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.

Tip: Having trouble keeping your ice cream inside the cone? If you are constantly wiping up drips from the bottom of a sugar cone, simply pop a mini marshmallow in the bottom of the cone before adding the ice cream...no more drips!

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

Ingredients:

• 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.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

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.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

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.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.

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.

Tip: Dry Ice (frozen CO2 not very cold water ice) is fun to use sometimes, but don't use it with carbonated beverages.

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.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.

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.

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

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.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

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

Ingredients:

½ tsp Salt
1 cup Sugar
¼ cup Butter
½ cup Kishmish
½ tsp Cinnamon
1 tsp Baking powder
½ cup chopped Pecans
1 tsp grated Lemon zest
2 large Eggs, well beaten
½ tsp ground Cardamom
1½ cups all-purpose Flour
2½ cups peeled and grated Apples

Method:

1.)Grease a 1½-quart pudding mold.
2.)In large bowl with electric mixer, beat butter and sugar until light and fluffy.
3.)Beat in eggs and lemon zest. Combine flour, baking soda, cinnamon, cardamom, and salt and add to butter mixture.
4.)Stir in apples, currants, and pecans.
5.)Spread mixture in greased mold. Cover tightly. Place mold in large pot; add boiling water to reach halfway up sides of mold. Cover and bring to a boil. Reduce heat and simmer gently for 2 hours.
6.)Remove pudding from pot and let cool

Serves 8-9 (approx)

Tip: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.

Posted by Aadi at 11:44 pm | Permalink | Comments

Ingredients:

50 gm Butter
50 gm Castor Sugar
A few split Pistachios
1 green Apple, sliced
300 ml Double cream
½ tsp Mace, grounded
50 gm fresh Bread crumbs
25 gm blanched split Almonds
400 gm tin Mangoes in syrup, drained
25 gm Banana flakes, roughly crushed
6 Cardamom, seeds removed and crushed

Method:

1.)Heat the butter in a frying pan and fry the breadcrumbs until golden.
2.)Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool.
3.)Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest.
4.)Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm.
5.)Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.

Serves:4-5(approx)

Tip: Never boil gelatine. Only warm to dissolve.

Posted by Aadi at 8:49 am | Permalink | Comments

Ingredients:

1.2 litres Sherry
1.2 litres Brandy
150 ml Maraschino
4.5 litres Champagne
150 ml Orange Curacao
2.25 litres sparkling Mineral water


Method:

1.)Pour the ingredients into a large punch bowl containing plenty of ice cubes and stir gently.
2.)Decorate with fruits in season.
3.)Keep the punch bowl packed with ice.

30-35 servings

Tip: Handle glasses by the stem. You don't want to warm the glass after you've chilled it or leave fingerprints.

Posted by Aadi at 1:20 am | Permalink | Comments

Ingredients:

2 tsp Maida
1 cup Sugar
1 cup Water
1.25 litre Milk
5 tbsp Sugar
2-3 drops Lemon juice
2-3 drops of Rose Water
Sliced Almonds and Pistachio


Method:

1.)Boil half litre milk in a pan.
2.)Add lemon juice
3.)Stir slowly and gently until white curd (chenna) forms on the surface and separates from whey.
4.)Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
5.)Knead chenna to make a smooth dough. Add maida and knead again.
6.)Make about 6-7 balls of equal size of the dough and keep aside.
7.)For syrup mix one cup sugar and water in a saucepan and bring it to boil.
8.)Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
9.)On cooling, add rose water.Keep the cheese dumplings aside.
10.)Boil rest of the milk (3/4 litre) in a heavy base saucepan.
11.)Bring one boil and then reduce the heat to medium. Boil until it becomes thick and creamy and reduced to half. Stir occasionally to prevent its sticking to the bottom of the pan.
12.)Add 5 tbsp sugar and cook for 5 minutes. Switch off and let it cool.
13.)Add the chennae dumplings (squeeze the syrup).
14.)Decorate with the sliced dry fruits. Refrigerate and serve chilled.


Tip: Never boil gelatine. Only warm to dissolve.

Posted by Aadi at 3:45 am | Permalink | Comments

Ingredients:

Dash of Salt
½ cup Sugar
3/4 cup Flour
Vanilla ice cream
½ cup cold Butter
¼ tsp powdered Ginger
6 Mangoes, sliced flesh


Method:

1.)Preheat oven to 450°.
2.)Butter an oven-safe casserole dish.Layer mango slices.
3.)In a food processor or blender, combine remaining ingredients until well blended and crumbly.
4.)Spread crumbs over mangoes and bake for 15 minutes. Reduce heat to 350° and bake for another 10 minutes.
5.)Serve over ice cream.


Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.

Posted by Aadi at 2:20 am | Permalink | Comments