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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    Shahi Tukri (Double Ka Meetha) – with rabri & with condensed milk.

    This is very popular in Hyderabad. For shallow or deep frying, only ghee gives the best taste. Milk bread can be used. Bread hardened, is easy to fry, without getting crumbled.

    With Rabri:

    This method does not use condensed milk & is done on stove top.

    Bread slices - 6

    Rabri:

    Full fat milk - ½ litre

    Sugar - 2 tbsp

    Sugar syrup:

    Water - 1 cup

    Sugar - ½ cup

    To garnish

    chopped almonds & pista

    For rabri, boil milk & simmer to a thick creamy consistency.

    Add sugar & keep aside.

    Remove the edges from bread slices.

    Cut bread slices into halves & deep fry ( or shallow fry)in ghee to golden
    brown.

    Heat water & sugar.

    When sugar has dissolved, add fried bread pieces one by one to make them soft.

    Arrange on a serving dish.

    When cold, pour rabri on top.

    Garnish with chopped nuts & serve chilled.

    Second method with condensed milk:

    Use condensed milk instead of rabri.

    The photo is given in

    http://www.indusladies.com/forums/showpost.php?p=3391&postcount=58


    st.jpg

    shahi tukre.jpg
     
    Last edited: Nov 19, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chocolate Sauce & Praline Powder - serve with vanilla icecream.

    Drinking chocolate - 2 tbsp

    Cocoa powder - 1 tbsp

    Butter - 1 tbsp

    Sugar - ¼ cup

    Cornflour - 1 tbsp

    Milk - 1 cup

    Add all the ingredients in a vessel.

    Heat the mixture, stirring continuously till the sauce is thick.

    Remove from heat & cool to room temperature.

    Use over vanilla icecream with praline powder.

    Praline Powder:

    Nuts - ¾ ( can be any one or a combination of almonds, cashews & groundnuts)

    Sugar - ¾ - 1 cup

    Vanilla essence - 1 tsp

    Melt the sugar in a heavy saucepan over low heat till the sugar melts.

    Add nuts quickly.

    Spread the mixture on an oiled tin & allow to cool.

    Powder coarsely & store airtight.

    Serve the sauce with vanilla ice cream. Pour the sauce over the ice cream & sprinkle praline powder.

    chocolatesauce1.JPG
     
    Last edited: Mar 30, 2008
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Atta Kheer – Tasty, but jiffy as well, ideal for Navaratri

    Milk - ½ litre

    Atta - 1 tbsp

    Ghee - 1 tbsp + 1 tsp

    Powdered jaggery - ½ cup

    Nutmeg powder - ½ tsp

    Chopped dates - ¼ cup

    In a kadai, roast atta on a low fire in 1 tbsp ghee till the colour changes.

    Set it aside & boil milk.

    Remove from stove & add the roasted atta, stirring continuously to prevent lump formation.

    Put back on fire & simmer on a low fire till it boils.

    In another pan, add ¼ cup water to powdered jaggery & heat on a low fire till it melts completely & starts boiling.

    Switch off the atta-milk mixture &add the strained jaggery.

    Do not keep on stove anymore.

    Add nutmeg powder & mix thoroughly.

    Fry the dates in 1 tsp ghee & garnish.


    atta kheer1.JPG
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple Sauce - serve with vanilla icecream & chopped pineapple.

    Pineapple slices - 1 can (450 gms)

    Sugar - ½ cup

    Cornflour - 1 tbsp

    Butter - 1 tbsp

    Lemon juice - 1 tbsp

    A few drops of yellow colour

    Pineapple essence

    Take out pineapple slices from the syrup.

    Drain & cut into small pieces.

    Combine all the syrup from the can with sugar, cornflour, limejuice & butter in a vessel.

    Heat on the stove till sugar dissolves & the sauce is thick.

    Cool, add pineapple essence & yellow colour.

    Serve with vanilla icecream & pineapple pieces.
    pineapple sauce1.JPG
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Grape–Pineapple- Jelly Pudding–as colourful as tasty !

    If sweet grapes are not available, substitute tinned cherries.

    Strawberry or Raspberry jelly - 1 carton ( 100gms)

    Pineapple slices - 1 can, 450 gms

    Sponge cake - 200-250 gms

    Powdered sugar - 2 tbsp

    Lime juice - ½ tsp

    Keep 4 slices for decoration & chop the remaining slices.

    Reserve the syrup.

    Mix it with 11/2 cups of water & boil.

    Cool, add powdered sugar & lime juice.

    In an aluminium cake tin, pour three-fourths of the mixture & arrange the pieapple rings attractively.

    Put to set in the fridge.

    To the remaining jelly, add the chopped fruit & keep mixing.

    When the first mixture is well set in the fridge, add this on top of it.

    When the whole mixture is set, keep the cake over it & sprinkle little pineapple syrup to
    make the cake soft.

    Put the whole mixture to set in the fridge.

    Just before serving, dip the mould in warm water for a few secs, loosen the sides & unmould on a plate.

    Arrange grapes for a decorative look.



    grap pine pudg1.JPG
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nutty Bread Pudding: - tastes just like Shahi Tukri, the Hyderabadi Special

    Nuts - ½ cup ( can be a mixture of cashew, almonds & pista)

    Bread - 8 slices, broken to pieces

    Butter - 1 tbsp

    Milk - 2 ½ cups

    Custard powder - 2 ½ tbsp

    Brown sugar - 1 tbsp

    Sugar - ½ cup ( or 1 tbsp more )

    Vanilla essence - 1 tsp

    Melt butter & brown sugar.

    Allow sugar to melt.

    Toss in nuts & sauté for a minute.

    Prepare custard - mix custard powder to ½ cup of cold milk, boil the remaining milk & sugar, add this mixture, stirring continuously till it thickens.

    Mix vanilla essence.

    Arrange bread pieces in a baking dish – use a shallow dish to spread the bread slices without stacking in a tall layer.

    Sprinkle tossed nuts.

    Pour custard all over.

    Allow bread pieces to get completely soaked for 10 mts.

    Bake at 200 deg C for 20 mts till top crust turns light pink.

    Serve hot or at room temperature.

    Do not refrigerate – it will become hard.
    nutty bread puddingn.jpg

    2.jpg
     
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    Chitvish Moderator IL Hall of Fame

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    Cassata Icecream - the Indian way with cake.

    The Indian cassata is a mixture of cake & ice cream.

    First layer:

    Sponge cake - 250 gms

    Apple juice or any fruit juice to just soak it

    Second layer:

    Vanilla ice cream - 250 gms

    Raisins - 4 tbsp

    Candied peel - 3 tbsp (chopped)

    Roasted nuts ( cashew or almond) - 3 tbsp

    Apple juice - ½ cup ( enough to soak the above three)

    Third layer:

    Coffee ice cream - 250 gms

    Cinnamon powder - ¼ tsp

    To decorate:

    Grated chocolate

    In a glass bowl, arrange the cake & soak in just enough apple juice.

    ( If preferred, rum can be used OR a few drops of rum or brandy essence can be added to the apple juice.)

    On the above, spread vanilla ice cream , mixed with the (soaked & drained) fruits & nuts.

    Set in the refrigerator till firm for 2-3 hrs.

    Over that, spread coffee ice cream mixed with cinnamon powder.

    Cover with a cling film & freeze till well set.

    Keep it in the freezer in the coldest setting till it is firm.

    Thereafter, change the freezer setting to normal & introduce s a medium like a plastic cup, below the vessel, to prevent hardening.

    The idea is, the vessel should not rest on the freezer floor.

    Just before serving, garnish with grated chocolate.

    Cut into wedges & serve.


    cassata1.JPG
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vietnam Payasam – made with sago and banana.

    Sago - ¼ cup

    Moong dhal - ¼ cup

    Jaggery, powdered - ¾ cup

    Yellow banana, ripe - 1

    Roasred & coarsely crushed peanuts - 2 tbsp

    Roasted white til seeds - 2 tsp

    Cardamom powder - ½ tsp

    Freshly grated coconut - 1 cup

    Ghee - 2 tsp

    Roast sago in ghee till they fluff up well.

    Add 1 cup water & cook till soft.

    Ligtly roast moong dhal, add 1 cup of water & cook till soft.

    Add 1 cup of warm water to coconut & extract milk.

    Add ¼ cup of water to jaggery & simmer on a low fire till it dissolves & strain.

    Mix cooked dhal, cooked sago & jaggery water in a vessel & boil together.

    Add chopped bananas & cardamom powder.

    Simmer, add coconut milk & immediately switch off.

    Stir continuously for 2,3 mts.

    Garnish with peanuts & til seeds.

    Serve hot or at room temperature.


    Vietnam Payasam1.JPG
     
  9. Chitvish

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    Desi Mithai Cream – a cross between basundhi and shrikant.

    Full fat milk - 4 cups

    Citric acid - ¼ tsp mixed with 2 tsp water

    Saffron - 1/ 4 tsp mixed with 1 tbsp hot milk

    Icing sugar - 6-8 tbsp ( to taste)

    Cardamom powder & nutmeg powder - ¼ tsp each

    To garnish:

    Chopped pista & almonds

    Boil the milk & switch off.

    After 5 mts, add citric acid dissolved in hot water, gradually.

    It will curdle lightly.

    Strain & discard the water.

    To the cream, add saffron & icing sugar.

    Mix in a blender for a mte.

    Add spices & chill.

    Serve, garnished with nuts.
    desi mithai cream.JPG
     
    Last edited: May 28, 2010
  10. Chitvish

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    Malai Kulfi: - a classic favourite forever !

    Full fat milk - 1 litre

    Sugar - ½ cup

    Cornflour - 1 tbsp

    Saffron - a pinch

    Cardamom powder - ½ tsp

    Almonds - 10+10 gms

    Pista - 10+10 gms

    Cashew - 10+10 gms

    Soak grind 10 gms of each nut to a paste.

    Chop the other 10 gms & add before setting in themoulds.

    Boil milk ( reserving ½ cup) & reduce to 2/3 volume.

    Mix cornflour with reserved milk & add, stirring well to prevent lump formation.

    When it is cooked, add sugar & ground paste of nuts.

    Simmer till thick.

    Add saffron & cardamom powder.

    Remove & cool.

    Pour into kulfi moulds & freeze till firmly set ( almost overnight).

    To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork, in the centre of the kulfi and puling it out.
    kulfi.JPG

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    Last edited: May 28, 2010
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