Cook with Priyanka: dessert recipes

Showing posts with label dessert recipes. Show all posts

Saturday, 13 September 2014

Lemon Crinkle Cookies - Eggless

Hello everyone today I have got you all a very simple yet droolworthy recipe of lemon crinkle cookies. They are just melt in mouth and I am pretty sure that you guys are going to fall in love with them just like me. The cookie dough balls are coated with icing sugar and then baked. They get cracks while baking which give them a very beautiful look, hence called as crinkle cookies.

They are basically a cross between a cake and a cookie as they are quite soft and moist but at the same time have a nice crunch like a cookie. Lemon is a king here as it gives a very delicious kick to the sweet cookies. People do add lemon essence to them but I prefer to add fresh lemon zest and fresh lemon juice, which I find to be sufficient enough. Cherry on the cake, its an eggless version with no changes in the taste. You can always add some cardamom powder too but I feel like keeping it Just Lemony :))))

So let's quickly run through the ingredients following the method.

Step by step Video Link :

Ingredients :

All purpose flour or Maida : 1 cup
Sugar : 1/2 cup
Unsalted Butter : 70 gms
Baking Powder : 1 tsp
Salt : 1/4 tsp
Fresh Lime juice : 1 1/2 tbsps + 1/2 tsp
Lemon zest : 1/2 tbsp
Milk : 1/4 cup
Powdered sugar : 1/4 cup
Yellow food colour : few drops (completely optional)

Method :

Make the buttermilk : Mix milk (at room temperature) and 1/2 tsp of lime juice, keep aside for 5-7 minutes. You will see that it has curdled a little that means your buttermilk is ready.
Now in a mixing bowl add in the butter and sugar, beat well unless light and fluffy. Then add lemon juice (1 1/2 tbsps), buttermilk and lemon zest, beat again and mix well.
In another bowl mix in the dry ingredients - flour, salt, baking powder.
Fold in the dry mixture into the wet mixture and try to make a dough. The dough will be very soft as shown in the video. If you feel like its too liquidy then add a couple of tbsps of dry flour (but not more than that), this won't effect the texture.
Now keep the dough into the refrigerator for 10-15 minutes. This will make the dough a bit workable.
Divide the dough into equal portions, I used a ice cream scooper to make them of equal size. Roll in between your palms to make them smooth and finally coat them powdered sugar. Keep the balls in the refrigerator again for 10 minutes and recoat them with powdered sugar.
Bake them in a preheated oven at 180°C for 12-15 minutes depending on the oven. Mine were done in exactly 13 minutes.
Let them sit on the baking tray for 10 minutes and then transfer them on to a cooling rack. Let them completely cool and store in an airtight container.

Enjoy!

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :)

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks and Happy baking
Priyanka :)

Sunday, 17 August 2014

Panchmewa Pag (Dry fruits fudge) : Krishna Janmastami Special

Hello everyone, today I will be showing you all, how to prepare Panchmewa Pag or dry fruits burfi. This goes as a bhog to Laddogopal (Krishna Bhagwan) on the occasion of Janmashtami. Janmashtami is on one of the very important festival in our house. During my childhood we used to decorate the entire house with balloons and other stuff. Mummy used to prepare various Prasad items like Panjeeri, Charnamrit and Pag. After Marriage I too celebrate it every year and make prasad like my mom does.

As the name says, Panchmewa Pag is prepared with five types of dry fruits like dried coconut, Fox nut or Makhana, Charoli or Chironji, Green raisins and Melon seeds. But being in London, I usually don't get many things easily. Hence I make it on my own way since few years and it tastes amazingly good. Its a quick recipe and can be stored for 15-20 days in an air tight container. So lets quickly run through the ingredients following the method.

Video Link :

Ingredients :

Dried coconut shredded : 2 cups
Green Raisins : 3/4 cup
Chopped Walnuts : 3/4 cup
Chopped Almond : 3/4 cup
Chopped Pistachios : 3/4 cup
Sugar :1 & 1/2 cups
Water : 3/4 cup
Green cardamom : 3-4 pods crushed

Method :

In a pan take sugar and water, heat the mixture and continuously stir unless sugar is dissolved.
Once dissolved, let is cook unless you get single thread consistency. I have shown in the video that how to check for one thread consistency.
Once you get it, add the dry fruits and give a quick mix and turn off the gas.
Transfer the mixture on to a greased plate or in a tin as shown in the video. Level it a bit and let it sit for half an hour.
Once set, cut it into desired shapes and your prasad is ready :)

Notes :

You can take any dryfruits of your choice or on your availability.
While making syrup one thread consitensy is very important, otherwise your pag will not set.
If not set, no need to worry, put your mixture again in the pan, heat up and again set.

YouTube : https://www.youtube.com/user/cookwithpriyanka

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Thanks and Happy Janmashtami!
Priyanka

Thursday, 7 August 2014

Chocolate & Nuts Fudge

Hello everyone, I am pretty sure that you guys must be doing all various preparations for this Rakshabandhan. So why not give it a try for some Videshi mithai this time ?

I always try to keep my recipes simple, easy and quick, so just made these gooey Chocolate & Nuts fudge in microwave, very quick, simple and delicious. Won't take much of your time, so enjoy and just eat these heavenly cubes. I made them with just three ingredients only, so no more rush to superstores even :)))

I have an another reason to make these, just completed my 1000 subscribers on YouTube channel, super happy :). Thanks to you all for reading, watching and supporting me to this level. Love you all.

Video Link -

Ingredients :

Good quality Dark chocolate : 200 gms ( I used 60% cocoa one)
Condensed Milk : 150 ml (Adjust as per the taste) For homemade Condensed Milk recipe click here
Nuts of your choice : 1 cup (I used walnuts, almonds & raisins)

Method :

In a microwave safe bowl keep the broken chocolate pieces and microwave for 1.5 minutes. Please do stir after every 30 sec as the chocolate have a tendency to burn very fast.
Also warm up the condensed milk for 1-2 minutes.
Mix all the ingredients, including nuts.
Pop it into a tin lined with butter paper as shown in the video.
Keep it into the fridge for 1 hour.
Take it out and cut it into desired shape.

Note :

You can use aluminum foil instead of butter paper.
You can use double boiler for melting chocolate and warming up the condensed milk.

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Enjoy!

Thanks & Happy Fudge making
Priyanka

Thursday, 31 July 2014

Homemade Sweetend Condensed Milk

Hello everyone, As we all know that Indian festivals have just started and the common thing among all the festivals is sweet :). Usually we purchase them from mithaiwalas but why not make them at home this time. Some easy and quick desserts with some Homemade condensed milk. Its supereasy to prepare and awesome in taste. There are few reasons that why I prefer this recipe, first of all its cheaper as compared to market, its fresh and have no preservatives. You can make it as per the quantity you need and no need to waste any. So lets quickly start up :)

Video Link :

Ingredients :

Whole milk : 500 ml
Sugar : 1 cup
Butter : 1 tbsp
Vanilla Essence : 1/2 tsp (optional)

Method :

Take a heavy bottom pan, add milk and sugar to it, mix well and let it boil on high flame.
Once boiled, reduce the flame to med to low and cook it for 10-12 minutes or unless it has started changing its colour and thickens a bit. Also don't leave it like this only, continuously stir it.
Once it achieves a little thick consistency (as shown in the video), switch of the flame and don't over thicken it.
Now add the butter, to give a nice shine and also Vanilla essence (if adding).
Let it completely cool and store it in some airtight clean glass jar.

Notes:

You can adjust the amount of sugar as per your liking.
Stirring continuously is very important otherwise it might burn, also it might form some cream layer and you won't get a perfect texture.
Do not over thicken it, as once cooled it is going to become more thicker.
If suppose it thickens a lot, then no need to worry, just add a little more milk, whisk it well and warm it, it will be fine.
Store it in some air tight clean glass container and keep it refrigerated.
It will remain good for 15-20 days, but I would advice you to make it in small batches or as per the requirements.
In the end, don't forget to lick it from the pan ;)

YouTube : https://www.youtube.com/user/cookwithpriyanka

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Thanks and Enjoy cooking
Priyanka :)

Monday, 21 July 2014

Mango Shrikhand

Mangoes are my all time favorite. But being in London have very limited access to Asian Mangoes. Found some this weekend, had few like this only and rest planned to make some dessert.

Its very hot here, I can very well understand the heat in India. So made some Mango Shrikhand, its very light & refreshing dessert. Flavored it only with mangoes and didn't add cardamom or kesar, as just wanted to highlight mango in it.

Its very easy and quick recipe, also very well prepared in advance, just refrigerate and serve chill. I prepared it with mangoes, but you can add any sweet fruit, dry fruits or even chocolate. So without wasting any of the time, lets quickly run through the ingredients, following the method.

Video Link :

Ingredients :

Hung curd/ very thick yogurt : 1 cup
Mango Puree : 1/2 cup
Powdered sugar : 1/4 cup (adjust as per the taste and mango)
Pistachios : 1 tbsp for garnishing

Note: the video ingredients may vary, but I have used the same ratio made it a bit easy.

Method :

Beat the yogurt/curd with the help of a spatula or a spoon (please don't use a blender or whisk otherwise you will loose its consistency)
Add in powdered sugar and Mango puree and mix well.
Fold in some pistachios and leave some for garnishing.
Serve it in a glass or a bowl, pour some mango puree on top and garnish it with some pistachios.

Enjoy!!!!

Note:

For hung curd - put the yogurt/curd on a sieve over a bowl. Put it inside fridge overnight. Morning you will see that the excess water is drained in the bowl and you are left with thick curd.
If you see any lumps, then pass the mixture through a sieve and it will be fine.

YouTube : https://www.youtube.com/user/cookwithpriyanka

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Thanks & Happy Cooking

Priyanka

Wednesday, 2 July 2014

Eggless lemony blueberry muffins with crumble topping

Hello everyone, today I will be showing you all that how to prepare Lemony blueberry muffins with crumble topping. They are crunchy outside and very moist and soft inside. At the same time they are eggless too. Lemon has given a nice kick and took them to the next level, though its not overpowering at all. You can have them with a cup of coffee or just like that as a dessert.

I made these cupcakes specially for my younger little sisi (Sister), Its her Birthday today and also she got selected as a Probationary officer in Bank of Baroda hence wanna wish her with lots of love and wishes. She really made us proud :))))

So without wasting any of the time, lets quickly run through the ingredients following the method.

Here is the video link :

Ingredients :
As usual, I have divided the ingredients list in two parts- the dry & wet ingredients. This way it will be easy for you to follow.
Dry ingredients:

All Purpose flour/Maida/Plain flour : 1 + 1/2 cups
Baking Powder : 1 + 1/2 tsps
Baking Soda : 1/2 tsp
Salt : 1/4 tsp
Blueberries : 3/4 cup

Wet ingredients :

White granulated sugar : 3/4 cup
Thick Yogurt : 1/2 cup (at room temperature)
Vegetable Oil : 1/4 cup
Lemon zest : 1 tsp

For the crumble topping :

All purpose flour : 1/2 cup
Sugar : 1/4 cup
Chilled butter : 3 tbsps
Lemon zest : 1/2 tsp

Method :

First preheat the oven at 180°C. Line the muffin tray with liners or simply grease them with some oil or butter.
Sieve the dry ingredients together atleast 3 times and keep aside, this give more aeration to the flour and helps in making the cake light.
Coat the berries with a couple of tbsps of flour, this will prevent them from sinking to the bottom.
In other bowl mix sugar + yogurt and whisk, you will get a very nice texture. To this add oil and lemon zest, mix well.
After they are well combined add the dry ingredients in two batches and fold in gently. Don't overmix, just make sure all the ingredients are well combined. Also add the blueberries and fold in gently.
Pop the batter in molds.
Prepare the crumble topping - mix together flour, sugar and zest. Then with the help of a fork mix in the chilled butter and form a breadcrumbs textured mixture. Sprinkle it a tbsp on each of the muffin (As shown in the video).
Bake it on the middle rack for 20-25 mins or unless a tooth pick inserted comes out clean. Mine took exactly 25 minutes. But keep checking after 18-20 minutes as every oven vary as per the power.
When done, take it out and give a rest of 5 minutes in the tin, then demold and cool on a cooling rack.