Motichur ladoo parfait


Parfait has its origin from France, where it is made with cream, sugar and eggs. Nowadays you will get so many variations of this recipe. Try which you find quick and easy to make. As this recipe anyway is easy, I have my way of layering this.

Make them in jars or bottles for easy serving. Most loved dessert for any party, as it’s easy to serve and can be made a day before. Festive season has began and every household in India is loaded with mithai, many a times these mithai are unattended for days and you don’t feel like wasting them, so rather than throwing it make a yum dessert of this motichur ladoo.

There are combinations of some ingredients when brought together creates a whole new recipe, at times we tend to be in our comfort zone by not experimenting as we don’t want our favourite dish go wrong. But this is definitely a must try recipe for you without any compromise on the taste.

So, let’s get the recipe now

#motichurparfait#purvanchaltadka#foodblogger

Motichur Parfait recipe

Ingredients

  • 5 to 10 pieces of Motichur ladoo
  • 1 teaspoon elaichi/ Cardamom powder
  • 1 piping bag of whipped cream
  • chopped almonds

Method

  • Crush the ladoo using fork and keep in a plate
  • Whisk the whip cream till soft peaks are formed
  • Add in elaichi powder and gently fold it
  • Fill the whipped cream in a piping bag
  • Take any small glass or jar layer the motichur ladoo using a spoon
  • Now layer it with whipped cream
  • Top it with Chopped almonds
  • Repeat the layering process till the glass or jar it full as shown in the picture above.
  • Chill it and serve as and when required.
  • Enjoy Motichur ladoo parfait anytime, any season.
  • Hope you loved this recipe, until then keep exploring…

Tres leche cake recipe


This cake has its origin from Mexico, Central America and Latin America. It’s a cake soaked in milk and cream. A very simple and delicious way of having a cake. Milk here makes this cake more yummy than you expect. Baking this cake is easy, like any regular one. Only thing is I have made a chocolate flavoured one, which is more preferred in the house. I have made my way of tres leche with preferred flavours.

Why the name Tres leche?

This recipe requires three( tres is three) types of milk in it. Whole milk, condensed milk and evaporated milk. So the name

How to serve?

Cut a square piece of the cake, place it on a plate and pour in the three milk mixture as desired around the cake, enjoy it as when you wish to.

This cake lasts for 3 to 4 days in the refrigerator, best dessert for your guests at home. Making them a day before if you have a party or get together.

Once the bake is baked it is poked with a fork to have enough holes, so that the milk gets soaked well till the base.

Let’s just get the recipe now

#purvanchaltadka #foodblogger #tresleche

Ingredients for cake

  • 200 grams Refined flour/Maida
  • 180 grams powdered sugar
  • 125 grams milk powder
  • 125 grams white butter
  • 5 ml vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 5 ml lemon juice
  • 40 grams cocoa powder
  • 125 grams milk

Ingredients for milk mixture

  • 1/2 cup condensed milk
  • 1 cup milk
  • 2 tablespoon cocoa powder or ganache
  • 1 teaspoon coffee powder
  • Whipped cream for layering
  • Some cocoa powder for dusting

Method

  • First let’s bake the cake, for that take a bowl add all the ingredients given except lemon juice and mix
  • Preheat the oven at 160 degrees for 10 minutes
  • The quantity I have used requires a 7 inch cake tin
  • Take cake tin place it with a parchment paper
  • Now add the lemon juice in the cake mixture mix it and pour in the tin
  • Bake it for 40 minutes at 160 degrees detailed cake recipe Eggless chocolate cake sponge
  • Once it’s done let it cool, then prick holes in it with a fork
  • Now , take a bowl add condensed milk, milk, coffee powder and cocoa powder mix this well
  • Pour it on the cake so that it soaks well
  • Refrigerate the cake for 1 hour
  • If you are short on this milk mixture prepare a bit more and keep
  • Meanwhile whip the cream by adding cocoa powder
  • Bring the out of the refrigerator and layer it with whipping cream
  • And dust some cocoa powder with a strainer on the cake
  • Freeze it for more one hour
  • Cut it into squares and place one piece on a plate pour the milk mixture around the cake and enjoy this tres leche

Note- I have used a round cake tin you can use a square one for the perfect shape.

Mango mousse


Aroma of mango makes anyone salivating, recipes with mangoes are endless, but one of my favourite is this creamy , velvety mango mousse. I use fruits which are in season, don’t prefer the canned one’s.

If you having guests over, try this recipe for dessert, they’ll definitely gonna love this.

Making them is quite simple and quick. Only thing to remember is whichever mango you are using, they have to be sweet, even a little bit of sourness will ruin the mousse. Do keep this in mind before you start your prep.

Mango mousse

What is Mousse?

Mousse is basically smooth textured dessert made with whipped cream and egg whites but this is a vegetarian blog so I have not used any egg.

#purvanchaltadka #mangomousse#eggless

Let’s start with the recipe

Mango mousse

Ingredients

  • 1 cup whipping cream
  • 1/2 cup mango pulp
  • Mango essence

Method

  • Whisk whip cream till it doubles up.
  • And forms peak
  • Keep a little cream aside with added mango essence.
  • Rest take it in another bowl, add mango pulp
  • Add few drops of mango essence
  • Gently fold it and mix the pulp with cream
  • Take a piping bag fill it and pipe in the glass you are serving
  • And top it with the white cream using the piping bag.
  • Now, chill it in the refrigerator before serving
  • Enjoy it as required.
  • Hope you liked this simple recipe.
  • Check the video below

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Mango Mousse video

Chocolate cup balls


Anything Is Good

If It’s Made With Chocolate

By- Jo Brand

Chocolate cup balls

I guess we all here are chocolate lovers be it light or dark chocolate. Cooking with chocolate is always fun and in this process you can get your kids involved.

Making chocolate balls are a complete fun process but making the cups can get a bit tricky as they tend to break fast.

If the weather you are working is hot, take special care for the chocolate cups, rest everything is simple.

This can be served at kids birthday party or kitty party. Will definitely be an eye catcher with the guests.

Make these chocolate cup balls two days prior, so that you don’t have to rush in the last moment.

So let’s see what goes in making these yummy chocolate cup balls…

#foodblogger#purvanchaltadka#chocolatecupballs

Chocolate Cup Balls

Ingredients :

  • 2 large pack Good day biscuits (or any biscuit)
  • 1 cup milk
  • 1 tablespoon vanilla essence
  • 300 grams melted dark chocolate
  • 2 variety of sprinklers
  • Chocolate syrup for garnish (optional)

Method :

  • Crush biscuits and grind to fine powder
  • Place them in a mixing bowl
  • Knead a soft dough using milk,vanilla essence
  • Roll them into small balls
  • Let them set for 1 hour in refrigerator
  • Meanwhile coat cupcake liners or cups with melted chocolate
  • It should be thick base
  • Flip the cup upside down and let the excess chocolate drip
  • Let this cup set in refrigerator for 1 hour or 2
  • After 2 hours bring cups out of the refrigerator
  • And gently remove the cups without breaking them, this is a bit tricky if one is doing it for the first time.
  • Be patient and do
  • Once the cups are out of the liner, place them again in the refrigerator, so that it doesn’t melt.
  • Getting to the biscuit balls
  • After 1 hour dip the balls in melted chocolate and coat it well on all sides
  • Roll it into sprinklers and place them in a plate to dry
  • When all the balls are coated well, remove the chocolate cups from the refrigerator and place these balls in them
  • Drizzle with some chocolate syrup if you wish
  • Serve them just before the party begins
  • Enjoy this chocolaty cups
  • Hope you enjoyed this recipe do comment and let me know
  • Until then keep exploring…….

Rating: 1 out of 5.

Suji/Rava Gulab Jamun


Recipe has no soul.

You,as the cook,must

Bring soul to the

recipe.

-Thomas Keller

Gulab Jamun’s are my weakness and I would really not experiment with them unless and until I think they are worth. But let me tell you here Rava gulab Jamun are no less tasty than khoya or any instant mix, if they are made according to the recipe given. So I would suggest you to experiment with your food but with a good recipe.

This blog is the right place for you if one is searching for that perfect Suji gulab Jamun recipe. Trust me this is no fail recipe .

What exactly we need here?

Roasted rava/semolina with some milk powder, ghee and milk. Sugar syrup as well and lot of love.

Rava/semolina are such a versatile ingredient that it is used in making dhokla, idli, dosa, halwa and many more including this gulab Jamun here. So not wasting more time here,lets start the recipe

Suji gulab Jamun

#gulabjamun#ravagulabjamun#indianmithai#purvanchaltadka#foodblogger

Suji Gulab Jamun

Ingredients

  • 1/2 cup milk powder
  • 1 cup rava /suji/semolina
  • 2 cups milk
  • 3/4 cup ghee
  • 1 tablespoon elaichi powder
  • Ghee/Oil for deep-frying

For sugar syrup

  • 1 1/2 cup sugar
  • 1 1/2 cup water
  • Some saffron strands

Method

  • Dry roast suji on low flame till light brown
  • Heat 2 tablespoon ghee add suji, stir it well
  • Add in milk powder
  • Pour in milk and bring the mixture together, while continuously stirring
  • Once the mixture leaves the pan and forms a dough off the flame
  • Spread it on a plate if needed add more ghee for the dough to be soft and let it cool, but not completely
  • Meanwhile start making sugar syrup
  • Pour water in a saucepan,saffron and sugar
  • Bring it to boil for 10 minutes or till one thread consistency
  • Heat ghee in a kadhai Deep fry one by one the gulab Jamun
  • Don’t stir it immediately
  • It tends to break
  • Leave it for few minutes and when you notice the colour changing to dark brown, stir it
  • Deep-fry all the suji gulab Jamun and dip them into the sugar syrup
  • If the sugar syrup has gone cold, you can reheat it and add gulab Jamun.
  • Leave it for an hour
  • Suji gulab Jamun are ready to surprise your loved ones
  • Tasty and delicious
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Mango Phirni ice-cream


We Think That Food Prepared and Cooked At Home is Unbeatable..

-Unknown

Don’t get confused for the name, I have made this yummy mango phirni and served it with ice-cream. Here ice-cream can be of any flavor.

Mango phirni is rich and creamy, delicious dessert for any occasion.

This has to be served in earthen cups or pots to make it taste much better when you have this in earthen pot the taste and smell of the pot is awesome.

Making Mango phirni is same like any other phirni, here we are adding mango pulp for the taste. When served with ice cream this tastes really yum, to understand what am saying do try this fusion.

Get the recipe here..

#mangophirni#foodblogger#indianfoodblogger#purvanchaltadka

Mango Phirni Ice-cream

Mango Phirni Ice-cream

Ingredients

  • 1 cup mango pulp
  • 750 ml milk
  • 1 cup rice
  • 1 cup sugar /as per sweetness
  • 1/2 tablespoon elaichi powder /cardamom
  • Nuts chopped
  • 1 cup milk powder (optional)

Method

  • Soak rice for one hour
  • Grind to a coarse paste
  • Start boiling milk in a deep pan
  • Pour in grinded rice
  • Boil till rice cooks and milk thickens
  • Add chopped nuts and milk powder
  • Elaichi powder,sugar and mix well
  • Pour in mango pulp
  • Mix well
  • Let it cool for more 5 minutes
  • Off the flame
  • Pour one ladle in a earthen bowl
  • And same manner you can keep rest of the phirni in bowls
  • Refrigerate it for 1 hour
  • Serve it chilled with a scoop of ice cream
  • That’s the fusion we are creating here
  • This tastes divine
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Eggless dark chocolate mousse


I have already posted a mousse recipe before, today I am posting mousse recipe with dark chocolate. As said making mousse is super easy one with only 3 ingredients. Loved by everyone in the house and the best part is that you can store it in refrigerator,use if you have guests over.

Dark chocolate mousse

A hassel free recipe where you can involve your kids aswell.This chocolate mousse was made by my twins,where one went chopping the chocolate and the other went whisking.

So,let’s check out the recipe

#mousse #eggless #egglessdarkchocolatemousse#foodbloggers#purvanchalstadka

Eggless Chocolate mousse

Ingredients:

  • 300 grams dark/semi dark chocolate
  • 500 grams fresh cream
  • 1 tablespoon vanilla extract
Soft peak of mousse

Method:

  • Take a bowl pour in the cream
  • Place it on the burner
  • Cook till you notice the edges boiling
  • Off the flame
  • Remove from the gas
  • Chop chocolate and keep in a bowl
  • Pour the hot cream on the chocolate
  • Mix it well using a whisk
  • Mix till the chocolate has melted
  • Add in vanilla extract
  • Refrigerator it overnight
  • Next day remove it from the refrigerator
  • Whisk it on high speed for 2 to 3 minutes
  • Once you notice soft peaks stop blending
  • Pour the mixture into the piping bag
  • Fill the cups and glasses
  • Serve them chilled.
  • Eggless Chocolate mousse is ready
  • Until then keep exploring….
  • Cups have being filled by my teens here,so a bit messy

Eggless white chocolate mousse


Ammm…is the feeling whenever I have a mousse soft and light just like clouds you can say refreshing and this lifts my mood up.The best way to be happy have a mousse 😃

Eggless white chocolate mousse

The simplest and easy way to make eggless mousse,as you might know this is a vegetarian blog where I don’t even use eggs and making mousse did sound difficult for me,but came across a site where this fuss-free and delicious mousse recipe was posted sweetnessandbite.com

Eggless white chocolate mousse

Having this white chocolate mousse just reminded me of my school days where in class fourth we were gifted with milky bar which was newly launched and one more candy which was called doodh ki goli which was white in colour we use to buy this from one of our favourite shop and that uncles name was champaklal, oh what a childhood we had with so many friends around age,colour,gender no bar innocence at it’s best,whom I have never met since then.

A lovely recipe for any birthday party’s or kitty party and chritsmas being around you can make them and store in the fridge.This is going to be a super hit mousse for you and kids.

Eggless white chocolate mousse

Let’s get the recipe

#purvanchalstadka#mousse#egglessmousse#whitechocolatemousse#foodbloggers#indianfoodblogger

Eggless white chocolate mousse

Ingredients:

  • 500 ml Amul fresh cream
  • 300 grams white chocolate bars
  • 1 tablespoon vanilla essence
  • Sprinkles for garnish

Method:

white chocolate n fresh cream
soft peak
  • Chop white chocolate into pieces
  • Keep into a glass bowl
  • Take a saucepan pour in Amul fresh cream and let it boil
  • When you see the edges of the cream bubbling off the flame
  • Pour the cream into the chopped chocolate
  • Mix it with a whisk
  • Mix till the chocolate melts compeletly
  • Add in vanilla essence in it
  • Refrigerate it overnight
  • Next morning bring out the mixture
  • Blend it on high speed for about 5 minutes without stopping
  • or until you notice soft peaks of the cream
  • Once peaks have formed stop blending
  • Pour the mixture in a piping bag
  • Fill cups or glass with this mixture
  • Again refrigerate
  • your white chocolate mousse is ready
  • Serve them chiiled
  • Sprinkle them with some coloured sprinklers
  • Enjoy this amazing and delicious eggless mousse
  • I bet you won’t stop asking for more
  • Until then keep exploring….

Pineapple halwa/How to make Pineapple sheera


Pineapple is one of my favourite fruit I love pineapple cakes and halwas.My first taste with this halwa was way back in Mumbai when I had gone for Ganpati festival, here I would like to confess I am a very fussy eater myself 😉so I think you just read the story first…..Now that I am there at friends place my younger sis her friend she offered prasad and as I was very hungry just grabbed the chana sundal and halwa ate to my content. Later I asked her this halwa tasted something different but I liked it,what is it? She said Didi it’s pineapple halwa😅😅you should have seen my face because until eating this I use to hate pineapple, me thinking in my mind How dumb I have been never tasted all this,so from that day pineapple has been my favourite in dessert, Thank you Kiran for making me eat this halwa❤

So as you might have guessed the recipe of today that’s Pineapple Halwa.This halwa is also offered as prasad to Ganpati Bappa.Make them and store them in air tight container, you can refrigerate it for 3 to 4 days and eat.

Let’s get the recipe right away

#purvanchalstadka #foodbloggers #indianfoodblogger#halwa#Pineapple #sheera#sweet#dessert

Pineapple Halwa

Makes for 7 to 8 people

Ingredients

  • 250 grams Rava/semolina
  • 200 grams sugar
  • 200 grams ghee
  • 100 grams pineapple pulp
  • 5 to 6 elaichi powder
  • 1 tablespoon pineapple essence
  • 2 cups water

Method

  • First dry roast rava/semolina till lightbrown ,keep aside
  • Heat ghee in a kadhai
  • Add rava and saute till light brown
  • Add in the pineapple pulp
  • Mix it well
  • Now add sugar,elaichi powder with pineapple essence
  • Give it a good mix
  • Add water and yellow food colour
  • Close the lid
  • And cook on low flame for 2 to 3 minutes
  • Open the lid,give the halwa a nice mix again
  • Garnish with chopped dry fruits
  • Serve them hot
  • Yummy Pineapple Halwa is ready.
  • This can be stored in air tight container for 3 days in refrigerator.
  • Here use of food colour is optional.
  • This was just to make kids eat.
  • Hope you liked this recipe and way of making
  • Until then keep exploring…..

Makhan Misri


Today being Janmasthami, aka lord Krishna’s birth and we in India and abroad are celebrating it with full zest .Lord Krishna was fond of all the milk products stuff like the most loved one is Makhan Misri which I’ll be sharing with you. This makhan misri can be made without any occasion as well,it tastes best when you have them with puris or parathas.A traditional way of making, completely authentic.

On this prayer and puja is done at midnight with all the bhajans and dance,and it’s my belief and experience that it rains on Janmasthami, it way be a drizzle but it will ,so this year as well it rained at midnight. Jai shree Krishna!!!

Let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodblogger#traditionalfood#festivefood#Janmasthami #culture

Makhan misri

Ingredients

  • 1 cup fresh makhan
  • 1/2 cup misri/khadi sakhar
  • 1 tablespoon chopped pistachios
  • Few saffron strands

Method

  • Take bowl and mix all the given ingredients
  • Garnish with chopped pistachios
  • Makhan misri is ready to be offered as prasad or simple indulgence
  • Until then keep exploring…..

Malpua recipe/ How to make Malpua


Holi is here and this festival can’t be celebrated without malpua.in our house this is the bhog on holi.One can skip rest any item but malpua is mandatory. Mal means sweet loaded with dryfruit and pua is the something eatable. Basically a North Indian dessert or mithai.There are many variations to this like one made with banana ,some make without sugar syrup. This recipe that i am sharing is with khoya.A complete creamy and melt in your mouth recipe. With adding khoya the tastes is enhanced much more.

Do try this at home a very simple and traditional recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #malpua#mithai#dessert #indiandessert

Ingredients

  • 2 cup milk
  • 1 cup khoya(grated)
  • 1 1/2 cup maida/refined flour
  • 1 tablespoon elaichi powder
  • 1/2 cup sugar or as per taste
  • Few strands of saffron soaked in luke warm milk
  • 1 tablespoon fennel seeds (crushed)
  • Ghee/oil for deep frying

For sugar syrup

  • 1 1/2 cup sugar
  • 1 cup water
  • Few strands of saffron

Method

  • Take large bowl add khoya
  • Warm the milk
  • Mix the khoya with a whisk
  • Add in maida ,sugar, crushed fennel seeds and elaichi powder
  • Mix it well
  • Whisk it for 5 minutes. This is done so that puas come out fluffy
  • Leave it covered for 4 to 5 hours

  • If you are in hurry you can leave it for 1 hour and use it
  • If you use it instantly, puas wont turn up fluffy rest the taste will be same
  • After leaving it for 5 hours
  • Heat ghee in kadai
  • Take a ladle full of the batter and pour it in the ghee
  • When you notice the edges turning golden brown flip them
  • Deep fry all the malpuas in the same manner.Flame has to be medium

  • While you are frying
  • Start preparing sugar syrup
  • Boil water ,sugar and saffron till one string consistency
  • Now pour the syrup on the malpuas
  • Malpua are ready to be served
  • A mithai for Holi or Diwali.

Kesar elaichi shrikhand/How to make kesar elaichi shrikhand


When i was too young and one of my uncle use to get these yummy shrikhand from his dairy i use to wonder how they make this? These people are so talented 😆we can never ever think of making shrikhand. I mean for me it was a huge deal….later to realise that its made from hung curd….and now i can make sell them in his dairy😊..Shrikhand has been my favourite since childhood, you might have guessed till now…i love having them with puris.Today i am sharing kesar elaichi shrikhand with you….this is made in every household and i belong to one of them…lol

Shrikhand is basically a Maharastrian and Gujrati dessert loved by whole world.Born and brought up un Mumbai, so directly even my favourite is shrikhand.

Lets get the recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #shrikhand #kesar#elaichi #yoghurt #hungcurd

Ingredients

  • 2 cups curd (preferably homemade as store bought one’s turn sour)
  • 1/2 cup powdered sugar
  • 1 pinch kesar (soaked in warm milk)
  • 1/2 tablespoon elaichi powder
  • 1 tablespoon chopped pistachio for garnish

Method

  • Hung the curd in a muslin cloth or any cotton dupatta you might be having
  • I would suggest you to hung it in the refrigerator as it won’t get sour .
  • Leaving it out may make the curd too tangy,especially in hot season.
  • So do tie it in the refrigerator with bowl below the hanging curd
  • Leave it overnight, as the curd has to be creamy and velvety.
  • You need to have patients while making shrikhand.
  • After leaving the curd overnight remove it in bowl
  • Add in powdered sugar, elaichi powder, kesar or saffron and chopped pistachio
  • Mix it well with whisk

  • Your Kesar elaichi shrikhand is ready to be served.
  • Enjoy them with puris
  • You can store them in refrigerator for a week.

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