Elegant Desserts For Perfect Indulgence!

Cornflakes (without any flavour) - 1 cup

Milk - 500 ml

Sugar - 2-3 tbsp

Sweetened condensed milk - ¼ cup

Ghee - 2 tsp

Cashews & raisins - 2 tbsp each

Cardamom powder - ½ tsp

Saffron - a pinch (warm & powder)

Boil milk & simmer for 10-15 mts for it to thicken slightly.

In a kadai, heat ghee & fry cashews & raisins.

Remove &fry cornflakes till lightly & uniformly roasted.

Add ½ cup of water & sugar.

Simmer & allow sugar to dissolve.

Now add thickened milk & condensed milk.

Mix well & simmer for a few mts.

Add cardamom powder, saffron & remove.

Garnish with the roasted cashews and raisins.

[quote=Chitvish;2513]Pineapple Payasam- Exotic Taste, reminding you of Pina Colada!

Pineapple pieces - 3 cups ( very finely chopped )


hello Maam,
An interesting recipe..but is it possible to replace the dry ginger powder or better still can i avoid it?Do you have any souffle recipes maam , as i am desperaely in need of good recipes to entertain some guests coming over in the weekend..
Thanx ,sumitha

Dear Sumitha,
Yes, you can omit ginger powder.
Surprising that you ask for some more dessert recipes, when I have given so, so, so many desserts !
I don't make souffle because i don't use gelatin now a days.
Love,
Chithra.

Originally Posted by Chitvish

Dear Sumitha,
Yes, you can omit ginger powder.
Surprising that you ask for some more dessert recipes, when I have given so, so, so many desserts !
I don't make souffle because i don't use gelatin now a days.
Love,
Chithra.

Maam,
Sorry maam if i have irritated you.Its just that i am a novice when it comes to cooking exotic dishes.And i have gone through all your "so, so,so many dessert recipes".I just wanted to get some " pudding recipes" and not payasam recipes...hoping to see many more dessert recipes from an expert like you..
Thank you,
sumitha

Dear Sumitha,
The first few are payasam recipes.
There are many pudding recipes - trifles, cheesecakes, crumble, jelly moulds, chantilly, quite a few puddngs etc.
Some of them are exotic to taste.
Love,
Chithra.

Oats - 1 cup

Moong dhal - 1 tbsp

Jaggery - 1 cup (more or less is optional, depending on how thick you like it)

Freshly grated coconut - 1 cup

Cardamom powder - 1 tsp


Dry ginger powder - ½ tsp (optional)

Cashew broken - 2 tbsp

Raisins - 2 tbsp

Ghee - 2 tbsp

Roast the dhal till the colour changes lightly.


Cook till soft.


Add first 1 cup of warm water to coconut & extract first milk.


Next add 1 more cup of warm water & take the second milk.


Add ½ cup of water to powdered jaggery & heat to dissolve completely.


Strain & keep ready.


Heat the ghee in a kadai & roast cashew-raisins.


Remove & set aside.


Next roast oats till it turns pink.


Add the second coconut extract & simmer till oats get cooked.


Now add the cooked dhal & strained jaggery syrup.


Simmer to boil on a low fire for 5 mts.


Switch off, add first extract & spice powders.


Stir well for thorough blending.


Add the roasted cashews & raisins.


Serve hot or at room temperature.

Milk - 1 litre

Semiya - ¾ cup

Sugar - 1 cup

Ghee - 2 tsp

Cornflour - 4 tsp

Smear ghee on the semiya & roast on sim flame in a kadai till uniformly fried.

Keep ¾ cup water hot & ready.

Remove the semiya, add hot water & keep aside.

Keep the milk boiled & ready.

Heat a heavy saucepan very well on a high flame till it gets really hot.Add 1 tbsp of sugar. Do not stir.sugar will start caramelizing.When it becomes dark brown add ½ cup of hot water (beware, it will splash!) .

Then add the milk.

When it starts boiling, add the cornflour mixed with 2 tbsp cold milk.

Simmer to boil, stirring well.

Add semiya, boil for 5 mts.

Switch off the flame, add sugar & keep covered for 10 mts.

Open & stir well so that the sugar will dissolve completely.

If you want to aoid adding cornflour, boil the milk for 20-25 mts to thicken on its own.

I used strawberry flavoured oats, now available & so did not add essence or colour. You can add essence if you use plain oats.

Milk - 1 litre

Oats - ¾ cup

Sweetened Condensed milk - !/2 of 400 gm tin

Sugar - extra ¼-1/2 cup (if you prefer)

Chopped strawberries - 1 cup ( mash more than half to pulp)

Whole strawberries - to garnish

Immerse oats in 1 cup of milk for an hour.

Boil the rest of the milk.

Then add soaked oats & simmer to boil.

Cook for about 10 mts tillthe oats become very very soft,

Add sugar (if using) & condensed milk & remove.

Cool thoroughly & then add strawberry pulp & chopped pieces.

Leave in the fridge to set.

Serve chilled, garnished with whole strawberries.

Mashed strawberries - 1 cup

Cream cheese - 1 ½ cups

Whipped cream - 1 ½ cups

ForGarnish:

Fresh strawberries

Mix mashed strawberries with cream cheese.

Gently fold in the whipped cream.

Add sugar to your liking.

Pour into individual moulds & set

Serve garnished with strawberries.

Use 3 tbsp strawberry jam if fresh strawberries are not available.

To make cream cheese:

Boil 1 litre of milk.

Remove & keep aside.

Mix 1 tsp citric acid crystals with ½ cup of warm water & add to hot milk.

Allow to stand for 5 mts – it will start curdling.

Sttir gently to help curdling.

Drain in a muslin cloth.

Do not squeeze it to make it dry.

Now blend in the mixi till thick & creamy.

If you do not have citric acid, use lime juice mixed with warm water.

This payasam involves minimum cooking and as a friend, who tasted it, put it, “simply irresistible” !
This is a recipe which I tried out on my own, without ever having tasted it !
Select elaneer (tender coconut) with coconut cream (vazukkai) which is soft and not very hard.
Liquidise the tender coconut water with the cream in the blender. The consistency should be that of sauce. Normally 2 big tender coconuts are enough.

Milk - 250 ml

Cornflour - 1 1 ½ tbsp

Sugar - 3 tbsp

Mix 2 tbsp cold milk with cornflour to a paste.

Boil the remaining milk & when it boils, add the paste, stirring well to prevent lump formation.

Simmer, add sugar and remove.

Cool thoroughly.

Add the prepared sauce and blend to a uniform consistency.

Add more sugar if the tender coconut water is not sweet.

Serve chilled.

You can use custard powder in place of cornflour.

That is what I have used.