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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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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GULAB JAMUN CUSTARD (A FUSION INDIAN DESSERT)

Gulab Jamun Custard (A Fusion Indian Dessert)

Gulab jamun custard is a milk based sweet and a fusion sweet/dessert. Gulab jamun is soft milk balls soaked in sugar syrup and in this fusion version, Jamun is served with custard and garnished with praline / chikki.

I’ve always liked fusion desserts, so this summer I made this delicious Indian- flavoured custard.

picsart_04-30-074459559414767592920.jpgINGREDIENTS :

Custard
Mini Gulab Jamun (Homemade ) recipe…DIL JAMUN ❤(Heart-Shaped Gulab Jamun )
Nut Brittle ~ Praline ~ Chikki

Custard Ingredients:

3 cups Milk
3 tbsp Custard Powder
¼ – ⅓ tsp Cardamom Seeds, powdered
5 – 6 tbsp Sugar (to taste)INSTRUCTIONS:

  1. Take 2 – 3 tbsp of milk in a bowl, add custard powder, cardamom powder to the bowl and make a fine, lump-free paste. Keep the paste aside.1526990280639
  2. Take remaining milk in a saucepan and bring it to a boil.1526990362630
  3. Reduce the flame, add some hot milk to custard paste, mix well and pour it back into a hot pan of milk, stirring constantly.
    Cook/simmer for few minutes until custard thickens and coats the back of the spoon.1526990512158
  4. Keeping aside a tbsp of sugar, add sugar to custard and mix until it melts into the custard.
  5. When desired consistency is reached, turn off the flame. Mind you, custard thickens when it cools.
  6. Crumble brittle/chikki to small pieces.
    Take custard in serving bowls, add gulab jamun and top it with broken chikki.

NOTES:

  • Sprinkle remaining one tbsp of sugar on custard and let it cool. Sugar will melt and prevent the custard from forming a thick layer on the surface.
  • When the custard is cool, refrigerate until ready to serve.
  • Since custard is served with jamun, which is soaked in sugar syrup, I went a little easy on the sugar.If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @Asthas_kitchen  using the hashtag #Asthaskitchrn and stay connected* I would love to see your creations from my space!!
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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 
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Green Grapes Shrikhand 
Here’s the recipe..BLACK GRAPES  SHRIKHAND 
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Cranberry Shrikhand 
here’s the recipeCRANBERRY SHRIKHAND 
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Blueberry Shrikhand
 here’s the recipeCRANBERRY SHRIKHAND 
Strawberry Shrikhand
Here’s the recipeSTRAWBERRY SHRIKHAND
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Mango Shrikhand
here’s the recipeMANGO SHRIKHAND
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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 🙂

 

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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.

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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.

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CRANBERRY SHRIKHAND 

Shrikhand is a popular Indian sweet from the states of Gujarat and Maharashtra. Eaten and enjoyed all over the world with the common forms being the Cardamom Shrikhand and the Mango Shrikhand. Many delicious variations are possible and can be made as per the taste and cravings. I used the Cranberries to make my Shrikhand and also added chopped almonds soaked in water to give the soft yet nutty taste to the Shrikhand.
These chewy dried cranberries make a good addition to your shrikhand.
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These cranberries sent by True element.
True Elements Dried Cranberries are made with such uniqueness, that it can be added to any boring food and make it a mouth-watering delicacy. They can also be eaten raw in the form of a snack or can be added to any dessert or even salads. You can buy here.
https://www.amazon.in/Grocery-Gourmet-Foods-True-Elements/s?rh=n%3A2454178031%2Cp_4%3ATrue+Elements

Do try out this amazing but simple recipe and am sure you will make it again and again.
This is Cooking Simplified for you.

INGREDIENTS :

350 gm hung curd.
150 gm Crushed sugar.
100 gm cranberries (Dried).
20 Almonds soaked in water and peeled
3 tbsp Warm water

INSTRUCTIONS:

  1. Soak the dried Cranberries in the warm water so that they become soft. Crush the berries gently.
  2. Make sure that the hung curd is drained well.
  3. Take the hung curd in a big bowl and add in the crushed sugar.
  4. Beat well so that the curd becomes smooth and creamy and all the sugar is blended into the hung curd.
  5. Mix & add the crushed cranberries to the curd mix. mix well.
  6. Chop the peeled almonds into long thin pieces. Add to the curd and mix gently.
  7. The Shrikhand is ready. Chill in the refrigerator.
  8. Serve chilled garnished with some more cranberries, almonds and mint leaves and enjoy.
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    NOTES:

  9. Try to drain the hung curd well to get thick and creamy Shrikhand.
  10. Add only as much water as needed to soak the cranberries.
  11. Adjust the quantity of sugar as per your taste.
  12. You can use blueberries instead of cranberries .

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