Chocolate Banana Bundles /Chocolate Apple Bundles

Chocolate banana bundle is quick,irresistible dessert can be made in no time if the puff pasty is available in the refrigerator.Mostly I make the puff pastry in large quantities and store it in the freezer.

 The weather is getting cold and dull, as a result not much of sunlight,wanted to bake a quick recipe so that I can click it in the day light.As I have puff pastry in the freezer, got the idea of using it and make this dessert which I had it couple of weeks back in a party.

For this recipe,all you need is to stuff some sugar coated banana or apple in the pastry sheet,fold it and bake.Once it cools down drizzle it with some melted chocolate.

                        

                    Chocolate Banana Bundles /Chocolate Apple Bundles

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   Basic Information

   Preparation time 15-20 minutes
   Baking time 18-22 minutes

   Makes 10-12
  

   Ingredients

  

Ingredient	Quantity
Puff Pastry	2  sheets
Banana (medium ripe)	2(sliced lengthwise)
Apple	1 (sliced)
Brown sugar	2 tbs
Butter/vennai	2 tbs
Chocolate chips	1/3 cup
Powdered sugar	as need for sprinkling

   Method

• Line the baking pan with parchment paper and keep it aside. Preheat the oven in 400 F.

• Now in a pan add the butter and sugar,turn on the flame.Let the sugar melts.Put off the flame.

• Now add in the sliced banana and apple wedges,gently toss it well so that the sugar coats well.

• Take the pastry sheet and on a floured surfaced gently roll it and cut it to 4x4 piece.Now gently keep the apple or banana slice in the center of the sheet.Overlap both the corners of pastry sheet over the banana as shown in the picture. 

•  Pinch it well to seal properly.Arrange it on a lined baking tray. 

• Bake it in the pre-heated oven for 18-20 minutes or until the bundles turned golden and crisp.Meanwhile melt the chocolate in the double boiler.Once the bundles are cool down,drizzle the melted chocolate on it.

• Sprinkle the powdered sugar and serve it.

• While overlapping both the sides,pinch it well.If it is too dry then apply some water and pinch it.
• For the apple bundle sprinkle some cinnamon powder over the apple for extra rich flavor.
• If needed egg wash or milk wash can be done.
• Drizzle the chocolate on to the bundles,once it is cool down.

Enjoy...............................

other bloggers doing this Bake-a-thon

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Mango Mastani

Mango Mastani is a drink or dessert popular in Pune.Its a kind of thick mango milk shake topped with ice cream,garnished with nuts and chopped mango.

Mango mastani is so creamy,filling and refreshing,a perfect drink for summer.Mastani can be made with other fruits too but mango one is the most popular.

This drink can me made with any ripe mangoes but mostly Alphonso variety is used.As I don't get those mangoes I used the store bought Alphonso mango pulp.

                                                                    

                                                            
                                            Mango Mastani

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   Basic Information

   Preparation time 10 minutes
   Cooking time No cooking time

   Serves 2

   

  Ingredients

  

Ingredient	Quantity
Mango pulp	3/4 cup
Milk(boiled and chilled)	3/4-1 cup
Sugar/sakkarai	1 tbs
Vanilla Ice cream	3- 4 scoops
Cashews,pistachios and almonds(chopped)	1 tbs
Tutty frutty	1 tsp
Ripe mango(chopped)	few pieces for garnishing

    

  Method 

• In a blender jar add the mango pulp, chilled milk,a scoop of ice cream and sugar. Blend it well for 30 seconds.

• Pour the milk shake into the glass.Top the the milk shake with a generous scoop of ice cream.Garnish it with chopped nuts,mango and tutty frutty.

• Serve it immediately with a spoon and a straw.

• Do not run the blender continuously for long time.
• Amount of sugar can be altered according to personal preference.
• As ice cream and store bought mango pulp was used I didn't add sugar.
• If fresh mangoes are used then need to add sugar according to the sweetness of the mango.

Enjoy..................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Sumber http://www.naliniscooking.com

Paal Poli/ Paal Boli

For the 3rd day of BM#72 themed under milk based sweet is Paal poli.As the name says,a small fried poori is dunked in cardamom and saffron scented condensed milk(paal).
The poori can be made with all purpose flour or semolina.As my grand mom used to make these pooris with semolina, I followed the same.But the dough needs to rest for an hour.But with the all purpose flour it can be fried right away.Off to the recipe.....

                                               

                                         

                                                                              

                                                 Paal Poli/Paal Boli

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   Basic Information

   Preparation time 10 minutes
   Resting time 1-1.5 hours
   Cooking time 35-40 minutes
   Serves 4

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2 tbs(optional)
Sugar/sakkarai	5 tbs
Almonds and cashews	4-5(each)
Cardamom/ellakai	2
Saffron/kungumapoo	few strands
Semolina/Rava	3/4 cup
Salt	1/4 tsp
Oil	to fry poori
Chopped nuts and saffron	to garnish

 

  

  

 Method 

• In a bowl take the semolina,salt and a tsp of oil.Add warm water and knead it to a soft dough.Cover it with a damp cloth and rest it for an hour.Also grind the almonds,cashews and cardamom along with the milk to a fine paste.Set it aside.

•  Meanwhile take the milk in a pan and keep it on a stove and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and let it boil for 3-4 minutes.

• Now add in the ground paste and let it boil for couple of minutes.Add in the saffron soaked milk and let it boil for a minute.

• Put off the flame.Now take the dough and knead it well.If its too tight sprinkle few drops of water and knead it to a smooth dough.Divide the dough into equal parts.

• Roll each portion into 3-4 inch circle.Heat the oil in a pan and once it becomes hot fry the flatten poori in a medium flame.Make sure not to over cook,the color should not change.

• Remove the fried poori from the oil and drain it on a paper towel.Continue for the rest of the pooris.Now flatten the puffed poori and fold it into half and arrange it on a plate.

• Now pour the hot milk on top of the pooris and let it soak for 30 minutes.Garnish it with chopped nuts and saffron.

• Serve it after 30-45 minutes.

• The amount of sugar can be increased according to personal preference.
• While adding the milk to the poori it will be more but after soaking it will be suffcient.
• If the milk turned cold,then warm it up and add it to the pooris,otherwise it will take long time to get the pooris soaked.
• Condensed milk can be added for extra rich taste.
• The color of the milk gets intense as the saffron gets soaked very well in the milk.
• I clicked the picture within 10 minutes of soaking.

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Sheer Khurma/Sheer Khorma

Sheer Khurma is a popular,creamy rich sweet made during Eid.Sheer Khurma means dates with milk.This sweet resembles semiya payasam but with lots of nuts and dates.
This sweet has been in my to do list so long.Wanted to share this one for the milk based sweet in BM#72.
Coming to the recipe,I used the regular roasted vermicelli,but mostly the sweet is made using fine variety of vermicelli.The addition of sweetened condensed milk makes the sweet rich and creamy.Also reduces the cooking time to condense the milk.Off to the recipe..........

                                               

                                         

                                                                              

                                           Sheer Khurma/Sheer Khorma

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Serves 4-5 (generously)

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5-3 cups
Sweetened condensed milk	1/ cup
Sugar/sakkarai	5 tbs
Almonds,cashews and pistachios	4-5  tbs(finely chopped)
Dates/perichai	4-5 (finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands
Roasted Vermicelli/Semiya	1/2 cup
Ghee/Nei	1 tbs

 

  

  

 Method 

• Heat a tsp of ghee in a pan and to this add the finely chopped nuts and dates.Fry it till it becomes golden.Remove it from the pan and keep it aside.In the same pan add the remaining ghee and roast the vermicelli for a minute.Set it aside.

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the roasted vermicelli and let it cook for about 5-6 minutes.Once the vermicelli is cooked add in the sugar and let it boil for 3-4 minutes.Now add in the sweetened condensed milk.Let it simmer for another 3-4 minutes.

• Now add saffron soaked milk,fried nuts,dates and cardamom powder, mix it well.Boil it for couple of minutes.Put off the flame.

• Serve it warm or chilled.

• The amount of sugar can be increased according to personal preference.
• The consistency of the sweet will be thick after cooling.If you feel its too thick,add some milk and adjust it.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Boondi Rabdi /Boondi Rabri

Entering the second week of Blogging marathon edition 72 with milk based desserts/sweets.For day 1 its boondi rabdi,one of the tastiest sweet,my family likes.Its a nice way to use the left over boondi or boondi ladoo. I made a larger quantity of  Boondi for Diwali and it lasts more than week.After a week we got bored to eat the same boondi,so tried this boondi rabdi for our week end lunch.The sweet came out extremely delicious and kids loved it a lot.

Coming to the recipe,the rabdi can be made in advance and chilled.Boondi can be added before serving.This sweet can be served both chilled or at room temperature.

This post has been lying in the drafts since some time and due to my laptop issues,I couldn't edit the pictures.Finally I am sharing the recipe today which fits for the theme.Let's move on to the recipe.......

                                               

                                         

                                                                              

                                                  Boondi Rabdi/Boondi Rabri

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Chilling time 2-3 hours

   Serves 3 (generously)

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2-3 tbs(optional)
Sugar/sakkarai	3-4 tbs
Almonds and pistachios	3  tbs(finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands
Sweet Boondi or Boondi ladoo	1 cup

 

  

  

 Method 

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and condensed milk,let it boil for 5 minutes.Now add in the finely chopped nuts.

• Let it simmer for another 3-4 minutes.Now add saffron soaked milk and mix it well.Boil it for couple of minutes.Add the cardamom powder and put off the flame.

• Once the rabdi/rabri comes to room temperature,chill it in the refrigerator.Now in individual serving bowl add the boondi and top it with the chilled rabdi as needed.Garnish it with some chopped nuts and saffron.Refrigerate for 10 minutes if needed.

• Serve it.

• The amount of sugar can be increased according to personal preference.Since boondi has sweet I added around 4 tbs only.
• Tastes better when it is served chilled.
• The consistency of the rabdi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
• The color gets deeper after cooling as the saffron it getting soaked.
• As Boondi has cashews,I added only almonds and pistachios.
• If you are using boondi ladoo,crumble the ladoo and use it.

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com