Low fat Sitaphal Kulfi (Custard apple)

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Sitaphal is also known as Sugar apple or Custard apple. They are currently in season here in Mumbai, and you can find them everywhere. But, my family refuses to eat the fruit by itself, so one interesting way to feed them this amazing fruit is using it in kulfi. The version which I have here is an egg-free as well as a low fat one. I know kulfi and low fat actually do not go together, but you will definitely not miss the creaminess here even without the cream. The texture of this is not exactly like a traditional ice-cream but you can also try serving a scoop of this with warm buckwheat waffles. They should pair well.

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1/2 kg ripe sitaphal

500 ml + 1/4 cup milk

2 tsp corn flour or corn starch

1/4 tsp cardamom powder

1/4 cup granulated sugar

Deseed the sitaphal, which is a tedious process. But an easier way to do it is to scoop out all the pulp and seed into a mixer jar and pulse the mixer in short intervals for a couple of times or so. Remove the paste and strain it to get a smooth seed free pulp.

Meanwhile in a thick bottomed pan add the 500 ml milk and reduce the milk to 2/3rd of the original quantity. Keep stirring at equal intervals. Add sugar and cardamom powder and stir well to dissolve the sugar. Mix the corn flour with 1/4 cup milk at room temperature. Add this corn flour mixture to the reduced milk with sugar. Let it boil for few minutes till the mixture thickens a little.

Let the mixture cool till room temperature and then add all the sitaphal pulp. Mix well to form a homogenous mixture and pour into moulds. I did not have the kulfi mould and hence used a silicon cupcake liner.

Freeze overnight. Remove the kulfi from the freezer a couple of minutes before serving. Remove from the mould and enjoy.

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Perfectly Chocolate Cake

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Perfectly Chocolate Cake

 

There are some celebrations which call for indulgence and this cake adds to the joy. It is chocolate nirvana in every bite.

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Perfectly Chocolate Cake Slice

 

It has been really long since I baked a chocolate cake. Also, I have been repeatedly asked by friends and family to share a recipe of an easy chocolate cake for beginners. This cake is simple to bake and the results are awesome.I adapted Hershey’s recipe for the cake and went with a simple ganache for frosting. I made a two layered cake and soaked the layers in softened homemade caramel sauce, but will be skipping this in the recipe mentioned below.

I made the frosting earlier and stored it in the freezer to assemble the cake quickly. You can alternately dust some icing sugar or pour chocolate sauce over the cake, if you don’t wish to frost the cake.

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Use the best chocolate/ cocoa you have as this is all about chocolate.

For the CAKE

Dry Ingredients

1 cup Sugar – powdered

1 cup All-purpose flour / Maida

1/4 cup cocoa powder

3/4 tsp baking soda

3/4 tsp baking powder

Pinch of salt

Wet Ingredients

1/2 cup thick curd (dahi)

1/2 cup milk

1/4 cup neutral oil

1 tsp vanilla essence

1/4 + 1/8 cup boiling water

Preheat the oven to 170 degree Celcius.

Sieve together all the dry ingredients in a bowl.

In another bowl mix well all the wet ingredients except the boiling water.

Pour the wet ingredients into the dry in two parts and mix well. Do not over mix the batter.

Lastly add the boiling water and mix well. The batter will be very liquid in consistency. Do not worry as this is expected.

Grease a 7” dia pan and place a parchment paper at the bottom. Pour the batter and bake in a preheated oven for 35 mins or until the toothpick inserted in the center doesn’t come out clean. Each oven is different so the time may vary accordingly.

Cool in the pan for 15 mins and then onto the wire rack to cool completely.

For the FROSTING

200 ml cream (I used 25% Amul cream)

250 gms Dark Chocolate

1 tbsp butter

Chop your chocolate in equal sized shards.

Take the cream in a vessel, add butter and heat till just before it reaches the boiling point and take it off the flame.

Add chocolate pieces to it and see that all chocolate is covered with cream and let it rest for few minutes. The heat of the cream will melt the chocolate. Wisk it to form a soft homogenous and lump free mixture and let it cool completely.

Hot ganache (above mixture) will be quite liquid but don’t worry it will become stiff as it cools. Once it cools to room temperature freeze it in air tight container for future use. You need to thaw the ganache to be able to use it.

Fill the cooled frosting  in the piping bag with desired nozzle and pipe the design as per your choice.

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Have fun making this and treat you friends and family . . . .