This month has been very bad so far. I have been failing in many of my experiments and I am feeling so low nowadays. But still I couldn’t keep away from trying new things. Though I share my success stories here, my failures doesn’t make to the blog. But they are surely lessons learnt and I will never be repeating those mistakes again. I selected candies for this month and it is testing my patience too much. First I tried making honeycomb. The result was awesome, but I poured it into a smaller tin and it oozed out. Somehow I contained it inside the tin, but the paper I used for lining stuck to it. I had too waster all those paper stuck honey combs but still Sruti loves those bits and pieces which I recovered after breaking it. Next I tried making peanut brittle. This time I oiled the paper, the mixture came out perfect but again the brittle stuck to the paper. I tried a lot to remove the paper but couldn’t even remove a single bit of it. That is it, the whole batch got wasted.
This no bake Crustless Pistachio Saffron Cheesecake shots are my entry for the third day of dessert in glass theme. Yesterday I was telling you about my experiments with the cheese cake mixture which sets beautifully and slices neatly without melting. I have happy news to share. I just found out the best cheesecake mix recipe using china grass. From now on, I will be doing different cheesecakes without the danger of failure. And with the best home made cream cheese recipe, I think my folks at home are going to be really happy.
The No Bake Gulab Jamun Cheese Cake or fusion cheese cake has been in my mind for such a long time. Till now I am not at all satisfied with the texture of the cheesecake. I want it to be set as a soft custard, but it is slightly runny and very creamy. Though it tastes good, it doesn’t look good if you try to cut a slice of it. That involves using the perfect amount of the setting agent. I am still doing a lot of experiments and I hope I will get it right. There is also one more type of cheesecake which doesn’t involve any setting agents. Mix the sweetened cream cheese with whipped cream and you get a light airy moussey filling which holds it shape and just melts in the mouth.
Made with layers of cake, ganache and whipped cream, this shot glass dessert with leftover cake is so easy to assemble and tastes so yum. When ever I make a cake for video, I am always left with a few pieces of cake and some frosting which most of the time gets a make over as cake balls. When Valli announced the theme of shot glass desserts, I wanted to make this as one of the recipes. This will make a great party dessert and you can bake the cake especially for that. And it is so easy to assemble and I am sure your guests will praise you.
My daughter loves chocolate in any form and I have been depriving her for some days. I am trying to avoid giving her anything loaded with butter, sugar and chocolates and she is really very much sad. I don’t give her the cakes I make and those cakes are not for us to taste. So she has been craving for something chocolate for weeks now. For the past four years, she has been bragging about my baking to all her friends and teachers, that when ever I visit her school, her teachers would let me know about that. Last year they invited me to show how to bake a cake for their 3rd standard students and this year they want me to do a recipe on no fire cooking.
For the third day of frozen treats, I have an awesome treat for you. When I made Basundi for the Indian Milk Sweets series, we couldn’t finish it off as it was too rich. I had a plan which I didn’t mention to my daughter. In fact, I kept this idea a secret until it was ready to be relished. You know children, once we talk to them about an idea, they start pestering until we get sick of that idea itself. So I have started keeping my ideas secret and just surprise my daughter with whatever I make. As I have mentioned in Basundi post, it takes a lot of time to make it from scratch. No short cuts. And the final result is a rich, decadent bowl of basundi. If you couldn’t eat it all, than here is the plan.
When you read the title, you might think that it is a baked cake 9like the hot milk cake), but no, you are mistaken, it is a milk sweet from Uttar Pradesh. Even I mistook the name for some cake when I first saw this at Nishamadhulika. But when I saw how it is made, I immediately bookmarked it, but never got a chance to make it until now. Think of this as a cousing to kalakand. For kalakand, we cook paneer, mawa and sugar but it is set when it is soft and white in colour, but for the milk cake, milk is reduced to thick consistency like mawa, then lemon juice is added to curdle the mixture and then sugar uis added and cooked until dry. So the result is a deep browned sweet, which is slightly tangy and absolutely delicious.
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 fourth day, here is a sweet which has been in my to do list for long. Ever sice I started blogging, I wanted to try these dry kala jamuns, but never got an occasion for that. This Indian milk sweet theme fitted it perfectly and so I noted it down on my board. Kala jamuns are as the name suggests very dark in colour and are not served with syrup like the regular gulab jamuns. These are on the drier side without any syrup dripping from it. That is what makes it more tasty. When I was a kid, I used to love that sugar syrup more than the jamuns and I used to drink it after relishing the jamuns. But now, I couldn’t even think about that with out my teeth aching. So nowadays, I prefer these types of dry sweets which are not overly sweet.
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.