Cake Pops

Ingredients:

 

Chocolate sponge cake – 250gms

Frosting – 2 to 3tbsps

Dark chocolate - 100gms (for dipping)

Pop Sticks - 10

Sprinkles for decoration

 

Frosting Recipe:

 

Butter - 1tbsp

Icing sugar - 1, 1/2tbsp

Cocoa power - 1tsp

Vanilla essence - 2drops

 

Frosting Method:

 

1.     In a bowl add soft butter & whip the butter with an electric hand mixer till smooth.

2.     Next add all the other ingredients and beat till well blended.

3.     Keep in the refrigerator some time & use.

 

Cake pops Method:

 

1.     In a large bowl crumble the cake until fine crumbs.  (Using your hands)

2.     Next add frosting in the cake crumbs little bit at a time until cake is moist, can hold a ball shape, without cracks.  Use your hands to incorporate the cake crumbs.

3.     Next divide the cake mixture into 10 portions to make 10 cake pops.

4.     Now take a plate place the butter paper & roll the mixture into ball shape and place on the butter paper.

5.     Now cover the cake balls plate with cling foil keep in the refrigerator for 1 to 2hours till hard.

6.     Remove the cake balls from the refrigerator.

7.     Melt the 1tbsp chocolate in the microwave.

8.     Dip the tip of the pop stick in the chocolate and insert in the cake ball, repeat the same method with other balls. Keep in the refrigerator for 10 minutes.

9.     Meanwhile melt the remaining chocolate and pour in the cup, dip the cake balls carefully into the chocolate until covered, let the excess chocolate drip off.

10. Next add the sprinkles while the chocolate is still wet. It will harden quickly.

11. Keep in the freezer for 10minutes and remove and ready to eat.

 

Coconut milk Panna Cotta

Ingredients:

Coconut Milk - 200ml (thick)

Cream - 100ml

Gelatine - 2tbsps

Sugar - 4tbsp

Dry coconut powder - 2tbsp

Cream for Garnish

Method:

1.     Soak the gelatine in the hot water for 5minutes.

2.     Take vessel combined coconut milk, cream and sugar mix it well.

3.     Heat over low flame and stir continuously till boil.

4.     Add gelatine mixture in the boiling milk mixture stir continuously till little thick and remove from flame.

5.     Meanwhile grease the moulds/cups and transfer the mixture, keep aside and cool down.

6.     Next refrigerate till set, It takes 2 to 3hours.

7.     Garnish with coconut powder & cream.

 

 

Nutella Banana - Sweet French Toast

ingredients:-

White bread slices - 4 numbers
Nutella – 4tbsp
Bananas - 2 (medium size)
Eggs - 2
Vanilla essence - 4 drops
Milk - 1 tbsp
Icing Sugar - 1 tbsp

 

Method:-

 

1.     Take 4 slices of bread and apply nutella on it and keep aside.

2.     Peel the bananas and cut the edges of the bananas to match the size of the bread and then slice it and keep aside.
In a separate bowl break the eggs and add in the vanilla essence, icing sugar and maida beat well.

3.     Take the nutella apply on the bread and put the banana slices on it and put the other bread on it to make it like a sandwich.

4.     In the egg mixture dip the nutella banana sandwich evenly coating it on all sides.

5.     Heat oil and put in the egg mixture coated nutrila banana sandwich and shallow fry on both sides till the egg is cook well.

6.     Garnish with icing sugar and serve with any ice-cream of your choice.

Dessert Burger

Hi this is my first posting after a long time sorry to be not posting as there was renovations work going at my house anyway..............

 

This is my latest innovation for all you viewers this dessert came to me as a thought just today in the morning and I immediately started working on it and here it is I sincerely hope you to will love this dessert and will make this at your home and if you like the same request you to leave your comment.

 

 

Ingredients:

 

Gulab Jamun - 2 Nos (Make it big and shape like a bun)

Vermicelli - 1/4 cup (Boiled)

Milkmaid - 1tbsp

Cream - 1 tbsp

Food colour - 1 drop (Optional)

Malai - 2 tbsp

Strawberry crush - 2 tbsp

 

For the Patty:

 

Paneer - 100 gms

Mawa - 50 gms

Cardamom Powder - 1/2 tsp

Dried Fruits - 1 tbsp (chopped)

Milkmaid - 2 tbsp

Strawberry crush - 1 tbsp (optional)

 

 

Method:

1.     Make the Gulab Jamuns and keep them aside.

2.     Boil milk and remove the malai on a plate arrange it like a slice and put it in the refrigerator to cool.

3.     Boil vermicelli and once done put it in a bowl pour in the milkmaid, fresh cream and green colour mix well and keep aside.

4.     Mix all the ingredients for the Patty and make into a round Patty and keep aside.

5.     Take the Gulab Jamun cut it from the bottom as you would cut the bun for the burger.

6.     Put the Patty on the lower end and on top of it put the Malai on the Patty like cheese and on top of it put the vermicelli over it pour some strawberry crush over it put the other half of the Gulab Jamun and pierce the sweet burger with a toothpick.

7.     Serve with Gajar ka Murrabba and strawberry crush on the side.

 

Fried Ice-Cream

This is a unique dessert and when served in a party your guest’s will get blown away and ask you how did you ever fry the ice cream without it melting down, this dessert will surely be a show stopper in your party menu.  This dish uses very few ingredients but takes a lot of a patience and care to make a slight miss and things can go out of hand.  For me this is my daughter’s favourite dessert so I regularly make it for her.  If you try it once, you make it again and again.

Ingredients:

Ice-Cream - 4 Cups (Large)

Strawberry Flavoured Corn Flacks - 50 gms (Powdered)

Marie Biscuits - 8No’s (Powdered)

Egg - 1 No’s

Milk - 1 tbsp

Oil - To deep fry

Method:

1.     Set your freezer to the lowest temperature to give you the maximum cooling.

2.     Take a steel tray or plate and line it with butter paper and keep it in the freezer for cooling for about an hour.

3.     Demould the Ice-Cream and place it on the butter paper lined steel tray/plate and put back in the freezer for 1 hour.

4.     Put the strawberry flavoured corn flakes in a grinder and make into powder keep aside.

5.     Put the biscuits in the grinder make into powder keep aside.

6.     Break the egg in a bowl put in the milk beat lightly and keep aside.

Note:-  Vegetarians can use white flour and milk batter instead of the egg and milk batter.

7.     Remove the frozen Ice-Cream form the freezer and roll it in the corn flakes mixture till evenly coating it from all sides need to work quickly and keep it back in the freezer for an hour.

8.     Remove the corn flakes coated Ice-Cream from the freezer working quickly dip the Ice-Cream in the egg mixture and remove and quickly coat it with powdered biscuits keep back in the freezer for half an hour.

9.     Again dry coat the Ice-Cream with powdered biscuits and keep in the freezer for 2 hours till very hard to touch.

10. In a sauce pan put in the oil and heat it till very hot and test the same by putting in a piece of bread in it, the bread should turn brown in about 3 to 4 sec discard the bread.

11.In the hot oil add the biscuit coated Ice-Cream and fry for just 10-12 seconds till the outer cover is brown, remove and serve immediately with any sauce of your choice or just dust it with icing sugar or cocoa powder.

 

Chilli Honey Guava Jelly on fruit bed with Strawberry Coulees

This is an innovation which was created today itself for a competition. It just striked me when I was sitting with my cup of coffee, the very next moment I started making it and it turned out just fine. Hope you will also give this recipe a try and if you like it, please leave back your comments.

Ingerdiants:

Cut fruits of your choice-2cups

Fresh Cream - 1/4 cup (mix the chilled cream with Icing sugar)

Icing sugar - 1tbsp

 Guava Jelly:

Guava Juice - 200ml

Chilli Flacks - 1Tsp

Honey - 1Tbsp

Gelatine - 2Tbsp

Strawberry Coulees:

Strawberry crush - 1/4cup

Lemon juice - 1tbsp

Honey - 1tbsp

Caster sugar - 1tbsp

For the jelly:

1.      Take warm water put gelatine keep aside for 5 minutes.

2.     In a deep sauce pan add guava juice, honey and chilli flakes bring it to a boil.

3.     Mix the gelatine mixture into the guava mixture cook for some time gelatine dissolve remove from the pan put the mixture into the jelly mould.

4.     Keep it in the refrigerator to set.

For the strawberry coulees:

1. Take the strawberry crush in a deep sauce pan.

2. Add lemon juice, honey and icing sugar mix well, and bring it boil till it thickens a bit and cool it.

Method:
 

1.     In a plate spread the coulees on the bottom.

2.     Place the mix fruits on top of the coulees and make an even bed.

3.     Place the jelly on the fruit bed.

4.     Pour the cream over the jelly and fruits.

5.     Decorate as desire.

                                               

Cinnamon Banana

 

 

Ingredients

Bananas – 4

Orange juice - 100ml

Butter - 2tbsp

Demerara sugar - 3Tbsp(Brown sugar)

Cinnamon powder - 1/2Tsp

Vanilla Ice cream

Method:

1.     Take an orange juice, butter and brown sugar cook on low flame until butter melts and sauce begins to boil, and then add cinnamon powder mix well.

2.     Peel the bananas and split them in to half add on boiling sauce cook for 1 to 2 minutes thoroughly.

3.     It should be served hot with Vanilla Ice cream. 

4.   If you want sprinkle cinnamon powder on Ice cream.