Desserts-Sweet Rice-Badam Ka Halwa-Moong Dal Ladoo-Gulab Jamun-Ras Malai



Gulab Jamun

Ras Malai

Badam Ka Halwa


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

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
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)

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
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

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
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

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
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

2 cups low-fat bread crumbs1/4 cups margarine, melted3 tbsps granulated sugar
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

Dissolve one packet of lemon jelly in one cup of water over low heat till all the crystals of the jelly have dissolved. Always use this procedure or else some of the jelly crystals do not dissolve and the jelly does not set, leaving a thickish undissolved rubbery jelly base at the bottom. Crush the biscuits with a rolling pin, add the butter, mix well with your hands. Pour this mix on to the dish you want to bake in. Pat the mixture with your hands to make a base for the pudding and bake it for bout 7 minutes. Now your crust is ready. Next take out the cream cheese and put it in a bowl, add the dissolved jelly, lemon rind, juice of one lemon and condensed milk and beat well for about 2 to 3 minutes. Pour in the fresh cream and beat again. Now pour this mixture on to the biscuit crust which you have prepared. Set it in the deep freezer for about 45 minutes and it is ready. This is an excellent pudding and one can make it at the shortest possible notice. To freeze: Put it in a rigid box, label, date. Thawing: 6 to 7 hours on the fridge shelf.

Pineapple Cake

Sieve the flour. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes. Add the flour, melted butter and two tablespoons of hot water. Mix very well with a metal spoon. Grease and dust a 100 mm x 250 mm (4" x 10") tin. Pour the mixture into the prepared tin. Bake in hot oven at 400*C for 15 minutes and cool the cake. Divide the cake in two parts horizontally. Chop the pineapple slices very finely and keep aside the syrup. Pour a little syrup over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist. Beat the cream with powdered sugar. Spread a little cream over one part. Sprinkle pineapple pieces over the cream, leaving a few for decoration. Put the other part of cake on top. Cover the cake completely with cream. Decorate with balance pineapple pieces and the cherries. Chill the cake. Cut into slices and serve.

Christmas Cake-Rich Dark Fruit Cake

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

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.

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.