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Watermelon rind Halwa

Watermelon rind halwa is leftover makeover recipe. Rind which is generally thrown away after eating watermelon, can be used making halwa. Here’s an easy recipe with step by step pics and video to make this yummy and flavourful halwa.

 

Watermelon rind halwa, my recipe published in the Newspaper, My 100th blog post : 

Hello Everyone 🙂

First of all Gratitude 🙏

It is with great pleasure that I share this post of mine with you all.. especially because this is my 100th blog post in my journey of two years as a food blogger.

Few days back one of my recipes, watermelon rind halwa got published in a news paper.

This recipe is ‘leftover ka make over’, where I used rind of watermelon to make halwa out of it, by adding few more ingridients. It became instant hit with my viewers

That was when I decided to share my happiness with you all in the form of my 100th blog post.

This feat would not have been possible without the love support and motivation of you all.

I really feel blessed and inspired by all the encouragement and love showered by all of you, through your likes and comments on my facebook page, on my website as well as on my Instagram account.

I still remember the day when I first started blogging and shared my first post!!

The nervous excitement and the mixed bag of emotions that I felt at that time, cannot be explained in words!!

It was akin to a small child performing on a stage for the first time or like a debutant actor/ singer’s first film releasing.

Because when one is showcasing his/ her talents for the first time, we the artistic people always worry about how their labour of love would be received by the people. Wheather our work would be appreciated or not … will we get bouquets or brickbats for what we are presenting before the world is always our concern!!

But I must say I am so thankful to all my viewers and followers, who lapped up every post of mine and complimented me with an open heart..which inspired me to go on and reach to my 100th blog post 😊

Blogging has always been my passion and now it has become an integral part of my life.

I so enjoy writing, creating innovative and healthy recipes..cooking them, plating them in an asthetic way and clicking pictures, collecting knick knacks from the places I travel to..to go along as props in my blogs..presenting them before you all, and waiting with baited breath for your lovely comments to pour in 😊

And while I kept writing blogs and participating in various online cooking contests .. winning accolades and prizes for my recipes..I kept sharing my joy in form of recipe posts with you all on my social media pages.

It gives me immense satisfaction sharing my joy with you all, who played a major role in making my recipes and blog deserving winners!!

So come let’s have a look at my humble recipe of watermelon rind halwa.

My recipe published in Newspaper :

 

Let’s come back to the recipe of Watermelon rind halwa.

Benefits of Watermelon Rind :

Everyone likes to eat watermelons in summers and have its juice too, as its good for health. But don’t discard the peels this time when you eat watermelons at your home. The white rind left after cutting out the juicy pulp is full of vitamins, fiber, antioxidants and is good for the skin and immunity as well.

So, today I am sharing a great recipe of halwa prepared with watermelon rind with you all. This halwa is really yummy and flavorful as well.

You all must have heard of halwa prepared with watermelon but not with its rind. Right? So, here’s an easy recipe with step-by-step instructions to make watermelon rind halwa in your home. Ohhh I just loved this halwa 😋😋

Enjoy!

Prep Time
5mins

Cook Time
15mins

Serves
2 People

Ingredients to make Watermelon Rind  Halwa :

 

 

Watermelon rind white flesh grated 1 cup

Milk 3/4 cup

Condensed milk 1/4 cup

Milk powder 1 Tbsp

Slivered Pistachios 4-5

Ghee/Clarified Butter 2 Tbsp

Getting ready:

Start with cutting watermelon and scooping out red flesh which is used for eating.

Peel off the white rind from the green colored rind and place it separately in a bowl.

Then grate this white rind finely.

Squeeze out the excess water from grated rind atleast twice or thrice.

Chop the dry fruits finely and peel green cardamoms to make powder.

Making:

Heat  ghee in a pan or wok and add the grated rind into it. Cover and let it simmer for 5 minutes.

Uncover and check the rind after 5 minutes. Again saute it on high flame for few minutes and keep cooking till  it turns golden brown.

When the moisture from rind mixture gets completely evaporated then add milk to it and mix really well.

Next add condensed milk and cook for about few minutes. Add milk powder to it. Keep cooking till it turns really thick.

Add roasted cashews and cardamom powder to it. Stir to mix everything well on low flame.

Serving:

Serve this mouth-watering and delectable watermelon rind halwa in a bowl garnished with some chopped cashews. Preferably, serve warm or you can store it in fridge and relish eating cold.

 

Notes :-

1. Squee as much water as possible from the grated watermelon rind, as it will increase the time required for cooking.

2. Adjust the sweetness as per taste.

3. You can use the same recipe for making halwa using pumpkin(yellow or white), Papaya, Pomegranate, Apple and Nungu.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

If You try my recipes, please share your feedback on my blog or my facebook page, or on Instagram with a comment or picture. Would love to hear back from you.

Happy cooking!

You can try these leftover makeover recipes.

leftover dough dahi vadas

leftover chapati/ roti cutlets

leftover-onion-peel-tea

leftover whippedcream bread malai kulfi

Leftover bread pudding in microwave in 3 minutes

Leftover chapati chocolate mithai

Recipe video here :

 

5.0 from 1 reviews
Yummy Watermelon rind halwa
Author: 
Recipe type: Desserts
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The white rind left after cutting out the juicy pulp of watermelon is full of vitamins, fiber, antioxidants and is good for the skin and immunity as well. The halwa from leftover rind turns out really yummy and flavorful as well.
Ingredients
  • Watermelon rind white flesh grated 1 cup
  • Milk ¾ cup
  • Condensed milk ¼ cup
  • Milk powder 1 Tbsp
  • Slivered Pistachios 4-5
  • Ghee/Clarified Butter 2 Tbsp
Instructions
  1. Getting ready:
  2. Start with cutting watermelon and scooping out red flesh which is used for eating.
  3. Peel off the white rind from the green colored rind and place it separately in a bowl.
  4. Then grate this white rind finely.
  5. Squeeze out the excess water from grated rind atleast twice or thrice.
  6. Chop the dry fruits finely and peel green cardamoms to make powder.
  7. Making:
  8. Heat  ghee in a pan or wok and add the grated rind into it. Cover and let it simmer for 5 minutes.
  9. Uncover and check the rind after 5 minutes.
  10. Again saute it on high flame for few minutes and keep cooking till  it turns golden brown.
  11. When the moisture from rind mixture gets completely evaporated then add milk to it and mix really well.
  12. Next add condensed milk and cook for about few minutes. Add milk powder to it. Keep cooking till it turns really thick.
  13. Add roasted cashews and cardamom powder to it. Stir to mix everything well on low flame.
  14. Serving:
  15. Serve this mouth-watering and delectable watermelon rind halwa in a bowl garnished with some chopped cashews. Preferably, serve warm or you can store it in fridge and relish eating cold.
  16. Notes :-
  17. Squee as much water as possible from the grated watermelon rind, as it will increase the time required for cooking.
  18. Adjust the sweetness as per taste.
  19. You can use the same recipe for making halwa using pumpkin(yellow or white), Papaya, Pomegranate, Apple and Nungu.

Banana, bread, Chocolate chips and butter Pudding

Christmas : Time to indulge

Here comes the Christmas. There’s happiness in the air and all you want to do is stop worrying about everthing and dive into some really sweet, really tasty boozy cake. Or you stuff your mouth with the crispiest of cookies out there. Or you can bake something really nice, warm and comforting.

While getting all the goodies from outside is okay, it is a different experience altogether to create Christmas desserts from scratch. Don’t worry if you don’t want to spend much time or energy in baking these delights. Here comes one of the easiest desserts you can whip up in no time.

About Banana,chocolate chip bread pudding :

Banana, chocolate chip- bread pudding is an easy, delicious dessert that makes any occasion more special! Indulgent is the one word (and possibly the only) that comes to mind when describing this dessert. Custardy bread, walnuts, and bananas combine to make this one very decent over-the-top offering.

While getting all the goodies from outside is okay, it is a different experience altogether to create Christmas desserts from scratch. Don’t worry if you don’t want to spend much time or energy in baking these delights.

It’s moist and flavorful, with a substantial yet ooey- gooey texture the way you would want a chocolate chip bread pudding to be. The warm pudding along with the walnuts, Chocolate chips and the addition of Rum makes this a personal favourite.

This is my ultimate new twist on that classic British pudding that everyone loves. I’ve added a  layer of walnuts and chocolate chips, and with the addition of rum, this is definitely my new guilty pleasure.

it basically has all our favourite things in it bananas, walnuts and chocolate. I was inspired by a recipe whilst reading a Jamie Oliver Cook book and here is my version.

Why you should make this :

Make this recipe for a romantic dinner at home or for a group of friends for your next gathering. It’s sure to be a hit, and a fun change from your standard dessert.

Enjoy!

 

Prep Time :10 mins

Cook Time : 60 mins

Serves : 4

Ingredients to make Banana, bread, Chocolate chips and butter Pudding

 

12 Bread slices , white or brown or mix of both

75 grams Butter (unsalted), softened

100 grams caster Sugar

2 teaspoons vanilla essence

5 whole Eggs

150 ml fresh Cream

150 ml milk

5 to 6 Ripe Banana , sliced

50 grams Walnuts chopped roughly

Chocolate chips 50 grams

100 ml Rum

1/4 cup Butter , softened, for Buttering the bread and greasing the baking dish

How to make Banana, bread, Chocolate chips and butter Pudding

 

Add in the 75 grams of softened butter, 100 grams of castor sugar in a bowl. Crack in the 5 eggs and add large teaspoon of vanilla essence.

Beat using a hand blender or a whisk or a spatula until fluffy and well combined. Continue to beat and pour in the milk and the cream and beat until just combined.

Keep this custard mixture aside.

Butter the bread slices and cut each slice into 2 triangles.

Grease the baking tray with butter.

Layer the bread slices with the buttered side up on the baking dish.

Next layer the bread slices with the chopped bananas, then walnuts and then the chocolate chips.

 

Make one more layer with the slices using the similar process as above.

Drizzle over the Rum and triangles of buttered bread then finally pour in the custard mixture until you see it reaching the top layer.

Leave to stand for around 20 minutes before you can place it to bake in the oven.

preheat the oven to 180 C for 10 minutes.

After 20 minutes, place the pudding in the preheated oven and bake for about 45 minutes or until set around the edges but still wobbly in the middle.

Once done remove from the oven and allow it rest for 10 minutes before serving.

Serve warm.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Please give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram.

Happy cooking!

 

Banana, bread, Chocolate chips and butter Pudding
Author: 
Recipe type: Desserts
Cuisine: American
Serves: 4
 
The warm pudding along with the walnuts, Chocolate chips and the addition of Rum makes this a personal favourite.
Ingredients
  • 12 Bread slices , white or brown or mix of both
  • 75 grams Butter (unsalted), softened
  • 100 grams caster Sugar
  • 2 teaspoons vanilla essence
  • 5 whole Eggs
  • 150 ml fresh Cream
  • 150 ml milk
  • 5 to 6 Ripe Banana , sliced
  • 50 grams Walnuts chopped roughly
  • Chocolate chips 50 grams
  • 100 ml Rum
  • ¼ cup Butter, softened, for Buttering the bread and greasing the baking dish
Instructions
  1. Add in the 75 grams of softened butter, 100 grams of castor sugar in a bowl.
  2. crack in the 5 eggs and add large teaspoon of vanilla essence.
  3. Beat using a hand blender or a whisk or a spatula until fluffy and well combined.
  4. Continue to beat and pour in the milk and the cream and beat until just combined.
  5. Keep this custard mixture aside.
  6. Butter the bread slices and cut each slice into 2 triangles.
  7. Grease the baking tray with butter.
  8. Layer the bread slices with the buttered side up on the baking dish.
  9. Next layer the bread slices with the chopped bananas, then walnuts and then the chocolate chips.
  10. Make one more layer with the slices using the similar process as above.
  11. Drizzle over the Rum and triangles of buttered bread then finally pour in the custard mixture until you see it reaching the top layer.
  12. Leave to stand for around 20 minutes before you can place it to bake in the oven.
  13. preheat the oven to 180 C for 10 minutes.
  14. After 20 minutes, place the pudding in the preheated oven and bake for about 45 minutes or until set around the edges but still wobbly in the middle.
  15. Once done remove from the oven and allow it rest for 10 minutes before serving.
  16. Serve warm

Honey Semifreddo with Lemon Crumb and Honey Lemon Caramel

What is Semifreddo

If you’ve never had a semifreddo, it translates as “semi frozen” or “semi cold” in Italian. It is basically a mousse-like dessert made from combining a custard with whipped cream, and then freezing until firm.

Semifreddo is an Italian semi frozen dessert. It’s similar to ice cream, yet the glories lie in how it is not. No ice cream machine needed to make this yummy dessert.

Meaning“half cold” in Italian, semifreddo maintains a soft, velvety texture, even right out of the freezer. Because it contains so much sugar and air, it will never freeze into a hard, dense block the way ice cream does. And since you don’t need an ice cream maker or any other special equipment to make it, it’s easy to whip one up whenever the craving strikes.

There are certainly no shortage of recipes for semifreddo out there. But I settled on adapting the honey semifreddo with lemon crumb from the TV show Master chef Australia.

The thing that intrigued me most about this recipe was first that it was no-cook. And while it is just a tad bit labor intensive, by no means is it difficult.

So here is step-by-step guide to making this lush, creamy frozen Italian dessert. This elegant dessert is easy to slice straight from the freezer.

Prep Time  10 min

Cook Time  60 min

Serves  2 people

Ingredients for Honey Semifreddo :

For making honey semifredo

1 egg white

4 yolks

1/3 cup honey

1/2 cup Caster sugar

1 cup Cream

For making lemon crumb :

60 gm butter

Juice of 1/2 a lemon

Zest of 1/2 a lemon

50 g caster sugar

80 gm flour

For making Candied Lemon:

1 cup caster sugar

Rind of 1/2 a lemon, cut into thin strips

For making Honey Lemon Caramel:

1/2 cup Honey

1/4 Cup Cream

Slivered almonds for garnish

Juice of 1/2 a lemon

Salt, to taste

How to cook Honey Semifreddo :

For the Honey Semifreddo, place eggwhite, yolks and caster sugar into a bowl.

Bring a pot of water to a simmer. Place it over a saucepan with simmering water make sure the bottom of the bowl does not touch the water.

 

Whisk until pale and thickened, about 6 minutes.

Remove from heat and gently fold in honey until fully incorporated.

Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream.

Line a loaf pan with cling wrap and make sure allowing at least 3 inches of overhang on the long sides.

prepared loaf pan or hemisphere moulds.

Cling wrap it from top and sides too. Set aside in freezer for 6 hours or overnight or until set.

For the lemon crumb :

Line a baking tray with baking paper.

Preheat oven on 180 degrees for 10 minutes.

Place all ingredients into a bowl. Knead well until mixture has just come together like dough.

Roll it thin with pin using baking paper. Place this onto tray and bake until golden, about 10-12 minutes.

Remove from oven and set aside to cool completely.

Once cooled, break up biscuit and blitz in a food processor to  to a coarse crumb.

Transfer again to baking tray and bake until lightly golden, about 8 minutes.

Set aside.

For candied lemon peels :

combine sugar with 1 cup of water in a small saucepan.

Heat until sugar has dissolved. Add lemon rind and cook for 15 minutes.

Remove lemon strips and set aside on a tray lined with baking paper.

For honey lemon caramel :

Combine all ingredients in a small saucepan over medium heat.

Stir until brown, about 12 minutes.

To serve :

Unmould semifreddo on the plate by pulling cling wrap.

Drizzle some more honey in criss cross method.

Sprinkle lemon crumb over it. Drizzle honey lemon caramel over it.

Garnish with slivered almonds.

Top with a pieces of Candied Lemon.

Serve chilled.

If you love the recipes, do share it with your friends and family. Also, like us on facebook & Instagram. Pin us on Pinterest, we would love to hear from you. Do leave your comments below

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

Sharing your feedback always makes me happy and motivated me to create more such content.

Regards.

 

Honey Semifreddo with Lemon Crumb and Honey Lemon Caramel
Author: 
Recipe type: Desserts
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Semifreddo is Italian semi frozen dessert. It's similar to the ice cream. It is basically a mousse-like dessert made from combining a custard with whipped cream, and then freezing until firm.
Ingredients
  • For making honey semifredo
  • 1 egg white
  • 4 yolks
  • ⅓ cup honey
  • ½ cup Caster sugar
  • 1 cup Cream
  • For making lemon crumb :
  • 60 gm butter
  • Juice of ½ a lemon
  • Zest of ½ a lemon
  • 50 g caster sugar
  • 80 gm flour
  • For making Candied Lemon:
  • 1 cup caster sugar
  • Rind of ½ a lemon, cut into thin strips
  • For making Honey Lemon Caramel:
  • ½ cup Honey
  • ¼ Cup Cream
  • Slivered almonds for garnish
  • Juice of ½ a lemon
  • Salt, to taste
Instructions
  1. How to cook Honey Semifreddo :
  2. For the Honey Semifreddo, place eggwhite, yolks and caster sugar into a bowl.
  3. Bring a pot of water to a simmer. Place it over a saucepan with simmering water make sure the bottom of the bowl does not touch the water.
  4. Whisk until pale and thickened, about 6 minutes.
  5. Remove from heat and gently fold in honey until fully incorporated.
  6. Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream.
  7. Line a loaf pan with cling wrap and make sure allowing at least 3 inches of overhang on the long sides.
  8. prepared loaf pan or hemisphere moulds.
  9. Cling wrap it from top and sides too. Set aside in freezer for 6 hours or overnight or until set.
  10. For the lemon crumb :
  11. Line a baking tray with baking paper.
  12. Preheat oven on 180 degrees for 10 minutes.
  13. Place all ingredients into a bowl. Knead well until mixture has just come together like dough.
  14. Roll it thin with pin using baking paper. Place this onto tray and bake until golden, about 10-12 minutes.
  15. Remove from oven and set aside to cool completely.
  16. to a coarse crumb.
  17. Transfer again to baking tray and bake until lightly golden, about 8 minutes.
  18. Set aside.
  19. For candied lemon peels :
  20. combine sugar with 1 cup of water in a small saucepan.
  21. Heat until sugar has dissolved. Add lemon rind and cook for 15 minutes.
  22. Remove lemon strips and set aside on a tray lined with baking paper.
  23. For honey lemon caramel :
  24. Combine all ingredients in a small saucepan over medium heat.
  25. Stir until brown, about 12 minutes.
  26. To serve :
  27. Unmould semifreddo on the plate by pulling cling wrap.
  28. Drizzle some more honey in criss cross method.
  29. Sprinkle lemon crumb over it. Drizzle honey lemon caramel over it.
  30. Garnish with slivered almonds.
  31. Top with a pieces of Candied Lemon.
  32. Serve chilled

Leftover whipped cream & bread malai kulfi

 

Kulfi is a rich, creamy frozen Indian dessert, has its origins from Mughal Empire. Traditionally thick milk is condensed to more than half of the quantity, then powdered Badam,Pista Cashews are added then flavoured with saffron, Cardomom & rose or kevda water.

Kulfi is an Indian version of ice cream made with full fat milk and it is much more creamier and denser than ice creams. I like  kulfi more than ice creams, I enjoy making and eating variety of kulfis with natural fruits. Making the traditional kulfi is a long drawn process of cooking and I have always seen my Mother-in Law doing the same over the years.

The idea of making jhatpat and easy kulfi dawned upon me when I saw some whipped cream lying in the freezer, which was in excess after making  Coconut crust coffee mousse pie few days before. I always store the excess in the glass bottle and freeze it for later use. As the season has changed and it’s quite hot and humid here in Mumbai I was tempted to make something chilled. So I added few more leftovers like caramel and condensed milk from the fridge and voila, creamy, yummy  malai kulfi is  ready.

This is a simple and quick version of delicious recipe for basic Kulfi  that I learnt from my Mom-in-law. I have made this for the first time, and it got rave reviews from my family and everyone  loved it!

This is an easy, Instant Indian style almost no cook kulfi recipe (apart from cooking oats) with milk, milkmaid( condensed milk) and whipping cream. This is just a 2 step, blend and freeze recipe…

so set aside your calorie concerns and indulge your palate with this yummy kulfi.

Prep Time
5 mins

Cook Time
3 mins

Serves
4

 

Ingredients to make Leftover whipped cream & bread malai kulfi :

1  cup chilled leftover whipped Cream (I always store the leftover whipped cream in a glass bottle in freezer)

1/4  cup leftover condensed milk

3 tsp leftover caramel ( if u don’t have it- replace with 1/4 cup of more condensed milk )

2 slices of leftover white bread – remove brown part and grind

3 spoon oats

1/2 cup Milk

1/4 cup toasted chopped nuts of your choice

1/2 tsp Sea Salt/salt

Sugar or honey as required/optional

Cherries to garnish

How to make Leftover whipped cream & bread malai kulfi :

Take out bread, caramel and whipped cream from the fridge.

 

In a blender add the bread crumbs, condensed milk,  and caramel to form a creamy puree. Gently fold in whipped cream (with stiff peaks) into bread crumbs puree.

 

 

 

Next in a pan boil milk and cook oats for 3 minutes. Let it cool a bit. Add this to whipped cream mix.

 

Add salt. Roast the nuts dry in a separate pan. Chop them. Fold in the dry roasted nuts. if required then add the sugar/honey.

Then pour in desired bowls/tins or kulfi molds. Garnish with some more chopped dry fruits. Cover it tight with lid and freeze for 6-8 hours or overnight…

 

Enjoy just like that or serve this with falooda.

Notes :

1) For extra flavor, you could add a few drops of rose water or kevada water also.

2) I haven’t used cardamom powder & saffron but if you wish you can add this into milk.

If you love my recipes, do share it with your friends and family. Also, like us on facebook, Instagram. Pin us on Pinterest, we would love to hear from you do leave your comments below.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.

Happy cooking.

Coconut crust coffee mousse pie (egg less)

Coffee  Mousse Pie with Toasted Coconut Crust is a celebration of coffee,coconut and chocolate. . A coconut  crust combined with a creamy coffee – chocolate mousse filling makes for one irresistible dessert.

The combination of coffee, chocolate and coconut really shines in this cool and creamy Coffee Mousse Pie with Toasted Coconut Crust. All of that toasted coconut combines with the dark chocolate filling for an irresistible dessert!

Coffee and chocolate is a fabulous and sophisticated combination. A soft coffee-chocolate mousse flavoured with brown sugar, and set on a crunchy coconut crust… doesn’t that sound heavenly!

Let’s start with the crust – holding this all together is a coconut crust! It’s super chewy with a little bit of crunch, and it’s so absolutely delicious. It comes together in like two minutes, or as much time as it takes you to gather and measure the few ingredients and then stir them together.

Making the chocolate mousse filling for this pie is quite easy and quick, needing just few ingredients. It can, however, be a bit tough to get it mixed thoroughly. After you’ve let the chocolate mixture sit, it will be thick and probably a little hard to stir.

Once you’ve made the whipped cream, I strongly suggest that you add about a quarter of it to the chocolate and mix it well. Then you can fold in the rest more easily without deflating all of your whipped cream.

Time: 3 hours 30 minutes

Makes 6 wedges

Ingredients

For The Coconut Crust
1 1/2 cups grated fresh coconut
3 tbsp butter
3 tbsp brown sugar

For The Coffee Mousse
2 cups roughly chopped dark chocolate
1/2 cup milk
1 1/2 tbsp powdered sugar
3 cups beaten whipped cream
1 1/2 tbsp coffee powder dissolved in 1 1/2 tbsp warm water

For The Garnish
castor sugar and for dusting                Choclate shavings

Method :

For the coconut crust
Combine the coconut, butter and brown sugar in a deep-non stick pan and cook on a slow flame for 4 to 5 minutes or until the coconut is lightly browned, while stirring continuously.

 

 

Spread and press the mixture at the base of a loose-bottomed pie/cake tin.
Refrigerate for atleast 30 minutes.

 

For the coffee mousse:

Combine the chocolate and milk in a microwave-safe bowl and microwave on high for almost 50 seconds at the burst of 20 seconds each. Remove and mix well until no lumps remain.
Strain the mixture using a sieve and keep aside.

Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture gradually and fold gently.
Add the coffee mixture and fold gently. Keep aside.

 

Pour the coffee mousse mixture immediately over the prepared coconut base and spread it evenly using a palate knife.

Refrigerate for 2 to 3 hours hour or till the mousse sets.

Demould the pie and garnish with castor sugar and cocoa powder. Garnish with chocolate shavings.
Cut into equal wedges and serve chilled.

Notes :
1) You can also melt the chocolate-milk mixture on a double boiler.

2) Any time chocolate is the primary flavor, I feel I must recommend that you use a good quality chocolate.

3) Not everyone loves coconut. In fact, it seems to be one of those foods that you either love or hate. If you want to make this pie with a different crust, that’s no problem at all.

4) I recommend a cookie crumb crust or a different shortbread crust. If you’re a fan of nuts, then you can substitute nuts for the coconut in this recipe.

Video recipe in Hindi :

 

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

 

 

Rice Kheer & Fruit Sushi Rolls (Frushi)

 

 

Sushi certainly is delicious, and loved by many, but somehow I have never liked the taste of it.  What about giving it a non-conventional twist? Change it up by using fruit to make a sweet dessert version of sushi. Dessert sushi combines traditional sushi rice with bright, sweet fruits.

Frushi that is, fruit sushi, has boomed in popularity in recent years, appearing on menus everywhere as both a breakfast, mains and a dessert.

Fruit sushi is pretty and colorful, as it is versatile and delicious, making it an ideal choice for entertaining. Serve this tasty frushi dish at your next party, for a dessert, that pretty much everyone will want to eat. It is more convenient too as you can make them a day before and keep ready in the fridge to serve next day.

This super-pretty sushi roll is made with rice kheer/pudding, sugar, coconut milk and vanilla custard. For that added crunch pistachios mixed with honey perfects the balance required for any dessert. It is topped with petite pieces of fresh fruit (you can choose any seasonal fruits ) which makes them both uber colorful and totally unique in taste and texture. Here i have used kiwis and dragon fruit only as I love both fruits.

About rich and creamy rice sheet/pudding, this  kheer is a classic Indian dessert which is flavored with nuts, cardamom and saffron!

Rice kheer/pudding is probably the most common dessert that’s made in every household in India. The reason why its so common is because it’s made of only three basic ingredients which are readily available everywhere- rice, milk and sugar. I know my recipe has more than 3 ingredients but all those are optional and add to the flavour. A simple rice kheer can be very well made with only rice, sugar and milk.

Personally, I have always loved kheer. I remember whenever mom would make kheer, I would take out my portion in a bowl and used to gobble it piping hot. It tastes so good even when served cold. It’s a personal preference though, many people I know prefer eating it hot straight out of the pan. Either way, rice kheer is delicious and an easy dessert which you can make quickly with minimal ingredients.

Rice kheer is the quintessential Indian dessert. It’s what every Indian grew up eating! So next time you cook Indian, make sure to finish off the meal with these lovely kheer frushi rolls. Here I have layered frushi roll with vanilla custard and for crunch, have added pistachios with honey.

Frushi is easy and fun to make at home, and you can put all your favorite ingredients into your perfect customized roll. Making sushi doesn’t have to be complicated. You just need to practice a little bit. These basic sushi rolls can be filled with any fruits you choose.

Learn how to make fresh Fruit Sushi rolls that are delicious and sure to impress.

To make rice kheer/pudding :

Rice 100 grams

Milk 1 liter

Coconut milk 35 ML

Sugar 250 gms

Cardamom powder 1 tsp

Bay leaf 1

Ghee/clarified butter 1 Tbsp

To make vanilla custard :

Milk  1/4 liter

Vanilla Custard powder 2 tablespoons

Sugar 3 spoons

For layering on frushi rolls :

Pistachios coarse powder mixed with honey 2 tbsp

Kiwi chopped 1

Dragon fruit chopped 1/2

Aluminum foil wraps 2

Ghee/clarified butter to spread on foil 2 tsp

Salted caramel as required to garnish

Almond crumb as required to garnish

To make rice kheer/pudding :

Soak rice in enough water for 30 minutes. Drain and set aside.

Heat ghee in a pan on medium heat. Once ghee melts, add bay leaf to it.

Add the soaked and drained rice and give a stir.

Cook the rice for 2-3 minutes on medium heat till you get a nice aroma and rice turns light pink in color. Set aside.

Add milk to a heavy bottom pan and bring it to boil. Once it boils, add the coconut milk and sauted rice and stir.

Lower the heat to medium and cook the rice with the milk, stirring at regular intervals. Cook for around 20-25 minutes or till rice is completely cooked and kheer looks nice and thick.

After the kheer has thickened quite a bit, add  sugar cardamom powder and stir. Cook for few more minutes till it becomes really thick. Switch off the flame and keep aside to cool.

To make vanilla custard :

Mix a little of the milk with the custard powder and sugar in a  mixing bowl.

Heat the remaining milk in a saucepan nearly to the boil, be careful that it doesn’t boil over.

Pour the hot milk over the custard powder mixture, whisking all the time.

Return the mix to the saucepan and bring to the boil, whisking all the time, until the custard thickens.

Remove from the heat and let cool.

*****Sprinkle some sugar over  ready custard to prevent formation of creamy layer over it.

Mix pistachios powder with honey in a bowl and keep aside.

To make frushi rolls :

Now to make frushi, take aluminium foil. Cut it into 2 equal rectangular pieces. Place plastic mat under one foil to roll it easily.

On that foil spread the thick rice kheer  evenly. Tap it to spread with your palms and fingers. If needed dip your fingers in water to spread evenly and quickly.

Cover the kheer with another piece of foil. With the help of rolling pin, roll it nicely by applying little pressure, so that layer of rice kheer should spread evenly.

Now remove the top aluminum foil, and cut the uneven corners of kheer with help of pizza cutter. Top it with cooled vanilla custard.

Spread powdered pistachios honey spread over it. Finish it with chopped kiwi and dragon fruit pieces. Place your fruits in a line, starting on the near edge of the rice layer.

Hold the edge of the mat with your thumbs. Start with the edge that has your first ingredient next to it. Lift the foil and fold it over the first ingredient. Make sure to keep the ingredients in place and that the rice sticks together.

Continue to roll the sushi. Tuck the front edge of the mat into the roll, and remove the mat as you continue to roll the sushi. Roll slowly so that you ensure that the sushi is coming out even.

Tighten the  sushi roll. You will need to tighten the roll to keep ingredients from falling out when you cut it. Remember to tighten the roll with your mat often, but not too tightly. Roll the sushi roll back and forth in the mat to tighten and seal it.

Allow the roll to sit for a couple of hours in the fridge before cutting it. Cut the roll into almost 1 inch thickness using a sharp knife.

Remove the foil from each roll. Place it on serving platter.

I have garnished it with salted Caramel, almond crumb and chopped fruits.

Enjoy the chilled frushi.


Notes :

1. For making rice kheer for frushi, I have used basmati rice. You may use any  regular rice or traditional sushi rice for the same.

2. You can use any combination of fruits but make sure that fruits should be firm so that while rolling frushi, it shouldn’t break.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

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Happy cooking!

 

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