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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    Doodhi Malai - a very delicious, rich tasting, unusual dessert.

    I made this dessert for the Chennai meet in June.

    Doodhi (lauki or bottle gourd) - 2 cups (grated)

    Milk - ½ litre

    Nutmeg & cardamom powders - ½ tsp each

    Saffron - a pinch (warm & powder)

    Pure ghee - 1 tbsp

    Orange food colour - a pinch (optional)

    Gulab jamun mix - ½ packet

    Sugar - 1 cup (or less by preference)

    Basmati - 1 tbsp

    Clean & grate doodhi.

    Wash twice, squeeze out water & spread on a cloth to dry.

    Now heat ghee in a kadai & sauté doodhi on a high fire till translucent.

    Take off the fire & cool.

    Boil milk, add rice & continue to boil till milk is reduced to nearly half.

    Add little saffron colour & remove.

    Add saffron, nutmeg, cardamom & let cool.

    Make the gulab jamun dough as per instructions & make tiny balls.

    Deep fry on a low fire & soak in sugar syrup.

    When well soaked, remove from syrup.

    Add syrup gradually to milk mixture, stirring all the while.

    Toss the jamuns lightly & carefully into the doodhi & spread out evenly in an attractive dish.

    Pour the milk mixture all over & mix gently.

    Chill & serve.


    dudhi malai.1.JPG
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Seviyan Ki Kheer - The Id special, I receive every year !

    My flatmate Ms Sadique Ali gives this dish to me every year, without fail. This time she kindly showed me a demonstration & I tried at home very successfully.

    Milk - 1 litre (preferably full cream)

    Vemicelli (sevian) - 1/3 cup

    Grated or coarsely powdered black dates (called khajur) - 1 tbsp

    Finely grated copra - 1 tbsp

    Grated almonds - 1 tbsp

    Grated pista - 1 tbsp

    Charoli - 1 tbsp

    Raisins - 1 tbsp

    Ghee - 2 tbsp

    Condensed milk - ½ of 400 gms tin

    Boil milk in a vessel & soak raisins in water in a small cup.

    In the next stove, heat the ghee in a kadai.

    First fry sevian to golden brown & add to milk.

    Next, heat the remaining ghee & fry in order, dates, coconut, almonds, pistas & charoli, on a low fire.

    Add them to the boiling milk.

    Let the mixture boil for 10 mts.

    Now switch off & add the condensed milk, mixing thoroughly.

    Now, wash the raisins well, squeeze gently & add.

    Served warm, this tastes best .


    seviyan ki kheer.jpg
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pink Semiya Payasam - Specially for Deepavali !

    I tried this by a different method this time !

    Milk - 1 litre

    Semiya (broken well) - ¾ cup

    Sugar - 1 cup ( or to taste)

    Ghee - 2 tsp + 1 tsp

    Cardamom powder - ½ tsp

    Cashews & raisins - 1 tbsp each

    Boil milk & keep aside 1 cup.

    Heat 2 tsp ghee & fry semiya to golden colour on a low flame, stirring very well.

    Remove & add the reserved 1 cup of milk.

    Do not put back on fire.

    The semiya will soak & get cooked well.

    In a tall vessel, mix this, sugar and the rest of the boiled milk & stir very thoroughly.

    Keep this inside a pressure cooker , close & keep the weight.

    When the first whistle comes, lower the flame & cook for 30 mts.

    Cool, open, add cardamom powder & cashew-raisin roasted in the remaining ghee.

    This is very rich, very creamy (without stickiness!) & very tasty, looking a beautiful pink !

    More than chilled, it tastes best warmor even at room temperature.




    semiya payasam1.JPG
     
    Last edited: Nov 8, 2007
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Indian Cheesecake - a steamed pudding for a change !

    Make thick curds & hang in a thin cloth to drain the watr as completely as possible.

    Hung curds - 1 cup

    Milk - 1 cup

    Sweetened condensed milk - 400 gms tin

    Saffron - a pinch – warm & powder

    Cardamom powder - 1 tsp

    Chopped nuts - to garnish

    Blend all ingredients, except nuts, well to a uniform consistency.

    Transfer it to a pudding mould or a vessel with flat bottom.

    Steam it in boiling water, lowering the flame, once the water starts boiling.

    Water should come up to half the height of the vessel.

    Steam on a low flame for about 40 mts.

    Remove, cool & sprinkle nuts.

    Serve chilled.
    Indian cheesecake.jpg
     
    Last edited: Jan 11, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mishti Dhoi - the favourite of Shonar Bangla !

    I used 1 cup of melted palm jaggery which gives a unique flavour. But my Bengali friend says, one can add upto 2 cups.
    Full cream milk gives best results with thick mishti dhoi.

    Full cream Milk - 1 litre

    Curd - 3 tbsp

    Melted jaggery - 2 cups

    Cardamom powder - ½ tsp

    Boil milk on a low flame till thick & creamy.

    Cool thoroughly & add the curd.

    Also stir in the melted, cooled jaggery & the cardamom.

    Leave to set in a warm place overnight for 8 hrs.

    It is customarily set in indivual mud pots.


    MDho1i.JPG

    mishti dhoi2.JPG
     
  6. Chitvish

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    Sago-Milk-Jaggery Payasam - this is rich in taste !

    In this method, sago is shallow fried in ghee & cooked completely in milk. Hence it is rich & creamy.

    Milk - 1 litre

    Sago - 1/3 cup

    Jaggery - 1 cup

    Cardamom powder - ½ tsp

    Ghee - 3 tsp

    Cashews - 2 tbsp

    Raisins - 2 tbsp

    Boil the milk & keep ready.

    Heat 2 tsp ghee & roast the sago on a low fire.

    The sago must puff up uniformly – this is important.

    Now add the hot milk & simmer.

    Cook for 10 mts, stirring continuously, on a low fire.

    In the meanwhile, add ½ cup of water to jaggery in a saucepan & heat till it dissolves.

    Strain & heat till it becomes little syrupy.

    Remove the sago-milk mixture from stove & add this jaggery syrup, stirring continuously for 10 mts, to prevent “breaking” of milk.
    Do not put back on fire.

    Add cardamom powder & cashew-raisins roasted in ghee.

    Best served warm – do not refrigerate.

    If it becomes thick, add little more milk, when serving.
    sago jaggery payasam.JPG
     
    Last edited: Feb 19, 2010
  7. Chitvish

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    Sago-Jaggery Payasam - very simple, less rich, but no compromise on taste !

    Sago - ½ cup

    Water - upto 4 cups (varies with the quality of sago)

    Milk - 1 cup

    Jaggery - 1 cup

    Cardamom powder - ½ tsp

    Ghee - 2 tsp

    Cashews & raisins - 2 tbsp each

    First boil 2 cups of water & when boiling add sago, stirring.

    Cook, stirring regularly.

    Add boiling water ½ cup at a time, as the mixture thickens, till the sago is completey cooked.

    In the meanwhile, add little water to jaggery & boil till it dissolves.

    Strain & add to the cooked sago mixture.

    Cook, stirring till a sauce consistency is reached.

    Remove, add milk & stir thoroughly.

    Add cardamom powder and cashew& raisins fried in ghee.

    Do not refrigerate.


    sago jaggery (2) payasam1.JPG
     
  8. Chitvish

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    Cornflakes Payasam - my New Year Special !

    Cornflakes (without any flavour) - 1 cup

    Milk - 500 ml

    Sugar - 2-3 tbsp

    Sweetened condensed milk - ¼ cup

    Ghee - 2 tsp

    Cashews & raisins - 2 tbsp each

    Cardamom powder - ½ tsp

    Saffron - a pinch (warm & powder)

    Boil milk & simmer for 10-15 mts for it to thicken slightly.

    In a kadai, heat ghee & fry cashews & raisins.

    Remove &fry cornflakes till lightly & uniformly roasted.

    Add ½ cup of water & sugar.

    Simmer & allow sugar to dissolve.

    Now add thickened milk & condensed milk.

    Mix well & simmer for a few mts.

    Add cardamom powder, saffron & remove.

    Garnish with the roasted cashews and raisins.
    cornflakes payasam1.JPG
     
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    Oats Pradhaman - call it Oats Payasam!

    Oats - 1 cup

    Moong dhal - 1 tbsp

    Jaggery - 1 cup (more or less is optional, depending on how thick you like it)

    Freshly grated coconut - 1 cup

    Cardamom powder - 1 tsp


    Dry ginger powder - ½ tsp (optional)

    Cashew broken - 2 tbsp

    Raisins - 2 tbsp

    Ghee - 2 tbsp

    Roast the dhal till the colour changes lightly.


    Cook till soft.


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


    Next add 1 more cup of warm water & take the second milk.


    Add ½ cup of water to powdered jaggery & heat to dissolve completely.


    Strain & keep ready.


    Heat the ghee in a kadai & roast cashew-raisins.


    Remove & set aside.


    Next roast oats till it turns pink.


    Add the second coconut extract & simmer till oats get cooked.


    Now add the cooked dhal & strained jaggery syrup.


    Simmer to boil on a low fire for 5 mts.


    Switch off, add first extract & spice powders.


    Stir well for thorough blending.


    Add the roasted cashews & raisins.


    Serve hot or at room temperature.
    oats pradaman1.JPG
     
    Last edited: Jan 11, 2008
  10. Chitvish

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    Caramel Semiya Payasam - easier & quicker than Caramel Payasam


    Milk - 1 litre

    Semiya - ¾ cup

    Sugar - 1 cup

    Ghee - 2 tsp

    Cornflour - 4 tsp

    Smear ghee on the semiya & roast on sim flame in a kadai till uniformly fried.

    Keep ¾ cup water hot & ready.

    Remove the semiya, add hot water & keep aside.

    Keep the milk boiled & ready.

    Heat a heavy saucepan very well on a high flame till it gets really hot.Add 1 tbsp of sugar. Do not stir.sugar will start caramelizing.When it becomes dark brown add ½ cup of hot water (beware, it will splash!) .

    Then add the milk.

    When it starts boiling, add the cornflour mixed with 2 tbsp cold milk.

    Simmer to boil, stirring well.

    Add semiya, boil for 5 mts.

    Switch off the flame, add sugar & keep covered for 10 mts.

    Open & stir well so that the sugar will dissolve completely.

    If you want to aoid adding cornflour, boil the milk for 20-25 mts to thicken on its own.
    caramel semiya payasam1.JPG
     
    Last edited: Jan 23, 2008
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