Mango / Gulab Jamun Kulfi

   

Inspired by Sanjeev Kapoor

Ingredients

1. 1 ½ cup of half and half

2. ½ cup of sweetened condensed milk

3. 2 – 3 cardamoms

4. 1 gulabjamun

5. ½ mango puree

6. 1 banana puree

7. ½ cup of sugar

8. Different fruits for garnish

9. Popsicles molds from any craft store/dollar store      

 

 Directions

1. Crush the cardamom seeds.

2. Heat half n half with sweetened condensed milk and cardamom seeds on medium heat, in a heavy pan.

3. Stir occasionally, boil and when it is quite thick, turn off the stove the keep it aside  to cool down.

4. Now carefully transfer the milk in equal parts in the fruit puree bowls and in a separate bowl cut the gulab jamun in pieces.

5. With a ladle or small cup transfer in popsicles molds.

6. Freeze them in freezer for at least 5-6 hours.

7. Garnish them with fruits and enjoy or just eat like that. 

 

 

-Enjoy Spring and Summers

Chitra

Dupe for Häagen-Dazs Dulce de Leche

I recently found dupe for my favorite ice-cream Häagen-Dazs Dulce de Leche in Wal-Mart, it is Sea Salt Caramel Truffle from Wal-Mart brand Great Value
Great Value Sea Salt Caramel Truffle Ice Cream: 48 fl oz for  less than 4$

• With sea salt caramel swirl and truffle candy pieces
• Kosher

Haagen-Dazs Dulce de Leche Caramel Ice Cream: 14 Fl oz  for $4

• Warm caramel notes mingling with sweetened cream flavors
• Satiny smooth, buttery caramel
• Made like no other
• Spoon inside
• Kosher

Must try this ice cream, it has same taste and quality like Häagen-Dazs
  
Chitra

Rabri Falooda

 

Ingredients:-

1. 1 litre of half n half

2. ½ cup of sweetened condensed milk

3. ½ tsp of saffron

4. 2 tbsp of sliced pistachios/pista unsalted

5. 2 tbsp of sliced unsalted almonds

6. 1 pack of falooda sev

7. Rose water/kewda water

8. 1 tbsp of basil seeds

9. 1 cup of fresh fruit mixed ( strawberries, mango, kiwi, blue berries, grapes)

10. 1 cup of jelly

11. 2 tbsp of roohafza syrup ( rose or khas)

   

Method:-

 

1. For Rabdi:- Boil Half n Half in deep dish heavy non stick pan, cook with condensed milk till it thicken and reduces in half. Add Saffron leaves soaked in some water and sliced almonds and pista. Cool it down for 2 three hours in fridge.

2. Boil 3 cups of water and cook falooda sev for 5 minutes. After it is cooked, take it out in cold water and let it cool down for 3-4 minutes. Strain the water and add little rose water and 1 tbsp of sugar syrup and dip in it.

3. Soak Basil seeds in 1 cup of water for 2 hours. They will grow in double size.

4. Let everything cool down and make it ready and keep in refrigerator before serving.

5. In the serving glass, add jelly on bottom, add falooda and then rabdi, keep on layering with fruits, rabdi and falooda and on the top you can drizzle some roohafza and serve.

-Enjoy Chitra

Homemade Nutritious Nutrela Burfi - without Khoya by Arpana (my SIL)

This recipe is shared by my sister in law, Arpana. She is very health conscious so she always tries to make all healthy kinds of food and this one is really yummy, you must try this. I must say she is very creative, never thought of this dessert ever. Nice going Appy, thanks for sharing your recipe. Ingredients:- 1. 1 cup crushed Nutrella (soya nuggets) soaked for 1 hour 2. ½ kg full cream Milk (whole milk) 3. 1 ½ cup Sugar 4. ½ cup Dry fruits(almonds/cashew/pistachio) 5. Oil to fry 6. ½ cup Cocount powder 7. 1 tsp of Cardamom powder Method:- 1. In a non stick pan add 3 tbsp of oil and fry the nutrella in it till turns brown and keep it aside. 2. In another heavy pan add milk, cardamom powder and boil till it reduces to thick consistency, add dry fruits and sugar. 3. Let the milk mixture cool down to normal room temperature. 4. Now add Nutrella, in milk mixture along with coconut powder. 5. Mix it well, and make them as burfi with hands. 6. Garnish with roasted almonds or pista and serve.
-Arpana

Pineapple and Mango Jam

Ingredients

1. 1 can of crushed drained pineapple

2. 1 can of mashed can mangoes

3. 2 cups of sugar of sugar

4. Water

5. ½ cup of lime juice

Directions

1. Blend pineapple and mango so that there are no chunks.

2. Now in a non stick pan add sugar and water and cook till sugar carmalizes.

3. Now add Mango and Pineapple pulp to it.

4. Keep on stirring them and add lime juice.

5. Cook till it is fully cooked and turned thick.

6. Ladle in sterilized jars.

-Chitra

Mango Kalakand

Ingredients

1. 3 cups of mango pulp

2. ½ can of sweetened condensed milk

3. ½ kg of fresh unsalted paneer grated / ricotta cheese

4. 1 cup of skimmed milk

5. 1 tbsp of milk powder

6. 2 tsp of cardamom powder

7. 1 cup of chopped pistachios

8. 1 silver varq for garnishing.

Directions

1. In a non stick pan add paneer and condensed milk.

2. Stir continuously and keep it is low heat.

3. When the mixture turns thick add mango pulp.

 

4. Stir in so that it is mixed well.

5. If the mixture is tough to stir add on the milk now.

6. Add cardamom powder.

7. Cover the lid and let it simmer till it turns real thick mixture.

8. Pour the mixture in deep pan or 2 inch tray.

9. Garnish with chopped pistachios and let it cool down.

10. Now cover the silver varq carefully on whole mithai.

11. Cut in bite size pieces and enjoy.

12. Share homemade mithai with your neighbors and family members.

-Chitra

Gajrela (Gajar ka Halwa)

Ingredients

1. 1 kg carrots grated or 2 small packs of Dole Shredded Carrots

2. 3 ltr of skimmed milk

3. 1 ½ cup of sugar

4. ½ can of sweetened condensed milk

5. 5-6 green cardamom (whole)

6. ½ cup of almonds sliced

7. ½ cup of cashew nuts chopped

8. 2 tbsp of milk powder

9. ½ cup of golden raisins

Directions

1. In a non stick, heavy based, wide pan add milk.

2. Bring the milk to boil and reduce for simmering for about 30 minutes on medium heat.

3. Keep on stirring the milk and scraping the sides of the pan to avoid scalding.

4. Add the cardamoms and milk powder and stir well.

5. Add the carrots and continue cooking until all the milk is absorbed and the mixture begins to look dry.

6. Now add the sugar and condensed milk very slowly. Add ¼ and then stir it good and then keep on adding rest of it.

7. Cook it well till it dissolves and the mixture look dry again.

8. Add the almonds and cashew nuts and golden raisins and turn of the gas. Close the lid and let it cool down for 5 minutes.

9. Serve warm gajrela to your family. Carrots are very good source of Vitamin C and A which is very good for eyes and growth of children.

Saffron Besan Halwa

Ingredients

1. 2 cups of besan ( gram flour)

2. 2 cups of sugar

3. 1 tbsp of saffron soaked in 1 cup of water

4. 2 green cardamom seeds(break it down)

5. 1 cup of toasted almonds and cashews

6. ½ cup of kish mish

7. 1 ½ cup of desi ghee / clarified butter

8. 1 tbsp of rose water

Directions

1. In a non stick pan roast the besan until dark orange yellow on medium low heat.

2. Now add ghee and cardamom and roast until brown.

3. Add sugar, and mix it well.

4. Does not increase heat instead reduce it to low heat now and let it cook for 2 minutes.

5. Now add kishmish and half of cashews and almonds.

6. It’s time to add saffron water along with saffron soaked and additional 2 ½ cup of water. While adding the water stir continuously. Be careful halwa does not stick and cook till it leaves ghee alongside the pan.

7. When cooked turn down the heat and transfer in bowl.

8. Garnish with rose water and rest of almonds and cashews.

-Chitra

Orange Cake

 

Ingredients

1. 1 big ripe orange, zested and juiced

2. ½ tsp of vanilla essence

3. 2 eggs

4. ¼ cup sugar

5. ¼ cup all-purpose flour

6. ¼ teaspoon kosher salt

7. ¼ tsp of soaked saffron in ½ cup of water (use only water)

8. ½ cup of skim milk

9. ½ cup ground blanched almonds sliced thinly

Directions

1. Preheat the oven to 325 degrees F. Spray the baking loaf tray with nonstick cooking spray

2. In the mean time, set 4-5 cups of water over medium heat.

3. Separate the eggs, putting the whites in a separate bowl and egg yolks in separate bowl.

4. Using a hand mixer, whip the egg whites until they hold stiff peaks and set aside.

5. Add the sugar and ½ tsp of vanilla essence to the yolks, and beat until the sugar is dissolved and the color has turned a pale yellow.

6. Sift in the flour and salt and mix well.

7. Add the milk and stir until combined with hand mixer.

8. Add the orange zest and juice and saffron water and mix well.

9. Now fold the egg whites into the yolk mixture.

10. Mix egg mixture into flour mixture and add almonds. Toss into the mixture well but do not over mix it.

11. Pour the batter in a baking loaf tray. Place the tray into slightly baking dish and pour in hot water until iin t reaches halfway up the sides of the baking loaf tray.

12. Bake the cake until set, about 20 to 22 minutes.

13. Remove the tray from the water bath and let cool a bit before serving.

14. Slice them and serve with hot tea or coffee.

Chitra

Sugar Free Fruit Cake / Tuti Fruti / Ruehrkuchen mit Fruchten German Cake

This one I learned when I was in Germany. I was there during Wheinnacten / Christmas, when everyone was preparing such tasty cakes. I learned this from my friend Ella, this is her family recipe. Hope you also enjoy as I do.

Ingredients

1. 1 ½ cups all-purpose flour

2. 1 cup chopped golden raisins

3. 1 cup of green kishmish (raisins)

4. ½ cup of cranberries

5. 1 ½ cups of chopped walnuts

6. ½ tsp of salt

7. 1 cup unsweetened crushed pineapple jam

8. ¼ cup grated orange and lemon peels

9. ¼ cup orange juice

10. 5-8 packets artificial sweetener (as per taste)

11. 1 tsp baking soda

Directions

1. Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.

2. Mix raisins, nuts, lemon orange peel and pineapple jam mix it in the flour until well coated.

3. Add the cranberries and orange juice mixture.

4. Sprinkle baking soda over mixture, and mix.

5. Fold in the mixture well don’t stir. Pour batter into a greased and floured 9 inch loaf pan.

6. Bake at 325 degrees F (165 degrees C) for 40 minutes.

7. Cool and serve with fresh strawberry or raspberry syrup or just plain with tea or coffee.

8. For syrup you can crush the frozen raspberries or strawberries and boil them sugar and water. For every cup of berries add ½ cup of sugar and 2 glass of water. After the mixture is thickened or turned syrupy, strain it and cool down the syrup. You can use this over pancakes, bread, cakes or salads.

-Chitra

Marble Cake

 

Ingredients

1. 2 cups all-purpose flour

2. 2 tsp. baking powder

3. 2 tbsp. of unsweetened cocoa powder

4. ½ teaspoon salt

5. 1 cup sugar

6. ½ cup of unsalted butter

7. 2 eggs

8. 1 teaspoon vanilla extract

9. 1 cup milk

1. In a mixing bowl add flour, baking powder, salt, sugar, butter, eggs, vanilla, and milk.

2. Beat it well until the mixture is smooth.

3. Grease and flour a 9 inch round pan.

4. Reserve ¾ cup of batter; pour the rest into pan.

5. Preheat oven to 350 degrees F (175 degrees C).

6. In the reserved mixture, stir cocoa.

7. Drop the cocoa mixture with the help of spoon over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.

8. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

-Chitra

Chocolate Chip Pound Cake

 

Ingredients

1. 3 cups all-purpose flour and some for the pan

2. 2 cups of sweetened chocolate chips

3. 1 cup milk

4. 1 teaspoon vanilla extract

5. 2 ½ sticks of butter

6. ½ cup vegetable shortening

7. 3 cups sugar

8. ½ teaspoon fine salt

9. 5 eggs

10. ½ teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F.

2. In a mixer, mix the shortening and 2sticks of butter.

3. Now add sugar little by little.

4. Now after creaming the butter add all the eggs one by one and beat it well.

5. Now add milk into the mixer.

6. In a big bowl, stir salt, flour and baking powder and add to mixer slowly slowly.

7. Now add vanilla and stir.

8. Now turn off the mixer and add chocolate chips into the mixture and stir so that it is evenly spread in mixture.

9. Grease the ½ stick butter to the baking foil pan and sprinkle some flour into it.

10. Pour in the mixture and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

11. When the cake is done, let it cool for 10 minutes.

12. Wrap well and store in the refrigerator.

Serve the sliced topped with ice cream of your choice yummy.

-Chitra