Tag: Dessert

Ingredients:

1 lit Full Cream Milk

1 cup Full Cream

200 g Sugar

1 Tbsp pistachio (Slivers)

Few strands of saffron

½ Tbsp Lemon juice

Moulds for setting your dessert or a tray

Method:

Boil Milk in a thick bottomed pan over low heat till it is reduced to half of its volume. Lower the heat and add full cream, stir and slowly drizzle lemon juice , keep stirring , soon the milk mixture will start turning into granules, add sugar and stir till sugar dissolves completely . Set the mixture into moulds or a tray let it cool at room temperature. Garnish with pistachio and saffron.

Ingredients:

1 lit milk

50 g milk powder

75 gm rice (soaked)

1 Tbsp pistachio (sliced)

1 Tbsp Almond (Halved)

1 Tbsp Cashew (Halved)

a pinch of saffron

4-5 drops of rose essence or ¼ Tbsp Rose water

100 g sugar

¼ cup condensed milk

¼ Tbsp cardamom Powder

Method:

Boil Milk in a thick bottomed pan over low heat till it is reduced to half of its volume. Then add the rice and continue to simmer stirring gently for about twenty minutes, then add milk powder . Sprinkle sugar, condensed milk and dry fruits , cardamom powder , remove from heat and add rose essence or rose water, give it a stir. Serve chilled.

Ingredients:

½ Lit Fresh Cream

250 g Gajar Halwa

½ cup condensed milk

Method:

In a heavy bottomed pan, on low heat, mix cream and condensed Milk. Add Gajar halwa. Stir for a minute, mix well.

Cool this mixture on room temperature , freeze it for an hour. Take it out from the freezer and mix /whisk well with a fork. Repeat this procedure for one more time with an interval of one hour. Finally set the ice-cream in freezer for 4 hours. If you have ice cream churner , you can use it as per instructions given in the manual.

Ingredients:

1 kg carrots (grated)

1 lit milk

100 ml Condensed Milk

50 g crumbled Khoya/Mawa (Reduced dry milk)

100 g sugar

100 g clarified butter

1 tsp. green cardamom powder

8-10 almonds (slivers)

8-10 Cashews (Halved)

20-25 raisins

Method:

Boil milk in a pot. In a skillet melt clarified butter, add grated carrots, sauté for 5 minutes. Now add boiling milk to sautéed carrots. Add sugar and cardamom powder stir for 2-3 minutes. Add almonds, cashew nuts and raisins. Cook the carrots in low heat and keep on stirring constantly until carrots turn tender and most of the liquid has been evaporated. Now add condensed milk and khoya. Just a stir and keep on sim for further 5 minutes , stir one last time . Garnish with dry fruits and serve hot. It takes lot of patience to make this dessert.

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

100 gr sago (soaked for 1 hour)

1 Tbsp. Coffee Powder (if you are looking for stronger coffee flavour-feel free to add as much as you like)

4 Tbsp. Honey +1/2 Tbsp. Coffee Powder (mixed together)

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half. Add soaked sago, stir and simmer for 15 minutes. Add Coffee powder , stir and let it boil for another 5 minutes . At this point add cream and condensed milk. Give it a good stir. Take it off heat and pour it into oven safe serving bowl , drizzle honey and coffee mix on top and let it broil for 2 minute in an oven (180 ºC deg cels). Serve piping hot .

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

50 gr black rice (soaked overnight)

50 gr Dark Chocolate (cooking Chocolate)

1 Tbsp. Grated Milk Chocolate

1 Tbsp. Clarified butter

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half.

Grind the soaked rice with little water. (Paste –but not very fine)

In another pan, melt clarified butter, add rice paste , roast for a while, but make sure the rice should not get burnt . Keep heat on low flame. In 2 minute your rice should be roasted enough to be added into boiling milk. Stir for 2 minutes and add cream and let it simmer for 20-15 minutes. Now add condensed milk. At this point add dark chocolate and keep stirring. Let this mixture simmer for 5 more minutes Take it off heat and cool it down , Pour into serving bowls and garnish with grated milk chocolate . Serve Chilled

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

50 gr rice (soaked for 2 hrs.)

Mango Puree (fresh puree-I use alphanso mango)

2 Tbsp. fresh diced mango

4 Tbsp. Honey

1 Tbsp. Clarified butter

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half.

Grind the soaked rice with little water. (Paste –but not very fine)

In another pan, melt clarified butter, add rice paste , roast for a while, but make sure the rice should not get burnt . Keep heat on low flame. In 2 minute your rice should be roasted enough to be added into boiling milk. Stir for 2 minutes and add cream and let it simmer for 20-15 minutes. Now add condensed milk. Simmer for 5 minutes.Take it off heat and cool it down (do not refrigerate ). Once rice and milk mixture is cooled down considerably, fold mango puree (do not stir) use spatula to fold mango puree in the rice-milk mix. Add Honey and garnish with diced Mangoes. Serve Chilled.

Ingredients :

Half cup black rice soaked overnight or more 

1 red apple peeled cored and grated and one quarter diced 

½ Litre Full Cream Milk

1 Inch Cinnamon Stick

1 Bay leaf

1 Black Cardamom

1Clove

2 Tbsp. Brown Sugar

1 Tbsp. Clarified Butter

2Tbsp. Condensed Milk

2 Tbsp. Honey

4-5 drops of vanilla essence

Method:

Pressure cook , overnight soaked rice with sufficient water (Normal rice water ratio 1:2) 8-10 whistle 

In heavy bottom pan take boil milk on slow flam, let it reduce to half. 

Take another pan and on low heat add clarified butter. Once its start melting add Cinnamon stick, bay leaf, black cardamom and clove. Saute for a minute then add grated and diced apple. Keep stirring add brown sugar , let it caramelized but do not over cook. Now in this apple mixture add rice along with its starch (add only half keep aside half to be added if required to get a pudding consistency) .Keep stirring for few minutes once the rice and apple mixed well add the reduced milk ,keep stirring .Look for the consistency .If required add the remaining rice one spoon at a time. Once you get consistency of your liking ad condensed milk . At this moment check for sweetness. Add honey and vanilla essence. Chill your pudding for 2-3 hours in refrigerator. Do not forget to remove whole spices before serving.

Ingredients:

200 ml Coconut Milk

200 ml Full cream Milk

100 ml Condensed milk

50 ml Full Fat Cream

2 Tbsp. Chia Seed

3 Tbsp. Honey

6 Pieces of Dark Chocolate (40 grams), 75% dark or more.

2 Tbsp. Coco powder

1 inch Cinnamon Stick

Method

In a pan , on low heat pour full cream milk, add cinnamon stick, stir and crank the heat to medium , add chia seeds, after one boil reduce the heat to low , add coconut milk ,stir for two minutes . Add Cream, condensed milk, coco powder . stir for a minute or two. Now at this point add dark chocolate and stir , the mixture will start coming together with nice aroma. Take it off from heat, pour into the serving dish and rest it in refrigerator for 30 minutes. Garnish with grated light chocolate.