Re: Yummy mango mousse(fat free) Hi Shal Could you please tell me the brand name of the sugar-free mango pulp available in Whole Foods? I love Mangoes but hubby is diabetic and I am ..hmmm... lets say I have been growing laterally these past years! I plan to substitute sugar with Splenda. Or atleast half-sugar, half-Splenda. Also, would I still use 3/4th can of the Whole foods mango pulp? I believe I ate this dessert at a friend's place some time ago. I was in heaven after eating a few servings :mrgreen: - so forgot to ask the recipe. My friend had put the dessert on a pie crust and then kept in the fridge for a few hours! So it was a mango pie. Waiting to hear from you eagerly! Regards Gayathri
Creamy hot chocolate AWESOME!!!! Ingredients: For Cream 1/2 cup chilled heavy cream 1 1/2 tbsp sugar Other Ingredients 2 cups milk 1 tbsp milk 1 tbsp unsweetened chocolate 1/4 tsp powdered unsweetened chocolate Method: Beat cream and sugar till it holds stiff peaks Heat milk, remove 1/4 cup of milk in a cup Add sugar and chocolate, stir vigorously When fully dissolved and frothy, add to remaining milk. Bring back to a boil, reduce, simmer 1/2 a minute Pour into 2 large mugs from a height to make it frothy. Top with whipped cream Sprinkle powdered chocolate Serve hot
Re: Yummy mango mousse(fat free) this sounds yummm I will surely get the things next time I am at the Indian shop & will give this a try.tfs
Ras Malai <TABLE cellSpacing=0 cellPadding=0 width="95%" border=0><TD vAlign=top width="55%">Instructions Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight. Make small balls and flatten them to small patties (1 to 1.5 inch). Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes). In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands. Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes. Remove from heat and allow it to cool to room temperature. Put the Ras malai into refrigertor for 3-4 hours. Serve it Chilled. <TD vAlign=top width="45%">Ingredients Fresh Paneer - 200 gram or Milk(2 liter) Half-half milk - 0.75 liter Skim milk powder - 2 Tspn Cardamom powder - 1 tspn Fresh lime juice - 1 tspn Non Fat Yogurt - 1 Tspn Grated Almonds and Pistachios - 5 pieces each Sugar - 2 cups Water - 5 cups Saffron - 4-7 Strands
Re: Ras Malai Dear Reenae, Thanks for this recipe, ras malai is an all time favourite. Is this a recipe in your own words? Or if you have taken it from another site, please do mention the site in your post. This is in keeping with forum etiquette of IL. Always good to read your posts in IL. regards Vidya
Re: Yummy mango mousse(fat free) Hi, I live in New Zealand and have recently become a member of IL. I tried this recipe and it was fantastic. Thanks a heap for putting in a simple and easy to make recipe. Any more of such instant, easy to make desserts will be highly appreciated. Nimmi:hatsoff
Easy to make pudding with eggs & coconut milk Hii, Here's one dessert that i love to eat and make too.....:coffee Ingredients: Coconut -1 Sugar -1cup Eggs-4 Vanilla essence few drops Procedure Extract 1 cup(250 ml) of thick milk out of 1 whole coconut.Powder sugar and keep aside.Blend the eggs till it becomes frothy.Mix the coconut milk,egg and a few drops of vanilla essence.Add required sugar.Pour this mixture into a greased bowl and steam(do not put the weight) it in a pressure cooker for 25 min in a medium flame.When cool transfer to a serving dish.Tastes better when chilled. Hope u like it:2thumbsup:
Delicious Desserts GUL E FIRDAUS sago - 1/2 cup bottle gourd - 1 no. (about 1/2 kg) unsweetened condensed milk - 1 tin sugar -2 cups milk - 1 litre cardamom powder - 1/2 tsp rose essence - 1 tsp skinless almonds - 1/4 cup pistachios - a few chopped rose petals - a few 1. cook sago in 1/2 litre milk till done. 2. grate bottle gourd and cook in 1/2 litre milk till done. 3. mix together and add sugar ; stir till sugar dissolves. 4. add condensed milk, cardamom powder , almond paste and essence; cook till it thickens. remove from heat and chill in individual bowls. 5. garnish with pista and rose petals.
Re: Delicious Desserts KHUBANI KA MEETHA dry apricots - 250 gms sugar - 100 gms fresh cream - 1 cup . whipped almond slices - to garnish 1. soak and boil apricots in water till cooked; remove any seeds. 2. strain and add sugar; cook till sugar dissolves. 3.chill in individual bowls. 4. add fresh cream on top and sprinkle with almond slices. 5. serve cold. khubani is the urdu name of apricot !! the apricots are washed and then soaked in water....then cooked in the water to get a jelly like consistency, adding sugar ;then strained. at this point a few drops of lemon juice and a pinch of salt may be added. some like to add a knob of butter too!! the traditional recipe calls for the fresh cream, but nowadays it is also served with custard or ice cream. garnished with blanched, skinless almond slices.; some serve it with the blanched apricot kernels too!!
Re: Delicious Desserts SHEER QORMA rumali sewain (very fine vermicelli) - 100 gms milk - 2 litres sugar - 250 gms cashew - 50 gms (soaked and very thinly sliced) almonds - 50 gms (soaked, skinned and very thinly sliced) dry dates - 50 gms (chopped) cardamom powder - 1/2 tsp ghee - 2 tbsp 1. heat ghee and fry the nuts till golden brown;keep aside. 2. in the same ghee , fry the vermicelli till golden ;keep aside. 3. dissolve sugar in 500ml of water and make a syrup by heating 4. add boiled milk to this and add cardamom powder. simmer a few minutes more.(the total 2 liters ie.,1500ml milk and 500 ml water, should reduce to 1500 ml) and turn off the flame. 5. add the vermicelli without forming lumps and the dates. (no need to boil further, as the thin vermicelli gets cooked in the milk's heat itself) 6. serve hot/cold with the fried nuts on top