Kulfi Stuffed Mango

Kulfi Stuffed Mango is my favorite dessert in the mango season. I desperately wait for the mango season to arrive, just to indulge in this super delicious delicacy.

I always recommend using Alphonso mangoes while making this, to yield best results. Last week, I had been to the Hypercity, very luckily there was a very large display of mangoes and I bought this delicious Alphonso mangoes from there. You too can try out this, its super easy yet super yummy. Here is the link to Hypercity, where you can easily find these mangoes :

 https://www.facebook.com/HyperCITY?fref=nf

Ingredients -

• Alphonso mangoes - 2 ( hard & ripened)
• Cherries - few to stuff in middle (chopped)
• Kesar kulfi - 1 cup to stuff in middle (either home-made or store-brought)...Any other flavour will also do if you can't get kesar flavour kulfi.

Procedure-

• Cut the top part of the mangoes and very carefully scoop out the seed (this is a little tedious job but its worth the taste you get finally).

• Place the mangoes in a cup or bowl to make sure they are standing upright, so that the kulfi mixture that's put into it, shall not spill out.

• Now fill the mangoes with the kulfi mixture. Also put few cherries in the middle and freeze for about 8-10 hrs until the kulfi sets completely.

• Now remove it from the freezer and dip in water so that you can peel the mango skin easily.

• Just cut the kulfi stuffed mango into slices after peeling and serve immediately.

Bread Mawa Royale

Ingredients -

• Milk bread - 1 packet
• Khowa - 150 gms
• Dry fruits (chopped) - 4 tbsp
• Sugar syrup - 1 bowl
• Ghee - for frying

Procedure -

• Mix khowa and chopped dry fruits in a bowl and keep aside.
• Cut out the sides of the milk bread.
• Now dip each bread slice in milk and squeeze out the milk. 
• Place a little khowa mixture in the center and form into balls. 
• Deep fry the balls in ghee until brown.
• Dip each ball into sugar syrup and remove and place in a serving tray. 
• Garnish with chopped nuts. 

Black Forest Cake

Ingredients -

• Chocolate sponge cake - 1 *Sponge Cake Recipe
• Sugar syrup - 1/2 cup
• Whipped cream - 2 cups
• Cherries - few
• Grated chocolate - 1 cup

Procedure -

• Divide the sponge cake into two equal horizontal parts. Soak both the parts with a little sugar syrup.
• Apply a thick layer of whipped cream on one part and place some chopped tinned cherries over this. 
• Then place the other part of the cake on top. 
• Now cover the cake completely with a thick layer of whipped cream on top as well as the sides.
• Sprinkle grated chocolate curls all over the cake.
• With a help of a piping bag, make circles of whipped cream on equal distance around the edges and in the middle of the cake. Place a whole tinned cherry in the centre of each circle .
• Refrigerate and serve cool, cut into equal sized pieces.

Shahi Badam Halwa

Ingredients -

• Almonds - 100 gms (powdered)
• Ghee - 1/2 cup
• Milk - 2 cups
• Sugar - 3 tbsp
• Khowa - 100 gms
• Chopped nuts - for garnishing

Procedure -

• Heat ghee, add powdered almonds and stir continuously until they turn brown. 
• Now add milk and sugar and cook until it thickens. 
• Then add the khowa and cook well until ghee leaves on sides and the halwa is dry. 
• Finally spread this in a serving dish
• Decorate with chopped nuts and silver warq.

Please try it out and leave your comments. 

Chocolate Souffle Pudding

Ingredients -

• Milk - 1/2 litre
• Eggs - 2
• Sugar - 1 cup
• Cocoa powder - 1 tsp
• Drinking chocolate - 2 tsp
• China grass - 1 bowl
• Whipped cream - 1 bowl
• Chocolate garnishes.

Procedure -

• Seperate egg yolks and whites and keep aside.
• Heat milk, add sugar, cocoa powder, drinking chocolate, china grass and egg yolks and mix well to avoid any lumps. 
• Cook until 6-7 boils. 
• Cool and then mix in the egg whites. 
• Transfer into a serving bowl and top with whipped cream. 
• Set in refrigerator for 4 hours.
• Serve cold with chocolate garnishes.

Sheer Khurma

Sheer Khurma

Sheer Khurma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in India, Pakistan, and Bangladesh. It is a traditional Muslim festive breakfast, and a dessert for celebrations.

This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests.

Here I am sharing recipe for preparing this dish.

Ingredients -

• 1/2 Cup Vermicilli
• 2 TBSP Ghee
• 1 Ltr Milk
• 1/4 tsp Elaichi Powder
• Few Keasr Strands
• 2 tsp Soaked Saboodana
• Sugar as needed
• 1/2 Cup Grinded Cashews and Almonds
• 2 tsp Chopped Nuts
• 1/2 Cup Milkmaid

Procedure -

• Soak Sabudana in water for 30 mins and keep aside
• Roast Vermicilli in ghee until golden
• Add Milk, Elaichi Powder, Kesar strands, Soaked saboodana and sugar
• Add Grinded Cashews and Almonds powder
• Add chopped nuts & cook on low flame until it starts thickening...
• Add 1/2 cup milkmaid..simmer for 5 minutes..

Note:

If u want thin..add more milk...
If u want thick ..then cook a little more or add more grinded dry fruits..
I prefer medium consistency..

Baked Yogurt

Baked Yogurt

Ingredients -

• Yogurt - 75 gms
• Condensed Milk - 100 gm
• Egg Yolk - 1
• Whole Egg - 1
• Vanilla Essence - 1/2 tsp

Procedure -

• Mix all the ingredients and hand whisk for almost 5 mins.
• Pour mix in small ceramic bowls.
• Preheat oven at 160 C.
• Fill oven tray half with water. and place ceramic bowls on it.
• Bake it for 20 mins or more.
• Garnish with pistachio.
• Once done let it cool at room temperature and put it in refrigerator.
• Serve it cold.

Chocolate Muffins

Chocolate Muffins

Ingredients -

• Eggs - 2
• Breakfast Sugar - 50 gm
• Coco Powder - 10 gm
• Refined Oil - 40 gm
• Maida - 50 gm
• Baking Powder - 1/2 tsp
• Vanilla Essence - 1/4 tsp
• Choco Chip -  40 gm

Procedure -

• Start preheating oven at 180 C.
• In the mean time prepare following mix.
•    EggMix: Whisk Egg + Sugar in a for 20 mins, preferably from electric whisk.
•    CocoMix: Hand whisk Oil + Coco Powder for 5 mins.
•    MaidaMix: Mix Maida + Baking Powder.
• After Egg mix is done, add CocoMix to it. Hand whisk for 2-3 minutes.
• Add Vanilla essence.
• Add half of Choco Chips to the mix.
• Add MaidaMix to it. Mix by hand. DON'T OVERMIX. Do mix for not more than 1 min.
• Pour the mix in muffin moulds.
• Top up with remaining Choco Chips.
• Put it inside oven and let it bake for around 20 mins. Timings may vary depending on your OTG.
• Once done take it out and let it cool for at least 30 mins.
• Muffins are now ready to eat.

Gajar Ka Halwa

Gajar Ka Halwa

Ingredients -

• Milk - 1/2 litre
• Red carrots - 1/2 kg (grated)
• Sugar - 2 cups
• Khowa - 300 gms
• Ghee - 1 cup
• Cardamom powder - 1/4 tsp
• Dry fruits - 3 tsp (chopped)

Procedure -

• Pressure cook the carrots and milk for 2-3 whistles. 
• Add sugar and cardamom powder to this and allow to cook until dry. 
• Then add khowa and ghee and cook until all the moisture is dried up. 
• Add in dried fruits.
• Transfer into a serving bowl and garnish with nuts.

Sponge Cake

VANILLA SPONGE CAKE:

Ingredients -

• Maida - 1 cup
• Baking powder - 1/2 tsp
• Baking soda - 1/3 tsp
• Castor sugar - 6 tbsp
• Vanilla essence - 1/2 tsp
• Eggs - 3

Procedure -

• Mix maida, baking powder and baking soda. Sieve and keep aside.
• Beat the sugar and eggs until very fluffy with an electric beater. Very lightly and gently, add essence and all the other ingredients with the help of a wooden spoon in the "cut & fold" movement and pour into a greased tin.
• Bake at 180C for 25-30 mins in a pre-heated oven until a toothpick inserted comes out clean.

CHOCOLATE SPONGE CAKE:

Ingredients -

• Maida - 2/3rd cup
• Cocoa powder - 2 tbsp or 1/3 cup
• Baking powder - 1/2 tsp
• Baking soda - 1/3 tsp
• Castor sugar - 6 tbsp
• Chocolate essence - 1/2 tsp
• Eggs - 3

Procedure -

• Mix maida, cocoa powder, baking powder and baking soda. Sieve and keep aside.
• Beat the sugar and eggs until very fluffy with an electric beater. Very lightly and gently, add essence and all the other ingredients with the help of a wooden spoon in the "cut & fold" movement and pour into a greased tin. 
• Bake at 180C for 25-30 mins in a pre-heated oven until a toothpick inserted comes out clean.

Banana Nutella Spring Rolls

Ingredients -

• Nutella - 1 cup
• Banana - 2 (cut into halves)
• Spring roll sheets - 4
• Oil - to deep fry
• Vanilla ice cream - 1 scoop per serving
• Chocolate sauce - to garnish

Procedure -

• Take each spring roll sheet and place halved banana in the center. 
• Over this spread 2 spoons of nutella and then roll in the sheets and wrap them tightly. 
• Now deep fry each roll in oil until golden brown. Keep aside.
• When serving, place an ice cream scoop along with the rolls and garnish with chocolate sauce. 
• Serve immediately.

Trifle Pudding

Ingredients -

• Vanilla cake - 50 gms
• Mixed fruits tin - 1
• Vanilla custard powder - 3 tsp
• Milk - 2 cups
• Sugar - 3 tsp
• Water - 1 glass
• Strawberry water jelly crystals - 1 bowl
• Whipped cream - 1 bowl
• Cherries - for garnish

Procedure -

• Crumble vanilla cake and keep aside.
• Heat milk and add sugar, when it dissolves add custard powder dissolved in 1/2 cup water and make a thick custard stirring continuously. Keep aside to cool.
• Heat 2 cups water and dissolve jelly crystals in it and cook well. Keep aside to cool.
• In a serving dish, first make a layer of cake and soak it with sugar syrup of the fruit tin. Over this make a layer of mixed fruits. 
• Now make a layer of prepared thick custard and allow it to set for some time in refrigerator. 
• Then make a layer of the water jelly and allow to set. Finally make a layer of the whipped cream. 
• Garnish it with cherries and keep in refrigerator. 
• Serve chilled.

Become the dessert-queen of the fusion desserts

Learn to make the MOST_TEMPTING & extremely easy desserts in this class which includes 5 following desserts:

- Hide & seek pudding
- Nutella surprise
- Fruit cream chocolate bowls
- Chocolate magic
- Strawberry ripple

Class scheduled on Sun 1st Dec 2013 from 4 pm to 6:30 pm at Madivala (Bangalore).
Fees - RS 500.

To register kindly call on 09964006760, 09619970303.

For more details visit my course page on thinkvidya.com and SMG cooking classes page on Facebook.

Chickoo Ka Halwa

Ingredients -

• Milk - 1/2 litre
• Chickoo - 1/2 kg
• Sugar - 2 cups
• Khowa - 200 gms
• Ghee - 1 cup
• Dry fruits - 3 tsp

Procedure -

• Peel the chickoos, remove seeds and chop them into small pieces.
• Now blend together the chickoos and milk. 
• Add sugar to this and allow to cook until thick. 
• Then add khowa and ghee and cook until all the moisture is dried up. 
• Add in dried fruits.
• Transfer into a serving bowl and garnish with nuts.

Brownie Ice-cream Sandwich

Ingredients -

• Chocolate brownie - 1 sheet
• Vanilla ice cream - 1 pack
• Colored balls - 1 bowl
• Gems - 1 bowl
• Colored rice - 1 bowl

Procedure -

• Cut the chocolate brownie sheets into 2 parts (horizontaly to reduce its thickness).
• Then cut them into rectangle pieces of your desired size.
• In a deep tray, first make a layer of half of the brownie rectangles, over this spread the partially melted ice cream and level it off, now place the remaining brownie rectangles over this and press gently.
• Set it in the refrigerator for 6 hours until the ice cream is firm. Remove each rectangle sandwich out of the tray very carefully.
• Sprinkle the colored balls, rice and gems on the side of each sandwich and serve immediately.

Coconut Chocolate Puris

Ingredients -

Oil - to deep fry

For puris:

• Maida - 1 cup
• Salt - to taste
• Ghee - 1 tsp
• Milk - 1/2 cup

For stuffing:

• Coconut (grated) - 1 cup
• Sugar - 1/2 cup
• Dry fruits - 1/2 cup (chopped)
• Mawa - 50 gms
• Chocolate chips - 1 tsp(optional)
• Cardamom powder - 1/4 tsp

Procedure -

For puris:

• Mix all the ingredients and knead into a soft dough. 
• Roll out into small puris and keep aside.

For stuffing:

• Add sugar,cardamom powder and coconut and cook until dry. 
• Now add mawa and cook again. 
• Lastly add dry fruits and  chocolate chips. Keep aside.

For serving:

• Take each puri and place a little mixture in the center and fold into half. 
• Seal the edges firmly.
• Deep fry each puri in oil until golden.
• Serve hot.

Swiss Roll

Ingredients -

• Vanilla cake sheet - 1
• Mixed fruit jam - 1 bowl
• Whipped cream - 1 bowl
• Dry fruits - 1 bowl

Procedure -

• Beat mixed fruit jam adding a very little water and keep aside.
• Take the cake sheet and apply whipped cream over it. 
• Then make a thin layer of beaten mixed fruit jam. 
• Sprinkle dry fruits over and very gently roll the cake (when still warm). 
• Keep in refrigerator to set for an hour. 
• Cut into slices and serve.

Sizzling Brownie

Ingredients -

• Chocolate brownie - 2 slices
• Vanilla ice cream - 2 scoops
• Chocolate sauce - 1/2 cup
• Dry fruits - 2 tsp (chopped)

Procedure -

• Heat the sizzler tray until red hot.
• Carefully put a aluminium foil sheet in the center.
• Place brownie slice and a vanilla scoop over it. 
• Then pour a little chocolate sauce on the ice cream scoop and also the tray so that it sizzles.
• Garnish with dry fruits and serve immediately.

Bottleguard Kheer

Ingredients -

• Milk - 1 litre
• Sugar - 3 tbsp
• Cardamom powder - 1/2 tsp
• Bottleguard (lauki) - 1 (medium)
• Khowa - 500 gms
• Sabudana - 2 tsp (soaked)
• Green color - a pinch
• Dry fruits (chopped) - 3 tsp

Procedure -

• Peel and grate half of the bottleguard and keep aside.
• Cut rest of it into pieces and boil till tender. Then blend it.
• Take milk in a bowl, add sabudana, grated bottleguard and cardamom powder. Cook till bottleguard tenders. 
• Now add sugar and the blended bottleguard. Cook till thick. 
• Add green color and khowa and cook for 5 minutes. Refrigerate.
• Serve cold garnished with dry fruits.

Biscuit Layer Dessert

Ingredients -

• Marie biscuit - 1 packet
• Whipped cream - 4 tbsp
• Cocoa powder - 2 tbsp
• Drinking chocolate - 2 tbsp
• Sugar - 4 tbsp
• Coffee Decoction - 2 cups
• Chocolate sauce - 1 bowl
• Choco-chips & Choco-strands - for garnishing

Procedure -

• Beat together cream, sugar, cocoa powder and drinking chocolate with a beater and keep aside.
• In a serving tray, make a layer of biscuits. 
• Soak each biscuit with coffee decoction. 
• Make a layer of cream mixture over this. 
• Then a thin layer of chocolate sauce. 
• Make such 2-3 layers.
• Garnish with choco-chips and choco-strands.
• Refrigerate for 2-3 hours and serve chilled.