Tag Archives: sweet

MANGO PHIRNI

What better way to start the Mango season that with this unique mango dessert that I found on chefandherkitchen.com. It was an easy recipe and everybody at home absolutely loved it!

Mango phirni3

This is what you’ll need

Full Cream Milk: 3/4 cup
Alphonso or Kesar mango: 1 (ripe)
Basmati Rice: 3 tbsp
Condensed Milk:1/3 cup
Cardamom powder: 1/2tsp
Mango pieces/ almond or pistachio slivers: To garnish
Let’s get cooking
1. Peel, cut the mango into pieces and grind it to a smooth puree. Reserve few mango pieces for garnish.
2. Soak basmati rice in water for half an hour. Drain the rice and grind to a coarse paste. Do not grind it very smooth a coarse paste works best in giving a nice texture to the dessert.
3. Heat the milk in a thick bottomed pan, simmer when it comes to a boil.  Slowly add the rice mixture and stir continuously until it forms a thick mixture. It takes approximately 8-10 mins. Stir the mixture constantly, to avoid lumps from forming. Add the condensed milk and continue cooking for another few minutes. Check the sweetness of the mixture, if you want more sweetness adjust it by adding more sugar or condensed milk at this stage.
4. Add cardamom powder and mix well. Once the mixture is thick turn off the stove.
5. Divide the mixture into two parts and add mango puree (reserve some mango puree) to one portion and mix it nicely.
6. Take 5-6 medium sized glasses or glass bowls and start layering. First add a tbsp of mango puree in all the bowls.Then add 2 ladles(6-7 tbsp) of white phirni in all the bowls. Once you finish filling the mixture in all the bowls,start with the bowl which you poured first and gently add 2 ladles of mango phirni taking care that the mixture will not mix up with the white portion as we want the layers to be seen separately.
7. Garnish with chopped mangoes,slivered/flaked almonds,pistachios.
8. Allow them to cool and keep in refrigerator for 3-4 hrs and serve chilled.

Mango phirni1
Approximate preparation and cooking time: 40 minutes
Serves: 4-5
mango phirni

 

DOODHPAK (SWEET RICE PUDDING)

Every time I ask my son what dessert he would like to eat it’s always “Amma Doodhpak”! He absolutely loves it!

This is what you’ll need

Basmati rice: 1/2 cup

Milk: 2 cups

Condensed milk: 1/2 tin

Saffron: Few strands dissolved in 2tsp of warm milk

Cardamom powder: 1/2tsp

Cashew nuts and Raisins: Few (My son doesn’t like raisins, so I used only cahsew nuts)

Let’s get cooking

1. Clean and wash the rice well. Roast the cashew nuts and raisins in a tsp of ghee and keep aside.

2. Drop it into a pan along with the milk and once it comes to a boil, lower the flame and let the rice cook until done. Stir at regular intervals.

3. Once  done add the condensed milk, saffron and cardamom powder. Mix well and boil once.

4. Garnish with the nuts and serve warm or cold.

Approximate preparation time: 45 minutes

Serves: 3-4

* If you like it sweeter, add more condensed milk.

 

 

DOODH PEDA (MILK PEDA)

Was in the mood to make something sweet and remembered about this recipe which I had wanted to make ages ago. Finally made it today. Adapted the recipe from jeyashriskitchen.com and it turned out quite good.

Doodh peda

This is what you’ll need

Milk powder: 2 cups

Condensed milk: 1 tin (397gms)

Butter: 2tbsp

Ghee: 2tsp

Everest Milk Masala: 1tsp (optional)

Saffron: A pinch (dissolved in 1tbsp of warm milk, optional)

Cardamom powder: 1/2tsp

Let’s get cooking

1. In a wide non stick pan, pour the condensed milk and milk powder. Mix it into a smooth paste taking care no lumps are formed. It should be like a thick idli batter.

2. Add the butter and ghee to this. Start mixing them on a low flame.

3. Add the saffron milk to this and mix well without getting it burnt.

4. The recipe asked for some Everest milk Masala to be added for enhanced flavour. If using add it now.

5. After 7 to 8 minutes the mixture will come out like a soft ball without sticking to the bottom.

6. Turn off the flame and allow the mixture to become warm.

7. Grease your hands with ghee and also the rolling pin.

8. Grease the base as well and knead the mass of peda. Roll it into a circle of your desired thickness.

9. Using a cookie cutter cut into desired shapes or roll into small balls and flatten slightly.

10. Store in a jar when cool. Can be refrigerated for up to a week.

doodh peda1

Approximate preparation and cooking time: 20 minutes

Makes roughly 30 to 35 pedas.

doodh peda2

 

 

 

 

BAKLAVA

I remember having Baklava, traditionally a Turkish sweet for first time when I was a kid. It was a must on the list of things my aunt brought for us every time she visited. It was not until I moved here that I started making it myself. With filo pastry sheets easily available these were easy to make, though a bit time consuming. In the end well worth the effort!

This is what you’ll need

Filo pastry sheets: 25 (the roll you get here has 12 sheets, so I used 2. Thaw to room temperature, if using from frozen)

Sugar: 1/2cup

Honey: 3tbsp

Lemon juice: 1tsp

Almond powder: 2 cups

Cardamom powder: 1/2tsp

Melted ghee: To spread between the filo sheets

Let’s get cooking

1. Prepare a syrup using the sugar, honey and lemon juice. Add a glass of water and bring the mixture to a boil. Let it boil for exactly 10 minutes. Leave it to come to room temperature.

2. Mix the almond powder along with the cardamom powder and keep ready.

3. Grease the baking tray/ tin foil tray that you will be using.

4. Place the first filo pastry and brush with melted ghee all over. Continue with 9 more pastries in a similar manner.

5. Now spread half of the almond powder evenly on the filo pastry.

6. Layer with another 5 filo pastries as done earlier.

7. Spread the rest of the almond powder and cover with 10 more filo pastries.

8. Spread ghee on the topmost sheet.

9. Cut deep into squares and bake at 180 deg C for around 20 minutes or until golden brown.

10. Remove from the oven and pour the prepared sugar/ honey syrup in between the cuts.

11. Separate the pieces and store in aluminium foil.

Approximate preparation and cooking time: 1 hour

Makes 1 medium sized tray

 

 

 

 

COFFEE WALNUT ICE CREAM

With so many food groups on Facebook, there is always something unique being posted and a few weeks back I had seen a few posts on how to make ice cream with 3 ingredients!! Though I am not a great fan of ice creams I was very curious to try out this quick method. Having a weakness for both coffee and walnuts, I decided to try out Coffee Walnut Ice cream. Turned out really good and had a creamy texture. I adapted the recipe from Nigella Lawson’s recipe. Having figured out this quick method, I just might try my hand at other flavours too!!! 🙂

This is what you’ll need

Condensed milk: 175ml

Double cream or whipping cream: 300ml

Instant coffee powder: 2 to 3tbsp dissolved in 2 to 3 tbsp of warm water (depending on how strong you like the coffee flavour. I used 3 but then I like my coffee!!!)

Chopped walnuts: 1 cup

Let’s get cooking

1. Pour the condensed milk in a bowl.

2. Add the coffee mixture to it and mix until well blended.

3. Add the whipped cream and beat the mixture until it thickens and forms soft peaks.

4. Gently mix in the walnuts.

5. Pour into an ice cream tub and freeze until it sets.

Approximate preparation and cooking time: 15 minutes (excluding freezing time)

Serves: 6 to 8

 

 

EGGLESS TUTTI FRUTTI CAKE

The kids had been asking me to bake a cake since a long time now, but somehow never got around to. Today was a quiet weekend and since there was no cooking to be done, it seemed the perfect day to try out this Eggless Tutti Frutti Cake that I had bookmarked from www.chefandherkitchen.com website. Thanks Prathibha for this recipe that the kids absolutely relished!

This is what you’ll need

All purpose flour (Maida): 1 1/2 cup

Castor sugar: 3/4 cup

Yoghurt: 1 cup (beaten)

Tutti Frutti: 1/3 cup

Oil: 1/2 cup

Baking powder: 1 1/4tsp

Baking soda: 1/2tsp

Vanilla essence: 2tsp

Milk: 1tsp (to brush the cake)

Maida: 2tsp (to coat the tutti frutti)

Salt: A pinch

Let’s get cooking

1. Grease and dust a cake tin (8″ round or 4*7 rectangular tin) with oil and flour. Keep aside.

2. Pre heat the oven at 200 deg C for 10 to 12 minutes.

3. Sieve the flour a couple of times.

4. In a bowl whisk the yoghurt until smooth and add the sugar to it. Beat it for 2 to 3 minutes.

5. Add the baking powder and baking soda to the yoghurt mixture. Mix well and let it stay for 2 to 3 minutes until the mixture becomes frothy and you see bubbles forming.

6. Add the vanilla essence and oil. Mix gently.

7. Fold in the flour little at a time and mix gently to get a smooth dropping consistency.

8. In a bowl mix the tutti frutti with the flour to prevent it from sticking to the bottom of the tin.

9. Add this to the cake mixture and mix well again.

10. Pour the prepared mixture into the greased cake tin and keep ready.

11. Reduce the temperature to 180deg C and bake for 35 to 40 minutes or until the cake is done. Check for doneness by passing a toothpick into the centre of the cake if it comes out clean it is done.

12. Remove from the oven, brush with milk and bake for another couple of minutes.

13. Remove from the oven and let the cake cool completely.

14. Cut into slices and serve.

Approximate preparation and cooking time: 1 hour

Serves: 6-8

MANGALOREAN CASHEW MACAROONS

I remember right from the time I was a kid, anyone coming from Mangalore always brought the famous City Bakery Cashew Macaroons with them of course among many other Mangalorean delicacies. They were so addictive that it was almost impossible to stop with just one! Every time I am in Mangalore I make sure I don’t miss out on the City Bakery Macaroons. I have no clue why I thought of them all of a sudden today and while browsing the net found a couple of sites which had a recipe for Mangalorean Cashew Macaroons. Finally chose the recipe from  mangaloreancuisine.blogspot.co.in. Never realised that these could be so easy to make with not many ingredients required either. My first attempt at making them And boy was I pleased the way they turned out…..Perfect!!!

This is what you’ll need

Egg white: 1 (at room temperature)

Finely powdered sugar: 1 cup

Unsalted cashew nuts: 1 and a 1/4 cup

Cardamom powder: 1/4 to 1/2tsp

Baking powder: 1/4tsp

Let’s get cooking

1. Chop the cashew nuts coarsely.

2. Pre heat the oven at 120 deg C

3. Separate the egg white from the yellow making sure there are no traces of egg yolk.

4. In a mixing bowl beat the egg white stiff, so as to form peaks. The peaks should be stiff enough so as to not drop.

5. Add the powdered sugar to the egg white, little at a time beating well. Continue till all the sugar is used up.

6. Beat in the cardamom powder.

7. Gently fold in the chopped cashew nuts.

8. Line a baking tray with parchment paper and drop spoonfuls (approximately 1tbsp) of the mixture.

9. Try and use the same amount in each spoonful. The shape does not matter.

10. Place the tray in the lower rack of the oven and bake for 20 to 25 minutes.

11. Remove once done and cool them.

12. Store in an air tight container.

Approximate preparation and cooking time: 45 minutes

Makes approximately 12-15 macaroons.

NO BAKE NUTTY BISCUIT CAKE

This no bake nutty chocolate biscuit cake looked really tempting when I saw pictures of it on the litebite.in blog by Sangeeta. Browsed throw the recipe and it was just so easy to make that I could not resist making it! Turned out really good. Serve it with a dollop of ice cream and chocolate sauce (if you are an absolute chocoholic) to make a quick dessert!!

This is what you’ll need

Digestive biscuits: 12 ( I used McVities)

Toasted nuts: 1 cup

Cocoa powder: 1/4 cup

Oil: 2tbsp

Honey: 1tbsp

Water: 4tbsp

Let’s get cooking

1. Dry roast nuts of your choice for a few minutes and crush lightly. I used walnuts, cashew nuts and pistachios.

2. Crumble the biscuits to small pieces

3. Heat the oil in a pan and add the cocoa powder. Mix well to form a syrup and turn off the flame.

4. Pour in the honey.

5. Pour the cocoa syrup in the nut/biscuit mixture add the water little by little making a hard dough.

6. Grease a small bread tin and line it with parchment paper. Leave enough paper outside the tin.

7. Pour the cookie dough into the tin and smoothen with a butter knife or use your hands.

8. Refrigerate for 3 to 4 hours.

9. Remove and cut into slice and serve.

Approximate preparation and cooking time: 15 minutes (excluding refrigeration time)

Serves: 4

* This cake takes the shape of any mould, you can set it in a flat dish too and cut it into square bites.

* Add water little at a time, though the original recipe called for 1 tbsp of water, I had to add more as the mixture was too thick.

* The best thing about this recipe, according to Sangeeta  (and I agree) is that you can almost never get it wrong. If the mixture becomes too thin, add a couple more digestive biscuits and if it is too thick add a little more water!

 

SINDHI BORI KUTTI (WHEAT FLOUR SWEET)

I have grown up eating home made popular sindhi dishes cooked by my Sindhi neighbour.  When I started cooking sindhi dishes myself I used to repeatedly ask her for the recipe in detail and Pushididi never lost her patience explaining them to me. Another one of my favourite dishes was this Bori Kutti. Everytime my amma prepared fresh ghee I remember relishing hot phulkas with fresh ghee and sugar. This dish is similar only difference being that everything is mixed into one dish.Why it is called Kutti will always remain a mystery!! The only Kutti I knew was in Konkani which meant a knock on the head :O. A great snack that goes well with Sindhi Papad.

This is what you’ll need

Wheat flour: 1 cup

Water: As required (to knead the flour)

Sugar: 3-4 tbsp

Ghee: 1tbsp

Oil: To fry the rotis

Salt: A pinch

Let’s get cooking

1. Mix the flour along with a pinch of salt in a bowl.

2. Add the required amount of water and knead to a stiff dough.

3. Roll into thick parathas and keep aside.

4. Heat a tawa and fry the parathas using oil until done and brown on both sides.

5. Once cool, roughly tear the paratha into pieces and grind in a mixer.

6. Remove this into a bowl. Add the sugar and mix well.

7. Heat the ghee and pour over this roti/sugar mixture.

8. Serve hot along with papad.

Approximate preparation and cooking time: 30 minutes

Serves: 2-3

GUJRATI KADHI

In Bombay, the main attraction of going to a Gujrati restaurant for a Gujju Thali meal was the delicious kadhi. Even though we prepared it at home regularly, eating it at Panchavati Gaurav was different! Today suddenly got all nostalgic about the kadhi at Panchavati Gaurav and decided to prepare it at home.

This is what you’ll need

For the kadhi

Dahi (yoghurt): 1 cup

Besan (gramflour): 3tbsp

Sugar/ Jaggery: 2tsp (optional)

Salt to taste

For the seasoning

Ghee: 1tbsp

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Methi (fenugreek seeds): 1/2tsp

Hing (asafoetida): 1/4tsp

Whole red chillies: 3-4

Curry leaves: Few

Cloves: 4-5

Cinnamon: 1″ piece

Let’s get cooking

1. Mix the besan and the dahi to a smooth paste, making sure no lumps are formed.

2. Heat this mixture, adding 2 to 3 glasses of water and bring to a boil. Lower the flame and continue boiling for another 10 minutes, until the raw smell goes. If using sugar or jaggery add it now.

3. Heat the ghee in another pan and season with the ingredients mentioned under seasoning.

4. Add this to the yoghurt besan mixture, along with salt and mix well.

5. Serve hot with rice or khichdi.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

Related Posts Plugin for WordPress, Blogger...