Eggless Butterless Chocolate Cupcake with Chocolate Frosting

Ingredients:For Cupcake

• 1 cup All purpose flour
• 1/2 cup Sugar
• 1/4 cup Cooking Oil
• 1/2 cup Water
• 1/4 cup Milk
• 3 tablespoon Cocoa powder
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Lemon juice
• 1/2 teaspoon Vanilla extract

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a bowl mix flour, baking powder and baking soda.
4. Add sugar and mix it well.
5. After that add oil, water, milk and vanilla extract and mix with whisk until there are no lumps.
6. At last add lemon juice and mix. Do not over mix.
7. Fill around 3/4 of the molds with the batter
8. Bake it for 15 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.

Ingredients:For Chocolate Frosting

• 1 cup Heavy whipping cream
• 3 tablespoon Sugar
• 1&1/2 tablespoon Cocoa powder
• 1 teaspoon Vanilla essence

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix vanilla essence, sugar and cocoa powder in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery. 

Indian Khari Biscuit

Ingredients:

• 1 sheet puff pastry
• Spices of your choice for taste (carom seeds,cumin seeds etc)

Direction:

1. Keep Puff Pastry sheet at room temperature for about 15-20 minutes.
2. Preheat oven to 350 deg Fahrenheit (180 deg Celsius).
3. Grease the cookie sheet with butter or ghee.
4. Put puff pastry sheet on rolling board and sprinkle spices on it. 
5. Using a rolling pin, lightly roll over the surface so that the spices get pushed into the pastry sheet a little. 
6. Cut the pastry sheet into rectangles
7. Put these rectangular pieces on cookie sheet 
8. Bake it for 10-15 minutes or until golden brown and crispy.

Cupcake meets Ice-cream..they are in love now :)

Servings: 12-14 Cupcakes
Category: Egg-less, Vegetarian

Ingredients: For Cupcake

• 3.5 tablespoon All purpose flour
• 1 tablespoon Wheat flour
• 1/2 teaspoon Baking soda
• 2.5 tablespoon Oil
• 5 tablespoon Powdered Sugar
• 1.5 tablespoon Cocoa powder
• 5 tablespoon Milk
• 3 cups Vanilla Ice cream

Direction:

1. Preheat oven to 350 deg Fahrenheit(180 deg Celsius).
2. Sieve all purpose flour and wheat flour. Add powdered sugar, cocoa powder and cooking soda mix it well.
3. After that add milk and oil to it and beat with hand blender. 
4. The batter should be smooth without lumps & it should be in pouring consistency.
5. Take a muffin tray for cupcakes. Put molds in the cup cake slots.
6. Fill molds with 1 tablespoon of batter.
7. Bake for 8-10 minutes or until toothpick test is passed.
8. Do not take cupcakes out from pan. 
9. When cupcakes are about to cool down completely, take out ice-cream from freeze so that it can soften a bit.
10. Put your softened ice cream on top of the cupcake till the mold completely fills up.
11. Put it in freezer until the ice cream is hardened (about 2 hours).
12. At time of serving, slowly take out cupcakes from mold.
13. Now top it with mocha cream and sprinkle some cocoa powder and serve your delicious ice-cream cupcakes.

Ingredients:For Mocha cream

• 1 cup Heavy whipping cream
• 1/2 teaspoon Instant coffee powder
• 1/2 teaspoon Hot water
• 2 tablespoon Powdered sugar

Direction:

1. Mix coffee in hot water and keep it aside.
2. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
3. Add coffee water again blend it. 
4. Keep Mocha cream refrigerated.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Biscuit Chocolate Pudding

Ingredients:

• 15 Marie Biscuits
• 4 tablespoon Vanilla Custard Powder
• 2 teaspoon Coffee Powder
• 1/4 cup Hot Water
• 3 tablespoon Cocoa Powder
• 2 cups Milk
• 1/2 cup+2 tablespoon Sugar
• 1 cup Heavy Whipped cream
• 2 tablespoon chopped Almonds
• Chocolate bar (for grate to decorate)

Direction:

1. Heat the milk in a pan. When the milk starts to boil, take out 1/2 cup milk and dissolve the custard powder and cocoa powder until there are no lumps in it. 
2. Add this mixture  into the boiling milk and keep stirring until it starts to thicken. 
3. Now add sugar and stir till it dissolves. Set aside to cool.
4. Meanwhile mix coffee with hot water. Now crush 5 of the biscuits into a crunchy powder. 
5. Dip 5 of the biscuits one by one and make a base in the setting dish or pudding dish. 
6. Once the custard cools down  and become thick, pour 1/2 of the custard over it. 
7. Add one layer of the whipped cream. Top with half of the crushed marie biscuits and half of the nuts. 
8. Dip remaining 5 biscuit to make a another layer on top of nuts
9. Repeat with the layer of remaining custard, whipped cream, crushed biscuits and nuts. 
10. Finally top it with lots of chocolate shavings. Let it set in the fridge for about 7-8 hours.

Stuffed Buns (Masala buns)

Ingredients: For Covering

• 1 cup All purpose flour (maida)
• 1/2 tablespoon Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar
• 1/2 teaspoon Instant yeast/Active dry yeast
• Lukewarm water

Ingredients:For Filling

• 1 medium sized Potato (boiled&mashed)
• 1 tablespoon Oil
• 2 tablespoon Peas (matar)
• 2 tablespoon Cilantro chopped
• 1 Green chili chopped
• 1/4 teaspoon Turmeric powder
• 1/2 tablespoon Fennel seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Red chili powder
• 1 teaspoon Mango powder (amchur powder)
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Garam masala
• Pinch of Asafoetida

Direction:

1. Take out flour in bowl and make a hole in center of the flour. Add sugar, yeast, salt and oil in the flour and mix well.
2. Add little amount of lukewarm water in the flour mixture and make a soft dough. 
3. Knead dough for 2 minute until it becomes soft. 
4. Grease the dough with little oil, cover it and keep it aside for 15 minutes. 
5. Meanwhile to prepare filling, heat oil in a pan add asafoetida, coriander seeds, fennel seeds and fry it for 20 seconds.
6. After that add green chili and peas, fry it for 1 minute.
7. Now add mashed potato, turmeric powder, salt, red chili powder, garam masala, mango powder and cilantro. Mix all ingredients well and cook for 2 minutes.
8. After 15 minute again knead the dough. Divide the dough into 4 equal parts. 
9. Take one part in your hand and make a round ball and flatten the ball, put stuffing, seal edges and lightly flatten with your palm. 
10. Grease the baking tray with oil and place the buns on the tray. Cover it and put in warm place for 1 hour.
11. Preheat the oven at 350 degree Fahrenheit (180 degree Celsius). Put baking tray in preheated oven and bake it for 20-22 minute or it turns golden brown from all the sides.
12. Grease the buns with butter or oil and serve hot.

Fruit Trifle

Ingredients:

• 1 Eggless Sponge cake,6 inch or Vanilla cake
• 1&1/4 cup Cold Milk
• 2 tablespoon Custard powder
• 1/4 cup Sugar
• Any fruits of your choice
• Some Tutti frutti
• Serving glass of your choice

Direction:

1. Slice the cake horizontally into 3 slices. 
2. Mix custard powder in 1/4 cup cold milk. 
3. Boil the remaining milk in a pan, add the custard powder mixture, keep stirring continuously, till it begins to thicken. 
4. Now add sugar and stir till it dissolves. Set aside to cool.
5. Place the base slice of the cake in a glass bowl.Spread some of the custard mixture all over it.
6. After that spread some fruits and tutti frutti over it. 
7. Like this repeat the process for 2 layers.Garnish with cherry.
8. Keep it in the refrigerator for 2-3 hour.

Mango Mousse Cupcakes

Ingredients:

• 3/4 cup All purpose flour
• 1/4 cup+2 tablespoon Sugar
• 1/4 cup Mango puree
• 1/4 cup Melted Butter
• 1 teaspoon Vanilla extract
• 1/4 cup Curd
• 1/4 teaspoon Baking soda
• 1/2 teaspoon+1/8 teaspoon Baking powder

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl beat curd and butter without any lumps, add sugar and again beat it at low speed. 
4. Add mango puree, baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add the vanilla extract and mix well. 
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. Fill around 3/4 of the molds with the batter
8. Bake it for 18 to 20 minutes or until toothpick test is pass.
9. Decorate with Mango mousse

Ingredients:For Mango Mousse

• 1/2 cup Heavy Whipping Cream/Fresh Cream
• 1/2 cup Mango 
• 1&1/2 tablespoon Powdered sugar

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix mango puree and  sugar in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Eggless Nutella Cupcake with nutella frosting

Ingredients:For Nutella Cupcake

• 1/2 cup All purpose flour
• 1/4 cup+2 tablespoon Condensed Milk
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/4 cup Oil
• 1/4 cup Yogurt/Curd
• 1 teaspoon Vanilla extract
• 3 tablespoon Nutella

Ingredients:For Nutella Frosting

• 3/4 cup Heavy whipping cream/fresh cream
• 2 tablespoon Nutella
• 1/2 teaspoon Vanilla extract

Direction:For cupcake

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl mix condensed milk and curd without any lumps.
4. Add baking soda and baking powder,mix it well and set aside for 1 minute.
5. Then add the vanilla extract,oil and mix well.
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. After that add nutella in it and mix it well.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 14 to 15 minutes or until toothpick test is passed.
10. Decorate with nutella frosting

Direction:For Frosting

1. Take heavy whipping cream in a bowl and whip it till you get soft peaks using hand blender.
2. Add nutella and vanilla extract again beat it for 10-20 seconds until mix it well.
3. Keep nutella cream in refrigerated.

Eggless Steamed Chocolate Cake with Chocolate Ganache

Ingredients:For Steamed Chocolate cake

• 3/4 cup All purpose flour
• 1/4 cup+2 tablespoon Sugar
• 1.5 tablespoon Cocoa powder
• 1/4 cup Cooking Oil
• 1 teaspoon Vanilla extract
• 1/2 cup Curd
• 1/4 teaspoon Baking soda
• 1/2 teaspoon+1/8 teaspoon Baking powder
• Aluminum foil for covering the cake pan

Ingredients:For Chocolate Ganache

• 1/2 cup Semi sweet chocolate chips
• 6 tablespoon Heavy whipping cream
• 1 tablespoon Butter

Direction:For Cake

1. Grease 6 inch round cake pan with butter.
2. In a wide bowl beat curd without any lumps, add sugar and again beat it at low speed. 
3. Add baking soda and baking powder, mix it well and set aside for 5 mins. 
4. Then add the vanilla extract ,oil and mix well. 
5. In a another bowl mix flour and cocoa powder.
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. Pour the batter in greased cake pan and cover the cake pan with aluminum foil.
8. Place this in steamer and cover.
9. Cook it for 30-45 minute or until toothpick test is passed.

Direction:For Chocolate Ganache

1. Cook the chocolate chips and whipping cream in the top of a simmering water, add butter, stirring occasionally till it is warm, smooth and shiny.
2. Let this ganache cool down lightly, then spread this evenly on the cake.

Flavors of Shrikhand

Ingredients:For Shrikhand

• 7 cups Yogurt/Curd (Dahi)

Ingredients:For Chocolate Shrikhand

• 1&1/2 tablespoon Melted chocolate
• 4-5 tablespoon Powdered Sugar (as per sweetness)
• 1/4 cup Fresh cream

Ingredients:For Kiwi Shrikhand

• 1 small sized Kiwi puree
• 4-5 tablespoon Powdered Sugar (as per sweetness)
• 1/4 teaspoon Cardamom powder
• Some kiwi and tutti fruity for garnishing

Ingredients:For Kesariya Shrikhand

• 1/4 teaspoon Kesar (Saffron)
• 1/4 teaspoon Cardamom powder
• 4-5 tablespoon Powdered Sugar (as per sweetness)
• Pinch of food color (optional)
• Some pistachios&almonds for garnishing

Direction:For Shrikhand

1. Hang the curd in muslin-cloth or kitchen paper towel for about 8-9 hours.
2. After 8-9 hours take the curd in a bowl from muslin-cloth and divide in 3 equal parts, in each part it should be around 1/2 cup to 3/4 cup.

Direction:For Chocolate Shrikhand

1. Take hung curd, add powder sugar and mix it till sugar is completely mixed in it and curd takes a smooth form.
2. After that add fresh cream, melted chocolate and mix it well.
3. Refrigerate for 1-2 hour and served chilled.
4. Decorate with some grated chocolate.

Direction:For Kiwi Shrikhand

1. Take hung curd, add powder sugar and mix it till sugar is completely mixed in it and curd takes a smooth form.
2. After that add kiwi puree and cardamom powder and mix it well.
3. Garnish with kiwi and tutti fruity.
4. Refrigerate for 1-2 hour and served chilled.

Direction:For Kesariya Shrikhand

1. Take hung curd, add powder sugar and mix it till sugar is completely mixed in it and curd takes a smooth form.
2. After that add kesar,food color,cardamom powder and mix it well.
3. Refrigerate for 1-2 hour and served chilled.
4. Decorate with some pistachios & almonds.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Healthy Wheat Pizza

Ingredients:For Pizza Base

• 1 cup Whole wheat flour (atta)
• 1/2 cup All purpose flour (maida)
• 1/2 cup Milk
• 1/4 cup Water
• 1/2 tablespoon Sugar
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1 tablespoon Active dry yeast

Ingredients:For the Tomato Sauce

• 1/2 cup chopped Tomato 
• 1/4 cup chopped Onion
• 1/2 teaspoon Red chili powder
• 1 teaspoon Coriander
• powder
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Garam Masala
• 2 tablespoon Tomato ketchup
• 1 tablespoon Oil
• Salt as per taste

Ingredients:For the topping 

• 1/2 Onion (cut into thin strips)
• 1/2 Red Capsicum (cut into thin strips)
• 1/2 Green Capsicum (cut into thin strips)
• 1/2 cup Grated mozzarella cheese or as required to cover the topping

Direction:

1. Boil the water in a bowl and keep aside. Add milk, oil, sugar, salt to boiled water and mix well till sugar dissolves. Now add yeast to the milk solution and mix it well.
2. Keep aside for 5 minute.Now add the flour in yeast water and make dough no need to knead completely just bring it together that is enough. 
3. Keep it covered in a warm place for 2.5 hours. In between after and an hour check the dough, it should have been raised.
4. Now again punch it down keep aside for remaining 1.5 hour.
5. Heat oil, add chopped onion and fry for 2-3 minute after that add tomato and fry for another 1 minute.
6. Add all the spices and tomato ketchup.
7. Cook it for another 2 minute.
8. Turn off the gas and let the mixture cool down. When mixture completely cools down, grind it to make smooth puree.
9. Cover the baking tray with aluminium foil put little oil on it . 
10. Keep the dough on tray, now roll the dough flat in thickness of  1 to 1.5 inches. Fold the ends inside and press it till u get a small depthness.
11. Prick the base with fork. Spread the sauce on it.
12. Spread the cheese also over it.
13. In last arrange the toppings.Preheat the oven for 400 degree Fahrenheit (204 degree Celsius) and bake for 15- 20 mins or till the base turns golden brown.

Eggless Oreo Cupcake with Oreo Frosting

Ingredients:For Oreo Cupcake

• 7 Oreo (1 side twisted off and reserved for frosting) 
• 3/4 cup+1.5 tablespoon All purpose flour (maida)
• 1/2 cup Sugar
• 1/2 cup Milk
• 1/4 cup Oil
• 1/4 cup Hot water
• 1 teaspoon Vanilla extract
• 3/4 teaspoon Baking powder
• 3/4 teaspoon Baking soda
• 3 tablespoon Cocoa powder

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray for cupcakes. Put molds in the cup cake slots and place 1 Oreo (cream side up) in each mold.
3. Stir together flour, cocoa, baking powder and baking soda in bowl.
4. In a another bowl,combine sugar,milk, oil and vanilla, blend at low speed.
5. Add flour mixture in milk oil batter and beat on medium speed for 1 minute.
6. Add hot water and mix it well. 
7. Fill around 3/4 of the molds with the batter
8. Bake it for 10 to 15 minutes or until toothpick test is passed.
9. Decorate with Oreo frosting.

Ingredients:For Oreo Frosting

• 3/4 cup Heavy whipping cream
• 1 tablespoon Powdered Sugar
• 2 tablespoon Oreo Crumbs(make it from reserved Oreo)

Direction:

1. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
2. After that add oreo crumbs and again beat it for 10-20 seconds.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Dark Cupcakes with Mocha Cream

Ingredients:

• 7 tablespoon All purpose flour
• 2 tablespoon Wheat flour
• 1 teaspoon Baking soda
• 5 tablespoon Oil
• 11 tablespoon Powdered Sugar
• 3 tablespoon Cocoa powder
• 10 tablespoon Milk

Direction:

1. Preheat oven to 350 deg Fahrenheit(180 deg Celsius).
2. Sieve all purpose flour and wheat flour. Add powdered sugar, cocoa powder and cooking soda mix it well.
3. After that add milk and oil to it and beat with hand blender. 
4. The batter should be smooth without lumps & it should be in pouring consistency.
5. Take a muffin tray for cupcakes. Put molds in the cup cake slots.
6. Fill around 3/4 of the molds with the batter.
7. Bake for 18-20 minutes or until toothpick test is passed.
8. Decorate with mocha cream.

Ingredients:For Mocha cream

• 1/2 cup Heavy whipping cream
• 1/4 teaspoon Instant coffee powder
• 1/4 teaspoon Hot water
• 1 tablespoon Powdered sugar

Direction:

1. Mix coffee in hot water and keep it aside.
2. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
3. Add coffee water again blend it. 
4. Keep Mocha cream refrigerated.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Hung Curd Tiramisu

Ingredients:

• 1 Eggless Sponge cake,6 inch or Vanilla cake
• 1&1/4 cup Cold Milk
• 2 tablespoon Custard powder
• 1/4 cup Sugar
• 1/2 cup Hang curd
• 1/2 cup Whipping Cream
• 1 teaspoon Instant coffee powder
• 1 cup Water

Direction:

1. Slice the cake horizontally into three slices. 
2. Mix custard powder in 1/4 cup cold milk. 
3. Boil the remaining milk in a pan, add the custard powder mixture, keep stirring continuously, till it begins to thicken. 
4. Now add sugar and stir till it dissolves. Set aside to cool.
5. Heat water in a another pan. Add coffee powder and mix. Set aside to cool.
6. Add hung curd to the cooled custard and mix. Add whipping cream and mix well.
7. Place the base slice of the cake in a glass bowl. Pour some of the coffee water over it and let it soak well. Spread some of the custard mixture all over it. Soak the remaining cake slices in the remaining coffee water.
8. Place another cake slice over the one in the bowl and spread some of the custard mixture all over it.
9. Cover it with the third cake slice. Pour the remaining custard mixture over it and spread it over the top and sides.
10. Keep it in the refrigerator to set for at least 2 hours. 
11. Serve chilled.

Instant Wheat Ladoo

Ingredients:

• 3/4 cup Whole Wheat flour (atta)
• 1/4 cup Gram flour (besan)
• 1/4 cup+2 tablespoon Ghee
• 1/2 teaspoon Cardamom powder
• 3/4 cup Powdered Sugar
• Slivered almonds for garnishing

Direction:

1. Melt ghee in microwave safe proof bowl for 50 seconds.
2. Add both the flour in it,and mix it well so that there are no lumps.
3. Microwave it for 6 minutes,stirring after every minute.
4. After 6 minute .Microwave it for another 2 minute without any stirring. You should get nice aroma of roasted flour and it should turn brown in color.
5. Let the mixture cool down,then add sugar,cardamom powder.Mix it well.
6. Divide the mixture into equal portions and make ladoo from it. Garnish with almonds.

Cheesy Bread Cups

Ingredients:

• 8-9 Bread Slices (Wheat,white)
• 1 medium sized Onion (chopped in very small pieces)
• 1 medium sized Red capsicum (chopped in very small pieces)
• 1 medium sized Green capsicum (chopped in very small pieces)
• 1/4 cup Paneer (cut in very small pieces)
• 1 Green chili chopped
• 3-4 tablespoon Tomato ketchup or any pasta sauce
• Black pepper for sprinkle
• Salt as per taste
• Oil for greasing
• Amul cheese/or any other cheese (to top)

Direction:

1. Preheat oven to 350 deg Fahrenheit and 180 deg Celsius.
2. Grease muffin tray with oil.
3. Take bread slices,cut the bread slices with a any katori or lid to make circle. 
4. Place these bread circles in muffin tray so that to make a cup shape.Spread the tomato sauce on it.
5. Mix all the veggies and paneer also add salt and mix it well.Put veggies mixture in bread cup and cheese on top of it. Sprinkle some black-pepper on it.
6. Bake for 7-8 minutes or until the bread turns golden in color and crisp too.

Eggless Chocolate Pudding

Ingredients:

• 3 tablespoon Custard powder
• 2 tablespoon Cocoa powder 
• 1&1/2 cup Milk 
• 3 tablespoon Sugar (as per taste)

Direction:

1. Mix together custard powder and cocoa powder.Then add sugar.
2. Add 1/2 cup milk and make a runny paste without any lumps. 
3. Now heat the remaining 1 cup milk in a pan then add the custard mixture and mix well. Stir continuously to avoid lumps.
4. Keep stirring for 5-7mins until it is thick.Transfer immediately to bowl and refrigerate for atleast 1-2 hour.

Mixed Fruit Custard

Ingredients:

• 2&1/2 cup Milk + 3 tablespoon Warm Milk
• 2&1/2 tablespoon Vanilla Custard powder
• 1/2 cup Sugar
• 3 medium sized Banana
• 1 medium sized Apple
• 1 cup Grapes
• 2 tablespoon Cashew-nut chopped
• 3 tablespoon Raisins
• 3 tablespoon Tutti Fruity
• 2 tablespoon Heavy whipping cream
• 1 teaspoon Cardamom powder

Direction:

1. Mix custard powder in 3 tablespoon warm milk to make a custard paste without any lumps.
2. Boil 2&1/2 cup milk in a pan,add sugar to it.
3. Add custard
4.  paste in the milk and stirring continuously until it becomes thick.
5. Switch off the gas and cool down the custard to  room temperature.
6. After that refrigerate it.
7. Cut down the fruits,add heavy whipping cream, fruits,dry fruits,tutti frutty and cardamom powder in custard and mix it well.
8. Serve Chilled

Note:You can use any seasonal fruits or mixed fruits.

Chocolate Coconut Swiss Roll

Ingredients:For Dough

• 1 cup Britannia Marie Biscuit powder
• 2 tablespoon Coco powder
• 3&1/2 tablespoon Butter
• Warm water as needed

Ingredients:For Filling

• 3&1/2 tablespoon Powdered Sugar
• 1/2 cup Coconut powder
• 1&1/2 tablespoon Butter

Direction:For Dough

1. Mix all the ingredients of dough, and with help of water make a smooth dough like chapati dough.

Direction:For Filling

1. Mix all the ingredients of filling.

Direction:For Swiss Roll

1. Grease the wooden board with butter and flatten the dough with a rolling pin.
2. Keep in mind to flatten the dough not very thin and not very thick.
3. Spread the filling on this flattened dough.
4. Now roll this flattened dough to into a cylindrical shape.
5. Cover it with a aluminium foil, and freeze it for 2 hours.
6. After that take out swiss roll from freeze. Let it sit for 20 minute.
7. After that cut in round shape with sharp knife.
8. Serve Chilled.

Note:Keep it refrigerated, otherwise it will start melting