Shrikhand cheese cake (no bake version)

After 4 long years of long torpidity, I'm back in blogging! After 360 degree shift in my food habit and cooking methodology I pretty much restricted sugar, grain, pulsed (carbohydrates) and mostly eating meat and animal Fat.

Hence, I’m not troubling my Oven much, Seldomly bake very small quantities of Cakes and Cookies. After posting my day routine HFLC platters, in Instagram, many of my followers asking for high fat low carb (HFLC) recipes. So, thought of blogging again. those who wants to know more HFLC, please check the link below. 

 http://fatproteincarb.blogspot.com ; 

http://fatproteincarb.blogspot.com/2016/10/high-fat-low-carb-diet-hflc.html

 

As a come back, I start with traditional sweet dish 

 

 

After mawa cheese cake ( no bake cheese cake version ) wanted to try shrikhand cheese cake made with high fat with reasonable sugar content. 

shrikhand is a traditional Indian sweet made with hung curd and flavored with saffron and cardamom. I used milkymistdairy cream cheese.

Home made Shrikhand - 3 cups ; Fresh cream - 300ml ; milkymistdairy cream cheese – 400gms ; Powdered sugar 1 cup ; Cookie base : 5 to 6 packets of good day cookies or home made cookies melted butter 6 tbsp

 Grind the cookies in mixer then add melted butter, spread the mixture evenly on rectangular tray pressing firmly Refrigerate for 30 minutes.

Cheese cake : In meanwhile prepare cheese cake mixture beat the cream cheese, fresh cream together with powdered sugar & a pinch of elachi Powder. Then add home-made shrikhand to the cheese cake mixture beat again till combine well then pour it into the prepared cookie base Sprinkle the chopped pistachios & saffron on the top refrigerate for about 4 hours.

Serve it chill 😋😋

 

Caramelized Rava Kesari

This is a direct contradiction to my previous post. Yes, Carb (sugar) rich sweet recipe. Those who are in HFLC, please stay away from this. It’s exclusively meant for sweet toothed people

I’m sure, many of you know how to make a rava kesari. The twist here it is “Caramelized”, to enhance the ordinary kesari. This was introduced to me by my aunt Manju, who lives in France. This Caramelized version of kesari, impressed me so much I thought of sharing it here……

Ingredient  :    1 cup of Rava (semolina)   ;        ¾ cup of sugar      ;       3 tbsp of ghee      ;        2 cup of milk  ; ½ tsp  cardamom powder        ;     10 no's of chopped cashews

In a thick bottom pan start to roast rava at low flame for about 10 – 15 min or until a slight colour change. Transfer the rava into a plate and keep aside.

In the same pan, add sugar and put the flame at medium allow to caramelize. (During the caramelization process, water will be released from sugar) Meanwhile, boil the milk and keep it aside.

Once, the sugar turns into light amber in color, add the milk and 2 tbsp of ghee. (Take care of splatters as water and fat are in different temp)

Continue to cook and keep stirring until the caramel mixture become smooth. Add roasted rava to the mixture and star cook at low flame until the kesari starts to leave the sides of the pan.

Meanwhile, in small pan add 1 tbsp of ghee and fry the cashew to golden colour and add it to the kesari. As a final touch, sprinkle cardmom powder and serve hot or warm.

Mango Truffle

Most of the food bloggers had posted different mango based recipes for the past two months. Now the (mango) season is about to end. Now, it’s my turn to experiment with mango……………

Mangoes are the most popular fruit in the world and it was s originated from India. Mangoes are a very common food used in a number of cuisines around the world especially in the tropics. Mango is known as 'king of fruit' and its very high caloric content.

Ingredient  :   ¼ cup of fresh mango puree       ;          2 tbsp of cream          ;            50 gms of white chocolate      ;             150 gms of tempered dark chocolate  (by double boiler or microwave)

In microwave safe bowl, add white chocolate and cream keep in oven till it melted add mango puree mix well and keep aside.

In chocolate mold spread the tempered chocolate (up to ¼ of the mold) and keep it in the fridge for some time to set. Remove the mold from fridge and spread the mango mixture (up to ½ in the mold) again into the fridge to set. 

Finally, seal the remaining (1/4 of the mold) with tempered chocolate and once again keep it in the fridge to set.

Once, the outer chocolate melts in the mouth and the mango puree flows and mixed with the chocolate…….Mmm…….its Divine.