Archive for the ‘Desserts’ Category

HOME MADE EASTER EGGS

Tuesday, March 30th, 2010

1. CHOCOLATE EASTER EGGS
Makes 10 small eggs
Ingredients

500 grams icing sugar
50 grams cocoa powder or drinking chocolate
100 grams butter
1 teaspoon vanilla essence
¼ teaspoon salt
2 bars cooking chocolate melted
½ cup warm water

Blend the icing sugar. Cocoa powder / drinking chocolate, butter, vanilla essence, salt, melted chocolate and warm water together. Mix well to a smooth dough. Form into 10 small balls and mould into egg shapes. Decorate as desired.

2. MARZIPAN EASTER EGGS
Makes 10 small eggs
Ingredients

250 grams almonds
250 grams sugar
300 grams icing sugar
2 egg whites
A little rose water for grinding
¼ teaspoon almond essence

Grind the almonds with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on low heat stirring all the time till the mixture forms a ball. Remove from heat and add the icing sugar and a few drops of colour of your choice. Knead till it forms a dry ball. Divide the mixture into 10 even sized balls and mould into egg shapes. Decorate with royal icing.

3.WALNUT FUDGE EASTER EGGS
Makes 6 medium size eggs
Ingredients

50 grams cocoa powder
2 cups milk
500 grams sugar
50 grams butter
125 grams walnuts chopped fine

Boil milk and sugar together till it thickens. Make a paste with the cocoa powder and a little warm milk and add it to the milk along with the walnuts and butter. Simmer till the mixture forms a ball. Remove from heat and mould into egg shapes. Cool and wrap in decorative foil paper.

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Jelebi Caramel Custard

Sunday, August 12th, 2007

Here’s an easy delicious dessert to round off your sunday lunch

  1. 6 Jelebis (available in any Indian Sweet stall)
  2. 3 eggs beaten
  3. 1/2 tsp vanilla essence
  4. 1/2 litre milk
  5. 6 tablespoons sugar
  6. A pinch of salt
  7. 4 tablespoons flour
  8. 1 teaspoon butter

Take a flat bottomed baking dish and grease it well with butter. Boil the milk and keep aside. Pre heat the oven till slightly warm. When the milk is slightly cold add the eggs, vanilla essence, flour and sugar and beat well till there are no lumps. Pour a thin layer of this mixture into the baking dish and let it set in the warm oven till it forms a base. Take out the dish and arrange the Jelebis in it. Pour the rest of the mixture over the Jelebis and bake for about 15 to 20 minutes till the custard sets and is golden brown on top. The custard should be moist and not dry. Garnish with sliced pistachios

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Pumpkin Halwa

Sunday, June 17th, 2007

Serves 6

Ingredients

  1. 1 cup grated white pumpkin
  2. 1 cup sugar1 teaspoon lime juice
  3. 1/2 teaspoon vanilla essence
  4. 1 teaspoon ghee
  5. 1 cup fresh milk
  6. 3 tablespoons condensed milk
  7. 3 tablespoons raisins

Melt the sugar in a thick pan with ½ cup water till a fairly thick syrup is obtained. Add the grated pumpkin, milk condensed milk and simmer stirring all the time until the mixture begins to crystallize and looks transparent. Add the essence, limejuice and ghee and mix well. When the mixture starts to leave the sides of the pan, mix in the raisins Pour out onto a greased plate. Serve when quite cold.

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