Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

INGREDIENTS

500 ml vanilla ice cream (family pack)
1 cup cream
2-3 tbsp powdered sugar
5 tbsp strawberry puree
1tbsp gelatin
1/2 cup water

METHOD

Soak gelatin in water. After 5 minutes, gently heat to dissolve. Cool. In a bowl, soften the ice-cream. Add cream, sugar and strawberry puree. 

Add melted gelatin to the ice-cream mixture. Beat to mix well. Pour the mixture in a serving bowl. Refrigerate to set for 4-5 hours. Serve topped with the slices of strawberry. 

NOTE - Best made a day before serving.

 A Recipe By Annuradha Toshniwal 

Bihari kheer

Bihari kheer

Bihari kheer

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.

Barfi

Barfi

Barfi

Ingredients

Khoya 1/2kg

Sugar 250g

Nutmeg and mace powder a pinch

Cardamom powder a pinch

Vanilla powder a pinch

Ghee 1-2tbsp

Almonds and pistachios for garnishing

Method

Cook the khoya in a wok, on a low flame, mixing continuously with a wooden spoon

When the khoya begins to soften and liquidize add the sugar and cook until the mixture begins to boil. Now turn the flame off.

Add a pinch of nutmeg mace and cardamom powder. Then add a pinch of vanilla powder and mix well 

Grease a tray and spread the prepared mixture on top.

.Garnish with sliced almonds, pistachios and allow to set for 4-5 hours

Cut into squares and serve

dry fruit chikki and barfi video

dry fruit chikki

dry fruit chikki

dry fruit chikki

Ingredients:

Peanuts 1 cup
Clarified butter 2 tbsp
Sugar ½ cup
Cardamom powder 1 pinch
Water 2 tbsp

Method:

1. Heat 1tbsp of clarified butter in a pan and fry 1 cup peanuts until golden brown. Turn the flam e off.
2. In a separate pan add ½ cup of sugar, 1 tsp clarified butter and 2 tbsp water and allow to cook, stirring continuously.
3. When the sugar completely dissolves add 1 pinch of cardamom powder and cook until the mixture turns golden brown in color.
4. Now add the fried peanuts and pour the mixture into a greased mould and allow to set.

Khajoor Pak

Khajoor Pak

Khajoor Pak

Ingredients

Dates 1/2kg
Dry Fruits 1/2kg
Sugar 100g
Milk 1 cup
Almonds and pistachios for garnishing 

Method:-

Deseed the dates. Cook the dates and milk together in a wok until the dates are soft and well combined with the milk.
Add 100g of sugar and cook until the mixture thickens. Grate the dry fruits and add to the milk and date mixture and cook till it begins to come together and solidify
Grease a tray and spread the mixture on top. Garnish with pistachios and almonds.
When set and cool cut into square shape pieces.

Qalaqand

Qalaqand

Qalaqand

Ingredients:

Khoya ½ kg
Caster Sugar 125 grams
Nutmeg/mace/cardamom powder 1 pinch
Ghee as required
Pistachios/ almonds for garnishing

Method:

1. Cook ½ kg khoya in a wok for 5 to 7 minutes.To check whether the khoya has reached the desired texture take the khoya in your hand and rub slightly. When it starts forming into a ball turn the stove off and cool the khoya in the same wok.
2. Now add caster sugar and a pinch of nutmeg, mace and cardamom powder and mix well.
3. Spread the khoya mixture evenly on a greased tray.When completely set garnish it with almonds and pistachios , cut into diamonds and serve.

Walnut halwa

Walnut halwa

Walnut halwa

Ingredients

Sugar ½ kg
Milk 3 kg
Tartary 25 gm
Angoori powder 150 gm
White Flour 300gm
Nutmeg mace cardamom powder a pinch
Walnuts 375 gm
Water ½ liter
Liquid glucose 100 gm

Method

In a large bowl mix 150gm angoori powder with 300g flour and water as required. Add ½ kg water and mix to form a smooth thin batter. Pour the prepared batter in 3kg milk and boil stirring continuously. When the mixture begins to boil turn the flame off. Allow the mixture to cool then add Tartary and mix gently .When the milk curdles, turn the stove on and a low to cook stirring continuously. When the water dries add all the sugar. When the mixture begins to dry turn the flame off .Add the nutmeg, mace and cardamom powder.
Add 250gwalnuts and liquid glucose and mix well
Spread the halwa on a greased tray .Garnish with the remaining walnuts and serve.