Firni / Phirni

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, so its without the individual grains of rice and with extra goodies of dry fruits and creamy. I am, sure you will loved it.

Ingredients  

500 ML Milk
2 Tablespoons Heaped Basmati Rice 

½ Cup Fresh Cream  

¼ Cup Sugar  

2 Tablespoons Each Almonds & Pistachio - silvered 

½  Teaspoon Cardamom powder
Method 

Wash the rice and soak it for 2 hours.  After that drain all the water in a fine mesh colander and then dry it on a clean cloth  for  an hour or so ( it should be slightly wet not completely dry).  After that grind it to a coarse powder. 

Boil milk, add  rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done. 

Now add the sugar and again stir till the sugar melts.   Now add the fresh cream stir it and take it off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well.   Chill it for few hours.  

Serve  this cold in kullad pots (terracotta clay pots) garnished with pistachio and almond slivers.

Enjoy!!!

Labels : Sweets & Desserts, Firni, Pudding, Rice, Almond, Pistachios, Milk, Festival Sweets, Kullad

Vegan Strawberry Dream Cake - No Bake

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two. 

The first time I made,  it, was hot summer here and  did not refrigerate it overnight.  So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it. 

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling 

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes. 

In the remaining paste add the strawberries and the tablespoon of sugar, 

blend until smooth. 

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries. 

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator.  See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy

Nutty Upside Down Cake#BundtBakers

Bundt Bakers is celebrating its 5th year anniversary, our Host and founder of this group Stacy Livingston Rushton asked us to make "Nutty Bundts".  Thank you Stacy for making this group, I am happy to be a part of  Bundt Bakers. 

Here is my Nutty Upside Down Cake, which is full of nuts on the inside and with nutty crunch from outside.

I reduced the sugar for the cake by ¼ cup, since I do not like very sweet cakes and there was sugar in the base too. My friends loved this cake, but, my hubby who is a sweet lover, promptly commented that this cake requires a little more sweetness. 

So increase the sugar by ¼ cup if you want it sweeter, like my hubby.

A  10 inch ring pan is perfect for this batter, since I used an 8 inch bundt pan , had batter remaining made 6 cupcakes, without the crunch.

Ingredients
For Base 

75 Grams Butter
½ Cup Brown Sugar
½ Cup Silvered Almonds
½ Cup Chopped Walnuts
¼ Cup Chopped Pistachios
¼ Cup Silvered Cashewnuts
For Cake200 Grams Butter - I used salted
1 Cup Sugar
4 Large Eggs
1/3 Cup Unsweetened Cocoa powder
1½ Cup All Purpose Flour
1½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¾ Cup Buttermilk

Method
For Base

Mix the nuts in a bowl, reserve 1/4 of it for the cake batter. 

In a bundt pan place the butter and heat till it melts then add the   sugar  spread it well.

Sprinkle nuts evenly at the base and sides. Keep aside.

For Cake Batter

Sieve together flour, baking powder, soda and cocoa powder, keep aside. In half of the flour mix add the reserved nuts. 

Beat Butter and sugar till fluffy add essence and eggs, one  at a time till all the eggs are incorporated.  Now fold in flour alternating with butter milk, add the nuts flour and mix it lightly.  

Pour this batter  in the prepared tin and evenly spread it.

 Bake in a preheated for 45 minutes . After you take it from the oven let it cool for 5 for 7 minutes, then immediately turn it upside down. 

I Overturned this cake after an hour since, had to attend mass and the result was that all the base / crunch did not come out, the bottom which had cooled got stuck. 

This I, scraped with spoon and topped it for the cupcakes.

This cake was so soft and nutty, you will love it.

Labels : Bundts, Bundt Bakers, Walnuts, Pistachios, Cashewnuts, Almond

Have a look at the other Nutty Bundts prepared by our bakers:

Almond Amaretto Bundt Cake from Patty's Cake
Baklava Bundt Cake from All That's Left Are The Crumbs
Bundt Cake Nueces Pacanas from Merce`s Cake
Bundt Pan Banana Nut Bread from Palatable Pastime
Date & Walnut Bundt Cake from Living the Gourmet
Gateau de Noix–French Nut Cake from Food Lust People Love
Peanut Butter Cake from A Day in the Life on the Farm
Nutty Upside Down Cake from Sneha's Recipe 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Almond Chicken Soup#Soupswappers

Its time to share our recipe with Soup Saturday Swappers today for which I am the host. The theme for this month is "Almonds".

I love this nut for all its nutrition and other benefits. I especially crave for the salted ones, these are tempting and can munch on them non stop.. really they are so addictive. If you can get a bag of these you must buy them. Coming to this soup I, have used the unsalted ones.. made Homemade Almond Meal, easy and simple to make.

Serves 5
Ingredients 
1 Chicken Breast - cubed
6 Cup Chicken Stock   OR

6 Cups Water + 1 Big Chicken Stock Cube
4 Tablespoons All Purpose Flour
2 Tablespoons Butter
3 Tablespoons Heaped Homemade Almond Meal 

½ Teaspoon Salt  or to taste
1 Cup Milk
½ Teaspoon Black or White Pepper Powder or to taste
Bread Croutons as required for serving
2 Tablespoons Fresh Cream for garnishing

Method

Melt butter in a pan, add chicken pieces till it turns pink to white. 

Homemade Almond Meal 

Then add flour with pepper , salt and almond meal, saute for 2  minutes, add stock, cook till chicken tender and soup thick, keep stirring , remove soup from the flame, add milk, sugar, salt, stir well and keep it again on medium low, cook for 5 minutes.  

Just before serving drizzle with cream.

Enjoy this soup with bread croutons.

Labels : Almond, Almond Meal, Chicken, Soup, Soup Swappers, Healthy, Main course, Appetizer

An InLinkz Link-up

Homemade Chocolate Praline Easter Eggs #Foodieextravaganza

Easter and no Easter eggs that's not possible! When I was small my mother use to make marzipan Easter eggs for us. Now the trend is changing, children prefer chocolate Easter eggs.

Ingredients

150 Grams Milk Chocolate150 Grams Dark  Chocolate

1 Teaspoon Unsalted Butter

For the Praline

1/2 Cup Sugar

1 Cup Almonds

Method

To make the Praline

Oil a plate / tray well and keep aside.

In a pan on low flame heat melt the sugar till it starts to caramelize, when the sugar fully melts and turns golden add the almonds and immediately with a wooden spoon give it a quick stir and pour this on the oiled tray.  Let this cool completely.  When  cooled , take this out on to zip lock bag and bash it till it is coarsely powdered.  Ta.. da praline is ready.

To make the eggs

To temper the chocolate you will need a, a heat-proof bowl and saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water, till the chocolate melts.  Take off the heat and add the butter and stir it well to make it smooth.  Now it is ready to use.  

When lightly cooled  take half of the chocolate into another bowl and add 2 to 3 tablespoons full of praline mix it well.

Pour spoonfuls of the chocolate praline into each mold.  Cover it with the other chocolate. Draw a clean ruler or the flat edge of a knife across the chocolate mold to ensure a clean edge.  This is important so that the two sides of the egg stick together evenly.Leave to set,  in a refrigerator for 15 to 20 minutes .  Fill each mold in the same way. 

   Carefully un-mold the egg halves and place on a clean surface taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.

To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.

Wrap  the eggs in cellophane  or chocolate wrappers and label them to give away or place them in a basket and offer them to guests.

My Notes 

You can make this praline a week ahead and store airtight container at room temperature.

Labels : Chocolate, Festival Sweets, Sweets & Desserts, Foodie Extravaganza Party, Almond, Easter Eggs

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other Chocolate Lover's recipes for today's Foodie Extravaganza hosted by Ellen Folkman:

Brigadeiros by Caroline’s Cooking
Browned Butter Dark Chocolate Marshmallow Muffins by Food Lust People Love
Chocolate Dream Whoopie Pies by Jolene’s Recipe Journal
Chocolate Nonpareils by Family Around the Table
Chocolate Pots de Creme by Palatable Pastime
Chocolate Tart with a Shortbread Crust by Karen’s Kitchen Stories
Dark Chocolate Date-Nut Balls by Reviews, Chews & How-Tos
German Chocolate Macarons by A Kitchen Hoor’s Adventures
Homemade Chocolate Praline Easter Eggs by Sneha’s Recipe
Homemade White Chocolate with Strawberries and Rose Petals by Tara’s Multicultural Table
Sachertorte by A Day in the Life on the Farm
Salted Juniper-Dark Chocolate Panna Cotta by Culinary Adventures with Camilla
Slow-Cooker Sweet Potato Chocolate Mole Soup by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice