Chocolate Pudding

Chocolate Pudding

This was one pudding that I used to make frequently years back . Later as I got more interested in layered ( or complicated, as my friends would say 🙂 ) , this pudding recipe remained forgotten among the recipe books.  After a long time , made this pudding again last month, when elder son’s friends had come over .  Kids loved it and the pudding disappeared real fast.

This is a fairly easy pudding with few ingredients  – milk, cocoa powder, condensed milk, whipping cream and gelatine. The step by step procedure is given below.

chocolate pudding ingredients

Add 4 tbsp cocoa powder to 1 cup of warm milk in a bowl . Stir well. Double boil this cocoa mixture ( To double boil – Heat a pan filled with water and place the bowl over the pan without touching the water ). Stir till the mixture gets thicker.

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Remove the bowl when the mixture is thickened. Add 1 cup milk and 1 tin condensed milk.

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Soak 2 1/2 tbsp gelatin in 1/2 cup water for 10 minutes. Double boil the gelatin mixture.

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Add gelatin to the cocoa mixture. Fold in the whipped cream .  Keep the pudding in the freezer for 3/4 hr and then keep in the fridge for 3-4 hrs.

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CHOCOLATE PUDDING

  • Servings: 12
  • Time: 15 min
  • Difficulty: Easy
  • Print

INGREDIENTS

  • Milk – 2 cups
  • Cocoa powder – 4 tbsp
  • Condensed milk –  1 tin
  • Water – 1/2 cup
  • Gelatin – 2  1/2 tbsp
  • Whipped cream – 1  1/2 cup

METHOD

  1. Add 4 tbsp cocoa powder to 1 cup of warm milk in a bowl . Stir well. Double boil this cocoa mixture ( To double boil – Heat a pan filled with water and place the bowl over the pan without touching the water ). Stir till the mixture gets thicker.
  2. Remove the bowl when the mixture is thickened. Add 1 cup milk and 1 tin condensed milk.
  3. Soak 2 1/2 tbsp gelatin in 1/2 cup water for 10 minutes. Double boil the gelatin mixture.
  4. Add gelatin to the cocoa mixture and beat well.
  5. Fold in the whipped cream .  Refrigerate the pudding for 4-5 hrs.

Eggless No Bake Mango Cheesecake

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Back to blogging after a long break… Hubby’s parents and sister n family were with us for 2 months vacation. Was really engrossed with the cooking, outings , shoppings 😉 Kids were all excited to have cousins over ..

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One day my father in law showed me an article that came in the newspaper . The author was mentioning how hectic it was with her family visiting them for vacation and how she will miss them when they go back , but at the same time she was longing to get back to her usual routine and writing . My father in law was pulling my leg asking if that was how I too feel , the only difference would be that I am not into writing 😉 I replied laughing , I will get back to my blog later.. 🙂  But now house does feel a little empty without them here…

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After the No Bake Dates Cheesecake here is yet another no bake cheesecake for you. Since it is mango season what better option other than mangoes?  And this recipe is for all my friends who have been asking for easy , not complicated recipes.. 🙂  This recipe takes only about 15 minutes to prepare.. (apart from the freezing time) And you have a rich delicious cheesecake that will make others go for a second serving .. . I had made this no bake mango cheesecake when in laws were here.. And it was well appreciated. Preparing the cheesecake in individual glasses is a great idea as they give a visual appeal too.. or you could use a loose bottomed spring form pan.

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I found this recipe from the beautiful blog Maria’s Menu. I have been following her blog for a long time now, even before my blogging days. Do try out this recipe. ..

No Bake Mango Cheesecake mix

EGGLESS NO BAKE MANGO CHEESECAKE

EGGLESS NO BAKE MANGO CHEESECAKE

  • Servings: 12
  • Time: 15 min
  • Difficulty: Easy
  • Print

INGREDIENTS

FOR THE BISCUIT LAYER

  • Digestive biscuits – 250 gms, finely crumbled
  • Unsalted Butter – 100 gms, melted

FOR THE CHEESECAKE LAYER

  • Philadelphia full fat cream cheese – 340 gms/ 12 oz (or any other cream cheese available)
  • Whipping cream – 250 ml (1 cup approx)
  • Mango pulp – 1½ cup
  • Mango – 1-2, cut into small bite size pieces (optional)
  • Gelatin – 1 tbsp/10 gms
  • Hot water – ½ cup
  • Icing sugar – 2-3 tbsp
  • Sugar – ⅓ cup

FOR THE GLAZE TOPPING

  • Mango pulp – 1 cup
  • Gelatin – 1 tbsp/10 gms
  • Hot water – ½ cup

METHOD

FOR THE BISCUIT LAYER

  1. Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the dish you are using. Refrigerate it while you make the rest of the cheesecake.

FOR THE CHEESECAKE LAYER

  1. Dissolve gelatin in hot water.
  2. Whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form.
  3. Combine the cream cheese and sugar, till it becomes smooth.
  4. Combine the mango puree and warm gelatin mixture. Add this to the cream cheese mixture. Mix well.
  5. Add the whipping cream to this in two batches and combine well.
  6. Add the mango pieces (if using) and mix well.
  7. Pour this mixture over the biscuit base and return it to the fridge.
  8. Make sure that this layer is refrigerated for a minimum of 2 hours, before adding the glaze topping

FOR THE GLAZE TOPPING

  1. Dissolve the gelatin in hot water. When it is warm, add it to mango puree and mix well.
  2. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with strawberry/ mint leaves.
  3. Keep at room temp 10 mins before serving, so that the biscuit layer softens a bit.

 

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Easy Lychee Pudding


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I love puddings.. oh.. did I mention that earlier?? 🙂  And  I am always on the look out for new pudding recipes..   I mostly focus on layered puddings..  Layers always bring out a wow factor.. Maybe that’s the reason why most of the pudding recipes in my blog are layered puddings like the Nutella Custard Pudding or the Dulce de leche pudding..

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Few weeks back my niece asked me for few pudding recipes  for her school project . But there was a clause.. they couldn’t use the stove or oven  in the classroom – which meant , pudding recipe without cooking or baking..  and the pudding should be whipped up  by  20 min maximum . That was something I never thought of, whip up really easy puddings.. So thought, why not post some really easy puddings on the blog too??

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I got this recipe from my friend Zareena. She had made this custard apple pudding for us when we met last time.. I wanted to try the same pudding , but replaced custars apples with  lychees( de-stoning the custard apple seemed a tedious job for me 🙂 ) You can use fresh lychees or the canned ones. I have used the canned ones in this recipe .

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LYCHEE PUDDING

Recipe Source – Zareena Siraj

INGREDIENTS

  • Milkmaid – ½ tin
  • Milk – 400 ml
  • Lychee – 1 can
  • Fresh cream – 200 ml
  • Gelatin – 5 tsp

METHOD

  1. Drain the lychees from the can. This  will be about 1 1/2 cups of lychees.
  2. Crush the lychees in the mixer.
  3. Beat the milkmaid, milk and fresh cream using egg beater. Mix in the lychees.
  4. Soak the gelatine in 5tbsp water.  Leave it for 5 min for the gelatine to bloom.  Add 5 tbsp warm water and stir with a fork till the gelatine completely dissolves
  5. Add the gelatine to the milk mixture
  6. Pour in a bowl or individual cups and refrigerate for 4- 5 hrs.  Serve cold.

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No Bake Strawberry Ripple Cheesecake

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My first cheesecake post !!  I have tried a few no bake cheesecakes in the past, but they were all too ‘cheesy’ for me..  after the few failed attempts I had not ventured in to cheesecakes for sometime..

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Recently as I was skipping through one of the new cookbooks I bought, came across this cheesecake recipe.. Actually it was the snap that caught my attention, all pink and heart shaped !! And  the recipe didn’t have loads of cheese . One of my favourite puddings is the one with yogurt and cream. This cheesecake recipe had both these along with the cheese.. So this was something that would be suitable for my taste palettes !!

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The original recipe calls for raspberry.. but as strawberries are in season, I thought of trying those.. And while browsing through the foodgawker site, came across this beautiful heart shaped swirl patterns at Tracy’s culinary adventures ..  I love these swirls, don’t you??

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NO BAKE STRAWBERRY RIPPLE CHEESECAKE

[ RECIPE SOURCE – ADAPTED FROM COMPLETE BOOK OF DESSERTS, GOOD HOUSEKEEPING ]

INGREDIENTS

FOR THE BASE

  • Chocolate bisuit crushed – 225gm ( I used Good day biscuits)
  • Butter (at room temperature) – 100 gm

FOR THE FILLING

  • Strawberry puree (sieved) – 1/2 cup + 3 tbsp for the swirl design
  • Yogurt – 300 ml
  • Low fat soft cheese – 150gm (I used Puck cream cheese)
  • Gelatine – 1 tbsp
  • Whipping cream – 2 cups
  • Icing sugar – 100gm
  • Mint leaves – to decorate

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METHOD

Grease a spring release cake tin

For the base

  1. Mix the crushed biscuits and butter .
  2. Spoon the mixture into the base of the cake tin .
  3. Chill while making the filling

For the filling

  1. Mix the yogurt, cheese and strawberry puree in a blender.
  2. Sprinkle the gelatine over 2 tbsp pf water in a small bowl and leave to soak for 2-3 minutes.  Place the bowl over a pan of simmering water and stir until dissolved.Leave to cool for 2 minutes and add to the cheese mixture .
  3. Fold the whipping cream into the cheese mixture with a spoon.
  4. Pour the cheese mixture over the biscuit base.

For the swirl pattern

Spoon in the puree into a piping or sandwich bag with a small hole at the tip . Pipe in small circles on the cheesecake in a swirl pattern.  Run a toothpick , beginning from the outer circle through each dot all the way to the center , without lifting the toothpick . Or you can just put in random dots all over and swirl them with the toothpick.

Refrigerate the cheesecake for 5-6 hours… Decorate with mint leaves and serve .

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