Bread Halwa is a South Indian dessert made with bread, ghee, nuts, milk and sugar. The bread is fried in ghee until golden brown then simmered in a milk and sugar mixture with ground nuts until soft. It is served warm or chilled.
Mango Mousse is made by blending mango puree, sugar, gelatin and vanilla, then folding in yogurt and whipped cream. It is chilled for at least 4 hours before serving optionally garnished with mango slices or mint.
Pineapple Mousse is made by blending a pineapple puree with eggs, sugar and flour, cooking it into a thick cream then folding in whipped egg whites. It chills for at least
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Bread Halwa is a South Indian dessert made with bread, ghee, nuts, milk and sugar. The bread is fried in ghee until golden brown then simmered in a milk and sugar mixture with ground nuts until soft. It is served warm or chilled.
Mango Mousse is made by blending mango puree, sugar, gelatin and vanilla, then folding in yogurt and whipped cream. It is chilled for at least 4 hours before serving optionally garnished with mango slices or mint.
Pineapple Mousse is made by blending a pineapple puree with eggs, sugar and flour, cooking it into a thick cream then folding in whipped egg whites. It chills for at least
Bread Halwa is a South Indian dessert made with bread, ghee, nuts, milk and sugar. The bread is fried in ghee until golden brown then simmered in a milk and sugar mixture with ground nuts until soft. It is served warm or chilled.
Mango Mousse is made by blending mango puree, sugar, gelatin and vanilla, then folding in yogurt and whipped cream. It is chilled for at least 4 hours before serving optionally garnished with mango slices or mint.
Pineapple Mousse is made by blending a pineapple puree with eggs, sugar and flour, cooking it into a thick cream then folding in whipped egg whites. It chills for at least
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online from Scribd
Bread Halwa is a South Indian dessert made with bread, ghee, nuts, milk and sugar. The bread is fried in ghee until golden brown then simmered in a milk and sugar mixture with ground nuts until soft. It is served warm or chilled.
Mango Mousse is made by blending mango puree, sugar, gelatin and vanilla, then folding in yogurt and whipped cream. It is chilled for at least 4 hours before serving optionally garnished with mango slices or mint.
Pineapple Mousse is made by blending a pineapple puree with eggs, sugar and flour, cooking it into a thick cream then folding in whipped egg whites. It chills for at least
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online from Scribd
Download as docx, pdf, or txt
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BREAD HALWA
Cooking Time: 30 mts
Cuisine: South Indian serves 6-7 persons Ingredients: 3/4 cup – 1 cup ghee (clarified butter) 1 loaf bread 6-8 cardamoms (elachi) 2 tbsps almonds (badam) 2 tbsps cashewnuts 1 lt milk (low fat) 1 ¼ cup sugar (increase or decrease as per your taste) Ingredients: 1 Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown. 2 Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste. 3 Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture. 4 Let it simmer till the bread pieces turn soft and cook in the milk mixture. Combine the nuts paste. Garnish with the toasted almonds and cashewnuts. 4 Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.
MANGO MOUSSE
Ingredients: * 1 env unflavored gelatin; * 2 cups mango puree (2-3 mangoes) * 1/2 cup Sugar * 1/2 teaspoon Vanilla * 1 cup Plain yogurt * 1 cup heavy cream – Well-chilled Method: In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses or molds. Chill the mousse for at least 4 hours or overnight.
Garnish the mousses with mango slices, mint leaves, or a small chocolate wafer.
PINEAPPLE MOUSSE
Ingredients: 1 pineapple 3 eggs 100g of sugar 50g of flour Method: Peel the pineapple fruit and remove the middle. Cut it into cubes, and put in the food processor until obtaining a purée. Separate the egg whites and the egg yolks. Into a bowl, pour the egg yolks, sugar, flour and stir. Add the pineapple purée. Put into a saucepan over a low heat, and stir constantly until it gets thick. . Then, remove from the heat and let it cool down. Whisk the egg whites until stiff and add it to the pineapple cream. Put into a salad bowl in the fridge for at least 3 hours. Serve cold.
LEMON COFFEE PUDDING
Ingredients:
1 tsp coffee 1 packet lemon jelly (nimbu ki jelly) 2 cup fresh cream 3 tbsp sugar
How to make lemon coffee pudding:
Boil 2 cup water and dissolve jelly in it.
When it mixes properly, remove it from the flame. Let it cool.
Place some of the jelly in the tin and refrigerate for sometime.
Mix coffee in the remaining jelly and refrigerate it separately.
Grind sugar and blend with cream.
Now add coffee jelly mixture to the above.
Now spread this over the lemon jelly already set in the tin and again refrigerate it for setting.
Serve it chilled once it sets properly.
BISCUIT PUDDING
Marie Biscuits - 1 pkt
Nestle condensed milk - A small tin Nestle cream - 2 small tins Dream whip - 4 tbsp Coffee powder - 1 tsp Pista nuts - 1 cup Water - 1 cup
Method of Biscuit Pudding Recipe
1)Place condensed milk, nestle cream, dream whip, 1/2 tsp coffee powder in a blender and blend it well for about 10 mins.
2)Heat a little water and add the remaining coffee powder to it.
3)Take a setting bowl in which a layer of biscuits dipped in the warm water is placed.
4)Pour a little of the blended mixture on top of this.
5)Form another layer of biscuits and pour the mixture again.
6)Repeat the procedure until all the biscuits are over.
7)Keep aside for 15 mins.
8)Mix the pudding with a spoon until all the ingredients are uniformly distributed.
:- The pudding should not become a paste.
9)For garnishing, you may use other nuts like peanuts, pistachios or raisins.
