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Elegant Desserts For Perfect Indulgence!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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 - 1 cup(100gms)
    Sugar - 3/4 cup
    Cornflour - 2 tbsp
    Vanilla essence 1 tsp

    Dissolve the cornflour in 2 tbsp milk & keep aside. Boil the remaining milk , add sugar & cornflour mixture , stirring well , simmer for 4-5 mins. Cool thoroughly - add cream & vanilla essence & mix well.

    Transfer to an airtight container & keep in the freezer.

    Aftr about 8 hrs, take out, break into chunks & whisk with wisking blades of an electric hand beater. The volume will double. The ice cream becomes light. Do not use blender or hand blender. Only whisking gives the aeration & light texture.

    Now put back in an airtight container in the freezer.
     

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    Last edited: Oct 28, 2008
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel payasam

    For SBS photos, please go to
    Caramel Payasam

    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) - ¼ 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 ½ cup of hot water (beware, it will splash!) .

    Then add the milk, & washed and strained rice & mix well.

    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. Do not wait for a whistle - the milk is likely to overflow.

    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
    CP-ready.jpg .



     
    Last edited: Jan 17, 2010
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kamal Kheer - no cooking , please.

    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 - ½ 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.
    kamal kheer.JPG
     
    Last edited: Jan 17, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Gram Dhal Payasam - Try it for Ayudha Puja.

    Gram dhal Payasam :



    Gram dhal - ½ cup

    Jaggery - 1 cup

    Coconut milk ( thin ) - 1 ½ 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.

    Pressurise with 1 cup of water for 2 whistles.

    Cool , open & drain the water.

    Don’t 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 Pradhaman”in Kerala.
    paruppupradaman.JPG
     
    Last edited: Jan 17, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple Payasam-Exotic Taste, Reminding you of Pina Colada!

    Pineapple Payasam- Exotic Taste, reminding you of Pina Colada!

    Pineapple pieces - 3 cups ( very finely chopped )

    Sugar - 1 ¼ 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

    Ghee - 2 tbsp

    Cashew chopped - 2 tbsp

    Raisins - 2 tbsp

    Cardamom powder - 1 tsp

    Dry ginger powder - 1 tsp

    In a pressurepan,heat 2 tbsp ghee, roast cashew pieces & raisins , remove, add sago & fry till they all puff up uniformly.

    Add pineapple pieces & ½ cup water.

    Close the cooker & keep the weight.

    After the 1<SUP>st</SUP> 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.
    pineapple payasam.JPG
     
    Last edited: Jan 17, 2010
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    Eggless Vanilla and Chocolate Gateau-Make this & stun your guests!

    Eggless Vanilla and Chocolate Gateau:

    Maida 1 ½ cups

    Sodabicarb 1 tsp

    Cocoa powder 3 tbsp

    Salt ¼ tsp

    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

    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!


     
    Last edited: Apr 27, 2009
  7. Chitvish

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    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 - ½ 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

    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.
     

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    Last edited: Oct 28, 2008
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    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.

    Milk - 1 litre

    Makhana - 1 cup

    Sugar - ½ - ¾ cup

    Ghee - 2 tsp

    Chopped, assorted nuts - ¼ 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.


    makane kheer.jpg
     
    Last edited: Apr 1, 2011
  9. Chitvish

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    Apple Firni - North visits South.

    Milk 1 litre (preferably full cream)

    Basmati rice ½ cup minus 2 tsp

    Sugar 1 cup

    Apples 3

    Cardamom pdr 1 tsp

    Nutmeg pdr 1 tsp

    Saffron ¼ tsp(warm & powder)

    Chopped almonds 1 tbsp

    Chopped pistachios 1 tbsp

    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".
    apple firni.JPG
     
    Last edited: Feb 13, 2011
  10. Chitvish

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    Moong Dhal ki Kheer - we call it Pasiparuppu Payasam

    For SBS photos, please go to
    Moong Dhall ki Kheer

    Moong dhal - ½ cup

    Jaggery powdered - 1 cup (can be little less)

    Milk - 1-1 1/2 cups

    Cardamom powder - ½ tsp

    Nutmeg powder - ½ tsp

    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 ½ cups of water in a pressurepan for 2 whistles.

    Simulaneously add 1/2 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. The consistency is your choice. In the photo, note that the stove is switched off.
    Heat ghee in a small pan, roast nuts & raisins well & add.
    ppayasam-5.jpg
    Refer to Tips on Payasam.
     
    Last edited: Jan 17, 2010
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