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.

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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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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.
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FRUIT CUSTARD

This is a really very basic recipe but it is liked by all age groups…It’s evergreen.
When I used to live in a small town, even then its creamy rich taste was loved by everybody. It can be a great summer treat for your friends, family, and guests.

Fruit Custard is an easy to make delicious chilled dessert. This dessert is perfect for summers as it is served chilled and consists of fresh fruits. Every bit of Fruit custard is sweet and creamy along with the right combination of tanginess from the fruits.

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The fruit custard can also be served along with a slice of vanilla cake or fruit cake and jelly as trifle pudding.I frequently use in desserts with boondi, rasgulla, and Gulab Jamun too.
It is quite easy and quick to prepare. It can be prepared well in advance and chilled till the time of serving.

I have used the seasonal fruits in this vanilla-flavored custard. You can use fruits of your choice or the ones which are available in your local market.

Lastly,  you can enhance the taste by adding cherries, tutti fruity, plum, almonds, pasta, cashews or any dry fruits you wanna add.
Custard powder now available in strawberry, mango and butterscotch flavors also apart from vanilla.

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INGREDIENTS:
Milk-1 liter
Sugar- 10 tbsp
Custard Powder-5 tbsp
Medium sized Apples-2
Banana-1
Orange-1
Pomegranate-1/2 cup
Grapes-1 cup
Chopped Cashews-1/4 cup
Tutti Fruity Bits- 1/4 cup
Cheeku 1/2 cup

INSTRUCTIONS 

  1. Firstly, in a thick bottomed pan add milk. Stir occasionally and get the milk to boil.1526990362630
  2. Meanwhile, in a bowl take 5 tbsp of custard powder. I have used vanilla flavored custard powder.
  3. Add 1 cup of milk and mix well. Stir continuously, making sure there are no lumps formed in it.1526990280639
  4. Add sugar to the milk which was kept for boiling. Keep stirring till sugar dissolves.
  5. Once the milk is boiled, turn off the flame and add the custard powder milk to the boiled milk stirring continuously. Stirring is essential part as you don’t want the custard powder to settle down and get burnt. 1526990512158
  6. Switch on the flame once again and let it boil while continuous stirring for 2-3 minutes. Switch off the flame once the milk thickens.
  7. Mix continuously, keeping the flame on low. The milk changes color to dark yellow.
    Furthermore, it thickens slightly. Adjust the consistency by cooking for a long time.
  8. Transfer the custard into a serving bowl. Let it cool down completely. Keep it in the refrigerator later to chill.
    How to prepare Fruit Custard 
  9. Once the prepared custard milk has cooled completely, add chopped fruits of your choice. green grapes, red grapes, banana, pomegranate seeds, mango, and apple.1526990669975
  10. Cover and chill for 2 hours or more.
  11. once the custard fruit salad has chilled, it turns more thick and creamy.
    finally, serve fruit custard chilled.For Garnishing
  12. Spread sprinkles on a plate. Slightly wet the rim of the serving glass with milk then swirl the rim of the glass on the sprinkles. Now pour the fruit custard and serve immediately.1526990720656
  13. Enjoy this cool and fresh dessert on any summer day!!!1526982552164NOTES:
  14. Most noteworthy, turn off the flame before adding custard to milk. else they will form lumps. if you find lumps in custard, feel free to pass it through a fine-mesh sieve into a different bowl.
  15. Instead of adding fruits and refrigerating, add fruits of your choice just before serving to chilled custard milk.
  16. You can use any brand of custard powder of your choice. (I used weikfield here).1526990458201

 

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