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

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Sep 30, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Satha Sathayam - Idichu Pizinju Pradhaman of Kerala.

    This is the basic method. Rice can be substituted with lapsi or dhals.
    Raw rice ¼ cup

    Jaggery ½ cup

    Sugar ½ cup

    Coconut 1 big

    Or

    Grated coconut 2 cups

    Cardamom powder 1 tsp

    Dry ginger powder - 1/2 tsp

    Grate coconut & extract milk in 3 stages in liquidizer increasing the water added every time to get different thickness.

    1st milk (very thick) should be 1/3 cup, 2nd milk –1 cup & the very thin 3rd milk 1 ¼ cup.

    Boil rice in 1 cup of water till it cooks soft & becomes slightly dry.

    After almost all the water has evaporated add 2 tsp ghee & fry well.

    Add sugar & jaggery & fry again.

    Now add 3rd milk & boil on a medium flame for 10 mts.

    Then add 2nd milk & boil for 5mts.

    Finally add the 3rd milk & remove at once from the stove, stirring thoroughly.

    Add cardamom powder, dry ginger powder & mix well.

    Generally cashews fried in ghee are not added for this payasam.

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    Last edited: Dec 17, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chinagrass & Tender Coconut(elaneer) Pudding - a true delicacy!

    Chinagrass 10gms( chop fine)

    Water 1 cup

    Tender coconutwater ½ cup

    Condensed milk(400gms) 1 tin

    Milk 2 tins

    Sugar ½ cup

    Chopped tender Coconut grating 1 cup

    To decorate

    Ghee 2 tsp

    Cashews & coconut gratings

    Add finely chopped chinagrass to 1 cup of water& heat on a slow fire, stirring till it dissolves.

    Remove , cool , add tender coconut water , heat again , adding sugar.

    Simultaneously in another vessel , heat condensed milk & milk – but do not let it boil.

    Remove from fire , add chinagrass mixture , mix well & heat again for 2mts.

    Remove , use a handblender for thorough mixing & strain into a mould.

    Cool , keep it in the fridge. Just before it solidifies , add coconut gratings , mix well & set again.

    When set decorate with cashewnuts and some more coconut gratings fried in ghee.
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    Last edited: Dec 17, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Falooda - 1

    Falooda

    Rose syrup Falooda - delightfully refreshing

    Sabja seeds (tookmaria) - 2 tbsp (soaked in plenty of water for 2-3 hrs)

    Rose syrup

    Vanila icecream

    Cold milk

    Falooda sev:

    Mix one-third cup cornflour & mix with 200 ml water.
    Cook on a low fire till transparent.
    Keep a pan ready with several cubes of ice & 1 cup of water.
    As soon as the cornflour mixture is ready, put it in a sev press & squeeze with hand into the ice pan – it will solidify immediately.
    After 30 mts, strain the water.
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    Last edited: Dec 17, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Falooda - 2

    Now arrange as shown below in steps

    Soaked sabja seeds

    Cornflour sev

    Rose syrup

    Milk - pour slowly

    Vanilla ice cream
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    Last edited: Dec 17, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Falooda - 3

    Rose Falooda ready to serve!
    Photo 1

    Kulfi and Falooda - made for each other! Yes!

    This can be made with or without rose syrup. Top with kulfi instead of vanilla icecream.
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    Last edited: Dec 17, 2009
  6. 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)

    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.

    When creamy, remove, cool & pour in glasses.

    Garnish & freeze.
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    Last edited: Dec 31, 2009
  7. 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

    Cool well.

    Add this to cream & beat well.

    Crush biscuits fine, add softened butter & sugar.

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

    Top with cream-cooked chocolate mixture.

    Chill & serve.
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    Last edited: Dec 31, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Raisin Rhapsody (1) - a delightful, uncommon dessert!

    Can substitute dates, sultanas or figs!

    Raisins - 1 cup

    Cream - ½ cup

    Sugar - 1 cup

    Orange squash - ½ cup

    Water - ¾ cup

    Wash, clean raisins & soak in squash+water for 5-6 hrs.

    Do not drain, but place on a low flame with any remaining liquid.

    Add 1 cup of sugar & cook till tender.

    Put through blender with cream & pour into a mould.

    Chill overnight.

    Unmould & serve.
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    Last edited: Dec 17, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Raisin Rhapsody (2)

    This can be set in individal moulds or cups also.
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    Last edited: Dec 17, 2009
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    Baked Rosogullas - dainty delight with less calories, !!

    Instead of sugar substiture, you can use sugar to taste.

    Rosogullas – 8, cut into halves

    Mix together:

    Paneer - 1 cup

    Milk - ¼ cup

    Sugar substitute - 2 12 tbsp (or sugar to taste)

    Cornflour - 1 tsp + 2 tsp water

    Soak rosogullas in water for a minute,drain & discard the water.

    Arrange in a baking dish & pour the mixture over.

    Bake at 160 deg c for 10 mts.

    Remove & garnish with cardamom powder + saffron.

    Serve hot.
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    Last edited: Dec 31, 2009
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