INGREDIENTS :
Milk 6 cups
Corn Flou 4 tbsp
Sugar ¾ cup
Saffron ½ tsp
Kewra Water 1 tbsp
Dry Whole Milk 250 gm
Almonds and Pistachio Sliced ½ cup
Green Cardamom Grinded ½ tsp
heaped Condensed Milk 4 tbsp
Cream 1 packet
METHOD:
Cook milk and sugar in a pan for 15 minutes till slightly reduced, dissolve corn flour in ¼ cup milk add to the boiling milk stirring cook till thick, add dry whole milk and remove. Cool mixture. Add saffron, kewra, green cardamom grinded, condensed milk and cream. Put mixture in a well greased loaf tin, cover it well, freeze till set, remove and cut in slices,
serve with prepared rabbri.
2)RABBRI:
INGREDIENTS FOR PREPARED RABBRI:
Milk 1 ½ cup
Corn flour1 tbsp
Saffron Kewra Essence few drops
Condensed Milk 4 tbsp
Almonds And Pistachio Sliced for garnishing
Method for Rabbri:
Cook milk till slightly reduced, thicken with corn flour paste, remove and cool, add condensed milk, saffron kewra essence, serve garnish with almonds and pistachio.
3)Creamy Brownies:
Ingredients:
Flour 1/2 cup
Salt 1/4 tsp
Eggs 2
Chocolate hazelnut spread 1 cup
Brown sugar 1/2 cup
Vanilla essence 1 tsp
Melted unsalted butter 1/2 Cup
Method:
Line the bottom of an 8 inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides. Combine the flour and salt in a bowl and set aside. In another bowl, beat the eggs, chocolate hazelnut spread, brown sugar and vanilla essence until smooth. Add the flour mixture, alternating with the melted butter. Scrape the batter into the cake pan. Bake at 170 degrees C or until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes. Cool in the pan for about 2 hours. Unmold and cut into squares. Serve warm or at room temperature.
4)Burfi Tukra:
Ingredients:
Bread Slices Toasted (cut into cubes) 6
Ghee2 tbsp
Milk 1 liter
Sugar 1/2 cup
Cardamom Powder 1/4 tsp
Pistachio 1 tbsp
Burfi 250 gm
Method:
Heat the milk and sugar stirring continuously.
Put 1 tsp ghee to prevent the milk from flowing over.
Reduce the milk to 1/2 qty and burfi. Add pista and cardamom powder.
Cool the milk. Add toasted bread
Dip in milk for 2 minutes.
Remove and put in the milk cup.
Serve cool.
5)mocha 3 milk cakemocha 3 milk cake
Ingredients:
Eggs (separated) 6
Milk 3/4 cup
Cocoa powder 3/4 cup
Flour 1-3/4 cups
Baking powder 4 tsp
Salt 1 tsp
Caster sugar 1-1/2 cups
Vanilla essence 2 tsp
Evaporated milk 1 can (12 oz)
Instant coffee powder 3 tbsp
Condensed milk 1 can (14 oz)
Cream 3/4 cup
Cream cheese (softened) 4 oz
Icing sugar 1 cup
Cream 1-½ cups
Chocolate sprinkles to decorate
Method:
Heat 3/4 cup milk until simmering; remove from heat. Whisk in the cocoa powder (mixture will be thick); set aside to cool. Combine the flour and baking powder in another bowl and set aside. Beat the egg whites and salt until soft peaks form. Slowly add the caster sugar, beating until stiff peaks form. Add egg yolks to the beaten whites and beat just until combined. Add the flour and cooled chocolate mixture alternately to the egg mixture, beating well after each addition. Add the vanilla and beat just until combined. Pour batter into an ungreased 13x9-inch baking pan, spreading evenly. Bake for 30 to 35 minutes at 180 degrees C or until a toothpick inserted near the center comes out clean. Transfer cake to a cooling rack and cool completely in the pan.
In a saucepan combine the evaporated milk and coffee powder. Heat, stirring constantly, until the coffee powder has dissolved. Remove from heat. Stir in the condensed milk and the 3/4 cup cream. Use the tines of a long fork or a wooden skewer to poke holes all over the top of the cake. Pour the coffee mixture evenly over the top of the cake. Let it soak in. Meanwhile, in a medium bowl beat the cream cheese until smooth; beat in icing sugar. Add 1/4 cup of the cream and beat until combined. Add remaining cream and beat until soft peaks form. Pipe or spread whipped cream mixture over cake and refrigerate overnight, before serving top with chocolate sprinkles.
5)Apple Pudding:
Ingredients:
Milk 250 ml
Soogi 25 gm
Pistachio 50 gm
Sugar 75 gm
Cardamom Powder 1 tsp
Method:
Boil the milk and sugar. Add soogi to it. Cook on slow fire till it becomes thick runny batter. Add cardamom powder and roasted pistachio into it. Cook a bit till it becomes the smooth. Fill in glasses or mud pots. Let it cool for about an hour. Serve cold.
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