New Dessert Recipes

Ingredients:-

Method:-

1. Beat butter to a foam. Add sugar and eggs, beat well.
2. Blend in flour. Cook eggs-yolks, cream, custard, milk and sugar in a double boiler
   until thick.
3. Butter cupcake tins and dust with bread crumbs.
4. Line tins with dough, fill with cooked custard and cover with dough.
5. Bake in 350 degree F oven for 25 minutes.

Ingredients:-

Method:-

1. Cut cake into pieces, Make pudding or custard according to the instruction on the box and keep in
   refrigerator to cool.
2. Now make jelly as instructed and keep to cool.
3. Take a trifle bowl and put a layer of custard or pudding in it. Next add cake pieces.
4. Now cut the jelly into cubes, add them. Then add fruits , cherries and
   cream.
5. Lastly add crushed chocolate. Repeat layers ending with cream at the top.
6. Garnish with syrups and cherries and keep in the refrigerator to cool.

Ingredients:-

Method:

1. Boil the milk for 10 minutes, strring occasionally. Mix corn flour in half cup of cold milk and keep
   aside.
2. Add sugar to milk and stirr. then, add corn flour paste very slowly, string
   continuously.
3. Boil for five minutes and take it off. Sprinkle gelatin over 3 tbsp water in small pan.
4. Allow to soak for five minutes and warm over gentle heat, till dissolved.
5. Do not bring it to a boil. When the boiled milk cools a little, add gelatin solution and mix well.
6. Cool before freezing in a bowl. When it is set, remove from freezer and heat
   until it is soft and creamy.
7. Add one cup cream with essence and beat. Now add mango pulp, half cup beaten cream and ground sugar.
8. Transfer back to the container and freeze till well set.
9. Serve when set.

Ingredients:-

Method:

1. Wash the bowl under running water then soak in water overnight. Drain, wash and keep aside.
2. Wash the rice thoroughly and soak for 2 hours. Drain the rice and make a fine paste in blender using a little water.
3. Soak the saffron in 2 tbsps of warm water then mash.
4. Heat milk in a thick bottomed pan. Once it boils, remove from heat and add the rice paste .whisk continuously to prevent lumps.
5. Return to heat and simmer for about 3 minutes.
6. Add the sugar and continue cooking for 2-3 minutes. Remove from heat and strain, while hot through a soup strainer.
7. cool the strained rice pudding, strring occasionally to prevent a skin forming on the surface.
8. Add the cardamom powder, kewda, saffron ( reserving a little for garnishing) and stir. pour into earthenware bowls. Allow to set.
9. Sprinkle with pistachio silver and the reserved saffron .
10. Chill the refrigerator for at least one hour before serving.

Ingredients:-

225gms ——– dark chocolate 175gms ——– ginger biscuits 175gms ——– sweet biscuits 50gms ——– cherries 175gms ——– butter 3tbsp ——– golden syrup 75gms ——– raisins 25gms ——– currants 25gms ——– candied peel 2tbsp ——– cinnamon 2tbsp ——– milk

Chocolate mould recipe

Method:-

1. Line a pudding bowl with cling wrap.
2. Put the butter, Syrup and chocolate in a small bowl, place over boiling water and stir occasionally.
   Wait till mixture melts.
3. Take off the heat, cool slightly and then add cinnamon, dry fruits and biscuits,
   with enough milk to bind.
4. Turn this into the paper-lined bowl and freeze for about an hour, till firm.
5. Just loosen the paper, place the serving dish on it and flip over. Peel the paper off gently.
6. For the topping take 75 gms of dark chocolate and one table spoon
   water in small saucepan and place over low heat till the chocolate melts.Stir in 25gms butter.
7. Remove from heat and keep for a while till the mixture cools slightly.
8. Beat in enough icing sugar to form a runny mixture and then pour this over the mould.
9. Garnish it with cherries.

Ingredients:-

Rice ——- 1/2 kg soaked for 6-7 hours Sugar ——- 1-1/2 cups Green food color ——- 1/2 tsps Zarda color ——- 1/2 tsps Kewra essence ——- A few drops Almonds ——- 1/4 cup, chopped Pistachios ——- 1/4 cup, chopped Raisins ——- 1/4 cup, chopped Small cardamoms ——- 3 Cloves ——- 4 Colored ashrafies ——- 1/4 cup, cut into twos Milk ——- 1 cup Desi ghee ——- As required

rainbow zarda recipe

METHOD:-

1. Boil rice in three separate pans with 2 cloves and 2 cardamoms. Strain.
2. Take rice out and in separate bowls add green color in one, zarda color in
   an other and leave other white.
3. Add milk, nuts, sugar, ashrafies and kewra essence.
4. Heat ghee in three pans adding the remaining cardamoms, cloves and rice
   (keep 3 types of rice in separate pans).
5. With a wooden spoon stir and cover and cook on high heat for 5 minutes.
6. Then place the pan on griddle leave to be done on low heat. Take a mould,
   place a layer of green rice frist , then white and finally orange rice .
7. Keep aside.
8. After a while take out on a plate serve garnished .

You can color chum-chums and serve them with zarda.

INGREDIENTS:-

• Black forest cake —— 1 pound
• Cherries —— 1 can
• Cream —— 1 packet
• Instant choclate pudding or Strawberry custard —— 1 packet choclate and straw berry

Syrup:-

For garnishing:  

• Choclate bar —— 1, crushed
• Srawberry jelly —— 1 packet
• Banana and seasonal fruits —— As required, make pieces
• Milk —— 1 litre, for custard

METHOD:-

1. Cut cake into pieces.
2. Make pudding or custard according to the instruction on the box and keep in refrigrator to cool.
3. Now make jelly as instructed and keep to cool.
4. Take a trifle bowl and put a layer of custard or pudding in it. Next add cake pieces .
5. Now cut the jelly into cubes, add them. Then add fruits , cherries and cream.
6. Lastly add crushed choclate. Repeat layers ending with cream at the top.
7. Garnish with syrups and cherries and keep in the refrigrator to cool. 

Ingredients:-

3 ———- Apples peeled, seeded, cut into wedges and cooked. 1/2 cup ———- butter or margarine 1/2 cup ———- Sugar 2 tbsp ———- water 1 ———- egg 1 cup ———- Flour 1 tsp ———- Baking powder For Syrup:- 80 ml ———- butter or margarine 80 ml ———- honey

Method:-

1. Preheat oven and grease a 20 cm pie dish with butter. Drain apples reserving rhe syrup.
2. Heat butter or margarine sugar, reserved apple syrup and water.
3. Once the sugar has dissolved, leave to cool. beat in the egg.
4. Combine the cake flour and baking powder and add to the butter mixture .
5. Mix to form a slack butter. Arrange the apple wedges in the pie dish and pour the batter on top.
6. Bake for 25-30 minutes or until golden brown and bake through.
7. To make the syrup, melt butter or margarine with honey and pour over the pie as soon as it comes
8. out of the oven.
9. Serve with the ice-cream or the cream.

INGREDIENTS:-

• Cashews ——- 500 gms (2-3 cups), crushed
• Sugar ——- 300gms
• Milk ——- 2 cups
• Zafran ——- 2-3 tbsps
• Yellow food colour for Zarda ——- 1/4 tbsp
• Desi ghee ——- 250gms(1.5-2 cups)
• Almonds and pistachios ——- As required, crushed

METHOD:-

1. Soak cashews in water. grind cashews into a paste in milk. Add sugar.
2. Heat ghee in a saucepan, add cashew paste and fry till a sweet aroma spreds and ghee separates.
3. Add food colour and zafran (make paste in water or milk). When water dries off, spread on a platter after greasing it.
4. Garnish with cashews, almonds and pistachios
5. When mixture hardens, cut into pieces.

INGREDIENTS:-

Dry apricots ——– 250gms (1-1.5 cup)
Milk ——– 1 litre
Custard powder ——– 2 tbsps
Sugar ——– 1cup
cream ——– 1/2 cup
Almond and Pistachio ——– 1/2 cup crushed

METHOD:-

1. Soak apricots overnight. In the morning remove the seeds. Blend half of milk (boiled) with apricots.
2. Boil the remaining milk with sugar, custard powder and cream.
3. Let it cool and mix apricot mixture.
4. Pour into a bowl and garnish with fresh cream and nuts.