Mango Phirni

INGREDIENTS:
1. Milk 1liter
2. Basmati rice 1/2cup
3. Condensed milk 1can(400gms)
4. Fresh cream (400gms)
5. Sugar 1/4th cup
6. Mango essence 1-2tspns
7. Mangoes 3-4(depends on how sweet they are)
8. Mango 1 (cut into very small pieces for garnishing)

METHOD:
• Soak basmati rice in water for about 30mins.
• Boil milk then add basmati rice to it and cook till rice is almost 90 percent cooked.
• Cool the milk and run the hand blender in it,so that the rice is broken to very fine granules.
• Blend in condensed milk, fresh cream and sugar separately in a bowl,then add this mixture to the milk n cook for around 10mins.

Keep the consistency of the milk medium thick.Lastly add mango essence to the phirni.Cool the phirni.
Blend the mangoes to a fine paste and add it to the phirni.
Transfer the phirni to a serving dish and garnish it with mango pieces and refrigerate.
Serve chilled.

CARAMEL PUDDING

INGREDIENTS:

1.Sweetened condensed milk 1 can(4 Oz)

2.Evaporated milk 1 can (4 Oz)

3.Full cream milk 4oz

4.Eggs large 4

5.Vanilla essence 1Tspn

6.Sugar 3/4th cup

METHOD:

In this recipe the full cream milk,evaporated milk and sweeetened condensed milk must be in equal proportion i.e., 4 Oz.

First beat the eggs with a hand blender on medium speed for 2-3 minutes.

Add the sweetened condensed milk,evaporated milk,full cream milk,vanilla essence and about 1/4th cup of sugar.

Using a hand blender beat this mixture for about 2 minutes,till everything gets mixed.Set this aside.

Taking a thick bottomed vessel add about a half cup of sugar and caramalise it.

To caramalise the sugar put the vessel with sugar directly on fire,do not add any water to the sugar.

Keep stirring the sugar,the sugar starts melting,now keep stirring it till the sugar turns to a nice light brown caramel color,dont make the color too dark.

Be very careful when caramelizing the sugar as the temperature of the sugar is very high.

Now transfer this caramel to a pyrex bowl or any oven proof bowl,and spread the caramel with the help of a spoon.

Now transfer the liquid to the same bowl.

Preheat the oven for 10min at 180 degrees

Now shift this bowl into another same shaped larger bowl (for water bath)

Carefully place both the bowls inside the oven .

Fill the larger empty bowl with boiling water upto half.

Seal the bowl with an aluminium foil and bake it at 180 degrees till the pudding gets set.
it may take around 45 mins,it depends from oven to oven.

Now let the pudding settle down at room temperature,later refrigerate and leave it over night to set.

For dishing out,run a knife around the corners of the bowl,and flip the bowl in the dish you want to serve.

Kulfi a frozen dairy dessert

This recipe of mine has been loved by all in my family.It is so special to us that irrespective of any season my freezer has a batch of them readily available,and i bet you that you will crave for another one while still eating the first...so its a must try recipe and will revive your childhood memories...

Recipe adapted from Sanjeev kapoors advt of rainbow milk

Makes 11 kulfis

Preparation time 5 minutes

Freezer time 24hrs

INGREDIENTS

1. Sweetened condensed milk 1 can (395gm)
2. Evaporated milk 1 can(170 gm)( i use rainbow original)
3. Cardamom flavored evaporated milk 1 can(170gm)(i use rainbow cardamom)
4. Bread 2 slices(corners removed)
5. Almonds handful
6. Pistachios 2tbspns

METHOD

• Blend all the ingredients to smooth in a blender.
• Pour this mixture into kulfi moulds or matkas.
• Freezer for 24hrs.
• Served chilled.

If you dont have cardomom flavored milk, just add in 1/2 tspn of cardamom powder to evaporated milk and beat with rest of the ingredients. 

I have recieved a very good response for the recipe guessing contest and i would like to thank each and every one for their active participation.The first lucky ones to win the dining vouchers are

1.Fatema dalal

2.Shwetha

3.Maria Sia

Congratulations to all the winners,I will mail you all the dining vouchers...

Gulab Jamun - Deep fried sweet dumplings stewed in sugar syrup

MAKES 10 GULAB JAMUNS
PREPARATION TIME: 45 MINS


INGREDIENTS
1.Nido milk powder 1cup
2.Baking powder 1tspn (leveled)
3.Ghee 1tbspn(melted)
4.Egg 1(large)
5.Flour(maida) 1tbspn
6.Cardamom powder  a pinch

For the sugar syrup(sheera)

1. Sugar 1cup
2. Water 2 and a half cups
3. Cardamom powder 1/4th tspn
4. Kewra water 1tspn
5. Saffron a pinch

Procedure to make sugar syrup(sheera):

• Take an open vessel and add all the ingredints to make the syrup .
• Boil the syrup till it becomes a bit sticky,when held between your 2 fingers.
• Dont make it too sicky,otherwise your jamuns will not soak in the syrup and  will become hard.
• Keep this aside.
• You can add  the jamuns after they get deep fried to this syrup and cook for about 8-10minutes.

Procedure to make the jamuns:

• Now take a bowl and mix all the ingredients together and knead well to make a soft dough by applying ghee on your palms.
• The dough will be sticky initially but as start kneading it will become soft,you dont need to add any milk or water.
• Make small balls with this dough ,greasing your hands a bit everytime.
• Make sure the there are no cracks on your balls.
• Your balls are ready to be deep fried in oil.
• Heat oil in a vessel(kadai) to deep fry the gulab jamuns,simmer the flame so that the oil is  medium heated till you make the balls.
• The oil should be not too hot,start putting all the balls one by one in the oil.
• Keep stirring till the gulab jamuns turn nice brown in colour.

• The balls should take atleast 5-7 minutes to turn brown in colour.
• By doing this the balls get properly cooked  from inside.
• Now transfer these balls into the sugar syrup and cook this syrup with jamuns for about 8-10minutes.

• Your gulab jamuns are ready now.
• Tranfer them to your serving dish.

Sooji ki kheer

This recipe is not the traditional one..i tried this from a blog foodilicious cooks at work...it tastes like a pudding and is very light on stomach.do try this ..you will simply love this and the best thing is that it takes less than 30mins to make it... i make it at every party i host .

SERVES :8

INGREDIENTS

1. Sooji 3Tbspn{the one used to make upma)
2. Milk full fat 1liter
3. Sweetened condensed milk 400grms(1can)
4. Cornflour 2Tbspn
5. Egg 1
6. Nestle cream 2 cans
7. Cardamoms 3
8. Almonds 4 (soaked and sliced thinly)

Method:

• Boil the milk with cardamoms and simmer.
• On the other hand as u put the milk to boil...in a seperate bowl beat sweetened condensed milk,corn flour,sooji,egg,nestle cream and vanilla essence with a hand mixer.
• Now slowly add this to the simmering milk and keep mixing with a spoon to avoid lumps.
• Keep stirring continously till the kheer thickens.
• Check the sweetness and add sugar if needed.
• The kheer should medium thick in consistency.
• Pour this kheer in a serving dish and refrigirate for minimum 4 hours to set.
• Serve chilled with almonds.

Kaddu ki kheer

INGREDIENTS:

1. Milk (full fat)1 liter
2. Kaddu(pumpkin) 1 Medium(grated)
3. Khoa 50grms
4. Cashewnuts(kaju) 1 mutthi(handful) grind to paste
5. Basmati rice 1 mutthi(handful)(soak in water for 30mins)
6. Elaichi powder pinch
7. Saabudana 3tbspns(saoked for 20mins)
8. Sugar to taste
9. Green colour 2-3drops
10. Vanilla essence 1tspn
11. Saffron(zafran) few strands
12. Almonds cut finely for garnishing(soak them a day before)

METHOD

1. Boil grated kaddu in water or milk to almost done.
2. Dry basmati rice on a soft cotton cloth then grind it to granuales and keep aside.
3. Boil milk and add cashewnut paste,basmati rice,saabudana.
4. Keep stirring every now and then.
5. Add elaichi powder,few saffron strands.
6. When the rice is almost done add cooked kaddu to it and cook till desired consistency(it should be thick).
7. Finally add sugar,khoa,vanilla essence,green colour to it.
8. Garnish with almonds and serve chilled .

Sheer Khorma

Asalam-wa-lekum,i have been planning to post this recipe for long,but was feeling lazy to take a picture.Here in Saudi Arabia we have a week off from work and all we do is sleep,shop,party celebrating Eid for a week,have sheerkhorma daily saying you only have it only in Eid. Everyone has a different way of making this traditional recipe,here's my version....hope u all will like it,i know i am late in posting this one...sorry for that.Hoping you all will still give it a try...
INGREDIENTS:

1. Milk 1liter
2. Thin vermicelli(Roasted one) 3/4th cup
3. Ghee 4-5Tbspns
4. Sugar 1 and 1/2 cups
5. Elaichi 2
6. Dry fruits(fried to golden brown in ghee)

Almonds soaked overnight and skin removed(handful),Cashewnuts(handful),Chironji 3Tspns(soaked overnight and skin removed by rubbing in a soft cotton cloth),Pistachios 2Tspns(you can use the dry fruits u like),Khajoor(soaked overnight and cut to small).
All the Dry fruits need to be sliced thinly.
METHOD:

• Fry the dry fruits in ghee to golden brown and set aside.(these are called magziyaad)
• Fry vermicelli to deep brown colour in the same ghee and set aside.
• Boil milk with elaichi on low flame for 30mins atleast.
• Add vermicelli to milk and cook for about 10minutes.Later add sugar.cook for 5 more minutes.
• Garnish with dryfruits(magziyaad) and serve warm.

TIP:
When you serve the desert make sure the serving bowl has lotz of milk and less vermicelli ,atleast 1 khajoor and few magziyaad(dryfruits).

Phirni Begum(Chawal Ki Kheer)

Asalam-alikum everyone ...hope u all r liking my Ramadan special,this is my saher special.My mom-in-law usually makes this.,as we have roti's in the saher she feels u should also have an intake of rice.,

the sweetest form of having it is kheer believe me it completes ur saher.Do try it!!

INGREDIENTS

1. Milk 1 liter
2. Basmati Rice powder
3. Sugar 9Tbspns
4. Khoa 100grms
5. Saffron(zafran) 6-7 strands
6. Cardamom powder 1/4th Tspn
7. Cashew nut powder 1Tbspn
8. Chopped almonds and pistachios 1Tbspn
9. Silver warq for decoration

METHOD

• Boil the milk and add rice powder and cashew nut powder,keep stirring continuously to avoid lumps.
• Lower the flame and cook for 5 minutes.
• Add khoa and stir well.
• Add sugar and cook for 5 minutes,keep stirring.
• Cool and then add cardamom powder &saffron.
• Decorate with silver warq,almonds and pistachios.

Tip:If u want to enhance the flavour of the kheer u can add vanilla essence to it at the end.