Mango Sondesh

Ingredients
2 cup mango pulp (use ripe sweet yellow mango)
1 cup grated paner (use fresh homemade paneer for better result)
1 cup condensed milk (i used homemade)
2 tblspn ghee
Method
Take a non stick pan heat it and add mango pulp, cook it around 15 min. Untill it becomes thick (pic given below for reference)

Now take the paneer and condensed milk in blender n blend it in to a smooth paste.(pic given below for reference)

Add this mixture to cooked mango pulp and cook it again untill the mixture starts leaving sides

Now add 1 table spoon ghee and mix it again meanwhile prepare a dish by applying ghee .

Transfer the mixture in greased tray and level it with the help of wooden or silicone spatula, put few drops of ghee of shine and flatten it properly, garnish with blanched almond and pistachio.cut in desired shape and keep in fridge around 2 hours to set it properly.

Enjoy it😊

Here is short video of last stage.

Chocolate Mystic Mocha Ice cream

Chocolate Mystic Mocha Ice cream
Ingredients
400ml amul fresh cream

75 GM Amul Mystic Mocha Dark chocolate

1 sachet of Nescafe cappuccino

500 ml full cream milk + 130 GM white sugar for condesed milk or you can use milkmaid , by here I took the same quantity of condesed milk  as I got it from 500 ml milk.

Method

Take out 1 tablespoon fresh cream in a non stick pan and heat it, now add mystic Mocha chocolate and mix it properly, now add 1 sachet of Nescafe cappuccino and mix it properly, keep aside for cooling.meanwhile take

Chill the fresh cream in a bowl and whisk it up to stiff peak ( here for proper stiff peak i whipped it an AC room)

Now add chilled condesed milk and whip again for around 2 Mon. Just to blend everything properly. Now add your chocolate and coffee mixture and whip again for 2 Mon.

Transfer in a clean and dry container  cover the lid and freeze it overnight.

Your ice cream is done.

Note

For more sily texture beat the cream properly here I whipped the cream in proper stiff peak.

Chocolate ice cream

Ingredients
200 ml Amul fresh cream
200 GM condensed milk
75 GM Amul dark chocolate
Method
In a non stick sauce pan take 1tablespoo. Amul fresh cream heat it , turn off the flame as boil comes add Amul dark chocolate (cut in to small chunks) mix it properly untill the chocolate melts.keep it aside. And cool it.
Chill the Amul fresh cream, take it in a bowl and whisk it up to soft peak. Now fold the chocolate in whipped cream gently, then add condensed milk and fold it gently.
After folding all the ingredients pour the mixture in a pan, cover the pan and freeze it overnight.
I freeze it in same bread tin in which I made my ice cream sandwich cake.
Before pouring the ice cream in pan place enough layers of aluminium foil and cling wrap.

Chocolate ice cream sandwich cake

Ingredients for sponge
120 GM all purpose flour (scoop out 15 GM apf and add 15 GM corn flour)
15 GM corn flour
30 GM milk powder
30 GM coco powder (uses Hershey's)
Salt a pinch
1teaspoon baking powder
1/2teaspoon baking soda
1/2cup milk add 1teaspoon vinegar mix &keep aside.
30 ml odourless oil
Method
Mix all dry ingredients together, whisk all properly,add milk vinegar mix &mix well add oil and mix well. Adjust the consistency by adding milk.Pour batter in greased baking pan and bake &180 for around 20 to 25 minutes. Or up to done.
I took bread tin. As I want rectangular sandwich cake. Use desired shape tin.
After cooling remove the sponge from tin and keep aside.cut it in to 2 thin slices.
Place aluminium foil and cling wrap at the bottom of pan, put at least 2 to 3 layer, u can also use silicone mould to save your time.
For chocolate ice cream follow the below link.

http://simplebakinghealthybaking.blogspot.in/2018/03/chocolate-ice-cream.html?m=1

Layering of cake
Place sponge layer at bottom, then gently place the ice cream layer. Then again place sponge layer, cover the pan with cling wrap and freeze it up to 7 to 8 hours .
Serve it chill.
P.S here I used 50-50 apf and wwf
Replace half apf by wwf.

Whole-wheat spinach crackers

Ingredients
120 GM whole-wheat flour
Milk powder 30 GM
Sun dried spinach 1/4 cup (you can add green chili too, I didn't add because I made them for my kids)
Salt 1 teaspoon
Powdered sugar 1 tablespoon
Unsalted butter 75gm (room temperature)
Grated cheese 1/2 cup
1teaspoon vinegar(I used apple cider vinegar)+ 1 teaspoon baking powder.

Method

Take cheese and butter in a bowl mix them  properly, now add  mixture of baking powder and vinegar and again mix it properly, then add milk powder,sugar ,salt,crushed dried spinach and mix it again. Lastly add whole wheat flour and make dough. You don't need to add milk or water.  Meanwhile preheat the oven at 180 , roll the dough and cut in to desired shape. Place them on a baking tray.
Bake at 180 around 15 to 18 minutes or till slightly brown. Cool and store in air tight container.

Cashew Dry fruits roll cookies

Ingredients
1/2 cup mix Dry fruits (I used almonds,cashew, pistachio, dates, figs,) you can add any of your choice. But you need fig and dates because it's give enough sweetness and also help in binding the roll.
Wash all dry fruits and dry them, roughly grind them in mixer. Combine all together and make a roll.(here attaching a pic of dry fruits roll too.)keep the roll in fridge to set. meanwhile prepare the cookie dough

 Ingredients For cookie Dough

1/2cup all purpose flour

1/4 cup unsalted butter (room temperature)

1/4 cup cashew nuts

1/4 cup granulated sugar

Grind cashew and sugar together.

Take butter in a bowl add sugar and cashew mixture, beat this until light & Fluffy. now add apf & combine all together . now spread the dough on aluminium foil evenly, then place dry fruits roll over it in centre, and gently roll it.make sure dry fruits roll should be covered by cookie dough thoroughly. Wrap it in aluminium foil by rolling on a flat surface.Keep the roll in fridge for 15 min. meanwhile preheat the oven at 180. After 15 minutes take out the roll from fridge and cut in desired length. Place the roll on baking tray and bake around at 180 around 10 to 15 minutes or up to done.

Gems cookies

Ingredients

1/4 Cup maida(all purpose flour)
1/4 cup wwf (Whole-wheat flour)
1/4 cup powdered sugar
1/4 cup butter (I used Homemade butter)
Pinch of salt
Few gems
Method
Whisk butter n sugar together till it becomes light &Fluffy add both flour along with salt. I didn't pipe these cookies like butter cookies because it's quite hard dough so I took big size nozzle and fill the dough in it & pipe it on baking tray with thumb only. Put gems on each cookies & keep the tray in fridge, meanwhile preheat oven at 180 for 5 minutes. Bake around 15 to 20 min or up to done .
Let it leave for cooling, after cooling store in an airtight container.

Rabdi ice cream

Ingredients
200 ml dairy cream (I used Amul fresh cream)
Rabdi (made from 500ml milk)
Method
Whip the cream (make sure it should b chilled, so dat you can whipped easy) Around 15 to 20min. up to soft peak. Add rabdi and whip again around 5 minutes. I whip and freeze in same box. Keep in freezer up to 12 hours . Your ice cream is ready

For rabdi the most important part of ice cream
Take 500 ml full cream milk in n a sauce pan boil it add 100 GM of sugar (adjust acc to your taste) take 10-10  piece of cashew, almond pistachio and crushed them.not very fine paste, add dry fruits in boiling milk, make sure continuously stir the milk otherwise it will burn from bottom. Add 1/2 teaspoon cardamom powder, few threads of saffron (Dissolved in water). Take 1/4 teaspoon of turmeric dissolve in water and keep it aside for settle . Then add this liquid part of turmeric only in rabdi. Cook till reduce the quantity around 3/4 cup. The consistency of rabdi should be thick otherwise ice crystals will be  formed in ice cream.
Enjoy your yummy and healthy ice cream.
For me it's really healthy. Because its has goodness of milk,dry fruits,saffron,turmeric. etc.
For further query ask me in Comment box .
If you want more creamy texture then you can add non dairy whipped cream too. But since I want healthy version, so I made with fresh cream.
Try other flavour also
Cream + condensed milk+ flavour of your choice.
Like for tutti fruti ice cream take 200 GM of fresh cream (add 1 tablespoon non dairy whip cream for more creamy texture) 100 GM of condensed milk ( try homemade condensed milk), mix fruti essence, handful of tutti fruti (just fold in ice cream at last), colour ( try to use natural colour (turmeric,beetroot,orange powder etc)

Sponge recipe

I

Dry ingredients

130 gm -All purpose Flour
15 gm - Corn Flour
30 gm- milk Powder (here I used Amul milk Powder)
5 gm -Baking powder
2.5 gm -Baking Soda
1gm -Salt
Mix these ingredients well &Store in air tight container Keep away from direct Sunlight. Store in cool n dry place.
You can adjust the quantity acc to your need.
Take 60 gm butter  and 30 gm of Powder sugar in a bowl whisk it properly until become light and fluffy. Add 1 tspn vanilla extract and mix well . mix the dry ingredients in 2 or 3 batches by using cut n fold method . Here I used milk  (around 3/4 cup) to make cake batter , the consistency should be pouring not so thick or thin, pour the batter in greased baking dish and bake at 180 around 30 to 35 min. Or till the cake done.

Add Flavour of your choice
All ingredients should be in room temperature .
(here i used Homemade butter, I have a very short trick to make butter from milk malai at home with out using electric equipment that ready with in 5 min already shared ) 

Yum pie with fruity centred

For Cake Base
120 GM whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/ 4 teaspoon salt
Mix well all these ingredients and keep aside.
Take a bowl add 40 GM butter (u can use oil too) add 50 GM of condensed milk and beat it well now add dry ingredients n mix well, meanwhile preheat oven at 160 for 5 minute.Make a thick batter by using milk or water ( the consistency of batter thicker then cake batter) Fill it in a piping bag and pipe round small sized cake on greased tray and bake it 170 for around 10 to 12 mom or up to done.(temperature may vary from oven to oven)
For strawberry crush
Take 10 to 12 strawberry wash them properly,rinse it and cut in 2 piece.place a pan over gas add strawberry and 1tablespoon sugar,add 1 tablespoon water, cover it and cook it up to done, mesh it n cook for few minutes. Keep it aside for cooling.
Take the cake base put 1 teaspoon strawberry crush cover it with another round cake.
Temper the real chocolate (here I used 55% lindit chocolate) dip the sides of yum pie to seal it, place it on baking paper or silicone mat , then add few melted chocolate  over it cover the cake.or you can semi cover the cake.
Keep in fridge for 10 to 15 minutes
Enjoy your yum pie
Happy & healthy baking

Homemade Almond meal

Take 200 GM of raw almonds.
Boil 2 glass of water in a saucepan,, add almonds in boiling water for 1 minute (not more den 1 minute.) Immediately drain the water and transfer the almonds in strainer, remove the skin of almonds. Transfer on a dry cloth n let them dry properly abt 3 to 4 hour (it may less or more depending upon climate) heat a non stick pan turn off the flame, add almonds and toss it continesly. Immediately transfer the almonds in a grinder add 1 tablespoon of granular white sugar, first grind on pulses n grind it properly, pass it twice from strainer & store in air tight containers.

Gud (jaggery) whole-wheat flour tea cake with goodness of date

Dry ingredients
3/4 cup WWF+1/4 cup desicated coconut+1 tspn bs+1/2tspn bp mix well +30 gm milk powder

Wet ingredients
Take 1/2 cup of water add 10 Kimia dates (deseeded n remove skin)and 15 gm gud. cook on medium flame Untill u get a smooth paste.
Keep ot aside to cool down
In this mix add 15ml oil mix well
Now mix dry n wet ingredients using milk or water (i used milk)
Pour in greased  dish
Bake @180

Tea Flavoured cookies

Recipe
 1 cup maida (130gm)
1/2 cup butter
1/3 cup powdered sugar
 pinch of salt
Tea extract. Tea extract method- take 2 tspn butter in a small bowl (you dont need extra butter take the butter using making cookies) add 1 tspn ghee and bring it boil using double boiler method add 1 and 1/2 tspn black tea(here i used red level tea) simmer it for 1 to 2 min. Then leave it for another  5 min. Filter it keep both extract and tea leaves aside. Take the black leaf on a tissue paper leave ot for few min. Then add 1 tspn granular sugar n powdered it. We will use it for garnish.
Method
In a bowl take butter and sugar and beat it untill fluffy and light. Add tea extract mix well .Add pinch of salt and seived maida now mix well and make a dough. Divide dough in equal sized ball and give desired shape. Now place cookies in a greased baking tray and bake it  at 160 C  for 15 to 20 min. Sprinkle black tea powder .Cool it and its ready  to serve.

Whole wheat egg free heart pattern Swiss roll

dry ingredients

• 1 cup whole wheat flour 240 gm
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Scoop out 30gm aata n add 30 gm corn flour
• Mix these dry ingredients well & keep it aside

wet ingredients

• ½ cup sweetened condensed milk or 125 ml
• 1 teaspoon strawberry essence

• 80 grams unsalted butter
• 1/ 2 cup curd (fresh only)
• 1 cup milk or more to prepare the batter of cake

how to make Swiss roll

• Take a bowl add butter condensed milk curd and mix well.
• Now add strawberry essence and mix well .
• Take 1&1/2 tablespoon of dry ingredients in another small bowl, add 1 tablespoon wet ingredients , few drop of red colour & strawberry essence . Prepare a thick batter using milk.
• Fill this batter in a piping bag & keep aside.
• Take a plain tray in which you bake ur Swiss roll, place a paper having print of heart (or any other design as per ur choice) now place a butter paper over it & pipe design on butter paper . Now keep in fridge for 1 hour or up to bit dry.
• As u feel ur design becoming dry , preheat the oven @170 & now prepare the cake batter mix the dry ingredients &  wet ingredients add milk according to ur consistency (depends upon wheat flour,some flour may need more milk or some less)
• Now fill the batter in piping bag,pour it over tray evenly n tap the tray few times. 
• Now bake it @ 170 (temperature may vary by increasing 10 degree depends upon oven) for around 12 to 15 min.
• Take out tray from oven & cover the cake with moist cloth (don't use wet cloth).
• Leave it for few min, then flip it on plain surface (I used large chopping board) remove the butter paper and flip it again carefully and again cover with cloth.keep aside.
• Beat the  whip cream  up to stiff peak  add some strawberry essence in it.
• After cooling the cake spread the whipped cream over it by keeping patterned side of cake below. You don't need to add sugar syrup because I feel it made the cake more dense.so I didn't add any syrup. 
• Fold the cake gently. Here you may feel some crack but no need to worry, just fold it by using butter paper . After wraping it properly gently give a press all over the cake n keep in fridge around 3 hour.
• Serve it & and enjoy☺
• HAPPY & HEALTHY BAKING
  

Recipe of whole wheat egg free heart pattern Swiss roll

dry ingredients

• 1 cup whole wheat flour 240 gm
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Scoop out 30gm aata n add 30 gm corn flour
• Mix these dry ingredients well & keep it aside

wet ingredients

• ½ cup sweetened condensed milk or 125 ml
• 1 teaspoon strawberry essence

• 80 grams unsalted butter
• 1/ 2 cup curd (fresh only)
• 1 cup milk or more to prepare the batter of cake

how to make Swiss roll

• Take a bowl add butter condensed milk curd and mix well.
• Now add strawberry essence and mix well .
• Take 1&1/2 tablespoon of dry ingredients in another small bowl, add 1 tablespoon wet ingredients , few drop of red colour & strawberry essence . Prepare a thick batter using milk.
• Fill this batter in a piping bag & keep aside.
• Take a plain tray in which you bake ur Swiss roll, place a paper having print of heart (or any other design as per ur choice) now place a butter paper over it & pipe design on butter paper . Now keep in fridge for 1 hour or up to bit dry.
• As u feel ur design becoming dry , preheat the oven @170 & now prepare the cake batter mix the dry ingredients &  wet ingredients add milk according to ur consistency (depends upon wheat flour,some flour may need more milk or some less)
• Now fill the batter in piping bag,pour it over tray evenly n tap the tray few times. 
• Now bake it @ 170 (temperature may vary by increasing 10 degree depends upon oven) for around 12 to 15 min.
• Take out tray from oven & cover the cake with moist cloth (don't use wet cloth).
• Leave it for few min, then flip it on plain surface (I used large chopping board) remove the butter paper and flip it again carefully and again cover with cloth.keep aside.
• Beat the  whip cream  up to stiff peak  add some strawberry essence in it.
• After cooling the cake spread the whipped cream over it by keeping patterned side of cake below. You don't need to add sugar syrup because I feel it made the cake more dense.so I didn't add any syrup. 
• Fold the cake gently. Here you may feel some crack but no need to worry, just fold it by using butter paper . After wraping it properly gently give a press all over the cake n keep in fridge around 3 hour.
• Serve it & and enjoy☺
• HAPPY & HEALTHY BAKING