Sneha's Recipe: Sweets & Desserts

Showing posts with label Sweets & Desserts. Show all posts

Vegan Strawberry Dream Cake - No Bake#SundayFunday

In: Almond, Cashewnuts, Coconut Oil

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, Sunday Funday

For Sunday Funday we are sharing Strawberry Recipes

Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
Iced Strawberry Basil Hand Pies from A Messy Kitchen
Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
Strawberry Butter from Making Miracles
Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
Watermelon Strawberry Feta Salad from Food Lust People Love

5 comments

Mango Bread Pastry - No Bake Dessert#AlphabetChallenge

In: Mango, Pastry, Sweets & Desserts

Made this with Alphonso mangoes so often because it is easy, delicious and yummy. My friends too made this pastry, when I, explained to them how to make it and it is a instant hit in their home too. Make this for your guest and they will shower praises after enjoying this pastry.

Ingredients
4 Slices Bread - white or brown any will do
As Required Slices Mango - cut in the size of the bread slice
¾ Cup Vanilla Ice Cream
For The Mango Glaze
2 Tablespoon Sugar
½ Cup Mango Puree
1 Teaspoon Gelatin or Agar Agar powder
2 Tablespoons Water
Method
For The Mango Glaze

Soak the gelatin in water for 5 minutes.
Take a another pan, mix together mango puree and sugar, mix well add soaked gelatin. Now switch on the flame and cook the mixture on low heat, stirring continuously, so that it doesn't stick to the bottom. Cook until it becomes translucent and thick  ( do not bring it to a boil). It's is ready. Take off flame, take it out on a bowl, keep aside to cool.
For Assembling
Take the bread slices. Take out the ice cream and let it become a little soft so that it's easy to spread.

First take one slice and spread a tablespoon ice cream nicely all over.

Then place the slices of mango.

Spread a little mango glaze on top.

Then spread little ice cream on it. Take second slice of bread and place it on top then again continue the same process. First spread ice cream and in this way repeat the process until the fourth slice of bread finally is placed on top.

Then apply layer of of ice cream and pour mango glaze on the top. Its summer and so hot as you can see as I am assembling it the ice cream is melting.

Now place this pastry in an airtight container, keep it in the freezer for half an hour or more to set.

When ready to serve take it out, trim the sides and cut from the center - into two parts. So two pastries are ready , garnish with glazed cherries or mango pieces and serve chilled.

Enjoy.. yum...

Labels: Mango, Pastry, Sweets & Desserts, Vegetarian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "M"

Food Lust People Love: Milk Roasted Chicken with New Potatoes and Mushrooms
Blogghetti: Movie Night Charcuterie Board
Sneha’s Recipe: Mango Bread Pastry - No Bake Dessert
Jolene’s Recipe Journal: Mocha Milkshake
Karen’s Kitchen Stories: Maple Pecan Madeleines
A Day in the Life on the Farm: Steak and Mushroom Bites
A Messy Kitchen: Mini Lemon Cupcakes with Marionberry Frosting (Doctored Cake Mix)
Mayuri’s Jikoni: Moong Dal Salad | Kosambari
Magical Ingredients: Mint Mascarpone Dip
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pineapple Ketchup Ground Turkey Skillet Meatballs
Culinary Cam: Mini Peach Galettes

8 comments

Gulachi Sanjyachya Polya With Whole Wheat Flour#BreadBakers

In: Bread Bakers, Breads, Breakfast

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt.

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely.

Cool and then knead this well till forms a soft ball and keep aside.

Divide into 6 equal round balls.
Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish. Fill a semolina ball in the center and cover it tightly to make ball.

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin.

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

Cook till golden spots are seen on one side and it starts to puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown.

Now drizzle a teaspoon or more of desi ghee, on and around it while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lushlushit (लुसलूशीत) !!

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!!

We had with a hot cup of tea.
Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Indian Breads.

Butter Naan from Passion Kneaded
Cheese and Garlic Naan from Karen's Kitchen Stories
Gujarati-style Savory Pancakes from Food Lust People Love
Gulachi Sanjyachya Polya With Whole Wheat Flour from Sneha's Recipe
Instant Appam from A Messy Kitchen
Sourdough Khamiri Roti| from Zesty South Indian Kitchen
Litti Choka from Cook with Renu
Magical Avocado Paratha from A Day in the Life on the Farm

6 comments

Firni/Phirni#AlphabetChallenge

In: Almond, Alphabet Challenge, Festival Sweets

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular creamy sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, it has dry fruits and am, sure you will love 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. Then add the fresh cream stir it and switch off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well. Refrigerate it for few hours.