ashu's Blog

Posts Tagged ‘sweet dish

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

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Total servings: 10
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: 1hour
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
chaney ki dalClick to find more about dal 0.5 kgmilk 1 kgsugar a/c to taste
ilaichi 57 nooil3/4 cup almondspistachiokajo0waraq

Preparation
soak the dalClick to find more about dal in night and in morning boil the daal in water then the dalClick to find more about dal get tender and water evapourates then grind the dalClick to find more about dal in grinder and then heat oil in pan and add ilaichi and add grinded mixture and milk and when milk is evapourated then add sugar and cook it untill oil seperates from it garnish it with almond,, pistachio and waraq

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.

Ingredients
* 1 packet Vermicelli
* 1 gallon Whole Milk
* 1 cup Sugar
* 20 cloves Whole Cardamom Pods
* 1/2 teaspoon Cardamom Powder
* 1 cup Almond, Cashews and Pistachios, slivered
* 1/2 cup Fresh Cream
* 1/2 tsp Saffron Strands
* 3 tbsp Charoli Nuts
* 1/2 cup Light Brown Raisins
* 1/2 tsp Rose Water
* 1 tbsp Butter

Method:

* Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets cooked, all the butter will get dried.
* Add in 1/4 cup sugar and mix well. Cook for a few seconds and then add in the whole milk, cup by cup, stirring constantly. Bring it to a boil.
* Now, add raisins, whole cardamom, and 1/2 cup almonds, cashews and pistachios, along with the remaining sugar.
* Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
* The vermicelli must be very soft by now. Quickly add in the rose water, charoli and fresh cream and let it simmer, covered, for 10 minutes.
* Garnish with the saffron strands and powdered cardamom, and serve immediately

Note: The dish remains fresh for up to one week, if kept in the fridge.


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Pearlcuisine is a personal interest blog for publishing news articles, sharing interesting information for food,new recipies,new style and more fun

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