Single Serve 2 Minute Microwave Fruity Bread Puddings


Bread pudding variations are my go to comfort food. I have a few recipes already on the blog and you can check them here – Pudding in a mug , caramelized bread pudding , citrus bread pudding  etc.

Many of my friends asked for the instant Cherry upside down and the banana upside down bread puddings I made in the microwave. These are perfect when you crave for something wholesome and sweet at an unearthly hour. It takes 2-3 minutes to prepare these and trust me they’re addictive.

There is no rocket science in making these puddings and you can do variations as per your liking. You can use fruit of your choice, add seeds, nuts, dates, chocolate or Nutella, whiskey or rum or just have the pudding warm and plain.

Preferably use a thick one day old bread. Challah, French loaf, Brioche are the recommended breads for French toasts and bread puddings but for these the usual white bread too works well. I have made these Puddings with Bishop Nut bread too. I love the chewy texture of baguette too but it needs extra soaking to soften it. Use what’s available. I do not trim the edges. They add to the texture of the pudding.

Use the sign of the pudding crawl out up to  at least 1/2 inch  outside the mug to know the dish is done perfectly.

Never be afraid to fill the mug till top and things settle down a lot once the bread soaks the liquid. I fill the usual coffee mug a little above 3/4.

Do adjust the cooking time according to your microwave type and bread type. Usually for me it takes about 2 -3 minutes.

Use wide mugs if possible bu taller ones also work fine.

You can keep the sugar to the minimum and utilize the sweetness of fruit. Also, one can use organic honey. I try to minimize the sugar usage.

This was a rushed coking spree so please excuse the photograph. Will replace with a good one when I make it next.

Here’s how I made them :

Upside down Warm Cherry Bread Pudding 

Ingredients :

Pitted fresh cherries – 8-10

One day old bread – 2 thick slices

Milk ( preferably full fat with top cream) – 1/4 cup

Bourbon or any Whiskey – 2 tablespoon

Raisins – 8-10

Sugar ( white/brown) – 2 tbsp

Salted Butter – 1 tbsp

Pinch of cinnamon powder

Pinch of nutmeg powder

Pure vanilla extract or vanilla essence –   2-3 drops

Steps – 

Soak the cherries and the raisins in Whiskey and keep aside

Nicely toast two slices of bread . It compensates for the browning you get if oven baked)

Apply butter on one side and then break it into bite size pieces or cut into squares.

In the bowl you will use for making the pudding, arrange the cherries and then place the bread pieces. Add the raisins in between.

In another bowl mix sugar, spices, vanilla and the remaining whiskey and then pour this mixture over the bread pieces.

Press it gently and let it rest for 5 minutes for the bread to soak up the milk.

Place the bowl on the center of microwave plate and let it cook for 2 minutes on high power. Check by pressing the spoon gently. If there is still a lot of liquid then give it another minute or take it out on the counter.

Place a plate on top of the bowl and turn upside down to release the pudding.

Have warm of cold as per your liking.

You can mix everything and make this pudding in a mug too. I made this one in bowl with no added sugar as the black cherries from FarmerUncle were super delicious and sweet as honey. These are chemical residue free cherries. I added Amul Venezuela Ebony Twist chocolate pieces too for added indulgence.

Caramelized Banana Upside down Bread Pudding 

Ingredients : 

Ripe yet firm banana – 1 large

Full fat milk with top cream – 1/3 cup

Dark Rum ( Old Monk) – 2 tbsp

Raisins – 10-15

Sugar ( brown/white) – 2 tbsp

water – 2 tbsp

Bread Slices – 2

Vanilla extract or essence ( optional) – 1-2 drops

Cinnamon _ nutmeg powder – a pinch ( optional)

 Steps- 

In a bowl soak the raisins in rum and keep aside.

In a non stick skillet or sauce pan add sugar, let it simmer over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber.  Remove from the heat and carefully whisk in a tsp of butter.

Cut the banana into small rounds and place them neatly in the caramel. Put it back on low heat and let them turn golden from both sides. Take the pan off the heat.

Carefully arrange the banana slices in the bowl in which you will make the pudding.

Toast and butter the bread and then make small pieces of it. layer the raisins and bread pieces over the banana slices.

In a bowl whisk milk, vanilla and spices. Pour the mixture over the bread pieces. adding the leftover caramel and rum in between.

Let it soak for 10 minutes. Gently press with spoon so that the upper layer also gets soaked properly.

Keep the bowl in microwave and cook for 2 minutes as per the make of your microwave. If there is still some milk left you can give a 1 minute run again.

Let it rest for a minute then place a place on top of the bowl to turn the pudding upside down.

These puddings are a little soft and not too dry. Keep that in mind. You can make them with egg too like normal basic bread pudding but I find adding one egg a bit too much for a bowl or mug so avoid.

Serve warm of cold. I prefer to have it warm. The salted butter gives it the taste of salted caramel which is divine.

Here is one in a mug that has layers of banana, raisins, walnuts and bread. I topped it with sticky date syrup so no white sugar in this one.

I hope you will try one of these and let me know if you liked them.


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Easy Strawberry Frozen Yogurt


Homemade frozen yogurts are a class apart. I prefer them over ice creams as they are low in calories and much healthier option. Full of good nutrients and simple to assemble, FroYo can be made with so many fruits. During summer I make a variety of Frozen Yogurts with seasonal fruits like Mango, Cherry, Banana, Sapota, berries, Pineapple, apricots, jamun etc. Each one is so refreshing, addictive and high in taste.

I use full fat home cultured hung curd as far as possible as it is full of probiotics. The frozen yogurt is naturally sweetened with fruits and organic honey which also prevents the ice to form while freezing the dessert.

This is a beautiful strawberry frozen yogurt that I made today. The month of February has been very hot this year and I was craving for something sweet.  If you love strawberries as much as I do then this one is for you.

A box of strawberry was lying in the fridge and I had hung some fresh curd to make a dip but that wasn’t going to happen. 😛 So, here it is, a luscious, creamy, tangy-sweet summer dessert.

Ingredients :  

Fresh unblemished strawberries –  2 Cup (Washed, hulled and frozen)

Organic honey – 2-3 tbsp

Lemon juice – 1 tsp

Hung Yogurt or Yogurt Cheese –  1/3 Cup (You can use Greek Yogurt too)

Steps :

Wash, hull and freeze the strawberries. You can slice the strawberries and line them on a tray to freeze.

Hang the curd/ yogurt overnight or for 3-4 hours in the fridge till completely drained of liquid.

Freeze the yogurt as well. We will chop it up an hour before using.

Take out the yogurt from the freezer and chop it up. Put it in a glass bowl.

Now take out the strawberries, thaw them slightly and then remove 1/4 in a bowl, place the rest in the blender and process till thick and smooth.

Take out the strawberry puree in a bowl and put the remaining in the blender, give a swirl so it becomes a chunky mix. Remove.

Now, add hung yogurt, lemon juice and honey in the blender and process till smooth. Add the strawberry puree to it and mix. Add the chunky strawberries to the strawberry yogurt and mix well.

Scrape the sides of the blender bowl and blend again to ensure there are no lumps.

Taste for sweetness and adjust accordingly.

In a freezer safe bin pour the strawberry yogurt mixture. Tap the bin on the counter 2-3 times to remove air gaps. Cover and put in the freezer.

Take out and whisk the mixture after every 30 min and freeze again. I usually don’t need to do it if using honey or just do it once. Freeze for 4-5 hours or over night to get the ice cream like consistency.

You can also serve it as soft serve after a few hours.

Frozen Yogurt is best consumed on the same day but you can freeze it for a few days.

Nolen Gurer Sondesh – My Sweet Story


 

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I have some fond memories of going to the Annapurna Bhandar opposite Sheesh Ganj Gurudwara in Chandni Chowk as a little girl. Only a promise of chumchum and nolen gurer sondesh or jalbhara sondesh would make me take the trip with mom. Later as I grew up I would often visit the lanes of old city and feast on the sounds and colors the place offered. Food of course was one of the attractions but whatever I may eat there was always some place for these two favorites.

My next project Nolen gurer jalbhara kara pak sondesh from Annapurna Sweets. Center filled with fresh date palm jaggery. One of the things I can’t stay without. Just the right sweetness, delicate taste, melt in the mouth goodness in every bite. A must have for all the sweet connoisseurs.

 

I would watch my dad in fascination as he made the softest melt in the mouth sondesh once in a while as a treat to me. There aren’t many good memories I associate with my growing up years but this is one of the few that ever were.

I learned to make the plain sondesh but never got the same texture or taste as dad’s or those bought from Annapurna. I seemed to be doing everything right but something was still missing.

Few days ago I decided to make the pressure cooker rosogullas and that is another sweet which has been a bit of a challenge for me. So, I decided to do some research. As usual my first stop for all food related issues is Sangeeta Khanna’s blogs. I found an old post on How to make Rasullas step by step and while I read I realized what exactly was wrong in my approach.

It was the technique of making Chenna /chana/ that was causing the issue. I always feel that cooking is a science and once you master that you can be as creative as you want.

I made chena/ Indian cottage cheese as per Sangeeta’s instructions and nailed it this time. The chenna was perfect, the rasgullas soft and spongy as they should be ( will post recipe soon) and then I couldn’t stop myself to make the fabled Nolen gurer sondesh.

A friend had given me some date palm jaggery and I had a little left of it.  Though sondesh is best made with cow’s milk I opted for full cream toned Mother Dairy milk.

Here is the link to Sangeeta’s recipe but I will post the steps anyway.

I prefer fresh Nolen gur, ‘Notun Gur’ or ‘Khejur Gur’  or date palm jaggery over the sugarcane one for its unique flavor, fragrance and texture. It is available only in winter and has many health benefits. It helped in raising my HB during the treatment of anemia. It is rich in magnesium as well. Google more. 😀

 

How to Nolen Gurer Sondesh 

Here is how I made the perfect cottage cheese / chenna/ chana at home. The important thing to keep in mind while making Bengali mithai is – Fresh homemade cottage cheese or chenna otherwise the sweets won’t come out well.

 

To make perfect chenna :

Ingredients : 

Full fat milk / Cow’s milk – 4 Cups

Juice of lemon – 1 lemon  or 1/4 cup curd (home cultured preferably or 1/4 cup white vinegar

Steps – 

  1. Heat a pan of water and keep aside. Keep a sieve over a large pan ready.
  2. Slightly wet a thick bottom pot, add milk and heat till the first boil comes. (slight variation from Sangeeta). Turn off the heat.
  3.  Start adding the lemon juice mixed with 1-2 tablespoons of water. Do it slowly and keep stirring. The milk needs to curdle slowly after each addition. I added in four steps till the greenish, transparent whey separated from the cheese.  If it doesn’t then reheat the milk and it will in a few minutes. Don’t stir too much or the chnna will become hard.
  4. Once the whey is separated nicely strain the whey through the steel sieve. Here I learned that the good cheese or chenna will stick to the spoon which is indicative that it will be a cohesive mass ideal for the sweet making.
  5. Toss the chenna/cottage cheese into the center.
  6. immediately dunk it in the hot water ( this is where I went wrong earlier. I was using the cold water method.)
  7. Rinse the cheese properly by pressing it to the side of the bowl a few times. The water may turn milky which is good.
  8. Now, put it back in the sieve and remove the excess water by lightly pressing. No need to press hard. A little moisture will give you a better sondesh or it will turn dry and crumbly.
  9. Once all the water is drained, take in out in a large plate and rub and knead with the heals of your palm till you get a smooth, lump free dough. When you feel the fat from the cheese on your hand its done. Do not overdo it. Make a smooth ball of it and cover with a damp cloth.
  10. Now your chenna is ready for making sondesh or rasgullas. Use as you desire.

 

To make Nolen Gurer Sondesh 

Ingredients :

Chenna we just prepared

Date palm jaggery – 1 cup grated and softened ( I did it in microwave)

Green cardamom powder – 1/4 tsp ( optional)

A few raisins – Optional

Warm ghee ( I used homemade) – 1 tsp

Steps :  

  1. Once you have the smooth chenna dough add softened jaggery to it. Rub again with the heals of your palm till you get a homogenous mixture and the jaggery is well absorbed.
  2. Heat a non stick pan on low flame and  add the mixture to it. Cook it for 4-5 minutes not more.
  3. Take it out in a large plate and let it cool completely. You can cover it with damp cloth and keep in fridge for half and hour or so.
  4. Once cooled break it with fingers, add atsp of warm ghee and knead it again with heals of your palm to bring it all together nicely. Add cardamom powder if using and mix.
  5. Now make small balls of the chenna and decorate with a raisin. If you have molds then use them to shape the sondesh.
  6. You can make them when the chenna is slightly warm too. It will take some time for them to hold the shape.
  7. I love the slightly grainy texture of the sondesh but you can make them smooth too. It depends on your taste and the quality of your cottage cheese.
  8. Serve them at room temperature.

 

Note –

Mine were norom pak sondesh which are melt in the mouth. The other ones are kora pak sondesh which are a bit harder.

You can use sugarcane jaggery too instead of the date palm jaggery.

If you do not heat the mixture and make the sondesh directly they will be known as Kancha Golla. They too taste delicious but I prefer the cooked version.

 

Do try and let me know the results. Making any dish is a labor of love so do not rush through the steps. Getting the perfect chenna is the tough step then it is a cakewalk.