BREAKFAST
1.Coffee and chocolate chia pudding parfait
Appetisers
Main Course
Desserts
Valentines day recipes
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.
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.
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.
More fusion desserts you can try this Diwali,
Subscribe to:
Posts (Atom)