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Pineapple Shrikhand

17 Jan

pineapple_shrikhand
Pineapple Shrikhand.

Yogurt is hung to make it thick. Fresh pineapple is peeled and very finely chopped. It is then mixed with hung yogurt along with sugar and nuts. Serve pineapple shrikand immediately.
Makes: around 4 Servings of Pineapple Shrikhand .

Ingredients:

Plain Yogurt 2 Cups
Fresh Ripe Pineapple (Chopped) 1 Cup
Cardamom 1 Pod
Sliced Pistachios 4 Tbsps
Sugar to Taste

Method of preparation:

Crush the cardamom pod and remove the seeds and grind the seeds into fine powder.
Peel and very finely chop the pineapple.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.
Remove the thick yogurt onto a mixing bowl, stir in sugar.
Then stir in chopped pineapple, cardamom powder and sliced pistachios.
Garnish with chopped pineapple, pistachios and serve pineapple shrikand immediately.
Notes: You can also use canned pineapple. Adjust sugar accordingly if the canned pineapple is sweetened.

Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of pineapple juice can also be added if the hung yogurt is too thick.
Other Names: Pineapple Shrikhand.

Mango Shrikhand

10 Jan

mango_coconut_shrikand
Mango Shrikand.

Yogurt is hung to make it thick. Fresh ripe mango is very finely chopped and mixed with hung yogurt along with fine sugar. Serve mango shrikand immediately.
Makes: around 3 Servings of Mango Shrikand .

Ingredients:

Plain Yogurt 2 Cups
Fresh Ripe Mango 1 Small
Cardamom Powder a big Pinch
Nutmeg Powder a tiny Pinch
Sliced Blanched Almonds 4 Tbsps
Sugar to Taste

Method of preparation:

Crush the cardamom pod and remove the seeds and grind the seeds into very fine powder.
Grate the nutmeg for the nutmeg powder.
Wash, peel and very finely chop the ripe mango.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.
Remove the thick yogurt onto a mixing bowl, stir in chopped ripe mango, sugar, cardamom powder, nutmeg powder and sliced almonds.
Garnish with sliced some chopped mango and serve mango shrikand immediately.
Notes: Make sure to make the yogurt extra thick if you use the mango juice to thin the yogurt.

Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of mango juice can also be added to the yogurt if you wish.
Other Names: Mango Shrikand.

Mango Papaya Shrikhand

7 Jan

mango_papaya_shrikhand
Mango Papaya Shrikhand.

Yogurt is hung to make it thick. Fresh mango and papaya are peeled and very finely chopped. They are then mixed with hung yogurt along with sugar. Serve mango papaya shrikand immediately.
Makes: around 4 Servings of Mango Papaya Shrikhand.

Ingredients:

Plain Yogurt 2 Cups
Fresh Ripe Mango 4 Tbsps (Chopped)
Fresh Ripe Papaya 4 Tbsps (Chopped)
Green Cardamom 1 Pod
Sliced Blanched Almonds 4 Tbsps
Sugar to Taste

Method of preparation:

Crush the cardamom pod and remove the seeds and grind the seeds into fine powder.
Peel and very finely chop the mango and papaya.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.

Remove the thick yogurt onto a mixing bowl, stir in sugar.
Then stir in chopped mango, papaya, cardamom powder and sliced almonds.
Serve mango papaya shrikand immediately.
Notes: Make sure to make the yogurt thick before mixing the fruit.

Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of mango juice can also be added if the yogurt is too thick.
Other Names: Mango Papaya Shrikhand.

Sesame Almond Laddu

7 Nov

sesame_almond_laddu
Nuvvulu Badam Pappu Laddulu.

White sesame seeds are lightly toasted and ground into fine powder along with almonds and jaggery. The mixture is then formed into small laddoo. Serve sesame almond laddu as required and it stays fresh for a couple of weeks.
Makes: around 7 Sesame Almond Laddu.

Ingredients:

Sesame Seeds 3/4 Cup
Almonds 10
Jaggery 1/2 Cup – 3/4 Cup (Grated)

Method of preparation:

Soak almonds in water and microwave for a minute.
Peel the skin and let the almonds dry.
Roughly chop the almonds and keep aside.

Heat a heavy bottomed pan on low heat, add sesame seeds and fry till they turn light golden in color.
Remove from heat and cool the sesame seeds to room temperature.

Grind almonds into fine powder using a grinder.
Then add the sesame seeds and grind again into powder.
Finally add the sufficient grated jaggery and grind well.
Remove the ground mixture onto a plate.

Take lemon sized portion of ground sesame mixture and roll into tight laddu with help of hands.
Store the formed sesame almond laddu in a jar and they stay fresh for couple of weeks.
Serve sesame almond laddu as necessary.
Notes: Make sure not to over toast the sesame seeds.

Suggestions: Adjust jaggery according to your preference. Choose somewhat soft jaggery if possible to ease the laddu making. If you have hard jaggery, you can melt with few tsps of water into syrup before adding the ground sesame almond powder.
Variations: You can also add a small pinch of cardamom powder or a tiny pinch of nutmeg powder while grinding.
Other Names: Sesame Almond Laddu, Nuvvulu Badam Pappu Laddulu.

Wheat Flour Laddu

15 Oct

wheat_flour_laddu
Goduma Pindi Laddu.

Wheat flour is roasted in little bit of ghee till golden brown in color. The mixture is then mixed with jaggery and sesame seeds and made into small balls with few tablespoons of milk and ghee. Store the wheat flour laddu in a dry jar and these stay fresh for up to a week.
Makes: around 12 Wheat flour Laddu.

Ingredients:

Wheat flour 1 Cup
Jaggery (Grated) 3/4 Cup
Milk 5 Tbsps
White Sesame Seeds 4 Tbsps
Ghee 2 Tbsps + 1 tsp

Method of preparation:

Warm up the ghee and keep aside.

Heat a pan on low heat, add a tsp of ghee, add wheat flour.
Roast the wheat flour until its aromatic and golden brown in color.
Add jaggery, white sesame seeds to the pan immediately and stir.
Cool the roasted wheat flour mixture to room temperature.

Remove the wheat flour powder onto a mixing bowl, add melted ghee and milk.
Mix well and form lime sized balls out of the wheat flour mixture.
Store the wheat flour laddu in a dry jar and these stay fresh for up to a week.
Notes: Make sure to roast the wheat flour right.

Suggestions: Adjust the milk accordingly to make the wheat flour mixture into laddu.
Variations: You can add sugar in place of jaggery if desired.
Other Names: Wheat flour Laddu, Godhuma Pindi Laddulu.