banana in caramel sauce Banana in Caramel Sauce Margarine or butter - 20 gram Sugar - 100 gm Bananas - 4 peeled In a heavy bottomed frying pan add the sugar and butter cook till a golden caramel syrup is obtained. coat the bananas with the sauce. Cook for 2 to 3 minutes till little hot and slightly soft.
Rasmalai [FONT="]Ingredients[/FONT][FONT="][/FONT] [FONT="]Paneer - 250 gms (fresh and soft) Water - 6 cups Sugar - 3 cups Full Cream Milk - 1 litre Cardomom Powder - 1/2 tsp Almonds & Pistachios - 2 tsp (chopped or coarsely crushed) Few strands saffron.[/FONT] [FONT="]Method[/FONT][FONT="][/FONT] [FONT="]Mix 1 1/2 cups of sugar and water and boil. Knead paneer gently with fingers and make balls and flatten to patties (1" diameter) and gently let into the boiling sugar syrup. Cover partially. Boil for 12-15 minutes. In another pan pour the milk and add 1 1/2 cup of sugar to boil. Boil milk to two thirds quantity, add powdered cardamoms, sliced nuts and saffron, and mix well. Gently remove each rasmalai, drain excess syrup but don’t press it and transfer to milk. Allow to boil for another 2-3 minutes. Chill for 3-4 hours before serving.[/FONT] Delicious easy to make Sunday dessert:2thumbsup: [FONT="][/FONT]
Kesar Pista Amrakhand ~ Indian Dessert Shrikhand is an Indian dessert mostly popular in Northern and Western India. Amrakhand is mango flavored dairy dessert from the west of India. It can be made well in advance and stored in the refrigerator until needed. Use a really thick yogurt for the best results. Prep time: 6-7 hrs/overnight Cooking time: 10 mins Serves: 4-5 people Ingredients: 2 C of Homemade yogurt 1/2 C Mango pulp or thinly sliced ripe mango cubes 1/2 C Sugar 2 T Milk, warm 6-7 strands of Saffron 1/2 C Pistachios, coarsely chopped 1/2 t Cardamom powder Method: Place the yogurt in a clean muslin cloth, tie securely and allow to hang for 6-7 hrs or leave overnight to drain off the liquid. Place a bowl under the bag to catch the drips or place over the sink. Meanwhile peel the mangoes. Remove the flesh from the pit or stone, slice the flesh and cut into thin strips. Or else you can completely ignore this and take 1/2 cup of Mango pulp which we get in Indian groceries. First remove the yogurt and mash thoroughly and to this add the sugar and mix well to combine with the thick yogurt. Soak some saffron in warm milk. Add the soaked saffron milk, mango pulp and cardamom powder and stir well so that all the ingredients are well amalgamated. Garnish with chopped pistachios and few strands of saffron. Cover and chill in the refrigerate until needed. Serve sprinkled with chopped pistachios and saffron strands.
Delicious Desserts GAJAR KA HALWA carrots - 2 cups, grated ghee - 5 tbsp milk - 1 litre sugar - 1 cup (add more if u like it sweeter) khoya - 1 cup cardamom powder - 1/2 tsp cashew and raisin fried - 1/2 cup method 1. heat ghee and fry the grated carrot till golden 2. add milk and cook till it is dry. 3. add sugar, cardamom powder 4. when sugar dissolves, add the rest of the items.keep stirring till the ghee separates. 5. serve. the khoya and sugar may be substituted with sweetened, condensed milk.
Re: 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 petals.
Re: Delicious Desserts khubani ka meetah 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;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 SHAHI TUKDA bread slices - 6 nos.,cut into traingles sugar - 200 gms sweetened, condensed milk - 2 tbsp milk - 500 ml, simmer and reduce it to 200 ml cardamom powder saffron - a few strands cashew nuts - 2 tsp, fried and chopped pistachios - 2 tsp, chopped ghee/oil - 100 gms method 1.heat ghee/oil and fry the bread till golden brown. remove and place on paper napkins. 2. make a sugar syrup with 100 gms sugar in 1 cup of water. 3. place slices on a platter and add the sugar syrup. 4. To the reduced milk add the remaining sugar, cardamom powder, condensed milk, saffron. simmer to thicken. 5. when warm, pour on the slices. 6. garnish with cashew and pista.
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.
