Easy Chocolate Fudge Frosting

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Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Kesar Badam Peda | Step by step recipe

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Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

VANILLA AND CHOCOLATE LAYER PUDDING

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Vanilla and chocolate layer pudding

Vanilla and chocolate milk pudding using condensed milk.
Prep Time: 60 minutes
Cooking Time: 10 minutes
Serves: 4 to 5

Ingredients:

1. Milk - 1 cup
2. Condensed milk - 1/2 of a 400 gms tin
3. Sugar- 1 or 2 tbsp ( according to taste)
4. Unflavored powdered gelatin- 2.5 tsp( to substitute Agar Agar for powdered gelatin,see notes )
5. Water- 1/4 cup
6. Hot water- 1/2 cup
7. Cooking chocolate,grated - 1/2 cup
8. Vanilla extract- 1/2 tsp
9. Grated chocolate - for garnishing,if required

Instructions:

Sprinkle gelatin over 1/4 cup water and let soften for 5 minutes.Add this to 1/2 cup hot water and mix well until gelatin is completely dissolved .

In a saucepan ,over medium heat ,bring the milk,condensed milk and sugar just to a simmer.Turn off the heat and add the melted gelatin and mix well.

Divide the hot milk mixture into two and add the grated chocolate to one half and  mix well until combined.

Add vanilla extract into the other half and mix well until combined.Allow both the chocolate and vanilla mixture to cool to lukewarm temperature.Slowly pour 2 to 3 tbsp of the vanilla mixture into the serving bowls/glasses.Place the glasses in the freezer for about 5 minutes or until the vanilla layer is just set.If the layer is completely set ,it may not stick to the next layer.

Carefully pour the 2 to 3 tbsp of the chocolate mixture over the vanilla layer and place in the freezer for about 5 minutes or until the chocolate layer is just set.Repeat until you have used up all the vanilla and chocolate mixture.Chill for about 3 to 4 hours or until completely set.Sprinkle grated chocolate on top,if desired.(You may also de-mould the pudding into a dessert plate.To do so place the pudding bowl/glass in warm water for few seconds, remove and gently tap the sides.Place a dessert plate on top of the bowl/glass and flip over.

NOTES

• Soak 2 tbsp agar agar flakes or 2.5 tsp agar agar powder in 3/4 cup water for about  15 to 20 minutes.Add this to the milk,sugar and condensed milk mixture and bring it to a boil, simmer for 2 minutes.Switch off the stove and divide the mixture into two, add the grated chocolate into one-half and vanilla extract to the other. To keep the mixture warm, place each bowl over a pot of simmering water.Slowly pour 2 to 3 tbsp of the vanilla mixture into the serving bowls/glasses.Leave to set slightly(if it is completely set then the layers won't stick to each other).Next add the chocolate mixture and leave to set.Repeat with the remaining vanilla and chocolate mixture.Chill for about 30 minutes and serve.

Vanilla and chocolate layer pudding

Vanilla and chocolate milk pudding using condensed milk.
Prep Time: 60 minutes
Cooking Time: 10 minutes
Serves: 4 to 5

Ingredients:

1. Milk - 1 cup
2. Condensed milk - 1/2 of a 400 gms tin
3. Sugar- 1 or 2 tbsp ( according to taste)
4. Unflavored powdered gelatin- 2.5 tsp( to substitute Agar Agar for powdered gelatin,see notes )
5. Water- 1/4 cup
6. Hot water- 1/2 cup
7. Cooking chocolate,grated - 1/2 cup
8. Vanilla extract- 1/2 tsp
9. Grated chocolate - for garnishing,if required

Instructions:

Sprinkle gelatin over 1/4 cup water and let soften for 5 minutes.Add this to 1/2 cup hot water and mix well until gelatin is completely dissolved .

In a saucepan ,over medium heat ,bring the milk,condensed milk and sugar just to a simmer.Turn off the heat and add the melted gelatin and mix well.

Divide the hot milk mixture into two and add the grated chocolate to one half and  mix well until combined.

Add vanilla extract into the other half and mix well until combined.Allow both the chocolate and vanilla mixture to cool to lukewarm temperature.Slowly pour 2 to 3 tbsp of the vanilla mixture into the serving bowls/glasses.Place the glasses in the freezer for about 5 minutes or until the vanilla layer is just set.If the layer is completely set ,it may not stick to the next layer.

Carefully pour the 2 to 3 tbsp of the chocolate mixture over the vanilla layer and place in the freezer for about 5 minutes or until the chocolate layer is just set.Repeat until you have used up all the vanilla and chocolate mixture.Chill for about 3 to 4 hours or until completely set.Sprinkle grated chocolate on top,if desired.(You may also de-mould the pudding into a dessert plate.To do so place the pudding bowl/glass in warm water for few seconds, remove and gently tap the sides.Place a dessert plate on top of the bowl/glass and flip over.

NOTES

• Soak 2 tbsp agar agar flakes or 2.5 tsp agar agar powder in 3/4 cup water for about  15 to 20 minutes.Add this to the milk,sugar and condensed milk mixture and bring it to a boil, simmer for 2 minutes.Switch off the stove and divide the mixture into two, add the grated chocolate into one-half and vanilla extract to the other. To keep the mixture warm, place each bowl over a pot of simmering water.Slowly pour 2 to 3 tbsp of the vanilla mixture into the serving bowls/glasses.Leave to set slightly(if it is completely set then the layers won't stick to each other).Next add the chocolate mixture and leave to set.Repeat with the remaining vanilla and chocolate mixture.Chill for about 30 minutes and serve.

Vanilla and chocolate layer pudding

Vanilla and chocolate milk pudding using condensed milk.
Prep Time: 60 minutes
Cooking Time: 10 minutes
Serves: 4 to 5

Ingredients:

1. Milk - 1 cup
2. Condensed milk - 1/2 of a 400 gms tin
3. Sugar- 1 or 2 tbsp ( according to taste)
4. Unflavored powdered gelatin- 2.5 tsp( to substitute Agar Agar for powdered gelatin,see notes )
5. Water- 1/4 cup
6. Hot water- 1/2 cup
7. Cooking chocolate,grated - 1/2 cup
8. Vanilla extract- 1/2 tsp
9. Grated chocolate - for garnishing,if required

Instructions:

Sprinkle gelatin over 1/4 cup water and let soften for 5 minutes.Add this to 1/2 cup hot water and mix well until gelatin is completely dissolved .

In a saucepan ,over medium heat ,bring the milk,condensed milk and sugar just to a simmer.Turn off the heat and add the melted gelatin and mix well.

Divide the hot milk mixture into two and add the grated chocolate to one half and  mix well until combined.

Add vanilla extract into the other half and mix well until combined.Allow both the chocolate and vanilla mixture to cool to lukewarm temperature.Slowly pour 2 to 3 tbsp of the vanilla mixture into the serving bowls/glasses.Place the glasses in the freezer for about 5 minutes or until the vanilla layer is just set.If the layer is completely set ,it may not stick to the next layer.

Carefully pour the 2 to 3 tbsp of the chocolate mixture over the vanilla layer and place in the freezer for about 5 minutes or until the chocolate layer is just set.Repeat until you have used up all the vanilla and chocolate mixture.Chill for about 3 to 4 hours or until completely set.Sprinkle grated chocolate on top,if desired.(You may also de-mould the pudding into a dessert plate.To do so place the pudding bowl/glass in warm water for few seconds, remove and gently tap the sides.Place a dessert plate on top of the bowl/glass and flip over.

NOTES

• Soak 2 tbsp agar agar flakes or 2.5 tsp agar agar powder in 3/4 cup water for about  15 to 20 minutes.Add this to the milk,sugar and condensed milk mixture and bring it to a boil, simmer for 2 minutes.Switch off the stove and divide the mixture into two, add the grated chocolate into one-half and vanilla extract to the other. To keep the mixture warm, place each bowl over a pot of simmering water.Slowly pour 2 to 3 tbsp of the vanilla mixture into the serving bowls/glasses.Leave to set slightly(if it is completely set then the layers won't stick to each other).Next add the chocolate mixture and leave to set.Repeat with the remaining vanilla and chocolate mixture.Chill for about 30 minutes and serve.

Gluten and Dairy -Free Chiffon Cake | Rice Flour Chiffon Cake

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Gluten and dairy- free chiffon cake

Moist and delicious gluten free,rice flour chiffon cake.
Prep Time: 10 minutes
Cooking Time: 40 to 45 minutes
Makes: 7" cake
Recipe source:Victoria Glass ,Great British chefs,you can find the original recipe here.

Ingredients:

1. Eggs - 3 large( separated)
2. Salt - 1 pinch
3. Caster sugar- 110 gms + 1 tbsp
4. White Vinegar- 1/2 tsp
5. Sunflower oil - 65 ml( i used olive oil)
6. Lemon zest- from 4 lemons( i used orange zest from 1 large orange)
7. Lemon juice - from 2 lemons( i used 1/2 cup orange juice)
8. Rice flour - 110 gms( approx 3/4 cup)
9. Baking Soda- 1/4 tsp
10. Icing Sugar- for dusting,if required

Instructions:

Preheat oven to 180 Deg C.Line the cake tin with parchment paper, set aside.In a large bowl,whisk the egg whites with a  pinch of salt, until they form soft peaks.

Next add 1 tbsp caster sugar and whisk until stiff peaks form.Whisk in the white vinegar and keep aside until required.

In a separate bowl, whisk together 110 gms caster sugar,oil ,lemon zest and lemon juice until well combined.

Sift over the rice flour and baking soda into the mixture,mix well until combined.

Add half of the egg whites and gently fold to combine.

Then fold in the rest of the egg whites,working gently so as not to lose any air.

Transfer the batter into the prepared cake tin and bake for about 40 to 45 minutes or until a skewer inserted into the center of the cake comes out clean.Do not over bake,if you do so the cake may turn out dry.( I used a 5" square pan and a 5" ring mould and baked for approx 30 minutes)

Allow to cool completely before removing from the pan.Sprinkle  icing sugar or drizzle chocolate fudge sauce on top( recipe coming soon) and serve.

.

Gluten and dairy- free chiffon cake

Moist and delicious gluten free,rice flour chiffon cake.
Prep Time: 10 minutes
Cooking Time: 40 to 45 minutes
Makes: 7" cake
Recipe source:Victoria Glass ,Great British chefs,you can find the original recipe here.

Ingredients:

1. Eggs - 3 large( separated)
2. Salt - 1 pinch
3. Caster sugar- 110 gms + 1 tbsp
4. White Vinegar- 1/2 tsp
5. Sunflower oil - 65 ml( i used olive oil)
6. Lemon zest- from 4 lemons( i used orange zest from 1 large orange)
7. Lemon juice - from 2 lemons( i used 1/2 cup orange juice)
8. Rice flour - 110 gms( approx 3/4 cup)
9. Baking Soda- 1/4 tsp
10. Icing Sugar- for dusting,if required

Instructions:

Preheat oven to 180 Deg C.Line the cake tin with parchment paper, set aside.In a large bowl,whisk the egg whites with a  pinch of salt, until they form soft peaks.

Next add 1 tbsp caster sugar and whisk until stiff peaks form.Whisk in the white vinegar and keep aside until required.

In a separate bowl, whisk together 110 gms caster sugar,oil ,lemon zest and lemon juice until well combined.

Sift over the rice flour and baking soda into the mixture,mix well until combined.

Add half of the egg whites and gently fold to combine.

Then fold in the rest of the egg whites,working gently so as not to lose any air.

Transfer the batter into the prepared cake tin and bake for about 40 to 45 minutes or until a skewer inserted into the center of the cake comes out clean.Do not over bake,if you do so the cake may turn out dry.( I used a 5" square pan and a 5" ring mould and baked for approx 30 minutes)

Allow to cool completely before removing from the pan.Sprinkle  icing sugar or drizzle chocolate fudge sauce on top( recipe coming soon) and serve.

.

Gluten and dairy- free chiffon cake

Moist and delicious gluten free,rice flour chiffon cake.
Prep Time: 10 minutes
Cooking Time: 40 to 45 minutes
Makes: 7" cake
Recipe source:Victoria Glass ,Great British chefs,you can find the original recipe here.

Ingredients:

1. Eggs - 3 large( separated)
2. Salt - 1 pinch
3. Caster sugar- 110 gms + 1 tbsp
4. White Vinegar- 1/2 tsp
5. Sunflower oil - 65 ml( i used olive oil)
6. Lemon zest- from 4 lemons( i used orange zest from 1 large orange)
7. Lemon juice - from 2 lemons( i used 1/2 cup orange juice)
8. Rice flour - 110 gms( approx 3/4 cup)
9. Baking Soda- 1/4 tsp
10. Icing Sugar- for dusting,if required

Instructions:

Preheat oven to 180 Deg C.Line the cake tin with parchment paper, set aside.In a large bowl,whisk the egg whites with a  pinch of salt, until they form soft peaks.

Next add 1 tbsp caster sugar and whisk until stiff peaks form.Whisk in the white vinegar and keep aside until required.

In a separate bowl, whisk together 110 gms caster sugar,oil ,lemon zest and lemon juice until well combined.

Sift over the rice flour and baking soda into the mixture,mix well until combined.

Add half of the egg whites and gently fold to combine.

Then fold in the rest of the egg whites,working gently so as not to lose any air.

Transfer the batter into the prepared cake tin and bake for about 40 to 45 minutes or until a skewer inserted into the center of the cake comes out clean.Do not over bake,if you do so the cake may turn out dry.( I used a 5" square pan and a 5" ring mould and baked for approx 30 minutes)

Allow to cool completely before removing from the pan.Sprinkle  icing sugar or drizzle chocolate fudge sauce on top( recipe coming soon) and serve.

.

Eggless Strawberry Mousse | Three Ingredient Strawberry Mousse Recipe

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Eggless Strawberry Mousse

Easy Eggless-strawberry mousse recipe.
Prep Time: 15 minutes
Total Time: 2 hours
Serves: 5 to 6
Ingredients:

1. Strawberries- 2 to 2.5 cups
2. Powdered sugar- 3 to 4 tbsp( or according to taste)
3. Whipping cream - 1 cup
4. Vanilla extract - 1/4 tsp( optional)
5. Strawberries,sliced- few ( to garnish)

Instructions:

Puree the strawberries along with  powdered sugar in a blender .

Whip the cream till you get soft peaks.Do not over whisk.Add the vanilla extract(if using) and 6 to 7 tbsp of the strawberry puree.Fold it very gently,until combined.

Spoon into serving glasses.Top with remaining strawberry puree if desired.Refrigerate for about  1 or 2 hours.Garnish with sliced strawberries.

NOTES

• Adjust the quantity of powdered sugar according to your taste.

Eggless Strawberry Mousse

Easy Eggless-strawberry mousse recipe.
Prep Time: 15 minutes
Total Time: 2 hours
Serves: 5 to 6
Ingredients:

1. Strawberries- 2 to 2.5 cups
2. Powdered sugar- 3 to 4 tbsp( or according to taste)
3. Whipping cream - 1 cup
4. Vanilla extract - 1/4 tsp( optional)
5. Strawberries,sliced- few ( to garnish)

Instructions:

Puree the strawberries along with  powdered sugar in a blender .

Whip the cream till you get soft peaks.Do not over whisk.Add the vanilla extract(if using) and 6 to 7 tbsp of the strawberry puree.Fold it very gently,until combined.

Spoon into serving glasses.Top with remaining strawberry puree if desired.Refrigerate for about  1 or 2 hours.Garnish with sliced strawberries.

NOTES

• Adjust the quantity of powdered sugar according to your taste.

Eggless Strawberry Mousse

Easy Eggless-strawberry mousse recipe.
Prep Time: 15 minutes
Total Time: 2 hours
Serves: 5 to 6
Ingredients:

1. Strawberries- 2 to 2.5 cups
2. Powdered sugar- 3 to 4 tbsp( or according to taste)
3. Whipping cream - 1 cup
4. Vanilla extract - 1/4 tsp( optional)
5. Strawberries,sliced- few ( to garnish)

Instructions:

Puree the strawberries along with  powdered sugar in a blender .

Whip the cream till you get soft peaks.Do not over whisk.Add the vanilla extract(if using) and 6 to 7 tbsp of the strawberry puree.Fold it very gently,until combined.

Spoon into serving glasses.Top with remaining strawberry puree if desired.Refrigerate for about  1 or 2 hours.Garnish with sliced strawberries.

NOTES

• Adjust the quantity of powdered sugar according to your taste.