Desserts

Chum Chum – SFC #3

December 22, 2013 By

Bengali sweets are always favorite among sweet lovers . These are so addictive and most of the sweets are chenna / paneer based Like Rasgulla, Chennar jelabi , Chum chum . When I saw that this month we where going to make a very delicious bengali dessert for Sweet fantasy club I was so excited and was so happy to make this yummy sweet which I make them often at home for any festivals .Thanks to preeti for suggesting this yummy sweet this month for our Fusion challenge .

As you all know I have joined this new group “Sweet fantasy club” whose brain child is preeti ,a wonderful blogger author of “ Simply tadka” . This is our third challenge under fusion Dessert was an Chum chum . This month too preeti has chosen two wonderful indian and international sweet and dessert , thanks preeti for this wonderful challenge again. My H loves this chum chum a lot and this one is our family fav .Moving over to the recipe..

Ingredients

For chenna/paneer
8 cups (half gallon) milk
1/4 cup lemon Juice

For Chum Chum:
Paneer/chenna prepared with 4 cups or 1 liter of whole milk
2 1/2 cups – sugar
5 cups – water
saffron strands few

For serving
Rabri – as needed
Pistachios
Desiccated Coconut
Tutti Frutti

Method

For preparing chenna/paneer

Mix lemon juice in half cup of hot water and keep it aside .
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk is curdled, drain the whey using a strainer lined with cheesecloth, or muslin cloth.
Wrap the chenna in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.
To test if sufficient water has been removed out of the paneer, take a little piece of paneer in your palm and rub with your fingers. You should be able to make a firm but smooth ball, after 15-20 seconds of rubbing.

For the syrup

In a wide saucepan, bring 5 cups of water and sugar to a boil. Use a large pan as the Chum Chums will double in volume while cooking in the syrup.

To Make chum chum

Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough. If the paneer is too crumbly, add a teaspoon of water.
Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.
Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.
Open the pot cover, turn the chum chums over and cook for another 15 minutes.
Check to see if the chum chums appear firm but sponge-like (with little holes on the surface). Turn off the heat and let sit for 10 more minutes.
Remove the chum chums from the syrup.
Serve chilled!!

Serving options

Cover every Chum Chum with a few pieces of sliced pistachios
Roll the chum chums in dry powdered coconut
Top them some malai / rabri on Chum Chum.

Tips

Cardamon and rose essence can also be added for more flavor.
I made my Raj bhog the same way except the shape

Utanki – Andhra Spl (Sweet crispy rice roll)

December 15, 2013 By

This Post is for Indian cooking challenge , For November month Srivalli had chosen this very traditional andhra spl sweet crispy rice roll which is called as utanki . This is so simple to look but is the most trickiest one . I tried my best to get the perfect shape but was noth happy with the way they looked . Even though I was not happy about the shape it tasted just yumm and we enjoyed this snack. Thanks to Srivalli for choosing this very new and traditional recipe for this month.

Even though the process is long it is worth trying it once in a while . This snack was super crispy and so delicious sweet . The only thing is it is most trickiest to make as we will have prob in forming the strings at the first but as you try and practice you can achieve the perfect shape. For first trial I think it was worth trying but i had only 2-3 some what perfect shaped Utanki. There are so less ingredients and very easy preparation now the tricky part is only when we fry and perfect consistency of the batter matters to make it looks perfect. I had tried my best so here comes the recipe.

Adapted from Divya

Ingredients

Rice- 2 1/2 cups
Sugar- 1 cup ( adjust according to your taste)
Milk-1 cups
Oil- for deep frying

Method

Soak the rice overnight and drain the water using a strainer .
Grind the rice in a blender to make a fine powder.
Sieve the powder to remove coarser grains.
If there are any coarse grains collect them and grind them again.
The powder should be smooth in texture.
Now in a bowl add sugar, milk and rice flour mix well till sugar melts.
Keep it aside for 3 to 4 hours to ferment . I kept it over night.
Then take that mixture into Indian grinder or a blender, again grind them it for till smooth . The batter should not be too thin or thick, it has to be medium.
One way to check this is put your hand into the batter and take it out. Then batter should form like a string from each finger.Now transfer into a bowl.
Heat oil in a sauce pan / wok .
Now dip the hand in to the batter, and move the hand in anti clock wise for 3 to 4 times or till a disc.
The batter should fall in strings if it falls like boondi don’t worry continue doing it as this need a lot of practice . Rotate the hand 3 to 4 times till o form a thick layer of strings.
Let it fry for 2 minutes till the color changes to light brown.Turn into other side till color turns to light brown (Don’t let it fry more time then it will become very dark)
Remove the rice crispy roll from oil and place on paper to remove excess oil.
Then immediately fold that roll in a rolling pin.

Tips

I made only half the quantity from the above recipe . If the batter is thick, the strings will fall as thick balls and you won’t be swirl like how it is shown in the pictures.
The process very quick , so be ready with your spatula, another ladle along with your rolling pin, to roll it quickly to form the spirals.
Allow the rolls to cool then enjoy this sweet snack .

Paal Payasam (In Pressure Cooker )

December 4, 2013 By

When you are preparing a meal and are thinking for the easy and simple dessert to go with meal it so very hard to think a dessert which can be prepared in minutes and served right ? Here am today with one such dessert / sweet which goes very after a meal and are most fav in all homes . Paal payasam is an Kerala spl kheer which is prepared by reducing the milk in a pan then cooking the rice in the milk which takes a bit time to make but pressure cooker makes it all easy for us to just mix in all the ingredients and cook them in minutes . For 2nd day of BM a dessert with pressure cooker , I choose this all time fav paysam and they where very delicious and tasted the same as we make them in a pot . Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#35.

By making in pressure cooker there is no need of constant stiring required and you can surprise your family by preparing this kheer / Payasam in minutes . I have made chawal ki kheer my moms way and here is a Kerala spl payasam which goes well with a meal and it can be added in the ona sadya menu too. To see my ona sadhya platter click here . This payasam is also made in most of the southern parts in India . Lets quickly move to the quick to make payasam recipe.

Ingredients

Milk – 4 cups
Condensed milk – 1/2 cup ( adjust as needed)
Basmati Rice – 1/4 cup ( washed and soaked for 10-15 min)
Cardamom pd – 1/4 tsp ( Optional)
Saffron strands – few ( For garnish)
Chopped Cashew – 1-2 tbsp

Method

In a pressure cooker boil the milk after it starts to boil simmer and add the rice, cardamom pd and condensed milk.
Stir well and cover the lid put the whistle on .
Cook it for 2 whistles in a medium flame .
Let the pressure subside, then open the lid and stir well .
Add the cashews and serve warm garnished with saffron.

Tips

You can substitute sugar with condensed milk. Condensed milk gives this payasam a rich taste though.
Add your favorite nuts I only added cashew.

Ube sago Kheer / Purple yam javarasi payasam ( Purple kheer)

November 26, 2013 By

Today am sharing yet another experiment from my kitchen thinking of desserts with veggies , I wanted to make a kheer with this Filipino veggie which was introduced to me by a friend who said you can try a payasam with this veggie . I have seen many cakes , cupcakes and halayang desserts using this veggie but still wanted to stick with the our traditional kheer . Have you ever tried making a purple color kheer 🙂 I just tried this kheer and impressed by H already. Ube / Purple yam is different from the yam we get in India, This is the most important veggies in Filipino cuisine and they are so fond of purple desserts . So I thought Y not give this veggie a twist and make a kheer with this and when thinking of this I added sago too in this and little pearls looked pretty and they taste yumm . Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34. Let over to this innovative and delicious purple kheer .

Ingredients

Milk – 2 1/4 cups
Ube / Puple yam ( chopped) – 1 cup ( I used the frozen Filipino ube)
Sago/ javarisi – 1/4 cup
Condensed Milk – 1/2 tin
Cardamom pd – a pinch ( optional)

Method

Boil ube in ample amount of water till they are mashable , then strain and blend it in the blender till smooth paste with 1/4 cup milk.
Soak the sago/ javarasi in a bowl with ample amount of water for 20 mins and then drain the water.

In a sauce pan boil the remaining milk after it foams and comes up simmer the flame and add the sago and cook them till the double in size and are well cooked .
After adding sago stir them continuously .
Add the ube paste to the milk once the sago is done, then cook them for a while add condensed milk and stir them well.
Simmer and stir continuously till the milk thicken a bit .

Serve them chilled.

Tips

Add extra milk if you want the kheer to be a little thin.
Stir continuously while making kheer to avoid sticking in the bottom of the pan.

Carrot Paneer Kheer

November 25, 2013 By

Today am sharing a very delicious and a healthy kheer which will made you family amaze ,as it contains a veggie in it . This our very old kheer with a twist by adding carrot and paneer to it makes it more interesting and they tastes delightful that your kiddo will definitely taste and enjoy . I found this yet another way to sneak veggies in kids diet who love to have sweets . Addition of carrot puree gives a nice color and at the same time makes it very healthy for kids mainly. To add more taste and make it more delicious paneer does the rest of the work .

This kheer is rich and healthy with all interesting elements mixed up in the same dish. This serves as a very innovative and interesting for your party and your guest will sure be amazed . The natural color of carrot gives this kheer a very very attractive look . The only thing is this kheer taste yummy only when it is nicely chilled 🙂 . Lets move to this interesting kheer . For this week BM theme ” Desserts with veggies ” I made this yummy carrot and paneer kheer .Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Ingredients

Carrot – 2 No long
Milk – 2 cups
Condensed Milk – 1/2 tin
Paneer ( Grated) – 1/2 cup
Nuts ( alomond and pistachios) – few for garnish

Method

Boil the carrots with ample amount water then strain and blend them into smooth puree with 1/4 cup milk or as needed.
In a sauce pan boil the remaining milk then simmer the flame add the grated paneer, carrot puree and cook them for while in low flame .
Add condensed milk and boil them till the milk become a bit thick.
Stir constantly else the milk can burn in the bottom .
After the paneer is nice a soft and the milk is a bit thick switch off the flame.

Let the kheer cool completely before serving. This kheer tastes gud only when it is had chilled.
Garnish with chopped nuts and serve chilled

Tips

Adjust the condensed milk quantity as sweet or not so sweet you need .
This kheer tastes yummy only when served chilled.

Linking it To Virunthu unna vaanga

Paan Panna Cotta

November 22, 2013 By

Paan is an essential part of the meal in southern parts of Asia which includes India, Thailand , Philippines, Vietnam where betel leaves / paan is served in every meal with various different filling in them . Paan is most popular India and it has so many health benefits another than serving as a mouth fresher. When preeti revealed this months international dessert challenge for sweet fantasy club I was so sure am going to include the paan flavor to this dish .

As you all know I have joined this new group “Sweet fantasy club” whose brain child is Preeti Garg ,a wonderful blogger author of “ Simply tadka” . This is our second challenge under international Dessert was an italian panna cotta . This month preeti has chosen two wonderful indian and international sweet and dessert , thanks preeti for this wonderful challenge again. So I was so sure to infuse the paan flavor to panna cotta and when I finally did the experiment I was so happy with the out come . Each scoop of panna cotta was like having a paan and was so refreshing . My H said like each spoon tastes like am having a meetha paan 🙂 So this was an hit at my home and I really enjoyed the compliments given by my H ;). Lets move on to the desi pannacotta infused with paan flavor.

Ingredients

1 1/4 cup heavy cream
2 tbsp agar agar pd/ 4 tbsp flaked agar agar + 4 tbsp water to soak
5-6 Medium sized beetle leaves or paan
1 tsp fennel pd
1 tbsp gulkand ( Rose preserves)
a pinch green color (optional)
1/2 cup sugar ( adjust to your taste)
Meethi supari ( mixture of sweet fennel, areca nuts ) – For garnish

Method

Soak agar agar pd in 4 tbsp water for 10 mins and after which microwave it for 2 mins till all they dissolve, You can dissolve the on stove top too.
In a blender add chopped beetle leaves , fennel pd and gulkand with little water to a fine paste ( add water only few drop to grind ) .
Heat cream and sugar in a sauce pan .
After it boils add the agar agar mixture and mix well boil them till the agar – agar combines well
Switch of the flame and cool them
After it cools down add the ground paan puree to it with a pinch of green color and mix well.

Transfer this to a glass or molds to set.
Leave it undisturbed for 1 -2 hours either at room temperature or in fridge .
After they are set serve them garnish with some meethi supari.

Tips

As we use agar agar it sets very well at room temperature too you can chilli them too if you want. Compared to gelatin it sets quicker so don’t allow it to cool very long before adding paan puree to it .
You can set this panna cotta in a bowl or a glass . When you set in a bowl you will get a layer like this in the below pic . Mine got disturbed and i couldn’t take the click with the whole bowl upside down .

Instant Malpua

November 21, 2013 By

Am so happy to share this wonderful news – My FB page Desi Fiesta Hits 1000 likes today am so happy and thankful to all my readers and followers for the constant support you have been showering. So to celebrate this great news I got today a very traditional indian sweet for all the kind hearts who leave lovely comments , support and encourage me a lot 🙂 . Here is the a north indian famous malpua which is prepared for many festive occasion. They are made for Holi is some parts of north india . They can also be made by including fruits like banana, orange to it . I had already made and posted Banana Malpua with rabdi and this time its the Instant malpua which needs no fermentation, you can just mix up the batter and make it right away to enjoy them . These are shaped like a pancake which bubbles in hot oil while frying and has a crispy edges.

I have joined this new group “Sweet fantasy club” whose brain child is +Preeti Garg ,a wonderful blogger author of “ Simply tadka” . This is our second challenge an indian authentic sweet pancake . This month preeti has chosen two wonderful indian and international sweet and dessert , thanks preeti for this wonderful challenge . So coming to the challenge the first dish is an authentic North indian sweet dish ” Malpua ” which is nothing but a sweet pancake made with (batter is made with) semolina and flour, paneer shallow fired and then dipped in warm sugar syrup . They are generally consumed warm and this is one of my mother’s fav sweet :).

Recipe Source : Here

Ingredients

For batter

Condensed milk – 1/2 tin
Sooji / Semolina – 1 cup
Maida 1/2 cup
Salt a pinch
Saunf/ Fennel seeds – 1 tsp ( optional)
Warm water – 1 1/3 cup
Baking pd – 1/4 tsp
Paneer ( grated) – 1/2 cup
Oil for frying ( I used cooking olive oil )
Nuts ( almonds and pistachios ) – For garnish

For sugar syrup

Sugar – 1 1/2 cups
Water – 1 cup
Lemon juice – 1 tsp
Saffron strands – few

Method

To make sugar syrup

In a saucepan add sugar and water and boil them till they are sticky and thick ( No need to see for one or two strings )
Add saffron strands and lemon juice before turning of the flame.

To make malpua

In a bowl add sooji and warm water . Mix them well and keep them aside for 15 – 20 mins
Then add condensed milk , maida , salt , saunf ,baking pd .Mix them well .
At last add grated paneer and mix well
In a flat pan heat oil to shallow fry .
Add a ladle of batter into the hot oil .

Fry them on one side and flip the malpua and cook them the other side .
After they are golden brown from both sides remove it forms the pan using a ladle and transfer it to warm sugar syrup.
Soak the malpua’s in sugar syrup for 1 min and then serve them warm .
They taste yummy when dipped in rabdi , but can be had as is too .
Garnish them with chopped nuts.

Tips

Like you know most of the sweet dishes are served an breakfast in northern parts of India this malpua can also be had as a breakfast .
You can serve this with some rabdi topped in it or simply garnish them with some chopped nuts and serve them .

Mango Pudding – Veg version

November 10, 2013 By

Puddings are my favourite desserts , I love them when they are not too heavy and lite to eat and the mango flavor is the one i love the most in desserts .Mango is my favourite fruit which is naturally sweetened and so yummy as is but i like to experiment them in desserts. I always crave for mangoes in fall and winter and so I buy a can of mango puree to make some dessert out of it this helps a little to reduce my craving level . So this time I made a lite not too heavy pudding which was a heaven to me , they tasted so delicious .

Using of mango custard pd in this was a very nice combo and added the extra flavour to this pudding .They were super lite and melting in mouth . This is complete vegetarian pudding as there is no gelatin used in it. I used agar agar flakes but use can use agar agar pd too. Lets move to this light and delicious pudding .

Ingredients

Mango custard pd – 2 tbsp
1 1/4 cup milk
Sugar- 1/4 cup
Agar Agar (china grass) flakes / agar agar pd- 2 tbsp
Mango puree ( i used can ) -1/2 cup
Water – 1/4 cup.

Method

In a bowl take custard pd and mix it with 1/4 cup of milk and dilute it without any lumps .
In another bowl take water and sprinkle the agar agar flakes in it and set it aside for 10 mins.
Then dissolve the agar agar mixture in microwave for 4 mins or till the agar agar dissolves completely (chk them after each min when you are dissolving in microwave ).
In a sauce pan heat rest of the milk and let it boil.
After it boil’s add sugar, custard pd mixture and mix well .
After a boil add agar agar mixture and and mix well till it is well combined .
Turn off the flame and let it cool down a bit .
When it is lukewarm add the mango puree to it and mix them well.
Transfer it to moulds or a glass and leave them to set for at least an hour to 2 .

As we are using agar agar it sets well in room temperature but if you want to chill you can even refrigerate.
If have set them in moulds carefully transfer them to a plate
Garnish it with cherry and serve them chilled.

Tips

You can also dissolve the agar agar on a stove to in pan ,basically agar agar takes time in melting compared to gelatin .
You can try any flavor strawberry , vanilla with this recipe.

Sending to Jagruti’s Potluck party and veg nation

So my fruit for this week is mango for the theme Cooking with fruits 🙂 coming up some more mangolicious recipes 🙂

Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Linking to Lets Brunch sunday brain child of +Priya Suresh and +veena krishnakumar .

Eggless Ghostly Spider Cupcakes

October 11, 2013 By

I was so excited to try the Halloween delight being shared by our HBC host this month +nalini suresh of Nalini’s kitchen . She had challenged with wonderful halloween recipes for this Months challenge when saw the challenge I wanted to make at least two out of them and so I did 🙂 Here is the first one from her Ghostly cupcakes recipe , I made them eggless with flax seeds and they turned out super soft and spongy . You can actually convert this cupcake recipe in to cake by baking them in cake pan . Thanks to nalini for sharing such spooky recipes for halloween theme..we really enjoyed them a lot 🙂

Halloween in not much far and here is the perfect recipe to match the festive season, In the U.S when I first came across about this halloween festival, yes festival !! it is so celebrated like an festival ,so I thought how funny in india we run away from ghost and witches and here they wear ghost costumes and celebrate . But then I researched why exactly this festival is celebrated it is because in an year to remember the dead saints , martyrs , The eve of western christians feast or all hallows / saints . So they remember the faith departure they celebrate this day. The activities performed for halloween are Pumkin carving in to jack o lantern, costume party,and any spooky things are done and yeah Trick o treat which is one of my fav I enjoy when kids come knocking the door asking for trick or treat 🙂 Ok now speaking about halloween there are variety of spooky dishes made for it and these cupcakes as suggested by nalini It can be made into a mummy cupcake but I made a spider one . So for my eggless cakes theme as these cupcakes can be converted to can I made these super spongy cupcake.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

Lets move to recipe ..

Recipe Source : +nalini suresh

Ingredients

3/4 cup All-purpose flour
1/2 tsp baking powder
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder / Instant Bru pd
11/2 sticks salted butter (room temperature)
1 cup sugar
3 tbsp ground Flax seeds + 6 tbsp water ( soaked for 10 mins)
1 tsp vanilla extract
1/2 cup Yogurt
1/4 cup Milk ( extra if needed – optional)

For making spider garnish

Frosting
Chocolate vermicelli sprinklers
Black Licorice Strings
Candy pearls / M n M’s

Method

Preheat oven to 350°F. Line cupcake tin with holders.
In a bowl, whisk together flour, cocoa powder, espresso / Instant Bru powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Beat in the flaxseeds mixture and mix well. Add vanilla extract and beat until just combined.
Mix the flour mixture in butter mixture little by little and followed by yogurt , If the batter is too very thick you can add milk to thin a bit but now too very thin . Pour the batter into cupcake holders.
Bake until a toothpick inserted in the cake comes out clean.

I decorated my cupcake like spider but you can make mummy garnish too.
Frost the cake with blue or any color frosting and cover the frosted area with chocolate vermicelli sprinklers.
Cut black licorice strings to desired length for leg and insert on sides of cupcakes.
Use two candies / pearls for eyes.

Tips

Decorate cupcakes as you like can be a mummy , spider or boo any way to fit the halloween theme.
You can convert this cupcake in to cake by baking the batter in a cake pan.

Sending to just not the cakes

sending to cooking 4 all seasons

Rainbow Panna Cotta – Virtual B’ day Party for Priya aks

August 9, 2013 By

Today am so happy to post this for a special person who is a great blogger and very kind friend :). she has been showering her Love on all of our friends for quite some time and our bonding is becoming stronger and stronger each day . You all know her , yes its +Priya Suresh aks birthday today and i am so blessed , found this lovely person and awesome cook in my life . As you all be knowing her famous blog Priya’s verstile recipe where she is having collection of experiments , innovative, and delicious recipes with wonderful clicks :). Here combo’s are really amazing and her blog says what kind of person she is so energetic and her enthu has always made be stunned :). I have already mentioned this am mentioning this again.

One day when i was randomly browsing for recipes in youtube and goggle The first blog i came across was “Priya’s verstile recipes” only then i know there is something called food blogging :)and when i went threw all the recipes she shared i was really stunned by her innovations she makes 🙂 I got inspired by her blog and after some time created a blog .. Thanks priya aks for inspiring me a lot :). Today she has become a lovely friend whom i will cherish life long. Ok now coming to priya aks birthday which is today on ramzan 🙂

Wish You many More Happy birthday’s To come with Lots of surprises and Lots of Fun !!

Thanks to all my readers for coming and joining in my virtual treat for my dear friend and a wonderful person whom i have gained in this huge blogging world :). So we all friends decided and thought of making some colorful treat for priya aks from our kitchen and also tried a recipe from her blog as you all be knowing she is a “Baking queen” I made This Ragi chocolate cupcake from her Ragi chocolate Muffins . They tasted really yummy and moist . Lolz you might laugh at this we enjoy every one’s birthday as in their name we have lots of fun- cooking, tasting and licking the vessels clean poor b’day girl ( +Priya Suresh ) 😛 he he he… Coming to Ragi chocolate Cupcakes they tasted yummyy aks we all enjoyed a lot i post the recipe soon which adapted from priya aks “Ragi chocolate muffins” . I made this for priya aks as she is crazy about chocolate 🙂 here is a chocolaty treat for you aks 🙂

And i also have another suprise for you 🙂 When al my friends told about this theme of making an colorful dessert for priya aks i made my mind to go with “Rainbow color” which is my all time fav and i love to make rainbow foods so thought priya aks will also like this rainbow treat . I made this Rainbow panna cotta an delicious and light treat adapted from yoyo max .

Each color of rainbow has a meaning in them and each and every meaning suits priya aks so i went for this delicious colorful dessert 🙂

Vilolet – Spirtuallty

Indigo – Infinity

Blue – Divinity

Green- Nature

Yellow – Wisdom

Orange – Creativity

Red- Vibrancy

She is having all these quality in her and a colorful person she is 🙂 so thought of making an colorful dessert with rainbow colors 🙂

So here comes your surprise treat priya aks 🙂

Lets see how to make this delicious and light rainbow panna cotta..

Panna cotta is a silky smooth Italian dessert made with cream, sugar, and gelatin But i made use of agar agar (vegetarian gelatin). This rainbow version is a colorful interpretation of this sweet treat.

Ingredients

Milk- 2 cups

Geltain – 1 pouch or agar- agar – 2 tsp

Condensed milk- 1 cup

Sugar- 1 tbsp

vanilla extract – 1/2 tsp

Cherries and sprinklers for garnish

Method

Heat one cup of milk in a pan add gelatin/ agar- agar and bring to a boil.
Now add 1 tbsp sugar and stir well. After the boil remove from flame.
Now add another cup of milk, vanilla extract and condensed milk and stir them well
Now divide this mixture to 6 equal parts in 6 bowls and dye them with 6 colors.
Now in a transparent glass first pour red color and then set them for 10 – 15 minutes.
Now proceed the same way with all the colored mixture( Green,yellow, blue , violet respectively).
After pouring each layer let them set in fridge for 10 – 15 mins to avoid the colors from mixing .
After completing this process with all the colors set the panna cotta for about 1 hour and then serve them chilled
I garnished mine with cherries and you can also garnish them some whipped cream to get the cloud effect.
Voila!!! now your light and fluffy dessert is ready to dig in 🙂

Tips

You can make then in separate molds but it might difficult to un mould as these and very light and fully you might have to handle then gently..
If you want the tilted panna cotta pattern just take a small bowl and fill the milk mixture and keep the glass in tilted position take small bowl smaller than the glass size but the glass should stand on it .

Hope you liked this dessert aks 🙂 I was so happy while making this and had a satisfied feeling that am trying something to make my friends and birthday baby happy 🙂 .Thanks for being with me all the time aks you are my guru, friend , well wisher and also Inspiration when it come to blogging :)..

Once again wishing you a very happy birthday aks 🙂 here is the collage of colorful desserts we all friends united made for you 🙂 Collage credits to +Sangeetha M 🙂 Who made is wonderful collage behalf of all of such 🙂

Isn’t that purely a colorful treat 🙂

So the surprise never ends priya aks 🙂 we have this wonderful award designed by +Divya Pramil and The title i should say is an apt for you 🙂 we are happy to give you this award as you the vivacious Blogging champion always 🙂 The title appreciation goes to +Divya Prakash for suggesting this apt title for the award . And above all the idea of giving an award from our dear sweet +Priya R 🙂 🙂 She always first to complete any challenge may it be SNC, IFC, Or any challenge she doesn’t miss any challenge and her energy level keeps on increasing each day 🙂 So this award goes to the Blogging queen – +Priya Suresh aks 🙂

Once again Happy Birthday to our lovable priya aks 🙂 Am missing you happy face now 😛 Hope you enjoyed this treat aks 🙂

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