Elegant Desserts For Perfect Indulgence!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Poha Payasam - yet another caramel favourite!

    Milk - 1 litre

    Thick variety poha - ½ cup

    Sugar - 1 cup

    Ghee - 1 tbsp

    Roast poha in the ghee on medium flame for 4-5 mts & keep ready.


    It is preferable to do this payasam in a pressure cooker or a big pressure pan to prevent overflowing of milk.

    Heat the cooker very well on a high flame till it gets really hot.

    Add 1 tbsp of sugar.

    Do not stir.

    It will start caramelizing.

    When it becomes coffee or caramel colour, add ½ cup of hot water (beware, it will splash!) .

    Then add the milk, & fried poha.


    When the milk starts boiling well close the cooker and put the weight.

    At once , put the flame on sim (do not wait for whistle) and pressurise for 10 mtes.

    Cool, open & add the sugar.

    When it starts boiling again, close & put the weight.

    Simmer without waiting for the whistle & cook for 25 mts.

    Cool & open.
    caramel aval payasam.JPG
    Caramel Payasam-closeup.JPG
     
    Last edited: Aug 22, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Apple Icecream - does it sound new to you??

    Milk - 1 cup

    Fresh cream - 1 cup

    Skim milk powder - 4 tbsp

    Sugar - ¾ cup

    Apples - 2 large, cored & grated with skin

    Mix all ingredients in a shallow container.
    Transfer to an airtight container & keep in the freezer.

    Aftr about 8 hrs, take out, break into chunks & whisk with wisking blades of an electric hand beater. The volume will double. The ice cream becomes light. Do not use blender or hand blender. Only whisking gives the aeration & light texture.

    Now put back in an airtight container in the freezer.


    A drop of brandy essence or cinnamon powder may be added at the second stage of whisking.


     

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    Last edited: Nov 2, 2008
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Green Grape Sorbet - ideal for hot summer !

    This is a low calorie recipe, with the zing of ginger!

    Green grapes - 2 cups

    Ginger juice - 1 tsp

    Lime juice - 2 tsp

    Sugar - 1-2 tbsp (or to taste)

    Combine all ingredients with 1 cup of water and blend in the mixer to get a smooth puree.

    Transfer to a shallow container.

    Cover & freeze for 6 hrs.

    Scrape using a fork and serve chilled in individual glasses.

    green grape sorbet.JPG



     
    Last edited: Nov 2, 2008
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    MW Shahi tukri - most delicious & a sure-winner!

    Bread slices - 12

    Milk - 3-3 ½ cups

    Condensed milk - 1 cup

    Raisins - 2 tbsps

    Almonds - 3 tbsps

    Saffron - a pinch (warm & powder)

    Sugar - 2/3 cups

    Cardm pdr - 1 tsp

    Cut the bread slices into halves after trimming edges.

    Fry the bread in ghee till crisp & golden brown(either deep or shallow).

    Arrange them in a casserole.

    In a bowl whisk milk, condensed milk, saffron and sugar together
    and pour over the bread into the casserole till they are completely
    soaked.

    On top sprinkle the raisins, and split almonds.

    Micro high for about 8 mts.

    Serve hot or at room temperature.



    shahi tukra.jpg

    shahi tukra-2.jpg
     
    Last edited: Nov 2, 2008
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Baked Orange Slices - Soaked in sugar syrup.

    This is a very simple dessert. Can be very easily made by even an amateur !

    Firm oranges - 3

    Sugar - ½ cup

    Water - ¼ cup

    Cherries or Grapes to decorate

    Mint leaves - to garnish

    Peel oranges & cut each horizontally into thick slices.

    Remove seeds carefully from both sides of each piece with the tip of a knife.

    Arrange the slices in a round baking dish.

    Heat the sugar & water, stirring well, on a low flame till syrup reaches one thread consistency.

    Pour the hot syrup on the arranged oranges.

    Place a cheer or a grape in the center.

    Bake at 350 deg F for 10 mts.

    Garnish with mint.

    Serve plain, or with chilled rabdi or custard or fresh cream.
    baked%20orange%20slices.JPG
     
    Last edited: Oct 18, 2010
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bun Pudding - mildly sweet, but deliciously delicious!

    Small buns are made with a yeast dough & cooked in milk.

    Maida - 1 cup

    Salt

    Butter - 1 tbsp

    Sugar - 1 tbsp

    Mix together & keep covered, for 5 mts:

    Warm milk - ½ cup

    Fresh yeast - 1 tsp

    Sugar - 1 tsp

    When this mixture bubbles, add to all the other ingredients.

    Knead to a very soft dough.

    Keep covered till it doubles in volume.

    Knead again & make 5-6 balls.

    Arrange them in a well greased 2” high baking bowl.

    Allow to rise again.

    Now pour

    Milk + sugar - 200 ml + 1 tbsp

    Over it.

    Bake at 200 deg C, till top starts browning & the mixture is cooked.

    Serve hot or warm.

    This tastes best, if we add coconut milkinstead of ordinary milk. Then it becomes "Coconut Buns".
     

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    Last edited: Nov 2, 2008
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Drinking Chocolate Ice cream - it is delicious!

    Cadbury’s Drinking Chocolate - 100 gms

    Custard powder - 2 level tbsp

    Milk - 2 cup

    Sugar - 1/2 cup ( since drinking chocolate is sweet)

    Fresh cream - 200 gms

    Blend chocolate & custard powder with little milk.

    Heat the rest of the milk & when almost boiling, add the mixture.

    Bring to the boil on a low flame & stir, adding sugar.

    Remove from heat .

    Cool & stir in the cream .

    Freeze.
    Transfer to an airtight container & keep in the freezer.

    Aftr about 8 hrs, take out, break into chunks & whisk with wisking blades of an electric hand beater. The volume will double. The ice cream becomes light. Do not use blender or hand blender. Only whisking gives the aeration & light texture.

    Now put back in an airtight container in the freezer.





    de ch icecream.jpg
     
    Last edited: Jan 11, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kesar Phirni - this one is with rice flour.

    Milk - 3 cups

    Rice flour - 4 tbsp ( need not be very fine)

    Sugar - ½ cup

    Cardamom powder - ½ tsp

    Saffron - ¼ tsp (warm & powder)

    Almonds& pistas - 6 each, blanched & sliced.

    Mix rice flour with ½ cup of water & keep ready.

    Boil milk & add this mixture, very gradually, stirring thoroughly to prevent lump formation.

    Simmer & cook for a few mtes.

    Add sugar & spices, continuing to cook only on a slow fire.

    Remove, cool, add nuts & refrigerate.

    DSCN0965.JPG
     
    Last edited: Feb 20, 2011
  9. Chitvish

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    Orange Kheer - delightfully, refreshingly different dessert!

    Milk - 500 ml

    Basmathi rice - 2 tbsp

    Sweetened condensed milk - 200 gm (half of a 400 gms tin)

    Sugar - to taste (if necessary)

    Sweet oranges - 5

    Nutmeg powder - ½ tsp

    Boil milk.

    Add rice & simmer till thick.

    When rice is well cooked, add condensed milk & a little more sugar, if necessary.

    Cool completely.

    Remove pips & pith from oranges and add some chopped segments, leaving a few for decoration.

    Garnish by sprinkling nutmeg powder on top.

    Serve chilled.
     

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    Last edited: Aug 27, 2008
  10. Chitvish

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    Lychee Ice-cream - call it sophisticated and elegant!!

    Milk - 500 ml

    Milk powder - 1 cup

    Sugar - ¾ cup

    Cornflour - 1 tbsp

    Fresh cream - 200 ml or 1 cup

    Lychee pulp - ½ cup

    Vanilla or ice cream essence - 1 tsp

    Lychee pieces - to serve as garnish

    Combine 1 cup of milk, milk powder & cornflour, without lumps.

    Put the remaining milk & sugar to boil.

    When it starts boiling, simmer for 7, 8 mts & add the mixture.

    Stir continuously to prevent lump formation till it comes to a boil.

    Simmer for 5-7 mts till it thickens.

    Remove & cool thoroughly.

    Add fruit pulp, essence & fresh cream.
    Transfer to an airtight container & keep in the freezer.

    Aftr about 8 hrs, take out, break into chunks & whisk with wisking blades of an electric hand beater. The volume will double. The ice cream becomes light. Do not use blender or hand blender. Only whisking gives the aeration & light texture.

    Now put back in an airtight container in the freezer.



    Serve topped with lychee pieces.


    lychiicecream.jpg
     
    Last edited: Jan 14, 2009
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