Desserts

Ingredients:

• 1 cup Grapefruit juice
• 1 cup granulated Sugar
• 2 pints Strawberries, rinsed and hulled

Method:

1. Process strawberries, sugar and ¼ cup of the grapefruit juice in a food processor or blender until smooth.
2. Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended.
3. Serve chilled.

Posted by Aadi at 1:58 am | Permalink | Comments

• ¼ cup Water
• 1/3 cup Sugar
• 1 tbsp Lemon juice
• 1/3 cup light Corn syrup
• 4 cups Watermelon, cubed

Method:

1. Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
2. In a blender puree the watermelon (seeds and rind removed).
3. Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
4. Freeze until desired consistency is obtained.

Posted by Aadi at 11:02 am | Permalink | Comments

Ingredients:

• 3 Eggs
• 25 gms Cocoa powder
• 150 gms soft Margarine
• 150 gms light Corn syrup
• 150 gms Self raising flour

Chocolate Fudge Sauce

• 4 tbsp Double cream
• 100 gms dark Chocolate
• 125 ml Sweetend Condensed Milk

Method:

1. Lightly grease a half liter pudding basin.
2. Place the ingredients for the sponge in a mixing bowl and beat until well combined and smooth.
3. Spoon into the prepared basin and level the top. Cover with a disc of baking parchment and tie a pleated sheet of foil over the basin.
4. Steam for about two hors until the pudding is cooked and springy to the touch.
5. To make sauce, break the chocolate into small pieces and place in a small pan with the condensed milk. Heat gently, stirring until the chocolate melts.
6. Remove the pan from the heat and stir in the cream.
7. Turn it out on to a serving plate and pour over a little chocolate fudge sauce. Serve the remaining sauce separately.

Posted by Aadi at 12:34 am | Permalink | Comments

Ingredients:

• 6 Lemons
• 7 Oranges
• 3½ cups Sugar
• 1 litre whole Milk
• 2 cups Whipping cream

Method:

1. In a large bowl, combine juices of lemons and oranges.
2. Add sugar, cream and milk. Mix well. Pour mixture into an ice cream freezer and freeze.
3. Serve immediately for a soft consistency or place in freezer.

Posted by Aadi at 2:49 am | Permalink | Comments

Ingredients:

• Crushed ice
• 1 measure Apple juice
• 4 tbsp fresh Lime juice
• 1 measure Orange juice
• Cocktail Cherry, to decorate
• 1 measure Maple syrup or clear Honey

Method:

1. Put some crushed ice in a cocktail shaker and add the maple syrup or honey, lime juice, orange juice and apple juice.
2. Shake well then strain into a chilled cocktail glass.
3. Decorate with a cherry on a cocktail stick.

Posted by Aadi at 10:32 pm | Permalink | Comments

Ingredients:

• 2 Eggs, beaten
• 2 cup Milk
• ¼ tsp Salt
• 2 Bananas
• 1¼ cup Sugar
• ½ tsp Vanilla essence
• 2 cup Whipping cream
• 1/8 tsp ground Nutmeg

Method:

1. In saucepan, combine milk, cream, eggs, and sugar.
2. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
3. Cool to room temperature.
4. Puree bananas in blender (1 cup).
5. Combine cooled custard, bananas, vanilla, salt and nutmeg.
6. Pour into freezer container.

Posted by Aadi at 11:36 pm | Permalink | Comments

Ingredients:

• 4 cups Milk
• 100g Khoya
• 1 tbsp Maida
• 1 tin Condensed Milk
• 1/2 tsp Kesar powder
• 10-12 chopped, Blanched Almond

Method:

1. Mix together condensed milk, milk, maida, and khoya. Bring to boil, stirring constantly.
2. Reduce heat and cook for 5 minutes, stirring constantly.
3. Remove from fire and cool.
4. Add almonds and kesar dissolved in 1 tsp of water.
5. Fill into kulfi moulds and freeze overnight.

Posted by Aadi at 1:29 am | Permalink | Comments

Ingredients:

• 150 ml Milk
• 50 gm Sugar
• 1 tbsp Rose Water
• 2 tbsp ground Rice
• 450 ml Double cream
• 1 tbsp ground Almonds
• 450 ml Evaporated milk
• 1 tsp ground Cardamom
• 25 gms shelled, Pistachio, lightly crushed

Method:

1. Heat the milk until it is lukewarm.
2. Put the ground rice and ground almonds into a small bowl and gradually add the warm milk, a little at a time, and make a thin paste of pouring consistency. Stir continuously and break up any lumps.
3. Heat evaporated milk to boiling point and add the ground cardamon.
4. Take the pan off the heat and gradually add the almond mixture, stirring continuously.
5. Add the sugar and cream and place the pan over medium heat, cook the mixture for 12-15 minutes, stirring continuously. Remove the pan from the heat and allow the mixture to cool slightly.
6. Add the rose water flavouring and half of the pistachio nuts, stir and mix well. Allow the mixture to cool completely, stirring frequently to prevent a skin from forming on the surface.
7. Put it into a plastic ice cream box or individual moulds.
8. Top with the remaining pistachio nuts and place in the freezer or in the ice-making compartment of a refrigerator for 4-5 hours.

Posted by Aadi at 9:56 am | Permalink | Comments