Mutta maala

Ingredients

• Egg yolks     -     15 (remove the egg yolks carefully from the egg white, keep the egg whites aside)
• Sugar     -     2  1/2 cup
• Water     -     3 3/4 cup
• Egg white     -     1 Tbsp ( to clean impurities in sugar syrup )

Method

Put the egg yolks to a strainer and sieve it (to remove the excess egg white,if any ). Beat it well with a spoon for a minute. keep it aside.
Add sugar to the water in a wide pan, and bring to boil. Reduce the flame and heat it to bring the sugar syrup to one string consistency (add one table spoon egg white to the sugar syrup, leave it for a minute or two and remove the egg white from it. This is to remove any visible impurities in the sugar syrups).
Move the egg yolk into a bottle with a very small hole. Make it into high flame when it starts to boil. Then slowly pour the egg yolk continuously to form thin threads. While poring rotate the bottle in a circular motion. Make sure the opening of the bottle is very small so that you can get very thin threads. Otherwise you will not get very thin thread. Reduce the flame and sprinkle little amount of water (2 -  3 table spoon) to the sugar syrup and remove the mutta mala slowly from the sugar syrup. Repeat the process with the remaining egg yolk using the same sugar syrup.

For the egg white pudding

Ingredients

• Egg whites     -     15
• Sugar syrup    -     (remaining sugar syrup from the above step), cooled
• Milk powder    -     4 Tbsp
• Cardamom powder     -     2 pinch
• Ghee (clarified butter)     -     2 Tsp

Method

Blend together the above ingredients except ghee in a blender. Grease a bowl with 2 Tsp ghee, pour the blended mixture to the bowl and steam it till cooked and firm for about 20- 25 minutes. Cool it completely at room temperature. Cut it to pieces in desired shape. Move it to serving plate and top it with mutta mala. Garnish with cherries and serve. 

Semiya Payasam (Vermicelli Kheer)

Ingredients

• Vermicelli (Semiya)    - 1cup
• Milk    -  5 cup
• Sugar    - 1/2 cup
• Condensed milk    -   1/2 cup
• Cashew  -  8-10
• Raisins   -  10-15
• Vanilla essence   - 1 tsp
• Ghee   -  2 tbsp

Method

In a non -stick pan heat the ghee and roast the vermicelli till light golden brown. Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook on medium heat until it becomes soft. Keep stirring on a medium flame. Then add sugar and condensed milk and stir until it dissolves. Finally add the roasted cashew, raisins and vanilla essence. Semiya payasam is ready to be served. It can be served either hot or chill according to your taste.

Kulfi

Ingredients

• Milk   -   500 ml
• Condensed milk   -  1/2 tin
• Cornflour    -  1  tbsp
• Cashew  -  3  tbsp  (chopped )
• Cardamom powder   -   1/4 tsp
• Turmeric powder   -  a pinch

Method

Mix milk and condensed milk and bring the milk to the boiling point. Mix the cornflour in 1/4 cup of water and add to the boiled milk. Cook this mixture for 2- 3 minutes. Switch off the flame and add the turmeric powder. Keep aside and let it cool. Finally add the cardamom powder and chopped cashews. Pour this in the kulfi moulds and keep in the freezer for about 6 - 8 hours. Decorate with saffron and serve. Enjoy the true taste of kulfi.   

Kaddu Ki Kheer

Ingredients

• Kaddu ( bottle gourd)    - 1/2 kg
• Milk    -   1 litre
• Saboon rice   -   100 gm
• Condensed milk   -   1/4 tin
• Fresh cream  -   250 ml
• Sugar   -   100 gm
• Green colour  -  1 pinch 
• Vanilla essence  -   1/2 tsp

Method

Wash kaddu and peel off the skin lightly. Take care not to over do. Using a shredder, shred the kaddu's green portions. You can also take the white inner portion. But take extra care not to shred the seeds. The inner most portion ( the seed area ) is not used. Now, cook this shredded kaddu in milk until soft. Saboon rice should be cooked in water ( use as less water as possible) and added to the kaddu mik. Keep on high flame and bring to boil. Add sugar and let it simmer in low flame till it thickens a bit. Switch off the flame and add condensed milk, fresh cream, vanilla essence and green colour. Mix well and enjoy the great taste.

Gajar Ka Halwa

Ingredients

• Carrot   -   1 kg
• Milk    -  1 litre
• Sugar   -  1 1/2 cup
• Cardamom powder  -   1/2 tsp
• Ghee   -  1/2 cp
• Milk powder   -  1/4  cup

Method 

In a non-stick pan cook the shredded carrots in a litre of milk and sugar on high flame. Do not close the lid. When the whole milk is evaporated, pour in the ghee and cardamom powder and stir fry for 10 minutes on medium flame, stirring occasionally. Switch off  the flame and add milk powder. Mix well and the traditional Gajar ka halwa is ready to taste.

Pista Short Cake Trifles

 

The Pista Short Cake Trifles is a trifle that is made just for kids. Kids enjoy these kind of things that are a mixture of jelly, pista cake, vanilla pudding and strawberry cream.

 

 

 

For first layer

Ingredients

• Strawberry jelly -  1p

For second layer(Pista cake)

Ingredients

• Egg - 3
• Sugar  - 5tbs
• Plain flour(maida) -  6tbs
• Baking powder -  3/4tsp
• Pista essence -  1tsp
• Ghee -  1tbs

Method

In a bowl add egg and sugar beat with an egg beeter till it becomes a fluffy. Then add flour+baking powder and pista essence mix this well using a spoon. Grease a non-stick pan with ghee. Pour this batter and keep in a low flame for about 10-12 minutes. Pista cake is ready.





For moistening

Ingredients

• Milk  - 1cup
• milkmaid  - 1/4tin

 

For third layer

 

Ingredients

• Milk -  3cup
• Milk maid -  1/2tin
• Sugar -  as required
• China grass -  10g
• Vanilla essence -  2-3 drops

 

Method

Boil the milk with sugar and milk maid. Add the melted china grass and mix well. Switch off the flame add vanilla essence.

 

For decoration

• Hershey's strawberry syrup -  5tbs+3tbs
• Whipping powder -  100g
• Milk -  4tbs
• Nuts -

 

 

 

 

Layering

 

In a glass,firstly pour the strawbery jelly (make the jelly as directed in the packet). For the second layer cut the pista cake and spread on top of the jelly layer. For moistening the pista cake, mix 1 cup milk and 1/4 tin milk maid. Pour this mixture on top of the pista cake then pour the third layer on top of the pista cake. Finally, decorate with crushed pista cake. Pour some strawberry syrup and on top of that you can make the cream by beating whipping powder,3tbs strawberry syrup and milk. You can also garnish it with nuts.

 

Caramel Cream Cheese Flan

Ingredients

• Cream cheese - 6 heaped tbsp
• Egg - 2
• Milk - 1 cup
• Sugar - 5 tbsp
• Cinnamon powder - 2 pinch
• Condensed milk - 200 ml
• Lemon juice - 1 tsp
• Sugar - 2 tbsp

Method

Cook 5 tbsp of sugar and a little water in a saucepan on medium heat for about 10 minutes or until the mixture is golden and has a consistency like that of a syrup. Add the lemon juice by carefully swirling the pan every few minutes. Now turn off the flame. Do not allow the syrup to turn dark because that will make the syrup taste bitter. Immediately pour caramel syrup into the pudding plate and set it aside. Take a blender and blend the eggs and cream cheese until it has a smooth texture. Then pour in the milk, 2 tbsp sugar, cinnamon powder and condensed milk. Blend everything together until it turns smooth. Keep the cooking plate on the preheated steamer and pour the batter over the syrup in the plate left earlier, Cover it with a foil and cook on a medium flame for 1 hour.
Insert a knife into the center of the flan to check if it's cooked. If the knife comes out clean, turn off the flame and allow it to cool down. Put the flan onto a serving plate and serve it.

Kunafa

Kunafa is an Arabic dessert. It can also be considered as the 'queen of sweets'.
Kunafa is actually made with kunafa dough, but we can try it with roasted thin vermicelli.
I'm sure everyone will love this and hope it is up to your taste.

For Inner Layer

Ingredients

• 1. Sugar - 2 tbs
•     Milk powder - 2 tbs
•     Corn flour - 3 tbs
•     Water - 2 cups
• 2. Fresh cream - 2 tbs
•     Cheese spread - 2 tbs
•     Cheese cube - 3 nos

Method

In a pan add the 1st ingredients and pour water and stir continuously. Cook over low heat for 5 to 10 minutes. Let it cool for 5 minutes. In a blender, blend this mixture with the 2nd ingredients.

For Outer Crispy Layer

Ingredients

• Roasted thin vermicelli - 250 gm
• Butter - 50 gm (unsalted)
• Pistachios (chopped) - for garnishing

For Sugar Syrup

Ingredients

• Sugar - 1.25 cup
• Water - 1/2 cup
• Rose water - 1 tbs
• Lemon juice - 1 tbs

Method

In a large bowl crush the roasted thin vermicelli with your hands and dry roast it again with butter for 2 minutes on a low flame. In a non-stick pan layer half of this vermicelli and press down lightly and evenly. Now pour the prepared cheese mixture over it. Cover it with remaining half of the vermicelli and spread evenly and then press gently with your hands. Keep this on a low flame for about 40 minutes. You can keep a steel/aluminium lid on the stove and place the non-stick pan over it.
Prepare the sugar syrup by combining all the ingredients for the syrup and bring to boil. Stir continuously.
Invert the kunafa to a plate and pour the sugar syrup immediately over the hot kunafa evenly . Let it cool completely. Garnish with chopped pistachios.  

Rasmalai

For Malai

Ingredients

Milk - 500 ml
Sugar - to taste
Milkmaid - 3 tbs
Saffron

Method

Bring the milk to boiling point. Simmer the milk on low heat. Stir it every 2-3 minutes to prevent it from boiling. Add sugar as required along with the milkmaid. Stir it again for about 1-15 minutes continuously. Turn off the stove, add saffron to it and set it aside to cool.

For Channa

Ingredients

Milk - 500 ml
Vinegar - 1 tbs

Method

Bring the milk to boiling point. When it is boiling vigorously, pour vinegar into it and stir. The milk will get curdled up within 2-3 minutes of pouring vinegar into it.If it is not curdled up well you may add more vinegar into it. Use a muslin cloth and drain it. Rinse the channa under running water. Knot the cloth and keep it aside for 20 minutes to drain excess water. Squeeze off the excess water and kneed the channa thoroughly to get a smooth and consistent dough. Make small balls out of it.
In a cooker, take 3 cups of water and add 2 cups of sugar to it to make the syrup.When the syrup reaches the boiling point, add the balls one after the other into it. Close the cooker and let it whistle once. Take out the balls from the syrup and squeeze it gently. Then put them into the malai. Decorate it with crushed pistachios.