ABOUT Orange sheera stuffed chocolate khasta over chocolate rabri with add-on mittai RECIPE
Its chocolate diwali this time with Hershey's that everything in this recipe is chocolaty enough along with the perfect balance of chocolate's best friend tangy orange!! Along with add-on surprise mittai!!
Recipe Tags
Veg
Medium
Diwali
Indian
Chilling
Frying
Dessert
Egg Free
Ingredients Serving: 4
For chocolate khasta :
Oil for Deep frying
Ghee 1tbsp
Cocoa powder 1/2tbsp
Hershey chocolate syrup 1/4cup
Maida 3/4cup
For chocolate orange mittai :
Ghee for greasing
Orange sheera 3tsp
Hershey chocolate syrup 1/4cup
Agar agar strands powdered 1 1/2tbsp
For rabri :
Milk maid 1/4cup
Sugar 1/4cup
Hershey chocolate syrup 1/2cup
Milk preferably with malai 1L
For orange sheera :
Ghee 1tsp
Sugar 5tbsp
Water 1/4cup
Orange zest from 1orange
Fresh orange juice 1cup
Rava/ sooji 1/2cup
Instructions
Preset a shaping mould with ghee greasing on its sides
For orange sheera :
In a pan add ghee and add 1cup orange juice
Dilute 1/4cup water with orange zest and set aside
Once juice starts boiling add the zest water give a stir and add sooji (I added a pinch of artificial color too)
Keep stirring it and Make sure it is lumps free
Cook it for few minutes
Now add sugar and mix well
Immediately take out some hot sheera and place it in the greased mold and press well
Set remaining aside on a bowl
For chocolate orange mittai jelly :
In a pan Soak agar agar strands or powder in normal water for 15 minutes to hydrate
Then heat the pan and melt agar agar completely and add 1/4cup Hershey chocolate syrup.
Stir well and pour over preset set sheera mold and add chopped almonds silver's after a minute
Refrigerate for minimum 45 minutes
Set it out then from mold by lightly scraping its side and cut into desired shape
Hershey's Chocolate khasta :
Take maida, cocoa powder, Hershey chocolate syrup,ghee in a bowl mix well and water accordingly to make normal dough
Knead for good 4 to 5 minutes such that Dough should not be too soft or too hard
Close it and let it rest for at least 1/2hour
Then make small balls out of it and keep the sheera stuffing inside
Grease hands with oil and spread it on a greased surface to small palm size round khasta
Try not to have sheera come outside dough
Fry it in medium flame oil until it puffs up and strain it in a tissue paper to absorb excess oil
For Hershey's chocolate rabri :
Boil milk in a thick kadai by scraping its side often
Once it has reduced to 1/4th keep stirring and add sugar,milkmaid , Hershey chocolate syrup
And keep boiling for around two minutes and thickens well
Place khasta in a plate and pour rabdi around it
Garnish with almonds and silvers
Enjoy with double mittai
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