Sweets & Desserts


Ingredients :

Grated Fresh Coconut : 2 Cups

Grain Sugar : 1 1/2 Cups

Milk (Full Fat) : 1/2 Cup

Cardamom Powder : 1/8 Tsp.

Roasted Cashew / Almond Slivers : As Required

Clarified Butter (Ghee) : As Required

Method :

Use the clarified butter (Ghee) to coat a flat metal plate(thali) so the barfi will not stick to it. Grind the grated coconut in the mixer grinder but make sure it doesn’t become a paste.

In a heavy bottomed pan, add the sugar, coconut and milk. Keep it on low heat and stir continuously. Keep cooking till the mixture starts leaving the sides of the pan. Add the cardamom powder and mix well. At this point, the mixture should be thick but it should have a pouring consistency.

Pour this mixture on the ghee-coated plate and spread it to a 1/4 inch thick layer. Decorate with the cashew / almond slivers and cut it into desired shapes. Keep it aside till it cools down to room temperature.

Store in an airtight container. Will keep for about 3-4 days.

My mom wanted to make rabdi for laxmi pujan. I thought why make a plain one when you can improvise. So I came up with this recipe. Enjoy!

Rabdi is a sweet dish made by reducing milk and then adding sweetening and flavoring agents, so that the end product has a thick creamy (molasses-like) consistency.

Ingredients :

Full-fat Milk – 2 1/2 Cups

Sugar – 1/4 Cup for the rabdi and 1/4 Cup for the caramel

Apple – 1 no. grated

Almonds and Pistachios – 2 Tbsp. toasted and slivered.

Method :

How to make Caramel :

Take 1/4 cup sugar in a heavy bottomed saucepan. Add 1/4 cup of water to it and keep it on medium heat.

You can stir it at this point to make sure the sugar has melted.

Remember that you cannot stir this after the sugar has melted as it will lead to something other than a caramel – you’ll end up with a hard caramel flavored candy, which BTW I learnt the hard way 🙂

Keep the pan on medium heat till the sugar starts to burn and turns amber. At this point you should remove it from the heat as the sugar will continue to burn because of the heat of the pan.

To make the rabdi :

Heat milk in a heavy bottomed saucepan,bring to a boil and simmer. Keep stirring the milk so no skin is formed on the surface. Simmer till the milk has reduced to half the original quantity. This usually takes about 20-30 minutes.

Then add the 1/4 cup sugar and again reduce for a further 20 minutes. Add this hot mixture to the caramel slowly and keep stirring till all the caramel is mixed into the milk. Add the grated apple and then cook for about 10-15 minutes to get the desired creamy molasses-like consistency. Pour this into individual bowls and garnish with the nut slivers.

You can serve it at room temperature or serve after refrigerating it for a few hours.

 

 

 

 

 

This is a variation of the traditional creme caramel. I love using apples in my desserts so I thought I could try my hand at creating an apple flavored caramel custard. It turned out great. Do try and let me know. I have used about 1 cup of milk as the apple puree has a lot of water content but if you want to substitute some other fruit then you will have to adjust the milk quantity accordingly.

Ingredients :

For Caramel :

Grain Sugar : 3/4 cup

Water : 1 cup

Custard :

Eggs : 4 nos.

Egg Yolks : 2 nos.

confectioners / fine grain Sugar : 1/4 cup

Vanilla Extract : 1 Tsp.

Apple Puree : 1 & 1/2 cup

Milk : 1 – 2 cups

Method :

Preheat the oven to 160°C.

Caramel : In a saucepan, add the sugar and water for the caramel. Keep stirring til the sugar has completely dissolved. Then stop stirring and bring it to boil. Cook without stirring till you get a rich  golden brown caramel. Pour the caramel into the custard mold or a set of ramekins and swirl it around so the caramel coats the side and the base.

Custard : Heat milk  but stop below the boiling point. Then set aside to cool for 10 minutes.

Whisk together the eggs, egg yolks, sugar and vanilla extract. Make sure to whisk lightly as we don’t need to incorporate air into the mixture.  Now add the apple puree and mix well.

Add the warm milk to the egg mixture and mix well. Strain if any lumps are formed.

Put the caramel lined molds in a baking tray. Add room temperature water to the tray so it comes to about halfway up the sides of the molds. Pour the custard into the molds and bake at 160°C for about 30-40 minutes or till the custard is set (Insert a palette knife into the custard and if it comes out clean the custard is set).

Cover and refrigerate the custard for a few hours.

When serving, dip the mold into warm water and then turn the mold up side down on a serving plate.

Ingredients :

Mango Pulp : 800 ml. Can

Sweetened Condensed Milk : 400 ml. Can

Whipping Cream : 200 ml.

Handheld mixer with a whipper attachment

Method :

Ideally find unsweetened mango pulp otherwise you need to reduce the amount of condensed milk in the recipe.

I used a sweetened mango pulp tin and forgot to adjust the quantity of the condensed milk. The resulting mango ice cream was nauseatingly sweet.

In a large bowl add the mango pulp and the condensed milk. Whip these together till mixed well.

In a steel bowl add the whipping cream and place the bowl over a bowl filled with ice cubes.

Whip the cream till it forms soft peeks.  Now add to  the mango pulp mix and fold it in gently. Now pour the mixture into an aluminium bowl or tin and keep in the freezer for 30 minutes. Remove from freezer, use a wire whip to whip it again and then refreeze for further 30 minutes. This should be done about 3-4 times total and then keep in the freezer till it sets completely.

Serve decorated with fresh mango cubes and chopped nuts.

 

 

 

 

Ingredients :

Bread Slices : 8-10 no.

Golden Currents : 100 Gms.

Sultanas : 50 Gms.

Full Fat Milk : 300 ml.

Cream : 50 ml.

Caster Sugar : 4 Tbsp.

Grated Rind of 1 Lemon

Eggs : 3-4 depending on the size.

Vanilla Essence : 1/2 Tsp.

Grated Nutmeg : one pinch

Butter : As Required

Oven-proof rectangular or oval baking dish ( preferably ceramic or glass)

Method :

Preheat the oven at 180°C. Butter the baking dish.

Butter the bread slices. Cur the bread slices in half diagonally to get triangular slices. Arrange in a single layer at the bottom of the dish. Sprinkle with half the  currents and sultanas, then cover with another layer of bread slices. Put the rest of the currents and sultanas on top.

In a Jug, add the milk and cream. To this add the lemon rind, caster sugar and the vanilla essence.  Whisk the eggs and add to the liquids. Pour this mixture over the bread slices, sprinkle with the grated nutmeg and let it soak for 10 minutes.

Bake in the oven for 40-60 minutes.

Serve warm.

To all my readers here are my Diwali Greetings : Happy Diwali and Happy New Year to all.
May this Diwali bring you health, peace, prosperity and may the light of the season illumine your path for the rest of the year.

My neighbour Mrs. Rucha Sathe made these laddus for Diwali. I just had to get the recipe for  my blog after I tasted the laddus. Hope you make them at home and enjoy them with your loved ones.

Ingredients :

Khoya ( Khoa / Mawa) :200 Gm.

Semolina ( Rawa / Rava) :  500 Gm.

Sugar : 400 Gm.

Ghee (Clarified Butter) : 400 Gm.

Green Cardamom Powder : 1/4 Tsp.

Pistachios and Almonds : 1 Tbsp. (each) chopped

Saffron (Kesar) : 1 pinch.

Method :

In a karai (heavy wok) saute the Khoya on low heat till brown. Remove to let it cool down.

In the same wok, add the ghee. When it’s hot,  add the semolina and saute on low heat till it’s brown and gives off a nutty aroma.

For Sugar Syrup (Chashni) – To 400 Gms of sugar add 100 ml water and the bring to boil. Reduce hear and simmer. Add a few drops of lemon juice to the syrup while it is simmering. This brings the impurities in the syrup to the surface which will need to be skimmed off. Then keep reducing till you get a sugar syrup with a one string consistency. One string consistency means you have to keep boiling the syrup until a drop of syrup leaves one string between your thumb and forefinger.

To the sugar syrup, add the saffron, pistachios, almonds and cardamom powder. To this add the semolina and the khoya and mix well.

Keep aside for a few minutes to let the semolina and khoya absorb the sugar syrup and to let the mixture cool down and become dry. Then after 5-7 minutes again mix the mixture well and keep aside for 5 minutes.

Then roll the mixture into balls of 2″ diameter.

These laddus remain unspoiled for about 15-20 days in an airtight container.

P.S. – I found the laddus a little sweet so you can adjust the sugar accordingly as per the quality of the khoya you obtain. Good quality khoya will add its own sweetness to the dish so you can reduce the amount of sugar to 300-350 Gms.

 

Ingredients :

Apples :  2 medium sized

Milk : 1 liter (Full fat)

Sugar : 8 to 10 Tsps.

Cinnamon : ½ inch stick

Vermicelli (semiyan) : 1 Tbsp.

Ghee (Clarified Butter) : ½ Tbsp.

Method :

Peel and cut the apples into ½ inch cubes. Crush the cinnamon into small pieces. Add the apples, cinnamon and sugar to the milk; bring to boil and then simmer for 20 – 30 minutes till the apples are completely cooked. Then puree in the blender and strain the mixture.

In a thick bottomed pot, melt the ghee and the sauté the vermicelli in it till brown. Then add the apple milk mixture and cook on low heat for 10 minutes.

Can be served hot or cold.

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