BADAM KHEER RECIPE

Ingredients

1 tin (400g)- Nestle milkmaidSweetened Condensed Milk
1 litre-Milk
50 g-Badam (Almonds)
50 g-Kaju (Cashewnuts)
1/4 tsp-Almond Essence

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Badam Kheer

. Blanch almonds and remove skin.
. Soak almonds and cashewnuts in 2 cups of hot milk for 30 minutes. Grind to a paste along with milk.
. Heat the remaining milk to boil.
. Add NESTLÉ MILKMAID Sweetened Condensed Milk and the ground almond paste and cook for another 5 minutes with constant stirring.
. Remove from fire and add almond essence.
. Serve hot or cold.

Enjoy!
badam-kheer
MANGO ICE CREAM RECIPE

Ingredients

1 cup milk
3 cups cream
1 cup mango – pureed
1 cup mango – chopped fine
1 Tbsp custard powder
1 Tbsp vanilla
360 gm (1 cup) sugar

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mango Ice Cream

. Mix the custard in 1/4 cup of the milk and keep aside.

. Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.

. When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.

. Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.

. Freeze till almost set, take out and whip up with a hand beater and place back into the freezer.

. The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.

Enjoy!
mango-icecream_med
RAGI COCONUT LADOO RECIPE

Ingredients

1 cup finger millet flour (ragi)

1/4th cup jaggery, powdered

1/4th cup peanuts, roasted

1/4th cup coconut, grated

Salt, a pinch

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Ragi Coconut Ladoo

. Take the flour and salt in a bowl and sprinkle water little by little whilst mixing it but breaking them into crumbs as you keep mixing.

. Mix in the coconut. Steam the mixture with coconut for 10-15 minutes.

. Lay the mixture onto a tray and let it cool.

. Blend the jaggery with the flour mixture and peanuts.

. Roll them into lemon-sized balls and devour!

Enjoy!
ragi-coconut-ladoo_med
EGGLESS CHOCOLATE CAKE RECIPE IN PRESSURE COOKER

Ingredients:

For Cake:

3/4 cup All Purpose Flour
1/2 cup Sugar
1/2 cup Milk
2 tbsp Cocoa Powder
3 tbsp Oil
1/2 tsp Baking Soda
1.5 tsp Lemon Juice
1 tsp Vanilla Essence
1/4 tsp Salt

For Chocolate Glaze:

1/4 cup Powdered Sugar
3/4 tbsp Cocoa Powder
1/2 tbsp Unsalted Butter
1 tbsp Warm Milk
1/8 tsp Vanilla Essence

(Online Conversion utility to convert Gms to Cups & Temperatures etc).
How to make chocolate cake in pressure cooker
 . Fill the pressure cooker / idli cooker / idli pot with sand or salt till 1 inch level. If you are using pressure cooker, do NOT use the whistle and gasket.
 . Do NOT heat the pressure cooker without sand and don’t pour water in the cooker.
. Preheat the cooker for 10 minutes over low flame.
 . Meanwhile, combine the milk, vanilla, oil, sugar and lemon juice in a mixing bowl and whisk well.

. Sift the flour, cocoa powder, salt and soda together to ensure even mixing

. Slowly add the sifted flour to the milk mixture and gently mix until the batter shows no trace of flour.

. Do not overbeat or overmix.
. Quickly pour the batter into the greased tin / vessel.
. Now carefully place the tin inside the preheated cooker and close with a lid.
. Now let it bake on low flame for 30 – 40 minutes or till a toothpick inserted into the middle of the cake comes out clean.
. Remove the cake tin out of the cooker and let it cool for 15 – 20 minutes and then invert.
 . Let the cake cool completely.
. To make the chocolate glaze, melt the butter and set aside.
. Whisk the cocoa powder and powdered sugar in a bowl.
. Add the warm milk, vanilla and melted butter to the cocoa mixture and mix until well combined.
. Immediately pour the glaze over the whole cake or each slice.
. Then decorate with sprinkles and cherries.
Enjoy!
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EGGLESS ALMOND AND CASHEW CAKE RECIPE

Ingredients

1/2 cup maida
1/4 cup cashew powder (grind cashews in a mixer)
1/4 cup almond powder
1/4 cup sugar
3 tsp ghee
A pinch of cardamom powder
1/2 cup milk
A pinch of grated coconut (dry)
1/4 tsp baking soda
1/2 tsp baking powder

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Eggless Almond and Cashew Cake

. Preheat the oven to 350 degree F.

. Grease the baking pan and apply some ghee. Use parchment or wax paper to cover the bottom and sides of the pan and keep it aside.

. Take a bowl and mix cashew powder, almond powder, maida, baking soda, baking powder and cardamom powder.

. In another bowl, add ghee and whisk till its fluffy (should take less than a minute). Add sugar and blend again.

. Mix the contents of the two bowls and transfer them to a pan. Add a pinch of maida to grated coconut and and sprinkle it on top.

. Bake for 20 to 25 minutes and broil for less than a minute.

Enjoy!
eggless-almond-and-cashew-cake-userrecipe_med
EGGLESS BANANA CAKE RECIPE

Ingredients

284 gm flour
12 gm baking powder
5 gm cinnamon powder
100 gm walnuts
280 gm ripened banana
70 gm butter
100 ml curd
150 ml milk

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Eggless Banana Cake

. Sift the flour and baking powder.

. Add the cinnamon powder and walnuts.

. Mash the banana completely along with the melted butter in a bowl.

. Mix the curd into the banana mash.

. Fold the dry ingredients into the banana mix, gradually adding milk , this will keep the batter
smooth and lump free.

. Pour the mix into greased tin.

. Bake it in a preheated oven at 170°C for 50-60 minutes until golden brown and cooked in the
center.

. Once baked cool the cake on a wire rack.

. Sprinkle icing sugar on top

Enjoy!
banana-cake_330
RAGI CHOCOLATE CAKE RECIPE

Ingredients

100 gm compound dark chocolate

2 eggs

1/2 cup castor sugar or brown sugar

1/2 cup melted butter

1/2 cup ragi flour

1/2 tsp baking powder

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Ragi Chocolate Cake

. Preheat the oven at 100 degree C.

. Break the compound chocolate into smaller chunks and melt them in a double boiler. Keep it aside and let it cool completely.

. In a mixing bowl, whisk the eggs till light and fluffy. Add the sugar, a teaspoon at a time, and continue whisking until well combined.

. Combine the melted chocolate with melted butter and mix well. Pour this into the egg and sugar mixture, and whisk well.

. Sift together the ragi flour and baking powder. Add it, a teaspoon at a time to the above mixture while you continue folding. Ensure that no lumps are left behind but do not over mix.

. Transfer to a small baking tin (6 inch diameter). Bake in the oven at 150 degree C for 15 minutes or until a skewer inserted at the centre of the tin comes out clean.

. Remove from the oven and let it cool a little before demoulding onto a plate.

Enjoy!
ragi chocolate cake
CUSTARD APPLE KHEER RECIPE

Ingredients

5 large custard apples
100 gm jaggery
1 tsp cardamom powder
1 cup broken green gram (roasted)
1 cup coconut milk
1 Tbsp almond flakes
1 Tbsp pistachio flakes
3-4 cups water

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Custard Apple Kheer

. Wash & peel the custard apple, separating the seeds and pulp.

. Discard the seeds and store the pulp in refrigerated condition.

. In a pressure cooker, place the roasted green gram and add 3 cups water, cook it till soft. (3 whistles)

. In a non-stick pan place the jaggery and cardamom powder and cook till the jaggery melts.

. Add the cooked green gram & custard apple pulp to the jaggery mixture mix well, add coconut milk. Bring to a boil.

. Garnish with nuts serve chilled.

Enjoy!
custard-apple-kheer-330
DATES AND WALNUT KHEER RECIPE

Ingredients

1 liter milk
1/2 kg dates (de-seeded and chopped)
1/2 cup sugar
1/2 cup walnuts (chopped)
3 Tbsp oats
4 Tbsp roasted almonds (chopped)
300 ml fresh cream
2 cups water

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Dates and Walnut Kheer

. In a non-stick pan add dates and water and cook on a low flame till the dates turn soft. Allow the dates to cool. Then using a blender make a fine paste adding 100 ml milk to the mixture.

. Heat the remaining milk in another pan and cook it on low flame. Add sugar and the date paste and mix well.

. Add oats and half the quantity of crushed walnut and almond, bring to a boil.

. Cool the mixture and refrigerate it. While serving steer in the cream and garnish with remaining nuts.

Enjoy!
dates-walnut-kheer-330
LITTLE PISTACHIO CAKES RECIPE

Ingredients

175g lightly salted butter, really soft, plus extra for greasing
75g plain flour, plus extra for dusting
140g pistachios, plus a few, chopped, for scattering
1 tsp baking powder
175g golden caster sugar
2 large eggs
2 tsp vanilla extract
2 tbsp milk

For the icing

290g tub full-fat cream cheese
50g lightly salted butter, softened
100g icing sugar

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
 

How to make Little pistachio cakes

. Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick).
. Put the pistachios in a food processor and blitz until finely chopped but not greasy.
. Add the remaining cake ingredients and blend again into a creamy mixture.
. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean.
. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
. Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar.
. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
. When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios.

Note: Can be made ahead – store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.

Enjoy!
little-pistachio-cakes
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