Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Friday, April 15, 2016

Labang Lathika/Lavang Lathika

Lavang Lathika

Happy RamNavami to all my Dear Friends and Readers !

Labang Lathika

Lobang Latika/Lavang Lathika is a traditional recipe of Bengalis prepared especially during festivals.This sweet packets are stuffed with mawa/khova and dry fruits and coated with sugar syrup and tucked with a clove on top!
So, Enjoy Ram Navami festival with this easy to make sweet and share it with friends, family and relatives too.

Lavang Lathika

  1. Refined flour (maida) 1/2 cup

  2. Whole Wheat flour/Atta-1/2 cup
  3. 12-Cloves
  4. Ghee 3 tablespoons 
  5. Ghee or oil to fry
For the Filling:
  1. Khoya/mawa 3 tablespoons

  2. Nuts cashew nuts and almonds 2 tablespoons

  3. Powdered sugar 1 tablespoon

  4.  1/4 teaspoon

  5. 1/4 tsp Green cardamom powder
For the syrup:
  1. Sugar 1 cup

  2. Milk 2 teaspoons

  3. A big pinch of Green cardamom powder

  4. Few saffron strands threads

  • For the dough, place both the flour in a bowl and rub in the ghee/clarified butter with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
  • For the filling, mix together the mava/khoya, nuts, powdered sugar and cardamom powder . Divide the mixture into twelve equal portions.
  • Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
  • Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
  • Meanwhile prepare the sugar syprup. Take the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
  • Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
  • Soak the latika in the warm sugar syrup for three to four minutes.
  • Drain and serve warm.

Tuesday, March 8, 2016

Ginger Biscuit Pudding

  • After trying this Ginger biscuit Pudding Dessert, you will most likely have a new favorite pudding recipe. This smooth and decadent pudding is made with just a handful of ingredients and topped with a sweetened strawberry flavoured  whipped cream, making it a wonderfully sweet dessert. Instant coffee is added to enhance the chocolate flavor in this decadent pudding. This recipe is definitely a ginger lover’s comfort food!

  • Ginger Biscuit pudding
  • Ingredients:
  1. Ginger biscuits 15
  2. Coco powder-1 tsp
  3. Instant coffee powder 1 tsp

  4. Orange juice-1/4 cup

  5. Icing sugar 1tbsp

  6. 1/2 cup wipped cream
  7. Whipped cream for icing

  8. Cherries for garnish

  • Add coffee powder and coco powder to to 2tsp lukewarm water to make a decoction.
  • Crush all the biscuits and keep aside
  • Add chilled orange juice to the coco-coffee decoction .
  • add all the crushed ginger biscuits in the decoction  and blend it in a blender till smooth.
  • Now beat the whipped cream along with the icing sugar till light.Add in ginger biscuit puree and whisk together, until it is smooth and free of clumps 
  • In mini jars/ glasses layer the biscuit pudding and fill whipped cream in a piping bag fitted with a star nozzle and pipe over the pudding and decorate it with cherries ,place in the refrigerator to chill before serving.

serving suggestions:

Instead of cherries sprinkle some chocolate vermicelli or candied ginger over the cream portion and walnuts elsewhere and serve immediately.

Saturday, September 19, 2015

Broken corn/corn dalia Payasam

Its like a ritual we make payasam /godshe (konkani word for dessert) for every occasion.This traditional south indian dessert  is made using coconut milk,jaggery,ghee and nuts.
I made a vegan version of this recipe for the first time and turned out well.

  1. Broken corn/corn dalia-1 cup
  2. Chana/bengal Dal - 1/4 cup
  3. Coconut -1/2,freshly scraped
  4. Cardamom-4-5
  5. Cinnamon-I small piece
  6. Nutmeg/jaiphal-a pinch
  7. Jaggery -3 cups (adjust according to your taste buds)
  8. Coconut Oil : 1 tablespoon (replace by ghee, if not vegan
  9. Cashews : Few
  10. Almonds : Few

  • Pressure cook chana dal with 2 cups of water for 3 to 4 whistles.
  • Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
  • Meantime take a pan and add some coconut oil and corn dalia,roast for 3-4 mins on low flame.
  • Now transfer the cooked chana dal into a big heavy bottomed deep pan,add roasted corn dalia and 2 cups of water,cook till dalia becomes soft.
  • Heat jaggery with 1/2 cup of water. When it starts melting and heating, pour the mix through a filter over the cooking dal.Cook again for 5-6 minutes till jaggery mixes well.
  • Grind coconut,cardamom,nutmeg and cinnamon to smooth paste using little water.
  • Now add this coconut paste to cooked dalia and let it come to boiling stage.
  • Let it heat for another 3 to 4 mins.
  • In a small pan heat coconut oil, when hot add cashews,When they turn slight golden brown,add almonds pieces and turn off the gas. Add it to the payasam.
  • Serve either hot or cold.

Friday, August 28, 2015

Halwa-Puri (poori)

Happy Varamahalaxmi!

Varamahalaxmi virtha is an important Hindu festival  observed on the Friday before the full moon in the month of Shravana by  hindu women and is dedicated to Goddess Laxmi It is mostly celebrated in  many parts of South India and Maharashtra .Women either gather at a nearby temple or  at somebody's home where the puja is arranged. The main puja takes place with holy offerings of flowers, sweets and coins. A semi-circle is created and an idol of Goddess Laxmi is kept in the middle.When the puja gets over women offer fruits, flowers and other holy items and seek blessings of Goddess varamahalaxmi for marital bliss.

Like every year, we celebrate Varamahalaxmi virth with family and friends and lots of yummy dishes are served  and naivaidya in the evening.
So today on this auspicious occasion  i thought of making this easy to make dessert.Sooji ka Halwa /Halwa along with Poori i a indian breakfast delicacy . Halwa is usually served at breakfast with puris and when it comes to festivals like laxmi puja or any other indian festivals Sooji ka halwa is most famous dessert prepared though out india. There is a wide range of recipes for making sooji ka halwa, here is an easier one for you. 
  1. 1 cup Semolina (Sooji )
  2. 1 cup Sugar 
  3. 4 Cardamom ,crushed
  4. 2-3 cloves
  5. Saffron a pinch
  6.  21/2 cups Water
  7. Raisins & cashew nuts for garnishing
  8.  3/4 cup Clarified butter/Ghee

  • In a medium size pot heat clarified butter and fry cloves ,let it splutter.
  • Add semolina and stir constantly on low heat till its color turns pale gold and becomes fragrant.
  • In  sauce pan add water, sugar, saffron and boil till sugar dissolves. 
  • Now pour this sugar syrup over the fried rava and keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 2 minutes. 
  • Garnish with nuts before serving. 
For the Puris/pooris:
  1. Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft puris proceed as follows:
  1. Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
  2. Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
  3. Flip the poori over and cook the other side until golden brown.

For crispy Puris, this is what you need to do:
  • Before rolling out your pooris, dip each ball into the rava and roll each one out to about 4 inch diameter. This will help puris to become firm and crisp. Fry them in the oil on both sides until golden and remove.
  • Drain on paper towels.

Wednesday, June 10, 2015

Aamras Puri

Our Indian wedding recipes contains a variety of traditional wedding recipes. Wedding is a very special event in anyone's life. It is an occasion to indulge in revelry and merry making. Celebrate wedding along with some delicious food. 
Today i am here with one of the famous recipe of indian wedding "Aamras puri",specially prepared during summer season. Try this easy recipe at home and i am sure your family going to love this.
Aamras or Amras is the pulp of the Mango fruit eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with puri.A regional version of Amras is a popular dessert in Rajasthani cuisine,Marwari, Maharashtrian(ambyacha ras) and Gujarati homes, especially during festivities.

Ingredients for Aamras:
  1. 4 cups Mango Flesh (cubed) preferably Alfonso Mangoes. 
  2. 14 cup Milk
  3. 11/2 tbsp Sugar or to taste.
How to make Aamras:
  1. In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
  2. Use an electric blender, puree the mango flesh, milk and sugar.

Ingredients For Puri:
  1. 2 cups Wheat flour
  2. 2tsp oil
  3. Salt to taste
  4. Oil for frying

How to make Puri:

  1. Add wheat flour, oil & salt in a bowl.
  2. Add water to form a firm dough & knead till smooth.
  3. Cover it & keep aside for about 15 minutes.
  4. Knead again. Divide into small balls & roll out into round shape.
  5. Heat oil in a pan. Fry puri till light brown from both side.
  6. Serve hot with aamras.
  7. If you like your puris crisp then try adding 1/2 cup of fine rava along with the wheat flour.

Sunday, November 10, 2013

Phenori...A traditional Konkani sweet

Its a popular sweet in mangalore and some parts of  south india,traditionally prepared during festivals and weddings.Phenori is  round in shape, with multiple layers interspaced with ghee or butter.



For the puries:

  1. 1cup maida
  2. 2tbsp fine chiroti rava or rice flour
  3. 2tsp ghee for kneading the dough
  4. 2tbsp Ghee or butter for brushing the puri
  5. Water as required 
  6. Oil for deep frying
  7. 1/2tsp Salt 

For the sugar syrup:

  1.  1cup sugar
  2. 1/2 cup water
  3. 3-4 cardamom,powdered

  • Mix maida and salt well. Then add the ghee and combine well with the flour
  • Now add the water little by little and form a hard but pliable dough.Knead this dough for few minutes and rest for 30 minutes covered with a cling film .
  • Knead the dough again and divide them into equal sized balls.
  • Dust the working area with little flour.Roll out the dough into think circles or puries  and brush each puries with ghee or butter to coat the entire surface of the puri and then dust it with little fine chiroti rava or rice flour.Now place the second puri and repeat the same process until you have stack of 5-6 puries .Make sure to brush ghee or butter between each of them.
  •  Now roll the entire stack of puries into a big roll.
  • Cut the puries into 1 cm thick or equal sized  pieces/pedas and gently press the pedas to avoid any open ends.Now gently roll the each pedas into mini thick spiral puries .
  • Once your done with the rolling
  • Heat oil in a pan  and deep fry all the phenoris till crisp but not brown.
  • Meantime start making sugar syrup.Mix water and sugar and boil on medium flame till it reaches to one string consistency.Add cardamom powder and take it out from the flame.
  • Now add all the fried phenoris in this hot syrup one at a time and arrange on a broad steel plate one by one.while dipping the puries make sure it coats well on all the sides.
  • For special touch sprinkle some crushed pistachios on top and serve.
  • Let it cool completely before storing.You can store this up-to a week in an airtight container.

Tuesday, April 30, 2013

Water melon rind halwa

Summer and watermelon are inseparable. Watermelon are found almost everywhere in the world. Although we can find watermelons in our markets throughout the year, the season for watermelon is the summer when they are sweet and of the best quality. No other fruit can we find so crunchy and thirst quenching like watermelon.
 When the heat of summer tires us with thirst, eating watermelon is a safe alternative to taking energy drinks. Since it contains high water quantity it can hydrates us whereas other drinks are caffeine filled energy drinks, which can easily dehydrate us. Nothing can be more satisfactory on a hot, dusty day than a crisp, juicy slice of watermelon! 

        Do you know that the rind of water melon is edible?....... The term rind usually refers to the skin or peel of a fruit. In watermelon, the rind consists of two parts - the outer green skin and the inner white pulp.The outer green skin of the rind is hard and inedible, so it is discarded. The inner whitish part of the rind is edible, although it has a bland taste when raw and is not as soft as the central red part. Today i am not using the juicy red part of the watermelon but the white part of water melon rind to make this delicious halwa.

      I got this recipe from one of my friend, who posted in one of the  Face book food group , I was drawn to it like a magnet. (Don't ask why because I have no idea. Maybe it had something to do with my hesitation to throw away all that pretty green rind. Or, maybe I just like any recipe with the word halwa.) This recipe is simple just like carrot or bottle gourd halwa. 
  • 5 cups Water melon rind (grated)
  • 1/2 cup Jaggery
  • 1/4 cup Sugar
  • 1/4tsp Cardamom powder
  • 2tbsp Ghee/clarified butter
  • 1cup Fresh cream
  • 1tbsp Cashewnut,broken
  • 1tbsp Raisins
  • 10 Almonds,sliced
  • 5-6 strands of Saffron
Cooking Directions:
  • For this recipe, you'll need the rind of a 2 kg melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor .
  • Fry nuts in little ghee till golden and keep aside
  • Now take a heavy bottomed kadai or pan,add ghee and sugar and stir till it changes to light brown colour,now add the grated water melon rinds and Keep stirring on high flame till the water dries up completely.
  • Now add the cream and cook further on medium flame,till the fat separates.
  • Add jaggery and keep on stirring till the halwa turns to light brown colour and almost dry.
  • Add saffron stands and cardamom powder and stir for 2-3 minutes and switch off the gas.
  • Garnish with roasted nuts and tasty water melon halwa is ready to serve !
If you have tried any of these recipes or have recipes of your own, i want to hear about your experiences so be sure to leave your comments in the comment box below this post..thank you :)

Wednesday, April 10, 2013

Papaya-coconut pudding

There's something oh-so-soothing about a bowl of creamy pudding for dessert. This is a Lighter recipe for your favorite puddings, so you can feel good about indulging in pudding for dessert as i have added some healthy ingredients.If you want can add healthy ingredients, such as nuts and fresh fruit, to make these delicious pudding even better for time i will come up with more interesting pudding using some more fruits and nuts.
  • 3cups Papaya pieces
  • 1 cup Coconut milk
  • 2tbsp Cornstarch/flour
  • 1/4 cup Jaggery
  • 1/4tsp Cardamom powder
  • 1/2 cup Fresh cream
  • 2tbsp icing sugar
Cooking Directions

  • Boil coconut milk,cornstarch in a pan.
  • Then add Jaggery powdered and boil till it dissolves completely and the coconut sauce becomes thick and creamy.
  • Let it cool completely,then blend it with papaya pieces and cardamom powder to smooth paste.
  • Transfer this to a pudding mould and refrigerate for 3-4 hours.
  • Whip cream and icing sugar till light and fluffy.
  • Demould the pudding and decorate with prepared icing and serve chilled.

Chow chow /Simebadane Halwa

Chow chow ( kannada -seemey badane,) is a delectable pleasantly coloured and easy to cook vegetable.It can be easily grown by planting a mature sprout,which can not be used for cooking.Just trail over a pendal or compound wall ( if space permits),to enjoy a basketful of harvest. in addition to using it in Sambar/curry there are other interesting ways to relish it too!

  • 8 cups Chow chow gratings
  • 1cup Full cream milk
  • 100 grams Milk powder
  • 1 cup Jaggery
  • 1/4tsp Cardamom powder
  • 10 Cashewnut ,cut into pieces
  • 10 Almonds,slivered
  • 1tbsp Raisins
  • 2 + 1 tbsp Ghee
Cooking Directions
  • Peel chow chow and grate and keep aside.
  • Take a big kadai or pan and cook the gratings in milk till soft and dry.
  • Add jaggery and cook till well blended and dry.
  • Now add milk powder and mix it well,keep stirring to avoid lumps.
  • Add little ghee and saffron and keep stirring till the mixture leaves the sides of the pan.
  • Heat 1tbsp ghee,fry cashews,almonds and raisins and pour over the mix.Add cardamom powder and mix well.
  • Serve hot
Note: As this vegetable is too tender,it does not need any water or time to cook.
Variation : Use 4-5 crushed Dudh peda or any other flavoured peda instead of milk powder.

Wednesday, March 20, 2013


Phirni is a popular dessert eaten among the Muslim community of North India and also in Pakistan, Iran, and Afghanistan. Today, restaurants offer phirni in a wide range of flavours including apricot, mango, fig, walnut,apple and custard apple. This is simple rice pudding made by boiling rice paste with milk and sugar, and flavoured with cardamom, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.
Prep time: 20-25 mins
Cook time: 15-20 minutes
  • 1/2cup Basmati rice
  • 1 litre Full fat milk
  • 10-12 saffron strands
  • 1/2-3/4 cup Sugar or to taste
  • 10 to 12 Pistachios(pista) - (finely chopped)
  • 3 to 4 Elaichi(cardamon) - (peel and crush finely)
  • 10 to 12 Cashew nuts - (cut into small pieces)
Cooking Directions
  1. Clean rice, wash and soak in water for 30 minutes. strain rice and grind it to a li thick,coarse paste using little milk.
  2. Heat milk remaining milk in a heavy based pan. Once the milk comes to boil put the rice paste in it and cook till this mixture comes to boil again(stir continuously)on a low flame t till Phirni becomes thick and rice gets cooked well.Keep stirring all the time to avoid burning.
  3. Add sugar, cashew nut pieces and mix.
  4. Cook Phirni till sugar dissolves completely.
  5. Phirni is ready,now add saffron strands and turn off the gas.
  6. Put Elaichi powder and mix well.
  7. Take out Phirni in a bowl and garnish with chopped pistachios or pour Phirni in individual bowls and garnish with chopped pistachios and keep it in the fridge to cool.
  8. Serve chilled.

Friday, March 8, 2013

Strawberry and Vanilla Panna Cotta


 I want to dedicate this dessert to the many amazing women in my life. My grandmothers who represented the era of hard work and possessed an inner strength of steel during a time of adversity. My mother who taught me to love and laugh and enjoy the sheer pleasure of being alive,my two daughters for the joy they have brought into my life and To all my readers, viewers and visitors .

For vanilla panna cotta:
  • 2 teaspoons powdered unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup whole milk
  • 1 cup fresh cream
  • 1/2 cup Sugar
  • 1 cup plain yogurt
  • 1 1/2 tablespoons vanilla essence
For strawberry Panna cotta:
  • 6 tablespoons strawberries, crushed
  • 2 teaspoons powdered unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup whole milk
  • 1 cup fresh cream
  • 1/3 cup Sugar
  • 1 cup plain yogurt
  • 10 Fresh strawberries to garnish
Cooking Directions
To make the strawberry Panna cotta:
  1. Sprinkle the powdered gelatin over the cold water and let sit for ten minutes until softened.
  2. Combine the milk and cream in a saucepan and heat until warm. When the gelatin is softened, stir it into the milk with the sugar and stir over low heat until dissolved.
  3. Remove from heat let it cool a bit.
  4. Now stir in the strawberry crush until smooth. once you are done strain it and then blend chilled yoghurt into the mixture till smooth.
  5. Pour into serving glasses (only part way full) and refrigerate for a minimum of 4 hours.
  6. Once the strawberry panna cotta is set start making your vanilla panna cotta.
To make the vanilla Panna Cotta:
  1. Sprinkle the powdered gelatin over the cold water and let sit for ten minutes until softened.
  2. Combine the milk and cream in a saucepan and heat until warm. When the gelatin is softened, stir it into the milk with the sugar and stir over low heat until dissolved. Remove from heat let it cool a bit .
  3. Now stir in the yoghurt and vanilla extract until smooth.
  4. Pour into on top of the strawberry Panna cotta in the serving glasses (almost to the top full) and refrigerate, again f or 4-6 hours.
  5. Garnish with fresh strawberries and serve chilled

Tuesday, February 26, 2013



Basundi is a very famous milk based Indian dessert served in many weddings and festivals.Now its easily available in almost all the sweet shops.This is very traditional dish but now you can get many version of using different fruits.So far i have tried only 2 version Strawberry and Mango,both are absolutely delicious.


  1. 11/2 litre - full fat milk
  2. 3/4 - cup sugar
  3. Saffron - a pinch
  4. Almonds -10-12 for garnishing
  5. 2tbsp - Charoli seeds ( chironji)
  6. 1/2tsp - Cardamom powder


  • Slice almonds and roast charoli seeds in ghee and keep aside.
  • Bring milk to a boil,simmer over low flame till milk coats the back of the spoon.
  • Stir continuously.Now add sugar and saffron and cook till sugar gets fully dissolved.
  • Take out from the heat and Sprinkle cardamom powder,stir it well,  let it comes to room temperature.Then refrigerate for at least 1 hour.
  • Chill and serve garnished with almond and chironji
  • You can add some pistachios to make it more appetizing.
Tip: You also can add 1/2 a cup of condensed milk for make it more rich and creamy and it will reduce your cooking time.So if you are using condensed milk add when the milk is reduced to half or just before adding sugar.

Thursday, January 17, 2013

Orange kesari bhath /orange semolina pudding

My husband and kids just cannot resist eating desserts especially during festive season and our family favourite dessert is semolina pudding /rava kesari/kesari bath/Sheera but this time with an Orangy twist. Kesari bath/sheera is one of the basic Indian desserts, made in every indian home,but the name varies from region to region,in northern india they call it halwa and in south kesari Bhath,rava kesari or sheera. This is a real kid pleaser dessert that they can join in and help make or decorate. I love making kesari bath as I can get as innovative as I can with the flavours. Do try this easy,fool proof recipe this festive season !
Prep time: 5 mins
Cook time: 25 minutes
  • 1 cup kesari rava/fine semolina
  • 2 cups Fresh Orange juice
  • 1 cup Sugar
  • 11/4 cup Ghee/clarified butter
  • 4-5 Cloves/lavang
  • 2 pieces of Cinnamon/dalchini
Cooking Directions

  1. Roast kesari rava,cloves and cinnamon with a cup of ghee on slow fire,until the grains are separated and changes to light brown colour.
  2. In the meantime boil orange juice in a bowl or sauce pan.
  3. Once the roasting is done slowly add the orange juice and keep stirring till the rava absorbs all the juices and cooks well.
  4. Add sugar and continuously stir till all the sugar dissolves completely and no lumps are formed
  5. Now add the remaining ghee little at a time and keep stirring till the mixture leaves the sides of the pan. Put on a greased plate and cut into desired shape.
  6. Garnish with roasted nuts of your choice.
For orange cups:
  • Slice top off the navel orange. Run a knife around its interior to hollow it out. Scoop out the orange segments and prepare juice for the pudding. Carve pumpkin face on one side of the orange. Repeat for other oranges. Use a paper towel to gently soak up any remaining juice inside the oranges and its ready..Just fill these cups with the pudding and serve.

Thursday, January 10, 2013

Microwave "Chocolate -Orange Marie Fudge"

Today is a special day! It is my 300th blog post! Last week i have celebrated my blog's 1st anniversary and now I'm excited for how far it has come in this short time! I've met so many blog friends, sealed wonderful memories, and learned much about myself and others. I'm super excited for what is coming for this little blog, this year... 300 more blog posts? :P

 Ok lets celebrate once again with this dark chocolate fudge, easy and quick to make.This ideal for a party or even as a dessert if served with a dollop of fruit and nut ice-cream or you can try it with two different flavour.
Prep time: 20-25 mins
Cook time: 10-12 mins ,depending on the microwave
Yield: 12 medium pieces


  • 1/2 cup Grated bitter chocolate
  • 1 cup All purpose flour/maida
  • 1/2 cup Veg oil
  • 1tsp Baking powder
  • 1 cup Sugar
  • 1tsp vanilla essence
  • 1tbsp Butter
  • 2 Egg yolks
  • 12 Marie biscuit (orange flavoured)
  • 4-5 Cherries
  • 2tsp Tutti frutti
  • 1/4 cup Milk
  • 1/2tsp Salt
Cooking Directions
  1. Grease microwave oven proof dish with butter and keep aside.
  2. Now make coarse powder of marie biscuits using your mixer grinder.
  3. Put butter and chocolate, in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
  4. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  5. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes.
  6. Add chocolate mixture, beat until combined.
  7. Now add milk and flour mixture, alternately beat, scraping down sides of bowl, until well incorporated.
  8. Pour batter into prepared pan; smooth top with a rubber spatula. Microwave, uncovered, on high for 6-7 minutes, or until a moist area about 1-1/4 in. in diameter remains in the center (when touched, brownie will cling to your finger while area underneath will be almost dry).
  9. Take it out and mix powdered marie bisuit and again keep it back in the oven for 6-7 minutes or leaves the sides of the dish.
  10. Garnish with cherries and tuttifrutti and serve cold with Fruit and nut ice cream or plain orange flavoured ice cream also goes well with this fudge.
If your family loves the crunch of nuts add some chopped nuts before baking .

Tuesday, January 1, 2013

Easy Black Forest cake

Happy new year and welcome 2013!
Also happy anniversary to josculinaryjourney !

A year ago i started this blog to save and share my recipes with you all.Thank you for reading,sharing and providing me with an even richer experience on the web.I hope all my contributions useful and look forward to contribute more such easy and mouth watering recipe in future.

The very first question to arise in the minds of amateurs how to bake a black forest cake. Well, here is a simple recipe of the most favourite type of cake: the black chocolate cake! Black forest cake, being the most favorite amongst other cakes, has basically originated in the Black forest region of southern Germany. Commonly referred as Schwarzw¤lder Kirschtorte in Germany, which means black forest cherry cake, this tempting cake mainly comprises several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are further topped with extra whipped cream, cherries, and chocolate shavings. This is my very 1st black forest cake, I made it last month for my son's Birthday and it was a huge hit.
  • 13/4 cups all-purpose flour/maida
  • 3/4 cup unsweetened cocoa powder
  • 13/4 cups white sugar
  • 1 cup butter milk
  • 1 tbsp vinegar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2tsp Instant coffee powder (mix with 2tbsp of water)
For filling and frosting :
  • 1 can cherries
  • 400 ML Heavy cream
  • 1/3 cup Confectioners' sugar/icing sugar
  • 11/2 tsp Vanilla extract
  • 1 1/2 cups Chocolate shavings or curls
For syrup:
  • 1/2cup Sugar
  • 1/2cup Cherry syrup
  • 1/2cup Water
Cooking Directions

  1. Preheat the oven at 350o F (175o C), and oil and flour two 8 inch cake pans. Prepare sour milk by combining butter milk and vinegar,keep it aside.
  2. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt; set aside.
  3. Take a large bowl, whisk together egg whites till light
  4. Now beat egg yolks, oil, coffee and vanilla and stir in the butter milk. Now slowly add beaten egg whites and then fold  in the flour mixture until well incorporated.
  5. Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Now allow the cakes to cool down.
Preparing the syrup:
  1. Boil sugar in water till it dissolves completely,simmer for 5 minutes and switch it off.Now mix in cherry syrup and refrigerate.
Preparing the filling and frosting:
  1. Before beginning with the actual preparation for frosting, allow the bowl and beater/whisk attachment to be used, to cool in a refrigerator for around 20-30 minutes.
  2. Take the heavy cream in this cool bowl and whisk it.
  3. Gradually add the sugar and vanilla extract 
  4. Whisk until stiff peaks are observed, and your frosting is ready. Store in the refrigerator until required.
Assembling the cake :
  1. Cool the cake in tin on rack for 10 to 15 minutes, then turn out gently and completely cool before cutting into 2 even layers.
  2. Place the first layer and then brush it with sugar -cherry syrup
  3. Spoon icing onto the first layer,then spread the chopped cherries evenly onto this layer of icing.
  4. Assemble the last layer of chocolate cake in place,brush it with remaining sugar-cherry syrup. Frost the top and sides of the entire cake spread with a thin layer of the chilled whipped cream frosting. Refrigerate for 30 minutes.
  5. Once the cake is set, add a thick layer of the frosting.My cake was very simply decorated but you can use a decorating tip of your choice to pipe beautiful rosettes and top each of them with a cherry.
  6. Decorate with chocolate shaves and cover the sides and top. Don't forget to be extremely generous with the chocolate shaves.
  7. Chill for 3-4 hours {better overnight} for the flavours to mature.
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