Category: Dessert

Categories
Dessert My recipes

(545) Mousse

“Mousse is often thought of as a fancy French dessert, but it can be so much more — light, airy, and endlessly versatile. Traditionally made with cream, eggs, or gelatin, I wanted to recreate this classic in a pure vegetarian way that blends health with indulgence. By experimenting with paneer, yogurt, protein powders, nuts, and natural flavors, I discovered that mousses can take on both sweet and savory forms. They can be creamy, refreshing starters or delightful guilt-free desserts — a perfect balance of taste, nutrition, and elegance on the plate. This journey into mousse making has shown me how easily everyday ingredients can be transformed into something that looks festive, tastes delicious, and still feels wholesome. Join me as I share my mousse creations and ideas that you can try in your own kitchen.” ✨

Sweet Mousse

  1. Apple Almond Mousse.
  2. Banana Coffee Mousse.
  3. Mango Ginger Mousse.
  4. Banana Saffron Mousse
  5. Dates,Walnuts Chocolate Mousse.
  6. Pineapple Mint Mousse.
  7. Coco Almond Mousse.
  8. Carrot Cardamom Mousse.
  9. Pistachio Pear Mousse.

Savory Mousse

  1. Guava Paneer Mousse.
  2. Beetroot Yogurt Mousse.
  3. Spinach Paneer Mousse.
  4. Pumpkin Oregano Mousse.
  5. Green Peas Coriander Mousse.
  6. Tomato Basil Mousse
Categories
Dessert

(347)Khubani ka Mitha

Jardalu ni mithai

Ingredients

  • 500 gms. Dried Apricot.
  • 100 gms. Sugar.
  • Milk cream (optional)
  • Vanila icecream (optional)

Method

  1. Wash Apricot once and soak overnight in 2 cups of water.
  2. Next morning extract water and keep aside.
  3. Separate seeds and cook Apricots in thick bottom pan along with its soaked water till it becomes tender.
  4. Simultaneously break seeds and separate kernels from it. Keep them aside.
  5. When the Apricots become tender, switch off the flame and wait for some time to cool down.
  6. In the mixture grinder make a coarse paste of ⅓ part of cooked Apricots.
  7. Mix sugar and coarse paste with remaining ⅔ of cooked Apricots in the pan.
  8. Stir continuously till sugar melts.
  9. Switch off the flame and garnish with Apricot kernels.
  10. Serve hot or cold with or without milk cream Or Vanila icecream but serve with a smile and love.
Categories
Dessert

(293)Almond Malai Kulfi

Badampak nu ice cream

Ingredients

  • 2 litres of whole milk.
  • 1 ½ cup or 250 gms.Badam pak( Almond barfi -prasad of Shreenathji temple)

Method

  1. Boil milk in a nonstick pan .Stir continuously for the first 10 minutes on fast flame and then boil it on slow flame.
  2. Stir occasionally and also scrape the stuck dried cream from the sides of vessel( see video).
  3. Simultaneously crumple Badam pak and keep aside.
  4. Reduce the milk to its half and switch off the flame.
  5. Now add Badam pak and stir continuously for 5 minutes so that the temperature of the boiled milk goes down.
  6. With the help of a hand blender blend the milk with badam pak.
  7. Once milk cools completely , pour it in ice cream moulds.
  8. Freeze these moulds for 6-7 hours.
  9. After 7 hours remove the moulds of ice cream from the freezer and defrost the ice cream cubes.
  10. Churn the defrosted ice-cream liquid in the mixture grinder and again fill the moulds and refrigerate for 8-10 hours.
  11. Serve Almond malai kulfi with love and smile.

List of my other recipes.

Categories
Dessert

(136)Doughnuts

Ingredients

  • 2 cups all purpose flour ( Maida)
  • ½ cup warm mik.
  • ¼ cup butter.
  • 2 tbsp Sugar
  • 1 tsp.dry active yeast
  • ½ cup sugar powder.
  • ½ cup melted brown chocolate.
  • Oil for brushing and deep frying.

Method

  1. In big size mixing bowl mix  flour  with dry active yeast, butter and sugar.
  2. With the help of luke warm milk knead dough.
  3. Keep kneading for 5 minutes to get soft dough.
  4. Spread dry flour on rolling board and make ½ centimeter thick round circle with the help of rolling pin.
  5. With the help of 3 inches bottle cap or steel glass cut the small round circles from big circle.
  6. Each small circles cut with the help of ½ inch size bottle cap. So you get each doughnuts with hole in center.
  7. Roll left over dough again and make doughnuts again. In this way keep on making doughnuts till dough last.
  8. Brush the doughnuts with oil so doughnuts do not get dry up.
  9. Keep aside all the doughnuts under wet cloth for 2 hours.
  10. All doughnuts becomes puffy. Now they are ready to fry.
  11. Deep fry all doughnuts till golden brown on medium flame.
  12. Glaze some doughnuts with powdered sugar when they are hot.
  13. Melt brown chocolate slab for glazing doughnuts.
  14. Chocolate slab can be melt in double vessel and not directly on same vessel which kept on  flame.
  15. For melting chocolates: For smooth and shiny liquid choco chips are the best option but you can also use finely chopped chocolate slab.
  16. Take medium size sauce pan. ¼ level of pan filled with water and start heating on medium flame.
  17. Take another bigger size bowl with choco chips or finely chopped chocolate slab. Put it on first bowl and stir occasionally. After 3-4 minutes you will get smooth silky chocolate liquid.
  18. Deep upper layer of remaining doughnuts into liquid and keep aside.
  19. Serve warm doughnuts for better taste.
  20. Remember flame should be medium to slow, so that water doesn’t reach its boiling point otherwise melted chocolate will burn .
  21. During melting procedure, work with clean and dry kitchen tools and vessels. Water should not touch to melted chocolate otherwise it will seize the chocolate liquid and it becomes dry, hard and grainy.
Glazing doughnuts with powdered sugar
Categories
Dessert Sweets

(87) Pancake

Ingredients

Method

  1. Prepare the batter following the instruction given on the pancake mix box.
  2. Pour the batter on dosa tawa either in stencil or round shape.
  3. Roast in butter or ghee .
  4. Serve hot with different toppings like nutella spread, honey, maple syrup, athana no sambhar for salty ,hot and tangy taste , golkeri for sweet and tangy taste or as your desire.
Pouring consistency of batter
Making of heart shaped pancake.
Pancakes with different spreads
Achari pancake
Categories
Dessert My recipes

(03) Suji Cake

Ingredients:

Cake is a flour confection made from Wheat flour, sugar, and other ingredients, and is usually baked. But as time goes each and every field grows and so does the Confectionery Industry. People start giving a twist to the traditional recipes and making something new yet tasty and healthy. As Suji has less gluten, cake is more fluffy and easy on our intestine.

  • 200 gms. Rava (Suji).
  • 50 ml. Milk.
  • 50 gms All purpose flour (Maida)
  • 1 tsp. Baking powder.
  • ½ tsp. Baking soda.
  • 30 ml. Paneer with water( 30 ml.milk+2 tsp. Lemon juice).
  • 150 gms Sugar powder.
  • 120 ml. Melted butter.
  • Butter or ghee for greasing cake vessel.

Method

1) In one big mixing bowl soak rava with milk and keep aside for 30 mins.

2) After 30 mins put kadhai on gas for preheating and grease cake vessel.

3) Add melted butter and sugar in suji .

4) Mix all dry ingredients and sieves in mixing bowl.

5) Add paneer with water and mix it. 

6) Pour cake mixture in greased vessel.

7) Bake it for 30 mins on slow flame.

8) After 30  mins check with knife and if clean knife then cake is ready if not then continue baking till knife comes clean.

N.B.It may takes upto 80 mins. depending upon size of vessel and quantity of batter.

9) Serve your cake with love and smile.

suji cake

    List of my other recipes.