PAAN ( BETEL) CHOCOLATE FUDGE

Chocolate fudge is the most popular sweet now-a-days.I have recently  grown betel (Paan) leaves in my kitchen garden.One day I saw the plant and thought of making something innovative,so I looked up the internet and found out this wonderful recipe and decided to try it .It is refreshing and flavorful For someone who loves sweets and also Paan,this is a mouthwatering delight which can be enjoyed in just one big gulp.

This is an easy version of of preparing chocolate fudge and not the traditional method.The 3 ingredients used are sweetened condensed milk,chocolate and butter.I have added paan leaves and dry fruits,but its optional.

Chocolate fudge can be made on any celebratory or festive occasion.the recipe can be doubled also.picsart_1479382587047
Recipe courtesy…Madhulika vatsal

INGREDIENTS:

300g Chopped White Chocolate
150g  Condensed Milk
1/2 cup chopped  Fresh Paan Leaves
50g Unsalted Butter
Green Food Colour ( Powder or Gel)
Colourful Mint Sprinkles
1/2 cup Roasted,chopped cashew-nuts and almonds

INSTRUCTIONS:

  1. First line an aluminium foil or butter paper in a square pan.The foil paper or butter paper has to cover all the sides.
  2. Take chopped chocolate in a bowl or pan .if you have a slab of chocolate,then just keep the whole slab in a zip lock pouch and with a pestle, break the chocolate.I used white chocolate ,but dark chocolate also tastes very good.
  3. Add butter and condensed milk.Mix gently on low flame.picsart_1481629957966
  4. Add green food colour and chopped  paan leaves, mix well.Add Dry fruits and mix well.picsart_1481630306522
  5. Pour the mixture in a greased or lined pan.Tap the mixture and sprinkle paan leaves and mint sprinkles.
  6. Let the fudge cool at room temperature.do not cover the pan.once the fudge has cooled at room temperature,cover the pan and refrigerate the fudge for 2 to 3 hours or overnight, till it sets completely.
  7. Demould it and cut in small square pieces.Enjoy your festive days with paan chocolate Fudge…!!picsart_1481630422059
  8. Serve this chocolate fudge or wrap them in foil or butter paper and keep covered in a jar or box in the fridge .

NOTES:

  • Substitutions:butter-ghee,
  • milk chocolate-dark chocolate-white chocolate or chocolate chips
  • Cashewnuts-almonds-walnuts-any dry fruits of your choice

 

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Cornflakes Chocolate Clusters And Hearts

“Chocolate never asks silly questions. Chocolate understands.”
When i saw this recipe on net I was eager to try it… After Parushan parve we have get together, for this occasion I tried this easy and chunky chocolate ..yippy every one liked it.

INGREDIENTS:

Milk compound 200gm or  Dark Compound- 200 gms.
White Compound- 100 gms.
Regular Cornflakes- 75gms. (1 full cup)
Vanilla Essence- 1/2 tsp.

INSTRUCTIONS:

  1. Prepare a tray by covering it with aluminum foil or butter paper.200
  2. Melt the Milk or Dark Chocolates or both half in a microwave or in a double boiler.
  3. Crush the cornflakes using your hand (keep them coarse).
  4. Add half of the cornflakes into the melted chocolate.201
  5. Slowly fold in the cornflakes into it. Add rest of the cornflakes and the vanilla essence. You can add more cornflakes if you see that your mixture is very thin.
  6. Using a spoon, put 1-1 tbsp. of the mixture on the tray covered with foil. Spread some melted white chocolate over the clusters to make nice designs.202
  7. Refrigerate for maximum 15 minutes and then take them out.

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Chocolate-Dipped Watermelon

A super refreshing, sweet and juicy summer treat!

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INGREDIENTS:

1 small watermelon, cut into hearts and scooped.2930

100g dark chocolate
1/4 cup desicated coconut
Some sprinkles

INSTRUCTIONS:

  1. Chill watermelon balls and hearts in freezer for about 10 minutes.
  2. Melt the chocolate in a glass bowl in the microwave for 1 minute and after 30 seconds stir it.
  3. You can melt the chocolate in a double boiler also. (Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting).
  4. Dip the sticks or toothpicks in melted chocolate and insert them into the hearts.
  5. Take watermelon balls and hearts and dip each of them into melted chocolate.
  6. Coat these chocolate watermelons with desiccated coconut and sprinkles.

Serve them right away!

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Eggless Dark Chocolate Muffins

INGREDIENTS:

Coco powder  – 1/2 cup (unsweetened)
All Purpose Flour (Maida) – 1/2 cup
Sugar – 1/2 cup (can go upto 3/4 of a cup if you prefer a sweeter muffin)
Butter – 1/2 cup
Cooking (baking) Soda – 1/4 tsp
Baking Powder – 1/4 tsp
Milk – 1/2 cup
Vanilla – a few drops

INSTRUCTIONS:

  1. Grease a 6 mould muffin tray. Preheat oven to 200 C.
  2. Sift the flour and coco powder with cooking soda and baking powder.
  3. Powder the sugar.
  4. Cream the butter and sugar together.
  5. Add milk and vanilla.
  6. Fold the flour-cocoa mix into this to get your batter.
  7. Spoon the batter into the muffin moulds.
  8. Bake at 200 C for 30 minutes.
  9. Decorate with chocolate icing and sprinkles

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Home Made Ferrero Rocher

INGREDIENTS:

1 packet wafer cup
1 jar of Nutella
200 gram dark chocolate or milk chocolate
100 grams coarsely crushed almonds (or hazelnuts or cashewnuts)

INSTRUCTIONS:

  1. First combine wafer biscuits, 2-3 tbsp coarsely crushed nuts and Nutella in a bowl.
  2. Leave in a fridge for about 10-15 mins.
  3. In the meantime cut the chocolate in small pieces and melt in double boiler.
  4. When chocolate is melted completely remove from the flame. Give a good stir and keep a side.
  5. Fill each wafer cup with Nutella mixture.
  6. Put one piece of hazelnut in one cup and close with another nutella filled cut.
  7. Glue edges with melted chocolate.
  8. Like wise do the same with all the cups and keep in the fridge for 10-15 minutes.
  9. Now take the wafer balls out of the fridge. Using 2 fork slowly add one ball in to melted chocolate. Coat them well.
  10. If the balls open don’t panic just with soft hand coat it well and using fork keep it on parchment paper.
  11. Like wise do the same with rest of the balls.
  12. Now roll balls with light hand in coarsely ground nuts and keep in the fridge for 30 mins or until set.31

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Chocolate And Coconut Fudge

Dark chocolate cooked with coconut and condensed milk.

INGREDIENTS:

Dark chocolate, grated – 450 grams
Desiccated coconut-1/3 cup
Unsalted butter-3 tablespoon + for greasing
Condensed milk- 1 tin

INSTRUCTIONS:

  1. Put chocolate in a large glass bowl. Keep the bowl over a deep non stick pan of boiling water, add butter and melt the two together.
  2. Lightly grease an aluminium tray and line the base with butter paper.
  3. Warm condensed milk in the microwave oven. When chocolate and butter melt, add warmed condensed milk and mix.
  4. Take the bowl off the boiling water and add desiccated coconut, (reserving some for sprinkling on top) and mix well.
  5. Pour the mixture into the prepared tray and tap the tray on the table top so that it spreads evenly.
  6. Sprinkle the reserved desiccated coconut on top.
  7. Once it cools down to room temperature keep it in a refrigerator to set.
  8. Cut into squares and serve. You can also wrap in butter paper if you want to store it for some days.

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