LAUKI KALAKAND

Sweets become sweeter especially when they are homemade.
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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.
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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.
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NOTES :
  • also, cook kalakand on medium flame, else the milk gets burnt from bottom.
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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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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 

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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.

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FRUITY CUSTARD TRIFFLE

 

I totally adore Layered desserts. With different layers of cake, fruits and cream, they look so vibrant and beautiful.

Coming back to this trifle, it’s creamy, fruity, perfectly sweet and really indulgent!  It’s so easy and delicious that you must try it! I make custard Whenever I have Milk left over.
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If you ask me, the only effort really required in this trifle is to make vanilla custard which also is very simple to make. Once the custard is done and cooled down, this delicious and satisfying trifle comes together very quickly.

This trifle is perfect when you don’t have too much time on hand and want to make something which your guests will love.
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This Fruity custard trifle is  made up of the following layers 

Buttery biscuit crust
Vanilla thick custard
Mix fruits (Strawberries /grapes / pomegranate /orange)

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INGREDIENTS :

Digestive biscuit layer-
1/2 cup crushed digestive biscuits( I used oreo and Britania marry gold )
4 Tsp melted butter and
1 Tsp chocolate sauce
1 cup thick custard
1 cut mix fruits chopped
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INSTRUCTIONS:

  1. Combine the biscuit layer ingredients together and set aside.
  2. Custard Layer-
    Make according to package instructions, add little more custard powder to make a thick custard. Chill it in the fridge.
  3. Assembling the dessert
  4. Take a glass bowl and add buttery-biscuit crumbs as the first layer. Press down and level it.picsart_03-11-064612244637703809367.jpg
  5. For the second  layer, add thick custard.
  6. For the last layer, add chopped fruits.
  7. Chill in the fridge for an hour and garnish with mint and chocolate sauce before serving.

NOTES:

  • You may use any fruits of your choice.
  • You may use nuts too.
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MINI STRAWBERRY TARTS

I  love these mini fruit tarts because they’re SO easy to make. The recipe might have a few steps, but making them couldn’t be easier. And look how pretty they are, with all the cream & strawberries.
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I have used strawberries here but you can use fruits of your choice for making the fruit tarts. Also instead of a cream filling, you may use custard, cream cheese or ganache.
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They are easy to serve and look absolutely gorgeous on the plate.

Makes 8 tarts.

INGREDIENTS:
1 cup plain flour maida
1/4 cup salted butter – cold
a pinch baking powder
1 tbsp powdered sugar
2-3 tbsp ice cold water
Whipped cream 1/2 cup
Strawberry coulis 2tbsp

Strawberry coulis recipe here…STRAWBERRY COULIS / SAUCE

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INSTRUCTIONS:

  1. Cut the cold, solid butter into small pieces.
  2. add baking powder, sugar, and butter to the bowl.PicsArt_02-14-09.18.42.jpg
  3. Rub the butter into the flour with fingertips till it resembles bread crumbs. add 2-3 tbsp cold water.PicsArt_02-14-09.19.55.jpg
  4. Bind into a dough of rolling consistency. knead lightly.PicsArt_02-14-09.20.46.jpg
  5. Roll out large chapati of1/8″thickness. Cut out small circles with a biscuit cutter or a Katori, which is slightly bigger than the tart mould and fit them into tart tins.PicsArt_02-14-09.21.34.jpg
  6. prick with a fork bake blind for 8 minutes in the centre of a hot oven 200℃ till very lightly golden in colour.
  7. take out from oven .cool.

    ASSEMBLE:

  8. Fill cooled tart shells with whipped cream.
  9. Top with strawberry coulis and fresh strawberries.
  10. Serve after some time at room temperature or cold
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NOTES:

  • Wait until the moulds are completely cool before removing them.
  • prick the base of the tart with a fork so it doesn’t puff up .
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CHOCOLATE DRY FRUIT GULKAND BALLS

Chocolate Dry Fruit Gulkand balls are delicious festival dessert recipe that you can make to serve after your everyday meals. Filled with the goodness of dry fruits, everyone in your family will love it.
This recipe has a slight twist to it with the addition of Gulkand. Gulkand is a flavoured jam made from rose petals and when added to sweets like this Dry fruit balls, brings out great flavours and taste.
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Recipe courtesy ..Archana’s kitchen and Chef Ranveer barar (meethe bahane )
Its Time for Raksha Bandhan so I thought of making this healthy sweet for this festival.

Prep Time: 20 Minute 

Cooking Time: 50 Minute

INGREDIENTS :

1 cup Dates, chopped
1/3 cup Badam (Almond)
1/3 cup Cashew nuts
1/3 cup Walnuts
1/3 cup Raisins
2 tablespoons Gulkand
1/4 cup desiccated coconut
1/4 cup oats
1/4 teaspoon Nutmeg powder
1 tablespoon Ghee
1cup white chocolate
red colour
colourful sprinkles
1tbsp Hershey’s chocolate syrup

INGREDIENTS :

  1. To begin making the chocolate  Dry Fruit Gulkand balls With Gulkand Recipe, chopped the dates and then make a smooth paste without water. keep it aside.
  2. Meanwhile finely chop almonds, cashew nuts and walnuts. You can also use a food processor or a mini chopper to fasten the process.
  3. Roast some oats and desiccated coconut also.
  4. Heat ghee in a heavy bottomed pan, add dates paste mix well and saute for a minute.PicsArt_08-21-06.53.25.jpg
  5. Next nut mixture, nutmeg powder, gulkand mixture and stir to combine well.
  6. Cook for a couple of minutes until you notice the mixture coming away from the sides of the pan. Once you notice the mixture comes away from the sides of the pan turn off the heat.PicsArt_08-21-06.54.28.jpg
  7. Put some ghee on your palm and make dry fruit balls.
  8. Take some white chocolate and melt in the microwave. Add some chocolate colour.
  9. Dip dry fruits ball in melted chocolate and put in a butter paper .decorate with some colourful sprinkles.PicsArt_08-21-07.02.39.jpg

    tadaaaaa…

    Your chocolate dry fruit Gulkand balls are ready to rock the festival.

    Serve Chocolate Dry Fruit Balls  With Gulkand as a festival dessert or gifting .

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NOTES:
  • You may use nuts of your choice .
  • you may coat this balls with desiccated coconut
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