Mango mousse

Aroma of mango makes anyone salivating, recipes with mangoes are endless, but one of my favourite is this creamy , velvety mango mousse. I use fruits which are in season, don’t prefer the canned one’s.

If you having guests over, try this recipe for dessert, they’ll definitely gonna love this.

Making them is quite simple and quick. Only thing to remember is whichever mango you are using, they have to be sweet, even a little bit of sourness will ruin the mousse. Do keep this in mind before you start your prep.

Mango mousse

What is Mousse?

Mousse is basically smooth textured dessert made with whipped cream and egg whites but this is a vegetarian blog so I have not used any egg.

#purvanchaltadka #mangomousse#eggless

Let’s start with the recipe

Mango mousse

Ingredients

• 1 cup whipping cream
• 1/2 cup mango pulp
• Mango essence

Method

• Whisk whip cream till it doubles up.
• And forms peak
• Keep a little cream aside with added mango essence.
• Rest take it in another bowl, add mango pulp
• Add few drops of mango essence
• Gently fold it and mix the pulp with cream
• Take a piping bag fill it and pipe in the glass you are serving
• And top it with the white cream using the piping bag.
• Now, chill it in the refrigerator before serving
• Enjoy it as required.
• Hope you liked this simple recipe.
• Check the video below

Mango Mousse video

Badam Katli / How to make Badam katli

“LIVE

LOVE

SWEET“

Here’s presenting an awesome Badam katli recipe today, mind you, this will leave you drooling over. Scrumptious and delicious mithai which is easily made at home. With few ingredients easily available in your kitchen pantry.

If you just get the trick and technique right then nothing can stop you from making any recipe …that’s quite motivating 😀

So why don’t we get to the recipe….. Let’s get started

#badamkatli#almond#sweet#food#purvanchaltadka

Badam katli

Badam Katli

Ingredients

• 200 grams sugar
• 250 grams badam/ almond
• 200 grams water
• 1 tablespoon milk
• Pinch of saffron
• 1 teaspoon elaichi / cardamom powder
• 4 tablespoon ghee
• Parchment paper/ butter paper

Method

• Soak Badam / almonds overnight
• Peel the skin
• Spread the Badam on a muslin cloth and let it dry under the fan for 4 to 5 hour’s
• Once Badam has completely dried up blend it to a coarse powder and keep aside
• Soak the saffron in warm milk
• Take a heavy bottom kadhai pour water and sugar, boil it till one thread consistency
• When you reach to the desired consistency add the powdered Badam
• Keep the flame low and stir the mixture continuously
• Pour in saffron milk and stir
• Add 2 tablespoon of ghee
• Now combine the mixture and fry for 10 to 15 minutes
• If you find the mixture too dry after frying for 10 minutes pour in some more ghee
• When the mixture starts leaving the kadhai and combines together, then it’s ready.
• To check whether the mixture is ready just roll little mixture with palm if it sticks add a little ghee and fry and if it doesn’t (see the pic below) then you are good to go
• Off the flame let it cool a bit not completely
• Spread a parchment paper and pour the mixture
• Take another parchment paper and place it above it
• With the help of rolling pin spread it evenly to a desired thickness you want, take your time, relax and do this.
• Once the mixture is evenly spread cut it into diamond shape with a cutter or knife
• Let it cool
• Badam katli is ready within minutes
• Tastes just yum, mind you this will make your loved one’s go gaga on you
• Store them in an airtight container in the refrigerator
• Enjoy Badam katli, when you have a sweet craving
• Did you like the recipe? Comment down below
• This also marks my 3 years journey with food blogging….
• Until then keep exploring……..

Parwal ki mithai

Desi Se Accha,

Kuch Nahi

Traveling makes one wiser and stronger, who doesn’t love taking trips to beautiful destination. Today I am taking you to Uttar Pradesh state through this post and showcasing how a simple vegetable can be transformed into an awesome dessert or mithai.

Parwal ki mithai

Parwal or point gourd as the name suggests is full of nutrition. This veggie can be consumed both savoury and sweet,a very common vegetable in every Indian household.

To be very frank I am not a Parwal fan at all just don’t like the seeds in it, now you might think who eats seeds but let me tell you in my house my in-laws are crazy for this so I don’t scope out the pulp or the seed while making sabzi. But here in this case one has to scope out the pulp and stuff khoya which I am loving 😄

A very simple and easy recipe to make on any festival. Make them prior to the festive day and serve it chilled, taste awesome. Trust me on this and do give it a try.

These yummy mithai are a common scene in Uttar Pradesh and Bihar. If ever you have visited to kachori gali of Kashi Vishwanath temple one will notice these sweet in every sweet shop, simple and delicious recipe.

Let’s get the recipe card here

#foodblogger#purvanchaltadka#parwalkimithai#sweet#indianmithai

Ingredients:

• 3 parwals/point gourd
• 100 grams khoya
• 3 tablespoon powdered sugar(adjust according to taste)
• 1/2 teaspoon elaichi powder/cardamom
• 2 tablespoon dry fruit powder(cashews + almonds)
• 2 cups water
• 1/2 cup sugar

Method:

• Scrape skin of the parwal
• Slit parwals in the center and gently scoop the pulp out, now wash them
• Boil water ,add sugar bring this to one thread consistence(just like gulab jamun syrup)
• Add the slit parwals and cover with a lid
• Cook for 2 minutes, that’s enough other wise parwals will be overcooked
• Remove them from the syrup and let parwal cool completely, drain excess of sugar syrup out by gently squeezing them
• Take a bowl add khoya, sugar, dry fruit powder and elaichi powder
• Mix it well
• Gently, stuff this mixture into these parwals
• Garnish with some chopped almonds or silver vark if you have
• Parwal ki mithai is ready in minutes ,isn’t this easy one
• Do give it a try and let me know in the comment section
• Until then keep exploring…….

⭐

Rating: 1 out of 5.

Boondi Kheer Recipe

Kuch Toh Meetha Hojaye

Often times we have to deal with leftover food be it savoury or meetha. This festive season I was left with meetha boondi which, when was fresh was consumed quickly as I stored it in refrigerator so that it’s shelf life increases, no one… Literally no one is interested in eating them. Now I can’t waste this, so just thought of turning these boondis into something fresh creamy and subtle. You can have them cold or hot.

Boondi kheer

Boondi kheer balances the sweetness, there is no excess of sugary taste due to the milk added in it.

This kheer is a fusion recipe to surprise your guests or loved ones.

Serves well on all the festive season, as the Indian festival are around the corner, do try this scrumptious Boondi kheer.

This kheer is completely rich in taste as we have added dry fruit, milk powder and milk.

Detailed recipe card is here

#boondikheer#foodblogger#purvanchaltadka#dessert

Boondi Kheer

Ingredients

• 2 cup milk
• 1 cup milk powder
• 1/2 cup dry fruit powder (almond n cashews)
• 1 1/2 cup boondi (sweet)
• 1/2 teaspoon elaichi powder
• Pinch of saffron strands
• 2 tablespoon sugar or as per taste

Method

• Take pan, boil milk for 1 minute
• Add saffron strands
• Add milk powder and stir
• Keep the flame low
• Add dry fruit powder
• Mix well
• Now add in Boondi
• Add in elaichi powder and sugar
• Boil for few minutes (2 minutes)
• Off the flame
• Let the kheer cool down, as it cools kheer tends to thicken due to boondis
• Creamy and thick boondi kheer is ready
• Milk powder and dry fruit powder gives this kheer an extra flavour and texture.
• Boondi ki kheer is ready to be served
• Hope you loved this simple recipe
• Until then keep exploring…….

⭐

Rating: 1 out of 5.

Lauki Barfi/Bottlegourd sweet

Food Is The Ingredient

That Binds Us Together

Lauki barfi is a complete Desi mithai which one could find in every sweet shop in Purvanchal.

Lauki is grown in abundance in this region, so this sweet was common among rich and poor. Though it’s vanishing now, as many don’t prefer eating them anymore. I can remember my childhood day’s when we use to go for marriages and this mithai was served, where as a kiddo I did not like this mithai after knowing that it was made with lauki 😀

“The older you are the wiser ” and now I realize it value. My son loves this mithai and my daughter is still shying away from this barfi.

In good old days this mithai was made with sugar syrup only, which made them really very hard. The reason for this was to make them last for months, as this was send with daughters as their goodies after marriage and in those days returning to mother’s place after marriage was not imagined coz no way of transportation was there during those times.

But as time has passed on this recipe has changed a bit by using mawa. Which does enhance the taste a lot, but the shelf life is restricted. I am so happy to be writing about this yummy mithai and saving the recipe for next generation to come.

So let’s get the recipe

#laukibarfi#bottlegourdsweet#foodblogger#purvanchaltadka

Lauki Barfi

Lauki ki Barfi

Ingredients:

• half kg lauki grated and seeds removed
• half kg mawa/khoya
• 100 grams sugar or as per sweetness
• 4 tablespoon ghee
• 1 tbsp elaichi powder
• few drops kewra essence(optional)
• Green colour this is optional
• kaju/cashewnuts for garnishing

Method:

• Heat kadhai with ghee,saute lauki till light brown in colour
• Add sugar and let it melt,flame should be medium
• Once sugar has melted completely and starts drying
• Add in mawa/khoya and cook till the mixture dries up completely leaving the pans sides.
• off the flame and add in kewra essence,elaichi powder and green colour
• Mix it very well
• Grease a plate and spread the mixture evenly
• spread kaju on the mixture
• apply a cut on the mixture when it is still hot
• Chill it in the refrigerator for one hour
• cut into pieces and serve
• This mithai I had made on Krishna Janmasthami as bhog.
• A simple and easy homemade is ready for all the festive occasions.
• Hope you loved this this recipe,do like and comment your views.
• you can even give star rating to the recipe,this could make my day.
• Thanks for stopping by and reading till here
• Until then keep exploring…….
• You can notice colour differnce in the barfi as after refrigeration ghee makes the colur light.

⭐

Rating: 1 out of 5.

Mango lassi recipe

Lassis are in high demand during summer’s. Every household tries to recreate new recipes to match the tastes buds of our loved ones. So, today it’s mango lassi for everyone. A simple and no fuss recipe to try.

Mango lassi

In my recipes I mostly try to avoid using food colour, as we already intake all these preservatives from the packed food.

Lassi is a traditional drink in India ,flavored with fruits, mint or be it salty. Lassi is an yoghurt based drink. Mango lassi is just like having milkshake.

Drinking Lassi has it’s own benefits. If one is suffering from acidity then this is the best drink for them. Lassi is good for digestion and skin.

Lassi is made with curd, add water to the curd and whisk is, dilute it and Lassi is ready. Add your flavor like if you want it salty or sweet.

Let’s get the recipe

#mangolassi#foodbloggers#indianfoodblogger#purvanchalstadka

Mango lassi

Ingredients

• 1 cup curd or buttermilk
• 1 cup mango pulp
• 1/2 teaspoon elaichi powder
• 1/2 sugar or as per taste
• Few drops of mango essence
• Some chopped pistachios for garnish

Method

• Take a blender jar, pour curd or buttermilk, mango pulp, elaichi powder, sugar and mango essence
• Blend it for 1 minute
• Pour it in the glass
• Garnish with pistachios
• Serve it chilled
• Enjoy your mango lassi
• Until then keep exploring…….

⭐

Rating: 1 out of 5.

Do Rate Us….

Steamed Sandesh /How to make steamed Sandesh

Bengali sweets are completely die for me and I guess for everyone out there, making them at home is equally simple with just keeping in mind the small details. If you have patience and will, then this recipe or any recipe you will try and won’t make you disappointed.

During this lock down period, where all the shops are closed and if you have craving for mithai, what best can we do just grab a recipe and make one.

This sweet I made on occasion of Akshay Tritiya for bhog to Lord Krishna, a very simple and easy to make mithai.

With detailed picture below

So let’s get the recipe

#mithai#bengalisweet#steamedsandesh#foodbloggers#indianfoodblogger#purvanchalstadka

Steamed Sandesh

Steamed Sandesh

Ingredients

• 2 litre milk
• 2 tablespoon lemon juice
• 1 cup sugar or as per taste
• Few drops of kewara essence
• 1/2 milk
• Some saffron strands
• Ghee for greasing or butter paper

Method

• Keep milk for boiling and once it starts boiling add in lemon juice
• After that the milk starts to cuddle
• When the milk has completely cuddled
• Keep a muslin cloth on the strainer and strain it after that rinse it with water, so that the lemony taste is washed.
• Squeeze it well
• Take a mixer jar add in the chenna (that’s the cuddled milk) with sugar, milk and few drops of kewara essence
• Blend it to a fine paste
• Grease a pan with ghee or keep butter paper
• Pour the mixture in the tray
• Tab it well
• Spread saffron strands over the mixture
• Now get your steamer ready and steam for 20 minutes or till its done
• And if you don’t have a steamer then you can take a pan place a ring add water and place the tray on that, cover and cook for 20 minutes .
• Pierce a tooth pick and check, if it comes out clear Sandesh is done
• Remove it from the pan cut into desired shape ,don’t try to pick the pieces first refrigerator it
• Refrigerator it for 1 hour
• Now, get the pieces out on a plate and serve them chilled
• A best sweet for any guests or festival, what better than home made sweet
• If you enjoyed this recipe to hit the like button
• Until then keep exploring…….

Eggless white chocolate mousse

Ammm…is the feeling whenever I have a mousse soft and light just like clouds you can say refreshing and this lifts my mood up.The best way to be happy have a mousse 😃

Eggless white chocolate mousse

The simplest and easy way to make eggless mousse,as you might know this is a vegetarian blog where I don’t even use eggs and making mousse did sound difficult for me,but came across a site where this fuss-free and delicious mousse recipe was posted sweetnessandbite.com

Eggless white chocolate mousse

Having this white chocolate mousse just reminded me of my school days where in class fourth we were gifted with milky bar which was newly launched and one more candy which was called doodh ki goli which was white in colour we use to buy this from one of our favourite shop and that uncles name was champaklal, oh what a childhood we had with so many friends around age,colour,gender no bar innocence at it’s best,whom I have never met since then.

A lovely recipe for any birthday party’s or kitty party and chritsmas being around you can make them and store in the fridge.This is going to be a super hit mousse for you and kids.

Eggless white chocolate mousse

Let’s get the recipe

#purvanchalstadka#mousse#egglessmousse#whitechocolatemousse#foodbloggers#indianfoodblogger

Ingredients:

• 500 ml Amul fresh cream
• 300 grams white chocolate bars
• 1 tablespoon vanilla essence
• Sprinkles for garnish

Method:

white chocolate n fresh cream

soft peak

• Chop white chocolate into pieces
• Keep into a glass bowl
• Take a saucepan pour in Amul fresh cream and let it boil
• When you see the edges of the cream bubbling off the flame
• Pour the cream into the chopped chocolate
• Mix it with a whisk
• Mix till the chocolate melts compeletly
• Add in vanilla essence in it
• Refrigerate it overnight
• Next morning bring out the mixture
• Blend it on high speed for about 5 minutes without stopping
• or until you notice soft peaks of the cream
• Once peaks have formed stop blending
• Pour the mixture in a piping bag
• Fill cups or glass with this mixture
• Again refrigerate
• your white chocolate mousse is ready
• Serve them chiiled
• Sprinkle them with some coloured sprinklers
• Enjoy this amazing and delicious eggless mousse
• I bet you won’t stop asking for more
• Until then keep exploring….

Meetha poha prasad/How to make Meetha poha

The earlier recipe i shared with you was kabuli chana prasad and now this one is meetha poha,you might have noticed how healthy and tasty these one’s are.Indirectly whatever prasad we cook after offering to god it’s eaten by us,so our ancestors knew very well what is healthy and good for the body according to the season as Ganpati comes in rainy season.As a kid when we were offered these prasad I use to love them as coming from North India we never made this poha prasad and kids are pure soul,whatever you have eaten in your childhood you do remember not all things but this prasad was awesome. Celebrating Ganpati is full of social gathering where you get to meet all whom you have known or some new one,this was the real intention of celebrating Ganpati by Freedom fighter Tilak if you all remember your history text book☺

So without further delay let’s get the recipe

Meetha poha prasad

Ingredients

• 1 cup poha
• 1 cup fresh grated coconut
• 3/4 cup jaggery
• 1 tablespoon saunth powder/ dry ginger powder
• 1 tablespoon elaichi powder/ cardamom
• 1 tablespoon ghee

Method

• First make fine pieces of jaggery
• Heat ghee in a kadhai
• Add jagggery and let it melt
• Once jaggery has melted completely
• Add grated coconut and mix well
• Then add saunth powder and elaichi powder
• Again mix well
• Add poha and off the flame
• Stir well so that poha gets coated with jaggery mixture

• Garnish with grated coconut
• Your meetha poha prasad is ready to be offered to Lord Ganesha
• Happy Ganesh Chaturthi
• Until then keep exploring…..

Beetroot halwa/ How to make beetroot halwa

Never tasted beetroot halwa until i saw them on the net.So just thaught of trying out and see how it tastes, as the review was good,still not confident .As you may know beetroot is a super food in itself, have them in any form its good for health. If you are suffering from low haemoglobin beetroot are the best one’s. Beetroot tastes kind of similar to carrots. Halwa making process is same as carrot halwa,here i have made fusion with vanilla icecream and some colourful sprinkles. The taste of halwa was to a next level with the icecream. Won’t take much of your time and straight would head to the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #halwarecipe#halwa#beetroothalwa#dessert

Ingredients

• 2 beetroot grated
• 1 cup milk
• 1/2 cup milkmaid or as per sweetness
• 1/2 tablespoon elaichi powder
• 2 scoops vanilla icecream
• Sprinkles for garnish
• 1 tablespoon ghee

Method

• Take a kadhai pour ghee add grated beetroot
• Saute for 1 minute or till the beetroot has soften

• Pour in the milk

• Cook till milk has absorbed completely
• Stirring it occasionally
• Add in elaichi powder, mix it well
• Now add milkmaid, stir it well
• Continuously keep stirring till milkmaid has completely evaporated
• It will be a bit sticky
• Thats fine
• Your beetroot halwa is ready
• Serve them with icecream or eat it chilled wish is yours..
• Happy cooking!
• Enjoy them this summer with some indulgence of ghee and icecream

Malpua recipe/ How to make Malpua

Holi is here and this festival can’t be celebrated without malpua.in our house this is the bhog on holi.One can skip rest any item but malpua is mandatory. Mal means sweet loaded with dryfruit and pua is the something eatable. Basically a North Indian dessert or mithai.There are many variations to this like one made with banana ,some make without sugar syrup. This recipe that i am sharing is with khoya.A complete creamy and melt in your mouth recipe. With adding khoya the tastes is enhanced much more.

Do try this at home a very simple and traditional recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #malpua#mithai#dessert #indiandessert

Ingredients

• 2 cup milk
• 1 cup khoya(grated)
• 1 1/2 cup maida/refined flour
• 1 tablespoon elaichi powder
• 1/2 cup sugar or as per taste
• Few strands of saffron soaked in luke warm milk
• 1 tablespoon fennel seeds (crushed)
• Ghee/oil for deep frying

For sugar syrup

• 1 1/2 cup sugar
• 1 cup water
• Few strands of saffron

Method

• Take large bowl add khoya
• Warm the milk
• Mix the khoya with a whisk
• Add in maida ,sugar, crushed fennel seeds and elaichi powder
• Mix it well
• Whisk it for 5 minutes. This is done so that puas come out fluffy
• Leave it covered for 4 to 5 hours

• If you are in hurry you can leave it for 1 hour and use it
• If you use it instantly, puas wont turn up fluffy rest the taste will be same
• After leaving it for 5 hours
• Heat ghee in kadai
• Take a ladle full of the batter and pour it in the ghee
• When you notice the edges turning golden brown flip them
• Deep fry all the malpuas in the same manner.Flame has to be medium

• While you are frying
• Start preparing sugar syrup
• Boil water ,sugar and saffron till one string consistency
• Now pour the syrup on the malpuas
• Malpua are ready to be served
• A mithai for Holi or Diwali.

Kesar elaichi shrikhand/How to make kesar elaichi shrikhand

When i was too young and one of my uncle use to get these yummy shrikhand from his dairy i use to wonder how they make this? These people are so talented 😆we can never ever think of making shrikhand. I mean for me it was a huge deal….later to realise that its made from hung curd….and now i can make sell them in his dairy😊..Shrikhand has been my favourite since childhood, you might have guessed till now…i love having them with puris.Today i am sharing kesar elaichi shrikhand with you….this is made in every household and i belong to one of them…lol

Shrikhand is basically a Maharastrian and Gujrati dessert loved by whole world.Born and brought up un Mumbai, so directly even my favourite is shrikhand.

Lets get the recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #shrikhand #kesar#elaichi #yoghurt #hungcurd

Ingredients

• 2 cups curd (preferably homemade as store bought one’s turn sour)
• 1/2 cup powdered sugar
• 1 pinch kesar (soaked in warm milk)
• 1/2 tablespoon elaichi powder
• 1 tablespoon chopped pistachio for garnish

Method

• Hung the curd in a muslin cloth or any cotton dupatta you might be having
• I would suggest you to hung it in the refrigerator as it won’t get sour .
• Leaving it out may make the curd too tangy,especially in hot season.
• So do tie it in the refrigerator with bowl below the hanging curd
• Leave it overnight, as the curd has to be creamy and velvety.
• You need to have patients while making shrikhand.
• After leaving the curd overnight remove it in bowl
• Add in powdered sugar, elaichi powder, kesar or saffron and chopped pistachio
• Mix it well with whisk

• Your Kesar elaichi shrikhand is ready to be served.
• Enjoy them with puris
• You can store them in refrigerator for a week.