8. * DESSERTS
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8.1 RAVA (Sooji) CAKE
INGREDIENTS
1 Banana
1 cup Sugar
1 tbsp Ghee
Batter:
1/4 cup Milk
1 cup Yogurt
5 drops Vanilla essence
1 pinch Salt to taste
1/4 tsp Baking soda
1 cup Rava (sooji)
3 tbsp Nuts eg cashews & raisins (optional)
DIRECTIONS
- Mash the banana in a bowl.
- Add sugar and ghee. Mix well.
- Add batter ingredients and stir into a smooth batter.
- Set aside for 4-5 hrs.
- Preheat oven to 375° F.
- Pour batter into a greased cake mold.
- Add raisins and cashews and lightly press them into the batter.
- Bake at 375° F for 20 - 30 mins. Keep checking to prevent the cake from burning. TIP – Enhance taste, substitute ½ cup sugar with ½ cup condensed milk.
8.2 BARFI – BESAN BARFI
INGREDIENTS
1 cup besan flour
1 cup milk
1 cup fresh grated coconut
1 cup ghee
3 cups sugar
DIRECTIONS
- Heat the milk and pour into a measuring cup
- heat the ghee and milk,sugar,coconut and sugar,keep it for 5 min or everything is well mixed.
- add Besanflour .Make sure it mixes very well and becomes a nice batter Keep stirring through out the procedure and maintain the heat in a medium rate. 4)When the mixture starts separating out from the ghee, remove from the heat(Similar to mysorepaak) Now pour this into a thali (with a little bit of ghee spread on it) . 5)Cut it to small squares while hot.
8.3 BARFI - CASHEW
INGREDIENTS
2 cups Cashews, raw
1 ½ cup Sugar
½ cup Water
½ cup Ghee
DIRECTIONS
- Powder cashews in a coffee blender and set aside.
- In a non stick pan, boil sugar and water until the syrup thickens.
- Add ¼ cup ghee, cashew powder and then remaining ghee.
- As soon as the mixture stops sticking to the sides of the pan, quickly pour it into a greased 9 x 9 inch square pan.
- Cool for a few minutes, and then mark into small squares as deep as possible, so that you can cut into squares after it completely cools.
8.4 BARFI - COCONUT
INGREDIENTS
1 cup Grated fresh coconut
1-1 1/4 Sugar
1cup Water
2 tbsp Ghee
DIRECTIONS
- Mix all the ingredients in a heavy bottomed pan.
- Cook on medium heat until the mixture leaves the sides of the pan.
- Pour mixture into a greased plate.
- Cut into diamond shapes while still warm.
8.5 HALWA - BUTTERNUT SQUASH
INGREDIENTS
1 Butternut squash, peeled and grated
5 cups Milk 2 cups Sugar
1 stick Butter, unsalted
½ cup Almonds, powdered 1 pinch Cardamom powder
1 tsp Nuts
DIRECTIONS
- Heat milk, add sugar and boil until it is reduced down to 4 cups, then set aside.
- Heat butter and stir fry the squash until it cooks.
- Add reduced milk, almond powder and cardamom powder.
- Simmer and thicken for 10 minutes.
- Pour onto a plate and garnish with nuts.
8.6 HALWA - CARROT
INGREDIENTS
4 tbsp Ghee 8 cups Carrots, grated 4 cups Milk 2 cups Sugar 2-3 strands Saffron or ½ tsp Cardamom powder for flavoring ¼ cup Almonds or Cashew nuts, roasted
DIRECTIONS
- Heat ghee and fry carrots.
- Add milk and cook carrots until very soft.
- Add sugar, and then simmer until sugar dissolves and the syrup thickens.
- Add saffron or cardamom powder.
- Garnish with almonds or cashew nuts.
- Serve hot or cold.
8.7 KHEER - ALMOND & CARROT
INGREDIENTS
| ½ cup | Almonds, soaked and peeled |
| 1 ½ cup | Carrots, cut and boiled |
| 1 cup | Sugar |
| 6 cups | Milk |
| 2 | Cardamom |
| 2 tbsp | Ghee |
| 5-6 strands | Saffron |
| 2 tbsp | Cashew nuts, chopped |
DIRECTIONS
- Grind almonds into a paste.
- Add carrots and grind again.
- Put into a thick bottomed vessel and add sugar.
- Stir constantly on low heat and bring to a boil.
- Add milk, continue to stir and bring to another boil.
- Add cardamom, 1 tbsp ghee and saffron strands.
- Stir for one more minute, and then remove from the heat.
- In another pan, heat 1 tbsp ghee and roast cashew nuts.
- Stir into the kheer.
8.8 KHEER - DATES (Kajura Payasam)
INGREDIENTS
| 1 cup | Dates |
|---|---|
| 2 cups | Milk |
| 2 tsp | Ghee |
| 1/2 cup | Bambino brand Vermicelli (optional) |
| 1-2 tbsp | Jaggery, powdered, to taste |
| 1 tsp | Cardamom powder |
| 3-4 tbsp | Cashews |
DIRECTIONS
- Seed and chop dates, set aside a few pieces for garnish.
- Blend remaining dates and 1 cup milk to a smooth paste.
- Heat ghee in a heavy bottomed pan and roast vermicelli.
- Add 1 cup milk and cook vermicelli.
- Add jaggery, cardamom and dates paste.
- Bring the mixture to a boil, adding more milk if the mixture is too thick and boiling again.
- Garnish with date pieces and cashews.
- Serve hot.
8.9 KHEER - MOONG DAL
INGREDIENTS
1 cup Moong dal
½ cup Sugar
½ cup Jaggery
3 cups Milk
2 pieces Cardamom
4-5 Cashews, chopped
2 tbsp Ghee
DIRECTIONS
- Dry roast dal until it becomes gold in color.
- Wash dal well, add 3 cups water and pressure cook.
- Transfer dal into a heavy bottomed vessel.
- Add sugar, jaggery and milk and boil well.
- Add cardamom and 1 tbsp ghee and mix well.
- Fry the cashews in 1 tbsp ghee and add them to the mix.
8.10 KHEER - POHA COCONUT
INGREDIENTS
2 tsp Ghee
5 Cashews
5 Almonds
1 cup Poha
1 cup Coconut milk
1 tsp Coconut, grated
1 cup Sugar
4 cups Milk
3 Cardamoms, powdered
DIRECTIONS
- Roast cashews and almonds in ghee and set aside.
- Wash poha, then drain and set aside.
- Boil milk in a heavy bottom pan.
- Add poha, coconut milk, grated coconut and sugar and let it cook for 2 minutes.
- Garnish with cashews and almonds.
8.11 KHEER - TAPIOCA
INGREDIENTS
| 1 cup | Tapioca (Sago, Sabudana) |
| 2 cups | Milk |
| 1 cup | Sugar to taste |
| 3-4 strands | Saffron (optional) |
| ½ tsp | Cardamom Powder |
| 1 pinch | Nutmeg Powder |
| ½ cup | Cashews, almonds, walnuts, raisins (optional) |
DIRECTIONS
- Wash Tapioca, then drain and set aside.
- Boil milk in a heavy bottom pan.
- Add tapioca and cook until it is soft and can be easily pressed between fingers.
- Add sugar and mix until the sugar dissolves completely.
- Add saffron, cardamom and nutmeg powder.
- Garnish with fried nuts and raisins.
- Serve hot.
8.12 KHEER - VERMICELLI
INGREDIENTS
1 cup Vermicelli, roasted
¾ cup Sugar
3 cups Whole milk
1 tbsp Ghee
1 tbsp Cashews
½ tsp Cardamom powder
DIRECTIONS
- Cook the roasted vermicelli in water, then drain.
- Add sugar and milk and cook for 15 minutes.
- Add cardamom powder and remove from heat.
- Heat ghee and brown the cashews.
- Add to vermicelli
TIP: Serve warm or refrigerate and serve cold.
8.13 LADDU - BESAN
INGREDIENTS
| 10 | Cashew nuts, sliced |
| 5 | Raisins |
| ½ cup | Ghee |
| 1 cup | Besan flour, sieved |
| 1 cup | Sugar, finely powdered |
| 5 | Cardamoms, powdered |
| 1 pinch | Kapooram – edible camphor |
DIRECTIONS
- Fry cashew nuts and raisins in some ghee and set aside.
- Heat ghee in a thick bottom pan on a low flame.
- Add besan flour and stir continuously. Occasionally add ghee. Keep stirring until the flour becomes golden brown and ghee separates. Remove from fire.
- Add powdered sugar, cardamom, kapooram, cashew nuts and raisins. Mix well.
- Shape into small balls when still warm.
8.14 LADDU- RAVA
INGREDIENTS
1 tbsp Ghee
1 cup Rava
1 cup Sugar
1 tsp Coconut, dry, grated
2 tsp Cardamom powder
5 Cashews, roasted
½ cup Milk, heated
DIRECTIONS
- Heat ghee, add rava and fry until it is golden brown.
- After it has cooled, add sugar, coconut, cardamom and cashews.
- Add hot milk to the mixture and make round balls like laddu.
8.15 PAK - COCONUT MYSORE
INGREDIENTS
1cup Besan
1cup Ghee
1cup Fresh grated coconut
1cup Milk
3cups Sugar
DIRECTIONS
- Mix all the ingredients in a heavy bottomed pan.
- Cook on medium heat until the mixture leaves the sides of the pan.
- Pour mixture into a greased plate.
- Cut into pieces.
8.16 PAK - MYSORE
INGREDIENTS
1 cup Besan flour, sifted
1 cup Ghee, melted & at room temperature
¾ cup Sugar to taste
2 Cardamom pods, seeds powdered
DIRECTIONS
- Roast flour on a hot griddle for 2-3 minutes stirring constantly. Set aside.
- Melt ½ cup ghee in a pan.
- In another pan, cook sugar and 1 cup of water until the syrup becomes sticky, but not stringy.
- Add roasted flour to the syrup, stirring constantly. Take off the flame for a second while you get the melted ghee ready.
- Pour ghee in a steady stream into the syrup while stirring.
- Stir in another ½ cup ghee. Cook until the mixture turns light brown and becomes porous and spongy like bread.
- Sprinkle the cardamom powder over the mixture and pour immediately into a 9" shallow cake pan. The mixture sets within a minute.
- With a sharp knife cut into 1 ½ inch diamond shapes immediately.
8.17 DOUBLE KE MEETA
INGREDIENTS
6 slices White bread 1 cup Ghee
For Syrup:
2 cups Sugar
3 cups Water
3 Cardamom pods, seeded and powdered
4 drops Lime juice
5-6 strands Saffron
8 cups Milk
1 cup Cashew nuts and Almonds, chopped into pieces
DIRECTIONS
- Cut bread slices into halves (triangles) and dry overnight.
- Heat ghee and fry bread slices until golden brown.
- Boil syrup ingredients until the mixture thickens and then set aside.
- Make condensed milk by slowly boiling milk until it is reduced to ¼ of the original amount.
- Roast cashew and almond pieces in ghee.
- Dip the fried bread in the sugar syrup, place in tray and pour the condensed milk over the bread.
- Garnish with roasted nuts
8.18 CASHEW & PISTA ROLLS
INGREDIENTS For Cashew Rolls: 1 cup Cashew nuts, soaked in warm water for 2 hours ½ cup Milk ½ cup Sugar ½ stick Butter ½ tsp Cardamom powder
For Pistachios Rolls: 1 cup Pistachios, soaked in warm water for 2 hours ½ cup Milk ½ cup Sugar ½ stick Butter ½ tsp Cardamom powder 2-3 drops Green food coloring (optional)
Edible Silver paper (optional)
DIRECTIONS Make Cashew Rolls:
- Wash cashews, then grind with milk into smooth paste. Set aside.
- Dissolve sugar into ¼ cup water and cook into a stringy syrup.
- Add butter and cashew paste.
- Cook on medium flame, stirring continuously. Set aside to cool.
- Divide into 2 and shape each portion into a cylindrical roll.
Make Pistachio Rolls:
- Wash pistachios, peel the skin, then grind with milk into a smooth paste. Set aside.
- Dissolve sugar into ¼ cup water and cook into a stringy syrup.
- Add butter and pistachios paste.
- Cook on medium flame, stirring continuously. Set aside to cool.
- Divide into 2 and shape each portion into a cylindrical roll.
Use greased rolling pin and wax paper to make the Rolls:
- Roll each portion into a rectangle.
- Starting from one edge, roll the dough tightly.
- Cut into 2" lengths and dip the edge into pistachio powder.
- Roll with silver paper for decoration.