Carrot n Suji Sheera


  • 2 small carrots chopped and made into coarse paste.
  • Brown sugar-3/4 cup
  • 1 cup roasted suji
  • Water-1.5 cups.(hot)
  • Cardamom powder-1/2 t spn
  • Ghee-1/2 cup
  • 3 Walnuts n 4 Almonds chopped
  • Raisins-1 table spoon.
  • Take a nonstick pan and add a table spn of ghee and on low flame heat it. Add the carrot paste and cook for about 5 mins and keep aside.
  • Take a kadai and melt the ghee and roast the suji on low flame till its done. Add the hot water and the carrot paste along with the cardamom powder and cook on low flame mixing it well for about 10 mins.
  • Now add the sugar and keep mixing till it blends well and finally add the remaining ghee and garnish it with chopped walnuts, almonds and raisins.ūüėč

Mango n Vanilla custard with cream,fresh n dry fruits

Ingredients:

Chopped Mango bits-1/4 cup

Chopped Strawberries -1/4 cup

Chopped Musk melon-1/4 cup

Cream-3 table spoons.

Apricots-2 chopped

Figs-2 chopped

Walnuts-2 chopped

Almonds n cashewnuts 3 eachchopped

Raisins-2 spns

Vanilla custard:

Take a cup of milk and heat it. Take 2 spoon full of vanilla custard powder and 2 spoons of sugar and  make a smooth paste and add it slowly to the hot milk and cook until it gets thick. Put off the flame  and keep aside to cool. Mix 2-3 deops vanilla essence and using a whisk mix well.

When cool refrigerate.

Mango custard:

Add 2 spoons full of Mango custard to a little milk n keep aside. Heat a pan and add a cup of milk and when it starts heating add the custard powder  and 2 spoons of sugar. Mix well with a whisk as it thickens and put off the gas n allow to cool. When cool refrigerate  and allow to set.

Take the cream in a bowl and whisk it slightly and keep aside.

Now take two glasses or bowl and  you can add the  dry fruits,Mango pieces, then a layer of mango custard topped by cream,strawberries and then a layer of  vanilla custard,musk melon followed by mango custard and then the dry fruits.Top it with cream and enjoy the custard.
 

Sitaphal Basundi (Custard Apple)

Ingredients:

  • UHT Full cream Milk-1 litre
  • Sugar-3 table spoons
  • Custard Apple-1 (skinned n deseeded)

Method:

Boil 1 litre of full cream milk in a heavy bottomed kadai until it is reduced to almost half .Now add about 3 table spoons of sugar and mix well and cook for another 20 mins. Once it thickens remove from the flame and keep it aside to cool.Meanwhile deseed the Sitaphal and put the pulp in the mixer and run the mixie for a second.

Mix well into the basundi and refrigerate it until cold.

U may garnish with nuts.

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