Gajar ka Halwa.... (Carrot Pudding)

Yet another winter favourite desserts. Winters will be over in another 15 days, but the craze for the winter vegetables would still remain. I really relish the red carrots available in this season. I make sure that I use in all possible means in my meals. Made pickles, used it in mix vegetables, and the most popular way is halwa.
A rich and creamy desert with goodness of nuts and milk.
I have again made it in a traditional way just like moong dal halwa which was my previous posts.

Ingredients:
1 kg Carrot
1.5l milk
1 tsp cardamom powder
1 katori mixed dry fruits (almonds+ cashew nuts + raisins + chironji)
2 tbsp coconut shredded
1/2 kg khoya
2 tbsp ghee
6 tbsp sugar



Procedure:

• Shred all the carrots and keep aside.
• Take a wide pan or a kadahi. Pour in the milk.
• Let the milk boil add in the cardamom powder.
• When the milk starts boiling, add in the shredded carrots.
• Let this cook for 40-50. so that the milk and the carrots are cooked well.
• After this add in the khoya + mix dry fruits
• Let this cook for another 20 minutes.
• After this add in the sugar..
• Let all this cook for another 30 minutes.
• Keep stirring the halwa from time to time so that it does not stick to the base.
• After all the milk has evaporated add ghee.
• Mix well.
• Let it cook for another 15 minutes.
• Serve hot.

I make this halwa in large quantity so tat it sits in my fridge for a good 4-5 days. And whenever I have sweet cravings I just need to warm it and devour it.

Moong dal halwa (Yellow lentils Desert)

Of all the halwas, Moong dal halwa is my favouirte. I just wait for the winters to make this delectable sweet which is rich in flavours.
This halwa helps us to keep our boday warm in winters, tats what our elders tell us.
This halwa requires a lot of patience while making, as the dal is cooked in ghee on low flame. The more you roast it well the more flavoursome it becomes.

Moon Dal Halwa

I guess you will get to taste this desert in alomost all the weddings and celebrations.

Ingredients
250gms Moong Dal
300gms (Khoya) or mawa
1 cup sugar (according to taste u can differ)
4 cups of water
1/2 cup ghee
9-10 almonds (chopped in flakes)
5-6 cashew nuts (chopped)
10-12 Raisins
2 tbsp chironji

• Soak the moong dal in enough water for 4-5 hrs preferably overnight.
• Take the dal, remove the water and blend the dal in the food processor.
• Now in a kadhai, melt the ghee. Once its done add in the grinded dal in it.
• Stir the dal well so that it does not stick to the base of the kadhai.
• Keep on stirrimg the halwa on a low flame till the raw smells of the lentil disapperas.
• The fat should get separated and the lentil changes its color.
• This whole process will take around 40-45 min.
• It can be more also.
• In order to save some time, I roast my khoya in a separte pan.
• For this you need to take a pan, and dry roast the khoya.
• After 45 minutes when the lentil is cooked properly, add in the roasted khoya in it.
• Mix them well and keep on stirring till the lentil and khoya is cooked properly.
• In the meanwhile prepare a sugar syrup with 4cups of water and 1 cups of sugar.
• When the sugar and water mixture starts boiling add in the halwa mixture.
• Mix well and keep on stirring.
• Add in the dryfuits.
• Let it cook for 15-20 minutes
• When the ghee starts appearing on top, this shows that the halwa is cooked well.
• Garnish it with almond flakes.
• Serve hot.

Besan Ladoo

There is lot of Activity going on in the house these days. Ganpati at home so busy in making him happy. Preparing meals for him all day. Its the day : 3 and I prepared Besan Ladoos. I had made sure that everyday will make a new sweet for his Bhog. I am enjoying each and every day of Ganpati celebration at home, with loads of cooking going on.
This recipe is adapted from the Raks Kitchen.

Besan Ladoo

Makes 15 Ladoos

Ingredients:
1 CUP Besan Flour (Gram Flour)
1/2Cup Ghee
1Cup Powdered Sugar (You can also use Boora Sugar for preparing Beasan Ladoos )
1tbsp Cardamom Powder
8-10 Chopped almonds (keep few for garnishing)

Procedure:

• There is on traditional way of preparing Ladoos. Put ghee in a wok and roast besan in it.
• I have used a different method all together.
• Dry roast the besan in a kadhai till the raw smell of besan goes away.
• Make sure it does not start Browning from bottom so keep stirring.
• This whole process will take around 20-25 minutes.
• Now remove the flour from the stove.
• Sieve it.
• After sieving put it on the flame, add in the powdered sugar. mix well.
• Melt the ghee.
• Put it gradually seeing that it does not become too wet, as shaping them would be difficult. mix well
• Switch off the gas.
• Add in the cardamom powder and chopped almonds.
• Make them into ladoos once they become easy to handle.
• Garnish them with chopped almonds.
  

Chocolate Eclairs

Baking has become my passion lately, just want to experiment with new things. But still there is a long way to go.
But cooking or baking in this case is really challenging when u have a little one at home who just wants to play with u all the time and not sleep.
Nevertheless I keep pushing myself more and more.
I was seeing this food food channel where chef Shipra Khana made these awesome eclairs, which tempted

me then and there to try them out.
I checked my pantry, and hurrah!! I had all the stuff available.
so next step was to START.
I mad my little one sit in his bouncer, played some music and i was all set o bake this awesome delight.

Ingredients:
65gms Flour (maida)
1tbsp granulated sugar
55gms butter
120ml water
2 eggs

For topping
Whipped cream with vanilla extract

Chocolate Ganache

Procedure:

• Pre-heat the oven at 200degree Celsius.
• Place a parchment paper on the baking tray.
• You can also use aluminium foil, brush it with butter. This is equally good as using a parchment paper.
• In a bowl whisk the flour with sugar.
• In a pan heat water and butter together.
• Close the flame add in the flour into it.
• Whisking regularly.
• Cook it till it starts  sticking to the pan.
• Remove from flame.
• Beat the mixture till it becomes lukewarm.
• Then add in the lightly beaten eggs.
• Continue to mix till the batter is a thick paste.
• Put the mixture in a pastry bag with a large pin.

• pipe the mixture in oblong shapes on the baking tray.

• Bake for 15 minutes at 200dregress and reduce it to 180 degrees.
• Continue to bake for another 25 minutes.
• Remove from oven and place it on a the wire rack

Assembling the eclairs:

• Slit open the elcairs lentghwise.
• Dip top part of the eclair into the chocolate Ganache.
• Fill the bottom half with whipped cream
• Place the other half on top of it.
• Chocolate Eclares are ready to be eaten. :)

Marble Cake

Being pregnant makes you indulge in all that is rich in calories. I had this terrible craving of eating a freshly baked homemade cake. And nothing better than eating a cake which has a blend of both vanilla and chocolate flavours.
Its the best alternative, if you  cannot decide on to what flavour you want to have in cake. The cake is rich in its flavours, buttery and moist.
Normally it is baked in a bundt pan, but due to its unavailability, I baked it in a normal round baking dish.
If u have it then go for it.

Marble Cake

Inspired by : Joy of Baking Website

Ingredients:
295gms Plain Flour (Maida)
170gms Butter (Salted or Unsalted) at Room Temperature
250gms Castor Sugar
3 Large eggs
2tsp Vanilla Extract
2tsp Baking Powder
1/4tsp Baking Soda
120ml Milk

For the chocolate batter:
140gms of Semisweet Dark Chocolate

1 Baking Dish
Butter or non stick spray for lining the pan

Procedure:

• Pre-heat the oven at 180 degree Celsius for 20 minutes.
• Butter the pan in which you need to bake the cake.
• Melt the chocolate in a heatproof bowl using the double boiler method or simply heat it in a microwave for 30 seconds to 1 minute.
• In a separate bowl mix all the dry ingredients together (Flour + Baking Powder + Baking Soda)
• Now, with the help of a hand blender beat the butter until smooth.
• You can even use your hand to cream the butter. I prefer using hand and blender both
• Now add eggs one at a time, make sure it does not cuddle up.
• After the eggs alternately add the maida and the milk.
• Keep stirring slowly.
• Now divide the mixture into two portions. Depending on to which portion you want more, vanilla or chocolate.
• Now in one portion mix in the melted chocolate.
• Place the batters into the Pan which u have prepared alternating with vanilla and chocolate batters.
• In the end with help of a knife or a fork draw light swirl to give the marble effect.
• Place it inside the oven.
• Bake it for about 35-40 minutes or till the toothpick comes out  clean when inserted.
• Remove from oven and place it over a wire rack till it cools down completely.
• De-pan it.
• Dust it with icing sugar or cocoa powder.

Slice of Marble Cake

Tips:

• While baking when u see the color starts to appear, cover the cake with a sheet of aluminium foil, so tat it does not become too dark.
• Marble cake is the best accompaniment with evening tea or coffee.

Indian Desert: Falooda Recipe

I remember having this awesome delight during my stay in Mumbai when I was here for the first time. We were staying in Holiday Inn, so one night after dinner, we were craving for some Indian desert. Pondering over the menu I came across Falooda read the description and found it quiet interesting, without second thought I ordered it. And so I discovered this awesome desert which is just superb with loads of flavours.
Then I came to know that it is the famous street food of Mumbai, Again I ate this in Chowpatty. So I  just wanted to try this at home.
Its quiet a simple dish to prepare and all the ingredients are readily available.You need to make little effort in finding the sabja seeds, I odered  it online from Big basket.com. Will review it in one of my posts later.

Falooda 

Yield:
Makes one Glass

Ingredients:
1glass of Milk (Full Cream)
50gms Falooda Sev or Vermicelli
2tbsp Rose Syrup
2scoops of Kesar Pista Kulfi (you can use any variant)
1tbsp Sabja Seeds (Sweet Basil)

Procedure:

• Soak Sabja seeds for at least one hour before making the desert.
• Boil the Falloda sev or vermicelli in water till its done.
• Remove the water once it is cooked, add the cooked noodles in milk.
• Add in sugar 1tsp and rose 1tbsp rose syrup.
• Cook this for five minutes.
• Remove it from gas. Allow it to cool.
• Keep it the freezer or refrigerator untill it is chilled.

For Serving:

• Take a tall glass, add in 1tbsp of Rose syrup at the bottom of the glass.
• Now add in sabja seeds.
• Pour the milk over it.
• Add in kesar pista kulfi.
• Serve chilled.

Falooda

Sooji Ka Halwa (Semolina Halwa)

I am blogging like after 3 months. Lot of happenings. Left Chennai shifted to Mumbai and now finally settled here.

Its the onset of winters. u dont have much of a winter here in Mumbai but I guess the feeling of it does not go, So I made this Sooji ka Halwa quiet common in all the households.... The best part of having this halwa is straight from the pan, when it done and its burning hottt....!!

Sooji ka Halwa

Ingredients:
1 cup Sooji (Semolina)
1/2 cup Ghee
1 cup Sugar
4 cups of Water
1tsp Cardamom powder
Raisins and almonds and Cashewnuts



Procedure:

• Heat ghee in a pan, add in sooji.
• Roast it on medium flame stirring continuously till it turns golden in colour.
• In the meanwhile, in another vessel make a sugar syrup with sugar + water + cardamom powder.
• The sugar syrup needs to be of one thread consistency.
• When the sooji is roasted well, add in the sugar syrup, stirring continuously
• Add in the nuts
• Serve hot

Coconut Ladoo

Living in the state which is surrounded by coconuts everywhere, made me try out this awesome little ladoos made with coconut and Milkmaid.
Its simple and really easy to make.

Coconut Ladoos

Ingredients:
1 tin Milkmaid
100g Milk Powder (Dairy Whitener)
5 cups Fresh Coconut (Grated)
1cup Dry coconut (Desiccated Coconut)
1tsp Cardamom Powder
Few Muffin Cups

Procedure:

Coconut Ladoos

• Take a thick bottomed kadahi or pan, add in grated fresh coconut + condensed milk + Milk powder.
• Add in cardamom powder.
• Heat the mixture, stirring continuously, so that it does not stick to the bottom of the pan.
• Lower the flame, and cook till the mixture starts leaving the sides of the pan.
• Remove from fire, and let it cool down.
• When it is cooled, roll into ladoo.
• Roll it in the dry coconut.
• Place it individually into the muffin liners.
• Store in a air tight container.

Shelf life: 3-4 days

Makes around 20 ladoos

Watermelon & Rose Water Sorbet

During this time when holidays are planned, summer camps are organized, relatives are visited and all open spaces become playgrounds supporting a roaring multitude obsessed with the gentleman’s game, the need for an easy to make, refreshing, healthy and economical thirst quencher is universally felt. Thought there are a thousand homemade heat-beaters suggested by parents and elders ranging from the mundane to the exotic. Of all these one of the most effective is the ubiquitous and simple Sorbet or Italian Ice. It makes the perfect desert when the temperature rises.

Watermelon & Rose Water Sorbet

Mark Twain once commented “When one has tasted watermelon, he know what the angels eat” So surely watermelon is the fruit of the angel. I used this fruit alongwith the Rose water which gives a very refreshing flavour.

Ingredients:

3cups Watermelon pieces (deseeded)

3tbsp simple syrup

2tbsp milk powder

Juice of 1 lemon

2tbsp rose water

Few rose petals for garnishing

Procedure:

• ·         Chop the watermelon, deseed it .
• ·         Put into the food processor along with lime juice + milk powder + rose water.
• ·         Churn it till it forms a smooth mixture.
• ·         Now place it in a baking dish.
• ·         Fold in the simple syrup into it.
• ·         Place it in the freezer overnight.
• ·         If u a have an ice cream maker then next day just churn it in the maker according to the manufactures instructions.
• ·         In case you don’t have one, then next day take it out from the refrigerator, churn it again in the food processor.
• ·         Keep it back in the freezer.
• ·         Repeat this after 1-1/2 hrs.
• ·         You can use a fork or an electric beater.
• ·         Sorbet will be ready in next 8 hrs.
• ·         Before serving place the glasses in the freezer.
• ·         Scoop the sorbet and put it in the glasses
• ·         Garnish with rose petals and watermelon slices.
• ·         Serve chilled.
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Summer Special: Mango & Mint Sorbet

Temperatures rising, parched throats, and dry eyes are the few signs that says Yes its summers. We tend to stay indoors to avoid the onslaught of the Sun.
To bet this Summer heat, I tried out this Sorbet with the king of Fruit of Summers Mango.

Made with Fresh seasonal fruits and sweetened water a sorbet is different from slush and Icy Granitas. Sorbets can have milk products but is different from ice cream as no air is whipped into it. 

Mang0 & Mint Sorbet

Ingredients:

3 ripe mangoes

3tbsp simple syrup

Few mint leaves

Juice of 1 lemon juice

Procedure

•      Peel the mangoes and cut into pieces.
•     Put into the food processor along with lime juice.
•     Churn it till it forms a smooth mixture.
•     Now place it in a baking dish.
•      Fold in the simple syrup into it.
•   Place it in the freezer overnight.
•    If u a have an ice cream maker then next day just churn it in the maker according to the manufactures instructions.
•    In case you don’t have one, then next day take it out from the refrigerator; churn it again in the food processor.
•  Keep it back in the freezer.
•  Repeat this after 1-1/2 hrs
•   You can use a fork or an electric beater.
•   Sorbet will be ready in next 8 hrs.
• Before serving place the glasses in the freezer.
• Scoop the sorbet and put it in the glass
•   Garnish with mint leaves.
•  Serve chilled.

Summer Time: Aamras

Its that time of the year when you get Mangoes in abundance everywhere. Streets are filled with hawkers selling the King of fruits. In Chennai, you get so many varieties of mangoes which i have never heard of.
Eating mangoes sometimes becomes little messy so Aamras is a great idea to have this irresistible fruit
This dish is popular among the people of Gujarat, Rajhasthan. Gujarati's love having this wid hot Pooris.
Aamras can be both eaten as a dessert or as a main course dish.

Aamras

Ingredients:
3 Ripe mangoes
3tbsp sugar (depends on how sweet the mango is)
1/2cup milk
1cup water
Saffron (optional)

Procedure:

• Peel the mangoes.
• Dice them removing it from the seed.
• Take a blender, add in the chopped mangoes + milk + water + sugar.
• Blend it well.
• The consistency should be thin. if required add water.
• Keep it in the refrigerator.
• Can be stored for 3 days.

Chocolate Truffle Cake with Dark Rum and Strawberries!!!

Chocolate and Strawberries and whipped cream sounds and tastes sinful. Well I made a cake with all this combination on Valentines Eve. Perfect occasion and perfect Cake makes everything just right. I surprised my husband by making  a photo cake by adding one of our pictures to the cake. Nowadays photo cakes are in vogue so i tried to make it but in a totally different manner.
Though Valentine's Day was 2 months back i am posting this recipe a little too late as the photograph of the cake was lost due to some error. now gt them back so I am posting it finally.

Chocolate Truffle Cake with Dark Rum and Strawberries

Ingredients:
1 chocolate sponge cake
100gms Dark Chocolate
100gms Milk Chocolate
1cup Cream
100gms whipped cream
5-6 Fresh Strawberries
Sugar Syrup
20ml Dark Rum (optional)

Procedure:

• You can refer to the chocolate sponge recipe in my previous post. 
• You can make the sponge on the same day or 1 day before.

To make the sugar-syrup

• Mix together 10ml water + 10ml Dark Rum along with 2tbsp sugar.
• Stir well so that the sugar dissolves well.
• Keep it aside.

Marinate strawberries in sugar syrup and rum mixture for 1 hour before decorating the cake with it.

To make the Chocolate Truffle:

• Chop both the milk and dark chocolates. Keep it in a bowl.
• Now in a pan, heat the cream until it starts boiling.

• Do not overcook
• Switch off the gas, pour the boiled cream in the bowl of chopped chocolates.

• Fold it with spatula.
• Truffle is ready for the icing.

To whip the cream:

• Make sure the cream is really cold.
• Whip the cream with a beater till it forms stiff peak.

Assembling of the cake:

• Divide the cake horizontally into 2 parts keeping the lower part thicker than the top one.
• Keep the lower part of the cake on a cake board or on a tray place over a turn-table.

• Now sprinkle some liqueur (sugar+ rum) mixture over it. 
• Now spread the truffle sauce evenly.
• Now place the other part of the cake over it.
• Sprinkle some liqueur (sugar+ rum) mixture over it. 
• Pour in the truffle sauce spreading evenly.
• Decorate it with strawberries.
• Take a icicng syringe of ur choice. decorate it with whipped cream.

Rum Truffle Balls

An exotic flavour of rum and chocolate makes you crave for this truffle balls. if u r making for kids then you can exclude the rum from it.

Rum Truffle Balls

Ingredients:
30gms Butter
200gms Dark Chocolate
1/2 Cup Fresh Cream
2tbsp Rum
1 cup Cake Crumbs
50gms Chocolate Sprinklers

Procedure:

• Heat butter and cream together. (You can use double boiler or microwave it for a minute)
• Finely chop the dark chocolate.
• Pour the cream and butter mixture on top of the chopped chocolate.
• Mix well
• Now add in cake crumbs and rum.
• Mix it well.
• Refrigerate the mixture for 5-6 hours or if u r in a hurry you can keep it in the freezer for 1 hour till it becomes stiff.
• Now make it in the shape of a ball.
• Roll it over the chocolate sprinklers.
• Serve.

Rice Kheer

Rang Barse Bheege chunarwali Rang Barse..... Holi Hain... The Festival of colors.. I just like humming this song a lot on the day of Holi. I guess its the best song ever for this festival. I think most of my readers wud agree with this.
And this festival without any sweets is incomplete. So I am posting a very simple recipe of Kheer.

Rice Kheer

Ingredients:
100gms Basmati Rice (or any Long-grained Rice)
1tsp Cardamom Powder
1kg Milk
100gms Sugar
Mixed dry fruits (Almonds + Raisins)

Procedure:

• Soak rice for 1 hour before making the kheer.
• Take a Handi or a tambe ka lagan boil milk in it.
• After one boil lower the flame.
• Add in cardamom powder. Let it simmer on low flame for about 20 minutes till it reduces in quantity.
• Now add in the soaked rice.
• Let the rice cook in milk for about 15 minutes.
• If it starts to thicken you can add more milk.
• Add in sugar and dry fruits. Mix well.
• After 5 minutes switch off the gas.
• Serve it hot or cold.
• Garnish with almonds flakes.  

Shahi Tukda

Shahi Tukdas are my all time favourite Indian Sweet dish. It is both sweet and crunchy at the same time. I always try making it in different ways so that every time I eat it has something new to offer. I came across this recipe on Facebook on Nestle Milkmaid Sweet Moments Page, so I couldn't resist to make it.

Shahi Tukda

Ingredients:
1/2 tin Milkmaid (Condensed Milk)
1cup Milk
1tbsp Cornflour
2-3tbsp Milk (Separate)
1tsp Cardamom Powder
8 Slices Bread
Mixed Nuts ( Almonds+ Pistachios + Cashews)
Oil/ghee to Fry
Silver Vrak

For the Sugar Syrup:
1cup Sugar
1cup Water

Procedure:
For the Milk Mixture:

• Make a paste of cornflour with 2-3tbsp of milk. Mix well so that no lumps are made.
• Take a Pan, add in milk in it. Bring it to a boil.
• Add in cornflour paste. Stirring continuously so that no lumps are made.
• Lower the flame, add in Condensed milk + Cardamom powder. Mix well.
• Cook until the mixture becomes slightly thick.
• Remove from Flame. Keep it aside.

Preparation of the Bread:

• Cut the Bread slices in triangular shapes. Keep it aside.
• Heat Oil/Ghee in a Kadahi to fry the bread slices.
• Fry the bread slices. Keep it on a tissue paper to remove the excess oil.
• Now prepare sugar syrup by boiling sugar and water together. Add in 1/2 tsp of Cardamom powder in it.
• Boil it till it becomes one string consistency.
• Now dip each fried bread slice in the sugar syrup. 
• Just for a fraction of a minute so that it remains crisp.

Plating of the dish:

• Take a serving plate, place the sugared bread slices horizontally one over the other like a stair-case.
• Pour the thickened milk mixture over these bread slices.
• Garnish it with chopped nuts and silver vrak
• Serve hot or cold.

Apple Crumble

Its evening time and I am craving for something sweet. No chocolates, no mithai, its pudding that I want to eat. Various pudding recipes was running in mind like the triffle, chocolate but all this required a lot of time and patience. So finally I settled with a very simple and quick recipe of an Apple Crumble. All those who like the awesome flavours of Apple and Cinnamon, will surely love this recipe.

Apple Crumble

Ingredients:
1 Cup Self Raising Flour
100gms Butter
2-3 Medium sized Apples
2+3 tbsp Brown Sugar
1stick of Cinnamon

Procedure:

• Pre-heat the oven 180degree Celsius for 25 minutes.
• Take nice Red apples to make this Crumble.
• Peel the apples and dice them.

• Cook the apples on low flame for 10 minutes till they become soft and tender.
• Make sure that it does  not becomes too soft. Little crunchy apples will make it even more tastier.
• In the meanwhile, take a bowl add in self raising flour + 3tbsp sugar + melted butter.
• Mix all this well until the mixture resembles bread crumbs.
• Grease a pie plate with butter.

• Now the apples will also be cooked.
• Spread all the apples on the bottom of the pie plate.
• Top it with maida mixture.
• Sprinkle some brown sugar over it.
• Place it in the oven and let it bake for 35-40 minutes at 180degree Celsius.
• Serve hot with a dollop of vanilla ice cream or chocolate or strawberry sauce.

Plating of the Dish:

Apple Crumble

• To plate the dish, cut two slices of apple crumble.
• Put it on a plate.
• Sprinkle some chocolate and strawberry sauce over it.

Chocolate Sponge Cake with Eggs and Butter!!

I am posting a very simple recipe of a chocolate sponge cake which cane be used in various cakes, deserts, puddings and all. This can also be eaten at with tea or coffee. This recipe is adapted from the book Cakes and Pastries by Tarla Dalal.

Ingredients:
150 gms Self Raising Flour
170 gms butter (unsalted or salted)
20 gm cocoa powder
170 gms Castor sugar
3 eggs
1tsp vanilla essence
1/3 cup milk








Procedure:

• Pre-heat the oven at 200degress Celsius for 20 minutes.
• Grease and dust 7" mould. Keep it aside. 
• Sieve flour and cocoa powder. Keep aside.
• Cream the butter and sugar till it becomes like a creamy mixture.

• Now gradually add in eggs one by one whipping continuously.
• Fold in the flour slowly.
• Add in milk. 
• Mix in the folding action.
• Add in vanilla essence.

• Pour the batter in the mould.
• Bake for 20 minutes at 200 degree Celsius.

Chocolate Sponge Cake

Notes:

• Butter and eggs should be at room temperature.
• Take them out of the refrigerator 1 hour before baking the cake.
• while adding eggs if the batter starts to cuddle you can add 1 tbsp flour.

I used a heart shape mould you can use any shapes.....

Molten Chocolate Lava Cake

Its Christmas. This is tat time of the year when you can hog on cakes, pastries, muffins and everything that is rich in calories without regretting a single bite.
Whenever I order a Pizza from Dominos, I always order this sinful indulgence of melted chocolate, wondering as to how it is made. After searching a lot on google, and watching Masterchef I came up with this recipe slight changes of mine. I hope you all will enjoy making this on this Christmas.

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Ingredients:
1/4 cup Chocolate Chips
1/4 cup Melted Chocolate
1Cup Maida

1tsp Baking Powder
1tsp Soda-bicarbonate

3/4 cup Butter
3/4 cup Castor Sugar
3tbsp Cocoa Powder
Few drops of Vanilla Essence
3/4 cup Curd
1 cup Milk
Few Cherries for topping











Procedure:

•  Pre-heat the oven at 180degree Celsius for 10 minutes.
• Sift together Maida + Baking powder + Soda bi-carbonate + Cocoa Powder. Keep it aside.
• Melt chocolate on a double boiler. Keep it aside.
• In a bowl, take butter + sugar.
• Mix well until creamy.
• Then add in curd.
• Mix well.
• Then add in the melted chocolate.
• Keep stirring until the mixture is creamy and soft and mixed well.
• After this gradually fold in maida mixture.
• Keep adding milk at the same time.
• Dont mix too fast as the cake wont rise much.
• Now line the muffin moulds with butter.

• Dust some maida.
• Fill in 1/4 of muffin mould. Put 1tbsp of chocolate chips in them
• Cover this with another tbsp of cake mixture.
• Muffin mould should not be filled completely till top. around 1 inch space should be left.
• This is done to give enough space for the cake to rise.
• Bake till 15 minutes in the oven.
• Demould.
• Top it with cherries.
• Serve hot.