Fig/Anjir Phirni - fig sweets are endless!! Milk - 1 litre (full cream preferable) figs - 5, chopped fne Sugar - 3 tbsp or to taste – can substitute sweetener cardamom powder - ½ tsp Boil milk & simmer till it educes to about half. Add chopped figs & simmer for 10 mtes to soften them. Add cardm powder, sugar & switch off. On cooling, blend well & chill. Decorate with chopped nuts.
Doodh Paak - rich & aromatic. This Gujarathi dessert is equivalent to our SI pal payasam, but made rich with nuts & flavours! Tis is best taken hot/warm and not chilled. The pressure pan being wide is more suitable, to prevent overflowing. Or use a big pressure cooker. Grease thebottom of the pan wth 1 tsp melted ghee. Add: Full fat milk - 500 ml Basmathi, soaked for 30 mtes & drained - 1 tbsp Sugar - 3 tbsp Cardamom powder - ½ tsp Nutmeg powder - ¼ tsp Sliced pista & almond - 1tbsp When milk starts boiling, simmer, close the pan & keep the weight. Cook for 10 mtes & switch off. Cool, open & garnish with more sliced almond + pistas.
Fruit Pongal - Less ghee & delightfully fruity! I used Kalkandu / sugar candy. Regular sugar or sugar sweetener can be substituted. For fruits, the suitable ones are – apple, pineapple, papaya, jackfruit, musk melon, strawberries, mango, chikku etc. Any combination is good. Chop & blend to pulp. BUT avoid citrus fruits & banana. Soft cooked rice - 1 cup (in a mixture of half milk & half water) Gram dhal - 1 tbsp (cook grainy & soft, not mushy) Sugar candy - 1 cup (or to taste) Fruit pulp - 1 ½ cps. Boil sugar candy in little water till it becomes slightly syrupy. Add cooked rice & dhal. Cook well, mashing. Add cardamom powder & affron. Finally add the fruit pulp – just mix & simmer for 2-3 mtes. Do not boil. Rremove & add 1 tbsp each of raisins & chopped figs shallow fried in 2 tsp ghee. Sprinkle powdered saffron.
Amirtha Pongal - not one drop of ghee! I borrowed the name from a magazine, but prepared it differently. Thin variety of rice - 1 cup Milk + water - 3 cups Sugarless khoa - 1 cup Sugar - 1 cup (more by choice) Saffron - ¼ tsp To garnish - sliced almonds & pistas In a pressure pan,cook rice till very soft. Mash lightly & add sugar. When it dissolves, add grated khoa. Simmer till uniformly blended. Garnish with nuts & saffron.
Chocolate Semiya - a delicious, easy to make dessert!! You can use Drinking chocolate /boost /bournvita /ovaltin. Pre roasted semiya is ideally used. Milk - 1 cup Semiya - ½ cup, heaped Sugar - 2-3 tsp Chocolate drink - 3-4 tsp Cinnamon - ½ “ cardamoms - 2 Boil milk with cinnamon & cardamoms, for the flvours to be absorbed. When it boils for 3-4 mtes, add sugar & simmer for 2 mtes. Add semiya, stirring well. Simmer till it is cooked soft. Sprinkle the chocolate & mix well vigorously, so that it dissolves completely. When the mixture is uniformly blended, remove. Decorate, any way you like!! You can drizzle condensed milk. I topped with grated white chocolate, walnuts & chocolate chips. Serve chilled. The consistency is one’s preference.
Caramel Broken Wheat Payasam - tastes just like Godumai Pradhaman! Please follow as given in http://www.indusladies.com/forums/s...cipe-index-step-step-photos-2.html#post997085 The only differences are: 1-substitute big grained Fada lapsi instead of rice 2- Lightly saute lapsi in a few drops of ghee & add.
Bread-Apple-Chocolate Pudding - a delicious but simple pudding! You can use white or brown bread for this. Trim the edges & cut in tubes. Bread cubes - 2 cup Milk - 1 cup Condensed milk - ½ cup Raisins - 2 tbsp Diced apple - 1/ cup Chopped milk chocolate - ½ cup Butter - 1 tbsp Arrange bread cubes in a greased casserole dish. Layer over that, raisins, apples & chocolate bits. Mix milk, condensed milk & butter. Pour this over & allow to stand for some time. Level with a ladle. Bake at 160 deg C for 20 mtes & 140 deg cd for 10 mtes. Can be served plain or hot with ice cream.