EGGLESS BUTTERSCOTCH PUDDING


This is an awesome dessert which can be made

in minutes.Simple ingredients but exquisite

taste.

Using brown sugar adds more taste and colour

to the pudding .

So do try this dessert and send in your

comments and suggestions !

INGREDIENTS

2 tbsp.butter

3/4 -1 cup brown sugar

2.5 cups milk

3 tbsp cornflour mixed in 1/2 cup milk

METHOD

Add the butter and sugar in a thick saucepan,

and heat till the sugar dissolves on medium

flame. Do not stir much .

When it is is bubbling and reaches a nice deep

brown colour , add the milk ( the sugar will

crystallise .Do not get confused it will dissolve

in the milk while heating).At this stage add the

cornflour mixture, and cook till thick.

Pour into moulds and refrigerate for minimum

1 hour .

Can be served with praline .

Check my previous post on another version of butterscotch pudding

https://calinskitchen.com/2016/11/20/butterscotch-pudding/

STRAWBERRY-CHOCOLATE MALLOW MOUSSE ( EGGLESS)


There were few strawberries,and some already

whipped cream in the fridge , and my mind

was set to make a mousse.

Paused for a moment,and changed plans,to

create a fusion.Eggless marshmallow + mousse

turned out to be too awesome!

The texture and the taste was too good,so do try

this recipe and post in your valuable comments

INGREDIENTS

For strawberry layer

I sachet gelatine (3 tsp.gelatine)

3/4 cup sugar

1/4 cup water

100 ml sweetened whipped cream

1/4 cup strawberry sweetened purée

Few strawberries sliced

A pinch of salt

METHOD

Soak the gelatine till it swells.

Make sugar syrup with water and sugar till

thick .

Beat the bloomed gelatine ( preferably in a

stand mixer,as it will take time -20 minutes)

Add the hot sugar syrup little by little ,and keep

beating till you get a white and fluffy mixture.

Fold in the rest of the ingredients and mix well.

Pour into moulds of your choice and allow to

set.

For the chocolate layer

The same gelatine sugar syrup process ( I made

half of the strawberry quantity).

Add 1 tblsp cocoa powder,a pinch of salt to the

hot sugar syrup

before pouring to beat.( you could add good

quality chocolate too).

After the beating to a fluff,pour over set

strawberry layer .

Topping

Heat a little cream add to chocolate and pour

over , or drizzle chocolate .

It tastes better than marshmallow pudding

with egg.

So,do try this spongy awesome dessert!

BLACK FOREST GATEAU


I was in a quick mood to do things yesterday,

and I baked the eggless sponge without

checking the availability of cherries in my

fridge.

The mulberry preserve upheld me to another

variation, and all loved the taste.

I used brandy with the syrup to moisten the

cake ,and in the chocolate drizzle too.

Tasted excellent,so do try this recipe,for the

season of chocolate indulgence!

For the eggless dark chocolate sponge.

INGREDIENTS

1 cup all purpose flour

4-5 tblsp cocoa powder

1/4 tsp baking soda

a pinch of salt

3/4 cup brown sugar + white sugar mixed

1/2 cup olive oil/ oil you prefer

1/4 cup curd/ yoghurt

1/4 cup hot water

1 tsp instant coffee

1 tsp vanilla essence ( well,I added brandy)

2-3 tblsp.milk

METHOD

Mix all the dry ingredients and the wet

ingredients separately.

Add the wet ingredients to the dry ingredients

and mix .

Pour into a greased or lined mould and bake in

a moderate oven for 20-30 minutes,or till done.

(The cake should spring up when pressed lightly with a finger)

Cut layers after it is cool.

To moisten the cake

Add a little sugar and 1/4 cup warm water.

Mix well till sugar dissolves.Add a little rum

or brandy and set aside.

For the whipped cream

1 cup cream

2 tblsp powdered sugar

1/4 tsp.vanilla essence

Whip cream with sugar and essence till stiff.

For the chocolate drizzle

Heat a little cream and add to your favourite

dark chocolate and mix well till creamy . If too

thick add a little hot water to get required

consistency.

Final stage

Cut the cake into layers . Separate and moisten

with prepared syrup.

Add mulberry preserve ( you could add any preserve which will match the chocolate taste)

Top it with cream and rest the next layer on

it ,and repeat the preserve and cream .

Top the cake with cream,chocolate drizzle,and

chocolate curls.

MOCHA-BISCUIT BLACMANGE


This is an eggless dessert ,easy to make with

simple ingredients!You can use Marie biscuit ,

Cashew/ Almond cookies or any homemade

biscuits .

Quick to set,and quick to make recipe

INGREDIENTS

3 cups milk

2 heaped tblsp.cornflour

2 tblsp.cocoa powder

1/2 -1 tsp instant coffee

3-4 tblsp sugar or to your taste

1/2 tsp.vanilla essence ( optional)

METHOD

Mix the cornflour with little milk and set aside.

Mix cocoa powder,and coffee in 1/4 cup hot

water and set aside.

Heat milk and sugar till boiling point.

Add cornflour,and coffee mixture to the milk.

It will thicken quickly , so keep stirring.

Once it is thick like custard remove from fire.

Pour little custard in a bowl.

Layer biscuits ( dipped in milk) on top of the

custard.

Pour another layer of custard ,then a layer of

biscuits.

Finally add the remaining custard,and allow to

set in the refrigerator.

Can be served with chocolate sauce drizzle ,and

Praline( caramelised nuts)

Note:You can use chocolate chips in place of cocoa powder

TENDER COCONUT JELLY PUDDING


I happened to come across a newly opened

health drink shop near my house.

It tasted too good , so I asked them what’s in it,

but they were not able to answer .

Fortunately I heard a voice in the crowd ,saying

it’s just tender coconut water with Jaggery.

Anyway, facts apart ,the idea of mixing tender

coconut water,created the spark to this recipe.

I have posted a recipe of tender coconut

pudding with sugar before, but this dessert is

purely made with country sugar.

First, I made the jelly with agar agar, tender

coconut water,country sugar , cardamon ,and

dropped in cubes of the jelly into the pudding.

No eggs,no sugar,so do try this dessert and post

in your valuable comments!

Note: You could try with gelatine instead of agar agar if you like,

To the recipe

INGREDIENTS

For the jelly

2 cups tender coconut water

Country sugar to taste

a pinch of powdered cardamon

25 gm agar agar or 2 -3 tsp gelatine

METHOD

Prepare the agar agar as per the instructions in

its box.Mix in tender coconut water and heat 2

minutes.Add cardamon powder and sugar to

taste.

Allow to set in refrigerator till firm. Cut into

cubes and add to pudding.

You can also pour into individual bowls.The

jelly can be poured in layers ( if you have time)

or as base or topping for the pudding .

For the pudding

INGREDIENTS

1-2 flesh of tender coconut ( ground)

3 cups of milk

1/4 tsp cardamon powder

Country sugar to taste

75 gm agar agar ( I used the strips not powder)

A pinch of salt

METHOD

Prepare the agar agar as directed in the box.

Mix in milk , ground tender coconut,sugar

cardamon powder and heat till no pieces of

agar agar remain.

Pour into mould and add the pieces of jelly and

allow to set. Serve with praline.

Cashew praline with jaggery

Heat a little jaggery till thick and bubbling.

Add in cashewnuts and mix till coated.

Remove from fire and allow to cool.

Crush it and use to serve!

COFFEE JELLY PUDDING


This is a simple pudding ,innovated to beautiful

I always try to keep the ingredients simple,

healthy, and tasty!

This pudding is one like it….simple and

exquisite!

So ,let’s move to the recipe now.

INGREDIENTS

For the coffee jelly

1 sachet gelatine ( 2-3 tsp)

2 cups water

1 heaped tsp. instant coffee powder

Sugar to taste.

Method

First soak the gelatine in a little water .

Heat the water ,add the sugar .

Next add the bloomed gelatine ,and heat for 5

minutes .Remove from fire.

Next add the coffee powder and mix well.

Allow to set ,cut into cubes .

For the coffee pudding

2.5 cups milk

1 tblsp cornflour

Sugar to taste

2 tsp instant coffee powder

1 sachet gelatine

Method

Soak gelatine.

Heat milk and sugar.

When it has reached boiling point, add the

cornflour , coffee mixed in little water.

Next add the gelatine into the boiling mixture.

Lower the flame and cook for 3 minutes .

Pour into moulds and when partially set,add

the coffee jelly .

Allow to set well and serve .

Preferances of serving with praline /chocolate

shavings,is yours.

I love it without any additions.

So ..do try and post in your comments!

PAPAYA HALWA


This halwa has a different and unique taste.

Color is not necessary in this recipe, as the

lovely color of the fruit visibly oozes out.

Sweetness,has to be decided by the fruit you

chose to make.

Your taste buds are your leading

to the making.

So .. let’s get into the simply sweet recipe!

Ingredients

500 gm ripe papaya peeled and mashed.

1/4 cup ghee

1/2 tsp. Cardamon powder

100-200 sugar ( add to your taste)

A pinch of salt

Edible camphor a pinch

A pinch of clove powder

2 tblsp corn flour mixed in half cup water

Roasted nuts

Method

Add a little ghee in a non stick pan . Heat the

ghee and add the pulpy papaya.

Let it cook till the liquid is reduced.

Add corn flour mixture and sugar and mix

well .

Keep adding ghee at intervals.

Add the rest of the ingredients, mixing well and

adding ghee at intervals .

Once you see the mixture sticking to the

spatula in one mass.

Remove from fire and transfer to a greased

plate.

Cut into pieces when cool.

Smear a little ghee on top for a glossy look.

TENDER COCONUT PUDDING


This dessert is made with tender coconut water, tender coconut ( flesh), coconut milk and gelatine.

After the pudding sets , you could see the water set at the bottom clearly layered.

The flesh has to be ground coarse.

Note: You can use Almond milk in place of coconut milk .

Let me give you some pointers in health benefits.

*It has good source of antioxidants

*Aids in digestion

*It helps in lowering blood sugar levels

*Aids in kidney related issues

Coconut milk and the tender flesh of coconut too have many nutrients to add , but I’m not going into detail .

Let’s get into the recipe now

INGREDIENTS

1 cup tender coconut water

Flesh of tender coconut ground coarsely (1-2)

2 cups thick coconut milk

3-4 tsp gelatine

Sugar to taste

1/2 tsp fine cardamon powder

Pinch of salt.

METHOD

Soak the gelatine in a little water for a few minutes.

Heat it on a low flame till the gelatine dissolves.

Add the rest of the ingredients.

Mix well. Pour into moulds and allow to set in

the refrigerator.

Serve with praline, or any sauces you like .

KERALA KINATHAPAM


This dish is made with ground rice , or ground cooked rice,with generous amounts of

coconut milk, jaggery and channa dal .

Tastes like dodol , the addition of the dal seems a little different from other types of

sweets like this .

Well, I made this with ground cooked rice . The quality of rice has to be good .

I made with kichili samba left over rice. There you are now …left over rice can be

transformed into delicacies like this.

This can be made with soaked and ground rice too.

Choosing good jaggery is important.

Muscle power,time and patience is needed in the mixing, but worth the effort!

So ..moving on to the recipe now.

INGREDIENTS

1 cup cooked rice ground fine to a paste

2 cups jaggery

3 cups second extract of coconut milk

1 cup first extract of coconut milk

1 tsp cardamom powder

1 tblsp.rice flour mixed in water/coconut milk

2-3 tablespoons channa dal soaked( kadala parippu )

A pinch of salt

5-6 tsp. Ghee

METHOD

Mix coconut milk (second extract),jaggery, the rice paste and salt in a thick bottomed

pan/non stick kadai and heat . Keep stirring.

Once it get’s slightly thick , add the rice flour mix,and keep stirring .

Add a tsp. of ghee at intervals whilst cooking.

Add remaining ingredients and the thick coconut milk.

The correct consistency ,will be when you run the spatula  down to the bottom of the

mixture, you should  be able to see the bottom of the pan clearly .

The mixture should never stick to the pan when you transfer the mixture to a greased plate .

Allow to cool and set for 3 hours.

Cut into desired slices.

COFFEE STEAMED YOGHURT (EGGLESS)


This is my version of the dessert. The same recipe can be made with chocolate too.

It’s eggless and ‘one bowl stir’ . Easy on mixing , and a creamy dessert you could not

resist.

Made with yoghurt/ curd, milk, and cream .

Some make it with condensed milk ,but since I use unrefined sugar in my desserts , I do

not use.

Those who love to use condensed milk can replace milk for it.

For the recipe now

INGREDIENTS

1 cup cream

1 cup milk

1 cup curd / yoghurt

2-3 tsp instant coffee powder

1/4 cup custard powder/ corn flour

METHOD

Mix all the ingredients to a smooth mix . Pour into a bowl , or individual ramekins .

Cover and steam till done .

You could bake in a water bath too.

This dessert has to be served cold .

After you have baked or steamed refrigerate it and serve.

If you make it one day before, it will taste better.

You could serve with praline or any sauces you like .