Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Tuesday, 2 October 2012
Besan ke Laddu
Besan ke Laddu
Ingredients:
2 cup besan
2 cup sugar
1 cup ghee
2 tsp broken
cashew nutes
2 tsp raisins
1 tsp cardamom
powder
food
color(yellow)
silver paper
Preparation:
v Take a besan in one bowl,make a thick
dough of it by adding little amount of water in it.
v Divide a dough in to small pieces (near
about 10-15) & make a 'puri' of them.
v Heat a frying pan with a ghee
& fry all puri.
v Heat another container & add 2
cup sugar with 1 cup water & make sugar syrup (chachani ) of it.
v When this sugar syrup achieve single
string consistency, add 2-3 drops of food color & cardamom powder in it
& remove it from fire.
v Now grind all puri in a
grinder,resulting a smooth flour.
v In the sugar syrup add this flour,
cashew nuts, raisins & mix them well.
v Keep this mixture aside for 1 hour.
v Now make desire size laddu of this
mixture & apply silver paper on it & keep them in a airtight container.
Labels:
Gajar Ka Halwa
Gajar Ka Halwa
Ingredients:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Preparation:
v Wash and grate the carrots.
Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
v Put the water to boil, when
it starts boiling add the grated carrots. Cook for 5-7 minutes.
v Add the milk. Cook on a low
flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the
sugar has dissolved and all the milk has been absorbed.
v Add ghee and simmer for 2-3
minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
v Remove
the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds
and pistachios. Serve cold, hot or at room temperature.
Bread Pudding
Bread Pudding
Ingredients:
2 cups
whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
Preparation:
1. In medium saucepan, over medium heat, heat
milk (or half & half) just until film forms over top. Combine butter and
milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and
vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add
milk mixture.
3. Place bread in a lightly greased 1 1/2
quart casserole.
4. Sprinkle with raisins if desired. Pour
batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes
or until set. Serve warm.
Rasmalai
Rasmalai
Ingredients:
Whole Milk
– 8 cups (divided)
Lemon Juice – 2 Tbsp
Water – 5 cups (in a pressure cooker)
Sugar – 1 cup
Saffron – pinch
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp, roughly chopped
Sugar for the Ras – to taste
Lemon Juice – 2 Tbsp
Water – 5 cups (in a pressure cooker)
Sugar – 1 cup
Saffron – pinch
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp, roughly chopped
Sugar for the Ras – to taste
Preparation:
1.Boil 4
cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan
(The milk in the non-stick pan needs to be reduced to half the quantity so once
it comes to a boil, keep the flame low and keep cooking while stirring
occasionally. Grind saffron with a small amount of sugar and add it to the milk
while boiling).
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.
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