Showing posts with label Deserts. Show all posts
Showing posts with label Deserts. Show all posts

Zafrani Sawaia

3 cups Milk
1/4 tsp zafran flakes
1/2 cup Sawaia (Vermicelli)
Sugar to taste
1/3 tsp Cardamom powder
Almond as required (sliced)
Boil milk and zafran flakes.
Add vermicelli and cook for 5 minutes. Add sugar and cardamom powder remove from heat cool.
Add khoya in (optional)
Put in refrigerator for 2 hours or over night. Serve chill & Enjoy!!

Floating Island

1liter ful fat milk
4egg whites
1/4 cup caster sugar+4tbs sugar
4-5tbs cream
1tbs custard powder
1/8tsp vanilla essence
Sliced pistachios
Beat egg whites till foamy add sugar,vanilla essence to it and beat till it reaches soft peak.
Take a big pan pour in milk,sugar and bring to a boil.then take 2spoons for making egg whites balls and drop them in to milk and cook on low heat till cook from both sides.
Now take them out and set a side.
In the milk mixture add 1tbs custard(mix with water) and 4-5tbs cream and stir till lightly thicken consistency is reaches.
Take a serving dish pour in custard and drop in cooked egg whites balls and sprinkle sliced pistachios on top .
Serve chilled.

Chocolate Almond Candy

1 cup almonds coarsely ground
1-1/4 cup baking chocolate semi-sweet, chopped in small pieces
3 tablespoons condense milk sweetened
Grease a 12 inch flat plate or wax paper and set aside.
I am using microwave to melt the chocolate this is easy and quick way to melt, but be careful and, don’t over cook the chocolate. Make sure every utensil you are using to melt the chocolate is dry. If any water comes in contact with the chocolate, it will become grainy and unusable
Use microwaveable bowl that doesn’t retain too much heat.
Microwave chocolate at 30 seconds interval, three times and mix it every time with spoon. If you are able to mix most of the chocolate smoothly, don’t heat any more, keep mixing till all the chocolate melts.
In a bowl add almonds, condense milk and 1 tablespoons of melted chocolate.
Grease your palms and make the mix into dough. Divide it into 16 equal parts or your preferred size. Roll them into balls.
Dip one almond ball into the chocolate, pick using a fork making sure it is coated all around, tip it lightly to drip the extra chocolate and put it over a greased plate. Repeat the same process with remaining balls.
Set aside it takes 7-8 hours before chocolate is completely dry.

Peach Tart


1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
About 6 medium peaches, peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
1/2 cup peach preserves or jelly
1 tablespoon frozen orange juice concentrate
Mint, forgarnish
Preheat the oven to 375 degrees F.
To make the crust
Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 degrees F.
To make the filling
If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.

Turkish delight mousse

15ml gelatin
30ml cold water
1 tin low-fat evaporated milk, chilled overnight
15ml rose water
30-50ml castor sugar
chopped Turkish delight, to serve

1 Sprinkle the gelatine over the cold water and leave to stand for a few minutes. Heat in the microwave until liquid, then allow to cool slightly.
2 Using an electric beater, whisk the chilled evaporated milk until it has doubled in volume. Add the rose water and sugar to taste and beat well. Stir about 50ml of the milk mixture into the gelatine, then slowly fold the gelatine mixture back into the milk mixture.
3 Pour into a large bowl or individual bowls or glasses. Allow to set for at least four hours or overnight. Serve with pieces of Turkish delight.

Guava Toffee

250 gms guava
200 gms sugar
1 tsp lemon juice
½ tsp citric acid
½ tsp red food color
1 tsp oil

Boil the guavas in some quantity of water.
Then put it in a mixie and grind. Once ready, strain this puree.
Remove puree onto a pan and add the sugar.
Cook till the sugar completely dissolves and mixes with the puree
Add lemon juice.
Then, add citric acid and cook.
Add some food colour and mix this well.
Then, take it out onto a plate. Before you do this, make sure to grease the plate with some oil.Keep the mixture in the plate for 3-4 hours at room temperature and allow for setting.

Coconut Milk Kheer

1- 3 cups coconut milk
2- 3 cups boiled milk
3-1/2 cup sugar
4-2 tbsp rice
5-1/2 tsp. cardamom powder
6-Desicated coconut 1 tbsp
7- 10 almonds/pistachios crushed coarsely
1-Bring to boil the coconut milk
2-Add rice, and let it cook fully
3-Add boiled milk
4-Let the mixture be semi-solid
5-Add sugar and stir till sugar dissolves
6-Add remaining ingredients and cook till thickened.
7-Pour in a dish u like, sprinkle pistachios,coconutand almonds ,make it room
temperature.Then put it in the fridge to chill.

Cherry Pie

Fоr the Cruѕt
A sheet of рuff раѕtrу
For thе Cherry Filling
2 сuрѕ рittеd сhеrriеѕ
1/2 сuрѕ ѕugаr
1/8 tѕр grоund сinnаmоn
2 Tbѕр соrnѕtаrсh
1 еgg mixеd for brushing (орtiоnаl)
ѕugаr оr сinnаmоn for sprinkling
Fоr filling, bring cherries, ѕugаr аnd cinnamon uр tо a simmer. Cооk for 15 minutes, stirring оftеn. Whisk cornstarch with ¼ cup соld water and ѕtir intо сhеrriеѕ. Cook until thickened, thеn remove from hеаt and cool.
Fоr a рiе, рrеhеаt оvеn tо 350f Cut dоugh in half. On a lightlу floured ѕurfасе, roll out once рiесе оf dоugh intо a сirсlе lаrgе enough to fit a рiе раn. Linе раn with раѕtrу аnd trim edges. Sрооn сhеrrу filling into shell. Rоll out remaining dough tо fit on tор аnd cut a 1-inсh hоlеѕ in center of рiе. Bruѕh рiе with еgg wash. (optional) and sprinkle with sugar оr сinnаmоn. Plасе рiе оntо a middle rасk and bаkе fоr 10-15 minutеѕ. Rеduсе оvеn tеmреrаturе tо 300F and соntinuе сооking until сruѕt iѕ a riсh gоldеn. Cооl рiе for аn hоur bеfоrе ѕliсing. Serve & Enjоу!!

Fruit Tart

Puff Pastry Sheet – 1
For the Filling
Cream Cheese – 6 oz
Sugar – 3 tbsp
Vanilla – 1.5 tsp
For the Topping(Choice of Fruits)
Strawberries – hulled and halved
Bananas – sliced
Kiwi – sliced
Mandrin Oranges – canned
Pineapples – sliced
Grapes – cut in half
For the Glaze
Orange Juice – 6 tbsp (For a milder citrus flavor, use 3 Tbsp juice and 3 Tbsp Water)
Sugar – 6 tbsp
Salt – pinch
Water – 2 tbsp
Cornstarch – 2 tsp
Orange Zest – 1/4 tsp
Thaw Puff Pastry according to package directions. (Preheat oven to 400F/204C)
On a floured surface, roll out one sheet into a thin rectangle (9x13in). With a fork, gently perforate the pastry to prevent it from ballooning up.
Bake for 10 -15 minutes until evenly golden brown. Keep aside to cool.
For the filling, add Cream Cheese, Sugar and Vanilla in a bowl. Mix until sugar is completely dissolved. Keep aside.
For the glaze, add all ingredients (except the Orange Zest) in a pan on medium heat. Whisk constantly until the mixture comes to a boil. Keep whisking for 1-2 minutes until the sauce thickens.
Remove from the heat and add in Orange Zest. Keep aside to cool.
When everything has cooled, spread the Cream Cheese mixture evenly on the Puff Pastry.
Arrange all the fruits so that every piece has a little of each fruit.
With a pastry brush, cover the entire tart with the glaze.
Chill for 1-2 hours before cutting and serving.


1 tin mix fruit cocktail, drained(or approx 2 cups of chopped mixed fruit of your choice)
1 pack green jelly, prepare and allow to set
1 pack red jelly, prepare and allow to set
1 cup liquid heavy cream
500ml whole milk
1/2 cup sugar(or to taste)
2 heaped tbsp.cornflour or custard powder
1/4 cup crushed pistachios
1/4 cup almonds, chopped or roughly crushed
2 tbsp pep or rose sherbat
few drops red food colouring
handful of coloured or plain vermicelli, boiled and drained
First, prepare the custard. Mix the custard powder separately in a small bowl with about 2 tbsp. of milk. Pour the remainder of the 500ml in a pan with the sugar and a few drops of red food colouring (to turn the custard pink) and bring it to almost boiling point then lower the heat. Add the custard mixture and keep stirring until the mixture thickens (for about 2-3 minutes) then turn off the heat.
If the custard feels lumpy, pass the mixture through a sieve so it smooths out.
Set the custard aside to cool. Once the custard is at room temperature, add the liquid cream and rose sherbat and mix well. Then add the drained fruit cocktail, crushed nuts and boiled vermicelli. Mix again to ensure everything is well combined. Pour into a serving dish and garnish the top with pieces of jelly and some almond and pistachio flakes.
Cover and refrigerate until well chilled before serving.

Easy chocolate mousse

4 eggs, white and yolk separated
200 ml thick cream
2-3 Tbsp sugar
150 gm semi sweet chocolate
1 tsp vanilla essence

Melt the chocolate in a double boiler (a bowl placed on top of a pan of boiling water) and keep it aside.
Then heat up the cream to just below boiling point.
Mix in the vanilla with the cream and let it cool.
Cream the egg yolks with sugar till they are nice and fluffy.
Now when the cream has cooled off add the egg and sugar mixture.
Now place this egg-cream mixture in double boiler and cook this the mixture coats the back of the spoon.
Once it is ready, let it cool down and then add the melted chocolate.
Let this again cool down, to an almost chilled consistency.
Then add the egg whites. These should be whipped with little sugar until soft peaks form.
Add them to the chocolate mixture, mix and pour in small bowls.
Chill for a while, till it sets.

Kaju - Makhana Lajawab

1/2 сuр ghee
1 сuр lоtuѕ seeds or makhana
1/2 сuр cashew nutѕ
2 tѕр сumin ѕееdѕ
1 сuр cashew nuts-soaked in wаtеr
1/4 сuр рорру ѕееdѕ-ѕоаkеd in wаtеr
1/4 сuр milk
2 Tbѕр dеѕѕiсаtеd coconut
1 Tbѕр соriаndеr роwdеr
1 Tbѕр оr to tаѕtе rock ѕаlt
7-8 frеѕh wаtеr сhеѕtnutѕ оr singhara
2-3 grееn chillies-slit
1/4 сuр cream to gаrniѕh
Chорреd coriander lеаvеѕ to garnish
Grind the ѕоаkеd cashew nutѕ, poppy ѕееdѕ, milk and thе coconut to a paste.
Heat ghее in a heavy bаѕеd раn аnd frу lotus ѕееdѕ till thеу turn соlоr ѕlightlу. Kеер аѕidе.
Now fry саѕhеw nutѕ tо slightly brоwn and keep аѕidе.
Splutter cumin seeds in thе ѕаmе pan аdd thе grоund paste.
Sаutе оvеr low heat, till thе fаt separates.
Add coriander powder and rосk salt.
Add wаtеr сhеѕtnutѕ, friеd cashews аnd lоtuѕ ѕееdѕ.
Stir frу a fеw timеѕ аnd thеn аdd water.
Simmеr fоr 3-4 minutes аnd ѕеrvе hоt gаrniѕhеd with сrеаm аnd соriаndеr lеаvеѕ.

Mango Panna Cotta

For Vanilla Layer

Full Fat Double Cream - 2 cups
Milk - ¾ cup
Castor Sugar - ¾ cup (increase if you are used to too sweet desserts)
vanilla Extract - 1 teaspoon or 1 vanilla pod
Gelatin or agar agar powder - 2½ teaspoon or 1 envelope
Water - ¼ cup (for blooming gelatin)
Cling Film - to cover the glasses
Mango Layer
Mango Pulp pureed in mixer - 2 cups
Water - ¼ cup
Castor Sugar - 3 teaspoon (depending on the sweetness of mango)
Gelatin or agar agar powder - 2½ teaspoon or 1 envelope
Water - ¼ cup (for blooming gelatin)
For Vanilla Layer

Bloom gelatin in cold water
In a heavy bottom saucepan heat cream and milk with sugar till sugar melts
Do not boil - if you boil the cream will split
Add vanilla extract or scrape the insides of 1 pod and mix with the cream mixture.
Let the mixture cool down for 2 minutes
Add bloomed gelatin
Divide and pour the cream mix into 4 glasses
Cover the glasses with cling films
Put them in the refrigerator to set for 2-3 hours
For Mango Layer
Bloom Gelatin in cold water
Heat mango puree with sugar and water till sugar melts.
Do not boil - you don't want to lose the color of mango.
Remove from heat and let it cool for 2 minutes
Add bloomed gelatin
Pour it over the vanilla layer and wrap with cling film again
Refrigerate for 4-6 hours or over night
Serve chilled with chopped mangoes

Baked Lemon Soufflé

Egg yolks 4 nos
Egg whites 5 nos
Sugar 1 cup
Flour ¼ cup
Milk 1 ¼ cup
Icing sugar 3 tbsp
Lemon Juice ¼ cup
Lemon rind 2 tsp
Margarine/Butter as required
Beat egg yolks with 4 tbsp sugar in a small sauce pan. When they are mixed well – add flour in it
In a separate sauce pan boil the milk, and then add it little by little in the egg yolk mixture and beat well
Put this mixture on stove and cook on medium heat for 2 – 3 minutes while stirring continuously to get it thick. Remove from heat and shift it to a bowl, add lemon juice, rind and icing sugar to it. Beat it all well.
In a separate clean and dry bowl, beat egg whites until stiff and add the sugar in it
Add egg whites mixture slowly in egg yolk mixture and mix well with a wooden spoon
Grease 3 – 4 ramekins with margarine or butter and sprinkle icing sugar on it
Fill ¾ of ramekin with the mixture (leave space to rise). Bake in a pre-heated oven for 15 – 20 minutes or slightly golden on top
Remove from oven and sprinkle icing sugar on it or make meringue by beating egg white with icing sugar. Spread on each soufflé bowl, put these bowls in hot oven and grill for 3 – 4 minutes

Mango Soufflé

3 tbsp gelatin
½ cup water
1½ cup mango pulp
8 tbsp sugar
8 egg whites
200 gm caster sugar
500 gm cream
Mango slices to decorate.
1 pack mango jelly powder
Cooking Instructions
Dissolve gelatin in water and then melt on steam or double boiler.
Make smooth paste of mango pulp, sugar and gelatin in blender.
Beat egg whites until stiff foamy peaks are formed then beat with sugar and vanilla to form meringue.


1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice washed
dry fruits-pistachio, almonds
1 tsp. Kewra essence
3-4 green cardamom (Chhoti Ilaichi)
In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook.
When rice becomes very soft smash it and leave on low heat to thicken.
Add sugar and condensed milk and cook till bubbles start forming.
Add kewra essence just before removing from heat.
Garnish with dry fruit.
Serving: 4 persons

Vanilla Pudding

2 cups milk
8 gm china grass (agar-agar), chopped & soaked in milk for 1/2 an hour
1 tsp vanilla essence
1/2 cup sugar
Walnuts, chopped for garnishing.
Bring the milk mixture to a boil and simmer till china grass is dissolved.
Add the sugar and cook till dissolved. Take the pan off the heat, mix in the vanilla essence and transfer on to the serving bowl.
Leave to set in the refrigerator.
Garnish with walnuts and serve chilled.

Pineapple Mousse

Sugаr 4 tbѕр
Cream 250 ml
Milk 750 ml
Iсing Sugаr 2-3 tbѕр
Pineapple 1.5 cup
Pineapple Sуruр 4-5 tbsp
Cuѕtаrd Pоwdеr 3 tbsp
Cооking Inѕtruсtiоnѕ
Mix hаlf cup milk with 3 tbѕр custard роwdеr and 4 tbѕр ѕugаr until it fоrmѕ a ѕmооth paste. Bоil thе remaining milk.
When it соmеѕ tо a full boil rеmоvе frоm heat and add the сuѕtаrd раѕtе, stirring соnѕtаntlу tо аvоid lumрѕ .
Return tо mеdium heat and bring to a bоil аgаin while stirring соnѕtаntlу. Simmеr fоr аbоut 3-4 minutеѕ.Cооl thе custard соmрlеtеlу.
Bеаt thе whiррing сrеаm along with thе icing ѕugаr with an еlесtriс mixеr until it''s a bit fluffу.
Add thе cooled custard and bеаt on lоw speed until the whоlе mixture is ѕmооth and fluffy.
Add thе pineapple juiсе аnd bеаt аgаin till it''ѕ
combined.Gently fold in thе pineapple chunks. Refrigerate for a fеw hоurѕ before serving.

Galaxy Pudding

Galaxy chocolate – 250 gram
Fresh cream/ thick cream – 1 ¼ cup + ½ cup
Coffee powder – 1 ½ tsp (mixed in 1 cup hot water)
Cream cheese – 1 package (227 gram)
Condensed milk – ½ cup (more or less according to taste)
Caramel pudding mix (readymade) – 1 package
Whipping powder – 36 gram (1 package)
Gooday biscuits – 300 gram (more or less to make 2 layers in a pudding dish)
Chocolate chips – to garnish
Microwave the galaxy chocolate with 1 ¼ cup fresh cream for about 1 minute or 1 minute 30 seconds. Remove from the oven and stir till the chocolate is melted completely and combined well with the cream. Keep it ready.
In a deep bowl, add cream cheese, condensed milk, caramel pudding powder, whipping powder and ½ cup cream and beat till well combined and creamy.
Take a pudding dish, dip the biscuits one by one in the coffee and make biscuit layer in the dish. Drizzle 3 – 4 tbsp of melted galaxy chocolate all over, pour half of the cream cheese pudding mixture.
Repeat the procedure with a layer of biscuit dipped in coffee, then 3 – 4 tbsp and them then pour the whole cream cheese pudding mixture (reserve little of this mixture to garnish).
Slowly pour the remaining melted galaxy cream all over. Garnish with the reserved cream cheese mixture and chocolate chips. Cool it in the refrigerator for about 2 – 3 hours. Serve.

Fruit Trifle

1 pound fruit cake/vanilla cake
1 pound chocolate cake/brownies
custard- prepare in 2liter milk-cool completely
1 packet jelly-make it according to packet directions
Fresh fruits of your choice( Such as bananas, pineapples, strawberries, grapes and kiwi )
1/2 cup pineapple juice
1 cup whipped cream
1/4 cup grated chocolate
Crumble the cakes separately( it should be in big chunks)
Start layering: starting with the first layer the chocolate cake ,pour over 1/4cup juice on the crumbled cake.
Second layer: any of the fruits,layer the fruit slices overlapping them slightly.
Third layer: half of the prepared custard
Fourth layer: the second crumbled cake, pour the 1/4 cup juice evenly on top.
Fifth layer: place the fruits slices overlapping them slightly.
Sixth layer: then pour over the remaining custard.
Seventh layer: place the fruit of your choice.
Final layer: the prepared and slightly cooled jelly.
Cool completely and serve with a spoon of whipped cream and grated chocolate on top.
Support : Creating Website | Aworkzone | Aworkzone
Copyright © 2013. Apna Food Tv - All Rights Reserved
Creating Website Published by Aworkzone
Proudly powered by Aworkzone