Puddings & cheese cakes Archives - I camp in my kitchen

Tricolor Poha Pudding - Independence Day Dessert, Kids delight Event Announcement

Priya_Srinivasan — Tue, 15 Aug 2017 04:59:00 +0000

Wishing all my readers a very Happy Independence Day. For the first time in my blogging years , I m posting a tricolor dessert for this occasion. Thanks to few blogger friends and you-tubers, if not for them, I would have never attempted to post one.

I m in the final leg of my annual vacation, sitting at MTR Singapore, I m drafting this post. Some might not understand this feel, but any passionate food person can connect with this. Though i finished cooking, clicking and the video a week before, drafting the post alone, i kept it for last.

About today's post, a tricolor poha pudding, Simple to make Dessert with veggies for the coloring. I have added a drop of food color to the kheer , but this can be completely avoided. This kheer, is one of the best way to make your lil ones eat veggies, if they are fuzzy eaters, particularly of carrots and green peas.

I served this pudding for a get together last week and none could identify that, the green layer is made of peas. Just make sure, you cook the peas for few minutes before you purée them. A beautiful dessert that tastes amazing and makes a great attraction to your dinner table too.

Ingredients

5 cups of fresh milk, full fat

4-5 cardamom pods, crushed

1 can condensed milk (400 grams)

1 cup thick poha

For the orange color

1 large carrot, cut into roundels

¼ cup milk

A generous pinch of saffron

A drop of orange food color, gel color

For the green color

¼ cup green peas

¼ cup pistachios

¼ cup water

A drop green food color, gel

Here is the Video on How to make this Tricolor Poha Pudding

Method

In a heavy bottom kadai/pan, dry roast poha for 2-3 minutes for it to turn crisp. Keep the flame in simmer, take care not to burn the poha. Once done, remove the poha to a flat plate,
Let it cool, add cardamom to it and grind it to a fine powder. Keep aside until use.
In a heavy bottom pan, heat milk, once it starts to boil, reduce the flame and add the powdered poha. Mix well and let this cook for 8-10 minutes for the poha to cook well.
Once the poha cooks, add condensed milk , mix well and let this sit on the flame for another 8-10 minutes for the Khmer to thicken.
Once done, remove the Kheer from stove, and divide it into 3 equal portions.

Let us make the orange layer.

Take chopped carrots in a a microwave-safe bowl, add milk and saffron to it. Microwave cook it at power 80 for 3-4 minutes.
Remove and let it cool, grind it to a fine paste in a mixer. Add 2 drops of orange food color and mix well.Take and keep aside until use.
Heat ghee in a wide pan, once hot add the carrot-saffron purée to its d sauté for 2 minutes. Now add one portion of poha kheer, to this and mix well.
Let this sit on the stove for another 8-10 minutes for the flavors to mingle well.Take it off the stove, let it sit aside until use.

To make the green layer

Take peas and pistachios in a microwave safe bowl, add ¼cup of water. Microwave cook it at power 80 for 4- minutes.
Remove and let t cool completely. Drain the excess water from it and grind it to a fine paste in a mixer.Transfer it to a a bowl and add green food color to it and mix well.
Now in a flat pan, heat ghee, once it melts, add the peas-pistachios purée to it and sauté for 8-10minutes. Keep the flame summer and sauté. Do not hurry this step as the peas might taste raw if not sautéed well.
After the raw smell disappears, add the second portion of the kheer to the green mixture and mix well. Let this be on he stove for another 8-10 minutes for the flavors to mingle well.
Once done, and the kheer thickens a bit, remove it from the stove and let it cool.

Arranging the dessert

In a small dessert bowl, first add ¼ cup of green layer,Followed by ¼ cup of white Kherson, and top it with orange layer.

Let the dessert sit in the refrigerator for atleast an hour for a beautifully set dessert.It can also be served warm after immediately arranging the layers.

I m hosting August month's kids delight, an event hosted by Srivalli. The theme for this month's kids delight is hide and seek with veggies.

As a mother and a food blogger how much ever tasty and healthy I cook, there are certain veggies that my kids don't like and how much ever I cajole them, they are not ready to taste it. So the best thing I do is mask it in to their favorite dishes.

I know many mommies around the world do the same. So, why not help each other by sending your dishes that you hide the veggies so your kids seek the health and taste of it.

So, do send in your recipes to my email id : enveetukitchen@gmail.com. I have listed the rules for the post below, kindly read before you send in your entries

Read Me

Cook any kid approved dish hiding the veggies(which they hate the most 😃) and post in your blog between August 15, 2017 - September 15, 2017. Multiple entries are allowed. Mail id : enveetukitchen@gmail.com.
I will accept one month old entries, provided you will update the post with the event announcement link.
This is a vegetarian blog, so do not send meat recipes. Eggs are allowed in baked goods.
Link to this post and Valli's Kid's Delight announcement post is mandatory.
Kindly mark your email subject as "Kids delight - Hide and seek with veggies", it is easy for me to group the entries correctly.
Send in your name and recipe link alone, i will take the picture from your blog.
Please make sure the picture is crisp and clear. I will not accept blurred images for the round-up. Sorry for being rude.
Non-bloggers are also welcome to send in your recipes, please email me your recipe along with a crisp and clean picture, i will include them in my final round-up.

The post Tricolor Poha Pudding - Independence Day Dessert, Kids delight Event Announcement appeared first on I camp in my kitchen.

Samoan Koko Alaisa/Samoan Koko Rice - Chocolate rice pudding with coconut milk, Vegan Chocoalte Rice Pudding

Priya_Srinivasan — Tue, 04 Jul 2017 13:55:00 +0000

We are visiting Samoa to taste their delicious koko rice. My original plan today was to make Portuguese Sweet rolls. But when i started i realized the bread takes quite a bit of time and i will not be able to do the post today. So, i decided to this simple, yet out of the world tasting chocolate rice pudding.

You might think, why am i using superlative terms to describe it, like my friend valli says, anything that involves chocolate is always superlative, don't you agree with me?

Another reason for this superlative description is my kid, he just took one spoon hot straight from the stove and he just went ga-ga over it, kids opinion should be taken seriously, as they come straight from the heart, they don't need to please anybody!

The recipe has minimal ingredients, all of them are mostly available in all the house-hold. The original recipe uses orange leaf to flavor the rice, if you can find one, please use and let me know the taste of it.

Coconut milk gives a beautfiful flavor and a mild sweetness to the rice, so i have added the minimal sugar, that is required to balance the taste of cocoa in the pudding, feel free to increase the amount of sugar to your personal taste.

The cocoa in the recipe can be replaced with chocolate(milk/dark), it will again might change the consistency to more creamy pudding.

As such the recipe is so versatile, you can substitute the coconut milk to normal milk and the cocoa to chocolate. So, there is nothing stopping you to try this uber delicious pudding!

Ok now, have you ever waited to do something for a long time, and one day suddenly with no preparation, what soever, you just jump into it? I did that today, after waiting and proscrastinating for a lonngg time, i did my first ever video recipe. It is my first recipe, there is lot of hitches here and there, so please take a look and let me know how you liked it.

Inspired from here and here

Ingredients
½ cup rice, short grain rice is preferred
1.5 cups of water, for cooking the rice
½ cup thick cococnut milk
6 tablespoon sugar
¼ cup cocoa powder
Zest of an orange
a small orange peel for flavoring the rice

Method

Wash rice with water, until it runs clear. Take it in a sauce pan, add 3 measures of water, in my case i used ½ cup of rice, so used 1.5 cups of water. Let the water boil, add orange peel to it. Cover and cook until the rice is done, in a simmer flame. It took around 10-12 minutes for the rice to cook.
Once the rice is cooked, remove the orange peel from it, now slowly add coconut milk to the cooked rice, mix well.

Next add cocoa powder to it and mix well to combine, finally add sugar and mix well. After adding everything, let it sit on the stove for 2 minutes. Then take it off the heat, serve it warm or cold with a garnish of orange zest.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Samoan Koko Alaisa/Samoan Koko Rice - Chocolate rice pudding with coconut milk, Vegan Chocoalte Rice Pudding appeared first on I camp in my kitchen.

Mango-Musk Melon Chia Pudding, Zero Sugar Dessert

Priya_Srinivasan — Thu, 03 Mar 2016 12:17:00 +0000

Mangoes are in season, oh yeah, who doesn't love mangoes! My lil one is super crazy for mangoes. I still remember when we went to Tirupathi in 2013, he was about an year old, he literally ran behind every raw-mango seller, to give him some slices, we bought from almost every seller sitting near the temple.

Right now, i can see only mangoes when i open my rice bin. No, i m not complaining here, i m happy that he loves fresh fruits. Not only mangoes, he loves melon too, so in season, you can find both the fruits at home.

Now coming to chia seeds, though i m using them for about an year now, never blogged about them here. I use them in chutney podi's and breads. For a long time now, i wanted to try them in smoothies or in dessert. Last week, while food-gawking, I came across this Chia pudding here, i got so inspired and wanted to try with mango and musk melon. I m glad that i did. We totally loved this pudding, absolutely no sugar, it is a great snack and yumm desert anytime. And also it is very easy to make, blend the fruits, add the chia and refrigerate. Tadaaa, you can enjoy desert for dinner. Try this and let me know how you liked them.

Ingredients
2 cups Musk melon pulp (1 normal musk melon)
2 Alphonso mangoes, pulp (even the seed is scraped off flesh, 🙂 )
½ cup Milk/Coconut milk/Any Non-dairy milk
2 tablespoon honey/agave nectar/maple syrup (i didn't use any of these)
3-4 tablespoon chia seeds
2 tablespoon of pistachios
Banana slices, mango cubes and pistachios for garnish

Method

Take mango flesh and musk melon pulp into a blender, add milk and the sweetener if using, blend until smooth. I got about 3 cups of smoothie, of which i burped 1 cup as my breakfast, the rest 2 cups i used to make this pudding.
Take the smoothie in a large bowl, add chia seeds and pistachios, whisk well to combine. Cling-wrap and refrigerate for 4 hours minimum.
To serve, spoon the pudding in bowls, top it banana and mango slices, sprinkle pistachios, drizzle lil honey and serve.

Notes

If serving for kids, i recommend adding 2 tablespoon of sugar to the pudding, mix and serve.
You can also layer them like parafait and serve for dessert, by adding more fruits, double whammy!!!!

The post Mango-Musk Melon Chia Pudding, Zero Sugar Dessert appeared first on I camp in my kitchen.

No Bake Oreo Cheesecake

Priya_Srinivasan — Sun, 26 Nov 2017 15:07:00 +0000

A simple dessert that looks pretty and also tastes delicious. A dessert that can be made without any sweat in the kitchen. No bake cheesecakes, an elegant dessert that will look pretty on your dining table and will get you all the praise.

When i planned the menu for this week's Thankgiving meal theme, i wanted to have a main, side and a dessert. Thank god, i was able to make all the 3 dishes and click them together, for the fesive look.

Lime and sesame seeds rice and cauliflower tikka masala were made the same day and whereas this cheesecake was made a day earlier, so it sets well and is ready for the dinner next day.

I have used labneh or curd cheese to set the cake. It didn't need any sort of setting agent, as it is curd cheese, it will set the cake well after 4-5 hours of refrigeration. Since i have use shot glasses, the cheesecake sets pretty fast. If using a tart pan or a larger base to set the cake, do wait for 6 hours for it to set well.

I have also removed the cream part of the cookies and added it to the cheese, so you will get the taste of cookies and cream in the cake. To make it more alluring, i have also added a teaspoon of instant coffee! hmmm, the aroma of mesmerizing coffee in the base and creamy cheese, makes this dessert, more tempting!

Ingredients

12 nos oreo cookies

1 tablespoon butter, melted

1 teaspoon instant coffee

½ cup labneh/Curd cheese

90grams condensed milk

mini oreo cookies for garnish

Method

Remove the cream in the oreo cookies separately using a blunt knife. Keep it aside. Take the oreo cookies in a blender, add butter ,coffee powder and pulse to get a fine powder
I have used 6 shot glasses and one muffin cup to set the cheesecake. If needed you can use a tart tin with removable base also.

Divide the cookie crumb amongs 6 shot glasses. I have used about 2 tablespoon of crumb for each glass. There was about 3-4 tablespoon crumb leftover, which was used in the muffin cup. If setting in a muffin cup, lay the cup with cling wrap, see to that some of it, hangs outside the cup, so it is easy to pull the cheesecake out after it is set.

Let the base rest in the fridge, while we make the filling. In a wide bowl, add labneh, the cream of the oreo cookies, and condensed milk. Using a electric beater, whisk it all together. It wont be fluffy, it will be like a thick cream. Do not worry, the curd will set the cheesecake well.
If you prefer u can add some crushed oreo cookies to the cream mixture. Add 2-3 tablespoon of this cream on top of the cookie crumb set in the shot glasses. After filling the 6 shot glasses, there was about ¼ cup of cream leftover, which i filled in the muffin cup.

Wrap the individual shot glasses with cling wrap and let this cheesecake sit in the refrigerator and set for atleast 5-6 hours minimum. Since it is set in shot glasses, it will ready in 3 hours itself, but if setting it in a big tart tin as one cheese cake, leave it to set for a minimum 6 hours.

To serve, remove the cling wrap, garnish it with little cookie crumb and mini oreos on top and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post No Bake Oreo Cheesecake appeared first on I camp in my kitchen.

Orange and Vanilla Chia pudding, Vegan Breakfast/Dessert Pudding

Priya_Srinivasan — Wed, 29 Mar 2017 12:12:00 +0000

Its been long since i made something sweet for myself. When i say sweet, it is not one of those sugar-laden desserts, i prefer less sugar in my cup, not only me everybody in my family, prefer less sugar. While thinking what to make, i remembered my Mango-musk melon chia pudding, with mango season arriving, this will definitely make appearance in our menu.
In fact i have few Badami Mangoes ripening in my rice pot, i just smell them everyday to feel that energizing aroma of ripened mangoes!!

While going through my bookmarks folder for some inspiration, i landed here. Once i ticked all the ingredients in the list, I got to work immediately. It takes absolutely no time to make this pudding. Just dump everything, shake and refrigerate. After few hours, you have something sweet, delicious to snack on.
I made this pudding vegan with coconut milk, and haven't added any sugar at all, we prefer it this way. Coconut milk itself, gives a sweet taste to the dish, and the orange segments added to it.

Vanilla is what flavors this pudding and I would definitely recommend using a vanilla bean, it gives an amazing feel to the dish, if you don't have one, go on and use extract or flavor it some other spice you prefer.

This recipe makes one single serving pudding for breakfast or 2 servings if served as a snack or dessert.

Ingredients (serves 1 for breakfast, 2 for snack/dessert)

¼ cup chia seeds

1 & ¼ cup Coconut milk

1 vanilla pod or 1 teaspoon of vanilla extract

2 tablespoon of honey/agave nectar/sugar/date syrup (i didn't use any)

zest of an orange

few orange segments

½ teaspoon orange zest for garnish

2-3 tablespoon of chopped walnuts

Method

I used a bottle to soak up the chia seeds in coconut milk. Why bottle? it is easy to shake, to break the gelled chia seeds, i feel it is a bit messy in a bowl. So, use a bottle with lid, so you can give a nice shake, shake before serving.
Take chia seeds in a bottle, i used 200grams empty nutella bottle. Add coconut milk and orange zest to it.

If using vanilla pod, cut open it vertically, scrap the seeds using a sharp knife, add that black gold to chia seeds. If using vanilla extract, add it now. I prefer vanilla pod, i used the last pod from my stash for making this pudding!
Now give the bottle a good shake.using a spoon stir well for the ingredients to mix well or else the chia seeds will settle at the bottom and not gel well.
Close the lid and let it sit in the fridge for a good 4-5 hours, overnight will be even better, the flavors will marry and mingle so well.
Before serving, get the garnishes ready, spoon the pudding in 2 serve bowls, top it with fresh orange segments, zest and chopped walnuts. Serve immediately.

If serving for breakfast, just add all the toppings to the bottle and enjoy. It serves 2 if served as dessert or snack and one if served as breakfast.

If you want to try Mango-Musk Melon Chia pudding, you can find it here

The post Orange and Vanilla Chia pudding, Vegan Breakfast/Dessert Pudding appeared first on I camp in my kitchen.

Jelleye Anar | Pomegranate Jelly | Vegan

Priya_Srinivasan — Sun, 27 Jun 2021 18:02:06 +0000

Jelleye anar, also known as Pomegranate jelly a simple to make, easy dessert. All you need is good quality pomegranate juice and 4 hours, that's it, you have a beautiful and delicious dessert.

Jump to Recipe

Pomegranate fun facts
The Inspiration
Pomegranate Jelly
The Ingredients
Some Non-traditional Desserts
The Recipe
Do you like the recipe? PIN IT

Pomegranate fun facts

Pomegranates, a fruit that is so pretty on the inside, tough on the outside, a little effort to score it open, it offers edible ruby reds, very Philosophical right!!! Every part of the fruit, right from the arils to its pith, is used for medicinal purposes. This ruby studded fruit is another fall season gift to this world.

Pomegranate also has lot of fun facts in connection with mythology. It is believed to be a fruit from the paradise, and it is also believed that the fruit is a fertility enhancer and women of child bearing age should eat this fruit in abundance. This is because the fruit is full of healthy folates/folic acid that is much needed for a pregnant women.

The Inspiration

This recipe is from the book Pomegranates & roses by Ariana Bundy. I was lucky enough to borrow this book from my blogger buddy Huma Kalim of Gheza-e-shiriin. I love her blog name, it is so royal to pronounce na!

She is such a down-to-earth person, she has the habit of collecting regional specific cuisines. I loved this cook book by Ariana Bundy, and it identified me with my taste of cookbooks. I love cookbooks that weaves a story around the recipe, not just a page that has ingredients and procedure! What a realization!!

Thanks to huma for the book! I have so many recipes marked in that, happy I could do at least one now.

Pomegranate Jelly

Pomegranate jelly,a simple to make dessert. All you need is pomo juice and agar-agar/gelatin leaves. Since this is a vegetarian blog, i have used agar-agar powder for the jelly.

To make it more rich and royal, i have topped the jelly with white chocolate ganache garnished with some pomegranate arils. The ganache adds a great texture and richness to the otherwise simple jelly.

Who doesn't love wibbly, wobbly jelly. If you think jellies are only for kids, check this sensational Coffee jelly with whipped cream and chocolate. This refreshing Orange jelly and colorful cherry jelly are my favorites too.

The Ingredients

Pomegranate juice, I have used store bought fresh juice for making this pretty pomegranate jelly. If you are patient enough, you can make your own juice from fresh pomegranates and use it for the jellye anar.
Sweetener, if needed you can use white sugar/jaggery or honey to sweeten the jelly. Since i bought store bought juice, i found it to sweet enough, so haven't used any sweetener in this pomegranate jelly.
Agar Agar powder, since mine is a vegetarian blog, i have used agar agar powder to set the jelly. If you are sure about the measurements you can also use gelatin instead.
White chocolate , i have used lindt white chocolate and whipping cream for the white chocolate ganache topping for the pomegranate jelly.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan. You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

Some Non-traditional Desserts

The Recipe

Jellye Anar | Pomegranate jelly | Vegan Recipe

Jelleye anar, also known as Pomegranate jelly a simple to make, easy dessert. All you need is good quality pomegranate juice and 4 hours, that's it, you have a beautiful and delicious dessert

Course Dessert, Snack

Cuisine Indian, International

Keyword Fruit jelly, Fruit jelly without gelatin, Persian cuisine, Pomegranate jelly, vegan fruit jelly, Vegetarian jelly

Prep Time 15

Setting time 4

Total Time 4 15

Calories

Ingredients

Ingredients for jelly (Fills 9 medium muffin moulds)

500 ml Pomegrante juice Fresh homemade or storebought
2 tablespoon of jaggery syrup/honey/sugar i didnt use, since mine is store bought juice, already sweetened
1 teaspoon agar agar powder
silicon muffin moulds for setting the jelly

Ingredients for White chocolate ganache

100 grams white chocolate i used lindt
2 tablespoon whipping cream

Instructions

Take the juice in a saucepan and heat it. Remove 2 tablespoon of juice from the sauce pan to a small bowl, dissolve the agar-agar powder in that juice.
When the juice in the saucepan, starts to boil, reduce the flame to simmer and add the agar-agar dissolved juice to it and whisk it well to combine.
Let it sit on the stove for another 10 minutes in a simmer flame. Take it off the stove. Arrange the silicon muffin moulds in a muffin pan. Slowly fill the muffin moulds till ¾ with the pomegranate juice. Refrigerate until set, atleast a minimum of 3-4 hours.
You can add some fresh pomo pearls in each of the muffin mould for some texture, since my kids might not like it, i skipped that idea.

To Make white chocolate ganache.

Take white chocolate in a bowl, chop it into pieces. Heat cream in the microwave for 10-15 seconds, Pour the hot cream over the white chocolate. Let it sit for 5 minutes, then mix it well with a spatula. Let the ganache sit for 10 minutes before use.

To serve the jelly with ganache

Remove the jelly on to a serving plate. Since it is set in a silicon mould, it was very easy to transfer it to a serving plate. Just loosen the sides of the mould, invert it on a plate.
Pipe a blob of ganache on top of the jelly, garnishit with fresh pomegranate pearls and rose petals and serve immediately.

Serve this beautiful looking pomegranate jelly cups for your next party or get together and enjoy the warm appreciation. If serving as a party dessert, do not miss the white chocolate ganache, they add the oomph factor.

These jelly cups can be a wonderful snack for the kids, with summer vacation approaching you need lot of such quick snacks to handle the hunger attack.

Do you like the recipe? PIN IT

The post Jelleye Anar | Pomegranate Jelly | Vegan appeared first on I camp in my kitchen.

No Bake Mango Cheese Cake

Priya_Srinivasan — Wed, 17 Apr 2013 08:54:00 +0000

Baking Partners this month, Swathi chose to make Cheese cake, she gave us four recipes to choose from and i chose Sweatha's suggestion No Bake Mango Cheese Cake from Divine Taste.

Though i got all the ingredients ready the same week, but then my lil one got sick, Viral Fever for 2 weeks, so totally got tied up and couldn't do the bake on time. Then finally last weekend, i made it for Dinner and man, we enjoyed it a lot!!!! I had to save few slices for the Click the next day, it was that yum!!

Ingredients

For Crust

1 ½ cups digestive biscuits/plain sweet biscuits, crushed

½ cup butter (preferably salted butter), chopped

For Filling

½ cup fine sugar or powdered sugar

3 cups thick full cream yogurt

2 cups Homemade paneer/Cottage Cheese

1 cup water

¼ Cup Chinagrass or Agar Agar

2.5 Cups of Mango Puree, i used canned mangoes, Fresh Mangoes can also be used

1 teaspoon pure vanilla extract

For the Mango Glaze

½ cup Mango Puree

2 tablespoon water

2 tablespoon sugar

1 tablespoon lime juice

Method

Hung Yogurt n Paneer

Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity thick yogurt.
For making Paneer, boil 2 litres of Milk, add a juice of lemon when it starts to boil keep stirring until the whey separates completely. Add 7-8 ice-cubes, take t off the stove. Strain it over a cheese-cloth lined colander. Collect the whey completely.

Prepare the crust

Place all the biscuits in a sealed plastic bag (Zip loc) and with a rolling pin beat until the biscuits are powdered or use your blender to do the job.
Once this is done put the biscuits in a large mixing bowl. Put in the butter and rub with your hands until the mixture is well mixed. Alternatively, process the biscuits in a food processor until fine, drop in the butter and process again until the mixture is properly blended.
Remove the mixture and press it evenly into the base of an 8" deep round spring-form pan or any pan with a removable bottom or a 9" regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour.

Prepare the filling

Break the china grass into small pieces and soak in 1 cup warm water for about 10 minutes until it becomes soft.
In a food processor fitted with the metal blade or blender place the strained yogurt and paneer cheese or cottage cheese and process until smooth and creamy. Transfer this to a mixing bowl.
In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil. In another saucepan place the china-grass and water mixture and stir on low heat until it melts completely, about 10-12 minutes. Do not allow this to boil.
After the china grass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while.
Slowly add the mango mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.
Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for 3 to 4 hours.For the Mango Glaze
Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon.
Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it. Allow the cheesecake to set for an hour or so before spreading the glaze over it.

The post No Bake Mango Cheese Cake appeared first on I camp in my kitchen.

Mishti Doi/Sweetened Curd - A Bengali Delicacy

Priya_Srinivasan — Tue, 11 Jun 2013 06:30:00 +0000

When Cooking Bengali Sweets and not making Mishti Doi, I consider it awful!!!! What is this Mishti Doi/Mitha Dahi? According to me, it is a quick to make Snack/Dessert and healthy too!!!

But, According to WIKI:

Mitha Dahi or Mishti doi is a fermented sweet dahi or sweet yogurt. It is common in the states of West Bengal and Odisha in India, and also in Bangladesh.

Earthenware is always used as the container for making Mitha Dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elaichi (cardamom) for fragrance. Baked yogurt is a similar preparation in the west. As Dahi (Curd) is also considered auspicious in Hindu religion , it is also prepared on festive occasions and celebrations like Durga Puja and Diwali.

While Looking for this recipe, i came across many methods but i went on with a Bong's Recipe, yup i followed Sudheshna's recipe from Cook like a Bong!!! She needs no introduction, she has a wonderful collection of Bengali recipes and also some great history weaved with that food. Good Food, comes with Great Memories!!!

Ingredients

1 litre Full Fat Milk

⅓ Cup of Sugar (Make it ½ Cup, if you prefer more sweetness)

1-2 tablespoon Yogurt

handful of pistachios and almond flakes, for garnishing

2 pinches of saffron

Method

Take milk in a thick bottom vessel and start heating it over low flame. I added 2 stainless steel spoons to it, to prevent burning of milk at the bottom of the pan. A Tip given by experienced Lataji of Flavors n Taste, which i follow till date while making Milk-based desserts.
As the milk, starts boiling add 4 tablespoons of sugar and keep on simmering till the volume is reduced to little less than half. Scrap down the sides and stir well frequently.

Take the remaining sugar with 2 tablespoons of water and heat till the sugar melts and attains a golden brown color
Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame.

Take it out of flame and let it become lukewarm add Yogurt and saffron, whisk well and pour the mixture into small Earthen Pot/ramekins/bowls. Garnish with almonds and Pistachios.
Keep the bowls/ramekins/Earthern pot in a cool dry place, and let the yogurt set over night. Refrigerate the set the Mishti Doi and serve as a Chilled dessert.

Sending this to Healthy Me, Healthy Us Event, happening @ sizzling tastebuds, event by Priya of Mharo Rajasthan Recipes. Also to My Bowl of Snack, happening @ Jagruti's Space.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

The post Mishti Doi/Sweetened Curd - A Bengali Delicacy appeared first on I camp in my kitchen.

Risalamande | Danish Rice Dessert | Christmas Dessert

Priya_Srinivasan — Sun, 19 Nov 2023 09:20:17 +0000

Risalamande, a traditional Danish Christmas Dessert. A rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce.

Jump to:

Muhallabia/Mouhalabieh

Priya_Srinivasan — Mon, 10 Sep 2012 13:03:00 +0000

Life Post-Delivery, is hectic. Mom and Dad returned to India, even before their scheduled return. So, it is like Suddenly left out in a Big Jungle with eyes-closed!!!. Slowly reeling back to normal routine. Kuttu School re-opened this week, Bala in one hand and kuttu on the other, Cooking inbetween,uffff!!!!!! Thank God, V is taking care of Kuttu or else i will be running mad out in streets!!! 🙂

With this Lunacy around, Blogging has taken a back seat, Leave Blogging, i m not even touching my Laptop!!! This Delicious Middle-eastern Pudding, i made it last month, since then it is sitting in my computer, waiting my attention. Even today, i am drafting this post from morning, hope to finish before midnight!!! Ok, enough of my Laments!!! Lets come to the recipe.

Muhallabia/Mouhalabieh is an Middle-Eastern Pudding made using Ground Rice. This Dessert is so Versatile, that you can experiment with different flavors in it, Like Chocolate or with any Fruit Puree. I myself tried it with Coconut Milk, it was delicious. This is a Simple Muhallabia recipe, Easy to make, yet, great on taste!!!!

Ingredients

1 Litre Milk (I used Low-fat)

2 tablespoon rice flour

1 tablespoon cornflour

¼ Cup Sugar

1 tablespoon rose water

½ teaspoon ground nutmeg

⅓ Cup Ground Almonds

Chopped almonds garnishing

Method

In a Small Bowl, Mix both the flours and 2-3 tablespoon of milk and make a smooth paste.
In a Saucepan, heat milk and sugar together, Stirring constantly. When the milk starts boiling, reduce the flame and Add the paste to the milk. Keep stirring until the mixture thickens, takes about 12-15 minutes.

Add the rose-water, Nutmeg and ground almonds and continue to stir over a low heat. Let it cook for 5 more minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a individual glass Bowls.

Garnish with the nuts, chill for 3-4 hours before serving.

The post Muhallabia/Mouhalabieh appeared first on I camp in my kitchen.

Puddings & cheese cakes Archives - I camp in my kitchen

Tricolor Poha Pudding - Independence Day Dessert, Kids delight Event Announcement

Samoan Koko Alaisa/Samoan Koko Rice - Chocolate rice pudding with coconut milk, Vegan Chocoalte Rice Pudding

Mango-Musk Melon Chia Pudding, Zero Sugar Dessert

No Bake Oreo Cheesecake

Orange and Vanilla Chia pudding, Vegan Breakfast/Dessert Pudding

Jelleye Anar | Pomegranate Jelly | Vegan

Table of contents

Pomegranate fun facts

The Inspiration

Pomegranate Jelly

The Ingredients

Some Non-traditional Desserts

The Recipe

Jellye Anar | Pomegranate jelly | Vegan Recipe

Ingredients

Ingredients for jelly (Fills 9 medium muffin moulds)

Ingredients for White chocolate ganache

Instructions

To Make white chocolate ganache.

To serve the jelly with ganache

Do you like the recipe? PIN IT

No Bake Mango Cheese Cake

Mishti Doi/Sweetened Curd - A Bengali Delicacy

Risalamande | Danish Rice Dessert | Christmas Dessert

Muhallabia/Mouhalabieh