Sweets

Cranberry cheese blossom

Posted on December 28, 2010. Filed under: Sweets | Tags: |

Ingredients:

100 gm: Cranberry puree
2 nos. Egg yolks                             
6 nos. Egg whites           
50 gm: Refined Flour
150 gm: Amul Processed Cheese (grated)
50 gm: Amul Gouda Cheese
40 gm: Caster Sugar
1 tbsp: Amul Butter
                                  
Method:

1. Combine the cheese with cranberry puree, egg yolks, flour and caster sugar in a bowl.

2. Melt the butter and grease 6-7 soufflé cups. Refrigerate till butter sets.

3. Preheat oven to 180*C.

4. Beat the egg whites till stiff. Fold the Egg whites into the cheese mix and pour into the cold cups.

5. Bake in the preheated oven for 8-18 min. Serve immediately.

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Sweet cheesy Basil

Posted on December 28, 2010. Filed under: Sweets | Tags: , |

Ingredients:

½ kg: Spinach
10-15 nos. Fresh Basil leaves
½ cup: Amul Milk
50 gm: Khoya (grated)
½ cup: Caster Sugar
½ tsp: Cinnamon Powder     
1 cup: Ricotta Cheese
1 tbsp: Cranberries (chopped)
2 tsp: Pistachios (chopped)

Method:

1. In a pan combine spinach with basil and milk and heat for 5-7 minutes till spinach softens but does not change colour.

2. Puree the spinach mixture in a blender taking care not to overgrind (as this will make the spinach black).

3. Heat khoya in a frying pan till it softens and becomes moist. Mix in caster sugar and spinach puree and cook for 1 minute.

4. Mix in cinnamon powder, ricotta cheese, cranberries and pistachios and cook for 1 more minute. Serve hot.

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Apple shrikhand

Posted on December 21, 2010. Filed under: Sweets | Tags: , |

Ingredients
400 gm Amul Curd
200 gm Khoya (grated)
300 gm Maida
80 ml Amul Milk
80 ml Water
2”pieces Cinnamon sticks
2 cups Sugar
For frying Amul Ghee
2 nos. Green Apple
2 tbsp Powdered sugar
1/4th tsp Cinnamon powder

Method
1. Tie the curd in a muslin cloth and leave to hang to drain out water. Combine khoya, maida, milk and water to make a smooth batter.
2. Combine cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of wooden spoon and keep aside.
3. For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the mould. Fry till golden on one side, remove mould, turn over and cook the other side till golden. Remove, put into the sugar syrup for a minute, remove and drain.
4. Chop one green apple finely. Whisk together the hung curd, powdered sugar and cinnamon powder and mix chopped apple into this. Scoop this shrikhand into glsses and refrigerate to chill.
5. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. Place the glass on a plate, place malpuas, sprinkle over with cinnamon powder and serve.

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Chocolate rasmalai

Posted on December 21, 2010. Filed under: Chocolate, Sweets | Tags: , |

Ingredients:

Cooking Chocolate: 500gms
Bakery Cream Swteened: 500gms
Gelatin Powder: 10gms
Rasmalai: 6 numbers   
Rabri: 250gms   
Powdered Sugar: For Linning the Mould
Olive Oil: For Linning the Mould
                   
                   
METHOD
Add water to gelatin and allow to bloom. Take a vessel add water and let it boil, seperately break the chocolate in a dry bowl. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Don’t over heat the chocolate. Seperately whisk the cream till hard. Lightly oil the terrine mould and dust compeltely with powdered sugar.

Melt the gelatin on the double boiler, the same as chocolate. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin. Quickly fill the piping bag and pipe a layer of chocolate, then place the rasmalai one after the other. Now pipe again the chocolate and then place the rasmalai on top. Once again pipe the chocolate. Cover and refrigerate for at least 2 hours. Demould and cut into slices.

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Qubani ka meetha

Posted on December 21, 2010. Filed under: Sweets | Tags: , |

Ingredients:

10-12 nos. Dried Apricots (soaked for 6-8 hours)
1/3rd cup: Sugar
250 gm: Marscapone Cheese
½ nos. Vanilla Pod
2 tbsp: Powdered Sugar
½ cup: Pomegranate seeds
3-4:    Almonds (blanched)

Method:

1. Combine soaked apricots with sugar to taste. Cover for the first 5 minutes, then uncover and keep stirring to thicken the syrup. Check and add more sugar if needed.
2. Slit open the apricots along one side, remove the stone and crack open and extract the kernel. Return the kernel into the opened fruit.
3. Slit the vanilla pod and scrape the seeds out of the bean, add it to the mascarpone and whip together with 1 tsp sugar.
4. Using a pretty stemmed glass, arrange a few apricots as the bottom layer, then spoon in a mix of mascarpone, apricots and pomegranate seeds.
5. Serve chilled.

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Coconut Burfi with Tropical Fruit chutney

Posted on December 20, 2010. Filed under: Sweets | Tags: , |

For Chutney

1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried red currants, blueberries etc)
1/3 cup sugar

To be mixed into a dry fruit stuffing
1/3 cup finely chopped dried figs
1/3 cup finely chopped pistachio
1/3 cup finely chopped almonds
1/3 cup finely chopped cashew nuts (optional)

For Burfi
1 kg granular variety khoya
200 gms castor sugar
150 gms desiccated coconut
Ghee for greasing
Desiccated coconut for coating

For Chutney
1. Combine the fruits and sugar in a broad pan and cook on medium flame till tender.
2. Mix well. Add little water if required to obtain smooth chutney consistency.

For Burfi
1. Crush khoya in a deep bottomed pan and add castor sugar. Mix well.
2. Cook on a slow flame till sugar dissolves. Note that this will happen quickly. Don’t overcook khoya.
3. Remove from flame and add desiccated coconut. Mix well.
4. Grease ring mould/ trays with ghee.
5. Set half the mixture in greased ring moulds or trays.
6. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture.
7. Allow to set.
8. Once set, unmould (if using ring mould). If setting in trays, cut into uniform pieces.
9. Coat the burfi on both sides with desiccated coconut.
10. Grill on a hot frying pan to get a pale golden brown colour on both sides.
11. Serve immediately with tropical fruit chutney.

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Meringue cookies

Posted on December 20, 2010. Filed under: Sweets | Tags: , |

Ingredients
100 g   Caster sugar    
2  Egg white  
1/4 tsp. Lemon Juice
80 g   Almond powder
a pinch  Salt    
1/4 tsp. Vanilla essence

Method
1. Roast & powder nuts fine with a very little sugar.
2. Whisk egg white with lemon juice & caster sugar in a clean bowl.
3. When the meringue is stiff fold in nuts.
4. Pipe small swirls on a well greased baking tray.
5. Space between each.
6. Bake in a hot oven at 180*C for 3 minutes then reduce the temperature to 150*C and bake for 10 minutes or till pale golden in colour.

Apple cream filling
50 ml of whipping cream
1/4 tsp green apple syrup
10 g caster sugar
Whisk all the ingredients together
Sandwich the filling between two biscuits

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Tropical fruit ghevar

Posted on December 20, 2010. Filed under: Sweets | Tags: , |

Ingredients:

235 ml: Vanaspati Ghee
1 kg: Ice cubes
2 kg: Maida
1 litre: Amul Milk
3 litres: Water (room temperature)
2 large cans: Fortune Refined Oil
3 tbsp: Honey
500 ml: Red Wine
2 boxes: Fresh Figs
500 gm: Custard cream
1 kg: Whipped cream
2 nos. Muskmelons
100 ml: Liquid Glucose
250 gm: Amul Dark Cooking Chocolate (chopped)
2 boxes: Strawberries
1 bunch: Fennel leaves

Method:

1. Spoon vanaspati into a paraat, place on gas and melt it.

2. Remove from flame and add 5-6 ice cubes and start creaming the mixture with the palm of your hand. Gradually use all the ice in creaming till the mixture becomes a soft ball.

3. Now Sieve in maida, and gradually add milk and water alternatively. Keep whisking the mixture till a batter of pouring consistency is achieved.

4. Heat 1 can of oil in a jalebi kadhai (on a high pressure burner).

5. When oil is hot, place the largest ring mould in the centre of the kadhai and pour the batter in a thin even stream in the centre of the mould. The batter will spread to the edges and the oil will foam.

6. Once the foam subsides, pour a second batch of batter over the first one. Control the temperature of the oil by adjusting flame at regular intervals.

7. Once the ghevar sets, gently remove the ring mould and check the colour and texture. It should be golden brown and firm.

8. If done, remove the ghevar slowly and carefully using the large perforated spoon. Drain on brown paper and keep aside to cool.

9. Repeat the process with medium and small ring moulds.

10. While ghevars are cooling, combine honey and red wine in a frying pan, heat and reduce till slightly thick. Cut figs into quarters lengthwise and lightly stew in the wine. Remove, drain and keep aside. Reserve the poaching liquid and refrigerate to chill

11. Mix custard cream with 1 cup whipped cream and keep aside.

12. Scoop melon balls using scooper and keep aside.

13. Heat liquid glucose with 2 tbsp water and mix to form a glaze, keep it aside .

14. Melt the chocolate using a double boiler. Dip half the strawberries in the chocolate and leave aside to set. Break off tiny sprigs of fennel and keep aside.

15. When ghevars have cooled, carefully place each one on it’s corresponding cake stand base.

16. Using the bamboo skewer, gently and carefully score out a hole in the centre of each ghevar.

17. Fill whipped cream into a piping bag and pipe out all over the largest ghevar. Arrange poached figs over it and drizzle each piece with some chilled poaching liquid.

18. Fill custard-whipped cream mixture into a piping bag and pipe out all over the medium ghevar. Arrange melon balls on it. Brush each melon ball with prepared glaze.

19. Pipe out whipped cream over the smallest ghevar and alternately placed chocolate-covered and plain strawberries. Brush plain strawberries with glaze.

20. Garnish each ghevar with fennel sprigs.

21. Screw on medium base to the largest base and top with smallest base. Tropical Fruit Ghevar is ready to serve.

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Maple apple crisp

Posted on December 20, 2010. Filed under: Microwave, Sweets | Tags: |

INGREDIENTS

I Apples (peeled, cored and sliced): 5 I Maple syrup: 3/4 cup I All-purpose flour: 1/2 cup I Rolled oats: 1/2 cup I Brown sugar: 1/2 cup I Salt: 1 pinch I Butter (softened): 1/2 cup.
METHOD
I Sliced apples are slathered in syrup, set in a baking dish and covered with a crumble made from brown sugar, butter and rolled oats. The crisp is then baked and served warm with scoops of rum raisin/coffee flavoured ice-cream. I Preheat oven to 375 degrees F (190 degrees C). I Place apples in an 8 x 8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until the mixture is crumbly. Sprinkle this mixture evenly over apples. I Bake in the pre-heated oven for 35 minutes, until topping is golden brown. I Serve warm or at room temperature.

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Cheese fondue

Posted on December 20, 2010. Filed under: Sweets | Tags: , |

INGREDIENTS

I Swiss Emmenthal (shredded): 225 gms I Gruyere cheese (shredded): 225 gms I Corn starch:1 tbsp I Garlic juice: 1 tbsp I Dry white wine: 125ml I Lemon juice: 1 tbsp I Cherry brandy (Kirsch): 1 tbsp I Nutmeg pinch: 1 I Broccoli floweret: 50 gms I Carrot sticks: 50 gms I Cherry tomatoes: 50 gms I Bell peppers: 50 gms I French bread (cubed): 25 gms.
METHOD
I Place the shredded cheese and corn starch in a plastic bag. I Seal, shake to coat the cheese with corn starch. Keep aside. I Over medium heat, add the wine and lemon juice and bring to a gentle simmer. I Gradually stir the cheese into the wine. Add garlic juice. I Stir constantly in a cross pattern to prevent the cheese from seizing and balling up. I Cook until the cheese is just melted and creamy. Do not let it boil. I Once smooth, add kirsch, and nutmeg. I Transfer the cheese to a fondue-serving pot, set over a flame to keep warm. I Arrange an assortment of bite-sized dipping foods on a platter with fondue pot. I Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.

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