6 Search Results for "dessert"

• Priya's Feast

  • From: nmpriya
  • Description:

    Choco Mousse

    Ingredients

    Milk Chocolate Bar - 250 gms

    Fresh Cream-200 gms

    Honey-2 tbsp

    Strawberry to garnish

    Method

    1.Chop Chocolate bar

    2.Double Boil Chocolate bar till it melts and stir till it smoothens

    (Double Boil-Boil water in a pan,use another vessel with choco bar on it, Never directly cook chocolate in fire) or u can microwave for 2 mins to melt it & stir well it smoothen

    3.Whisk Fresh Cream to foam like cream in blender

    4.Add Honey to chocolate,stir well

    5.Add fresh cream to chocolate and fold slowly to blend well

    6.Pour in dessert cup and refrigrate for 4 hours

    7.Strawberry is best to have with chocolate

    8.Can try also with white chocolate bar.

  • Blog post
  • 9 months ago
  • Views: 246
  • Not yet rated

• Jileby Indian Dessert

  • From: bfflgirl
  • Description:

    Ingredients:

    Plain flour 200 gms(maida)

    Gram Flour 200 gms (besan)

    Sugar 200 gms

    Few drops of yellow colour
    

    Unsalted melted butter to deep fry (or Ghee)

    A plastic Easy Squeeze Bottle(like in resterants)

     

    Preparation:

    Sieve 100 gms of Plain and Gram Flour together.

    Make a batter using warm water. (keep aside for 24 hours.

    Add remaining Maida and food color. (and More warm water if required.)

    Check the batter it should fall easily when poured.Keep aside. (not to thick not to thin)

    How to make syrup:

    Make the syrup of sugar by adding water and boiling. (high temp)
    

    Add milk and all the scum to form while boiling.

    Make sure its one string syrup. Strain.

    Fill bottle with batter.

    Heat Ghee  or oil well in a shallow frying pan and form Jilebis in form of concentric.

    Fry till crisp, then drop straight into syrup (syrup on low heat when puting it in)

    Drain with prefortated spoon, serve HOT!
    

     

     

     

     

    
    

  • Blog post
  • 11 months ago
  • Views: 340

• bfflgirl

  • Views: 104
  • Since: 11 months ago

• Mung Dal Kheer

  • From: viji1110
  • Description:

    Dear Hetal & Anuja,

    I’m Mrs. Vijaya from Mysore, currently residing in Hong Kong and would like to share one of our regional dessert i.e Mung Dal kheer, its simple to make and nutritious but very yummy too. Below are the details.

    Prep time: 10 minutes
    Cook time: 30 minutes
    Serves: 4

    Ingredients:

    Mung Dal – 1/2 cup, Water – 1& 1/2 Cup, Ghee / Clarified Butter- 1 tbsp, Whole Milk - 1 cup
    Sugar - 3 tbsp or to taste, Raisins - 1 tbsp, Chopped Pistachios - 1 tbsp, Chopped Almonds - 1 tbsp, Broken Cashew – 1 tsp, Powdered Caradamom - 1/8 tsp, Saffron - a pinch

    Method:

    1. Melt the Ghee in a wok on Med-high flame.

    2. Roast the broken Cashew pieces in the ghee till they turn golden.

    3. Once golden, remove the Cashews from the wok and keep aside. 

    4. In the same wok, roast the Mung dal, stirring constantly until it turns golden. Be careful not to burn it.

    5. When golden, transfer Mung dal to pressure cooker.

    6. Add Water and cook on medium flame until 2-3 whistle sounds.

    7. In a heavy bottomed pan, on medium heat, add in the the Milk and cooked Mung dal.
    8. Grind the Saffron with a little bit of Sugar and add it to the Milk.
    9. Meanwhile, soak the Raisins in a little bit of water to help puff them up.
    10. Keep stirring the pan and make sure it does not burn at the bottom.
    11. Cook till it is of desired thickness.
    12. Once it reaches the desired thickness, add in the Sugar. Mix well.
    13. Add in the Dry fruits - Raisins (without the water), Roasted Cashew, Pistachios and the Almonds.
    14. Turn off the flame and add in the Powdered Cardamom.
    15. Serve hot or cold.

    Cheers,

    VG

     

  • Blog post
  • 1 year ago
  • Views: 397

• jalebi

  • From: Zarish
  • Description:

    JALEBI

    Jalebis can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.

    Makes 10 Jalebis.

    

    Ingredients:

    • Batter
      • 1/2 cup All Purpose flour
      • 1 teaspoon besan (gram flour)
      • 1/2 teaspoon yeast
      • 1/2 teaspoon oil
      • 1/2 teaspoon sugar
      • About 1/3 cup of lukewarm water (as needed)
    • Syrup
      • 1 cup sugar
      • 1/2 cup water
      • Pinch of cardamom powder
      • Few strands of saffron
      • 1 teaspoon of lemon juice
      • Oil to fry

    Method

    Dissolve the yeast in warm water. Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth. Set the batter aside and let sit in a warm place for one hour. Make sure the batter is fermented, but do not over ferment.

    For the syrup: Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

    Heat the oil in a flat frying pan about 1″ deep. Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle). Next, squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter. Deep fry the Jalebis until golden-brown on both sides and transfer into the warm syrup. Let them soak in the syrup for a few seconds and take out and serve hot.

    Variations

    T ry sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

  • Blog post
  • 1 year ago
  • Views: 664

• Tiramisu

  • From: diyamadiha
  • Description:
  • 1 year ago
  • Views: 384
  • Not yet rated