desserts

Gulabi Sevaiyan / Vermicelli pudding

~ Huma ~ 4 Comments
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Gulabi Sevaiyan / Vermicelli pudding is a delicious indian sweet with just three ingredients. And with full of aromas & Flavor
Gulabi Sevaiyan
A pan of milk with a handful of vermicelli & sugar, stirred with loads of love. It was treat for a summery afternoon after returning from college.A simple recipe of Gulabi Sevaiyan / Vermicelli pudding but when motherly love is added  it becomes special.

Saffron & Cardamom Bars

~ Huma ~ 38 Comments
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Like Vanilla & Cinnamon are essence of any dessert in the west ,Saffron & Cardamom are hearts of any sweets in India.
 The combination of saffron & cardamom are heavenly.


I try to incorporate these two flavors in each dessert as K loves these flavors.

This melt in mouth bars are addictive . Simple & easy to prepare & a crowd pleaser.

Serves : Approx 12 -14  Bars (depending on the size of your tray)
Ingredients

I
75 gm self raising flour
1  egg
4 tbsp sugar
3 tbsp unsalted butter
3 -4 Green Cardamom crushed ( We only want seeds)

II
210 gm Cream Cheese
2 eggs
1/2 tin Condense milk
1/2 tsp crushed saffron.

 You will need an 8 inch Baking tray.

Method

  1. To prepare the base, mix together ingredient I & spread it out evenly on a tray.
  2. Now in a separate bowl mix ingredient II.
  3. Pour over the prepared cake base.
  4. Bake at 180 degrees for 30 minutes or till the toothpick inserted comes clean.
  5. Cool completely.Cut into squares before serving
  6. Consume within 3 days.
Note: For best square bar results put it in freezer for 20 min before cutting.

Chocolate Layered Japanese Soft Cotton Cheesecake -BP Challenge

~ Huma ~ 19 Comments
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There are many recipes which I have bookmarked & written down thinking I will make it someday. But that someday never comes. Japanese Soft Cotton Cheesecake by Dianasdessert is one of the many recipe lying in my  book since 5 years

Thanks to our Baking Partner Challenge this month given by Swati & Reeni , this recipe had the chance to come into making.

As the name suggest the texture of this cheesecake is soft like cotton & melts in the mouth.

I had started making this cheesecake thinking to give a marbling effect but as I always say – It is not necessary that you get what you think. Interruptions, circumstances… well in all I can say I just  put the cake in the oven forgetting to swirl my coco & plain cheesecake batter.

 So the result we have is  simple layered chocolate cheesecake. But guys, this is also not too bad. End result is still delicious.

Now to the recipe.
I have halved the original recipe.First of all start with preparing your spring-form tin.

 
  1. Grease & line the bottom & sides of the pan with the baking paper
  2. Take a large piece of aluminium foil & cover the tin on all the side
  3. Aluminium foil has to be covered in such a way that water does not seep inside
  4. Sprinkle a bit of plain flour on the bottom

Now to preparing the Cheese cake Batter

1,2,3   In a double boiler melt cream cheese, butter & milk. Remove from heat & cool completely.
4,5,6   Fold in yolks, lemon juice & cornflour & flour
7.       Prepared batter
8.       In a separate bowl, whisk the egg whites with cream of tartar until foamy
9,10   Add in sugar in two parts & whisk till soft peaks.
11.    Fold in whipped egg whites with the the yolk mixture.
12.    Not take 1/3 part of the prepare cheescake mixture & mix 2 tbsp of cocoa powder. Keep aside.  
        Pour the remaining half part of the in the prepared springform pan. Next spread over the cocoa 
        mixture & the remaining batter.
 
Baking the Cheesecake
 
  1. Bake the Cheesecake in waterbath for 1hour @ 160 degrees or until golden brown & set.

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Serves: 6
Ingredients

I
25 gm butter
125gm cream cheese
50 ml fresh milk
 
II
1/2 tbsp. lemon juice
30 gm superfine flour
10 gm cornflour 
 2 pinches salt
III
70 gm sugar
3 egg whites
 
2 pin pinches. cream of tartar

Method:

 
  1. In a double boiler melt cream cheese, butter & milk.
  2. Remove from heat & cool completely. 
  3. Fold in yolks, lemon juice & cornflour & flour.Keep aside.
  4. In a separate bowl whisk the egg whites with cream of tartar until foamy
  5. Add in sugar in two parts & whisk till soft peaks.
  6. Fold in whipped egg whites with the the yolk mixture.
  7. Not take 1/3 part of the prepare cheescake mixture & mix 2 tbsp of cocoa powder. Keep aside.
  8. Pour the remaining half part of the in the prepared springform pan.
  9. Next spread over the cocoa mixture & the remaining batter
  10. Bake the Cheesecake in waterbath for 1hour @ 160 degrees or until golden brown & set.
  11. Cool the cheescake completely @ room temperature.
  12. Keep it in fridge for 2 -3 hours before serving.

Mangolicious

~ Huma ~ 12 Comments
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Soothing your taste buds this summer

Like a cold breeze

in the month of summer

 Prepared with only 4 ingredients


Serves 1 ONLY

Ingredients

200 gm low fat yogurt (Hung curd- kept in fridge overnight for draining water)
4 tbsp powder sugar ( adjust according to your taste if you want more)
2 pods of cardamon crushed
1 mango cubed (I used Alphonso)

Method:

I . Preparing the yogurt base.

  1. Keep the yogurt in a strainer. Place in on a deep vessel.Cover & keep overnight in the fridge so all the excess water gets drained out.
  2. Take out the strained yogurt & mix in sugar & cardamon. 
  3. Mix well
II. Assembling the Mangolicious
  1. Take bowl, ice-cream cup or any vessel you want to serve in
  2. Put a spoon of prepared yogurt then with cubed mangoes.
  3. Layer it topping with yogurt at the end.
  4. Garnish with few mango cubes
  5. Chill for 10 minutes & Njoy the cold breeze this summer.