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Desserts Recipes
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Total:
15 | Displaying: 1 - 15 |
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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 soak for 10 minutes. Soak coconut in water for 15 minutes or 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 cloves, cinnamon and cardamom seeds. Stirring all the time, fry them for a couple of minutes. Add sugar and water. Bring to boil and simmer for few minutes or until sugar is dissolved. 4. Add rice, lemon juice and saffron water, Stir gently, cook for 3-5 minutes on medium heat. Add khoya, almond, raisins, pistachio nuts, coconut, milk 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 has evaporated. 5. Transfer to a serving dish and decorate with silver leaf, if desired. Serve Hot. Variations: Instead of khoya, rasgulla can be added. Serves: 6 People. Preparation Time: 15 minutes.
Updated: 26/09/2006
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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. It can also be stored in the fridge and served chilled. It is delicious both ways! Serves: 6 People. Preparation Time: 15 minutes. Cooking Time: 15 minutes.
Updated: 26/09/2006
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1. Cream together the sugar and butter or dalda ghee 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. Serves: 6 People. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Wash the rice thoroughly under cold running tap and then soak in plenty of water for about half an hour. Drain the rice in a sieve and roughly crush the rice with your hands. 2. Place the crushed rice and cardamom's powder in a heavy based saucepan. Add milk and bring to boil on medium heat, stirring constantly. Simmer for about 10 minutes over medium heat, stirring frequently. Then reduce heat to low and cook, uncovered until the rice turn very soft and mushy and milk has thickened, about 40-45 minutes, stirring constantly, to prevent the rice from sticking to the bottom of the pan. 3. Add sugar and stirring constantly, cook until sugar dissolves. Sugar will make the kheer thin, cook for 5-10 more minutes or until it is thick again. To test that kheer is ready, place 2-3 tablespoons of kheer in a plate within few minutes, it should set. 4. Add nuts, raisins and kewra essence, stir well and transfer to a serving dish. Garnish with chopped nuts and silver leaves. Serve hot or cold. Serves: 6 People. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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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. Serves: 6 People. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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1.Sieve flour and bicarbonate of soda together in a bowl. Add yogurt, food color 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 2-3 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. 5. Serve warm with green tea or warm milk. Serve Immediately Serves: 6 People. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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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)and silver leaf. Serve hot. 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.and silver leaf. Serve hot. 3. Add almonds, pistachios,raisins and cashew nuts. Stir. Sprinkle in khoya or nido 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. Serves: 6 People. Preparation Time: 20 minutes. Cooking Time: 40 minutes.
Updated: 26/09/2006
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1. Prepare custard with 1 1\2 liter milk according to the packages instructions. Spread the bottom of a 2-liter glass dish with 1cup hot custard. 2. Cut cakes into 1/2-inch-thick slices and sprinkle with 4-6 tablespoons milk. Arrange enough cake slices over the custard to cover bottom of the dish. 3. Next, set up a decorative row of strawberries and mixed fruit around the side of the dish; then fill in center. 4. Spoon custard over fruit, spreading to side of dish using the back of the spoon. Place the custard in a cool place or in the refrigerator to cool completely and set. 5. Prepare jelly according to the instructions, Keep aside until cool but not set. Pour jelly over cooled custard and place in the refrigerator until sets. 6. Beat whipping cream until stiff peaks form. Spread 1 1\2 cups cream over jelly. Transfer the remaining cream to pastry bag fitted with star tip. Pipe rosettes around edge then top rosettes with strawberries. Cover and chill at least 4-6 hours. Serves: 6 People. Preparation Time: 20 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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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. Serve Cold. Serves: 6 People. Preparation Time: 15 minutes. Cooking Time: 35 minutes.
Updated: 26/09/2006
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1. Combine sugar, cardamom's seeds and water in a medium saucepan and bring to boil on high heat then reduce heat and simmer until sugar is dissolved, stirring occasionally. Remove from heat and keep aside. 2. Heat oil in a karahi or heavy based saucepan, add cardamom and besan and fry for 10 minutes over low heat. Then add sooji to it and fry until light brown and gives off aroma 3. Add sultanas and cardamom powder, remove from heat and mix in milk powder. 4. Replace on heat again and pour in hot syrup, increase heat to medium and stir vigorously until oil separates. 5. Pour in a shallow greased dish and garnish with coconut. Keep aside to cool. Cut into squares. Serves: 8 People. Preparation Time: 15 minutes. Cooking Time: 30 minutes
Updated: 26/09/2006
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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. Serves: 6 People. Preparation Time: 15 minutes. Cooking Time: 25 minutes.
Updated: 26/09/2006
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1. Preheat oven to 275 F. Place almonds on baking sheet and toast until golden, but not brown, about 10 minutes. Remove the almonds and increase the oven temperature to 350F. 2. Cool the almond completely and then finely grind them in a food processor. Transfer the ground almond to a large bowl, add shortening, butter and sugar and beat with an electric beater or with a wooden spoon, to blend the ingredients. 3. Blend in vanilla and almond extract, if using. Add flour and salt and mix until mixture is smooth. 4. Roll dough into teaspoon-sized balls. Arrange the balls on lightly greased baking sheets and bake for about 12-15 minutes or until set. Transfer cookies to wire racks. Store the cookies in airtight container. Makes about 5-6 dozens small cookies. Serves: 12 People. Preparation Time: 10 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Soak almonds in 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 alone, as they will release the oil, which will not dissolve in milk. 2. In a heavy based pan dissolve the sugar in the water over low heat, then increase heat and boil it rapidly, until it is reduced to half its quantity, about 5-8 minutes. 3. Add 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. 4. In another pan, melt 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. 5. Transfer the paste to a pie tin and spread it out into a thickness of no more than 1.5cm. 6. 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. 7. Decorate with silver leaf or sliced almonds. Lift off Burfi with a spatula and arrange on a serving dish. Serves: 6 People. Preparation Time: 20 minutes. Cooking Time: 40 minutes.
Updated: 26/09/2006
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1. 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. 2. 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. 3. In a heavy based pan dissolve the sugar in the water, boil it rapidly for about 10 minutes to half its quantity. 4. 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. 4. 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 the pieces with a spatula and arrange on a serving dish. Serves: 6 People. Preparation Time: 20 minutes. Cooking Time: 50 minutes.
Updated: 26/09/2006
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1. Heat ghee and cardamoms powder in a heavy based skillet until warm, add milk powder and stirring constantly fry milk powder over low heat for about 5 minutes or until light brown. (Dont over fry, otherwise milk will burn). 2. Add beaten eggs and stirring constantly, cook until the mixture is dark brown, about 5-8 minutes. 3. Add condensed milk and cook until the mixture leaves the sides of the pan and thick, about 3 minutes. Add nuts stir fry for one minute and remove from heat. 4. Spread the mixture evenly in a greased pan, sprinkle chopped walnuts and press with the back of a metal spoon. 5. Using a sharp knife mark squares and keep aside to set. Cut through the scored lines and transfer to serving plate. Serves: 6 People. Preparation Time: 10 minutes. Cooking Time: 20 minutes.
Updated: 26/09/2006
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