Fruit Custard
Ingredients • Whole Milk – 500ml • Custard powder – 2 tbsp • Sugar – as required • Diced mixed fruits (of your choice) – 1 cup • Jelly – ½ cup Preparation 1. Chop all the fruits and keep aside. 2. Boil milk in a pan on high flame once boiled, lower the heat and add sugar to it. 3. Take half cup of cold milk add custard powder to it. 4. Slowly pour custard powder in...
Gajar ka Halwa
Ingredients •Carrots grated – 1.5 kg (4 cups approx) •Khoya (mava) grated – 200-250 grams (1 cup approx) •Sugar – 3-4 tablespoons •Cashew nuts & raisins to garnish Preparation: 1. Put the grated carrots in a pressure cooker. 2. As the pressure reaches the maximum, pressure cook for 1-2 minutes & turn offthe flame. 3. Allow the pressure to release. 4. Heat a pan & add the pressure cooked carrots to the...
Carob Peanut Butter Halava
Ingredients: • Butter – 1/2 cup • Farina – 1 cup • Carob powder (about 4-6 tbsp) • Water – 2 cup • Natural sugar – 1 cup • A generous pinch of salt • Peanut butter (about 1/4 c, preferably homemade, unsalted) Preparation: 1. Melt butter and add farina and carob. Cook on low-medium heat, stirring constantly...
Gajar Kaju Raita
Ingredients: • Plain yogurt, preferably homemade – 2 cups • Medium-sized carrots (about ½ pound/230g), peeled and shredded – 3 • Pitted dates 6, sliced into thin rounds, or 2 table spoons raisins or currants soaked in hot water for 10 minutes, then drained • Dry roasted chopped cashews, almonds or pecans – 3 tbsp • Grated orange or lime zest...
Pecan Toffee Shortbread
Ingredients Crust: •1 tbsp roasted barley, endive, •1 tbsp hot water •½ cup butter, softened •2 tbsp peanut butter •½ cup sugar •2/3 cup cornstarch •1 2/3 cup flour Topping: •¾ cup butter •¾ cup light brown sugar •2 tbsp corn syrup •1 cup pecan nuts, halved Preparation 1.Grease a 8x 8 inch pan. 2.In a small bowl, mix coffee alternative with hot...
Kheer Sevian: A Creamy Vermicelli Dessert
Ingredients: 3 table spoon of ghee or unsalted butter ⅓ cup (85 ml) slivered raw almonds ⅓ cup (85ml) sliced raw pistachio nuts 6 whole cardamon pods, bruised ¼ cup (60 ml) sultanas 5 cups (1250 ml) milk 75g fine vermicelli, broken into 3.75 cm ( 1 ½ – inch) length ½ cup (125 ml) sugar ¼ (60 ml) double cream 1-2 tablespoon (20-40 ml) pure rosewater (not essence or concentrate) Preparation : (1) Melt the ghee or unsalted...