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Mango Kulfi or pop

25 Jun

IMAG2084Summer means lots of cooling down at the pool, lakes, water parks, dams, and feasting on cold icecreams, pops, smoothies and other cold beverages. You don’t feel too hungry, you are always thirsty and crave for anything cold. I make sure every summer I have pops in my fridge. I love mango pops and when you add cream to it just makes it even better. In India that is called kulfi.   Sharing a well known recipe for Mango kulfi. Next on my list in watermelon cucumber pops.

Tip: I added saffron strands in each mould for the extra oomph! Don’t forget to soak saffron strands in 2 tbsp warm milk or hot water before using them.

All you need:

  1.  3 cups milk
  2.  1/2 cup condensed milk( if you do not have this, increase the cream and sugar quantity)
  3. 1/2 cup cream
  4. 4 tbsp sugar
  5. 1 tsp cardamom powder
  6. 2 ripe mangoes pureed or 1 cup mango pulp
  7. 1 tsp cornstarch

Ready, Set, Go:

  1. Mix everything together in a heavy bottom pan except for mango pulp and cardamom powder. Bring to boil carefully not letting the milk stick to bottom stirring occasionally.
  2. Simmer down for 20 minutes.
  3. Cool down. Add pulp and cardamom powder.
  4. Blend in a blender or just mix it thoroughly.
  5. At this point you can either use a sieve for extra creamy texture but I love my lumps 😉
  6. Pour in moulds. Refrigerate overnight.
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Caramel Custard in a Pressure Cooker

16 Dec

One of my favorite deserts is Indian caramel custard, now people may also call it flan, caramel creme and the brother/sister is known as Crème brûlée. My dad always made it in the pressure cooker, I think it helps release the juices and the texture is more dense which I prefer to the light and fluffy ones, melt in the mouth sorts because then my tastebuds are left wanting more whereas this feels mouthful! Okay, I must mention, I have baked this in ramekins in the oven, but this one definitely needs a pressure cooker.

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Tip: My dad insisted on buffalo’s milk for a better texture, but I have made this one with cow’s milk. I wish I had buffalo milk. Also, while caramelizing sugar, use a tablespoon of water to spread sugar evenly.

All you need:

  1. 2 cups whole milk
  2. 4 eggs
  3. 1 cup sugar
  4. 1/3 cup sugar or castor sugar (separately required)
  5. 1 tsp vanilla extract

Ready, Set, Go:

  1. On low to medium heat, dissolve 1 cup sugar in milk. Keep stirring until sugar dissolves completely.
  2. Whisk eggs until the color is lightened and start forming soft peaks.
  3. Gradually pour eggs in the milk making sure that you are stirring slowly with the other hand. Let the mixture thicken not boil, just heat it. We don’t want to scramble the eggs. The custard is ready.
  4. In a flat bottomed vessel (one that fits in the cooker), melt the 1/3 cup sugar and add a tablespoon of water which will help in caramelizing the sugar evenly. Spread the mixture evenly in the vessel tilting the vessel back and forth making sure the sides are also covered.
  5. Get the pressure cooker ready by pouring enough water at the bottom just like a warm water bath you’d create in the oven for ramekins.
  6. Pour the egg and milk mixture in this vessel and place it in the pressure cooker. Cover it with another vessel so the condensed water does not enter the caramel custard.
  7. Let it whistle once and reduce the heat to low for 10 minutes.
  8. Remove the vessel and let it cool down to room temperature.
  9. Flip it on a plate and cool it in the fridge before serving it.

Serradura

24 Jun

https://mefoodatarian.wordpress.comI haven’t been sharing many desserts, I have heard many people confuse ‘desert’ as in a barren land with soil or sand which is pronounced as ‘De-zert’ with desserts pronounced ‘Dee-zerts’…oh well..I have an entire post on my other blog for this discussion. But my point is I had to share something interesting and easy since I have mentioned in my earlier posts that Indian desserts are a little complicated. Although I love ‘Shira’ and recently I discovered how easy it was to make my own serving in a microwave…oh the lazy body inspires my lazy mind to play tricks and I am truly happy with the result. I will share the recipe soon. But let me share this one, it is my favorite and I consider it as an exotic dessert even if it is so simple to make. Serradura is basically a cream dish layered with crackers or biscuits. I am not sure if it is originally a Portuguese dish or Italian but what matters is it is delicious. It is an indulgence I admit, but once in a while is okay I guess. The serving glass in the picture is pretty big, you can use small ones.

Tip: You need not add sugar since it has condensed milk. Also, you can have many versions by adding nuts, chocolate sauce, marshmallows, Oreos, get creative with it.

All you need:

  1. 8 oz. Heavy Cream
  2. 1/4 cup condensed milk
  3. 1 sleeve of  crushed crackers (plain)
  4. 1/2 cup crushed cashewnuts
  5. 1 tsp vanilla essence

Ready, Set, Go:

  1. Whisk cream in a bowl until smooth and add vanilla essence, condensed milk and whisk just once again to combine everything nicely and chill for about 20 minutes.
  2. Crush cashewnuts and crackers separately, in a ziploc bag with a rolling pin or roughly chop them into small pieces. Combine.
  3. Take a serving glass. Pour about two tablespoons of mixture and then layer it with the crushed cashewnuts and crackers mixture. Layer again with cream mixture, topping the layers with the crushed cashewnuts and crackers mixture.
  4. Chill for an hour and serve cold.

Simple Zuccotto

27 Nov

It is late in the month, my posts are generally updated early in a month but I am so excited for my travel that I am hardly finding time to get on the computer. It is freaking chilly here in Texas now I don’t like typing with cold rough hands! Ha! Excuses, excuses…well, excuse me for daring to try something far far away from my culture and traditions and stepping out in a new zone. I tried zuccotto, although I made this in a single serving size in case I fail, but I did not(don’t judge the first pic, it was a trial), so here is a full fledged recipe of an Italian dessert…a simple zuccotto. I call it simple because it is not one of the fancy ones! Ha!

Tip: You can use different liqueurs for different flavor for a personalized zuccotto. If not essence works fine. You can go absolutely fancy with frosting, icing, nuts, etc.

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All you need:

  1. 1 sponge/pound cake (rectangle shaped)
  2. 3 cups vanilla icecream/favorite ice-cream
  3. 3 tbsp almond or favorite liqueur (I used amaretto)
  4. 3 tbsp brandy(optional but I would not skip it 😛 )

Ready, Set, Go:

  1. Slice the entire top half of the rectangular cake and invert a bowl (round shaped) on the rectangle piece. Cut around the edges. This will form the base of zuccotto and I will call this a lid. Set aside the round piece or the lid.
  2. Slice the remaining cake into long rectangular pieces. Arrange the slices side by side making sure they overlap so that the icecream filled inside does not stick out and remains a surprise! Lightly press the slices against the bowl.
  3. Trim off excess edges around the bowl. The round piece has to go on top so make sure that the edges are trimmed.
  4. In a separate bowl combine the liqueur and brandy and sprinkle all over the cake in the bowl. Press again lightly to make sure all the spaces are nicely secured. At this point you can add dry fruits, berries or chocolate chips in the ice-cream if you want. If you don’t have any of that move on to the next step, remember I didn’t have any of this!
  5. Dunk the the icecream to fill in the entire cake. Spread evenly.
  6. Cover with the lid(the round piece/base). Make sure you cover the cake with lid immediately, cut earlier in a round shape.
  7. Wrap the entire bowl with plastic wrap and pop it in the freezer for 2 hours, you can then refrigerate it further upto a day.
  8. When it is ready just invert on a plate. Cut as you like. Done! Or you could go fancy with the frosting, icing, do whatever you want to! Yum!

Shahi-Tukda (shortcut)

14 Aug

Shahi Tukda

I had this sudden urge to eat an Indian sweet dish. I am not very good at making them, because some of them are really complex and time-consuming and need a lot of care which makes me nervous! Anyway, so I wanted to have something sweet, quick and scrumptious! I got what I wanted, I made a shortcut for the original recipe of Shahi Tukda. Shahi Tukda or Double ka meetha is basically a Hyderabadi dish best served with Biryani or Mughlai cuisine. The original recipe demands for a Rabri (Thickened sweet milk with dry fruits) with bread pieces which are fried in ghee (clarified butter) dipped in a sugar syrup and then in the rabri and served cold. But to take all the pains…umm…may be some other time, here is a quickie for the lazy ones like me! Oh and the first time it turned out great!!! The second time it wasn’t  as crisp and the rabri wasn’t enough.

Tip: Keep the dish covered when you chill it, and do not let it sit in the rabri for so long that it turns soggy. Saffron dissolved in milk will turn it around completely, but I didn’t have it at hand!

Milk Rusk

All you need:

  1. 4 slices of Milk Rusks / Bread
  2. 1 Tbsp Ghee (Clarified butter)
  3. 4 cups Milk
  4. 2 tbsps of heavy cream (if you have condensed milk even better)
  5. Handful, Pistachios and Almonds
  6. 4 tbsp  Sugar
  7. Pinch of cardamom powder (Optional)

Ready, Set Go:

  1. Brush the milk rusks with a ghee on each side put them in the microwave for less than a minute just so become golden on all sides. Or cut off the edges of the bread and cut it diagonally into 2 triangles. Toast them or fry them in ghee (Frying will need more ghee). Keep aside.
  2. Take a heavy bottomed vessel. Boil the milk and simmer it down and let it reduce to 1/4th the actual quantity. Keep stirring occasionally. Add sugar. The cream of the milk will come on the surface and on the sides so keep stirring. Add cream. Stir. Let it cool down.
  3. Take the dry fruits in a safe bowl and add little ghee and microwave for less than a minute. Add half of these to the thickened milk. If you have, add few strands of saffron when the milk is thickened.
  4. Arrange the slices next to one another.
  5. Spread the milk mixture on top of it and garnish rest of the almonds, pistachios along with the cardamom powder on top. Cover it and refrigerate.
  6. Chill for an hour or so. Serve.

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