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Rangila Low Fat Shreekhand in Almond Chocolate Cups Recipe

A recipe for those who love sweets but refrain due to being health concious. This recipe is comparatively good for them as condensed milk replaces refined sugar , almond powder gives a boost to the taste and dark chocolate has its own magic for sure. The goodness of low fat curd comes here in beautiful colours that makes it altogether a ' Healthier Holi'.

  • Prep time:
  • 5hrs 0mins
  • cook time:
  • 1mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Allergy Information

  • - Not for lactose intolerant and diabetic people.
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Tags

  • #HoliRecipe
  • #Contest164
Ingredients

Ingredients For Rangila Low Fat Shreekhand in Almond Chocolate Cups Recipe

Methods
  • 1. Melt grated chocolate in a microwave oven at high power for 30 seconds and mix well. Keep stirring to make a smooth mixture, but the consistency should be thick.
  • 2. Take small moulds and grease them from the outside. (You can use muffin moulds.) Chill them for a while.
  • 3. Keep the moulds upside down on a flat plate (You can also use plastic cups greased from inside ) .
  • 4. Pour chocolate on top the greased moulds and let it settle (You can also pour chocolate in the plastic cups and rotate till the chocolate settles all round and remove the excess) .
  • 5. Keep these in the fridge for five minutes. Now coat the inner side with almond powder in general amount and again chill for fifteen minutes and then remove and demould.
  • 6. On the other part, first line the strainer on a deep bowl. Then line a muslin cheesecloth or kitchen cotton towel on the strainer and pour the fresh low fat curd.
  • 7. Bring the four edges of the muslin together and tie one edge tightly around the rest. Gently press and you will see the whey dripping.
  • 8. Now place a heavy bowl or lid or tray on the tied muslin. If you have a hook, you can also hung the muslin in your refrigerator and keep the whole thing in the fridge for 4 to 5 hours or overnight.
  • 9. With a spatula, collect the hung curd in a container or lidded bowl if not using it. Cover with its lid and then refrigerate.
  • 10. Now take warm milk in a small bowl and add two pinch of saffron strands. Stir and keep aside.
  • 11. Take the chakka or hung curd in a bowl, out of the refrigerator and add milkmaid, followed by lightly stirring with a spatula or spoon. Then add the saffron dissolved milk and powdered saffron.
  • 12. Beat the hung yogurt till smooth and creamy. Check the taste and add more milkmaid if required.
  • 13. Now divide the whole thing into four portions and add rose essence and pink colour, blue berri essence and blue colour, orange colour and cardamom powder and saffron milk in portion 1,2,3,4 respectively and distinctly. Mix well.
  • 14. Gently fill the colorful shreekhand from each portion in 4 distinct almond choco cups. Garnish with sprinklers and dry fruits and serve after a colorful Holi storm.

Products used in Recipe

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