Fruit Custard

Fruit custard is an easy to make recipe and tastes good after any meal.This is one of my favorite and also this is a very tasty and kid friendly dessert.Here is how to make it.......

INGREDIENTS U NEED:

1.Milk-4cups
2.Sugar-1cup
3.Fruits-Preferebly Apple1,Bananas2,Strawberries6(Chopped into medium pieces)
(or Any fruits)
4.Custard powder-4tbs(Plain flavor)

METHOD OF PREPARATION:

• Boil the milk in a deep pan until little thick for about approximately15-20mins in the medium flame.
• In another bowl, mix 4 tblsn of custard powder without any lumps with 5tbs of milk.
• Now Add the mixed custard milk to the boiling milk,Stir it for few minutes till the rawness of the custard goes off and Let it cool.
  
• Now pour the custard into a bowl and refrigerate it for 3-4hrs.
• Before serving add the chopped fruits of your choice to the custard and mix well and serve.

GOES WELL WITH:

     Topped with any ice cream

Javvarisi Semiya Payasam

Payasam or pudding as you will read is a universal dessert cooked in every part of the world. Payasam has been one of my favorite desserts especially this paysam which is made with vermicelli and javarisi that you will definetely enjoy....

INGREDIENTS U NEED:

1.Javvarisi/sabudana/saggubiyyam – 1 cup
2.Semiya-1/2cup(Fried in ghee)
3.Milk – 1 cup
4.Ghee – 2 tsp
5.Cardamom powder – a pinch
6.Sugar – 11/2 cup or as per to taste
7.Cashew nuts – 10
8.Dry grapes/Kismis – 8

METHOD OF PREPARATION:

• First in a vessel add javaarisi with 4cups of water  and let it boil untill half cooked .
• When the javvarisi looks sticky add sugar and stir until sugar dissolves,Stir constantly to prevent it from sticking to the bottom of the pan.
• Now add fried semiya  and let it cook , Lower the heat and leave it for 5 minutes. Stir occasionally.
• Meanwhile Heat the ghee in a pan. Fry the cashew nuts ,raisins in it.
• Add this to the Boiling javarisi. Stir for few mins.  
• Then add hot milk and bring it to boil Stir well and cook for few mins.
• Finally add cardamom powder and Remove from heat.
• Payasam is ready,Serve hot.

GOES WELL WITH:

    Urad dhal vada

Rasmalai ~ Megha

Rasmalai is a popular Bengali sweet or dessert which i learnt it from my friend mega.It takes some time and effort to prepare but the final result tastes great. It is a very light sweet made with simple ingredients like milk and paneer.It is very simple and easy to prepare.Try it !

INGREDIENTS U NEED:
1.Paneer-2cups
2.Milk-1/2liter
3.Sugar-2cups
4.Rose essence-2drops
5.Pista-1/4cup
6.Cardamom powder-pinch
7.Vinegar-2tbs

UTENSIL:

Bottomed pan

HOW TO MAKE PANEER:
In a large pot bring 1 liter whole milk to boil. When boiling add couple of spoons of  vinegar to make the milk curdle. Strain the curdled milk in a muslin cloth and squeeze well to remove the excess water. Add paneer( curdled milk) to the  bowl,  Divide the paneer into equal portions, grease palms with ghee. Make smooth balls and flatten into discs with palms.This is how i make paneer at home.

METHOD OF PREPARATION:

• In a deep bottomed pan add 1/2 liter of whole milk and sugar. Mix well till the sugar is well dissolved in the milk, bring the mixture to boil until the milk slightly thickens.
• Add the cardamom powder,rose essence and minced pitachio nuts and bring the milk to room temperature.
• Now add the paneer  to the  milk, allow the paneer  to soak in the milk for at least one hour.
• Finally Refrigerate the Rasmalai and serve cold.

Vermicelli Payasam ~ Latha Aunty

Vermicelli payasam is my favorite dessert and also very simple to prepare i like to have it after big meal.I prepare this sweet dishes only on special occasions or festivals or when I have guests or friends at my home.U can serve this dessert hot or cold.This receipe is from my aunt here it is...

INGREDIENTS U NEED:
1.Milk-4cup
2.Vermicelli/Semiya-1/2package
3.Sugar-2cup
4.Ghee
5.Cashews-10nos
6.Raisins-6nos
7.Cardamom powder-pinch

UTENSIL:

Wide bottomed pan

METHOD OF PREPARATION:

• Heat ghee in a pan and roast Vermicelli/semiya till golden brown and keep it aside.
• In the same pan, heat some more ghee and fry cashewnuts and raisins separately and keep it aside.
• Boil milk in a heavy bottomed pan untill very thick then add the sugar and mix till it dissolves
• Then add roasted vermicelli to it and cook till it becomes soft. Keep stirring it to prevent it from getting burnt.
• Now add cardamom powder and garnish it with cashew nuts and raisins.
• Now your vermicelli kheer is ready to be served. 

Moongdhal Payasam ~ Selvi

Moong dhal payasam is called as a  kheer or pudding made with lentils. These payasam recipe are from my friend selvi which is sugar-free Indian dessert that means i am using jaggery instead. I tried this version  in my home with little changes by adding more ghee, It came out really tasty. So I wanted to share it with everyone.This is a very quick dessert which can be make it in 30mins.Enjoy...

INGREDIENTS U NEED:

1.Moong dhal-1cup
2.Chana dhal-5tbs
3.Jaggery-1cup
4.Milk-1/2cup
5.Cashew-10nos
6.Raisins-10nos
7.Cardamom-pinch
8.Coconut-1/2cup(grated)(optional)

UTENSIL:
Wide bottomed pan

METHOD OF PREPARATION:

• Boil 3cups of water in the pot let it boil nicely
• Meanwhile in a pan add moong dhal and chana dhal and fry untill light brown and add the boiling water
• Let it boil untill the dhals are very well cooked and soft in the medium flame,once the mixture starts to thicken add milk let it cook for few mins
• Finally add the sweetener jaggery and cardomom powder and let the payasam simmer for few more mins untill the desired consisitency like thick is reached ,in this stage if  u want add grated fresh coconut
• Meanwhile, heat a small pan with the butter or ghee and fry the dry nuts until good aroma comes from the mixture. Pour this over the cooked dhal,add extra ghee if needed . 
• Serve hot or cold.

GOES WELL WITH:

    Vada

Fruity Yogurt

This fruity yogurt is healthy snack and a very good diet food for people who are in real diet  very simple to make with less ingredients doesn't take much time to make try it out....

INGREDIENTS  U NEED:
1.Mango-1(chopped)
2.Orange-1(chopped)
3.Skimmed yogurt-1cup
4.Sugar-1cup
5.Vanilla essence-1drop

UTENSIL:
Big bowl

METHOD OF PREPARATION:

• Combine all together and leave it in the refrigerator for couple of hours and serve it cold.

Fruit Custard ~ Megha

This is very good dessert after a big meal which is healthy because it has all fruits and u can add whatever fruits u want in it. This dessert is very easy ,simple and quick to make anytime. It doesn't take much time so try it out....

INGREDIENTS U NEED:
1.Fruits-2cups(chopped)
(Preferably Guave,strawberry,apple,banana,mango,pineapple)
2.Honey-4tbs
3.Ghee-4tbs
4.Sugar-1cup
5.Cardamom powder-pinch
6.Custard powder-4tbs
7.Milk-1cup

UTENSIL:
Big bowl

METHOD OF PREPARATION:

• In a pan add little ghee,honey,add the fruits and fry each fruits separately and keep it aside
• In a bowl add custard powder and milk  mix all together well without lumps
• In a sauce pan add mixed custard milk,sugar and cardamom powder and add all the fruits and mix it well and keep it in the fridge for couple of hours and serve it cold.

Mango Kulfi ~ Kalyani

Kulfi is my favorite and famous ice cream which i think is everybodies favorite too which i learned it from my friend kalyani.This kulfi is very flavorful and colourful because of mango pulp and condensed milk we use.I make this icecream to all indian getogether pretty much because its very easy to make and very refreshing too so here i come for the receipe.......

INGREDIENTS U NEED:
1.Sweetened condensed milk-1can
2.Evaporated milk-1can
3.Kraft cool whip cream-1(frozen)
4.Mango pulp -1/2can
5.To Garnish -pista,badam and cardomom powder and dry fruits

UTENSIL:
Rectangular glass bowl or Kulfi maker

METHOD OF PREPARATION:

• In a glass bowl combine all the above ingredients from 1 to 4 with the help of beater
• Keep it in the freezer for couple of hours and take it out and garnish with crushed pista powder and  badam powder and leave it in the freezer overnight. 
• Now the kulfi is ready to eat

NOTE:
If u don't like mango flavor u can do it plain without adding pulp with the same ingredients and procedure

Vermicelli Kheer

This is very good dessert after any meal any time.Most of the wedding and  festival is completed with dessert especially kheer. Everybody make kheer with different ingredeints but here i am making with vermicilli but the essential ingredient is milk and sugar for any kind of kheer. This is quick and easy to make .Here is the receipe....

INGREDIENTS U NEED:
1.Vermicelli bambino-1cup(fried in the ghee untill brown)
2.Milk-2cup(Boiled)
3.Sugar-1cup
4.Cardomom/elachi powder-pinch
5.Cashews-9
6.Raisins -10
7.Ghee-3tbs

UTENSIL:
Deep bottomed pan

METHOD OF PRPARATION:

• In a pan add vermicelli saute it for few mins and keep adding milk slowly and stir it and  keep pouring milk untill the vermicilli get cooked and soft
• Then add sugar,cardomom powder 
• Fry the cashews and raisins in ghee and add it into the payasam and mix well .

Mango Pie ~ Kalyani

Mango pie is such a delicious delicacy and its a big hit from my friends circle which i heard it from my friend kalyani.Anything made with mango is so good.This pie u no need to bake and it has very simple ingredients and it doesn't take much time to make this pie.Enjoy this pie.... 

INGREDIENTS U NEED:
1.Mango pulp - 2cups
2.Gelatin powder-1packet(Plain knox gelatin powder)
3.Water-1cup
4.Philadelphia cream cheese-1packet 8oz
5.Sour cream-3spoon
6.Pie crust-1(Readymade pan)
7.Sugar-1/2cup

UTENSIL:
Sauce pan
Big bowl

METHOD OF PREPARATION:

• In a sauce pan add water let it boil well and add gelatin powder mix it well nicely without lumps and keep it aside
• In a bowl add cream cheese,sour cream,mango pulp mix it well with the hand mixer
• Now mix both together and pour it in the pie crust pan and refrigerate for 5-6hrs(don't freeze it)

Moongdhal Payasam

Moongdhal payasam is made with main ingredients like lentils and jaggery. This is one kind of payasam prepared usually during festivals and its my favorite too.It is a little different from  from the normal payasams and other desserts. It tastes great both hot and cold but i like it hot which i learnt it from my MIL. Now moving on to the recipe.

INGREDIENTS U NEED:

1.Moongdhal/Paasi paruppu - 1cup
2.Raw rice/Pacharisi - 1/4cup(Grind it coarsly and soak in the water for few mins)
3.Jaggery - 1cup(Powdered)
4.Coconut- 1cup(Grated)
5.Cashews- 7
6.Raisins - 8
7.Milk - 1/2cup(Boiled)
8.Cardamom powder-Pinch
9.Ghee-as needed

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• In a heavy bottomed pan add 3cups of water let it boil
• When its boiling add slightly fried moongdhal let it half cook,now add coarsly grinded raw rice and let it cook for 5mins
• Then add powdered jaggery and mix it altogether well until the jaggery melts. .At this stage add the grated coconut which is optional.
• Now add already boiled milk and let it combine well in the slow flame
• Finally add cashews and raisins which is fried in the ghee and serve it warm or cold.

GOES WELL WITH:

    Vada