Archive for the ‘Desserts’ Category
Ingredients:
- Eggs : 4
- Flour : 2 level cups
- Sugar : 2 cups powdered
- Butter : 1 cup.
- Baking powder : 2 tsps
- Scraped coconut : 2 cups.
Method :
Mix everything as for other cakes and bake at 180 degrees C or 350 degree F for about 25 to 30 minutes until done.
Coconut Cake
Ingredients
1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence
Instructions
1. Wash the dry fruit and soak in a little milk for 3-4 hours.
2. In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
3. Add the vermicelli and keep cooking till it softens.
4. Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.
5, Can be served hot or chilled.
- Sheer Khurma
Ingredients
2 cups milk powder
1 egg
1 tsp. oil
1 tbs. white flour (maida)
½ tbs. semolina (suji)
2 tsp baking powder
oil for deep frying
Syrup:
2 cups sugar
2 cups water
4-5 green cardamom (Chhoti Ilaichi)
Few drops of Kewra essence
Instructions
1. First make the syrup by dissolving sugar in water.
2. Add the illicit seeds and cook till it starts to boil.
3. Remove from heat and keep syrup aside.
4. Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown.
5. Add to the syrup and serve.
Gulab Jamun
Ingredients:
1 litre Milk
1 tbsp roasted sooji (rava) (semolina)
200 gms finely chopped dates (coarsely ground in a mixie)
Thick coconut milk
Sugar to taste.
A few cashewnuts chopped coarsely
Method:.
Boil the milk with the roasted sooji till it turns thick.Add coconut milk & sugar and cook on low flame . Remove from the flame. Add the cashews and the dates and mix well. Cool in the refrigerator and serve chilled.
NOTE: Do not cook once you add the dates.
Ingredients:
1 tin condense milk
1 tin fresh milk ( same measurement as condense milk)
1 tin curd
Instructions:
Blend all the ingredients in a blender, for a few minutes. Steamm in a steamer for 10 minutes. If using a pressure cooker dont use the weight .Cool it and refrigerate till serving time.
Ingredients:
Jelly- any flavour-one packet
Water- 2 tea cups(500 ml)- one hot , one cold
Sugar- 3 tbsps
Condense Milk- 1/2 tin
Cream- 1/2 tin ( same as condense milk)
Instructions:
Prepare jelly as instructed in the packet. Just adding the sugar to it with the water .
Now put all the ingredients in a blender and whisk till frothy. Set in either individual serving bowls or In a big glass Serving dish. Refrigerate it till serving time ( Not in the freezer but in the main compartment ).
Ingredients
1 cup powdered milk
1 egg
1 tsp. oil
1 tsp. baking powder
Syrup:
1 liter milk
6 tbs. sugar
1 green cardamom (Chhoti Ilaichi)
1 tbs. chopped pistachio (Pistay)
1/2 tsp. Kewra essence
Instructions
1. Mix together the ingredients into a dough and form into small oval, slightly flattened balls.
2. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes.
3. Just before removing from heat add kewra essence. Garnish with pista.
4. Chill and serve.
Ras Malai