NUTTY KULFI.

NEEDED
Thick milk -1/2  lr
Corn flour - 2 tsp  ( mix with 1/2 cup milk )
Condensed milk - 200 ml
Almond essence - 1 tsp ( opt)
Little elachi powder
Coarsely powdered almond and pista- little

METHOD
In a thick bottom pan , pour the milk , bring it to a boil .
Add condensed milk, stir constant.
Mix the corn flour in little milk and to the milk.
It will thicken , add elachi powder and essence.
Mix well , cook for 2 minutes and remove from flame.
Add the nuts and mix well.
Allow it to cool and fill in the kulfi moulds.
Keep inside the refrigerator.
Allow it to set .

GRAPE KISS

NEEDED
Grapes puree - 1 cup
(Seedless black grapes- Grind )
Sugar - 1 cup
1/4 tsp - citric acid / lemon salt
1 tsp butter

METHOD
In a pan add sugar and puree.
Add lemon salt.
Stir constant , on a medium flame .
Add butter , mix well.
Cook till it slightly thickens.
Remove and spread in a greased plate or leave it to a jam consistency.

NOTE
If u keep it for a long time , it will become  very hard.
The ratio of puree and sugar is 1: 1

STRAWBERRY JELLY

I JUST FOLLOWED THE INSTRUCTION  GIVEN

1. mix both flavour mix and jelly mix into a bowl properly.
2. boil 500 ml water .
3. add prepared mix to the boiling water and stir until fully dissolved.
4. remove from heat and slowly pour into moulds or a bowl.
5. miwture will thicken as it cools . refrigerate atleast 1 hr without stirring.

MANGO PHRINI

NEEDED
Plain rice- 1/4 cup
milk - 4 cups
condensed milk  or sugar - 1/2 cup (to ur taste)
almonds - little chopped
elachi powder
pulp of 1 mango
chopped mango pieces - 1/2 cup

METHOD

• soak the rice for 1/2 hr . wash and drain the water .
• grind to a coarse paste (like rawa)
• then dilute this rice paste adding 1/4 cup water and keep it ready.
• 
  
• boil the milk 1 st . when themilk starts boiling , reduce the flame to low nd add the ground rice paste.
• stir constant ,till the milk gets thick ( like a porridge.)
• add condensed milk ,elachi powder and cook for few min .
• remove from flame , allow it to cool .
• refrigerate for an hr.

• then remove from fridge and add the mango pulp , almond , and chopped mangoes.
• mix well and again refrigerate , serve chilled.
• 
  

note:
adjust condensed milk or sugar , depending on the sweetness of the mangoes.
alphonso mangoes  prefferable.

STRAWBERRY IN ALMOND CREAM

NEEDED

strawberry - 10- wash and remove the leaf

FOR KOVA (sweet )

thick milk - 1 lr

2 tbsp condensed milk / mithaimate (add to ur taste)

1/2 tsp ghee

• take a thick bottom pan and pour the milk, add 1/2 tsp ghee .
• keep in medium flame , and cook till it becomes half. 
• stir occasionaly , so that it doesnt pour out.
• add condensed milk and cook for few more minutes. ( semi solid consistency)
• remove add alove it to cool

FOR ALMOND MILK CREAM ;

almond - 10 - soak in warm water for 15 min , drain the water and peel the skin .

sugar powder - 3 tsp (to ur taste )

fresh cream - 1 tbsp 

milk - 1  to 1 1/2 cup

grind the almond to a smooth paste adding milk as required.

transfer it to a bowl . add the remaining milk and  fresh cream , mix well .

METHOD

• Take a glass , 1 st add 2 tsp of koya .
• then pour the almond milk. 
• then add 3 strawberry , arrange 1 above the other. 
• add 1 tsp of koya on top of the strawberry .and serve .

STRAWBERRY RICE KHEER

THIS IS SAME AS OUR PAAL PAYASAM TO WHICH WE ADD STRAWBERRY.

NEEDED
1/2 Cup rice - grind coarsely like lapsi , then soak in water for 15 min .
milk - 1 lr
strawberry - 5 chopped
elachi powder
1/4 cup -(cashew, pista, kismis, almond )- roughly chopped
condensed milk - 1/2 tin (i used mithaimate ) or to ur taste.

METHOD 

• in wok add 1/2 tsp ghee , roast the nuts and keep aside .
• then in the same wok add the milk , when it comes to a boil add the rice.(drain the water from rice )
• cook on medium flame till it reduces to 1/2 .
• then add condensed milk .
• add nuts, elachi powder and strawberry . 
• cook for few minutes and remove . 

NOTE 
mithaimate 1 tin is 400 ml .
the kheer should  be creamy semi solid  , not too thick or too watery.
can add sugar  instead of condensed milk.

CHOCOLATE TRIFLE

NEEDED
chocolate cake
caramel pudding
Oreo biscuit
chocolate sauce

METHOD
1st prepare the pudding  as per the instruction .
cool and refrigerate , allow it to set .
then prepare chocolate sauce.

• Then take  a glass bowl .
• 1st layer place chocolate cake pieces.
• Then  evenly add the pudding.
• Above this add chocolate sauce,
• then arrange the  oreo biscuit.
• Repeat the same arrangement for 1 more layer.
• can top it with chocolate chips  ,or anything of ur choice.

NOTE
 make pudding of ur choice.(I used caramel pudding) .
I used choco nut muffins(4) instead of cake. ( sliced to round pieces )

ORANGE TRIFFLE

NEEDED
sponge cake (orange flovour )
orange - 3 - peel outer and inner skin , discard seed
orange juice - 1 cup
(u can even fill the juice in the ice cube moulds , add use as orange cubes)
custard  (vanilla flavour) - prepare as per instruction
orange jelly - jelly crystals available , prepare as per instruction .

METHOD :

• take a glass bowl .arrange the bottom layer with sponge cake .
• then spread custard , the 2nd layer .
• then arrange the orange pieces , add little orange juice or orange cubes .
• then again cake , custard , orange ..........
• serve chilled.

CHOCOLATE SAUCE

NEEDED
Sugar - 2 1/4 cup
coco powder- 3/4 cup
maida - 1 1/2 tbsp
salt - 1/4 tsp
Whole milk- 1 1/2 cup
Vanilla essence - 1 tbsp

METHOD

• Combine all in a sauce pan ( except) over low heat .
• Whisk constant until the mixture thickens.
• Remove and add vanilla essence.

STRAWBERRY TRIFLE

NEEDED;
Strawberry - 5 - slice
rose sugar syrup  (opt)
custard - (prepare as per instruction and refrigerate)
sponge cake
strawberry jelly- ( prepare as per instruction and allow to set)

METHOD;

• take a glass bowl , bottom place a sponge cake .
• add  rose sugar syrup above the cake  .
• then strawberry jelly.
• next spread the  custard evenly.
• arrange the sliced strawberry  1 above and in sides also .
• repeat 1 more layer like this . (cake , jelly, custard , strawberry )
• top garnish with little jelly, 1 strawberry .
• serve chilled.

note;
can add tutty frutty on top , a scoop vanilla icecream .

PISTA SHRIKHAND

NEEDED:

1/2 kg-  hung curd/ chaka
300 gms - sugar ( powder it)
Pista essence - 2 drops
Pista and almond - 1/2 cup ( roughly chopped)
Food colour green - a pinch

METHOD

• Tie curd in a clean cloth overnight.  ( this is home made chaka)
• Put the chaka in a bowl and add sugar powder. 
• Mix well without lumps.
• It should be smooth and creamy.
• (If u have a hand mixer , do in that to get a smooth paste or turn slightly in a mixer or use a beater)
• Transfer it to the bowl and add essence,  color, and pista almonds.
• Mix well.
• Serve chilled with puri.

BASUNDI

THIS IS A RICH , CREAMY ,YUMMY  DESSERT  OF THICKENED MILK , SIMILAR TO RABADI.

NEEDED:
thick milk - 1 lr
sugar - 1/2 cup
chopped  pista , almond
little elachi powder
1/2 tsp ghee

METHOD :

• take a thick bottomed pan .
• add ghee ,pour the milk and bring it to a boil.
• reduce the flame and cook on low flame till the volume reduces to 1/2 .
• stir occasionaly , but scape the sides of the pan .
• add sugar  and keep cooking till u get a creamy texture.
• add elachi powder, mix well  and remove.
• serve warm  or chilled ,  garnish with nuts.

CREAMY STRAWBERRY

NEEDED:                        ( serves 1)
strawberry 5  - chopped
fresh cream  - 1 tbsp
diamond  kalkandu / sugar candy - 2 tsp

METHOD:

• mix all the 3 items  in a bowl & keep aside for 10 min .
• yummy , creamy strawberry is ready.
• serve it chilled .

SHRIKHAND

Shrikhand is popular dessert of north India which transforms ordinary curds into a delicacy.

Ingredients:

1/2 kg. hung curd.(chaka)
300 gms. Sugar -powder this/ icing sugar
1/2 tsp. cardamom powder
Few strands saffron -slightly crush & add
1/2 tbsp. pista and almond crushed or sara parupu

METHOD:

• (Tie curd in a clean muslin cloth overnight. (6-7 hours). this is homemade chaka.)
• Put chaka in a bowl and add sugar powder .Mix well without lumps.
• it shd b smooth & creamy.( if u have a hand mixer do in that to get a smooth paste or turn slightly in mixcy or use beater.)
• Mix in cardamom powder & saffron strands and half nuts.
• Empty into a glass serving bowl, top with remaining nut .
• Chill for 1-2 hours before serving. tastes good with pori.
• this is basic shrikand. u can also add flavours.