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Avocado Milkshake

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I have never been a big fan of Avocados, my daughter and my sister loves the Guacamole dip. I learnt making that and started liking them.  During one of my visits to my cousin’s place i learned about this unique milkshake made out of Avocado. The color wasn’t that appealing however the taste was lovely !!! I Googled for more information on its origin, though Avocados are from Caribbean, South American region this milkshake and ice cream are very popular in Africa and Asia.  I am sharing the recipe of this green appetizing milkshake.

Ingredients

  • 1 ripen Avocado
  • 1 cup low fat milk
  • 2 tsps Sugar
  • some ice cubes
  • a few sprigs of mint leaves

Directions

  • Slice and peel the avocado, save the pit. I use the pit from discoloration.
  • Scoop the pulp
  • Place the pulp, sugar and milk in a glass or a juicer. Ensure to use low fat milk, due to the high fat content in avocados this milkshake always turn out very creamy.
  • Using a juicer or blender , blend to smooth.
  • Add some ice cubes and blend for few more seconds
  • Decorate with mint sprigs and enjoy !!

Double ka Meetha

Ingredients

  • 10 White bread slices
  • 1/2 can Condensed milk
  • 1/4 cup Butter
  • 2 tsp Cardamom powder

Directions For Cooking

  • Chop of the edges of the bread slices.  Spread butter on the bread and cut into desired shapes.
  • Place these pieces in oven proof dish in two layers. Mix condensed milk and cardamom powder and pour over the bread slices. Sprinkle some sugar if needed
  • Pre heat the oven to 450 F. Bake the mixture to golden brown.
  • Serve hot or cold.

Motichoor Ladoo

Ingredients

  • 2 cups Gram flour
  • 2 cups Ghee
  • 3/4 cup Sugar
  • 3/4 cup Water
  • 5 tbsp Almonds
  • 5 tbsp Cashewnuts
  • 1 tsp Cardamom
  • 1/4 tsp Saffron color

Directions For Cooking

  • Mix gram flour with saffron color and make into a thick batter.
  • Melt butter in a frying pan. Using a sieve drop the batter into the ghee and fry to form boondhi. Drain out on paper towel for excess ghee.
  • Heat sugar with 3/4 cup water and boil to form syrup of one thread consistency. Add fried boondhi, cashewnuts, almonds and cardamom.
  • Shape into round balls while it is warm and let dry.

Badam Kheer

Ingredients

  • 4 cups Half-n- Half
  • 1/4 lb Almonds
  • 1/2 cup Sugar
  • a few strands of Saffron
  • a few Cardmom

Directions For Cooking

  • Soak almonds in hot water for 30 minutes. Peel the skin, grind these almonds along with some water until soft. To this paste, add 1 cup of Half-n-Half milk and saffron.
  • Boil 3 cups of Half-n- Half milk on low heat simmer to 2 cups. Now, add almond milk paste, sugar and cardamom powder.
  • Cook on low heat for 5 minutes and then remove from heat.
  • Serve hot or cold.

Qubani(apricots) ka Meetha

Ingredients

  • 1/2 lb Apricots
  • 3 cups Sugar
  • 1 tsp Cardmom powder
  • 2 tsp Ghee


Directions For Cooking

  • Soak Apricots for 8-10hrs in cold water. Remove the seeds and boil them in pressure cooker. When cool down, grind all the pulp into a fine paste.
  • Sugar syrup: add 1 cup of water to Sugar and boil for 5-10 minutes. Add the above pulp to Sugar syrup and stir constantly until it thickens.
  • Roast cashewnuts in Ghee and add to the above mix. Add cardomom powder.
  • Serve this as a topping on vanilla ice cream.

Basundi/Rabri

Ingredients

  • 1/2 gallon Whole Milk
  • 1/2 cup Grated jaggery
  • a few strands of Saffron
  • a few roasted Nuts
  • as desired Sugar

Directions For Cooking

  • Boil milk in a heavy bottomed pan. Then let it boil on low heat for sometime. Cream starts to float on the top.
  • Remove this into a vessel and repeat this process till all the milk evaoprates. Add grated jaggery and safforn and mix gently.
  • Garnish with almonds, pistachos and sever cold.

Puffed Rice Ladoo

Ingredients

  • 1/2 lb Puffed rice (murmura, churmura)
  • 1/2 lb Jaggery
  • 1/2 cup Roasted peanuts
  • 1/2 cup Dry coconut flakes
  • a few Cardamoms

Directions For Cooking

  • Take a large cooking pan add jaggery and enough water till it gets immersed and boil till it forms to thick consistency.
  • To ensure that this syrup had reached the correct consistency, add a few drops into a bowl containing water and it shall solidify immediately.
  • Add puffed rice, roasted peanuts, dry coconut flakes and cardamom powder and stir in all the ingredients. Let it cool for a couple of minutes.
  • Grease your palm with oil or ghee and roll into balls.

Almond Burfi

Ingredients

  • 1 1/2 cup Premium quality almonds
  • 2 cups Milk
  • 1 cup Sugar
  • 5 tbsp Ghee
  • a few Cardamoms

Directions For Cooking

  • Soak almonds overnight. Peel the skin and grind to a fine paste.
  • Dissolve this paste in milk and sugar.
  • Melt ghee and add this paste and cook till mixture leaves the sides of the pan while stirring constantly.
  • Grease a plate and spread the mixture. Garnish with cardamom powder and silver foil.

Mysore Pak

Ingredients

  • 2 cups Gramflour
  • 4 cups Ghee
  • 2 cups Sugar
  • 15 sliced Almonds
  • a few Cardamoms

Directions For Cooking

  • Boil 3/4 cup of water along with sugar and make a syrup.
  • Melt 1/2 cup ghee and roast the sieved flour till it turns golden yellow when the raw smell goes away add the syrup and stir continuously.
  • Melt the remaining ghee and pour into this mixture while stirring till it forms a lump.
  • Grease a tray or a plate add this mixture and spread evenly. Garnish with almonds, cardamom and silver foil.

Rava Ladoo

Ingredients

  • 1 cup Rava
  • 3/4 cup Sugar
  • 1 cup Grated fresh coconut
  • 1/4 cup Milk
  • 1/4 cup Butter
  • a few Cashewnuts
  • a few Cardmoms

Directions For Cooking

  • Heat butter on low and fry nuts until light brown and keep aside.
  • Roast rava till it turns light brown in color, stirring constantly. Add grated coconut and fry for five minutes on medium heat. Remove from heat and add sugar, milk, cardamom powder and fried nuts. Mix well.
  • Roll the mixture into balls.
  • These ladoos can be stored in air tight container for upto two weeks.

Lauki(Bottlegourd) ka Halwa

Ingredients

  • 1 medium-sized Bottle gourd (lauki)
  • 1 cup Sugar
  • 1 can Condensed milk
  • 3 tbsp Ghee
  • a few Cashewnuts
  • a few Raisins

Directions For Cooking

  • Peel the skin and cut into long pieces. Remove the seeds and grate. When done sequeeze of the water which was retained by this procedure.
  • Heat ghee in a non-stick vessel and fry the grated mixture till its cooked. Add sugar to the bottlegourd and stir it for 15 minutes. Now add condensed milk to the above mix and stir till it becomes thick.
  • Garnish with roasted cashewnuts, raisins and sprinkle cardmom powder.
  • Served hot or cold.

Rava Kesari

Ingredients

  • 1 cup Cream of wheat
  • 6 tbsp Ghee or butter
  • 1 cup Sugar
  • 3 cups Milk
  • a few Cashewnuts
  • a few Raisins
  • 1 tsp Cardamom powder

Directions For Cooking

  • Heat butter or ghee in a non stick pan. Fry cashews and stir them until they become light brown color and add raisins till done. Remove and keep aside.
  • Add the rava to that ghee and stir the rava till that comes to light brown color or raw flavor goes away. Remove from heat and keep a aside.
  • Boil 3 cups of milk when reaches boiling stage and sugar. When sugar dissolves add rava while stirring to avoid lumps. Cook till its almost dry.
  • Grease a baking pan or a plate and pour this mixture on it. Garnish with cashews, raisins, saffron strands and cardamom powder.

Tutti Fruti Jam Sponge

Ingredients

  • 1 1/2 cups All purpose flour
  • 2 Eggs
  • 1 cup Butter
  • 1/4 cup Powdered Sugar
  • 1 tsp Baking powder
  • 1 tbsp Chopped cashewnuts
  • 1/2 tbsp Sultanas
  • 1 tbsp Candied orange peel
  • 1 tbsp Chopped cherries
  • 3 tbsp Mixed fruit jam
  • 1 tbsp Chopped walnuts
  • For Jam Sauce: 3 tbsp Mixed fruit jam
  • 2 tbsp Lukewarm water

Directions For Cooking

  • Cream together butter and sugar until light and fluffy.Beat eggs well, add little by little of creamed mixture.
  • Sieve flour with baking powder. Add the flour to the above mixture and blend well.
  • Stir in chopped nuts, candied peel and fruits.
  • Grease a pudding mould and spread a layer of jam and pour the mixture. Seal the mould with foil tightly.
  • Steam in pressure cooker for 20 minutes and serve with jam sauce.

For Jam Sauce:

  • Blend jam and water well avoiding lumps.

Banana Mangoo Smoothie

Ingredients

  • 1 cup Banana puree
  • 1 cup Mango pulp
  • 1 tsp Lemon juice

Directions For Cooking

  • Blend all the ingredients and serve with crushed ice.

Aresa

Ingredients

  • 1/2 lb Rice
  • 1/2 lb Jaggery
  • 1 cup Sesame seeds


Directions For Cooking

  • Soak the rice in water overnight. Grind this to a fine thick paste. Syrup the jaggery, add sesame seeds and dry grounded rice.
  • Heat oil in a frying pan. Make the mixture into fine rounded shapes and deep fry till nice drak brown color.

Chakrapongal

Ingredients

  • 1 cup Rice
  • 1/2 cup Moong dhal
  • 1/2 cup Ghee
  • 2 cups Milk
  • 1 cup Jaggery powder
  • 1/2 Grated fresh coconut
  • 1/2 cup Raisins
  • 1/4 cup Cashewnuts
  • a pinch edible camphor

Directions For Cooking

  • Mix the rice and moong dhal and boil with milk. The mixture should be very soft. Add jaggery to this.
  • Fry cashewnuts, raisins and cocunut in ghee and pour it into the mixture.
  • Take a little milk and add camphor to it. Season the mixture with camphor and cardmoms.

Sweet Kozhakatai (Sweet Rice Modakam)

Ingredients

  • 1 Coconut (grated)
  • 2 cups Jaggery
  • 4 cups Rice Flour
  • 2.5 cups Water
  • 2 teaspoons Cooking Oil

Directions For Cooking

Preparation of Filling:

  • Melt jaggery in a pan.  Add grated coconut.  Stir until thick.  Leave to cool.

Preparation of Shell:

  • In another pan boil water.  Add two tea spoons of oil.  Add rice flour and stir continuously, until it thickens.  Remove from the stove.

Cooking:

  • Wet palm and fingers with few drops of cooking oil and shape balls of the cooked flour into small cups, fill them with one table spoon of filling and close the flour cup.  Make cups until all the flour and filling are completed.
  • Place the modakam balls in a slightly greased idly plate or an ordinary stainless steel plate and place it in a pressure cooker or vessel with boiling water.
  • Steam for 12 minutes.  Cool for 5 minutes.  Eat warm.

Suggested Accomaniments:  Salt Kozhakatai

Pinnis

Ingredients

  • 1 cup Blackgram Dal
  • 1.5 cup Sugar powder
  • oil for frying
  • 1/2 cup Chopped mixed nuts

Directions For Cooking

  • Soak dhal for 5 hours grind to a fine paste.
  • Make balls of the dough and fry in oil till brown. Keep aside on absorbent paper for excess oil. When cool down break these balls into small pieces.
  • Melt a teaspoon of butter and fry the above broken pieces along with chopped nuts and sugar powder. Mix well and when cools down make them into desired shape.
  • Decorate each ball with a roasted whole cashewnut.

Banana Mango Passion

Ingredients

  • 3-4 Bananas
  • 150 ml Mango pulp
  • 100 gm Dry coconut

Directions For Cooking

  • Peel bananas and cut them lengthwise into 2 halves. Roll each piece gently in mango pulp and then roll it in dry coconut.
  • Freeze the bananas for about 10 minutes and repeat the procedure two more times.

Mango Truffle

Ingredients

  • 1 lb Pound cake
  • 1 packet Jello
  • 2 mangoes
  • 1/2 cup mango pulp
  • Whipped Cream

Directions For Cooking

  • Peel the mangoes and cut them into thin long strips. Set the jello.
  • Take a dish and pour some mango pulp,place the cake and pour the jello on the sponge cake and chill it for an hour.
  • Decorate with whipped cream, cut mango slices .

Shrikand Mango Dip for Waffers

Ingredients

  • 200 gm shrikhand
  • 5 Tbsp Alfanso Mango pulp
  • 5 almonds
  • 1 Tbsp Tutti-frutti
  • assorted waffers

Directions For Cooking

  • Blend shrikhand, mango pulp and milk. Mix almonds and tutti-fruites.
  • Serve the waffers with shrikand mango dip.

Malupa

Ingredients

  • 1 cup Wheat flour
  • 1/3 cup Jaggery
  • 1 cup Milk
  • 1 Tsp Cardamom powder
  • for frying

Directions For Cooking

  • Make the jaggery into a syrup by mixing in 1/4 cup water.Add flour and some milk. Mix all slowly and make it into medium thin batter. Mix cardamom powder and keep it covered for 3-4 hours.
  • Take 1 tbsp of the mixture and make in a mound shape. Fry it in oil. Make all the malupas and place it on absorbent paper to remove excess oil.

Shrikand

Ingredients

  • 6 Cups Plain Yogurt
  • 1/2 Cup Powdered Sugar
  • 1/4 Tea Spoon Powdered Saffron
  • 2 Table Spoons Pistachio Nuts
  • 1/4 Tea Spoon Ground Nutmeg
  • 1/4 Tea Spoon Ground Cardamom

Directions For Cooking

  • Hang the yogurt in two layers of cheesecloth over a bowl to catch the drippings. Allow it to drain overnight.
  • Scrape the drained yogurt into a bowl. It should be thick and half the original volume.
  • Add the powdered sugar and saffron to the yogurt. Beat with a whisk.
  • Flavour the shrikhand with crushed pistachio nuts, nutmeg and cardamom.

Pudding

Ingredients

  • 2 Cups Cream Of Wheat
  • 2 Cups Whole Milk
  • 2 Cups Sugar
  • 5 Table Spoons Butter (Unsalted)
  • Nuts (Cashew,Almond,Pecan,Pista)And Rasins
  • Cardamoms

Directions For Cooking

  • Melt the butter and roast cream of wheat on low heat till the raw smell disappears and allow it to cool.
  • Roast the nuts and rasins and keep aside.
  • Boil the milk and add the sugar.
  • Add cream of wheat, nuts and cardamom powder slowly and keep stirring continously.
  • Reduce the heat and keep stirring till it becomes thick.

Phirini

Ingredients

  • 2 Cups Rice(Basmati Preferred)
  • 1 – 2 Cups Sugar
  • 1/2 Gallon Milk (2%)
  • 1/2 Tea Spoon Cardamom
  • 2 Table Spoons Pistachios (Roasted)
  • 2 Table Spoons Almonds (Roasted)
  • 5 Tea Spoons Ghee
  • 1 Cup Half And Half
  • As Desired Other Dry Fruits(Roasted)

Directions For Cooking

  • Wash the rice several times.
  • Soak the for atleast 2 hours.
  • Drain all the water and dry on a paper towel for atleast an hour.
  • Grind the dry rice very coarsely.
  • Heat a non-stick vessel with the ghee and cook the rice with the milk.
  • When it is almost done add sugar , half and half and cardamom powder.
  • Cool in the refrigerator and decorate with the nuts and silver foil before serving.
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