Dessert Recipes - Page 2
Cham Cham Bengali Dessert Recipe
Ingredients
For the dumplings:
1. Regular cream of wheat (1tsp)
2. chopped unsalted raw pistachios (10-12)
3. fresh cheese
For the syrup:
1. Sugar (1c)
2. water (4c)
3. flavoring dash of rose water (optional)
Method of preparation:-
1. Take fresh cheese, make sure that it is well drained; too much moisture may cause the dumplings to crack as they cook. Place the drained and well kneaded cheese on the board.
2. Then sprinkle the cream of wheat evenly over the cheese and knead it again. Now keep it aside for few minutes.
3. Prepare the dumplings:- Take a pinch portion of the dough and roll it into balls for about 1 inch in diameter. Gently insert your finger halfway into each ball, place 1to 2 pistachios bits indentation and reshape in into a smooth ball. Flatten the ball into an oval shape about 2 inches long and ¾ inches thick.
4. Make syrup:- Take a deep pan, boil water and sugar in it. Boil it for 10 minutes and then reduce the heat. Place each ball on a spoon and gently lower it into the syrup. Cover the pan; keep it to simmer for about 1 hour.
5. Take a large bowl; place the cham- cham and remaining syrup in it. Keep it to cool and then place it in the refrigerator for several hours. Sprinkle the rose water and decorate it with pistachios.
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Seviyan or Fine Noodle Pudding Recipe
Ingredients
1. Vermicelli (1/4c)
2. milk (4c)
3. ghee (2 1/2tbsp)
4. cardamom powder (2tsp)
5. sugar (3 1/2tbsp)
6. blanched pistachios (1tbsp)
7. blanched almonds (1tbsp)
8. sunflower seeds (1tbsp)
9. raisins (1tbsp)
10. dry dates (6)
11. cashew nuts (1tbsp)
Method of preparation:-
1. Take dates; soak them overnight in a bowl. Deseeded and chop them into 4 pieces.
2. Take a pan, heat ghee in it and then saute the raisins, almonds, cashew nuts, sunflower seeds and pistachios for about 2-3 minutes. Drain and then mix it with the chopped dry dates. Keep it aside.
3. Now fry the vermicelli in the same ghee on low heat for about 2 minutes. Stir it continuously while frying. Take off the pan from heat and keep it aside.
4. Take a deep bottomed pan, boil milk in it and then add vermicelli and sugar. Stir it until the sugar gets dissolves. Cook it uncovered on low heat for about 10 minutes by stirring it often.
5. Now add the fried dry fruits and cardamom powder. Cover it and cook it for about 3 minutes. When it gets ready then serve it hot or cold in serving bowls.
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Basundi Recipe
Ingredients
1. Ricotta cheese (2qrt)
2. milk (1c)
3. cardamom powder (1tsp)
4. little saffron
5. sugar (2c)
6. pack of half-n-half (1small)
Method of preparation:-
1. First heat the oven to 325 degrees F for 10 minutes. Do not remove the excess water from the ricotta cheese.
2. Take a bowl, place the cheese in it with 1 cup of sugar and mix it well. Now put the mixture in the aluminum foil pack, place it in the oven and bake it at 350 degrees f for about 35 minutes.
3. Take a saucepan, add milk and half-n-half and then boil it on low heat for about 15 to 20 minutes. Add the remaining sugar, saffron and cardamom powder to it.
4. Take out the cheese from the oven after 35 minutes. It will appear to be in a soggy consistency. Put the cheese in the freezer for about 10 minutes to cool it.
5. Take out the cheese from the freezer and put it slowly in the boiling milk and then keep it to cool for about 10 minutes. Now store it in the freezer until serving.
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Mango Mania Recipe
Ingredients
1. Fresh milk (500ml)
2. sugar (3c)
3. GMS (1tsp)
4. CMC (1tsp)
5. mashed mango (1c)
6. china grass (1tsp)
7. fresh cream (1c)
8. custard powder (1tsp)
Method of preparation:-
1. Take a pan, heat fresh milk in it until it boils down to half of the original quantity.
2. Take a small bowl, add 2 teaspoon of warm milk and custard powder in it. Mix it well to make a paste. Add this paste to the boiling milk. Add sugar along with GMS and CMC. Add China grass and immediately remove from the flame. Keep it to cool.
3. When it cool down then add fresh cream and the mashed mango. Put it in a mixer and beat well. Keep it in the freezer for about 9 to 10 hours during which it should be taken out thrice at intervals of about 3 hours and again beaten it in the mixer.
4. After beating it for the third time, keep it to deep freeze in the desired molds until it is ready to serve.
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Banana Coconut Paak Recipe
Ingredients
1. Grated coconut (2c)
2. chana dal (200gms)
3. sugar (500gms)
4. cardamom powder (1/4tsp)
5. water (2c)
6. khoya (200gms)
7. ghee or butter (2tbsp)
8. kiss miss or raisins (5-6)
9. ripe banana (2-3)
10. cashew nuts (5-6)
11. cardamom powder (1/4tsp)
Method of preparation:-
1. Take a boil, soak dal in it in water for overnight, boil it and then grind it to a fine paste.
2. Take a pan, heat ghee in it and slightly fry the khoya. Boil water with sugar in a pan to make syrup. Add the grated coconut, khoya, dal paste, cardamom powder to the syrup and keep it to boil a little. When the mixture becomes thick then add ghee and keep the mixture to cool.
3. Take bananas, peel them and cut them into ½ inch slices. Take coconut mixture, make the lemon size balls of this mixture and keep the banana slice in each. Decorate with kiss miss and cashews. Do not keep the paaks for more then 24 hours.
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Dates and Dry Fruits Burfi Recipe
Ingredients
1. Deseeded Khajur or dates (1kg)
2. dessicated dry coconut (1/2c)
3. condensed milk (1tin)
4. mixed dry fruits (250gm)
Method of preparation:-
1. First take dates and break up them coarsely.Take a heavy non stick pan; add condensed milk and dry fruit all in it. Place the pan on low heat and cook it by stirring it continuously. Avoid it to stick to the bottom of the pan. Cook it for a while and stir it gently until a soft lump is formed.
2. Take a butter paper sheet; spread some of the coconut on it. Apply oil on your hands and then take a chunk of the mixture and then roll it on the sheet, all the coconut to cover it.
3. Place the rolls in the refrigerator to chill. When the rolls get chilled then cut them into slices with a knife. Place these slices in a serving tray and serve them.
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Apple Crisp Recipe
Indian Dessert Recipes
Ingredients
1. Thinly sliced apples (10c)
2. all purpose flour (1tbsp)
3. white sugar (1c)
4. water (1/2c)
5. ground cinnamon (1tsp)
6. brown sugar (1c)
7. baking soda (1/4tsp)
8. melted butter (1/2c)
9. baking powder (1/4tsp)
10. quick cooking oats (1c)
11. all purpose flour (1c)
Method of preparation:-
1. First heat the oven to 350 degrees F or 175 degrees C. Take a 9×13 inch pan, place the sliced apples in the pan. Take a bowl, mix white sugar, ground cinnamon, 1 tablespoon of flour together and sprinkle it over the apples. Pour water evenly over all.
2. Now mix oats, flour, brown sugar, melted butter, baking powder and baking soda together in a bowl. Crumble this mixture over the apple mixture.
3. Keep the pan in the preheated oven and bake it for about 45 minutes. Take out the pan from the oven when the apple slices get baked. Now apple crisp is ready to serve.
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Mango Murabba Recipe
Ingredients
1. Peeled raw mangoes (1kg)
2. blanched and silvered almonds (10-15)
3. crushed saffron or kesar (1tsp)
4. crushed green cardamom seeds (1tsp)
5. sugar (1 1/2kg)
Method of preparation:-
1. Take peeled raw mangoes, cut them halves and remove the seeds and then cut them into ½ inch cubes. Take a pan, place the mango cubes in the pan. Add 2 cups of water.
2. Cover the pan and then cook it on low heat for about 10 to 15 minutes until the water gets reduced to half the quantity. Keep the pan aside.
3. Take a thick bottomed pan, heat sugar with 6 cups of water in the pan and make the syrup of one string consistency. Now add the cooked mangoes with the cooking liquor and then mix it. Add the crushed green cardamom seeds and the saffron.
4. Uncover the pan and keep on cooking until the mixture gets thicken and translucent. The syrup should be of 2 string consistency. Add almonds and then mix it gently. Keep it to cool and then store it in airtight container.
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Amle Ka Murabba Recipe
Ingredients
1. Gooseberries, amla (1kg)
2. blanched and silvered almonds (10-15)
3. saffron or kesar (a few strands)
4. crushed black cardamom seeds (1tsp)
Method of preparation:-
1. Take amlas, wash them and pat dry them. Take a pan, place amlas in it and add two cuos of water. Cover the pan and cook the amlas on low heat for 10 to 15 minutes until the water has reduced to half in quantity and the amlas get tender.
2. Drain the amlas, separate its segments, take out the seeds and then keep them aside. Take a thick bottomed pan, heat sugar in the pan with one and a half liters of water.
3. Cook it until the sugar gets dissolved completely and the syrup gets the one string consistency. Now add the amlas and keep on cooking. Add the crushed black cardamom seeds, saffron, almonds.
4. Keep on cooking it uncovered and on low heat until the mixture gets thick and translucent. Now the syrup gets the two string consistency. When the murabba gets ready then keep it to cool and store in the airtight container.
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Chhanar Payesh Recipe
Ingredients
1. Milk (3 1/2l)
2. pistachios (7-8)
3. sugar (1 1/4c)
4. almonds (5-6)
5. lemon juice (1 1/2tbsp)
6. rose water (1tsp)
Method of preparation:-
1. Take boiling water, blench the almonds and pistachios in it. Peel and then chop them finely. Take a pan; boil one and a half litres of milk in it. Add the lemon juice in the milk when it starts boiling to curdle it.
2. Now separate the chenna or curdled milk from the whey and then keep it to cool slightly. Knead it thoroughly. Take a pan; boil the 2 litres of milk in it. Reduce the heat to low and keep the milk to simmer until it gets reduce to half.
3. Add the chopped nuts and sugar and cook it until the sugar get dissolved. Now add the kneaded chenna, mix it well and simmer it for 10 minutes. Take off the pan from heat and then add the rose water. Serve this in room temperature.
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