Chocolate Crepes with Fresh Cream & Strawberries - For SFC

This fusion dessert was our this month's challenge for Sweet Fantasy Club an event started by a dear  friend Preeti Garg . These crepes tasted heavenly with whipped fresh cream and strawberries . Enjoyed them as a dessert after dinner last week and thoroughly loved them. The chocolaty crepes with tangy sour strawberries were a hit combo. But have them in moderation as they are very rich and heavy .






Ingredients :

1 cup ......................milk
3/4 cup.....................maida
3 tbsp.....................sugar
2 tbsp......................melted butter
1 tsp.......................vanilla
2 to 3 tbsp..............unsweetened cocoa
1 cup.......................chopped strawberries
1/2 cup....................freshly whipped cream

Method :

Mix all except strawberries and fresh cream  till smooth.

If the mixture is thick add water to dilute it a little.

Keep this batter in fridge for 2 hours.

Heat a non stick tawa and spread a spoonful of this batter.

Spread the batter in a round shape with the back of the spoon.

Cook till dry and flip the crepe and cook it on the other side too.

Remove the cooked crepe on the plate.

Mix strawberries and whipped cream.

Fill the crepe with strawberry cream.

Roll and serve.

Chocolate Orange Barfi - For SFC

I hardly know of a person who doesn't love chocolates . Chocolates are popular among kids and adults alike. Adding of rich cocoa flavor to any sweet or a dessert takes it to an altogether new level. This sinful chocolate barfee which is easy to make will also definitely satisfy your chocolate craving. 

 This barfee was suggested as the challenge for Sweet Fantasy Club an event started by a dear blogger friend Preeti Garg  . Since I already have posted the recipe of chocolate-walnut-fudge  which is very similar to the chocolate barfee I decided to add orange crush and dried and sweetened orange peels . The addition of orange flavor makes the barfee all the more irresistible. 

Do try this barfee when you  have less time in hand still want something yummy to indulge.

Thanks Preeti for this lovely sweet.

Ingredients :

1 small tin  ......................milkmaid
1 cup............................milk powder ( I used Nestle )
4 tbsp..............................unsweetened cocoa
2 tbsp ..........................orange crush
1 tbsp......................... dried sweet orange peels ( finely chopped )
4 tbsp.............................ghee

 Method :






In a bowl mix milk powder, ornage crush , chopped peels and ghee .

Add to it milkmaid and cocoa powder and mix well.

Heat ghee in a thick bottom kadhai and add the above mixture.

Keep on stirring continuously till the mixture thickens and starts leaving sides.

Spread this mixture on a greased tray and let it cool completely.

Cut into desired shapes and store.

Tilache Ladoo ( Sweet Sesame Jaggery Balls )

Tilache Ladoo or Tilwale laddoo are a must during winter and usually are prepared in most Indian Kitchens during January on the occasion of Makara Sankranti or Pongal . The Gud (jaggery ) and Til (sesame ) provide the much needed heat in the winter. They give us energy and warmth. These laddoos are made along with small white sugary sweets called Halwa or Phutane in marathi .

 The jaggery used for these laddoo is a special variety called chikki gud and it is available freely at every grocery store especially in winter season.

 I made these laddoos for the SFC ( Sweet Fantasy Club ) a sweet event by a sweet friend Preeti Garg .

Ingredients :

2 cups ......................unpolished til (sesame )
1 n 1/2 cups ..............jaggery ( chikki gud )
1/2 cup....................roasted chana dal
1/2 cup..................roasted and skinned peanuts ( cut into pieces)
1/4 tsp..................coarsely ground cardamom powder
2 tbsp.................ghee


Method :

Dry roast til ( sesame) in a pan over low flame.

Add roasted peanut pieces and daal.

Also add cardamom powder and mix everything.

Now in the same pan add ghee and jaggery.

Heat till jaggery melts and becomes frothy.

Take a small teaspoonfull molten jaggery and drop it in cold water .

It should instantly form a hard ball .

This is a check to see if jaggery is ready to make laddoos.

Now add the above mixture in this jaggery and mix everything very well.

Apply ghee to your palms and make round balls while the mixture is still hot.

Cool them and store in airtight containers.

Banoffee Pie

Yesterday I posted the recipe of one of the very popular bengali sweets Chum-Chum for Sweet Fantasy Club ( SFC ) a group started by Preeti Garg of Simplytadka.Com . And today it is the turn of yet another popular and easy dessert called Banoffee Pie .

This is a very easy dish. The only time consuming part being cooking the milkmaid tin in boiling water for almost 2 hours. But then when you open the tin you understand that your efforts were worth the wait. If the toffee inside was not meant to be used in this dessert my husband and son would have happily finished off the whole tin, as the toffee which gets prepared inside is so delcious. I literally had to keep the toffee away from their hunting eyes so that I could use it in the dessert . Off couse they did manage to eat few spoonfuls of it anyways.

If you don't want to use the whole tin then make the toffee and keep the remaining  in fridge in an airtight container for future use - i.e if you have the guarantee that it would stay safe from the eyes of your family members.


Thanks Preeti once again for this amazingly wonderful dessert. In fact we loved it so much that I made it thrice on different occasions .

Ingredients :

( makes 10 to 12 medium sized bowls )

2 packs..................Digestive Marie biscuits
1/4 to 1/2 cup.........melted amul butter
1 tin .....................milkmaid
6 ........................bananas ( peeled and sliced)
6 cup.................whipped fresh cream
3 to 4  tbsp.................chocolate shavings
few.......................walnuts
2 tbsp..................cocoa powder

Method :

Take a big vessel filled with water and boil it.

When water starts boiling immerse the milkmaid tin completely in it .

Continue boiling for almost 2 hours or more.

After 2 hours take the tin out and let it cool completely to room temperature.

Open the tin and you will find that the milk inside has become golden brown and thick like caramel .

This is called toffe and we are going to use this as a second layer for our pie.





Now let's start making our  first i.e the bottom most layer .

Put the marie biscuits in a plastic bag and crush them coarsely with a rolling pin .

Now add the  butter and mix both with your finger tips.






The texture of the  mixture should resemble bread crumbs.





Take 10 bowls or ramekins if you want to bake .

I did not bake the base and still the dessert was equally sinful.

Distribute the crumbled mixture evenly in all the bowls and press with the back of the spoon.

Actually your fingers do the job better.

Now if your are going to bake then put the ramekins in oven and bake at 180 degrees for 10 minutes.

Or else just keep the bowls in fridge and chill for 2 hours.

After two hours take out the bowls and distribute the milkmaid toffee equally in all the bowls.






Spread it evenly and then arrange the sliced bananas on it.





On top of the slices put spoonful of fresh whipped cream and chill till serving time.





While serving sprinkle cocoa powder , chocolate shavings and decorate with walnut halves.

Chum Chum ( Bengali Sweet )

This is the first time that I am posting a recipe for Sweet Fantasy Club ( SFC )  a sweet group started by a sweet blogger friend Preeti Garg of Simplytadka.Com . In this we members post 2 sweet recipes given by her every month. One is an Indian Sweet and another an International Dessert .

 So for this month we had to make a very popular delcious bengali sweet Chum Chum , and the next dessert in the series is Banoffee Pie about which I will be posting tomorrow. Chum Chum can be prepared easily if you use readymade rasgullas  for this . But if you have enough time in hand than do think of making the rasgullas at home as well .

 So when this challenge was declared I first made the rasgullas which were equally tasty   ( See the recipe here ) . So off to the sweet delcious Chum Chum....

Thanks Preeti - its just because of you that I ventured to learn making bengali sweets .

Ingredients :

6 to 8 ..................readymade rasgullas ( I used homemade ones )
1/2 litre..................full cream milk
2 tbsp...................milk powder ( can use mawa instead)
1 tbsp..................sugar
1 tbsp.................fresh cream
2 to 3 ...............almonds ( peeled and slivered)
2 to 3 ...............pistachios ( peeled and slivered)
1/4 tsp.............cardmom seeds crushed
few .................pomegranate seeds ( optional)

Method :


Boil the milk and reduce it to less than half .

Add sugar and let it dissolve.

Now add milk powder and boil till the milk is thick.

Take the rasgullas and squeeze them to remove the sugar syrup inside.

Drop them in the above milk and let them absorb the milk.

Chill them in the fridge till serving time.

At the time of serving arrange them on a plate.

Put fresh cream on top and spread it.

Also sprinkle slivered nuts and cardamom and serve.

Garnish with pomegranate seeds and serve chilled.