Dessert Recipes

Ingredients:-

• 2 cups —– ripe mangoes, slice
• 2 tbsp.—–lemon juice
• 1 tbsp.—–butter
• One third cup—–brown sugar
• Quarter cup—–shortening
• Quarter tsp.—–salt
• Three fourth Cup—–sugar
• 1—–egg
• Half cup—–milk
• 1.25 cups—–flour
• 2 tsp.—–baking powder

Food preparation:

1. Pour lemon juice over mangoes and allow to stand 15 minutes.
2. Melt butter in 8-inch pan or casserole.
3. Add brown sugar & cover with a layer of mango slice.
4. To prepare the cake batter: Cream the shortening, add the sugar & cream together, and then add beaten egg.
5. Sift dry ingredients & add alternately with milk.
6. Pour over mangoes & bake 50 to 60 minutes at 375 degrees F.
7. When cake is done, turn it out upside- down & serve while still warm.
8. Serve with whipped cream or a lemon or lime sauce.

Ingredients:-

• 1 —- kg basmati rice, washed
• 3 cups—-pineapple, chopped
• 3 pieces—-cinnamon sticks
• 4—-cardamoms
• 2—-cloves
• Quarter cup—-raisins
• Quarter cup—-pistachio, finely sliced
• Quarter cup—-almond, finely sliced
• Half cup—-khoya
• 1 cup—-ghee
• 2 cup—-sugar
• Food color or saffron, a pinch

Food preparation:

1. Boil 16 cup of water with food color or saffron. Add rice to boiling water.
2. When the rice is parboiled, drain.
3. Spread it on a big tray and let it cool.
4. Cook together sugar with ½ cup of water, cardamom, cinnamon and cloves in a saucepan.
5. When the sugar melts, add pineapple and ghee.
6. Cook for seven minutes.
7. Add boiled rice and cook it until water dries.
8. Spread the rice in an ovenproof dish and place it in an oven at low heat for 15 minutes.
9. Garnish with khoya, raisin, pistachio and almond.

• 2 cups —– Maida
• 3/4 cup —– khoya
• 50 —– raisins
• 6 tbsp —– melted ghee
• 4 tablespoon —– whole wheat flour
• 1 tablespoon —– chironji
• 2 tbsp —– chopped almonds, pista, cashew
• 1 cup —– sugar
• 2 cups —– oil or ghee for frying
• 1 tbsp —– desiccated coconut
• 1/4 tsp —– elaichi powder.

Ingredients:-

• 2-3 —– green apples, peeled, cored & cut into thick slices
• Half ground cinnamon
• 50 ml —– cold water
• 100 ml —– white sugar
• Half cup —– butter
• 4 —– eggs, beaten
• 2 cups —– flour
• 1 heaped tsp —– baking powder
• Salt —– a pinch

Method:

1. Preheat the oven to 180 degrees C & spray an oven dish with non-stick cooking spray or smear lightly with butter.
2. Arrange apple in the dish & sprinkle with cinnamon.
3. Pour water over & 1 tbsp sugar.
4. Cream the rest of the sugar with butter until light & creamy.
5. Beat eggs gradually into the butter mixture (beat very well otherwise it will separate).
6. Sift the dry ingredients over the mixture & stir in.
7. Pour the mixture over the apples & bake for about 40 minutes until cooled.
8. Sprinkle the warm pudding with castor sugar & server with vanilla ice-cream.

Ingredients:-

• Gram flour —— 1 cup
• Sugar —— 2 cups
• Ghee —— 1 cup

Method:

1. Mix the flour with a little ghee.
2. Heat the sugar in water till reaches a ball consistency.
3. Slowly add the flour stirring continuously so that no lumps are found.
4. When it is well-blended pour in slowly absolutely in a hot ghee stirring continuously.
5. Cook till the mixture becomes frothy and ghee separates.
6. Spread out on grease plate.
7. When firm cut mysore pak into squares.

Ingredients:-

• 6 —— egg yolks
• 4 tbsp —— caster sugar
• 500 ml —— double cream
• 1 tsp —— vanilla essence

Method:

1. Beat egg yolk & sugar together until thick & pale.
2. Heat gently cream & vanilla essence in a saucepan to just before boiling point.
3. Pour it over eggs while gently mixing with a balloon whisk.
4. Return the mixture to the saucepan & place on low heat.
5. Use a wooden spoon to gently but constantly stir the mixture & scrape it around the edges & bottom of the pan.
6. As the custard gets near to boiling point, remove from heat. (If ready, it will coat the back of a spoon. If too thin, return it to heat).
7. Once thick, submerge the pan into a sink full of cold water to prevent further cooking & then pour through a fine sieve into a
   bowl.
8. Cool & refrigerate overnight.
9. Serve with caramel swirls.

Ingredients:-

• 30 gms —— Sugar substitute
• 10 gms —— light margarine
• 30 ml —— low-fat butter milk
• 1 gm —— bicarbonate of soda
• 50 gms —— refined flour
• 40 gms —— whole-wheat flour
• 2 gms —— baking powder
• 50 gms —— fresh pineapple, cut into slices
• 240 ml —— eggs whites
• Vanilla essence, pineapple essence
• Low-fat whipped cream, for decoration

Method:

1. Mix together wheat flour, refined flour, baking powder, baking soda & sieve well.
2. Beat egg whites vigorously & add sugar substitute.
3. When the mixture gets stiff, add the sieved flour followed by buttermilk & margarine.
4. Whisk again & add pineapple. Pour it in a mould.
5. Bake in a preheated oven at 180 degree C for 15-20 minutes.
6. Apply whipped cream on top of the sponge & decorate with pineapple slices.

• 8 cups —— Sugar 
• 3 cups —— Water for syrup 
• 6 cups —— Maida (All purpose flour)
• 6 – 8 tbsp —— Ghee (clarified butter) or as needed 
• 1 teaspoon Baking soda 
• Pure Ghee for deep frying 
• 1/2 cup crushed Pistachios for Garnishing 
• 1/2 tsp Cardamom powder

• 400 gms —— Vermicelli Kheer
• 2 Scopes each, —— Vanilla and strawberry ice-cream and lemon sherbat
• 150 gms —— Chopped pistachios and almonds
• Chopped fresh berries
• Roohafza syrup

• Butter —— 2 cups,
• Sugar —— 1 cup (for dough)
• Flour —— 2 cups
• Eggs —— 2
• Custard powder —— 1 cup
• Egg -yolks —— 2
• Cream —— 1/2 cup
• Sugar —— 1/2 cup (for custard)
• Milk: 1/2 liter