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

PicsArt_08-01-04.52.53

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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OREO POPS (CHOCOLATE COVERED OREOS)

I love Oreos.  They are the perfect cookie.  They are great on MANGO TRIFLE   They are great for No-Bake Pineapple Tart.

Oreo pops are easier to make than cake pops and are great treats for a holiday or party or festivals.

Chocolate covered Oreos can make a HUGE creative statement at your party.
They are so fun and so delicious. You can make them simple or get creative with the design and presentation for a yummy treat that will WOW all of your guests.

I made 100 oreo pops for my Jsg elegant group party. I enjoyed a lot making them occasionally stopping to smell the delicious aroma .the party theme was light blue and so I coated them with light blue chocolate. Everybody loved them especially the kids who grabbed 3-4 pops at once.Creative yet easy these pops were fun to make.

1501585822064

Just take a look at how amazing these oreo cookie pops are. I mean…really! You can’t get any better than Oreos covered in chocolate and decorated to match your theme. PicsArt_08-01-05.51.45 (1)

 

INGREDIENTS:

1 package of Oreo cookies
white chocolate
Lollipop sticks
Wax or parchment paper
Bowls to mix chocolate  in- narrow is better than wide for dipping
Spoons
A cookie sheet or large flat tray
Decorations- sprinkles, crushed Oreos or other treats, drizzled chocolate, etc.
blue color (liposoluble color)

PicsArt_08-01-09.22.26

INSTRUCTIONS :

  1. Melt your chocolate in a bowl or in a microwave safe glass. Use 30-second intervals and stir until melted.
  2. Remove the top to the Oreo cookie. Dip your sucker stick into the melted chocolate and place in the center of the Oreo cookie filling. Press down slightly into cream filling so it sets a little.PicsArt_08-01-09.24.33
  3. Place top of the cookie back on and lightly press to reattach.
  4. Melt Chocolate in a bowl or narrow microwave safe glass, add 2,3 drop of colors.PicsArt_08-01-09.20.10
  5. Dip the Oreo suckers in the chocolate, making sure that the whole cookie gets covered.PicsArt_08-01-09.18.50
  6. At this point, you can either place them on a waxed paper sheet to dry flat or stand them up on a sheet of styrofoam to dry standing up like a lollipop.PicsArt_08-01-09.21.33
  7. Place one side of the Oreo pop in the sprinkles.
  8. It just depends on the look you want in the end. They are both fun!
  9. Decorate To Your Heart’s Content.
  10. Decorate with sprinkles or sugars.

This was a fun and simple food project.  Oreo pops are an easy, inexpensive, and cute wedding favor, birthday party favor, or neighbor treat.1501586022894

I like to take pictures and I especially like to take pictures of cute, colorful things with me, so enjoy my craziness.DSC_5922

 

NOTES:

  • Colored sprinkles. Kids love these! The Oreo pops with sprinkles always go the fast when there are kids around.
  • you may decorate according to your theme.
  • There are so many fun ways to decorate your oreo cookie pops. You can drizzle chocolate over it.

     

     

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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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MOTICHUR KHEER PARFAIT / FUSION DESSERT

Fancy desserts are getting popular as each day passes by, innovating something fancy or a fusion dessert is the best thing ever done.

An amazing parfait layered with crushed motichoor laddus at the bottom, topped with creamy homemade kheer and the chocolate biscuit.
I do believe the dish looks good if you present them in a creative plating and of course taste matters.PicsArt_07-18-04.56.42

I made this dessert for my niece birthday .she loves boondi ladoos .

I made the kheer at home and have provided the recipe below. For laddus, I used store bought ones, you can make them at home too. PicsArt_07-18-04.55.23

Motichoor Kheer parfait is so good to taste, simple and easy to make.
Here I came up with a fusion one as motichoor boondi with kheer parfait. These are completely eggless parfait and don’t require any baking techniques. So the detailed method of preparation is mentioned below.
For Parties get over regular sweets and try this awesome parfait which is easy to assemble and tastes out of the world.
Try it out and I am sure you all will love it as much as we did.

 

PicsArt_07-18-04.55.24

INGREDIENTS :

Motichoor Laddoo – Buy from the best mithai shop  :-)250gms

PicsArt_07-17-05.30.23

Kheer (2cup thick)

1tbsp butter

Oreo biscuit (3small pack )

 

INGREDIENTS FOR KHEER 

Milk – 1/2 ltr
Mini rice  – 1/2 cup
Sugar – 1 1/2 tbsp
Saffron – a pinch
Cardamom – 2 pcs crushed

METHOD:

  1. To make Kheer, take a thick bottom pan and pour the milk in it and bring it to a boil.
  2. Once boiled, add rice and on a low medium flame reduce the milk till it thickens up and remains ¼ of the original quantity.
  3. Keep stirring at regular intervals, add the sugar and cardamom powder and mix well.
  4. Once it reaches the desired quantity, switch off the flame and let it cool completely.
    Now get ready with the shot glasses or your desired jar to assemble.

The main elements are prepared and time to assemble it now.

 

FOR ASSEMBLE:

Prepare the base:

  1. Place the biscuits in a zip lock pouch, seal and with the help of a rolling pin, crush the biscuits to a fine powder. Alternatively, process the biscuits in a food processor until they turn into a fine powder.
  2. Put the biscuit powder in a mixing bowl, add the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder. Alternatively, make this in a food processor.
  3. Press this mixture over in the shot glasses.PicsArt_07-17-05.29.43
  4. Crush a motichoor laddoo and press it tightly with a spoon.PicsArt_07-17-05.32.18
  5. Pour a layer of kheer on it and tap it once so that its all settled.PicsArt_07-17-05.35.52
  6. Sprinkle some pistachio.
  7. Top it with just a little size laddoo.PicsArt_07-18-04.57.42

 

NOTES:

  • Here I have preferred the shot glasses, but any other variety of glasses can be considered. Whatever may be the type of glass, the layering should be visible.

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WHOLE WHEAT OATS CUPCAKES (EGGLESS) WITH CHOCOLATE GANACHE

A warm welcome to you all on my blog…..
Let’s begin our journey on a healthy note. It’s a time for celebration in my family.My elder daughter got the first position in her class (7th).I always congratulate her with my astha’s kitchen style. It’s a proud feeling always to see your kids succeed. Without cake /cupcake celebration is not complete.
This time I thought of some healthy celebration and here I share the recipe of whole wheat oats cupcakes with chocolate ganache.

I love to bake cakes/cupcakes with whole wheat flour, oats, millet flour and other food grains rather than maida/all purpose flour because frequently I made cakes for my kids.

This whole wheat oats chocolate Cupcakes were moist, soft, lightly sweet and delicious with chocolate ganache topping. Once you measure all the ingredients and keep it ready, it is just a matter of few minutes to make this cake.PicsArt_07-07-07.02.20

 

Prep Time: 10 mins
Cook Time: 25 mins
12 cupcakes(medium size )
24 cupcakes (small size )

recipe courtesy- yummytalesoftummy

INGREDIENTS:

Dry ingredients
Whole Wheat flour – 1 cup
Oats – 1/2 cup
Baking Powder – 1 tsp
Baking soda – 1/4tsp
Brown Sugar – 1 cup +2tbs
Wet Ingredients
Oil – 1/2 cup olive oil /any flavorless oil
Milk – 1 cup
Vanilla essence – 1 tsp
desiccated coconut 2 tbsp

Others
Oil – 1 tsp for greasing cake tin
Wheat flour – 1 tsp for dusting
Cupcake molds with liners

For ganache
200ml cream
300gm white chocolate
1tbsp butter
red gel color 2,3 drops
silver ballsPicsArt_07-07-06.38.44

INSTRUCTIONS :

GANACHE MAKING METHOD:

  1. Chop the chocolate into tiny pieces. Make sure the chopped pieces are all of the same sizes so that it will all melt at the same time.
  2. Heat the cream in a saucepan or a microwave until you see tiny bubbles appearing around the edges. If using the microwave, as a general rule, keep for 30 seconds.
    Once you see the bubbles, remove from heat (otherwise the cream will bubble up and overflow) and pour over the chopped chocolate.
  3. Submerge all the chocolate pieces and let it stand for 5 minutes.
  4. After 5 minutes, start mixing the chocolate and cream together. Add the butter. Keep mixing until it all comes together as a smooth mixture.
  5. If there are pieces that have not melted, put it back in the microwave for 30 seconds and mix again until it is smooth.
  6. Once cool, use it if using for the glaze. Otherwise, cover it with a cling film and keep it refrigerated until it sets well and uses as needed.
  7. If refrigerating, bring it to room temperature before using.

 

CUPCAKE METHOD

  1. Preheat oven for 10 minutes at 180°C.
  2. Grease the baking tin with a tsp of oil, dust wheat flour all over and tap the cake tin so that it is evenly dusted with flour. Keep it aside.9 if making cake)
    Method
  3. In a bowl, add whole wheat flour and oats. Add baking soda and baking powder and desiccated coconut mix everything together.PicsArt_07-07-06.42.07
  4. In a separate bowl, mix oil and brown sugar. Add vanilla essence and milk to the sugar + oil mixture.PicsArt_07-07-06.40.09
  5. Add the dry ingredients kept aside, little at a time to the wet mixture and mix well without lumps.PicsArt_07-07-06.44.39
  6. Now our cake batter and the greased cup cake molds are kept ready.
    Transfer the batter to the mold. I used small cupcake molds.PicsArt_07-07-06.45.30
  7. You can use any baking tin but make sure that you leave enough space for the cake to rise. Do not fill the batter up to the brim.PicsArt_07-07-06.46.45
  8. Bake the cupcakes in a preheated oven for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.PicsArt_07-07-06.47.51
  9. Once the cupcakes cool a little, place it on a wire rack, then transfer to a plate.
  10. when cupcakes are fully cooled, make a swirl with ganache, a and decorate with silver balls.

yiepeeeeee cupcakes are  ready to impress Nirali (my daughter)
 

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MANGO TRIFLE

Summer, perfect time to indulge in Mangoes. Buy in bulk and try out new recipes using Mangoes in various forms. This my own adaptation of the English Trifle Pudding, using our very own favorite Mango!Layered desserts are my fav both preparing and

Layered desserts are my fav both preparing and eating.I usually make my desserts in a small glass as desserts are mostly had after our heavy lunch or dinner.PicsArt_06-22-07.03.58

 

INGREDIENTS:

Oreo biscuit 10,12 broken
mango flavored Custard Powder – 1 ½ TbspPicsArt_06-22-07.11.05
Milk – 1 ¼ cup
Sugar – 2 Tbsp
Mango – 1 cup (chopped)
choco chips
(Note: 1 cup = 250 ml
Vary the amount of sugar as per your sweet level)
4 small glasses (a little larger than shot glass)

 

 

INSTRUCTIONS:

 

  1. Take ¼ cup of milk and add the mango flavored custard powder and mix well.PicsArt_06-22-10.25.16
  2. Coarsely grind together biscuits, butter and brown sugar in a mixer jar and transfer into a bowl (you can crush biscuit with hands also).
  3. Take ¼ cup of milk and add the mango flavored custard powder and mix well.
  4. Take remaining milk in a bowl and bring it to boil. Once it boils reduce the flame and add the milk custard mixture prepared and sugar.
  5. Stir well continuously till the mixture thickens. Remove from flame and allow it to cool. Now custard is ready (The custard prepared should have medium thick consistency. Refer the packet you are using to decide on the amount of custard powder required. Also, keep in mind that custard thickens further once it cools)
  6. Cut the mango into small pieces. Add sugar if you want to increase the sweetness and mix well.
  7. Take 3-4 short glasses Spread a layer of the biscuit mixture into individual glasses and press lightly and put it in the refrigerator for 30 minutes to set.PicsArt_06-22-10.26.19
  8. Put a layer of prepared custard on the top of it.PicsArt_06-22-10.27.18
  9. Put a layer of mango pieces on the top of it.PicsArt_06-22-10.28.22
  10. Repeat the above 3 layers so as to fill the glass. Garnish with Mango Rose and grated chocolate or choco chips. Chill it for 2-3 hrs and serve cold. Enjoy!!!!PicsArt_06-22-07.05.33

NOTES:

 

  • You may use vanilla flavor custard powder with mango pulp.

     

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