RASGULLAS

Ingredients:

Milk-Full cream	1L
Lime	2 Nos
Water	2 tsp

 For syrup:

Supar	1.5 cups/300ml
Water	3 cups
Rose syrup(opt)	1 drop

 

Method:

Chena preparation:

Boil the milk and switch off the stove .

In a cup squeeze the  lemon juice and add 2 tsp of  water to it and keep aside.

When the milk is 80% hot add lemon juice  little by little   till milk  curdles fully.

Now strain the milk in a muslin cloth,strain it fully .

Now transfer the chena in a plate and  knead it with palm.

Knead it for 5-8 mins till it forms into a soft and smooth dough.

Divide the chena in to 10-12 parts, roll it to small balls.

Sugarsyrup and rasgullas:

Now in a cooker add sugar and water ,bring it to boil.

Once it starts boiling add the chena balls  one by one to it.

Cover the lid and bring it to one whistle and then slow down the flame to medium.

Cook in  low/medium flame for 5-8 mins. Then switch off the stove.

Now in big plate take a cold /tap water and place the cooker on it,this will prevent from cooking inside further.

Slowly open the lid. The rasgullas would have become double in size.

Cool it,after 5-6 hours rasagullas would taste best .

 

Note:

You can add rose essence in the sugar syrup .but I like without essence.
After few hours the rasgulla tastes more sweeter and tasty.

TIRAMISU

TIRAMISU :MEANS PICK ME UP:- IT IS A ITALIAN DESSERT AND A CAKE MADE OF LADY'S FINGER,WHICH  ARE DIPPED IN COFFEE SYRUP  AND LAYERED WITH WHIPPED CREAM AND MASCARPONE CHEESE AND FLAVOURED WITH COCOA.
ORGINAL  VERSION ...THEY ADD LIQUOR FOR FLAVOURING.



INGRIDIENTS:

Ladies finger : 1 pack

 For Coffee Syrup:

instant coffee powder	5 TBLS
water	1.5 CUP
powdered sugar	1.5 CUP
vanilla syrup	2 TBL

Filling:

mascarpone cheese	1(8 OZ) BOX
confectioners' sugar	1 CUP
coffee syrup	3 TBLS

Frosting:

heavy whipping cream	2 CUP
confectioners' sugar	1 CUP
coffee syrup	2 TBL

Garnishing:

unsweetened cocoa powder	2 TBLS
powdered sugar	1 TBLS
BAR CHOCOLATE	1

Procedure:

1.Make coffee syrup:

Heat water and when it comes to rolling boil add 5 tblspns of coffee powder (any flavor is fine, i made with french roast). Add powdered sugar and let it boil for another 5 mins. Remove from the flame and then add the vanilla syrup. Transfer it to wide-mouthed container and allow it to cool.

2. Prepare Frosting:

Mix Heavy  whipping cream and sugar and beat with a hand mixer. Add coffee syrup and beat until it becomes whipped cream.

3. Prepare Filling:

Combine all the ingredients and  mix until u get a nice creamy filling.mix it with hand mixer. To this, add 1 cup of above frosting.

4.  Mix 2 tblspns of unsweetend cocoa powder and 1 tblspn of powdered sugar and keep it aside.

5.  Assembling the cake:

You can either assemble it in a vessel as a trifle or make it as a cake. If you want it as a cake, take a cake board or a flat tray and start assembling it in the shape you want.

1. Dip ladies finger in  the cooled coffee syrup one by one ( make sure both sides are soaked and just a sec will do, otherwise ladies finger will break)

2. Layer them one by one either in the vessel or on a flat tray until it is covered. Break ladies finger to cover small spaces.

3. Add half of the filling mixture generously on top of this and spread it evenly.

4. Using a tea filter, sieve cocoa powder mixture on top of this.

5. Now again dip ladies finger in coffee syrup and make another layer.

6. Now add remaining filling mixture and spread evenly. Can sieve cocoa powder mixture.

7. Again add another layer of  soaked ladies finger.

8. Add the Frosting mixture and spread evenly. If it is a cake, cover the sides with frosting mixture.

9. Finally sieve cocoa mixture and garnish with chocolate shavings.

10. Keep it refrigerated for atleast 3 hrs before digging into it :)

Note:

You can use pound cake instead of lady's finger.

Semiya/Vermicelli Payasam

This is our 100th receipe.

This is one of the easiest desserts and less time consuming.

Ingredients:

Double roasted Vermicelli/semiya	½ Cup
Milk	1 Cup
Sugar	¼ Cup
Condensed Milk	¼ Cup
Cashew	5
Cardamom	1
Ghee	2 Tsp

Method:

• Heat a pan and add 1 tsp of ghee. Once it melts add the double roasted semiya/vermicelli and fry it for 2 -3 seconds. Then add water and cook it. Add water if it dries and keep cooking. (Make sure that the semiya is fully cooked. Because once you add the sugar and milk it will not be cooked).
• Add sugar, cardamom and mix it for few seconds. Then add the milk and allow it to boil.
• Then in a separate bowl add the condensed milk with few drops of water. Mix it so that it loosens up and easy to mix. Add this mixture to the payasam and mix it. Take it out of the flame.
• Heat a separate pan and add ghee and cashew. Fry it until golden brown. Then add that to the payasam. Serve it hoe or chilled.

Serves- 4

Note:
If you are using ordinary vermicelli then fry them until golden brown. Because it helps to cook fast.

You can separately boil the milk and add to it.

Condensed milk is optional. Instead of it boil the milk so that it’s half of it. If you are going to skip the condensed milk then add more sugar depending on your taste.

Frappe Mocha

Ingredients:

Coffee Powder	1 Tsp
Chocolate Syrup	4 Tbs
Milk	1 Cup
Crushed ice	½ - 1 Cup

Method:

• Prepare the Coffee(without milk) with the help of coffee maker or you can add the coffee powderto the boiling water and pour it in to ice cube tray and freexe it.
• Now in a blender or mixie pour milk, chocolate syrup and coffee cubes and blend it.
• Add the crushed ice and blend it once.
• Now in a glass pour the mocha on the top. Add little of chocolate syrup.
• Decorate with whipped cream and chocolate syrup.

Note : Instant Coffee Powder

Badam Kheer (Milk)

Ingredients:
Badam - 20 ( 1 cup)
Cashew - 7 (1/4 cup)
Condensed Milk - 3 Tbs
Milk - 2 cup
Sugar - 2 Tbs ( as taste)
Saffron  (as needed)








Method:

• Soak the badam and cashew in 1/2 cup hot milk for 2 hrs.
• Peel the skin  and grind in to a fine paste with the cashew and milk.
• In a heavy bottom pan heat the balance milk and badam paste. Boil it for 15 mins and keep mixing.
• Once its done add the sugar and condensed milk.
• Finally garnish with saffron and badam pices. Cool it.

(Mix the condensed milk with few drops of water or milk before adding)

Serves - 4

This could be served chill or hot.