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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CHOCOLATE FLOWER POT CAKES

Chocolate flower pot cakes are one of the most popular recipes. Homemade chocolate cups are one of my favourite secret weapons!
Heaven in a cup…a cup that you can eat.

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Chocolate Flower Pot Recipe – Chocolate glasses filled with Vanilla cake topped with whipped cream and oreo cookie crumble mixture.

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There’s nothing more decadent than serving dessert in a chocolate cup. The procedure is really simple.

These edible cups look a bit tricky but are really easy to make. These edible cups are filled with a crunchy, tangy and chocolaty filling.

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Once you master the art of making these cups, then you can serve them with different fillings of your choice. You can even serve your favourite ice-cream in these cups or fill them with your favourite chopped fruits and serve.

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INGREDIENTS :

1 ½ cups whipped cream
10 Oreo cookies crushed
fresh mint/herbs or edible flowers for garnish
paper cups 6
Please note – Thicker cups will keep iced desserts cooler for longer.
1cup dark chocolate
vanilla cake here’s the recipe link.Eggless Malai Vanilla Cake

INSTRUCTIONS:
FOR THE CHOCOLATE CUPS:

  1. Get some disposable small plastic cups,
  2. cutting off excess height to make a flower pot shape, if necessary.
  3. Slit the top slightly.
  4. Melt chocolate in the microwave or double boiler until smooth.
  5. Fill one cup with chocolate, ensure that the whole cup is covered.
  6. Pour the chocolate out of it into the next cup and so on until you have enough number of cups with chocolate in it.
  7. Trim the plastic /paper cups to the height you require and fill them to the brim with melted chocolate.
  8. Put 2 tablespoons chocolate in the bottom of each paper cup mould.
  9. Slowly rotate the mould at an angle so the chocolate evenly coats the sides of the mould.
  10. Chill until set, about 20 minutes or faster in a freezer.
  11. Once out, tear out the plastic from the slit you had originally cut. This has to be done with a little bit of patience.
  12. Your chocolate cups are ready.PicsArt_07-07-05.44.37.jpg

    ASSEMBLING :

  13. Take out the prepared chocolate cups from the refrigerator.
  14. Put vanilla cake crumbs in the chocolate cup.PicsArt_07-07-05.46.55.jpg
  15. Now add a whipped cream layer then put some crumbs of vanilla cake.PicsArt_07-07-05.48.29.jpg
  16. put again whipped cream over the cake crumbs.PicsArt_07-07-05.50.07.jpg
  17. Top with crushed Oreos and add garnish. Serve & enjoy!
  18. Now arrange fresh flowers in it.
  19. Repeat this with the remaining cups.
  20.  your flower pots are ready. Serve chilled.
  21. PicsArt_07-07-06.00.54.jpg

NOTES :

  • Make sure to at least apply two coats of chocolate to get perfect cups.
  • The filling should be cold to avoid melting. Don’t pour hot filling into these cups.
  • you may use chocolate flavour cake or brownie too.

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EGGLESS WHOLE WHEAT CARROT MUFFINS

I was on the lookout for a good wholewheat carrot muffin recipe from a long time until I chanced upon kurinjikathambam.com. She had shared a recipe for it over there and it looked really good.I noted it down immediately and made a mental note to try it.

Everyone, including kids, loves muffins. In this recipe, I am spicing up with carrot and cinnamon powder. An additional attraction is that it is eggless, butterless and made of whole wheat flour.

These muffins are so moist and tender that you cannot believe that they are made using whole wheat flour.

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 10 Muffins

INGREDIENTS
Whole Wheat Flour 1 ¼ cup
Corn Flour ¼ cup
Sugar 1 cup
Curd 1 cup
Oil ½ cup
Grated Carrot 1 cup
Baking Powder 1 Tsp
Baking Soda ½ tsp
Salt ¼ tsp
Vanilla Essence 1 tsp
Cinnamon Powder (optional) ½ tsp

INSTRUCTIONS :

  1. Preheat the oven to 200 degree Celsius.
  2. Sieve the wheat flour, corn flour, baking soda and baking powder 3 times.
  3. Powder the sugar using the dry mixie jar.
  4. Add curd and salt and sugar in a mixing bowl. Mix them well with a whisk.1521460173651
  5. Then add vanilla essence and cinnamon powder (if used). Mix them well.
  6. Add the oil and mix them well with a whisk.
  7. Now add the cake flour (from 2) little by little and mix them with a whisk.1521460254010
  8. Finally, add the grated carrot and mix well.
  9. Now line the muffin molds with muffin paper cups. Then pour the batter (from 8) till ¾ of the cups.
  10. Bake the muffins at 180 degree Celsius for 20 mins or until the inserted the toothpick comes out clean.1521460301989
  11. Remove the tray from the oven and allow it to cool down completely. Then take it out from the tray and serve it with tea.
    Healthy and yummy carrot muffins are ready!!!
  12. picsart_03-19-07255484140.jpg

    NOTES:

  •  Use maida instead of wheat flour.
  • These muffins taste litter sweeter side, you can use less sugar according to your taste.

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CHOCOLATY ROSE CAKE STICKS

Valentine’s Day is dedicated to love, but for me, every day is Valentine’s day with the love of my life. And every day I try to do something special to make my family happy.

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Love is a big part of me, my life and my cooking.And here I present chocolate rose cake sticks.I got the idea for the same from my Facebook group member Kruti Bipin.Thanks dear.

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I am addicted o red color which is the color of love and Valentine’s is the perfect time for making this. This would make a healthy and great dessert for parties.

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INGREDIENTS:

Maida –  11/4 cups
Baking Soda –  1/2 tsp
Baking Powder – 1/2 tsp
Powdered Sugar – 1 cup
Butter –  softened 1/2 cup
Yogurt –  1/2 cup room temp
Hot Milk –  1/4 cup
rose Essence –  1/4 Tsp
Chopped almonds cashews and tutee fruity 1 tbsp.
Red gel color 1/4 tsp or 4to 5drops.
Dark chocolate 1cup
sprinkles
sate sticks

INSTRUCTIONS 

  1. Preheat the oven @ 180 C, 10 minutes before baking.
  2. Sift together maida, baking powder & soda bicarbonate.
  3. Beat softened butter, powdered sugar, hot milk, yogurt, and vanilla essence till light & fluffy.
  4. Fold in the sifted flour.
  5. Grease and Dust the cake mold … the process of applying a thin layer of butter to the tin and then coat it with Maida is called grease and dust. This process ensures easy removal of cake. 1518548104734
  6. Tap the pan on the back and dust off the excess flour  1518548177746
  7. Pour the batter into it.1518548177746
  8. Bake the cake in the preheated oven for 18 to 20 mins or until the toothpick inserted comes out clean.1518548312083Assembly 
  9. When the cakes get cooled completely, take it out of the mold.1518548387592
  10. Pierce sate sticks/lolly sticks in them.1518548515188
  11. Take a tray and cover it with butter paper.
  12. Dip the cake sticks in melted chocolate and decorate with rainbow sprinkles.1518548790344
  13. Keep on butter paper tray and refrigerate for 5-10 minutes.
    Yippee!Your cake sticks are ready.1518548927280

NOTES

 You may use any mold of your choice.
you can make chocolate and vanilla flavor too

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EGGLESS ALPHABET CREAM CAKE -THE MOST TRENDY

The best time of the year for me was, is and will be-One and only:9th February…my birthday.
Party, celebration, gifts, and sweets add to it.Yet every birthday, every celebration ends with something sweet, a cake.

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I am lovin’ this cake.

This fresh and fruity cake has gone viral over the Internet and I decided to try it out.
I made this beautiful “A” cake, styled after the cakes trending all over social media. A really unique and yummy treat that has endless possibilities of personalization. I have used fresh fruits, organic flowers, and chocolates.

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Beautiful it is!

And Oh what a beautiful dessert it turned out to be…so much that I couldn’t resist myself from taking a picture with it.

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picture perfect

I tried it with my all-time eggless vanilla cake recipe.You can use any chocolate or tart cake recipe too.

INGREDIENTS:
Cake Base
Malai   1/2 cup
Sugar 1/2cup
Refined flour (maida) 1cup
Milk powder 1/2 cup
Baking soda 1/2 Tsp
Baking powder 3/4tsp
Salt to taste
Milk 1/2cup
Vanilla essence 1/4 tsp
lemon juice 1/2tsp
1and 1/2tbsp curd
1.5 cups Whipping Cream
1/2 cup sugar syrup for soaking

Decorations
Fresh Berries, chocolates, and Fresh Flowers.

INSTRUCTIONS:
Cake base

  1. Preheat the oven to 180°C.
  2. Combine the malai and sugar lemon juice and curd in a bowl and whisk well.
    Keep aside.
  3. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  4. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  5. Gradually and alternatively finish the mixture and keep stirring.
    The mixture should be of the pouring consistency.
  6. Now add the vanilla essence and lightly stir again once.
  7. I didn’t have such type of pan so used a simple hack of baking it in my regular steel plate.☺
  8. Grease the plate and sprinkle little maida into it.
  9. Pour the batter into it and bake in a pre-heated cooker or oven for 20 to 25  minutes.
  10. Remove and cool.
  11. When the cake gets cool, cut it into the desired alphabet shape using butter paper stencil.1518276053273
  12. For this cake, you will require 2 such cake shapes.
  13. cake alphabets are ready …time for assembling.

    Assembly:

 

  1. Take a Cake base.1518276129277
  2. Apply sugar syrup over it.
  3. Pipe the prepared cream like the french kiss.1518276235873
  4. Place the other cake on top of it and press gently, then repeat step 2.
  5. Once again pipe the cream on top and garnish with chopped strawberries, flowers and chocolates.1518276649520

NOTES:

1.You can print your template from the net. Just search for alphabet cake stencils on google, download it, get it onto word or page document adjust the size and print.
2. Feel free to use any eggless cake as the base like my vanilla or chocolate cake.
3. Any filling of choice can be used too.
4.I am in a hurry so used plain whipped cream you may use buttercream, cream cheese frosting or custard feelings.

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EGGLESS CUTE CHRISTMAS TREE CUPCAKES

Easy to make holiday cupcakes that look like snow-covered Christmas trees!
Every year I try and make something special for Christmas as my girls get into the festive theme.

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Both my daughters love Christmas and every year they decorate the Christmas tree beautifully, so this time I decided why not gift them their own edible Christmas tree.🎄🌲
I searched the Internet for this, And I got this idea.What could be better than these little Christmas tree cupcakes? I think they look pretty good but the surprising part was HOW EASY it was to make them.picsart_12-22-052003735513.jpg

One more honorable thing I would like to share with all of you.My cupcakes featured in daily Hindi newspaper ‘Patrika’.A really proud moment for me.

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Serve this snowy dessert this holiday season. Cupcakes are shaped like trees, covered with snowy frosting, and sprinkled with edible stars.


Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes

Servings 12 big cupcakes

INGREDIENTS :
For the frosting and Christmas trees
12 sugar cones
2 lbs confectioners’ sugar plus more for dusting
2 cup whipped cream
20 drops green food coloring
Star-shaped sprinkles
multicolour sprinkles
fondant blue and red for gift
Desiccated coconut shreds
Small closed star piping tip
Piping bags
Small sharp knife
Large plain round piping tip

For the cupcakes
2 cup whole wheat flour
1/2 cup oats
1 1/2 tsp baking powder
3/4 tsp soda-bi-carb
1 cup butter
1 cup powdered sugar
6 tbsp orange squash
2 tbsp cashew nuts-chopped
2 tbsp raisins (kishmish)

INSTRUCTIONS:
For the Cake

  1. Pre-heat oven to 350F. Add paper liners to cupcake tin.
  2. Sieve the whole wheat flour, baking powder, and the soda -bicarb.
  3. Cream the butter and sugar until light and fluffy.1513923220478
  4. Add the flour mixture, oats, milk and orange squash.Mix well.
  5. Put into the paper cup molds.1513923297318
  6. sprinkle nuts and raisins on top.
  7. Bake at 180℃ /350°F for 20-25 minute.

    For the Frosting

  8. Take whipped cream In a separate bowl add about half of the frosting and add the green food coloring. mix until combined.

    For the Assembly

  9. Cover the cupcake with white frosting. It doesn’t have to be smooth, a bit of texture will make it look more like snow. 1513923460671
  10. Dip and gently roll the top of your cupcake in a bowl full of desiccated coconut for a fake snow look. Set aside.1513923507703
    Tip: If you want to add a touch of sparkle to your cupcake then shake some white edible luster dust in with the coconut. For a touch of whimsy, you can even tint your coconut with edible blossom dust too
  11. Take your sugar waffle ice cream cone and trim it down gently. (They can be crumbly, so use a sharp knife and carefully saw pieces away.) You don’t want your cone to cover the entire surface of the cupcake, otherwise, it’ll hide your layer of coconut snow.15139231532541513923628911
  12. Gently nestle your trimmed ice cream cones into the center of your cream piped cupcake, making sure not to press too hard.1513923700172
  13. With a piping bag fitted with a closed star tip (though you can use a leaf tip or even a grass piping nozzle) and filled with green-tinted whipped cream, begin adding in the leaves of your tree. Start at the very bottom and work your way around to the top so that the buttercream “foliage” layers over each row as you work upward.15139268403001513926895246
  14. At this point, you can add any decorations you like to the top of your piped Christmas trees, like cute gingerbread star cookies or even small fondant angels.1513926957470
  15. I used some shimmering sprinkles and sugar pearls to stud each tree and give them a lovely frosty look.1513927016374
  16. You can even make tiny fondant presents in the tree to add a little more detail to each cupcake.picsart_12-22-051041600671.jpg

 

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                                                    Like share and spread your love ❤️