Step By Step photos for Desserts - Puddings,Payasams...........

Rosogulla-Rose Exotica – a stretch of my imagination on a lazy day!

A few days back, when I went to the Marina for my evening walk, I saw a vendor selling tender coconut & near him a lady selling roses. I just thought tender coconut and roses will make a lovely combination & introduced rosogulla to “fuse” them!!

Store bought rosogullas can be used.

I used non-dairy cream powder for this.

Big rosogullas - 6

Tender coconut scrapings - 1 cup

Tender coconut water - ½ - 1 cup

Rose essence - a few drops (or vanilla by option)

Non-dairy cream powder - 200 gms + icing sugar – 50gms + vanilla essence – 1 tsp

Squeeze lightly the rosogullas, cut into 2 & arrange in a dish.

Blend tender coconut flakes with rose essence & just enough tender coconut water to form a thick sauce consistency.

Pour this over rosogullas & allow to stand for 1-2 hrs.

Blend the cream powder, icing sugar, vanilla (or rose) essence with water & pour over the pudding. Alternately you can use vanilla ice cream to spread on top.

Arrange with sugar roses.

Serve chilled.

 

Amrut Bhog - Fancy name for an easy dessert!

This is very simple – just assembling layer by layer!!

1 – Take 4 big rosogullas & cut each into 2 or 3. Squeeze the syrup & place in a dish.

2- Take 400 ml milk in a pan & boil. Just sprinkle a tiny pinch of cooking soda & simmer, stirring. Add 2 tsp cornflour mixed with 1 tbsp water, gradually, stirring continuously.
Cook till medium thick & cool thoroughly. Pour this overthe rosogullas.

3 – Peel one orange, one mosumbi, cut pieces & add next along with a few seedless black grapes & few cashews.

4- Set pineapple jelly in a vessel & take chunks & arrange.

5- Sprinkle 2 tsp crushed, dried rose petals for a nice flavor & mix lightly.

6 – Pour a few spoons of strawberry crush.

7 – Place rose petals, almond & pista slivers.

Chill thoroughly & serve.

 

Loving Caress - a 'tender' dessert!!

Chop into bite sized pieces:

Oranges, kiwi, pineapple, strawberries - raw pineapple is likely to irritate the throat; so I suggest it to be lightly cooked /steamed.

Strawberry crush to mix with them.

Make lemon custard with 1 cup of milk + 1 tbsp custardpowder + 2 tbsp sugar. If lemon custard powder pack is not available, use ordinary custard powder + a drop of lemon food colour + lemon essence.

Kiwi crush, store bought or mash the fruit with sugar & blend.

Arrange as shown.Sprinkle litte sugar if necessary.

Chill & serve.

 

Rasmalai in Thandaai - simple to make.

Please go to
http://www.indusladies.com/forums/1719953-post67.html
for the recipe of two types of thandaai.
I tried the following with the first recipe.

Rosogullas can be store-bought or made at home.

For 4 rosogullas, make thandai 300-400 ml. It should be slightly thick – sauce consistency.

Squeeze each rosogulla well, place in a dish & pour thandai over.

Allow to stand for 3-4 hrs for the rosogulla to absorb the thandai flavor & become rasmalai in thandai .

 

Meeta Durbaar - gulab jamun+cream cheese+fresh fruits.

Make gulab jamun the previous day & allow the jamuns to soak overnight in syrup.

In the morning, drain the syrup completely.

In a bowl arrange gulab jamuns.

Over that spread a layer of cream cheese.

Over that arrange fresh fruits & nuts.

In the centre, keep a jamun, wrapped in silver varq.

Chill & serve.

 

Madhur Milan - what more can you ask for???

Blend together:

Condensed milk - 4 tbsp

Milk powder - 4 tbsp

Milk - ¼ cup

To that add, squeezed

Medium size rosogullas - 5

Transfer the blended mixture to a bowl & chill.

Buy & break into small pieces boondhi laddu.

In small glass moulds, arrange as follows:

1 tsp laddu

Above blended mixture - 2-3 tbsp

segments of kala jamun (or tiny colored rosogullas/rasmadhuri)

Trickle rose syrup

one side, 1 tsp laddu

Next to that, green chopped pistas

almond slivers

Chill & serve.

 

Eggless Caramel Custard - light & tasty!!

Instead of sugar, you can add 6 tsp sugar free powder.

Low fat milk - 500 ml

Vanilla flavoured custard powder - 1 tbsp

Sugar - ½ cup

China grass (agar agar) cut into small pieces - 5 gms

1 tbsp sugar for caramelizing

Soak the China grass in ¼ cup of cold water for 20 mtes. Cook over a slow flame till it dissolves. Keep warm.

In a pudding mould (about 5” diameter), add the sugar for caramelizing & 2 tsp of water & cook till the sugar turns golden brown in colour. Remove from the flame & spread this all over the base of the mould. Spread around quickly before the sugar hardens.

Reserve ¼ cup of cold milk & put to boil the rest. To the cold milk, add sugar & custard powder & add, stirring well, when the remaining milk boils.

When custard reaches a sauce consistency,add China grass solution & boil agan for 2mtes Strain the Pour into the prepared pudding mould & allow to set in the refrigerator.

Before serving,loosen the sides with a knife & invert on a plate.

Serve chilled.mixture & cool it slightly.

Add the vanilla essence & mixwell.

The first is set in small individual moulds & the second in a large mould.

 

Shrikant Souffle - perfect fusion!!

Drained, thick curds - 1 cup

Powdered sugar - ¾ cup

Mix them both & refrigerate for 1 hour to set.

Remove & fold in 100 gms chilled fresh cream.

Now, whisk very gently – the top will foam up. Collect this in a separate bowl.

Go on repeating the above till the entire mixture fluffs up.

Now add 100 ml shrikant (can be store bought – kesar& pista flavor)

Mix both very gently.

Decorate with chopped nuts & rose petals.

 

Rainbow Magic - an easy to assemble dessert.

Makes use of

Thandai paste – choose any thandai recipe & make a paste. You can buy this from the store also.

Vanilla custard made with 1 cup of milk, 1 tbsp sugar &1 tbsp vanilla favoured cornflour

Fresh cream - 100 ml

Paneer balls - knead 50 gms paneer with 1 tbsp powdered sugar, divide into 2 parts,add different coliurs & roll into balls

Slices of almond & pista

Dried rose petals

Blend thandai paste + cornflour mixture.

Arrange as shown, alternating all layers.

Decorate with silver balls.

 

Strawberry Cheesecake - pleasing to the eye, as well as to palette!

Line the tin with greased(with oil) butter paper before placing the crust.
When serving
To prevent a baked cheesecake from sticking to the knife when slicing, remember to dip the knife into hot water and wipe away the excess water. Then slice the cake and wipe the knife clean between each cut.

For the crust:

Mix together:

Digestive/marie biscuits - 10, powdered

Powdered sugar - 2 tbsp

Melted butter - 3 tbsp

Take an 8”loose bottom tin & press the mixture evenly on the bottom plate & chill.

Filling:

Agaragar (china grass) - 5 gms

Strawberry juice - 200 ml (readymade juice carton is OK)

Strawberry custard powdr - 2 tbsp

Sugar - 2 tbsp

Freshly crushed strawberry pulp - 4 tbsp

Soak chinagrass in 3 tbsp of water for 30 mtes.

Melt on a VERY slow flame & keep warm.

Make strawberry custard with juice, custard powder & sugar.

When it thickens, add china grass solution, simmer together & remove.

Strain & cool.

Add fresh fruit pulp & pour on the crust.

Chill till firm.

Decorate with fresh strawberries

.