Hot Chilled Recipes

Gajar Ka Halwa

Ingredients:
1 kg Grated carrot
1 litre Milk
200 grms khoya
2 cups Sugar
2 tbsp Ghee
1/2 cup Dry fruits (sliced almond and cashew nuts, raisin )
1/2 tsp Cardamom powder

Method:
Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
Add ghee and khoya. Stir well and fry on low heat until ghee starts separating.
Decorate with remaining dry fruits and serve hot.
Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

Kheer

Ingredients:
1/4 cup Rice
1 litre Milk
4 tbsp Sugar
1/2 tsp Cardamom powder
1/4 cup Sliced almonds and cashew nuts
2 tbsp Raisins

Method:
Boil milk in a heavy base saucepan.
Add rice, cardamom powder, raisins and half quantity of sliced almonds and cashew nuts. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy. Stir occasionally.
Add sugar and cook for 5 minutes.
Put kheer in a serving bowl and decorate with the remaining dry fruits.
Refrigerate and serve.

Sooji Ka Halwa

Ingredients:
1/2 cup Sooji
1/4 cup Sugar to taste
1/4 cup Ghee
1 cup Water
1/4 tsp Cardamom powder
1 tbsp Raisins
2 tbsp Sliced almonds

Method:
Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.
Add sugar water and mix rapidly to prevent lump formation.
Cook over medium heat until the water gets completely absorbed.
Decorate with sliced almonds and serve hot.

Angoori Petha

Ingredients:
2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method:
Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.

Caramel Custard

Ingredients:
400 ml milk
4 eggs
100 gm sugar
a few drops of vanilla essence
little cold water

Method:
Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence. Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water. Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves as sauce.

Jalebi

Ingredients:
Maida -2 cup
Besan ( gram flour ) - 2 teaspoon
Yeast( crumbled ) - 1/2 teaspoon
Ghee ( melted) - 1/2 tablespoon
Sugar(for batter) - 2 teaspoon
Food colour(Yellow) - 2 drops
Sugar(for syrup) - 4 cups
Lemon juice - 1/4 teaspoon
Refined oil( for deep frying )
Water - 2 cup

Method:
Dissolve the yeast in 1 tablespoon of water. Mix Maida and besan together.
Now add yeast solution, ghee, sugar and yellow food colouring with 2/3 cup of water to make a thick batter. Keep aside for 10 minutes till the yeast ferments.
Meanwhile prepare sugar syrup. Dissolve the sugar in 1 cup of water.
Cook the solution by keeping it almost at boiling point for 5 minutes till the syrup is of 1 string consistency. Add the lemon juice and mix. Remove from the fire and keep aside.
Heat the oil in a kadai. Fill the jalebi batter into a thick cloth with a small hole in the centre.
Press out round whirls of the batter into the hot oil working closely.Make a spiral shape, moving the batter from centre to the outside of the whirl.
Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
Drain immediately and serve hot.

Rabdi

Ingredients:
2 cups milk
2 bread slices
¼ cup condensed milk
¼ tsp elaichi powder
a few saffron strands

Method:
Remove the crusts of the bread slices and throw it away.
Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.
Boil the milk in the bottomed pan. Put the fresh breadcrumbs, condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.
Take out from the fire, put the cardamom powder and saffron and mix properly.
Store it in a refrigerator for 2 to 3 hours.
Serve chilled.

Vanilla Ice Cream

Ingredients:
1 litre milk
2 tbsp sugar
10 tsp vanilla essence

Method:
Boil the milk till it becomes thick.
As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
Cool it in the refrigerator and again blend well.
Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.

Pineapple Orange Ice Cream

Ingredients:
6 eggs
2 cups milk
1 1/3 cups sugar
3 cups fresh pineapple puree
2 cups whipping cream
1/4 cup frozen orange juice concentrate
2 teaspoons grated orange peel
1 teaspoon vanilla

Method:
n medium saucepan, beat together eggs, milk and sugar.
Cook over low heat, stirring constantly, until mixture reaches 160 F and coats a metal spoon with a thin film. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard, puree, whipping cream, juice concentrate, peel and vanilla into 1-gallon ice cream freezer container.
Freeze according to manufacturer’s directions.
Transfer to freezer and freeze.

Coffee Ice Cream

Ingredients:
1 cup milk
1 cup cream
4 tablespoons cornstarch
2/3 cup sugar
2 teaspoons unsweetened cocoa powder
3 tablespoon instant-coffee granules
2 teaspoons vanilla

Method:

Stir together 1/2 cup milk and cornstarch.
Whisk together sugar, cocoa, cream and remaining 1 1/4 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring.
Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
Add vanilla to saucepan, stirring. Set saucepan in a large bowl of ice water to cool, whisking frequently.Freeze coffee mixture in ice-cream maker.
Transfer to an airtight container and store in freezer.

Coconut Ice Cream

Ingredients:
2 cans chilled unsweetened coconut milk
1 cup plus 3 tablespoons sugar
1 cup chilled half and half

Method:Whisk coconut milk, sugar, half and half in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions.Transfer ice cream to container; cover and freeze until firm, about 3 hours.