hmm yummmyyyyyyyyyyyyyy sardi lagh gayii lolz
Instant Chocolate- Malai Barfi :d:
Ingredients :
2 cups milk powder
1 cup almond meal
300 ml thickened cream
3/4 cup powdered sugar
1 tbsp cocoa powder
Method:
1. Place all ingredients except cocoa powder in a large microwavable bowl.
2. Mix well and place bowl in a microvave oven for 4 minutes on high cook.
3. Remove bowl and stir mixture. Place again for another 4 minutes.
4. Transfer half the barfi in a greased plate.
5. Quickly blend in the cocoa into the remainder and pour over the barfi in the plate and spread evenly.
6. Cool and cut into diamond shaped pieces.
7. Blanched nuts can be sprinkled on top along with silver varaq (foil)-
Rasgoola
Ingredients
1 ltr Homogenized Milk
2 tsp White Vinegar
1 1/2 C Sugar
3 C Water
Directions
Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.
Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water. Remove the paste and make small balls (1-2" in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate (don't freeze). Serve cold-
wow .. paani aa gya moun mein :P
Sweet Rice
Ingredients
360ml/12fl.oz. Water
1 x 7.5cm/3-inch Cinnamon Stick
The rind of 1/2 a Lime (in large pieces)
100g/4oz Rice, washed
1 teasp Vanilla Extract
¼ teasp Salt
90ml/32fl.oz. Milk
1 small tin Condensed Milk
Ground Cinnamon
Instructions
1. Place the water in a large saucepan together with the lime rind and cinnamon stick and bring to the boil.
2. Add the rice, stir to mix then reduce heat and simmer for about 10 minutes.
3. Remove cinnamon stick and lime rind then add the Vanilla extract, salt, milk and condensed milk. Mix well then continue to simmer over medium heat for 1 hour, stirring often to prevent it sticking to the bottom and burning.
4. Transfer to individual serving dishes, allow to cool then refrigerate for at least 1 hour before serving sprinkled with ground cinnamon.
Very Nice Sabi N lucky sis
Balushahi
Ingredients:
250 gm Curd
500 gm Ghee
500 ml Water
500 gm Sugar
500 gm Maida
Pinch of Baking powder
4 tbsp chopped Pistachio
Method:
Mix maida with curd and 3 tbsp of ghee. Knead it soft.
Make small portions of the mixture (round) and flatten it with thumb impression in the center.
Heat ghee in a pan and fry the small portions untill they turn medium brown.
Prepare sugar syrup by boiling the sugar in water till it becomes a syrup of one thread consistency.
Dip the Balushahi in the syrup and immediately remove it in a plate.
Garnish it with chopped pistachios-
Chocolate Fudge Pudding
Ingredients:
3 Eggs
25 gms Cocoa powder
150 gms soft Margarine
150 gms light Corn syrup
150 gms Self raising flour
Chocolate Fudge Sauce
4 tbsp Double cream
100 gms dark Chocolate
125 ml Sweetend Condensed Milk
Method:
Lightly grease a half liter pudding basin.
Place the ingredients for the sponge in a mixing bowl and beat until well combined and smooth.
Spoon into the prepared basin and level the top. Cover with a disc of baking parchment and tie a pleated sheet of foil over the basin.
Steam for about two hors until the pudding is cooked and springy to the touch.
To make sauce, break the chocolate into small pieces and place in a small pan with the condensed milk. Heat gently, stirring until the chocolate melts.
Remove the pan from the heat and stir in the cream.
Turn it out on to a serving plate and pour over a little chocolate fudge sauce. Serve the remaining sauce separately-
Serves: 4 to 5
Ingredients:
2 litres full-cream milk
5 pieces green cardamom or chota elaichi, crushed and powdered
2-3 drop rose water
1 mango, mashed
A few pistachios for garnish
Method:
Heat the milk in a heavy-bottomed pan on a slow flame till it boils down by half. Add the rest of the ingredients. Mix well and allow it to cool. Refrigerate for a few hours. Garnish with pistachios and serve cold-