Vermicelli Shrikhand
Showing posts with label Dessert & Mithais. Show all posts
Showing posts with label Dessert & Mithais. Show all posts
Sunday, August 27, 2017
Tuesday, July 4, 2017
Monday, May 1, 2017
Gulkand Phirni
Gulkand Phirni
Ingredients
Gulkand (kesari) 3 tablespoons
Rice soaked 5 tablespoons
Milk 2 1/2 + 1/4 cups
Sugar 1/4 cup
Rose syrup 4 tablespoons
Pistachios chopped 2 tablespoons
Method
Put rice and ¼ cup milk in a mixer jar and grind coarsely.
Heat remaining milk in a non-stick pan and add ground rice. Cook, stirring continuously, till the rice is fully cooked and the mixture thickens.
Add sugar and gulkand, mix well and cook for 2-3 minutes.
Pour the phirni into the earthen kasore and drizzle a little rose syrup over each kasore or bowl.
Garnish with pistachios.
Serve hot or chilled.
Ingredients
Gulkand (kesari) 3 tablespoons
Rice soaked 5 tablespoons
Milk 2 1/2 + 1/4 cups
Sugar 1/4 cup
Rose syrup 4 tablespoons
Pistachios chopped 2 tablespoons
Method
Put rice and ¼ cup milk in a mixer jar and grind coarsely.
Heat remaining milk in a non-stick pan and add ground rice. Cook, stirring continuously, till the rice is fully cooked and the mixture thickens.
Add sugar and gulkand, mix well and cook for 2-3 minutes.
Pour the phirni into the earthen kasore and drizzle a little rose syrup over each kasore or bowl.
Garnish with pistachios.
Serve hot or chilled.
Thursday, April 27, 2017
Tuesday, April 25, 2017
Paan Dilbahar Icecream Served On Paan Leaf
Paan Dilbahar Icecream Served On Paan Leaf
Ingredients
1 ltr full fat milk
1 1/2 cups sugar
1/4 cup cornflour
1 1/2 cups (300 grams) fresh cream
For the paan flavouring
4 calcutta beetel leaves (paan)
1 tbsp lemon juice
6 dried dates (kharek), soaked overnight and finely chopped
1 tbsp lucknowi fennel seeds (saunf), powdered
1/4 tsp cardamom (elaichi) powder
1/4 cup gulkand (sweetened rose petals)
a pinch of menthol
2 Calcutta beetel leaves juliennes
tutti fruity for garnish
Method
Wash the paan leaves and grind them into a fine paste along with the lemon juice in
a blender.
(The ice-cream mixture has to be chilled before you add the paan mixture as it may
curdle because of the lemon juice. )
Sieve through a strainer and keep the juice aside.
Deseed and finely chop the kharek ( dry dates)
Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl.
Keep aside.
Method
Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
Add the sugar and simmer for 5 minutes.
Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously,
till it is of a coating consistency.
Remove from the fire and allow it to cool completely.
Add the paan flavouring mixture and cream to the milk.
Mix well and pour into a shallow dish.
Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender).
Add the menthol and mix well. Mix juliennes calcutta beetel leaves.
Freeze again until firm. Scoop and serve. Garnish with tutti fruity .
Tips
Lucknowi saunf is smaller in size as compared to fennel seeds and more fragrant.
It is available at most grocery stores and paan vendors.
The ice-cream mixture has to be chilled before you add the paan mixture as it may
curdle because of the lemon juice.
Ingredients
1 ltr full fat milk
1 1/2 cups sugar
1/4 cup cornflour
1 1/2 cups (300 grams) fresh cream
For the paan flavouring
4 calcutta beetel leaves (paan)
1 tbsp lemon juice
6 dried dates (kharek), soaked overnight and finely chopped
1 tbsp lucknowi fennel seeds (saunf), powdered
1/4 tsp cardamom (elaichi) powder
1/4 cup gulkand (sweetened rose petals)
a pinch of menthol
2 Calcutta beetel leaves juliennes
tutti fruity for garnish
Method
Wash the paan leaves and grind them into a fine paste along with the lemon juice in
a blender.
(The ice-cream mixture has to be chilled before you add the paan mixture as it may
curdle because of the lemon juice. )
Sieve through a strainer and keep the juice aside.
Deseed and finely chop the kharek ( dry dates)
Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl.
Keep aside.
Method
Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
Add the sugar and simmer for 5 minutes.
Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously,
till it is of a coating consistency.
Remove from the fire and allow it to cool completely.
Add the paan flavouring mixture and cream to the milk.
Mix well and pour into a shallow dish.
Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender).
Add the menthol and mix well. Mix juliennes calcutta beetel leaves.
Freeze again until firm. Scoop and serve. Garnish with tutti fruity .
Tips
Lucknowi saunf is smaller in size as compared to fennel seeds and more fragrant.
It is available at most grocery stores and paan vendors.
The ice-cream mixture has to be chilled before you add the paan mixture as it may
curdle because of the lemon juice.
Sunday, March 26, 2017
Saturday, March 25, 2017
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