Royal Falooda

• Ingredients:
• Servings: 8-10

Milk: 1/2 ltr + 1 cup
Sugar: 2 tbsp
Semiya/Vermicelli:1 cup
Basil seed/ Sabja Seed: 2-3 tbsp
Sago pearls/Chouvari: 2-3 tbsp (optional)
Vimto/Rooh-Afza Syrup: 11/2 tbsp
Strawberry Jelly: 200 gm
Banana : 2 big cut into small cubes
Green Apple chopped: 1 no
Vanila/Pista Ice cream
Crushed Cashew Nut: 10 nos
Sliced Almond: 1 tbsp
Corn Flakes: 1 tbsp
Pinapple Essence: 2-3 dros

• Method:

•  Make Jelly as per the instruction on the cover and refrigerate till set. 
• Soak the basil seed in luke warm water and set aside for 15-20 minutes.
• Combine sugar and milk in a pan, bring to a boil, pour 1 1/2 tbsp vimto or rooh afza when the milk is completely cool, mix well n transfer to fridge.
• In a pan fry vermicelli till golden brown, Boil 1/2 cup milk in a deep bottom pan, add vermicelli followed by sugar. Cook the vermicelli till soft. Pour the rest of the 1/2 cup milk to the vermicelli. Cook for 1-2 minutes. Remove from fire, add pineapple essence. Transfer to fridge.

• Assembling:

Take a tall glass and add 2 tbsp jelly on the bottom. Place 1 tbsp Basil seed on the top followed by a hand full of banana and apple then next layer add 1 tbsp sago pearls and 11/2 tbsp vermicelli. Next Pour 3-4 tbsp of milk. Finally add 1 or 2 scoop ice cream on the top. Garnish with pistachios, Cashews, Almonds and Cornflakes. Serve immediately... Enjoyyy

Semiya Payasam

Ingredients:
Vermicelli: 250 gm
Milk:  1 ltr + 1 cup
Water: 3/4 cup
Sugar: 1-2 tbsp
Sago Pearl: 1/4 cup
Ghee: 1 tbsp
Condensed milk: 150 gm
Salt: a small pinch

For Garnishing
Cashew nut: 2 tbsp
Raisins: 2 tbsp
Cardamom crushed : 3-4 pcs
Ghee: 1 tbsp

Method
Wash and drain the sago pearls. Cook the sago pearl with enough water, again drain all water and set aside.
Heat ghee in a pan, fry the vermicelli till light brown.
Combine milk, water and condensed milk and sugar, Bring to a boil.
Add the vermicelli to the milk. Lower the flame. Keep stirring.
Add the cooked sago pearls. Turn off the flame when the payasam turned thick and vermicelli cooked well.
Pour the remaining 1 cup milk to the payasam and cook for 4-5 minutes.
Add the salt and crushed cardamom.
Heat ghee in a pan, fry cashew nut and raisins till golden brown and add to the payasam along with the ghee. Remove from fire. Serve hot.

Orange Milk Pudding

Ingredients: (For pudding Base)

Milk: 1 ltr

Condensed milk: 1 1/2 cup

Agar Agar/ China Grass: 10 gm 

Vanilla Essence: 2 drops

Orange Essence: 1 tsp

Method: 

Soak Agar Agar in water for 10 minutes, drain and keep aside. Combine milk and condensed milk, stir well. Place a heavy bottomed saucepan on medium heat, bring to boil. Add the soaked agar agar to the boiling milk. Keep stirring till the china grass fully dissolved in milk. Remove from fire, add vanila essence. Pour the milk to a glass dish, let the mixture cool down at room temperature. Transfer the bowl to refrigerator for 1 hr or till set. 

Ingredients: (For Topping)

Orange: 3 big

Cornflour: 1tbsp

Orange Essence: 2 drops

Sugar: 2 tbsp

Water

Method:

Squeeze orange juice. Dissolve sugar in orange juice, strain through a strainer. Place a heavy bottomed saucepan on medium heat, bring to boil in low flame. When the juice starts boiling, pour the cornflour mixture. Remove from fire when the mixture turns thick. add orange essence. Let the mixture cool at room temperature, pour the mixture over the milk pudding. Chill in the refrigerator for 1hr or till set.

Homemade Gulab Jamun

Ingredients: 
Plain Flour: 3/4 cup
Milk Powder: 1 cup
Milk: 4-5 tbsp
Baking Powder: 1 tsp
Ghee: 1 tbsp
Oil: For Frying

Method: 
Mix together plain flour, milk powder and baking powder. Add milk little by little to the flour, add ghee and make a stiff n smooth dough.Divide the dough into 35-40 small balls. Heat oil in a pan and fry the the balls until golden brown. Add the fried balls to the hot sugar syrup.

For Sugar Syrup
Sugar: 2 cup
Water: 2 cup
Cardamom: 4-5 nos

Method: 
Take a heavy bottom vessel, mix sugar and water, allow the mixture to boil for 10-15 minutes. Stir well. add the fried jamuns to the sugar syrup. Keep aside for minimum 2 hrs. Add cardamoms. Serve with vanilla ice cream....enjoyyyy

Almond Pudding

Ingredients
Milk: 500 ml + 3 tbsp

Condensed milk: 250 gm
China grass powder: 15 gm
Sugar: 1-2 tbsp
Almond essence: 1drop
Water: 3-4 tbsp
Almond  powder: 50 gm
Almond Flakes: 3 tbsp

Method:
Soak china grass in water. Pour 3 tbsp milk to the almond powder and mix well, keep aside. In a heavy bottom pan, Mix the milk, condensed milk,  and sugar, boil and remove from fire. Add soaked china grass to the milk also add the almond mixture to the boiled milk. Transfer the milk to the stove, stir continously till the china grass dissolves completely. Remove from fire, add almond essence to the milk. Pour the boiled milk mixture to a glass bowl and garnish with almond flakes. Keep it in the refrigerator for 1 hour or till set.

 

Bread-Coffee Pudding

Ingredients:

Bread: 5 pcs

Milk: 1/2 ltr

Coffee powder: 3 tbsp

Cocoa powder: 1 1/2 tbsp

Condensed milk: 1/2 tin

Water: 1/2 cup

Sugar: 1-2 tbsp 

Gelatin powder: 15 gm

Method:

Soak gelatin in 2-3 tbsp water. Boil 1/2 cup water in a pan, add coffee powder, remove from fire and keep aside. Remove the edges of the bread and cut into small pieces, grind  bread, sugar and coffee powder in a mixer, do not over grind. In a pudding dish, add the grinded bread mix in the bottom and press tightly with a wooden spoon and keep it in fridge for cooling. Combine milk and condensed milk, boil well, remove from fire and allow to cool. Pour the prepared coffee to the boiled milk and mix well. Add gelatin, transfer the milk again to stove, stir well in low flame till gelatin dissolve completely. Carefully pour the milk over the bread mix. Keep it in fridge for 1-2 hrs or till set

Custard Cake Pudding

Ingredients:

Custard Cake/pound cake: 6-7 Slices

Custard powder: 2 tbsp

Milk: 1/2 ltr

Condensed milk: 1 cup

Peach Chopped: 1 nos

Apple chopped: 1 nos

Orange chopped: 1 nos

Mango chopped: 1 nos

Sugar syrup: 1 cup

Cashew nut: 6-7 nos
Vanila essence: 1 tsp

Method:

Cut the cake into small pieces. Add chopped fruits to the sugar syrup and transfer to fridge. Mix milk and condensed milk, boil well, remove from fire. Mix custard with 2 tbsp milk and add this mixture to the boiled milk. pour vanila essence. Again transfer the milk to the stove, boil in low flame till the mixture turns thickens, allow the mixture to cool

In a glass dish arrange cake in the bottom. Add  fruits on the top of the cake along with sugar syrup. Then pour the custard over the fruits. Garnish with chopped nuts, transfer to fridge for cool. Serve chilled...

Mango Pudding

Ingredients
Milk: 500 ml
Mango chopped: 11/2 cup
Condensed milk:1 cup
China grass powder: 3 tbsp
Sugar: 1+2 tbsp
Vanila essence: 1 tsp
Water: 3-4 tbsp

Method:

Cook mango with 2 tbsp sugar in a pan untill soft. Take a glass dish and arrange mango in the bottom, keep in fridge for 15 minutes. Soak china grass in water. In a heavy bottom pan, Mix the milk with condensed milk and 1 tbsp sugar, boil well. Remove from fire, allow the milk to cool. Add soaked china grass to the milk and again transfer to stove, stir continously till the china grass dissolves completely. Remove from fire. Add vanila essence to the milk. Pour the milk over the mango pieces. Keep it in the refrigerator for 1/2 n hour or till set.

Fruit Salad with Custard Sauce

Fruit Salad:
Ingredients:
Fruits : (I used banana, grape, mango, apple and ornage)
Sugar: 1/4 cup
Water: 1 cup
Cherry: for garnisghing

Method:
In a saucepan, combine sugar and water. Bring to a boil, keep stirring till the sugar dissolves completely in water, allow to cool. Chop the fruits into small pieces (keep banana seperately to avoid browning) . Soak fruits in sugar syrup and transfer to fridge for 1/2-1 hr.

Custard Sauce:
Ingredients:
Milk: 1/2 ltr
Corn flour: 2 tbsp
Egg: 1
Sugar: 1-2 tbsp
Milk: 2 tbsp
Condensed milk: 1 cup(optional)
Vanila essence: 1 drop

Method:
Combine cornflour with milk and mix well, keep aside. Pour milk to a heavy bottom pan, add beaten egg and condensed milk, boil well. Remove from fire. Pour the prepared cornflour mixture to the milk and mix well. Transfer again to stove, reduce the flame to low. Stirring continously for 10-15 minutes or till the custard starts thickens. Allow the custard to cool, add vanila essence. Transfer to fridge for few hours.

Arrange the fruits in a serving bowl. Pour the custard over the fruits. Garnish with cherry. Enjoyy

Tender Coconut Pudding

Ingredients:

Milk: 1/2 ltr

Condensed milk: 1 tin

Tender Coconut water: 1 cup

Tender coconut pulp: 1 1/2 cup

Gelatin powder: 2 1/2 tbsp

Sugar: 1-2 tbsp

Water: 3 tbsp

Cherry: For decoration

Method:

Soak gelatin in water. Blend  tender coconut pulp and coconut water in a blender, add sugar, keep aside. Combine milk with condensed milk, boil well. Remove from fire and allow the milk to cool. Pour coconut mixture and soaked gelatin to the milk and mix well. Transfer the milk mixture again to stove, keep the flame low. Stir continously for 5-10 minutes, do not allow to boil. Remove from fire. When its cool, Keep the milk mixture in the fridge for 2-3 hrs or till set. Enjoyyyyyy.....

Vanila Ice Cream

Ingredients:
Milk: 5 cup
Sugar: 1-11/2 cup
Egg: 4 nos
Cornflour: 3 tsp
Vanila Essence: 1 tsp
Broken cashew nut: 2 tbsp

Method:
In a deep bottom pan, combine milk, egg, cornflour and sugar, strain and remove the impurities and transfer this mixture to stove. Allow it to boil, stir continously. When it starts to thickening, remove from fire. Allow it cool, blend in a mixter. Keep it in freezer for 2 hours. Remove from freezer and blend one more time in mixter. Add vanila essence and cashew to this and again tranfer to fridge for 6-8 hrs.

Recipe source: Vanitha Magazine

Steamed Vanila Custard Pudding and *****Merry Christmas to all***********

M

Ingredients:
Al purpose flour: 1 cup
Powdered Sugar: 3/4 cup
Egg: 2
Butter: 1/4 cup
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Lemon zest: 2 tsp
Lemon juice: 2 tsp
Salt: 1/4 tsp
Vanila Essence: 1 tsp
Milk: 1/4 cup

Method:
Sieve al purpose flour, salt, baking powder and baking soda together and keep aside. Beat butter and sugar till fluffy, add egg to the mixture and beat well. Add flour little by little to this and mix well. Add enough milk to give the batter a dropping consistency. Add lemon juice, lemon zest and vanila essence to this and mix well. Grease aluminium dish with a little butter and pour the mixture into the mould. Cover it with aluminium foil paper. Tie the aluminium foil covering with string. Place the dish on a steamer/ appachembu. Reduce the flame to low, cover and steam cook for about 30-40 minutes. Check whether the pudding is done by inserting a toothpick, if it comes out clean, pudding is ready otherwise steam for another 10-15 minutes or pudding is done. Allow it to cool. Serve with custard sauce.

Custard Sauce:

Ingredients:
Milk: 2 1/2 cup
Corn flour: 2 tbsp
Egg: 1
Sugar: 1/4 cup
Milk: 2 tbsp

Method:
Mix 2 tbsp milk and cornflour, add beaten egg into this, beat until smooth and keep aside. In a deep bottom pan, pour milk and sugar, allow it to boil. Remove from fire. Pour the cornflour mixture into this and mix well. Transfer the pan again to stove, reduce the flame to low. Stirring continously for 10-15 minutes or till the custard thickens (do not allow custard to boil). Allow the mixture to cool and keep it in fridge.

Pachari Payasam

Ingredients:
Pachari/White rice: 11/2 cup

Jaggery: 2 1/2 cup
Milk: 1 1/2 litre
Cumin seed powder: 1/4 tbsp
Cardamom crushed: 8 pcs
Chukku/ dried ginger powder: 1 tsp
Cashew nut: few
Kismis: few
Coconut flakes: 1/4 cup
Ghee

Method: 
Wash and clean the rice, In a deep bottom pan combine 1/2 litre milk and 3 cups water and transfer to the stove. When its starts boiling add rice. Reduce the flame to medium. Cook rice till done. Melt jaggery in a pan, strain the impurities. Pour this melted jaggerry to the cooked rice. Cook for 5-10 minutes. When its become dry Add 1 tbsp ghee. Cook for another 3-4 minutes.  Add 1/2 litre milk to this.  Boil for another 5 minutes. Add dried ginger powder, cardamom, Cumin seed powder to this, stir well. Add balance 1/2 litre milk to this. Cook for 1 more minute. Remove from fire. Heat ghee in another pan, fry cashew, kismis and coconut flakes. Add this to the cooked payasam. Serve hot.

Vanila-Mango pudding

Ingredients for vanila pudding:
Milk: 2 cup
Condensed milk: 1 cup
China grass: 1 1/2 tbsp
Sugar: 1 tbsp
Vanila essence: 11/2 tsp
Water: 1/2 cup

Ingredients for mango pudding:
Mango pulp - 1 cups
Condensed milk: 3-4 tbsp
Sugar: 1/2 tbsp
China grass/gelatin - 3/4 tbsp
Water: 1/4 cup

Method:
Soak china grass in water. Add sugar and mix well. In a heavy bottom pan, Mix the milk with condensed milk and cook over medium heat until it comes to a boil. Add soaked china grass to the boiling milk and stir continously till the china grass dissolves completely. Remove from fire, allow it to cool. Add vanila essence to the milk. Pour the milk to a pudding dish. Keep it in the refrigerator for 1/2 n hour or till set.

Mix mango paste with condensed milk and keep it aside. Dissolve china grass in 1/4 cup water. Add sugar to this and mix well. Pour the mango paste to this, stir continuously for 2-3 minutes. Remove from fire, allow it to cool. Pour this mix to the top of the vanila pudding and transfer again to the fridge. allow it cool for another 1 hr.

Thak you soumya from http://traditional-indian-cooking.blogspot.com/p/awards.html  and savitha raj from http://savitharajsspiceland.blogspot.com/ forward 2 me this wondeful award, thanks for sharing the award and your support.

Pineapple Pudding

Ingredients:

Milk: 5 cup
Condensed milk: 2 1/2 cup
Pinapple chopped: 1 1/2 cup
China grass: 15 gm
Sugar: 1 1/2 tbsp
Vanila essence: 1 tsp
Water: 1/2 cup

Method:
Soak china grass in water. Mix the normal milk and condensed milk in a deep bottom pan. Add soaked china grass to the boiling milk and stir continously till the china grass dissolves completely. Remove from fire, allow it to cool. Add vanila essence to the milk. Cook pineapple with sugar in a low flame till pineapple turns soft. Allow it to cool. Take a pudding dish and arrange pineapple in the bottom, then pour the milk. Keep it in the refrigerator for 1 hour or till set.