NO BAKE EGGLESS MANGO CHEESECAKE SHOTS

अभी न जाओ छोड़कर की दिल अभी भरा नही …………..
Before mango seasons end try some mango cheesecake shots. Creamy no bake mango cheesecake trifles, freshly whipped cream and topped with fresh mangoes, what’s not to love? The perfect no-bake summer dessert.

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This mango cheesecake has a nice dominant flavor of mangoes. For making this eggless mango cheesecake, I have not used cream cheese. I have used paneer instead. I have made homemade paneer for this recipe.

The concept is simple: graham cracker crust, no-bake cheesecake filling, and a topping.
Really This is the best recipe when you don’t want to use cream cheese. Paneer does its job perfectly.

Shot glass dessert is my favorite…You can call it my signature dish.
Every time I make new shot glass dessert for any family get together or party.

This time I have made individual mini cheesecake in a shot glass. Desserts in a mug, cup or glass are the best way to ensure you’re only eating one serving.
This recipe has no egg, no gelatin, and no agar-agar.

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Recipe courtesy…Spice up the curry

Prep Time 20 minutes Cook Time 20 minutes Yield 6 servings

INGREDIENTS :
For bottom crust/layer :
1 cup Graham cracker crumbs or crushed digestive biscuits.

2 tablespoons White granulated sugar

¼ cup Unsalted butter Melted and cooled
For cheesecake filling :

4 ¼ cups Milk

1-2 tablespoons Lemon juice freshly squeezed

2 medium Mangoes or 1 cup pureed

¼ cup Plain yogurt (dahi or curd) Make sure it is thick, not watery

¾ cup White granulated sugar reduce if using store-bought sweetened mango puree

½ cup Heavy whipping cream or fresh cream or malai
Decoration:

Hapus variety mangoes for mango rose.

INSTRUCTIONS :
Making the bottom layer:

  1. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of shot glasses.
  2. keep in refrigerator to set for about 15-20 minutes to set.1529334858495Making mango cheesecake filling:
  3. Heat the milk in a heavy bottom pan to make paneer on medium heat.
  4. Let it come to a boil. Turn off the stove.
  5. Gradually add lemon juice and stir. It will start to curdle.
  6. Once all the milk curdles strain it.
  7. separate the paneer and whey using a muslin cloth or man’s handkerchief. Rinse it under the cold water.1529334738095
  8. Squeeze out all the water, Keep it aside in the strainer till needed.1529334942911
  9. Take heavy cream in a bowl. Make sure it is chilled.
  10. Whip it till you get the stiff peak. keep it aside.
  11. make a smooth puree of mangoes and sugar in the blender.
  12. Add paneer and thick yogurt. again blend it till smooth. Remove it to a bowl.
  13. Add whipped cream. fold it in.1529335027990
  14. Now take the shot glasses from the fridge and pour the cheesecake mixture into it.1529335175381
  15. Let it chill for 2,3 hours in the fridge.
  16. Once chilled decorate with mango rose and serve.1529335592115
  17. how to make mango rose link is hereHow To Make Mango Rosette1529335898021
    NOTES:
  • As we are making dessert in shot glass hence need to set it much.
  • Mango rose decoration should be made just before serving.
  • In place of mango rose you can also decorate it with whipped cream and dry fruits.

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MANGO KitKat PUDDING

An easy to make no-bake dessert made with layers of sweetened whipped cream/ paneer, curd, mango puree mix and crushed Kit Kat candy bars.

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One of my favorite things is making puddings /shot glass desserts. My family likes desserts very much.We like to celebrate with desserts and even have them after a workout. Actually, we just try to find reasons to have desserts. I am sure there are many others who are like us out there.

I always try to use available ingredients in my desserts. This time I got the idea to mix mango with KitKat.
You may skip mango and can make at any time of the year because it is as easy as a breeze to put this together.

This pudding doesn’t take anything fancy to make it, but it sure does taste totally delicious.  Do try it out. I’m sure you will love it.

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INGREDIENTS:

3 Kit Kat bars1528127229541
1cup whipped cream
1/2 cup paneer
1/2 cup mango puree
3 tbsp sweetened condensed milk
1/4 cup milk
1/2 cup chopped mango

INSTRUCTIONS :

  1. Powder the Kit Kat bars and keep aside.1528127445405
  2. In a blender add paneer, milkmaid mango puree and hung curd blend for 2 minutes till the mix turns a little thick.
  3. Add this mixture to whipped cream and mix gently .your mango pudding mix is ready.1528127324714
  4. Fill this mixture into a piping bag.
  5. In a small glass put the crushed Kit Kat and layer the pudding mix alternatively.
  6. In center add some chopped mango, The last layer should be Kit Kat.1528127502014
  7. Refrigerate for 3-4 hours and serve.
  8. decorate with wafer rolls and Cadbury shots

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NOTES:

  • This can be made in a big pudding tray too.
  • If you want the dessert to be sweeter add more sweetened condensed milk.
  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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SHOT GLASS APPLE PAIRFAIT

Enjoy this delicious parfait layered with yogurt, apples, and corn flex topping that is ready in 10 minutes – perfect for a dessert /breakfast A sweet apple cinnamon filling alternated with yogurt and corn-flex its the ultimate Apple Parfait.

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This parfait I made the first time for my shot glass dessert workshop.Everyone like it and it’s a big hit in my workshop.

Best combination of apple and yogurt.
Enjoy .

 

INGREDIENTS :
4 medium apples, cored and chopped into 1-inch cubes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla essence –
1 tablespoon lemon juice
3 cups hung curd and 2 tbsp sugar
favorite cereal(honey loop/corn flex /muesli)
or any cookie crumble

 

INSTRUCTIONS:

  1. Take chopped apples and put in large bowl.
  2. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes.
  3. The apples will be sitting in a bowl of sugary liquid.
  4. Take apples and juice and put into a saucepan on the stove. Simmer for about 10 to 15 minutes or until the apples are soft but not falling apart.PicsArt_09-09-09.11.09
  5. The sugar mixture should thicken up a bit. Remove from heat and let cool.
  6. Layer the yogurt sugar mixture(sugar is optional) and cooled apple mixture into 12 shot glasses (less or more depending on the size of your glasses).PicsArt_09-09-10.58.09
  7. Continue until you reach the top of each glass, then sprinkle with the crushed cereal.
  8. PicsArt_09-10-07.45.09

 

NOTES :

A number of ingredients you need will vary with the size of your shot glasses. I used 4 medium size apples and 3 cups  Hung curd to make 12 desserts. And don’t worry, if you eat two it’s okay because they are mini!PicsArt_09-10-07.43.02

 

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MOTICHUR KHEER PARFAIT / FUSION DESSERT

Fancy desserts are getting popular as each day passes by, innovating something fancy or a fusion dessert is the best thing ever done.

An amazing parfait layered with crushed motichoor laddus at the bottom, topped with creamy homemade kheer and the chocolate biscuit.
I do believe the dish looks good if you present them in a creative plating and of course taste matters.PicsArt_07-18-04.56.42

I made this dessert for my niece birthday .she loves boondi ladoos .

I made the kheer at home and have provided the recipe below. For laddus, I used store bought ones, you can make them at home too. PicsArt_07-18-04.55.23

Motichoor Kheer parfait is so good to taste, simple and easy to make.
Here I came up with a fusion one as motichoor boondi with kheer parfait. These are completely eggless parfait and don’t require any baking techniques. So the detailed method of preparation is mentioned below.
For Parties get over regular sweets and try this awesome parfait which is easy to assemble and tastes out of the world.
Try it out and I am sure you all will love it as much as we did.

 

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INGREDIENTS :

Motichoor Laddoo – Buy from the best mithai shop  :-)250gms

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Kheer (2cup thick)

1tbsp butter

Oreo biscuit (3small pack )

 

INGREDIENTS FOR KHEER 

Milk – 1/2 ltr
Mini rice  – 1/2 cup
Sugar – 1 1/2 tbsp
Saffron – a pinch
Cardamom – 2 pcs crushed

METHOD:

  1. To make Kheer, take a thick bottom pan and pour the milk in it and bring it to a boil.
  2. Once boiled, add rice and on a low medium flame reduce the milk till it thickens up and remains ¼ of the original quantity.
  3. Keep stirring at regular intervals, add the sugar and cardamom powder and mix well.
  4. Once it reaches the desired quantity, switch off the flame and let it cool completely.
    Now get ready with the shot glasses or your desired jar to assemble.

The main elements are prepared and time to assemble it now.

 

FOR ASSEMBLE:

Prepare the base:

  1. Place the biscuits in a zip lock pouch, seal and with the help of a rolling pin, crush the biscuits to a fine powder. Alternatively, process the biscuits in a food processor until they turn into a fine powder.
  2. Put the biscuit powder in a mixing bowl, add the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder. Alternatively, make this in a food processor.
  3. Press this mixture over in the shot glasses.PicsArt_07-17-05.29.43
  4. Crush a motichoor laddoo and press it tightly with a spoon.PicsArt_07-17-05.32.18
  5. Pour a layer of kheer on it and tap it once so that its all settled.PicsArt_07-17-05.35.52
  6. Sprinkle some pistachio.
  7. Top it with just a little size laddoo.PicsArt_07-18-04.57.42

 

NOTES:

  • Here I have preferred the shot glasses, but any other variety of glasses can be considered. Whatever may be the type of glass, the layering should be visible.

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MANGO TRIFLE

Summer, perfect time to indulge in Mangoes. Buy in bulk and try out new recipes using Mangoes in various forms. This my own adaptation of the English Trifle Pudding, using our very own favorite Mango!Layered desserts are my fav both preparing and

Layered desserts are my fav both preparing and eating.I usually make my desserts in a small glass as desserts are mostly had after our heavy lunch or dinner.PicsArt_06-22-07.03.58

 

INGREDIENTS:

Oreo biscuit 10,12 broken
mango flavored Custard Powder – 1 ½ TbspPicsArt_06-22-07.11.05
Milk – 1 ¼ cup
Sugar – 2 Tbsp
Mango – 1 cup (chopped)
choco chips
(Note: 1 cup = 250 ml
Vary the amount of sugar as per your sweet level)
4 small glasses (a little larger than shot glass)

 

 

INSTRUCTIONS:

 

  1. Take ¼ cup of milk and add the mango flavored custard powder and mix well.PicsArt_06-22-10.25.16
  2. Coarsely grind together biscuits, butter and brown sugar in a mixer jar and transfer into a bowl (you can crush biscuit with hands also).
  3. Take ¼ cup of milk and add the mango flavored custard powder and mix well.
  4. Take remaining milk in a bowl and bring it to boil. Once it boils reduce the flame and add the milk custard mixture prepared and sugar.
  5. Stir well continuously till the mixture thickens. Remove from flame and allow it to cool. Now custard is ready (The custard prepared should have medium thick consistency. Refer the packet you are using to decide on the amount of custard powder required. Also, keep in mind that custard thickens further once it cools)
  6. Cut the mango into small pieces. Add sugar if you want to increase the sweetness and mix well.
  7. Take 3-4 short glasses Spread a layer of the biscuit mixture into individual glasses and press lightly and put it in the refrigerator for 30 minutes to set.PicsArt_06-22-10.26.19
  8. Put a layer of prepared custard on the top of it.PicsArt_06-22-10.27.18
  9. Put a layer of mango pieces on the top of it.PicsArt_06-22-10.28.22
  10. Repeat the above 3 layers so as to fill the glass. Garnish with Mango Rose and grated chocolate or choco chips. Chill it for 2-3 hrs and serve cold. Enjoy!!!!PicsArt_06-22-07.05.33

NOTES:

 

  • You may use vanilla flavor custard powder with mango pulp.

     

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GULAB JAMUN TRIFLE

Desserts are a vital part of my life, you may have realized it by now if you are a regular reader of my blog.
What I have today is a dessert of course and a dessert very close to my heart because it is made up of Gulab Jamun which happens to be my favorite Indian sweet.
I have always been fascinated towards shot glass desserts which have become widely popular off late.

last weekend my sister-in-law’s family came for lunch at my place.Their choice is Indian food. So, I decided to make this dessert with gulab juman in very special shot glasses.PicsArt_1492745282663

I used rose flavor cake for this trifle, and whipped cream, I avoided custard highlight gulabjamun..I am happy everyone liked it and also appreciated my dessert presentation idea ..happy me.

Make these for your kids or any social gathering at home or for any festival as this recipe gives an Indian touch too.PicsArt_1492745249284

Prep time 15 mins Total time 15 mins

INGREDIENTS:

Sponge cake crumbs (any sponge cake will work) – ½ cup / as required
(I used rose flavour cake recipe here Eggless Rose Flavour Pink Cake )PicsArt_1492745386813
Gulab Jamun (cut in halves ) – 4 / as required (DIL JAMUN ❤(Heart-Shaped Gulab Jamun )PicsArt_1492745468384
Sweetened whipped cream – 1 cup / as required
heart shape sprinkles for decoration

INSTRUCTIONS:

  1. Arrange for trifle glasses /shot glasses/any see through glasses and start assembling the dessert.
  2. Start with pressing the cake crumbs as the first layer.PicsArt_1492745415337
  3. Now use a piping bag to pipe out the whipped cream this will be the second layer.
  4. Then the third layer will be cubed gulab jamuns.
  5. Garnish with heart shape sprinkles on top of whipped cream.
  6. Refrigerate the trifles until you serve them.PicsArt_1492745335587NOTES:
  • The measurement is done according to 4 trifle cups/glasses. You can vary it according to your need and the size of trifle cups/glasses.
  • you may repeat all the layers once more.

     

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