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COCONUT SOUFFLÉ

400 g condensed milk / sweetened

5 cups tender coconut water

3 tbsp gelatin

¼ cup chocolate syrup

  • Dissolve the gelatin in half a cup of coconut water over a pan of hot water. 

  • Mix the condensed milk to the dissolved gelatin.

  • Mix the above mixture with the tender coconut water and refrigerate it. 

  • When set garnish with chocolate syrup.

  • You can serve it with cherries and strawberries.

KHEER (RICE PUDDING)  (serves 8)

½ cup rice

5 cups milk

8 tbsp sugar

4 cardamoms

raisins, nuts to decorate

  • Rinse the rice under water and place into the pan.

  • Add the half of the milk and stir. Cover and cook for 15-20 min until soft. Mash the the mixture for few minutes.

  • Then add sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the kheer is to thick, add a little extra milk or water.

  • Add cardamom and raisins. Remove from the heat and pour into serving dishes.

  • Decorate with nuts. Kheer can be served hot or cold.

KESAR KHEER (RICE PUDDING WITH PISTACHIOS AND SAFFRON                   (serves 8)

½ cup rice

4 cups milk

8 tbsp sugar

6 cardamoms

½ tsp saffron

¼ cup pistachios

pistachios to decorate

  • Soak pistachios in the water for at least 3 hours.

  • Rinse the rice under water and place into the pan.

  • Add the half of the milk and stir. Cover and cook for 15-20 min until soft.

  • Then add saffron, cardamoms, sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the rice pudding is to thick, add a little extra milk or water.

  • Decorate with whole pistachios. Serve hot or cold.

VERMICELLI  KHEER

9 oz/ 250 gms vermicelli (broken)
8 cups of milk
1 cup sugar (or to taste)

¼ cup of raisins
1 cinnamon stick
10 green cardamoms (coarsely grounded)

pinch of saffron

  • Soak raisins in water for at least 1 hour.

  • Pour the milk, and stirring constantly bring to boil.
  • Add cinnamon stick, cardamoms and cook for about 30 minutes or until the milk is slightly thickened and  that the volume get reduced to 1/3.
  • Add the raisins, pinch of saffron and sugar, Cook for 5 minutes.

  • Next add roasted vermicelli, reduce the flame and stir 6 to 8 minutes.

  • Now turnoff the flame and pour it in a serving bowl. Let it cool and then put into refrigerator. Serve chilled.

COCONUT BURFI

400 g condensed milk

300 g grated coconut 

100 g  full cream milk powder

½ cup milk 

few drops red color

  • Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai. 

  • Once heated cook on slow flame till the mixture leaves the sides of the pan. 

  • Divide the mixture into two equal portions. 

  • Spread one portion evenly on a greased plate. 

  • To the other portion add the red color and mix well. 

  • Spread it over the white layer and allow it to cool. 

  • Cut into squares and serve.

 MANGO VANILLA BARFI

(makes 10-12 Pieces)

4 cups full fat milk

¾ cup sugar

a pinch alum powder

4 tbsp mango juice

¾ cup paneer

3 tbsp sugar

½ tsp vanilla essence

for decoration:

chopped almonds and pistachios

Preparation time:10 min, Cooking time: 20 minutes

  • Put the milk in a large vessel, preferably in a non-stick one and boil on a high flame.

  • When it starts boiling, add ¾ cup sugar. Boil again for 3-4 min on a high flame.

  • Add the alum powder and continue boiling and stirring until the mixture becomes thick.

  • Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 min.

  • Test once again by putting a little mixture on a small plate. If it forms a soft ball remove from the heat and spread on a plate.

  • Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2-3 minutes. Cool slightly and add the vanilla essence.

  • Spread this mixture over the mango mixture.

  • Sprinkle chopped nuts on top. Store in refrigerator.

  • Cut into pieces and serve.

PEDA

300 g/1cup milk powder
240 m/ 1 cup milk
75 g sugar - preferably jaggery or palm sugar
100 g ghee/ butter
cardamom powder according to taste - start with ¼ tsp

pistachios to decorate (soak in the water for 6 h)

Kasmiri pada/ Kesar pada

Add a pinch of Saffron while milk is boiling for Kesar Peda.

  • Bring milk to a boil, add sugar and ghee.

  • Stir to dissolve/melt. Keep the mix gently bubbling for 6-7 minutes. Slow to a simmer and slowly add milk powder. Mix well and stir for 2-3 minutes.

  • Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Leave to cool for 5 minutes.

  • Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of pistachio on the top. You can use a special Penda stamper to impress leaf, floral or star patterns on the sweets. Leave to cool and set.

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