Elegant Desserts

Elegant Desserts By Chithra Viswanathan
ELEGANT DESSERTS By Chitra Viswanathan, IndusLadies

Vanilla Ice-cream, divine & delicious: This is an old fashioned recipe which I have tried many times successfully. This is custard based & relatively lighter, using less cream. Full fat milk - 500 ml Fresh cream - cup (100gms) Sugar - 5 tbsp Corn flour - 1 tbsp Vanilla essence 1 tsp Dissolve the corn flour in 2 tbsp milk & keep aside. Boil the remaining milk, add sugar & corn flour mixture, stirring well, and simmer for 4-5 mins. Cool thoroughly - add cream & vanilla essence & mix well. Now the following points have to be taken care of to get a smooth texture. (1)Pour into a shallow aluminium container & cover with plastic film. Cover & freeze till just set (semi-set). (2) Now divide the mixture into 2 parts & churn each batch separately in a blender till very smooth- this is very important (3) Return to the shallow container to set again. (4)Once it is well set introduce a coin between the tray & the container to prevent it from becoming hard. The depth should not exceed 1 11/2. If you follow the instructions correctly, ice crystals will not be formed. The mixture has to be
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thick when going into the freezer. Too much of sugar will prevent it from freezing. If you add some milk powder to the milk, it adds a nice creamy texture to the ice cream. Caramel Payasam If you make it once, it is bound to become an all time favourite in the house! The flavour is unbelievably good! Milk - 1 litre (preferably full fat) Thin variety of rice (basmati or jeeraga samba) - cup heaped Sugar - I cup Soak the rice for 15 mins. It is preferable to do this in a pressure cooker or a big pressure pan to prevent overflowing of milk. Heat the cooker very well on a high flame till it gets really hot. Add 1 tbsp of sugar. Do not stir. It will start caramelizing. When it becomes dark brown add cup of hot water (beware, it will splash!). Then add the milk, & washed and strained rice. When the milk starts boiling well close the cooker and put the weight. At once, put the flame on sim and pressurise for 25 mtes. Allow the pressure to drop. Open & add the sugar & mix well. Close again & put the weight. Do not put on the flame again. Open after atleast 15 mtes. The payasam will be pale pink in colour with a very nice aroma. Attached Thumbnails
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Kamal Kheer Basundhi - 500 ml ( you can buy readymade from mithai shops) Cold milk - 100 ml Orange juice - from 4 medium sized sweet oranges Orange fruit or petals - from 4 medium sized sweet oranges Powdered sugar - cup Mix cold basundhi, cold milk , orange juice & powdered sugar very well. Serve chilled in individual bowls decorated with the fruit petals spread on top. Attached Thumbnails
Gram dhal Payasam : Gram dhal - cup Jaggery - 1 cup Coconut milk ( thin ) - 1 cups Coconut milk - (thick ) - 1 cup Cardamom powder - 1 tsp Cashew chopped - 2 tbsp Raisins - 2 tbsp Wash & soak dhal in water for 1 hour.
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Pressurise with 1 cup of water for 2 whistles. Cool, open & drain the water. Dont bother if there is no water to drain. In another vessel take 1/3 cup of water (or the drained water), add jaggery ,heat on a low flame to dissolve jaggery completely. Strain to remove impurities in jaggery & keep ready. To the dhal add jaggery water, thin coconut milk & boil for 5 mts. If you like the dhal soft, either cook for 3 whistles at the beginning or lightly mash part of the dhal. When the mixture has boiled well, simmer the stove, add thick coconut milk & cardamom powder mix thoroughly & remove from fire. Do not allow boiling after adding the thick milk, because curdling may occur. Stir for some time till the thick milk blends well. In a small kadai, heat 2 tsp ghee, fry the cashews & raisins & add to the payasam. I f you are planning to make for many people it is better to add sago in the following way to give thickness to the payasam. For 1 cup of dhal, fry 2 tbsp sago in 2 tsp ghee, add & pressurise with the dhal. This payasam is called Paruppu Pradhamanin Kerala. Attached Thumbnails
Pineapple Payasam- Exotic Taste, reminding you of Pina Colada! Pineapple pieces - 3 cups ( very finely chopped ) Sugar - 1 cups ( if the fruit is sweet ) Coconut milk - 2 no:s 200ml cartons (You can substitute 2 cups medium fresh coconut milk+1 cup thick milk ) Sago - 1 tbsp
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Ghee - 2 tbsp Cashew chopped - 2 tbsp Raisins - 2 tbsp Cardamom powder - 1 tsp Dry ginger powder - 1 tsp In a pressure pan, heat 2 tbsp ghee, roast cashew pieces & raisins , remove, add sago & fry till they all puff up uniformly. Add pineapple pieces & cup water. Close the cooker & keep the weight. After the 1st whistle comes, simmer the stove & cook for 5 mts. Cool, open & lightly mash for a uniform mixture. Add sugar; dissolve on a low heat, stirring well. Now add the second milk or 1 carton coconut milk mixed with 1 carton of water. Cook, stirring on medium fire. Add cardamom powder, dry ginger powder & first milk or one carton coconut milk & switch off the flame immediately. Mix very well adding roasted cashews & raisins. Attached Thumbnails
Eggless Vanilla and Chocolate Gateau: Maida 1 cups Cocoa 3 tbsp Soda bicarbonate 1 tsp Cocoa powder 3 tbsp Salt tsp
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Powdered sugar 1 cup Milk 1 cup Any odourless oil 5 tbsp White vinegar 1 tbsp Vanilla essence 1 tsp Sieve first five ingredients together. To this, add sugar, milk, oil, vinegar & vanilla essence. Beat well to blend all ingredients thoroughly. Bake in a greased & floured round tin at 350-375 degrees F till done. The syrup to soak the cake: Powdered sugar - 2 tbsp Water - 4 tbsp To soak in the above syrup: Raisins - 2 tbsp Filling with raisins: Chopped nuts - 2 tbsp To assemble: !/2 litre of vanilla ice cream ( as given in this thread ) Fresh Cream - 200gms Powdered sugar - 3 tbsp
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For decoration: Few cherries. When the raisins are well soaked, remove & mix with nuts. Keep the above mixture & syrup separately. Divide the cake into 3 slices horizontally. Sprinkle the syrup equally on all the three slices. Beat cream & powdered sugar & keep ready. In a serving dish put one slice, soaked in syrup, carefully. On top of this spread half the ice cream & sprinkle half of the nut-raisin mixture over this. Put a second slice on top & repeat the above procedure. Now put the third slice on top. Completely cover this with sweetened cream & decorate elegantly with cherries. Chill for 3-4 hrs & serve. You are sure to win appreciation! 6. WheatRawa Payasam - Goduma Prathaman of Kerala. Since I have given Gram dhal payasam with jaggery & coconut milk, I am giving this with sugar & plain milk. They can be interchanged. Wheat rava - cup Moong dhal - 1 tbsp Sugar - 1 cup (more or less is optional ) Milk - 2-21/2 cups Cardamom powder - 1 tsp Cashew broken - 2 tbsp Raisins - 2 tbsp Ghee - 2 tbsp
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Roast the dhal till the colour changes lightly. Soak in water for 1 hr. In a pressure pan, heat I tbsp ghee, add rava & roast till an aroma comes. Add 1 1/2 cups water, drained moong dhal, close the cooker & cook for 3 whistles. Cool, open & mix well, to break the dhal, to blend. Add milk & boil for 10 mts on a medium flame. Add sugar & cardamom powder, immediately lower the flame. Mix to dissolve the sugar completely - do not boil. Remove & stir well for a few mts. Fry the cashews & raisins in ghee & add. Depending on the desired consistency, dhal can be omitted also. The same payasam if made with jaggery & coconut milk ( as is given for gram dhal payasam ) becomes gothuma prathaman of Kerala. Instead of moong dhal 1 tbsp sago can be roasted in ghee & added along with wheat rava, to be cooked. Both sago & moong dhal are added only to make the payasam little thick there is nothing wrong if you omit them. The same payasam can be prepared with samba meals rava which has bigger grains. In that case pressure cook for 4 whistles. Attached Thumbnails
7. Makhana Kheer - let us try a different kheer Makhana is dried lotus seeds, looks like a puffed white light ball, the size of marble & is available in North Indian grocery section.
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Milk - 1 litre Makhana - 1 cup Sugar - - cup Ghee - 2 tsp Chopped, assorted nuts - cup Cardamom powder - 1 tsp Saffron colour - 1-2 drops Icecream essence - few drops It is preferable to use full cream milk to get a rich kheer. Fry the makhanas lightly in 1 tsp ghee & powder. Boil milk, reduce it to half the volume, stirring regularly. Add sugar , stir till it dissolves. Now add the makhana powder & blend well. Simmer for a few mts, add cardamom powder, saffron colour & remove. Fry the nuts in 1 tsp ghee & add along with icecream essence. If you prefer, nuts can be added raw without frying. Chopped dates can be added for a variation. Serve hot or cold. 8. Apple Firni - North visits South. Milk 1 litre (preferably full cream) Basmati rice cup minus 2 tsp Sugar 1 cup Apples 3 Cardamom pdr 1 tsp Nutmeg pdr 1 tsp Saffron tsp(warm & powder) Chopped almonds 1 tbsp Chopped pistachios 1 tbsp
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Wash & soak the rice for I hour. Keep 1 cup of milk cold & boil the rest. Drain the rice & grind it very fine using the cold milk little by little. Mix the rest of the cold milk to the paste. When the milk starts boiling, add the rice-milk paste in a stream with one hand, stirring continuously with the other. The stirring has to be done very well & thoroughly to prevent lump formation. Now reduce the stove & cook on very low heat, stirring continuously, for atleast 10 mts. If possible keep a pan on the stove & below the cooking vessel to prevent scorching because the mixture is quite thick. When the mixture is well cooked add the sugar & stir in a low fire to dissolve it. Now add spices & remove. Peel & grate 2 apples & add when the mixture has cooled well. Refrigerate & serve cold. More or less sugar is optional. This dish is best set in a mud pot & decorated with thin apple slices (preferably in 2 colours) & assorted nuts "casually sprinkled". Attached Thumbnails
9. Moong Dhal ki Kheer - we call it Pasiparuppu Payasam Moong dhal - cup Jaggery powdered - 1 cup (can be little less) Milk - 2 cups Cardamom powder - tsp Nutmeg powder - tsp
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Ghee - 1 tbsp Cashews & raisins - 1 tbsp each Lightly roast moong dhal till an aroma comes & soak in boiling water for minimum 30 mts. Wash well & cook in 1 cups of water in a pressure pan for 2 whistles. Simultaneously add 1 cup of water to jaggery & heat to dissolve completely. Strain & add to the boiled dhal in the cooker, when you cool & open it. Boil for 5 mtes. Add spices & remove from the stove. Add milk (already boiled) to this & mixture & stir well for a few mts. Heat ghee in a small pan, roast nuts & raisins well & add. Refer to Tips on Payasam. 10. Aravanai or Neippayasam - Ayyappante Ishta Payasam. This is a traditional Devi Pooja offering in Kerala. There are 2 versions - with & without moong dhal. A first version is with dhal & this recipe was given by Amirthanandamayi Mutt people, when we had their puja at home. Raw rice cup Moong dhal cup Ghee cup Jaggery 3 cups Copra pieces cup Chopped cashew cup Kismiss cup Sugar candy cup Grated coconut cup Lightly roast moong dhal till a nice aroma comes & the colour changes. Wash rice & dhal together & add to 2 cups of water in a pressurepan. Close the cooker, keep the weight & cook for 2 whistles.
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Wait for it to cool & in that time add cup water to jaggery & heat on a low flame stirring continuously till the jaggery dissolves completely. Strain & add to the rice-dhal mixture & start cooking it adding ghee little by little. When the mixture is cooking add the copra fried in ghee. When the whole mixture becomes a mass, add cashew & kismiss fried in little ghee. Remove, add sugar candy & freshly grated coconut. Variations: This version is commonly called Aravanai. It can be made only with rice without adding dhal. You can cook the mixture for just one whistle & if thus made, rice will be slightly grainy. You can add 1 cup of ghee (or little more )& 4 cups of jaggery for every cup of rice. 11. Rice-Coconut-Jaggery Payasam - The standard Payasam of TamilNadu Rice ( any variety) - 2 tbsp Freshly grated coconut - 2 tbsp Jaggery - cup Milk - 1 cup Cashews, chopped - 1 tbsp Raisins - 1 tbsp Ghee - 2 tsp Cardamom powder - 1 tsp Wash & soak rice for 1 hour. Drain, grind fine with coconut adding required quantity of water. Mix jaggery with 1 cups of water & let boil. Strain to remove impurities & boil again. Now add the paste, stirring continuously with the other hand, making sure that no lump is formed. Rice paste will easily form lumps & this has to be carefully avoided.
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Let simmer for a few mts to allow the paste to cook well. Add cardamom & remove. Add milk & stir for a few mts to prevent breaking refer tips on payasams. Heat ghee, fry cashews & raisins & add. 12. Chanar Payesh - Dhalo Aschen ? - Greetings from Bengal ! Milk - 1 litre Paneer - 250 gms Sugar - 1 cup (or to taste) Cardamom powder - 1 tsp Rose essence - 3,4 drops Chopped almonds - cup Raisins - cup Boil milk. Mince paneer fine or grate fine. Add sugar & paneer to boiling milk & thereafter lower the flame to minimum. Stir regularly, whisk gently. Best is to keep it in the microwave in lo setting. When the desired consistency is reached add cardamom powder, essence, chopped almonds & raisins. Remove & stir continuously for a few mts. Cool & serve. Thickens on cooling. Raisins can be omitted & more nuts of choice can be added. This is also called Curdled Milk Payash - so the texture need not bother you! 13. Paraannam - Offered for Pooja on Fullmoon Day, specially.
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This recipe is from Trivandrum, where this is offered as a naivedyam for Pournami Poojai. This is a delicious combination of milk, jaggery & bananas. Milk 1 litre Rice 3 tbsp (thin variety is preferable ) Jaggery 1 cup Ripe bananas 2 medium In a pressurecooker or a big pressurepan boil 1 litre milk. When it starts boiling add the washed & strained rice. When it starts boiling again close the cooker, put the weight & immediately lower the gas. Do not wait for the whistle. If the cooker is not big or if the gas is high, milk is likely to overflow. Cook for 20 mts. Allow the pressure to drop on its own. Open & keep ready for the jaggery syrup to be added. In the meanwhile heat jaggery with cup of water on a low flame, stirring continuously, when it dissolves allow to boil for 5 more mts. Then strain & add to the milk mixture. This should not be done over fire since, then the mixture will curdle. Both should be equally hot. Stir for few mts continously for the blending to be smooth & perfect. Mash (or grate) 2 very ripe bananas&add to this. No other spice like cardamom powder is necessary. This is very tasty since jaggery is used instead of sugar as in palpayasam. The photo is given below - I decorated with banana slices, after running a fork over the peeled fruit. Attached Thumbnails
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14. Apple Nut Dessert - Delicious topped with Ice cream. Sugar - cup Maida - cup Baking powder - 2 level tsp Ghee - 1 tbsp Sweetened condensed milk - cup Vanilla essence - 1 tsp Chopped nuts - cup (walnuts, cashew or both together) Apples, peeled & cubed - 3 cups Topping: Brown sugar - 2 tbsp Maida - 1/3 cup Softened butter - 2 tbsp In a large bowl, mix with a fork sugar, flour, baking powder, ghee, vanilla & condensed milk till well blended. Stir in nuts & apples & mix lightly till they are completely coated with the batter. Spread evenly in a greased square pan. Mix the topping ingredients with a fork till crumbly. Sprinkle over apple mixture in the pan, uniformly. Bake at 400 degrees F (200 degrees C) for about 30 35 mts till top is golden brown. Serve warm or cold.
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Spoon into dishes or cut into squares. Serve with ice cream. 15. Sweet Potato Micro Kheer - easy to prepare, delicious to taste ! Milk - 1 litre ( preferably full cream) Sweet potatoes, peeled and grated thin - 250 gms Sugar - 3/4 cup Cardamom pdr - 1/2 tsp Almonds - 5 Pistachios - 5 Saffron - 1/8 tsp (warm & powder) To almonds and pistachios add 1/2 cup of water in a small casserole. Micro Hi for 1 min. Cool, deskin and slice thinly. In medium casserole Micro Hi milk for 10 mts, remove & add grated sweet potatoes. Mix thoroughly, micro Med for 10 mts and med Low for 5 mts stirring regularly in between. Remove, add sugar, mix well and Micro Low for 10 mts. Add cardamom pdr and saffron. Cool and decorate with almond and pista slices. Chill & serve. Grating the sweet potato thin is very important - nobody will guess what it is ! It will be like Semiya Payasam minus stickiness. 16. Idichu Pizinju Payasam - Malayalikalude Kannilunni ! Raw rice cup Jaggery cup Sugar cup Coconut 1 big
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Or Grated coconut 2 cups Cardamom powder 1 tsp Dry ginger powder - 1/2 tsp Grate coconut & extract milk in 3 stages in liquidizer increasing the water added every time to get different thickness. 1st milk (very thick) should be 1/3 cup, 2 nd milk 1 cup & the very thin 3rd milk 1 cup. Boil rice in 1 cup of water till it cooks soft & becomes slightly dry. After almost all the water has evaporated add 2 tsp ghee & fry well. Add sugar & jaggery & fry again. Now add 3rd milk & boil on a medium flame for 10 mts. Then add 2nd milk & boil for 5mts. Finally add the 3rd milk & remove at once from the stove, stirring thoroughly. Add cardamom powder, dry ginger powder & mix well. Generally cashews fried in ghee are not added for this payasam. 17. Badham Kheer - an All time, All age favourite ! It is very easy to make badham kheer in the microwave & I am giving that method here. Those who do not use microwave can do it on stovetop following the same method. Milk - litre Almonds - 30 Sugar - cup Water - 1 + cups Cardamom powder - tsp Saffron - a pinch ( warm & powder) Chopped nuts - 1 tbsp In a small bowl, take 1 cup of water & add almonds. Micro hi ( full power) for 2 mts.
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Remove, cool & peel. Grind the almponds with cup of water in the mixi till fine. Boil milk in a shallow microware for 5 mts on Hi. Remove, add the paste, stir well & keep back in the microwave. Cook for 5 mts on Hi & 5 mts on medium, stirring twice or thrice in between. Remove, add sugar, mix thoroughly & micro on lo for 5 mts. Remove & add spices. Cool thoroughly & refrigerate. Decorate with chopped nuts before serving. This recipe gives the correct thickness to badham kheer which is neither thick nor thin. It is one's option to increase or decrease the no: of almonds to change the consistency suitably. Attached Thumbnails
18. Besan Payasam - Serve this for New Year & everyone will thankyou for BadhamKheer ! Besan - 2 tbsp Ghee - 2 tbsp + 1 tsp Milk - 2 cups Sugar - cup Cardamom powder - tsp Cashewnuts, chopped - 1 tbsp Raisins - 1 tbsp Heat 2 tbsp ghee, roast besan on a low fire till a nice aroma comes. Remove & cool thoroughly.
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Add cup water & mix well. Heat milk & when it starts boiling, add the besan mixture, stirring well to avoid lumps. When the besan has cooked well, simmer & add sugar. Stir on a low fire till sugar dissolves. Add cardamom powder & remove. Heat 1 tsp ghee, roast cashewnuts & raisins. Add to payasam. Cool & serve. This is very close to BadhamKheer in taste, if correctly made !
19. Mampaza Payasam - chundan mampazhame, kilichundam mampazhame Select fleshy, juicy fruit. There are 2 methods, one with cooked mampazam & the other with the uncooked fruit - this is called Mangola. Consistemcy can be adjusted to individual preference. Mampaza paysam: Sugar quantity depends on how sweet the fruit is. Ripe big fruit - 1 (2 medium or 3 small) Ghee 2 tbsp Sugar - 3 tbsp ( more or less is optional) Coconut - cup Add 2 cups warm water to coconut & extract milk. Peel & chop mampazam into small pieces. In a vessel, heat ghee & add fruit pieces.
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Fry on a low fire carefully, till they start becoming soft. Add sugar & cook on a low fire till they blend well with sugar & become mushy. Add coconut milk & in 2, 3 mts, remove from stove. Stir continuously for a few minutes till the mixture becomes homogeneous. No flavouring is necessary, since mampaza flavour will be masked. Mangola: Ripe big fruit - 1 (2 medium or 3 small) Sugar - 3 tbsp ( more or less is optional) Cold milk - 2 3 cups ( depending on how thick you like it) Peel & chop the fruit fine. Add sugar, milk & liquidise. Serve chilled. Note: In both the recipes, milk & coconut milk are interchangeable. In the first recipe, add milk only after removing from the stove otherwise the mixture is likely to curdle. When serving for parties, tsp saffron warmed & powdered and or 2, 3 grains of pachai kalpuram can be added for extra flavour this is optional. 20. Jackfruit/Nenthrapaza Pradaman - Both are Sadya specials. Ripe jackfruit pieces ( minced )-2 cups Jaggery powdered - 1 1/2 cups ( more or less is your option ) Coconut milk ( thick ) - 1 cup Coconut milk ( thin ) - 1/12 cups Coconut pieces to fry in ghee - 1 tbsp
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(cardamom powdr is your option ) In a food processor / chopper chop the ripe jackfruit pieces finely. Shouldnt have any lumps. In a thick bottomed pan fry the finely chopped fruits with 1 tbsp ghee. Add crushed jaggery and fry well. They should blend well & form a mass. Add the second extract of the coconut milk and boil well. When it thickens remove from fire and add the first extract. Fry the coconut pieces in ghee and pour it on the pradhaman. Remove the pradhaman add cardamom powder which is optional. Normally the flavour of the fruit & coconut fried in ghee should be predominant. If you are using "chakka vizhuthu or varattiyathu" you can omit the first step. Also if you are making for 6-8 people & if the fruit is less, some sago is well fried in ghee, cooked well & added at the beginning. This is just to give a slightly thicker consistency.(some people add cooked moong dhal as well instead of sago ). Nenthrapaza pradhaman is prepared exactly the same way. 21. Basundi - Tastes best when made at home. Full cream milk - 2 lts ( full cream is a must) Sugar - 1-1 cups Chopped nuts - 3 tbsp Cardamom powder - 1 tsp Saffron - tsp ( warm & powder) Pachai karpooram - 2,3 granules In a wide-mouthed heavy vessel or non-stick pan, boil milk. When it boils continuously & thick malai is formed, with a ladle push it towards the edges. Boil milk & continue to collect the thick malai around the edges. When the volume reduces to less than half, simmer the flame & add sugar. Stir it well on a low flame to dissolve the sugar.
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When sugar has dissolved completely,add cardamom powder, saffron & pachai karpooram & mix to dissolve them. After an hour, when it has cooled, scrape the malai on the edges completely & mix everything well. When serving add a little (2 tbsp) cold milk & sprinkle chopped nuts. Attached Thumbnails
22. Akkaravadisal - the richer version of Sakarai pongal. This is similar to Sakarai Pongal, but cooked completely in milk & equal quantities of jaggery & sugar are used. Use clean quality of jaggery free from impurities. This has a sauce-like consistency Milk - 1 litre Thin variety of rice - cup Moong dhal - 1 tbsp ( roast lightly) Sugar - cup Powdered jaggery - cup Ghee - 3-4 tbsp Cardamom powder - 1 tsp Saffron - tsp ( warm & powder) Cashews & raisins together - cup Lightly roast rice dry for 3-4 mts. Soak the roasted rice & dhal together for 30 mts. In a big vessel, boil milk. Add strained rice-dhal mixture & mix thoroughly.
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Cook on medium flame for 30 mtes., stirring frequently and thoroughly every few mts, adding little ghee in between, reserving 1 tbsp for roasting cashews & raisins. Remove, mash very lightly with a ladle. Add jaggery and sugar. Stir very well and cook on a low flame for 10 mtes. Add spices & remove. Heat the remaining ghee, roast the cashews & raisins & add. The same can be prepared in the microwave easily. 23. Ball & Stick Payasam - Javvarisi & Semiya ! Full cream milk - litre Sago ( small transparent variety) - 1 tbsp Broken semiya - cup Sugar - 1/2 cups Water - 2 cups Cardamom powder - 1 tsp Cashewnuts chopped - 1 tbsp Raisins - 1 tbsp. Ghee - 6 tsp Boil milk & keep ready. Smear 2 tsp ghee on semiya. Heat 2 tsp ghee in a vessel & fry cashewnuts chopped & raisins & remove. Add the remaining ghee & add sago. When the sago looks fried, add semiya & fry on a low fire. Add 2 cups of water & boil the mixture. Keep the flame medium & add milk as soon as the sago & semiya are cooked soft. Boil on a medium flame for 5 mts. Lower the flame & add sugar. Thereafter do not boil the mixture.
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Keep on a low flame for 2, 3 mts, stirring to dissolve the sugar. Add cardamom powder & remove. Add the cashew nuts & raisins. On cooling to room temperature, this has a sauce consistency. If you plan to refrigerate & serve, add less sago. Since some varieties of semia become thick on cooling, it is safer to keep some cold milk ready to add if necessary. Note: If you are making large quantities, like 2,3 litres of milk, do not increase sago & semiya proportionately. For 2 litres of milk, double the sago & semiya & additionally add 2-3 tbsp of well cooked moong dhal. This will make the payasam thicker, without making it mushy. Another alternative to moong dhal is adding 1 tbsp vanilla flavoured custard powder, mixed with little water. In all cases, do not boil after adding sugar. 24. Sarkarai Pongal - Pongum mangalam engum thanguka ! First Method: Direct pressure cooker or pressure pan method Rice - 2/3 cup Moong dhal - 1/3 cup - roast dry lightly Powdered jaggery - 2 cups Cashew broken - 50 gms Raisins - 50 gms , Milk - 2cups water - 3 cups Ghee - 3 tbs ( more is optional ),
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Cardamom powder and nutmeg powder each tsp Edible camphor ( pachai karpooram) - one pinch ( optional ) Soak rice and dhal for 15 mtes, wash and strain. In a big pressure pan (or pressure cooker) add water, milk, rice and dhal. When the mixture starts boiling, close the cooker put the weight. Do not wait for the whistle. At once put the gas on sim and cook for`15 mtes. In the meanwhile in another pan take 1/2cup of water and add the powdered jaggery. Stir continuously till jaggery dissolves. Strain it and keep ready. After the pressure drops mash it lightly with a potato masher and add the jaggery water to this mixture . Put it back on the flame and boil it along with 2 tbsp ghee. When everything is blended well add the spices and remove. In a small pan heat 1 tbsp ghee , lightly roast cashew and kismiss and add. Second method: In a vessel kept inside a pressure pan or cooker: Add 2 cups milk + 2 cups water. After putting the weight, wait for the first whistle, immediately lower the flame & cook for 15 mts. Attached Thumbnails
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25. Pal Pongal - Pongalo Pongal ! Milk I litre Basmati rice cup (heaped) Sugar cup Saffron tsp ( warm & powder ) Microwave method: Boil the milk in a casserole on Micro Hi for 8 mts. Meanwhile wash and strain the rice and keep it ready. Add rice to the milk and Micro Med for 45 mts stirring 4 or 5 times in between. Remove, add sugar and saffron. Mix thoroughly and Micro Low for 10 mts. Stove top method: Boil milk in a heavy vessel. Soak the rice for 15 mts, drain & keep ready. Add rice to the boiling milk & cook on a medium flame till reduced to nearly half. Simmer, add sugar & as soon as it dissolves, remove. Add saffron & mix thoroughly. Kesar gives a special flavour & aroma to this dish.So does not add another spices. You can add more or less sugar or rice to suit your preference. The photo is attached. Attached Thumbnails
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26. Lauki Kheer - Very easy & very delicious ! Very finely grated lauki - 2 cups Milk - 4 cups Sugar - cup Cardamom powder - tsp Ghee - 1 tbsp Chopped nuts - to garnish Grate lauki & set aside for 15 mts. Squeeze well to remove the water. Heat ghee & fry the lauki for a few mts. Boil milk & keep ready Add the boiled milk & cook, stirring regularly till it becomes thick to the desired consistency. (Another alternative is, when the lauki becomes soft, mix 1 tbsp vanilla custard powder with 2 tbsp cold milk, add & cook, stiiring well. Cooking for a longer time can be avoided.) Simmer, add sugar & stir on low fire till it dissolves completely. Add cardamom powder & remove. Garnish & chill. Attached Thumbnails
27. Malai Halwa - No ghee, only malai! Milk, preferably full fat - 1 litre Sugar - 1 level cup
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Beaten curd - 2 tbsp Top of milk ( malai) - 1 cup Cardamom powder - 1 tsp Chopped almonds & pista - 2-3 tbsp, to garnish Combine first 3 ingredients & cook on a slow heat till milk curdles. Cook till dry, stirring regularly. Add cream gradually stirring till well blended & liguid is absorbed. Add cardamom powder & transfer to a serving bowl & garnish with nuts. Chill & serve. Attached Thumbnails
28. Aval Payasam - Ideal for beginners ! Aval or poha (slightly thick variety) - 1/2 cup Milk - 1 litre Sugar - 1 cup Water - 1cup Ghee - 1 tbsp Broken cashew - 2 tbsp Cardamom pdr - 1 tsp Boil milk & keep ready. Heat ghee in a vessel & fry aval for 3-4 mts on a medium flame. Add cashew & fry for 2 mts more. Add 1 cup of water. Boil on medium heat till aval is completely cooked. Add milk & boil on a medium flame for some more time.
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Lower the flame, add sugar & cardamom powder. Do not boil. Simmer for a few mts & remove. This is an easy sweet for beginners to try first. With jaggery: Dissolve jaggery in very little water, strain & keep ready. After boiling with milk, add cardamom powder & remove from flame. Add jaggery syrup & stir continuously for some time to prevent chances of curdling. 29. Dates Kheer - also known as Khajur Payesh. Milk - 1 litre Dates - 100 gms ( deseeded) Sugar - cup ( or to taste) Cornflour - 1 tbsp Cardamom powder - 1 tsp Nut meg powder - tsp ( jathikkai or jaiphal powder) Ghee - 1 tbsp Chopped nuts ( of choice ) - cup Reserve 10 dates for garnishing & chop the rest. Soak the chopped dates in 1 cup hot milk ( from the 1 litre) for I hr. Grind, not very fine, but coarse since it is nice to bite tiny pieces in the kheer. Boil the rest of the milk, after reserving cup cold for mixing the cornflour. When the milk starts boiling, add the cornflour milk mixture. Stir, preventing lump formation & cook the cornflour. Instead of boiling the milk for a long time & reducing it to get a thick consistency, I find this method easier & faster without any compromise on the taste. Decrease the flame & add ground dates.
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Simmer for a few mts & add sugar. Mix well to dissolve the sugar, add spices & switch off. Cool & chill. Roast nuts & chopped (reserved) dates in the ghee & sprinkle when serving. This tastes very rich & can be served chilled. Attached Thumbnails
30. Puri Payasam - my invention, by accident! Puri Payasam: Wheat flour - 1 cup Ghee - 2 tbsp Water to knead the above Milk - 1 litre Sugar - 1 cup ( more to taste) Vanilla flavoured custard powder - 1 tbsp Cardamom powder - 1 tsp Nutmeg powder - 1 tsp Saffron - tsp (warm & powder) Edible camphor (Pachai karpooram0 - 2,3 granules ( powder) Knead wheat flour, adding ghee & water to a dough. Keep 4-5 cups water to boil in a broad vessel. Make chappathis, as thin as possible, with the dough. Cut into small squares & add to the vigorously boiling water. Repeat the process till the entire dough is used up.
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Halfway through, if the water is not sufficient, boil some water separately & add. Meanwhile boil milk, reserving 1 cup, in another stove. Add the custard powder to the cold milk, mix well & add to the boiling milk, stirring continuously, to avoid lumps. To the cooked puris add sugar & simmer well to dissolve. Mix the milk to the above, mix well, add spices & remove. Garnish with nuts. Chill & serve. 31. Caramel Phirni - Try this for a different flavor ! Milk - 1 litre Unsweetened khoya - 200 gms Rice flour - 4 tbsp Sugar - 1 cup ( or more to taste) Cardamom powder - 1 tsp ( optional) To garnish: Chopped nuts - cup ( caramelised) Heat milk, add of the sugar & khoya. Simmer till khoya dissolves. In another small heavy pan, cook remainig sugar over medium heat till it caramelises to a rich brown colour. Add to milk & cook on a low fire till well dissolved. Mix rice flour to a paste with 2 tbsp water. Remove milk from heat, add the paste gradually, stir well & return to heat. Cook, stirring, till thick. Do this by keeping a old tava on the stove & keeping the vessel over it, so that the mixture being thick, the bottom will not get burnt. Remove & cool slightly.
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Add cardamom powder, if you are using it. Pour into glass, earthenware or ceramic bowl to set. Garnish with caramelized chopped nuts. Note: If you prefer the caramel flavour to be prominent, do not add cardamom powder. To caramelise nuts: Keep a plate well greased & ready. Heat cup sugar in a heavy saucepan. Do not stir, just allow it to turn honey coloured & at once add the chopped nuts. Mix & empty them on the greased plate. On cooling, crush them coarsely. Attached Thumbnails
32. Khus khus Payasam - more popular in Karnataka than Tamil Nadu. There are many methods for preparing this. I am giving a method where milk is used. Khus khus - 2 tbsp Coconut - cup Sugar - cup (or to taste) Milk - 2 cups Cardamom powder - 1 tsp Saffron - tsp (warm &powder)
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Lightly roast khus khus. (this step is optional). Soak for 1 hour & grind fine with coconut. Mix some water & cook it to a paste on a kadai till raw taste goes. In another stove mix 1 cup water with sugar & heat to dissolve. Add that to the khus khus coconut mixture. Mix & cook for a few mts. Add cardamom powder, saffron & remove. Add boiled milk & stir thoroughly. Variations: You can add some cashews when grinding to get a rich taste. You can soak 2 tsp rice with khus khus & grind to get a thick payasam. You can add jaggery instead of sugar. Instead of grinding coconut, extract milk & use that instead of milk. 33. Coffee Custard - very easy, very elegant & ofcourse, very tasty ! This is a simple recipe & you can serve topped with nuts.. Milk - litre Custard powder - 3 level tbsp Sugar - 4 tbsp Instant coffee powder - 3 tsp Condensed milk or fresh cream - 2 tbsp ( optional gives a rich taste) Butter - 25 gms or 2 tbsp Mix custard powder & coffee powder thoroughly with cup milk & keep ready. Put to boil the remaining milk. When it starts boiling, add the mixture. Cook, stirring continuously, till it is smooth. Simmer, add sugar & butter.
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Remove, mixing in cream thoroughly. Cool & set in the refrigerator. You can also make this, substituting 4 tsp cocoa instead of instant coffee powder. Attached Thumbnails
34. Bread Payesh - easier than the easiest dessert. Milk - litre Bread slices - 2 ( edges trimmed) Cashewnuts - 7,8 Sugar - cup Cardamom powder - tsp Nutmeg powder - tsp Powder cashewnuts with bread slices in a mixi. Boil milk & add this powder, stirring well till it thickens. Add sugar, spices & remove. Chill & decorate with dry fruits or nuts. Attached Thumbnails
35. Mock Badamkheer - Say mock" softly & " badamkheer" loudly! Yellow ripe pumpkin is best suited. It is shown in the photo posted below. Peel & chop the vegetable into small cubes.
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Cubed vegetable - 1 cup Cashews - 8 10 Milk - litre Sugar - cup Cardamom powder - tsp Nutmeg powder - tsp (optional) Chopped nuts or saffron threads - to garnish Steam the vegetable till soft. Grind that with cashews, adding minimum water. Put the milk to boil. When it starts boiling, decrease the flame , add the paste & cook on a low flame. Do not allow vigorous boiling. When the mixture thickens, add sugar & simmer to dissolve. Add spices & remove. Chill & serve. Attached Thumbnails
36. Chocolate Mousse - this is eggless, please! Milk - litre + 1/2 litre Sugar - 4 tbsp Cocoa powder - 4 tsp Instant China grass - 100 gms ( chocolate or vanilla flavour ) Corn flour - 3 tbsp Cream - cup Vanilla essence
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Walnuts - to decorate Mix China grass with 1/2 litre milk, mixing well. Put it boil & immediately remove. Cool it, stirring continuously. Now get the corn flour - cocoa mixture ready with the other 1/2 litre milk. Mix cup cold milk with corn flour & cocoa powder & keep ready. Put the rest of the milk to boil. When the milk is about to boil, add corn flour - cocoa mixture. Simmer & cook to boil on a low flame, adding sugar. Remove, add essence & cool thoroughly. Mix this with China grass mixture, blending thoroughly. When completely cold, beat in the cream, top with nuts & chill in the refrigerator. Attached Thumbnails
37. Khubani ka Meeta - the Hyderabadi special ! Dried apricots ( called khubani) - 250 gms Sugar - 3 tbsp Lime juice - 1 tsp Vanilla essence - 1 tsp ( optional) Cream - cup for decoration 38. Custard: Milk - 1/2 litre Cream - cup
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Sugar - 3-4 tbsp Vanilla flavoured custard powder - 1 tbsp Wash & soak apricots in water enough to immerse them, overnight. They become soft & swollen. Simmer in the same water till they are tender & about to break. Mash them with the back of a spoon, lifting stones out. Crack to remove nuts & skin nuts by dropping them in boiling water for a mte. Add sugar to well mashed apricots, cook till thick, and stirring constantly to prevent burning. Remove & cool well. Mix in essence, lemon juice & nuts reserving a few for decoration. Pour cooled apricot in a bowl & set this aside. Heat milk & sugar for custard, reserving little cold milk to make custard. Make a smooth paste of the custard powder using the cold milk. Pour this into the hot milk & cook, stirring constantly till custard is formed. Cool slightly & stir in cream to make it extra rich. When completely cold, pour custard on apricot layer, smoothen & decorate with cream & reserved nuts. This is an information from the internet: Consumption of apricot kernels must be restricted to two per person, per day . Attached Thumbnails
39. Dhal-Rice Payasam - my birthday payasam to all of you, friends! This payasam is usually made in Tamil Nadu as an offering on festival days. This is made for weddings also poha & wheat rawa are optional.
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Rice ( preferably thin variety) - cup Gram dhal - cup Moong dhal - cup Aval ( poha) - cup Wheat rawa - cup Jaggery - 2 cups Milk - 1 cup Cardamom powder - 1 tsp Cashew chopped - 2 tbsp Raisins - 2 tbsp Ghee - 4 tsp Roast dry the first 5 ingredients, individually in a dry kadai. Mix, wash & add with 4 cups of water in a pressure pan. Cook for 2 whistles. Cool & open,. Meanwhile mix jaggery with cup of water in a vessel & heat to dissolve on a low fire. Boil for 5 mts. Strain & add to the pressure pan contents. Boil well for 5 mts, add cardamom powder & remove. Add milk, after removing from fire & stir continuously for a few mts. Heat ghee, roast cashews & raisins & add to payasam. Poha & wheat rawa can be omitted & the payasam can be made with rice & dhals only. Adjust the amount of water & jaggery suitably. Attached Thumbnails
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40. Raspberry Jelly Mould - one of many moulds to come! Milk - 2 cups Custard powder - 3 tbsp Cream - 1 cup Sugar - cup Jelly crystals (Raspberry) - 1 packet Walnuts, chopped - 2 tbsp Apples - 2 Mix custard powder with cup milk & sugar till smooth. Put the rest of the milk to boil. Add the custard mixture & cook, stirring continuously, till the mixture is thick. Add jelly to the custard while it is still hot or the jelly crystals will not dissolve. Stir well till jelly crystals dissolve completely. Chop apples & walnuts. Beat cream till thick. Fold all these into the cold custard. Pour into wet jelly mould or individual cups. Chill in the fridge till well set. Some more combinations: Green colur jelly + bananas + pista to decorate Orange colour jelly + oranges + walnuts to decorate Yellow colour jelly + pineapple + cherries to decorate Strawberry jelly + fresh strawberries to decorate Attached Thumbnails
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Green, banana jelly - the second one! This use green jelly + bananas + pistas to decorate - the recipe is the same as Raspberry jelly mould. Attached Thumbnails
Orange jelly moulds - the third one! This uses orange jelly, orange segments & walnuts - same recipe as Raspberry jelly mould. Attached Thumbnails
This uses yellow colour jelly + pineapple & cherries to decorate. The recipe is the same as Raspberry jelly mould. Attached Thumbnails
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41. Fresh fruit salad - the best ever natural energizer! Sweet seedless grapes kg Cut into cubes: Apples 6 Papaya 1 small Pineapple 1 small Mangoes 2 Remove segments from: Oranges 6 Cut into slices: Bananas 6 Chopped nuts(optional) 2 tbsp Sugar kg Add enough water (or any juice) to sugar & make a slightly sticky syrup. Prepare fruits & mix in a bowl. Cool the syrup & mix with fruits Add 2 tbsp honey or golden syrup. Add nuts, chill well & serve. You can serve plain for household use. For guests serve with, custard, whipped sweet cream, icecream or jelly. Attached Thumbnails
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42. Stewed Fruit Salad - Equally good too! Peel, cut into cubes 1 pineapple 1 small papaya 4 guavas 2 firm mangoes 4 oranges - cut into segments. 4 apples Paneer grapes to garnish For every cup of fruits add 1/3 cup sugar & little water. Make a syrup & cook pineapples, papaya, apples, guavas , mangoes in it. Cool & add segmented oranges & grapes. Serve with ice cream or custard. Attached Thumbnails
43. Carrot Kheer - Happy Ugadhi, Dear Friends! Grated carrots - 2 cups Water - 2 cups Cashew nuts - 8 - 10
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Milk - 4 cups Sugar - cup Cardamom powder - tsp Boil grated carrots & water in a bowl till carrots are soft. (you can cook for 1 whistle in a pressure pan.) Reserve a few for decoration. Cool & grind the rest with cashew to a paste. Boil milk & add this ground paste. Cook on a medium flame till the paste is thoroughly cooked. Lower the flame, add sugar & stir well. Remember not to boil, once the sugar is added. Simmer till sugar dissolves completely. Add cardamom powder & remove. Chill & serve. Attached Thumbnails
44. Whole Moong Payasam - Sri Rama Navami Special! This payasam is customarily made as an offering for Sri Rama Navami. If making in small quantities, sago is not necessary. Whole green moong - cup Sago - 1 tbsp Ghee - 2 tsp Grated coconut - 2 cups Jaggery - 1 cups Cardamom powder - 1 tsp lightly roast moong till an aroma comes.
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Cool & soak in water for 6-8 hrs. To coconut, add 1 cup of warm water & extract first milk.. Then add 2 cups of warm water & take the second milk. To cup of the second milk, add jaggery, heat to dissolve & strain. In a pressure pan, take ghee & roast sago till they puff up well. Now add 2 cups of water, add the drained moong & close the cooker. Put the weight & when the first whistle comes, lower the flame & cook for 10 mts. Cool, open & lightly mash the moong with a potato masher this step is optional. Now add second milk, jaggery milk & put back on fire. Allow it to boil on a medium fire for a few mts. Simmer, add first milk, cardamom powder, mix very well & remove. Attached Thumbnails
45. Orange Chantilly - Trifle with an exotic name! This is a trifle pudding combining, sponge cake, orange sauce & orange jelly. For this sponge cake can be bought & used. Those who use eggs can buy butter less sponge & use it, since it will be very light. Those who do not use eggs may bake a cake (eggless vinegar cake no: 10 in Cook & Bake thread). Orange jelly - 1 packet Bananas - 2, chopped Seedless grapes - -1 cup Boiling water - 2 cups Sponge cake - 200 gms
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To soak the cake - 3 tbsp sugar + 4 tbsp hot water For the sauce: Fresh orange juice - 2 cups Corn flour - 2 tbsp Sugar - cup Orange essence - tsp Butter - 1 tbsp Fresh cream - cup Sugar - 3 tbsp for the cream For decoration: Peeled orange segments Dissolve jelly in boiling water. Cool over ice till it begins to thicken. Add in bananas & grapes. Set in a glass bowl. Soak cake in the sugar solution to just soften it. Arrange it over the set jelly. In a saucepan, mix orange juice, sugar & corn flour till smooth. Cook, stirring till it thickens. Remove from fire & beat in butter. Cool & in the meanwhile beat sugar in the cream gently. To the sauce, add the sweetened cream & essence gently. Pour over the cake. Chill till set. Decorate with orange segments. The photo given below is the side view. Top view is given in the tips thread. Attached Thumbnails
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46. Pal Poli - customarily made for Tamil New Year's Day. Pal poli can be made in 3 different combinations; - (1) with choroti rava (2) Maida (3) chiroti rava + maida. I am giving the method with chiroti rava. The other two are just adaptations with that. The proportion can be both equal and any one alone. Chiroti rava - 1 cup Ghee - 2 tsp Salt - a tiny pinch Oil - to deep fry Milk - litre Sugar cup ( or to taste) M T R Badam feast powder - 2-3 tbsp To decorate - chopped nuts To chiroti rava add ghee & salt. Add water to get a stiff dough. Keep it for 2 hrs. Then put the vegetable cutting or whipper blade in the mixi. Pass the dough through this. Add very little more water, if necessary. It should become very soft. In olden days, this used to be pounded to make the dough soft. Make small balls & roll each into a small 3-4 chappathi. The thinner you roll, the better they will soak. Applying a little water, fold it into two & stick.
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Deep fry in hot oil till crisp. Remove & cool. Boil milk & add sugar. Boil for a few mts & add Badham Feast. Let it boil for 4-5 mts. Now lower the flame & dip the polis 2 at a time. Let them boil in milk for 1-2 mts, then remove & keep on a plate. Arrange them side by side in a circular way. After all the polis are dipped, pour the remaining hot milk all over & decorate with nuts. Attached Thumbnails
47. Rasmalai - Grand Finale to an Indian meal! Make rosogullas as given in http://www.indusladies.com/forums/showpost.php?p=10951&postcount=111 make slightly flat discs, insead of balls. Milk ( preferably full fat) - litre Sugar - cup Corn flour - 1 tbsp Cardamom powder - tsp Saffron - few strands ( warm & powder, reserving few for decoration) Boil milk & add sugar, keeping on a low flame to dissolve. Now add the corn flour mixed with very little cold milk to the above. Cook, stirring continuously to avoid lump formation. Add cardamom powder & remove.
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Now remove the rosogolla discs from the sugar syrup & gently squeeze out the excess syrup. Place them in a bowl & pour the hot milk over to cover well. Add powdered saffron & decorate with the reserved strands. Chill thoroughly & garnish with nuts. Attached Thumbnails
48. Rasmalai - Grand Finale to an Indian meal ! Make rosogullas as given in http://www.indusladies.com/forums/showpost.php?p=10951&postcount=111 Make slightly flat discs, insead of balls. Milk (preferably full fat) - litre Sugar - cup Cornflour - 1 tbsp Cardamom powder - tsp Saffron - few strands ( warm & powder, reserving few for decoration) Boil milk & add sugar, keeping on a low flame to dissolve. Now add the cornflour mixed with very little cold milk to the above. Cook, stirring continuously to avoid lump formation. Add cardamom powder & remove. Now remove the rosogolla discs from the sugar syrup & gently squeeze out the excess syrup. Place them in a bowl & pour the hot milk over to cover well. add powdered saffron & decorate with the reserved strands. Chill thoroughly & garnish with nuts. Attached Thumbnails
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49. Strawberry Trifle Pudding - Elegant, Impressive & Delicious! For this sponge cake can be bought & used. Those who use eggs can buy butter less sponge & use it, since it will be very light. Those who do not use eggs may bake a cake (eggless vinegar cake no: 10 in Cook & Bake thread). Sponge cake - 250 gms Strawberry Jelly - 1 packet Fresh cream - 200 gms Strawberries - 200 gms Sugar - 5-6 tbsp Melt 2 tbsp sugar in cup of water. Take the cake in the bowl in which the pudding has to be set. Pour sugar syrup over it, to soften it. Boil 2 cups of water & dissolve jelly in it. When cold pour this over the cake. Keep in the fridge. Set aside a few strawberries for decoration & chop the rest. Liquidise with a little sugar, if they are not sweet. Whip the cream with the remaining sugar & add the strawberry pulp. Pour it over the jelly. Decorate with reserved strawberries. Attached Thumbnails
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50. Strawberry Trifle Pudding - Elegant, Impressive & Delicious ! For this sponge cake can be bought & used. Those who use eggs can buy butter less sponge & use it, since it will be very light. Those who do not use eggs may bake a cake (eggless vinegar cake no: 10 in Cook & Bake thread). Sponge cake - 250 gms Strawberry Jelly - 1 packet Fresh cream - 200 gms Strawberries - 200 gms Sugar - 5-6 tbsp Melt 2 tbsp sugar in cup of water. Take the cake in the bowl in which the pudding has to be set. Pour sugar syrup over it, to soften it. Boil 2 cups of water & dissolve jelly in it. When cold pour this over the cake. Keep in the fridge. Set aside a few strawberries for decoration & chop the rest. Liquidize with a little sugar, if they are not sweet. Whip the cream with the remaining sugar & add the strawberry pulp. Pour it over the jelly. Decorate with reserved strawberries. Attached Thumbnails
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51. Apple Kheer - on Popular Demand! Milk - 1 litres Apples - kg Water - cup Sugar - 5-6 tbsp (or to taste) Almond essence - 2 drops (optional) Almonds, blanched & sliced - few Peel, core & grate apples. Cook in cup water till soft & almost dry. Add essence. Thicken milk with sugar, stirring to creamy consistency. Remove when desired consistency is reached - can become less than half the volume. Add cooked apples to thickened milk ONLY after both are cold. Even if one is slightly warm, the kheer will curdle. Serve cold, garnished with blanched & sliced almonds. Variation: Since thickening the milk takes a long time, now I add 1 tbsp custard powder mixed with cup milk for every litre of milk. This gives the required creamy consistency. Ofcourse, this is ones option, since the thickness obtained by reducing is unbeatable! Grated apples can be microwaved without water on Hi for 3 mts & added. Attached Thumbnails
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52. Mango Trifle - Sunday Special for my Family Sponge Cake - 250 gms ( about ) Mango pulp - 2 cups ( fresh or tinned ) Mango slices - 6-8, for decoration Mango jelly - 1 packet ( if not available, substitute lemon jelly) Cream - 1 cup Walnuts - to decorate Dissolve the jelly in boiling water ( as per instructions in the carton) with 2-3 tbsp of sugar. In a serving dish, crumble the cake & pour cooled jelly over the cake. Spread mango pulp all over, very carefully. Sweeten the cream with little powdered sugar. Now spread cream on top so that mango does not come through. Chill till well set. Just before serving, decorate with mango pieces & walnuts. Attached Thumbnails
53. Mango Kulfi - The Seasonal Special. Mango pulp - 2 cups (fresh or tinned) Sugar - cup ( or more to taste) Milk - 100 ml Khoya - cup ( grated) Cardamom powder - tsp Chopped nuts - 2-3 tbsp
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Simmer milk with sugar, khoya & cardamom powder till khoya dissolves. Cool well & add mango pulp. Fill kulfi moulds & freeze till set. To unmold, rinse a towel in hot water & wrap towel around mould for a few secs, so that the kulfi slips easily out of the mould. Sprinkle chopped nuts on top & serve. Attached Thumbnails
54. Mango Marvel - Varalotti Dinner Special. Sponge cake - 200gms-250 gms Mango pulp - 1 cup (sweeten too your taste) Cream - 1 cup - add 1 tbsp powdered sugar Mango juice - 1 cup To decorate: - multicolored gems Slit the cake horizontally into 3 parts. Any mango drink can be used - if not, use water to which some sugar is added. Soak one part of the cake in just enough syrup & keep in a plate. On that spread mango pulp. Assemble the other 2 parts of cake over this, the same way. Now apply sweetened cream all over the cake. Decorate with multicolored gems. Surround by mango cubes & chill. Attached Thumbnails
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55. Bread-Butter Pudding - No Eggs, please. Fresh bread - 8 slices Butter - 4 tbsp Mixed fruit or Strawberry jam - 4 tbsp Raisins - 4 tbsp Thin custard sauce - 3 cups For topping: Maida - cup Butter - 2 tbsp Serve with: Chilled custard or Sweetened cream or Vanilla ice-cream For thin custard we need 3 cups milk, 4 tsp custard powder & 2 tbsp sugar ( or to taste). Mix cup cold milk with custard powder well & keep ready. Heat the rest of the milk. When it starts boiling, add sugar & custard-milk mixture. Boil, stirring to prevent lump formation till the mixture thickens. Remove. Trim the edges & make sandwiches with butter & jam. Cut them into 2 pieces. Place half of them in a well greased casserole dish,, pour 1 cup custard over it.
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Sprinkle half the raisins & spread a little more custard sauce. Repeat the procedure again. Over the last layer of custard, dot with jam. Rub flour with butter to bread crumb consistency & sprinkle over. Dot with butter & bake at 350 deg for 25-30 mts. Serve hot with cooled custard or chilled sweetened cream or ice cream. Do not refrigerate - it will become hard. Attached Thumbnails
56. Mango Meeta - a different Pudding with Raw Mangoes. Cream - 200 gms Peeled & grated raw mango - 2 cups Ghee - cup Grated khoya - 200 gms Sugar - 1 1 cups Almond slices - few Bread slices - 3 Cut the bread slices into cubes & fry till golden Heat cup of ghee, add in the raw mango & 1 cup sugar. Cook & stir till thick & pulpy. Add the grated khoya & bread & fry well both become pulpy. Add more sugar if needed & cook till it dissolves. Serve warm with nuts on top & 1 tbsp cream with each helping. Attached Thumbnails
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57. Cream & Jelly Pudding - I made this for Varalotti's dinner! This is a very colourful & attractive pudding. Strawberry or Raspberry jelly - 1 packet Milk - 1 + cup Sliced pineapple - 1 tin Custard powder - 2 tbsp Fresh cream - 1 cup Sugar - cup Crumbs of any sweet biscuit - 3 tbsp Dissolve jelly in 500 ml hot water, including the syrup from the tin. Whisk well. In a square tin washed with water, pour half the jelly. Place 4 slices over it & freeze. Boil 1 cup of milk to which cup sugar is added. To that add cup of milk to which custard powder is added. When the mixture is cooked, remove. Cool thoroughly & add cream. Mix well, remove the set jelly & spread over it well. Freeze again for a few mts. Remove & sprinkle biscuit crumbs completely on top. Add the remaining jelly on top. Freeze again till well set. Once well set, remove from the freezer & keep in the lower part of the refrigerator.
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Just before serving, empty on a dish after immersing the tin in warm water for a minute. Surround with remaining pineapple slices & serve. Attached Thumbnails
58. Pineapple China Grass pudding - Very easy & quick to make! Pineapple rings - 1 tin (400 gms) Milk - litre Instant china grass (100 gms) - 2 cartons, can be pineapple or vanilla flavour Fresh cream - 400gms Powdered sugar - 4 tbsp Cherries - to decorate. Reserve few pineapple rings for decoration & chop the rest. Beat the sugar into cream well & refrigerate. Mix the contents from both the cartons of china grass with the milk thoroughly without any lump. Allow it to boil & remove. Cool thoroughly. Add the sweetened cream & chopped pineapple. Blend well & immediately keep in the refrigerator, since it will start setting fast. Decorate with rings & cherries. Note: Instead of buying tinned pineapple follow this method. Buy a fully ripe fruit, peel & slice into rings. Reserving a few rings for decoration, chop the rest.
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In a pressure pan boil 1 cup of water with cup of sugar to dissolve, add all the fruits. Close, keep the weight & cook for one whistle. Cool, open & use. This can be preserved in the refrigerator for up to a week. Attached Thumbnails
59. Shahi Tukri (Double Ka Meetha) with rabri & with condensed milk. This is very popular in Hyderabad. For shallow or deep frying, only ghee gives the best taste. Milk bread can be used. Bread hardened, is easy to fry, without getting crumbled. With Rabri: This method does not use condensed milk & is done on stove top. Bread slices - 6 Rabri: Full fat milk - litre Sugar - 2 tbsp Sugar syrup: Water - 1 cup Sugar - cup To garnish
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chopped almonds & pista For rabri, boil milk & simmer to a thick creamy consistency. Add sugar & keep aside. Remove the edges from bread slices. Cut bread slices into halves & deep fry (or shallow fry)in ghee to golden brown. Heat water & sugar. When sugar has dissolved, add fried bread pieces one by one to make them soft. Arrange on a serving dish. When cold, pour rabri on top. Garnish with chopped nuts & serve chilled. Second method with condensed milk: Use condensed milk instead of rabri. The photo is given in http://www.indusladies.com/forums/showpost.php?p=3391&postcount=58 Attached Thumbnails
60. Chocolate Sauce & Praline Powder - serve with vanilla icecream. Drinking chocolate - 2 tbsp Cocoa powder - 1 tbsp Butter - 1 tbsp Sugar - cup
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Corn flour - 1 tbsp Milk - 1 cup Add all the ingredients in a vessel. Heat the mixture, stirring continuously till the sauce is thick. Remove from heat & cool to room temperature. Use over vanilla ice-cream with praline powder. Praline Powder: Nuts - ( can be any one or a combination of almonds, cashews & groundnuts) Sugar - - 1 cup Vanilla essence - 1 tsp Melt the sugar in a heavy saucepan over low heat till the sugar melts. Spread the mixture on an oiled tin & allow to cool. Powder coarsely & store airtight. Serve the sauce with vanilla ice cream. Pour the sauce over the ice cream & sprinkle praline powder. Attached Thumbnails
61. Atta Kheer Tasty, but jiffy as well, ideal for Navaratri Milk - litre Atta - 1 tbsp Ghee - 1 tbsp + 1 tsp Powdered jaggery - cup Nutmeg powder - tsp Chopped dates - cup
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In a kadai, roast atta on a low fire in 1 tbsp ghee till the colour changes. Set it aside & boil milk. Remove from stove & add the roasted atta, stirring continuously to prevent lump formation. Put back on fire & simmer on a low fire till it boils. In another pan, add cup water to powdered jaggery & heat on a low fire till it melts completely & starts boiling. Switch off the atta-milk mixture &add the strained jaggery. Do not keep on stove anymore. Add nutmeg powder & mix thoroughly. Fry the dates in 1 tsp ghee & garnish. Attached Thumbnails
62. Pineapple Sauce - serves with vanilla ice-cream & chopped pineapple. Pineapple slices - 1 can (450 gms) Sugar - cup Corn flour - 1 tbsp Butter - 1 tbsp Lemon juice - 1 tbsp A few drops of yellow colour Pineapple essence Take out pineapple slices from the syrup. Drain & cut into small pieces. Combine all the syrup from the can with sugar, corn flour, limejuice & butter in a vessel. Heat on the stove till sugar dissolves & the sauce is thick.
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Cool, add pineapple essence & yellow colour. Serve with vanilla ice-cream & pineapple pieces. Attached Thumbnails
63. GrapePineapple- Jelly Puddingas colourful as tasty! If sweet grapes are not available, substitute tinned cherries. Strawberry or Raspberry jelly - 1 carton (100gms) Pineapple slices - 1 can, 450 gms Sponge cake - 200-250 gms Powdered sugar - 2 tbsp Lime juice - tsp Keep 4 slices for decoration & chop the remaining slices. Reserve the syrup. Mix it with 11/2 cups of water & boil. Cool, add powdered sugar & lime juice. In an aluminium cake tin, pour three-fourths of the mixture & arrange the pineapple rings attractively. Put to set in the fridge. To the remaining jelly, add the chopped fruit & keep mixing. When the first mixture is well set in the fridge, add this on top of it. When the whole mixture is set, keep the cake over it & sprinkle little pineapple syrup to make the cake soft. Put the whole mixture to set in the fridge. Just before serving, dip the mould in warm water for a few secs, loosen the sides & unmould on
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a plate. Arrange grapes for a decorative look. Attached Thumbnails
64. Nutty Bread Pudding: - tastes just like Shahi Tukri, the Hyderabadi Special Nuts - cup ( can be a mixture of cashew, almonds & pista) Bread - 8 slices, broken to pieces Butter - 1 tbsp Milk - 2 cups Custard powder - 2 tbsp Brown sugar - 1 tbsp Sugar - cup ( or 1 tbsp more ) Vanilla essence - 1 tsp Melt butter & brown sugar. Allow sugar to melt. Toss in nuts & saut for a minute. Prepare custard - mix custard powder to cup of cold milk, boil the remaining milk & sugar, add this mixture, stirring continuously till it thickens. Mix vanilla essence. Arrange bread pieces in a baking dish use a shallow dish to spread the bread slices without stacking in a tall layer. Sprinkle tossed nuts. Pour custard all over. Allow bread pieces to get completely soaked for 10 mts. Bake at 200 deg C for 20 mts till top crust turns light pink.
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Serve hot or at room temperature. Do not refrigerate it will become hard. Attached Thumbnails
65. Cassata Ice-cream - the Indian way with cake. The Indian cassata is a mixture of cake & ice cream. First layer: Sponge cake - 250 gms Apple juice or any fruit juice to just soak it Second layer: Vanilla ice cream - 250 gms Raisins - 4 tbsp Candied peel - 3 tbsp (chopped) Roasted nuts ( cashew or almond) - 3 tbsp Apple juice - cup ( enough to soak the above three) Third layer: Coffee ice cream - 250 gms Cinnamon powder - tsp To decorate: Grated chocolate In a glass bowl, arrange the cake & soak in just enough apple juice. (If preferred, rum can be used OR a few drops of rum or brandy essence can be added to the
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apple juice.) On the above, spread vanilla ice cream, mixed with the (soaked & drained) fruits & nuts. Set in the refrigerator till firm for 2-3 hrs. Over that, spread coffee ice cream mixed with cinnamon powder. Cover with a cling film & freeze till well set. Keep it in the freezer in the coldest setting till it is firm. Thereafter, change the freezer setting to normal & introduce s a medium like a plastic cup, below the vessel, to prevent hardening. The idea is, the vessel should not rest on the freezer floor. Just before serving, garnish with grated chocolate. Cut into wedges & serve. Attached Thumbnails
66. Vietnam Payasam made with sago and banana. Sago - cup Moong dhal - cup Jaggery, powdered - cup Yellow banana, ripe - 1 Roasred & coarsely crushed peanuts - 2 tbsp Roasted white til seeds - 2 tsp Cardamom powder - tsp Freshly grated coconut - 1 cup Ghee - 2 tsp Roast sago in ghee till they fluff up well. Add 1 cup water & cook till soft.
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Lightly roast moong dhal, add 1 cup of water & cook till soft. Add 1 cup of warm water to coconut & extract milk. Add cup of water to jaggery & simmer on a low fire till it dissolves & strain. Mix cooked dhal, cooked sago & jaggery water in a vessel & boil together. Add chopped bananas & cardamom powder. Simmer, add coconut milk & immediately switch off. Stir continuously for 2, 3 mts. Garnish with peanuts & till seeds. Serve hot or at room temperature. Attached Thumbnails
67. Desi Mithai Cream a cross between basundhi and shrikant. Full fat milk - 4 cups Citric acid - tsp mixed with 2 tsp water Saffron - 1/ 4 tsp mixed with 1 tbsp hot milk Icing sugar - 6-8 tbsp ( to taste) Cardamom powder & nutmeg powder - tsp each To garnish: Chopped pista & almonds Boil the milk & switch off. After 5 mts, add citric acid dissolved in hot water, gradually. It will curdle lightly. Strain & discard the water. To the cream, add saffron & icing sugar. Mix in a blender for a mte.
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Add spices & chill. Serve, garnished with nuts. Attached Thumbnails
68. Malai Kulfi: - a classic favourite forever! Full fat milk - 1 litre Sugar - cup Corn flour - 1 tbsp Saffron - a pinch Cardamom powder - tsp Almonds - 10+10 gms Pista - 10+10 gms Cashew - 10+10 gms Soak grind 10 gms of each nut to a paste. Boil milk (reserving cup) & reduce to 2/3 volume. Mix corn flour with reserved milk & add, stirring well to prevent lump formation. When it is cooked, add sugar & ground paste of nuts. Simmer till thick. Add saffron & cardamom powder. Remove & cool. Pour into kulfi moulds & freeze till firmly set (almost overnight). To unmold, allow the moulds to remain outside the refrigerator for 5 minutes and then unmold by inserting a wooden skewer stick or a fork, in the centre of the kulfi and puling it out. Attached Thumbnails
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69. Date Crumble - No butter as well as no fuss! Chopped Dates - 1 cup Sliced bananas - 1 cup Bread crumbs - cup Milk - as given below In a greased bowl, spread a layer of chopped dates, over it sliced bananas & on top of it sprinkle bread crumbs. Repeat this arrangement once more. Now pour cold milk, just enough to soak all ingredients completely. Wait till completely soaked. Dot with a small knob of butter & bake at 400 deg F till done. Serve with chilled custard or sweetened cream or vanilla ice-cream. Attached Thumbnails
70. Apple Crumble combine with raisins or nuts or bananas. Sliced apples - 2 cups Raisins - 1 cup (or chopped walnuts + almonds or sliced bananas) Cinnamon powder ( or cardamom powder) - tsp Flour - cup
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Brown sugar - cup Cold butter - 2 tbsp Sift flour & mix the sugar. Cut the butter into small pieces & rub into it until the mixture is crumbly. Peel, core & cut slices of apple. Or you can grate them also. Mix with raisins & arrange in a greased baking dish. Spread the flour mixture over this & gently press to make the mixture compact. Bake at 175 deg C for about 35 mts till the crumble is golden brown. This can also be micro waved for 8-10 mts till set. Serve hot with sweetened cream or vanilla custard or vanilla ice cream. Attached Thumbnails
71. Almond Cheesecake - this was my Induslady Special! Crust: Digestive biscuits - 100 gms Butter - 50 gms Powdered sugar - cup Filling: Milk - 250 ml Curds - 250 ml Instant China grass - 100 gms Almond essence - 1-2 drops Sliced almonds - few
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Crush biscuits fine, add softened butter & sugar. Press firmly into a 7-8 greased baking dish. Bake at 400 deg for 8-10 mts. Remove & cool. Add china grass to milk. Heat slowly to boil. At once remove & add beaten curds & essence. Cool quickly & pour over the bake. Chill till it sets. Decorate with almonds. Attached Thumbnails
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Elegant Desserts By Chithra Viswanathan