Tag: Dessert

Ingredients:

250 gm cottage cheese (Fresh Chhena)

75 g powdered sugar

2 Tbsp grated apple, sauted with sugar to get caramelized apple jam.

10-15 strands of saffron.

Method:

How to make fresh Chhena- Take 2 lit. full cream milk, bring to boil add three tbsp. lemon juice, let the milk curdle. Drain the hot water with sieve and muslin cloth add cold water to rinse, squeeze all the water and hang it for one hour. After one hour your fresh Chhena is ready.

Now take your fresh chhena and knead the chhena for 5-6 minutes but do not overdo it. Add powdered sugar and half of the stands of saffron. Make a small ball, with thumb make a dent and fill apple jelly. Cover and shape your sondesh as you like. Garnish with apple jam and strands of saffron.

Ingredients:

500 g Dry roasted and grated sweet potatoes

200 g Clarified butter (Desi Ghee)

150 g Sugar

¼ cup Dry fruits of your choice

50 ml condensed milk

Method:

In a thick bottomed pan take ghee and on melting add dry fruits, roast on low heat for 2-3 minutes and then add grated sweet potatoes. Keep stirring so that, the sweet potato should not burn and stick to the bottom. Stir till you get nice roasting smell, at this point add condensed milk and sugar, Roast for some more time till the milk evaporates. Your Sweet Potato Halwa is done.

Ingredients:

500 g Boiled and grated potatoes

200 g Clarified butter (Desi Ghee)

150 g Sugar

¼ cup Dry fruits of your choice

50 ml Full cream milk

Method:

In a thick bottomed pan take ghee and on melting add dry fruits, roast on low heat for 2-3 minutes and then add grated potatoes. Keep stirring so the potato should not burn and stick to the bottom. Stir till you get nice roasting aroma, at this point add milk and sugar, Roast for some more time till the milk evaporates. Your Potato Halwa is done.

Ingredients:

125 ml ghee

60 ml sevaiyan (vermicelli)

1 litre milk

250 gm sugar

4 silver leaves

15 gm pistachio (unsalted, chopped)

15 gm almonds (slivers)

A pinch of saffron

1 tsp kewra water

Method:

Heat ghee in a pan and fry the sevaiyan in batches till it becomes reddish-brown. Keep aside.

Boil milk in another pan till it begins to thicken then add the siwain. Simmer for a 10-15 minutes. Add sugar and dry fruits take the pan off the heat and finally add kewara water (pandanus).

Ingredients:

4 slices white bread (crust removed).

2 tsp ghee

2 tbsp rabari/ condensed milk

1 cup sugar

½ Tbsp rose water

½ tsp cardamom powder

1/4 cup raisins (soaked in hot water for 15 minutes)

1 tsp pistachio (blanched and slivered)

4 silver edible leaves

Method:

Heat the oil in a pan, fry the bread till golden. Remove and drain the excess oil on an absorbent paper. Keep aside. Boil 1 cup sugar with half cup water to get one string consistency. Mix rose water in the syrup. Dip the fried bread one by one in sugar syrup and quickly remove and set aside , do not stack them on top of each other . Assemble each pieces of bread and then garnish with rabri and fresh rose petals.

Ingredients:

2 lit full cream milk

200 g cup sugar

10 green cardamoms seeds (powdered)

¼ Tbsp rosewater

8-10 almonds (slivers )

8-10 pistachio (slivers)

Method:

Boil milk in a thick pan, reduce heat and simmer, stirring all the while till milk is very thick and reduced to about a quarter of its original volume. Keep scraping the film of milk that sticks to the sides of the pan, and putting it back in the simmering milk. The rabari will take about 2 hours to cook. Add sugar, remove from heat, and stir to dissolve. Sprinkle powdered cardamom, essence, almonds and pistachio nuts. Serve chill.

Ingredients:

750 ml milk

3 tbsp rice, ground

8 tbsp sugar

¼ tbsp cardamom powder

2 tbsp pistachios (blanched and sliced)

Fee drops of Kewra (Pandanus Plant) Essence

Dry Rose petals to garnish

Method:

Soak rice in water for about 30 minutes then grind to a paste and keep it aside.

Bring to boil the milk in a pan, then reduce heat and let simmer. Stir in the rice paste and sprinkling the sugar. Continue cooking on low heat till the milk is reduced by 1/3 it’s original volume. Remove from heat, pour in serving bowls and garnish with almonds and pistachio slivers. You may also sprinkle a few drops of kewra (Pandanus Plant) essence or 1 tsp of rose water.

Ingredients:

1 lit milk (full cream)

150 gm cup sugar

1 Tbsp almonds (slivers)

1 cup mango pulp

½ cup diced ripe mango

Method:

Boil milk in a large pan reduce heat and continue to cook, stirring regularly till milk is reduced to less than half its volume. Remove from heat, add sugar and stir to dissolve. Add almonds and slowly fold mango pulp, Cool, then pour the mango ice cream mixture in freezer safe container and freeze it for 1 hour , after an hour whisk the mixture with fork or spatula , freeze it again for one hour. Repeat this process for 1 more time and add diced mango before you freeze it for the final time. In 6 hours time your Mango Ice cream is ready to be served.

Ingredients:

1 cup Cooked basmati rice (90% done)

2 green cardamoms

2 Cloves

1 inch Cinnamon quill

½ cup sugar

2 Tbsp Clarified butter

½ Tbsp Sliced almonds

½ Tbsp Halved cashews cup

1 Tbsp Raisins

a large pinch of saffron (soaked in 1/4 cup warm milk)

¼ Tbsp cardamom powder

¼ cup water

Method:

Heat clarified butter (Ghee) in a pan and add green cardamom, cinnamon and cloves , add almonds, cashews and raisins, lightly fry, now add sugar and saffron soaked milk , stir and add water, bring to boil and now on low heat , add cooked rice . Mix carefully with a spatula , not to break rice. Cook till all the moisture evaporates. Add cardamom powder and cover the pan for few minutes remove from heat. Keep it covered till you serve. Optional garnish with dry fruits and saffron whipped cream or meringue.

Ingredients:

500 ml milk (full Fat)

½ cup custard apple pulp

50 ml honey

50 ml Condensed Milk

Method:

Boil Milk in a thick bottomed pan over low heat till it is reduced to half of its volume. Then add Condensed milk and stir for a minute. Reduce heat and add custard apple pulp and honey , mix well for few minutes and serve chilled with toppings of custard apple pulp.