AVOCADO-CHOCOLATE PARFAIT

Avocado Chocolate Parfait

Ingredients

For Avocado Layer

• Avocado-1
• Cold Milk-1/4 Cup
• Milkmaid-1/4 Cup (As Needed)

For Chocolate Layer

• Avocado-1
• Cold Milk-1/4 Cup
• Coco Powder-4-5 Tablespoon
• Milkmaid -1/4 Cup (As Needed)

Method

STEP-1

For avocado layer

Add the ingredients(avocado,milk and milkmaid) to the food processor and process until smooth.

Transfer avocado paste to a bowl and set aside.

STEP-2

For chocolate layer

Add the ingredients(avocado,milk,milkmaid and cocoa powder) for the chocolate layer to the food processor and blend until smooth.

Transfer the chocolate avocado paste to a bowl and set aside.

STEP-3

For layering

Spoon some of either pudding into the bottom of glasses and tap to settle.

Top with other flavor and tap to settle.

Continue alternating between chocolate and avocado layers until the glasses are full.

If serving immediately, top with a sprinkle of cocoa powder and wafer rolls.

Otherwise, cover with plastic wrap and refrigerate (for up to 24 hours) until ready to eat.

AVOCADO PUDDING

Avocado Pudding

Ingredients

• Avocado-2
• Milk-2 ½ Cups
• Condensed Milk-1/2 Cup(As Needed)
• China Grass-10 G

Method

STEP-1

Soak china grass in ½ cup of water for 10 minutes.

STEP-2

Meanwhile, Boil milk by adding condensed milk, stirring continuously.

STEP-3

 Blend avocado along with boiled milk into a smooth paste. Set aside.

STEP-4

In a saucepan melt the soaked china grass along with water.

Keep on stirring in medium flame until china grass melts completely.

STEP-5

Remove from flame and mix with avocado-milk paste.

Pour the mixture into a  pudding tray and refrigerate until set.

EASY COOKIES DESSERT/EASYD EESRT IN GLASS/3 INGREDIENTS DESSERT

Easy Cookies Dessert/Easy Dessert In Glass/3 Ingredients Dessert

Ingredients

• Chocolate Chip Cookies-10-12
• Whipping Powder-1 Packet
• Milk-115 Ml
• Vanilla Essence-1 Teaspoon
• Coffee-1/4 Cup

Method

STEP-1

Blend whipping powder, milk and vanilla essence in a deep bowl.

Beat on high speed with hand or electric mixer for about 4 minutes or until topping thickens and forms light, fluffy peaks. Set aside.

STEP-2

Dip cookies in coffee and place it in a glass as first layer.

STEP-3

Then pip the whipping cream through a piping bag as second layer.

STEP-4

Repeat the same process.

WATERMELON PUDDING

Watermelon Pudding

Ingredients

• Watermelon-2 Cup (500 Ml), Pureed and Strained
• Corn Flour-1/4 Cup (40 G)
• Sugar-3/4 Cup (As Needed)
• Vanilla Essence -1 Teaspoon
• Grated Chocolate-For Topping (Optional)
• Whipping Cream-For Topping (Optional)

Method

STEP-1

Place watermelon in a blender or food processor and blend until smooth. Strain into a bowl through a fine sieve

STEP-2

In a small bowl, slowly mix in a little pureed watermelon into the cornflour until dissolved.

STEP-3

In a saucepan, mix together watermelon puree, dissolved cornstarch, sugar and vanilla essence. Bring the mixture to boil over medium heat, whisking constantly. Continue to whisk for a further 6 minutes or until thick.

Then, remove from heat.

STEP-4

Transfer to a serving dish and cover with plastic wrap.

Chill for 4 hours or until set. Serve topped with grated chocolate and whipping cream, if using.

TENDER COCONUT WATER PUDDING

Tender Coconut Water Pudding

Ingredients

• Tender Coconut Water-2 Cup (400 ml)
• Sugar -As Needed
• China Grass-4 Teaspoon
• Water-1/4 Cup
• Tender Coconut Pieces-As Needed

Method

STEP-1

Soak china grass in ¼ cup of water for 15 minutes.

STEP-2

Meanwhile, mix coconut water and sugar in a bowl until sugar dissolves.

STEP-3

Boil soaked china grass in low flame until china grass melts completely.

STEP-4

Then add melted china grass into the tender coconut water. Stir well.

Strain it.

STEP-5

Then add flesh of tender coconut into it.

Transfer it to the pudding dish and refrigerate until set.

MANGO PUDDING

Mango Pudding

Ingredients

• Ripe Mango-2 Large
• Milkmaid-1 Cup
• Milk-1
• Suagr-1/2 Cup
• Vanilla Essence-1 Teaspoon
• Mango cubes-few (optional)
• Gelatin-5g
• Cold Water-2 Tablespoon

Method

STEP-1

Dissolve gelatin in 2 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-2

Meanwhile, put the mango pieces along with milkmaid, sugar and milk and puree.

STEP-3

Place gelatin over low heat, just until it dissolves and then pour it over mango puree.

Mix well.

STEP-4

Add vanilla essence.

STEP-5

Add the fresh mango cubes if you desire and mix.

Pour this mix into pudding dish.

Refrigerate until set.

FOR MORE PUDDING RECIPES CLICK HERE

CARROT PUDDING/CARROT-NUTS PUDDING

Carrot Pudding/Carrot-Nuts Pudding

Ingredients

• Carrot- 2(Large Sized; Cleaned and Cooked/Steamed Till Softly Done)
• Milk-1 ½ Glass
• Sugar-6-7 Tablespoon(up to your sweet level)
• Milkmaid-3 Tablespoon
• Vanilla Essence-1 Teaspoon
• Crushed Nuts-1/4 Cup
• Gelatin -5 G

Method

STEP-1

Allow the steamed carrots to cool.

STEP-2

Blend carrots along with sugar, milkmaid and milk.

STEP-3

Dissolve gelatin in 3 tablespoon cold water and let it swell for about 5 to 10 minutes.

Place gelatin over low heat, just until it dissolves and then pour it into carrot mix and mix well.

STEP-4

Add vanilla essence and crushed nuts too.

Pour this mix into pudding dish.

Refrigerate until set.

FOR MORE MORE PUDDING RECIPES CLICK HERE

STRAWBERRY MOUSSE CAKE

Strawberry Mousse Cake

   

   Ingredients

Crust

• Digestive Biscuits/Graham Crackers-4
• Coconut Oil or Butter, Melted-3-4 Tablespoon 

Strawberry Mousse

• Strawberries-5-7
• Sugar-4 Tablespoon
• Gelatin Powder-1/2 Teaspoon
• Cold Water-1 Tablespoon
• Whipping Cream-2 -3 Tablespoon

White Mousse

• Whipping Powder-1 Packet
• Milk-1/2 Cup (115 Ml)
• Milkmaid-3 Tablespoon
• Gelatin Powder-1/2 Teaspoon
• Cold Water-1 Tablespoon

Topping

Fresh Strawberries

Method

For the crust

STEP-1

Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form.

STEP-2

Add melted coconut oil or butter and process until completely combined.

Press the mixture into the bottom of a springform pan using the back of a spoon.

Refrigerate until you prepare the strawberry mousse.

 For the strawberry mousse

STEP-3

Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-4

Meanwhile, cut the strawberries in quarters. Place the strawberries and sugar in a small sauce pan and place over medium heat just until sugar is dissolved.

STEP-5

Remove from heat and puree using a blender.

STEP-6

Let it cool and add 2 tablespoon of whipping cream, mix until well combined. Set aside while you prepare the gelatin.

STEP-7

Place gelatin over low heat, just until it dissolves and then pour it over strawberry puree.

Pour the strawberry mouse over the crust and refrigerate for 10-15 minutes.

For the white mousse

STEP-8

Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-9

Meanwhile, in a bowl, mix 1 sachet of whipping powder and ½ cup milk.

Beat on low speed for 2 minutes, then in high speed for 3 minutes or until it thicken and forms light, fluffy peaks.

STEP-10

Then add milkmaid and stir well.

Refrigerate until you prepare the gelatin.

STEP-11

Place gelatin over low heat, just until it dissolves and then pour it over whipping cream.

Mix until well combined.

Pour over the set strawberry mousse.

STEP-12

Refrigerate for about 4 hours or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.

Decorate with strawberries.

MUHALLABIA(ARABIC DESSERT)

Muhallabia(Arabic Dessert)

Ingredients

• Muhallabia Dessert Mix-1 Packet (85 G)
• Milk-475 Ml

Method

STEP-1

Take empty content of sachet into a bowl.

STEP-2

Measure out 475 ml of milk. Take 4 tablespoon of the milk and add it to the mix.

Mix to a smooth paste.

STEP-3

Pour the rest the milk in a saucepan and heat until nearly boiling.

STEP-4

Pour the milk into the paste and stir well mixed.

Return the mix to the saucepan and heat stirring constantly until the mix thickens.

STEP-5

Pour into dishes and chill before serving.

CREAMY CUSTARD PUDDING

Creamy Custard Pudding

There are many flavors of custard pudding. I previously shared CREME CARAMEL and CARAMEL CUSTARD PUDDING on Just One month before.Today’s creamy custard pudding is SUPER easy. It doesn’t take much time to prepare and tastes heavenly.  This is a great homemade dessert to impress your guests. Enjoy!! 

Ingredients

• Milk-3 Cup
• Custard Powder-2 Tablespoon
• Sugar-5 Tablespoon
• Milkmaid -5 Tablespoon (Up To Your Sweet Level)
• Gelatin-1 Tablespoon
• Fresh Cream-1 Cup
• Vanilla Essence-1 Teaspoon
• Cold Water-1/4 Cup

Method

STEP-1

Soak gelatin in cold water.

STEP-2

Mix milk, custard powder, sugar and 3 tablespoon of milkmaid in a bowl.

Boil it until it becomes a thick consistency.

STEP-3

Then mix gelatin.

STEP-4

Beat fresh cream and 2 tablespoon of milkmaid in another bowl.

Mix this cream with milk custard. Add vanilla essence too.

Refrigerate until set.

FOR MORE PUDDING RECIPES CLICK HERE

MARBLE PUDDING

Marble Pudding

Ingredients

• Milk-500 Ml
• Custard Powder-2 Tablespoon
• Milk Powder-2 Tablespoon
• Sugar-4 Tablespoon
• Milkmaid-1/2 Tin
• Cocoa powder-2 Tablespoon
• China Grass-5g

Method

STEP-1

Soak the China grass in water for 10 minutes.

STEP-2

Mix milk, custard powder, milk powder, sugar and milkmaid.Boil it stirring continuously until it become thick.

STEP-3

Meanwhile boil the china grass in little water and stir well till it dissolves completely.
Strain it to the milk, mix well and remove from fire.

STEP-4

Transfer 1/2 of the milk mix to another bowl and mix it with 2 tablespoon of cocoa powder.

While pouring the mix into the pudding tray, alternate between milk mix and Cocoa mix.

STEP-5

Refrigerate it.

click more sweets recipes