Toffee Vanilla Pudding

I am sharing the post of dessert once again i.e Toffee Vanilla Pudding...I made this dessert long before but could not post it due to my laziness :( ...This pudding consists of three layers..one layer is butter - biscuit crust, second layer vanilla pudding and third layer caramel or Toffee sauce...This pudding tastes very delicious and I am sure it will finish off quickly :D...This is one of the best pudding I ever made..Every one in my family loved it..Let us go to the recipe :)..

Recipe Courtesy here

     Ingredients

         For crust

• Marie or any other plain biscuits - 10 to 12 pcs

• Melted Butter - 3 tbsp

        For Vanilla Pudding

• Milk - 2 1/2 Cups

• Condensed milk - 200 gm

• Sugar - 3 tbsp

• Salt - a pinch ( to balance sweetness)

• China grass - 8 gm soaked with 1/2 cup water

• Vanilla essence - 1 tsp

• Thick cream - 1 tbsp

          For Toffee sauce

• Dulce De Leche - 1 tin ( see recipe here )

• Thick cream - 150 gm 

      Method

          For crust 

• In a bowl crush biscuits coarsely in a grinder..Transfer these into a bowl..

• Add melted butter in a biscuit powder and mix well with a hand till it resembles bread crumb..If the powder is dry, add few tsp of melted butter and mix again till wet..

• Transfer the butter - biscuit crumb mixture in a pudding dish..press and level with a spoon equally on all sides...

• Place this in a freezer for 15 mins till it becomes hard...

          For vanilla pudding

• Soak china grass in a half cup of water for 10 to 15 mins..

• In a sauce pan, add milk, sugar, salt and condensed milk and stir together in a low flame till combined..

• Meanwhile in another sauce pan, melt china grass along with soaked water at medium to high flame till it dissolve completely..

• Immediately pour melted china grass through sieve into milk mixture and stir..

• Off the flame and add vanilla essence and mix well..

• When this mixture cool slightly, add thick cream and stir well..

• Pour the mixture over the biscuit crust mixture and let it cool for few minutes..

• Refrigerate the pudding in a freezer for 30 minutes till set..

          For Toffee sauce 

• Combine dulce de leche and remaining thick cream ( 150 gm) in a bowl and keep aside..

• Pour the toffee sauce on top of vanilla pudding and level all sides with a spoon..

• Decorate the pudding as your choice..I decorate it chocolate sauce and almonds..

• Refrigerate the pudding for 6 hours or overnight till set..

• Cut into squares and enjoy this yummy dessert :)

                                              

Strawberry Trifle Pudding

If you read my earlier post of pudding, it used setting agents like china grass..I am sharing a different pudding which does not contain any of setting agent..One of the pudding I am sharing is Trifle pudding..As in a name, it consists of three layer...There are many types of trifle pudding, which may use fruits, nuts, chocolate etc..But I am sharing a strawberry flavored one i.e 'Strawberry Trifle Pudding'..Bottom layer of pudding consists of cake pieces,second layer custard and third layer whipped cream with sliced strawberries on top..Each layer is sandwiched with homemade strawberry sauce..It is my own version of pudding..It is easy to make and tastes delicious...My family loved it very much..Let us go straight to the recipe :)

    Ingredients

      It includes four steps: Preparing cake, custard, strawberry sauce and whipped cream..It may look       lengthy. But you can prepare these in advance and assemble later, so its easy for you..Ingredients       are mentioned in short below and detailed preparation are explained later..They are:

• Cake -  recipe given below
• Strawberry sauce - recipe given below
• Vanilla custard - recipe given below
• Whipped cream - preparation given below.
• Strawberries sliced - few for garnishing
• Grated dark chocolate - few for garnishing ( optional)

   Method

      1)  For cake

          Ingredients

• All purpose flour - 1 cup
• Baking powder - 1/2 tsp
• Powdered sugar - 1/2 cup
• Eggs - 2 no.s
• Oil - 1/4 cup
• Vanilla / strawberry essence - 1 tsp
• Milk - 2 tbsp ( if required)

          Method

• Preheat the oven to 180 degree C..

•  In a bowl, mix all purpose flour, baking powder and set aside.

•  In a large bowl, add oil and sugar beat till it combines well..

•  Add eggs and beat well at a high speed till double in size..

•  Add vanilla/strawberry essence and beat for one second..

•  Add half flour mixture and beat at a low speed and make sure to scrap the batter at edges and    beat again..

• Add remaining flour and beat again at low speed..If the batter is very thick, add milk and beat again..

• Pour the batter in a greased cake tin and bake it for 30 to 35 mins till fork/ knife/ tooth pick insert in the centre comes out clean..

• Place the cake in a wire rack and allow to cool completely..

     2) For Custard

          Ingredient

• Vanilla custard powder - 1 tbsp
•  Milk - 2 cups
•  Sugar - 2 to 3 tbsp

        Method

• Mix custard powder in a half cup of cold milk without any lumps and keep aside..

• In a sauce pan, boil one and half cups of milk and sugar..Stir well in a low flame until sugar     dissolves completely..

• Add custard milk into it and stir well in a medium flame for 2 to 3 mins till custard becomes thick or if it coats on a back of a spoon..Immediately lower the flame and stir for few seconds..It should not form too thick..Off the stove and set aside to cool completely..It thickens further when it cools down..

      3) For strawberry sauce

               Ingredients

•  Fresh ripe strawberries halved - 10 to 12 no.s
•   Sugar - 3 tbsp
•   Water - 1 cup

            Method

•  Boil strawberries, sugar and water together in a sauce pan till strawberries become soft and the sauce thickens..

•  Off the flame and mash the strawberries with a spoon..It doesn't matter if you leave little bits of strawberry pieces.

•  Transfer into bowl and allow to cool completely..

    4) For whipped Cream

         Ingredients

• Whipping cream - 200 gm
• Powdered Sugar - 3 tbsp
• Corn flour - 1 tsp.

        Method

• In a large bowl, beat cold whipping cream in a medium speed for few seconds..

• Add powdered sugar and corn flour and beat at high speed till it form a soft peaks..Do not overbeat..

• Instead of sugar and cornflour, you can use icing sugar..

• Refrigerate the whipped cream..

    For Layering the pudding

• Cut the cake into small cubes and set aside..

• Take a wide pudding dish of any shape of your choice..Arrange cake pieces evenly without any gap as shown in the picture..This is first layer.

• Spread half of strawberry sauce on top of the cake pieces..

• Then spread custard on top of strawberry sauce..This is second layer.

• If having space you can top it with remaining cake pieces..I don't have space so I ignore this step..

• Spread remaining strawberry sauce on top of custard and place few slices of strawberry here and there..

• Finally spread cold whipped cream on top of it and decorate it with sliced strawberries and grated dark chocolate ( optional)..This is third layer.

• Cover it with plastic wrap and refrigerate for 4 hours or overnight to infuse the flavour..

• Cut it into squares and serve chilled..

       Note:

• In order to save time,instead of baking cake, you can use store bought or left over cake and instead of homemade strawberry sauce you can use strawberry jam..But homemade tastes better..

 
 

 

Carrot Pudding

I am sharing a recipe of one of the dessert, Carrot Pudding..As in a name, this pudding is rich in carrot and its tastes delicious..I prepared for my family after Friday lunch few days before..This is my own experiment which turns successful..Everyone in my family loved it very much..Nothing much to say, Let us go straight to the recipe

      Ingredients

• Milk - 2 1/2 cups + 1/2 cup
• Carrots - 2 large
• Fresh Cream - 100 ml
• Condensed milk - 1 tin
• Sugar - 3 to 4 tbsp (adjust according to your sweet level)
• China grass - 10 gm
• Water - 3/4 cup

          For decorating

• Ghee - 2  tsp
• Sugar - 1/4 tsp
• Carrot shredded - 1/4 cup
• Cashew nut chopped - few

    Method 

• Soak China grass in a 3/4 cup of water for 30 mins

• Pressure cook the carrot till cooked and soft. Take out the cooked carrot and set aside to cool completely.

• Blend cooked carrot with 1/2 cup milk in a blender/mixi till it form puree.

• In a sauce pan, mix together 2 1/2 cups of milk, condensed milk, sugar, fresh cream and carrot puree and cook in a low flame for few minutes..Do not heat at high flame as fresh cream will curdle.Make sure to stir at intervals.

• Another sauce pan, add china grass along with a soaked water and heat at high flame till it dissolves completely..Make sure to stir in between..switch off the flame..

• Immediately pour melted china grass through sieve into the milk -carrot mixture and mix thoroughly..Taste and add little more sugar if needed..Switch off the flame..

• Pour the mixture into the wet pudding dish and set aside to cool completely..Lets make decorat ingredients 'For Decoration' as mentioned below..

• In a fry pan, heat ghee in a low flame..Add chopped cashew nuts and saute till light brown..Drain and keep aside..

• In same ghee, add grated carrot and saute at a medium flame till carrot changed colour and turned soft.

• Add sugar and mix well..Cook for few seconds and saute well..Off the flame

• Decorate the top with ghee sauted cashew nuts and carrot carefully..

• Wrap the pudding dish with plastic wrap and refrigerate for 6 hrs or overnight till pudding is set..

• Cut into square shape and enjoy

Custard Apple Pudding - Seethapazham/ Seethaphal Pudding

Today, I am posting a recipe of one of the tasty and delicious pudding, Custard Apple/ Seethapazham pudding...You might be thinking how do I make pudding with this fruit, even though it is difficult to eat t :P...I think most of them might have known that, custard apple pulp contains lots of seeds, when you cut into halves, the pulp is stuck on seeds itself..We have to suck the seeds in order to get pulp..This fruit itself is very tasty,but its difficult to eat as told earlier:P:D..Believe me,it is not difficult to take pulp while making pudding..I will show you with step by photos,which is mentioned in 'method' section..Let's go to the recipe :)

     Ingredients

• Milk - 2 1/2 Tea Cups
• Ripe Custard Apples - 2 no.s
• Condensed milk - 200 gm ( 1/2 tea cup)
• Sugar - 3 tbsp ( according to your sweetness)
• Agar agar ( China grass) - 8 gm
• Water - 1/2 cup
• Coarsely powdered Almonds - for garnishing

         Method

• Soak the china grass in a half cup of water for 30 mins..

• Cut the custard apples into halves and scoop out the pulp with a spoon..

• Transfer the pulp into mixi grinder and add very little milk about 1 tbsp...

Custard Apple image by google

• Grind into paste by quick pulse, two times..Do not grind too much as seed will also grind along with that,which will not taste good..You can see the seeds that separates from pulp..Transfer the pulp into plate and take out the seeds and throw it...

• In a saucepan, add milk,condensed milk and sugar and mix well thoroughly..Then switch on the flame and heat it in a low flame..No need to wait for bubble to appear..Stir well at interval to avoid burning at bottom..

• In another sauce pan, add china grass along with soaked water and heat at high flame and stir at intervals..Heat till china grass dissolves completely..Off the flame..

• Off the flame of milk mixture and add custard apple puree and mix well...

• Add melted china grass quickly into the sieve and mix thoroughly..

• Taste and add sugar if needed..

• Pour the mixture into the wet pudding dish and allow the mixture to cool completely..

• Cover it with a plastic wrap ..Refrigerate till six hours or overnight till set..

• De mold the pudding into the plate ( this step is optional) and decorate it with powdered almonds.

      Note

• Make sure to use a ripe custard apple i.e it should be soft when touch outside,in order to make this pudding..Otherwise pudding will not taste good..

• You can also make this custard apple pulp into milk shake..

Umm Ali - Egyptian Baked Dessert

I am sharing a recipe of easy and delicious Egyptian baked dessert, Umm Ali...It can be called Egyptian version of baked bread pudding..It is said that this dessert is invented by the lady 'Umm Ali' which means 'Mother of Ali' in Arabic..The story behind the invention of this dessert is quite interesting..Do read the article  here and here...
There are many methods of making Umm Ali..Baked puff sheet is commonly used as a base of this dessert..Some may also use phyllo sheet ( thin sheet used for making Arabic sweet like baklava) or croissant as a base of this pudding..It is combined with lots of whatever dry fruits or nuts available like raisins, pine nuts, pistachios or almonds and sometimes coconut flakes or desiccated coconut is also used in between..Finally milk with sugar and half of thick cream is combined together and poured on top..Then it is baked in the oven till top part turns brown colour..
I researched this recipe in google and I understood that there is no specific method...One can combine the ingredients according to their desire and bake it in oven till top part turns brown crust...I am sharing my version of this dessert..I made this 1 week ago for Friday's lunch..Everyone loved this dessert very much..I made this dessert previous night for serving next day's ( Friday) lunch..I served it cold.. I think this dessert tastes more delicious if served warm..Okay, Let us go to the recipe :)

      Ingredients

• Puff pastry - 8 to 10 squares ( thawed)
• Full fat milk - 2 1/2 cup
• Heavy cream ( Whipping cream) - 1 1/4 cup
• Sugar - 2 to 3 tbsp ( according to your sweetness)
• Any chopped nuts of your choice - as required ( I used pistachios,almonds and cashews)
• Raisins - as required ( optional)
• Desiccated coconut - as required for sprinkling
• Butter - needed for greasing

       Method

• Thaw the puff pastry at room temperature for 1/2 to 1 hr.

• Grease the baking dishing with butter and place the puff sheets on it and brush butter on top of puff sheet..Bake it according to the packet instruction for about 10 to 15 mins at preheated oven 200 degree C depending upon your oven..Bake till puff pastry turns brown in colour..

• When it cools down,take out the puff sheets and tear into pieces..

• Again grease the baking dish with butter and place torn puff sheets on bottom..

• Sprinkle nuts,raisins (optional) and desiccated coconut lavishly..Mix puff pastry and nuts together and keep aside..

• In a saucepan, heat milk and sugar in a medium flame till dissolved..Turn the flame to lowest,add heavy cream and heat till slightly boils..While adding heavy cream, do not heat at high flame and boil too much as cream will curdle...We want the milk-cream mixture to get boiled slightly..Taste and add little more sugar as needed..

• Pour the boiled milk-heavy cream mixture on top of puff pasty and sprinkle little desiccated coconut again on top.

• Preheat the oven to 200 degree C..Reduce the temperature to 180 degree C and bake for 20 to 25 mins till milk thickens and form brown on top..

• Set aside to cool slightly..Enjoy warm or cold as you wish..

       Note:

• Instead of puff pastry, you can use croissant or phyllo pastry..

• You can serve it with whipping cream on top..But, I like to have it plain..

• You can use the nuts and dry fruits whatever is available..Make sure to add lavishly..

• This recipe is suitable for those who have oven..I am not sure this dessert will get right consistency when cooked on stove top..

Vermicelli -Custard- Coconut Milk Pudding

TakabAllahu Minna Wa Minkum ( May Allah accept good deads from you and me) - Eid Mubarak to all my readers..I couldn't post recipes for few days as I am busy..As soon as Eid is announced by sight of moon ( which falls on Friday 17th in UAE and other gulf countries,except Oman),a day ahead of preparation for Eid is done like cleaning home and preparing dessert or malabar special Eid payasam ( porridge) like Kaayi curry ( plaintain - chana dal coconut milk porridge) and Chakkara chor ( Whole wheat -Jaggery Coconut Milk porridge) is prepared and other stuff for next day Eid..I didn't prepare any payasam,as no one will eat in my house..But I prepared dessert next day for Eid lunch,which I am going to share now..After special Eid prayer in morning, Eid Mubarak greeting is exchanged between relatives,friends and others or exchanged through phone when one's relatives stays far away from their place..Before having breakfast or going to perform Eid prayer, traditional Eid payasam is given,if prepared or Dates and water are eaten before going to Eid prayer, as it is the Sunnah of Prophet Muhammed (P.B.U.H).. Then we had a Eid special malabar breakfast.. I made Neypathal ( Fried rice flatbread ( poori) and beef curry,which I'll share the recipe at later post...For lunch, we had Mutton Biryani and dry chicken roast ,which I'll share later post..

As temperature is very hot and humid in UAE,most of the people spent time indoor,visiting relatives or friends and shopping malls..First time of Eid,we had guests and didn't went anywhere..Second day of Eid,we went to shopping mall..Coming to the recipe, I am sharing my own experiment,tasty and successful pudding accompanied by Eid lunch as mentioned above, Vermicelli Custard Coconut Milk Pudding..Actually, I planned to make Tender Coconut Pudding..I don't have time to buy from my nearby Supermarket.so I ordered.. I found that there is no tender coconut pulp inside, so I could not make that..But there is plenty of coconut water,I soaked china grass (Agar agar)in that and remaining we drank it :)..I badly want something sweet like dessert..Then my eyes caught attention of pakistan vermicelli packet ( which I didn't open earlier) and left over custard powder and scraped coconut..I thought my self,why not combined together and make pudding..At first, I am not sure about its taste..When I served this,everyone including my kid loved this dessert..But my hubby is not fond of vermicelli,so he left that :(..Okay,let us go to the recipe;)

      Ingredients

• Thin Vermicelli ( Semiya) - 1/2 cup,broken into pieces ( I use Pakistan wheat vermicelli)
• Full Fat Milk/Low fat milk - 1 1/2 cup + 1/2 cup( I use tea cup measurement)
• Thick Coconut Milk - 1/2 cup **
• Condensed Milk - 1 tin ( 395 gm)
• Sugar - 2 tbsp ( according to your sweet level)
• Salt - a pinch ( to balance sweetness)
• China grass ( Agar agar strands) - 10 gm
• Tender Coconut/Coconut water - 1 cup ( to soak china grass) [ I used tea cup measurement)
• Vanilla Custard Powder - 2 tbsp
• Ghee - 2 tsp ( to roast vermicelli)

        For decoration ( optional)

• Ghee - 1 tbsp
• Coconut shredded - 2 tbsp
• Vermicelli - 1 tbsp
• Cashew nuts - 6 to 7 no.s
• Sugar - 1 tbsp

      Method

• Soak China grass in tender coconut water for 10 mins..

• In a pan, heat ghee and roast vermicelli for few seconds..If using roasted vermicelli, ignore this step..

• In a sauce pan, add 1 1/2 cup milk,condensed milk,roasted vermicelli,sugar and salt and mix well..Then switch on the flame and heat it in a low flame..Make sure to stir in between to avoid lumps of condensed milk and sugar..

• Another saucepan, melt china grass along with tender coconut water in low or medium flame till china grass melts completely..Make sure to stir at interval...

• Add custard powder in 1/2 cup cold milk and stir well to form paste..Then add this custard paste in a boiling milk-condensed milk mixture and stir well in a low flame..No need to get stir continuously as we are not making thick custard..Add thick coconut milk and allow to cook for sometime at low flame..Do not cook at high flame as coconut milk will curdle..Off the flame..

• When china grass melts completely,off the stove and pour the melted china grass immediately through sieve into the vermicelli-custard mixture while hot and stir well..

• Pour the mixture into the wet pudding dish..You will see that vermicelli will set on bottom...

• Allow to cool completely..Then cover it with a plastic wrap and keep it in a freezer for 15 mins till half set,in order to decorate..If you don't wish to decorate,then keep it in a fridge for 6 hrs or more till set...

         For decorating ( optional)

• Heat ghee in a pan,when heated add sugar,coconut shredded,vermicelli and cashew nuts and stir at medium flame till coconut turns brown colour...Be careful don't stir at high flame as it will burn and taste bitter..You will find,sugar also caramilise, that's fine..Off the flame..

• Transfer it into plate and allow to cool completely..

• Add the cooled roasted mixture into the grinder and grind coarsely, don't grind it into fine powder..

• Take out the half set pudding,remove plastic wrap and decorate the grounded roasted mixture according to your design or just sprinkle on top...

• Cover again with a plastic wrap, refrigerate for about 6 hours or until set..

• Cut into square shapes and serve cold..

      Notes

• To make thick coconut milk: Blend 1/4 cup shredded coconut + 1 cup water thoroughly and pour into the strainer and squeeze it..You will get 1/2 cup of thick coconut milk.

• You can use normal Indian vermicelli,if you don't have thin vermicelli..But thin vermicelli (pakistan) tastes better..

• If you don't like vermicelli,you can ignore this step..

• Decorating the top is optional..But it taste delicious..If you don't have time or don't like decorating, leave it plain otherwise...

Fruits Pudding

Today,I am sharing tasty and simple pudding, Fruits pudding..The setting used in this pudding is China grass/Agar Agar ( Vegetarian gelatine)...Base of the pudding is plain ( milk) which is topped with lots of fruits..I got this recipe from my old school classmate, Henna,..She gave the ingredients almost double,but I reduce to the quantity into half,which is enough for my family..I served this pudding after lunch ( before Ramadan),everyone in my family loved it except my kid..My son is not fond of too many fruits topped in this pudding :(..Almost half of my pudding is finished one day itself...Do try this pudding,its not complicated to make..Also check my other pudding recipes:
Chickoo-Dates Pudding, Tender Coconut Pudding and Pistachio-Cardamom Pudding.

     Ingredients

• Full Fat/ Low Fat Milk - 2 Cups 

• Condensed milk - 200 gm

• Sugar - 4 to 5 tbsp ( according to your sweetness )

• China Grass (Agar Agar Strands) - 8 gm

• Vanilla or any Fruits essence - 1/2 tsp ( optional)

• Water - 1/2 cup

• Any fruits of your choice,chopped small - I used apple, pomegranate, mango and strawberry

     Method

• Soak china grass strands in 1/2 cup of water for 10 mins..

• In a sauce pan,combine milk,condensed milk and sugar and heat in a low flame..Stir each intervals to avoid forming lumps..

• In another saucepan, heat china grass along with soaked water at high heat till dissolves ..It takes about 5 to 6 mins to dissolve china grass..Off the flame

• Off the flame of milk-condensed milk mixture too..Immediately pour the dissolved china grass into the strainer and stir well while hot...Do not allow milk and china grass solution to cool,as china grass may turn back to solid form and it will not dissolve..Add vanilla essence or any fruit essence ( optional ) and mix well.

• Pour the milk-china grass mixture into wet pudding dish and allow to cool completely..

• Cover it with plastic wrap or cling film and refrigerate for 30 mins till half set..

• Then add chopped fruits on top of half set pudding..Do not add too much fruits..Cover again with cling film and refrigerate for 6 hours or overnight till set..

• Cut into squares and enjoy chilled..

• Can serve it with whipped cream,if you desire.. I like to have it plain

Homemade Mango Ice Cream

Mango is the national fruit in many countries like India,Pakistan,Bangladesh,Philippines and many other countries..There are different varieties of mango available in SM and Hypermarkets like Badami mango, Alphonsa Mango,Kesar,Pakistani mangoes etc..Mango is commonly called as 'King of Fruits'..Its a mango season for few months.. mango is my favorite fruit and I used to buy lots of mango in nearby supermarket..Sometimes I do convert mango into shake,lassi (yogurt smoothie)or dessert..Today, I am sharing a tasty and creamy homemade ice cream...Its so delicious with lots of fresh mango flavor and you don't need to buy anymore store bough ice cream...Its so easy to make homemade ice cream,but it takes more time to set..I made this ice cream before..There are many methods of making homemade ice cream in google..But now I am sharing a creamy texture of ice cream which I found somewhere in google...I am so amazed by its taste..My son loves my ice cream very much..I made this ice cream without ice cream making machine.I use electric beater or blender to make this ice cream...Lets go the recipe..Do try my other mango recipes:
mango lassi, Tender Coconut-Mango Smoothie and Mango Cheesecake.

     Ingredients
       Yields: 1 ltr Ice cream

• Fresh Ripe Mangoes - 3 medium ( I use alphonsa mango)
• Milk powder - 3/4 cup ( I used tea cup measurement)
• Milk - 1 cup ( I used tea cup measurement)
• Sugar - 1/2 cup ( I used tea cup measurement)
• Mango Essence/Vanilla essence - 1 tsp (optional)
• Whipping cream - 250 ml

    Method

• Peel the skin and discard the seeds of mangoes..Cut into pieces and keep aside.

• In a blender, add mango pieces, milk powder, milk, sugar, mango/vanilla essence ( optional) and blend into smooth paste..

• Keep the bowl and electric beater blades in a freezer for 10 minutes..Then take out and beat the cold whipping cream till stiff peaks forms..

• Add blended mango mixture into the whipped cream and fold it.

• Pour the mixture into a container and cover tightly with a aluminium foil or plastic wrap..You can use any large container with tight lid and keep it in a freezer..

• After 1 hour,take out the ice cream container and beat ice cream again with a electric beater or swirl lightly with a fork..Transfer these into container again,cover tightly and freeze it..

• Again after l hour, beat again and continue the step..Repeat this step three times..It is beaten three times in order to avoid forming of ice crystal..

• Freeze it for 6 hours or overnight...

• Take out the ice cream ,scoop and serve into ice cream bowls..

•  Enjoy eating this tasty creamy homemade ice cream..You can serve it with a pinch of saffron  and chopped mangoes ( optional)

     Notes:

• Better use fresh ripe mangoes to make this ice cream..Do not use overripe or under ripe mangoes in making ice cream,as it will not taste good.

• If using ice cream machine, no need to beat three times..But,if you are using electric beater or blender,you must beat the ice cream three times,after each l hr to avoid forming of ice cream crystals.

• Always pour the ice cream mixture into container with a tight lid or cover the container tightly with aluminium foil or plastic wrap..Do not keep it in a freezer uncovered as ice crystals will form in top.

• Instead of mango, you can add any seasonal ripe fruits of your choice or you can make it plain without adding any fruits..

Pista-Elaichi Pudding - Pistachio-Cardamom Pudding

I am sharing a post of one of the rich,tastiest and simple pudding with lots of a flavour of pistachio and a tint of cardamom  i.e Pista- Elaichi Pudding or Pistachio-cardamom pudding...I saw this dessert in one of the FB cookery page,but I changed it according to my taste..I made this dessert 2 or 3 weeks ago,but could not post it due to lack of time or maybe you can call it lazziness :P...At beginning, I used to post recipe daily excluding weekends..Now, I planned to limit posting the recipe in 2 or 3 days in a week,as it gives me relief and interesting and I don't wish to make it as a burden. There are few food photos that are saved in draft and which are yet to be published..Hope readers forgive me for not posting recipe continuously..Enough of blabbering,I don't wish to bore you of my introduction :D...Okay, Lets move straight to the recipe..Don't forget to try this at home :)

Recipe Source : here

     Ingredients

• Milk - 2 cups + 3/4 cup to soak pistachios
• Condensed milk - 1 tin
• Sugar - 2 to 3 tbsp
• Salt - a pinch
• China grass or Agar agar strands - 10 gm
• Water - 1/2 cup
• Pistachios ( shell removed) - 3/4  to 1 cup
• Pista-Elaichi Essence - 2 drops **
• Green Food colour  - 1 drop ( optional)
• Cardamom powder - 1/2 tsp
• GOOD DAY Pistachio flavoured biscuit - 4 to 5 no.s ( you can use any biscuit of your choice)
• Pistachio flakes - few for decorating ( I forgot to add it)

       Method

• Soak pistachios in 3/4 cup of milk for 10 to 15 mins..Also soak china grass strands in 1/2 cup of water for 15 mins..

• In a sauce pan, add milk,condensed milk and sugar..Stir everything nicely and then ON the flame to lowest..It will prevent condensed milk to get burnt at bottom..Should stir in between..Boil it for few mins then OFF the flame...No need to wait till rolling boil..

• In a separate sauce pan,melt china grass along with soaked water at high flame till it melts..

• Immediately pour melted china grass through the strainer in milk mixture while hot...Stir well..Keep aside to cool completely..

• Take pistachios from the soaked milk and grind into powder..Then add milk little by little and make it into smooth paste..

• Add pistachio paste in milk-china grass mixture and stir..You will notice that pistachio paste will not dissolve in milk completely..Never mind,pour these mixture in a blender and blend thoroughly..Remember,this mixture should be completely cool before adding into the blender..

• Add drops of Pista-Elaichi Essence or Green food colour,cardamom powder, a pinch of salt and you can add few teaspoon of sugar if  sweet is not upto your level..Blend again for few seconds..

• Pour this mixture into a wet pudding dish and keep it in a freezer for 15 mins till half set..

• Add biscuits in a grinder and powder them finely..

• Pour the biscuit powder on the top of half set pudding and decorate it with Pista flakes on top of it ..

• Cover the top with cling film or plastic wrap and keep it in a refrigerator for 5 to 6 hrs till completely set..Or you can keep the pudding in a freezer for 1 hr and then keep it in a fridge for 1 hr in order to set pudding fast if you don't have time..

• Cut it into squares and serve cold..

      Notes

• Pista - Elaichi Essence is available in almost all the Supermarkets in Kerala..This essence is mainly used in milk shakes..If you don't have just ignore it..But it gives nice flavour to this pudding..

• Original recipe mentioned to add half tin of condensed milk and half a cup of fresh cream..I don't have fresh cream in my fridge,so I used full tin condensed milk..

• Please make sure that do not add too much biscuit powder on top of pudding..Most of them do not like it..If you don't like ,you can ignore it..

• Instead of pista or cardamom, you can add almonds and few thread of saffron dissolved in little milk..Instead of pista-elaichi essence,you can use few almond-saffron powder,which is used in milk drinks..

Carrot-Pumpkin Halwa

As my post has a very rare dessert, So I would like to share some thing sweet..I am sharing a easy and delicious Indian dessert...I think most of you heard of Gajar or Carrot Halwa, a common Indian dessert..There is halwa made from different vegetable too like beetroot,bottle guard, pumpkin and sometimes combination of 2 to 3 vegetables too..I am sharing a halwa recipe of two vegetables i.e pumpkin and carrot..Most of them have their own method of preparing method..This recipe contains condensed milk,which can be prepared fast and tastes delicious too..I like to have this dessert cold..Whether hot or cold, this dessert tastes delicious..I got this recipe somewhere from google, but I altered this recipe slightly..A combination of 2 vegetables is definitely my idea..Do prepare this yummy dessert and impress your family..Lets go to the recipe :)

       Ingredients

• Carrot,grated - 1 cups ( Can use 2 cups grated carrot too )
• Pumpkin,grated - 3 cups ( Can use 2 cups grated pumpkin too)
• Ghee or Butter - 3 tbsp
• Condensed milk - 200 gm ( half cup)
• Milk - 1 cup
• Salt - a generous pinch ( to adjust the sweetness)
• Cardamon powder - 1/2 tsp
• Almond powder - 1 tbsp ( optional)
• Raisins - 1 to 2 tbsp
• Chopped cashews/almonds - 1 to 2 tbsp and reserve few for garnishing
• Saffron threads - few pinch for garnishing

     Method

• In a large non-stick pan, heat ghee or butter in a medium-low heat..

• Add raisins and chopped nuts and saute well..

• When the nuts turns light brown, add grated vegetables and saute well in a ghee for 2 minutes in medium heat..

• Pour condensed milk and milk over the grated vegetables and stir well..

• Cook uncovered for about 15 minutes or till it changes light colour..Stir the halwa occasionally to avoid getting burnt at bottom..

• When the liquid reaches thick stage ( about to get dry), add almond powder ( optional) and cardamon powder...

• Stir well for 4 to 5 mins until liquid dries completely or when it leaves sides of the pan..

• Add salt and saffron at the end of it..

• Off the flame and transfer these into ghee greased bowl..Level it with a back of a spoon..

• Decorate it remaining chopped nuts and a pinch of saffron..

• Serve hot or cold as per your choice..

• Can serve it with a scoop of vanilla ice cream on top of halwa...But make sure halwa cools completely and can reduce the level of sugar or condensed milk...

     Notes:

• You can use any desired vegetables of your choice..But make sure to grate it..

• You can use sugar instead of condensed milk..As condensed milk contains sugar so need to add extra sugar..If you think sugar is not up to your level, can add extra sugar if needed..

• It is better to use non-stick pan for making halwa as it will prevent getting burnt at bottom..

Elaneer/Karikk Pudding - Tender Coconut Pudding

Today, I am posting a easy and yummy dessert with the goodness of coconut i.e Tender Coconut
( young coconut) Pudding..It can be also Kerala pudding, as Kerala, a state in India, has plenty of coconut trees..So most of the dishes contains coconut including desserts too..I am sharing one of the dessert which is rich in coconut..
This pudding is common in parties and gatherings..I made this pudding last friday,accompanied by fried chicken biryani..Every one loved this pudding very much..My kid too love it..It vanished one day itself, I am very much surprised..Mostly,remaining pudding used to stay in refrigerator for 3 to 4 days..I am glad that it finished so quickly :)..I am not making this pudding for first time..I made many times,but could not post it due to lack of time...Every time I made this pudding,it is hit among my family and friends..In Kerala,we got lots of tender coconut..But rarely we get tender coconut here in Dubai..When I used to purchase ,sometimes I don't get tender coconut pulp ( white flesh inside the tender coconut)..But there is lots of water,which is indeed sweet and yummy..This is really a thirst quencher and act as a glucose too..When I am pregnant 4 yrs before,second month onwards I feel nausea..When I drink its water, its such a relieve for me :)...
I purchased two tender coconut..Luckily, there is pulp in both the tender coconut...I am so excited, I starts to make pudding straight away..I am posting recipe with step by step photos, as I promised earlier..Its for the beginners who have the trouble in melting china grass or Agar agar strands ( a setting agent used in pudding)..I am sure,those who love the taste of coconut will surely love this pudding..If tender coconut is not available in your area, do make it with coconut milk..Will share its recipe later..Do make this pudding..I am sure it will be hit among your family members...Off to the recipe.

      Ingredients

• Milk - 400 ml ( 2 cups)
• Sweetened condensed milk - 200 gm ( 1/2 of one tin)
• Sugar - 5 to 6 tbsp ( adjust according to your sweetness)
• China grass / Agar agar strands - 10 gm
• Tender coconut water - 1 cup
• Tender coconut pulp - scooped from 2 tender coconuts
• Thick coconut milk - 1/4 cup *

       For decoration ( optional ):

• Grated coconut -  5 to 6 tbsp
• Sugar - 1 tbsp
• Chopped nuts of your choice - 2 to 3 tbsp
• Ghee - 1 1/2 tsp

     Method

1. Soak china grass in one cup of tender coconut water for 15 mins..This is done to melt easier..

2. In a sauce pan,add together milk,condensed milk and sugar and stir well..Then switch on the flame     and boil at a low flame..Stir in between to avoid getting burn at bottom of pan..No need to wait for     the bubbles to appear...( I forgot to take pic of sugar below)

3. At same time, in another sauce pan,heat soaked china grass along with tender coconut water at        high flame..Continue stirring till china grass melts without any trace of strands appearing...It may    take upto 7 to 8 mins...Switch off the flame..

4. At same time, switch off the flame of milk-condensed milk mixture too..Pour melted china grass    immediately through sieve into milk-condensed milk as shown in pic below...So if there is any tiny  strands, it will settle on top..Make sure to press the sieve with spoon..Pour melted china grass liquid immediately while hot, otherwise when it cools,it will form back into solid form,which will be difficult to mix..Stir well and set aside to cool slightly..

5. Meanwhile,blend tender coconut pulp into paste..No need to make into smooth paste,just leave few     traces of pulp as shown in the pic..
                                        

6. Add coarsely grinded tender coconut flesh  into condensed milk-milk mixture and stir well..
   Add thick coconut milk into milk mixture and stir again..Make sure to add coconut milk when it      cools slightly, otherwise coconut milk will curden...Taste and add extra sugar if needed...

7. Pour this mixture into wet glass rectangle dish or any baking dish..Make sure to cool    completely..Keep this in a refrigerator for 1 hr or keep it in freezer for 10 mins till half set( This is  done for decoration purpose ,if you don't like to decorate,ignore this step and proceed to step 10 )

8. Meanwhile,make the topping required for pudding...Heat fry pan, add ghee,when it is hot add  grated coconut and saute well in a ghee for few seconds...Add sugar and mix well..Then add  chopped nuts and mix well..Increase the flame, and saute well till coconut is about to change colour  to brown..Immediately lower the flame and saute well till coconut turn golden brown..Be careful of  the flame,otherwise coconut will get burnt..

9. Transfer this into plate and set aside to cool..

10.Take out the pudding from freezer and decorate the pudding with roasted coconut and nuts on top    as shown in pic...Cover this with cling film or plastic wrap and place at the bottom of refrigerator for 6 hrs or overnight..If you are in a hurry place the pudding in a freezer for 1 hr and then transfer it into fridge for l hr...

11. Cut into square shapes and enjoy...

      Note:

• Use same cup for measuring milk and tender coconut water...But, I use measuring cup..

• Coconut milk gives nice flavour to this pudding..For making thick coconut milk: Blend 5 tbsp of grated coconut with 3/4 cup of water..Pour into the strainer and squeeze it..you will get 1/4 cup of thick coconut milk..

• Decorating pudding with roasted coconut and nuts is optional..You can ignore if you don't like..It not only looks good,but tastes delicious too..But make sure,don't add too much roasted coconut..Always decorate the top of pudding when it is half set, otherwise it will sink on bottom..

• Don't add too much condensed milk other than mentioned quantity..It destroys the original flavour of pudding..

• Having small bites of tender coconut flesh or pulp makes pudding delicious, so it is better not to blend it into smooth paste..

Chickoo - Dates Pudding

Hi readers. I am back with blogging after a very long month...Some of the people used to ask me, why don't I blog,the reason is that my laptop is not working for these days and I terribly missed blogging..Now I bought a new laptop and I am happy to blog once again :)..Those times I realize that I got more than 1000+ likes in facebook..I got good response for my recipes..First of all,wishing all my readers a very happy and prosperous New Year..
As it is New year, I am trying to give you a delicious dessert..Coming to the recipe, I am posting a recipe of dates and chickoo ( Sapota) pudding...Chikoo is my favourite fruit,when it combines with dates, it tastes awesome..Difficult part I think is peeling the skin of too many chickoos. Main setting agent used most of the pudding is Gelatin or China grass..but I used in this pudding is agar-agar ( china grass)..It is said that china grass is purely vegetarian,it is derived from plant,where as gelatine is non-vegetarian, it used a fat from animals..I think most of the beginners have difficult in melting china grass..In Sha Allah,I'll include next pudding post with step by step pictures...Because of the lack of time, I didn't took step by step pictures..I made this pudding last Friday..My hubby and bro-in law love this pudding very much..Do make this pudding..Its a tasty dessert..Off to the recipe :)

Ingredients

Ripe Chickoos ( Sapota) - 250 gm

Dates - 6 to 10 no.s

Water - 2 1/2 cup + extra 1 cup for soaking china grass **

Any good quality milk powder - 4 heaped tbsp.**

Sweetened condensed milk - 200 gm ( 1/2 of one tin)

Agar-agar strands ( China grass) - 10gm

Sugar - 4 tbsp ( according to your sweetness)

Milk - 1/4 cup ( to soak dates)

Method:

Peel and deseed the skin of chickoos and cut into halves..keep aside.

Deseed the dates, remove the top part and cut into halves.Soak the halved dates in 1/4 cup of milk for 10 minutes

Soak the china grass in 1 cup of water for 10 to 15 minutes.

Heat a small pan, add china grass along with soaked water..Set the flame to low and allow to melt completely..can stir in between...

In another sauce pan, add 2 1/2 cups of water,milk powder and sugar. Boil for few seconds..

Add condensed milk and stir at medium flame in order to prevent burnt at bottom..Boil for few minutes and off the flame...No need to wait for the bubbles to appear..

China grass might have dissolved completely without any  strands..If there is strands appearing increase the flame at high and stir vigorously till it dissappears..Can add little water (  1 tbsp if needed).Off the flame

Pour the melted china grass mixture immediately through the strainer in condensed milk- milk mixture while hot..Also milk mixture should be warm..Stir well and set aside to cool slightly..

In a blender, add soaked dates along with milk and halved chickoos ..No need to make into smooth paste..Can leaves few bits of dates and sapotas..

Pour the blended mixture into china grass- milk mixture and stir well..( No need to switch on the flame)..

Taste it..Can add little more sugar if needed..

Pour this mixture into wet rectangle glass pudding dish or baking dish..Allow to cool completely..

Cover it with cling film and place this in refrigerator and allow to set for 6 hrs or overnight..

When it set completely, cut into square and serve cool..

Note:

Instead of water and milk powder, you can use 2 1/2 cup of milk.. (I have a very less milk in my refrigerator, so I use milk powder..I always use milk to make pudding, its a first term I am using milk powder..It turn successful )..

If using milk, you can boil condensed milk and sugar all together by strirring in between..If using milk powder,don't boil all together as mixture may curdens if boiling together..Do wait for the water and milk powder to boil slightly for few seconds then add condensed milk and stir it..Then boil for few seconds and off the flame..No need to wait for bubbles

Be careful while melting china grass..It should melt completely with any strands..Don't allow the china grass to cool otherwise it will turn back to solid form..You should pour china grass  immediately into the warm milk mixture while hot..You can use strainer to pour china grass, so if there is tiny strands it will settle on it...

If you don't have time to keep china grass in low flame..You can increase the flame to highest and stir continuously without taking your hand..It may take upto 7 to 8 minutes..

You can add any desired fruits of your choice..

No Bake Mango Cheesecake

I have lots of food photos in my draft pending,those recipes are yet to be posted. One of my friend suggest me to post a recipe of desserts. I noticed that I didn't post any dessert in my blog. I rarely make dessert, reason is that my hubby is not a sweet tooth like me..He is a spicy food lover. Whenever I make dessert, he took only a small piece. I hate to eat most of it myself, as I don't wish to gain more calories. So,I decided to make desserts only when there is guests or when my parents and siblings came for lunch at my house.  I decided to share a post of one of the popular sweet dessert, Cheesecake...Its a heavy dessert which is popular in America,Japan and other countries. Now a days, cheesecake is made in India too. Its a high calorie dessert which consists of eggs, cream cheese and fresh cream, which has biscuit layer as base. Other than plain cheese cake,there are many flavors of cheesecake like  strawberry, chocolate, butterscotch and other seasonal fruits..It may be either two or three layers..Bottom layer is lined with biscuit crust,middle layer contains thick cheese pudding and top most layer is either decorated with syrup or slices of fruits. Cheesecakes can be made either by baked or non-baked (refrigerated) method. It is made either with eggs or egg less too..Now, I am sharing a non baked eggless version of cheesecakes. I used mango flavored cheesecake,as it is a mango season in India and Pakistan..We used to get fresh ripe and juicy mangoes in UAE too,which is truly imported..I used fresh and ripe Indian Alphonso mango which make this cheesecake more tasty.I didn't dare to make cheesecake before, as I am worried about calorie.I came to this recipe when I flipped pages and saw this recipe of popular malayalam magazine, Vanitha...It used condensed milk instead of eggs. In India, instead of cream cheese, paneer ( Cottage cheese) is used.But I used cream cheese in less quantity, as I don't want my cheesecake to be too cheesy as in normal cheesecakes.I used more mangoes than cream cheese as I love mango flavor most...I served this cheese cake as dessert as yesterday's (Friday) lunch..As I said earlier, cheesecake is a high calorie heavy dessert,but never mind if you have a small slice of it..Do prepare this dessert,if you have party or large family gathering..So instead of having it yourself, lets everyone share the calorie :) ..Its my first attempt of making cheesecake..But it turned successful...Its a easy recipe to make and tastes delicious too ..Do make it and impress your family and guests..Lets go to the recipe..

                              Recipe Courtesy: Vanitha magazine

      Ingredients:

        For Base ( Crust):

• Any biscuits of your choice - 1 1/2 cups ( I use mango cream biscuit)

• Softened or melted butter - 1/4 cup

         For Cheesecake

• Ripe Mangoes - 400 gm 

• Cream cheese / Crumbled Paneer  - 150 gm ( can increase the quantity of your choice)

• Sweetened Condensed Milk -  400 gm ( 1 tin)

• Gelatin powder ( Halal) - 2 tbsp

• Hot water - 1/2 cup

• Mango Essence - 1/2 tsp ( If you have, I didn't use it)

• Fresh Cream - 200 gm

     Method:

• Crumble the biscuits with your hand or grind biscuits coarsely in a grinder..

• Transfer the grounded biscuits in a bowl, add melted butter and mix well nicely with your hands till all the biscuit crumbs are wet...

• Line the spring form dish with butter paper or grease all the sides with butter or oil..

• Transfer the buttered biscuit crumbs in a bowl,level and press all the sides equally with the back of a spoon.

• Place this spring form pan in a freezer for 10 mins, so that the biscuit crust will harden.

• Peel the skin and discard the seeds of mangoes and slice it.Reserve few mango slices for garnishing.

• Dissolve gelatin in half a cup of hot water or double boil it and keep aside. Double boiling means dissolving gelatin in a small pan with half of cup which is placed on a large pan filled with water while heating, this is mainly done so gelatin will not touch at direct heat..

• In a blender or stand mixer, add sliced mangoes, condensed milk , cream cheese/ crumbled paneer, mango essence ( if using) and dissolved gelatin. Blend thoroughly.

• Pour this blended mango-cheese mixture in a large bowl.

• In another bowl, add fresh cream and beat it at high speed till thick peak forms...Add 3 to 4 tbsp of sugar if your cream doesn't contain sugar..Then beat again till sugar dissolves..

• Pour the cream over the mango-cheese mixture and mix slowly with a spatula or a large spoon in a clockwise direction ..

• Pour this mango cheesecake mixture on a top of biscuit crust (which we freeze earlier) and refrigerate for about 5 to 6 hours or overnight till set..

•  Remove the base of spring form tin,you will get nice round cake shape..

• Top the layer with whipped cream ( I didn't use it) and sliced mango..

• Cut into triangle shape and serve chilled.

      Notes:

• You can make plain cheese cake without adding fruits and decorate the top with any jams of your choice..

• Instead of mango, you can add any seasonal fruits of your choice..

• Make sure,the fruit used for making cheesecake must be fresh and ripe..

• If you don't have spring form pan, you can use any shape of dish of your choice..But spring form cake pan is easy way to remove cheesecake and is commonly used for making cheesecake..