Badami Kulfi

Our summer weekends suddenly got momentous with this homemade ‘Badami Kulfi.’ I have been making a batch almost every other week for my folks, and it has been a hit. I also try making the variations like  – Mango Kulfi, Pista Kulfi, Rose Kulfi, or some fruit kulfi with whatever fruit I have at hand; varying the amount of coconut sugar. Here goes the recipe for Badami Kulfi:

Ingredients: Makes 4 glass full (serves 8) or 16-18 popsicles 

4 cups Berkeley Farms whole milk (full fat)
1/2 cup grated cottage cheese
7 oz. Nestle sweetened condensed milk
4-5 tbsps coconut sugar (adjust according to taste)
1/4 cup unblanched almond meal
1/2 tsp ground cardamom powder
2 tbsps rose water

Method: 

*In a deep heavy bottom pan, heat milk, condensed milk, cardamom powder and coconut sugar on a low to medium flame and bring it to boil.  

*Now add almond meal, cottage cheese and rose water to the boiling milk; let it simmer, stirring it every 3-5 minutes.

*Let it cool for 10-12 minutes before you, pour the kulfi mix into glasses or popsicle molds. Freeze them until solid, mostly overnight. 

*Garnish with almonds when serving.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Summer Cherry Galette

I had cups of cherries from the farmers market, and after seeing tons of scrumptious pictures of Galettes on my IG feed, my heart was set on it. While California has been so hot, I did not want to spend an extra minute standing in the kitchen and bake. So I decided to go ahead with the store bought pastry sheets than the conventional galette dough. Puff pastry made this cherry galette quick, simple and easy!

Ingredients: Serves 6-8 people

For cherry mix:

2 cups fresh cherries, washed, pitted and cut in halves
1/4 cup sugar, or to taste
2 tbsp flour
1 tsp vanilla extract
1/4 tsp salt

For the puff:

1 puff pastry sheet, rolled into a round shape

For the egg wash: 
1 egg
2 tbsp milk
1 1/2 tbsp brown sugar, for sprinkling

Method:

To make an egg wash: 

*In a bowl, whisk egg and milk. Keep it aside.

To make the Galette: 

*Preheat oven to 375F, and line the baking tray with parchment paper.
*In a bowl, combine cherries, sugar, salt, vanilla extract, and flour. Let stand for 10-15 minutes
*Roll the puff pastry into 10 to 12-inch circle.
*Fill the dough with the cherry mix at the center leaving a 2-inch border. Now, fold over edges to cover the cherry mix. Brush pastry crust with egg wash and then sprinkle with brown sugar.
*Bake for 40-45 minutes until the puff pastry is golden brown or the cherry mix bubbles.
*Serve this delectable galette with vanilla ice cream, if desired.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


No-Churn Ice-cream (4-Ingredients)

If you know me, you know that 24X7 I have a secret urge to gulp pints of ice-cream all day and all night 😂 Weird cravings I tell you. And sometimes things just fall into a place like its destiny. I say that, because:

1. I finally got to catch up with my grad school buddies after like a year and felt like nothing has changed.
2. My Sunday was great because I hiked all the way to ‘Mission Peak’ (pole-climbing included 😛😛)

At that very peaky moment, I decided I need ice-cream 😂 And then I made this. No-churn super-healthy sugar-free chocolate chocolate chocolate (Yes! Triple chocolate. That’s right) ice-cream. Let’s take a look at this super easy recipe:

 

Ingredients: Serves 4

4 peeled and chopped frozen bananas
1 tablespoon unsweetened Hershey’s Cocoa Powder
3/4 cup roughly chopped 90% Lindt Dark Chocolate
1/4 cup roughly chopped 70% Godiva Belgian Dark Chocolate

Method:

*Puree frozen bananas in a blender. When the mixture is smooth, add the cocoa powder and blend until it is incorporated.
*Transfer it to a bowl and fold in chocolate chunks.
*If you prefer a soft ice cream, serve immediately, else transfer it back to the freezer for an hour or two.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Mango Lassi Mousse

I love desserts which are easy to make. This recipe that I made last night – ‘Mango Lassi Mousse’ was one of my favorite food blogger, Asha’s idea. She owns Food Fashion Party blog And OMG! Asha, my family just loved it 😊😍❤️ All the ingredients blended perfectly and so well 😊 Perfect for these summers. I loved it so much that I end up indulging on one of these bowls for breakfast too 😂 Here goes my take on the recipe:

Ingredients: 4 Servings

7 oz full-fat greek yogurt
2 ripe mangoes, roughly chopped
3 + 1 tbsp coconut sugar (I prefer this because of low GI, less sweet than cane sugar)
A dash of vanilla extract
1/2 cup heavy whipping cream, keep it refrigerated until used
A pinch of cinnamon
Ice

Method:

*Put mango chunks, yogurt, 3 tbsp coconut sugar, cinnamon, and 5-6 ice cubes into a blender and blend for approximately 2 minutes. Put it in a bowl and refrigerate it.
*In another metal/glass bowl, Add 1 tbsp coconut sugar and heavy cream. Use electric whisker and whisk just until the cream reaches stiff peaks. (Please do not over whisk, you will end up making butter/ghee)
*Now use a spatula to fold in parts of whipped cream into mango lassi gently but thoroughly.
*Garnish with blueberries and coconut, and Serve chilled 🙂

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Vegan-Paleo Chocolate Truffles

Today, after a really hectic day at work I was just not in the mood to do anything. And Cooking or baking is the only thing that can cheer me up. I made these Vegan-Paleo Chocolate Truffles in a jiffy without even giving a second thought on ingredients I was using. These were an instant hit. They are no bake gluten free, dairy free, poultry free and sugar-free. I still can’t believe something that is easy to cook is nourishing too. Here goes the recipe that makes 16-18 bite sized truffles:
Ingredients:
1 cup pitted Medjool dates
2 tbsp flax seeds powder
1/4 cup unsweetened cocoa powder
2 tbsp sugar-free cashew butter
1 tsp vanilla extract
1/2 cup halves of walnuts
2 tbsp almond meal
3 tbsp unsweetened coconut flakes
pinch of sea salt
Method:
*Blend all the ingredients in a blender/food processor until it has a dough consistency.
*Shape with hands into small/medium sized truffles.
*Roll truffles in cocoa powder or almond meal until fully covered.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky