Home-Brew Recipes

Archive for the ‘Delectable Desserts’ Category

Are your kids lovers of paneer and are pestering you to make variety of dishes in it? Paneer, being rich in milk and fat content is very good for the little ones to enhance the calcium level in their blood and bones. Here is a simple and tasty dish that you could do with paneer to give them a healthy drink in the morning! Take a heavy-bottomed vessel and boil one liter of milk well such that it gets condensed to three quarters of the original level.

Then add one cup of sugar, a tablespoon of saffron, two tablespoons of cardamom powder and one tablespoon each of cashew, almond, pista to it and stir it well. When the milk boils again, take it off the stove and add half a cup of grated paneer that has been refrigerated till then. Serve it either hot or cool and your kids would rush for one more cup!

Let us see as how to make the mouth watering tooty-fruity burfi! Take a deep bottomed vessel, add one cup of grated coconut, half cup of tooty-fruity and one and a half cup of sugar to it. Keep in moderate heat and keep on stirring until all the contents get mixed one with the other. Once they have mixed well, add one table spoon of ghee and see to that they do not become so gluey.

After the stirring process is over, take a plate and apply ghee over it. Pour out the contents and before it solidifies, spread it evenly over the plate and cut it into pieces. Tasty tooty-fruity burfies are ready! The most suitable and could be easily prepared for surprise guests!

Are you ready to cook the delicious, tasty coconut milk halwa? Well! Then take two cups of thick coconut milk for its preparation. Place a tough bottomed vessel on to the stove and put one and a half cups of jaggery, add water and allow it to boil well. Filter the sweet water to remove the impurities of jaggery and again boil it well.

Then add the two cups of coconut milk and ghee and keep on stirring it constantly. Then add half cup of ghee, few roasted cashews and cardamom powder for ecstatic smell and take it off the stove. Allow it to cool so that it comes to a semi-solid taste. Coconut milk halwa is a great and simple recipe mainly loved by kids!

The distinctive sharp flavor of rhubarb is beautifully offset by sweet raspberries and a sweet almond crumble topping in this stunning desert.

Ingredients:

675g – fresh forced rhubarb, 1 – grated rind and juice of lime, 225g – fresh or frozen raspberries, custard or clotted cream, 50g – ground almonds, 115g – cold butter, 115g – balanced almond, 3 pinch – ground allspice, 225g – sugar, 115g – plain flour and a pinch of salt.

Preparation Method:

1. Preheat the oven to 200^o C and put a baking sheet inside to heat up. Cut the rhubarb into chunks and put in a pan with the allspice, lime rind and juice and 175g scant 1 cup caster sugar.
2. Cook over a gentle heat for 2 minutes, stirring occasionally, until the chunks of rhubarb are tender but still hold their shape when probed with a knife. Pour into a sieve, set over a bowl to catch the juices. Leave to cool. Reserve the juices.
3. To make the crumble, put the flour, pinch of salt, ground almonds and butter into a food processor and process until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the balanced almonds and remaining sugar.
4. Spoon th rhubarb into a large ovenproof dish and stir in the raspberries. Sprinkle the almond mixture evenly over the surface, mounding it up a little towards the centre.
5. Place the dish on the baking sheet and bake for 35 minutes until crisp and golden on top. Cool for 5 minutes before serving with custard and clotted cream and the reserved rhubarb juices.

Moist and succulent, this traditional tart made from curd cheese and subtly flavored with allspice is so good that it is difficult to resist second helpings. Serve for desert or for a special tea.

Ingredients:

3 – beaten eggs, 1 – grated and juice of lemon, 40g – melted butter, 450g –curd cheese, 75g – raisins, 115g – diced butter, 1 – egg yolk, 15-30ml – chilled water, 225g – plain flour, 90g – light muscovado sugar, and pinch of ground allspice.

Preparation Method:

1. Take a bowl with 225g of flour and add chilled butter to it. Mix both the ingredients together for few minutes. The mixture should resemble breadcrumbs. Next, egg yould should be mixed with the flour and butter mixture so that you can prepare dough easily. Water can be added to make the dough to be soft. Hence, pastry can be prepared.
2. Next, dough can be kept on a floured surface so that it will be convenient to make small balls. The balls have to be rolled out into a thin form and keep it aside for half an hour.
3. The oven has to be preheated to 190⁰ C or Gas4. Allspice can be blended with eggs, lemon juice, butter, curd cheese and raisins so that it can be kept inside the pastry case and bake for an hour.
4. The well-cooked tart can be cut into wedges and served for four members.