Elegant Desserts For Perfect Indulgence!

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.

 

Oats Kheer - creamy, creamy and creamy, all the way!

Thickness can be adjusted to suit individual preferences.

Milk - 2-3 cups

Soak together in 1 cup of water:

Oats - ½ cup

Cashews, chopped - ¼ cup (can substitute almonds)

Sugar - ½ cup or Artificail sweetener 2 tbsp

Cardamom powder - ½ tsp

Nuts - to garnish

Grind the soaked oats+cashews in the same water to a paste.

Boil 2 cups of milk & add the paste, stirring well.

Simmer for the oats to cook.

Since the mixture will thicken on cooling, add more milk depending upon the preferred consistency.

Switch off, add sugar & keep covered.

Open after 10 mts, add cardamom powder & stir well.

If it becomes thick, add cold milk to get the desired thickness.

Chill & garnish with nuts.

 

Jiffy Pal Payasam - call it Rice Kheer!

Cooked rice - 1 cup (very soft)

Milk - 2 cups

Sweetened condensed milk - 1/3 cup

Sugar - 1/4 cup

Cardamom powder - 1/2 tsp

Saffron - a pinch

Nuts to garnish.

Blend well the first 3 ingredients without lump.

Cook for 10 mtes on a low fire.

Add sugar, spices & reove.

Garnish & chill.

 

Dark Chocolate Ice-cream - do I need to describe this?

Milk - 500 ml

Sugar - 1/3 cup

Cornflour - 1 tbsp mixed with 2 tbsp of the above milk

Grated dark chocolate - 1 cup

Fresh cream - 200 gms

Vanilla essence - a few drops

Combine chocolate & ½ cup of milk in a pan & melt over a very low flame till it becomes a smooth sauce & cool thoroughly.

In another pan, combine the remaining milk, sugar & bring it to a boil.

Add cornflour mixture & Sugar.

Simmer to boil for 2-3 mts on a low flame.

Add chocolate sauce & mix well.

Cool thoroughly & add vanilla 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.

 

Macaroni Kheer - serve chilled & its’ delicious!

Select the small variety macaroni for this.

Milk - 2 cups

Macaroni - ¼ cup

Sugar - ½ cup

Condensed milk - ½ of 400 gms tin

Cardamom powder - ½ tsp

Boil macaroni in plenty of water with 1 tsp oil.

When cooked, drain & rinse well in fresh water, 2,3 times.

Boil milk & add cooked macaroni.

Simmer till it reduces.

Add sugar & condensed milk.

Simmer & cook for 10 mts.

Avoid boiling to prevent breaking – best to use simmer-rest.

Add cardamom powder & switch off.

 

Rose and Almond Ice cream - a sophisticated combination!

This is a very simple recipe to make.

Full fat milk - ½ litre

Cornflour - 2 tbsp

Sugar - ¾ cup

Fresh cream - 200 gms

Rose petals - few

Rose essence - 2-3 drops

Sliced & roasted almonds - 2 tbsp

Dissolve the cornflour in 4 tbsp milk.

Combine milk, the above solution & sugar in a pan.

Bring to boil, stirring continuously & simmer for 3-4 mts.

Remove, cool & add cream & rose essence.
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.

 

Pearl Kheer - Boondhi Payasam

For Kheer:

Milk - 1 litre

Sugar - 1 heaped cup

Boil milk , pour in a tall vessel & add sugar.

Mix well, keep inside a pressure cooker & keep the weight.

As soon as the first whistle comes, simmer & cook for 25-30 mts.

This is to get a pink colour & a very good aroma.

Cool, open & keep ready.

Boondhi:

Maida - 1 cup

Rice flour - 1 level tbsp

Baking powder - ½ tsp

Kesar colour - a dash.

Add water to the above carefully, beating well to get idli-batter consistency.

Heat oil & fry small boondis.

Refer
Boondhi Laddu

Spread on kitchen tissues & cool.

Add to the milk & mix well.

Serve chilled.

 

Mango Badham Kheer - Very rich & delicious !

Mangoes - 4, ripe

Almonds - 50 gms ( blanch, deskin & grind to a paste with ½ cup milk)

Milk - 1 litre – ½ cup for badham

Sugar - 1 cup

Cardamom powder - 1 tsp

Saffron - a pinch (warm & powder)

Peel mangoes & squeeze the juice.

The recipe needs 2 cups of mango pulp, undiluted.

Boil milk & add the almond paste, lowering the flame.

Boil slowly, stirring, to avoid sticking at the bottom.

Let the milk thicken slightly.

Add sugar & remove from fire.

Add spices & cool thoroughly.

Mix with mango pulp & chill thoroughly.

Garnish with sliced pista.

 

Sitaphal (custard apple) Ice cream - An easy dessert !

For this store-bought plain vanilla ice cream can be used.

Vanilla ice cream - ½ kg

Custard apple - ½ kg

Peel the fruit & remove the pulp.

Put half the plp in the mixie along with the ice cream & blend.

The remaining half of the pulp is beaten with the hand & mixed so that the pieces can be bitten.

Mix & set in the refrigerator.
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.

 

Special Moong Dhal Payasam - Anouncing the arrival of...

our Indus Prince Kathir on 16th Sep 2010 at 4:34pm.
M is very fond of moong dhal payasam & hence I reserved this recipe to be posted on this special occasion!

I learnt this from my young Andhra friend – they call this Pesara Pappu Payasam.

Moong dhal - ½ cup

Jaggery (powdered) - 1 cup

Milk - ¾ - 1 cup

Ghee - 2 tsp

Cashew, chopped - 2 tbsp

Raisins - 2 tbsp

Cardamom powder - 1 tsp

Grind to a paste:

Fresh coconut - ½ cup

Khus khus - 3 tsp

Cashews - 7,8

Pressure cook moong dhal (slightly dry roasted) with 3 cups of water for one whistle.

Cool, open & add the ground paste.

Cook for sometime.

Now add jaggery & continue to cook, till thick.

Simmer, add milk & cardamom powder.

Mix well & remove (do not boil; it is likely to curdle).

Remove & add cashews & raisins roasted in ghee.

This can be prepared without adding the ground paste also.