Elegant Desserts For Perfect Indulgence!

Make rosogullas as given in

http://www.indusladies.com/forums/showpost.php?p=10951&postcount=111

Make slightly flat discs, insead of balls.

Milk ( preferably full fat) - ½ litre

Sugar - ½ cup

Cornflour - 1 ½ tbsp

Cardamom powder - ½ tsp

Saffron - few strands ( warm & powder, reserving few for decoration)

Boil milk & add sugar, keeping on a low flame to dissolve.

Now add the cornflour mixed with very little cold milk to the above.

Cook, stirring continuously to avoid lump formation.

Add cardamom powder & remove.

Now remove the rosogolla discs from the sugar syrup & gently squeeze out the excess syrup.

Place them in a bowl & pour the hot milk over to cover well.

add powdered saffron & decorate with the reserved strands.

Chill thoroughly & garnish with nuts.

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).

Sponge cake - 250 gms

Strawberry Jelly - 1 packet

Fresh cream - 200 gms

Strawberries - 200 gms

Sugar - 5-6 tbsp

Melt 2 tbsp sugar in ½ cup of water.

Take the cake in the bowl in which the pudding has to be set.

Pour sugar syrup over it, to soften it.

Boil 2 cups of water & dissolve jelly in it.

When cold pour this over the cake.

Keep in the fridge.

Set aside a few strawberries for decoration & chop the rest.

Liquidise with a little sugar, if they are not sweet.

Whip the cream with the remaining sugar & add the strawberry pulp.

Pour it over the jelly.

Decorate with reserved strawberries.

Milk - 1 ½ litres

Apples - ½ kg

Water - ½ cup

Sugar - 5-6 tbsp (or to taste)

Almond essence - 2 drops (optional)

Almonds, blanched & sliced - few

Peel, core & grate apples.

Cook in ½ cup water till soft & almost dry.

Add essence.

Thicken milk with sugar, stirring to creamy consistency.

Remove when desired consistency is reached - can become less than half the voume.

Add cooked apples to thickened milk ONLY after both are cold.
Even if one is slightly warm, the kheer will curdle.

Serve cold,garnished with blanched & sliced almonds.

Variation:


Since thickening the milk takes a long time, now I add 1 ½ tbsp custard powder mixed with ¼ cup milk for every ½ litre of milk. This gives the required creamy consistency. Ofcourse, this is one’s option, since the thickness obtained by reducing is “ unbeatable” !

Grated apples can be microwaved without water on Hi for 3 mts & added.

Sponge Cake - 250 gms ( about )

Mango pulp - 2 cups ( fresh or tinned )

Mango slices - 6-8, for decoration

Mango jelly - 1 packet ( if not available, substitute lemon jelly)

Cream - 1 cup

Walnuts - to decorate

Dissolve the jelly in boiling water ( as per instructions in the carton) with 2-3 tbsp of sugar.

In a serving dish, crumble the cake & pour cooled jelly over the cake.

Spread mngo pulp all over, very carefully.

Sweeten the cream with little powdered sgar.

Now spread cream on top so that mango does not come through.

Chill till well set.

Just before serving, decorate with mango pieces & walnuts.

Mango pulp - 2 cups (fresh or tinned)

Sugar - ½ cup ( or more to taste)

Milk - 100 ml

Khoya - ½ cup ( grated)

Cardamom powder - ½ tsp

Chopped nuts - 2-3 tbsp

Simmer milk with sugar, khoya & cardamom powder till khoya dissolves.

Cool well & add mango pulp.

Fill kulfi moulds & freeze till set.

To unmould, rinse a towel in hot water & wrap towel around mould for a few secs, so that the kulfi slips easily out of the mould.

Sprinkle chopped nuts on top & serve.

Sponge cake - 200gms-250 gms

Mango pulp - 1 cup ( sweeten too your taste)

Cream - 1 cup - add 1 tbsp powdered sugar

Mango juice - 1 cup

To decorate: - multicoloured gems

Slit the cake horizontally into 3 parts.

Any mango drink can be used - if not, use water to which some sugar is added.

Soak one part of the cake in just enough syrup & keep in a plate.

On that spread mango pulp.

Assemble the other 2 parts of cake over this, the same way.

Now apply sweetened cream all over the cake.

Decorate with multicoloured gems.

Surround by mango cubes & chill.

Fresh bread - 8 slices

Butter - 4 tbsp

Mixed fruit or Strawberry jam - 4 tbsp

Raisins - 4 tbsp

Thin custard sauce - 3 cups

For topping:

Maida - ½ cup

Butter - 2 tbsp

Serve with:

Chilled custard or Sweetened cream or Vanilla ice ceream

For thin custard we need 3 cups milk, 4 tsp custard powder & 2 tbsp sugar ( or
to taste).

Mix ½ cup cold milk with custard powder well & keep ready.

Heat the rest of the milk.

When it starts boiling, add sugar & custard-milk mixture.

Boil, stirring to prevent lump formation till the mixture thickens.

Remove.

Trim the edges & make sandwiches with butter & jam.

Cut them into 2 pieces.

Place half of them in a well greased casserole dish,, pour 1 cup custard over it.

Sprinkle half the raisins & spread a little more custard sauce.

Repeat the procedure again.

Over the last layer of custard, dot with jam.

Rub flour with butter to bread crumb consistency & sprinkle over.

Dot with butter & bake at 350 deg for 25-30 mts.

Serve hot with cooled custard or chilled sweetened cream or ice cream.

Do not refrigerate - it will become hard.

Cream - 200 gms

Peeled & grated raw mango - 2 cups

Ghee - ½ cup

Grated khoya - 200 gms

Sugar - 1 – 1 ½ cups

Almond slices - few

Bread slices - 3

Cut the bread slices into ½ “ cubes & fry till golden

Heat ½ cup of ghee, add in the raw mango & 1 cup sugar.

Cook & stir till thick & pulpy.

Add the grated khoya & bread & fry well both become pulpy.

Add more sugar If needed & cook till it dissolves.

Serve warm with nuts on top & 1 tbsp cream with each helping.

This is a very colourful & attractive pudding.

Strawberry or Raspberry jelly - 1 packet

Milk - 1 + ½ cup

Sliced pineapple - 1 tin

Custard powder - 2 tbsp

Fresh cream - 1 cup

Sugar - ¼ cup

Crumbs of any sweet biscuit - 3 tbsp

Dissolve jelly in 500 ml hot water, including the syrup from the tin.

Whisk well.

In a square tin washed with water, pour half the jelly.

Place 4 slices over it & freeze.

Boil 1 cup of milk to which ¼ cup sugar is added.

To that add ½ cup of milk to which custard powder is added.

When the mixture is cooked, remove.

Cool thoroughly & add cream.

Mix well, remove the set jelly & spread over it well.

Freeze again for a few mts.

Remove & sprinkle biscuit crumbs completely on top.

Add the remaining jelly on top.

Freeze again till well set.

Once well set, remove from the freezer & keep in the lower part of the refrigerator.

Just before serving, empty on a dish after immersing the tin in warm water for a minute.

Surround with remaining pineapple slices & serve.

Pineapple rings - 1 tin ( 400 gms)

Milk - ½ litre

Instant china grass ( 100 gms) - 2 cartons, can be pineapple or vanilla flavour

Fresh cream - 400gms

Powdered sugar - 4 tbsp

Cherries - to decorate.

Reserve few pineapple rings for decoration & chop the rest.

Beat the sugar into cream well & refrigerate.

Mix the contents from both the cartons of china grass with the milk thoroughly without any lump.

Allow it to boil & remove.

Cool thoroughly.

Add the sweetened cream & chopped pineapple.

Blend well & immediately keep in the refrigerator, since it will start setting fast.

Decorate with rings & cherries.

Note:

Instead of buying tinned pineapple follow this method.

Buy a fully ripe fruit, peel & slice into rings. Reserving a few rings for decoration, chop the rest.

In a pressurepan boil 1 cup of water with ½ cup of sugar to dissove, add all the fruits.

Close, keep the weight & cook for one whistle.

Cool, open & use.

This can be perserved in the refrigerator for up to a week.