Recipe- Kesar Pista Kulfi

Melt in Mouth Kesar Pista Kulfi
(Eggless also Gelatin free)

Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Sliced Almond 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Whip Cream 1 bowl
Sugar 4 tbsp

Method

  • Take milk in a heavy bottom or non stick pan.
  • Let it boil on high flame.
  • Once milk starts boiling turn the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • sliced almond and pistachio.
  • Soak saffron in a tbsp of cold milk and add to the milk mix well.
  • Add sugar and let it cook for further 15 minutes on low flame.
  • Keep stirring and scrapping the side at regular intervals.
  • witch off the flame and let it cool down to room temperature.
  • Refrigerate for around one hour.
  • Add whipped cream and beat with hand mixer on high for 4-5 minutes.
  • Refrigerate for another 1 hour.
  • Beat again for 4-5 minutes on high with a hand mixer.
  • Pour in to the ice cream molds or in any air tight container.
  • Deep freeze for at least 3-4 hours.
  • Now before serving remove from freezer and keep in refrigerate for 15 minutes.
  • This will help easy scooping with a creamy texture.
  • Garnish with some sliced almond, pistachio and saffron.
  • Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep ice cream in refrigerator from deep freezer for 10-15 minutes before serving.
Adjust sugar as per your taste.

“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Creamy Mango Pistachio Ice cream

Creamy Mango Pistachio Ice cream
(Eggless also Gelatin free)


 Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Fresh Mango pulp 1 bowl
Fresh Mango chopped 2 tbsp
Whip Cream 1 bowl
Sugar 3 tbsp

Method

  • Take milk in a heavy bottom or non stick pan.
  • Let it boil on high flame.
  • Once milk starts boiling turn the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • When milk is reduced to 3/4 add green cardamom powder and sliced pistachio.
  • Soak saffron in a tbsp of cold milk and add to the milk mix well.
  • Add sugar and let it cook for further 15 minutes on low flame.
  • Keep stirring and scrapping the side at regular intervals.
  • witch off the flame and let it cool down to room temperature.
  • Refrigerate for around one hour.
  • Add whipped cream and beat with hand mixer on high for 4-5 minutes.
  • Now add mango pulp and again beat for another 4-5 minutes.
  • Now mix gently chopped mangoes.
  • Pour in to the ice cream molds or in any air tight container.
  • Deep freeze for atleast 3-4 hours.
  • Now before serving remove from freezer and keep in refrigerate for 15 minutes.
  • This will help easy scooping with a creamy texture.
  • Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.
“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Chilled Dry Fruit Milk

Chilled Dry Fruit Milk


Ingredients
Milk 1 liter
Sliced Almond 1 tbsp
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Crushed Black Pepper 0.5 tsp
Sugar 3 tbsp

Method

  • Take milk in a heavy bottom or non stick pan.
  • Let it boil on high flame.
  • Once milk starts boiling turn the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • When milk is reduced to 3/4 add cgsliced almond and pistachio.
  • Soak saffron in a tbsp of cold milk and add to the milk mix well.
  • Add sugar and let it cook for further 15 minutes on low flame.
  • Keep stirring and scrapping the side at regular intervals.
  • When milk is reduced to half, switch off the flame and pour the milk in an airtight container.
  • Cap the container when milk is at room temperature
  • Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.

“Be Vegetarian be Happy”
“Live and Let Live”




Recipe- Choco Cake Pops (Eggless)

Eggless Choco Cake Pops
 
Ingredients
Eggless Chocolate Cake sponge 1 small
Melted Dark chocolate 1 cup
Melted White chocolate 1 cup
Grated milk chocolate 2 tbsp
Colorful Cadbury Gems 1 tsp
Wooden Pop sticks few
 
Method
  • Mash or grind chocolate cake sponge.
  • Add 1 tbsp melted milk chocolate and mix well.
  • Make medium size ball out of it and keep aside.
  • Melt dark and white chocolate chuncks with double boiler method.
  • Take one pop stick and dip one end in melted dark chocolate.
  • Now insert chocolate coated end of the stick in a ball and then dip the ball in melted white chocolate in a way that there is a perfect coating of chocolate on the ball. Keep aside or make the stand somewhere so that it does not fall down.
  • Now take another stick and dip one end in melted dark chocolate then insert in onother ball. Again dip in melted dark chocolate in a way to coat the ball completely and then make it stand somewhere.
  • Like this make all the balls and sprinkle some grated chocolate and garnish with Gems as per your choice and creativity.
  • Now refrigerate all the balls for an hour so that chocolate coat sets on.
Tips
Be creative and make all your designs with different colors and types of chocolates.
Do not forgot to dip one side of stick in melted chocolate before inserting in the cake ball otherwise it may fall down.
If you do not want your pops with stick remove the sticks before refrigerating them.
You may also melt the chocolate in microwave. For that take chocolate pieces in a glass bowl and microwave on high just for a minute it will not melt completely so whisking whisk in regular intervals.
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Recipe- Khandvi

Khandvi

Ingredients
For Khandvi
Besan (Gram Flour) 1 small cup
Curd (Thick Consistency) 1.25 small cup
Water 2.5 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Lemon Juice 1 tsp
Ginger Paste 2 tsp
Green Chilli Paste 1 tsp (optional)
For Tempering
Oil 1 tbsp
Mustard Seeds 2 tsp
Green Chilli 2 nos (silted)
Lemon Juice 1 tbsp
Sugar 1 tsp
Water 3 tbsp
Grated Fresh Coconut 1 tbsp

Method

  • Take curd in a deep bowl and beat well.
  • Add sieved besan and mix well.
  • Add turmeric powder, salt, lemon juice and ginger chill paste mix well.
  • Add water and mix to a batter (make sure no lumps are formed).
  • Take 3-4 plates and grease with oil. Keep aside.
  • Take a heavy bottom or a non stick pan and heat on high flame.
  • Add this batter and keep stirring on high flame until a boil.
  • Reduce the flame to low and keep stirring for another 5-6 minutes.
  • The batter will looks more shiny and thick.
  • Switch off the flame and spread this batter on greased plates in a thin layer.
  • This will set and dry in another 5 minutes.
  • Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
  • Roll them tightly and place in a serving tray. Keep aside.
  • Now heat oil in a small pan on high flame.
  • When oil is hot enough add mustard seeds and let it cracker.
  • When done add green chilli and fry.
  • Now add water, lemon juice and sugar and let it boil.
  • Pour over the khandvi pieces and garnish with coconut.
  • Refrigerate for 1-2 hours.
  • Serve chill with tamarind chutney.

Tips
Be careful as the mixture is hot, when you are spreading on the plates.
Spread in thin layers.
Do not over cook the mixture, it will be difficult to spread in a thin layer.