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Dulce De Leche 




Unexpectedly it's the Eve of Eid and the end of the holy month of Ramadan. Days just flew by and I am kind of feeling a bit overwhelmed with sadness. I hope our Rabb accepts all our deeds and make us among the righteous until our last breath. 

Without further a do, let's get to our EID dessert and who doesn't love Dulce de Leche? ( Cooked condensed milk)
The dessert is a marriage between the flavors of tiramisu and Dulce de Leche without the addition of coffee.

Try to set the dessert in the refrigerator overnight for better results.

Ingredients:

  • 1 pack Italian Lady finger biscuits
  • 1/3 cup White Sugar
  • 2 tbsp Butter
  • 1/4 cup whole milk
  • 1 Can Condensed Milk
  • 1 cup Milk
  • 7-8 Kiri Cheese Cubes/ Cream Cheese
  • 1 1/4 cup whipping cream 
  • 1/2 tsp Vanilla essence 
  • Cocoa powder

Instructions:

  1. In a non stick pan, allow the sugar to caramelize. 
  2. Add the butter, one tbsp at a time and stir gently. 
  3. Finally pour milk, little at a time and mix well. 
  4. Allow to simmer on low heat for 3-4 until slightly thick. Instant Dulce de Leche is ready!
  5. In a bowl, pour the milk and Dulce de Leche (or blend them). 
  6. Dip the lady finger biscuits in the milk and arrange on a tray.
  7. Beat the whipping cream and set aside 1/4 of the cream for piping as decoration.
  8. In a bowl, cream or mix the Kiri Cheese cubes along with sugar and vanilla essence and add the remaining Dulce de Leche and combine well.
  9. Finally, fold the whipped cream with the cream cheese mix and layer over the arranged biscuits and spread evenly.
  10. Dust with cocoa powder.
  11. Pipe the whipped cream into a crescent shape by making a guideline using the back of a spoon and pipe accordingly. 
  12. Finally pipe the Dulce de Leche for a pop of caramel color and set in the refrigerator overnight or at least 3-4 hours. (For better results keep overnight)

Ps: you may use store bought Dulce de Leche (cooked condensed milk) or you May cook the condensed milk in a pressure cooker submerged in water ( after removing the outer cover of the can ) for 3 whistles and allow to cool overnight.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Classic Bannoffee Pie






I made this yummilicious dessert last week to celebrate my win for a dessert competition where I attained 2nd prize from among 2000 entries and 30 contestants. Bannoffee pie is a dessert I like to make when I have some good just ripped bananas in my fruit basket. 

I always undermine the flavor of fresh banana fruit in dessert, somehow I cannot stand it. But this dessert and Magnolia Bakery's Banana Pudding are my favorites when it comes to bananas. 



The ingredients are basic and the method is simple that even kids can prepare this no Bake pie! The Toffee in Bannoffee is what gives the dessert the special flavor. The first layer consists of a crushed biscuits layer with melted butter, then a layer of dulce de Leche (cooked Condensed milk) is spread, after which sliced bananas are placed in a sequence and a layer of whipped cream is smothered, and finally garnished with grated chocolate or dusted with cocoa powder. 

This pie is done in no time as it doesn't require any cooking. My lil one and siblings always wipe the pie dish clean whenever I prepare Bannoffee pie. The more the banooffe pie sits in the fridge, the more delicious it becomes (but I never get a chance to do that). 



I am always a fan of light desserts and Bannoffee pie is one such dessert. It's a treat for everyone, even if you dislike bananas, definitely give this dessert a try, I am sure you will love it! 


Let's get started! 



Ingredients ;

1 can Condensed milk (cooked) *
2 bananas
10-12 Mcvities Digestive Biscuits, crushed
2 tbsp Butter, melted
200 ml whipped cream, unsweetened 
1 tsp Vanilla Essence/ extract
4 tbsp Icing sugar 
Chocolate, grated

Instructions:

Dulce de leche:

  1. Remove the label of the sweetened Condensed milk and place it in a pressure cooker with water that fills half the pressure cooker. Cook for 1 whistle and allow to simmer on low at least for 20 minutes. 
  2. Allow the cooker to release its pressure on its own and allow the pressure cooker and its contents to cool down at leat for 4 hours. **

Bannoffee Pie:

  1. In a food processor, crush the biscuits with melted butter or in a zip lock bag pound the biscuits using a rolling pin. 
  2. Now transfer the contents to a loose bottom pie dish and level using the back of a measuring cup. 
  3. Allow to refrigerate for at least 10 minutes. 
  4. Now whip the cream in a stand mixer or a hand held mixer, add in your vanilla essence and gradually add in your Icing sugar 1 tbsp at a time. 
  5. Allow to whip well. Do not over beat. 
  6. Now beat the dulce de Leche/Toffee in a bowl using a fork and spread the Toffee over the crushed biscuit layer. 
  7. Now layer the sliced bananas in a sequence (like in the image). 

  8. Spread the whipped cream, and level it using a spatula.

  9. Finally grate the chocolate as garnish or dust some cocoa powder. 
  10. Place in the refrigerator, allow to set. 






Notes :

  • *The steps to prepare dulce de Leche has been explained above. 
  • ** I like to prepare the dulce de Leche the night before 
  • I used a loose bottom pie pan, you may use a cheesecake pan too. 



Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
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My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. Welcome to my humble abode on the Internet; wherein I share all my recipes and experiments. I am glad to have you on board!

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About Me

May peace be with you!

Welcome to my blog.

I am delighted to have you on board. My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. My homeplace being Dubai, as I am born and brought up here and I am very influenced by the lifestyle and the variety of authentic cuisines I get to try from here, which has made me try anything that comes across me
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