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FAVOURITE DESSERT RECIPE
Badam Ka Halwa
Ingredients:
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.
How to Make Moong Dal Ladoo
Ingredients:
1 cup yellow moong dal (split green gram)heaped
3/4 cup sugar (adjust to taste)
3-4 cardamoms,
peeled and powdereda pinch of nutmeg (jaiphal) powder (optional)
8-10 cashews, broken into piecesabout
10-12 teaspoons of ghee
Preparation:
On low heat toast the moong dal till it is a uniform reddish brown color. Remove from heat and spread on a plate to cool.Powder sugar in a blender. Heat a teaspoon of ghee and saute cashews until light brown. Remove in a bowl and keep aside.Grind moong dal to a fine powder and mix with cashews, sugar and cardamom-nutmeg powder.Heat about ten teaspoons of ghee in a wide sauce pan. Add dal mixture and stir until well combined. Remove from heat and shape into lemon sized balls when the mixture is still warm. Add teaspoons of hot ghee gradually if the mixture cannot be easily shaped.
Sweet Rice(Pongal)
Ingredients:
1/2 cup rice
1/2 cup yellow moong dal
3/4 cup grated jaggery (adjust to taste)
1/4 cup grated coconut
6-7 green cardamoms, peeled and powdered
8-10 cashews, broken into pieces
a pinch of saffron dissolved in 1/2 cup warm milk
2-3 tbsp ghee
Method:
Wash rice and moong dal in 2-3 changes of water. Drain thoroughly and spread on a plate to dry for 20 minutes.Heat ghee in a deep saucepan. Roast the dal and rice on low heat until glazed and aromatic.Add two cups of water and half cup of saffron milk. Cook till rice and dal are well done and mushy.Mash well so they lose their shape. Add grated jaggery, powdered cardamoms and coconut. Stir and cook on low heat until jaggery is well dissolved and the mixture becomes homogenous.
Heat a tablespoon of ghee in another pan. Roast cashews until they turn golden and add to rice.Spoon into individual bowls and serve warm with a drizzle of ghee.[serves 4-5]
Cakes Special-Apple Cake-Peach Cream Cake-No Bake Butterscotch & Cream-Lemon cheese-Pineapple
Apple Cake
Ingredients:
3 egg whites1 cup apple sauce2 cups all-purpose flour1 cup sugar1 tsp baking soda / powder1/4 tsp salt1 1/2 tsp cinnamon1 tsp vanilla extract4 cups cored thinly sliced apples
Preparation:
Preheat oven a 350* F, beat egg whites until slightly foamy. Stir in applesauce, sugar and vanilla. In small bowl combine flour, baking soda, salt, cinnamon. Stir flour mixture into applesauce apple sauce mixture. In a 9 inch spring form pan or 13X9e.
3 egg whites1 cup apple sauce2 cups all-purpose flour1 cup sugar1 tsp baking soda / powder1/4 tsp salt1 1/2 tsp cinnamon1 tsp vanilla extract4 cups cored thinly sliced apples
Preparation:
Preheat oven a 350* F, beat egg whites until slightly foamy. Stir in applesauce, sugar and vanilla. In small bowl combine flour, baking soda, salt, cinnamon. Stir flour mixture into applesauce apple sauce mixture. In a 9 inch spring form pan or 13X9e.
Peach Cream Cake
Ingredients:
13 ounces cake cut into 1/4 th slices14 ounces condensed milk (low fat)1 cup cold water3 ounces vanilla pudding mix1 tsp vanilla essence29 ounces peaches in syrup
Preparation:
Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl,combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla essenceand whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top.
Repeat layers. Chill 4 hours or until set.
Serving Ideas: Cut into squares.
No-Bake Butterscotch & Cream Cheese Cake
Crust:
2 cups low-fat bread crumbs1/4 cups margarine, melted3 tbsps granulated sugar
Filling:
16 ounces fat-free cream cheese, softened3/4 cups granulated sugar1/2 cups cream1/2 cups curds1tsp pure vanilla essence1/2 tsp lemon juice1 tbsp unflavored gelatin1 tbsp water1/4 cups fat-free butterscotch topping
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.Press mixture firmly in a 8" pie pan. Chill one hour, or until firm. To prepare filling,combine cream cheese, sugar, whipped topping, curds, vanilla essence,and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water.Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half.Fold butterscotch topping into one half and leave the other one plain.Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top.
Cover and refrigerate for two hours, or until set.
Serving Ideas: Cut into wedges and serve.
2 cups low-fat bread crumbs1/4 cups margarine, melted3 tbsps granulated sugar
Filling:
16 ounces fat-free cream cheese, softened3/4 cups granulated sugar1/2 cups cream1/2 cups curds1tsp pure vanilla essence1/2 tsp lemon juice1 tbsp unflavored gelatin1 tbsp water1/4 cups fat-free butterscotch topping
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.Press mixture firmly in a 8" pie pan. Chill one hour, or until firm. To prepare filling,combine cream cheese, sugar, whipped topping, curds, vanilla essence,and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water.Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half.Fold butterscotch topping into one half and leave the other one plain.Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top.
Cover and refrigerate for two hours, or until set.
Serving Ideas: Cut into wedges and serve.
Lemon Cheese Cake
Ingredients:-
Half a tin of condensed milk
1 packet lemon jelly dissolved in one cup of water
1 tin of plain cream cheese
1 packet or 200 gm. of cream
50 gm of butter
1 teaspoon lemon rind
Juice of one lemon
1 packet of Marie biscuits crushed into crumbs
Half a tin of condensed milk
1 packet lemon jelly dissolved in one cup of water
1 tin of plain cream cheese
1 packet or 200 gm. of cream
50 gm of butter
1 teaspoon lemon rind
Juice of one lemon
1 packet of Marie biscuits crushed into crumbs
Pineapple Cake
Ingredients:-
2 large eggs
55 grams (2 oz.) self-raising flour
3 tablespoons melted butter or margarine
85 grams (3 oz.) sugar
200 grams (7 oz.) fresh cream
3 to 4 tablespoons powdered sugar
1 small can (450 grams) pineapple slices
A few cherries for decoration
2 large eggs
55 grams (2 oz.) self-raising flour
3 tablespoons melted butter or margarine
85 grams (3 oz.) sugar
200 grams (7 oz.) fresh cream
3 to 4 tablespoons powdered sugar
1 small can (450 grams) pineapple slices
A few cherries for decoration
Christmas Cake-Rich Dark Fruit Cake
INGREDIENTS
6 cups sultana raisins
3 cups dried currants
1 1/2 cups pitted dates
6 cups raisins
3 cups candied mixed citrus peel
1/2 pound candied cherries
2 cups almonds
2 cups butter
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
1/2 cup molasses
12 egg whites
1/2 cup grape juice
1/2 cup strong brewed coffee
3 cups dried currants
1 1/2 cups pitted dates
6 cups raisins
3 cups candied mixed citrus peel
1/2 pound candied cherries
2 cups almonds
2 cups butter
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
1/2 cup molasses
12 egg whites
1/2 cup grape juice
1/2 cup strong brewed coffee
DIRECTIONS
1.Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
2.Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
3.Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
4.Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
5.Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
5.Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
6.Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.
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