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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    Date-Honey Pongal - delightfully different, but very tasty!!

    Raw rice - 1 cup

    Moong dhal - ½ cup

    Milk + water - 2+4 cups

    Jaggery - 1 ½ cups (boil with ½ cup water to dissolve & strain)

    Dates - 8-10, chopped (depend on how sweet you want it)

    Honey - 2-4 tbsp (depend on how sweet you want it)

    Ghee - 2 tbsp

    Dry ginger powder - 1 tsp

    Cardamom powder - 1 tsp
    datepongal-1.jpg

    To garnish - roasted cashews

    Wash & soak rice & dhal together for 30 mts.

    Drain & add to boilng milk + water + 1 tbsp ghee in a pressure pan.
    datepongal-2.jpg

    When the mixture starts boiling vigorously, close the cooker, keep the weight & simmer.

    Cook for 10 mts – do not wait for whistle.

    Cool, open & add the jaggery water.
    datepongal-3.jpg

    When well blended add dates and honey.
    datepongal-4.jpg
    Blend & simmer.

    Add spice powders & remove. Decorate with cashews roasted in remaining ghee.
    datepongal-5.jpg



     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Fruit Phirni - serve this cold.

    Milk - 1 litre

    Thin poha - 1 cup

    Sugar - ¾ cup (or less)

    Cornflour - 3 tsp (mixed with 2 tbsp cold milk)

    Sliced apples, bananas, grapes, pomegranate etc to taste and amount

    Roast poha on a dry kadai on a low fire till very crisp, but white.

    Cool and powder.

    Boil milk, add this poha powder, stirring well.

    Cook on a medium flame for 7,8 mts.

    Add cornflour mixture, stirring to avoid lumps.

    Simmer till thick & add sugar.

    Switch off & keep covered.

    After 10 mts, open, mix well & cool.

    Add desired fruits.
    fruit phirni.jpg
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jackfruit Payasam - make this without milk.

    Basmathi (or any thin rice) - 1/4 cup

    Khuskhus - 2 tsp

    Grated coconut - 2 tbsp

    Powdered jaggery - 1/2 cup

    Jackfruit segments - 12 no:s

    Cardamom powder - 1 tsp

    Ghee - 1 tbsp

    Chopped cashews & raisins - to garnish

    Lightly roast rice & khuslhus & powder together as fine as possible.

    Then add coconut & grind, next adding jaggery with enough water to make a paste.

    Chop fruit fine & boil in 1 litre of water till soft.

    Add the paste, stirring well till it starts boiling.

    Simmer to sauce consistency, add cardamom powder & remove.

    Garnish with cashews & raisins fried in ghee.
    jackfruit payasam.jpg
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango Cream - it is not a sin to indulge in mango+cream!

    Ripe mango cubes - 1-11/2 cups

    Cream - 1 cup

    Milk - 1 -11/2 cups

    Sugar - 2-3 tbsp

    Cinnamon powder - 1 tsp (optional)
    mangocream-1.jpg
    Mint leaves - to decorate

    I used cream powder today for this. I added 150 ml of water& whisked together.

    Boil milk + cream +mangoes + sugar + cnnamon powder, blending well.

    Lightly mash mangoes to release the flavour.
    mangocream-2.jpg
    When creamy, remove, cool & pour in glasses.

    Garnish & freeze.
    mangocream-3.jpg
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango cheesecake - its' mangoes everywhere!


    For the sponge cake, go to
    Eggless Milkpowder Cake
    You can cut out horizontally into 2 & use one layer for this.

    For the soaking syrup, warm & mix:

    Water - 1 cup

    Sugar - 1 tbsp

    Pour this over the cake in a dish & keep ready.

    For the filling:

    Cream cheese - made from 1 litre milk (given below)

    Sugar - ¾ cup

    Mango pulp (or chopped) - 1-2 cups

    Cream - ½ cup

    Thick curds - 4 tbsp

    To garnish - mango slices

    Liquidise the filling ingredients, except cream.

    Whip cream & fold into the filling.

    Spread this over the soaked cake & refrigerate till set.

    Serve chilled with mango slices or mango roses. Select a firm ripe mango & peel the skin. Peel very thin , long “flakes” (as for tomato roses) & roll them to look like roses.
    mango cheesecake-1.jpg

    Cream cheese:

    Boil 1 litre of milk & remove, After 4-5 mts, add 1 tsp citric acid mixed with ½ cup of warm water.

    The mixture will curdle.

    Strain using a muslin cloth & liquidise the soft paneer when still hot.

     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cream Chocolate Cheesecake - you will not say ‘no’ to this!

    Fresh cream - ½ cup

    Crust:

    Digestive biscuits - 100 gms

    Butter - 50 gms

    Powdered sugar - ¼ cup


    In a double boiler cook together:

    Butter - 2 tbsp

    Dark cooking chocolate - 1 cup
    creamchoc cheesecake-1.jpg
    Cool well .

    Add this to cream & beat well.

    Crush biscuits fine, add softened butter & sugar.

    Press firmly into a 7-8” greased baking dish.

    creamchoc cheesecake-2.jpg
    Top with cream-cooked chocolate mixture.

    Chill & serve.
    creamchoc cheesecake-3.jpg


     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Karamani Payasam (white chawli kheer) - delicious & ideal for naivedyam

    I tried this with white karamani (white chawli or black eyed chick peas)


    Chawli - ½ cup



    Milk - 2 cups



    Coconut milk - 1 cups (3/4 cup grated coconut +1/2-3/4 cup warm water/)


    Grated jiggery - 1 cup


    Cardamom powder - 1/w2 tsp


    Roast karamanion a dry kadai on a low flame till a very good aroma comes.


    Soak for 5-6 hrs.


    Wash very well & cook in a pressure pan with 1 cup of water till very soft - for 15 mts on sim after the first whistle comes.


    Cool, open & lightly mash well with potato masher – do not use the blender or mixie..


    Add milk & cook for 10 mts till the mixture is well-blended.


    In the meanwhile, in another vessel, mix grated jaggery with just 2 tbsp of water on a low fire & melt it completely.


    Keep the coconut milk also ready.


    Remove the payasam mixture from the stove, add strained jaggery & coconut milk.


    Continuously stir for 5 mts.


    Add cardamom powder & keep covered.


    Open & serve after 10 mts.
    karamani payasam.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Badham Phirni - quick-to-fix dessert!!

    Milk - 500 ml

    Rice flour - 2 (slightly heaped) tbsp

    Sugar - 3 tbsp

    Blanched & finely chopped almonds - ¼ cup

    Cardamom powder - 1 tsp

    Boil milk, reserving 2 tbsp to mix with rice flour.

    Add sugar & add the rice flour-milk mixure, stirring simultaneously.

    Cook till molten ice cream consistency is reached.

    Add cardamom powder & 2 drops of almond essence (optional).

    Add chopped almonds & remove.

    Garnish, chill & serve.
    badham phirni-1.jpg

    badham phirni-2.jpg
     
    Last edited: Feb 7, 2011
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Custard Fruit Kheer - specially for deepavali visitors!!

    Use fruits of your choice, but add them only after cooling the kheer.

    Milk - 750 ml

    Vanilla Custard powder - 2 tbsp

    Sugar - 1 cup

    Apple - half of a medium size

    Banana & orange - 1

    Grapes - ½ cup

    Pears - ½ cup

    Cashews & raisins - 2 tbsp each

    Mix custard powder in 1 cup of cold milk & keep ready.

    Put the rest of the milk to boil & add the custard mixture.

    Lower the flame & cook, stiring, till thick.

    Add sugar, remove immediately, mix & cool.

    Peel & chop all fruits.

    Add to kheer & chill.
    Custard Fruit Kheer.jpg
     
  10. Chitvish

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    Fig & Cardamom Delight - sumptuous and low in calories

    Agar agar (china grass) - 5 gms, chopped

    Low fat milk - 500 ml

    Skim Milk powder - 3 tsp

    Sugar - ¼ cup ( can use sugar substitute)

    Cardamom powder - ½ tsp

    Dried figs - 8 (soaked in ½ cup water for 2 hrs & pureed)

    Mix the milk (boiled & cooled) with milk powder & keep aside.

    Add ½ cup ofwater to agar-agar & simmer over slow flame till it melts.

    Add milk, mixture, sugar, fig puree, cardamom powder & mix well.

    Pour into bowls & refrigerate ill it sets.

    Garnish with saffron.
    fig delight.jpg
     
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