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

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Dark compound 200 gram

Dark compound

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Almond powder ¾ cup

Almond powder

Description

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Low Fat Curd 600 gram

Low Fat Curd

Description

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NestleMilkmaid 6 tbsp

NestleMilkmaid

Description

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Cardamom Powder ½ tsp

Cardamom Powder

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Rose essence 2 drops

Rose essence

Description

Rose essence is basically an essential oil of rose obtained by steam distillation or extraction w ...

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Added Natural Blueberry flavour 2 drops

Added Natural Blueberry flavour

Description

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Organic Saffron (Kesar) 3 strands

Organic Saffron (Kesar)

Description

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Lukewarm milk 2 tbsp

Lukewarm milk

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Chopped cashew and almonds 1 handful

Chopped cashew and almonds

Description

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crushed Pistachios 2 tbsp

crushed Pistachios

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Blue food colour 1 drop

Blue food colour

Description

Food coloring is any dye, pigment or substance that imparts color when it is added to food or dri ...

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Edible pink rose colour 1 drop

Edible pink rose colour

Description

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Orange color 1 drop

Orange color

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Colored sprinkles 2 tbsp

Colored sprinkles

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Details

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Allergy Information

- Not for lactose intolerant and diabetic people.

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Ingredients For Rangila Low Fat Shreekhand in Almond Chocolate Cups Recipe

Dark Chocolate Compound 1 inch cubes 200 gram

Dark compound

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Almond powder (optional for garnish) ¾ cup

Almond Meal

Description

Almonds meal are made from blanched almonds, though typically it has a more coarse texture and co ...

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Low Fat Curd 600 gram

Low Fat Curd

Description

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Milkmaid (Nestle) 6 tbsp

NestleMilkmaid

Description

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Caradamom powderr ½ tsp

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Rose essense 2 drops

Rose essence

Description

Rose essence is basically an essential oil of rose obtained by steam distillation or extraction w ...

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Added Natural Blueberry flavour 2 drops

Natural Blueberry Flavor

Description

Natural Blueberry Flavor is made from blueberries. No artificial flavoring is used in Natural Blu ...

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Organic Saffron (Kesar) 3 strands

Saffron

Description

Saffron is a spice derived from the yellow stigma and style of flower saffron crocus. It is one o ...

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Lukewarm milk 2 tbsp

Lukewarm milk

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Chopped cashew and almonds 1 handful

Chopped nuts

Description

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Pistachios crushed 2 tbsp

Pistachio

Description

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Blue colour 1 drop

Blue food colour

Description

Food coloring is any dye, pigment or substance that imparts color when it is added to food or dri ...

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Edible pink rose colour 1 drop

Edible pink rose colour

Description

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Orange colour 1 drop

Orange gel color

Description

Orange gel color is a soft, edible gel paste made with a combination of two primary colors,red an ...

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Colored sprinkles 2 tbsp

Rainbow sprinkles

Description

Rainbow sprinkles are small, assorted pieces of confectionery that are made from masses of colore ...

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Methods

How to make Rangila Low Fat Shreekhand in Almond Chocolate Cups Recipe

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.