Dried Mix Fruit Cake with leftover bread served with Custard

 

If you have left over bread at home and don’t know what you want to make… here is a easy recipe of a Cake with leftover Bread that you can easily prepare at home… it’s delicious.. the ingredient measurement are taken in measuring cups and spoons. Please follow the proper recipe. Here I have made 2  cakes in 2 different methods. One is on the gas in a heavy bottom vessel and another cake in the oven.. 

Ingredients 

10 slices of Brown Bread 

2 cups of Toned Milk in room temperature 

100 grams of Butter

2 tbsp Curd

1/4 tsp Vanilla Essence 

3/4 cup of Caster Sugar 

3/4 cup Dried Mix Fruits chopped and chopped Nuts - Cranberries, Raisins, Apricot, Kiwi, Almond, Cashews etc. 

1/2 tsp Salt

1/2 tsp Baking Soda 

1/4 tsp Soda Bicarbonate 

1 tsp Wheat flour 

Method- 

Take a bowl, cut the bread pieces into small pieces, add 2 cups of Milk, let the milk soak into the bread. In another bowl, take butter, sugar, salt, curd and vanilla essence. Beat the ingredients together until creamy and sugar has mixed well with the ingredients. Add the soaked bread, continue to beat until all the ingredients have combined together and there are no  bread pieces seen. The batter may look curdled but it’s ok. Now keep half of the dried chopped fruits and nuts aside. Add the wheat flour into one portion of the chopped dried fruits and nuts, mix well, add this into the batter, also add the soda bicarbonate and baking powder, beat once more. The batter should be of thick dropping consistency. Don’t over beat. Now take 2 moulds, grease both the moulds with butter. So here I have taken one normal mould and one bundt ring cake mould. Pour the batter in both the moulds, up to 3/4 of the containers. In the normal Cake mould, after pouring the batter, sprinkle some chopped dried fruits and nuts. Rest of the dried fruits and nuts keep aside. 

To cook on the gas - Take a heavy bottom pot, place a ring at the bottom of the container so that the cake tin doesn’t come in direct contact with the pot. Cover the pot and on medium flame let the container heat for 2 to 3 minutes until the pot becomes hot. Remove the lid and keep the cake container over the ring, cover and let it bake for 20 minutes. After that insert a tooth pick to check. Switch off the flame and let the cake cool down. 

To make it in a oven - 

Preheat the oven at 180 degrees celsius. Bake the cake for 20 minutes, check the cake after 20 minutes by inserting a stick. Once done remove the cake from the oven and let it cool. 

To make the Custard 

Ingredients 

2 cups of Milk

2 tbsps Custard Powder 

1 1/2 tbsp Sugar

The remaining chopped dried fruits and nuts 

Method 

Take a cup, add 1/2 cup milk, add the custard powder. Mix the custard powder well with the milk. Keep the rest of the milk to boil, add sugar, let the milk simmer for a 2 minutes, add the custard powder milk and on a low flame keep stirring the custard, so that no lumps are formed. Cook the custard until the custard has thickened up and has reduced half in quantity. Switch off the flame. Let the custard cool a bit. Add the chopped dried fruits and nuts. Stir and mix well. Let the custard cool down completely. Keep the custard in the fridge to chill. 

To serve the cake - 

Before serving the ring bundt cake, pour the chilled custard into the centre cavity, garnish with dried mix fruits and nuts. 

To 

Steamed Orange Cup Sandesh infused with Orange Jam

Since Oranges are rich in Vitamin C and very good for keeping  the cold away in the winters... here is a healthy Bengali sweet dish fusion with oranges and cottage cheese.. to celebrate any moment of your day. Sandesh is a Bengali sweet dish made from cottage cheese... to which I have added home made Orange Jam to enhance the flavour of the orange. 

Ingredients 

5 medium size Oranges cut into halves

250 grams Paneer / Cottage Cheese / Chenna

1/2  cup Sugar

Pinch of Salt

1/3 cup Condense Milk 

Method 

- Using a citrus juicer, remove the juice from the oranges, without damaging the orange peel cups.. incase citrus juicer is not available, then remove the orange segments from the orange peel cups and press the segments through a strainer to procure the juice, discard the seeds.. we should get around 2 cups of orange juice. Gently remove the orange pith from the orange cups. Blanch the orange cups in hot water to remove the bitterness from the skin. 

- Take a pot, add a cup of orange juice, sugar and salt, let the juice reduce on a low flame, stirring it occasionally until the juice reduces and thickens. Switch off the flame. Keep it aside. Once cool, the orange jam will thicken further. 

- Take a blender, add the cottage cheese, condensed milk and the remaining cup of orange juice. Blend all the ingredients together into a smooth paste in a blender. 

- Take a steamer, add water into the steamer, set the steamer plate,  arrange the orange peel cups on the plate. Pour the liquid into the orange cups. Add a tsp of the orange jam into each of the orange cups. Steam the orange cups sandesh for 15 minutes. 

- Remove the steamed orange cup sandesh from the steamer the steamer and cool them a bit, then cool the orange cup sandesh in the fridge, before serving  garnish the orange cups with orange jam, dried orange peel and some mint leaves.

-  This portion gives 10 Steamed Orange Cup Sandesh. 

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Classic Bread Pudding

Classic Bread Pudding

It’s my childhood favourite dessert, It’s very nostalgic for me as my MA use to make this for me.  It’s made with bread, milk, egg, sugar, butter, raisins or dry fruits and flavoured with vanilla or nutmeg or cinnamon etc.  All the above ingredients are easily available in our kitchen pantry.  The bread is soaked in the liquids, it’s baked and served warm. It’s delicious. 

Ingredients 

2 cups of Bread cubes

1 1/2 cups of Milk 

 2 tbsp + 1/2 tsp Butter

2 Eggs Beaten

4 to 5 tbsp Sugar

1/2 tsp Vanilla Essence  

1 tbsp Raisins 

Method 

Take a sauce pan, add milk and sugar. Heat the milk until the sugar dissolves. Switch off the flame. Add 2 tbsp butter. Cool the milk down. Add the eggs and whisk the milk. Add vanilla essence and raisins. Grease a baking pan with 1/2 tsp butter, add the bread cubes. Pour the milk over the bread. Press the bread with the fork, so that the bread soaks up the milk. Bake at 180 degrees celsius for 30 minutes in a preheated oven. Insert a tooth pick and check, if the tooth pick comes out clean.. then remove the baking tray from the oven. Serve the bread Pudding warm. 

Caramel Custard / Caramel Flan

Caramel Custard / Caramel Flan is a very popular and a delicious dessert around the globe. With few ingredients, we can easily make this at home.

This recipe is with eggs...
Ingredients
1 1/2 cup Milk
2 tbsp + 3 tbsp Sugar
Few drops Vanilla Essence
3 Eggs

Method
Boil milk with 2 tbsp sugar... add Vanilla essence... beat 3 eggs, stir in milk and eggs together. Strain the milk. Take 3 tbsp sugar, caramelise the sugar, pour it in a container, pour the milk and steam it for 25 minutes or until set. Cool it down to enjoy it.

Gandhoraj Lemon Cake

We had one Gandhoraj Lemon growing at our place. So used it to make this rustic simple delicious cake for my sweet little doggie, to celebrate her 6th birthday. It’s a simple recipe without using an oven. Made this cake in a wok / Kadai. 

Ingredients

2 cups Whole Wheat Flour 

1/2 tsp Baking powder

3/4 tsp Soda Bicarbonate 

1/4 tsp Salt

1 cup Sugar

1/4 cup Vegetable Oil

1/4 cup Butter

1 cup + 1/2 Milk 

Juice of 1 Gondharaj Lebu

1/4 tsp Zest of Gondharaj Lemon

1/2 tsp Vanilla essence

Method 

Take a cup of milk and add butter into it and microwave it for 30 seconds. Remove the milk from the microwave. Add the lime juice and vanilla essence. Stir and mix the liquid. Take a medium size mixer jar. Add the sugar and grind the sugar into a powder. Now gradually add the milk and churn the mixer until all the liquid and sugar have incorporated well. 

Take a mixing bowl, add the flour, baking powder, baking soda, salt and lime zest and mix the ingredients together. Grease the cake tin and keep it aside. Take a wok, add a stand to the base. Cover the wok with a lid and on a low flame let it pre heat. Now pour the churned milk gradually in the flour mix and mix the ingredients together. Add the oil and mix the batter. Now gradually add the remaining 1/2 cup milk and form a thick batter. Pour the batter into the greased pan and tap the cake tin 3 times. Place the baking tin into the wok, cover the lid and bake for 1 hour or until the cake is brown from top. To check insert a toothpick in the center of the cake, the toothpick should come out clean. 

Remove the cake tin from the wok and place it on a wire rack to cool for 10 minutes. Remove the cake from the cake tin and cool the cake completely. This cake can be kept for 2 days outside.

Eggless Strawberry and Vanilla Cupcakes Center filled withStrawberryJam...

 

We all enjoy cupcakes and cakes at some point of time. I prefer making them at home. This cupcakes are delicious in taste... I have used strawberry as this is the fruit of the season. These can be severed at any point of the day. These makes a perfect lunch box serving for children to carry it to school. 

Ingredients 

3 cups All Purpose Flour + 1 cup of Wheat Flour mixed together 

1/2 tsp Salt

2 tsp Baking Powder

2 tsp Soda bicarbonate 

1 cup Caster Sugar 

2 tsp Vanilla Essence 

1 Mashed Banana 

1/4 cup Curd

1/2 cup Condensed Milk

150 Ml Oil

500 ml + 1/4 cup Milk 

1 cup Strawberry Pulp

1/2 cup Strawberry Jam 

2 tbsp Almond Flakes 

                    

              

Method 

Take a mixing bowl. Add sugar, condensed milk, banana, curd and oil. Beat it well till all the ingredients are well  incorporated. Add the vanilla essence, 1 cup flour, 125 ml milk and salt. Beat it well. Add another 1 cup flour and 125 ml milk, beat it well. Keep repeating the process twice more till all the flour and 500 Ml milk is used up. Add the baking powder and soda bicarbonate. Beat it once more. Divide the batter into 2 parts. Now add the strawberry pulp into one part of the batter and 1/4 cup milk into another part of the batter. Beat both the batters. Take a 12 mould cupcake cavity tray. Place a cupcake liner in each cavity. Pour 2 tbsp of the strawberry batter in each liner. Now add 1/2 tsp strawberry jam in the center of the batter. Now top it up with 2 tbsp Vanilla batter. Add few almond flakes on top. Bake it in a pre heated oven for 25 to 30 minutes at 180 degree celsius. Insert a tooth pick to check. If done, then remove the cupcakes from the oven. Remove the cupcakes  from the cavities. Let it cool completely on the cooling rack before enjoying it. 

Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)

It's an Indonesian steamed cake recipe. It's can be served as snacks and believe me it is moist, healthy and super tasty.

I have followed Anna dina's blog for this recipe, but I have reduced the quantity of the ingredients to half and recreated the recipe as per my convenience.

The Black Rice was one of the ingredient that I had received as prize from Original Indian Table in collaboration with Commeat. I have plated it on a Tapas plate which again was one of the prizes I had received from Le Creuset...

I made the rice flour at home. I took 125 grams of rice and ground it. Then sieved it. I have used dried grated coconut, but the fresh coconut is more preferred.

Black Rice known as forbidden rice, it is less popular than the other rice varieties, it is also an ancient grain that has been eaten in Asia for thousands of year. It has a powerful disease-fighting antioxidants, and it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

For the Coconut Layer

Ingredients

50 grams grated Coconut

3 drops of Vanilla Essence

A Pinch of Salt

1 Pandan Leaf

Methods

Add the coconut, salt, vanilla essence and pandan leaf into the bowl. Mix the ingredients and steam it for 2 minutes. Let it cool. Discard the leaf and keep it aside.

For the Cake

Ingredients

120 grams of Black Glutinous Rice Flour

60 grams Caster Sugar as per the sweetness required

A Pinch of Salt

1 Large Egg

100 ml Coconut milk

1 Pandan Leaf

Oil for greasing

Method

Boil coconut milk with pandan leaf. Let it cool then remove the leaf from the coconut milk. Boil a liter of water in a pot. Grease the putu ayu moulds or mini bundt moulds with oil. Put 2 tsp of the coconut into the mould. Press the grated coconuts well until it sets. Keep the mould aside.

Remove the pot of hot water from the flame. Take another bowl which can fit onto the pot. Add the egg, sugar and salt into the bowl. Beat on low speed until the sugar dissolves. Increase the speed of the beater and  beat until the batter becomes thick and pale. Add the flour in the batter in batches. Beat it further till the flour has mixed well. Now gradually add the coconut milk little at a time and continue to beat the batter until the ingredients are well incorporated.

Fill the moulds with the batter until full till the edge, steam it for 15 minutes or till the cake is done. Let the cake cool down before remove it from the moulds.

Eggless Beetroot Brownie...

This is my daughter's one of the favorite dish. Very often there is a request to make it.

 It's an ideal lunchbox recipe for children or a tea - time snack recipe.

 I have used Whole Wheat Flour, Almond Flour along with All Purpose Flour. I have added fresh Beetroot juice to the batter. That makes it a bit healthy.

Ingredients

3/4 cup Whole Wheat Flour

1/4 cup Almond Flour

1/4 cup All Purpose Flour

1/2 cup Chocolate Chips

2 tbsp Walnut chopped

1 tsp Baking powder

1/3 cup Caster Sugar

1/4 cup Brown Sugar

1 cup Beetroot Juice

1/4 cup Curd

1/4 cup Oil or Melted Butter

Method

Line an 8 inch square pan with parchment paper and keep it aside. Mix the whole wheat flour, almond flour, all pupose flour, baking powder and salt together. Melt the chocolate chips in a microwave and stir it till the chocolate chips melts properly. Take a mixing bowl, add the melted chocolate and oil. Whisk it. Add the brown and caster sugar. Whisk it till the sugar dissolves properly. Add the curd and whisk it once again. Add half of the flour and half of the beetroot juice. Whisk it well, now add the remaining flour and juice. Whisk it once again. Pour the batter into the pan, sprinkle chopped walnuts on top.

Bake it for 30 to 35 minutes in a preheated oven at 180 degrees celsius. When done,insert a tooth pick to check. It should come out clean. Cool it for 15 minutes, before removing the brownies from the pan. Cut into pieces and serve.

Donuts with a twist filled with Rose Pistacho Cream...

Some Donuts for the evening... I hope you all enjoy the twist.. 

These donuts  are made with whole wheat flour, oat flour, brown flatten rice flour and pomegranate juice. The filling is made with hung curd, Amul cream, rose syrup and crushed pistachios. This is a good snack for children. This is an experiment in my kitchen.

For the Rose Pistacho Cream..

Ingredients 

1/2 cup Amul Fresh Cream

1/2 cup Hung Curd 

3 tbsp Pistachio coarsely ground

2 tbsp Rose Syrup 

Method 

In a mixing bowl, beat the cream. As it thickens up, add the hung curd and beat it well. Add the ground pistachio, fold the cream with a spoon. Add the rose syrup and gently just mix it once. 

For the Dough 

250 grams Whole Wheat Flour 

75 grams All Purpose Flour 

125 grams Brown Flatten Rice flour

50 grams Oat Flour

20 grams Milk Powder 

14 grams  Dry Yeast 

50 grams + 1 tbsp Sugar  powder 

40 grams Butter 

260 ml Pomegranate Juice 

30 ml Water

Oil for frying 

Method 

Sieve whole wheat flour, all purpose flour, oat flour and flatten rice flour together. All all the flour, 50 grams  powder Sugar and milk powder together. Take the pomegranate juice and make it lukewarm. Add 1 tbsp powder sugar and yeast. Let it rise. Add the yeast water into the flour. Start to make a dough. Add the butter and water and knead it for 10 minutes. Cover it and let the dough rise. Knead the dough again and keep it on a flat surface. Roll the dough into a thick sheet with a rolling pin. Take a donut cutter or a round cutter and cut out the donuts. Cover and keep till it rises. Heat oil. Fry the donuts till golden brown. 

Once it has come to room temperature, cut the donut into half horizontally and add the cream in the centre with the help of a piping bag and a big nozzle. Sprinkle powder sugar from top.

Eggless Orange Caramel Pudding...

This dessert is made with pure orange juice. 

This is my variation of making this eggless pudding.Though eggless.. It taste awesome. 

For Caramelising the Sugar 

Ingredients 

3 tbsp Sugar 

2 tbsp Water 

1/2 tsp Butter 

Method 

Take a baking bowl. Grease the bowl  with butter. Heat sugar and water in pot and cook on low flame till it is golden brown. Pour this into a greased baking bowl and spread evenly. Keep it aside.

For the Pudding 

Ingredients 

1/2 cup Fresh Orange juice 

1 tsp Orange Candy Peel chopped into pieces

5 tbsp Condensed Milk 

1 1/2 cup full fat Milk 

1/2 tsp Vanilla essence 

2 tbsp Sugar or more as per your requirements 

2 tbsp Custard Powder 

1 1/2  tsp Veg Gelatine or Agar Agar powder 

Method 

Take a pot, add a cup of milk. On a low flame, let the  milk simmer. Add sugar, condensed milk and  vaniĺla essence. Stir and mix it. Take 1/4 cup milk,  mix the custard powder in it. Add the custard milk in the milk. Stir it continuously so that no lumps form. As it thickens, switch off the flame immediately. Keep on stirring till it cools down a bit. Heat the remaining milk, add the veg gelatine or agar  agar powder and mix it and let the powder dissolve in the milk, add this agar agar mixture into the custard milk. Stir it. Let the mixture cool down a bit. Add the orange juice and orange candy peel. Mix it. Pour the mixture in the caramelised bowl. Cover the bowl with a foil. Take a steamer. Add water. Place the tin into the steamer. Cover the steamer. Steam it for 30 minutes. Take the bowl out of the steamer. Let it chilli for an hour or more in the fridge.  To unmould it, very light heat the base of the baking bowl. Run a knife around the edges. Turn the pudding on a plate. Serve it.

The elegant cutlery I have used is from Awkenox.

Paan Chocolate Cake Truffles..

If you are a paan lover, and want to enjoy dessert with an Indian touch, then this is an ideal Diwali sweets for you after a sumptuous meal. This is made with chocolate cake sponge and the ingredients of the paan are added into the cake crumbs. It is mixed and kneaded into a dough. The dough is then divided into small balls which are dipped into melted chocolate and garnished with sweet fennel balls. Just pop one and you will pop in another... Sinfully delicious..... 🎊✨🎉💥😃

To prepare Paan Chocolate Cake Balls

Ingredients 

15 small Betel leaves cut into pieces 

1 1/2 cup of Chocolate Cake crumbs

2 tbsp Gulkand 

3 tbsp Chocolate Ganache

1 tbsp Sugar coated Fennel seeds mukhwas 

1 tsp chopped Glazed Cherries 

1/2 Paan masala ( pinch of Nutmeg powder, pinch of Cinnamon powder, pinch of cloves powder , pinch of Cardamom  powder and pinch of fennel powder )

1 tbsp of each  dried Rose petals and Desiccated Coconut  ( I did not use )

Method 

Take a grinder, add the cake crumbs, chocolate ganache, gulkand and betel leaves. Grind it into a paste. 

Or 

Add the cake crumbs into a grinder and grind it into a finer crumbs. Remove it into a mixing bowl add the chopped betel leaves, gulkand and chocolate ganache and follow the rest of the process. 

Add the paan masala, chopped glazed cherries, sugar coated fennel seeds mukhwas, rose petals and desiccated coconut. Knead it into a dough. Make small balls from the dough.

To make the Truffles 

Ingredients 

1/4 packet of Pure Dark Chocolate 

2 tbsp Sugar coated Fennel seeds 

Paan Chocolate Cake Balls 

Method 

Melt the chocolate in the microwave and cool it down to room temperature. Dip a cake ball into the melted chocolate. Remove it and keep it on a chocolate / small cupcake liner or a parchment paper. Sprinkle some sugar coated fennel seeds. Repeat the same process. Refrigerate for 10 minutes. Serve it. 

Jelly Fruity Oats Pudding

Jelly Fruity Oats Pudding

This dish is wholesome and an interesting dish for children. They will love it. 

For the Oat Coconut Pudding

Ingredients 

1/4 cup Oats 

1 cup Coconut milk 

4 tbsp Condensed Milk 

1/2 tsp Veg Gelatine powder soaked in 2 tbsp hot water 

Method 

Take a pot. Add the coconut milk and condensed milk. Stir and let it simmer for 2 minutes. Add the oats. Stir and cook till it thickens. Add the gelatine  and stir. Switch off the flame. Stir it and let it cool.

To Assemble 

Ingredients 

2 tbsp Strawberry jelly cubes (Red)

2 tbsp Green Apple jelly cubes (Green)

1Mango cut into cubes

1 medium size Banana cut pieces 

Oats Coconut pudding 

Few Dry Cranberries

1 Cherry 

Few Almond flakes

Method 

Take a transparent glass bowl. Add few pieces of  each colour jellies. Gently add the  oats coconut pudding. Add few mango and banana pieces. Add few cranberries.  Add few pieces of the jellies again. Garnish with almond flakes and cherry. Chill in the fridge for 1 hour before serving.

Oats and Mango Cookie Bowl Garnished with Cream of Mango

Oats and Mango Cookie Bowl Garnished with Cream of Mango...... 

This an experiment in my kitchen. Mango the king of fruits... can be made in any ways... In this dessert, the base is a mango and oats cookie and is fillied with cream of mango... I have used ripped dried mango to give this dish a tangy and sweet taste. Do try out... I am sure you will like it. 

For the Cookie Bowl 

Ingredients

1/4 cup Oats Powder

1/4 cup Whole Wheat Flour

5 tbsps Powder Sugar

1/4 tsp Baking powder

1 tbsp Aam Papad (Dried Ripe Mango)

chopped

2 tbsps Mango puree

2 tbsps Butter

Method

In  a  bowl  take  butter and  sugar  and  beat it  well  until  smooth. Keep  it aside. In  another  bowl  mix whole wheat flour, oats powder and baking  powder.  Mix  the flours and 1 tbsp chopped aam papad in to the butter mixture,  slowly start stir mixing it.  Add  the mango puree and form a dough. Let  this  sit  for  20  minutes covered. Preheat  the  oven  to 190 degrees celcius. Roll the dough into thick sheet and placed the roll dough in a greased bowl, giving it a shape of a bowl. Bake  at  190 degrees celcius  for  15  to 20 minutes.  Take  it out  of  the  oven  and  cool  it  on  a  wire  rack. Unmould it. Place  the cookie bowl on a plate upside down. Bake it again for 5 minutes, turn and bake again for 5 minutes. Take it out and cool it completely before garnishing. 

For the Cream of Mango

Ingredients

1/4 cup Fresh cream

2 tbsp Sugar

1 tbsp of Aam papad chopped

2 tbsp Mango puree 

Method 

Garnish the cookie bowl just before serving. 

Beat the cream with the sugar. Add the Aam papad. Mix it. Pour the cream in the cookie bowl, garnish with mango puree and few pieces of Aam papad.

Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...

Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...

It is raining mangoes, and my family likes to have the mangoes as it is, the stone of the mango remains. It has so much of flesh attached to it, so I managed to take out some pulp from it and used it up to make these mango cupcakes. These cupcakes are made with whole wheat and frosted with Cottage Cheese Cream... 

Ingredients 

2 cups Whole Wheat Flour 

1 tsp Baking powder 

1 tsp Soda bicarbonate 

1 cup Condensed Milk 

1/2 cup Melted Butter (Room Temperature)

1/2 cup Mango puree 

1/4 cup Curd + 1cup Milk mix together 

1 tsp Mango Essence

Method 

Sieve the flour, baking powder and soda bicarbonate. Add all the wet ingredients together in to a mixing bowl. Beat it well. Add the flour little at a time and beat it. The batter has to be thick dropping consistency.  Preheat the oven to 180 degrees celcius. Take the cupcake liners. Fill in 2/3 of the batter in each of the liners. Bake at 180 degrees celcius for 40 minutes depending upon the oven temperature. Check after 30 minutes. Insert a toothpick and check. If it comes out clean then the cupcakes are done. Cool it completely before frosting.

Cottage Cheese Cream Frosting 

Ingredients 

1/2 cup Cottage cheese crumble 

1 Tetra pack chilled Amul cream (remove the excess water in the cream)

1 1/2 cup Icing sugar 

Few drops of Mango Essence 

Few pieces of Mangoes

Some sprinkles 

Method 

Churn the cottage cheese in a blender with 1 tbsp milk in to a paste. Beat the Amul cream till soft peaks form.

Sieve the icing sugar and beat it. Add the essence and cottage cheese. Beat it well. Refrigerate it for 30 minutes to set. Then add the frosting on the cupcakes. Decorate it with chopped mangoes and some sprinkles on top.