Cheese cake a delicious cake we can make in many ways.
We can prepare baked version, no bake version etc.,
Showing posts with label DESSERT. Show all posts
Showing posts with label DESSERT. Show all posts
LAUKI(BOTTLE GOURD) KHEER - SORAIKKAAI PAAYASAM
Lauki Ki kheer is one of a easy
kheer/paayasam recipe prepared using bottle gourd(Lauki/Suraikaai). It is so
simple to make and tastes great. It is so rich and yummy dessert.
CUSTARD POWDER ICE CREAM - WITHOUT ICE CREAM MAKER
Ice cream is definitely one of the
favourites for most of us. Custard powder ice cream is little different from our
normal ice-creams. We use custard powder to make this ice cream.
EASY BEETROOT HALWA RECIPE / HOW TO MAKE BEETROOT HALWA
Beetroot halwa is one of the popular
halwa in India nowadays. As the name says beetroot is the main ingredients of
this halwa. Finely shredded beetroot would be cooked in milk till soft and
sugar is added for the sweetness.
FRUIT CUSTARD RECIPE USING CUSTARD POWDER- HOW TO MAKE MIXED FRUIT CUSTARD
Fruit custard is a very popular dessert in
many households. The main ingredient in making this fruits custard is custard
powder. Custard powder is nothing but the corn flour with food colour and added
vanilla flavour.
It is a rich creamy and very simple dish
and perfect to serve as dessert in get together or parties.
In grocery stores the custard powder is
available as readymade and you can make this a day advance and next day you can
add the fruits just before serving in case of preparing elaborate meals for
guests or get together.
To prepare this fruit custard you can use
any fruits like apples, pears, pine apple, pomegranate, grapes, mango etc.,
Ok now coming to the recipe.
FRUIT CUSTARD(USING CUSTARD POWDER)
SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 10 MIN
CHILLING TIME: 3 HOURS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: DESSERT
CUISINE: CONTINENTAL
SERVES: 3 PERSONS
INGREDIENTS:
2
1/4 cup milk
2
tablespoon custard powder
4
tablespoon sugar
¼
cup chopped apple
¼
cup chopped pears
Few
grapes
3
table spoon pomegranate pearls
¼
cup chopped mango
PREPARATION:
Chop the fruits in to small bite sized
pieces and set aside.
Mix the custard powder in ¼ cup milk
without lumps and set aside.
METHOD:
In a sauce pan add the remaining milk
and let it boil.
Once the milk starts boiling add the
prepared custard + milk mixture and stir continuously to avoid lumps.
Let it boil for 5 to 10 minutes or
until it becomes.
Be careful and stir continuously to
avoid burning at the bottom.
Add the sugar and mix well
Add the sugar and mix well
Once the custard becomes thick remove
it from heat and set aside.
Let it cool down and comes to room
temperature.
Then refrigerate it for minimum 3 hours
or until use.
Just before serving, add the chopped
nuts in the bowl and pour the required amount of cooled custard.
Serve chill.
NOTES:
- The amount and type of fruits is your choice.
- You can use chopped pineapple , orange also.
- Mix the custard and fruits just before serving, because the water comes from the fruits will make the custard thinner.
- You can mix a table spoon of honey also with the fruits.
- Instead of sugar you can use condensed milk to get richer taste and creamier.
- If you use the fruits such as pine apple or oranges, and keep the mixed fruit custard for long time (ie., more than 3 or 4 hours), then there is chance of getting sour taste soon. So be plan and mix accordingly.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Mix the custard powder in ¼ cup milk without lumps and set aside.
In a sauce pan add the remaining milk and let it boil.
Once the milk starts boiling add the prepared custard + milk mixture and stir continuously to avoid lumps.
Let it boil for 5 to 10 minutes or until it becomes. Be careful and stir continuously to avoid burning at the bottom.
Add sugar and mix well.
Once the custard becomes thick remove it from heat and set aside.
Add sugar and mix well.
Once the custard becomes thick remove it from heat and set aside.
Let it cool down and comes to room temperature.
Then refrigerate it for minimum 3 hours or until use. in the refrigeration time you can chop the fruits and keep them ready.
After refrigeration the custard will becomes thicker in consistency.
Just before serving, add the chopped fruits in the bowl and pour the required amount of cooled custard.
Serve chill.
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
blog please do subscribe to my blog or like my face book page or follow me on
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PHOOL MAKHANA KHEER/PUFFED LOTUS SEEDS KHEER RECIPE/ MAKHANA KI KHEER
Pool makhana kheer is a yummy kheer verity. Pool
makhana /Lotus seeds is very good for health and it is having excellent source
of nutrients. It is nothing but the lotus seeds and rice cooked in milk and added with nuts for extra taste.
Actually i have never tasted the pool makhana
kheer before. I first brought pool makhana to make fries only. After that I made
that phool maknana fries few times for evening snacks.
Then I saw this recipe of phool makhana kheer in
manjulas kitchen. I liked this recipe
and tried. It was so creamy and delicious.
In this recipe i have used caramelized sugar. this caramelization of sugar gives nice flavor and color to the kheer. instead of adding sugar directly , we can add this caramelized sugar in other kheer also to give nice smell and color. I have used the same concept of sdding caramelized sugar in thirunelveli wheat halwa also.
You can check the recipe in the below link if you are interested.
Also please check the below links for the other kheer recipes in my blog.
- Paal/Pal Paayasam(Rice and Milk kheer)
- Almond Vermicelli kheer
- Carrot Kheer
- Vermicelli Paayasam(Semiya Paayasam)
- Paneer Apple Kheer
This is my 100th post of my blog. So
planned to post a sweet recipe and felt it is a perfect one.
Ok
now coming to the recipe.
VIDEO RECIPE:
RECIPE CARD:
PHOOL
MAKHANA(LOTUS SEEDS) kHEER
SOAKING TIME:- |PREPARATION TIME:5 Min | COOKING TIME: 40 - 45 Min
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: DESSERT
CUISINE: NORTH INDIAN
SERVES: 2 PERSONS
Pool makhana kheer is a yummy kheer verity. Pool makhana /Puffed lotus seeds is very good for health and it is having excellent source of nutrients. It is nothing but the lotus seeds and rice cooked in milk and added with nuts for extra taste.
INGREDIENTS:
3/4 cup
Phool Makana
2 cups
Full fat Milk
¼ cup cooked
rice
¼ cup
sugar
4 or 5
Almond
4 or 5
cashew
1
tablespoon pistachios
1 teaspoon
cardamom powder
Few strands
saffron
1 tsp
kewra/Rose essence
1 teaspoon
ghee
PREPARATION:
Soak the badam in hot water and then
remove the skin. Chop the almond and cashews into fine pieces.
Crush the pistachios into finely.
Cook the rice and keep ready.
METHOD:
In a pan add the phool makhanas and dry
roast them in medium flame. This step may take 5 to 7 minutes.
Then remove them from heat and then chop
the makhanas into halves or quarters (depends on its size).
In the same pan add the milk and allow
it to boil.
Once the milk starts boiling, add the
roasted and chopped makhanas and mix well.
Let it cook. Then add the cooked rice
and mix well. Let the milk to boil continuously.
Then add the chopped cashews and
almonds and stir.
In a separate pan, add the ghee and half
of the sugar and let it low heat. The sugar will starts to melt and once it
gets caramelized means starts to change into brown colour and thick, immediately
remove from heat and pour in to the boiling kheer.
The caramelized sugar may become solid,
but in the heat it will melt, so no issues. Continuously stir the kheer to
avoid the burning at the bottom.
Add the remaining sugar and mix well.
Then add the crushed pistachios,
saffron and cardamom powder and mix well.
Once the kheer reached the required consistency,
switch off the heat.
Then add the kewra essence and mix
well.
Serve chill.
NOTES:
While roasting you can add little ghee
also.
Instead of chopping you can roughly
grind it just give one pulse , that’s enough. No need to powder. If your
lotus seeds are small, then this step itself no nee. Directly you can add to
the milk.
Instead of cooked rice you can add 2 or
3 tablespoon of roasted poha also.
Caramelizing the sugar is purely
optional, but it gives very nice taste and flavor to the kheer.
You can reduce half of the sugar and
add condensed milk also to give nice rich taste.
Also you can reduce the milk and add
evaporated milk to reduce the cooking time.
While adding the caramel, it may get
harden, so stir continuosly, it will melt and mix nicely with the kheer.
|
STEP BY STEP PHOTOS:
In a
pan add the phool makhanas and dry roast them in medium flame. This step may
take 5 to 7 minutes.
Then
remove them from heat and then chop the makhanas into halves or quarters (depends
on its size).
In the
same pan add the milk and allow it to boil.
Once
the milk starts boiling, add the roasted and chopped makhanas and mix well.
Let
it cook. Then add the cooked rice and mix well. Let the milk to boil
continuously.
Then
add the chopped cashews and almonds and stir.
In a
separate pan, add the ghee and half of the sugar and let it low heat. The sugar
will starts to melt and once it gets caramelized means starts to change into
brown colour and thick, immediately remove from heat and pour in to the boiling
kheer.
The caramelized
sugar may become solid, but in the heat it will melt, so no issues.
Continuously stir the kheer to avoid the burning at the bottom.
Add
the remaining sugar and mix well.
Then
add the crushed pistachios, saffron and cardamom powder and mix well.
Once
the kheer reached the required consistency, switch off the heat.
Then
add the kewra essence and mix well.
Serve
chill.
Do
try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
or like my facebook page or follow me on pinterest or add to your google +
circle.
VERMICELLI PAAYASAM/SEMIYA PAYASAM- SIMPLE & EASY VERMICELLI KHEER
Semiya payasam/vermicelli kheer is a very
simple sweet variety that is very common and mostly preparing sweet during
festival days or functions.
In our house for guests visits, my mom
& MIL will mostly prepare this paayasam only. Actually I have alreasy
posted a vermicelli kheer in my blog, which is slightly different and learnt
that from my friend. This paayasam is the way which my mom and mil usually
follows. Actually in our house in paayasam they won’t add more milk, Very
little only they will add. But I will add more milk usuallyJ.
Please check the below kheer/Payasam varieties if you are interested.
Ok now coming to the recipe.
SEMIYA PAYASAM (VERMICELLI KHEER)
RECIPE TYPE: DESSERT | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 2 MIN | COOKING TIME: 15 MIN
PREPARATION:
- Add half of the ghee and roast the vermicelli till it starts changing the color.
- Roast the cashew nuts and dry grapes in remaining ghee and set aside.
- Boil milk and keep it ready.
METHOD:
Add water in a heavy bottomed and
allow it to boil.
Then add the roasted vermicelli and
let it cook till soft.
Then add the sugar and stir well.
Add the roasted
cashew ,dry grapes and boiled milk. Mix well.
Add the k and stir
well.
Remove from heat and serve hot along
with vadaJ.
NOTES:
- Roasting the vermicelli is important to avoid it to become mushy.
- Milk quantity is purely optional. If you want you can make it little thinner, you can add more milk.you can add any other dry fruits also as per your wish.
- This payasama may get very thick after cooled down. In this case add little warm water or warm milk and mix well to get the required consistency.
- Or after adding the roasted nuts remove from heat and set aside. Add warm milk just before serving and mix well.
Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
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