Sapota/Chikku Milkshake

I have noticed that my son follows a cycle when it comes to drinking milk.....He would gulp down his milk with no fuss for few days; next few days with a litle fuss but still would manage with cornflakes or chocos along with it and finally he would totally refuse it!!! This is when milkshakes come to rescue....I had few home-grown chikkoos with me, which I had brought down when I had gone for holidays.....So, this time the chikkos saved me.....
Moreover, chikko milkshake reminds me of a famous restaurant in Bangalore...I think it was known as Kebab Corner. They were famous for their shawarmas and chikko milkshakes. They had a shop in Jaynagar, which was quite close to our college. We used to go there once in a while to have dinner....They used to serve ice-cold chikko milkshake and it was quite filling tooo!! I miss those days....

Recipe Source: My own

Chikku/sapota - 2 nos
Milk - 2 cups
Sugar - 2-3 tsp

  • Combine all the ingredients in a blender and blend until smooth and frothy.
  • Transfer it to serving glass and serve immediately.

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My New Year Resolutions

Well, well, well......2013 is here and its almost a month since the New Year......hmmm.... and still I haven't blogged anything!!! Not that I have got bored of baking...but as a part of my New Year resolution I decided to stay away (not completely though) from blogs and facebook so that I could spend some time with my kids.......Moreover, I need to catch up with my reading (another resolution) as I feel so lost for words these days....So to begin with, I have picked up Kiran Desai's Hullabaloo in the Guava Orchard....So far good.....
Meanwhile, I did find time to make some of these Cake Pops out of the marble cake I had brought from home.....Well, not quite impressive but kids would surely enjoy it.......
Recipe Adpted from Rachel Allen's Cake
Dark/White Chocolate - 175 gm
Marble Cake or any sponge cake - 350gm
For the chocolate coating
Dark chocolate - 400 gm
Lollipop sticks or tooth picks - 12-14
  • Line a baking sheet with parchment paper.
  • Place the chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring occasionally just until melted.
  • Crumble the cake into the melted chcolate, and stir until well mixed.
  • Using your hands, roll the mixture into small balls. Insert a lollipop stick or a tooth pick into each ball and place it on the lined baking sheet and leave in the fridge for about 30 mins to firm up.
  • Meanwhile, make the chocolate coating. Place the chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally just until melted. Remove from heat.
  • Remove cake pops from the fridge and then dip each ball into the chocolate coating and either insert upright into a polystyrene block or place back on the lined baking sheet.
  • Place somewhere cool, but not in the fridge and leave for 20-30 mins or just until the chocolate has set.
  • Before coating sets on the cake pops, you can roll them in some multi-coloured sugar crystals or you could deorate with coloured glace icing once the coating has set.

Coloured Glace Icing
Icing sugar, sifted - 100 gm
Food colour - few drops
  • In a bowl mix the icing sugar and food colour with just enough water (1/2-1 tbsp) to make an icing the consistency of thick double cream.
  • With a small spoon, spoon it over the cake pops. {You could use a small piping bag to pipe shapes onto the cake pops.}