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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CREAMY LAYERED JELLY DELIGHT

An easy and quick dessert that you can surprise your kids and family.
I prepared this simple dessert regularly because whenever I bake a cake always some leftover with me.
So the ingredients of this recipe are mostly is available with me. you can prepare this exotic dish in an easy manner at home. You will find this not only simple but also tasty and be bringing a lot of rejoicing on the face of your family members.
You can make for a small get together or party too. You may do your choice of variation in this recipes.
Easy, yummy and attractive recipe for any occasion. You may make this in a jar also for gifting.
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Preparation Time: 40 Min
Cooking Time: 10 Min
INGREDIENTS  : 
Chocolate cake 4 Slices (readymade or home cooked)
1 Packet Jelly, (easily available in market) I used Orange flavour
1 Cup fresh mixed fruit (you may use canned too)
11/2 Cup whipped cream
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INSTRUCTIONS :
  1. I used simple vanilla  cake for recipe click the link for recipeEggless Malai Vanilla Cake
  2. Prepare jelly according to the instructions given and keep it aside
  3. Take a short glass, fill it 1/4th with crushed vanilla cake1534743712894
  4. With the help of piping bag fill a layer of whipped cream.1534743412664
  5. Now place a layer of jelly. Again fill the glass with whipped cream.1534743380945
  6. And top-up the glass with mixed fruits and jelly.1534743340605
  7. Enjoy your day with family, friends and Dessert Cup…

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NOTES:

  • You may use brownie and the crushed biscuit instead of vanilla cake.
  • you may use Indian sweets like boondi ke laddu or kajukatli for fusion dessert.
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MANGO KALAKAND / MANGO CHEESE FUDGE BITES

I hope you all are having a fun time cooking and eating! I am having the time of my life experimenting, recreating recipes, and of course, eating all of it.

My Parents sent me mangoes from our farmhouse. At my native place, our farmhouse has more than 100 mango trees.Every variety is different and unique.
one of the trees is approx 100 years old.
here’s the picture …

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So I decided to use mangoes for the dessert. I had milkmaid kept in the fridge and so my most immediate thoughts drifted to making kalakand.
I do believe the dish looks good if you present it in a creative manner and none is better than a short glass plating

This mango kalakand is very delicious and appetizing. It is made from fresh mango pulp, condensed milk, and homemade paneer. It is a perfect homemade sweet. Do try this mango kalakand before this season comes to an end.

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Honestly, I had great fun styling kalakand and mangoes just give a tangy sweet flavor .loved the dessert.
Step- by -Step recipe with pictures to make Mango Kalakand / Mango Cheese Fudge Bites

INGREDIENTS :

Mango Pulp: 1 cup

Condensed milk: 150 ml

Fresh Paneer: 1/2 cup crumbled

Green Cardamom Powder : 1/4 tsp

Ghee/butter/oil : 1 tbsp (To grease)

Chopped Pistachios : to garnish

INSTRUCTIONS:

  1. In a heavy bottom pan heat mango pulp for a 3-4 minutes. Once started reducing, add condensed milk and paneer and mix well.
  2. Cook it unless the water content is reduced and it starts leaving sides of the pan. PicsArt_06-21-08.56.58.jpg
  3. Once done, add cardamom powder, mix and take it out on a greased plate or a board.PicsArt_06-21-08.58.38.jpg
  4. When cooled at room temperature put it in a shot bowls and decorate with whipped cream and pistachios.
  5. Served chilled.

    NOTES:

  • Try to use fresh mango pulp, if using store bought pulp, you may need to cook that for a longer time to make it thick.
  • If using store bought paneer, be sure to grate it fine using a grater.
  • This kalakand stays good for 5 to 7 days at room temperature.
  • Store it in a refrigerator for longer use.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page.

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

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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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