Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Rava Laddu is one of the popular sweets that you can make for any festival. It is a quick and easy to make sweet and is one of the first few sweets I learned to prepare. I should admit it came out perfect in my first try itself so it is so special to me. Do try this easy Rava Laddu and enjoy!

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About Rava Laddu

Rava Laddu is sweet semolina balls made using semolina or rava or sooji along with sugar, ghee, cardamom powder and nuts. Rava Laddu is also popularly known as Suji ke Laddu. Rava Laddu is one of the delicious laddu that you can make for any festival especially Gokulashtami or Krishna Jayanthi.

Rava Laddu is made using rava or sooji(cream of wheat), sugar, ghee, cashewnuts and flavored with cardamom. Basically Rava Laddu is nothing but sweet sooji balls with nuts and flavors.

"Krishnar Jayanthi / Gokulashtami" - The festival I look forward each year. The little footprints drawn gives the home a divine look. In hindu customs, it is believed that the footprints drawn brings little krishna home. Rava Laddu is made for Gokulashtami or any festive occasions like Diwali etc.

There are many variations to this easy Rava Laddu but I am sharing my family recipe which is easy, quick to make and tastes delicious. This Rava laddu can be tried even by beginners, its so easy and not that tricky too.

This recipe is from my mother who is making it for the past 30 years and it is a no fail recipe that any one can try. Beginners are always scared to try sweet recipes because of the consistency but this sweet is quick and easy to make with no consistency checks.

Similar Recipes

• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Ragi Ladoo
• Rava Payasam | Sooji Kheer
• Aval Laddu | Poha Ladoo
• Rava Pongal

Rava Ladoo Video

Rava Laddu Ingredients

• Rava / Sooji / Semolina - I have used store bought semi fine rava (upma rava) for this recipe.
• Sugar - Traditionally white sugar is added for Rava Laddu. You can alternate sugar with jaggery powder, or brown sugar and make sure to increase the quantity accordingly.
• Ghee - Use homemade ghee for best aroma and flavour. If using store bought ghee make sure it is fresh for best taste.
• Nuts - I have used cashew nuts broken fried in ghee, you can add almonds, pistachios or even raisins based on your choice.
• Cardamom - The best flavour for rava laddu is from cardamom so use freshly powdered cardamom powder.

How to make Rava Laddu Step by Step

1.Heat 1 teaspoon ghee to a pan. We need ¼ cup ghee for this recipe so take 1 teaspoon ghee from it for roasting.

2.Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.

3.Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.

4.To a mixer jar add ¾ cup sugar along with 2 cardamom. I peeled the skin and added, you can add it as such with skin too.

5.Powder the sugar very fine, set aside in a bowl.

6.Then transfer roasted rava to the same mixer jar.

7.Grind it to a semi coarse mixture.

8.Transfer powdered rava and sugar to a mixing bowl.

9.Mix until it is combined well.

10.Heat ¼ cup ghee in a tadka pan - add 2 tablespoon broken cashews.

11.Fry until golden. Switch off and remove from flame.

12.Then add fried cashews along with ghee to the mixing bowl.

13.Mix everything together, by this time it will look like bread crumbs. First mix with a spatula as it will be hot.

14.Then with your fingers mix it well, break lumps if any.

15.Shape them into rounds balls by pressing tight. Press it tight and form balls. Repeat to finish.

16. Rava Laddus are ready.

Store in an airtight container.

Expert Tips

• Choosing Sooji / Rava - Choose fine variety of semolina or rava or sooji preferably.
• Roasting Sooji - While roasting rava take care not to brown it, be very careful to turn over if not it might get browned at the bottom. Roast it well for 5-7 minutes stirring continuously. After roasting immediately transfer it to a bowl to cool down, do not let it in the pan itself as the heat of the pan might brown the rava.
• Grinding Sooji - The texture of rava should be slightly coarse else while eating it will not have the crunch and will not taste good. Also take care not to grind the rava too coarse else shaping will be difficult.
• Mixing - While mixing sooji and sugar, mix thoroughly so that the sugar is evenly distributed. Also add sugar only when rava is warm, if it is too hot then sugar will start melting making the mixture runny.
• Adding ghee - Do not add more ghee, it will make the laddu look dull and alter the taste. Also use homemade or fresh ghee for best flavor.
• Nuts - I have used chopped cashews, you can even use almonds, raisins too.
• Sugar - Adding ¾ cup sugar will be just perfect, it will taste a bit over sweet when you taste it just after making but will be perfect after few hrs.

Variations

• You can add half and half ghee and milk if you are looking for a low fat version. After the milk is added quickly form them into balls, don't let it dry. If its dried add few drops of ghee and form into balls.
• The ghee version keeps well even for a week but for the milk version the shelf life is very less consume it within a day or two.
• You can add 2 tablespoon desiccated coconut, saute in ghee for 2 minutes then add it. Add 1 tablespoon ghee extra if adding coconut.
• Add ½ teaspoon rose essence and few drops pink food color to make rose rava laddu. Likewise you can try with other flavors of your choice too.
• You can also add raisins fry and add it. You can add almonds along with cashews too.

Serving & Storage

Serve it as a snack along with tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Rava Laddu keeps well for about 2-3 days in room temperature.

FAQS

1.Why is my laddu breaking while shaping?

If there is no enough moisture content then the laddu may break. So add little more ghee and start shaping. Warm ghee helps laddu to hold its shape well.

2.Can I made rava laddu using jaggery / cane sugar?

Yes you can make rava laddu with jaggery or cane sugar but make sure to use organic variety which is free from impurities as we have to add it as such.

3.What type of pan is best suited for making rava laddu?

You can use any heavy bottomed flat based pan or kadai to roast rava. But make sure not to burn it and stir at regular intervals.

If you have any more questions about this Rava Laddu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rava Laddu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions

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Chana Dal Halwa is a tasty, simple sweet made by simmering chana dal paste with ghee, sugar syrup and flavoured with cardamom powder. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments. 

Even though you are using very basic things like chana dal, ghee, sugar, and milk, the halwa tastes so rich and special. This halwa comes together in about an hour and a half, and it is not difficult at all. You can make this for sudden celebration or when guests arrive because it comes together so quickly, and everyone just love it.

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About Chana Dal Halwa

Chana Dal Halwa is a traditional Indian sweet halwa that made by cooking ground chana dal paste with ghee until it turn golden and fragrant, then you combine with milk and sugar syrup. The halwa gets its name from chana dal, which is split chickpea dal that has this mild, slightly nutty flavour that makes it different from other halwa recipe.

The texture of this halwa is so wonderful. The cooked dal paste brings flavour  and continuous stirring to make it smooth and creamy. The halwa is golden in colour from the saffron, and it also adds warm flavour and rich taste to the dish. 

You can adjust this halwa based on your taste preference, you can make it sweeter by adding extra sugar or you can prefer it less sweet by using less sugar. The saffron is the key ingredient in this recipe and you really shouldn't skip it because it has special flavour that makes the whole halwa taste different. 

I usually make this on festive occasions or when I want to try something different from the regular halwa that I make at home. My family love it because the texture is so soft and tasty, also feels something impressive but simple.

Similar Recipes

• Bread Halwa Recipe
• Mango Halwa Recipe
• Milk Halwa Recipe | Paal Halwa Recipe
• Moong Dal Halwa
• Ragi Halwa

Chana Dal Halwa Video

Chana Dal Halwa Ingredients

• Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
• Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
• Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
• Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want. 
• Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special. 
• Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer. 
• Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.

How to make Chana Dal Halwa RecipeStep by Step

1.Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.

2.Grind it to a slightly coarse paste, Set aside. Soak saffron in warm milk, mix well and set aside. To a kadai or pan  add half of ghee to it add ground paste.

3.Keep cooking in low flame, first its lumpy slowly it will crumble like shown below, keep sauteing in low flame until  golden and raw smell of chana dal leaves.

4.Add milk,saffron milk and water to it.

5.Mix well and cook covered for few minutes.

6.Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become goey.

7.Slow it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.

8.Add cardamom powder and chopped almonds. Mix well and switch off.

Serve hot or warm with a generous sprinkle of chopped almonds. Delicious melt in the mouth chana dal halwa ready. Serve hot or warm!

Expert Tips

• Heavy Kadai - Use a heavy bottomed pan or kadai for this halwa because it prevents the mixture from sticking and burning at the bottom. 
• Toast the Dal - Toast the grind chana dal paste in ghee on low flame until it turn golden for flavour.
• Keep Stirring - Stir at intervals while cooking, regular stirring make sure the halwa cook evenly and the texture come out smooth.
• Add Ghee Right - Add the remaining ghee when the mixture starts to thicken after you add sugar, this really helps to make it soft and creamy. The ghee brings everything together at this stage.
• Cook Till Ball - Cook until the halwa starts to leave the side of the pan and roll like a ball when you stir it. 
• Serve Warm - Serve Chana Dal Halwa while warm because the texture is so soft and creamy at that temperature. 

Serving and Storage

Serve this Halwa warm or hot with chopped almonds on top, It can be kept at room temperature for one day. You can refrigerate for three days and reheat before serving. When reheated, ghee will come out little which makes it soft again.

FAQS

1.Can I skip saffron in this?

You can skip it, but it really makes a big difference to the colour and flavour to the halwa.

2.Can I reduce ghee quantity?

You can reduce little but not too much. Ghee gives texture and shine to the halwa.

3.Why my halwa is sticky?

It may not be cooked fully. Keep cooking and stirring until it leaves sides of pan.

4.Can I skip cardamom?

Yes, cardamom is optional and you can skip it, but it does add warm flavour that go well with the saffron.

5.How long can I store this halwa?

You can simply keep it in an airtight container at room temperature and it stay fresh for like two to three days. 

If you have any more questions about this Chana Dal Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chana Dal Halwa Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Besan Barfi is a delicious melt in mouth sweet made by cooking besan flour with ghee, sugar syrup then cutting them into squares. The flavour comes from nutty besan flour, cardamom powder and garnish of nuts makes it look special and tastes even better. 

This easy and quick sweet is perfect for special occasions when your busy schedule doesn't allow much time for cooking. The result is soft sweet that everyone loves as it melts in the mouth and doesn't feel heavy at all. Once cooled completely, it stores well for a couple of days.

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About Besan Barfi

Besan Barfi is a traditional Indian sweet that people make for special occasions. This sweet is soft melts in your mouth without being heavy or sticky. The flavour is warm and rich because of cardamom powder mixed through it.

It has a golden brown colour from roasted besan, which gives it deeper, richer taste. Also the texture is tender and smooth, not grainy at all. It tastes smooth with ghee and sweetness from the sugar syrup.

You can adjust sweetness based on what you prefer, some people like it more sweet and some want less. This recipe works with white sugar or unrefined sugar, both give different taste but comes out good. Some add extra nuts on top and some skip it completely, it depends on your choice.

I usually make this barfi during festival season and it comes out perfect every time if you follow all the steps carefully. My family loves eating these because they tastes so good and not too sweet.

Similar Recipes

• Besan Ladoo Recipe (Besan Laddu)
• Besan Toast | Bread Besan Toast
• Carrot Barfi Recipe
• Besan Flour Murukku | Kadalai Maavu Murukku
• Beetroot Burfi Recipe

Besan Barfi Ingredients

• Besan Flour - I use one cup of besan flour as the base. Sieving avoid lump formation while roasting so flour stay smooth.
• Ghee - I use ghee for roasting besan and more for greasing the pan. Ghee gives richness and helps barfi melt and enhances the taste.
• Sugar - I use sugar for making syrup, you can use regular white sugar or unrefined sugar.
• Water - I use water for making sugar syrup. Water helps sugar dissolve and reach the right consistency.
• Cardamom Powder - I add cardamom powder for flavour and aroma. It blends beautifully with besan and makes barfi taste special.
• Almonds - I chop almonds and sprinkle on top before it cool. Nuts add crunch and make barfi look nice.

How to make Besan Burfi Step by Step

1.Take besan flour and sieve it once. Set aside.

2.To a pan add ghee heat it, then add sieved besan flour.

3.Keep cooking in low flame for about 20 minutes. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming.Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.

4.Grease the pan with ghee and set aside.In another pan add sugar and water.

5.Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.

6.Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.

7.Once you add it do not delay mix it well. It will start to thicken.

8.Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.

9.When it is still warm, mark pieces. After cooling down completely, cut over the marked line.cut into small squares. They are soft when warm, once it cools down it will be perfect to bite.

Enjoy!

Expert Tips

• Sieve Besan - I sieve besan flour once before roasting because it avoids lump formation. Sieving makes flour light and smooth.
• Roast Slowly - I roast besan flour in low flame till the raw smell goes. 
• Aroma - If the raw smell is there, besan is not roasted enough and it gives raw taste to burfi. 
• Check Sugar Syrup - I keep checking sugar syrup and once it reaches one string consistency I switch off, exact consistency is important.
• Mix Quickly - Once you add sugar syrup to besan mixture, mix well immediately because the mixture thickens fast. 
• Press While Warm - I transfer mixture to greased pan and sprinkle nuts on top while still warm. Press it slightly so the nuts stick well.
• Mark While Warm - Mark the pieces with knife while barfi is still warm, pieces come out clean. 
• Cool Completely - Barfi soft when warm but once it cools completely it hardens.

Serving and Storage

Serve Besan Barfi as sweet after meal or during tea time snack. It tastes best when it comes to room temperature because you get perfect texture and flavour. Store in airtight container and it stays fresh for three to four days in cool place. You can keep pieces separate with parchment paper in between so they don't stick together and stay nice.

FAQS

1.Can I use white sugar instead?

Yes you can use regular white sugar and it works fine. Unrefined sugar gives little different taste but both type work for this recipe.

2.Why my burfi comes out very hard?

Overcooking the sugar syrup make burfi very hard so switch off exactly after one string consistency. Do not overcook or it become difficult to bite.

3.How long they stay fresh?

Store in airtight container and they stay fresh for couple of days. Keep away from moisture because that make them soft and stick together.

4.Can I skip cardamom powder?

You can skip it but cardamom add nice flavour and aroma. Without it barfi tastes a bit plain so I recommend using it.

5.Why my barfi have wavy pattern on top?

This happens when you delay while handling and not mix quickly when syrup added. Mix well then switch off and pour immediately into greased pan for smooth top.

If you have any more questions about this Besan Barfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Besan Barfi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Strawberry Fool is a creamy delicious dessert that is made by layering fresh strawberries and whisked fresh cream. It is a special dessert and is a must try at home during strawberry season for its taste, also the dessert feels soft and creamy and is best served cold.

This is simple and doesn't need any cooking, each spoon has strawberry flavour and the soft cream gives it smooth texture, also the strawberry pieces add a bite and everything together feels fresh and satisfying. This comes together quickly without requiring much effort.

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About Strawberry Fool

Strawberry Fool is a quick and easy to make dessert. You can enjoy fresh strawberries in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in the fridge until serving time, the flavours blend together well and give a refreshing taste.

The texture is soft and creamy with little strawberry pieces throughout. Each spoon has a strawberry flavor and soft cream makes it smooth. Lemon juice if added gives a tangy taste that balances the sweetness. When you serve it cold everything comes together and tastes really good.

The recipe is flexible and depends on how sweet your strawberries are. Sugar can be adjusted based on your strawberries. Some people like more strawberries for stronger flavor while others prefer more cream. You can also skip lemon juice if you don't like the tangy taste.

I usually make this during strawberry season when berries are fresh and sweet. My family likes it really chilled. The creamy texture and fresh strawberry taste make it a favourite at home.

Strawberry Fool Ingredients

• Strawberries - I have used fresh, ripe strawberries for the pudding and the garnish. Medium sized ones give you better flavour and soft texture.
• Fresh Cream - I use fresh cream or whipped cream for making this rich and creamy. You can also use whipping cream if that is what you have.
• Sugar - I added sugar for sweetness, you can just adjust as per taste depending on how sweet your strawberries are.
• Lemon Juice - I used for tangy taste and it helps bring out fresh flavour. Adjust quantity based on how much tangy taste you like and it balances the sweetness.

Similar Recipes

• Mango mousse
• Chocolate mousse
• Oreo mousse
• Strawberry cheese cake
• Strawberry Kulfi

How to make Strawberry Fool Step by Step

1.Rinse it well, remove the leaf. Chop them roughly.

2.Take it in bowl, add sugar to it.

3.Mix well add lemon juice. Set aside for 10 minutes so that it becomes juicy.

4.To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer. I always take fresh cream from fridge just before whisking.

5.Add juicy strawberries reserving a tablespoon of it for topping.

6.Just give a quick mix, do not over mix. Take your serving glass. Spoon the mixture into it.

7.Fill the serving cup, spoon the juicy strawberries and add as topping. Chill until serving time.

Serve chilled!

Expert Tips

• Picking Strawberries - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better. 
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well. 
• Strawberry Mix - I prefer keeping strawberry mixture slightly pourable so it spreads easily when layering. You get a smoother finish this way and flavours blend well together.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold. You can make it ahead and keep in fridge for few hours.
• Toppings - You an also add few nuts on the top for garnish, it also add crunch texture.

Serving and Storage

Serve Strawberry Fool as after meal dessert or on afternoon to beat the summer heat. You can store this in fridge for upto one day, consume within for best flavour and taste.

FAQS

1.Can I make this ahead?

Yes you can make it before some time and serve. The flavours blend well and taste even better when it sit for some time.

2.Which strawberries are best?

I use ripe, sweet and fresh ones for best flavour and the right texture overall. Medium sized ones work well too.

3.Can I add vanilla essence?

Yes you can use it and it mix well into the cream giving extra flavour. Add only small quantity for best taste.

4.Can I skip lemon juice?

Yes skip if you don't like tangy taste. Lemon juice gives a bit of freshness and balance the sweetness but it is optional.

5.How long can I store it?

You can store this in the fridge for about one day only. It taste best when fresh and cold.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Chocolate China Grass Pudding is a smooth and creamy dessert made with cocoa powder, milk and china grass. It has soft texture that melts in your mouth with a rich chocolate flavour. This recipe is very simple and quick to make with ingredients you have at home.

You can serve this pudding when you want something sweet and easy to prepare. It comes together in less than one hour including setting time. Many people like this pudding because it tastes good without needing too much effort or fancy ingredients.

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About Chocolate China Grass Pudding

Chocolate China Grass Pudding is made by mixing cocoa powder and milk with sugar and then setting it to a pudding using china grass. China grass comes from seaweed and it helps pudding to set without any gelatin. The pudding turns out smooth and creamy with soft bite and rich chocolate taste.

This pudding is popular at home because it needs only simple ingredients. Some people like to add extra chocolate chips on top for more chocolate while others keep it basic. You can make it less sweet or more sweet depending on what your family likes.

You can also change how firm or soft the pudding is by adjusting china grass measure. Also add condensed milk for extra richness while others just use milk and cocoa powder. This recipe has their own version and all of them tastes delicious.

I usually make this pudding when I want something quick for dessert. My family likes it best when it served cold from fridge with chocolate sprinkle on top. 

Chocolate China Grass Pudding Ingredients

• Milk - I use regular milk for the base because it gives smooth texture.
• Cocoa Powder - I use good quality brown cocoa powder because it gives rich chocolate taste. Dark cocoa works better than light one.
• Brown Sugar - I use brown sugar because it adds sweetness with little caramel flavour. You can use regular white sugar also but brown sugar tastes better.
• Dark Chocolate Chips - I add these for extra chocolate flavor and little texture. It makes pudding taste more special.
• China Grass - I use china grass which is agar agar from seaweed to set the pudding firm. It comes in sheet form and works without any gelatin.
• Water - I add water to dissolve china grass. This helps it break down and mixes well into pudding.

Similar Recipes

• Chocolate pudding
• Tender coconut pudding
• Chocolate china grass pudding
• Rose pudding
• Mango pudding

How to make Chocolate China Grass Pudding Step by Step

1.Take ½ cup milk add sugar to it I used brown sugar you can replace with regular sugar too. Add cocoa powder, mix well without lumps.

2.Add this mixture to boiled milk mix well.

3.Add chocolate chips and let it boil for 5 minutes.

4.See now this is a bit thick and creamy. Now strain and set it aside.

5.Cut agar agar into small strips in case if its a big sheet like. Measure and take agar agar in a sauce pan, add water to it. Heat it up. Keep stirring and cook in low flame. Cook until it is completely dissolved and the water is clear without any strips.Switch off.

6.Strain china grass into the chocolate mixture, mix well. Pour into moulds and set for at least 30 minutes. Agar agar puddings set well in room temperature itself. If you want to serve chilled then refrigerate for a while before serving.

Serve chilled with chocolate shavings or chocolate semiya.

Expert Tips

• Dissolving China Grass - I always dissolve china grass in water on low heat until it becomes clear without any pieces. Once it dissolves do not wait long before adding to chocolate mix or it will set and become too thick.
• No Lumps - I usually mix cocoa powder with milk first to get smooth texture. This gives pudding smooth feel without any grainy bits.
• More Chocolate - I sometimes add extra chocolate chips if I want more chocolate taste. Good quality chips make it taste really good.
• Setting Time - I find that pudding set nice in room temperature in about thirty minutes. You can also keep in fridge if you want it more cold.
• Adjust Sweetness - I prefer adding sugar little by little and taste it. This way you can make it sweet exactly how you like.

Serving and Storage

Serve Chocolate China Grass Pudding cold with chocolate sprinkle or choco chips on top. Serve it with cold milk or add little ice cream if you want. Store leftover pudding in airtight container in fridge and it stay fresh for two to three days. 

FAQS

1. Can I use regular sugar? 

Yes you can use white sugar but brown sugar gives caramel flavor and taste better in chocolate.

2. What if pudding not set properly? 

This happens if china grass does not dissolve well or you not use enough so next time dissolve it completely until water becomes clear.

3. Can I add more chocolate? 

Yes you can add more chocolate chips or increase cocoa powder for extra taste just make sure pudding is still set with right amount of china grass.

4. How long pudding stay fresh? 

Pudding stays fresh in fridge for two to three days in airtight container after that texture change and it taste little dry.

5. Can I make ahead for party? 

Yes you can make pudding one day before and keep in fridge just add sprinkle on top when you serve so it look fresh.

If you have any more questions about this Chocolate China Grass Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Chocolate China Grass Pudding Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Fool is a creamy and delicious dessert that is made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for it's taste, also the dessert feels soft and creamy and is best served cold.

This has creamy texture, the whipped cream makes it smooth, the mango pieces add a texture and a bit of lemon juice balances the sweetness. This has bright mango flavour and it comes together quickly without requiring much effort.

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About Mango Fool

Mango Fool is quick and easy to make if you have a sudden urge for a dessert and want to treat your guests in style and coolness. It's mango and whipped fresh cream layered with cut mango pieces, mango sauce as topping. 

You can enjoy seasonal mangoes in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in freezer until serving time, the flavours blend together well and gives refreshing taste.

The recipe is flexible and depends on how sweet your mangoes are. Powdered sugar can be used instead of regular sugar too. Sweet and juicy mangoes always give the result, so choosing ones when they are in season makes a real difference.

I make this with Alphonso or Banganapalli mangoes. This is when they come around. My family likes it really well chilled.

Mango Fool Ingredients

• Mango - I have used ripe, sweet mangoes for the puree and the garnish. Juicy ones give you better flavour.
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - I added sugar for sweetness, you can just adjust as per taste
• depending on how sweet your mangoes are.
• Lemon Juice - I used for tangy taste. Adjust quantity based on how sour you like and it balances the sweetness.

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Fool Step by Step

1.Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.

2.To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.

3.Add ¼ cup mango puree to it reserving ¼ cup. Mix well.

4.Now it is mixed well and fresh cream mixture is ready. Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.

5.Then spoon fresh cream mango mixture and add it till ¾ of the cup. Finally add chopped mangoes as garnish.

6.Spoon some reserved mango puree over it and finally done. Refrigerate for an hour then serve.

Serve chilled!

Expert Tips

• Picking Mangoes - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better.
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well.
• Mango Puree - I prefer keeping it slightly pourable so it spreads easily when layering. You get a smoother finish this way.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold.
• Layering - Spoon the layers gently if you want them to look neat. The different layers show up nicely in the glass when you layer properly.

Serving and Storage

Serve this dessert as after meal dessert or on afternoon to beat the summer heat. You can store this fridge for upto a day, consume within for best flavour and taste.

FAQS

1. Can I make ahead?

Yes you can make it before some time and serve.

2. Which mangoes are best? 

I use ripe, sweet and juicy ones for best flavour and the right texture overall.

3. Can I use powdered sugar? 

Yes you can use and it mixes well into the puree without leaving grainy bits.

4. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

5. Can I skip lemon? 

Yes skip, if needed but it adds a bit of freshness and balances the sweetness of the mango.

If you have any more questions about this Mango Fool Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Fool Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Ambrosia is a delicious assortment of mango custard with fruits & flavours that the family craves for more. Mango Ambrosia is simple and easy to make in minutes. It is an amazing treat in summer season. The smoothness of the mango custard blends well with the fresh fruits and makes it simple and light snack option.

This recipe is made in few minutes and takes little effort, it doesn't need any cooking. This needs short chilling time and is a good option when you want something homemade dessert. Each spoon has mango flavour and with the fruits it feels fresh and refreshing.

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About Mango Ambrosia

Mango Ambrosia is a simple easy fruit salad made by combing mango mixture with different varieties of fruits. The mango custard has a rich creamy mixture made with few ingredients like mangoes, milk, fresh cream, sugar, and saffron. It has smooth texture, natural sweet taste from the mangoes.

This dessert is really popular when it is summer and fresh mangoes are available. When you eat it cold it is really nice to have. The dessert actually tastes even nicer when you serve it cold so it is nice to have the dessert, in the fridge and eat it when it is cold.

It is also very easy to make this dessert as it takes just few minutes of your time. You can use the fruits you have at home like apples or bananas or grapes or pineapple or pomegranate or even some extra mango pieces.

Every time you try a combination of fruits the dessert tastes a little different and the texture is also different so you can try out different fruits and see what you like.

I usually make this dessert when I get mangoes that are sweet. Everyone at home loves the dessert. It gets emptied pretty fast. The dessert is one of those things that you can keep in the fridge for a day. 

Mango Ambrosia Ingredients

• Mangoes - I have used ripe sweet mangoes for creamy texture and mango flavour, but you can use any variety you like.
• Milk - Added milk to make the mango mixture smooth and creamy. 
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - Added sugar for sweetness, you can just adjust as per taste depending on how sweet your mangoes are.
• Saffron - Used for mild flavour and natural colour. You can also skip and make this recipe.
• Fruits - I just added mixed fruits like apple, banana, grapes, pineapple and pomegranate for texture and freshness. 

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Ambrosia Step by Step

1.To a mixer jar - add mango pulp, sugar and saffron

2.Add milk to it.

3.Blend it well finally add fresh cream and give a quick blend.

4.Now our mango custard is ready. To a mixing bowl - add mixed fresh fruits.

5.Add the custard on top, give it a quick mix. Chill it until serving time.

Serve chilled!

Expert Tips

• Mangoes - I usually use ripe and naturally sweet mangoes because they give the best flavour. 
• Adjust Consistency - You can add little more milk if you like a thinner custard. I have made it slightly thick so it coats the fruits well.
• Fruits - I always add fresh fruits for better taste and texture. You can use any fruits of your choice.
• Chilling - I just chill the dessert before serving because it tastes much better when cold. The flavours also blend nicely after chilling.
• Mix Gently - You can fold the fruits carefully into the custard. This keeps the fruit pieces whole and makes the dessert look fresh.

Serving and Storage

Serve this dessert as after meal dessert or on afternoon to beat the summer heat. You can store this in fridge for upto a day, consume within a day for best flavour and taste.

FAQS

1. Is it very sweet?

No , It depends on fruits and sugar added. You can always adjust as per your taste.

2. Can I skip milk?

Yes you can try with almond milk or other plant milk. Taste will change little but still good.

3. Can I make custard thin consistency?

If you prefer thinner consistency you can some more milk and adjust consistency.

4. Can I skip saffron?

Yes you can, if it is not available, this dessert will still taste creamy and delicious with the mango flavour.

5. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

If you have any more questions about this Mango Ambrosia Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Ambrosia Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Mango Ambrosia Recipe appeared first on Sharmis Passions.