Malai Burfi ( Three Ingredients) Quick and Easy | Indian Sweet | RinkusR...

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Fruit Cake made out of Biscuits | Parle-G Cake | Biscuit cake | Christma...

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Mysore Pak | No Fail Perfect | Easy Recipe by Rinku's Rasoi

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Cashew Mysore pak | काजू मैसूर | Cashew Fudge by Rinku's Rasoi

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chocolate spoon for party by RinkusRasoi

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Ingredients:

Plastic Spoons ...................10-15 pieces

Chocolate...........................1/2 cup

Sprinklers of your choice

Method:

1. Take Chocolate chips in a bowl and microwave it for 1 min in 30 seconds intervals 
2. Temper  chocolate with   back of  the spoon for 30-40 seconds
3. Now fill the cone with melted chocolate and snip off the tip
4. fill the spoons with chocolate  and decorate with sprinklers of your choice 
5. for gift wrap cover spoon with plastic wrap and tie with some decorative ribbon.

Carrot Custard

Ingredients:

Carrots..........................................1 Cup (shredded)

Milk..............................................3 Cups + 1//2 cup for custard

Ghee.............................................1 Tb Sp.

Sugar............................................4 Tb Sp.

Custard Powder................................2 Tb. Sp.

Mixed nuts .....................................1/4 cup ( finely chopped)

Saffron..........................................2-4 strands

Method:

1. Mix custard powder in 1/2 cup milk and keep it aside

2. Take ghee in a heavy bottom pan and add shredded carrots in it. Cook carrot until it changes color and become little bit soft.

3. Now add milk and sugar and cook carrot in milk for 5 mins.

4. Add custard milk and let it cook for 5 mins. Mixture will get thicken.

5. Add chopped nuts and saffron and switch off the flame.

6. let it cool down to room temp and put it in refrigerator for and hour and serve chilled.

Daliya chiikki / roasted gram brittle

Ingredients:

Roasted gram ( Dalia)..............1/2 cup
Jaggery.....................................1 cup
Cardamom powder...................3-4 tea spoon
Sesame seed..............................2 tea spoon

Method:

1. In heavy bottom pan take 1 table spoon water and add jaggery in it and stir continuous in medium heat.
2. Take on bowl of cold water and try on drop of jaggery mixture in the water. If the mixture form in small ball then the mixture is ready.
3. Add roasted gram and rest of the ingredients.
4. Add this mixture on greased surface and roll with greased rolling pin.
5. Make a big round of the the thickness you like and cut in the square pieces. Store in air tight container.

Bakalva

Bombay Halwa

Ingredients:
For the flour mixture:
Arrowroot powder / corn starch .......1 cup*
water................................................1 cups

For Sugar Syrup:
Sugar..........1 cup
Water.........,2 cups
Lemon juice..1 tsp

Other ingredients:
Ghee....................1 cup
Food Color...........few drops
Cashews pieces....1/2 cups


Method:
1. In a pan add sugar, water and bring it to boil. Add lemon juice in it. Once all the sugar melt then keep it aside.
2. Mix arrowroot powder and water in pan and whisk it very well so no lumps will form.
3. Now switch on the flame on a very low setting and cook flour mixture untill it will thicken. Make sure to stir continuous.
4. Now add sugar water little by little in the flour mixture and stir it.
5. Once all the sugar water mix well with flour mixture then start adding ghee one table spoon at a time. This will give nice shinning to the mixture.
6. Add food color and cashew pieces at this time and test the mixture on a plate. If it coming out easily then you halwa is ready.
7. Spread halwa on a greased plate and let it cool down for an hour. 
8. Cut square pieces and enjoy.

* you can use corn starch also. If you want to use for vrat or fast use arrowroot flour.

Anjeer Burfi ( Dry fig square)

Ingredients:

Anjeer (dry fig) ……………..8oz

Ghee (clarified butter)….1 tea spoon

Sugar    …………………………2 tea spoon

Method:

1.  Soak dry fig in the warm water for 2 hours

2.    Drain and make fine paste ( add 1-2 table spoon of water if required)

 3. Heat ghee in a pan and add fig puree in it. Stir well and cook and medium heat, stir continuous

4.   After 5-10 min the mixture will begin to leave the side of the pan as it dries up.

5.   Add chopped dry fruit and again cook for 1-2 minutes.

 6.   Take a greased plate and spread this mixture in it and let it cool down (you can also put into the refrigerator) and garnish with cashew and almond pieces.

7. Make pieces after it cools down .

Kala Jamoon

Ingredients:

Khoya (mava)................350 gms

Paneer.......................... 200 gms

 sugar............................65gms

Water...........................4 cups

Cardamom powder.......½ tsp

Milk..............................1 tbsp (if required)

Ghee for deep frying

Method:

1.       Make q string syrup of sugar and water

2.       Mash, grate or crumble khoya and paneer together.

3.       Add cardamom powder, flour and knead well till smooth.

If too dry, add a little milk. Form a soft dough.

4.       Make small balls out of the dough rolling lightly between palms. The balls should be half the size of Ping-Pong balls.

5.       Heat ghee till slightly fuming. Cool for 3 minutes.

6.       Add some balls, and allow them to rise before putting back on heat.

7.       Fry on low heat, till dark from all over.

8.       Drain and dip into syrup. Allow to soak till next batch is ready.

9.       Repeat till all dough is exhausted. Drain and transfer to serving dish.

Note: take care not to fry on high or the jamoons will stay undone from the center. If the jamoons are cracking, add some more milk. If soaking too much fat, add a little more flour. A little variation is bound since the khoya may not be uniform each time.

Apple Halwa

Ingredients:
Grated apples......................2 1/2 cups
Ghee.................................2 tbsp
Milk powder.........................1/4 cup
Milk..................................3/4 cup
Sugar.................................3 1/2 cup
Mixed chopped nuts...............1/4 cup
a few drops of vanilla essence


Method:
1. Heat ghee in a heavy bottom pan. Add grated apples in it and cook on a medium flame for 5-7 minutes.
2. Add Milk powder and mix it very well
3. Add milk and cook for another 2 minutes.
4. Add sugar and chopped nuts and cook for another 3-4 minutes until all the water  evaporated.
5. Add vanilla essence and serve hot or cool down in refrigerated and serve chilled.

Coconut Laddoo/ Coconut balls

Ingredients:
Evaporated milk 2 cup
Dry coconut powder 1 cup
Cardamom powder 1/2 tsp
Sugar 1/2 cup

Method:
1. In a large heavy bottom pan cook evaporated milk and bring it to boil.
2. Add cocout powder in to the milk and stir continuosly.
3. When it starts to thickens, add sugar and cardamom powder.
4. Stir for another 1-2 minutes. When it starts leaving the pan and form a ball then mixture is ready.
5. Make a small ball and coat with dry coconut powder.

Whole wheat banana walnut muffin

( Makes 6 regular size muffin)


Ingredients:
Whole wheat flour.............................3/4 cup
Brown sugar.....................................1/4 cup
Baking powder..................................1/2 tsp
Baking soda......................................1/2 tsp
Banana............................................2 medium size
Butter............................................ 2 Tbsp
Walnut............................................4 Tbsp ( roughly chopped)
pinch of salt.

Method:
1. In a bowl mix mashed banana, butter and brown sugar and mix it very well.
2. Shift wheat flour, baking powder, baking soda, salt together and mix with banana mixture.
3. Mix everything very well and add 2 tbsp walnut. Keep rest of the walnut aside for garnishing.
4. Preheat over on 350 degree F.
5, Place liner in muffin pan and spoon the mixture into liner.
6. Sprinkle rest of the walnut on the muffin.
7. Bake in the oven for 25-30 minutes.  

( Note: you can also use regular sugar instead of brown sugar.) 

Peanut Coconut laddoo / Shing kopra na laddoo

Ingredients:
Roasted peanut...............................1 cup
Dry coconut powder.........................1/2 cup
Dry ginger powder...........................1 tea spoon ( optional)
Sugar...........................................1/4 cup
Ghee...........................................1 table spoon
Cardamom powder...........................1 tea spoon

Method:
1. Crush the peanut in grinder and make powder.
2. In a bowl mix coconut powder, sugar, cardamom powder, dry ginger powder (soonth  and peanut powder.
3. Add ghee in it and mix very well.
4. Peanut will leave some oil and sugar will mix with ghee and it will form the consistency of laddoo.
5. Make small ball and roll the balls in coconut powder to coat evenly ( you can also add color 1-2 drop of color in coconut powder mixture).
6. Store in a airtight container.

Race Car Birthday Cake

We celebrated my son's birthday today. He is crazy about race cars. So, I decided to make race car cake for his birthday. I showed him couple of race car cake picture from Internet and then he started to design his own cake for his birthday :) So finally, we both come up with this design.

For cake I used Betty croker instant cake mix and substitute eggs with flex seeds powder. It tastes actually better with flex seeds than eggs. I made three 9 inches cakes. Two of them I used for the base and one to carve the car. I used fondant to cover the car and doors and windows. To give race track effect I used black icing ( mix black food color in icing) and make square around the side of the cake and made some grass on the side of the mud.

Mango Lassi

Ingredients:

1 cup mango puree
2 cups yogurt
1 cup milk
3 tbs suger ( or as per taste)
1 cup water
4-5 ice cubes
chopped pistachio for garnishing

Method:

1. Mix mango puree, yogurt, milk, water and ice in a blander and churn it.
2. Add sugar and mix it well.
3. Now server chilled in a glass and garnish with pistachios.

Eggless Carrot Cupcake

Ingredients:

For cupcake:

¾ cup whole wheat flour
½ cup all purpose flour
¼ tsp cinnamon
1 tsp baking soda
½ cup carrot juice
¼ cup oil
¾ cup brown sugar
½ cup applesauce
½ tsp vanilla
1 ½ cup grated carrots
1/3 cup finel chopped walnuts
¼ cup dry coconut

For cream cheese frosting:
½ cup ( 1 stick) unsalted butter, softened
2 cups confectioners’ sugar
8 ounces cream cheese, softened
2 tsp vanilla extract

Method:
Cupcakes:
1.Heat oven to 350 degree. Place cupcake liners in 24 indents of muffin pans, set aside.
2.In large bowl, stir together applesauce, vanilla, oil, coconut,carrot juice , carrot and mix well.
3. now stiff all the dry ingredients together .
4. Add both wet and dry ingredients together and add walnuts in it.
5.Spoon ¼ cup batter into each cupcake liner. Bake at 350 degree for 25 to 27 minutes or until
Toothpick inserted in the center comes out clean. Cool completely on rack.
Frosting:

In a large bowl, beat butter and confectioners’ sugar together on medium high until blended. Add cream cheese and vanilla and beat on medium-high until no lumps remain. Divide frosting among cupcakes.

kansar ( lapsi) | Gujarati Recipe

Ingredients:
1 cup cracked wheat flour ( small pieces) , 1½ cup water, 2 tbsp jaggery, 1 tbsp oil, 2 tsp ghee (clarified butter)

Method:
1. Boil water and jaggery to a boil in a thick bottam pan.
2. Add wheat flour and 1 tbsp oil into the water and stir continuous to avoid any lump .
3. Cover the pan and let it cook in slow flame until kansar is thickens.
4. Serve warm with ghee and sugar on the top.

You can aslo make Kansar in Microwave...Here I have video for Kansar In Microwave

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