ashu's Blog

Archive for the ‘Desserts’ Category

Ingredients:
1 cup sugar
1/3 cup water
2 tbsp butter
4 large apples, peeled, cored, cut into 1/4 inch rounds
15 slices loaf bread, crust trimmed
1 1/2 cups NESTLE Fresh Milk combined with
1 1/2 cups NESTLE All Purpose Cream
1/2 cup sugar
6 pcs large eggs

Procedure:

1. Combine sugar and water in a heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into 13 inchx9 inchx2 inches baking dish.
2. Tilt dish to cover bottom with syrup. Cool.
3. Preheat oven to 350 degrees F.
4. Melt 2 tbsps. butter and beginning to color, about 4 minutes per side.
5. Arrange 1/3 of apples atop caramel in dish. Top apples with half of bread slices in single layer.
6. Whisk milk-cream mixture, sugar, and eggs in a large bowl to blend. Pour half the custard over bread. Arrange another 1/3 of apples over bread. Top with remaining bread slices in single layer. Pour remaining custard over, and top with the last 1/3 of apples. Let stand 30 minutes.
7. Bake pudding until custard is set and begins to brown on the sides, about 45 minutes. Let stand at least 15 minutes. Serve hot or warm

Total servings: 6

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Number of Calories in dish.Calories: dont know
Pre-Preparation time. For example marinating etc.Pre-Prep time:
Time it takes to prepare the dish.Preperation time:
On what occasion(s) this dish is suitable for..Occasion: Any
What international cuisine this dish belongs to.Cuisine: Not Sure
How much effort it takes to make this dish.Effort: Easy
This dish is best suited for. For example Diabetes, Cholestrol reducing etc.Best for: All
How is this dish served.How to serve: Not Sure

Ingredients
2tablespoons gheeClick to find more about ghee
4 large carrots(coarsely grated)
400g can sweetened condensed milk)
1/4 teaspoon ground cardamomClick to find more about cardamom.
1/3 cup(45g)slivered almondsClick to find more about almonds,toasted

Preparation
1.Heat gheeClick to find more about ghee in a large pan, cook carrots,stirring,until soft.2.Add milk and cardamomClick to find more about cardamom cook stirring occasionally,until nearly all liquid has evaporated.stir in nuts.serve halwa warm or cold.

Number of persons this dish serves.Total servings: approx 10+
Number of Calories in dish.Calories: its high in calories !
Pre-Preparation time. For example marinating etc.Pre-Prep time:
Time it takes to prepare the dish.Preperation time: anywhere between 1hr to 2
On what occasion(s) this dish is suitable for..Occasion: Any
What international cuisine this dish belongs to.Cuisine: Not Sure
How much effort it takes to make this dish.Effort: Average
This dish is best suited for. For example Diabetes, Cholestrol reducing etc.Best for: All

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Ingredients
1 packet of peeled and slicked alomonds, 4 cups sugar ( more according to taste), elaichiClick to find more about elaichi to taste…
1 1/2 gallon of milk, saffron, whipped or fresh cream, food coloring ( if preferred)

Preparation
set the milk out on the stove on mediumhigh heat. While the milk gets heated, in a blender grind the peeled almondsClick to find more about almonds with a little milk. Add the thick paste into the milk already on the stove. Add the sugar. leave it to cook for about 15 mins. After which you need to constantly stir to avoid forming any lumps. Keep stirring for about another 15 mins. Add the whipped cream or the fresh cream to the milk which at this time should seem and appear very creamy. Add the safron( which should have been dipped in a cup of milk and put aside to give out color, at the start of the process). Add elaichiClick to find more about elaichi as you keep stirring. The milk in the pot should be a little less than what you initially started off with because at this point it should be very smooth and creamy. Keep stirring for another 15 mins.( if you feel you are not getting the smooth and creamy feel, add on more almondsClick to find more about almonds grinded in a blender)You know its ready when it tastes very smooth, creamy, and almondy. Add kewra ( rose water) if you want. You can add food coloring if you want to give it a more yellowish color. Although the saffron should be sufficient to give the kheer a pale yellow color. Once finished transfer it into a dish and garnish with elaichi


540 ml pineapple tin,
1 egg,
1 1/2 cup milk,
2 tbsp custard pwd
sugar as u desired,
full cream 10 oz,
5 almonds,
5 pictachio

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Grind pineapple in semi paste with the same water and cooked for 10 min on a low flame.
In a bowl beat egg, milk,custard powder and sugar for 1 to 2 min.
Pour this in pineapple and stir till it becomes thick.
Take it off the flame and let it cool then put the whip cream on it and decorate it with almonds and pictachio flakes.
Refrigerate it before serving.Enjoy!!!!

Ras Malai

Posted on: June 28, 2010

——————————————————————————–

3-2 oz ricotta cheese(or an equivalent amountt of freshly made Paneer)
10 oz powdered Confectioner’s sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

——————————————————————————–

If you are using the Ricotta cheese,
mix together the confectioner’s sugar and cheese.
Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and shape it into flat balls.
Bring the water and sugar to a boil to yield sugar syrup.The syrup should not be too thick.
Insert the balls one by one in the syrup and warm them up. They should become spongy.
In the meantime, boil the half and half with the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room temperature


1 round 8″ pound cake
1 JELLO packet of your choice of flavor
1 cup orange juice or your favorite fruit juice/cocktail
4 tbsp custard powder
8 cups of milk
4 tbsp sugar
1 cup of whipped cream (I use Cool Whip)
1 tsp vanilla essence
2 tsp powdered sugar
1 tablespoon chopped nuts(almonds, walnuts, etc)

2 cups of chopped fresh or tinned fruit (apple, banana,
papaya, orange, watermelon, strawberry, peaches, etc.)
6-8 candied cherries for decorating

——————————————————————————–

Take a deep glass dish.
Put the pound cake in the dish and gently pour the fruit juice over it till the cakeis completely soaked.
Let it sit for about 30 minutes in the fridge.
Prepare the JELLO as per the directions on the packet.
Spoon the jello over the cake before it sets (i.e as soon as you add the cold water to it)
Leave this in the fridge to set for about one hour.
The jello will not be completely done yet.
Meanwhile prepare custard by boiling the milk, adding the custard powder dissolved in a little milk and then adding sugar.Stir continously.
The custard is ready when the whole mixture thickens.
Take it off the heat and let it cool to room temperature.
Divide the custard into 2 equal parts.
To one part add all the fresh vegetables and mix well.
Take the glass dish from the fridge and first spoon over the plain custard layer over it.
Then spread the fruit custard over it.
Sprinkle the chopped nuts.
Whip together the powdered sugar, whipped cream and the essence.
Spoon this over the custard and nuts.
Decorate with candied cherries.
Chill for about 45 hours.
The jello will now be completely set.
Cut into slices and serve as dessert.

APPLE PUDDING

Ingredients:1 cup sugar1/3 cup water2 tbsp butter4 large apples, peeled, cored, cut into 1/4 inch rounds15 slices loaf bread, crust trimmed1 1/2 cups NESTLE Fresh Milk combined with 1 1/2 cups NESTLE All Purpose Cream1/2 cup 


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