Ilaichi aur kesar roll

Ilaichi aur Kesar Roll

Ilaichi aur kesar roll (cardamom and saffron roll) is prepared with khoya/mawa. If you remember, I had recently posted the process of preparing instant khoya (Milk powder-based Mawa (Khoya)). I used the same mawa to prepare these irresistible, pretty ilaichi aur kesar roll. 

Ilaichi aur kesar roll

The best part about this sweet dish is that it is a no-cook sweet dish. Isn’t that wonderful!!

ilaichi aur kesar roll

The other good part about this recipe is that you can change the flavours according to your own choice. If you like pista more than kesar (saffron) or your preference is rose flavour instead of cardamom, then go for it! This recipe is very flexible – go according to your taste buds.

Ilaichi aur kesar roll

One more reason to like this recipe is that if you are more of a burfi loving person instead of rolls, then just cut khoya in square shapes instead of rolling it. Double flavoured burfi is ready. Anything for you!!

And the last reason for loving this recipe is very simple – the end result is so beautiful and tastes extremely delicious!! Am I exaggerating a lot? Probably, but all of my family and friends loved these Ilaichi and kesar rolls.  So, I insist you try this sweet dish at home as khoya preparation is also very easy and you can prepare mawa one or two days in advance ( Milk powder based Mawa (Khoya))

Ilaichi aur kesar roll

There are a few more posts in the blog related to Indian sweets, you can take a look at them also: Indian Traditional Sweets

Ingredients:

400 gm khoya
80 gms powder sugar (divide it equally in two parts)
Saffron, a few strands
Milk 1 tsp
Saffron food colour
Cardamom powder 1 tsp

A few points to remember :

  1. Khoya should be really stiff. The rolls will not set properly if they have moisture.
  2. Mash khoya nicely till it is smooth before adding powdered sugar. After adding sugar, khoya will be slightly sticky and it will be difficult to mash khoya to smoothen it out.
  3. When we add powdered sugar in khoya, it becomes slightly soft. Then, when we add saffron milk on top of it, it turns even softer. So, reduce a little bit of sugar quantity in kesar khoya part. Don’t worry, it will not affect the final taste.
  4. It doesn’t matter if you don’t have food colour, as it doesn’t affect the taste. Saffron is enough to give a wonderful flavor.
  5. You have to keep the roll in the fridge to make it firm. If we will be heating khoya and sugar to make it firm, then keeping it in the fridge will not be necessary. But as this is a no-cook recipe, keeping the rolls in the fridge itself will do the job. Firm khoya will be easy to roll initially and later on to get neatly sliced ilaichi aur kesar rolls.

Ilaichi aur kesar roll

Process:

Soak kesar in hot milk and keep it aside.

Crumble khoya on the clean kitchen counter or in a broad vessel. Rub khoya nicely with your palms till it is smooth and divide it into two equal parts.

Take one part of khoya and again crumble it and add 40 gms sieved powdered sugar(can reduce sugar quantity a little) . By now, kesar milk would be ready and cooled down. Sieve milk also and add in khoya. Don’t throw away kesar strands – keep them in the fridge. We will use them later to garnish rolls.

If you want more saffron colour, add a pinch of kesar food colour. Mix everything nicely and keep this kesar khoya portion separate.

In the same way, prepare another portion of khoya by adding ilaichi powder (cardamom powder) and sieved powdered sugar.

Take butter paper or parchment paper and prepare two separate rolls of khoya. It will be easy to shape khoya in rolls with butter paper/parchment paper . Wrap up both the rolls separately in parchment paper and keep them in the fridge for two hours.

After two hours take out both the rolls from the fridge and spread these rolls on butter paper/parchment paper in a rectangle shape with the help of a rolling pin. If you will fold the parchment paper in a rectangular shape (like a book fold) and then spread khoya with a rolling pin, it will be very easy to get the same sized rectangle shape for both the rolls.

Now open the top portion of parchment paper of both ilaichi and kesar khoya and very carefully flip kesar khoya portion over the ilaichi portion.

Roll it with a rolling pin so that both stick well together.

Remove the parchment paper from the top and with the help of the bottom parchment paper, start rolling it in the shape of a log/roll.

Make a tight log/roll, wrap it in parchment paper/butter paper, and keep it in the fridge for 2-3 hours so that it becomes firm.

When the roll/log is firm, take it out from the fridge, unwrap it, and with a sharp knife slice it into small rolls.

Ilaichi aur kesar roll

Aren’t they beautiful!! While slicing them, the wonderful flavor of kesar and ilaichi will make you gulp one immediately. No one is looking 😉, and don’t worry if you find your family standing right behind you. You deserve that first roll after all the preparation process you did all by yourself!!!

If you can save some pieces, garnish ilaichi aur kesar roll with kesar strands.

Ilaichi aur kesar roll

 

No Churn Mango Ice Cream

No Churn Mango Ice Cream was in my bucket list for this summer. Fortunately, we got best quality of mangoes delivered to our door step this season. Mango ice cream tastes best if fresh fruit pulp is added. You should definitely try this recipe once this summer as not many ingredients are required to prepare No Churn Mango Ice Cream.

You can can easily prepare mango puree in your mixer. Homemade Condensed Milk/Milkmade  can be prepared in advance. Milk is always available in our kitchen. I have used  Amul  dairy milk cream (blue pack) instead of whipping cream. In India many of us don’t keep whipping cream in our pantry on a regular basis. Whipping cream is also not available in all stores. But Amul milk cream is very common and easily found in many shops.

So, just use your mixer to mix all the ingredients one after another. Pour the batter in a bowl or tin, cover it, freeze it and delectable, luscious creamy homemade no churn mango ice-cream is ready to lick!!

This homemade Ice cream is so delectable that we can’t waste a single drop – make sure to lick the drop before it drips down to the floor (oh, what a terrible waste!). 

Ingredients :

Mango pulp 400 gm

Milk cream 200 gm

Condensed Milk 400 gm

Full fat milk 400 gm

Process :

Wash, peel and cut mangoes and prepare mango puree.

Add full fat milk in the puree and turn on the mixer to mix both. Keep this puree in a big bowl. I used another bowl and blender as my mixer jar was small to accommodate every thing. If you have big jar, keep on adding every thing in that itself.

Add condensed milk in milk mango puree mix.

In the end, pour dairy cream and mix everything. Taste this mixture, but control your temptations – otherwise  a lot of mixture will disappear while tasting!! If you feel it is not sweet enough, add powered sugar. I didn’t add as mangoes were very sweet.

Pour this delicious batter in a container and cover it with 2 to 3 layers of thin plastic wrap. If you want, you can additionally cover this with the container-cover.

Keep this in the freezer for 6 to 7 hours or overnight and later indulge in ice cold yummy creamy delight of a fresh fruit dessert.

 

Mini Mango Cheesecake (No-Bake)

Mango cheesecake could be a baked or no-bake dessert. If you are not comfortable with baking, you can try this delicious no-bake dessert. Market is flooded with mangoes this season – so buy the best quality mangoes and prepare this summer special chilled Mini Mango Cheesecake (no-bake).

Corona pandemic resulted into an extended country-wide lockdown, resulting into huge economic losses to various sections of the society. Included in this are the farmers, who could not sell their produce through the regular supply chain. However, many innovated by directly selling to consumers. Among them have been mango farmers who came to our doorstep and sold at reasonable rates, creating a win-win situation for both them and the consumers. I hope this could continue. But, for the moment, I went ahead and regularly purchased sweet, tasty mangoes and have tried many mango-based dishes, which you are seeing in this blog…Mango Shrikhand (curd based dessert) , Ripe Mangoes Gojju/Curry, Eggless Mango Mousse and Mangoshake (aamras).

Coming back to mango cheesecake – this dessert requires cream cheese Homemade Cream Cheese, whipping cream, sugar, mango puree and agar-agar or gelatine. I don’t use gelatine as I am vegetarian, but I couldn’t get agar-agar powder or china grass. If you don’t have whipping cream at home, you can use Amul dairy milk cream. But along with Amul milk cream, you will need agar-agar powder. It will help in setting the cheesecake.

Caster sugar is considered  best for cheesecakes as it keeps the cheesecake smooth and creamy. But we can powder granulated sugar and sieve it in a very fine sieve so that there are no granules. Sugar quantity would depend on how sweet is mango puree. After mixing everything together, taste the batter once. If required, add some more powdered sugar and very gently fold in the batter.

Usually, for cheesecake,digestive/ marie cookies/graham crackers are used. But as I had butter cookies, I used them. As butter cookies have high concentration of butter, I reduced the quantity of butter while mixing in cookies crumb.

I have Khoya Cheesecake (fusion dessert)  and Coconut Cheesecake recipes too in the blog. If interested, take a look.

Ingredients:

cookie crust

Cookies 100gm

Butter 20 gm

Filling

Cream cheese 200 gm

Powdered sugar 1/3 cup

Whipped cream 100 gm

Mango puree 100 gm

decoration

Round mango slices

Little bit more mango puree

Process:

Crush cookies in a zip lock bag and keep cookies crumb in a bowl. Add melted butter and mix nicely.

In 6 tiny bowls or small glasses spread cookies crumbs evenly and press nicely with the help of back of measuring spoon. Keep them in the fridge for half an hour so that crumbs become firm.

Prepare mango puree and keep it in the fridge.

Whip up cream cheese till it is smooth and then start adding caster sugar in small portions. You can reduce or add sugar as per your taste bud. Keep this ready cream cheese in a separate bowl.

Whip up whipping cream in a separate bowl. If you are using Amul milk cream, you have to add caster sugar also in small batches. Sugar is not required if you are using non dairy whipping cream.

Add mango puree in cream cheese and mix it.

Now mix this cream cheese batter in whipping cream by folding it gently with a spatula.

By now cookie crumbs must have settled down firmly – take out the bowls from the fridge and evenly spread cream cheese in all the bowls. Leave some space on the top of the bowl for mango puree.

Keep these bowls in the fridge for 3-4 hours so that cheesecake settles down. Once settled, take the bowls out and evenly spread fresh mango puree.

See how these cheesecake bowls got brighten up!

Keep them in the fridge again for the puree to be chilled and add small pieces of mango just before relishing.

Isn’t this such a tempting summer dessert!!!

 

Mango Shrikhand (curd based dessert)

Mango Shrikhand is a curd based dessert and it tastes best during summer. With the addition of natural mango flavour in it, you might find mango shrikhand as the best fruit based curd dessert for summer.

The recipe for mango shrikhand is basically based on three ingredients, so there is no need to wory about searching for a lot of things in your pantry. The whole preparation method is also hassle free. So now you just can’t make an excuse to not prepare this delicious mango dessert this summer.

Use good quality mangoes for puree. If mangoes are not sweet enough than we will have to add more sugar. Flavour of mango also wouldn’t be enough. Here I have used puree from alphonso mangoes; but feel free to use your choice of  mangoes.

You can check a few more  more posts based on mangoes in the blog:

Mangoshake (aamras)

Eggless Mango Mousse

Ripe Mangoes Gojju/Curry

Ingredients :

3 cups hung yogurt (dahi/curd)
1 cup mango puree
1/2 cup powdered sugar
1/2 tsp Cardamom powder

Process:

Set curd with full fat milk. In warmer locations curd usually takes 4 hours to get set completely. Pour this curd into a muslin cloth and hang it for 2-3 hours. If your kitchen temperature is very hot, curd will turn sour. To avoid this keep it in the fridge wrapped up in muslin cloth along with a bowl and a strainer. You can leave it overnight inside the fridge.

When all the whey from the curd has drained out, measure and take three cups of thick curd from it and keep it into a separate bowl. You can use rest of the curd for raita or prepare any curd based gravy. 

Add powdered sugar and cardamom powder in the curd and mix it well.

Now prepare mango puree by grinding mango pieces.

Add this puree into the curd and mix it well.

Shrikhand is a thick dessert but because of the mango puree it’s consistency won’t be the same. Keep mango shrikhand in the fridge for 3-4 hours to be chilled completely.

Later serve in bowls and sprinkle a little bit of cardamom powder for nice flavor or just add a few cut pieces of mango.

 

Eggless Mango Mousse

Mousse is a French dessert which contains eggs, whipping cream, sugar and stabilizing agent. Egg whites and yolk provide volume and airy texture to mousse. So can’t someone prohibited from eggs or follows a vegetarian diet taste this delicious dessert? Of course! We can prepare a complete Eggless Mousse and as summer is here we are going to add the flavour of mangoes and prepare Eggless Mango Mousse.

I would strongly recommend you to prepare this rich, airy, creamy eggless dessert for two reasons:

The first best part about this eggless mousse recipe is that it doesn’t contain a long list of ingredients. So during the ongoing lock down, this two ingredients recipe is perfect for relishing the dessert with mango flavor.

The second best part is that the preparation of eggless mango mousse is very simple and hassle free. What complex process could be there with just two ingredients?

Many of us are stressed out staying indoors courtesy the lock down – I am sure this light, airy and completely fuss free dessert will definitely cheer you up! 

I have used Alphanso (Hapus) mangoes for preparing the puree. As mangoes were very sweet, I didn’t add additional sugar in puree. I will strongly suggest to use fresh mango fruit puree here. Fresh fruits have natural goodness of flavor and aroma. But if you are not able to get mangoes in your city, use tinned mango puree.

I have used Tropolite non dairy whipping cream and it doesn’t require additional sugar. In India we don’t get good quality dairy based whipping cream. But if you want to use dairy whipping cream, then try red pack of Amul whipping cream. This cream takes a long time to get soft peaks while whipping – so you need to add agar agar powder to stabilize the cream.

I have a few more mango based dishes in the blog. You can take a look at them also. 

Kachhi keiri ka pana/panna (raw mango beverage)

Ripe Mangoes Gojju/Curry

Mangoshake (aamras)

Nowadays we get mango flavored essence also in the market. If you are using the essence, then you can reduce the quantity of mango puree. 

Ingredients :

Whipped cream 2 cups

Mango puree 1 cup

Process:

In a chilled bowl whip up cream till it reaches slightly more than soft peaks. Measure two cups of whipped cream and keep it in a separate bowl and place it in the fridge along with extra whipped cream.

Wash, peel, cut mangoes and prepare puree in a mixer. Measure 1 cup puree and keep it separate. Place the rest of the puree in the fridge. We will use it later.

Take out the bowl of two-cups whipped cream from the fridge. Using a rubber spatula, fold gently one cup of mango puree in it.

If you want to get bright yellow colour in mousse, you have to add edible colour. I didn’t add, as I wanted to keep it simple yet full of flavor.

Once whole mango puree is mixed into whipped cream, fill this into piping bag. Fill the extra whipped cream and extra mango puree also in two separate piping bags. Using piping bags are not compulsory, but it makes the work slightly easier and less of a mess.

Pour small quantity of white whipped cream in a glass or bowl. Next, fill the glass with mango mousse.

Finally, spread the plain mango puree on the top.

How pretty it looks!!

Keep these glasses in the fridge for at least 2 – 3 hours before serving!

 

Rabdi / Rabri

In India milk sweets are prepared with a wide range of varieties. Some are done by curdling the milk, like Rasgulla , or by thickening milk, like Rasmalai  or by thickening and then curdling the milk and so on… Rabdi or Rabri is prepared by thickening the milk and simultaneously collecting the milk cream (malai in Hindi) during the process of thickening and later adding it in the milk. Rabdi is generally served with other sweets such as ghevar, malpua, sweet bread toast, gulabjamun etc to enhance the taste, flavor and richness of sweets. But you can have it independently too. It has a thick creamy consistency of milk with small chunks of malai (milk cream). Rabdi tastes best if served chilled. So for your guests you can prepare it one day in advance.

Rabdi is prepared using full fat milk. It is a long time process and it needs our complete attention. Once milk is boiled, it is left on sim heat till the volume reduces to 1/4th quantity of the initial volume. While milk is becoming thick or concentrated, a layer of milk cream (malai) keeps appearing on the top of the milk. We have to collect this milk cream at regular intervals all around the sides of the milk vessel. 

Now if you are using a light weight vessel, then this cream might get burnt and even milk will be stuck at the bottom of the vessel despite stirring. So always use thick heavy bottomed vessel to prepare Rabdi /Rabri. 

While milk is thickening, it will change its colour to pale yellow and it can be served just like that after adding cardamom powder. But you can make it more flavored and attractive by adding saffron and by garnishing with a few dry fruits. 

Doing some workout is advisable after relishing this delicious milk sweet as it will add on a lot of calories!! 

INGREDIENTS :

Full fat milk 1 litre 

Sugar 1/4 cup 

Saffron strands 5-6

Cardamom powder and your choice of finely chopped dry fruits. 

PROCESS:

Boil milk in a big heavy bottomed broad vessel. Usually in India we use kadai/ wok. It is a broad vessel and is helpful in collecting the milk cream around its edges and in making the milk evaporate faster. 

Once milk is boiled, take out 2 tbsp milk in a bowl and add saffron strands to it. Reduce the heat to sim and let the milk become thick. After 5 minutes, add 2 tbsp saffron milk in the vessel. Keep stirring in between to avoid it sticking or burning at the bottom of the vessel (kadai/wok) . Simultaneously keep collecting the milk cream (malai) around the sides of the vessel. 

Milk collected on the sides of the wok

Add sugar once milk has reduced to half of the quantity you originally started with. With the addition of sugar, milk will again become diluted. So let it keep boiling for some more time and when milk remains 1/4th of the of the initial quantity, switch off the heat. 

With flat spatula slowly remove all milk cream from the edges of the vessel. If you are having difficulty in removing the milk cream, then pour thick milk from the vessel on it and it will come out easily. 

Cream removed from the edges

Add cardamom powder after the cream cools down and add a few chopped nuts while serving.