Nut Burfi
Ingredients :
Groundnut - 1cup
Grated coconut - 1/2cup
Cashew nuts - 50gms
Sugar - 2cups
Water - 1cup
Ghee - 1tsp
Method :
Powder (dry grind) grated coconut. Keep aside.
Fry groundnuts and cashew nuts (Do not allow to change colour). Grind and keep it aside.
Dissolve sugar in water, make a syrup by heating and strain.
Boil the sugar syrup, add the ground coconut and the nut mixture.
When the content thickens, pour into a greased vessel. Cut the burfi into small pieces when still warm.
Carrot Burfi
Ingredients :
Grated carrot - 1cup
Sugar - 3/4cup
Cashew nuts - 25gms
Raisins - 25gms
Cardamom - 6nos
Ghee - 6dsp
Method :
Remove the covering of the cardamom and crush the seeds inside it. Fry the cashew nuts and raisins in ghee and keep it aside.
Heat carrot and sugar together on a low flame. When the water in it gets drained completely, add ghee and stir well. Remove from fire when the mixture leaves the sides of the pan adding cardamom powder, fried cashew nuts and raisins.
Grease a plate with some ghee and spread the barfi mixture on it evenly. Leave it to set for some time. When set firmly, cut into desired pieces. You can decorate the burfi with cherries or pista.
Chocolate Burfi
Ingredients :
Sugar - 350gm
Cocoa powder - 30gm
Refined flour - 15gm
Ghee - 60gm
Milk - 1litre
Powdered Cardamom - 3nos
Method :
Mix the cocoa powder and flour in milk and boil. Stir continuously. When the water completely evaporates and the content thickens, add cardamom powder and ghee. Pour the mixture into a greased vessel and cut into small pieces while still warm.
Carrot Halwa
Ingredients :
Grated Carrot - 8cups
Ghee - 4tbs
Milk - 6cups
Sugar - 2cups
Almonds or cashew nuts - few
Saffron or cardamom powder for flavouring
Method :
Sauté the grated carrots in ghee. Add milk and cook till very soft. Add sugar, simmer for a while, till sugar dissolves and the mixture thickens. Add saffron or cardamom powder. Garnish with flaked almonds or cashew nuts. Serve hot or cold as desired.
Gulab Jamun
Ingredients :
Milk - 3/4litre
Refined flour - 1cup heaped
Sugar - 1tbs
Soda powder - 2 pinch
Ghee - 100gm
Sugar - 3cups
Water - 3cups
Crushed cardamom - 6nos
Saffron - 2pinch
Rose essence - 1tsp
Method :
Boil the milk till its quantity reduces to 1/2cup and remove from fire. When it cools, add 1tbs sugar and soda powder. Mix well with a spoon and make it smooth. Add flour slowly and make a fine dough. Keep it for an hour.
Apply some ghee on the hands and make small balls with the prepared mixture. We can make about 40 jamuns with the mixture. Heat ghee in a pan. Fry the jamuns in ghee on a low flame.
Boil 3 cups of water with 3 cups sugar, cardamom and saffron. Filter it and add rose essence in it. Put the jamuns in this solution. It can be used after 3-4 hours.
Flower cake
Ingredients :
Refined flour - 2cups
Egg - 1no
Curd - 2spoons
Sugar - 1cup
Baking powder - 1/2spoon
Milk as required
Coconut oil for frying
Method :
Sieve the baking powder and flour together. Beat the sugar and egg. Mix all the ingredients and make a thick dough. Keep it for 3 hours. Roll the dough into small flat rounds and cut in the shape of a flower. Fry it in the coconut oil.
Condensed Milk Curls
Ingredients :
Condensed milk - 1tin
Milk - 4tins (tin of condensed milk)
Sugar - 1/2cup
Butter - 1tsp
Method :
Mix all the ingredients well. Pour the ingredients in a thick bottom pan and place on fire. Sauté well until the mixture becomes thick. Remove from fire.
Make small balls from the mixture and curl it like candles or plaits. Decorate with the icing in different colours.
Kulfi ( Indian Ice Cream)
Ingredients :
Boiling Water - 1/3cup
Cardamom - 4nos
Condensed Milk - 425gm
Cold Water - 1/3cup
Unsalted pistachio nuts - 1/4cup
Blanched almonds - 1/4cup
Almond essence - 2drops
Double (heavy) Cream - 2/3cup
Method:
Pour the boiling water into a bowl, stir in a cardamom seeds and leave for 15 minutes to infuse.
Meanwhile, put the condensed milk into a blender together with cold water, pistachio nuts, almonds and almond essence. Process the mixture until very finely mixed. Add the cooled and strained cardamom water and pour into a bowl. Whip the cream until soft peaks form. Whisk into the mixture. Pour into a container and freeze until semi-frozen around the edges and mushy in the centre.
Transfer the mixture to a bowl and mash well with a fork. Divide the mixture evenly between 6-8 small moulds and freeze for at least 4 hours or overnight until firm. To serve, dip the base of each mould quickly into hot water and run a knife around the top edge. Turn out on to serving plate.
Semiya Payasam
Ingredients:
Vermicelli - 200 gms
Milk - 4 cups
Condensed Milk - 1/4 cup (optional)
Sugar - 8 tbsp or as needed
Cardamom powder - 1/4 tsp
Ghee - 2 tbsp
Cashew nuts 1/4 cup
Raisins - 1/4 cup
Method:
Heat half a table spoon ghee and fry raisins and cashews and keep it aside. Fry the vermicelli (very thin rice noodles) in the remaining ghee till it is golden brown. Add 4 cups of boiled milk. Keep stirring occasionally. Once the vermicelli becomes soft, add the condensed milk or sugar as needed. Let it simmer. Once it gets the desired thickness add cardamom powder and stir well. Finally add the fried cashew nuts and raisins. Your payasam is ready and can be served hot or cold.
Custard Caramel Pudding
Ingredients :
Egg - 4nos
Milk - 2 glass
Vanilla Essence - few drops
Sugar - to taste or 8 heaped tbs
Custard powder - 2tbs
Method :
Mix the custard powder in 1/2glass of cold milk. Beat the eggs thoroughly. Add sugar to it. Warm up the milk and mix it with custard powder and egg. Stir it well. Add vanilla essence. Take some sugar and water in a pot and heat it. When it is of slight brown colour, remove from the heat and let it cool. Pour the pudding mixture into the dish. Close the dish tightly with a lid. Take some water in a pressure cooker and keep the pudding dish inside. Steam without the weight for 1/2 an hour.
Sunshine Pudding
Ingredients :
1 Dates - 10
Water - 11/2cup
Sugar - 1/2cup
2 Glucose biscuit - 100gm
Cashew nut - 1/2cup
Sugar - 2dsp
Butter - 2dsp
3 Milk - 1/2litre
Condensed milk - 1/2cup
Sugar - 21/2tbs
China grass - 5gm
Vanilla Essence - 1/2tsp
Water - 3/4cup 4 Orange juice - 11/2cup
Water - 3/4cup
China grass - 5gm
Sugar - 2dsp
Method :
Crush the glucose biscuits coarsely. Mix it with butter, sugar and cashew nuts. Bake for 8 minutes.
Remove the seeds of the dates and cook adding 1.5 cups of water. Add sugar and when it thickens remove from fire. Pour it above the biscuit mixture.
Put the china grass in 3/4 cup of water and melt it in the fire. Heat the condensed milk, milk and sugar mixed together. Pour the melted china grass into it. Remove from fire and add vanilla essence. When it becomes cool, pour it over the biscuit mixture.
Heat the orange juice with the sugar. Melt the china grass as mentioned above and add it to the orange juice. Remove from fire and when the solution becomes cool, pour it over the biscuit mixture. Keep this in the refrigerator. Serve cold and decorate with cashew nuts.
Nut Delight Pudding
Ingredients :
Condensed Milk - 1tin
Egg - 3
Cashew Nut - 50gm
Raisins - 25gm
Vanilla Essence - 5drops
Method :
Mix condensed milk in hot water. Beat the eggs well with an egg beater and mix it with the condensed milk. Add vanilla essence to it. Apply ghee evenly on a dish and pour the mixture into it. Close with a tight lid.
Take some water in a pressure cooker and place the dish inside and cook it in steam. Do not put the weight of the cooker. Cook for about 20 minutes. Allow to cool.
Cut each of the cashew nuts into 4 pieces. Fry cashew nuts and raisins in ghee. Spread this over the pudding and keep in the refrigerator to cool.
Milk Fruit Pudding
Ingredients :
1. Egg - 2
Sugar - 2dsp 5. Ingredients for custard
Boiled Milk - 1cup
Egg - 1
Sugar - 1/2cup
2. Warm Milk - 1 cup
3. Refined Flour - 1cup
Melted Butter - 1tsp
Vanilla Essence - 1/4tsp
6. Refined Flour - 1tsp
Milk - 1/4cup
Vanilla Essence - 1/4tsp
4. Fruit Salad which is made
with different coloured fruits - 2cups
Method :
Beat the egg well adding sugar intermittently. Pour the warm milk slowly into it. Beat while adding the milk. Add the sieved flour into it and mix well. Add the melted butter to this mixture and make a round pan cake (like a dosa).
Method of preparing custard :
Beat the eggs well adding boiled milk slowly to it. Stir in 1/2cup of sugar. Keep the solution on the fire and continue stirring. Mix flour with 1/4cup of milk and sieve it. Add this to the custard solution. When it becomes thick, remove from fire. When it becomes cool, keep it in the refrigerator.
To Decorate :
Place the pan cake in a serving bowl. Arrange the fruit salad on top of the pan cake. Pour custard around it and keep it in the refrigerator to set.
Mix cocoa in 1/4cup of coconut milk. Melt the cocoa by keeping in a low flame. Pour this thinly around the pudding. Serve cool.
