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Desserts

Malai Kulfi

Stuffed Gulab Jamuns

Strawberry Shrikhand  

Kesar Sandesh 

Crispy Jalebi

Nutty Carrot Halwa

Firni   

Quick Avocado Dessert

Fruity Filo Parcels

 

Malai Kulfi

This scrumptious Indian Ice-Cream can be churned   in Minutes with this recipe.    

Serves : 4 to 6 persons

You will need:

Nestle's evaporated milk           410g  can (chilled overnight)

Double Cream                           200 ml

Sugar                                      3/4  to 1 cup

Cardamom                               2 pods (crushed)

Pistachios                               1/4 cup (chopped)

                         

Method:

1)  Pour the chilled evaporated milk into a large bowl.

2) Whisk with an electric beater till the quantity doubles.

3)  In a separate bowl whip double cream and desired quantity of sugar.

4)  Fold the whipped double cream into the beaten evaporated milk.

5)  Gently fold the cardamom and pistachios.

6)  Refrigerate in an air tight container.

7)  When semi-set, remove the container from the freezer and beat the kulfi for 5 to 7 minutes.

8)  Leave it back in the freezer till the time you want to serve.   

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                          Stuffed Gulab Jamuns

For Jamuns you will need:

Milk Powder                1 cup

Maida                         1/4 cup

Baking Powder            1 tsp

Oil                              1 tbsp

Yogurt                       3 tbsp

For Stuffing you will need:  

Powdered Cardamom

Chopped Pistachios

For Syrup you will need:  

Water                           4 cups

Sugar                            3/4 kg

Rose Water                   a few drops

Crushed Cardamom        3 pods

Method:  

1) First prepare the syrup by mixing the sugar and water. Keep it on heat and bring to a boil. Add the rose water and crushed cardamoms. Keep aside.

2) Sieve the dry ingredients for jamuns. Add the oil and yogurt. Make a soft dough. 

3) Take a tiny portion at a time. Flatten it and place a pinch of crushed cardamom and chopped pistachios mixture. 

4) Roll into small balls. Fry them on low-medium heat till golden brown.

5) Soak them in the hot prepared syrup.

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                 Strawberry Shrikhand   

Serves : 4 to 6 persons

You will need:

Strawberries (large)   4 

Yogurt                        3 cups

Cardamom                   2 pods            (crushed)

Pistachios                  2 tbsp           (chopped)

Sugar (Castor)             to taste       

Method:  

1) Place the yogurt in a muslin cloth. Hang it over a bowl (for 4 to 5 hrs) to drain off excess water.

2) Puree and strain the strawberries.

3) Beat the yogurt in a bowl until smooth. Add the pureed strawberries, cardamoms, pistachios and sugar. Refrigerate.

4) Decorate with thin slices of strawberry and serve..

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                          Kesar Sandesh 

You will need:

Paneer / Cottage Cheese           1/2 cup

Condensed Milk                       200 ml

Flour                                      1 tbsp

Milk Powder                            2 tbsp

Saffron                                   1/2 tsp                      (soaked in 1 tbsp of hot milk)

Sugar (optional)                       to taste

Pistachios                              a few (ground)

Method:

1) Whizz all the ingredients (except pistachios) in a blender until smooth.

2) Pour the mixture into a non-stick pan and cook over medium heat. for 20 to 30 mins whilst stirring.

3) When the mixture begins to leave the sides of the pan, turn off the heat.

4) Pour into a greased dish and leave to cool. Cut into desired shape. Sprinkle ground pistachios and serve. 

                             

                                   Crispy Jalebi

You will need:

Maida / Refined Flour          1 cup

Yogurt                                 1 cup

Salt                                    a pinch

 

For Syrup:

Sugar                                   1 cup

Water                                  1 cup

Saffron Threads                   a few

Cardamom (crushed)              3 pods

 

Method:

1) Make a thick batter out of curds and maida. Beat well. There should be no lumps in the mixture. Leave it to ferment for 24 hours.

1) When you are ready to make the jalebi, first prepare the syrup by mixing the sugar and water. Keep it on heat and bring to a boil. Add the saffron threads and crushed cardamoms. Keep aside.

2) Heat oil in a Karai. Now take a small piece of muslin cloth (approx 10"X10") and make a tiny hole in the centre. Pour a small amount to the prepared batter on the cloth. bring the sides of the cloth together to make a small bundle. 

3) Squeeze the cloth over the oil to let the batter out. Make 3-4 concentric circles (these circles don't have perfect). When you are making the last circle (3rd or 4th) bring it towards the centre.

4) Fry on both the sides till golden brown. Immediately put the jalebi into the prepared syrup. 

5) With the help of tongs lift the jalebi from the syrup and let the excess syrup drain off. Now place the jalebi on a serving dish.

6) Repeat from step 3 for rest of the batter. Serve hot.

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    Nutty Carrot Halwa  

       

You will need:

Carrots                600 grms

Milk                     5 Cups

Sugar                   325 grms

Butter                  100 grms

Double Cream        250 ml

Pistachios            1/2 cup

Cardamoms           4 pods

Method:

1) Scrape, clean and grate the carrots. Keep aside.

2) In a non-stick vessel place the grated carrots, milk, sugar and butter on heat

3) Leave the carrot mixture on medium-high flame for 1 hour. Stir occasionally. 

4) When the carrots have absorbed all the milk , add chopped pistachios, cardamoms and double cream.

5) Reduce the heat and leave the mixture to cook for 30 mins. Stir from time to time.

6) When the oil begins to separate turn off the heat.

7) Pour the mixture out on a dish. Spread the prepared halwa out evenly.

8) Sprinkle with chopped pistachios. Cut diagonal / square pieces. leave to cool.

Serving suggestions:

Hot / Cold

With or without Vanilla Ice-Cream

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       Firni 

                    Indian Rice Pudding

 Serves 6 - 8 

 

You will need:

 

Whole Milk             1 1/2 cup

Ground Rice            50 grms

Sugar                      50 grms

Evaporated Milk       1 tin 

Cardamom               3 pods

Pistachios (chopped) 3 tbsp

Almonds (chopped)    3 tbsp    

 

Garnishing:

Silver Verk          1 sheet

Chopped Nuts       1 tbsp

          

Method:

1) In a heavy-based pan, heat the milk. Mix the ground rice into the milk. Stir the mixture. Bring it to a boil.. 

2) Lower the heat and add the evaporated milk. and sugar. Do not stop stirring. After about 5 mins add the chopped nuts and crushed cardamom pods..

3) Transfer the prepared firni on a serving dish and garnish with silver verk and chopped nuts. 

 

You can either serve it hot or cold. 

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                     Quick Avocado Dessert  

        

You will need:

Avocado                             2

Egg whites                         2

Sugar                              to taste

Method:

1) Scoop the avocado flesh and puree it in a blender.

2) Whisk egg whites and sugar.

3) Fold the egg whites into the pureed avocado.

4) Refrigerate.

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         Fruity Filo Parcels

        

You will need:

Filo Pastry                        8 squares

Mangoes                            2

Lime                                 juice of 1/4

Mascarpone Cheese               2 tbsp

Sugar  to taste

Icing Sugar                         to dust

Method:

1) Peel, de-stone and dice the mangoes. Squeeze the lime juice over this and keep aside.

2) Divide the mangoes and the cheese into 8 parts.

3) Lay each pastry sheet at a time and place one portion of mango and mascarpone cheese on each pastry sheet. Sprinkle with pinch of sugar on each pastry filling.

4) Bring together the ends of each pastry sheet together to form a parcel. Repeat process on the other pastry sheets.

5) Bake in a pre heated oven (180 degrees) for 12 to 15 mins until golden brown.

6) Dust with icing sugar and serve hot.

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