Showing posts with label Sweets & Desserts. Show all posts
Showing posts with label Sweets & Desserts. Show all posts
Showing posts with label Sweets & Desserts. Show all posts
Showing posts with label Sweets & Desserts. Show all posts

Eggnog Carrot Kheer/Pudding#SundayFunday

Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.

Ingredients 
2 Cups Grated Winter(Red) Carrots
1 Cup + 1½ Cup Whole Milk
1 Cup Homemade Eggnog 
¼ Cup Granulated Sugar
1 Teaspoons Cardamom powder
½ Cup Fresh Cream
For Garnish
A few silvered Almonds
A few Raisins
A Dash Cinnamon & Cardamom powder
Method
In a heavy bottom pan add the grated carrot and a cup of milk
Bring this to a boil and then reduce the flame and let it simmer till the carrots are nearly cooked. 
Then add the sugar and  cups milk let this cook till the carrots are softened and are fully cooked.
Now add in the Homemade Eggnog and on low flame keep stirring continuously till the pudding / kheer thickens. 
Please note if you do not stir continuously it will curdle. So take care at this stage. When it thickens switch off the flame add the cardamom powder and fresh cream give it a good mix. Add in the chopped nuts. Reserve some for garnish.
Serves chilled with a dash of cardamom and cinnamon powder. Enjoy this delicious Creamy Eggnog Carrot Kheer.
Labels: Kheer, Pudding, Eggnog, Homemade, Carrot, Sweets & Desserts, Sunday Funday
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  • Eggnog Carrot Kheer from Sneha's Recipe
  • Eggnog Cookie Bars from Karen's Kitchen Stories
  • Eggnog Mini Flans from Mayuri's Jikoni
  • Eggnog White Russian from A Day in the Life on the Farm
  • Family Style Eggnog from Palatable Pastime
  • Homemade Eggnog from Amy's Cooking Adventures
  • Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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    Mahalabia#SundayFunday

    Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

    Serves Two 
    Ingredients

    250 ML Full Cream Milk
    50 Grams Sugar
    2 Tablespoon Water
    1 Tablespoon Level Corn Flour
    100 ML Fresh Cream
    1 Tablespoon Level Rose Water
    Pistachios for garnishing as required

    Method
    Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
    Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 
    Serve this pudding chilled. Yum and delicious. 
    Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  
    We are sharing Egyptian recipes for this week's Sunday Funday.

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    Varicha Tandalacha Sheera/ Bhagar Sheera#SundayFunday

    Sharvan has began in Maharashtra, in this season many fast. There are many who do not eat onion and garlic too during this period. This is a pefect recipe to make it's tasty & easy upvas sheera also know as Varicha Sheera.
    Sheera is mainly made with rava/semolina but this is made for fasting, hence used samo/varicha tandul. This sweet dish is made from Samo rice, which is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. I have made gluten free puris , pulao, dosa with this.
    Ingredients
    1½ Cups Milk
    ¼ Cup Desi Ghee
    ½ Cup Samo Rice - washed and drained
    ¼ Teaspoon Kesar/Saffron Strands
    7 - 8 Almonds - chopped
    7 - 8 Cashewnuts
    2 Teaspoon Raisins -
    ¼ to 1/3 Cup Sugar - according to the sweetness you want
    ¼ tsp Cardamom Powder 

    Method
    In a sauce pan heat milk on medium flame. 
    In another pan heat ghee on medium low flame, fry all the cashewnuts,  almonds, raisins, remove and keep aside.
    In the same pan add the samo rice/variche tandul  and fry till it releases an aroma, do not change the color of the rice. 
    Add the hot milk, stir well, bring it to a boil, add kesar and cover and cook till rice is nearly done and all the milk is nearly absorbed.
    Then add the dry fruits and sugar, cook till sugar melts and all the milk is absorbed. Stir at regular intervals. 
    When done add cardamoms powder and the fried raisins and almonds, mix well, sheera is ready.
    Serve & Enjoy!! 
    Labels: Sweets & Desserts, Vrat, Indian, Millets, Gluten free,
    Kuthiraivali, Barnyard Millet, Festival Sweets, Sunday Funday, Breakfast

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    Palada Payasam#SundayFunday

    Payasam prepared with palada (rice ada) is common gluten free sweet delicacy prepared in almost all Kerala households during festival of Onam and many other occasions. There are many variations of  this is gluten free desserts which uses only basic ingredients like rice ada ( Ada made of raw rice), milk, sugar to make best palada payasam. 
    I used store bought rice ada from the Kerala store. Try this and you will love it, this rice ada you will find it online too.

    Ingredients
    3 Tablespoons Palada/Rice Ada
    2 Tablespoons Chopped Almond
    1 Tablespoon Raisins
    1 Liter Full Cream Milk
    1/4 Cup Heaped Sugar
    1/4 teaspoon Cardamom Powder
    1 Tablespoon Rose petals
    A Big Pinch Kesar

    Method 
    Heat the milk add the palada and cook till the milk reduces and palada cooks and thickens. Then add sugar and rest of the ingredients. Cook till sugar melts. Stirring continuously. Take off flame.  
    Serve warm with garnish of nut and rose petals.

    Labels: Desserts, Kerala, Kheer, Gluten Free, Navratri, Vrat, Rice, Milk, Sunday Funday, Payasam

    Sunday Funday

    Gluten Free Desserts

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    Eggless Layali Lubnan#EattheWorld

    This is a delicious and easy Lebanese dessert which can be made for Ramadan or any other time. This Lebanese Nights Dessert (Layali Lubnan), is a very famous Lebanese dessert widely served all over Lebanon. It is one of the most served dessert at home because it’s easy to make and tasty.
    Ingredients
    For The Semolina Layer / First Layer

    4 Cups Milk
    ½ Cup Sugar
    ½ Cup Semolina
    1 Teaspoon Rose water
    For The Sugar Syrup
    ½ Cup Sugar
    1 Cup Water
    1 Teaspoon Rose water
    For The Second Layer
    2 Cups Milk
    2 Tablespoons Sugar
    2 Tablespoons Corn flour
    ½ Cup Cream Cheese
    For Garnishing
    ½ Cup Finely Chopped Pistachios 
    Method
    For the Semolina Layer
    Add all the ingredients into a pan and cook the first layer till t becomes thick.
    Pour it in a greased pan and set it in the refrigerator for an hour.
    For The Second Layer 
    Mix together all the ingredients in a pot with a whisk without any heat at first until there are no lumps. Then, bring to medium-high heat and keep whisking until it starts to thicken. It should look creamy and pourable. 
    Pour on top of the first layer and keep it in the fridge for 6 - 8 hours.
    Cling wrap it and refrigerate.
    After it is cooled and set 
    then loosen the sides with a butter knife and take this onto serving plate. 
    Garnish it with pistachios. 
    To Make The Sugar Syrup
    Make the syrup in the meantime by mixing together the sugar and water. Let it come to a simmer for about 5-10 minutes until it slightly thickens. Let this cool completely.
    Then drizzle all over the dessert as much as you like or drizzle to each person's slice. This is up to you. I cut a slice and then poured the sugar syrup on top.
    Enjoy .. this is simply delicious...
    Labels: Lebanese, Eggless, Eat the World, Sweets & Desserts, Dessert, Semolina, Middle Eastern
    Join us as we Eat the World!!!

    Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Lebanon. 
    Check out all the wonderful Lebanese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
     Culinary Cam: Some Lebanese Favorites: Lamb Ummo, Lubyee Bi Lahmi, and Mujadara
    Amy’s Cooking Adventures: Ka’ak (Lebanese Purse Bread) 
    Sneha’s Recipe: Eggless Layali Lubnan 
    Cultureatz: Lebanese Shish Tawook 
    A Day in the Life on the Farm: Instant Pot Beef Shwarma 
    Magical Ingredients: Malfouf Salad 

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    Leftover Chocolate Cake & Chocolate Pudding Cups - No Bake Dessert#SundayFunday

    I had some frozen leftover cake lying in the freezer for quite sometime. So made this delicious dessert using my Homemade Ready Chocolate Pudding Mix.

    Delicious chocolate custard dessert cups which is not only easy to make but taste fantastic. This cups are so addictive and makes a great party individual dessert.

    Ingredients 
    500 ml milk
    1/2 Cup Homemade Ready Chocolate Pudding Mix
    1 Teaspoon Gelatin
    1 Tablespoon water
    Leftover  Chocolate Cake

    Method
    Press  a thick layer of crumbled cake into  the cups 
    then add a layer of pudding.   Let it set in the refrigerator. 
    Again add a layer of cake 
    then pudding, let it set in the refrigerator to chill.
    Grate chocolate on top and cling wrap each cup and refrigerate till cold.
    Enjoy this delicious dessert. 
    Labels: Sunday Funday, No Bake Desserts, Chocolate, Homemade, Chocolate Pudding, Leftover series, Sweets & Desserts  
    For Sunday Funday our theme is Clean out the Fridge

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    Caramelized Apple Dessert Cups#SundayFunday

    Caramelized Apple Dessert Cups are an easy, delicious, and no bake dessert. Make these cups , they are irresistible and perfect for easy dessert! Hope you will enjoy this special dessert.

    Ingredients
    For The Caramel Apples

    2 Medium Apple - chopped
    22 Caramel Candies
    ¼ Cup Milk
    For The Cups
    500 Ml Full Fat Milk
    3 Tablespoons Corn Flour
    3 Tablespoon Sugar
    ½ Cup Whipping Cream

    Method 
    For The Caramel Apples
    In a heavy bottom pan add the candies and milk, on very low flame let the candies melt, when they melt add the chopped apples and saute till they are coated and cooked. Cool and keep aside. 

    For The Cups
    Take half a cup milk from the 500 ml and mix the cornflour to make a smooth slurry. Keep aside.
    In a heavy bottom pan heat the remaining milk, when it comes to a boil add the sugar and mix well till sugar melts, then add in the corn flour slurry whisking continuously till it starts to cook and mixture forms a thick custard . Cook on very low flame stirring continuously or else it will burn at the bottom.
    When it thickens whisk it continuously till it cools.
    Whip the cream till it forms soft peaks. Add in the cooled custard and mix it well till it forms a smooth custard.
    Fill this into the small cups, top it with the caramelized apples and cling wrap each cup and refrigerate till chilled. 
    Serve chilled.
    Labels: Caramel, Apple, Sweets & Desserts, Dessert, Sunday Funday

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    Atta Ladoo/Whole Wheat Flour Ladoo#SundayFunday

    Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!
    For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad, this is readily available in the market as Jada (coarse) or Ladoo Atta.

    Make 20 to 25 Medium Ladoos
    Ingredients
    3 Cups Coarsely Ground Whole Wheat Flour
    1 ½ Cup Desi Ghee1
    ½ Cup Bura Sugar / Karara Sugar
    ¼ Cup Almonds
    ¼ Cup Cashews
    ¼ Cup Golden Raisins
    1 Teaspoon Cardamom powder

    Method
    Dry roast atta, in a thick bottom pan, on low medium heat until lightly colored this takes exactly 15 minutes. 
    After this keep adding ghee 3 tablespoons at time and continue roasting, stirring continuously, when this is mixed add another few tablespoons of ghee and continue to stir continuously till all the ghee is used. 
    Keep stirring on medium low flame till the atta will be light brown and will release a fragrant sweet aroma of roasting. 
    This should take about 20 to 30 minutes or till it reaches a brown color and starts leaving ghee.
    Once it reaches the desired color take off flame. Remove it it on to a big flat plate to cool. 
    Now in the same pan add the almonds and cashewnuts and fry till they are toasted add the rasinis and fry for a minute.
    When cooled chop the almonds and cashewnuts.
    As you can see the ghee has surfaced on top. At this stage I, used a paper towel and dabbed off all the excess ghee that surfaced as much as possible. I did not want so much ghee in my ladoos. 
    Now when the atta is lightly warm add the chopped almonds, cashew nuts, raisins, bura / karara sugar and cardamom powder. With your palms rub it into the atta mix so that all are incorporated nicely.
    To make the ladoos, take about 2 - 3 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.
    Leave the ladoos on a plate to cool to room temperature before putting into a airtight container. 
    These ladoos can be stored for 2 to 3 weeks.
    These are so delicious and mouth melting and assure you that you can't stop at one.  
    Lables: Ladoo, Atta, Whole Wheat Flour, Desi Ghee, Raisins, Cashewnuts, Almond, Festival Sweets, Christmas Sweet, Snack, Sweets & Desserts, Diwali Faral
    For Sunday Funday our today's theme is Diwali Party Recipes.  

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