705647021740720464275682352.jpg
  2. Take semolina, Oats, ghee residue and sugar powder. Mix it thoroughly.wp-15913705642605836413075515412006.jpg
  3. Add baking powder and soda. Add milk and vanilla essence. Rest it for 10 minutes. Add milk if required as semolina consumes milk. Blend it nicely.wp-15913705644711787778763709196929.jpg
  4. Grease a cake tin. Pour batter and add some dry fruits and tutty fruity and Bake it in preheated oven for 18-20 minutes at 180•Let it cooks.
  5. Take out the cake and enjoy.
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    NOTES:

  • I like less sweet but You may increase sugar quantity.
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EGGLESS NO BAKE MANGO CHEESECAKE

In this hot weather, everyone likes a cold dessert. This mango cheesecake is a sweet mango dessert perfect for the summer. Making it is a little time consuming but the way it turned out to be was worth all the time. The best part, however, is that you can make it even if you do not have cream cheese in the fridge, the cottage cheese(paneer) does the job perfectly.

In my recipe, I used paneer and also  whipped the heavy cream to the stiff peak before folding it into the batter which  makes the cheesecake quite light and airy

The sourness of cheesecake well sandwiched between the slightly bitter cocoa flavoured crust and the fresh mango on top.

This recipe is so special to me. Because it is the first time I tried making a cheesecake from scratch, and it came close to perfection. The taste was so good, my totally family dug into it. Do try out, I promise you’ll love it.
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INGREDIENTS:
For the bottom crust:
1 cup Graham cracker crumbs or crushed digestive biscuits
2 tablespoons white granulated sugar
¼ cup Unsalted butter Melted and cooled

For no-bake mango cheesecake recipe:
200 gm paneer
2 medium Mangoes chopped  or 1 cup pureed
¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
1/4  cup white granulated sugar reduce according to your taste.
½ cup Heavy whipping cream or fresh cream or malai

 

INSTRUCTIONS:

  1. Making the bottom crust:
    Prepare the pan for the cheesecake. If you want to make round big cheesecake then use 9 inch or 6-inch diameter springform pan or tart pan which has a removable bottom.
  2. Generously grease the pan (bottom and sides) with butter and keep it aside.
    Or if you want to make individual serving cheesecake then use the muffin pan. Line the muffin pan with cupcake liners.
  3. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of the pan. I used the bottom of the glass to press it tight and even.
  4. keep in refrigerator to set for about 15-20 minutes to set.

    Making mango cheesecake filling:

  5. Take heavy cream in a bowl. Make sure it is chilled.
    Whip it till you get a stiff peak. keep it aside.
  6. Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
  7. Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  8. I am adding mango chunks here you can add some mango puree too.
  9. Let it chill for 6-7 hours or overnight in the fridge.
  10. Once chilled and set. remove it. Decorate with a mango rose How To Make Mango Rosette
  11. gently place it into serving plate using a spatula.
  12. This recipe has no egg, no gelatin and no agar-agar, thus it will be little soft. But keep in the freezer for 5 minutes right before serving, it will look very firm.

    NOTES:

  • Graham cracker crumbs: You can crush the digestive biscuits or Marie biscuits instead. Any cracker biscuits will work.
  • Paneer: I have made fresh, homemade paneer. You can use store-bought paneer as well. If so, please use 200 grams for grated or crumbled paneer.
  • Heavy whipping cream: You can use ‘Malai’ which you get from the top of milk. And if using store-bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.

 

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CHOCOLATE COOKIES (eggless slice and bake cookies)

Chocolate Cookies {Eggless, Slice And Bake Cookies}

What is everyone’s favourite treat and comes in all slices, pies and cookies?
Yes, it is chocolate.
These eggless chocolate cookies or chocolate shortbread biscuits, call them what you may are a crispy, crumbly and a delicious treat along with some milk, tea or coffee. A handful of almonds thrown in for good measure, add a wonderful crunch for texture!

I baked some easy CHOCOLATE COOKIES for the very first time. They turned out just perfect and I am so happy to share this with all of you. Cookies are really a favourite item for all of us and handmade cookies are always the best. These cookies are for my daughter and all the chocolate lovers.
The base of this recipe is from EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) Karachi biscuits.
I modified it to make chocolate cookies and they turned out to be pretty great.
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INGREDIENTS:

Measuring cup used, 1 cup = 200 ml,
Make sure all ingredients are at room temperature
1 cup all-purpose flour, spooned and levelled
2 tbsp cocoa powder
1/2 cup salted butter, softened
1/2 cup confectioner’s sugar/powdered sugar
1/3 cup coarsely chopped almonds
1 tsp vanilla extract

INSTRUCTIONS:

  1. Sift the flour and cocoa powder in a sufficiently large mixing bowl.
  2. Place butter in the bowl (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
    Add vanilla extract and mix well.
  3. Now add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much.wp-15902909121018277895985088151982.jpg
  4. I didn’t require any milk.
  5. Add the chopped almonds and fold in the cookie dough.
  6. Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
  7. Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.wp-15902909123061869203081264906659.jpg
  8. Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
    Bake for 13-15 minutes.
  9. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.

    Notes:

  10. If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough.
  11. You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice.
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