KESAR BADAM CUPCAKES WITH COLOURED THANDAI FLAVOUR FROSTING

The festive season has already begun with Holi just here.
I have some Indo-fusion desserts to share with all of you to make this Holi fun and delicious.

Innovation is the key in the world of fusion.
The first recipe   “Kesar Badam Cupcakes with coloured thandai flavour Frosting” is an innovation in sweets.
This international dessert tastes so good in its desi version. It is a cupcake no doubt, but it is packed with Indian flavours.
The saffron and almond flavour in the cupcakes just takes it to the next level.
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INGREDIENTS :

Almonds (soaked, peeled and chopped) – 20
Saffron strands – a pinch (soaked in 1 tbsp warm milk)
All-purpose flour – 1 cup
Baking powder – 1 tsp
Butter – ¼ cup (Instead of using oil, you can use ½ cup butter or vice versa)
Vegetable oil – ¼ cup
Condensed milk – ½ cup
Curd/yoghurt – ¼ cup
Almond essence – few drops

For the Thandai frosting:
Whipped.cream
2 tsp thandai powder
Food colour
red, yellow, blue, green

INSTRUCTIONS :

  1. Preheat oven at 180-degree celsius.
  2. Line a cupcake mould with cupcake liners.
  3. First of all, soak saffron strands in warm milk and keep aside, also chop the almonds.
  4. In a mixing bowl, take condensed milk, curd, butter, vegetable oil, almond essence and whisk till well combined.
  5. Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
  6. Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula. The batter is now ready.wp-15838258412338696014662876366914.jpg
  7. Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ rd full leaving space to rise.
  8. Bake them for 15 minutes at 180-degree Celsius or until a skewer inserted in the centre of a cupcake comes out clean.
  9. Once done, keep the cupcakes on a wire rack to cool.
  10. To make the Frosting: inTake whipped cream in mixing bowl and add thandai powder to it.
  11. Transfer the prepared frosting with colours into a piping bag with a nozzle of your choice and pipe on the cupcakes, once they are fully cool.

    Ta-da! Your cupcakes are ready to eat.

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STRAWBERRY SHEERA. 

Sheera or Halwa, you might think that it is not your thing or it is not that cool looking dessert, right?
Well, Strawberry sooji sheera is an attempt to give a modern makeover of the traditional dessert. Traditionally people used to make sheera during spiritual occasion or festival but nowadays they are considered bit old fashioned.

Adding berries is a great way to elevate the nutrition value of this dessert. Berries have the greatest antioxidant content per serving compared to any other food except spices. Which may help us reducing blood cholesterol, good for your skin, protect against cancer and lot more see how.

Make this recipe especially for yourself or for your loved ones.
Bon appetit!

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You can also try my MANGO KESARI (MANGO HALWA)

INGREDIENTS:

1 bowl fresh strawberries
1 cup semolina (Sooji)
3 tbsp ghee
2 cups of milk
Sugar- as needed
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 cup chopped cashews
10-12 raisins
1 cup chopped strawberries

INSTRUCTIONS:

  1. Puree fresh strawberries and keep aside.
  2. In a pan, toast semolina (sooji) for 5-10 mins on low flame and keep aside.
  3. Add ghee, toasted semolina in a pan and mix well.
  4. Add milk, mix well and bring to boil.
  5. Add sugar and mix well.
  6. Add strawberry puree, mix well and cook till it leaves the side.
  7. Add chopped almonds, pistachios, cashews, raisins, chopped strawberries and mix well.
  8. Garnish with some more dry fruits, whole fresh strawberries and serve.
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NOTES:

  • You may use frozen strawberries or strawberry compote to this recipe .
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BLUEBERRY THANDAI PHIRNI

Thandai is synonymous to Holi and so instead of making the drink this time, you can surprise your friends and family with this delicious dessert. Here is how to make Blueberry Thandai Phirni.

This Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder & crushed blueberry to it.
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INGREDIENTS:
1 tsp Ghee
1 and 1/2 litre Full cream milk
3 tbsp long grain basmati rice
15-20 Saffron Soaked in 2 tbsp milk
3 tbsp Thandai masala powder
1/4 cup Sugar
1/ 2tbsp  crushed blueberries
1/2 tbsp blueberries for decoration

INSTRUCTIONS :

  1. Wash the rice and soak in enough water for 30 minutes.
  2. Drain the water and grind in a blender to make a coarse paste.
  3. Heat ghee in the heavy bottom pan. Add milk.
  4. Once the milk comes to a boil, simmer the heat.
  5. Add ground rice, thandai masala powder and saffron soaked in milk and cook on
  6. low heat till the milk is reduced to half and the phirni has thickened.
  7. Now add crushed blueberries.
  8. Keep in mind that phirni will thicken some more once cooled.
  9. Transfer the phirni in small bowl and chill in the refrigerator.
  10. Garnish with some coloured sugar and blueberries.
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HEART SHAPED SAFFRON NAN KHATAI

Heart-shaped saffron nan-khatai
Traditional Indian eggless cookies that are made with wheat flour, besan, sugar and ghee.
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INGREDIENTS :
1 cup wheat flour
1/2 cup besan
2 tbsp suji
1/2 cup ghee
3/4 cup sugar
salt a pinch
1tsp baking powder
1tbsp saffron milk
1/2 tsp elaychi powder

INSTRUCTIONS:

  1. In a large bowl sieve maida, besan, suji, baking powder and powder sugar.
    add salt and mix well.wp-15823020451218697025140119868916.jpg
  2. add ghee & saffron milk in the above dry ingredients and need for 3-4 minutes or till it forms a soft dough.
  3. Now add some elachai powder and mix well.
  4. Take a small portion of the dough & with the help of a cookie cutter make the desired shape.wp-15823020453776058495503379831505.jpg
  5. Garnish with chopped pista.
  6. Bake them in a preheated oven at 180 ℃ for 15- 20 minutes or until golden brown.
  7. Let them cool completely before storing.
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WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies)

‘Nice’ Biscuits is one of my favourite biscuit brands. These sugar-coated biscuits are an absolute delight. I finally tried a similar recipe at home and was ecstatic when I could create the same taste at home so easily with only four ingredients! And this is a healthy version, as usual, made with whole wheat and cane sugar.
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INGREDIENTS:
Whole wheat flour 100g
Cane sugar 48g
Butter(room temperature) 50g
Desiccated Coconut 25g
Sugar crystals 1 tablespoon
2 tbsp Beetroot milk ( Beetroot mix with milk and grind like a milkshake )

INSTRUCTIONS :

  1. First, cream the butter and cane sugar until light and fluffy. Takes about 4-5 minutes.
  2. Add the wheat flour, desiccated coconut and beetroot Milk and form a soft dough. Do not knead.wp-15815280726205006602812988093367.jpg
  3. Cover and keep the dough in the refrigerator for half an hour.
    Roll out the dough between two parchment sheets to 1cm thickness.
  4. Use heart-shaped cookie cutters to cut out the cookies.wp-15815280728266832572264348411129.jpg
  5. Place the cookies on a parchment-lined baking tray and sprinkle sugar on the top.
  6. Bake it in a preheated oven at 180 degrees for 10-12 minutes or until the edges turn golden brown.
  7. Cool them completely on a wire rack. Store them in an airtight container and it should stay good for ten days.
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    NOTES:

  • Choose the baking time and temperature as per your oven.
  • The cookies get baked quickly and have a tendency to get burnt so keep an eye on them.
  • Do not over bake, once it starts to turn lightly brown along the edges. Take them out, they will be soft when hot but will harden on cooling.
  • The important step here is the creaming process as that would give a good texture to the biscuits.
  • I always bake my cookies or biscuits without baking powder so creaming is an essential step to get flaky, melt in mouth biscuits.
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HEALTHY WHOLE WHEAT FLOUR BEETROOT PASTRY

Happiness is making Healthy Whole-wheat flour Beetroot Pastry for a valentine celebration.
This pastry is fluffy and moist and very easy and quick to prepare. It is a great way to get some veggies into your diet while still enjoying a sweet treat.
I love beetroot and try to use it in my recipes very often because of nutritional values and also a beautiful natural colour.
Everyone, who tasted it was surprised that such a delicious treat could be made from a vegetable many don’t like.
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INGREDIENTS :
Dry mixture
1 cup whole wheat flour
1/2tsp baking powder
1/2 tsp baking soda
1 tbsp cocoa powder
2 tbsp sugar powdered

Wet mixture
200 grams condensed milk
1/4cup + 2 tbsp beetroot juice
1tsp vanilla essence
50 grams of butter, melted
2tbsp oil
1/4tsp lemon zest
1tsp lemon juice

DECORATION :
Whipped cream
Red fondant
sugar syrup

INSTRUCTIONS :

  1. Preheat the oven at 180°C.
  2. Combine the whole wheat flour, baking powder, baking soda and Cocoa powder & Sugar and sieve 2-3 times and keep aside.wp-15814713499033367408206311608290.jpg
  3. Combine the Milkmaid and beetroot juice in a bowl and whisk well. Keep aside.wp-15814713501636261079569419173247.jpg
  4. Add the dry mixture to the wet mixture gradually and keep stirring.
  5. Add lemon zest and lemon juice and mix well.
  6. Add melted butter & oil and mix well.wp-15814713503643234432173281878115.jpg
  7. Stir until the mixture is of pouring consistency.
  8. Now add the vanilla essence and lightly stir again once.
  9. Grease the cake/cupcake mould and sprinkle little maida into it.
  10. Pour the batter into it and bake in a pre-heated oven in 20 to 25 minute.
  11. Remove and cool.
  12. Take a single cupcake and cut it into 3 parts resembling three layers
  13. Put some sugar syrup and whipped cream on the first layer, then put the second layer and repeat.
  14. Put the third layer on, putting cream and crumbled cake pieces on it.
  15. You can decorate it further with cupcake crumb and fondant toppers.
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