While preparing the dishes for this BM, I was on a cooking spree. I completed three dishes a day during the last week of August. And on the day I made Kala Jamums, I also made these Channar Puli. This is a Bengali sweet made with paneer. Though some posts say that it is gulab jamun made with paneer, I felt that it tasted different with more flour in the recipe. I saw this first at milkmaid website. The recipe uses sweetened condensed milk in the dough and uses comparatively larger amount of maida.
For the third day, here is a famous sweet from North. I am always confused with basundi and rabdi. When I read about those, some said that rabdi was thicker and basundi is a little thinner than rabdi. Following those instructions I made basundi. It is a quite rich dessert full of nuts and thick reduced milk. I reduced the sugar to make it mildly sweet, even then we couldn’t consume more than a few teaspoons. Serve this chilled and you will be in heaven. There are so many ways to make quick basundi, but I took the longer route.
I don’t know how many times I have mentioned this, I am a great fan of milk sweets, that too paneer based Bengali sweets. I have lived in Calcutta for a few years of my child hood. Though I don’t remember those days, my love for Bengali sweets comes from it. Before I started making sweets myself, my dad used to bring me milk sweets from shops and we two would love to relish those sweets. After I started blogging, I decided to try all my favourite sweets. If you look at my first post, it is Gulab Jamun made with home made mawa. So when I was trying to decide on themes for this Cooking Carnival, I selected Milk Sweets as a theme. You will be seeing six milk sweets this week which may seem simple and easy to make but are absolutely delicious. Don’t forget to check my blog this week if you love sweets.
Last month I made a batch of cream cheese with my usual home made cream cheese recipe ( click on link to read the post). I was planning on a cheese cake with it and I saw a chocolate cheese cake online. Sorry, I forgot where I saw it as it was months back, but I had the proportions noted down. The cheesecake uses white chocolate for the filling and some dark chocolate for decorating the top. As plain dark chocolate is used, it becomes crunchy after chilling which makes it difficult to slice the cheesecake. If I make it next time, I will add dark chocolate ganache instead of chocolate. If you are making this note this point. If you want it soft, go for ganache and if you love crackling chocolate then follow the recipe given.
After two simple recipes, here is one slightly tough to make dessert recipe which was loved by my daughter. Of all the three this was her most favourite as this was completely made with chocolate. With a dark chocolate eggless cake and a creamy dark chocolate mousse, this is also topped with a chocolate glaze and chocolate vermicelli. I am sure this would be an amazing dessert for all chocolate lovers over there. The mousse is so light and cuts the overload of chocolate and makes it a pleasant well balanced dessert.
To finish this week’s Punjabi dishes, I selected an easy to make and rich and delicious dessert. Topped with almonds and saffron, this rice and milk based dessert is out of the world. When I searched for recipes, I found so many variations. So keeping the basic concept, I just made the recipe according to our taste. This is allowed to set in terracotta bowls in the fridge. To make sure that the top of the phirni doesn’t dry out, it is covered with cling film or foil and then refrigerated.
The two months of my daughter’s summer vacation was spent mostly in our house and I had the tough task of finding her the snacks daily. I didn’t buy anything outside and tried to make all her snacks at home. As mango season was at its peak during holidays, I made so many dishes with mangoes. Popsicles and milkshakes were made in so many avatars. After making mango popsicle with milk and cream, here is one more made with curd. I first thought of making mango lassi but at the final moment went on preparing this popsicle as I know popsicle would be more inviting for my daughter than a glass of lassi.
Time flies so fast and we are in the third week of Blogging Marathon this month. For the third day, I have chosen the theme Holiday Dishes. My kiddo enjoyed nearly one and a half months of summer holidays and went to school only today. Keeping kids occupied during holidays is a difficult job and filling their tummies is too much hard work. Whenever my daughter gets bored, she asks for snacks. And I had to control the amount given as there were so many snack breaks during the day. As summer was at its peak during holidays, I made lots of cool drinks, ice creams and chilled dishes to beat the heat.
Mousse cake has been in my to do list for long, but I kept postponing as I was so much afraid of failure. I have done a lots of experiments in these five and a half years of blogging, but now, I am little hesitant. But still I wanted to make it and one fine day set on the task. This cake has three layers. The bottom most is an egg free oil based chocolate cake. The second layer is a egg free gelatin free white chocolate mousse and the third layer is egg free gelatin free dark chocolate mousse. The whole cake is frosted with whipped cream and then covered in a dark chocolate mirror glaze. A chocolate flower is added to add to the beauty of the cake. Can you see my reflection on the cake?
Mango season is at its peak now and I wanted to make all types of desserts when the mangoes are sweeter. This mango fresh cream cake has been in my mind for long. I wanted to take a video while doing it and so I kept postponing. Finally I made it three days back. For the cake, I used my best eggless vanilla cake recipe and for the cream, I used Rich’s non dairy whipping cream. If you get good quality high fat dairy whipping cream, then use it as nothing can beat the taste of dairy whipped cream.