Elegant Desserts For Perfect Indulgence!

Milk - 2 cups

Custard powder - 3 tbsp

Cream - 1 cup

Sugar - ½ cup

Jelly crystals (Raspberry) - 1 packet

Walnuts, chopped - 2 tbsp

Apples - 2

Mix custard powder wih ½ cup milk & sugar till smooth.

Put the rest of the milk to boil.

Add the custard mixture & cook, stirring continuously, till the mixture is thick.

Add jelly to the custard while it is still hot or the jelly crystals will not dissolve.

Stir well till jelly crystals dissolve completely.

Chop apples & walnuts.

Beat cream till thick….

Fold all these into the cold custard.

Pour into wet jelly mould or individual cups.

Chill in the fridge till well set.

Some more combinations:

Green colur jelly + bananas + pista to decorate

Orange colour jelly + oranges + walnuts to decorate

Yellow colour jelly + pineapple + cherries to decorate

Strawberry jelly + fresh strawberries to decorate

This use green jelly + bananas + pistas to decorate - the recipe is the same as Raspberry jelly mould.

This uses orange jelly, orange segments & walnuts - same recipe as Raspberry jelly mould.

This uses yellow colour jelly + pineapple & cherries to decorate. The recipe is the same as Raspberry jelly mould.

Sweet seedless grapes ½ kg

Cut into cubes:

Apples 6

Papaya 1 small

Pineapple 1 small

Mangoes 2

Remove segments from:

Oranges 6

Cut into slices:

Bananas 6

Chopped nuts(optional) 2 tbsp

Sugar ½ kg

Add enough water (or any juice) to sugar & make a slightly sticky syrup.

Prepare fruits & mix in a bowl.

Cool the syrup & mix with fruits

Add 2 tbsp honey or golden syrup.

Add nuts, chill well&serve.

You can serve plain for household use.

For guests serve with,custard, whipped sweet cream, icecream or jelly.

Peel, cut into cubes

1 pineapple

1 small papaya

4 guavas

2 firm mangoes

4 oranges - cut into segments.

4 apples

Paneer grapes to garnish

For every cup of fruits add 1/3 cup sugar & little water.

Make a syrup & cook pineapples, papaya,apples ,guavas , mangoes in it.

Cool & add segmented oranges & grapes.

Serve with ice cream or custard.

Grated carrots - 2 cups

Water - 2 cups

Cashewnuts - 8 - 10

Milk - 4 cups

Sugar - ¾ cup

Cardamom powder - ½ tsp

Boil grated carrots & water in a bowl till carrots are soft.

(you can cook for 1 whistle in a pressure pan.)

Reserve a few for decoration.

Cool & grind the rest with cashew to a paste.

Boil milk & add this ground paste.

Cook on a medium flame till the paste is thoroughly cooked.

Lower the flame, add sugar & stir well.

Remember not to boil, once the sugar is added.

Simmer till sugar dissolves completely.

Add cardamom powder & remove.

Chill & serve.
carrot kheer.jpg

This payasam is customarily made as an offering for Sri Rama Navami.

If making in small quantities, sago is not necessary.

Whole green moong - ½ cup

Sago - 1 tbsp

Ghee - 2 tsp

Grated coconut - 2 cups

Jaggery - 1 ¼ cups

Cardamom powder - 1 tsp

Lightly roast moong till an aroma comes.

Cool & soak in water for 6-8 hrs.

To coconut, add 1 cup of warm water & extract first milk..

Then add 2 cups of warm water & take the second milk.

To ½ cup of the second milk, add jaggery, heat to dissolve & strain.

In a pressure pan, take ghee & roast sago till they puff up well.

Now add 2 ½ cups of water , add the drained moong & close the cooker.

Put the weight & when the first whistle comes, lower the flame & cook for 10 mts.

Cool, open & lightly mash the moong with a potato masher – this step is optional.

Now add second milk, jaggery milk & put back on fire.

Allow it to boil on a medium fire for a few mts.

Simmer, add first milk, cardamom powder, mix very well & remove.

This is a trifle pudding combining, sponge cake, orange sauce & orange jelly.

For this sponge cake can be bought & used. Those who use eggs, can buy butterless sponge & use it, since it will be very light.Those who do not use eggs, may bake a cake ( eggless vinegar cake – no: 10 in Cook & Bake thread).

Orange jelly - 1 packet

Bananas - 2, chopped

Seedless grapes - ¾-1 cup

Boiling water - 2 cups

Sponge cake - 200 gms

To soak the cake - 3 tbsp sugar + 4 tbsp hot water

For the sauce:

Fresh orange juice - 2 cups

Corn flour - 2 tbsp

Sugar - ½ cup

Orange essence - ½ tsp

Butter - 1 tbsp

Fresh cream - ½ cup

Sugar - 3 tbsp for the cream

For decoration:

Peeled orange segments

Dissolve jelly in boiling water.

Cool over ice till it begins to thicken.

Add in bananas & grapes.

Set in a glass bowl.

Soak cake in the sugar solution to just soften it.arrange it over the set jelly.

In a saucepan, mix orange juice, sugar & cornflour till smooth.

Cook, stirring till it thickens.

Remove from fire & beat in butter.

Cool & in the meanwhile beat sugar in the cream gently.

To the sauce, add the sweetened cream & essence gently.

Pour over the cake.

Chill till set.

Decorate with orange segments.

The photo given below is the side view.
chantilly sideview.JPG
orange chantilly.jpg
Top view is given in the tips thread.

Pal poli can be made in 3 different combinations; - (1) with choroti rava (2) Maida (3) chiroti rava + maida. I am giving the method with chiroti rava. The other two are just adaptations with that. The proportion can be both equal or any one alone.

Chiroti rava - 1 cup

Ghee - 2 tsp

Salt - a tiny pinch

Oil - to deep fry

Milk - ½ litre

Sugar – ½ cup ( or to taste)

M T R Badam feast powder - 2-3 tbsp

To decorate - chopped nuts

To chiroti rava add ghee & salt.

Add water to get a stiff dough.

Keep it for 2 hrs.

Then put the vegetable cutting or whipper blade in the mixi.

Pass the dough through this.

Add very little more water, if necessary.

It should become very soft.

In olden days, this used to be pounded to make the dough soft.

Make small balls & roll each into a small 3-4” chappathi.

The thinner you roll, the better they will soak.

Applying a lttle water, fold it into two & stick.

Deep fry in hot oil till crisp.

Remove & cool.

Boil milk & add sugar.

Boil for a few mts & add Badham Feast.

Let it boil for 4-5 mts.

Now lower the flame & dip the polis 2 at a time.

Let them boil in milk for 1-2 mts, then remove & keep on a plate.

Arrange them side by side in a circular way.

After all the polis are dipped, pour the remaining hot milk all over & decorate with nuts.
pal poli.JPG
paal poli.jpg