Ingredients
1 can mango pulp
1 can sweetened condensed milk
1 container "Cool Whip"
½ cup chopped pistachio nuts
2 tsp rose water
Preparation Method
Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
Add rose water. Pour it in airtight container, sprinkle with chopped nuts.
Freeze it overnight in your freezer. Makes about 20 servings.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Banana Ice- Cream
Ingredients
6 bananas
2 litres milk
4 tbsp sugar
2 eggs
Preparation Method
Boil milk on low flame till it becomes thick. Remove it and cool.
Peal off bananas and smash them. Add sugar, little milk and grind them in the mixture.
Beat eggs and mix it add banana shake into thickened milk. Mix well.
Refrigerate it in a bowl for 5 to 6 hours or till it is set. Delicious ice cream is ready.
6 bananas
2 litres milk
4 tbsp sugar
2 eggs
Preparation Method
Boil milk on low flame till it becomes thick. Remove it and cool.
Peal off bananas and smash them. Add sugar, little milk and grind them in the mixture.
Beat eggs and mix it add banana shake into thickened milk. Mix well.
Refrigerate it in a bowl for 5 to 6 hours or till it is set. Delicious ice cream is ready.
Badam Kheer
Ingredients
1 cup Badam
4 to 6 cups milk
1 cup sugar
½ tsp saffron
Preparation Method
Soak saffron in little cold milk, and keep aside.
Soak badam in hot water for at least 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of badam paste and keep the same amount of sugar aside.
Cook the badam paste for 5 to 10 and keep on stirring it constantly, till the flavour comes out.
Now put sugar and keep stirring.
Add the remaining milk, and boil for 10 to 15 minutes.
Add the soaked saffron.
Ready to serve.
1 cup Badam
4 to 6 cups milk
1 cup sugar
½ tsp saffron
Preparation Method
Soak saffron in little cold milk, and keep aside.
Soak badam in hot water for at least 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of badam paste and keep the same amount of sugar aside.
Cook the badam paste for 5 to 10 and keep on stirring it constantly, till the flavour comes out.
Now put sugar and keep stirring.
Add the remaining milk, and boil for 10 to 15 minutes.
Add the soaked saffron.
Ready to serve.
Badam Halwa
Ingredients
1 cup almonds
2 ½ cups sugar
2 cups ghee
1 pinch kesari (yellow)
Preparation Method
Soak 1 cup of almonds in boiling water.
Peel off the skin of the almonds and grind the almonds in a mixer to make a fine paste.
Prepare sugar syrup by boiling the sugar with cup of water taken in a pan.
When the sugar syrup starts boiling, add the almond paste and mix well.
Mix the kesari powder with a little water and add to the boiling mixture.
Immediately, mix in 1 cup of ghee.
As the mixture starts becoming paste-like, gradually pour in spoonfuls from the remaining cup of ghee.
When the mixture reaches a batter-like consistency, remove from the fire. Serve hot.
1 cup almonds
2 ½ cups sugar
2 cups ghee
1 pinch kesari (yellow)
Preparation Method
Soak 1 cup of almonds in boiling water.
Peel off the skin of the almonds and grind the almonds in a mixer to make a fine paste.
Prepare sugar syrup by boiling the sugar with cup of water taken in a pan.
When the sugar syrup starts boiling, add the almond paste and mix well.
Mix the kesari powder with a little water and add to the boiling mixture.
Immediately, mix in 1 cup of ghee.
As the mixture starts becoming paste-like, gradually pour in spoonfuls from the remaining cup of ghee.
When the mixture reaches a batter-like consistency, remove from the fire. Serve hot.
Apple Pie
Ingredients
2 nos apple
1 cup sugar
1 tbsp powder
For the pastry :
200 gms white flour
1 tbsp baking powder
Salt to taste
Oil / Ghee for deep frying
Preparation Method
De seed Apples & chop them into small pieces heat a pan add the chopped Apples & sugar ,cook till the sugar dissolves & Apples become tender.
Check if more sugar is need because the apples might be sour.
Add cinnamon powder & mix, take out & keep aside.
Add a little ghee/oil to the flour, baking powder & salt.
Kneed it to soft pliable dough adding water.
Roll the dough into small squares, add spoonful of the apple mix in the center, seal the edges with little water. you can also shape in the gujiya mould.
In heavy bottomed pan heat oil, fry on a low fire till crispy & done.
2 nos apple
1 cup sugar
1 tbsp powder
For the pastry :
200 gms white flour
1 tbsp baking powder
Salt to taste
Oil / Ghee for deep frying
Preparation Method
De seed Apples & chop them into small pieces heat a pan add the chopped Apples & sugar ,cook till the sugar dissolves & Apples become tender.
Check if more sugar is need because the apples might be sour.
Add cinnamon powder & mix, take out & keep aside.
Add a little ghee/oil to the flour, baking powder & salt.
Kneed it to soft pliable dough adding water.
Roll the dough into small squares, add spoonful of the apple mix in the center, seal the edges with little water. you can also shape in the gujiya mould.
In heavy bottomed pan heat oil, fry on a low fire till crispy & done.
Apple Kheer
Ingredients
1 litre milk
4 tbsp augar
4 medium apples, peeled
¼ tsp cardamom powder
4 almonds, sliced
5 pistas
Preparation Method
Put the milk to boil in a heavy based pan.
Add the sugar and cook gently until the mixture is reduced by half.
Grate the apples and add to the milk.
After boiled remove from the heat at once.
Sprinkle cardamom, pistas and almonds on top. Serve hot or cold.
1 litre milk
4 tbsp augar
4 medium apples, peeled
¼ tsp cardamom powder
4 almonds, sliced
5 pistas
Preparation Method
Put the milk to boil in a heavy based pan.
Add the sugar and cook gently until the mixture is reduced by half.
Grate the apples and add to the milk.
After boiled remove from the heat at once.
Sprinkle cardamom, pistas and almonds on top. Serve hot or cold.
Amber Jelly
Ingredients
140 ml lemon juice or two large lemons
175 g sugar
30 g gelatine
3 egg yolks
thin rind of 1 lemon
400 ml water
Preparation Method
Put all the ingredients into a pan and soak for 5 minutes.
Whisk over gentle heat until near boiling point.
Do not boil or the eggs will curdle strain and set.
140 ml lemon juice or two large lemons
175 g sugar
30 g gelatine
3 egg yolks
thin rind of 1 lemon
400 ml water
Preparation Method
Put all the ingredients into a pan and soak for 5 minutes.
Whisk over gentle heat until near boiling point.
Do not boil or the eggs will curdle strain and set.
Almond Kulfi
Ingredients
14 oz condensed milk
24 oz ecaporated milk
8 oz cool whip whipping cream
1 cup peeled almonds
pinch of saffron
¼ tsp powdered cardamom
½ cup pista chopped
Preparation Method
Grind almond with 14 oz evaporated milk
Mix all above ingredients except pista in a big bowl, beat it for 2 to 5 minutes, so the kulfi comes very soft.
Pour the mixture in a big square dish
Sprinkle the chopped almonds over it and freeze for 8 to 10 hrs.
Cut it and ready to serve.
14 oz condensed milk
24 oz ecaporated milk
8 oz cool whip whipping cream
1 cup peeled almonds
pinch of saffron
¼ tsp powdered cardamom
½ cup pista chopped
Preparation Method
Grind almond with 14 oz evaporated milk
Mix all above ingredients except pista in a big bowl, beat it for 2 to 5 minutes, so the kulfi comes very soft.
Pour the mixture in a big square dish
Sprinkle the chopped almonds over it and freeze for 8 to 10 hrs.
Cut it and ready to serve.
Letria
Ingredients
½ kg sugar
2 cups water
6 egg yolks
3 cups (700 g) grated coconut
4 slices fresh bread without crusts
2 tsp almond essence
2 to 3 raisins
Preparation Method
Stir sugar and water together in a large pan on medium heat till the sugar dissolves.
Allow to simmer as you beat the egg yolks till they are creamy.
Put the egg yolk mixture into an icing bag with a thin nozzle.
Increase the heat to medium and drizzle the egg yolk mixture over the sugar syrup in a cobweb pattern, till all the mixture has been used.
Remove the pan and very carefully with two forks lift off the egg yolk cobweb and set aside carefully.
Now put the pan back on medium heat and add the coconut, read and essence to the sugar syrup.
Stir continuously till all the sugar syrup has been absorbed (about 15 minutes).
Remove the pan and put the mixture onto a flat serving dish garnish with the egg-yolk cobweb, raisins and almonds.
½ kg sugar
2 cups water
6 egg yolks
3 cups (700 g) grated coconut
4 slices fresh bread without crusts
2 tsp almond essence
2 to 3 raisins
Preparation Method
Stir sugar and water together in a large pan on medium heat till the sugar dissolves.
Allow to simmer as you beat the egg yolks till they are creamy.
Put the egg yolk mixture into an icing bag with a thin nozzle.
Increase the heat to medium and drizzle the egg yolk mixture over the sugar syrup in a cobweb pattern, till all the mixture has been used.
Remove the pan and very carefully with two forks lift off the egg yolk cobweb and set aside carefully.
Now put the pan back on medium heat and add the coconut, read and essence to the sugar syrup.
Stir continuously till all the sugar syrup has been absorbed (about 15 minutes).
Remove the pan and put the mixture onto a flat serving dish garnish with the egg-yolk cobweb, raisins and almonds.
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