Simply wonderful

Sweets - Desserts

 

This is a super easy recipe for sweets! Easy projects to do with children.This recipe is very known in our culture. Our founder acarya Srila Prabhupada made these sweets very often.

HG Yamuna devi made an easy recipe for us to follow , which you can find below:
My spiritual master, Srila Prabhupada, called this mock milk fudge a “simply wonderful sweet”. Some varieties include a dash of essence such as vanilla, almond, lemon or lime. This version resembles firm, uncooked fondant in texture and is so easy to assemble that kindergarten children can turn out a successful batch for grown-up treats.
I have made this sweet around the world, using different processed ingredients. Health-food-store non-instant skim milk powder yields the creamiest consistency; and milkman brand instant non-fat milk powder is somewhere in between and slightly granular. If you use a granulated sugar –raw or white –process it in a blender until superfine. Because these ingredients are processed and stored under varied conditions, you may need to use more or less to use more or less milk powder to achieve the desired texture.

Preparation time (after assembling ingredients): 10 minutes
Makes: 24 simply Wonderfuls

½ cup (120 ml) unsalted butter, at room temperature
2/3 cup (60 g) confectioners’ sugar
1 ¾ cups (220 g) dry milk powder, or as needed
1 teaspoon (5 ml) milk or cream, or as necessary
a few drops of flavoring essence (as suggested above), or
2 tablespoons (30 ml) grated nuts or dried fruit puree

1.    Cream the butter and sugar in a mixing bowl until light and fluffy. Using your hands, work in the milk powder and milk or cream, (adjusting proportions as necessary) to make a medium-soft fondant. Flavor with essence, nuts or fruit puree and continue to work until well blended.
2.    Wash and dry your hands, then roll the fondant into smooth balls. (You can also roll the fondant around whole nuts or sandwich a pellet between nut halves). Place the confections in paper candy cases and keep refrigerated in a well sealed container for up to 4 days. Serve chilled or at room temperature.

 

Here is a jpeg for you  to easy download/save for yourself.

recipe by Yamuna devi (1)

 

Lemon Mascarpone Cheesecake

cake

No – bake & Egg-free

Ingredients:

For the base:

  • 125 gm (8 large or 10 regular) digestive biscuits
  • 200gr crushed almonds
  • 60 gm (1/4 cup) butter at room temperature

For the cake filling:

100 gram Liquid cream
500 gram Mascarpone cheese
160 gram  icing sugar or confectioners sugar
200 gram  Cream cheese
1 tbsp of fresh lemon zest

Method:

Prepare the base:

Process the biscuits in a food processor until they turn into a fine powder. Do the same with the almonds

Put the biscuit powder in a mixing bowl, add the almonds and the room temperature butter and mix with your fingertips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder.

Press this mixture over the base of a deep 8” (20 cm) or regular 9” (23 cm)  springform pan or a pan with a detachable base.

Refrigerate for half an hour or place in the deep freezer for 10 min.

Prepare the filling:

In a large bowl, with a wire whisk,  beat the mascarpone, sugar, cream & cream cheese until smooth and creamy. Stir in the lemon zest, mix well and keep aside.

Put in the springform pan on top of the cookie base.

Allow setting in the refrigerator for 3 to 4 hours before serving.

Garnish with grated chocolate/mint or with fresh lemon slices if desired.