Fruit Cocktail

Its my Birthday today and I am celebrating it with a special dessert. Make it for someone special in your life, they will love it!!!!

 

 

 

Ingredients:

500 ml milk
6-8 tbsp sugar (as per taste)
2 tbsp custard powder + 2 tbsp milk
400-500 ml Vanilla Icecream
2 cup cut fruit (apple, chikku, banana and dates)
Sponge cake slices (optional)
 
Method:
1.  Boil milk in a thick bottom vessel with sugar. Reduce heat.
2.  Mix custard powder with milk and add to milk. Stir continuously till the mixture thickens.
3.  Now let it cool to room temperature. Keep it in deep freezer for couple of hours.
4.  Take the vanilla ice cream out and keep it on counter to soften for about 30 minutes.
5.  In the meantime, cut the fruits into small pieces.
6.  Now get the custard out and add vanilla ice cream. Whisk really well to make smooth mixture.
7.  Add fruits and mix well. Leave it to set in the fridge for 3-4 hours.
8.  For serving, crumble cake at the base of the bowl and add the frozen fruit cocktail over it. Enjoy

Strawberry Mousse

Here is my Christmas special dessert. This easy to make dessert can really impress your kids and their friends. Go ahead and give it a try!

Ingredients:

500 ml + 4 tbsp milk
4 tbsp sugar (or to taste)
3 tbsp custard powder
1 pack strawberry jelly

Method:

1.  Heat 500 ml milk in a thick bottom pan with the sugar. Keep stirring in between.
2.  While the milk is heating make a paste of custard powder and 4 tbsp milk.
3.  Once the milk starts boiling, reduce the flame and add the paste. Mix quickly to make sure there are no lumps.
4.  Cook on a low flame for 4-5 minutes till it thickens. Taste the mixture to make sure the raw flour taste is gone.
5.  Set this aside to cool a bit.
6.  In another pot, boil 500 ml of water and make jelly mixture as per instruction on the packet.
7.  As soon as you take it off the heat, strain the jelly mixture in the prepared custard.
8.  Mix well for a minute.
9.  Now transfer to a transparent glass bowl and set in in the fridge to set for at least 2 hours.
10. Don’t keep it in the deep freezer.
11. Once set decorate with strawberry slices and serve.

Mango Kheer

Ingredients:
Same as Fruit Kheer
replace fruits with 2 cups of ripe mangoes cut into bite size pieces
Replace last 1/2 cup of milk with 1 cup of mago pulp

Method:
1. Same as Fruit Kheer.
2. Once kheer cools down to room temparature, add mango pulp and pieces.
3. Mix gently and serve chilled

Fruit Kheer

Ingredients:
½ cup sevai (I use MTR)
1 tsp ghee
2 + 1 /2 cup of warm milk
4 tbsp of dry fruits roughly chopped
1 tsp of Cardamom powder
¾ cup of sugar
2 cups of fruits cut into small pieces (use apple, pear, banana, etc) -  1 small apple and 1 pear

Method:
1. Heat ghee in a thick bottom pan. Add sevai and roast on low flame till it changes color slightly.
2. Add ½ cup of water and mix well. Let the sevai cook in it. Keep stirring to make sure it does not stick to bottom.
3. Once most of the water is absorbed, add ½ cup of warm milk. Mix and let it cook on low flame. Keep stirring in between.
4. Crush the kesar lightly hand and add 1 tbsp of warm milk. Let it stand for a couple of mins.
5. Now add another ½ cup of milk and dry fruits to kheer and repeat step 3 for 2 more times.
6. Add last ½ cup of milk and sugar and mix well. Cook stirring just until the sugar is dissolved. Now you should be left with the ½ cup milk.
7. At this stage, add kesar and milk mixture and cardamom powder. Let it cool to room temperature.
8. Now mix in the last cup of milk and fruits. Mix gently and refrigerate for serving.
9. Served chilled garnished with dry fruits or pomegranate seeds.

Sheera

Ingredients:
1 cup medium rava
2 cups water
1 cup milk
1 cup sugar (adjust as per taste) or 1/2 cup sugar + 1/2 cup jaggery
2 tbsp bedane (raisins) (optional)
2 tbsp blanched and chopped almonds
1 tbsp elaichi powder
2 tbsp ghee

Method:
1. Mix water and milk and heat on simmer
2. Dry roast rava on medium flame till color changes slightly and gives a nice aroma.
3. Now add ghee and roast for another 2  mins
4. Add the warm milk and water mixture. Be careful as mixture is likely to splash.
5. Mix well. Rava will absorb most liquid. Cook covered for 3-4 mins on low flame.
6. Now add sugar, raisins and almonds, mix well. Cook covered for 3-4 mins on low flame.
7. Finally add elaichi powder and serve

Mango Sheera
After step 6 add 1 cup of mango pulp, mix well and cook covered for 2-3 mins.
You can reduce quantity of sugar if mango is very sweet or has added sugar

Homemade Kalakand

Ingrdients:
1/2 kg Fresh Paneer
1 tin Milkmaid
3-4 drop of favorite essence (Optional)
1-2 drops of food color (Optional)

Method:
1. Crumble paneer in the food processor jar, add milkmaid and mix using kneading blade. Do not you chopping blade. What we need is grainy consistency.
2. Grease a thali with ghee.
3. Transfer the mixture to a thick bottom shallow pan (prefrerably not non-stick)
4. Keep stirring the mixture on simmer till it starts coming together (start becoming thicker) about 15-20 mins
5. At this point you can add color and essesnce if using.
6. The checkpoint for right consistency is when the spoon you are using for stirring can stand in the mixture for a couple of seconds and while stirring, the bottom of pan looks dry.
7. Transfer the mixture to the greased thali and spread evenly with the back of a katori.
8. Let it cool down (no need to refrigerate) and then cut into desired shape.
9. Store in airtight container in fridge.