Elegant Desserts For Perfect Indulgence!

This is very popular in Hydeabad. For shallow or deep frying, only ghee gives the best taste. Milk bread can be used. Bread hardened, is easy to fry, without getting crumbled.

With Rabri:

This method does not use condensed milk & is done on stove top.

Bread slices - 6

Rabri:

Full fat milk - ½ litre

Sugar - 2 tbsp

Sugar syrup:

Water - 1 cup

Sugar - ½ cup

To garnish

chopped almonds & pista

For rabri, boil milk & simmer to a thick creamy consistency.

Add sugar & keep aside.

Remove the edges from bread slices.

Cut bread slices into halves & deep fry ( or shallow fry)in ghee to golden
brown.

Heat water & sugar.

When sugar has dissolved, add fried bread pieces one by one to make them soft.

Arrange on a serving dish.

When cold, pour rabri on top.

Garnish with chopped nuts & serve chilled.

Second method with condensed milk:

Use condensed milk instead of rabri.

The photo is given in

http://www.indusladies.com/forums/showpost.php?p=3391&postcount=58

Drinking chocolate - 2 tbsp

Cocoa powder - 1 tbsp

Butter - 1 tbsp

Sugar - ¼ cup

Cornflour - 1 tbsp

Milk - 1 cup

Add all the ingredients in a vessel.

Heat the mixture, stirring continuously till the sauce is thick.

Remove from heat & cool to room temperature.

Use over vanilla icecream with praline powder.

Praline Powder:

Nuts - ¾ ( can be any one or a combination of almonds, cashews & groundnuts)

Sugar - ¾ - 1 cup

Vanilla essence - 1 tsp

Melt the sugar in a heavy saucepan over low heat till the sugar melts.

Add nuts quickly.

Spread the mixture on an oiled tin & allow to cool.

Powder coarsely & store airtight.

Serve the sauce with vanilla ice cream. Pour the sauce over the ice cream & sprinkle praline powder.

Milk - ½ litre

Atta - 1 tbsp

Ghee - 1 tbsp + 1 tsp

Powdered jaggery - ½ cup

Nutmeg powder - ½ tsp

Chopped dates - ¼ cup

In a kadai, roast atta on a low fire in 1 tbsp ghee till the colour changes.

Set it aside & boil milk.

Remove from stove & add the roasted atta, stirring continuously to prevent lump formation.

Put back on fire & simmer on a low fire till it boils.

In another pan, add ¼ cup water to powdered jaggery & heat on a low fire till it melts completely & starts boiling.

Switch off the atta-milk mixture &add the strained jaggery.

Do not keep on stove anymore.

Add nutmeg powder & mix thoroughly.

Fry the dates in 1 tsp ghee & garnish.

Pineapple slices - 1 can (450 gms)

Sugar - ½ cup

Cornflour - 1 tbsp

Butter - 1 tbsp

Lemon juice - 1 tbsp

A few drops of yellow colour

Pineapple essence

Take out pineapple slices from the syrup.

Drain & cut into small pieces.

Combine all the syrup from the can with sugar, cornflour, limejuice & butter in a vessel.

Heat on the stove till sugar dissolves & the sauce is thick.

Cool, add pineapple essence & yellow colour.

Serve with vanilla icecream & pineapple pieces.

If sweet grapes are not available, substitute tinned cherries.

Strawberry or Raspberry jelly - 1 carton ( 100gms)

Pineapple slices - 1 can, 450 gms

Sponge cake - 200-250 gms

Powdered sugar - 2 tbsp

Lime juice - ½ tsp

Keep 4 slices for decoration & chop the remaining slices.

Reserve the syrup.

Mix it with 11/2 cups of water & boil.

Cool, add powdered sugar & lime juice.

In an aluminium cake tin, pour three-fourths of the mixture & arrange the pieapple rings attractively.

Put to set in the fridge.

To the remaining jelly, add the chopped fruit & keep mixing.

When the first mixture is well set in the fridge, add this on top of it.

When the whole mixture is set, keep the cake over it & sprinkle little pineapple syrup to
make the cake soft.

Put the whole mixture to set in the fridge.

Just before serving, dip the mould in warm water for a few secs, loosen the sides & unmould on a plate.

Arrange grapes for a decorative look.

Nuts - ½ cup ( can be a mixture of cashew, almonds & pista)

Bread - 8 slices, broken to pieces

Butter - 1 tbsp

Milk - 2 ½ cups

Custard powder - 2 ½ tbsp

Brown sugar - 1 tbsp

Sugar - ½ cup ( or 1 tbsp more )

Vanilla essence - 1 tsp

Melt butter & brown sugar.

Allow sugar to melt.

Toss in nuts & sauté for a minute.

Prepare custard - mix custard powder to ½ cup of cold milk, boil the remaining milk & sugar, add this mixture, stirring continuously till it thickens.

Mix vanilla essence.

Arrange bread pieces in a baking dish – use a shallow dish to spread the bread slices without stacking in a tall layer.

Sprinkle tossed nuts.

Pour custard all over.

Allow bread pieces to get completely soaked for 10 mts.

Bake at 200 deg C for 20 mts till top crust turns light pink.

Serve hot or at room temperature.

Do not refrigerate – it will become hard.

The Indian cassata is a mixture of cake & ice cream.

First layer:

Sponge cake - 250 gms

Apple juice or any fruit juice to just soak it

Second layer:

Vanilla ice cream - 250 gms

Raisins - 4 tbsp

Candied peel - 3 tbsp (chopped)

Roasted nuts ( cashew or almond) - 3 tbsp

Apple juice - ½ cup ( enough to soak the above three)

Third layer:

Coffee ice cream - 250 gms

Cinnamon powder - ¼ tsp

To decorate:

Grated chocolate

In a glass bowl, arrange the cake & soak in just enough apple juice.

( If preferred, rum can be used OR a few drops of rum or brandy essence can be added to the apple juice.)

On the above, spread vanilla ice cream , mixed with the (soaked & drained) fruits & nuts.

Set in the refrigerator till firm for 2-3 hrs.

Over that, spread coffee ice cream mixed with cinnamon powder.

Cover with a cling film & freeze till well set.

Keep it in the freezer in the coldest setting till it is firm.

Thereafter, change the freezer setting to normal & introduce s a medium like a plastic cup, below the vessel, to prevent hardening.

The idea is, the vessel should not rest on the freezer floor.

Just before serving, garnish with grated chocolate.

Cut into wedges & serve.

Sago - ¼ cup

Moong dhal - ¼ cup

Jaggery, powdered - ¾ cup

Yellow banana, ripe - 1

Roasred & coarsely crushed peanuts - 2 tbsp

Roasted white til seeds - 2 tsp

Cardamom powder - ½ tsp

Freshly grated coconut - 1 cup

Ghee - 2 tsp

Roast sago in ghee till they fluff up well.

Add 1 cup water & cook till soft.

Ligtly roast moong dhal, add 1 cup of water & cook till soft.

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

Add ¼ cup of water to jaggery & simmer on a low fire till it dissolves & strain.

Mix cooked dhal, cooked sago & jaggery water in a vessel & boil together.

Add chopped bananas & cardamom powder.

Simmer, add coconut milk & immediately switch off.

Stir continuously for 2,3 mts.

Garnish with peanuts & til seeds.

Serve hot or at room temperature.

Full fat milk - 4 cups

Citric acid - ¼ tsp mixed with 2 tsp water

Saffron - 1/ 4 tsp mixed with 1 tbsp hot milk

Icing sugar - 6-8 tbsp ( to taste)

Cardamom powder & nutmeg powder - ¼ tsp each

To garnish:

Chopped pista & almonds

Boil the milk & switch off.

After 5 mts, add citric acid dissolved in hot water, gradually.

It will curdle lightly.

Strain & discard the water.

To the cream, add saffron & icing sugar.

Mix in a blender for a mte.

Add spices & chill.

Serve, garnished with nuts.

Full fat milk - 1 litre

Sugar - ½ cup

Cornflour - 1 tbsp

Saffron - a pinch

Cardamom powder - ½ tsp

Almonds - 10+10 gms

Pista - 10+10 gms

Cashew - 10+10 gms

Soak grind 10 gms of each nut to a paste.

Chop the other 10 gms & add before setting in themoulds.

Boil milk ( reserving ½ cup) & reduce to 2/3 volume.

Mix cornflour with reserved milk & add, stirring well to prevent lump formation.

When it is cooked, add sugar & ground paste of nuts.

Simmer till thick.

Add saffron & cardamom powder.

Remove & cool.

Pour into kulfi moulds & freeze till firmly set ( almost overnight).

To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork, in the centre of the kulfi and puling it out.