Instant dark chocolate and thandai ladoos

 

Isn't instant mithai just the best? These Instant dark chocolate and thandai ladoos are inspired from popular Indian cooler Thandai and makes for an easy festive dessert/mithai which just melts in mouth. 

Diwali is just around the corner and keeping up with the current trend of fusion desserts, these ladoos are a fun twist on traditional coconut ladoos. Speaking of fusion desserts, Paan biscuit pudding cheesecake jar on the blog is also a great fusion dessert and has amazing natural flavor of paan. There's also Mini kesar pista and white chocolate tarts which not only look cute but also taste super delicious.



These laddos are made with desiccated coconut, condensed milk, almond powder and spices like fennel seeds, black pepper powder, cardamom powder and saffron which give these ladoos its distinct thandai flavor which is so so divine! Each ladoo is stuffed with ganache, coated in dark chocolate and then sprinkled with some fennel and sliced almonds to make them even more moreish. 



These ladoos are soft, insanely chocolatey and totally addictive. Dark chocolate and ganache take these ladoos to another level and you just won't stop eating them. They are perfectly sweet with slightly bitter dark chocolate and the flavor of fennel and black pepper really comes through well. 

These come together in like no time and hardly requires any cooking. Prefect as festive dessert for Diwali and great as a gift too. Best part is you can make them 3-4 days ahead of Diwali and store in an air-tight container. 




 dark chocolate and thandai ladoos


Serving: Makes 8-10 ladoos

 

Ingredients


1 cup desiccated coconut

½ cup condensed milk

½ cup whole almonds

1 Tbsp fennel seeds (saunf)

1 tsp cardamom powder (eliachi)

1 tsp black pepper powder

½ tsp saffron strands soaked in 1 tsp milk (kesar)

1+1/2 cup semi-fine chopped dark chocolate (Use Morde dark compound)

1 Tbsp Amul fresh cream or any other heavy cream

2 Tsp extra virgin coconut oil/neutral flavored oil

 

 

Method

 

Start by melting chopped chocolate in a clean glass bowl in microwave in intervals of 10 seconds. Stir to melt completely. (You can melt chocolate on a double boiler as well)

 

Next take 1/4th cup melted chocolate from this bowl and mix with 1 Tbsp Amul fresh cream to make ganache. Refrigerate ganache for 10-15 mins.

 

Next, grind almonds and fennel seeds in a mixer until texture resembles desiccated coconut.

 

Now take a pan/kadhai and lightly sautee dessicated coconut on low heat for 5-7 mins.

 

Then add condensed milk  and cook further for another 5 mins and turn off gas.

 

Now add almond-fennel powder, cardamom powder, black pepper powder and soaked saffron and mix in condensed milk-coconut powder mixture. Mixture will come together and look like a dough.

 

Now take out chocolate ganache from refrigerator and make small balls with it to be hidden inside laddos.

 

Start preparing ladoos- take some mixture and give it shape of a small katori (small bowl) and then add ganache ball in the center and then bring together the sides of ladoo to cover and seal.

 

Repeat the process for all ladoos.

 

Melt the remaining dark chocolate again with coconut oil and then one by one dip all the ladoos and transfer on an oiled plate with the help of a fork. Garnish with fennel seeds and sliced almonds.

 

Refrigerate for 10 mins and then carefully release them from the plate with a spatula.

 

Store in an air-tight container and consume within 3-4 days.



If you try these festive ladoos, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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Paan biscuit pudding cheesecake jars



Paan biscuit pudding cheesecake jars - festive, colorful, easy and super delicious dessert inspired by my love for meetha paan! This dessert is made with paan infused cream cheese mousse, mukhwaas , desiccated coconut, tutti fruit and parle G biscuit. Yes you heard me right Parle G biscuit ! It's a simple no-bake dessert which comes together quickly and tastes dangerously delicious. So delectable yet so easy to make! Every spoonful of this dessert is sweet, slightly tangy, crunchy with the freshness of saunf and subtle paan flavour.

This is one of the best fusion dessert I have ever tried . I seriously had my doubts if paan flavor would go well with cream cheese but Voila! It worked like magic and tastes divine! The best part is I have used home made paan syrup in this dessert which can be easily made with paan (betel) leaves.


Festive season is here and nothing better than making home made desserts for your family and friends. This year has been all about fusion desserts and biscuit pudding and my recent poll on Instagram proved me right! So here I am combining both these trends together and sharing this vibrant dessert.

Speaking of fusion desserts , so many of you have sent me pictures of Rose caramel and pistachio biscuit burfi I shared before Rakhi. If you are into chocolate then Instant Chocolate and date ladoos are a must try! Even Mini kesar pista and white chocolate tart and Paan and Rose trifle jars I shared last Diwali have been receiving so much love from you all 😊


Paan biscuit pudding cheesecake mousse jars - perfect easy fusion dessert for festive occassion of Diwali!

Diet: Vegetarian
Serving: Makes 3-4 jars

Ingredients 

Biscuit layer-
16 parle G biscuits/Digestive 
3 Tbsp roohafza/rose syrup
1 Tbsp water
2 tsp butter 
Rose pink/Red liquid food colour - few drops

Paan cheesecake mousse-
1/2 cup cream cheese ( I used Delecta)
1 cup whipped cream (made with1/4th cup heavy whipping cream/non dairy whipping cream - I
                                      used Topolite sweetened non-dairy cream)
2 Tbsp icing sugar ( Add more icing sugar if using dairy cream)
4 Paan leaves- stem removed and chopped
2 Tbsp water
1 Tbsp sugar
Green liquid food colout- few drops (optional)

3-4 Tbsp desicated coconut

3-4 tbsp mukhwaas

1-2 additional paan leaves - thinly sliced 

1-2 Tbsp tutti frutti (optional)

Paan cherry (optional)


Method

Biscuit pudding-->>

Combine roohafza, water and butter together in a small pan and cook for  5 mins on low heat. Let it cool down

Break each Parle G biscuit into 4 parts.  Mix 2-3 drops of red food colour in roohafza mixture and then drizzle over biscuits. Carefully mix so that biscuits don't become mushy and then divide biscuits between 3-4 jars and gently press down with spoon to even the layer.

Refrigerate for 30 minutes.

Paan cheesecake mousse-->>

Begin by making paan syrup. Grind chopped paan leaves with water as fine as you can.

Strain it and then cook on low heat with sugar until the liquid content becomes quite thick.

Take off heat and set aside to cool.

Whisk cream cheese, paan syrup and icing sugar until combined and set aside.

Whisk heavy cream or non dairy cream till stiff speaks form and then gently fold in cream cheese mixture to complete making the cheesecake mousse. (Add few drops of green colour (this is optional))

Assembling the jars:

Take jars our of refrigerator and sprinkle desiccated coconut followed by mukhwaas and some thinly sliced paan leaves.

Next, generously add paan cheesecake mousse with the help of  a spoon.

Garnish with mukhwaas, chopped paan leaves and paan cherry. 

Chill for atleast 1 hour and serve.

Additional notes:

1.Cream cheese can be substituted with overnight hung yogurt.

2.You can also use home-made cream cheese and refer the recipe of No bake chocolate cheesecake for making it.( 100 gms of paneer would be enough for this recipe- blend with some cheese spread and tiny amount of milk)




 
If you try this dessert, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on Facebook, Pinterest and Instagram for regular update on new recipes.

More fusion desserts you can try this Diwali,
















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Rose caramel and pistachio biscuit burfi



Rose caramel and pistachio biscuit burfi- buttery, crumbly, rich, gooey with beautiful hint of rose flavor and adorned with chopped pistachios! It has a shortbread biscuit base, Rose flavour infused caramel made with milkmaid/condensed milk and nutty pistachios, a dessert which will be loved by all 😀


Rakhi is almost here and I am so so excited to share this recipe with you all! These biscuit burfis are a fun fusion mithai and can be made very easily at home. I get all creative during Festive season  and try so many fusion desserts. Do check out Paan and rose trifle jars, Kesar pista and white chocolate mini tart and Chocolate and date ladoos which taste amazing and are a good mix of western and Indian desserts. 


Coming back to these biscuit burfis, Rose and pistachio is a really delicious combination and my favorite too for making desserts. Start by making the super simple biscuit base with flour, sugar and butter and baking in oven till golden brown. It's buttery, crunchy and soft all at the same time. Next comes the star of this dish, the very rich and luxurious rose caramel which is spread over biscuit base and then finally chopped pistachios are sprinkled all over which gives a very nice nutty flavor.  Sheer decadence and divine! Every bite is sweet, slightly salty and so DELICIOUS 😁



Easy desserts are the best! This is one of those desserts which require minimum effort and the end result is so amazing. Fancy, vibrant yet so easy and quick to make. You can make this dessert 2-3 days in advance and refrigerate , stays absolutely fresh and crumbly. 

No bake chocolate tart, Whole wheat banana and nutella cake, No bake chocolate cheesecake (made with paneer) are also some really easy and moreish desserts which you all must try soon!





In this COVID scenario, it's definitely not safe to order food and desserts from outside.We have been cooking up a storm at home and making all sort of dishes like Dominos style zingy paneer parcel, Chocolate cake in kadhai/pressure cooker, Ultimate loaded nachos, Tandoori Vegetable Tikkas and so many more things at home. And I am so happy that  you all have been trying so many recipes from the blog too for your family. Love seeing your creations, please keep tagging me on my Instagram handle @fascinatingfoodworld when you try recipes.




Rich, buttery and crumbly Rose caramel and pistachio biscuit burfi- an amazing festive dessert for the coming occasion of Raksha bandhan!

Diet: Vegetarian
Type: Dessert
Serving: Makes 16 small squares

Ingredients

Biscuit base/Shortbread

1+1/2 cup flour (maida)
1/2 cup semi soft Amul butter ( Can use unsalted butter too)
1/4 cup powdered sugar
1/4th tsp baking soda
1/2 tsp cardamom powder (optional)

Rose caramel

200 GMs milkmaid 
1/4 cup semi soft Amul butter( can use unsalted butter too)
1/4 cup powdered sugar
1 Tbsp roohafza
1 tsp rose essence ( Add more roohafza if u dont have essence)
2-3 drops rose color (optional)

Topping

1/3 cup salted or unsalted shelled pistachios

Method

First make the biscuit base ---->>

Start by creaming the butter and sugar together till light and fluffy using hand whisk or electric beater.


                   

Then add cardamom powder and baking soda and mix properly in creamed butter.

Next add maida/flour and 2 tsp milk and make a soft dough using your hands. ( Don't add more water or milk at all)


                            

Grease a square dish with melted butter.

Now spread the dough evenly onto the surface of square dish with the help of your fingers and flatten.

Bake in a pre heated oven at 180 degrees for 15-20 mins till its slightly golden but not burnt.

Once done, take the dish out of oven and let cool for 10 mins before  turning it onto a plate.

                          

Rose Caramel --->>

Add milkmaid, butter, sugar, roohafza, rose essence and color in a non stick pan and cook on low heat for 10-12 mins till you see it bubbling and thickening a bit (keep stirring in between)

Take off heat and let it cool down for 15-20 mins on it's own. It will thicken naturally and will come to a spreadable consistency. ( Refrigerate in fridge for 30 mins during hot and humid weather)

                          

Next spread this rose caramel gently over biscuit base.

Sprinkle chopped pistachios and rose petals.


                          

Refrigerate for 1 hour and then carefully cut into pieces.

Cut and keep it in fridge and take it out when you want to eat.

 

If you try this burfi, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on Facebook, Pinterest and Instagram for regular update on new recipes.

Some more easy recipes you can try for Raksha bandhan


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20 Raksha bandhan recipes

Rakhi is a festival of brother-sister love and nothing expresses it than making something special for your brother this rakhi! I have compiled some amazing appetiser, lemonade and dessert recipes which can be used to make this festival even more joyous 😀😀😀

Paan and rose trifle jars 

It's easy to assemble and made with all store bought ingredients like vanilla cake, whipping cream, mukhwaas and flavorings! 



Mango and chocolate pudding trifle 

Luscious and creamy trifle made by layering crushed oreos, custard, mango puree and homemade chocolate sauce together. You can make this dessert 1 day in advance and it will make for an amazing dessert to make on the occassion of Rakhi.



Homemade Thandai 

If you haven't made Thandai at home before then you just try now! I guarantee that you will stop making with store bought thandai syrup. Homemade thandai tastes so much better and is extremely flavorful with the use of cooling ingrdients like soaked almonds, poppy seeds, watermelon seeds, black pepper and cardamom. Tastes best when chilled and is an amazing welcome drink to make for your brother!



Kesar pista and white chocolate mini tarts 

This is probably one of the easiest fusion desserts you can make and is extremely decadent! Simple to make and hardly needs any effort.



Ultimate Mexican loaded nachos 

These loaded nachos are a must in our house whenever we have people coming over and trust me when I say it, it's one of the best things you can make for your family and friends. Made with 10 min nacho cheese sauce and ultimate restaurant style salsa, it's the perfect appetizer and you all won't stop eating it!



Mango chili lemonade

This lemonade is one of the highest viewed recipe on blog and rightly so! Try it once and I guarantee that you will be making it every second day. It will taste really nice with Kesar and langda mangoes too!







Fruit and nut chocolate bark

Simple to make and makes for amazing gift. Wrap it beautifully in transparent plastic bags and tie with beautiful ribbons!




Fruit flavored rabdi

Rabdi is one of the most favorite Indian dessert which is made by reducing milk for a long time. After the milk has been reduced, sugar can be added and then left to cool. Once it has cooled down, you can add finely chopped fruits like mango, orange and strawberry. Spoon it over rasgulla, gulab jamun, ghewar, jalebi or enjoy on it's own!

 

Instant chocolate and date ladoos 

These chocolate and date ladoos are extremely simple and makes for such an amazing healthy treat. You can make these 2-3 days in advance and use it as mithai on rakhi day or even use it as a gift for your brother!

This is a decadent no bake chocolate cheesecake made with very few ingredients especially home made paneer which is used as a cream cheese subtitute and tastes exactly similar. It sets beautifully and you get clean slices of cheesecake. Super simple and so delicious!


Can you believe that this is the natural color of this lemonade? This famous lemonade can be easily made at home- sweet, sour, salty and so fruity!



Dark chocolate truffles

These chocolate truffles are perfect as a rakhi treat and also amazing for gifting. You can make an assorted box of it and roll in chopped walnuts, pistachios, roasted almonds after they have been prepared. These truffles are decadent, rich, luscious and just melt in mouth.



Dominos style zingy paneer parcel

These dominos style parcels are golden on the outside and soft inside with a delicous easy paneer filling. These are so amazing that you must keep it on your lunch/dinner menu this rakhi. You brother and family are going to totally love these!


Orange and ginger masala lemonade

This lemonade has amazing orange and ginger flavor and finishes with chat masala and mint leaves to make it even more refreshing!


Ultimate egg-less chocolate cake

Another highest viewed recipe on blog and people have given such amazing reviews about this cake. I have been making this cake since almost 15 years and it's absolutely fail proof. Perfect for special occasions like rakhi, birthday, anniversary .



Egg-less dark chocolate and walnut brownies


No bake chocolate tart

This no bake chocolate tart is insanely chocolaty and so moreish! One of my fav dessert and so so simple to make with minimum steps.



Melt in the mouth vanilla cupcakes topped with delicious mango buttercream! These cupcakes are insanely soft and moist and you will love them- perfect as a special treat for your brother and family.

This lemonade is so refreshing and such beautiful floral notes! Such a unique drink and tastes fabulour, taste best when chilled.




Creamy, light and luscious cold dessert bursting with fresh flavour of mangoes. It's so much better than store bought version which is greasy and laden with sugar and you feel full right after one bite of it.


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