dark chocolate and thandai ladoos
Serving: Makes 8-10 ladoos
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
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.
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)
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.
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)