Though I was not satisfied with the yesterday’s photos, I am so happy with my today’s brownie recipe and the photos. When I made Eggless Brookies, it gave me an idea for brownies but I never tried it. When the theme brownies was announced, I thought of trying this recipe for a day. I know that the combinations work, but in the brownie pan baked in a tin, I was a little sceptical. But all my doubts cleared when I sliced it and I was so happy to see perfect squares. This went to my daughter’s friends today and she came back with so much of positive feedback from friends. Daughter happy, mom also happy.
Posts tagged PISTA
Rasmalai cake has been in my wish list for long. This is such a great fusion dessert, combining both the Indian flavours and the cake. For the cake I used my best oil based vanilla cake recipe. But to give a nice Indian twist, instead of adding the vanilla essence, I used badam milk essence, which gives the cake a nice flavour and colour. And it goes perfectly with the rasgollas and cream. As I have discussed many times, use oil based recipe if you are serving the cake chilled. If you use butter cakes, you will have a hard cake but if oil based cake is used, it will be super moist even after refrigeration.
For the final day of no bake desserts, here is one more recipe which I made using rasmalai. You would be wondering why I was having so much of left over rasmalai? Wait till tomorrow or go to my YouTube channel for my new video today. You will understand why. I was doing single portions for all these three days as I am off sugar for the past six months and the only person who can eat sugar is Sruti. So these are single serving desserts just made for her. And she is so enjoying this theme.
Glass desserts are a craze among home bakers and clients. I have been seeing a lot of delicious glass desserts in my FB feed. The flavours are so exotic. And as a baker it is a great way of taking care of all the left over cream, frostings and cake scraps too. When I saw the theme No Bake Lazy Day Desserts for BM this month, I chose it immediately. Being a cake decorator, I am always left with some cake, cream or ganache and what a better way to use them all up.
Since the mango season started blogosphere is flooded with mango recipes and one of the most posted recipes is the Mango Mastani. Mango Mastani’s origin can be traced back to Pune. It is a mango milkshake usually served with icecream and nuts. But I have made a little different version. As I told you earlier, I am trying to give only healthy foods to Sruti and though she was asking me for a glass of mango mastani for a long time, I was just postponing it. Many recipes I read used icecream in both the milk shake and the topping. I wanted to skip the icecream part but didn’t have a clear idea of what to do instead.
As I mentioned in my last post, candy is testing my patience. Yesterday, I had planned on a vegetarian marshmallow. The mixture turned out beautifully and I let it set for 2 hours. But even after the setting time, my marshmallow didn’t set and I found that the problem was with the veg gelatin I used. So I just skipped posting yesterday as I was so frustrated. But I couldn’t skip it today also. I was searching for a foolproof easy breezy recipe when I stumbled on white chocolate fudge. There are too many versions of the fudge, some were even complicated, but I stayed away from those recipes. I went for a microwave version of an easy recipe. This recipe is so easy that even a kid can do it.
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.
When I come to the end of any mega marathon, I get a feeling of accomplishment and content. So on the final day of this mega marathon, I am so happy that I could give you all a month long treasure trove of recipes which was loved by all in the family. And September also marks the birthday of my beautiful blog baby. She is my younger child as I have given so much attention which I usually give to my daughter Sruti. And my blog turned 6 this month on 17th. I wanted to make a celebration post but couldn’t do it as I was so busy with posting other recipes. So I decided to make the last post of the month as a celebration post.
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.
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.