Elegant Desserts For Perfect Indulgence!

Select fresh ridgegourds. Peel & grate.

Grated vegetable - 2 cups (heaped)

Moong dhal - ½ cup

Jaggery - 1 ½ cups (more or less is optional)

Freshly grated coconut - 1 cup

Ghee - 2 tsp

Cashew & raisins - 1 tbsp each

Cardamom powder - 1 tsp

Cook moong dhal in a pressure pan with 1 ½ cups of water for one whistle.

Cool, open & add ridgegourd.

Again close & cook for one whistle.

Open & add jaggery.

Cook on medium fire for 10 mts.

Add 1 cup of water to coconut & take the milk.

Simmer the stove & add this milk – do not boil.

Adjust to required consistency by taking a little more coconut milk from the same coconut & adding it.

Add cardamom powder & remove.

Fry cashews & raisins fried in 2 tsp ghee & add.

I have incorporated many changes in this recipe to the extent that only the name remains the same.
Select fully grown, sweet pineapple, peel & core.

Milk - 500 ml

Milk powder - 2 tbsp

Custard powder - 2 level tbsp

Cubed pineapple pieces - 2 tbsp (lightly cook them with 1 tbsp sugar + 1 tbsp water)

Grated pinepple - 2 tbsp (cook them with 2 tbsp sugar + 1 tbsp water & blend)

Saffron - ¼ tsp (warm & powder)

Heat the milk (after reserving 2 tbsp cold) & simmer for 5 mts.

Mix milk powder & custard powder with the reserved milk, add & stir.

Let it simmer to boil on a low fire, taking care to see that no lump is formed.

When custard powder is cooked, remove & cool thoroughly.

Add saffron &mashed pineapple with sugar & mix well.

Top with cubed & cooked pineapple with the syrup.

Serve chilled.

In apple kheer recipe can we use condensed milk instead of sugar?

Dear Kalpa,
Then you will have to change the entire recipe suitably - the amount of milk etc.
Love,
Chithra.

Granita is is a semi-frozen dessert of sugar, water, and flavorings. It is ideal to be eaten on a hot day.

Delicately flavoured with roasted cumin powder and black salt, this granita is sure to perk you up on a hot summer afternoon.

Black grapes (deseeded) - 1 cup

Banana - 1, finely chopped

Powdered sugar - 2 tbsp

Lime juice - ½ tsp

Roasted & powdered jeera - ½ tsp

Black salt (kala namak) - ¼ tsp

Blend the black grapes and bananas to a fine purée in a food processor.

Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.

Freeze in a shallow container till set.

Transfer to a blender and liquidise till it is slushy.

Serve scoops of the mixture in individual bowls or long stemmed glasses.

Mango Souffle:

Milk - 1 cup

Fresh cream - 400 gms

Mango pulp - 11/2 cup

Sugar - ½ cup (to taste)

Instant Chinagrass - 200 gms

To decorate - Slices of mango

Boil milk with china grass on a low fire till it just starts boiling.

Remove, add sugar, mix & cool.

Add mango pulp & cream.

Set in a bowl in the fridge.

Chill & serve cold, topped with mango slices or garnished with nuts.

Mango Ice cream:

For ice cream freeze the same, as follows.

Now the following points have to be taken care of to get a smooth texture.


(1)Pour into a shallow aluminium container & cover with plastic film . Cover & freeze till just set (semi-set).


(2) Now divide the mixture into 2 parts & churn each batch separately in a blender till very smooth- this is very important


(3)Return to the shallow container to set again.


(4)Once it is well set introduce a coin or fridge mat between the tray & the container to prevent it from becoming hard.


The depth should not exceed 1 –11/2” .


If you follow the instructions correctly , ice crystals will not be formed. The mixture has to be thick when going into the freezer. Too much of sugar will prevent it from freezing. If you add some milk powder to the milk , it adds a nice creamy texture to the ice cream.

Dear Mrs.Chithra,
Is this recipe like a curd? but sweet and thick curd? if so when the milk is cool and we add the curd to it will it set? usually we add curd when milk is warm to set it. I have been trying to make flavoured yogurts for my son with different fruit flavours and honey to sweeten it rather than the store bought too sweet yogurts with preservative in it. he doesn't eat plain yogurt. I am going to try this recipe tomorrow. this month i am working only partime, so have time to try diff recipes, to prepare and store all the mix and chutneys. so i want to utilize this time as much as i can.
Thankyou,
Priya.

Originally Posted by Chitvish

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.

It is customarily set in indivual mud pots.

Dear Priya,
Yes, this is like a sweet & thick curd. Curd is added when milk is still warm to help it set firm.
I will be happy to receive more FB from you, Priya!
Love,
Chithra.

Originally Posted by vpriya

Dear Mrs.Chithra,
Is this recipe like a curd? but sweet and thick curd? if so when the milk is cool and we add the curd to it will it set? usually we add curd when milk is warm to set it. I have been trying to make flavoured yogurts for my son with different fruit flavours and honey to sweeten it rather than the store bought too sweet yogurts with preservative in it. he doesn't eat plain yogurt. I am going to try this recipe tomorrow. this month i am working only partime, so have time to try diff recipes, to prepare and store all the mix and chutneys. so i want to utilize this time as much as i can.
Thankyou,
Priya.

Milk - 500 ml

Cocoa powder - 2 level tbsp

Cornflour - 2 tbsp

Fresh cream - 200 gms

Sugar - ¾ cup

Vanilla essence - 1 tsp

Mix 1 cup of milk with cornflour & cocoa without any lump; blend well.

Heat the remaining milk & when boiling add this paste & simmer to cook well & thicken.

Add sugar & simmer till it dissolves.

Remove & add essence.

When completely cold, add cream & mix well.

Freeze as follows:

Now the following points have to be taken care of to get a smooth texture.(1)Pour into a shallow aluminium container & cover with plastic film . Cover & freeze till just set (semi-set). (2) Now divide the mixture into 2 parts & churn each batch separately in a blender till very smooth- this is very important(3)Return to the shallow container to set again. (4)Once it is well set introduce a coin between the tray & the container to prevent it from becoming hard.The depth should not exceed 1 –11/2” . If you follow the instructions correctly , ice crystals will not be formed. The mixture has to be thick when going into the freezer. Too much of sugar will prevent it from freezing. If you add some milk powder to the milk , it adds a nice creamy texture to the ice cream.

dear chithu

for the mango ice cream,after china grass and milk mixture has cooled,you hav to add the cream n mango pulp...now do u put all this in a mixie and run into for a smooth texture before transferring it into the container???

lov
sowmi