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Ramalai

By on March 30, 2008 in Dessert

Ingredients:

To make the ramalai balls
1 cup full milk powder
1 fresh egg
1/4 tsp of baking powder
1 tsp of rice powder
4 cups of semi skimmed milk
2 tbsp of sugar
1 tsp of allachi powder
1 tbsp of rose/kewra water
2 handfuls of grinded pistachios/ almonds (mixed)

Preparation:

Firstly mix all the ingredients together to produce the dough(i.e egg, milk powder, rice powder and baking powder)

Then make about 15 oval shaped or whichever u prefer, from the dough. Making sure they are firm.

In a pan (must have a lid), add the milk and the sugar. Keep on very high heat until bubbling.Then add the balls to the milk (Milk must be very hot before adding the balls)Immediately put a tight fitting lid on the pan. Leave for 5 min before opening again. The balls will have risen and expanded. Turn the heat to very low, and simmer for 2025 min.

Finally add the tbsp of kewra water / pistachios / almonds to the dessert.Chill in fridge for about 2 hrs before serving.

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Heavenly Chocolate Cake

By on March 30, 2008 in Dessert

Ingredients:

1/2 pound butter
1/2 cup shortening
3 cups sugar
5 eggs
3 cups flour
1/2 teaspoon salt
4 Tablespoons cocoa
1 cup milk
1 Tablespoon vanilla

Preparation:

Cream butter, shortening, and sugar. Add one egg at a time, beating after each addition. Sift together all dry ingredients. Mix dry and wet, alternating with milk. Add vanilla. Pour into a 12cup greased and floured tube or round pan.

Bake at 325 degrees for 1 hour or until cake tests done.

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Fruit Milk shake

By on March 30, 2008 in Dessert

Ingredients:

3 bananas
1 large mango
1two apples
milk
4 Ice cubes
4 spoons of sugar or to your taste

Preparation:

put all ingredients in mixer and blend well and when finish have a wonderful shake very delicious and cool

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Deep Dark Chocolate Cake

By on March 30, 2008 in Dessert

Ingredients:

flour: 1 cup, baking powder: 1.5 tsp, oil: 2/3 cup, sugar powdered: 2/3cup, eggs: 2 cocoa powder:45 tbsp, milk: 1 tbsp (if desired), powdered milk: 12 tbsp.
For icing:
cocoa powder: 43 tbsp, cadbury drinking powder:2 tbsp. milo: 2 tbsp, sugar powdered: 56 tsp, ghee or butter: 6 tsp.

Preparation:

mix flour and baking powder in a bowl, in another bowl beat oil and powdered sugar for sometime. beat egg white and yolk separately and mix both of these in oil and sugar mixture.now add cocoa powder and milk( in very small quantity) and powdered milk and then beat slowly until forms a soft paste.finally we add the mixture in flour slowly while beating it, until it unites into one another and then we pour this batter into the cake mold, before pouring the mixture into mold make sure u first grease it with oil generously. and put the mold in the preheated (15 minutes before)oven between 180250C, for about one hour, keep checking after half hour if the cake is ready with a knife. one important tip is that never switch the flame again and again while baking, set the temperature once and let it remain till the end. after the cake is baked, take it out from oven and after it gets cold remove from the mold and wait for another 20 minutes so that the cake is cold enough for icing.

FOR ICING:

Put in a bowl ghee or butter or u can take half amount of ghee and half amount of butter and add to it sugar, cocoa powder, milo, cadbury chocolate powder and mix it well, (do not cook).now pour this icing sauce on the cake all over, make sure it is thick enough to stick the cake, if it is very thick then before mixing all the ingredients heat the ghee a little bit and then add all.now refrigrate the cake until it sets and serve with hot tea.u can also sprinkle icing sugar on it to give it a nice look;)

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Mango Mania

By on March 30, 2008 in Dessert

Ingredients:

4 honey mangoes big size or 6 medium peeled and sliced
2 tablespoon grounded sugar
2 cream milk packs or haleeb
2 rafhan strawberry jelly
5 bananas

Preparation:

Boil water to make the jelly according to the instructions of the manufacturer. Next, take sliced mangoes, cream and sugar, grind them in the grinder. Slice bananas and place in a transparent bowl, then take the mango mixture and pour it in the bowl with the bananas. When the jelly is set, cut it in big cubes and decorate the mixture with jelly. Place in the refrigerator for one hour and is ready to have. Dig in!

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Suji Ka Cake

By on March 30, 2008 in Dessert

Ingredients:

1 cup suji
1 cup sugar
1 cup butter
1 cup yogurt
1 cup crushed coconut
1 cup meda
3 eggs

Preparation:

Mixed all ingredients in a bowl with hand beater and put in medium size oven tray before put in tray spray or little bit oil in the tray and leave it 350 heart for 45m.

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2 Mins Fruit Cream

By on March 30, 2008 in Dessert

Ingredients:

2 Nestle cream
4 to 5 disgestive biscuits
6 tbsp evaporatedmilk<
1 large can of
Mix Fruit (Del monte)
Sugar to taste

Preparation:

Add cream, sugar and milk in a large bowl and whisk for 1 min. Then add mix fruits without the juice. For garnishing crush the biscuits and spread all over bowl. Your tasty dessert is ready. Serve cold. You can also add vanilla ice cream for extra taste, while serving just put a scoop on the serving bowl.

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Bhasbhosa (arabic Sweet Dish)

By on March 30, 2008 in Dessert

Ingredients:

Suji 2 cups
sugar 1 cup
water 1/2 cup
yogurt 1 cup
Baking Powder 1.5 tsp.
Shredded coconut 1/2 cup
oil 6 tbsp

Garnish:
almonds 15-20
sugar 1 cup
water 3/4 cup
lemon juice 2,3 drops

Preparation:
Put garnish ingredients in a pot and let it boil. Put it aside after that.

Preheat oven at 350.

Boil almonds and take off their skin and cut them in half.

Mix Suji,sugar,water,yogurt,Baking Powder,Shredded coconut in a large bowl. Mix it well with a spoon. Spread this batter in a greased dish. Now arrange sliced almonds on the batter in any design you want to.

Put the dish in the oven for 78 minutes, after you see that sides are starting to turn golden, start the top grill and let it bake until it turns golden.

Take out the dish and let it cool for 23 minutes. Spread the sheera with the help of spoon on the dish. After 5 minutes or so cut into pieces and serve.

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Labeshereen

By on March 30, 2008 in Dessert

Ingredients:

milk 1 litre
sugar 1 cup
cornflour 3 tbsp
cream 1 cup
Bananas 610
can fruit cocktail
kishmish half cup
pista half cup
urqegulab 1 tsp
vermicillies 11 and a half cup

Preparation:

first of all mix cornflour, milk and sugar on a medium flame and let it cook until it has dripping consistency. remove it from the flame then let it cool for 15 min and add urqegulab and all other ingredients. then put it in the refrigerator for half an hour.

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Mal Pura

By on March 30, 2008 in Dessert

Ingredients:

Maida 1 cup
Egg 1
Suji 1 tsp
Sugar 6 tbsp
Yellow color a pinch
1 glass water
Oil 1 cup

cream preparation:
8 tb sp khoya
8 tbsp milk
1/4 tsp ellachi
sugar4 tbsp
nido 2 tbsp

Preparation:

Blend all the things in the juicer and and keep the mixture for 20 min then heat oil and pour the mixture with the help of tea cup fill half of it and pour in a pan and fry both sides serve hot mal puray with cool cream

Cream preparation:
Cook on low fire till thick and cool before serving

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Daliyee Ke Ladoo

By on March 30, 2008 in Dessert

Ingredients:

dalia or crushed oats soaked in water for 3 hours1 cup,sugar 3/4cup,maida 1/4 cup,allachi powder 1/2 tsp,gheeClick to find more about ghee 1/2 cup,badam pisaty crushed 3tbsp,cocnut 1 cup

Preparation:

pehle soaked oats ko chan lo aur pan me gheeClick to find more about ghee dalo aur ellachi powder dalo aur dalia dal kar 3 min bhuno phir sugar,maida,badam pistay dal kar bhuno kay gheeClick to find more about ghee nazar ane lage aur phir ise nikal kar nim garam ho to ladoo bana lo aur coconut me roll karo

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Akroat Ki Mithai

By on March 30, 2008 in Dessert

Ingredients:

akroat 2 cups,4 eggs,1 can 397ml nestle condensed milk,ellachi powder 1/2 tsp,gheeC1 cup,nido 2 cup

Preparation:

pehle akroat ko chopper me halka chop kar lo phir pan me gheedalClick to find more about dal kar garam karo aur ellachi powder dalo aur kurkura jae to nido dalo aur slow flame par 5 min bhono phirjab light brown ho gae to eggs beat kar ke dalo aur 8 min tak bhono phir condensed milk dalo jab sides chorne lage to akhir me akroat crushed dalo aur phir about half hour baad pieces kar lo upper se akroat se decprate karo

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Carrot Halwa

By on March 30, 2008 in Dessert

Ingredients:

2tablespoons ghee
4 large carrots(coarsely grated)
400g can sweetened condensed milk)
1/4 teaspoon ground cardamom.
1/3 cup(45g)slivered almonds,toasted

Preparation:

1.Heat ghee in a large pan, cook carrots,stirring,until soft.2.Add milk and cardamom cook stirring occasionally,until nearly all liquid has evaporated.stir in nuts.serve halwa warm or cold.

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Marble Cake

By on March 30, 2008 in Dessert

Ingredients:

Flour
baking soda
salt
sugar powdered
eggs
oil
milk
water
oil greased baking tray

1,12 cups
1teaspoon
a pinch
1cup
3 no.
12cup
12cup
as required

Preparation:

mix in bowl flour and baking soda with salt,keep aside,in another bowl beat eggs,oil,milk,sugar,now constantly stir and add the flour mix in it slowly…keep mixing until it forms a paste,now add water until it makes a paste out of it .
shift this batter in an oil greased tray,and in a preheated 350F put it..
Bake for for thirty minutes,to check that whether it is cooked or not,insert a knife in deep and take it out if its sticky its not cooked,if its clean its ready.

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Sour Potatoes

By on March 30, 2008 in Dessert

Ingredients:

3 potatoes
3 red chillies
3 green chillies
3 spoons of powdered black paper

2 bowls oil
2 bowls vegetable oil
2 bowl mustard oil

Preparation:

mixed all the things
and cool it
now serve

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Yogurt Mania

By on March 30, 2008 in Dessert

Ingredients:
1/4 cup milk
34 tbsp sugar (less or more as per you taste)

2 bananas sliced in circles
1/2 cup yogurt (whipped)
34 tbsp boiled plain rice

Preparation:

This is quite a simple recipe simply add all the ingredients. take the rice first, add in yogurt sugar and milk, mix it well..add the sliced bananas mix it lightly.

p.s: make sure the consistency of the mixture is thick and not very loose, simply watch the amount of milk you add for consistency.

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Fruit Salad

By on March 30, 2008 in Dessert, Salads

Ingredients:

Oranges(peeled & skin removed) 45.
Tin of Pineapple 1.
Bananas 34.
Large red Apples 2.

Few Cherries.
Whipped Cream 1 cup.
Lemon Juice.
Sugar 1/2 cup.

Preparation:

Slice the apples into thin rings without removing the skins. Peel & slice bananas. Sprinkle lemon juice at once over bananas & apples to prevent discoloration. Take out pineapples from syrup. Remove stones from cherries & cut in half. In a glass dish, layer the fruits except cherries. Keep the cherries for the top. Sprinkle sugar on each layer of the fruits. Then pour pineapple syrup over the fruit layers carefully. Cover the dish tightly & chill in the freezer overnight. Serve with cream which is presented separately in a bowl. Any other fruits in season as peaches, plums, grapes or mangoes may also be used.

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American Cheese Cake

By on March 30, 2008 in Dessert

Ingredients:

Crust
1/3 cup butter
1/4 cup sugar
11/4 cups finely crushed graham crackers (about 18)
or
buy two Graham cracker Pie crust from any store
Cake
3 eggs
1 can of condensed milk (not evaporated)
3 packs of cream cheese
2 tsp of vanilla exact

Preparation:

Melt butter stir in sugar. Add crushed crackers. toss to mix well. spread evenly into a 9 inch pie plate. press onto bottom and sides to form a firm. even crust. Chill about 1 hr. or till firm.
Cheese Cake
mix all 3 cheese cream together until smooth. then add condensed milk slowly while mixing. then add eggs and vanilla. mix well until smooth. Then pour it in the pan. pre heat the oven at 350 degree and bake it until light brown.

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Trifle

By on March 30, 2008 in Dessert

Ingredients:

custard 1 bowl
ice cream 1pack(vanilla)
jelly any flavor
mangoes 2 or 3
cream 1 pack
plain cake 1

Preparation:

first make custard. and let it cool.then make jelly. freeze it.when its frozen, cut it into small cubes.melt the ice cream.first add a layer of ice cream in a big bowl then add a layer of custard.then a layer of jelly, then cream and cubes of plain cake and in the end add mangoes.repeat the layers of all the ingredients.freeze the trifle in a freezer.

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Icecream With Fruit Cocktail

By on March 30, 2008 in Dessert

Ingredients:

Vanilla ice cream 1/2 Litre
Coconut Milk 250gram
Condensed Milk 200gram
Cream 250 gram
Fruit cocktail 1 Tin

Preparation:

Mix Coconut Milk, Condensed Milk and cream together. Blend it very well. Add fruit cocktail in it. At the time if serving. Add the big scoop of ice cream in it.

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Marble Delight

By on March 30, 2008 in Dessert

Ingredients:

Cake rusks 1/4 kg (1 pao)
Milk 3 cups
Chocolate syrup(Salman’s or Hershey’s) for decoration
Cocoa Powder 23 Tablespoons
Coffee powder 1 teaspoon
cream 2 Packets (Haleeb)
sugar (to taste)

Preparation:

In a saucepan mix together milk, cocoa powder and coffee powder. Heat while mixing for 2 minutes but do not boil. Remove from heat and dip cake rusks in the mixture one by one(holding with tongs).Place in a glass dish and pour any leftover milk mixture on top. Beat cream and add sugar to make it sweet according to taste. Pour beaten cream over cake rusks and decorate with chocolate syrup or home made chocolate sauce. Make a marble like pattern of cream and sauce using a knife. Serve chilled.

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Almond Biscuits

By on March 30, 2008 in Dessert

Ingredients:

Maida1/2 kilo(4 cups)
sugar250grams(1 1/2 cups)
almonds 150grama (grinded)

baking powder 1 tsp.
cocoa powder 2 tsp.
eggs 2.
ghee 1 cup.
milk (if required) 1/2 cup.
biscuit cutter.

Preparation:

In a large bowl add maida,baking powder
sugar ,cocoa powder,ghee,eggs and mix well.if required add small amount of milk.after mixing all ingredients put this mixture in fridge for marination.heat the oven 15 minutes before and then you make biscuits with the help of biscuit cutter,and put the biscuits in the oven in low heat or flame.bake biscuits40 to 50 minutes, when biscuits become light golden .its mean biscuits is ready..

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Mixed Fruit Delight

By on March 30, 2008 in Dessert

Ingredients:

*Wheat Biscuits 1 packet
*Candi Biscuits 1 packet
*Margarine 2 Tablespoons

*Mixed fruit salad (shezan or Del monte) 1 large tin
*cream 2 packets (Haleeb)

Preparation:

Crush both packets of biscuits and roast with margarine in a nonstick frying pan for 3 minutes. Line the base of an oven proof baking dish.Press firmly.Layer with fruit salad and top with 2 packets of cream whipped. Decorate with pineapple slices or any stewed fruit from the mixed fruit tin.Chill before serving.

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Butter Cake

By on March 30, 2008 in Dessert

Ingredients:

200 grams flour
200 grams sugar
200 grams butter
2 table spoon vanilla

2 table spoon milk
1 1/2 table spoon cocoa
1 tea spoons baking powder
4 eggs

Preparation:
1)Sift the flour and baking powder twice.(keep it on the side then).
2)Beat the butter until it becomes white,then add some sugar and one egg and mix it nicely.(Do this simultaneously).
3)Than add vanilla and milk and mix it well.Now add flour and mix with your hands.Than take out some mixture and add coco powder.

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Best Fruit Salad

By on March 30, 2008 in Dessert, Salads

Ingredients:

Pasta (Macaroni) 1/2 Pack
Condensed Milk 1 Can
Mayonnaise 2 cup
Fresh Cut Fruits 5 Cup

Water To boil pasta
Oil 1 tsp

Preparation:

Firstly boil the pasta to just done consistency with a one tsp of oil. Now strain it. Take a mixing bowl and mix the condensed milk with mayonnaise. Add the strained pasta and fruits to this. Taste for sweetness. Ready. You can keep it in the refrigerator before serving. Enjoy.

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Arabian Delight Meethae Samosae

By on March 30, 2008 in Dessert

Ingredients:

Raisins 500 gm
Sugar according to taste
Almonds 500gms cut into small cubes
Apples 1/2 peeled & cut into cubes
Crushed & dried coconut 750 gms
Oil 2 tspn
Other nuts like pista show according to taste
Fine flour (meada )2 cups

Preparation:

Take flour add 2 tbs of oil in it than knead the flour with water until its done.
It shouldn’t be too hard or too soft.
Leave it for about half an hour (if u have time).
In another bowl mix all the ingredients with sugar up to 3 tbsp or as desired this will serve as the filling.
ThEn take small balls of the dough & make thin covering just like peeta bread & cut that into half.
Now place 1 tbsp of filling in each half & give it the shape desired like a samosa or any other shape.
Seal the ends with water.
Chill it in the freezer for 30 min for good results than deepfry them.

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Fruit Cocktail N Tiptop

By on March 30, 2008 in Dessert

Ingredients:

glass bowl, tiptop and peach halves.
you can also try pineapple halves or other fruits

Preparation:

some peach halves in a glass bowl, then pour plenty of tiptop over it. if your looking for that authentic taste then pop it in the fridge for 3 weeks.

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Awal Number Fruit Salad

By on March 30, 2008 in Dessert, Salads

Ingredients:

1 tin of tinned fruit.
1 tin of condensed milk.

Preparation:

well, you get the fruit tin yeah. then yeah, you open it, then you pour the fruit into a plate yeah…yeah, then open the tin of milk…then bloody pour it over the fruit in it!

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Mandarin Orange Cake

By on March 30, 2008 in Dessert

Ingredients:

2c white flour
2c sugar
2 eggs
2tsp baking soda
2 small tins of mandarin orange with the juice (note any canned fruit can be substituted fruit cocktail is very good)
for icing
1 large tub of cool whip (or any brand whipping cream)
1c brown sugar (1/2c for lighter flavor)

Preparation:

Mix together flour, sugar,eggs, baking soda, and fruit with juice…pour in 9X13 pan and bake 45 minutes in a 350 degrees oven. Remove and cool slightly

For icing mix together cool whip and brown sugar and pour on cake before serving…

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Fruit Cream

By on March 30, 2008 in Dessert

Ingredients:

1 packet fresh cream.
icing sugar according to taste
strawberry essence

red food color
1 cane of mix fruit

Preparation:

a. beat fresh cream with
mixer.
b. add sugar in cream.
c. add fruits with out syrup.
d. now add red food color &
strawberry essence & mix
carefully.
e. keep in fridge for half
an hour.

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Rumble Tumble

By on March 30, 2008 in Dessert

Ingredients:

2.eggs black pepper,salt
salt

Preparation:

smash the 2 eggs in a bowl.add black pepper and salt and mix them on the stove for about 10 min.while constant stirring.

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Very Easy Gulab Jaman

By on March 30, 2008 in Dessert

Ingredients:

Nedo
Cadamom seeds(Alliachi dana)
Oil
Baking Powder
All purpose flour(maida )
Very cold water
Coconut shreeded (Khopra)
Sugar+water(for sheera)
1 cup
56 cardamom seeds
5 table spoon
1 pinch(aik chutki)
2,1/2 table spoon
as needed
1/2 cup
1 cup sugar+1,1/2 cup water

Preparation:

1Mix oil in nedo milk well
2now add allichi seeds, baking powder and flour and mix them very well.
3now add water which must be cold and try to make a dough, enough hard to make balls.
4In the mean time mix sugar in water and put it on low heat. Don’t make fully prepared sheera at this time.
5Now fry baals in a pan on low heat very slowly. Other wise they will become hard.
6After frying put them together into the sheera and cook until they absorb the sheera well.
7Now if you like roll them into the khopra and decorate them with dry fruit.
This is really easy and tasty recipe.

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Rass Malaee

By on March 30, 2008 in Dessert

Ingredients:

powder milk 2 cups , Maida 2tsp , ghee 2tsp , eggs 2, baking powder 2 tsp ,
milk 1 lit., sugar 1 cup(or less )cardimom 23,almonds few

Preparation:

Mix all the ingredients in first column and make a dough, now make small balls(2025). Put the milk, sugar and illaechi for boiling,boil it for 15 mints. now put the balls in it and keep regulating the flame from high to low for 23 times.Serve it cool with almond flakes on it.

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Colored Barfi

By on March 30, 2008 in Dessert

Ingredients:

Pack of powdered milk
23 cups of sugar
Few table spoons of ghee
23 tbsp blended ilachi (green cardamoms)
Few cups of water
Colored little beads to decorate the top of barfi

Preparation:
Cut the pack of powdered milk grab a large strainer to strain powdered milk through it to make it go very fine when you sift the powdered milk after that put a little pot on stove with some water and that boil up and then put few cups of sugar to eat and let that boil and get into a browny texture while your syrup is being cooked Mix few table spoons of ghee in the powdered milk and us both of your hands to mash it up or make the ghee dissolve in the powdered milk to give it a pure color, and also mix some ilachi in to the powdered milk and ghee. keep mixing it with your two hands, After 10-15 min just wash your hands and keep your eyes on your sugar syrup,stir the sugar syrup now and see if its burnt down some of its water and also see if its turning into a texture of honey, it has to be slightly like a honey not so sticky as it will be still runny type of syrup. Now turn of the stove grab a large wide spoon and bit by bit stir in the syrup why mixing your barfi fast cause if you will do it slowly it will start getting hard and becoming in blobs ! stir in as much you can now when you finished quickly grab a big tray a long large one just a smooth clean tray and spread the barfii all over tray while pressing down on it as much as you can and flattening them,after you have placed and spread your barfi on the tray smoothly with no bumps what so ever, sprinkle some rainbow colored beads to give it a festive color whatever suits you that is you can even spread some almonds crushed and pastas, NOW ! place it into a cooler fridge and set it on for hour or so, when its ready just cut it with knife in small blocks

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Sugar Cream Pie (quebec Style)

By on March 30, 2008 in Dessert

Ingredients:

Filling of the Pie
2 cups of brown sugar (light).
1/2 cup cream at 15 % or 35%.
1 Table Spoon of butter.
1/2 cup of milk.
2 Table spoon of flour.(all purpose or any).

Preparation:

a)Mix brown sugar and flour.
b)Add the milk, cream,butter.
c)Cook on the stove:210For100C
or 23 minutes at 4.
Let it cool off
When cool, Pour it in a pie dough and
Cook in oven: 375F(190C)until golden crush pie about 35min.

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Pine Apple Supreme

By on March 30, 2008 in Dessert

Ingredients:

pineapple slices.
pineapple jelly.
cream.
6 slices
2 packets
1 pack

Preparation:

first of all make the jelly.and put it in the freezer.when it is chilled then take the pine apple slices and jelly(prepared)into blender and blend for one min.now after this add the cream .mix it well put it in the ref for at least 2 hours.served chilled.

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Strawberry Delight

By on March 30, 2008 in Dessert

Ingredients:

10-12 Fresh Strawberries
2 pints Whipping Cream
1 can of condensed milk

1 can of strawberry pie filling
1 small tin of crushed pineapples
1 tsp of gelatin powder

Preparation:
1. Combine whipping cream and condensed milk with a hand mixer. When mixed put it in a blender with fresh strawberries, crushed pineapples (include the pineapple water), and strawberry pie filling.2. Blend Well3. In 1/4 cup of water add the gelatin powder and cook on stove for a few minutes when done combine in strawberry mixture.4. Set it in the refridgerator.Enjoy this yummy dish.

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Ice Egg Pudding

By on March 30, 2008 in Dessert

Ingredients:

Eggs6
Milk1kilo
Sugar1 1/2 cup
Almonds chopped12t014
Vanilla essence few drops

Preparation:

Beat egg yolk and egg white separately.Add 3Tbsp.sugar in egg whites while beating.Boil milk,when it starts boiling then add egg white with spoon and take it out when it is cooked.Take them out in another dish.Now add sugar, egg yolk and essence in milk.Cook to form a custard.Place cooked egg white balls over it and garnish with almonds.Keep in refrigerator for an hour before serving.

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Apricot Magic

By on March 30, 2008 in Dessert

Ingredients:

half kilo dried stoneless apricots
11 1/2cups sugar
12 litre water
2 pack cream
3 egg yolks
yellow food color
4 heaped tbsp cornflour
4 tbsp sugar
vanilla essence
1 1/2 litre milk

Preparation:

Stew well washed apricots with sugar and water in a pan till the mixture thickens and the apricots break down into small pieces(45 minutes).Next whisk together egg yolks, food color, cornflour ,sugar and essence till a thick paste is formed. Mix the milk and 1 pkt cream and heat to the boiling point.Over low heat whisk in the egg mixture into the milk,and keep on whisking and stirring till the custard thickens.In a dessert bowl,pour in the apricot mixture,top with custard and when cool top with whisked cream and praline. refrigerate till ready to serve.

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Cold Cake

By on March 30, 2008 in Dessert

Ingredients:

eggs 2 (medium sized)
sugar 4 tbsp
Coca powder 2 tbsp
butter 2 tbsp ( u can use ghee as well)
nuts and cookies as required
(crush them into small pieces)

Preparation:

Place the sugar and ghee in a pan and put it on the stove. be sure to keep stirring. When the sugar has melted, add the coca powder and eggs. Keep stirring. When you see that mold is thickening, add the crushes cookie and nuts. turn off the heat, and after a min or two, place the mixture in a molding plate, and place it in freezer. Enjoy the delicious cake, when it has chilled and is freeze.

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Easy & Delicious Mango Kulfi

By on March 30, 2008 in Dessert

Ingredients:
* 1 can evaporated milk
* 1 can sweetened condensed milk
* 1 large tub whipped cream
(12 oz)
* 1 1/2 mango pulp (canned)

Preparation:

Mix all ingredients w/ spoon or blender.
Freeze.
(You can use small bowls, popsicle sticks, or ice cube tray if you like)

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Coke Pudding

By on March 30, 2008 in Dessert

Ingredients:

1. coke or pepsi can =1
2. caramel pudding mix
with caramel sauce =1 packet
3. plain cake
4.kirri or puck cream cheese =6 pieces
5. cream=1 tin small size
6. dream whip cream =2 packet
7.milk for making whip cream =1 cup

Preparation:

1. in a medium pan cook coke and caramel mix sugar caramel until it boil.
off the flame.and cool it
2. cut the cake in slices and arrange it in baking glass tray.drop very little milk on cake pieces so it become moist.
3.beat whip cream with one cup milk as according to directions.put cheese and cream in it and beat.it becomes fluffy and creamy.
4. now eventually spread this cream mix over the cake slices.
5. in the meantime the coke mix become cool not set it.pour it on cream mix eventually with a spoon.and pit it in the fridge for one hour.and then serve.

Arrange the cake slices in two medium size tray and put the cream in 1 or 2 inch layer not so thick layer.

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Pineapple Souffle

By on March 30, 2008 in Dessert

Ingredients:

One large tin pineapple (drain syrup) or one fresh pineapple.

One tin condensed milk.

One large packet pineapple jelly (cooked in half quantity water)
One sachet creme whip or dream whip.

One tin fresh cream (e.g. Nestle)

Preparation:

First of all, prepare the jelly according to directions on the packet but with only half the quantity of water (e.g. if it says 4 cups then use only 2 cups) then let it cool completely, but don’t allow to set.
It should be runny.
Next, in a blender, add the condensed milk, fresh cream, pineapple pieces (save a few for garnishing)and the unset jelly and blend into a smooth paste.

Pour into a large bowl and keep in freezer till set. (takes about 2025 minutes to set)
Remove when completely set.

Garnish with pineapple pieces.

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Shroti

By on March 30, 2008 in Dessert

Ingredients:

flour
jam/jelly/fruit
nuts
sugar
evaporated/condensed milk

Preparation:

Take some flour and make a small roti.Cook both sides of the roti,but don’t cook completely.As you are cooking,sprinkle lots of sugar on one side. Take the half cooked roti off of the pan,and put jelly and nuts and fruit and the milk on the sugar side. You don’t have to put all these things on it.Do whatever you like. Change it according to what you want. Then just close the roti and finish cooking it or fry it.

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Apple Crumble

By on March 30, 2008 in Dessert

Ingredients:

175g flour
75g butter
75g sugar
3to 4 Apples clean,sliced 2.5cm.
100g sugar
Juice of one orange
12 cloves

Preparation:

To prepare the topping,,sift flour in bowl .Add butter and well rub with hand until mixture resemble fine breadcrumbs.Mix in the sugar.Put Apple in a deep oven proof dish.Stir in all remaining ingredients with a spoon.Sprinkle the prepared topping over the apple mixture and bake in fairly hot oven(200C400F or gas mark6)for 30 minutes or until topping is golden brown and filling soft when pierced with skewer.
Serve with hot custard.

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Walnut Toffee

By on March 30, 2008 in Dessert

Ingredients:

condensed milk (sweetened) marie biscuits
pure cream
walnuts
1 tin
1 pack
1 pack
1/4 cup

Preparation:

boil the condensed milk with out opening the tin for 2 hors.now crush the biscuits.in a serving dish first of all place the layer of biscuits then over it a layer of condensed mile ,then walnuts,and after this the cream.now repeat it again.in the end decorate it with crushed walnuts.and refrigerate it at least for 3 hours.served it chilled.

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Falooda

By on March 30, 2008 in Dessert

Ingredients:

1/2 cup oil
1 choti lache
4 cups milk
1 cup sugar

1 packet Sipa(cut vermicelli)
1/2 gallon ice cream
Rooh Hafza

Preparation:

1)Take a pot and put oil and choti lache in it.
2)Then, take the packet of Sipa, and put only half of the cut vermicelli in the pot.
3)When the vermicelli starts to become a light brownish color, put in the milk.
4)When the milk starts 2 boil, u may then add the sugar.
5)When the saviyaa, or vermicelli, become thick, put it in the freezer 2 cool.
6)When you are about 2 serve, put the ice cream on top, and add some rooh hafza on top as well.

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Tamatar Ki Kheer

By on March 30, 2008 in Dessert

Ingredients:

kheer mix
tomatoes

Preparation:

make kheer mix from packet.pour in bowl.decorate with tomatoes.

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Choco Chip Cake

By on March 30, 2008 in Dessert

Ingredients:

200grams of self raising flour
200grams of sugar
150grams of butter
34 eggs
pinch of baking powder
100grams choco chips
drop of vanilla essence(optional)
34 tbsp of any jam of choice.

Preparation:

put the oven on gas mark 9 or 200c. put flour, sugar, butter, eggs, baking powder and vanilla essence into a bowl. mix the mixture with a electric wisk for about 45 minutes. then add the choco chips and mix them together.
pour the mixture into a 21″ cake tin.the mixture will fit in two of those tin. put the mixture in the oven. bake for 2025 minutes until light.
cool the cake on a cool rack
when the cake is cool spread the jam on top of both cakes and put them on top of each other.

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Nankathi

By on March 30, 2008 in Dessert

Ingredients:

flour 2 cup
grind sugar1cup
ghee1cup

baking powder half tsp
cardamom (ilachi powder) 1 tsp
for garnishing crushed almond opissta

Preparation:

mix flour,sugar,baking,powder .than mix the oil very well, then make the shape garnish it .preheat the oven at 300f.then bake it normal heat for 25 min its ready.

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Ras Malai

By on March 30, 2008 in Dessert

Ingredients:

1 cup full cream milk powder
1 teaspoon baking powder
2 tablespoon maida
2 teaspoon oil
1 egg

68 tablespoon sugar
1 litre milk
58 Pistachio and Almonds
23 Allaichi

Preparation:

Put allaichi and pasta,badam in liquid milk and heat at low burner for sometime until it gets a little thick. then put sugar in it and let it boil. In the meanwhile mix full cream milk powder,Baking powder and maida and shake well. Then add oil and egg and make a dough by mixing well with hands. Make small balls and put in boiling milk while on burner. Let the balls boil till they become big and move the pot so that milk is well over all the balls. Do not stir with spoon. Let it cool for sometime and then put it in fridge. serve after it gets chilled.

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Unday Ka Halva

By on March 30, 2008 in Dessert

Ingredients:

12 eggs 1cup sugar seeds of 45 small illaichi 1 cup ghee (not oil) dry fruits (pistachio,almond,raisins)


Preparation:
Mix all into a pot and cook over a low flame stirring constantly till the mixture is light brown and dry.Put onto a plate and flatten into a 1″ layer.After it cools down cut into small pieces.

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Methaay Samosay

By on March 30, 2008 in Dessert

Ingredients:

Samosa patti 10-12
Badaam (Almond) 8-10
Pista (Pistachio) 8-10
(Honey) 2 tbsp
Dates 18-20
Oil for frying

Preparation:

De-Seed all the dates, cut it in small pcs. cut almond and pistachios.
Mix them with honey and keep it in refrigerator for half an hour.
Then fill it in samosa patti and shape them.
Heat the oil on medium flame and deep fry until golden brown.
Meetha samosa is ready to eat.

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Fruit Yogurt

By on March 30, 2008 in Dessert

Ingredients:

1800g yogurt *(sweet yogurt), 34apples, 34 bananas, pinch red chilies,pinch of salt, 22 1/2 cup sugar, 56 dates, 45 almonds
*if u can not get hold of sweet yogurt, then add an extra half a cup of sugar

Preparation:

Empty yogurt into big bowl and beat well. Add the salt, chillies and sugar and beat well again. Now peel and slice the apples and babana into small cubes. Add these to the yogurt and mix. Now boil the almonds for 5 minutes. Slice the dates and almonds into long strips and sprinkle them on top of the yogurt.

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Creamcheese Pudding

By on March 30, 2008 in Dessert

Ingredients:

3 oz cream cheese
5 eggs
1 can condensed milk
1 can evaporated milk

1 tsp vanilla extract
1/4 tsp cinnamon powder
1/2 cup sugar

Preparation:

Mix all the ingredients except for the sugar in a blender. Separately heat the sugar till it melts and then pour it in a dish that can go into the oven. When sugar hardens pour the mix over it. Put the dish in a baking tray and fill the tray with water. Put it in the oven at 325 F and let it bake for app. 1 1/2 hrs. Keep on checking by inserting a toothpick in the center. If the toothpick is clean on coming out, the pudding is done. Times may vary.

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Fruit Delight

By on March 30, 2008 in Dessert

Ingredients:

I Liter vanilla ice cream(melted into a thick paste)
1 Box candy biscuits(crushed)
1 Packet cream
I Can mixed fruit
I tsp oil

sugar for caramel
Grated chocolate 1/2 cup

Preparation:

Make layer of candy biscuits with 1tsp oil in a dish.Spread fruit(without syrup)over the biscuits.Spread ice cream mixture over it.And last layer with cream.In a frying pan add sugar and let it dissolved on low heat until light brown.Let it cool on a dish brushed with oil.When cool crush it.Sprinkle caramel and chocolate on the dish and served cold.

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Banana Cake

By on March 30, 2008 in Dessert

Ingredients:

Ripe Bananas 500 gm
Eggs 4
Castor Sugar 1 1/3 cup
oil 3/4 cup
self raising flour2 3/4 cup
baking soda 1/2 tsp

Preparation:

Mash the bananas with a fork. beat bananas along with the eggs. Add sugar and beat. add oil and keep beating. Sift self raising and add to the mixture and keep beating. in the end, sprinkle baking soda and fold the mixture with a spatula until it is well mixed. pour the mixture in the greased 12 inch cake pan. Bake in a preheated oven on 160 celcius for one hour or until tooth pick inserted comes out clean.

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Apple Crisp

By on March 30, 2008 in Dessert

Ingredients:

4 apples(peeled,cored,and sliced)1/2 cup flour(unsifted)1/2 cup oatmeal, quick cooking3/4 cup brown sugar 1 tsp cinnamon
1/4 cup butter or margarine

Preparation:

1)Place apples’ slices in 9″ round glass pie dish.2)In a mixing bowl, combine flour, oats, sugar and cinnamon. Cut in butter until crumbly. Sprinkle evenly over apples.3) Microwave on HIGH for 1014 minutes or until apples are tender. 4)Allow to cool before serving.5) And than at last but not least.

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Pyramid Cheesecake

By on March 30, 2008 in Dessert

Ingredients:

2 packs cream cheese 6 cherries(optional) 18 cookies(square shaped)
1tsp vanilla pinch/salt 1 egg

Preparation:

beat cream cheese,egg,vanilla,salt together.place a sheet of aluminum foil on flat surface place cookies 3 rows of 3.spread the cream cheese mixture on top of cookies.add another 9 cookies on top of first row of cookies.spread again mixture on top of cookies,place cherries down center of spread in a row.place hands under foil at the sides bring the cookie mixture together at center forming a pyramid close well.freeze 1hour keep cool.slice and serve

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Mango Delight

By on March 30, 2008 in Dessert

Ingredients:

1 whole madera cake,1 medium sized mango,1 tin of ambrosia custard,and a tin of double cream (284 ml)

Preparation:

Half the madera cake and use half only.Slice the madera cake into small square blocks and arrange at the bottom of the bowl.Pour a 1/4 of the double cream roughly over the cake.Now cut the mango in small blocks and put over the cake thats covered with cream .Again pour some cream over the top.Then open the custard and pour evenly over the contents.With the remaining cream pour over the top and chill for an hour in fridge.

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Cheesecake

By on March 30, 2008 in Dessert

Ingredients:

2 Cups graham crackers
1 cup+ 1tbs sugar
1stick of butter
3(8onz)packs of cream cheese

3 Eggs
1tbs lemon juice
1cup heavy cream

Preparation:

Preheat over 350 degrees.
Melt butter and add the cracker crumbs and 3tbs sugar.
Press the above mixture into the greased 9inc round pan(spring form cake pan).
Blend cream cheese and rest of the sugar until soft.
Add 1 egg at a time beating consistantly.
Add lemon juice and the heavy cream,mix well.
Put the mixture in the round pan,on the crumb mixture.
Put the round pan into another square pan, should be slightly larger than the round pan.
Fill the square pan with water covering the round pan halfway on the sides..
Put in the over and bake for 45-50min or until golden brown.

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Kulfi

By on March 30, 2008 in Dessert

Ingredients:

1 can of sweeten condensed milk.
1 can of evaporated milk.
2 cups of whipped cream.
1 bread slice.
3/4 cup pistachio.
10 almonds (optional).
Ice popsicle.

Preparation:

Pour condensed milk, evaporated milk, and whipped cream in a blender, also add pieces of slice , pistachio and almonds in it, and mix it until every thing is dissolved or pistachio and almonds are fully crushed.
Now pour it in ice popsicle and put it in a freezer for over night or until it freeze.

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Dal Ki Kheer

By on March 30, 2008 in Dessert

Ingredients:

1 liter half and half milk
Two cans evaporated milk
1/2 cup pistachios
1/2 teaspoon cardamom powder
1 cup moong dal
1 cup khoya
2 cups sugar
1/2 cup almonds
Kewra
1/2 cup rice

Preparation:

Soak rice and dal in water for 45 hours then blend them fine. Boil the half and half milk and the evaporated milk together. Then put the rice and dal mixture into the milk. Cook it for about 1/2 hour. Put sugar and cardamom powder into it. Then add 1/2 of the chopped pistachios and chopped almonds. Finally, add kewra. Cool it down in the refrigerator for 34 hours. It is now ready to serve.

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Cheese Cake

By on March 30, 2008 in Dessert

Ingredients:

cheese cream 240 gm
milk 1 cup
cream powder sachet 3 (u can use 350 gm fresh cream if sachet not available)
lemon jelly 85gm 2 packets.
butter 100 gm
nice biscuits or any soft easy to crumble biscuits 1 packet.
Pineapple can or any fresh fruit of your choice.

Preparation:

dissolve two packets of lemon jelly in one cup boiling water. cool down to room temperature but it should not set.
crumble biscuits with butter and make a layer at the bottom of a spring cake pan.
Mix cheese cream, milk and cream together with the beater for 2 minutes.
pour jelly water into the cream mixture and beat for 1 minute.
pour this mixture onto the biscuit layer. decorate it with pineapples, cherries or any fruit u like, and put it in the fridge to set for a couple of hours.

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Banana Pineapple Dessert

By on March 30, 2008 in Dessert

Ingredients:

Pound cake (cut into pieces)
1 can of sweetened condensed milk
1 cup of whole milk
2 8oz tub of whipped cream
1 can of pineapple
23 bananas
1 can of cherries

Preparation:

In a medium deep tray make one layer of pound cake pieces.
Pour whole milk on each piece of cake.
Now pour sweetened condensed milk all over.
Put pieces of pineapple and banana and cover the whole tray.
Spread the whipped cream all over and make a thick layer that cover all the fruits.
Now do the whole process again as above.
On top decorate it with cherries.
Put it in a refrigerator as soon as it done, and leave it for at least 23 hours. For best results leave it for 5 hours.

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Shahi Tukray

By on March 30, 2008 in Dessert

Ingredients:

Full cream Milk 1 Litre
Bread slices 6
Sugar 5 TBS
green Cardemom 4-6
Oil for frying
cream 1 cup
almonds 1TBS (soak in water for 1 hour and peel)
Pistachios 1 TBS

Preparation:

In a heavy based pan melt the sugar with cardemom seeds until it turns light brown.
Reduce heat completely and add all the milk.
Keep stirring on low heat.
Cook for about two hours on low heat stirring occasionally.
Add cream in between.
When the milk mixture is light pink in color and reduced in quantity considerably, remove from heat and cool completely.
Cut each bread piece into two.
Heat oil and shallow fry to a golden color.
Cool completely.
Place bread pieces in a shallow dish.
Pour milk over to cover completely.
Decorate with chopped almonds and pistachios.
Place in refrigerator for at least two hours before serving so the exotic flavor sets in.

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Pink Cherry Fluff

By on March 30, 2008 in Dessert

Ingredients:

16 ounce tub whipped topping, chilled
1 can sweetened condensed milk, chilled
1 can cherry pie filling, chilled
20 ounce can crushed pineapple, well drained, chilled
11 ounce can mandarin oranges, drained, chilled (optional)
Chopped nuts

Preparation:

Fold whipped topping and sweetened condensed milk together in a
large bowl. Fold in remaining ingredients one at a time. Refrigerate
immediately. Tastes best freshly made.

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Egg Pudding

By on March 30, 2008 in Dessert

Ingredients:

4 Eggs
200ml of fresh cream
1/2 cup of Sugar
1/2 cup Milk
1 tsp Vanilla
Any oven safe casserole dish
Optional for Caramel
2 tbsp Sugar
1 tsp Butter or Margarine
2 tbsp water
1/2 tsp Vanilla

Preparation:

If you want caramel then
proceed as follows otherwise
skip step1. (step1) in the
baking dish add the all the
ingredients above for caramel
sugar, butter, vanilla and
water. mix them well and
spread over the dish. Put the
dish over low flame on your
stove and stir constantly
until the mixture turns
golden. Be sure not to burn it.
Turn off the flame and let the
dish cool down. (step2) in a
blender add the eggs, cream,
sugar, vanilla and milk and
mix it well.(step3) pour the
pudding mixture into the
casserole dish. Preheat oven
250 to 300 degrees and bake it
for 20 to 30 minutes until the
mixture sets and gets stiff.
Check with a knife if its done
or not. When its done chill it
then serve.

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Unday Ka Halwa

By on March 30, 2008 in Dessert

Ingredients:

3Eggs
1 full cup Skimmed Milk Powder
1/2 cup of Sugar
1/4 cup of Oil
1 cup of chopped Almond and
Pistachios
A Nonstick pan
A mixing bowl

Preparation:

Add the eggs and sugar in the
mixing bowl and mix well and
set aside. Now heat up the pan
and add oil and skimmed milk
powder. Stir constantly on a
medium flame until the powder
turns light brown. Don’t burn
it if it burns lower the flame
but still keep on stirring to
get a uniform color. When ti
turns brown add the egg and
sugar mixture into it still
stirring well. Keep on stirring
and mixing for 5 to 10 minutes
or until the oil separates
from the mixture. Turn the
flame off, garnish with the
almonds and pasta and serve it
hot.
If you have any questions
regarding the ratio of
ingredients email me. Its a
delicious recipe so, do try
it. If you want it to be more
delicious add half a cup of
grated coconut. Enjoy.

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Jakked Potato

By on March 30, 2008 in Dessert

Ingredients:
potato : 1 big
tuna(fish): 1 can
onion (crushed): 1 small
green chillies: 2 small

Preparation:

baked the potato in microwave oven or boil it. do not peel the potato. cut it into 3 pieces and fill the tuna,onion,and chillies in it.
serve it with the tomato ketchup.

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Fruited Cream

By on March 29, 2008 in Dessert

Ingredients:

heavy cream: 1 small pack
cocktail fruit: 1 can
rafhan jelly: 1 packet
(any flavor)

Preparation:

put the cream in a bowl and warm it a little bit at least 2 minutes. add rafhan jelly.then mix it very well in the cream. separate the fruit from its syrup and add it into the cream.then leave it into the freezer for half an hour. it is ready to serve.

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Strawberry Mousse

By on March 29, 2008 in Dessert

Ingredients:

1 box of strawberries
2 1/2 cup castor sugar
5 cups cream
4 spoon lemon juice
1 cup boiling water
8 spoon gelatin
8 egg whites

Preparation:
Blend strawberries, cream, lemon juice and sugar and keep aside. then add the boiling water into the gelatin and make a mixture add the gelatin mixture in the strawberry mixture then add the egg whites and refrigerate until it has settled.

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Chocolate Midnight Cake

By on March 29, 2008 in Dessert

Ingredients:

2 cup flour
2/3 cup cocoa
1 2/3 cup sugar
1 teaspoon baking powder

2/3 cup butter
2/3 cup milk
3 eggs
A pinch of salt

Preparation:
Sift together cocoa, flour, baking powder and a pinch of salt. Beat eggs well and keep aside. Mix butter and sugar. Add milk. Beat well, till fluffy. Add eggs slowly and stir. Fold in the flour mixture. Add 23 teaspoons of water. Pour into a greased and floured pan. Bake at 190C for 4045 minutes in a preheated oven.

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Basin Ka Halwa

By on March 29, 2008 in Dessert

Ingredients:

1 cup basin (gram flour)1 cup refined flour(maida)1.5 cup oil
1 cup water1 cup sugar

Preparation:

Boil sugar in water, for making sheera(sweet water). set this aside.First cook basin in oil, for 1520 minutes over low heat. Then add flour to the pan & cook it along with the basin for 8 minutes. Keep stirring. Then take the pan off the stove & add the sweet water to it.Spread it on a tray. After it cools cut into square or kite shaped pieces for serving.

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French Toast

By on March 29, 2008 in Dessert

Ingredients:

2 Toast
1 egg
sugar 4 tsp.

milk 3 tablespoons
Desi ghee or oil 4 tablespoons.

Preparation:

Take the raw egg,sugar and milk and mix it in a deep plate.on the stove heat the desi ghee or oil in a frying pan.while the oil is being heated dip the toast in the plate one by one and fry in the oil.the toast should be fully dipped in the egg mixture.now fry on low medium heat flip twice.when the toast is light brown on both sides take it out on a paper towel so it absorbs the oil.Here are two delicious french toasts ready to be eaten at anytime of the day.

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Pineapple Pudding

By on March 29, 2008 in Dessert

Ingredients:

540 ml pineapple tin,
1 egg,
1 1/2 cup milk,
2 tbsp custard powder
sugar as u desired,
full cream 10 oz,
5 almonds
5 pictachio

Preparation:

grind pine apple in semi paste with the same water and cooked for 10 min on slow flame, in a same jar beat egg, milk,custard powder and sugar for 1 to 2 min then pour this in pine apple and stir till it become thick off the flame and let it cool then put the whip cream on it and decorate it with almonds and pictachio flakes and refrigerate it before serving.

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Sulsuley An Ifftar Special

By on March 29, 2008 in Dessert

Ingredients:

a cup of mash ki daal or mash dal powder ( an indian grocery store), 5 cups of sugar, 3 cups of water, saffron, elaichi
chandi ka warq for decor

Preparation:

soak the dal overnight. However if you have the dal powder you can blend it with enough water in a blender to make a smooth paste. NO LUMPS!While you blend in a saucepan add the sugar to the water with a pinch of saffron and elaichi (for a pleasant smell)and set it to heat on medium high. when the sugar/water begins to appear in to a smooth syrup..you prepare another pan with oil for frying. You drop spoonful of the dal paste into the oil ( they get larger once they fry) once inside the hot oil, the balls should bounce back up, do not wait for them to turn into brown…as they bounce back up, take them out of the pan with a slotted spoon so you can remove excess oil..immediately dump the balls as they come out of the frying pan into the syrup pan. close the lid. once you are done with the entire paste leave the balls in the syrup to cool off. You can refrigerate, if want. When ready to serve..dish out into a bowl or a long dish..and garnish with elaichi and chandi ka warq, if you have it.

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Badam Ki Kheer

By on March 29, 2008 in Dessert

Ingredients:

1 packet of peeled and slicked almonds, 4 cups sugar ( more according to taste),elaichi to taste…
1 1/2 gallon of milk, saffron, whipped or fresh cream, food coloring ( if preferred)

Preparation:

set the milk out on the stove on medium high heat. While the milk gets heated, in a blender grind the peeled almonds with a little milk. Add the thick paste into the milk already on the stove. Add the sugar. leave it to cook for about 15 min. After which you need to constantly stir to avoid forming any lumps. Keep stirring for about another 15 min. Add the whipped cream or the fresh cream to the milk which at this time should seem and appear very creamy. Add the saffron( which should have been dipped in a cup of milk and put aside to give out color, at the start of the process). Add elaichi i as you keep stirring. The milk in the pot should be a little less than what you initially started off with because at this point it should be very smooth and creamy. Keep stirring for another 15 min.( if you feel you are not getting the smooth and creamy feel, add on more almonds grinded in a blender)You know its ready when it tastes very smooth, creamy, and almond. Add kewra ( rose water) if you want. You can add food coloring if you want to give it a more yellowish color. Although the saffron should be sufficient to give the kheer a pale yellow color. Once finished transfer it into a dish and garnish with elaichi.

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Apple Pie

By on March 29, 2008 in Dessert

Ingredients:

Flour 2cups
Margarine 4 ounce
Salt 3/4 tsp
Cold water 4 tsp
Apple 1 kilo
Sugar 1 cup
Margarine pieces 2tbsp
Jaifal 1/4 tsp
Raisin (kishmish ) 1/2 cup

Preparation:

Mix the margarine and flour well in cold water and kneed.
Keep in fridge for 10-15 minutes.
Then divide this in to two portions.
Take one portion and stretch thin in a round shape.
Grease the frying pan and put this stretch roti in to it.
Peel the apple, cut in to small pieces and mix with sugar , jaifale jaifal , kishmishe, and margarine and spread this mixture on the roti.
Stretch another portion and place it over the spreaded mixture.
Close the outer ring with beaten egg, make few holes in the roti for steam to come out.
Bake in preheated 180c oven for one to one and half hour.

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Pineapple Souffle

By on March 29, 2008 in Dessert

Ingredients:

Sweet Pineapple 1 small can
(cut into very small pieces)
Cream 250 gms
Gelatin 1 tbsp
Sugar 6 tbsp
Water 1/4 cup

Preparation:

In 1/4 cup of warm water mix gelatin and stir till the gelatin is dissolved.
Heat half cup of pineapple syrup and sugar, when sugar is dissolved mix gelatin to it and take it off from the stove immediately
After it cools keep this in the freezer.
When it is half set, put it in the mix and grind it well, and now pour it in a serving bowl and add cream and pineapple tit bits, mix well and keep in the freezer.
After it has set, keep it in the fridge.
This souffle should be served cool.

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Barffi

By on March 29, 2008 in Dessert

Ingredients:

3 Cups milk powder
1 Cup sugar
1 Cup water
2 Tbsp ghee
2 Tbsp of warm milk
1 Tsp cardamom powder (elachi)
Saffron
Finely chopped almonds

Preparation:

Mix Milk powder with 2 tablespoons of warm ghee and 2 tablespoons of warm milk, and leave it aside.Add 1 cup of sugar and 1 cup of water in a big sauce pan(patila) and bring the mixture to boil till it turns in to a 1 Tar Chasni(sugar syrup. one thread consistency.) Then add milk powder cardmom( elachi) powder and saffron in the saucepan and mix it well.Once the mixture is well mixed, greese the plate ( thali) with a bit of gheet and pour the mixure in the thali.Then sprinkle some chopped colored almonds and allow to set.
Cut out Barffi into diamond shapes pieces while it is still warm, and serve them.

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Two Tone Bevarian Cream

By on March 29, 2008 in Dessert

Ingredients:

Milk 3/4 litre
Gelatin 1 and a half tablespoon
sugar3/4 cup
water 1/2 cup
Corn flour 4 tablespoon
Fresh cream 200 gms

Preparation:

Add sugar in milk and cook for 20 minutes.Dissolve corn flour in half cup of water and add in milk.Let it be on normal temperature.Take half cup of hot water and dissolve gelatin in it,add this gelatin in milk.
Beat fresh cream and add 3 tablespoon of it in the milk.
Use rest of the fresh cream for icing.Now put in fridge and serve chilled.

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Meetha Toast

By on March 29, 2008 in Dessert

Ingredients:

2 slices of bread.2 cups of milk.2 green ilachi.4 tablespoons of sugar.half a cup of desi ghee.
a few almonds or pistachios(pistas)

Preparation:

Cut the slices of bread in 4.Heat the desi ghee and fry them in it until they are reddish brown.on the side heat the milk and add sugar and ilachi in it.when the milk comes to a boil add very little milk to the bread which is still in the fry pan.the bread should absorb the milk.add some more milk slowly.the milk will keep disappearing as the bread will keep absorbing it.keep doing it till all the milk is poured and absorbed by the bread.take the bread out very carefully as it will be very tender.finely cut the almonds or pistachios and put them on the bread.you will simply love eating this dessert specially if you are really craving something sweet and desi.

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Gulab Jaman

By on March 29, 2008 in Dessert

Ingredients:

Ghulab Jamun
2 1/2 Tbsp Flour
1 cup Sugar
5 Tbsp Ghee e for deep frying
1 cup Dry milk powder
1/8 tsp Baking soda
1/2 tsp Cardamum powder
Water As required

Crushed almonds For garnishing

Preparation:

Take milk powder in a bowl. Add melted ghee to it and mix very well with hands.
Add flour, baking soda, cardamum powder and mix again.
Now add 3 Tbsp of very cold water and knead with hands until a smooth dough is formed.
Make small balls of this dough(about 3/4 inches in diameter) and leave for some time.
Take sugar in an other pan, add equal amount of water and boil for some time(prepare aik taar ka sheera).
Deep fry all prepared balls(gulab jaman) until they become brown.
Place them in sugar solution(sheera).
Dish out and garnish with crushed almonds . They are now ready to be served.

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Gajar Ka Halwa

By on March 29, 2008 in Dessert

Ingredients:

1 lb. Carrots
1 pt Half and Half
1 1/2cup Sugar
4 Cardamom

Raisins handful
Cashew nuts handful

Preparation:

Add a little butter to a frying pan and heat to coat the pan.
Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds.
Remove the cashews and raisins and keep aside. Grate the carrots and add to the pan. Add half and half, and heat for about an hour, starting with high heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry.
Remove from stove and add cashews and raisins and cardamoms.

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Siwayan

By on March 29, 2008 in Dessert

Ingredients:

1 cup vermicilli noodles
1 tablespoon ghee (clarified butter )
1 cup condensed milk
1 tablespoon custard powder, dissolved in some warm milk
1/2 cup sugar
34 cups of whole milk, diluted with 12 cups of water.

1 tablespoon raisins
1 tablespoons halved cashew nuts , dry roasted.(You can substitute this with roasted, slivered almonds or pistachios)
1 tsp crushed cardamom

Preparation:

Heat the ghee in a pan and add the vermicilli to it.
Fry the vermicilli till it turns brown in color.
The color should be between dark and light brown.
Take a open pan and add the milk to it.
Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done.
This should take about 2030 minutes.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts and stir till the sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.
It can also be stored in the fridge and served chilled.
It is delicious both ways!

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Baklava

By on March 29, 2008 in Dessert

Ingredients:

1 lb. self raising flour
3 tablespoons vegetable oil
half teaspoon salt
warm water
2 lb. of blanched almonds
6 oz. granulated sugar
6 tablespoons of rosewater
crushed seeds from 8 to 10 cardigan pods for syrup
I cup of water
10 oz. granulated sugar

Preparation:

Start by making a dough with 1 lb. self raising flour, 3 tablespoons vegetable oil half teaspoon salt and warm water to bind it. Allow the pastry to rest for at least half an hour at room temperature. The texture should be soft but firm.
For the almond filling, grind 2 lb. of blanched almond snot too fine as the texture should be crunchy. Add 6 oz. granulated sugar, 6 tablespoons of rosewater (not essences of rosewater) and crushed seeds from 8 to 10 cardigan pods. The cardamom and the quantity of cardamom is optional.
A roasting tin 30 cm x 22 cm is just right to take this quantity of baklava. Don’t use a nonstick tin if you can help it as the baklava has to be cut with a sharp knife in the tray. Prepare the tray by brushing the bottom and sides with tablespoon of vegetable oil. Divide the pastry into 4 equal parts. Start by rolling out one part very thin and place in the bottom of the greased baking tray. Trim the sides. Divide the almond mixture into 3 equal parts. Spread one third evenly over the bottom layer of pastry. Build up with alternate layers of pastry and almond mixture, brushing each successive layer of pastry with tablespoon of vegetable oil, ending up with a layer of pastry, the top of which should also be brushed with oil.
Using a sharp knife, cut through the layers of almond and pastry into diamond shaped pieces, pressing the pastry down as you go along to avoid crinkling the top layer.
This should produce 30 or 35 pieces, depending on the size of each piece.
Bake in a preheated oven on the top shelf on 350 for 1 hour.
In the meantime prepare the syrup. Boil I cup of water and add 10 oz. granulated sugar which should be kept boiling on a low light for ten minutes. Let the baklava cool a little when it is removed from the oven and ladle the warm syrup over it evenly. Try to get the temperature of the baklava and the syrup as even as possible. When the baklava is cold remove each piece separately and carefully. Store in an airtight container in a cool place and serve as required. Baklava freezes very successfully.

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Ras Malai

By on March 29, 2008 in Dessert

Ingredients:

32 oz ricotta cheese(or an equivalent amt of freshly made Paneer)
10 oz powdered Confectioner’s sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

Preparation:

If you are using the Ricotta cheese,
mix together the confectioner’s sugar and cheese.
Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and shape it into flat balls.
Bring the water and sugar to a boil to yield sugar syrup.The syrup should not be too thick.
Insert the balls one by one in the syrup and warm them up. They should become spongy.
In the meantime, boil the half and half with the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room temperature.

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Triffle Pudding

By on March 29, 2008 in Dessert

Ingredients:
1 round 8″ pound cake
1 JELLO packet of your choice of flavor
1 cup orange juice or your favorite fruit juice/cocktail
4 tbsp custard powder
8 cups of milk
4 tbsp sugar
1 cup of whipped cream(I use Cool Whip)
1 tsp vanilla essence
2 tsp powdered sugar
1 tablespoon chopped nuts(almonds, walnuts, etc)

2 cups of chopped fresh or tinned fruit(apple, banana,
papaya, orange, watermelon, strawberry, peaches,etc)
68 candied cherries for decorating

Preparation:

Take a deep glass dish.
Put the pound cake in the dish and gently
pour the fruit juice over it till the cake
is completely soaked.
Let it sit for about 30 minutes in the fridge.
Prepare the JELLO as per the directions on the
packet.
Spoon the jello over the cake before it sets(i.e as
soon as you add the cold water to it)
Leave this in the fridge to set for about one hour.
The jello will not be completely done yet.
Meanwhile prepare custard by boiling the milk, adding
the custard powder dissolved in a little milk and
then adding sugar.Stir continously.
The custard is ready when the whole mixture thickens.
Take it off the heat and let it cool to room temperature.
Divide the custard into 2 equal parts.
To one part add all the fresh vegetables and mix well.
Take the glass dish from the fridge and first spoon
over the plain custard layer over it.
Then spread the fruit custard over it.
Sprinkle the chopped nuts.
Whip together the powdered sugar, whipped cream and
the essence.
Spoon this over the custard and nuts.
Decorate with candied cherries.
Chill for about 45 hours.
The jello will now be completely set.
Cut into slices and serve as dessert.

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Gulab Jaman

By on March 29, 2008 in Dessert

Ingredients:

FOR GULAB JAMAN
3 c Milk Dry
1 c Flour
2 T Baking Powder
1 t Cardamom powder
6 oz Butter
1 c Cream ( & )
6 oz Pistachio
2 c Coconut (shredded)
2 qt Vegetable oil

FOR SUGAR SYRUP
6 c Sugar granulated
c Brown sugar
1 T Rose water
2 qt Water

Preparation:

Gather ingredients
Start making sugar syrup (need a heavy sauce pan or other nonstick utensil)put all ingredients except rose water together and put on low heat.
Add rose water just before frying gulab jamans Melt butter, warm cream and combine both.
Sift powder milk, flour, cardamom powder and baking soda
Using the butter and cream mixture, knead a soft smooth dough.
Break out little pieces about size of quarter & roll in to little balls.
Heat the oil in a saucepan. Keep the heat at medium.
Put rose water in sugar syrup.
Drop few dough balls at a time in the heated oil. (They should expand in size) Fry until evenly dark golden brown (not burnt).
Remove and immediately drop in warm syrup. Let all these cooked dough balls (gulab jamans) soak until all dough balls are done.
Take out all gulab jamans from sugar syrup and roll in shredded coconut.
Plate with syrup and garnish with pistachio.

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Zurda

By on March 28, 2008 in Dessert

Ingredients

- 2 cups basmati rice
- 12 strands of saffron
- 1\2 cup coconut
- 1\4 tsp. yellow food coloring
- 1\2 cup ghee
- 4 cloves
- 1 inch stick cinnamon
- 1\2 tsp. cardamom seeds
2 cups sugar
- 1\4 cup milk
- 1 tbsp. lemon juice
- 1/4 cup chopped pistachios
- 1/4 cup chopped almond
- 1/4 cup raisins
- 1tsp kewra essence, diluted or 1\4 tsp., if concentrated
- Silver leaves (varak) for decoration, optional

Methods:

1. Rinse rice well, soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Soak coconut in water for few hours, until soft. Then thinly slice it.
2. In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside.
3. Heat ghee in a heavy saucepan, add cardamom seeds, cloves and cinnamon. Stirring all the time, fry them for a couple of minutes. Add sugar and milk. Bring to boil simmer for few minutes.
4. Add rice, lemon juice, saffron water, Stir gently, cook for 5 minutes over medium heat. Add pistachio nut, almond, raisins, coconut and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture from sugar has evaporated.
5. Transfer to a serving dish and decorate with silver leaf.
Serve warm.

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Zeera Biscuits

By on March 28, 2008 in Dessert

Ingredients

- 2 cups plain flour (maida)
- 3/4 cup cooking oil
- 1/4 cup sugar (ground)
- 1 1/2 tsp. salt
- 2 tbsp cumin seeds (zeera)
- 1 tsp. baking powder
- 1 egg

Methods:

. Mix ground sugar and oil. Add one egg and mix well.
2. Add plain flour, cumin seeds, salt, baking powder and mix well.
3. Shape the biscuits with a biscuit maker or cookie cutter .
4. Put on the greased baking sheets and bake at 180 C (350F) mark 4 for about 10-15 minutes or until light brown.
5. Transfer to a wire rack to cool. Store in an airtight container.

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Suji Ki Tikyan

By on March 28, 2008 in Dessert

Ingredients

- 1 cups suji (semolina)
- 1 cups sugar
- 3\4 cup milk

Methods:

1. Place the suji and sugar in a bowl and pour in the milk. Mix with a spoon to a smooth batter. The consistency should be like thin pakora batter or thin pancake batter. Leave aside to rest for about 3-4 hours or in the refrigerator overnight.
2. Put enough oil in a frying pan just to cover the bottom of the pan. Heat oil and drop a tablespoon full of the better carefully into the oil. It will spread itself into a round shape. Cook the both sides and remove on absorbent kitchen paper.
3. Serve hot with green tea.

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Suji Ka Halva

By on March 28, 2008 in Dessert

Ingredients

- 1.1/2 cup suji (semolina)
- 11/2 cup sugar
- 1 cup ghee
- 2 1/2 cup water
- 100g. blanched almond, cut into sliver
- 30 g. green raisins, soaked and drained
- 50 g. unsalted pistachio nuts, cut into slivers
- seeds from 8 green cardamoms
- 1\2 tsp. ground cardamom
- few drops of kewra essence

Methods:

1. Boil sugar, few cardamom’s seeds and water for 5 minutes and keep aside.
2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add the suji and stirring all the time fry on medium heat for 5-8 minutes until it is brown in color and ghee leaves the side of the pan.
3. Add the syrup and ground cardamom. Stir well. Cover with a tight fitting lid and cook for 10 to 15 minutes until nearly all the water has evaporated. Heat 2 tablespoons of ghee in a frying pan and fry the nuts. Add the fried nuts and kewra to the halva and mix well. At this stage the halva should soft and dry. If there are still raw grains of soji, add a little water, cover and cook over very low heat until it is soft and cook through.
5. Serve hot with Poori and Cholay.

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Sohan Halwa

By on March 28, 2008 in Dessert

Ingredients

- 1.2Kg sugar .
- 1/2 kg cornflour or maida.
- 1/4 kg Almonds.
- 100 g Pistachio.
- 50 g Green Cardamom (illachi)
- 1/2 Kg Ghee.
- 1 cup milk.
- 2 litters water.
- 1 tsp. Saffron

Methods:

1. Heat 1of litter water, add sugar and boil for 5 minutes. Add 1 cup milk and boil for 5 minutes. Strain it through a muslin bag or thin cloth.
2. Dissolve the cornflour in a little water. Add the remaining water and sugar syrup.
3. Dissolve 1 tsp. Saffron in warm water. Add to the cornflour mixture and cook over low flame. When cornflour becomes thick , add 1 tbsp ghee . Continue adding Ghee ( 1/2 Kg) slowly during cooking to prevent it from sticking to the pan . Stir it well .
4. As Ghee separates from the mixture. Then it is ready. Add almonds , Pistachio & green Ilachi in it.
5. Grease a pan or tray with oil . Spread Halwa in it & press with a wooden spoon to flatten it.
6. Garnish it with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.

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Shakarkandi ka Halwa

By on March 28, 2008 in Dessert

Ingredients

- 1\2 kg. sweet potatoes
- 11\2 cup sugar or (according to the taste)
- 1\2 cup ghee
- 50 g. blanched almond, cut into sliver
- 30 g. green raisins, soaked and drained
- 50 g. unsalted pistachio nuts, cut into slivers
- seeds from 8 green cardamoms
- 1\2 tsp. ground cardamom
- few drops of kewra essence (optional)

Methods:

1. Wash and boil the sweet potatoes in plenty of water, until very tender. Peel and mashed sweet potato with a potato masher or grind in a food processor.
2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add sweet potatoes and fry on medium heat for 5-8 minutes until the ghee begins to separate from the sweet potato.
3. Add sugar, khoya, nuts and ground cardamom. Stirring frequently cook for 10 to 15 minutes until nearly all the water from the sugar has evaporated.
4. Add kewra essence to the halwa, mix well and cover.

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Sheer Khurma

By on March 28, 2008 in Dessert

Ingredients

- 2 liter of milk
- 1 litre water
- 1 cup sugar
- 8 dried dates
- 6-8 whole cardamoms
- 1\4 cup ghee or butter
- 6-7 seeds of cardamom (crushed).
- 1 cup of vermicelli (sayaiyan)
- 1/4 cup chopped pistachios
- 1/2 cup dried coconut
- 1/2 cup chopped almond
- 1/4 cup raisins
- 1tsp kevera essence, diluted or 1\4 tsp., if concentrated

Methods:

1. Soak 3 dried dates and coconut in water for 2 hours, until soft. then thinly slice them.
2. In a pot add milk, water, 5 dried dates and cardamoms and simmer on low heat for about 2 hours or until about 1 1\2 litre milk is left. Strain milk through a fine sieve. Discard the dates and cardamoms and reserve milk.
3. Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
4. Add warm milk to it, bring to boil and cook for 5-8 minutes, until cooked through.
5. Add sugar and cook until sugar has completely dissolved. Just before removing from heat add kevera essence .
Can be served hot or chilled.

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Shahi Tukray

By on March 28, 2008 in Dessert

Ingredients

- Sandwich Bread 6 slices
- Milk 2 cups
- Fresh Cream 3/4 cup
- Mava crumbled 100 gms.
- Sugar 4 tbsp.
- Green elaichis 6 nos.
- Saffron crushed 2 pinches
- Cashew nuts A handful
- Kewra & Rose essence Few drops
- Ghee For frying
- Silver Foil For garnishing

Methods:

Remove crust and cut one slice into two. Fry the bread pieces in ghee till golden brown, then arrange on a plate.
Heat milk, adding the sugar and saffron and a few drops essence. Pour over the bread slices.
Allow the bread to soak up the milk, then arrange the bread pieces on a decorative plate.
Heat 2 tsps. of ghee and lightly fry the crumbled mava, elaichi powder and 2 tsp. of sugar.
Spread the mava layer over the soaked bread pieces.
To the cream, add essence.
Cover the mava with a cream layer and decorate with varakh and nuts.
Serve hot or cold.

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Sawaiyan

By on March 28, 2008 in Dessert

Ingredients

- 1 cup vermicilli noodles
- 1 tablespoon ghee(clarified butter)
- 1 cup condensed milk
- 1 tablespoon custard powder, dissolved in some warm milk
- 1/2 cup sugar
- 3-4 cups of whole milk, diluted with 1-2 cups of water.
- 1 tablespoon raisins
- 1 tablespoons halved cashewnuts, dry roasted.
(You can substitute this with roasted, slivered almonds or pistachios)
- 1 tsp crushed cardamom

Methods:

Heat the ghee in a pan and add the vermicilli to it.
Fry the vermicilli till it turns brown in color.
The color should be between dark and light brown.
Take a open pan and add the milk to it.
Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done.
This should take about 20-30 minutes.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts and stir till the sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.

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Saib Ka Halva

By on March 28, 2008 in Dessert

Ingredients

- 6-5 apples
- 1/2 to 1 cup sugar (according to the taste)
- 1\2 cup ghee
- 100g. blanched almond, cut into sliver
- 30 g. green raisins, soaked and drained
- 50 g. unsalted pistachio nuts, cut into slivers
- seeds from 8 green cardamoms
- 1\2 tsp. ground cardamom
- few drops of kewra essence (optional)

Methods:

1. Peel and finely shred the apples.
2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add shredded apple and fry on medium heat for 5-8 minutes until it is soft and almost tender and ghee leaves the side of the pan.
3. Add sugar and ground cardamom. Stirring frequently cook for 10 to 15 minutes until nearly all the water has evaporated.
4. Heat 2 tablespoons of ghee in a frying pan and fry the nuts. Add the fried nuts and kewra to the halva and mix well.

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Pinjiri

By on March 28, 2008 in Dessert

Ingredients

- 1\2kg. suji (semolina)
- 1\2 kg. sugar
- 350 g. ghee
- 1 cup Phool mukhana
- 1\4 cup kamarkuss
- 1\2 cup char gonday
- ghee for frying
- 1\2 cup char magaz (melon seeds)
- 250 g. blanched almond, roughly chopped
- 250 g. chashio nut, roughly chopped
- 250 g. unsalted pistachio nuts, roughly chopped
- 1\2 cup saunf ( aniseed)
- seeds from 8 green cardamoms
- 1\2 tsp. ground cardamom

Methods:

1. Heat ghee in a frying pan and add phool mukhana. Stirring frequently fry for few minutes or until they pop (Don’t over fry ). Remove from ghee and put it in a bowl. Reheat the ghee and fry kamarkus and char gonday for few minutes separately.
2. In a food processor or chopper grind the fried phool mukhana, kamarkus and char ghonday separately.
3. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and then add the suji and stirring all the time fry on medium heat for 10 to15 minutes until it is light brown in color and ghee leaves the side of the pan.
4. Add the sugar and all other ingredients including the fried ingredients. Mix well and stirring frequently cook for 5 minutes. Remove from heat and leave to cool completely. Store in an air tight container.
Serve with hot milk.

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Rubri

By on March 28, 2008 in Dessert

Ingredients

- 6 cups water
- 2 cups powder milk (full cream)
- 150 ml evaporated milk (optional)
-1\2 cup sugar
- 2 pieces white bread, crust removed,cut into pieces
- 2egg, slightly beaten
- 100 g. butter
- 11\2 tsp. ground cardamom
- 3 tbsp. chopped pistachio nuts

Methods:

1. Combine water, powder milk, evaporated milk, if using, and sugar in a large bowl. Stir to dissolve sugar and powder milk. Keep aside.
2. Combine bread and eggs in a food processor or blender and blend to paste.
3. Melt butter in a large heavy based sauce pan, add cardamom powder and bread paste. Stirring constantly fry mixture over medium-low heat for about 3-5 minutes.
4. Add milk, stir and cook over medium-high heat until thick, stirring constantly, about 20-25 minutes. Transfer to a serving bowl and chill about 6 hours or overnight. Garnish with nuts if desire.

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Rice Flour Pudding

By on March 28, 2008 in Dessert

Ingredients

-4-1/2cups Milk
-3/4 cup Sugar
-2 oz Rice flour
-6 drops Rose Water
-1 oz Almonds
-1/2 oz Pistachio nuts

Methods:

1. Blanch (opt) and shred nuts.
2. Mix rice flour into the milk and mix till smooth.
Cook over medium heat till of creamy consistency (20-30 minute.??)
3. Simmer and add sugar and stir for 2-3 minutes more.
4. Cool (in refrigerator 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
5. Pour into individual dishes and serve.

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Ras Malai

By on March 28, 2008 in Dessert

Ingredients

- 2 (450 g.) Packet. Ricotta Cheese
- 1 cup sugar
- 4 tbsp. Pistachios, ground
- 1 litre half & half cream
- 3\4 cup sugar
- 1\2 tsp. ground cardamom (elaichi)
- pinch of ground nutmeg

Methods:

1. Preheat oven at 350F. Lightly greased a 9X9 inch baking sheet.
2. Place the ricotta cheese, pistachio and sugar into a bowl and mix well. Spread the cheese mixture evenly on the baking sheet and bake it for 40 minutes. Remove from oven and put aside to cool.
3. Add sugar, ellaichi and nutmeg to the cream and bring to boil, lower the heat and simmer for 15 minutes. Remove from heat, cover and cool to room temperature.
4. Cut the cheese mixture into squares and add to the cream mixture.
5. Sprinkle some slivered almond and pistachios and refrigerate for several hours before serving.

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Ras Malai (1)

By on March 28, 2008 in Dessert

Ingredients

- 1 litre fresh milk
- 3\4 cup sugar
- seeds of 4 cardamoms
- 1 cup powder milk
- 1\2 tbsp. baking powder
- 1 tbsp. ghee
- 1\4 tsp. ground cardamom
- 1 egg
- 2 tbsp. pistachios, chopped

Methods:

1. Pour milk into a heavy based saucepan, add sugar and cardamoms and stir to dissolve the sugar. Bring the milk to boil, reduce the heat to very low and simmer uncovered while making the balls.
2. Place the powder milk, baking powder, ghee and ground cardamom into a bowl. Make a well in the centre. Whisk the egg and pour into the centre. Using the fingertips mix the milk and egg together, The mixture will be sticky at this stage. Knead lightly until smooth and leaves the sides of the bowl, about 3 minutes.
3. Divide the dough into 15-18 equal parts. Roll each part into a completely smooth ball.
4. Now place the balls one by one in the simmering milk. Cover and cook for about 8-10 minutes or until they are double in size. During cooking the balls will float in the milk, shake the pan occasionally to covered the ball with milk.
5. Remove from heat and keep covered and put aside to cool. Transfer to a serving dish, covered and chill for several hours before serving. Garnish with finely chopped pistachio nuts.

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Ras Gulla

By on March 28, 2008 in Dessert

Ingredients

- 4 cups full cream milk
- 1 cup sugar
- 2 cups water
- 1 tbsp plain flour
- 1 tbsp rose water
- 1 tsp lemon juice

Methods:

Heat the milk to boiling point and add the lemon juice to curdle. When completely curdled pour into a muslin bag and allow to drain. When almost dry press the bag with a weight and leave to drain further. Once the solid residue is formed, add flour and knead to a soft dough. Form into small balls. Boil sugar and water for five minutes to make a syrup and carefully drop in the balls gently. Cook the balls in the syrup for fifteen minutes. Cool and add rosewater. Serve the rasagullas chilled in the syrup.

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Puff Pastry

By on March 28, 2008 in Dessert

Ingredients

-225g. plain flour
-Pinch salt
-25g. white cooking fat
-150ml cold water
-200g. butter

Methods:

1.Sieve the flour and salt into a basin. Add the cooking fat and using the finger tips , rub into mixture. sprinkle over the water and with a fork ,mix quickly to a rough dough that leaves the sides of the basin clean. turn the dough out on to a floured working surface and knead thoroughly to get a smooth dough. Place the dough in a polythene bag and put in a cool place to rest for 30 minutes .
2.Cut the butter in one piece from an 8oz (225g) block. Make sure the butter is at room temperature and not cold from the refrigerator. Sprinkle the butter with flour and lightly flatten the butter to a neat oblong shape. Roll the rested dough out to a strip about 1\2 inch wide than the butter on each side and long enough for the ends to fold into the centre over the butter and slightly overlap. Place the butter in the centre and fold the pastry over to enclosed the butter completely. Press the three open edges to seal.
3. Give the dough a half turn clockwise so that the sealed edges now face the top and bottom. Press the dough across several times to half flatted it out and then roll with short sharp strokes . Never rill the length of the pastry otherwise you force the air bubbles to break the surface. Keep the corners square and avoid rolling the dough too thinly otherwise the formation of layers of fat and dough will intermingle and spoil.
4. Roll the pastry out to an oblong about 3 times as long as it is wide. Mark in three. Fold the bottom third up over the centre third and the top third down over both. Seal the edges with a rolling pin and give a half turn clockwise. The pastry has now had one roll and fold. Roll out the pastry and fold once more, then place the pastry inside a polythene bag and put to rest in a cool place for 20-30 minutes.
5. Give the pastry two more rolls and fold. Then cover and rest again. Finally another two rolls and fold- a total of six. Wrap and store in a cool place until ready to use. Prepared puff pastry will keep well in the refrigerator for 2- 3 days. It must be wrapped in foil or placed in a polythene bag to prevent the surface drying.
6. A useful trick of the trade is to impress the fingertips in the dough to indicate how many rolls and folds it has had. It is so easy to forget. After the first two rolls and folds mark with two fingers, and so on until the pastry is finished when it should show 6 imprints.
7. Avery hot oven (425F. 220C. Gas mark 7) is the correct temperature for puff pastry. Recipes using this puff pastry will need a wetted baking tray. The high fat content and baking temperature causes this pastry to scorch quickly and a wetted baking tray helps to prevent it.
8. Freezer note: Raw puff pastry dough freeze well. Freeze in 8 oz quantities ready for use. Allow to thaw 1-2 hours at room temperature or overnight in the refrigerator.

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Pepsi Ka Metha

By on March 28, 2008 in Dessert

Ingredients

- Pepsi 1 pint
- Caramel 1 packet
- Tea Biscuits 1 packet
- coffee 1 teaspoon
- Whipping cream 2 packet
- Pista 100gm
- kiri cheese 4 pieces
- nestle cream 2 tins

Methods:

-make a syrup of coffee by adding water
-dip the biscuits in the syrup
-make two layers of biscuits in a dish
-cook the caramel in pepsi
-let the caramel cool for 15 minutes
-pour the caramel on the biscuits layers
-mix the nestle cream,whipping cream and
kirri and ground pistacho and whisk
thoroughly
-pour this mix on the set caramel
-served chilled.

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Peach /Mango Velvet Custard

By on March 28, 2008 in Dessert

Ingredients

Peaches or Mangoes 1 tin or 4 cut in to cubes
(U can use any fruit U like but I like it best with these two) A combination of
different fruits can also be
used.
Quick setting jelly (Any flavor of your choice)2 packets
Fresh cream Whipped 1 packet
English Toffee crunches
English Toffee:
Sugar 1cup
Water 1 1/2 cups
Almonds halves 1/4 cup

Methods:

1. Brush an 8 inches square pan with oil and then spread the base with roughly chopped almonds.
2. Melt sugar in the saucepan till golden brown. Carefully add water and cook till thick and sticky, about 5-10 minutes. (You can check the doneness, by placing two tablespoons of water in a plate and then put a drop of the melted sugar in it. If it turns to a soft chewable toffee, then it is ready.) Remove from the heat and pour in the prepared pan. Put it aside for about 1/2 hour. When set take out of the pan and crush it.
3. Prepare the jelly according to the packet’s instructions and then put it in refrigerator to set.
4. Spread the fruit cubes in glass dish. Cut the cubes of the prepared jelly and make the second layer over the fruit. Make a third layer of the whipped cream and garnish it with the Toffee crunch. Chill before serving.

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Nan Khatai

By on March 28, 2008 in Dessert

Ingredients

- 150 g. white flour (maida)
- 120 g. butter or dalda
- 85 g. powdered sugar
- 50 g. fine suji (semolina)
- 1\2 tsp. vanilla essence
- almonds and cashew nuts for decoration

Methods:

1. Cream together the sugar and butter or dalda until light and fluffy. Beat in vanilla.
2. Stir in the maida (flour) and suji and mix into a firm paste. Knead lightly and mold into small rounds.
3. Place a piece of cashew nuts or almond in the center of each cookie. Bake on a greased pan at 190 C (375 F ) for about 12-15 minutes.

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Bhunna Mava

By on March 28, 2008 in Dessert

Ingredients

- 3 cups whole milk powder
-3/4 cup evaporated milk
-3/4 cup cooking oil
-1 1/4 cup sugar
-1 1/4 cup water
- 4 cardamoms (elaichi)

Methods:

1.Take a mixing bowl, put in the milk powder, slowly add in the cooking oil, mixing with finger tips till it resembles bread crumbs.
2.Next add the evaporated milk the same way till you get a crumbly mixture. Put aside.
3.Mix the sugar and water in a pan, add the elaichi seeds and boil till you get a one string consistency.
4.Put in the milk powder mixture slowly, stirring all the time on a medium fire, do not try to break up the crumbs as they give it the mava texture.
5.When the oil starts coming out and the mixture leaves the sides of the pan, turn off the fire.
6.Pour into a greased oven proof tray and bake at 300 degrees till the top is just browned slightly (about 10 to 15 minutes).
7.Take it out of the oven and let it cool for about half an hour before you cut it into diamond or square shapes.
8.Decorate it with silver vark (optional)

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Mango Ice Cream

By on March 28, 2008 in Dessert

Ingredients

-1 Peach mango (peeled, chopped)
-1 Pawpaw (peeled, chopped)
-1 tbsp. Lemon juice
-4 Egg yolks
-2/3 cup Icing sugar
-1/2 cup Thickened cream
-1/4 cup Fresh coconut milk
-1 tbsp. Ground almonds
-Garnish Fresh fruit or mint sprigs

Methods:

1. Puree the mango and pawpaw together with the lemon juice.

2. Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick. Remove from the heat, pour into a bowl and continue to beat until the mixture is cool. Fold the fruit puree into the egg mixture and add the cream, coconut milk and almonds.

3. Pour the mixture into a mold or freezer tray and freeze for 2-3 hours.
4. To Serve: Dip the mold into hot water for 30 seconds before turning out, or scoop out as ice cream balls. Garnish with fruit or fresh mint sprigs.

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Mango Delight

By on March 28, 2008 in Dessert

Ingredients

-5 Mangoes (Cut in small pieces)
-Marie Biscuits (Grinned or broken to make powder shape)
- Mango Jelly (1 Packet)
Cream (1 Packet)

Methods:

Take out the dish in which you feel like serving the dessert.
Place mango pieces on the bottom. That is the first layer. Second layer is of grounded biscuits. Amply placed on mangoes. Third layer is again mango pieces.
Now prepare jelly, make it cooler a bit by placing in cold water and constantly stir so that it does not get set.
On top of the bowl place jelly layer. Place it in the freezer so that it attains the cake shape. Now do the dressing with cream and serve cold.

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Mango Cheese Cake

By on March 28, 2008 in Dessert

Ingredients

- 1\4 cup butter
- 2 cups crushed digestive biscuits,
- 2 large ripe mangoes
- 3 oz packet mango or pineapple flavored gelatin ( such as jell-o brand)
- 1 1\2 tsp. unflavored gelatin
- 1 tsp. tbsp. lemon juice
- 3 tbsp. sugar
- 2 8-oz pkgs. Philadelphia brand cream cheese
- 1 cup whipping cream
- 1 tsp. vanilla essence

Methods:

How to Cook:
1. Lightly oil a 9 inches (24cm) spring release cake tin. Line the base with greaseproof paper and grease the paper.
Make the Base:
2. Mix together the melted butter and biscuit crumbs. Press the crumb mixture into the base of the prepared pan and refrigerate for 30 minutes.
Make the Filling:
3. With a sharp knife, peel the mangoes and scrap the flesh from the stone. Discard the stone and chop or mash the flesh.
4. Boil 1\2 cup water in a small saucepan, remove from heat, add jelly, gelatin, lemon juice and sugar, stir to mix and keep aside for 3 minutes. Return the saucepan over low heat and stir until gelatins and sugar is dissolved. Cool slightly, add mango flesh then refrigerate until thickened but not set, stirring occasionally.
5. Put the cheese in a large bowl and beat with an electric beater until smooth, about 2 minutes. With a balloon mixer fold the cooled mango mixture into the cheese.
6. Working quickly, in another bowl beat cream and vanilla until, it is the same consistency as the cheese mixture. Then lightly fold in the cheese mixture. Pour into the biscuit crust and refrigerate or chill until set, about 6-8 hours.
7. Carefully remove the sides of the cake tin then using a blade knife or spatula loosen the base and slide the cake off the base onto the serving plate. Decorate with mango slices, if wished.

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Malai Ludu

By on March 28, 2008 in Dessert

Ingredients

-1/2 cup condensed milk
-250 gms. paneer (cottage cheese)
-2-3 drops kewra essence
-1/4 tsp. yellow colour

Methods:

1.Mash paneer.
2.Add condensed milk and cook on slow flame, stirring continously.
3.Cook till thick and sides leave.
4.Add essence and remove from flame.
5.Mix well.
6.Pour on plate.
7.Cool. Make ladoos.
8.Sprinkle powdered elaichi and decorate

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LOKi Ka Halva

By on March 28, 2008 in Dessert

Ingredients

- 2 kg. loki (marrow) , peeled and finely grated
- 1\2 tsp. ground cardamom
- 3\4 cup sugar or according to the taste
- 3\4 cup ghee
- seeds from 8 green cardamoms
- 150 g. condenced milk
- 1 1\2 cup khoya or 1cup powder milk
- 100g. blanched almond, cut into sliver
- 50 g. unsalted pistachio nuts, cut into slivers
- few drops of kewra essence (optional)

Methods:

1.Place the grated marrow, ground cardamom and 1\2 cup of water in a large sauce pan over medium-high heat.
2. Bring to boil, reduce heat to low, cover and cook for 10-15 minutes or until the marrow is tender and all the water has evaporated.
3. Add sugar, stir gently and cook uncovered for about 8-12 minutes or until all the moisture has evaporated.
4. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry for few minutes. Add marrow mixture and fry on medium heat for 5-8 minutes, until it is light brown.
5. Add condense milk, stirring constantly, cook for 5 minutes. Then add khoya or powder milk and dry fruit. Stirring constantly cook for 3-5 minutes. Add kewra stir once, cover and turn off the heat.
6. Serve warm.

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Ladoo

By on March 28, 2008 in Dessert

Ingredients

- 1 cup channa besan, sieved
- 1 tbsp. rice flour
- 1 pinch salt
- 10 Cashew nuts, roughly chopped
- 10 blenched almonds, cut into slivers
- 10 to 12 Raisins
- orange color
- 4 tbsp. ghee.
- 8-10 elaichi (powdered)
- Oil for frying
For making sugar syrup:
- 1 3\4 cup sugar
- 3\4 cup water

Methods:

1. Mix channa besan, rice flour, pinch of orange colour and salt with water. (the consistency should be like pan cake better so that it should be easy to make bhoondhi)
2. Heat oil in a frying pan. In the mean time put water in a pan, bring it to boil and add sugar and cook it over medium heat to make the sugar syrup. ( don’t over cook the syrup. Using a spoon take few drops of sugar syrup, when you pour it from the spoon the last drop of the syrup should form a thin continuous line. If it doesn’t keep it for boiling for another 2 minutes.)
3. When the oil is heated up, using a cup pour the mix little by little on a perforated spoon to make bhoondhi. Fry it for 3 minutes. Continue with the remaining mix.
4. Heat 1 table spoon of ghee in a pan and fry almonds and cashews. Keep it aside.
5. Place the bhoondhies in a deep dish and smash 1/4 of bhoondhi with the back of a spoon, add the sugar syrup, raisins, cashews, almonds, powdered elaichi and the remaining ghee. Make it into a ball (even when it is hot.)

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Kulfi Pistay Wali

By on March 28, 2008 in Dessert

Ingredients

- Condensed milk 397g
- Evaporated milk 550ml
- Nestle cream 1/2 can (45g) for machine and one full can for beater.
- Breakfast bread two slices, brown edges removed and cut into small pieces.
- Pistachio 2 tbs. ground & 2 tbs. sliced.
- Cardamom 1 tsp. ground.
- 1/2 tsp. kewra (screwpine)

Methods:

1. Pour milk, cream and bread in the blender. Blend for few seconds.
2. Add ground pistachio, cardamoms and kewra in the milk mixture.
3. Pour mixture in the Ice cream machine (manual or electronic) and make ice cream according to manufacturer’s instructions.
4. If you do not own a ice cream maker, pour the mixture into a suitable container and place in a freezer. In such case you must take the mixture out of the freezer every hour and whisk thoroughly with a beater for the first three hours and then let it set for several hours.
5. Allow kulfi gets soften by keeping it out of freezer for about 10 minutes.
6. Garnish with sliced Pistachio.
Note: If you like to use Almonds in place of Pistachios then use half cup of blanched almonds, cut into slivers.
For machine, always use rock salt to maintain the ice temperature.

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Khajoor Ka Halwa

By on March 28, 2008 in Dessert

Ingredients

- 1 1/2 cups dates
- 2 cups milk
- 1/2 cups sugar
- 1/4 cup ghee
- 1 cup khoya (optional)
- 50 g. blanched almonds, cut into slices
- 30 g. unsalted and roasted cashew nuts, roughly chopped
- 30 g. walnuts, roughly chopped
- 1 tsp. ground cardamom
- silver leaf (varak) for decoration (optional)
- few drops of kewra (optional)

Methods:

1.Wash and remove the seeds of the dates. Put the dates in a food processor and grind to a smooth paste.
2. Place milk, date paste and sugar in a heavy based sauce pan and stir well to combine milk, dates and sugar. 3. Stirring frequently cook for 20 to 30 minute or until all the water from milk has evaporated and the dates begin to stick to the bottom of the pan.
4. Add the ghee, almonds, walnuts, cashew nuts, ground cardamom, khoya and kewra, if using.
5. Stirring continuously, fry the date mixture until the ghee is first absorbed by the dates and then released. The halwa is ready when ghee begins to separate.
6. Transfer to a serving dish and decorate with silver leaf. Serve hot or cold.
7. Try our Gajur Ka Halwa

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Khomani Ka Metha

By on March 28, 2008 in Dessert

Ingredients

-450 g Fresh or dried Apricots
-900ml water
-225g Sugar
-50g blanched almonds, chopped
-150 ml double cream (Optional)

Methods:

f using fresh apricots stone them and cut into quarters. Place the fresh or dried apricots in a saucepan. Add 300ml water, just enough to cover the apricots. Place the pan over low heat and allow the apricots to stew until they
become pulpy. Meanwhile, dissolve the sugar in the remaining water and boil it down to two thirds of the original quantity. Puree the apricots in a blender or food processor or rub through a sieve. Mix the apricot puree and syrup together and pour the mixture into a serving dish. Decorate with chopped almonds and chill thoroughly before serving. Serve with whipped cream.

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Kheer

By on March 28, 2008 in Dessert

Ingredients

-2 Ltrs. Milk
-Crushed almonds For garnishing
-1 1/2 cups Sugar
-1/2 cup Rice
-3-5 Cardamum (Ilaychi)
-2 Tbsp Corn Flour

Methods:

1. Take milk in the boiling pan.
2. Soak rice in water for about 15 minutes.
3. Add rice to the milk.
4. Cook for 15 minutes on low heat, till rice get tender and become one with milk.
5. Take corn flour in another bowl and add 4 Tbsps of milk to it.
6. Prepare a paste and add it to the boiling kheer.
7. Stir well and keep cooking for another minute, till it becomes thicker.
8. Add sugar and cardamums to it and let the mixture boil once.
9. Kheer is ready, dish it out and garnish with crushed almonds.

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Kalakand

By on March 28, 2008 in Dessert

Ingredients

-1 tin Milkmaid (condensed milk)
-1/2 kg Paneer
-3-4 Elaichi (powdered)
-2 tbsp. Full cream milk powder
-1 Silver leaf

Methods:

1. Mash paneer coarsely and add milk powder to it.
2. Add milkmaid and mix, heat the mixture in a thick-bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick. Remove from fire and spread onto a greased top with silver leaf.
3. Cool and cut into desired shapes.

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Jalaibi

By on March 28, 2008 in Dessert

Ingredients

- 1 cup white flour (maida)
- 1\2 level tsp. bicarbonate of soda
- 1 tbsp. plain yogurt
- 2\3 cup water
- few drops of jalaibi (orange red) colour
For syrup:
- 11\2 cup sugar
- 11\2 cup water
- ghee or oil for deep frying

Methods:

1.Sieve flour and bicarbonate of soda together in a bowl. Add yogurt, food colour and water. Whisk to a smooth batter. The consistency should be like thin pancake batter. Add little more water if necessary. Leave aside to rest for about 5 hours at room temperature or overnight in the refrigerator.
2. Put sugar, water and cardamoms in saucepan. Bring to boil, stirring until the sugar has dissolved. Boil rapidly for about 10-15 minutes or until a thick syrup has formed.
3. Heat ghee or oil in a deep frying pan or karahi to 170C or 325F. Pour batter in polythene bag or in a muslin cloth and hold it like a piping bag, make about 3mm hole at the base. Pipe jalaibi shape (pretzel shape ) into hot oil. Fry both sides for about 3-5 minutes or until crisp.
4. Remove with a slotted spoon, drain on absorbent kitchen paper and then place in the hot syrup for 3-5 minutes, remove with a slotted spoon and transfer to serving dish.

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Gur Walay chaval

By on March 28, 2008 in Dessert

Ingredients

- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

Methods:

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

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Ghulab Jamun

By on March 28, 2008 in Dessert

Ingredients

-2 1/2 Tbsp Flour
-Crushed almonds For garnishing
-1 cup Sugar
-Water As required
-5 Tbsp Ghee + for deep frying
-1 cup Dry milk powder
-1/8 tsp Baking soda
-1/2 tsp Cardamom powder

Methods:

1. Place milk powder in amedium bowl. Add melted ghee to it and using your hands mix it well.
2. Add flour, baking soda, cardamom powder and mix again.
3. Now add 3 Tablespoons of very cold water and knead with hands until a smooth dough is formed.
4. Make small balls of this dough (about 3/4 inches in diameter) and leave for some time.
5. Take sugar in an other pan, add equal amount of water and boil for some time( prepare aik taar ka sheera).
6. Deep fry all prepared balls (gulab jaman) until they become brown.
7. Place them in sugar solution( sheera).
8. Dish out and garnish with crushed almonds. They are now ready to be serve.

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Gajraila

By on March 28, 2008 in Dessert

Ingredients

- 1 kg fresh carrots, peeled and coarsely grated
- 3/4 cup rice
- 3 liter milk
- 2 cups sugar
- 8 to 10 green cardamoms
- 100 g blanched almonds, cut into slivers
- 50 g unsalted pistachio nuts, cut into slivers
- 50 g green raisins
-12 cardamoms seeds, crushed
Sliver leaf for decoration, optional
- few drops of kewra essence

Methods:

1. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak in plenty of cold water for 30 minutes. Drain in a sieve.
2.Put the grated carrots, rice and cardamoms in a large heavy-based sauce pan and add milk. Simmer, uncovered, over low heat, for two hours. Keep scraping the sides and bottom of the pan to loosen coagulated milk that may stick there and add this to the carrots and rice mixture to help to thicken the milk in the pan. Keep stirring and scraping the pan until the carrot and rice turns soft mushy and the milk has thickened ( the consistency should be that of thick porridge ).
3. Add the sugar and stirring continuously, dissolve it. This will also thicken the pudding slightly. Stirring constantly cook for another 15-20 minutes. Add the rest of the ingredients. Stir well.
4. Transfer to a serving dish and decorate with silver leaves. Serve hot or cold.

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Gajar Ka Halva

By on March 28, 2008 in Dessert

Ingredients

- 1 kg. carrots, peeled and grated
- 2 cups sugar
- 3\4 cup ghee
- 2 cups khoya or milk powder
- 100 g. blanched almonds, cut into slices
- 50 g. unsalted pistachios
- 50 g. unsalted and roasted cashew nuts
- 25 g. raisins
- 7-8 whole cardamoms
- 1 tsp. ground cardamom
- silver leaf (varak) for decoration
- few drops of kewra

Methods:

1.Put carrots and ground cardamom in a heavy based large pan. Cover the pan with a tight fitting lid and cook over very low heat for about 30-40 minutes or until the carrots are tender and all the water has absorbed. (no need to add water as the carrots will release their own water. (Add 1\4 cup water if the carrots stick to the bottom of the pan)
2. Heat ghee in a heavy based pan, add cardamoms. Stirring all the time, fry for a couple of minutes. Add carrots and stir fry for few minutes. Add sugar and while stirring cook uncovered for 10-12 minutes, until all the water from the sugar has evaporated.
3. Add almonds, pistachios, raisins and cashew nuts. Stir. Sprinkle in khoya or milk powder milk and mix it really well. Add kewra and stirring frequently cook for 3-4 minutes. The halva is ready when the ghee begin to separate and has glossy shine. Transfer to a serving dish and decorate with pistachio and silver leaf. Serve hot.

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Firini

By on March 28, 2008 in Dessert

Ingredients

- 1.5 litres milk
- 75-80g coarse rice flour
- 200g surar
- 50g. blanched almond, cut into slivers
- 1 level tsp kewra
- 15-20 unsalted pistachio nuts, cut into slivers
- 7-8 silver leaves (chandi varak)

Methods:

1. Bring 3/4 of the milk to boil, then reduce the heat
2. Dissolve the rice flour in the rest of the cold milk, then pour this mixture into the milk. Stirring continuously, bring the milk to boil then reduce the heat to medium and simmer for about 20 minutes, stirring frequently, until the rice flour is thoroughly cooked and the mixture has thickened to a thick pouring batter consistency, free from lumps.
3. Add the sugar, slivered almonds and kewra. Stir well to mix in the nuts and the flavor. Cook for a few more minutes until all access moisture has evaporated and the sugar has completely dissolved.
4. Pour the phirini into small individual clay dishes.
5. Decorate with the slivered pistashio nuts and silver leaves. Chill thoroughly for several hours

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Doodhi Ka Halwa

By on March 28, 2008 in Dessert

Ingredients

- 250 g. suji (semolina)
- 250 g. sugar
- 150 g. ghee
- 6-8 cardamom

Methods:

Doodhi is an extract juice of Suji or semolina.
To make doodhi, put Suji in a small saucepan add sufficient water and soak for at least 3 hours.
Wet a large piece of muslin and tie it securely over the top of a small bowl.
Place small amount of soaked suji on the wet muslin, pour little water at a time and rub vigorously with your palm and fist. Extract all juice and discard the residue, (phok).
Place this juice (doodhi) at room temperature for several hours or until the thick milk settle down at the bottom of the pan and clear water floats on the top. Carefully Drain off the clear water from the top.
1. Put sugar, half cup of water, ghee and cardamoms in a karahi or heavy based sauce pan.
2. Stirring constantly cook over low heat until a thick and light brown syrup is formed. Stand well back, in case of spluttering, and pour immediately the juice (doodhi).
3. Stirring constantly fry (bhuna) till ghee float on the top.
4. Garnish with melon seeds, grated Coconut, Pistachio and almonds. Serve hot.
Can be stored in refrigerator for a month.
Origin of this recipe is Kalabagh district Mianwali.
This delicious dish is used in Mianwali, lakki Marwat, Bannu, kohat, Karak and Attock districts
of Pakistan.
Doodhi ka halwa can serve as a breakfast and as a sweet dish with meal.

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Custard Trifle Pudding

By on March 28, 2008 in Dessert

Ingredients

-2 Ltrs. Milk
-Crushed almonds For garnishing
-1 1/2 cups Sugar
-3-5 Cardamum (Ilaychi)
-2 Tbsp Corn Flour

Methods:

Prepare the jello and allow it to set in the fridge. Prepare Custard as per instructions. Set aside. Drain pineapple and cherry syrup from tins.

Divide sponge cake into top and bottom halves. Drench the bottom part with half the sugar syrup from tins. Now, pour half the custard over it and place half of the chopped nuts, cherries, pineapple slices and small jello pieces.

Now, gently place the other half of the cake and pour the remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jello all over again. If desired, also add whipped cream. Keep in fridge till serving time.

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Coffee Icecream

By on March 28, 2008 in Dessert

Ingredients

- 1/2litre milk
- 400gms whipped cream
- 150gms sugar
- 1 tbsvanilla essence
- 1tbs coffee[mix it with 1tbs of water]
- 2tbs cornflour
- 3 eggs

Methods:

1.cook milk leaving a little aside.
2.make a mixture of eggs & sugar in the left over milk.
3.boil the milk & slowly add the mixture of eggs & stir continously & remove the pan from the stove.
4.now allow it to cool for some time & then fold the whiped cream into it & also add the vanilla essence & the coffee.
5.now ice cream is prepared use an icecream machine or set it in the freezer & before serving sprinkle some coffee powder on it.

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Chum Chum Sweet

By on March 28, 2008 in Dessert

Ingredients

- 4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence

Methods:

1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours.
2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera). Carefully drop in the chum chum
4. Cook for half an hour over low flame.
5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.

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Channay Ki Dal Ka Halva

By on March 28, 2008 in Dessert

Ingredients

-2 cups channa dal
- 2 cups sugar
- 3 cups milk powder
- 50 g pistachios
- 20 cardamom’s seeds, crushed
- 50 g almonds
- 1\12 cup ghee
- silver leaf (varak) for decoration, optional

Methods:

1. Drain the soaked lentil and wash well. Place lentil in a saucepan, add water and boil rapidly for 5 minutes then lower the heat and boil for a further 1\2 an hour or until tender and all the water from the lentil has evaporated.
2. In a chopper or food processor grind the lentil to a smooth paste.
3. Heat oil in a heavy- based saucepan. Add cardamom seeds, stirring all the time fry it for a few seconds.
4. Add lentil, sugar and milk powder and stirring continuously, fry the mixture until ghee is first absorbed by lentil and then released. The halva is ready when ghee begins to separate and color changes to light brown about 25-30 minutes.
5. Transfer halva to a tray or a baking sheet and spread it out into a thickness of no more than 1\2 inch. Leave it to cool down. as soon as it begin to set, cut it into squares or diamonds and leave it to cool completely for several hours.
6. Decorate with varak, sliced pistachios and almonds. Lift off the halva with a spatula and arrange on a serving dish.

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Burfee

By on March 28, 2008 in Dessert

Ingredients

-1 liter Milk
-A pinch Alum powder
-40gms. Sugar
-100ml Alphonso Mango (fresh pulp)
-1/8th of a tsp. Cardamom (powdered)
-A few drops Kesar color
-For decoration Pistachios

Methods:

1. Boil milk, sprinkle alum power and add sugar. When it reduces to 1/3rd, add mango pulp. When it forms a soft ball consistency, add cardamom powder and color.
2. Cool it and mold it in the shape of a mango.
3. Decorate as desired.

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Besan kay Ladoo

By on March 28, 2008 in Dessert

Ingredients

- 4 cups gram flour
- 1 cup ghee
- 2 cups sugar
- 1 tsp. powder cardamom
- 1\2 cup chopped almonds and pistachios
- Silver leaves to decorate, (optional)

Methods:

1. Heat ghee in a heavy based saucepan. Add the gram flour and fry it on a low heat stirring constantly, until light brown. Cool slightly.
2. Add sugar and cardamom, mix well. Add chopped almonds.
3. Shape into ladoos, decorate with silver leaves and serve.

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Besan Sooji ka Hulwa

By on March 28, 2008 in Dessert

Ingredients

- Besan (Gram Flour) 1 cup
- Sooji (Semolina) 1 cup
- Dry milk powder 1 cup
- Oil 3/4 cup
- Sultanas 2 Tbsp
- Desiccated coconut 2 Tbsp
- Sugar 1 cup
- Water 1 cup
- Cardamom powder 1/2 tsp.

Methods:

-boil sugar and water
-fry besan in oil for 5 minutes
-add the sooji
-fry till it gives off an aroma
-add the sultanas and cardamom powder
-take off the heat and mix in milk powder
-put on fire again and pour in hot syrup
-increase heat to medium and stir vigorously till oil separates
-pour in a shallow greased dish and garnish with coconut
-on cooling cut into pieces and serve as a dessert or for a snack

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Baked Egg Halva

By on March 28, 2008 in Dessert

Ingredients

- 4 eggs, separated
- 250 g. khoya
- 150 g. sugar
- 3 tbsp. blanched almond, chopped
- few strands of saffron
- 1\2 tsp. ground green cardamom
- 1 tsp. vanilla essence

Methods:

1. Grease a 7 inch square cake tin. Dissolve saffron in 1 table spoon of milk. Put egg yolks and sugar in a bowl and beat together until pale and fluffy. Add khoya and beat until smooth, then stir in the almonds, cardamom’s powder, saffron and vanilla essence.
2. Using an electric whisk, whisk egg whites until thick and creamy. Carefully fold into the yolk mixture.
3. Pour into a prepared tin and bake in the oven at 350F, mark 3 for 30 to 35 minutes or until a knife inserted in the centre comes out clean. Cut into squares and serve with fresh fruit.

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Baisin Ki Tukriyan

By on March 28, 2008 in Dessert

Ingredients

- 500 g. baisin (gram flour)
- 250 g. icing sugar
- 250 g. ghee
- 100 g. blanched almond, roughly chopped
- 100 g. cashew nut, roughly chopped
- 50 g. unsalted pistachio nuts, roughly chopped
- seeds from 8 green cardamoms
- 1\2 tsp. ground cardamom
- 4-5 silver leaves (optional)

Methods:

1. Heat ghee in a heavy based pan over low heat. Add cardamom seeds and baisin. Stirring all the time, fry these for about 1\2 an hour or until it is brown in color (fry the baisin on low heat, otherwise it will burn ).
2. Add the sugar, almond, cashew nuts, pistachio and ground cardamom. Mix well and stirring frequently cook for 10 more minutes. Spread evenly in a tray and leave it to cool completely for several hours or preferably overnight. Cut into squares or diamonds. Decorate with silver leaf and chopped nuts, if you wish. Store in an air tight container.
3.Serve with Green Tea.

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Badam Ki Barfi

By on March 28, 2008 in Dessert

Ingredients

- 225g almonds
- 1.4 liters water for soaking
- 568ml cold milk
- 225g sugar
- 150ml water
- 225g Ghee
- Silver leaves (chandi varak) or halved almonds for decoration.

Methods:

Soak the almonds in the water overnight. They should be puffed up and double in size the next day. Skin the almonds and place them in a blender or food processor. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get lost. In a heavy based pan dissolve the sugar in the water, boil it rapidly for about 10 minutes to half its quantity. Add the ground almond paste and stirring very
frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste of the fudge.
In another pan, melt the ghee. Slowly pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste. Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed. Repeat this process until all the ghee has been used up and the rich almond paste is glossy.
Transfer the paste to a pie tin and spread it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool completely for several hours or overnight. Decorate with silver leaf or halved almonds it wished. Lift off Burfi with a spatula and arrange on a serving dish.

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Anday Ka Halva

By on March 28, 2008 in Dessert

Ingredients

- 4 eggs
- 1\2 cup khoya
- 4 tbsp. ghee or butter
- 1\2 cup sugar, or according to taste
- 1\2 cup milk
- 1\2 tsp. ground green cardamom

Methods:

1. Mix the eggs, khoya, sugar and cardamom’s powder together with a fork or a beater until sugar is dissolved.
2. Heat ghee in a heavy based sauce pan. Pour the egg mixture and stirring all the time fry on medium heat for 5-8 minutes until the eggs are cooked. Don’t over cook the eggs. Remove from fire and transfer to a serving plate.

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