Elegant Desserts For Perfect Indulgence!

Hi

This is fantastic!!!
I only discovered you today and have spent all morning on the site- not done any work!
Looking thru the recipes, what is china grass? Is it the same stuff that is used for falooda? If so, how do you use it?

dak

Dear Dak,
Welcome to I L & this forum.
Please do not blame me, if your work is not done !
Instant China grass is agar agar - yes it is used in falooda. But now I use instant china grass which is available here - easy & quick.
Love,
Chithra.

Originally Posted by dakshathakrar

Hi

This is fantastic!!!
I only discovered you today and have spent all morning on the site- not done any work!
Looking thru the recipes, what is china grass? Is it the same stuff that is used for falooda? If so, how do you use it?

dak

Dark chocolate - 100 gms ( grate)

Marie biscuits crushed - ¾ cup

Butter - ½ cup

Condensed milk - ¼ cup

Chopped nuts - ½ cups ( cashew+almonds+walnuts)

Butter paper, greased well to fit 6” by 6” tin

Combine the chocolate and butter in a bowl and melt over a double boiler, stirring at regular intervals, till it resembles a smooth sauce.

Cool & add all other ingredients.

Pour into the greaed tin & set in the refrigerator.

Unmould from the in & cut into wedges.

Serve with sweetened cream or ice cream.

Topped with nuts, this can be served as a dessert.
This can be served cold accompanied by a hot pudding also.
I usually serve hot gulab jamun with chilled rabdi.

Milk - 1 litre (preferably full cream)

White bread slices, crust removed - 3 ( make bread crumbs)

Condensed milk - ½ cup

Sugar - ¼ cup (optional)

Saffron - a pinch, warmed and powdered

Nuts - to garnish

Boil milk & add breadcrumbs.

Simmer & boil for 15 mts.

Add sugar ,condensed milk & continue to simmer.

Remove when thick & add saffron.

Chill & garnish with nuts.

Dear Mrs. Chithra

I've been reading your posts for some months and tried some of your wonderful recipes but only now i could stop myself to say thanks for all that you have given me and my family!
From this section i've tried Apple nut dessert and the apple crumble - wonderful recipes!
I will definitely try many more!

Dear Anamika,
Thankyou very much for the feedback.
Don't just stop with reading my recipes - try as much as you are interested in & send me F Bs !
Your name is intriguing - real name or username ?
Love,
Chithra.

Originally Posted by Anamika29

Dear Mrs. Chithra

I've been reading your posts for some months and tried some of your wonderful recipes but only now i could stop myself to say thanks for all that you have given me and my family!
From this section i've tried Apple nut dessert and the apple crumble - wonderful recipes!
I will definitely try many more!

Bananas - 4, peeled & cut lengthwise

To pour first on bananas:

Honey - 3 tbsp

Lemon juice - 3-4 tbsp

Topping:

Mix together

Butter - 50 gms

Powdered sugar - 2 tbsp

Fresh bread crumbs - 3-4 tbsp

Garnishing:

Chopped almonds - 2 tbsp

Arrange bananas on a greased dish.

Pour honey-lemon juice mixture over this.

Mix topping ingredients & sprinkle.

Scatter alomonds over this.

Bake at 400 deg F for 20 mts.

Serve wth chilled custard or chilled sweetened cream or custard.

Sponge cake - 6” by 6” square

Custard powder - 2 tbsp

Milk - 2 cups

Sugar - ½ cup

Any fruit juice - ½ cup ( or boil 1 tbsp sugar with ½ cup of water & use)

Fresh fruits like

Chopped apple, pineapple, seedless guavas, papaya, pineapple and seedless grapes are ideal. 2 cups is enough.

Melted jam - 2 tbsp ( any bright red coloured jam like mixed fruit jam is ideal)

Mix well milk, custard powder & sugar without lumps.

Heat in a sauce pan, stirring continuously till it comes to a boil.

Simmer for few mts & remove.

Cool, stirring well to prevent a layer forming on top.

Chop the cake into small cubes.

Spread half the cake in a glass bowl & sprinkle juice on it, just to soften them.

Do not soak in juice.

Arrange fresh fruis over this layer.

On top of it, repeat the cake layer as before.

Pour the cold custard over this.

Wait till it seeps through & the top is leveled.

Pour melted jam in a piping bag & draw circles over it.

With a tooth pick, crisscross over it to get a design.

Chill & serve.

Milk - 1 litre

Sitaphal - 2

Sugar - ½ - ¾ cup (to taste)

Assorted nuts - to garnish

Peel, dessed & take the pulp alone from the fruit.

Boil milk, till it reduces to half.

Add sugar & remove.

Cool thoroughly & add sitaphal pulp.

Just blend to get a uniform consistency – not too long.

Chill & garnish with nuts.

This is not caramel payasam, but pink coloured pal payasam, which looks as arrtractive as if it was simmered for a long time.
Ms Cheeniya taught me this recipe. For this a pressure cooker is more suitable than pressure pan.

Milk - 1 litre

Any thin variety rice - 1/3 cup

Sugar - 1 cup

Soak rice for 30 mts, wash & drain.

Mix with milk & take in a tall vessel.

Kee it covered.

Keep inside a pressure cooker & start cooking.

When the first whistle comes, simmer & cook for 15 mts.

Allow to cool & open.

Add 1 cup of sugar to the mixture & mix well.

Cover the vessel again & keep inside the pressure cooker.

This time, when the whistle comes, simmer & cook for 30 mts.

Wait till the pressure drops and open.

Pink palpayasam is ready.