ROSE PHIRNI / GULAB PHIRNI

This fragrant Sweet Rose Phirni is sure to melt in your mouth. Top it with crushed pistachios and rose petals for added texture.
picsart_10-18-082659927583699883616.jpg
This Phirni or firni is very easy to make and comes out so rich and creamy even with fewer efforts. As rice thickens the kheer you need to stand long stirring to get the creamy consistency.

The key to a good Phirni is to grind the rice well. Phirni and that too Rose Phirni is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose flavour which is added to the basic Phirni recipe lending it an aromatic fragrance. You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s not too difficult to make it.

Rose Phirni recipe a creamy dessert made with rice, milk and rose essence.

INGREDIENTS:

3 cups of milk
1 heaped tbsp basmati rice
11/2 tbsp sugar
1/2 tsp rose essence/ rose syrup
2 drops pink food colour
2 tbsp pistachio Nuts

INSTRUCTIONS :

  1. Wash the basmati rice in water and let in remain soaked in water for a few hours.
  2. Now grind the basmati rice in blender/ mixture until it becomes a smooth paste with no crumbles.picsart_10-18-098892431595544938774.jpg
  3. While the rice paste sets aside, simultaneously heat the milk on medium flame until it comes to a boil.
  4. Add 1/2 tsp pink food colour and fresh rose petals to the milk while you are at it.
  5. Now add the rice paste into the boiling milk and keep stirring it until there are no lumps to be seen for approximately 15-20 minutes on medium flame again.picsart_10-18-092509976402702864095.jpg
  6. Next, add the sugar rose syrup/ essence to the pudding and keep stirring until sugar crystals are dissolved completely.
  7. Turn off the flame and let the pudding cool for a few minutes, while ensuring it doesn’t set to the edges of the utensil.
  8. Now serve the Phirni into small serving bowls and let it cool to room temperature. Now refrigerate it so that it sets properly.
  9. Garnish it with crushed pistachio Nuts and dried rose petals and serve chilled.
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 

                                                Like, share and spread your love ❤️
Advertisements

LAUKI KALAKAND

Sweets become sweeter especially when they are homemade.
picsart_07-20-06723388919595919715.jpg
Loki Kalakand – Bottle gourd has numerous health benefits. The first and foremost is, it is a very cooling vegetable because of its high water content. And the lightly sweet flavour softens up the mood. Bottle gourd sweet proves just as delicious.
I used Kapiva A2 desi ghee to make lauki kalakand and no change in taste at all. Also, the aroma was great.
picsart_07-20-062960204116550088596.jpg
INGREDIENTS:
Bottle gourd 1 kg
Sugar 1/2 cup
Milkmaid 1/4 cup
Milk 1/ 2 ltr
Ghee 2tbsp
Almonds and pistachio sliced 1 tbsp each
Green food colour 1/4 tsp (optional)
Green cardamom powder 1/2 tsp
INSTRUCTIONS:
  1. Peel bottle gourd and grate it.
  2. Take a heavy bottom pan and add 2 tbsp ghee and add grated bottle gourd and saute till all water absorbed.
  3. Add milk and cook 10 to 12 minute till the lauki is tender.
  4. Keep stirring constantly for about 10 minutes.
  5. Then add Sugar, Milkmaid and cardamom powder & green colour.
  6. Cook for another 5-10 minutes.
  7. add 1 tbsp ghee and your Lauki kalakand is ready to serve.
  8. You can serve hot or cold as per your choice.
  9. Sprinkle almonds and pistachio on top.
picsart_07-20-064154851970978219390.jpg
NOTES :
  • also, cook kalakand on medium flame, else the milk gets burnt from bottom.
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 

                                                Like, share and spread your love ❤️

STRAWBERRY RABDI

The taste of slow-cooked rabdi with lachchas of malai is heaven, and trust me nothing can beat the flavour of it. Addition of Strawberry to rabdi takes it a notch higher elating your spread on any occasion or parties or festivals.
picsart_03-26-085046871463246707224.jpg
My sabji wala bhiya knows about  My strawberry love. He always says  Bhabhi This is the season’s last strawberries  & I always brought some.

I know I have already shared many recipes using strawberries but while they are available, I want to include them in my recipes as much as I can. If you love strawberries like me, then don’t forget to check out my recipe of STRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

ORANGE AND STRAWBERRY PUNCH

STRAWBERRY SPINACH SALAD

STRAWBERRY COULIS / SAUCE

STRAWBERRY SHRIKHAND

EGGLESS WHOLE WHEAT FLOUR STRAWBERRY CAKE

picsart_03-26-082097932543110434165.jpg

After making this easy rabdi, I flavoured with fresh strawberry puree. I can’t tell you delicious it was! I just wanted to keep eating more. It was addictive.

You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, jalebi or malpua. You can make a big batch, eat some on its own and freeze the remaining and use whenever you want to pair it with something.

INGREDIENTS:

1-litre milk
100 gms sugar
1/4th tsp cardamom powder
Few strands of saffron (soaked in milk)
8-10 strawberries, cored
Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.picsart_03-26-083578490719015517784.jpg
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
    Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  6. Either serve hot or chill in the refrigerator for a few hours before serving.
  7. For making Strawberry Rabdi Refrigerate rabdi for at least 2 hours.
  8. For the strawberry rabdi, puree strawberries with 1 tsp icing sugar in processor. Mix this puree in the rabdi mixture. Garnish with chopped strawberries, pistachio shavings and serve.picsart_03-26-083151664123069204708.jpgNOTES:
  • Tastes best when chilled and fruits have just been mixed.
  • Keep stirring the rabdi after every 10-12 minutes while cooking to make sure it doesn’t stick to the bottom of the pan.
  • You can adjust the amount of sugar according to your taste.
  • Other fruits like mango, kiwi and peach can also be added.

picsart_03-26-086375609484443039480.jpg

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 

Like, share and spread your love ❤️

HOLI SPECIAL SIX FLAVOURED SHRIKHAND

Hey Foodies,

Festival of colours is all here, wishing you a very Happy Holi! May God fill your life with all the colours!

Okay, Let me the history of the festival. In this festival of colours, why only play with colours? Let’s make a few colourful desserts which are easy to make.

Shrikhand is an Indian sweet dish made of strained yoghurt. It is one of the main desserts in Maharashtrian cuisine. To prepare shrikhand, yoghurt is tied in a muslin (malmal) cloth and left under pressure to drain.

I simply love to prepare this yummy dessert, these days anytime I crave for.

Shrikhand Variations

There are many different ingredients that you can add to this sweet and create different flavours of it.

I love to make Kesar Shrikhand as I can easily find the ingredients (Kesar and Elaichi) in my home throughout the year, so it gets easy to prepare this dessert.

Mango Shrikhand is also popular as Amrakhand and I recommend that you must try it, this mango season.

As the Holi festival is coming,  so I thought to make something colourful. That’s were this flavoured shrikhand came to my mind.

Here I tried some unique fusion version of shrikhand …

Black Grapes Shrikhand

Here’s the recipe.BLACK GRAPES  SHRIKHAND 
picsart_03-19-105679181494058375449.jpg
Green Grapes Shrikhand 
Here’s the recipe..BLACK GRAPES  SHRIKHAND 
picsart_03-13-022655135190800361547.jpg
Cranberry Shrikhand 
here’s the recipeCRANBERRY SHRIKHAND 
picsart_03-18-04804522815643265668.jpg
Blueberry Shrikhand
 here’s the recipeCRANBERRY SHRIKHAND 
Strawberry Shrikhand
Here’s the recipeSTRAWBERRY SHRIKHAND
picsart_03-19-096829010128722495221.jpg
Mango Shrikhand
here’s the recipeMANGO SHRIKHAND
picsart_03-19-102381724812853845580.jpg
Try this colourful and Flavoured Shrikhand for your Holi. 

Tips to make the best Shrikhand:

  1. Try to use homemade fresh curd to make chakka. Store bought is usually sour and then your Shrikhand will not turn out good.
  2. After pouring the curd in muslin cloth, keep the bowl with the strainer in the refrigerator and let it hang inside the refrigerator. It will prevent the curd from turning sour.
  3. Don’t hurry up the process of removing the liquid from the curd. A good Shrikhand is thick and creamy and not watery.
  4. Add the flavouring in the Chakka only when ready to eat.
  5. You can skip adding saffron in the recipe and make plain one too.
  6. Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth. To powder the sugar, add it in a blender and blend until smooth.
Wishing one and all a happy and colourful Holi!Thank you for stopping by and reading this post! I hope to see you again soon 🙂

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                Like share and spread your love ❤️

MANGO SHRIKHAND

Mango Shrikhand is a refreshing yoghurt based sweet dish. Shrikhand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori.

Mango Shrikhand is an Indian sweet made from hung curd (Greek yoghurt) and mangoes. It is a rich and creamy dessert made with few ingredients. Although Shrikhand is an integral part of Gujarati and Maharashtrian cuisine, it is relished all over India.

This Shrikhand is delicately flavoured with saffron and cardamom. The nuts add crunch to the otherwise soft and creamy dish. You may also check out our BLACK GRAPES  SHRIKHAND STRAWBERRY SHRIKHANDCRANBERRY SHRIKHAND 

picsart_03-19-095261800483803101558.jpg

INGREDIENTS:

1 kilogram Curd (Yogurt)
200 grams Sugar
4 to 6 Almonds
4 Pistachio’s
½ teaspoon Cardamom powder
A few strands of Saffron
1 teaspoon Milk
1 cup mango puree

INSTRUCTIONS:
  1. Tie the yoghurt in a muslin cloth and hang it overnight over a bowl, in the refrigerator, so as to drain all the water from the yoghurt.
  2. Soak the saffron in milk and set aside.
  3. Transfer the thick lump of yoghurt in a big bowl.
  4. Add sugar, saffron, cardamom and beat it with a hand blender to a smooth and creamy consistency.
  5. Now add the mango puree and mix well.
  6. You can also stir with a spoon and get a smooth Shrikhand. It will take a little more time and is a bit tedious but worth all the efforts.
  7. Mix in half of the nuts and keep it in the refrigerator for a couple of hours to chill.
  8. Serve garnished with rest of the nuts and mango pieces.

    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
                                                    Like share and spread your love ❤️

BLACK GRAPES  SHRIKHAND 

Shrikhand is a popular dessert of Gujarati cuisine and it has become so famous that there have been several variations of this sweet dish.

Black grapes shrikhand is once such Fusion recipe and is prepared using hung curd, sugar and black grapes ..  You can make this flavourful dessert in under 30-minutes! So, don’t hold up and try this amazing dessert recipe for your loved ones and enjoy!

Make your everyday dessert a bit healthy and appetizing by adding any fruit of your choice. So try my version of a yummy Black Grapes Shrikhand, which is very easy and simple to prepare. They can be made in a jiffy and is best enjoyed chilled, garnished with chopped nuts.
This fruit based dessert is ideal for a Holi party or kids party. It will be a sure hit and kids especially will enjoy this visually appealing dessert. So check this fusion treat.

You may use Green grapes too for this recipe.

picsart_03-13-022655135190800361547.jpg
you can also check my CRANBERRY SHRIKHAND STRAWBERRY SHRIKHAND

INGREDIENTS:
Hung yoghurt made from 2 cups yoghurt
2 cups black grapes
3 tbsp. sugar or to taste
1/4 tsp. cardamom powder
1 tsp. kewra water
chopped nuts, saffron & dry rose petals to garnish

INSTRUCTIONS:

  1.  Blend the grapes and simmer along with sugar till all the moisture has evaporated. Keep aside to cool.picsart_03-19-101064098609956509852.jpg
  2. Mix it along with the hung yoghurt and pass through a sieve for a smooth texture.
  3.  Add the cardamom powder and kewra water. Combine well and refrigerate for some time.
  4. Spoon into individual bowls. Garnish with chopped nuts, saffron and dry rose petals. Relish as an after meal dessert or anytime you desire.
  5. Blend the grapes into a puree.
  6.   Simmer along with sugar till all the moisture has evaporated. Keep aside to cool.
  7.  Mix it along with the hung yoghurt.
  8.  Pass through a sieve for a smooth texture.
  9. Add cardamom powder & kewra water. Combine well and refrigerate for
    some time.
  10.  Spoon into individual bowls. Garnish with chopped pistachios, almonds, raisins,
    saffron & rose petals. Relish as an after meal dessert or anytime you desire.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                Like share and spread your love ❤️