Elegant Desserts For Perfect Indulgence!

Dear Chitra,

The Pal Payasam looks yummy. willsurely try it. BTW where do you buy your bowls. They look just awesome. I have a huge list of things to buy in Chennai in my next trip. I would love to get a couple of bowls like this.

Love
Shobana

Dear Shobana,
Please try this - absolutely easy & delicious ! Caramel payasam requires a pressure pan whereas this needs a pressure cooker. That is why I posted this, since many may not have a pan.
Whenever & wherever, I go shopping, I keep my eyes wide open for such containers. I buy from Poppat Jamal, Currimbhoys, Rathna Stores, Life style, Cottage industries - no particular place ! Do come home & stay with me - we will shop together, Shobana !
Love,
Chithra.

Originally Posted by eagle

Dear Chitra,

The Pal Payasam looks yummy. willsurely try it. BTW where do you buy your bowls. They look just awesome. I have a huge list of things to buy in Chennai in my next trip. I would love to get a couple of bowls like this.

Love
Shobana

Thank you Chitra for your invitation. You are ever so big hearted and yet so humble. We are planning a trip to Chennai early next year. I am eagerly looking forward to meeting you then.

Love
Shobana

I learnt this from a cookery demonstration by Tarla Dalal.

Batter:

Fresh cream - 1 cup

Maida - 4 tbsp

Ghee - to shallow fry

Syrup:

Sugar - 1 cup

Water - 1 cup

Saffron - a pinch (warm & powder)

To garnish:

Chooped nuts

Boil water & sugar,on a low fire till sugar dissolves.

Then boil on medium fire till the syrup becomes sticky.

Add saffron & keep warm.

Blend cream & maida with a fork to a uniform mixture.

Pour small ladlefuls on a non-stick tava.

Using little ghee, shallow fry.

Remove, dip in syrup & garnish with nuts.

Srve this with chilled rabdi.

Hello Chithra madam,

I could not find milk in the ingredients for malpua?

Regards,

Abha.

Dear Abha,
No milk - only cream & maida !
Love,
Chithra.

Originally Posted by abhatv

Hello Chithra madam,

I could not find milk in the ingredients for malpua?

Regards,

Abha.

Dear Chith,

Maybe it should be " Blend cream & maida with a fork to a uniform mixture", instead of "Blend cream & milk with a fork to a uniform mixture".

That might be the reason Abha is confused.

Thanks, Vidya. I have edited & done the correction.
Love,
Chith.

Originally Posted by vmur

Dear Chith,

Maybe it should be " Blend cream & maida with a fork to a uniform mixture", instead of "Blend cream & milk with a fork to a uniform mixture".

That might be the reason Abha is confused.

I made this dessert for the Chennai meet in June.

Doodhi (lauki or bottle gourd) - 2 cups (grated)

Milk - ½ litre

Nutmeg & cardamom powders - ½ tsp each

Saffron - a pinch (warm & powder)

Pure ghee - 1 tbsp

Orange food colour - a pinch (optional)

Gulab jamun mix - ½ packet

Sugar - 1 cup (or less by preference)

Basmati - 1 tbsp

Clean & grate doodhi.

Wash twice, squeeze out water & spread on a cloth to dry.

Now heat ghee in a kadai & sauté doodhi on a high fire till translucent.

Take off the fire & cool.

Boil milk, add rice & continue to boil till milk is reduced to nearly half.

Add little saffron colour & remove.

Add saffron, nutmeg, cardamom & let cool.

Make the gulab jamun dough as per instructions & make tiny balls.

Deep fry on a low fire & soak in sugar syrup.

When well soaked, remove from syrup.

Add syrup gradually to milk mixture, stirring all the while.

Toss the jamuns lightly & carefully into the doodhi & spread out evenly in an attractive dish.

Pour the milk mixture all over & mix gently.

Chill & serve.

My flatmate Ms Sadique Ali gives this dish to me every year, without fail. This time she kindly showed me a demonstration & I tried at home very successfully.

Milk - 1 litre (preferably full cream)

Vemicelli (sevian) - 1/3 cup

Grated or coarsely powdered black dates (called khajur) - 1 tbsp

Finely grated copra - 1 tbsp

Grated almonds - 1 tbsp

Grated pista - 1 tbsp

Charoli - 1 tbsp

Raisins - 1 tbsp

Ghee - 2 tbsp

Condensed milk - ½ of 400 gms tin

Boil milk in a vessel & soak raisins in water in a small cup.

In the next stove, heat the ghee in a kadai.

First fry sevian to golden brown & add to milk.

Next, heat the remaining ghee & fry in order, dates, coconut, almonds, pistas & charoli, on a low fire.

Add them to the boiling milk.

Let the mixture boil for 10 mts.

Now switch off & add the condensed milk, mixing thoroughly.

Now, wash the raisins well, squeeze gently & add.

Served warm, this tastes best .