Elegant Desserts For Perfect Indulgence!

Dear Prabha,
Thanks. It will be slightly soggy & not like a cake !
Love,
Chithra.

Originally Posted by prabhabala

Hi chitra,

Finally tried Apple nut desert.
It has come out well.

I just want to know whether it will be like a cake or little soggy because of apples

prabha

Hi chitra,

Apple nut desert was excellent . It was little soggy .Thanks a ton.

prabha

Dear Prabha,
Thanks for the F B.
The fruit does give a "soggy touch"!
Love,
Chithra.

Originally Posted by prabhabala

Hi chitra,

Apple nut desert was excellent . It was little soggy .Thanks a ton.

prabha

I tried this by a different method this time !

Milk - 1 litre

Semiya (broken well) - ¾ cup

Sugar - 1 cup ( or to taste)

Ghee - 2 tsp + 1 tsp

Cardamom powder - ½ tsp

Cashews & raisins - 1 tbsp each

Boil milk & keep aside 1 cup.

Heat 2 tsp ghee & fry semiya to golden colour on a low flame, stirring very well.

Remove & add the reserved 1 cup of milk.

Do not put back on fire.

The semiya will soak & get cooked well.

In a tall vessel, mix this, sugar and the rest of the boiled milk & stir very thoroughly.

Keep this inside a pressure cooker , close & keep the weight.

When the first whistle comes, lower the flame & cook for 30 mts.

Cool, open, add cardamom powder & cashew-raisin roasted in the remaining ghee.

This is very rich, very creamy (without stickiness!) & very tasty, looking a beautiful pink !

More than chilled, it tastes best warmor even at room temperature.

Dear Chith

Wow Payasam! That too pink colour Payasam. I always love it. I liked your both earlier pink colour of caramel and Pal payasam. So this one for sure it will be great. Thanks for your Deepavali Special Payasam.

Love
vidhi

Dear Vidhi,
Thankyou !
For those with a touch of Kerala, pink payasam always reminds us of
Ambalapuzai Payasam !
Right?
Love,
Chithra.

Make thick curds & hang in a thin cloth to drain the watr as completely as possible.

Hung curds - 1 cup

Milk - 1 cup

Sweetened condensed milk - 400 gms tin

Saffron - a pinch – warm & powder

Cardamom powder - 1 tsp

Chopped nuts - to garnish

Blend all ingredients, except nuts, well to a uniform consistency.

Transfer it to a pudding mould or a vessel with flat bottom.

Steam it in boiling water, lowering the flame, once the water starts boiling.

Water should come up to half the height of the vessel.

Steam on a low flame for about 40 mts.

Remove, cool & sprinkle nuts.

Serve chilled.

I used 1 cup of melted palm jaggery which gives a unique flavour. But my Bengali friend says, one can add upto 2 cups.
Full cream milk gives best results with thick mishti dhoi.

Full cream Milk - 1 litre

Curd - 3 tbsp

Melted jaggery - 2 cups

Cardamom powder - ½ tsp

Boil milk on a low flame till thick & creamy.

Cool thoroughly & add the curd.

Also stir in the melted, cooled jaggery & the cardamom.

Leave to set in a warm place overnight for 8 hrs.

It is customarily set in indivual mud pots.

In this method, sago is shallow fried in ghee & cooked completely in milk. Hence it is rich & creamy.

Milk - 1 litre

Sago - 1/3 cup

Jaggery - 1 cup

Cardamom powder - ½ tsp

Ghee - 3 tsp

Cashews - 2 tbsp

Raisins - 2 tbsp

Boil the milk & keep ready.

Heat 2 tsp ghee & roast the sago on a low fire.

The sago must puff up uniformly – this is important.

Now add the hot milk & simmer.

Cook for 10 mts, stirring continuously, on a low fire.

In the meanwhile, add ½ cup of water to jaggery in a saucepan & heat till it dissolves.

Strain & heat till it becomes little syrupy.

Remove the sago-milk mixture from stove & add this jaggery syrup, stirring continuously for 10 mts, to prevent “breaking” of milk.
Do not put back on fire.

Add cardamom powder & cashew-raisins roasted in ghee.

Best served warm – do not refrigerate.

If it becomes thick, add little more milk, when serving.

Sago - ½ cup

Water - upto 4 cups (varies with the quality of sago)

Milk - 1 cup

Jaggery - 1 cup

Cardamom powder - ½ tsp

Ghee - 2 tsp

Cashews & raisins - 2 tbsp each

First boil 2 cups of water & when boiling add sago, stirring.

Cook, stirring regularly.

Add boiling water ½ cup at a time, as the mixture thickens, till the sago is completey cooked.

In the meanwhile, add little water to jaggery & boil till it dissolves.

Strain & add to the cooked sago mixture.

Cook, stirring till a sauce consistency is reached.

Remove, add milk & stir thoroughly.

Add cardamom powder and cashew& raisins fried in ghee.

Do not refrigerate.