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We had leftover mawa ghewar at
home in large quantity, no one interested to eat ghewar more. Then I preferred to
discuss this problem with my friends regarding how to utilize this leftover
ghewar? That moment one of my favorite co-blogger and now my good friend like
elder sister, +Vaishali from Ribbons to Pastas suggest me this recipe “Chocolate
Ghewar Mousse”, completely fantastic and delicious recipe.
home in large quantity, no one interested to eat ghewar more. Then I preferred to
discuss this problem with my friends regarding how to utilize this leftover
ghewar? That moment one of my favorite co-blogger and now my good friend like
elder sister, +Vaishali from Ribbons to Pastas suggest me this recipe “Chocolate
Ghewar Mousse”, completely fantastic and delicious recipe.
After Vaishali’s guideline, I tried this
recipe in my kitchen with specific ingredients. It’s really awesome in taste
and instant version of Indian Mousse. In this recipe, there are no needs of chinagrass,
gelatine or eggs types of ingredient which are essential for every mousse
recipe. Mawa ghewar is made with three main ingredients are flour, khoya and
sugar which gives sweetness and thickness to pudding as mousse.
recipe in my kitchen with specific ingredients. It’s really awesome in taste
and instant version of Indian Mousse. In this recipe, there are no needs of chinagrass,
gelatine or eggs types of ingredient which are essential for every mousse
recipe. Mawa ghewar is made with three main ingredients are flour, khoya and
sugar which gives sweetness and thickness to pudding as mousse.
Preparation
Time: 10 Minutes
Time: 10 Minutes
Cooking
Time: 15 Minutes
Time: 15 Minutes
Servings:
4
4
Category:
Dessert
Dessert
Recipe
Source: Vaishali
Source: Vaishali
Ingredients:
2 Cup Mawa Ghewar, crushed
1 Cup Milk
150 gm Semi Sweet Milk Chocolate, chopped
2 Tbsp. Sugar, Optional
1 Tsp. Vanilla Essence
For
Garnishing
Garnishing
Almond powder or Chopped Almonds
Chopped Pistachios
Choco Chips
Instructions:
Boil the milk in non-stick pan.
Add crushed mawa ghewar, chocolate and
vanilla essence in boiled milk.
vanilla essence in boiled milk.
Stir together until to smooth
consistency. Add sugar as per taste and mix well.
consistency. Add sugar as per taste and mix well.
Remove from the flame and keep aside to
room temperature.
room temperature.
Pour into individual serving and keep in
freezer for one hour to set.
freezer for one hour to set.
Garnish with almond powder, chopped
pistachios and choco chips. Serve chilled.
pistachios and choco chips. Serve chilled.
Note:
Ghewar and chocolate both are already
sweets, so you can avoid the sugar in this recipe.
sweets, so you can avoid the sugar in this recipe.
Tag:
how to make mousse, leftover ghewar, how to use ghewar, sweets, mithai,
chocolate dessert, mousse, ghewar, instant mousse, how to use leftover mithai or sweets.
how to make mousse, leftover ghewar, how to use ghewar, sweets, mithai,
chocolate dessert, mousse, ghewar, instant mousse, how to use leftover mithai or sweets.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Ah so you made the ghevar mousse..well mine will be up tomorrow.the mousse tasted great and I like the way you have served it..looks gorgeous.
wow so good nice preeti I love the recipe its perfect for diwali
wow innovative, lovely recipe
oh that is looking so delicious!!! I am drooling here!!
Sowmya
Omg, you took the traditional ghevar to a different fusion..Lovely pudding, fantastic idea by Vaishali,kudos to both of you.
Looks so yumm
Really yummy looking dish Preeti!
That's very innovative and now I see the results of those discussions..:)..
fabulous way to repurpose leftover
Awesome recipe!
Just saw this on Vaishali's blog and here you are with equally gorgeous pics.. Very interesting dessert.
Delicious pudding!!
This looks so yummy!!!