Easy Homemade Hot Chocolate Mix

Homemade Hot Chocolate Mix

Quick and easy Homemade Hot Chocolate Mix
Prep Time: 5 minutes
Total Time: 8 to 10 minutes
Makes: 18 to 20 servings
Recipe source:Serious Eats ,You can find the original recipe here
Ingredients:

1. Chocolate ,grated- 1 and 1/3 cup
2. Unsweetened Cocoa powder - 1 Cup
3. Cane sugar - 1 Cup
4. Corn Starch / Corn Flour - 2 tbsp
5. Salt - 1 fat pinch
6. Vanilla bean,scraped - 1(optional)

Instructions:

To prepare Hot Chocolate Mix:Combine all ingredients in a food processor/blender.Blend until it is completely powdered.Transfer to airtight container ( add the vanilla bean pod to the container ,if desired)and store in a cool,dark place for upto 3 months.

To make hot chocolate:  Add 1 to 3 tbsp of the hot chocolate mix into 1 cup of boiling milk and mix until combined.For a thicker hot chocolate, heat the mixture for about 30 seconds ,until smooth and slightly thick.

NOTES

• Increase or decrease the quantity of hot chocolate mix per cup of milk depending on how 'chocolatey' you want it . 
• To scrape the seeds from the vanilla bean,cut the vanilla bean in half along its length using a sharp knife.Scrape out the seeds with the back of the knife and add along with the rest of the ingredients.Place the  empty pod in  the chocolate mix container,if desired. 

Chocolate-Freeze | Chocolate Milkshake

Chocolate Milkshake.

Quick and easy chocolate milkshake.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 4
Recipe Source: meals with kraft,you can find the original recipe here.
Ingredients:

1. Chocolate drinking powder - 1 tsp
2. Cocoa powder - 1 tsp
3. Milk - 2 cups
4. Whipping cream - 1 cup( or 2 sachets of dream whip)
5. Instant coffee powder - 2 tsp
6. Ice cubes - 8 to 10
7. Sugar - as required( i used approx 4 tsp)
8. Chocolate syrup - as required

Instructions:

In a blender ,add chocolate drinking powder,cocoa powder,milk,1/2 cup whipping cream( or 1 sachet whipping cream powder),instant coffee powder,ice cubes and sugar.Blend until smooth.

Drizzle 1 tbsp chocolate syrup into each glass.Pour in the chocolate milkshake.

Whip the remaining (1/2 cup)cream until stiff and decorate on top.Drizzle chocolate syrup and serve immediately.

NOTES

• For best result used chilled milk.
• I used homemade chocolate syrup.Recipe coming soon!!
  

EASY CHOCOLATE FUDGE

Easy Chocolate Fudge

Quick and easy chocolate fudge ,ready in less than 15 minutes.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Makes: 15 to 20 ,1.5" squares
Ingredients:

1. Milk powder / dairy whitener- 200 gms(  appr 1.5 cups)
2. Cocoa powder- 1/4 cup
3. Sugar - 1 cup
4. Water - 1/2 cup
5. Butter - 3 tbsp
6. Vanilla extract - 1/4 tsp

Instructions:

In a mixing bowl combine together milk powder and cocoa powder using a fork.Keep aside until required.

Melt together sugar and water in a pan.Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.).Now add butter and stir well until combined.

Immediately add the cocoa - powdered milk mixture and stir well until combined.Add vanilla extract and stir until well blended.

Pour this mixture into a  tray lined with parchment paper or foil and level using a spatula.Allow to cool slightly.

Cut into small squares .Allow to cool completely before removing from pan.

NOTES

• Add chopped nuts / raisins  /caramelized nuts ,if desired.
  

Glazed Doughnuts | Step by step recipe

Glazed Doughnuts

Learn how to make light ,fluffy and delicious glazed doughnuts.
Prep Time: 60 minutes
Total Time: 3 Hours 30 minutes
Makes: 10 to 15 Doughnuts
Recipe source: Leitesculinaria, You can find the original recipe here.
Ingredients:
For the dougnuts:

1. Active dry yeast - 3 tbsp
2. Luke warm milk - 1 cup
3. Bread flour- 2 to 2.5 cups( i used approx 3 cups all purpose flour,see notes)
4. Sugar - 2 tbsp,heaped
5. Salt - 1/2 tsp
6. Vanilla extract - 1 tsp
7. Egg yolks- 3 large
8. Butter,at room temperature - 4 tbsp
9. Vegetable oil - for deep frying

For the Chocolate Glaze:

1. Confectioners Sugar - 1.5 cups
2. Cocoa powder- 4 tbsp
3. Milk or water - 2 tbsp ( or as required)
4. Vanilla extract - 1.5 to 2 tsp

Instructions:

In a mixing bowl combine together 2 tbsp yeast and 3/4 cup milk.Mix well until dissolved.Next add 3/4 cup flour.

Mix well to form a smooth paste.Cover and keep this in a warm spot to rise,for about 30 minutes.

In a large bowl ( or bowl of a stand mixer) combine  together the remaining lukewarm milk and yeast.Add sugar,salt,vanilla extract , egg yolks and the prepared yeast-milk-flour mixture.

Mix well until smooth.Now add 1/2 cup flour and mix well.

Now add butter and mix until it becomes incorporated .

Add the remaining flour in batches ,1/4 cup at a time.Knead well for about 5 to 10 minutes ,to form a smooth and soft dough.(If it is too sticky ,add few tbsp of flour and knead again until it turns smooth .)  

Transfer the dough to a large bowl ,cover and refrigerate for at least  1 hour or until it is double in volume .( I left it at room temperature for about 40 minutes).

Transfer the dough onto a lightly floured surface and gently roll out  to 1/2 " thickness.With a douhgnut /cookie cutter cut out 3" diameter rounds with 1" diameter holes.

Place the doughnuts at least 1" apart to a lightly floured tray.Cover loosely with a clean kitchen towel and leave to rise for about 15 to 20 minutes or until doubled in size.To check if the dough is ready,touch it lightly with your fingertip.If the dough quickly bounces back,it isn't ready,if it comes back slowly then the dough is ready.

Heat oil in a heavy bottomed  pan.Carefully place a couple of doughnuts in the oil.The doughnuts should immediately float to the top and puff up.Carefully flip them over to the other side.Fry for 1 to 2 minutes on each side, until golden brown.Transfer onto a clean kitchen towel.Allow it to cool slightly before glazing.Repeat with the remaining doughnuts.

To prepare the chocolate glaze,combine together sugar and cocoa powder in a shallow bowl.Slowly add milk and vanilla .Mix well to form a smooth pourable glaze.

Dip one side of each doughnut into the chocolate glaze.

Let any excess glaze drip off.Transfer them onto a baking sheet /parchment paper /foil.(Sprinkle finely chopped caramelized nuts /sprinkles if desired.) Allow the glaze to set before serving. 

NOTES

• For sugar glaze mix 1.5 cups confectioners sugar with 3 to 4 tbsp of milk /water and 2 tsp vanilla extract.
• I did not have bread flour,so used appr 3 cups all purpose flour.
• Bread flour gives much lighter doughnuts compared to all purpose flour due to its high protein content ,which forms gluten when moistened.This gluten gives elasticity to the dough, so it can trap more air pockets.
  
  

Milk Peda | Paal Peda | Easy Diwali Sweets Recipes

Milk Peda

Milk Peda using milk powder and condensed milk-quick and easy diwali sweets recipe.
Recipe source:Jeyashri's Kitchen,you can find the original recipe here.
Prep Time: 5 minutes
Cooking Time: 8 to 10 minutes
Makes: 30 to 35 pedas
Ingredients:

1. Milk Powder- 2 Cups
2. Condensed Milk - 1 Can ( 400 gms)
3. Saffron - 1 Pinch
4. Ghee / butter - 2.5 Tbsp

Instructions:

In a pan combine together milk powder,condensed milk,saffron and ghee.Mix well until combined,to form a thick paste.( Add 1 tbsp milk,if it is too thick.)

Cook over medium-low flame for 8 to 10 minutes or until it starts to leave the sides of the pan,and form a soft ball.Transfer to a large bowl and allow it to cool slightly.

Take 1.5 to 2 tbsp of the mixture and roll it into a  ball.Use the bottom of a patterned glass to stamp a design on the peda,if desired.Brush the bottom of the glass with ghee or butter to avoid sticking.

Place the peda on the bottom of the glass and gently press to flatten it .Carefully transfer it onto a serving tray.Repeat with the remaining peda mixture.

OR ,Transfer the mixture onto a greased surface and roll it to a thickness of 3/4".

Cut into desired shapes using a cookie cutter.Transfer it to an airtight container and refrigerate for upto a week.

NOTES

• Do not over cook the peda mixture,if you do so it may turn hard / chewy.