Elegant Desserts For Perfect Indulgence!

Dear chitra mam

Mango kulfi cameout very well.Since the dessert section is just growing I will have to try the others.I am just waiting to see the photos of all the reciepes soon.Thankyou.

bye
kapuchu

Dear Kapuchu,
Thanks !
The dessert section is growing because we are going through peak summer! I do hope, the photos will tempt you to try more !
Love,
Chithra.

I made this when our moderator Shobanag came home last week.
Traditionally, this is made with coconut milk. I substituted tender coconut water blended with tender gratings.

Tender coconut water blended with tender gratings - 1 cup

Pineapple juice (in cartons, with sugar) - 1 cup

Vanilla ice cream - ½ cup

Blend together & serve chilled, decorated with fresh pineapple & cherries.

Butter - 3 tbsp.

Dark brown sugar - ¾ cup

Water - ¾ cup

Instant coffee powder - 1 tsp

Milk - 1 cup

Cornflour - 2 tbsp

Fresh cream - 1 cup

Vanilla essence - 1 tsp

Melt butter in a small saucepan, add sugar and cook over low heat until sugar is dissolved.

Add water, bring to a boil, add coffee and simmer for 1 to 2 minutes. Remove from heat and cool to room temperature.

Mix milk & cornflour in a saucepan.

Simmer to boil, remove & cool

Add cream & vanilla essence.

Pour into a blender or food processor and add remaining ingredients.

Process until smooth.

Cover and chill in the refrigerator until ready to freeze.

Follow the usual ice cream freezing procedure.

Milk - 1 litre

Thick variety poha - ½ cup

Sugar - 1 cup

Ghee - 1 tbsp

Roast poha in the ghee on medium flame for 4-5 mts & keep ready.


It is preferable to do this payasam in a pressure cooker or a big pressure pan to prevent overflowing of milk.

Heat the cooker very well on a high flame till it gets really hot.

Add 1 tbsp of sugar.

Do not stir.

It will start caramelizing.

When it becomes coffee or caramel colour, add ½ cup of hot water (beware, it will splash!) .

Then add the milk, & fried poha.


When the milk starts boiling well close the cooker and put the weight.

At once , put the flame on sim (do not wait for whistle) and pressurise for 10 mtes.

Cool, open & add the sugar.

When it starts boiling again, close & put the weight.

Simmer without waiting for the whistle & cook for 25 mts.

Cool & open.

Milk - 1 cup

Fresh cream - 1 cup

Skim milk powder - 4 tbsp

Sugar - ¾ cup

Apples - 2 large, cored & grated with skin

Mix all ingredients in a shallow container. Whisk thoroughly & keep covered in the freezer compartment for 2-3 hrs.

When very chill, remove & blend once more thoroughly.

Return to freezer compartment covered.

Leave till set.

A drop of brandy essence or cinnamon powder may be added at the second stage of whisking.

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.

This is a low calorie recipe, with the zing of ginger!

Green grapes - 2 cups

Ginger juice - 1 tsp

Lime juice - 2 tsp

Sugar - 1-2 tbsp (or to taste)

Combine all ingredients with 1 cup of water and blend in the mixer to get a smooth puree.

Transfer to a shallow container.

Cover & freeze for 6 hrs.

Scrape using a fork and serve chilled in individual glasses.

Bread slices - 12

Milk - 3-3 ½ cups

Condensed milk - 1 cup

Raisins - 2 tbsps

Almonds - 3 tbsps

Saffron - a pinch (warm & powder)

Sugar - 2/3 cups

Cardm pdr - 1 tsp

Cut the bread slices into halves after trimming edges.

Fry the bread in ghee till crisp & golden brown(either deep or shallow).

Arrange them in a casserole.

In a bowl whisk milk, condensed milk, saffron and sugar together
and pour over the bread into the casserole till they are completely
soaked.

On top sprinkle the raisins, and split almonds.

Micro high for about 8 mts.

Serve hot or at room temperature.

This is a very simple dessert. Can be very easily made by even an amateur !

Firm oranges - 3

Sugar - ½ cup

Water - ¼ cup

Cherries or Grapes to decorate

Mint leaves - to garnish

Peel oranges & cut each horizontally into thick slices.

Remove seeds carefully from both sides of each piece with the tip of a knife.

Arrange the slices in a round baking dish.

Heat the sugar & water, stirring well, on a low flame till syrup reaches one thread consistency.

Pour the hot syrup on the arranged oranges.

Place a cheer or a grape in the center.

Bake at 350 deg F for 10 mts.

Garnish with mint.

Serve plain, or with chilled rabdi or custard or fresh cream.

Small buns are made with a yeast dough & cooked in milk.

Maida - 1 cup

Salt

Butter - 1 tbsp

Sugar - 1 tbsp

Mix together & keep covered, for 5 mts:

Warm milk - ½ cup

Fresh yeast - 1 tsp

Sugar - 1 tsp

When this mixture bubbles, add to all the other ingredients.

Knead to a very soft dough.

Keep covered till it doubles in volume.

Knead again & make 5-6 balls.

Arrange them in a well greased 2” high baking bowl.

Allow to rise again.

Now pour

Milk + sugar - 200 ml + 1 tbsp

Over it.

Bake at 200 deg C, till top starts browning & the mixture is cooked.

Serve hot or warm.

This tastes best, if we add coconut milkinstead of ordinary milk. Then it becomes "Coconut Buns".