Anshu's Food Odyssey

Sondesh is one of the most popular Bengali sweets/ desserts made using fresh chhena (soft cottage cheese). It can be flavored with plain simple cardamom, saffron or even rose. Since its the summer season going on and mangoes are in abundance, I thought of flavoring it with these delicious stone fruits. Trust me these Mango Sondesh turned out absolutely heavenly and amazing. Do try the recipe once.  Mango Sondesh Recipe | Mango Sandesh Recipe INGREDIENTS Full fat milk - 1 liter White vinegar or lemon juice - 2 tbsp, diluted in 1/4 cup water Mango puree - 1 cup Fresh cream (I used Amul) - 1/4 cup Ghee - 1 tsp Sugar - 6 tbsp Mango Sondesh Recipe | Mango Sandesh Recipe Mango Sondesh Recipe | Mango Sandesh Recipe METHOD Line a strainer/ mesh with a cheese/ muslin cloth. Place a big bowl underneath the strainer. Bring the milk to a boil. Switch off the heat and let it cool down for 5 minutes. Start adding the diluted vinegar or lemon juice, whatever you are using

Summers are here and for us, that means the kulfi season is full on. So, presenting to you my first kulfi of the season, the most easiest, simplest and creamiest Mawa Malai Matka Kulfi that needs just a handful of basic pantry ingredients! If you don't have the matkis, don't worry...just freeze them in any kulfi mould or a container that you may have and you are good to go....let's begin with the ingredients and then the recipe. Easiest and Creamiest Mawa Malai Matka Kulfi Easiest and Creamiest Mawa Malai Matka Kulfi INGREDIENTS Full fat milk - 1 liter Mawa (dried milk solids) - 1/4 cup Fresh cream - 2 tbsp Condensed milk - 200 grams or as per your sweet preference Elaichi (cardamom) powder - 1 tsp Almond and pistachio flakes, optional - for garnishing NOTE: You can flavour this basic kulfi mixture with any fruit pulp of your choice such as mango, chiku, sitaphal etc. Just make sure, you add the fruit puree once the mixture has cooled down to room tempe

This beautiful Black Forest Trifle is a delightful take on the classic Black Forest Cake , filled with layers of delicious and moist chocolate crumb, dollops of whipped cream and fresh cherry compote. I had this dessert on my mind for quite some time and was just waiting for the cherry season to arrive so that I could whip up the fresh cherry compote to use in the pudding. As soon as I saw these tiny little ruby fruits in the market last week, I picked up my first batch and was soon in the kitchen making the compote. Trust me, the aroma of cherries bubbling in the sugar syrup along with star anise was simply out of the world that transported me to a food heaven. Once the compote was done, I cooled it down in the refrigerator for a couple of hours; the rest of the assembling was quite simple because I already had few pieces of chocolate brownies lying in the refrigerator. All I had to do was whip up the cream and assemble the pudding in layers.  Black Forest

Summers are just knocking at the door and in this gloomy weather, what I crave for most is something chilling and soothing to the palette.  This luscious, creamy and utterly flavorful kulfi loaded with the fragrance of saffron and crunch of pistachios comes as a perfect treat and takes away all that murkiness. If you too are craving for this melt-in-mouth dessert, do try out the recipe below. Not to mention, this kulfi makes for a go-to option for the upcoming Holi festival too; make it in advance and treat your guests with its sinful yumminess. And yes! for that typical Holi feel, you can flavor it with some THANDAI MASALA instead of saffron and pistachios. Kesar Pista Khoya Malai Kulfi Other Similar Recipes from the Blog.... Creamy Mango Kulfi Kesar Ras Malai Ingredients Full fat milk - 1 liter Khoya (milk solids) - 100 grams Fresh cream - 2 tbsp Condensed milk - 400 grams Kesar strands - 10 to 12 + for garnishing Pistachio (finely chopped