Baked Rosogullas - dainty delight with less calories, !! Instead of sugar substiture, you can use sugar to taste. Rosogullas – 8, cut into halves Mix together: Paneer - 1 cup Milk - ¼ cup Sugar substitute - 2 12 tbsp (or sugar to taste) Cornflour - 1 tsp + 2 tsp water Soak rosogullas in water for a minute,drain & discard the water. Arrange in a baking dish & pour the mixture over. Bake at 160 deg c for 10 mts. Remove & garnish with cardamom powder + saffron. Serve hot.
Oats Kheer - creamy, creamy and creamy, all the way! Thickness can be adjusted to suit individual preferences. Milk - 2-3 cups Soak together in 1 cup of water: Oats - ½ cup Cashews, chopped - ¼ cup (can substitute almonds) Sugar - ½ cup or Artificail sweetener 2 tbsp Cardamom powder - ½ tsp Nuts - to garnish Grind the soaked oats+cashews in the same water to a paste. Boil 2 cups of milk & add the paste, stirring well. Simmer for the oats to cook. Since the mixture will thicken on cooling, add more milk depending upon the preferred consistency. Switch off, add sugar & keep covered. Open after 10 mts, add cardamom powder & stir well. If it becomes thick, add cold milk to get the desired thickness. Chill & garnish with nuts.
Jiffy Pal Payasam - call it Rice Kheer! Cooked rice - 1 cup (very soft) Milk - 2 cups Sweetened condensed milk - 1/3 cup Sugar - 1/4 cup Cardamom powder - 1/2 tsp Saffron - a pinch Nuts to garnish. Blend well the first 3 ingredients without lump. Cook for 10 mtes on a low fire. Add sugar, spices & reove. Garnish & chill.
Dark Chocolate Ice-cream - do I need to describe this? Milk - 500 ml Sugar - 1/3 cup Cornflour - 1 tbsp mixed with 2 tbsp of the above milk Grated dark chocolate - 1 cup Fresh cream - 200 gms Vanilla essence - a few drops Combine chocolate & ½ cup of milk in a pan & melt over a very low flame till it becomes a smooth sauce & cool thoroughly. In another pan, combine the remaining milk, sugar & bring it to a boil. Add cornflour mixture & Sugar. Simmer to boil for 2-3 mts on a low flame. Add chocolate sauce & mix well. Cool thoroughly & add vanilla essence & fresh cream. 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.
Macaroni Kheer - serve chilled & its’ delicious! Select the small variety macaroni for this. Milk - 2 cups Macaroni - ¼ cup Sugar - ½ cup Condensed milk - ½ of 400 gms tin Cardamom powder - ½ tsp Boil macaroni in plenty of water with 1 tsp oil. When cooked, drain & rinse well in fresh water, 2,3 times. Boil milk & add cooked macaroni. Simmer till it reduces. Add sugar & condensed milk. Simmer & cook for 10 mts. Avoid boiling to prevent breaking – best to use simmer-rest. Add cardamom powder & switch off.
Rose and Almond Ice cream - a sophisticated combination! This is a very simple recipe to make. Full fat milk - ½ litre Cornflour - 2 tbsp Sugar - ¾ cup Fresh cream - 200 gms Rose petals - few Rose essence - 2-3 drops Sliced & roasted almonds - 2 tbsp Dissolve the cornflour in 4 tbsp milk. Combine milk, the above solution & sugar in a pan. Bring to boil, stirring continuously & simmer for 3-4 mts. Remove, cool & add cream & rose essence. 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.
Pearl Kheer - Boondhi Payasam For Kheer: Milk - 1 litre Sugar - 1 heaped cup Boil milk , pour in a tall vessel & add sugar. Mix well, keep inside a pressure cooker & keep the weight. As soon as the first whistle comes, simmer & cook for 25-30 mts. This is to get a pink colour & a very good aroma. Cool, open & keep ready. Boondhi: Maida - 1 cup Rice flour - 1 level tbsp Baking powder - ½ tsp Kesar colour - a dash. Add water to the above carefully, beating well to get idli-batter consistency. Heat oil & fry small boondis. Refer Boondhi Laddu Spread on kitchen tissues & cool. Add to the milk & mix well. Serve chilled.
Mango Badham Kheer - Very rich & delicious ! Mangoes - 4, ripe Almonds - 50 gms ( blanch, deskin & grind to a paste with ½ cup milk) Milk - 1 litre – ½ cup for badham Sugar - 1 cup Cardamom powder - 1 tsp Saffron - a pinch (warm & powder) Peel mangoes & squeeze the juice. The recipe needs 2 cups of mango pulp, undiluted. Boil milk & add the almond paste, lowering the flame. Boil slowly, stirring, to avoid sticking at the bottom. Let the milk thicken slightly. Add sugar & remove from fire. Add spices & cool thoroughly. Mix with mango pulp & chill thoroughly. Garnish with sliced pista.
Sitaphal (custard apple) Ice cream - An easy dessert ! For this store-bought plain vanilla ice cream can be used. Vanilla ice cream - ½ kg Custard apple - ½ kg Peel the fruit & remove the pulp. Put half the plp in the mixie along with the ice cream & blend. The remaining half of the pulp is beaten with the hand & mixed so that the pieces can be bitten. Mix & set in the refrigerator. 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.
Special Moong Dhal Payasam - Anouncing the arrival of... our Indus Prince Kathir on 16th Sep 2010 at 4:34pm. M is very fond of moong dhal payasam & hence I reserved this recipe to be posted on this special occasion! I learnt this from my young Andhra friend – they call this Pesara Pappu Payasam. Moong dhal - ½ cup Jaggery (powdered) - 1 cup Milk - ¾ - 1 cup Ghee - 2 tsp Cashew, chopped - 2 tbsp Raisins - 2 tbsp Cardamom powder - 1 tsp Grind to a paste: Fresh coconut - ½ cup Khus khus - 3 tsp Cashews - 7,8 Pressure cook moong dhal (slightly dry roasted) with 3 cups of water for one whistle. Cool, open & add the ground paste. Cook for sometime. Now add jaggery & continue to cook, till thick. Simmer, add milk & cardamom powder. Mix well & remove (do not boil; it is likely to curdle). Remove & add cashews & raisins roasted in ghee. This can be prepared without adding the ground paste also.