Step By Step photos for Desserts - Puddings,Payasams...........

Satha Sathayam - Idichu Pizinju Pradhaman of Kerala.

This is the basic method. Rice can be substituted with lapsi or dhals.
Raw rice ¼ cup

Jaggery ½ cup

Sugar ½ cup

Coconut 1 big

Or

Grated coconut 2 cups

Cardamom powder 1 tsp

Dry ginger powder - 1/2 tsp

Grate coconut & extract milk in 3 stages in liquidizer increasing the water added every time to get different thickness.

1st milk (very thick) should be 1/3 cup, 2nd milk –1 cup & the very thin 3rd milk 1 ¼ cup.

Boil rice in 1 cup of water till it cooks soft & becomes slightly dry.

After almost all the water has evaporated add 2 tsp ghee & fry well.

Add sugar & jaggery & fry again.

Now add 3rd milk & boil on a medium flame for 10 mts.

Then add 2nd milk & boil for 5mts.

Finally add the 3rd milk & remove at once from the stove, stirring thoroughly.

Add cardamom powder, dry ginger powder & mix well.

Generally cashews fried in ghee are not added for this payasam.

 

Chinagrass & Tender Coconut(elaneer) Pudding - a true delicacy!

Chinagrass 10gms( chop fine)

Water 1 cup

Tender coconutwater ½ cup

Condensed milk(400gms) 1 tin

Milk 2 tins

Sugar ½ cup

Chopped tender Coconut grating 1 cup

To decorate

Ghee 2 tsp

Cashews & coconut gratings

Add finely chopped chinagrass to 1 cup of water& heat on a slow fire, stirring till it dissolves.

Remove , cool , add tender coconut water , heat again , adding sugar.

Simultaneously in another vessel , heat condensed milk & milk – but do not let it boil.

Remove from fire , add chinagrass mixture , mix well & heat again for 2mts.

Remove , use a handblender for thorough mixing & strain into a mould.

Cool , keep it in the fridge. Just before it solidifies , add coconut gratings , mix well & set again.

When set decorate with cashewnuts and some more coconut gratings fried in ghee.

 

Falooda - 1

Falooda

Rose syrup Falooda - delightfully refreshing

Sabja seeds (tookmaria) - 2 tbsp (soaked in plenty of water for 2-3 hrs)

Rose syrup

Vanila icecream

Cold milk

Falooda sev:

Mix one-third cup cornflour & mix with 200 ml water.
Cook on a low fire till transparent.
Keep a pan ready with several cubes of ice & 1 cup of water.
As soon as the cornflour mixture is ready, put it in a sev press & squeeze with hand into the ice pan – it will solidify immediately.
After 30 mts, strain the water.

 

Falooda - 2

Now arrange as shown below in steps

Soaked sabja seeds

Cornflour sev

Rose syrup

Milk - pour slowly

Vanilla ice cream

 

Falooda - 3

Rose Falooda ready to serve!
Photo 1

Kulfi and Falooda - made for each other! Yes!

This can be made with or without rose syrup. Top with kulfi instead of vanilla icecream.

 

Mango Cream - it is not a sin to indulge in mango+cream!

Ripe mango cubes - 1-11/2 cups

Cream - 1 cup

Milk - 1 -11/2 cups

Sugar - 2-3 tbsp

Cinnamon powder - 1 tsp (optional)

Mint leaves - to decorate

I used cream powder today for this. I added 150 ml of water& whisked together.

Boil milk + cream +mangoes + sugar + cnnamon powder, blending well.

Lightly mash mangoes to release the flavour.

When creamy, remove, cool & pour in glasses.

Garnish & freeze.

 

Cream Chocolate Cheesecake - you will not say ‘no’ to this!

Fresh cream - ½ cup

Crust:

Digestive biscuits - 100 gms

Butter - 50 gms

Powdered sugar - ¼ cup

In a double boiler cook together

Butter - 2 tbsp

Dark cooking chocolate - 1 cup

Cool well.

Add this to cream & beat well.

Crush biscuits fine, add softened butter & sugar.

Press firmly into a 7-8” greased baking dish.

Top with cream-cooked chocolate mixture.

Chill & serve.

 

Raisin Rhapsody (1) - a delightful, uncommon dessert!

Can substitute dates, sultanas or figs!

Raisins - 1 cup

Cream - ½ cup

Sugar - 1 cup

Orange squash - ½ cup

Water - ¾ cup

Wash, clean raisins & soak in squash+water for 5-6 hrs.

Do not drain, but place on a low flame with any remaining liquid.

Add 1 cup of sugar & cook till tender.

Put through blender with cream & pour into a mould.

Chill overnight.

Unmould & serve.

 

Raisin Rhapsody (2)

This can be set in individal moulds or cups also.

 

Baked Rosogullas - dainty delight with less calories, !!

Instead of sugar substiture, you can use sugar to taste.

Rosogullas – 8, cut into halves

Mix together:

Paneer - 1 cup

Milk - ¼ cup

Sugar substitute - 2 12 tbsp (or sugar to taste)

Cornflour - 1 tsp + 2 tsp water

Soak rosogullas in water for a minute,drain & discard the water.

Arrange in a baking dish & pour the mixture over.

Bake at 160 deg c for 10 mts.

Remove & garnish with cardamom powder + saffron.

Serve hot.