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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LAUKI TRIFLE PUDDING

Sabzi tarkari day is celebrated as a food observation day all over India. In Indore, my blogger friend Amit pamnani hosted a potluck.

This is what SabziTarkariDin is about..Get your favorite Recipes out of the Kitchen of the Vegetables that your Family is not too fond of & Share them !!!

There are so many vegetables that we are not fond of.The #Dudhi or #Bottlegourd or  #lauki  is one of them which the family does not like.But it’s such a Nutritious Veggie that I try and use it in everyday dishes
I Use in daliyas , raitas , paranthas, koftas,
muthiyas, kebabs and yes  sometimes desserts too
This Time I  made a  dessert with bottle guard.
Lauki trifle pudding 😋😋😋

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Dessert is my all time favorite so I decided to make fusion dessert with using lauki.I made lauki trifle pudding.
I am happy I nailed it and a big hit at my home and also in potluck party.

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lauki ka halwa or dudhi halwa – sweet Indian dessert made from bottle gourd. bottle gourd is known as lauki in Hindi and dudhi in Marathi. so this Indian dessert is known by the name lauki halwa or dudhi halwa.

My lauki trifle pudding recipe also published in Patrika newspaper and Dainik Bhaskar City edition.


INGREDIENTS :

(1 cup = 250 ml)

3  cups / 1/2 Kg grated lauki (bottle gourd or dudhi)
500 ml milk, which has been already boiled before
7 tablespoon sugar – for a very sweet taste, increase to 8 tablespoon sugar
3 to 4 tablespoon ghee
4 to 5 green cardamoms – powdered or crushed (chotti elaichi or hari elaichi)
½ cup chopped almonds (badam) and pista
2 cup whipped cream
2 pack oreo biscuit
2tbsp butter

INSTRUCTIONS :

  1. In a kadai or deep pan combine milk and grated lauki or bottle gourd.
  2. bring the whole mixture to a boil and then lower the flame.
  3. simmer the mixture on a low flame and keep on stirring in between.
  4. the bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
  5. when the milk has 75% reduced, add crushed cardamom, chopped almonds, and pista to the mixture.
  6. add ghee when the all the milk has evaporated.
  7. mix the ghee with the rest of the mixture and cook for a minute
  8. lastly, add the sugar and mix it with the halwa.
  9. the sugar will melt and the halwa becomes a little liquidy.
  10. cook the lauki halwa for a few minutes. do keep on stirring the lauki halwa.
  11. when you know by looking at the lauki halwa that the consistency is just right, switch off the burner.
  12. Your lauki halwa is ready to serve .
  13. After cooling put it in the fridge for trifle pudding assembly.
  14. ASSEMBLING: Coarsely grind biscuits and butter  in a mixer jar and transfer to a bowl.
  15. Spread a layer of the biscuit mixture in individual cups and press lightly.
  16. Spread the lauki halwa layer over the layer of biscuits.
  17. take whipped cream and mix cardamom powder.
  18. Fill this whipped cream into piping bag and spread over the lauki halva.
  19. sprinkles some pista and rice flexes.
  20. Set in the refrigerator, cool and serve.
  21. 1522853265181

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EGGLESS ALPHABET CREAM CAKE -THE MOST TRENDY

The best time of the year for me was, is and will be-One and only:9th February…my birthday.
Party, celebration, gifts, and sweets add to it.Yet every birthday, every celebration ends with something sweet, a cake.

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I am lovin’ this cake.

This fresh and fruity cake has gone viral over the Internet and I decided to try it out.
I made this beautiful “A” cake, styled after the cakes trending all over social media. A really unique and yummy treat that has endless possibilities of personalization. I have used fresh fruits, organic flowers, and chocolates.

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Beautiful it is!

And Oh what a beautiful dessert it turned out to be…so much that I couldn’t resist myself from taking a picture with it.

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picture perfect

I tried it with my all-time eggless vanilla cake recipe.You can use any chocolate or tart cake recipe too.

INGREDIENTS:
Cake Base
Malai   1/2 cup
Sugar 1/2cup
Refined flour (maida) 1cup
Milk powder 1/2 cup
Baking soda 1/2 Tsp
Baking powder 3/4tsp
Salt to taste
Milk 1/2cup
Vanilla essence 1/4 tsp
lemon juice 1/2tsp
1and 1/2tbsp curd
1.5 cups Whipping Cream
1/2 cup sugar syrup for soaking

Decorations
Fresh Berries, chocolates, and Fresh Flowers.

INSTRUCTIONS:
Cake base

  1. Preheat the oven to 180°C.
  2. Combine the malai and sugar lemon juice and curd in a bowl and whisk well.
    Keep aside.
  3. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  4. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  5. Gradually and alternatively finish the mixture and keep stirring.
    The mixture should be of the pouring consistency.
  6. Now add the vanilla essence and lightly stir again once.
  7. I didn’t have such type of pan so used a simple hack of baking it in my regular steel plate.☺
  8. Grease the plate and sprinkle little maida into it.
  9. Pour the batter into it and bake in a pre-heated cooker or oven for 20 to 25  minutes.
  10. Remove and cool.
  11. When the cake gets cool, cut it into the desired alphabet shape using butter paper stencil.1518276053273
  12. For this cake, you will require 2 such cake shapes.
  13. cake alphabets are ready …time for assembling.

    Assembly:

 

  1. Take a Cake base.1518276129277
  2. Apply sugar syrup over it.
  3. Pipe the prepared cream like the french kiss.1518276235873
  4. Place the other cake on top of it and press gently, then repeat step 2.
  5. Once again pipe the cream on top and garnish with chopped strawberries, flowers and chocolates.1518276649520

NOTES:

1.You can print your template from the net. Just search for alphabet cake stencils on google, download it, get it onto word or page document adjust the size and print.
2. Feel free to use any eggless cake as the base like my vanilla or chocolate cake.
3. Any filling of choice can be used too.
4.I am in a hurry so used plain whipped cream you may use buttercream, cream cheese frosting or custard feelings.

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PAAN SHOTS / DESSERT DRINK RECIPE

Paan Shots is a refreshing, mouth freshener drink that is inspired from the Meetha pan that we Indians usually consumed after a heavy meal.

Sharing a very easy to make rich and tasty shot drink recipe that you can also serve as a mouth freshener after meals. Paan shots recipe is a unique way to serve pan but you can totally customize it make it kids friendly too.
The main ingredients of this paan shots recipe are betel leaves and gulkand. Betal leaves and gulkand are very good for health when consumed in moderation.

I must tell you guys it was such a refreshing drink!! I insist and highly recommend you to try this at home; you will absolutely love it.

Serve paan shots as mouth freshener in shot glasses or small glasses after a meal.

I made this recipe for my cookery show swad ki rasoi on IBC 24 news channel  …It’s superhit …IMG-20171012-WA0032.jpg

My cookery show….

 

INGREDIENTS:
2 Paan/Betel leaves
1/2 Tsp Sauf/Fennel Seeds
2 Tbsp Gulkand/Rose Petal Jam
3 Tbsp Whipped Cream or Vanilla Icecream
2 Cups Chilled Milk
1 Tsp Sugar Optional
2 Drops Green Food Color Optional
Sprinkles
white chocolate melted

INSTRUCTIONS:

  1. Tear apart the paan leaves using your hand and add to a mixer.
  2. In a mixer, jar add betel leaves, gulkand, saunf and sugar if you need more sweet add splash of water and grind to a smooth paste.
  3. To the ground, paste add cream and food color(optional) pulse twice till well combined.
  4. Add the ground paste to chilled milk and whisk well serve chilled in the shot glass…Enjoy…:)IMG-20171012-WA0049.jpg

 

To Serve:

  • Take some melted white chocolate in a bowl. Rim the edges of the shot glass with chocolate and directly invert it onto the sprinkles to coat the rim.
  • Pour the paan drink into the shot glasses and enjoy.1508943384153

 

NOTES:
Points to note please do not add more vanilla ice cream the taste and flavor will change. add sugar if needed only…

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PAAN KALAKAND

This kalakand is a jhatpat (quick) recipe. only two ingredients are required sweetened condensed milk and paneer or chenna.The traditional method to make Kalakand is quite a long process, but this a quick and shortcut method with condensed milk.

I tweaked it a bit with adding paan and gulkand .
It’s my homegrown paan leaves.DSC_4865

from the taste and texture, you won’t come to know that the kalakand is made from condensed milk. the recipe gives a moist and granular textured kalakand.PicsArt_08-01-10.48.14

Recipe adapted..nestle channel

[Preparation Time-5 mins: Cooking Time- 15 mins]

INGREDIENTS :

Condensed Milk – 1 tin (400 gms)
Paneer – 1 & 1/2 cups
Cardamom powder – 1/2 Tsp
Crushed pista & almonds – handful
Paan leaves Crushed 5to7
Gulkand 2tbsp, green food color 2,3 drops

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INSTRUCTIONS:

  1. Take condensed milk and paneer in a pan and mix well. Cook it over medium flame. Keep stirring. It will get watery first.PicsArt_08-01-04.55.14
  2. After some time it will start getting thicker. It will start leaving the sides of the pan. Add cardamom powder, paan leaves, and gulkand and mix well.Add 2,3 drops of green food color.PicsArt_08-01-04.57.21
  3. Switch off the flame.
  4. Transfer the Kalakand mixture to a lined or greased tray. Level it with a spatula. Top it with coarsely crushed pista & almonds. Press it gently so that the nuts stick to the mixture. Let it come to room temperature and refrigerate it for 2 hours. Slice it and enjoy!!PicsArt_08-01-04.59.26

That’s it! Quick Kalakand sweet is ready!!PicsArt_08-01-05.00.46

Enjoy!!

NOTES:

  • I have used homemade paneer. U can use store bought too. If using store bought, grate or crumble it and use.
  • Do the entire process in low-medium flame. Keep stirring.
  • Once the whole mixture starts leaving the sides of the pan, transfer it to a tray. Do not overcook as the sweet is meant to be moist.
  • If u are unable to slice it, just feel free to enjoy it in the form of a halwa. It tastes the same
  • Stays good up to 3-4 days in the refrigerator.
  • In the kalakand, you can add dry fruits as well flavorings of your choice.
  • I highly suggest using a heavy bottom pan.

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EGGLESS RAINBOW CHOCOLATE DRIP CAKE

Birthdays are a time for celebrating…you, your family members, and your friends!
You can make the cake and do it yourself…yes, you can and it doesn’t have to be perfect.because you’re celebrating someone and their birthday, that’s the most important part to remember.A perfectionist at heart, it’s hard to let go of perfection.

I have always wanted to make a rainbow cake. Since I have seen this one, I have always wanted to do it…like seriously on my baking bucket list.And my husband’s birthday is the most awaited and special day ..so I decided to try this …PicsArt_07-21-07.31.22

 

I like to use my homemade Eggless malai vanilla cake for this recipe. Most recipes I’ve seen online for rainbow cakes use a couple of box cake mixes to make the process easier.  I’m not knocking the box cakes at all honey if that’s your thing, do what you gotta do! It’s hard out here!

Let me tell you right now – this cake is DELICIOUS! The concentrated gel colors have no effect on the flavor – a yummy vanilla cake sandwiched together with gorgeous whipped cream and ganache frosting! Soooo good!

It was so much fun and hopefully, with my straightforward photos and steps, you can do it too! It will be perfect for your next birthday celebration. You can do it…if I can…you can too!

I am happy and excited.I nailed it beautifully.My hubby darling loved it.

 

INGREDIENTS :

For the cake
Ingredients
Malai  1 cup +1/2 cup
Sugar 1 cup +1/2cup
Refined flour (maida) 2cups+ 1cup
Milk powder 1 cup+ 1/2 cup
Baking soda 1tsp
Baking powder 2tsp
Salt to taste
Milk 1 cup+1/2cup
Vanilla essence 3/4 Tsp
lemon juice 1 tsp +1/2tsp
curd 2tsp
Gel colors (purple, blue, green, red, orange, yellow)

For the frosting
Whipped cream 3cups

For Ganache 
200 ml Amul cream
200 gms white chocolate
Chocolate colours
1tbsp butter

 

STEP 1- PREP CAKE BATTER

  1. Preheat the oven at 180°C.
  2. Combine the Malai and sugar lemon juice and curd in a bowl and whisk well.
  3. Keep aside.
  4. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  5. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  6. Gradually and alternatively finish the mixture and keep stirring.PicsArt_07-25-01.29.49
  7. The mixture should be of the pouring consistency.
  8. Now add the vanilla essence and lightly stir again once and used a ladle to separate it as evenly as possible into six bowls. (There will be six layers to the cake, hence the six bowls.)

 

STEP 2- GET YOUR COLOR ON!

I used my gel colors to dye each bowl to my desired color.
Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet.PicsArt_07-25-01.39.00

 

STEP 3- BAKE IT UP!

  1. I greased two 6″ heart-shaped baking pans.Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
  2. Bake for 25-30 minutes or until center is set.
  3. Repeat the same process with rest of the batter and bake all 6 layers.Allow the cake pans to cool a little bit and then wash them. Bake and cool remaining 3 cake layers.PicsArt_07-25-01.44.51
  4. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
  5. Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
  6. Place on a cooling rack and cool completely.PicsArt_07-25-01.45.57

 

STEP 4- FROSTING WITH WHIPPED CREAM

  1. Put a little of the cream cheese frosting on the plate or cake stand you’ll be using to adhere the first layer of cake. Pop it onto the center of the plate, and then frost and put on the next layer.PicsArt_07-25-01.46.39
  2. Place the violet layer down first and frost.
  3. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (Frost between each layer).PicsArt_07-25-01.49.20
  4. Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.PicsArt_07-25-02.21.25
  5. Once the crumb coat is set, finish frosting the cake.PicsArt_07-25-02.22.39

 

At this point, I was feeling so accomplished. Ignore the mess behind the cake…this is what happens when you’re making a birthday cake…and it’s okay!

Almost done!

So exciting!

Refrigerated the cake for at least 2 hours or overnight before cutting.

 

STEP 5 GANACHE MAKING AND CAKE DECORATION

  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer.
  3. Pour over chocolate and let stand until chocolate has softened about 5 minutes.
  4. Add butter and stir until smooth. Let cool slightly before using.
  5. Divide ganache between 6 bowls. Color each bowl of ganache using candy coloring creating a purple, blue, green, red, yellow and orange.
  6. Start at one end of the cake and pour a spoonful of purple ganache over the top edge allowing it to drip down the sides of the cake.
  7. Next, to the purple add a spoonful of blue, then green, yellow, orange, red, If desired, swirl the colors on the top of the cake.
  8. If the ganache becomes too thick, heat it in the microwave for about 10 seconds to thin it out.

Finish cake border with whipped cream frosting and silver lace.PicsArt_07-25-02.25.45

Done! I felt so accomplished and excited!
And I held my breath when I cut into it…PicsArt_07-21-07.09.38

And literally squealed with excitement! I couldn’t believe I did it…I was so excited and seriously, the gorgeous colors, it made me smile the entire day!PicsArt_07-21-07.05.47

Now I’m more excited to try different color combinations.

NOTES:

you may adjust the size of cake layers.

you may make more or fewer layers.

 

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