Mango Kulfi Ingredients: 2½ cups (500 litre) milk ¼ cup milk p<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1ersonName w:st="on">o</st1ersonName>wder ½ cup c<st1ersonName w:st="on">o</st1ersonName>ndensed milk ¼ cup sugar 1 cup alph<st1ersonName w:st="on">o</st1ersonName>ns<st1ersonName w:st="on">o</st1ersonName> mang<st1ersonName w:st="on">o</st1ersonName> pulp Method: C<st1ersonName w:st="on">o</st1ersonName>mbine all the ingredients except the mang<st1ersonName w:st="on">o</st1ersonName> pulp in a n<st1ersonName w:st="on">o</st1ersonName>n-stick pan and mix well. Bring this mixture t<st1ersonName w:st="on">o</st1ersonName> a b<st1ersonName w:st="on">o</st1ersonName>il and then simmer f<st1ersonName w:st="on">o</st1ersonName>r 10 minutes till thickens. C<st1ersonName w:st="on">o</st1ersonName><st1ersonName w:st="on">o</st1ersonName>l c<st1ersonName w:st="on">o</st1ersonName>mpletely. Add the mang<st1ersonName w:st="on">o</st1ersonName> pulp and mix well. P<st1ersonName w:st="on">o</st1ersonName>ur int<st1ersonName w:st="on">o</st1ersonName> 6 individual kulfi m<st1ersonName w:st="on">o</st1ersonName>ulds and freeze till set. Unm<st1ersonName w:st="on">o</st1ersonName>uld and serve. And Enjoy a delicious Kulfi!!!!!!!!!!!!! Take Care, Ashna.
Shrikhand SHRIKHAND A dessert which transf<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1ersonName w:st="on">o</st1ersonName>rms <st1ersonName w:st="on">o</st1ersonName>rdinary curds int<st1ersonName w:st="on">o</st1ersonName> a delicacy.Ingredients 1 kg. thick curds 3/4 cup p<st1ersonName w:st="on">o</st1ersonName>wdered sugar a few saffr<st1ersonName w:st="on">o</st1ersonName>n strands 1 tablesp<st1ersonName w:st="on">o</st1ersonName><st1ersonName w:st="on">o</st1ersonName>n warm milk 2 teasp<st1ersonName w:st="on">o</st1ersonName><st1ersonName w:st="on">o</st1ersonName>ns cardam<st1ersonName w:st="on">o</st1ersonName>m (elaichi) p<st1ersonName w:st="on">o</st1ersonName>wder F<st1ersonName w:st="on">o</st1ersonName>r the garnish slivers <st1ersonName w:st="on">o</st1ersonName>f pistachi<st1ersonName w:st="on">o</st1ersonName>s slivers <st1ersonName w:st="on">o</st1ersonName>f alm<st1ersonName w:st="on">o</st1ersonName>nds Method: Hang the curds in a muslin cl<st1ersonName w:st="on">o</st1ersonName>th in a c<st1ersonName w:st="on">o</st1ersonName><st1ersonName w:st="on">o</st1ersonName>l place f<st1ersonName w:st="on">o</st1ersonName>r appr<st1ersonName w:st="on">o</st1ersonName>ximately 3 h<st1ersonName w:st="on">o</st1ersonName>urs until all the liquid (whey) has drained <st1ersonName w:st="on">o</st1ersonName>ff. Rub the saffr<st1ersonName w:st="on">o</st1ersonName>n int<st1ersonName w:st="on">o</st1ersonName> the warm milk until it diss<st1ersonName w:st="on">o</st1ersonName>lves. Mix t<st1ersonName w:st="on">o</st1ersonName>gether the hung curds, sugar, saffr<st1ersonName w:st="on">o</st1ersonName>n mixture and cardam<st1ersonName w:st="on">o</st1ersonName>m in a b<st1ersonName w:st="on">o</st1ersonName>wl and churn using a hand blender. Serve garnished with slivers <st1ersonName w:st="on">o</st1ersonName>f pistachic<st1ersonName w:st="on">o</st1ersonName>s and alm<st1ersonName w:st="on">o</st1ersonName>nds. VARIATION : Strawberry/Mango/Chocolate SHRIKHAND Add 1 cup <st1ersonName w:st="on">o</st1ersonName>f sliced strawberries/Mango/Chocolate Powder instead <st1ersonName w:st="on">o</st1ersonName>f the saffr<st1ersonName w:st="on">o</st1ersonName>n and cardam<st1ersonName w:st="on">o</st1ersonName>m p<st1ersonName w:st="on">o</st1ersonName>wder at step 3. Adjust the sugar accr<st1ersonName w:st="on">o</st1ersonName>ding t<st1ersonName w:st="on">o</st1ersonName> the sweetness <st1ersonName w:st="on">o</st1ersonName>f the fruits/Chocolate. Enjoy, Ashna
Fried Ice-Cream Fried Ice-Cream A fav<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1ersonName w:st="on">o</st1ersonName>urite Mexican dessert. Ingredients a few sc<st1ersonName w:st="on">o</st1ersonName><st1ersonName w:st="on">o</st1ersonName>ps <st1ersonName w:st="on">o</st1ersonName>f vanilla ice-cream <st1ersonName w:st="on">o</st1ersonName>il f<st1ersonName w:st="on">o</st1ersonName>r frying F<st1ersonName w:st="on">o</st1ersonName>r the batter 1 teacup plain fl<st1ersonName w:st="on">o</st1ersonName>ur (maida) -Mix the fl<st1ersonName w:st="on">o</st1ersonName>ur with 1 1/2 cups <st1ersonName w:st="on">o</st1ersonName>f water. F<st1ersonName w:st="on">o</st1ersonName>r r<st1ersonName w:st="on">o</st1ersonName>lling crushed c<st1ersonName w:st="on">o</st1ersonName>rn flakes <st1ersonName w:st="on">o</st1ersonName>r desiccated c<st1ersonName w:st="on">o</st1ersonName>c<st1ersonName w:st="on">o</st1ersonName>nut Method: Chill the ice-cream sc<st1ersonName w:st="on">o</st1ersonName><st1ersonName w:st="on">o</st1ersonName>ps in the freezer. Dip the ice-cream sc<st1ersonName w:st="on">o</st1ersonName><st1ersonName w:st="on">o</st1ersonName>ps in the batter and r<st1ersonName w:st="on">o</st1ersonName>ll int<st1ersonName w:st="on">o</st1ersonName> the c<st1ersonName w:st="on">o</st1ersonName>rn flakes. Deep fry in <st1ersonName w:st="on">o</st1ersonName>il f<st1ersonName w:st="on">o</st1ersonName>r a few sec<st1ersonName w:st="on">o</st1ersonName>nds. Serve with the sauce <st1ersonName w:st="on">o</st1ersonName>f y<st1ersonName w:st="on">o</st1ersonName>ur ch<st1ersonName w:st="on">o</st1ersonName>ice. Enjoy, Ashna.
Yummy mango mousse(fat free) This recipe was given to me by my dear friend Archana, who is a new member to this site and is trying to acclimatize herself with the various forums. Not only is it yummmmy, it is fat free, so all those weight watchers and even the ones who do not care, can make this ultra simple dessert and please everyone around! Ingredients: a. 3/4 can of sweetened mango pulp (the ones we get at Indian stores, or you could use the sugar-free ones at Whole foods, but make sure to add some sugar while making the dessert then) b. Philadelpia fat-free cream cheese (8 oz container) c. 1 or 1.5 sachet of unflavored gelatin (i used knoxx) d. Cool-whip fat free- 7-8 oz -not the can but the container. Method of preparation: -Add the gelatin to abt a tea-cup of steaming hot water and whisk so as to prevent lumps. -Add all of the above (a through d) and blend in a mixer or blender until everything mixes well. -Transfer to a dish and refridgerate for atleast 4 hours. Remember NOT the freezer section, but the fridge. The result is a fluffy, light yet heavenly dessert! Three easy easy steps is all it takes!! You get all of the stuff(b,c,d) at Safeway! Love- Shal
summer around so lemon soufle will be grt hai folks, this is a simple stuff but not available in the market except may be in 5star hotels so lets have a lemon souffle. ingredients..4large lemon, rind finely grated juice strained 4eggs 15g powdered gelatine 1/2oz one table spoon 4tbsp cold water 200gms castor sugar 30cl doublecream 1/2 pint.two packets of the nilgiris in market will do around 5 3/4thinch souffledish measured across on top,fit a standing collar of grease proof paperto come at least 3" above the rim... select two bowls one larger than the otherand a sauce pan overwhich the larger bowl will fit securely.pour 2 to 3" of water into the saucepan and put it on to a medium heat make quite sure that the smaller bowl is perfectly dry and clean... seperate the eggs,dropping the yolks in the larger bowland the whites into the smaller bowl...in a cup sprinkle the gelatine over the cold water and leave to soften... add the sugar to the egg yolks.fit the bowl over the pan of water,which should be barely simmering.mix the egg yolk mixture vigorously until it is think and light and leaves a trail on the surface when the whisk is lifted.Gradually whisk in the lemon juiceand continue to whisk until the mixturethickens again..this time it will manage to hold a trail on the surface..take the pan off the heat and remove the bowl.. stand the cup containing the softened gelatine in the pan of hot water,dissolve the gelatine.stirring occassionally,Mean while continue to whisk the egg yolk mixtureuntil just lukewarm.When the gelatine is completely dissolved,remove the cup from the water..allow it to cool slightly..Whisk the gelatin into the egg yolk mixture..Fold in the lemon rind.. whisk the cream until the trail just holds its shape on the surface be careful not to let it get too stiff,or it would be difficult to fold in.the texture should be of the same as the egg mixture... Make sure ur whisk is clean and dry..whisk the egg whites until they hold in shape of floppy peaks. with a large metal spoon or spatulafold the cream into the egg yolkmixture..followed by the beaten egg whites working lightly and quickly as possible.... stand the prepared souffle dish on a plate/ pour in the souffle mixture,take care not to dislodge orcrumplethe paper collar..leave it firm slightly for 15 to 20 minutesbefore transferring the dish to the refrigerator..chill the souffle for 2 to 3 hours until firmly set. just before serving peel off the paper collar and decorate if desired with swirls of piped whipped creamand press some chopped toasted nuts around or sliced strawberry or any fruit of season the exposed sides....eat and say hai sundari it was damn good...go at it
i am yet to get a nice reply... hai folks y is it no one has tried souffle it is wonderful to give the kids and elders alike and u should give it a try....it is so fluffy ...some say like the mishti doyi of bengal some say it is more like pudding thought some kids would write back for the nice receipe.....hope to hear ...regards..sunkan
malai kulfi This is a very simple recipe. I have more from a cookery class, shall send them later. Malai kulfi: Carnation milk- 1 tin Milkmaid- 1 tin Full cream- 500 gms Mix all, adjust sugar. Add powdered elaichi and zafran. To freeze: There are two methods: 1) Chill this mix. Pour in an ice cream churner and churn till hard. Then freeze in kulfi moulds OR 2) Chill mix well. Freeze in a general plastic container till semi hard. Take out the mixture and blend in mixie for two minutes, twice. Repeat this whole process once or twice. This blending is to eliminate crystals. The more you do this, the better the kulfi will set. After last blending, pour in kulfi moulds and freeze. To serve: Can de-mould and serve plain chopped into four pieces OR Chop and serve with fruit like chickoo,papaya, mango & other tropical fruit Or Chop and serve with vermecelli cooked in milk and sweetened, toped with nuts. Do let me know how this turns out. I make it for almost all dinners in my house.
hi vidya24 , thanks a lot for ur recipe and time . its seems pretty good and nice .i am definitely going to try this . well i hv a silly question what is this CARNATION MILK i never heard this name before . txs heena
Hi Heena, Thanks for liking the kulfi recipe. It is from my mother and comes out well. Carnation milk is evaporated milk. Let us say, it is unsweetened condensed milk. It can be used to lighten coffee, tea also. You can substitute carnation milk with thickened milk. But that involves work. If you want a couple of other kulfis, let me know after u try this. regards VR
