Sweets
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting are healthy and soft in texture cookies made by combining healthy ingredients and chocolate chips with leftover cream cheese frosting. Chia seed gel is used to make the cookies eggless. It has an irresistible taste and can be enjoyed at any time of the day with a cup of tea or coffee or packed for lunch boxes. The cookies can be refrigerated for a week or freezed for a month.
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting are healthy and soft in texture cookies made by combining healthy ingredients and chocolate chips with leftover cream cheese frosting. Chia seed gel is used to make the cookies eggless. It has an irresistible taste and can be enjoyed at any time of the day with a cup of tea or coffee or packed for lunch boxes. The cookies can be refrigerated for a week or freezed for a month.
Servings: 22 cookies
Calories: 131kcal
Equipment
- mixing bowl
- spoon
- measuring cups and measuring spoons
- baking paper
- Baking tray
- Oven
- small bowl
Ingredients
- 1.5 cup cream cheese frosting I had used the cream cheese frosting leftover after making the cake
- 1 cup wheat flour
- 1/4 cup custard powder vanilla flavor
- 1/4 cup rolled oats
- 1/4 cup rice flour
- 1/4 cup choco chips
- 1 tbsp chia seeds
- 3 tbsp water
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- First prepare the chia gel- In a bowl take chia seeds and add water to it. Mix well and let it sit for 30 minutes.
- In a mixing bowl add whole wheat flour, custard powder, rolled oats, rice flour, cream cheese frosting and choco chips (I forgot to add rice flour in this step and have added later).
- Mix well and add baking powder and salt.
- Add the prepared chia gel and start kneading the dough.
- I had forgot to add rice flour earlier and have added now. Knead the flour with light hands.
- The flour is combined well. Make small equal size portions from the kneaded dough.
- Take a portion of dough and smooth it between the palms and shape into oval and flatten it as shown.
- Shape the remaining dough and place the flattened dough on the baking tray lined with baking paper.
- Bake in a pre heated oven @ 180 C for 15-18 minutes. Remove the baked cookies and let them cool on the wire rack.
- The soft chocolate chips cookies with leftover cream cheese frosting is ready. Enjoy with milk/ tea / coffee/ hot chocolate. They can be refrigerated in an airtight container and enjoyed for a week.
Nutrition
Calories: 131kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 31mg | Fiber: 1g | Sugar: 15g | Calcium: 11mg | Iron: 1mg
Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera
Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera is a high fibre , quick and easy to make , delicious Gujarati dessert that can be made with minimum and easily available ingredients from home. It can be enjoyed as a high energy breakfast or as a sweet along with lunch or dinner. It has a soft and smooth texture and can be given to toddlers in small quantities.
My mom (Rekha Ramolia) made atta gur ka halwa / ghau goad no sheero frequently when we as a kid were growing up. I made this often for my son (Aarav) too. This is one of my father’s (Lavji Ramolia) favorite sheera. He would request my mom to make for him when he had cold. Eating the warm sheera relieved him from cold and would release his cough and congestion.
My aunt (Gauri Ramolia) would make this sheera everyday for breakfast for his son (Akash Ramolia). He would get upset if he did not get the sheera as he woke up in the morning.
The sheera does not use any processed sugar and uses jaggery which is a good forurai m of raw sugar. This sheera is also made in many temples as an offering to God.
You can add nuts of your choice in the sheera. You can also add powdered nuts for fussy kids. You can flavor the sheera with cardamom powder.
I have shared different recipes of sheera on the blog as mentioned below:
Nariyal Sooji Sheera / Coconut Sooji Sheera (Halwa)
Ghau Na Jada Lot Badam No Sheero/ Atta Badaam Ka Sheera / Coarse Wheat FLour Almond Halwa
Try out this super quick and easy recipe for your loved ones and do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera
Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera is a high fibre , quick and easy to make , delicious Gujarati dessert that can be made with minimum and easily available ingredients from home. It can be enjoyed as a high energy breakfast or as a sweet along with lunch or dinner. It has a soft and smooth texture and can be given to toddlers in small quantities.
Servings: 8 people
Calories: 402kcal
Equipment
- pot
- spoon
- heavy bottom pan / kadhai/ wok
- spatula
Ingredients
- 1.5 cup whole wheat flour I have used the coarse whole wheat flour (the one that is used to make bhakari) However you can use regular wheat flour used to make chapati too.
- 3/4 cup ghee clarified butter
- 1.5 cup jaggery gur, goad, grated
- 3 cup water If using regular whole wheat flour then use 2 cups of water.
- 1 tbsp almonds chopped, for garnishing
- 1 tbsp cashew nut chopped, for garnishing
- 1 tbsp pistachio chopped, for garnishing
Instructions
- First add jaggery and water in a pot and put it on heat to melt. Stir in between.
- Meanwhile, heat ghee in a heavy bottom pan on medium heat.
- Once ghee is melted, add the coarse whole wheat flour or regular whole wheat flour.
- Mix and saute on medium heat for 8-10 minutes or till aromatic and golden.
- The jaggery is melted and the water is heated well. Let the pot be on heat.
- The flour is nicely roasted and turned golden and aromatic. (If using regular whole wheat flour then it will be roasted quickly (6-7 minutes)so keep an eye on it while roasting).
- Gradually add the heated jaggery water. Stir constantly. Be careful as the hot mixture can splutter on you. (I prefer doing this step on low heat).
- Add the entire jaggery water. Mix well and stir the mixture starts to thicken for 3-4 minutes on medium heat.
- Now cover the kadhai with lid and simmer on low heat for 4-5 minutes.
- Open the lid, stir well, the water is nicely absorbed and the mixture is thickened. The atta gur halwa or sheera is ready to serve. (At this stage you can add cardamom powder if you wish and mix ).
- Remove the halwa in a serving plate and garnish with nuts and serve or if you are offering for to God then put an basil leaf on it.
- Enjoy the Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera warm and serve as prasad. The halwa / sheera can be refrigerated for couple of days and warm in a microwave before serving.
Nutrition
Calories: 402kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 5mg | Potassium: 108mg | Fiber: 3g | Sugar: 38g | Calcium: 26mg | Iron: 1mg
Edible Chocolate Diya
Edible Chocolate Diya is a very irresistible, eyecatching and creative sweet that can be made quickly with milk powder and cocoa powder and shaped into diyas. It can be shaped into the desired shape of your choice and can be enjoyed during any occasion.
Edible Chocolate Diya
Edible Chocolate Diya is a very irresistible, eyecatching and creative sweet that can be made quickly with milk powder and cocoa powder and shaped into diyas. It can be shaped into the desired shape of your choice and can be enjoyed during any occassion.
Servings: 12 pieces
Calories: 88kcal
Equipment
- non stick pan
- spatula
- measuring cup
- plate x 2
- bowl x 2
- strainer
Ingredients
- 1 tbsp ghee clarified butter
- 1/4 cup milk
- 1 tbsp milk
- 1 cup milk powder
- 1/4 cup sugar
- 1/8 cup cocoa powder
- ghee for greasing
- 8 almonds
- 1/8 tsp saffron food colour or any yellow food colour
- 1/4 cup water
Instructions
- Heat ghee in a non stick pan on low heat.
- Add milk to it and mix well.
- Add milk powder to the milk.
- Mix well on low heat.
- Now add sugar.
- Sugar will melt and mixture will become liquidy.
- Stir till the mixture starts to thicken.
- Remove a tbsp of mixture in a bowl.
- Add cocoa powder to the remaining mixture.
- Add extra 1 tbsp of milk to the mixture (As we had some mixture earlier so addition of extra milk will help retaining the moisture).
- Now put heat to medium and stir the mixture continuously. The mixture will come together and leave the edges of the pan. Remove from the heat.
- Press with the spatula to smoothen any lumps.
- Remove the mixture in a plate and let it come to lukewarm.
- In the meantime, take almonds in a bowl and add water to it. Microwave for a minute. (If you do not have microwave then add boiling water to the almonds, cover and let it sit for 30 minutes).
- Remove bowl from microwave and let it cool. Peel the almonds.
- Now take the peeled almonds in a bowl. Add pinch of saffron colour to it and mix well.
- Add some water and again microwave for a minute and then let it sit for 15 minutes. (If you do not have microwave then put the almonds along with colour and water in a pot. Boil it for 5 minutes . cover and let it sit for 15 minutes).
- After 15 minutes, drain the water from the almonds with the help of strainer.
- Now thinly sliced the almonds . The almonds have got nice bright yellow colour and resembles like flame. (You can use different colour to make different coloured slices of almonds).
- Now grease your palm with ghee and take a small pea size ball from the white thickened mixture removed ahead. Roll it into a very thin log. Keep in a plate and similarly make with the remaining mixture.
- To shape diya- take a small ping pong ball sized chocolate mixture in your palm. Roll it to smooth.
- Press the ball and make a small dent as shown.
- Now shape into a circle by pressing the edges as shown.
- Pinch one side of the edge to make v shape of a diya.
- Place it in a greased plate. Put the bati (white log) in it . The diyas will be soft but will hold shape after some time.
- Similarly make with remaining mixture ( I had made a big batch of diya to gift to my friends).
- Place the bati in each of the diya and place a sliced almonds facing pointed side upwards to resemble the flame. Let it dry for 1-2 hours.
- The edible chocolate diya are ready to serve or refrigerate them for a week in an airtight container.
- Impress your guests with this creative diyas for this Diwali.
Nutrition
Calories: 88kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 168mg | Fiber: 1g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
Kaju Pista Pepita Roll
Kaju Pista Pepita Roll is a two layer dessert made into a roll consisting of outer white / yellow outer layer made of powdered cashew nut which is cooked in a sugar syrup and inside green layer is made with a dough made powdered pistachio and pepita. The pistachio pepita mixture is stuffed into a outer cashew nut layer and then rolled into a long log, It is then cut into 2 inch rolls and served. This gluten free sweet can be flavored with cardamom powder, saffron or rose water. It is eye catching and can be made and enjoyed for any occasion or festival .
Kaju Pista Pepita Roll
Kaju Pista Pepita Roll is a two layer dessert made into a roll consisting of outer white / yellow outer layer made of powdered cashew nut which is cooked in a sugar syrup and inside green layer is made with a dough made powdereed pistachio and pepita. The pistachio pepita mixture is stuffed into a outer cashew nut layer and then rolled into a long log, It is then cut into 2 inch rolls and served. This gluten free sweet can be flavored with cardamom powder, saffron or rose water. It is eye catching and can be made and enjoyed for any occasion or festival .
Servings: 14 roll
Calories: 118kcal
Equipment
- bowl x 2
- sieve
- knife
- mixture jar / blender / grinder
- nonstick pan
- spoon
- spatula
- rolling pin
- butter paper / plastic sheet
Ingredients
Kaju / Cashew nut dough
- 1 cup cashew nut broken and chopped
- 1/2 cup sugar I have used raw sugar (White sugar gives a bright white colour)
- 1/4 cup water
- 1/2 tsp cardamom powder elaichi powder
- 1 tsp saffron strands, kesar (If you want to make yellow and saffron flavored kaju pista pepita roll)
- 1/4 tsp saffron colour or yellow food colour
- 3 tsp ghee clarified butter, keep 1 tsp aside for greasing the palms and butter paper
Pistachio pepita dough
- 1/3 cup pistachio pista, chopped (You can use 2/3 cup of pista instead of 1/3 cup of pepita)
- 1/3 cup pepita seeds
- 1/2 tbsp milk or less. Add gradually to the dough to knead.
- 1.5 tbsp icing sugar or powdered sugar
- 1/4 tsp ghee clarified butter
Instructions
Pistachio pepita dough
- In a mixture grinder or blender add pepita seeds. ( I like to use pepita seeds along with pistachio as when they are blended together the mixture gets dark green colour from pepita and so no artificial coloring is needed).
- Pulse and grind the pepita seed to powder. (Do not worry if there are small pieces left. As the ground pepita is going to be used for the filling it is ok if small pieces are left). (It is very important that you pulse and grind any nuts. Grinding continuously will generate heat and release oil from the nuts. We want free flowing nut powder and not oily paste. So be carefully while grinding ).
- Now take pistachio in a mixture grinder or blender . Pulse and grind the pistachio to powder. It is ok if some small pieces of pistachio are left as they are going to be used as the filling in the roll. (If you do not want to use pepita seed you can use entirely pistachio or use almonds in place of pepita. Add few drops of green food colour if using almonds).
- Take both pepita and pistachio powder in a bowl.
- Mix well and add icing sugar or powdered sugar and cardamom powder.
- Mix well and gradually add milk and start gently start to mix the mixture.
- The mixture has come together. Add some ghee and knead it gently to smooth with your hands.
- The pistachio pepita dough is ready. Divided into two balls and cover and keep aside.
Kaju / Cashew nut dough
- In a mixture jar add chopped cashew nut and pulse and grind to powder. (It is very important that you pulse and grind any nuts. Grinding continuously will generate heat and release oil from the nuts. We want free flowing nut powder and not oily paste. So be carefully while grinding ).
- Now sieve the powdered nuts through soup strainer. (It is important to sieve the powder and we need very smooth dough to make kaju roll. If there are small particles in the powder then it would make it difficult to roll and the kaju roll may break).
- The fine powder will be collected in the bowl below. The leftover partilcles can be pulsed and grind again. Sieve it and repeat the procedure till you are left with minimum powder. The fine powder can be used to make kaju roll and the leftover coarse powder can be used to make curry or milk shakes or any desserts.
- Collect the fine powdered cashew nut.
- In non stick pan add sugar and water and put them to heat on a medium heat.
- The sugar will dissolve and the mixture will start to boil after 4-5 minutes. Boil for couple of minutes more.
- Add the sifted powdered cashew nut mixture and mix well stirring conutinuously on medium heat.
- After a minute, the mixture will start to thicken. Add cardamom powder.
- Mix well and add ghee and keep on stirring continuously thick mixture thickens.
- After 3-4 minutes the mixture thickens and starts to leave the pan.
- Remove from the heat and put the mixture on butter paper or plastic sheet. Add little ghee and make it smooth it.
- Put another butter paper on top of the flattened smooth mixture and start rolling gently into around 8 inch big circle of 1 mm thickness. Also divide the pistachio pepita dough into two parts. Take one part and roll it into a long log as shown.
- Now cut the big circle into half with a knife or pizza cutter. Place one rolled log of pistachio pepita dough on the big edge of the cut circle as shown.
- Now carefully start rolling the kaju roll tightly.
- Roll the log gently to smoothen the edges. (If you find the roll is tearing then apply some water and roll it to smooth). Keep aside the smooth roll.
- Similarly repeat the procedure with the remaining half circle.
- The two roll are formed.
- Cut the uneven outer edges with smooth knife. Remove them and then cut the log into 2 inch equal parts. I was able to cut into 14 rolls. The kaju pista pepita roll are ready to serve or they can be refrigerated for 8-10 days.
- I am sharing parallel with you the steps of making saffron kaju pista pepita roll. After the step 7 If you want saffron flavor then add saffron strands and a saffron food colour.
- Mix well. The mixture will give nice bright yellow colour.
- Mix well and add ghee and keep on stirring continuously thick mixture thickens.
- After 3-4 minutes the mixture thickens and starts to leave the pan. Remove from the heat and put the mixture on butter paper or plastic sheet. Add little ghee and make it smooth it.
- Put another butter paper on top of the flattened smooth mixture and start rolling gently into around 8 inch big circle of 1 mm thickness. Also divide the pistachio pepita dough into two parts. Take one part and roll it into a long log as shown. Now cut the big circle into half with a knife or pizza cutter. Place one rolled log of pistachio pepita dough on the big edge of the cut circle as shown.
- Now carefully start rolling the kaju roll tightly. Roll the log gently to smoothen the edges. (If you find the roll is tearing then apply some water and roll it to smooth). Keep aside the smooth roll. Similarly repeat the procedure with the remaining half circle.
- The two roll are formed.
- Cut the uneven outer edges with smooth knife. Remove them and then cut the log into 2 inch equal parts. I was able to cut into 14 rolls. The kaju pista pepita roll are ready to serve or they can be refrigerated for 8-10 days.
- Serve the kaju pista pepita roll on any ocassion and enjoy.
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 2mg | Potassium: 103mg | Fiber: 1g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Eggless Red Velvet Cake With Cream Cheese Frosting
Eggless Red Velvet Cake With Cream Cheese Frosting is a super moist, light and delicious cake with a tangy , light and fluffy cream cheese frosting . It is a perfect cake for any occasion. It has a mild chocolate flavor and is red in colour.
The most common ingredients used to make the cake is flour, cocoa powder, buttermilk, vinegar, butter /oil and leavening agents. Traditionally Non Dutch processed cocoa powder was used to make the red velvet cake. The reaction of acidic vinegar and buttermilk tends to reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. It gives a nice red tint and velvetty texture to the cake. Now a days we have dutch process cocoa powder which prevents the natural colour change of the anthocyanin. Hence red food colour is added to give the red colour to the cake. You can also add beetroot puree or powder to give a natural red colour to the cake.
I had prepared this rich eggless red velvet cake for my son’s 11th birthday celebration on his request. Everyone enjoyed the cake to the fullest. I had added liquid food colour. You can use gel colour. I prefer using less colour.Hence the cake has dark red-brown colour. You can add more food coloring as per the intensity of the colour needed.
Cream cheese icing goes well with the cake . But if you do not have cream cheese available you can use buttercream icing. I had made eggless red velvet cupcake with butter cream icing on my son’s 10th birthday school celebration. They tasted fabulous.
I had used red velvet oreos and red velvet truffle cream balls for decoration. If red velvet oreos are not available you can make more red velvet truffle cream cheese balls and use for decoration or you can use chocolate pieces or m and m’s for decoration. I am sharing the process of making the truffle cream cheese balls in the recipe below.
The cake disappeared and finished so quickly and I managed to take the picture of this last piece left. The cake is layered so well and looks super moist.
Friends do try this delicious cake for your family and friends and please do share your reviews with me.
Khao dilse, khilao dilse aur banao dilse….
Eggless Red Velvet Cake With Cream Cheese Frosting
Eggless Red Velvet Cake With Cream Cheese Frosting is a super moist, light and delicious cake with a tangy , light and fluffy cream cheese frosting . It is a perfect cake for any occasion. It has a mild chocolate flavor and is red in colour. The reaction of acidic vinegar and buttermilk tends to reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy.
Servings: 20 people
Equipment
- measuring cups and measuring spoons
- sift
- bowl x3
- hand whisk
- spoon
- spatula
- electric beater
- cake tin
- cake board
- offset spatula
- knife
- brush
- palette knife
Ingredients
For making red velvet cake sponge (The measurements below can me a 10 inch cake)
- 1.5 cup all purpose flour maida (This measurement is for making one 10 inch cake. I had made two 10 inch round cakes sponge to make two layer cake. So I have baked again with the same measurements. Bake again using the same measurements to make the second cake).
- 2 tbsp custard powder or corn flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp vinegar I have used apple cider vinegar. You can use plain vinegar too.
- 1 tsp vanilla essence
- 4 tsp red liquid colour You can add more if you need more intense red colour
- 1 cup milk lukewarm
- 3/4 cup sugar I have used raw sugar
- 1/2 cup oil any flavorless oil
Cream Cheese Frosting
- 500 g Cream Cheese I have used philadelphia cream cheese, room temperature (This quantity is sufficient to decorate the 2 x 10 inch layer cake. I had some leftover of the frosting too. Half the quantity of the ingredients for frosting if using to frost a 10 inch layer cake)
- 200 g unsalted butter room temperature
- 4 cup icing sugar sifted
- 2 tsp vanilla essence
Instructions
For making red velvet cake sponge to make one 10 inch sponge.
- Add vinegar in lukewarm milk. Mix well and set aside for 5 minutes to curdle.
- Meanwhile sift 3-4 times the dry ingredients – all purpose flour, custard powder, cocoa powder, baking soda and salt.
- The dry ingredients are ready. Keep them aside.
- The curdled milk is ready.
- In a big bowl add oil and sugar.
- Mix well till the sugar is dissolved with a hand whisk.
- Add the curdled milk and mix well.
- Add red colour and vanilla essence. Mix well. The wet ingredients are ready. (You can add more red colour to get more intense red colour).
- Gradually add the sifted dry ingredients in batches to the wet ingredients.
- Gently mix all the dry ingredients and mix till the entire mixture is lump free.
- Pour the batter in the greased and dusted 10 inch circle pan. Tap the pan 2-4 times and then put it the oven to bake in the preheated oven at 180 C for 40 -45 minutes or till done. Insert a toothpick if it cleans out clean then the cupcake are ready or bake till done. Repeat the above procedure again to make the second base. (Or you can double the quantity of batter divide into two pans and bake).
- Remove the pan from the oven. Let it cool for 5 minutes. Run a knife on the edges and unmould the cake and let it cool on a wire rack.
Sugar Syrup
- Heat sugar and water in a pan. Bring it to boil.
- Boil for couple of minutes and keep it aside to cool.
Cream Cheese Frosting
- Take softened cream cheese and butter in a big bowl.
- With the help of an electric beater, beat the butter and cream cheese together till smooth on low speed.
- Scrap the edges with a spatula and bring all the mixture together. Add vanilla essence.
- Gradually add sifted icing sugar and beat the mixture on the low speed till sugar is nicely mixed. Keep on adding icing sugar into batches and beat the mixture on low speed.
- Once all the icing sugar is mixed well, beat the mixture on medium speed for couple of minutes till smooth. Do not over beat the mixture. The cream cheese frosting is ready. Cover and refrigerate for 30 minutes before using.
- After 30 minutes, transfer the cream cheese mixture to a piping bag to frost the cake. (You can directly use the cream cheese and frost the cake. Using the piping bag make it more easier and the mixture is spread uniformly).
Assembling the cake
- Take the cake and level the top of the cake by cutting the excess with a help of a knife. (the extra trimmed part of the cake is use to make crumbs and balls for decoration).
- Spread some cream cheese frosting on the cake board or plate or anything on which the cake needs to be set and assemble.
- Put the trimmed side cake facing the cake board and the smooth surface facing top as shown. Brush evenly with the sugar syrup or spread around 3-4 tbps of sugar syrup to soak the cake.
- Now with the help of a piping bag , squeeze the cream cheese frosting uniformly as shown. Or put 2-3 laddle of frosting and spread it uniformly with a palette knife.
- Put the second layer of cake over the frosting. Put the trimmed side facing the frosting and the smooth side on top. Soak the top layer of the cake with sugar syrup.
- Now again squeeze the cream cheese frosting uniformly with a help of a piping bag as shown on the top layer of the cake. Also squeeze the frosting on the edges of the cake.
- Spread the frosting of the cake evenly and smooth with the help of a palette knife. Refrigerate the cake for 1 hour.
Making cake crumbs and red velvet cream cheese balls
- Take the trimmed part of the cake and make crumbs by breaking it into small pieces and rubbing between the palms.
- Take around 1/2 cups of crumbs and add 2 tbsp of frosting into it and mix well to form a dough. (you can add more frosting if you feel the mixture dry).
- Take small portions and make small smooth balls by rolling the mixture between the palms.
Final Decoration of cake
- Remove the cake from fridge and try to smoothen again. The finishing need not be perfect as we will need to decorate the cake with crumbs all around.
- Spread the crumbs on the edge of the top layer of the cake. Then take the crumbs into your palms and spread on the sides of the cake. Remvoe the excess crumbs from the cake board and clean the surface of the board.
- Decorate the edges of the cake with half red velvet flavored oreos. Put some frosting on the oreo and stick them. Decorate with some oreos on the top.
- Finally decorate with the prepared cream cheese balls and refrigerate for 3-4 hours and then cut and serve.
- The layer of the cake seen afte cutting.
Creamy Honey Pumpkin Gelato
Creamy Honey Pumpkin Gelato is a quick, healthy and easy dessert made by combining fresh pumpkin puree, milk powder, and honey together. It is flavored with cinnamon and vanilla essence. The gelato is creamy and melt in mouth and is a perfect healthy treat for the sweet cravings. It can be enjoyed in any season.
I have learnt this delicious recipe from my Japanese friend Chika. She is a very good cook and loves to make healthy food using the best ingredients. She never compromises on the quality of ingredients and wants to use always the best available . We always share our lunch at work with each other. So one day she brought this creamy pumpkin gelato for dessert for us at work. It was super yummy and irresistible. I was super impressed with the texture of the gelato and how quickly it can be made .
I always enjoy healthy cooking and making this creamy honey pumpkin gelato was on my wish list from then. Finally I made the recipe and Mithil and Aarav loved it.
To make this creamy honey pumpkin gelato you do not need any fancy equipment or blenders. You just need to mix all the ingredients with a hand whisk or hand blender and put the mixture to freeze. (Mithil and I finished some pumpkin mixture before freezing. It was delicious and that gave me an idea that I can also refrigerate and serve this pumpkin mixture as pudding into a small dessert cups).
Addition of milk powder gives a creamy texture to the gelato and hence no further cooking is needed. Pumpkin is creamy and sweet by itself and milk powder also has some sugar. Hence there is no need to add extra sugar to the gelato. I have added little honey for the flavor and some extra sweetness. Cinnamon pairs up well with pumpkin and so I have used it to flavor the gelato. You can used nutmeg, mixed spice or cardamom to flavor the gelato.
You can also add some cocoa powder if you want to make chocolate flavor pumpkin gelato.
Just before serving remove the freezed gelato container and let it set for 10-15 minutes at room temperature. This will soften the gelato and it will be easy to scoop out.
You can drizzle some honey or caramel sauce or chocolate sauce on the gelato before serving. I have drizzled some honey .
If you have pumpkin puree ready then you just have to mix all the ingredients and there is no cooking needed. So you can do this activity with the kids and they will enjoy it.
We can make varieties of gelato with the above recipe replacing the pumpkin puree with purees of different fruits and veggies such as strawberry, mango, coconut, chickoo, dates, fig, and custard apple. I have however not tried making them. But I will share the recipe of the same once I have tried making them.
Friends I am sure you will try this easy and quick dessert for your family and friends. Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Creamy Honey Pumpkin Gelato
Creamy Honey Pumpkin Gelato is a quick, healthy and easy dessert made by combining fresh pumpkin puree, milk powder, and honey together. It is flavored with cinnamon and vanilla essence. The gelato is creamy and melt in mouth and is a perfect healthy treat for the sweet cravings. It can be enjoyed in any season.
Servings: 10 serving
Calories: 285kcal
Equipment
- pressure cooker
- strainer
- potato masher
- stick blender
- spoon
- plastic container with lid to set the gelato
- measuring cup
Ingredients
- 500 g pumpkin peeled, washed and cubed
- 4 cup milk powder I have used full fat milk powder
- 2 tbsp honey You can add some extra honey if you need more sweetness
- 1 tsp cinnamon powder
- 1 tsp vanilla essence
- 1 cup water
Instructions
- Put the peeled, washed and chopped pumpkin cubes into the pressure cooker pan with water.
- Cover the lid of the pressure cooker with whistle and cook for 4 whistles. Remove from the heat and let the pressure cooker cool by itself.
- Remove the whistle and open the pressure cooker lid. Transfer the cooked pumpkin into a strainer and let keep aside for 30 minutes so that all the excess water is drained. (This water can be used to make soup or knead dough or dal or rice as stock).
- Put the strained pumpkin back into the pressure cooker pan and mash it into smooth puree with the help of a potato masher.
- Add milk powder, honey, cinnamon and vanilla essence. Mix well.
- Use a hand whisk to blend everything to a smooth puree.
- Or you can blend with a help of a stick blender or mixture grinder to a smooth paste.
- Transfer the blended mixture into a food grade, freezer safe plastic container. Cover with a lid and freeze for 8 hours.
- The pumpkin gelato is set well. Before serving remove the gelato container out for 10 -15 minutes and then with the help of ice cream scoop spoon remove the gelato into a serving bowl.
- Serve creamy honey pumpkin gelato in a serving plate and garnish with wafer biscuit and mint.
- You can also drizzle some honey on it.
Nutrition
Calories: 285kcal | Carbohydrates: 27g | Protein: 14g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 194mg | Potassium: 784mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8260IU | Vitamin C: 7mg | Calcium: 482mg | Iron: 1mg
Tricolour Pudding With Fresh Juice & Coconut Milk
Tricolour Pudding With Fresh Juice & Coconut Milk
Tricolour Pudding With Fresh Juice And Coconut Milk
Servings: 0
Tricolour Pudding With Fresh Juice And Coconut Milk is a refreshing , eye catching, gluten free dessert made healthy by using fresh juices from different fruits and veggies respective of the layers. The white layer is made using coconut milk. Addition of white chocolate in each layer makes gives a creamy texture and taste. Cornflour is used to set each layers. Each layer has its different taste and flavor. The pudding is very light and can be enjoyed guilt free on any occasion.
I had made the tricolour to celebrate the occasion of Independence day. The tri color resembles the tricolour of the Indian flag.
I wanted to make a healthy pudding and did not want to use any gelatine or agar agar to set the pudding. Also I wanted each layer to taste different and have different flavors.
- Green layer – is made by using fresh juice made by blending green apple, kiwi and fresh baby spinach leaves together and is flavored with white chocolate, vanilla essence and ginger.
- White layer – is made with coconut milk and is flavored with white chocolate and vanilla essence.
- Orange layer- is made using fresh orange juice and is flavored with white chocolate and cinnamon.
You can skip adding white chocolate if you want to make it vegan and add a little more sugar.
I had invited my friend Neelam and and her family and parents for dinner at my place. It was Independence day and we all celebrated it together with this yummy dessert and other food.
You can similarly make the pudding with using different fruits and veggies of your choice such as carrot, strawberry, mango, blueberry, raspberry, lime, beetroot.
Friends please do try this recipe and please share your pics and feedback with me.
Khao dilse, khilao dilse aur banao dilse..
Tricolour Pudding With Fresh Juice And Coconut Milk
Tricolour Pudding With Fresh Juice And Coconut Milk is a refreshing , eye catching, gluten free dessert made healthy by using fresh juices from different fruits and veggies respective of the layers. The white layer is made using coconut milk. Addition of white chocolate in each layer makes gives a creamy texture and taste. Cornflour is used to set each layers. Each layer has its different taste and flavor. The pudding is very light and can be enjoyed guilt free on any occasion.
Servings: 12 cup
Calories: 281kcal
Equipment
- blender
- sieve
- bowl
- spoon
- knife
- small pot
- whisk
- small bowl
- small spoon
- big spoon
- dessert cups x 12 (I have used square 5.8 x 5.87 x 6 cm)
- hand whisk
Ingredients
Green Layer
- 2 green apple washed and chopped
- 1 kiwi washed, peeled and chopped
- 1 cup spinach washed and chopped ( I have used baby spinach)
- 50 g cooking white chocolate chopped
- 2 tbsp sugar I have used raw sugar
- 3 tbsp cornflour
- 3 drop green color
- 1 tsp vanilla essence
- 1/4 tsp ginger powder optional
- 2.25 cup water for grinding
White Layer
- 3 cup coconut milk I have used canned coconut milk
- 3 tbsp corn flour
- 2 tbsp sugar I have used raw sugar
- 50 g cooking white chocolate chopped
- 1 tsp vanilla essence
Orange Layer
- 3 cup orange juice Freshly squeezed
- 3 tbsp corn flour
- 2 tbsp sugar I have used raw sugar
- 50 g cooking white chocolate chopped
- 1 tsp cinnamon powder taj powder
- 12 cherry for garnishing
Instructions
Green Layer
- In a mixture jar add spinach leaves, chopped green apple and chopped kiwi and 1/4 cup water.
- Blend together till smooth.
- Strain . Now add around 1 cup of water as needed to make the total juice to 2 cups. (the water can be added less or more while blending the juice. the total amount of juice needed is 2 cups.
- Heat the mixture on medium heat in a pan.
- Add sugar and white chocolate. Let the sugar and cooking white chocolate and let them dissolve on medium heat. Keep stirring in between.
- Now in a bowl take cornflour and add 1 cup of water to it.
- Mix well with a hand whisk or spoon so that no lumps are formed.
- Arrange the serving cups on in a plate or tin as shown.
- Slowly add this cornflour mixture . Stir constantly. The colour of the mixture will change.
- Add 2-3 drops of liquid green colour.
- Cook till the mixture starts to thicken on medium heat stirring continuously.
- Add ginger powder and vanilla essence. Mix well.
- The mixture is nicely thicken. It will take around 7-8 minutes.
- Pour 2 tbsp of mixture in each serving glass as shown.
- Tap the plate or tin two to three time to remove any bubbles from the mixture and spread it evenly in the cups. Keep it in the refrigerator for 20 minutes to cool and thicken.
White Layer
- Put 2 cups of coconut milk in a pan and put it on medium heat to boil. Add sugar and white chocolate to it. Let them dissolve on medium heat. In the meantime take cornflour in a bowl. Add the remaining 1 cup of coconut milk to it.
- Mix well with a hand whisk or spoon so that no lumps are formed.
- Once the coconut milk comes to boil add slowly the cornflour mixture, stirring continuously.
- The mixture will start to thicken in 2-3 minutes. Stir continuously. Add vanilla essence. Mix well . Remove from the heat.
- The green layer will be thickened nicely. Remove from refrigerator. Pour two tbsp of coconut milk mixture on each cup.
- Tap two to three times and even them. Keep again in the refrigerator to thicken.
Orange Layer
- Take 2 cups of freshly squeezed orange juice in the pan and put it the heat on medium heat. Add sugar and cooking white chocolate. Mix well and let them dissolve on medium heat.
- In the meantime, take cornflour in the bowl. Add remaining orange juice to it.
- Mix well with a hand whisk or spoon so that no lumps are formed.
- Once the orange juice comes to a boil, slowly add the cornflour mixture to it, stirring continuously.
- The mixture will start to thicken in 2-3 minutes. Stir continuously.
- Add cinnamon powder. Mix well. Remove from the heat.
- The white layer is nicely thickened. Remove the cups from the refrigerator. Pour 2 tbsp of orange juice mixture on the white layer in the cups. Tap well. Refrigerate to set all the three layers for 6 hours or overnight.
- How distinct and beautiful are the three layers.
- Garnish the dessert with glazed cherry and serve.
- Serve the healthy tricolour pudding chilled or can be refrigerated for couple of days.
Nutrition
Calories: 281kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 372mg | Fiber: 1g | Sugar: 24g | Vitamin A: 387IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 2mg
Khajur Kheer / Indian Date Rice Pudding
Khajur Kheer / Indian Date Rice Pudding is a variation to the regular traditional rice kheer and is made by cooking rice and milk together with dates and nuts . It is sweetened with dates and sugar and is flavored with cardamon . The iron rich kheer is garnished with chopped nuts and dates and can be enjoyed warm or cold.
You can skip sugar to the recipe and add more dates to make it sugar free. To make the kheer vegan, you can use almond milk or rice milk or coconut milk.
Some people do not prefer adding rice to the khajur kheer and add only nuts and dates to the milk. The quantity of nuts is kept more so that the kheer gets thick consistency.
I have used medjool dates to make the kheer but you can add any dates of your choice. It is good to use juicy and fibrous dates. You can dried figs (anjeer) to the recipe to make khajur anjeer flavored kheer. Soak the anjeer along with dates and then crush them and follow the recipe as shown in the recipe card.
I sometimes add more dates and nuts to the recipe and make a thick kheer. My husband (Mithil) likes this thick mava like texture and enjoys it. I freeze this thick kheer in the airtight plastic box or candy containers and serve like icecream. Or when we want to eat kheer, I take this thick mixture out of freeze, heat it with more milk. Adjust sugar and the kheer is ready. It can be freezed for a month. This freezed thickened cream is very useful whenever you want to something quick and instant.
Friends I hope you like this recipe. Please do make and share you reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Khajur Kheer / Indian Date Rice Pudding
Khajur Kheer / Indian Date Rice Pudding is a variation to the regular traditional rice kheer and is made by cooking rice and milk together with dates and nuts . It is sweetened with dates and sugar and is flavored with cardamon . The iron rich kheer is garnished with chopped nuts and dates and can be enjoyed warm or cold.
Servings: 10 bowl
Calories: 344kcal
Equipment
- 2 bowl
- mixergrinder
- heavy bottom pan
- spatula
- knife
Ingredients
- 2.5 l full fat milk You can use low fat milk too. Keep some for soaking dates and nuts. The quatity of milk can be taken more to adjust the consistency of kheer.
- 1/2 cup basmati rice or any long grained rice
- 1 tbsp ghee clarified butter
- 1/2 cup sugar I have used raw sugar
- 12 medjool dates or any dates
- 1 tbsp walnut It should be aprroximately 1/2 cups of all nuts . You can use nuts of your choice.
- 1 tbsp pecan
- 1 tbsp almond
- 1 tbsp cashew nut
- 2 tsp cardamom powder
Instructions
- Chop the medjool dates or any dates into a bowl.
- Take all nuts in a bowl.
- Add 1 cup of milk to dates and 1 cup milk to nuts. Let them soak for 30 minutes. Wash and soak the basmati rice for 30 minutes in water.
- After 30 minutes grind into smooth paste the soaked dates and nuts along with the milk.
- The rice is also nicely soaked after 30 minutes. Drain the rice and keep aside.
- Heat ghee in a heavy bottom pan.
- Add the drained rice to it.
- Saute the rice till aromatic for couple of minutes.
- Add the milk to it. Mix well .
- Keep on stirring on medium heat and bring the milk to boil. Keep stirring to prevent sticking from the bottom of the pan.
- After 7-9 minutes, the milk will start to boil. Let is boil on medium heat stirring in between. (I have shifted the kheer in a big and broad vessel).
- After 3-4 minutes of boiling, the rice will start to float on top of the kheer.
- Take some rice on spatula, press with fingers. It should break on pressing. The rice is cooked then.
- Now add the ground paste of dates and nut.
- Mix well.
- After couple of minutes the mixture will come to boil again.
- Add sugar to it.
- Mix well. Cook for couple of minutes till sugar melts on medium heat.
- Flavor with cardamom powder and mix well. The kheer is ready.
- I have taken the pics of the kheer again in the morning.
- I have taken the picture to show the texture of rice and consistency of the kheer. (if you want more thicker kheer, then boil the kheer more and if you want it thinner than this then add some more milk to the kheer and adjust the consistency). The kheer tends to thicken on cooling.
- The khajur kheer / Indian Date Rice Pudding is ready to serve. Serve it warm or chilled.
- Garnish the kheer with chopped dates , nuts and cardamom powder and serve chill or warm. The kheer can be refrigerated for 3-4 days.
Nutrition
Calories: 344kcal | Carbohydrates: 52g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 109mg | Potassium: 568mg | Fiber: 2g | Sugar: 42g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 1mg
Milk Powder Chocolate Modak /Chocolate Fudge
Milk Powder Chocolate Modak /Chocolate Fudge is a very irresistible sweet that can be made quickly with milk powder and cocoa powder and shaped into modak. It can be shaped into the desired shape of your choice and can be enjoyed during any occassion.
Milk Powder Chocolate Modak /Chocolate Fudge
Milk Powder Chocolate Modak /Chocolate Fudge is a very irresistible sweet that can be made quickly with milk powder and cocoa powder and shaped into modak. It can be shaped into the desired shape of your choice and can be enjoyed during any occassion.
Servings: 14 modak
Calories: 75kcal
Equipment
- non stick pan
- spatula
- 2 plates
- mould
- spoon
Ingredients
- 1 tbsp ghee clarified butter
- 1/4 cup milk I have used light milk or low fat milk
- 1 cup milk powder
- 1/4 cup sugar I have used raw sugar. You can use regular sugar
- 1/4 cup cocoa powder
- ghee for greasing mould or palm
Instructions
- Heat ghee in a non stick pan on low heat.
- Add milk to it and mix well.
- Add milk powder to the milk and mix well on low heat.
- Now add sugar.
- Sugar will melt and mixture will become liquidy. Now add cocoa powder. Mix well.
- Now put heat to medium and stir the mixture continuously. The mixture will come together and leave the edges of the pan. Remove from the heat.
- Remove the mixture in a plate and let it come to lukewarm.
- Grease the mould and press some mixture into it. Or grease palms with ghee and take some mixture and roll into desired shape .
- Unmould into a plate. Similarly make modak with remaining mixture. Let is set for 10 minutes. The milk powder chocolate modak are ready to serve. They can be refrigerated for a week.
- Make and serve this irresistible milk powder chocolate modak on any occassion.
- I have offered the Modak to Ganpati Bapa!!
Nutrition
Calories: 75kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 151mg | Fiber: 1g | Sugar: 7g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls are delicious traditional sweet made with roasted semolina and desiccated coconut cooked in sugar syrup and infused with flavors of cardamom and saffron. Roasted nuts give crunch to the laddoo. The laddoo are often made during Ganpati festival, Diwali or Holi and can be stored for 15-20 days in an airtight container.
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls are delicious traditional sweet made with roasted semolina and desiccated coconut cooked in sugar syrup and infused with flavors of cardamom and saffron. Roasted nuts give crunch to the laddoo. The laddoo are often made during Ganpati festival, Diwali or Holi and can be stored for 15-20 days in an airtight container.
Servings: 30 balls
Calories: 132kcal
Equipment
- heavy bottom pan
- pot
- spatula
- spoon
- mould
- slotted spoon
Ingredients
- 2 cup semolina sooji or rava. I have used coarse rava but it is a good option to use fine rava.
- 2 tbsp chick pea flour besan
- 1/2 cup ghee
- 1 cup desiccated coconut
- 1 tsp cardamom powder
- 1/4 tsp saffron strands kesar
- 1 tbsp raisin
- 8 almonds chopped
- 8 cashew nut chopped
- 4 pistachio chopped
Sugar syrup (chasni)
- 1.5 cup sugar I have used raw sugar. You can use white sugar instead.
- 3/4 cup water
- 1 tsp cardamom powder
- 1/4 tsp saffron strand kesar
Instructions
Roasting semolina, chickpea flour and coconut
- In bowl take semolina /sooji/rava and chick pea flour (besan). I have used coarse semolina. Use fine semolina if possible.
- Heat ghee in a heavy bottom pan on medium heat.
- Once the ghee is melted and heated, add the chopped nuts and raisins .
- Saute the nuts and raisins till they are golden.
- With the help of a slotted spoon, remove the roasted nuts and raisins in a bowl.
- Add the semolina and chick pea flour to the same heated ghee. Mix well.
- Roast the semolina and chickpea flour for about 10 minutes on medium heat stirring continuously .
- The semolina and chickpea flour have changed colour and turned aromatic after 10 minutes.
- Add desiccated coconut to it .
- Roast for two more minutes on medium heat stirring continuously. (If you are using fresh coconut then roast it separately and add to the roasted semolina and chickpea flour. Fresh coconut takes longer time to roast).
- As my son does not prefer chopped nuts, I have added some powdered nuts to the mixture. (This step is optional).
- Remove the pan from the heat. Keep aside and stir for 2 -3 minutes to prevent the coconut getting browned from the heat of the pan. Add cardamom powder and saffron strands to the mixture. Mix well and keep aside. Let us prepare sugar syrup.
Preparing sugar syrup /chasni
- In a pot add sugar and water. Put it to heat on medium heat. Mix well. (I have used raw sugar and hence the mixture looks dark in colour).
- Let the mixture come to boil.
- Once the mixture comes to boil, boil it for 6-7 minutes on high heat.
- Add saffron and cardamom powder. After 6-7 minutes the mixture is boiled and started getting one string consistency.
- Put the syrup in between your finger tips and check it by pressing the fingers, It should form one thin string as shown. The sugar syrup with one string consistency is ready.
Making laddoo
- Add the prepared sugar syrup to the roasted semolina, chickpea flour and coconut mixture.
- Add the roasted nuts. (I have divided the mixture into half and added nuts into half of the mixture as my son does not like chopped nuts in the laddoo). Mix well. Keep the mixture aside to cool for 10 minutes.
- Now shape the mixture. You can grease your palms with ghee and take a portion of mixture and roll into a smooth ball between your palms to make laddoo. Or shape it into modak or any such moulds for different shapes. I had mini modak mould. I had greased the mould and pressed the mixture into it. The demould the mixture and we get a small mini modak as shown.
- I have prepared some modaks from the mixture. At first the laddoo or modak with be soft but keep aside for few hours and the laddoos / modak with firm and set.
- And shaped some to laddoos.
- I have offered Lord Ganesha laddoos shaped into modak. The laddoo can be stored into air tight container for 15-20 days.
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
