Monday, 24 August 2015

Eggless Pistacho and Saffron Magic Flan

Eggless Pistacho and Saffron Magic Flan

For the Flan
1 litre Milk
1 cup Paneer grated
1/2 cup Condensed Milk or more for the sweetness required
1 pinch of Cardomon powder
2 pinch of Saffron
1 tbsp of Pistacho powder
2 tbsp of Agar agar
1/2 cup water

Take a pot, add milk, boil the milk, then simmer the milk for 5 minutes, add the condensed milk, stir and simmer for 5 minutes more. Add the paneer, Cardomon powder, Pistacho powder and saffron. Cook the milk for 10 minutes on low flame. Add agar agar into the water. Stir it, cook the agar agar on low flame till it dissolves. Add the agar agar to the milk. Stir the milk continuously and cook till it is thick.

For the Chocolate  Cake
2 cups All purpose flour
1/4 cup Cocoa powder
1 cup powder Sugar
1/2 cup Olive oil
1 tsp Baking powder
1/2 tsp Soda bicarbonate
1 cup Milk

Take a mixing bowl. Add oil and sugar, beat it well till the sugar has incorporated well. In a different bowl sieve  flour, cocoa powder, baking powder and soda bicarbonate. Add half the flour and half the milk, beat once, add rest of the flour and milk, beat the batter, to a thick dropping consistency. If the batter is very thick then add little milk at a time to get the right consistency.

For Sugar Caramel
1 cup Sugar
1/2 cup Water

Take sugar and water in a pan, boil it and simmer on low flame till the sugar starts to caramelise. 

To Assemble
Take a silicon flan mould. Add the caramelised sugar, then pour the flan, keep it in the fridge till it settles. Add the cake batter, bake it in a pre heated oven at 160 degrees celcius for 25 minutes. Take a tooth pick and check if done. Cool the flan and keep it in the fridge for 15 minutes and then serve.

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