Vanilla Ice-cream Sandesh
Ingredients
500 gm fresh paneer
200 gm icing sugar
2 tbsp custard
powder
1½ tsp vanilla essence
1 tsp ghee
2 tbsp pistachio
slivers to decorate
Method
Take the paneer and custard powder and knead well till it becomes very soft. Add the essence and knead again. Now add the icing sugar and mix well. Do not handle much after adding the icing sugar. Lightly grease a two inch deep
thali or box with ghee. Pour the batter in it and steam covered for 10 minutes. Cool and refrigerate for two hours. Cut into any shape you want, garnish with pistachio slivers and serve!
Tiramisu Indiana
Tiramisu Indiana
Ingredients
2 cup thick rabri
2 cup whipped cream
10 rasgulla
1 ½ tsp coffee powder
1 tsp vanilla essence
1 cup grated chocolate
Method
Mix the rabri well with the coffee powder and vanilla essence. Gently fold in the whipped cream. Squeeze the rasgullas very well and cut into one centimetre slices. In a big dish layer the rasgulla and rabri mix, and top it with coffee cream rabri mix. Sprinkle grated chocolate and freeze overnight. Garnish with more chocolate and serve.
Saffron Shrikhand Mousse
Saffron Shrikhand Mousse
Ingredients
2 cup very thick hung curd
1 cup condensed milk
2 cup whipped cream
¼ cup icing sugar
5 gm agar-agar flakes or powder
1 tsp saffron soaked in milk
1 tsp cardamom powder
¼ cup mixed nuts, finely chopped
½ cup water
Method
Heat the water and dissolve the agar-agar. Mix the hung curd, condensed milk, saffron, cream, cardamom powder, icing sugar, mixed nuts and agar-agar. Mix well and fold in the cream. Spoon into small glasses or bowls and top with saffron strands. Refrigerate for three to four hours before serving.
Guava Granita
Guava Granita
Ingredients
3 cup well strained guava juice
2 cup sugar
½ tsp black pepper powder
1 tsp black salt
½ tsp salt
½ tsp chilli powder (optional)
½ cup mint leaves
2 cup hot water
2 drop green colour (optional)
Method
Mix all the ingredients (except mint leaves) in the hot water. Stir till the sugar dissolves and keep aside. Crush the mint leaves lightly and add to the mixture. Pour in a shallow tray and keep in the freezer. Keep on stirring every half an hour till it freezes. Scrape with a fork and serve.
Carrot custard kulfi
Carrot custard kulfi
Ingredients
250 gm carrot, grated
½ litre milk
4 to 5 almonds, chopped
3 to 4 cashew nuts, chopped
4 tsp ghee
2 cardamom, crushed
60 gm chocolate, melted
1 tsp custard powder
½ cup condensed milk
2 tsp of sugar
Method
In a pan take ghee and add grated carrots and sauté on medium flame for five minutes. Add condensed milk and keep stirring.Once the mixture is totally dry, add crushed cardamom and mix well. Take silicon moulds and stuff a hollow layer of this mixture and freeze it until it is hard. Now heat the milk in another pan. Once the milk starts boiling take a table spoon milk and add that to custard powder and keep aside. Boil the rest of the milk until it is reduced to half. Now add the sugar .Keep stirring the milk. Add the custard powder and see to it that there are no lumps formed. Now add nuts to the custard and turn off the heat. Let it cool. Once the custard cools down, pour the custard in the silicon moulds. Put it back into the freezer. Drizzle with good amount of melted chocolate and serve.
Kesar chocolate kulfi
Kesar chocolate kulfi
Ingredients
1 litre milk
100 gm sugar
Few strand of saffron
1 cup grated chocolate
50 gm dark chocolate
2 cardamom, crushed
Method
Heat the milk in a big bowl. When it gets reduced to 75 per cent, switch off the flame. Take three small bowls and pour milk in equal quantity in all of them.
In the the first milk bowl add saffron. In the second bowl add grated dark chocolate. And in the third bowl, add crushed cardamom. Deep freeze the bowls for an hour. Top with grated chocolate and serve together.
