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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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    Dates Kheer - also known as Khajur Payesh.

    Milk - 1 litre

    Dates - 100 gms ( deseeded)

    Sugar - ½ cup ( or to taste)

    Cornflour - 1 tbsp

    Cardamom powder - 1 tsp

    Nut meg powder - ½ tsp ( jathikkai or jaiphal powder)

    Ghee - 1 tbsp

    Chopped nuts ( of choice ) - ¼ 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 ½ 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.

    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.
    date kheer.JPG
     
    Last edited: Apr 10, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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 - ¼ 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.

    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.

    puri payasam.jpg
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Phirni - Try this for a different flavour !

    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 - ½ cup ( caramelised)

    Heat milk, add ¾ 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.

    Add cardamom powder, if you are using it..

    Pour into glass, earthenware or ceramic bowl to set.

    Garnish with caramelised 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 ½ 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.
    caramel phirni.JPG
     
    Last edited: Jan 18, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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 - ½ cup

    Sugar - ¾ cup ( or to taste)

    Milk - 2 cups

    Cardamom powder - 1 tsp

    Saffron - ¼ tsp (warm &powder)

    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.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Coffee Custard - very easy, very elegant & ofcourse, very tasty !

    This is a simple recipe & you can serve topped with nuts..

    Milk - ½ 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 ½ 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.

    Remove, mixing in cream thoroughly.

    Cool & set in the refrigerator.

    You can also make this, substituting 4 tsp cocoa instead of instant coffee powder.
    cof cus.JPG
     
    Last edited: Jul 12, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bread Payesh - easier than the easiest dessert.

    Milk - ½ litre

    Bread slices - 2 ( edges trimmed)

    Cashewnuts - 7,8

    Sugar - ½ cup

    Cardamom powder - ¼ tsp

    Nutmeg powder - ¼ 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.

    bread payesh.jpg
     
    Last edited: Mar 20, 2011
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.

    Cubed vegetable - 1 cup

    Cashews - 8 – 10

    Milk - ½ litre

    Sugar - ½ cup

    Cardamom powder - ½ tsp

    Nutmeg powder - ½ 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 boilng.

    When the mixture thickens, add sugar & simmer to dissolve.

    Add spices & remove.

    Chill & serve.
    Mock badam kheesr.JPG

    mock badamkheer.jpg
     
    Last edited: Nov 18, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chocolate Mousse - this is eggless, please !

    Milk - ½ 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 - ½ cup

    Vanilla essence

    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 cornflour - cocoa mixture ready with the other 1/2 litre milk.

    Mix ½ cup cold milk with cornflour & cocoa powder & keep ready.

    Put the rest of the milk to boil.

    When the milk is about to boil , add cornflour - 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. Decorate with walnuts.
    Ch mousse-5.jpg
     
    Last edited: Mar 9, 2010
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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 - ½ cup for decoration

    Custard:

    Milk - 1/2 litre

    Cream - ½ cup

    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, stirring constantly to prevent burning.

    Remove & cool well.

    Mix in essence, lemon juice & nuts reserving a few for decorartion.

    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.



    khubani ka meeta1.JPG
     
    Last edited: Apr 13, 2006
  10. Chitvish

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    Dhal-Rice Payasam - my birthday payasam to all of you, friends !

    For SBS photos,please go to
    http://www.indusladies.com/forums/964289-post7.html


    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.

    Rice ( preferably thin variety) - ¼ cup

    Gram dhal - ¼ cup

    Moong dhal - ¼ cup

    Aval ( poha) - ¼ cup

    Wheat rawa - ¼ cup

    Jaggery - 2 ½ 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 ½ cup of water in a vessel & heat to dissolve on a low fire.

    Boil for 5 mts.

    Strain & add to the pressurepan contents.

    Booil 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.
    dhal payasam.JPG

     
    Last edited: Dec 27, 2009
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