RABRI KATORI

Ingredients

1 cup vermicelli (seviyan)

2 tbsp clarified butter (ghee)

2 tbsp condensed milk

2 tbsp water

For Rabri

1 cup milk

1 tbsp cornflour

6 tbsp milk powder

2 tbsp fresh cream (malai)

1/4 tsp cardmom powder

4 tbsp condensed milk

1 tbsp sugar

1 tbsp pistachios chopped

Few strands saffron(kesar)

For garnishing  cut dry fruits of ur choice 

METHOD

Heat a pan add 2tbsp ghee to this add vermicelli and fry til colour changes

To this add 2tbsp water and fry for a minute next add condensed 2 tbsp milk mix well cook for 3 mins and switch off the flame

In a Silicon mould/ muffins mold /paper cups/ steel katori u can take what is available,put plastic bag if u are  using mold or steel katori before putting mixture in it,then  add vermicelli mixture dont allow mixture to cool do it fast.                

Shape like this and keep this moulds in Refrigerator atleast for 2hrs to set

For making Rabri : In a pan (don't switch on the pan) add all the ingredients listed below Rabdi and mix everything well (make a smooth lump free paste)

Once everything is mixed switch on the flame on medium heat and keep stirring continuously rabri (dont burn) once it thickens switch off the flame.this process may need 8-10mins

Transfer rabri to a bowl and allow it to cool

After 2hrs take vermicelli cups from refrigerator and demould

CHOCOLATE KHEER RECIPE

Mouth watering Indian desert made with basmati rice milk and chocolate.

Ingredients:

Basmati rice.              1/2 cup
Milk.                             2 cups
Sugar.                           2 tablespoon
Cocoa powder            1/2tablespoon
Drinking chocolate    2 tablespoon
nutella.                         1 tablespoon (optional)


Method:-

Wash the rice properly till water runs clear of the starch.

Cook rice in the pressure cooker for 15 minutes and keep aside.

In a pan add milk and sugar, and boil it for 5 minutes
Then add cocoa powder and drinking chocolate and mix well.

Add the boiled rice in milk and simmer it for about 10 more minutes.

Yummy chocolate kheer is ready to serve

Serving options

Serve hot or cold add Nutella spread this is optional

PINEAPPLE KHEER

Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer.

2-1/2 cup milk
3/4 cup coconut milk
2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores)
2 teaspoons corn starch or arrow root
1 can pineapple 20oz unsweetened
1/3 cup + 1 tablespoons sugar
1 tablespoon pistachios sliced for garnishing

Method

In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together.
After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
In a small bowl mix corn starch / arrow root with 2 spoons of water well, making sure there are no lumps,
Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside.
Drain the syrup from pineapple, and slice them into about ¾ inch cubes, save half the cubes and other half blend crush.
In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining ½ cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes.
Take out half the pineapple over generously greased wax paper or parchment paper to garnish.
Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside.
After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer.
Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios.
Enjoy!

Mango Mousse

By Gulzar
Published 03/12/2013

Delicious mango dessert that will add a sweetness to dinner

Ingredients

1/2 cup lime juicer
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 tblsp unflavored gelatin
2 egg whites
1/2 cup heavy cream

Instructions

1. Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.
2. There will be 5 cup of puree.
3. Stir in the sugar.
4. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.
5. Beat the egg whites with the salt until they stand in peaks.Whip the cram until it is stiff.
6. Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
7. Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set

Yield: 2 persons
Prep Time: 00:20
Cook time: 00:00
Tags: MANGO, CREAM,HOT WATER

Banana fool.

A fool is an English dessert generally made by mixing pureed fruit,whipped cream, sugar, and possibly a flavoring agent like rose water.

Ingredients

Banana
Heavy cream
Sugar
Biscuits - 6
Rose Syrup

Method

Peel and mash banana.
Beat cream and sugar.
Fold in mashed Banana.
Now take a long glass.
Put some coarse biscuit powder .
Add some rose syrup .
Then add cream banana mix.

Top it with Crushed biscuit and rose syrup.
Chill and Banana Fool is Ready to serve!


Note: you can use variety of flavors syrup instead of rose syrup 

Mango Lassi Recipe:

INGREDIENTS

1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
3 table spoons sugar / Use sugar substitute for a healthier option (or if the mangoes are sweet enough don’t use any at all)
A spring of mint or a slice of mango to garnish


 METHOD

Blend all of the above. Add a little water if the consistency is too thick. Keep refrigerated. Serve chilled. Garnish with a sprig of mint. Makes 4 servings. It’s as Simple as that!

custard apple shake

custard apple shake

Ingredients

1 cup sitaphal pulp
1 liter pasteurized whole milk well chilled
1/2 cup sugar
1/2 cup vanilla ice cream

Method

 
Keep aside 1 tbsp. pulp for topping.
Grind sugar to a powder.
Beat sugar and milk with beater till well dissolved and frothy.
Add pulp and ice cream and beat further till thick and frothy.
Pour into individual glasses, top with a small portion of pulp.
Serve chilled. 

Trick TO FIX 

Its difficult  to deseed  pulp here is trick to do that put pulp with seeds in mixer pot and just take a half round of it take it out in vessel see the magic all the seeds are exasperated from pulp but make sure not to turn more then half round otherwise it will crush