Tapioca Pudding ( Sabakki Paayasam)

Sabakki Paayasam is basically a Kheer or Pudding made out of tapioca pearls or sago. This dessert is perfect finish for any meal. It has a lovely creamy texture flavored with cardamom and saffron and crushed almonds to give a wonderful crunch feel.. Its been one of my favorite childhood dessert!

You'll need the following ingredients..

1/4 cup Sabakki or Tapioca pearls
1/2 tin Sweetened Condensed milk
1/4 tsp Cardamom powder
pinch of saffron
A handful of crushed Almonds

Directions:

In a large pan, fry Tapioca pearls with a teaspoon of ghee( thats optional, its just to give a little aroma) for about 2 minutes on high flame, just to warm it up a little bit.

Pour about 300ml of water and cook on medium to high flame with constant stirring every couple of minutes. Keep adding water if the water gets dried up. It'll take about 15 to 20 minutes. Be patient and make sure the entire pearl gets transparent. See that the white part of the pearls disappears. Thats when the tapioca is cooked.

Now add the Sweetened condensed milk along with saffron and cardamom powder and let it come to a boil. You can add a little milk to get the right consistency. And you can even substitute sugar for condensed milk and add more milk instead.

After it has reached the right consistency, take it off the heat and let it cool a little bit.

Serve warm ,cold, or chilled topped with crushed almonds.

Enjoy!

Puran Poli

Puran poli is one very popular Indian festival sweet dish. Its basically a soft dough filled with a sweet lentil mixture , rolled and fried. Puran poli usually uses jaggery as the sweetner but here i've used sweetened condensed milk which gives a lovely milky sweetness.
I made this dish for the diwali festival, a festival of lights. I also wish all my Indian readers a very happy and safe diwali.




Now for the recipe you'll need..

Ingredients:

200 gms All purpose flour (maida)
3 tbsps fine semolina
1 tbsp rice flour
pinch of turmeric
pinch of salt
200gms (2 cups) raw chana dal
1 tin (400gms) Sweetened condensed milk (milkmaid)

pinch of cardamom powder

Ghee or neutral oil for frying
water for dough

Directions:

For the puran mixture:
Wash and cook chana dal in a pressure cooker with 4 cups of water. Give 4 whistles and let the steam escape before you take off the lid. Let it cool. Drain the water completely.

Grind the chana cal to make a thick paste. Transfer the paste to a non-stick pan. Add the sweetened condensed milk and cardamom powder and cook till the mixture starts leaving the sides of the pan. Keep aside. This is the puran mixture.

To make the dough:
Combine all purpose flour, semolina, rice flour, turmeric, a pinch of salt with enough water to form a soft pliable dough.

Divide the dough into 10 equal parts. Also divide the puran mixture into 10 equal parts.

Using a rolling pin, roll the dough into a small disc, stuff each rolled disc with the puran mixture, enclose the stuffing with the dough from all the sides and flatten it lightly with both your palm. Now place this stuffed dough on a lightly floured work surface and roll it again to form a little larger discs. Use as much little extra flour required for rolling. This helps the dough to move easily on the counter.

Preheat a non stick pan or tawa. Place each rolled disc one at a time and fry each side by brushing little ghee or oil on both the sides till golden brown spots are formed on the surface. Follow the same with all the remaining dough and puran stuffing.

Serve hot or warm with a spoonful of ghee on top.

Thandai

Thandai is a wonderful cold refreshing and healthy flavoured milk that is traditionally prepared during the Holi festival(festival of colors). When people become a little exhausted throwing each other in the pool of coloured waters. A glass of Thandai offers instant energy and sets the mood for playing with colors.


Thandai when laced with the intoxicating bhang, make one sing, dance and go wild. Infact, bhang thandai is used as a mood setter for the festival of Holi. A wonderful and a distinct blend of spices to give ravishing drink. You should really taste it to see what it really is!!



Ingredients required..

1/2 tin, 200 gms Sweetened condensed milk (Milkmaid)
750ml Milk
8 - 10 Almonds, soaked and peeled
5-6 peppercorns
3-4 Cardamom or 1 tsp Cardamom powder
2 tsps Fennel seeds, saunf
2 tbsps Poppy seeds
Crushed ice
Rose petals for garnish

Method:

Grind the almonds, cardamom, and fennel seeds(saunf) to a fine paste. Blend with other ingredients till well mixed. Strain the blended mixture.

Half fill each glass with crushed ice and top up with the above mixture.

Serve garnished with rose petals.

Enjoy the lovely drink!

Mango Ice-cream

This light creamy ice-cream is deceptively easy to make. It uses no ice cream maker and yet you get a lovely soft creamy texture. There is something special about the king of fruits… sweet-scented and aromatic, it imparts a luscious creamy texture to this heavenly dessert. Serve it with chocolate shavings or chips as chocolate and mango are flavors that complement each other beautifully.

You need to plan ahead before you start with this recipe. If you start during the morning, you can have this ice cream as a dessert after your dinner.

This post is my contribution to the Mango Mela, an event hosted by Srivalli of Cooking for all Seasons.

Recipe adapted from tarladalal.com

Serves 4.

Here are the ingredients that are required for this delicious ice cream..
1½ cups ripe alphonso mangoes, around 2, peeled and chopped
2 to 3 tablespoons sugar
½ can sweetened condensed milk, 200 gms
2 cups full fat milk
1 teaspoon lemon juice

Method
Blend the mangoes with the sugar into a purée in a liquidiser.

Combine the condensed milk, milk, puréed mangoes, lemon juice and mix well.

Pour the mixture in a shallow freezer proof plastic container. Cover and freeze till slushy, for about 2 hours.

Pour the mixture into a deep vessel and blend using a hand mixer, or you can even use a whisk, but thats going to take lot of your time. Blend till it is smooth and creamy.

Transfer the blended mixture back to the plastic shallow container. Cover and freeze again till slushy and follow this step one more time and you're done.
Cover and freeze till it is firm. Shift it into the refrigerator 45 minutes before you serve.

Scoop and serve.



Tips
The lemon juice is added to enhance the flavour of the mangoes. If you find that the mangoes you're using are a little sharp,
Do not add the lemon juice.

Have a great week!

Beetroot Halwa

Beetroot halwa is a lovely Indian dessert. Its usually prepared during festivals or when there is a guest at home. It has the taste, the colour. Its rich and a great treat for your tastebuds. I learned about this recipe from my mother-in-law. She prepares this dessert real good. This recipe, the one below is one of my version which includes sweetened condensed milk which makes the dessert rich and creamy and gives totally a different taste and texture.

Here is the recipe for this ultimate dessert.

Serves 4

Ingredients:

1 big Beetroot(600gms), washed, peeled and grated
1 cup Milk
3 cloves
1/3rd tin Sweetened Condensed Milk
50 gms Sugar
3 Tbsp Ghee
1/2 tsp cardamom powder

For Tempering:
1Tbsp Ghee
3 Tbsp Broken cashew nuts
1 Tbsp Raisin

Method:

First prepare the tempering. Take a thick bottomed pan and fry the cashews and raisans in a tbsp of ghee till golden brown and keep aside.

In the same pan, combine grated beetroot along with milk and cloves and let it cook on a medium heat without the lid on for about 30 to 40 minutes, till most of the milk is absorbed. Keep stirring in between.

Stir in the condensed milk and sugar and  keep stirring till the mixture becomes thick and starts leaving the sides of the pan. 

Finally add ghee and cardamom powder. Add the tempering.

Serve hot or at room temperature.



Storage: Can be kept in room temperature for a day. Can be refrigerated in an air tight box for a week.

Gujiya

Gujiya is a special sweet dish prepared during Holi. Holi is a "festival of colours" celebrated in India. Its a festival which has an ancient origin and celebrates the triumph of 'good' over 'bad'. The spring season, during which the weather changes, is believed to cause viral fever and cold. Thus, the playful throwing of the coloured powders has a medicinal significance: the colours are traditionally made of Neem, Kumkum, Haldi (Turmeric), Bilva.


Makes 16 Gujiyas

Ingredients


For filling
1/2 tin Milkmaid
150 gm Coconut (fresh scraped)
25 gms Fine Semolina
2 tbsp. Almonds (chopped)
2 tbsp. Cashewnuts (chopped)
2 tbsp. Raisins
1/4 tsp. Cardamom powder

For Dough
125 gm Maida (All purpose flour)
20 ml (4 tbsp) Oil
1/4 Cup Water

Oil to deep fry

Method

Roast Semolina, and mix together all other ingredients for the filling. Cook till mixture is dry.

To prepare dough, rub oil into maida, add water and make into dough. Knead the dough till pliable. Keep aside covered with moist cloth for 5 - 10 minutes.

Knead dough once again. Divide into 16 balls. Roll each ball into a round shape of about 4 - 5 inches. Roll it very thin.

Divide the fillings into 16 parts so that the filling will be equally distributed.

Place filling, fold over and shape into Gujiya joining the edges with water.

Deep fry in hot oil till golden brown.


Enjoy!!

Cream Caramel

Creme caramel is a great make ahead dessert option. Its a beatiful, rich and delicate custard dessert with a layer of soft caramel on top. This dessert would just melt in your mouth.
Its baked in hot water bath so as to avoid the direct contact of heat with the cream. It lets the cream to stay soft and supple.


So here is the recipe for the cream caramel

Ingredients:

Condensed milk [Milkmaid] : 1 tin
Milk : 500ml
Eggs : 4
Lemon (grated rind only) : 1 tsp
Sugar : 2 tbsp (to coat the mould with caramelised sugar)

Method:

Preheat thr oven to 180 deg C. Place a shallow pan of water in the oven.

Heat sugar in the ring mould till it melts and caramelises. Turn the mould so as to coat its base and sides with caramel. Keep aside. [ You can even caramelise sugar in a small pan and transfer it immediately into the ramkins. Just turn a little so that it coats the base. It need not have to coat the base completely as it hardens very soon.]

Combine milk and milkmaid together.

Beat the eggs lightly. Add lemon rind. Gradually add milk and keep stirring till all the ingredients combine.

Pour into the caramelised ring mould or ramkins. Place the mould in the pan of water in the oven and bake for 30 to 40 minutes.

Cool, chill in the refrigerator for 5 to 6 hours before unmoulding to serve.


Serve chilled.

German Cheese Cake

This is an awesome dessert for sweet lovers.. This cheese cake is very different from the other cheese cakes. It uses Indian cottage cheese(paneer) and sweetened condensed milk for the sweetness. Even the crust is slightly salty and goes great with the sweetened cheese on top. The topmost layer gives a light crunchy feel. Altogether its a lovely dessert.

Preparation time 25 - 30 minutes
Cooking time 1 hour
Serves 8 - 10

Here are the ingredients..

Pastry:
250 gms All purpose flour
125 gms Cold salted butter (or salt free butter + 1/4 tsp Salt)
6-8 tbsp Cold water

Filling:
1/2 Tin Sweetened Condensed Milk (Milkmaid)
250gm Paneer
4 Egg yolks
1/2 tsp Lemon juice
30 gms Ground almonds
50 gms Chopped dried grapes
50 gms Finely chopped candied peel(Orange or lemon)

Meringue:
1 Egg white
50 gms Powdered Sugar

Method

Preheat the oven to 180 deg C.

Cut cold butter into small pieces.

Using a palette knife rub butter into the flour.

Sprinkle cold water over the flour and using a palette knife combine into a ball.

With medium handling, roll into 1/8" thick pastry.

Lift the pastry over the rolling pin, drop into pie dish and line it. Trim off the extra dough.

Prick the entire pastry with a fork (to prevent puffing). Bake blind at 180 deg C for 10-15 minutes. Remove from oven.

Reset the oven at 140 deg C.

Blend together, paneer, egg yolks and condensed milk till smooth and creamy. I crumbled the paneer instead of making a smooth paste to get the feel of it, you can follow either of the method(crumbly or creamy). Add almond powder, dry grapes, candied peels and lemon juice. Mix well, pour into the baked pastry case.

Whisk egg white till stiff, add half the sugar gradually and continue to whisk till stiff peak stage. Fold in the rest of the sugar and pipe a fine lattice of meringue over the pie.

Return to oven and bake at 140 deg C for 45 minutes or till meringue is crisp.

Serve hot or chilled with cream.

Enjoy.

Chocolate Souffle

Serves - 10-12
Ingredients:
Milkmaid 1 tin
Cocoa powder 3-4 Tbsp
Chocolate 50gm (made into small pieces and for decorating)
Walnuts 50gm(chopped)
Gelatine 2 1/2 Tbsp
Milk 2 cups
Cream 1 1/3 cup

Preparation:
Dissolve gelatine in 1/2 cup water over a pan of hot water( i.e., using a double boiler)

Add cocoa to 1 cup milk. Heat over a pan of hot water(again using a double boiler) and make a smooth paste.

Add dissolved gelatine, cocoa paste, rest of milk, chopped walnuts and chocolate pieces to Milkmaid. Mix well.

Whisk cream till stiff. Fold into the Milkmaid mixture.

Pour the mixture into a souffle dish or any other ceramic dish and chill.

Serve decorated with stiffy beaten cream and chocolate. Enjoy!!

Date laddoo

Preparation Time: 5 minutes
Cooking Time: 30 minutes
To serve 8-10

Ingredients:
Dates (deseeded)- 500gm,chopped
Milkmaid - 1 tin
Ghee(Clarified butter)- 2 tb sp
Water - 1/2 cup
Maida(all purpose flour)- 2 tb sp
Desiccated coconut powder

Method:

1) In a thick bottomed non stick pan,heat the ghee,add maida and fry for a minute. Add the water,mix well and bring to a boil.

2) Add the dates and milkmaid, mix well and cook the mixture with constant stirring till it becomes thick and starts leaving the sides of the pan.

3) Remove from fire. Cool and roll into small laddoos. Roll in desiccated coconut powder and serve.

Banana Ring Cake

Preparation Time: 15 minutes
Cooking time: 30 minutes
To serve: 12

Ingredients:

Milkmaid - 1/4 tin
Maida - 200gm
Eggs - 5, separated
Powdered sugar - 1 cup
Butter - 225gm
Bananas - 1 cup, finely chopped
Baking powder - 1tsp
Soda bicarbonate - 1tsp
Salt - a pinch
Banana essence - 1tsp (optional)

Method:

1) Heat oven to 180 deg C. Lightly grease and flour in a 25 cm ring mould.

2) Sift together maida, baking powder, soda and salt.

3) Cream butter and powdered sugar together until light and creamy.

4) Add yolks of eggs, one at a time, beating well after each addition.

5) Blend in milkmaid, bananas and essence. Fold in sifted maida.

6) Whisk egg whites until stiff but not dry. Fold into the above mixture.

7) Turn into the prepared mould and bake for 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean.

8) Cool for 5 minutes, then remove the cake from the baking tin and cool on a wire rack.

Apple crumble

This recipe is one of my all time favorite. Its quick and delicious. It doesn't take too much of your time and the results are outstanding. It'll definitely be a great sweet treat for your guests and for your family.



Preparation times: 10 minutes
Cooking time: 30 minutes
Serves: 6-8

Ingredients:
Milkmaid - 1tin, 400gms
Apples - 800gms (4 nos), Peeled, cored and sliced
Butter - 50gm, 4 tbsps

For crumble:
Maida(All purpose flour) - 150gm
Butter - 75gm, 5tbsp

Sugar - 2 tbsps 

Method:
Preheat oven to 160 deg C.

Mix together butter and milkmaid in a small saucepan and cook on low-medium heat till the butter completely dissolves, for about 4 to  5 minutes. Keep aside to cool.

Take a 9 by 13" oven-proof dish. Distribute apple slices evenly at the bottom of the pan. 



Pour the cooled milkmaid-butter mixture evenly over the apple slices.



Combine flour, butter, vanilla extract, and sugar with your hands  to form a crumble like texture. Now take a handful of the crumble and spread evenly over the milkmaid and apples. If you like, you can add some nuts of your choice over the crumble or can mix them with the crumble and then spread them over.


Bake for 45 minutes in a preheated 160 deg C oven.



Enjoy!

Caramel Cake

Serves - 6

Ingredients:

Milkmaid - 1 tin
Maida - 200gm
Butter - 100gm
Baking powder - 1tsp
Soda Bicarbonate - 1tsp
Aerated Soda - 125ml
Mixed dry fruits(cashew,almond,walnets,dry grapes)-150gm(chopped)

Ingredients for Caramel sauce:

Sugar - 1 cup
Butter 6 Tbsp
Heavy whipping cream - 1/2 cup
or store bought Caramel Sauce - 50ml

Method:
For the Caramel sauce:

1) Take a heavy ,thick bottomed saucepan. Heat sugar on high till it melts completely and starts getting brown. Dont let it burn. immediately add the butter to the pan. Whisk until the butter has melted.

2)Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.

3)Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass jar and let sit to cool to room temperature.You can store in the refrigerator for up to 2 weeks.


For the cake preparation:

1) Pre heat oven to 150 deg C

2) Grease the cake tin with butter

3) Melt the butter in a pan, let cool and add milkmaid and mix well.

4) Sift together the maida, baking powder and soda bi carbonate.

5) Mix the maida with the milkmaid-butter mixture alternating with soda till both are over.

6) Add the caramel syrup and the chopped dry fruits.Mix well

7) Pour into greased pan and bake for 45min to 1 hr at 150 deg C.

Cool and serve.