Falooda

Ingredients:
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Method:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take i
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Serves 2.
Tips:
Like your desserts sweeter – just add extra rose syrup and sugar.
Very kid-friendly recipe. They can make and eat it.
t off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
If you are running short on time, you can use cold milk (without boiling). The flavor is slightly different.
Health tip: Substitute Low Fat Milk and Low Fat Ice Cream.

Rasmalai with ricotta cheese

What you need
15 oz Whole Milk Ricotta Cheese
1 ¼ cup Sugar
One pint (473ml) Fat Free Half and Half Milk
A pinch of saffron
¼ tsp crushed cardamom seeds
½ tsp rose water (optional)
3-4 tsp blanched almonds
2 tbsp crushed pistachios
To make the syrup or Ras
Thicken the half and half by simmering over low heat for few minutes.
Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool.
Method
Mix ¼ cup of sugar with the Ricotta cheese by using a spatula or hand mixer.
Spread on the oven safe dish- I used muffin pan. I added 2 spoons of cheese mixture in each cups. To spread evenly in the cups—place the bottom of glass in the cheese mixture or level it with the spoon.
Bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese- if the tooth pick doesn’t come out sticky with cheese it means you are all set to take the tray out from the oven :)
Remove from oven, cool at room temperature. Remove the shapes with help of your hand and place in the dessert bowl.
Add the cooked balls to the half and half and decorate with Pistachios and Almonds.
Let it stay immersed for about an hour. You can either serve it cold or warm. I usually keep in the fridge for few hours and serve cold:)

Tiramisu

Ingredients:
Cream Cheese – 8oz box at room temp
Sugar – 6 Tbsp (divided)
Whipped Cream – 3/4 cup Heavy Whipping Cream plus 1 Tbsp Sugar whipped to 1 1/2 cups (1 1/2 cups of Cool Whip may be used as an instant alternative)
Egg Yolks – 3
Strong Coffee – 1 cup (or as needed) mixed with 2 Tbsp Rum (optional)
Lady Fingers – 1 package (Alternative: 1/2 box white cake mix, see below)
Cocoa Powder & Powdered Sugar – for garnishing
1. In a large mixing bowl, mix softened Cream Cheese with 3 Tbsp of sugar until sugar is completely dissolved.
2. In a separate bowl, mix 3 egg yolks with remaining 3 Tbsp of sugar and whisk continuously in a double boileruntil eggs are cooked (approx 1-2 minutes). The color of the yolks will turn a lemon yellow when done.
3. Immediately mix the egg mixture into the cream cheese mixture and stir well.
4. Add 2-3 Tbsp of the coffee into the mixture and mix well.
5. Whip Heavy Whipping Cream and 1 Tbsp Sugar in a bowl over ice until fluffy. Fold Whipped Cream into cream cheese/egg mixture until well incorporated.
6. Dip each Lady Finger into the coffee (for 1-2 seconds on each side) and place into square or rectangle tray until the bottom is completely covered.
7. Spread 1/2 of the cream cheese filling evenly on top of the fingers.
8. Lightly dust cocoa powder over the filling. Tea strainer works great!
9. Repeat with another layer of coffee dipped fingers.
10. Top with remaining filling.
11. Sprinkle cocoa powder over the top to form a coating.
11. Chill overnight to set.
12. Garnish with a light dusting of powdered sugar.
Alternative Method Using Boxed White Cake Mix:
1. Bake cake per package directions. Only 1/2 box is necessary for this recipe.
2. After cake has cooled, flip baking pan over on a flat dish or work surface.
3. Using a long bread knife, cut the cake in half horizontally, creating two thin layers of cake.
4. Carefully place the top layer back into the baking pan.
5. Using a pastry brush, dab coffee onto the cake. More coffee may be required to soak the cake.
6. Spread 1/2 of the cream cheese filling onto the cake and dust with cocoa powder.
7. Carefully place the second layer of cake on top of the filling.
8. Dab more coffee onto the cake.
9. Spread remaining filling evenly and dust with cocoa creating an even layer.
10. Cover and chill overnight.

Kalakand quick and easy

Ricotta Cheese – 15 oz
Condensed Milk – 14 oz
Rose Water – 1/4 – 1/2 tsp (or 2-3 drops of Rose Essence)
Cardamom Powder – 1/4 tsp
Chopped Pistachios – 1/2 tbsp
Chopped almonds – 1/2 tbsp

Method:

1. In a microwave safe square or rectangle dish, mix the Ricotta Cheese and the Condensed Milk well.
2. Mash down all the lumps with a help of a whisk.
3. Cook in the microwave for 5 minutes uncovered.
4. Take out and mix well. Make sure that you loosen the edges.
5. Back in the microwave 3 more minutes, uncovered.
6. Take out and mix.
7. Microwave for 2 minutes, covered. Take out and mix.
8. Microwave for 2 minutes,cross covered, take out and mix.
9. Microwave for another 6 minutes, uncovered taking out and stirring every 2 minutes.
10.Once done, mix well.
11. Add in the Powdered Cardamom and Rose Syrup/Rose Essence and mix well again.
12. Press down and flatten the mixture.
13. Sprinkle chopped Pistachios and Almonds on top and press them down to help them stick.
14. Cover and allow to set either in the refrigerator for an hour or on the counter-top for a few hours.
15. Cut into desired shape and serve.
made with paneer that is cooked with reduced milk.

Kaju katli

Powdered Cashews – 1.5 cups (150gms)
Powdered Sugar – 1 cup (110gms)
Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops (optional)

Method:

1. Take a double-boiler (see below) and bring the water to boil.
2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.
3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.
4. Pour the Cashew Powder in a mixing bowl.
5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.
6. Add the Cardamom Powder and mix them all well.
7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water.
8. Start kneading by adding a little water at a time.
9. Knead till it forms a dough and the cashew starts letting oil go.
10. Grease hands and rolling pin for easier rolling.
11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.
12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).
13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.
14. Store in the refrigerator and serve at room temperature for great taste.

Double Boiler:
1. Take a pan and add water to it and bring water to boil.
2. Take another pan that will sit well on top of the bottom pan (not submerged in).
3. The water in the bottom pan is boiled.
4. The top pan is used for cooking/heating so that it is not intense and direct heat.
5. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.
See Video for demonstration.

Tips:
1. Adding Varak gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good.
2. We noticed that powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder.

Dhokla

Ingredients:
Sooji (Semolina) – 2 cups
Oil – 2 Tbsp
Carom Seeds (Ajwain) – 1/4 tsp
Ginger – 1 tsp (grated)
Green Chili – to taste (finely chopped)
Salt – 1 tsp or to taste
Water – 1 cup
Yogurt – 1 cup, well beaten
Turmeric Powder – 1/4 tsp
ENO Fruit Salt – 2 tsp
Spray Cooking Oil

For the Seasoning:

Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp
Green Chilies – to taste, de-seeded and slit
Cilantro – 10 sprigs, finely chopped

Method:

1. In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
2. To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
3. Add Yogurt mixture into Sooji and mix.
4. Add in Water and mix until a smooth batter forms and there are no lumps.
5. Allow batter to rest for 15-20 minutes.
6. In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.
7. Prepare Dhokla stand plates by lightly spraying cooking oil.
8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
9. Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.
10. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
11. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
12. For the seasoning, heat Oil in a small non-stick skillet on medium heat.
13. Add Mustard Seeds and allow them to pop.
14. Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you).
15. Add slit Green Chilies and let them cook for 30 – 40 seconds.
16. Switch off stove.
17. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
18. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.

PEDA

Instant Dry Milk (Milk Powder) – 2 cups (150gm)
Sweetened Condensed Milk - 1, 14oz can (396gm)
Unsalted Butter – 1, 4oz stick (113gm)

Method:

In a microwave safe dish, melt the butter.
Add in the rest of the ingredients and mix well.
Cook in the microwave for 3 minutes, stirring very well after every minute.
After the 3 minutes, mix well again and leave aside for the mixture to cool down enough to handle.
Once the mixture has cooled down, grease your hands and make balls.
Gently press the balls and flatten them to shape…round and flat.
Decorate them with colored sugar, almonds, cashews, pistachios or raisins.
Let the pedas set and cool down.
For a pretty presentation, place them in baking cups and serve.