Tag Archives: sugar

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.
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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.

Mango Lassi

9 Jul

My favourite fruit is Mango! Lassi (a yogurt based drink known for helping digestion, most popular in Punjab, India)  is my favourite too! To combine both is a match made in heaven! So thick and sweet and flavourful! In these hot days all you can think are cold beverages and my husband loves such refreshing surprises after a tiring day at work. Just a quick note : Make sure you have everything cold! Remember to adjust the ingredients, you can add or reduce anything as per your taste.

Tip: You can add a scoop of vanilla ice-cream just before serving! Yum!

All you need:

  1. 1  mango preferably Alphonso washed and peeled, cut into pieces or 200 grams of Mango pulp
  2. 4 tbsp  plain yogurt
  3. 4 tbsp sugar (you can adjust this as per your taste and the sweetness of the mango)
  4. 1/2 tsp ground ginger (make sure this does not overpower the taste of the shake)
  5. 1/2 cup milk
  6. A pinch of cardamom powder
  7. Ice cubes (as many as per the strength of your blender! Ha! )
  8. 2 tbsp of fresh cream (makes it creamier and indulgent, this can be optional)
  9. 1 tsp chopped roasted almonds or dry fruits of your choice (For garnishing)

Ready, Set, Go:

  1. Put all the ingredients except the milk and dry fruits in a blender, blending it as fine as you would like it.
  2. Add the milk, little by little until you reach a desired consistency.
  3. Pour in glasses. Garnish with dry fruits. Throw in some more ice cubes if you like. I sprinkled a little cardamom powder on top.
  4. Slurp! Serve cold.
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