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PUDDINGS

Russian Pudding

Ingredients:
• 1 Cake
• 2 cup fresh and thick Cream
• 4 cup Milk
• 4 tsp Custard Powder
• 1/2 cup Sugar
• 1 Orange
• 1 Apple
• 1 cup Grapes
• 1 slice Pineapple
• Few chocolate pieces

How to make Russian pudding:


• Beat the cream frothy.
• In little milk dissolve the custard powder.
• Heat the rest of the milk and when it comes to boil add the sugar and
the dissolved custard powder.
• Keep stiring continously so that no lumps are formed.
• When it thickens put off the flame.
• Cut the fruits and the cake in small pieces.
• In a bowl first lay a layer of cake and then spread a layer of custard
powder and then the fresh fruits.
• Now keep it in fridge to let it set.
• Take it out and spread the cream.
• Now sprinkle grated chocolate for garnish.

Apple Crumble

Ingredients:
• 5-6 Apples
• 250 gm Sugar
• 250 gm Butter
• 200 gm Plain Flour

Method:
1. Peel the apples and cut them into thin wedges.
2. Take a Pyrex casserole (Preferably round) or a pie dish and coat with a
little butter.
3. Spread half the apples in the dish.
4. Take half the sugar & grind it in a grinder.
5. Mix the flour, ground sugar and half the butter and work it with your
fingers till crumbly.
6. Sprinkle little ungrounded sugar over the apples.
7. Now spread half the flour mixture over the apples and dot liberally
with butter.
8. Spread the rest of the apples & sprinkle with sugar.
9. Now repeat step 7 & finish off with all the sugar & butter.
10. Bake uncovered at 180° C till brown & bubbly, approx for 30 minutes.
11. Serve hot & warm.

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to
base, to form slices. But do not cut fully. Stop just below the base. Now press
sideways gently, to form a fan shaped strawberry. Use as topping decor for
ice creams, puddings, etc.

Apple Pudding

Ingredients:
• ½ tsp Salt
• 1 cup Sugar
• ¼ cup Butter
• ½ cup Kishmish
• ½ tsp Cinnamon
• 1 tsp Baking powder
• ½ cup chopped Pecans
• 1 tsp grated Lemon zest
• 2 large Eggs, well beaten
• ½ tsp ground Cardamom
• 1½ cups all-purpose Flour
• 2½ cups peeled and grated Apples

Method:
1. Grease a 1½-quart pudding mold.
2. In large bowl with electric mixer, beat butter and sugar until light and
fluffy.
3. Beat in eggs and lemon zest. Combine flour, baking soda, cinnamon,
cardamom, and salt and add to butter mixture.
4. Stir in apples, currants, and pecans.
5. Spread mixture in greased mold. Cover tightly. Place mold in large pot;
add boiling water to reach halfway up sides of mold. Cover and bring to a
boil. Reduce heat and simmer gently for 2 hours.
6. Remove pudding from pot and let cool.

Serves 10

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop
a coin in the vessel while the kheer is boiling.

Banana Bonanza

Ingredients:
• 2 Eggs, beaten
• 2 cup Milk
• ¼ tsp Salt
• 2 Bananas
• 1¼ cup Sugar
• ½ tsp Vanilla essence
• 2 cup Whipping cream
• 1/8 tsp ground Nutmeg

Method:
1. In saucepan, combine milk, cream, eggs, and sugar.
2. Cook and stir over low heat until mixture thickens slightly and coats
the back of a spoon.
3. Cool to room temperature.
4. Puree bananas in blender (1 cup).
5. Combine cooled custard, bananas, vanilla, salt and nutmeg.
6. Pour into freezer container.

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to
base, to form slices. But do not cut fully. Stop just below the base. Now press
sideways gently, to form a fan shaped strawberry. Use as topping decor for
ice creams, puddings, etc.

Banana Bread Pudding


Ingredients
• 1 loaf French bread
• 2 tblsp Vanilla Extract
• 4 Bananas, mashed
• 4 cups Milk
• 3 Eggs
• 1 cup Sugar
• 1 cup Raisins
• 1 tsp freshly ground Nutmeg
• 1 tsp Cinnamon
• Splash of rum (optional)

How to make banana bread pudding:


• Cut the lof in small cubes.
• Put the cubed loaf in a bowl.
• Now pour the milk on it and keep it aside for a hour.
• Preheat oven to 325 degrees.
• Grease 9 x 13 inch baking dish.
• In a separate bowl mix the eggs, sugar and vanilla essence.
• Pour this mixture onto the bread mixture and then spread the mashed
bananas and raisins.
• Add rum, cinnamon and nutmeg powder.
• Pour this mixture on the baking dish.
• Bake in the oven for 1 hour and then let it cool.

Chocolate Custard

Ingredients:
• 250 ml Milk
• 1 tbsp Cornflour
• 1 tbsp Brown sugar
• 375 ml Single Cream
• 4 tbsp Chocolate sauce
• 1 tbsp Custard powder

Method:
1. Mix the custard powder, cornflour, sugar and milk together and pour
into a saucepan.
2. Slowly heat the liquid until almost to the boil, stirring constantly, so
that the mixture thickens to custard.
3. Take off the heat and add the cream and chocolate sauce.
4. Stir until the chocolate sauce has blended into the custard and serve
whilst hot.

Serves 4
Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the
ants from entering.

Chocolate Fudge Pudding

Ingredients:
• 3 Eggs
• 25 gms Cocoa powder
• 150 gms soft Margarine
• 150 gms light Corn syrup
• 150 gms Self raising flour

Chocolate Fudge Sauce


• 4 tbsp Double cream
• 100 gms dark Chocolate
• 125 ml Sweetened Condensed Milk

Method:
1. Lightly grease a half liter pudding basin.
2. Place the ingredients for the sponge in a mixing bowl and beat until
well combined and smooth.
3. Spoon into the prepared basin and level the top. Cover with a disc of
baking parchment and tie a pleated sheet of foil over the basin.
4. Steam for about two hours until the pudding is cooked and springy to
the touch.
5. To make sauce, break the chocolate into small pieces and place in a
small pan with the condensed milk. Heat gently, stirring until the chocolate
melts.
6. Remove the pan from the heat and stir in the cream.
7. Turn it out on to a serving plate and pour over a little chocolate fudge
sauce. Serve the remaining sauce separately.

Tip: Never boil gelatine. Only warm to dissolve.


Christmas pudding

Ingredients:
• 4 Eggs, beaten
• ½ cup Brandy
• 1 cup Currants
• ½ tsp Nutmeg
• 1 tsp Cinnamon
• 1 cup Brown sugar
• 1 tsp ground Ginger
• 3/4 cup Flour, sifted
• 1 tsp ground Allspice
• 3/4 cup Golden raisins
• 240 gm unsalted Butter
• 1½ cups Bread crumbs
• Grated zest of 1 Lemon
• Grated zest of 1 Orange
• 1½ cups Kishmish, chopped
• 1 cup soft dried Figs, chopped
• 2/3 cup Dates, pitted and chopped
• 1 cup blanched Almonds, chopped

Method:
1. Grease a 2-quart ceramic mould or casserole.
2. In a large bowl, place all the fruit and pour the brandy over it. Stir well
to disperse the brandy. Cover with a towel and set aside to macerate 12 to
24 hours.
3. In a large bowl, with an electric mixer on high, beat the butter and
sugar until thick and creamy.
4. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour
and spices, combining well, and then fold in the bread crumbs.
5. Spoon the mixture into the prepared mould, press down well, and level
the surface. Cut a sheet of wax paper 2 inches larger than the top of the
mould. Pleat the wax paper twice through the center to allow for expansion
as the pudding rises. Place the paper on top of the pudding and cover it with
a twice-pleated double thickness of foil. Tie foil securely to the edge of the
mould with string.
6. Place the mould on a rack in a Dutch oven or other large covered pot.
Pour boiling water into the Dutch oven until it is halfway up the side of the
mould. Keep water at a gentle boil. Steam for 4 hours, topping the boiling
water to the same level when necessary.
7. Remove the mould from the Dutch oven and set on a rack to cool.
When thoroughly cooled, rewrap with fresh wax paper and foil, and store in
the refrigerator until ready to serve.
8. Steam again for 2 hours or microwave to reheat before serving.

Makes 12 to 16 servings

Tip: Always chill glasses before preparing the ice-cream in it. This way it will
stay stiff longer.

Citrus Ice Cream

Ingredients:
• 6 Lemons
• 7 Oranges
• 3½ cups Sugar
• 1 litre whole Milk
• 2 cups Whipping cream

Method:
1. In a large bowl, combine juices of lemons and oranges.
2. Add sugar, cream and milk. Mix well. Pour mixture into an ice cream
freezer and freeze.
3. Serve immediately for a soft consistency or place in freezer.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, and then
add water and heat.

Curd Cake

Ingredients
• Plain yogurt - 1 cup
• Sugar - 1 cup
• Oil - 1 ¾ cup
• Flour - ¾ cup
• Baking soda - 1 teaspoon
• Vanilla essence - 1 tea spoon
• Cocoa powder - 5 teaspoon

Method
• Mix the yogurt, sugar, and oil and vanilla essence together.
• Sieve all the dry ingredients and mix to the batter.
• Add one tablespoon of milk and blend well.
• Cook on high for 11 minutes.
• Allow it to stand in the oven for sometime before serving.

Doughnuts

Ingredients
• Condensed milk - 2 tablespoons, sweetened
• Milk - ½ cup
• Maida - 250 gms
• Egg - 1
• Butter - 1 tablespoon
• Dried yeast - 2 teaspoon
• Salt - a pinch
• Powdered sugar - 50 gms
• Cinnamon powder - ½ teaspoon

Method
• Mix the condensed milk and milk and warm it over a pan of hot water.
• Mix the yeast and one or two tablespoons of maida and allow it to
ferment for 30 minutes.
• Mix the salt, remaining maida, beaten egg and melted butter to the
fermented yeast and stir well.
• Knead the dough well and cover it with a polythene sheet and allow it
for 30 minutes.
• Then roll the dough into ¼ inch thickness and cut it into rings with a
doughnut cutter.
• Deep fry this and roll it over sugar and cinnamon mixture and serve.

Eggless Black Forest Cake

Ingredients
• Condensed milk sweetened - 400 gms
• Flour - 225 Gms
• Butter - 125 Gms
• Cocoa powder – 4 tablespoons
• Aerated cola drink - 200 ml
• Baking powder - 1 teaspoon
• Cream - 1 teaspoon
• Cherries - ¼ cup
• Chocolate - ½ cup, grated

Method
• Mix the butter and sugar well. Add all the dry ingredients and the cola
drink and mix.
• Pour in a greased plate and cook on power 60 for 3 minutes at high.
• Allow it to stand for 5 minutes on the oven.

Icing
• Cool and slit the cake horizontally. In a bowl whip the cream and
sandwich the two layers with the cream. Top with the cherries and grated
chocolates.

Fig Fantasy

Ingredients
• Condensed milk - 200 gms, sweetened
• Fig or Anjeer - 250 gms, chopped
• Milk - ½ litre, boiled
• Ghee - ½ litre, boiled 2 tablespoons

Method
• Soak the figs in the milk for some one-hour.
• Grind it into a paste.
• Heat the ghee in a pan and add the condensed milk and the fig paste
and stir continuously till it leaves the sides of the pan.
• Serve hot garnished with silver leaf and cashews.

Fruit cake

Ingredients
• Salted Butter 100 gms
• Castor sugar 100 gms
• Egg 2 nos
• Flour 125 Gms
• Milk 2 tablespoons
• Kismis ½ cup
• Baking powder 1 teaspoon
• Lemon color few drops
• Vanilla essence few drops

Method
• Mix butter and sugar till it is light and fluffy. Mix the dry ingredients
and mix it with the batter slowly while stirring.
• Add the colors, kismis and milk and stir for some time.
• Pour the batter into a greased plate and cook on power 60 for 3
minutes at high mode.
• Allow it to stand in the oven for sometime before serving.

Fruit Delight Pudding

Ingredients:
• 1 cup Red Jelly
• 1 cup Green Jelly
• 1 Tin Mix Fruit
• 1 small Cake
• 3 cup Fresh Cream
• 1 cup Milk
• 1 tsp Custard Powder
• 4 tsp Sugar
• 1 Orange
• 1 Apple
• 1 cup Grapes
• 1 slice Pineapple

How to make fruit delight pudding:

• Mix the custard powder in a little milk.


• Boil the rest of the milk.
• When it comes to a boil, while continuously stirring add the dissolved
custard powder to the milk.
• While stirring add the sugar.
• When the mixture thickens put off the flame.
• Beat the cream till frothy.
• Cut the fruits in small pieces.
• Cut small pieces of the cake.
• Prepare both the jellies as instructed on the packet.
• Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin
fruits, half jelly and half cream.
• Let this mixture set in the refrigerator.
• When fully set take it out and decorate with the rest of the jelly and
cream.

Kesar Kulfi
Ingredients:
• 4 cups Milk
• 100g Khoya
• 1 tbsp Maida
• 1 tin Condensed Milk
• 1/2 tsp Kesar powder
• 10-12 chopped, Blanched Almond

Method:
1. Mix together condensed milk, milk, maida, and khoya. Bring to boil,
stirring constantly.
2. Reduce heat and cook for 5 minutes, stirring constantly.
3. Remove from fire and cool.
4. Add almonds and kesar dissolved in 1 tsp of water.
5. Fill into kulfi moulds and freeze overnight.

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to
base, to form slices. But do not cut fully. Stop just below the base. Now press
sideways gently, to form a fan shaped strawberry. Use as topping decor for
ice creams, puddings, etc.

Lemon Peach Pudding

Ingredients:
• 1 Tin Peach
• 1 packet Lemon Jelly
• 2 cup Cream
• 2 tblsp Sugar
• 1 Lemon

How to make lemon peach pudding:


1. Dissolve the lemon jelly in 2 cups of boiled water
2. Powder the sugar and sequeeze out the lemon juice.
3. Take out the peaches and cut into small pieces.
4. In a bowl spread few peaches and then spread some jelly and let it set
in the fridge.
5. Keep the rest of the jelly in the fridge to set.
6. Beat the cream smooth.
7. Mix lemon juice, sugar, 1 cup cream, jelly and few peach pieces.
8. Now take the bowl out of the refrigerator and spread this mixture on
the jelly.
9. Place it in the fridge again to set.
10. When it is fully set garnish with cream and peach pieces.

Lemon Sorbet

Ingredients:
• 1 cup Sugar
• 1 cup Water
• 5 tbsp Lemon zest
• 3/4 cup Lemon juice

Method:
1. In a medium saucepan, heat the water and sugar in a saucepan until
dissolved. Bring to a boil, simmer 2 minutes and leave to cool.
2. Add the lemon juice and lemon zest to the sugar syrup. Chill the
mixture.
3. Freeze the mixture until firm.
4. Scoop into dessert bowls and serve.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a


stainless Steel airtight container and put a wet muslin cloth over them.

Lover`s Delight

Ingredients:
• 75 gms Castor Sugar
• 1 Loaf Sliced White Bread, crusts removed
• 900 gms Mixed Raspberries, Red
Currants,
Black Currants, Plum

To Decorate
• 50 ml Double cream
• 6 Sprigs of Red Currants/Black Currants

Method:
1. Cut 6 circles of bread to line the base of each tea cup. Cut strips for
the sides, reserving 6 slices.
2. Halve and stone the fruits where necessary. Cook gently with the
sugar until the juices flow.
3. Lift the fruit out of the juice and sugar mixture and pack into the cups.
Cut 6 circles from the reserved bread slices and use to cover the fruit.
Sprinkle with half the fruit juice. Reserve the rest of the juice.
4. Cover filled cups with greaseproof paper. Stand on a tray and put a
ramekin (a small dish used for baking and serving) with a small weight
inside, on top of each one. Chill in the fridge overnight.
5. Turn out the puddings onto 6 desert plates and surround with a pool of
the reserved juice. Pipe 2 rings of cream around each pudding and feather
with a skewer.

Tip: Place a piece of plastic wrap on the surface of cooked pudding filling
immediately after pouring to prevent a skin from forming.

Mango Sorbet

Ingredients:
• 150 ml Water
• 150 gm Sugar
• Juice of 1 Lemon
• Cardamom powder
• 300 gm Mango puree

Method:
1. Put sugar in a small saucepan with water. Stir until the sugar has
dissolved. Simmer briskly 3 to 4 minutes to make a syrup.
2. Remove from the heat and chill.
3. When it is cold, add it to mango puree, together with the lemon juice
and cardamom powder.
4. Mix well and then freeze in a metal container. As it is freezing, whisk it
with a fork from time to time.

Serves: 3-4

Tip: Adding a cupful of grated carrot or beetroot to the coconut while


making burfi will give you "natural" colouring and nutritional benefits.
Mango Sorbet with Sauce

Ingredients:
• ½ tsp Lemon juice
• ¼ cup Castor Sugar
• 900 gms Mango pulp
• ¼ cup Double cream
• ½ cup Confectioners’ Sugar
• 1 Grated rind of Orange and lemon
• 4 Egg Whites, whisked until peaks form

Method:
1. In a large, chilled bowl, mix half of the mango pulp, with the lemon
juice and the grated rind.
2. Gently fold in the egg whites and caster sugar. Cover with cling film
(plastic wrap) and place in the freezer for at least 1 hour.
3. Remove and heat again. Transfer to an ice cream container, and
freeze until fully set.
4. Whip the double cream with the confectioners’ sugar and the
remaining mango pulp. Chill the sauce for 24 hours.
5. Remove the sorbet 10 minutes before serving. Scoop out individual
servings and cover with a generous helping of mango sauce. Serve
immediately.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a


stainless Steel airtight container and put a wet muslin cloth over them.

Mushroom Quiche

Ingredients:
• 3 Eggs
• 1 tbsp Butter
• 2 tbsp Olive oil
• Salt and Pepper
• 1 tbsp Lemon Juice
• 450 gms Mushrooms
• 300 ml Whipping cream
• 2 tbsp finely Chopped Parsley
• 60 gms Parmesan cheese, grated
• 1 pod of Garlic, finely chopped

For the Crust


• ½ tsp Salt
• 180 gms Plain Flour
• 85 gms cold Butter, cut into pieces
• 45 gms cold Margarine, cut into pieces
• 3-4 tbsp Iced Water

Method:
1. For the crust, sift the flour and salt into a bowl. Rub in the butter and
margarine, until the mixture resembles coarse breadcrumbs. Stir in just
enough water to bind.
2. Gather into a ball, wrap in clear film and refrigerate for 20 minutes.
3. Preheat a baking sheet in a 375 degrees F/190 degrees C/Gas 5 oven.
4. Roll out the dough 1/8 m thick. Transfer to a 9 in tart tin and trim.
Prick the base all over with a fork. Line with greaseproof paper and fill with
dried beans. Bake for 12 minutes. Remove the paper and beans and
continue baking until golden, about 5 minutes.
5. Wipe the mushrooms with dump kitchen paper to remove any dirt.
Trim the ends of the stalks, place on a cutting board, and slice thinly.
6. Heat the oil and butter in a frying pan. Stir in the mushrooms, garlic
and lemon juice. Season with salt and pepper. Cook until the mushrooms
tender their liquid, then raise the heat and cook until dry.
7. Stir in the parsley and add more salt and pepper if necessary.
8. Whisk the eggs and cream together, then stir in the mushrooms.
Sprinkle the cheese over the bottom of the prebaked shwll and pour the
mushroom filling over the top.
9. Bake until puffed and brown, about 30 minutes. Serve the quinche
warm.

Tip: Prevent sharp edges on muffins, bar cookies or quick breads by


greasing the muffin cups or pans only on the bottom and halfway up the
sides so the batter is higher than the greaseline.

Orange and Walnut Swiss Roll

Ingredients:
• 1/8 tsp Salt
• 4 Eggs, separated
• 115 gms Castor Sugar
• ½ tsp Cream of Tartar
• 115 gms Chopped Walnuts
• Icing Sugar, for dusting

For the Filling


• 300 ml Whippping Cream
• 1 tbsp Castor Sugar
• Grated rind of 1 Orange
• 1 tbsp Orange Liqueur, such as Grand Marnier

Method:
1. Preheat a 350 degrees F/180 degrees C/Gas 4 oven. Line a 12 x 9 ½ m
(30 x 24 cm). Swiss roll tin with greaseproof paper and grease the paper.
2. With an electric mixer, beat the egg yolks and sugar until thick.
3. Stir in the walnuts.
4. In another bowl, beat the egg whites with the cream of tartar and salt
until they hold stiff peaks. Fold gently but thoroughly into the walnut
mixture.
5. Pour the mixture into the prepared tin and spread level with a spatula.
Bake for 15 minutes.
6. Run a knife along the inside edge to loosen, then invert the cake onto
a sheet of greaseproof paper dusted with icing sugar.
7. Peel off the baking paper. Roll up the cake while it is still warm with
the help of the sugared paper. Set aside to cool.
8. For the filling, whip the cream until it holds soft peaks. Stir together
the caster sugar and orange rind, then fold into the whipping cream. Add the
liqueur.
9. Gently unroll the cake. Spread the inside with a layer of orange
whipped cream, then re-roll. Keep refrigerated until ready ro serve. Dust the
top with icing sugar just before serving.

Tip: To prevent icing from running off your cake, try dusting the surface
lightly with cornstarch before icing.

Orange Caramel Pudding

Ingredients:

• 300 ml Milk
• 4 eggs
• 3 Slices Brown Bread
• 5-6 tblsp Milk
• 1/2 tsp orange Essence
• 3-4 tblsp Sugar
• 1 tblsp grated Orange Rind

How to make orange caramel pudding:


• Beat the eggs.
• Melt 3 - 4 tblsp of sugar in a thick bottomed pan to make the caramel.
Cool and keep aside.
• Trim the bread slices and break into small pieces and keep aside.
• Heat the milk lukewarm. Add the bread pieces, beaten eggs, orange
essence and half of the grated rind and milk and mix well. pour this mixture
into the pan with the preapred caramel.
• Steam this mixture in a steamer or a pressure cooker without the
shistle for 20 - 25 minutes or until the pudding is set.
• Cool it and keep it fridge for 1 hour.
• Now place a dish on top of the pudding and turn it over so that the
caramel is on the top.
• Garnish this pudding with the remaining orange rind and serve cold.

Pineapple Souffle

Ingredients
• Condensed milk - 400 gms, sweetened
• Pineapple - around 4 slices, chopped
• Gelatin - 2½ tablespoons
• Cream - 1½ cup
• Lemon juice - of 4 limes
• Milk - 1½ cup

Method
• Soak the gelatin in ½ cup water and dissolve in a pan of hot water.
• Mix the dissolved gelatin, condensed milk, chopped pineapple slices
and lemon juice well.
• Whip the cream till it is stiff and add to the above mixture.
• Pour the mixture in a mold and refrigerate it for some time.
• When set unfold it onto a dish and serve with beaten cream on top.

Pumpkin Soufflé

Ingredients:
• Dash Salt
• 3 tsp Butter
• 1/3 cup Sugar
• 1 cup Skim Milk
• ½ cup Kishmish
• 1 tsp ground Nutmeg
• 2 cup mashed Pumpkin
• 2 Egg whites, un-beaten
• 3 Egg whites, stiffly beaten

Method:
1. Combine milk, sugar, salt, butter, and nutmeg in a saucepan.
2. Warm slightly to dissolve sugar.
3. Remove from heat and add pumpkin. Beat until fluffy.
4. Beat in egg yolks. Stir in raisins. Gently fold mixture into stiffly beaten
egg whites.
5. Transfer to 2 or 2 1/2 quart well greased baking dish. Bake at 350° F
for 50 to 60 minutes or until soufflé is firm.

Serves 10

Tip: When ice cream is rock-hard, dip the scoop in hot water to make
scooping easier.
Rice Pudding with Peaches

Ingredients:
• 5 cups Milk
• 1 cup Sugar
• 1 Cinnamon stick
• ½ cup Vanilla Essence
• 2 cups Short grained rice
• Cinnamon powder to sprinkle on top

Method:
1. Wash and soak rice for 30 minutes. Drain all the water and mix-in milk,
sugar, cinnamon and vanilla essence.
2. Put on flame to boil, stirring continuously. Reduce flame and continue
stirring, but occasionally to prevent it from sticking at the bottom.
3. Cook until rice becomes tender and most of the liquid gets absorbed.
Allow to cool.
4. Open peaches can and drain the syrup.
5. Place 2 peach halves on individual serving plates and spoon the rice
pudding onto the peaches.
6. Sprinkle cinnamon powder on top and serve cold.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a


stainless Steel airtight container and put a wet muslin cloth over them.

Rich Chocolate Mousse

Ingredients:
• 1 tbsp Rum
• 1 tbsp Butter
• 4 Eggs, separated
• 250 gm dark Chocolate

Method:
1. Melt the dark chocolate pieces in a double boiler, or in a bowl over hot
water.
2. When thoroughly melted, stir in the egg yolks (one at a time), rum and
butter.
3. Whisk the egg whites until stiff and fold them into the chocolate
mixture until thoroughly combined.
4. Spoon into serving dishes and refrigerate for at least 2 hours before
serving. Decorate with whipped cream, if desired.
Tip: Having trouble keeping your ice cream inside the cone? If you are
constantly wiping up drips from the bottom of a sugar cone, simply pop a
mini marshmallow in the bottom of the cone before adding the ice
cream...no more drips!

Russian Pudding

Ingredients:
• 1 Cake
• 2 cup fresh and thick Cream
• 4 cup Milk
• 4 tsp Custard Powder
• 1/2 cup Sugar
• 1 Orange
• 1 Apple
• 1 cup Grapes
• 1 slice Pineapple
• Few chocolate pieces

How to make Russian pudding:


• Beat the cream frothy.
• In little milk dissolve the custard powder.
• Heat the rest of the milk and when it comes to boil add the sugar and
the dissolved custard powder.
• Keep stiring continously so that no lumps are formed.
• When it thickens put off the flame.
• Cut the fruits and the cake in small pieces.
• In a bowl first lay a layer of cake and then spread a layer of custard
powder and then the fresh fruits.
• Now keep it in fridge to let it set.
• Take it out and spread the cream.
• Now sprinkle grated chocolate for garnish.

Strawberry & Vanilla Mousse


Ingredients:
• 4 Eggs, separated
• 175 gms Strawberries
• 100 gms Castor Sugar
• 250 ml Double cream
• 6 tsp Powdered Gelatine
• Few drops of Vanilla Essence

To Decorate
• Mint leaves
• 2-3 Sliced Strawberries
• For the Sauce
• 1 tsp Arrowroot
• 25 gms Icing Sugar
• 100 gms Strawberries

Method:
1. Puree the strawberries. Transfer in a bowl and set aside.
2. Whisk the egg yolks and castor sugar until pale and thick enough to
leave a trail when the whisk is lifted.
3. In separate bowls, whip the cream to soft peaks and whisk the egg
whites until stiff. Fold the cream and then the egg whites into the egg yolk
mixture. Fold 5 tbsp of the egg mixture into the strawberry puree. Stir
vanilla essence into the remaining egg mixture.
4. Sprinkle the gelatine over 6 tbsp of warm water in a bowl and set
aside to soften for a few minutes. Then stir and place over a pan of warm
water to dissolve.
5. Fold 4 tbsp of the gelatine mixture into the vanilla egg mixture and stir
the remainder into the strawberry puree mixture.
6. Pour half of the vanilla mousse mixture into a 1.2 lts. round mould and
swirl in half the strawberry mixture. Add the remaining vanilla and
strawberry mixture and swirl again. Chill for 1 ½ - 2 hours.
7. Make the sauce; puree the strawberries, shake the arrowroot into 1
tbsp water and stir into the puree. Add the icing sugar and stir over a gentle
heat and glossy and slightly thickened. Allow to cool. Unmould the mousse,
slice and put on serving plates.
8. Surround with sauce. Feather in the cream, using a cocktail stick.
Decorate with strawberries and mint leaves.

Tip: Place a piece of plastic wrap on the surface of cooked pudding filling
immediately after pouring to prevent a skin from forming.
Strawberry Jelly Soufflé

Ingredients:
• 3 tbsp Sugar
• 1½ cup Water
• 200 gm Cream
• 400 gms sliced Strawberries
• 1 pkt Rex brand Strawberry jelly
• ½ tsp Strawberry essence juice
• ½ cup any Berry syrup or Berry juice

Method:
1. Boil water and sugar till sugar dissolves. Remove from heat and
dissolve strawberry jelly. Let it cool.
2. Now add berry juice or strawberry syrup. Place the bowl over ice and
add cream and beat well.
3. Add strawberry essence.
4. Add sliced strawberries to the cream mixture.
5. Put the mixtures in a moist jell mould and refrigerate till set.
6. Un-mould the mixture and line serving plate and decorate with orange
sacs, pineapple slices and little cream or jujubees.

Tip: Adding a cupful of grated carrot or beetroot to the coconut while


making burfi will give you "natural" colouring and nutritional benefits.

Strawberry Pudding

Ingredients:
• 12 Marie Biscuit
• 400 gms Cream
• 1 packet Strawberry Jelly
• 1 Tin Cherry
• 2 cup Sugar
• 3 cup Milk
• 3 tblsp Custard Powder
• 1 tsp Vanilla Essence

How to make Strawberry pudding:


• Dissolve the custard powder in 1/2 cup of milk.
• In the rest of the milk add 3 tblsp of sugar and bring it to boil.
• When it comes to a boil add the custard powder.
• Keep stiring continously so that no lumps form.
• When it thickens put off the flame.
• Now add vanilla essence.
• When it gets cool put it in the refrigerator.
• Now prepare the jelly as directed on the packet.
• Put the jelly also in the refrigerator.
• When it is fully set then only take it out.
• Now grind the sugar and add to the cream and beat it frothy.
• Now mix the custard and the cream.
• Deseed the cherries and separate the liquid.
• In a bowl add half the custard powder and then place half the jelly
slightly beaten.
• Now dip the biscuits in the cherry syrup and place them on the custard
jelly mixture.
• Place the cherries on the biscuit layer.
• Spread rest of the jelly.
• Pour rest of the custard mixture and decorate with rest of the cherries.

Tender Coconut Souffle

Ingredients

• Condensed milk - 400 gms, sweetened


• Tender coconut water - 5 cups
• Gelatin - 3 tablespoons

Method
• Dissolve the gelatin in half a cup of coconut water over a pan of hot
water.
• Mix the condensed milk to the dissolved gelatin.
• Mix the above mixture with the tender coconut water and refrigerate
it.
• When set serve with cream or cherries and strawberries.

Vanilla Ice Cream

Ingredients:
• 1 quart Half & Half
• 2½ tsp Vanilla extract
• 1¼ cups Condensed Milk
Method:
1. Beat half and half, sweetened condensed milk and vanilla extract in
large mixer bowl until combined; freeze for 2 hours.
2. Beat on medium speed for 30 seconds.
3. Freeze for additional 4 hours or until firm.

Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled
biscuits, dry fruits used inside, coloured sugar etc. make excellent
decorations for party puddings.

Watermelon Sorbet

Ingredients:
• ¼ cup Water
• 1/3 cup Sugar
• 1 tbsp Lemon juice
• 1/3 cup light Corn syrup
• 4 cups Watermelon, cubed

Method:
1. Combine sugar, water and syrup in a saucepan. Stir until it boils.
Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
2. In a blender puree the watermelon (seeds and rind removed).
3. Add 3 cups of watermelon puree and lemon juice to the cold sugar,
water, syrup mixture.
4. Freeze until desired consistency is obtained.

Tip: Always chill glasses before preparing the ice cream in it. This way it will
stay stiff longer.

Yogurt and Honey Muffins

Ingredients:
• 1 large Egg
• 55 gm Butter
• 5 tbsp Honey
• 65 ml Lemon Juice
• 140 gm Plain Flour
• 240 ml Plain Yogurt
• ¼ tsp Grated Nutmeg
• Grated Rind of 1 Lemon
• 170 gm Whole meal flour
• 1 ½ tsp Bicarbonate of Soda
Method:
1. Preheat a 175 degrees F/ 190 degrees C/ Gas 5 oven. Grease a 12-cup
muffin tin or use paper cases.
2. In a saucepan, melt the butter and honey. Remove from the heat and
set aside to cool slightly.
3. In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add
the butter and honey mixture. Set aside.
4. In another bowl, sift together the dry ingredients.
5. Fold the dry ingredients into the yogurt mixture to blend.
6. Fill the prepared cups two-thirds full. Bake until the tops spring back
when touched lightly, 20-25 minutes. Let cool in the tin for 5 minutes
before turning out. Serve warm or at room temperature.

Tip: Roll cookie and pastry dough between two pieces of waxed paper
lightly dusted with flour or confectioners' sugar.

Carrot Burfee

Ingredients
• Condensed milk - 200 gms, sweetened
• Carrot - ½ kg, grated
• Ghee - 1/3 cup
• Corn flour - 2 tablespoons
• Water - ½ cup
• Cashews - few to garnish

Method
• Cook the carrots in ½ cup of water till tender.
• Add the condensed milk, ghee and corn flour.
• Cook this mixture till it leaves the sides of the pan.
• Remove form fire and spread over a greased pan.
• Cool and cut it into squares and garnish with the cashews.

Carrot Halwa

Ingredients
• Carrots ½ kg, grated
• Condensed milk 1 tablespoon
• Sugar 1 cup
• Khoya 1 cup
• Cashews 1 tablespoon
• Currants 1 tablespoon
Method
• Take the carrot along with half the amount of sugar and cook covered
on power 60 for 14 minutes.
• Add the condensed milk, khoya, and the rest of the sugar and cook
uncovered for 8 minutes.
• Garnish with the cashews and currants and serve.

Coconut Burfi

Ingredients
• Condensed milk - 400 gms, sweetened
• Coconut - 300 gms, grated
• Full cream milk powder - 100 Gms
• Milk - ½ cup
• Red color - few drops

Method
• Heat the condensed milk, coconut powder, milk and milk powder in a
thick-bottomed kadai.
• Once heated cook on slow flame till the mixture leaves the sides of the
pan.
• Divide the mixture into two equal portions.
• Spread one portion evenly on a greased plate.
• To the other portion add the red color and mix well.
• Spread it over the white layer and allow it to cool.
• Cut into squares and serve.

Coconut Laddoos

Ingredients
• Condensed milk - 400 gms, sweetened
• Grated coconut - 4 cups, desiccated

Method
• Take some 50 Gms of the grated coconut and keep aside.
• Add the remaining coconut to the condensed milk and cook on slow
fire.
• Gently mix till the mixture leaves the sides of the pan.
• Cool and roll into small laddoos with greased palms.
• Roll the laddoos in the coconut powder set aside and serve.
• This makes around 20 medium sized laddoos.
Date Burfi

Ingredients
• Condensed milk - 400 gms, sweetened
• Dates - 500 gms, deseeded & chopped
• Ghee - 2 tablespoons
• Water - ½ cup
• Maida - 2 tablespoons
• Silver leaf - 2

Method
• In a pan heat the ghee, add the maida and fry for a minute.
• Add the water mixing well and allow it to boil.
• Add the dates, condensed milk and cook well, till the mixture leaves
the sides of the pan.
• Remove from fire and cool and cut into squares.
• Serve garnished with silver foils.

Fruit Rabri

Ingredients:
• 2 Cardamom
• 2 tbsp of Sugar
• 1½ litres of Milk
• 1 tsp Rose Water
• ½ cup slit Grapes
• ½ cup Pomegranate
• Almonds, finely sliced
• Chopped Pistachio to garnish

Method:
1. Heat ghee in a non stick pan.
2. Add milk. Condense the milk to less than one-fourth quantity.
3. Add the sugar and boil for a couple of minutes more and turn off the
heat.
4. Sprinkle the powdered cardamom.
5. When at room temperature, mix in the rose water and add the
almonds and chill.
6. Add the fruits just before serving otherwise it tends to leave water.
7. Garnish with pistachios

Tip: Prevent dried fruit or nuts from sinking to the bottom of your batters by
coating them lightly with flour first.

Gujhia

Ingredients:
• 1kg Khoya
• 200 ml Water
• 500 gm Sugar
• 500 gms Maida
• 3 tbsp Kishmish
• 200 gm Almonds
• 6 tbsp cooking Oil
• Ghee for deep frying
• 15 gm Cardamom powder

Method:
1. Mix the six tbsps of oil with the maida.
2. Using fingers, mix well so that the mixture takes the form of
breadcrumbs and binds to a certain extent.
3. Now add some water and knead lightly. Keep adding water as required
and knead into a soft dough. Set aside for about 25-30 minutes.
4. Put the khoya in a deep-frying pan and fry to a light brown colour.
5. Add sugar into the khoya and mix well. Add thin strips of almonds,
cardamom powder and kismish. Fry for a few minutes and remove
from the fire. Let it cool, roll out the kneaded dough into a chapati,
thicker and smaller than a normal chapati.
6. Fill half the chapati with the khoya mixture, fold the chapati and seal
the round, twisting the edges inwards. Take care that the filling does
not ooze out.
7. Take a deep frying pan. Put ghee and allow it to heat till smoking
point.
8. Deep fry till golden brown. Fry on a slow fire. When done, take them
out with a sieve type ladle, draining the oil completely.

Tip: Place a piece of plastic wrap on the surface of cooked pudding filling
immediately after pouring to prevent a skin from forming.
Kalakand

Ingredients

• Condensed milk - 500 gms, sweetened


• Paneer - ½ kg
• Elaichi - 4 nos, powdered
• Cream milk powder - 2 tablespoons
• Silver leaf - 1

Method
• Mash the paneer coarsely and add the milk powder, condensed milk
and mix well.
• Heat the above mixture in a thick-bottomed pan for about 10 minutes
with constant stirring.
• Continue cooking till the mixture becomes thick. Remove from the fire
and spread it on to a greased plate.
• Sprinkle elaichi powder on the top and also top it with the silver leaf.
• Cool it and cut into square pieces.

Kesari

Ingredients

• Condensed milk - 250 gms, sweetened


• Suji or semolina - 1 cup
• Ghee - ¾ cup
• Water - 1 teaspoon
• Kesari powderor yellow color - 1 teaspoon
• Cashews and raisins - a handful

Method
• Heat the ghee and fry the cashews and raisins and keep aside.
• Fry the semolina in the ghee till it turns brown.
• Add the kesari powder to the 2 cups water and add to the semolina.
• Keep stirring so that no lumps are formed.
• Then add the condensed milk and keep stirring till the mixture leaves
the sides of the pan.
• Put on a greased plate and when cooled cut into the desired shapes.
• Serve garnished with the roasted cashews and raisins.
Mal Purras

Ingredients:
• Almonds
• 1 litre Milk
• ¼ kg Ghee
• 2 cups Water
• 100 gm Maida
• 200 gms Sugar
• Colour essence
• Ground Cardamoms

Method:
1. Heat the milk till it becomes reduces to half. After it gets cold, add
maida.
2. Prepare sugar syrup with water and sugar. Add a few drops of yellow
colour essence in the syrup and keep it aside.
3. Pour ghee into a pan and fry the pancakes with 1 tbsp of maida batter.
4. Dip it into the sugar syrup for about 2 minutes.
5. Serve them in a plate and garnish it with cut almonds and ground
cardamoms.

Tip: Chocolate burns very easily and must be watched carefully when
melting.

Malai Peda

Ingredients
• Condensed milk - 500 gms, sweetened
• Milk - 1½ cup
• Corn flour - ¼ teaspoon
• Citric acid - 1 teaspoon
• Elaichi - 4 nos, powdered
• Ghee - 1 tablespoon a few drops
• Yellow color

Method
• Heat the ghee in a vessel. Add the condensed milk, the milk and the
citric acid dissolved in a little water to it.
• Stir well till the mixture curdles.
• Make a paste of the corn flour with two tablespoons of water and mix
it with the above mixture.
• Cook till the mixture leaves the sides of the pan.
• Add the color and mix well.
• Slightly cool the mixture and shape into pedas.
• Serve garnished with elaichi powder.
• This would make some 20 normal sized pedas.

Mohan Thal

Ingredients
• Condensed milk - 400 gms, sweetened
• Besan (gram flour)- 3 cups
• Pista or badam - 5 tablespoons, chopped
• Ghee - 1 cup
• Milk - 2 tablespoons

Method
• Mix the milk and besan well and keep for about half an hour.
• Heat the ghee in a pan and roast the besan on slow flame for 12
minutes.
• Add the condensed milk and cook with constant stirring for 15 minutes
till the mixture thickens.
• Remove from fire and place in a greased plate and garnish with the
dry fruits.
• Cut into desired shapes and serve.

Moong ka Halwa

Ingredients:
• 2 cup Sugar
• 8 tbsp Ghee
• 1½ cup Milk
• 250 gms grated Khoya
• 2-3 Drops Food Colour
• 1½ cup split Moong Dal
• 1 tbsp Cardamom Powder
• 1 tsp Kesar dissolved in warm milk
• ½ cup Assorted Dry Fruits, Raisins, Almonds, Cashewnuts, Pistachio
Method:
1. Soak Moong Dal in water overnight.
2. Drain and then grind to a coarse paste using very little water.
3. Heat ghee in a kadhai and to it then add the dal paste and stir
continuously.
4. Stir well on a low flame and see that it becomes golden brown in
colour.
5. Add khoya and mix well and then add milk and water and mix well.
6. Add sugar and cook on a low flame.
7. Add kesar, colour, and cardamom powder and mix well. Add dry fruits.
8. Garnish with dry fruits, serve hot or cold as per liking.

Serves 6

Tip: Use aluminium containers instead of steel to set the ice-cream faster.
Also, place a thick plastic sheet or spread some salt under the container to
keep it from sticking to the floor of the freezer.

Mysore Pak

Ingredients:
• 2 cups Ghee
• 1 cup Besan
• 2 cups Sugar

Method:
1. Grease a plate evenly with ghee and set aside.
2. Heat 1 cup of ghee, add besan, stir well and keep aside.
3. Heat sugar on a low flame, add sufficient water and boil to make syrup
of one-string consistency. Strain syrup to remove scum.
4. Add the besan-ghee mixture to the sugar syrup and keep stirring on
low flame to remove lumps, if any.
5. Heat the remaining cup of ghee. Gradually add the ghee to the sugar
syrup mixture and keep stirring till the ghee separates and floats on
top.
6. When done, pour quickly into the greased plate and shake the plate
gently to spread the mixture.
7. Let it cool for a few minutes and cut into pieces with a sharp greased
knife.

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to
base, to form slices. But do not cut fully. Stop just below the base. Now press
sideways gently, to form a fan shaped strawberry. Use as topping decor for
ice-cream, puddings, etc.
Payasam

Ingredients

• Condensed milk - 400gms, sweetened


• Green gram (whole) - 1 cup
• Jaggery - 100 gms
• Elaichi powder - ¼ teaspoon
• Coconut - 1
• Cashews - 10 nos
• Ghee - 1 tablespoon

Method
• Cook the moong dal well till soft and mash it well.
• Heat the jaggery in one cup of water till it dissolves and strain it well.
• Grate the coconut and keep aside 2 tablespoons of it for final.
• Pour 1 cup of hot water over the coconut gratings and allow it for half
an hour.
• Strain this to get one cup of thick milk.
• Again pour some 2 cups of hot water over the coconut gratings and
keep for 15 minutes.
• Strain this to get 2 cups of thin coconut milk.
• Mix the jaggery syrup, cooked moong and the thin milk and cook for 5
minutes with constant stirring.
• Add the condensed milk and stir well.
• Remove from the fire and add the one-cup of thick coconut milk.
• Add fried cashews and raisins to the payasam and top it with the
grated coconut and elaichi powder and serve hot.

Rava Laddoo

Ingredients
• Condensed milk - 400 gms, sweetened
• Suji or semolina - 2-½ cup
• Ghee - 3 tablespoons
• Cardamom powder - ½ Teaspoon

Method
• In a kadai, fry the semolina till it is brown.
• Add the ghee and roast for 10 minutes.
• Add the condensed milk and cardamom powder and stir till the
mixture leaves the sides of the pan.
• Remove from the fire and make into small laddoos with greased palm.
• Garnish with roasted cashews and raisins.

Semiya Ki Kheer

Ingredients

• Semiya or vermicelli - 200 gms


• Milk - ½ cup
• Sugar - ½ cup
• Green cardamom - 1 tablespoon
• Ghee - 2 tablespoons
• Raisins - ¼ cup
• Condensed milk - ½ cup

Method
• In a dish take the ghee, semiya, cashews, raisins and cook on high for
4 minutes with stirring in between.
• To this add the milk, condensed milk, and cook on high for 3 minutes.
• Add the sugar and cardamoms and cook on medium power for 8
minutes till the kheer turns thick.
• Serve hot or cold as desired.

Shrikhand

Ingredients:
• 1 kg Curd
• 1 tbsp warm Milk
• Few strands Kesar
• 2 tsp Cardamom powder
• 3/4 cup powdered Sugar
• Slivers of Pistachios and Almonds

Method:
1. Hang the curd in a muslin cloth in a cool place for approximately 3
hours until all the liquid (whey) has drained off.
2. Rub the saffron into the warm milk until it dissolves.
3. Mix together the hung curd, sugar, saffron mixture and cardamom in a
bowl and churn using a hand blender.
4. Place in the refrigerator. Serve cold garnished with slivers of pistachios
and almonds.

Tip: Place a piece of plastic wrap on the surface of cooked pudding filling
immediately after pouring to prevent a skin from forming.

Sohan Halwa

Ingredients:
• 1 cup Milk
• 1 kg Sugar
• 1 tsp Kesar
• 2 litre Water
• 500 gm Ghee
• 100 gm Pistachio
• 250 gm Almonds
• 50 gm Cardamom
• 500 gm Cornflour or Maida

Method:
1. Heat half of the water, add sugar and boil for 5 minutes.
2. Add 1 cup milk and boil for 5 minutes. Strain it through a muslin bag or
thin cloth.
3. Dissolve the cornflour/maida in a little water. Add the remaining water
and sugar syrup.
4. Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and
cook over low flame.
5. When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee
slowly during cooking to prevent it from sticking to the pan. Stir it well.
6. As Ghee separates from the mixture. Add almonds, pistachio &
cardamoms.
7. Grease a pan or tray with oil. Spread Halwa in it.
8. Garnish with almonds, pistachio and cardamoms. As it cools down, cut it
into pieces and serve.

Serves 6

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a


stainless Steel airtight container and put a wet muslin cloth over them.
Sohan Papdi

Ingredients:
• 1¼ cup Besan
• 2 tbsp Milk
• ¼ kg Ghee
• 1¼ cup Maida
• 2½ cups Sugar
• 1½ cups Water
• ½ tsp Cardamom seeds

Method:
1. Sift both flours together. Then heat Ghee in a pan.
2. Add flour mixture and roast on low heat till light golden. Keep aside to
cool a little, stirring occasionally.
3. Make syrup out of sugar. Pour at once into the flour mixture.
4. Beat well with a large fork till the mixture forms thread like flakes. Pour
onto a greased surface or thali and roll to 1" thickness lightly.
5. Sprinkle the cardamom seeds and gently press down with palm.
6. Cool, cut into squares, Store in airtight container.

Tip: Prevent dried fruit or nuts from sinking to the bottom of your batters by
coating them lightly with flour first.