Source(google.com.pk)
What's life without a little sweetness? Sweets have always been an integral part of Indian cuisine, with milk based sweets being a predominant feature. While they maybe little bit over sweet to western palates, it would be worth remembering that most Indian sweets aids in digestion and is normally consumed after heavy meals.
A Indian meal remains incomplete without a serve of sweet dish at the end.
Khir
Rosogulla
Jalebi
Sheera
Gajar Halwa
Sevai Payasam vermicelli
Shrikhand
Khir
Ingredients
Milk 2 liters
Sugar 4 tbsp
Rice 3-4 tbsp
Few raisins
Sliced almonds
Chopped cashew nuts
Method:
Heat milk in a large pan.
Simmer until it is reduced to 3 quarters its original volume.
Add sugar and continue cooking until milk is reduced to half and thickens.
Add the raisins, almonds and chopped cashew nuts.
Remove from heat. Cool and serve.
Rosogulla
Ingredients
Cottage Cheese 1 kg
Sugar 1 liter
Water 1.5 liter
Ghee 4 tbsp
Semolina 2 tsp
Standard flour 2 tsp
Rose Water few drops
Cardamom powder 1/2 tsp
Method:
Sugar Syrup
In a pan add the water and the sugar and boil them together for 20 to 30 minutes and let them thicken.
Rosogulla Balls
In a big bowl add the cottage cheese, ghee, semolina, cardamom powder, and standard flour.
Add all the mixteures together until it forms a dough.
Knead the dough evenly until and unless your palms become oily.
Now make small balls of 1 1/2 inch diameter.
Add these balls in the boiling sugar syrup and let them get cooked in the boiling sugar syrup for 25 minutes.
This will make them spongy.
Remove the pan from heat and after 10 minutes add the rose water essence.
Jalebi
Ingredients
plain flour 200 gms (maida)
gram flour 20 gms (besan)
sugar 200 gms
few drops yellow colour
Milk 2 tbsp
ghee to deep fry
a plastic easy squeeze bottle
Method:
Sieve 100 gms maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured Keep aside.(Not too thick not too thin)
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup.
Drain with a perforated spoon, serve hot.
Chocolate Decadence Cake
Ingredients:
12 ounce dark chocolate chopped
8 tablespoon butter
8 eggs, separated
1/2 cup(s) sugar
1 1/4 teaspoon(s) pure vanilla essence
Salt pinch
1/3 cup(s) ground or finely chopped almonds or walnuts
For frosting:
4 ounce chopped chocolate
3 tbsp butter
Milk 1 tbsp
Light corn syrup 1 tbsp
Vanilla essence ¼ tsp
Method:
Batter:
Preheat the oven to 180 Degree. Butter the bottom of a 9-inch spring form pan. Line the bottom of the pan with parchment paper.
Butter the parchment paper.
Melt the 12 ounce dark chocolate and 8 tablespoons of butter in a double boiler over hot, but not boiling, water.
Stir occasionally until smooth, then remove from the heat and set aside.
Combine the egg yolks, 2 tablespoons of the sugar, 1 teaspoon of vanilla essence, and salt, and beat lightly until well combined.
Add the egg mixture to the chocolate, one tablespoon at a time, whisking continuously. In a separate bowl, combine the egg whites and the 6 remaining tablespoons of sugar and whip until soft peaks form. Transfer the chocolate mixture to a large bowl, pour the egg white mixture on top, and carefully fold it in. (Do not over mix.)
Spread the batter in the prepared pan. Bake on the lower shelf of the preheated oven for 30 to 35 minutes, or until cracked on top and a tester comes out clean when inserted into the center of the cake.
Transfer to a wire rack to cool. (Cake will shrink down as it cools.).Remove the pan, and discard the parchment paper.
Glaze: To make the frosting, melt the chocolate and 3 tablespoons of butter in a double boiler over hot, but not boiling, water. Stir occasionally until smooth, then remove from the heat.
Stir in the milk, syrup, and 1/4 teaspoon of vanilla essence.
Place the cake layer (still on the rack) over a baking sheet. When the glaze has
cooled, pour onto the center of the cake and let it run down the sides.
Use a palette knife to smooth glaze and coat the sides. Decorate the sides of the cake by pressing the nuts into the glaze.
Transfer to the fridge, and allow glaze to set, approximately 10 minutes.
Sweet Dish Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Sweet Dish Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Sweet Dish Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Sweet Dish Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
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