Hot Chocolate (Premix)


Hot Chocolate is the Warmth

From inside

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Winter’s require some extra warmth, what better way than cozying up in your blanket and sipping this pipping hot… Hot chocolate with some garnish on top, enjoy it with your family n loved ones. Chocolate is such a beauty that sipping or having them brings a smile on anyone’s face, do you agree with this. I would like to say one more thing here, we many a times tend to ignore the product we buy, like the brand if something is cheap one jumps to buy that, saying it’s all the same only different brands price their product according to their demand, but that’s not true if you buy a high quality product the result will also vary to a huge extend, what I am saying is buy a good brand for chocolate powder here you will notice the change.

Hot chocolate

At times kids do get bored of having their regular milk with all the protein powder, they search for something special and different. My twins started asking me for hot chocolate, which I did oblige to. So thought of storing this yummy mixture.

Made them in bulk quantity and stored it in air tight container. Now, even if I am not at home they boil the milk and add hot chocolate premix… Voila… All good to go.

Sharing with you this simple recipe of hot chocolate premix, if you have a huge craze for them make and store. Serve them to your guests on any chilling winter day,this keeps one warm.

So let’s get this Hot Chocolate Premix recipe straight away

#hotchocolate#premixrecipe#foodblogger#purvanchaltadka

Hot chocolate

Hot Chocolate Premix

Ingredients

  • 125 grams milk powder
  • 100 grams powdered sugar or according to sweetness
  • 120 grams cocoa powder
  • 85 grams cornstarch

Ingredients for garnishing

  • 2 tablespoon chocolate chips
  • whipping cream for topping (optional)

Making of premix

  • Take a mixing bowl, add in cocoa powder, milk powder, powdered sugar, cornstarch give it a nice mix
  • See that there is no lumps
  • For better result seive it
  • Store it in air tight container and freeze
  • Your premix is ready for use
  • This lasts for 2 months in freezer.
Hot chocolate topped with whipping cream

Method of making Hot chocolate using premix

  • Take a saucepan boil 250 ml milk, once it starts boiling add 1 tablespoon premix powder
  • Boil it for 1 minutes till a bit thick
  • Add one tablespoon melted chocolate or if you have any chocolate bar use it
  • Boil again
  • Off the flame
  • Take serving glass add some chocolate chips
  • Pour in the hot chocolate
  • Add more premix powder if you want it thick
  • If you wish, top it up with some generous amount of whipping cream and garnish with chocolate chips
  • If you don’t have whipped cream that’s ok skip it
  • Garnish with more chocolate chips
  • A yummy Hot chocolate is ready to served
  • Hope you liked this recipe
  • Until then keep exploring…….

Corn starch can’t be skipped in this recipe as it gives thickness to Hot chocolate. Adjust premix powder according to your desired thickness

Boondi Kheer Recipe


Kuch Toh Meetha Hojaye

Often times we have to deal with leftover food be it savoury or meetha. This festive season I was left with meetha boondi which, when was fresh was consumed quickly as I stored it in refrigerator so that it’s shelf life increases, no one… Literally no one is interested in eating them. Now I can’t waste this, so just thought of turning these boondis into something fresh creamy and subtle. You can have them cold or hot.

Boondi kheer

Boondi kheer balances the sweetness, there is no excess of sugary taste due to the milk added in it.

This kheer is a fusion recipe to surprise your guests or loved ones.

Serves well on all the festive season, as the Indian festival are around the corner, do try this scrumptious Boondi kheer.

This kheer is completely rich in taste as we have added dry fruit, milk powder and milk.

Detailed recipe card is here

#boondikheer#foodblogger#purvanchaltadka#dessert

Boondi Kheer

Ingredients

  • 2 cup milk
  • 1 cup milk powder
  • 1/2 cup dry fruit powder (almond n cashews)
  • 1 1/2 cup boondi (sweet)
  • 1/2 teaspoon elaichi powder
  • Pinch of saffron strands
  • 2 tablespoon sugar or as per taste

Method

  • Take pan, boil milk for 1 minute
  • Add saffron strands
  • Add milk powder and stir
  • Keep the flame low
  • Add dry fruit powder
  • Mix well
  • Now add in Boondi
  • Add in elaichi powder and sugar
  • Boil for few minutes (2 minutes)
  • Off the flame
  • Let the kheer cool down, as it cools kheer tends to thicken due to boondis
  • Creamy and thick boondi kheer is ready
  • Milk powder and dry fruit powder gives this kheer an extra flavour and texture.
  • Boondi ki kheer is ready to be served
  • Hope you loved this simple recipe
  • 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.

Kesar dudh peda/How to make milk powder peda


Today being Basant Panchami which means start of phalgun month.Today whole of India celebrates Saraswati puja ,as toddlers are sent to the temple with slate and pencil for the beginning of their studies,to seek blessing from Goddess Saraswati.

Every temple has their puja done.i also went to temple nearby with my Bengali friend’s ,this ritual i do every year and love having the mahaprasad there.

Today instead of buying mithai (sweets) from shop i thaught of making it in the house.this is really simple recipe to make,with few ingredients and your peda is ready.

We mostly offer everything to god yellow today,so thaught of making peda with kesar or saffron.

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #peda#milkpowderpeda#milkpowderrecipes#dudhpeda

Ingredients

  • 2 1/2 cup milk powder
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 tablespoon elaichi powder/ cardamom
  • Few strands of saffron soaked in luke warm milk
  • 2 tablespoon ghee
  • 1 tablespoon pistachios (chopped)
  • 1 tablespoon pistachios for garnish

Method

  • Take a pan or kadai in which you will cook the mixture
  • Pour in milk and sugar,mix it
  • Now,add in the milk powder
  • Mix it well
  • No lumps should remain
  • On the flame keep the kadai
  • Keep stirring the mixture till it thickens
  • Add ghee
  • This has to be done till 15 minutes, while continuously stirring
  • Meanwhile add elaichi powder and saffron milk
  • Mix it
  • Cook till the mixture starts leaving the pan or kadai

  • Mixture will look like khoya or grainy in texture
  • Once the mixture comes to a little room temperature, don’t completely cool it down,it has to be hot so that pedas are formed well
  • Grease your palm with ghee and start making small balls of desired quantity

  • Press them flat and garnish with chopped pistachio
  • Your kesar dudh peda is ready

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