Preparation Time: 15 mins
Cooking time: 15 mins
Serves: Makes 30-35 pieces.
Ingredients:
1 tin milkmaid (condensed milk)
2 table spoon white unsalted butter.
0.5 cup cocoa powder
0.75 cup roasted cashew (broken pieces)
0.75 cup sugar
Method:
1. Take a heavy bottomed vessel. Add all the ingredients and start the stove on full.
2. Once the mixture starts to boil, reduce the flame to medium.
3. Start the timer clock to 13 mins.
4. Once the time is up, pour the mixture in a buttered plate. Allow to cool down and cut to pieces.
If you like chocolate little sticky like eclairs, cook of 11-12 mins only. If you like it really hard and crisp, cook for 14 mins.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Monday, March 14, 2011
Desserts: Chocolate Cake
Preparation Time: 20 mins
Cooking time: 45 mins
Serves: About 800 gms of cake enough for 8-10 servings.
Ingredients:
4 Eggs.
2 cups Refined flour(Maida)
1 cup butter (white, unsalted)
1 cup castor sugar(sugar powder)
1.5 teaspoon baking powder
3 teaspoons cocoa powder
Hand full of cashew nuts (roasted and broken into smaller pieces)
Hand full of cherry.
1 teaspoon vanilla essence.
0.5 cup dry coconut powder.
Method:
1. Take maida, baking powder and cocoa powder. Sieve them together 22 to 3 times so that they are well mixed and do not have any lumps.
2. Beat eggs until they are all fluffy. Adding a pinch of salt help achieve fluffiness faster. Make sure that the vessel that you use and the tools that you use for beating eggs is absolutely dry. Presence of water will completely destroy the fluffiness. Also you need to take care that eggs are either beaten clockwise or anti-clockwise
3. In the food processor, mix sugar and butter. Mix it until all the sugar is dissolved and it becomes little fluffy.
4. Add eggs and mix for a while.
5. Add maida mixture 1 spoon at a time, while continuing to mix.
6. Add vanilla essence and coconut powder and half of dry fruits.
7. Pre heat the oven at 200 deg C for 5 mins with the baking bowl lined with butter paper.
8. Pour the mixture in the baking bowl and sprinkle remaining dry fruits.
9. Bake at 180 deg C for 15 mins and then at 140 deg C for 30 mins.
10. To check if its done or not, poke it with dry thin knife. It it comes out clean then cake is done, if it is little sticky, continue to bake.
11. Once done, do not take the cake out immediately, else it will collapse. Allow it to rest in the oven for 30 mins.
12. Cut to small pieces once it has cooled down completely.
Cooking time: 45 mins
Serves: About 800 gms of cake enough for 8-10 servings.
Ingredients:
4 Eggs.
2 cups Refined flour(Maida)
1 cup butter (white, unsalted)
1 cup castor sugar(sugar powder)
1.5 teaspoon baking powder
3 teaspoons cocoa powder
Hand full of cashew nuts (roasted and broken into smaller pieces)
Hand full of cherry.
1 teaspoon vanilla essence.
0.5 cup dry coconut powder.
Method:
1. Take maida, baking powder and cocoa powder. Sieve them together 22 to 3 times so that they are well mixed and do not have any lumps.
2. Beat eggs until they are all fluffy. Adding a pinch of salt help achieve fluffiness faster. Make sure that the vessel that you use and the tools that you use for beating eggs is absolutely dry. Presence of water will completely destroy the fluffiness. Also you need to take care that eggs are either beaten clockwise or anti-clockwise
3. In the food processor, mix sugar and butter. Mix it until all the sugar is dissolved and it becomes little fluffy.
4. Add eggs and mix for a while.
5. Add maida mixture 1 spoon at a time, while continuing to mix.
6. Add vanilla essence and coconut powder and half of dry fruits.
7. Pre heat the oven at 200 deg C for 5 mins with the baking bowl lined with butter paper.
8. Pour the mixture in the baking bowl and sprinkle remaining dry fruits.
9. Bake at 180 deg C for 15 mins and then at 140 deg C for 30 mins.
10. To check if its done or not, poke it with dry thin knife. It it comes out clean then cake is done, if it is little sticky, continue to bake.
11. Once done, do not take the cake out immediately, else it will collapse. Allow it to rest in the oven for 30 mins.
12. Cut to small pieces once it has cooled down completely.
Thursday, November 4, 2010
Desserts: Ras Malai
Preparation Time: 0 mins
Cooking time: 1hr
Refrigeration time: 5-6 hrs
Serves: 6 (150 ml serving)
Ingredients:
2 lt of full cream milk.
1 tea spoon vanilla custard powder
2 tablespoons sugar
6 Rasgullas.
2 pods of green cardamom.
Handful of almonds & pistachios
Method:
1. Take a thick bottomed pan and heat milk in it. Heat it on slow until it has reduced to half the original quantity. Keep stiring once in a while, but do so very slowly keeping in mind to not to break the creamy formations at the top. This hardened milk formation will add texture to the ras malai later.
2. When the milk is done, add custard powder. Mix the custurd in 100 ml of cold milk and then add to the boiling milk. All this while, keep stiring to avoid formation of lumps.
3. Add sugar.
4. Take the rasgullas and squeeze them gently to remove all the sugar syrup out of them. Cut the rasgullas in half. Doing this will ensure that rasgullas take the milk preparation as there ras and this will add to the flavour of ras malai.
5. Add the rasgullas and cardamom powder to the milk and boil on high flame for 1-2 mins.
6. Allow it to cool a little bit and then carefully pour the prepration in a serving bowl.
7. Decorate with thin flats of almonds and pistachios.
8. Refrigerate for 5-6 hrs. Serve chilled.
Note: My personal observation is that ras malai tastes better if it has been refrigerated overnight.
Cooking time: 1hr
Refrigeration time: 5-6 hrs
Serves: 6 (150 ml serving)
Ingredients:
2 lt of full cream milk.
1 tea spoon vanilla custard powder
2 tablespoons sugar
6 Rasgullas.
2 pods of green cardamom.
Handful of almonds & pistachios
Method:
1. Take a thick bottomed pan and heat milk in it. Heat it on slow until it has reduced to half the original quantity. Keep stiring once in a while, but do so very slowly keeping in mind to not to break the creamy formations at the top. This hardened milk formation will add texture to the ras malai later.
2. When the milk is done, add custard powder. Mix the custurd in 100 ml of cold milk and then add to the boiling milk. All this while, keep stiring to avoid formation of lumps.
3. Add sugar.
4. Take the rasgullas and squeeze them gently to remove all the sugar syrup out of them. Cut the rasgullas in half. Doing this will ensure that rasgullas take the milk preparation as there ras and this will add to the flavour of ras malai.
5. Add the rasgullas and cardamom powder to the milk and boil on high flame for 1-2 mins.
6. Allow it to cool a little bit and then carefully pour the prepration in a serving bowl.
7. Decorate with thin flats of almonds and pistachios.
8. Refrigerate for 5-6 hrs. Serve chilled.
Note: My personal observation is that ras malai tastes better if it has been refrigerated overnight.
Saturday, March 13, 2010
Dessert Dressing: Chocolate Sause for ice creams
Ingredients:
1 leveled table spoon plain butter.
3 leveled table spoon cocoa powder.
1/3 cup water
1/2 cup sugar
1/2 tes spoon lemon juice.
1 pinch of salt.
Method:
Mix butter, water and cocoa together. Put it on heat and boil it. Add sugar and lemon juice. Keep it on low flame till sugar melts and dissolves. Stir continuously. Add salt. Can be stored for a few days in fridge.
1 leveled table spoon plain butter.
3 leveled table spoon cocoa powder.
1/3 cup water
1/2 cup sugar
1/2 tes spoon lemon juice.
1 pinch of salt.
Method:
Mix butter, water and cocoa together. Put it on heat and boil it. Add sugar and lemon juice. Keep it on low flame till sugar melts and dissolves. Stir continuously. Add salt. Can be stored for a few days in fridge.
Snacks:Gol Gappa
To serve: 6
Ingredients:
1 raw mango (if possible)
About 100 gms imli (if no raw mango, else little less)
1.5 cup of mint leaves (make a thick paste along with 3 green chillies)
Black salt to taste
2 pinches of roasted hing.
Chat masala 2 spoons
Plain salt to taste
1/2 leamon's juice.
1.5 spoons jeera powder.
1/2 cup coriander leaves
50 gol gappas.
For filling:
You can use either potato filling or chick pea preparation.
Boil potatoes. Cut them into very small pieces. Sprinkle some salt, red chilli, mint chatni, imli chatni.
Method:
Ingredients:
1 raw mango (if possible)
About 100 gms imli (if no raw mango, else little less)
1.5 cup of mint leaves (make a thick paste along with 3 green chillies)
Black salt to taste
2 pinches of roasted hing.
Chat masala 2 spoons
Plain salt to taste
1/2 leamon's juice.
1.5 spoons jeera powder.
1/2 cup coriander leaves
50 gol gappas.
For filling:
You can use either potato filling or chick pea preparation.
Boil potatoes. Cut them into very small pieces. Sprinkle some salt, red chilli, mint chatni, imli chatni.
Method:
Snacks: Pav Bhaji
To serve: 8
Ingredients:
2 medium sized onions
3 inch ginger or 1 spoon paste
5 cloves of garlic or 0.5 spoon paste
1 medium sized (6 inch dia) of cabbage and cauliflower
2 medium sized capsicum
6 medium sized tomatoes
1.5 cup Peas
6 medium sized boiled potatoes
2 green chillies
2 spoons degi mirch
16 pavs.
1/4th bunch of coriander leaves.
1 pinch hing
Salt to taste (2-3 spoon salt)
2 spoon chat masala (alter as per taste)
Butter 100gms
1/2 packet (50 gms) MDH pav bhaji masala
1/2 spoon garam masala
Method:
Take a heavy bottomed wok, put atleast 2 table spoon of oil. When heated, put hing and then add onions that have been shredded in food processor Make sure onions are shreaded and not onion paste nor onion pieces. Fry them until they just change color (dont allow them to become golden brown). Shred cabbage and cauliflower. Add them one after another. Put some salt as well. Cover and cook for 5 mins. After that add shredded capsicum and peas. Add little more salt. Also add a little bit of pav bhaji masala. Cover and cook on slow heat for 5-10 mins. Add tomato paste and mashed potatoes. Mash potatoes coarsely. Add little more salt and also add 100 ml water.
After this no more salt has to be added, so make sure that it has enough salt. Also add remaining pav bhaji masala. Cover and cook on slow for 10 mins.
In a separate vessel, heat 1/2 of butter Add degi mirch and then add another 50 ml of water.
Once the bhaji is cooked, add this mirch mixture to the bhaji.
Sprinkle some coriander leaves.
Cut the pavs in half and use the remaining butter to roast them.
Ingredients:
2 medium sized onions
3 inch ginger or 1 spoon paste
5 cloves of garlic or 0.5 spoon paste
1 medium sized (6 inch dia) of cabbage and cauliflower
2 medium sized capsicum
6 medium sized tomatoes
1.5 cup Peas
6 medium sized boiled potatoes
2 green chillies
2 spoons degi mirch
16 pavs.
1/4th bunch of coriander leaves.
1 pinch hing
Salt to taste (2-3 spoon salt)
2 spoon chat masala (alter as per taste)
Butter 100gms
1/2 packet (50 gms) MDH pav bhaji masala
1/2 spoon garam masala
Method:
Take a heavy bottomed wok, put atleast 2 table spoon of oil. When heated, put hing and then add onions that have been shredded in food processor Make sure onions are shreaded and not onion paste nor onion pieces. Fry them until they just change color (dont allow them to become golden brown). Shred cabbage and cauliflower. Add them one after another. Put some salt as well. Cover and cook for 5 mins. After that add shredded capsicum and peas. Add little more salt. Also add a little bit of pav bhaji masala. Cover and cook on slow heat for 5-10 mins. Add tomato paste and mashed potatoes. Mash potatoes coarsely. Add little more salt and also add 100 ml water.
After this no more salt has to be added, so make sure that it has enough salt. Also add remaining pav bhaji masala. Cover and cook on slow for 10 mins.
In a separate vessel, heat 1/2 of butter Add degi mirch and then add another 50 ml of water.
Once the bhaji is cooked, add this mirch mixture to the bhaji.
Sprinkle some coriander leaves.
Cut the pavs in half and use the remaining butter to roast them.
Sunday, March 7, 2010
Starter: Tomato Soup
Ingredients
10 medium sized tomatoes.
1 medium sized beet root.
1 medium sized carrot.
2 table spoons green split dal (moong dal split).
4 cloves of garlic
1 inch ginger.
5 pieces of cloves (long) crushed
1 inch cinamon stick.
1/2 medium sized onion.
Salt to taste.
Pepper to taste.
Bread crumbs or bread sticks.
Little butter.
Serves 4-5
Method:
Take 1 tea spoon ghee and roast onion and garlic.
Add tomato, 2 cup water, lentil, cloves, ginger, beet root, grated carrot, cinamon stick and cook it in pressure cooker. 1 wistle and then on slow for 5-10 mins.
Take it out, cool it and beat it in mixie. Strain it using seave. Add 1/2 cup milk, salt, pepper and boil it for 2-3 mins.
Put it in soup bowls and add little butter and bread crumbs.
10 medium sized tomatoes.
1 medium sized beet root.
1 medium sized carrot.
2 table spoons green split dal (moong dal split).
4 cloves of garlic
1 inch ginger.
5 pieces of cloves (long) crushed
1 inch cinamon stick.
1/2 medium sized onion.
Salt to taste.
Pepper to taste.
Bread crumbs or bread sticks.
Little butter.
Serves 4-5
Method:
Take 1 tea spoon ghee and roast onion and garlic.
Add tomato, 2 cup water, lentil, cloves, ginger, beet root, grated carrot, cinamon stick and cook it in pressure cooker. 1 wistle and then on slow for 5-10 mins.
Take it out, cool it and beat it in mixie. Strain it using seave. Add 1/2 cup milk, salt, pepper and boil it for 2-3 mins.
Put it in soup bowls and add little butter and bread crumbs.
Snacks: Dhokla
Ingredients
1 cup besan
1 cup sooji
1 cup curd.
Salt to taste
1 pinch haldi powder.
2 bread slices. (sides cut)
2 tea spoons eno.
1 green chilli
2 tea spoon ginger paste.
2 table spoon leamon juice
2 tea spoons sugar.
Kadi patta, green chilli, mustard seeds for tadka.
Serves 5-6
Method:
Mix besan, curd, bread, haldi, salt and sooji, soak it and allow it to rest for 40-60 mins.
Add eno, green chilli and ginger paste and steam it in pressure cooker like you do it for idli.
Steam it for 15 mins on medium-slow heat.
Cut into 1 inch sq pieces and put the tadka.
Make sugar solution with little water and then add lemon juice.
Sprinkle this mixture over the prepared dhokla.
1 cup besan
1 cup sooji
1 cup curd.
Salt to taste
1 pinch haldi powder.
2 bread slices. (sides cut)
2 tea spoons eno.
1 green chilli
2 tea spoon ginger paste.
2 table spoon leamon juice
2 tea spoons sugar.
Kadi patta, green chilli, mustard seeds for tadka.
Serves 5-6
Method:
Mix besan, curd, bread, haldi, salt and sooji, soak it and allow it to rest for 40-60 mins.
Add eno, green chilli and ginger paste and steam it in pressure cooker like you do it for idli.
Steam it for 15 mins on medium-slow heat.
Cut into 1 inch sq pieces and put the tadka.
Make sugar solution with little water and then add lemon juice.
Sprinkle this mixture over the prepared dhokla.
Snacks: Methi Mathi & Matar Mathi
Methi Mathi
Ingredients:
1 cup Wheat flour.
1 cup refined flour (maida)
0.5 cup Besan
0.5 cup sooji
1 pinch baking powder
1 tea spoon salt (adjust according to taste)
1 bunch methi (1 handful) or 2-3 spoons dried kasori methi.
2 table spoons grated coconut.
2 green chillies.
2 table spoon ghee/refined oil
Method:
If using fresh methi, crush it using grinder into coarse paste. Crush green chillies as well.
Take all the flours and sooji and baking powder and sieve them together.
Heat ghee to luke warm. If using refined oil, heat it to high and allow it to cool to luke warm.
Mix oil with flour mixture, a little at a time. End result should be when pressed tightly, the flour mixture should hold together, but it should not be wet with oil.
Kend using little warm water. Add the methi paste also.
Dough should be hard.
Make small rounds and press with hand. MAke them atmost 2-3 mm thick.
Fry in refined oil. Use thick bottomed vessel. Frying must be done at low heat, but when about to put the fresh mathi to fry, increase the heat to high. Similarly increase the heat to high when about to take out. It should take about 5-8 mins of frying till they turn golden brown.
Matar Mathi
1 cup maida
1 cup wheat flour
1 tea spoon ajwayn.
Salt to taste.
Ghee /oil for kending.
Mix ghee as described above. Kend the dough as done for methi mathi.
Divide dough into 2 or 3 portions. Flatten it so that they are not more than 2-3 mm thick. Fry as for methi mathi.
Ingredients:
1 cup Wheat flour.
1 cup refined flour (maida)
0.5 cup Besan
0.5 cup sooji
1 pinch baking powder
1 tea spoon salt (adjust according to taste)
1 bunch methi (1 handful) or 2-3 spoons dried kasori methi.
2 table spoons grated coconut.
2 green chillies.
2 table spoon ghee/refined oil
Method:
If using fresh methi, crush it using grinder into coarse paste. Crush green chillies as well.
Take all the flours and sooji and baking powder and sieve them together.
Heat ghee to luke warm. If using refined oil, heat it to high and allow it to cool to luke warm.
Mix oil with flour mixture, a little at a time. End result should be when pressed tightly, the flour mixture should hold together, but it should not be wet with oil.
Kend using little warm water. Add the methi paste also.
Dough should be hard.
Make small rounds and press with hand. MAke them atmost 2-3 mm thick.
Fry in refined oil. Use thick bottomed vessel. Frying must be done at low heat, but when about to put the fresh mathi to fry, increase the heat to high. Similarly increase the heat to high when about to take out. It should take about 5-8 mins of frying till they turn golden brown.
Matar Mathi
1 cup maida
1 cup wheat flour
1 tea spoon ajwayn.
Salt to taste.
Ghee /oil for kending.
Mix ghee as described above. Kend the dough as done for methi mathi.
Divide dough into 2 or 3 portions. Flatten it so that they are not more than 2-3 mm thick. Fry as for methi mathi.
Sunday, December 6, 2009
Main Course: Baked Capsicum
Preparation Time: 15 mins
Cooking time: 15 mins
Baking time: 15 mins.
Serves: 2
Ingredients:
5 Small sized capsicums.
Potato 3 medium sized.
Cottage cheese (paneer) or tofu 2inch cube.
Onion 1 medium.
1 green chilli
Cumin seeds 1 teaspoon.
Garam masala 1 teaspoon
Channa masala 1 teaspoon
Black Pepper powder 0.5 teaspoon
Coriander seed powder 1 teaspoon
Oil for cooking
Salt to taste
For garnishing:
Pizza Cheese grated 2 table spoons (optional)
Bunch of coriander leaves
1. Boil the potatoes, remove there skin (prefer to have them with skin as most of the nutrients are in the skin only) and mash them.
2. Mash in cottage cheese as well.
3. Cut onion and green chillies into small pieces.
4. Take a wok and put in 2 teaspoon oil (This may vary depending upon the type of vessel you use for cooking. I use non stick). Once it has heated up add cumin seeds and saute them until they start releasing there flavor.
5. Add onion and saute on medium heat until onions are golden brown.
6. Add mashed potato and paneer mixture and also add the green chillies.
7. Mix it well for a minute or two.
8. Add garam masala, channa masala, pepper powder and salt. Allow it to cook on medium flame for a couple of minutes. Cover it and switch off the flame.
9. Take the capsicum and remove its stem. Make a small hole at the top and scoop out all the seeds.
10. In a vessel, take enough water to soak the capsicum, add a pinch of salt and boil it for 5-8 mins, until the capsicum is tender.
11. Strain the boiled capsicum and apply some oil on its inner and outer surface.
12. Fill in the potato mixture that we had prepared earlier. Garnish with cheese.
13. Preheat a oven to 240 deg C.
14. Keep the capsicum on a baking tray and bake for 10-15 mins.
15. Garnish with coriander leaves and serve hot.
Tips:
1. If you are not able to find small capsicum , you can take big ones and cut them from middle to make 2 pieces.
2. You can also replace capsicum with brinjal.
3. The water that you used to boil the capsicum, can be used to make dough for bread/chapati or to cook rice. Remember, boiling will take out lots of nutrients off the vegetable and throwing that water down the drain is going to waste these nutrients.
Cooking time: 15 mins
Baking time: 15 mins.
Serves: 2
Ingredients:
5 Small sized capsicums.
Potato 3 medium sized.
Cottage cheese (paneer) or tofu 2inch cube.
Onion 1 medium.
1 green chilli
Cumin seeds 1 teaspoon.
Garam masala 1 teaspoon
Channa masala 1 teaspoon
Black Pepper powder 0.5 teaspoon
Coriander seed powder 1 teaspoon
Oil for cooking
Salt to taste
For garnishing:
Pizza Cheese grated 2 table spoons (optional)
Bunch of coriander leaves
1. Boil the potatoes, remove there skin (prefer to have them with skin as most of the nutrients are in the skin only) and mash them.
2. Mash in cottage cheese as well.
3. Cut onion and green chillies into small pieces.
4. Take a wok and put in 2 teaspoon oil (This may vary depending upon the type of vessel you use for cooking. I use non stick). Once it has heated up add cumin seeds and saute them until they start releasing there flavor.
5. Add onion and saute on medium heat until onions are golden brown.
6. Add mashed potato and paneer mixture and also add the green chillies.
7. Mix it well for a minute or two.
8. Add garam masala, channa masala, pepper powder and salt. Allow it to cook on medium flame for a couple of minutes. Cover it and switch off the flame.
9. Take the capsicum and remove its stem. Make a small hole at the top and scoop out all the seeds.
10. In a vessel, take enough water to soak the capsicum, add a pinch of salt and boil it for 5-8 mins, until the capsicum is tender.
11. Strain the boiled capsicum and apply some oil on its inner and outer surface.
12. Fill in the potato mixture that we had prepared earlier. Garnish with cheese.
13. Preheat a oven to 240 deg C.
14. Keep the capsicum on a baking tray and bake for 10-15 mins.
15. Garnish with coriander leaves and serve hot.
Tips:
1. If you are not able to find small capsicum , you can take big ones and cut them from middle to make 2 pieces.
2. You can also replace capsicum with brinjal.
3. The water that you used to boil the capsicum, can be used to make dough for bread/chapati or to cook rice. Remember, boiling will take out lots of nutrients off the vegetable and throwing that water down the drain is going to waste these nutrients.
Desserts: Chocolate Pudding
This is a very quick and easy to prepare. This is from my mother's diary.
Preparation Time: 0 mins
Cooking time: 10-15 mins
Refrigeration time: 3-4 hrs
Serves: 6 (150 ml serving)
Ingredients:
1 lt milk.
6 tea spoons vanilla flavored custard powder
0.5 cups drinking chocolate.
2 tea spoons cocoa powder
1 cup sugar
1 tablespoon ghee
0.5 cup cashew or almond for garnishing.
Method:
1. Take a think bottomed pan/wok. Put in the ghee and heat it.
2. Add the drinking chocolate and cocoa powder and mix it well. The idea is to make a paste of this thing. If the amount of ghee is less, add few milliliters of water and make a paste of the cocoa+drinking powder. Roast this mixture for a couple of minutes. Reduce the flame to medium, else the paste may burn.
3. Take a cup of milk from the 1lt and put in the custard powder. Dissolve the custard powder in the cold milk only.
4. Pour in the remaining milk in the chocolate paste and increase the flame to high. Stir well to mix the chocolate paste.
5. Allow it to boil once and then add the custard powder solution. Keep stirring else custard may form knots. Boil it once and then add sugar. Keep it on medium flame for a couple of minutes and turn off the stove.
6. Slightly roast the cashew/almond, either on stove or microwave. The idea is to make them slightly crispy. When cold, coarsely ground them into very small pieces, but not powder.
7. Pour the pudding in the the serving bowl and garnish with cashew.
8. Keep in freezer until cold, but don't allow it to freeze.
Tips:
1. More the fat content in the milk, smoother the pudding will be. I generally use tonned milk (3% fat). If your lifestyle permits, you can use whole milk as well (~6% fat).
2. Try to consume the pudding within 1 day. Any thing more than that and you will feel its taste changing a bit (not spoilt, but it doesn't taste the same)
3. If you like more chocolate flavor, you may reduce the quantity of drinking chocolate and increase the amount of cocoa powder by a few spoons.
4. The strength of chocolate depends upon the brand of product used. I prefer to use Cadbury cocoa and drinking chocolate. You may need to tweak your portions depending upon your brand's quality.
Preparation Time: 0 mins
Cooking time: 10-15 mins
Refrigeration time: 3-4 hrs
Serves: 6 (150 ml serving)
Ingredients:
1 lt milk.
6 tea spoons vanilla flavored custard powder
0.5 cups drinking chocolate.
2 tea spoons cocoa powder
1 cup sugar
1 tablespoon ghee
0.5 cup cashew or almond for garnishing.
Method:
1. Take a think bottomed pan/wok. Put in the ghee and heat it.
2. Add the drinking chocolate and cocoa powder and mix it well. The idea is to make a paste of this thing. If the amount of ghee is less, add few milliliters of water and make a paste of the cocoa+drinking powder. Roast this mixture for a couple of minutes. Reduce the flame to medium, else the paste may burn.
3. Take a cup of milk from the 1lt and put in the custard powder. Dissolve the custard powder in the cold milk only.
4. Pour in the remaining milk in the chocolate paste and increase the flame to high. Stir well to mix the chocolate paste.
5. Allow it to boil once and then add the custard powder solution. Keep stirring else custard may form knots. Boil it once and then add sugar. Keep it on medium flame for a couple of minutes and turn off the stove.
6. Slightly roast the cashew/almond, either on stove or microwave. The idea is to make them slightly crispy. When cold, coarsely ground them into very small pieces, but not powder.
7. Pour the pudding in the the serving bowl and garnish with cashew.
8. Keep in freezer until cold, but don't allow it to freeze.
Tips:
1. More the fat content in the milk, smoother the pudding will be. I generally use tonned milk (3% fat). If your lifestyle permits, you can use whole milk as well (~6% fat).
2. Try to consume the pudding within 1 day. Any thing more than that and you will feel its taste changing a bit (not spoilt, but it doesn't taste the same)
3. If you like more chocolate flavor, you may reduce the quantity of drinking chocolate and increase the amount of cocoa powder by a few spoons.
4. The strength of chocolate depends upon the brand of product used. I prefer to use Cadbury cocoa and drinking chocolate. You may need to tweak your portions depending upon your brand's quality.
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