Ingredients 1/2 cup milk 1/2 cup water 3 Tbsp butter, diced 2 tsp granulated sugar 1/4 tsp + 1/8 tsp salt 1/2 tsp vanilla extract 1 cup all-purpose flour vegetable oil, for frying Ingredients for Cinnamon Sugar Coating 1/2 cup granulated sugar 2 tsp ground cinnamon Directions Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don't want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment). In a medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour. Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth. Transfer to a piping bag fitted with a large open star tip and carefully pipe about 1 to 1 1/2 inches of dough out over oil and using clean scissors, cut dough at top to allow dough to drop into oil (to make it faster I'd pipe about 2 - 3 inches out at time and would cut 2 at once then pipe more and repeat). Work in fairly small batches being careful not to overcrowd (which will reduce oil temperature too much. You want the oil to remain close to 350). Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain on a plate or baking sheet lined with several layers of paper towels. In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Toss warm, drained churros into sugar mixture to evenly coat. For best results serve warm with chocolate sauce if desired. Recipe Source: Cooking Classy
Ingredients Milk 1 ½ kg Yellow lentil ¼ cup Rice ¼ cup Potato 1 small boiled and mashed Saffron ¼ tsp Kewra water 1 tsp Condensed milk 1 tin Almonds and pistachio sliced ¼ cup each Sugar ½ cup Green cardamom ½ tsp grinded Method Boil rice and yellow lentil with enough water till tender, boil and mash potatoes, grind the daal and rice mixture, boil milk add grinded mixture, cook stirring continuously for 30 minutes, add sugar, cook for another 10 minutes add condensed milk, when kheer thickens add green cardamom, almonds and pistachio, saffron and Kewra. Serve chilled.
Ingredients Fresh yogurt1 kg Caster Sugar 4 tbsp Mango puree 2 cups Cardamom Powder 1tsp Method Tie the fresh curd in a muslin cloth and leave it for 2-3 hours till all the excess water drains. Remove the solid curd from the cloth. Add sugar and mango puree and thoroughly blend in a mixer. Add cardamom powder and mix. Chill and serve with parathas.
Ingredients Evaporated milk12 oz Condensed milk14 oz Cream2 cups White bread, 3 slices Milk1 cup Sapodilla puree2 cups Vanilla essence1 tsp Method Soak bread slices in milk for a few minutes and then squeezed to remove as much liquid as possible. Blend all ingredients including soaked bread slices, evaporated milk, condensed milk, cream, sapodilla puree and vanilla essence until smooth. Pour into kulfi or Popsicle molds or ice-cream cups and freeze.
Ingredients Mangoes3 Cream½ cup Honey¼ cup Directions 1. In a medium saucepan, bring to a boil water to cover mangoes. Place whole, unpeeled mangos in boiling water and simmer until skin starts to come off. Remove mangos from water and let cool until cool enough to handle. 2. While the mangos are simmering, beat the cream and honey in a medium bowl until light and fluffy. 3. Remove the skin from the mangos and remove the mangos from their pits. Place fruit in a blender and puree until smooth. Fold mango puree into cream mixture until well combined. Mixture should be thick and smooth. Pour into dessert bowls and chill 2 hours in refrigerator before serving
