Yummy Traditional : Beverage and Dessert

Showing posts with label Beverage and Dessert. Show all posts

Eggless Mango Souffle Recipe ( Mango Dessert )

eggless mango souffle recipe with step by step photos and video

Mango Souffle Recipe || Eggless Mango Souffle || How to Make Mango Souffle With Step-by-Step Photos and Video…..

Mango Souffle is a rich, creamy, and light French Dessert. It can be made with different flavors that you like most. A smooth and fluffy mango soufflé made with pureed mangoes, gelatine, and rich cream.

Traditionally, this dessert is egg-based. We made it without using eggs. I just did a bit of variation by adding gelatin to plain cream to just give it an awesome look. Gelatine powder helps us in this task. Mango soufflé combines the divine flavor of mangoes with the ethereal texture of soufflé to give your palate a treat that is a par comparison.

Make the most of the summer months with a rich and creamy Eggless Mango Soufflé. Super easy to make using readily available ingredients. Try out this no-fuss recipe for an all-time treat.

My Latest Video: Eggless Mango Soufflé:

CAN MANGO SOUFFLE FREEZE FOR USE LATER?

No, soufflé cannot be frozen for use later, as soufflé has an over-rich creamy texture that may turn into a watery state. You can just refrigerate the soufflé for a maximum of 2 to 3 days.

You May Like These:

Creamy Mango Milkshake

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How to Make Eggless Mango Soufflé?

In a saucepan, pour 1 cup of water and bring it to a boil. Next,

add 1 packet of jelly powder. Stir to mix well, and let it boil. The jelly water now pour into a bowl/plate and leave it for around 30 minutes to set the jelly.

For better results, you can keep the jelly in the refrigerator for more than 30 minutes to correctly set the jelly. Once set, cut into cubes. jelly is ready to use. I used strawberry jelly; you can use any kind and color of jelly.

To make soufflé, first dissolve gelatin in hot water and mix until each particle has dissolved in water.

Peel the sweet ripe mango and cut it into chunks, then blend it with the help of a hand blender.

Whip the chilled heavy cream until it turns light and creamy. Once whipped, take out 50g whipped cream for use later.

Now combine condensed milk, powdered sugar, and mango pulp with the whipped cream, then stir to combine very well. next

Next, add yellow food coloring to make the soufflé brighter and shinier. But it's optional; you can skip it. Once everything is mixed well, add half the gelatin water, then mix again. Half is reserved for use later.

Towards the end, add jelly cubes, then mix well.

Transfer the soufflé mixture into the 1/3 serving cup/glass and shake the glass/cup around to spread the mixture evenly in a glass. Then put some jellies over the soufflé mixture, and keep it in the refrigerator for an hour.

Whip the remaining cream for a minute, then mix leftover gelatin water with the cream. Don't overbeat the cream; otherwise, the cream may curdle.

Lastly, add cream on top of the mixture.

Next, place some mango chunks and jelly, and keep the soufflé cup/glass in the fridge for an hour to make them properly set.

Eggless mango soufflé is ready to serve.

Serve the chilled mango soufflé to your loved ones, family, or friends.

Gajrela Kheer Recipe ( Carrot Dessert )

Sana Rasheed Add Comment

Gajrela Kheer Recipe |Carrot Kheer | How to Make Gajar ki Kheer with step-by-step photos.....

Carrot Kheer is a traditional, delicious, and sweet dish. Gajrela with Milk is a carrot-based sweet dessert pudding from the Indian subcontinent. This is also considered a gift for winter: gajar halwa and gajrela. This recipe is quite easy and simpler than gajar halwa. Gajrela is cooked coarsely crushed rice, milk, and sugar, along with some dry fruits like almonds and pistachios.o

Quite different from Gajar halwa, you can also find gajar halwa on my blog. Personally, I much more like gajar halwa than gajrela, though gajar halwa takes much more time and effort, and is more costly than gajrela. This has always been my favourite,orite and gajrela is the favourite of my elder brother; mainly a relish recipe that most people love to eat.

If your next visit is in winter, inter do not forget to offer Gajrela with Milk to your guests as Dessert. So let’s begin.

If you have tried this Gaja ki Kheer Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe,e first soak the rice in water for 2 hours, then coarsely crush the soaked rice and set it aside.

Rinse and grate the carrots.

Boil the milk

Coarsely chop almonds and pistachios.

Add crushed ice along with ½ cup water to the hot, boiled milk, and stir to mix well.

Keep stirring for about 5-7 minutes on the low-medium flame to prevent lumps.

Now, put the grated carrots with water into the milk and mix them together. Let them cook for around 10-12 minutes on medium flame, stirring occasionally.

Once carrots get soft,n add sugar and stir to combine well until sugar is dissolved.

Now add half chopped dry fruits and half reserved for use later

Further, stir to mix on medium-low flame until everything is incorporated

Towards the end, adjust the sugar to taste and add kewra essence.

Mix well and then turn off the flame. Gajar ki kheer is done.

Transfer to the serving dish.

Garnish with the remaining dry fruits.

Allow to completely cool down and then keep in the fridge for an hour.

Gajrela is ready to serve your family, friends, or guests.

Lauki Ka Halwa Recipe ( Bottle Gourd Dessert )

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lauki-ka-halwa-recipe-with-step-by-step-photos

Lauki Ka Halwa | Lauki Ka Halwa With Khoya || How to Make Lauki Halwa with step-by-step photos and Video..

Lauki Ka Halwa is a delicious, sweet, and delightful dessert made with bottle gourd, milk, khoya, pure ghee, and dry fruits.

A straightforward Pakistani sweet dish, which is also added to the wedding dinner menu besides other desserts,lauki ka halwa makes a great after-meal dessert and can be served warm or chilled.

Bottle gourd is one of those veggies that is cooked in many ways, such as lauki gosht,lauki chana, lauki kabab,lauki bhujia,lauki ka raita; we will share all of these varieties of lauki dishes except for lauki chana and lauki gosht, which have already been shared.

This veggie is good for ulcer and jaundice patients, as it is digested and keeps the stomach and liver cool.

The recipe shared here helps you to make the taste of bottle gourd halwa. It also has a rich flavor of khoya and milk. Additionally, here I cooked lauki ka halwa in a smaller quantity; you can cook as per your requirements and desires.

More Halwa Recipes

Gajar halwa

Suji halwa

Chana dal halwa

If you have tried this Lauki ka Halwa, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips to Make Delicious Lauki Halwa

First, boil the bottle gourd in milk to infuse a creamy flavor into the halwa and eliminate any raw taste or smell. Next, cook it in pure ghee while adding sugar, khoya, and dry fruits. This step enhances the flavor of the halwa and reduces cooking time.

Be sure to avoid using bottle gourds that are too sour or bitter; a slight tang is acceptable, but consuming bitter lauki can be dangerous. Always wash, peel, and taste the bottle gourd before using it. Wash the bottle gourd.

Then grate it. Put the grated lauki into water; it will prevent turns to blackish.

Crush and chop the almonds and pistachios.

Transfer all grated bottle gourd into the pan, then add milk and water together along with green cardamom, then mix very well.

Bring it to a boil on high heat, then cover the lid and allow cooking on medium-high flame until the milk dries out.

Heat the ghee in the pan.

Then, put boiled, grated bottle gourd and fry with ghee on medium heat until the moisture dries up completely. It will take 7 7-1minutes to add green cardamom powder.