These Chocolate Tiffins are little bundles of happiness. It’s almost like they are made to cheer up everyone mood!
Watch this Masala TV video to learn how to make Chocolate Tiffin and Mango Cheese cake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 22 July 2020.
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Chocolate Tiffin:
Ingredients:
Butter, cubed 150g
Caster sugar 3 tbsp
Golden syrup 3 tbsp
Cocoa powder 6 tsp
Biscuits, coarsely chopped 225gm
Raisins handful
Milk chocolate 110gm
Dark chocolate 110gm
Method:
Butter and line a 15-20cm tin with paper. In a saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it’s completely coated in chocolate.
Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.
Mango Cheese cake:
Ingredients
FOR BASE:
Plain biscuits crushed 1 packet
Unsalted butter, melted 100 gm
Sugar 2 tbsp
FOR FILLING:
Gelatin powder 2 tbsp
Water 1/2 cup
Cream cheese 500 g
Caster sugar 2/3 cup
Cream 300 ml
Mangoes,cubed 3 large
FOR JELLY:
Gelatin powder 3/4 tsp
Water 1/4 cup
Lemon juice 1 tbsp
TOPPINGS:
Whipping cream 300 ml
White sugar 1 tbsp
Vanilla essence 1 tsp
mango, cut into cubes 1
Method:
For the base, process biscuits into fine crumbs in a food processor. Add butter and sugar, blitz until combined. Pour into a springform tin. Press down firmly and chill.
For The Filling:Put water in a pan. Sprinkle gelatin over surface. Gently heat on very low until it dissolves. Process mango cubes in food processor until smooth. Measure out 3/4 cup and reserve for mango jelly. Beat cream cheese, cream, sugar and add gelatine mixture into food processor. Add mango puree, mix all well and then pour into pan. Refrigerate few hours until top is set. Pour water into bowl, sprinkle over gelatin. Leave few minutes. Heat on very low and then mix till dissolved. Place reserved mango puree and lemon juice in a bowl. Pour over gelatin and whisk well. Pour over cheesecake filling. Tilt cake around to spread. Refrigerate 12 hours or overnight. Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped. Pile over the centre of the cheesecake. Top with more chopped mango and serve.
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