~!~!~dessert~!~!~

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Badam ki Methai

Ingredients

125 gramss almonds
250 gramss oil
¼ teaspoon nut and mace powder
250 gramss sugar
4 eggs
Method:
*Boil almonds in water, peel and grind.
*Beat eggs with an egg beater. Heat oil in a pan.
*Add sugar, beaten eggs, almonds, nuts and mace powder and keep stirring.
*When oil separates, pour the mixture over a greased tray and flatten the top.
*When cool cut into square pieces.

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BESAN KAY LADOO

Ingredients
- 4 cups gram flour
- 1 cup ghee
- 2 cups sugar
- 1 teaspoon. powder cardamom
- 1\2 cup chopped almonds and pistachios
- Silver leaves to decorate, (optional)
Methods:
1. Heat ghee in a heavy based saucepan. Add the gram flour and fry it on a low heat stirring constantly, until light brown. Cool slightly.
2. Add sugar and cardamom, mix well. Add chopped almonds.
3. Shape into ladoos, decorate with silver leaves and serve.

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CARROT AND ZUCCHINIMUFFINS

Ingredients:
1\2 cup whole-meal plain flour
1\2 cup plain flour
2 teaspoons baking powder
2 tablespoons soft brown sugar
1\4 cup grated carrot (about 1\2 small)
1\4 cup grated zucchini (about 1\2 small)
1 tablespoon poppy seeds
60 grams polyunsaturated margarine, melted
2 eggs whites, lightly beaten
1\3 cup low-fat milk

Method:
Preheat oven to moderately hot (210 degrees Celsius, 190 degrees Celsius gas). Brush the bottoms only of six cups in a 12 cup muffin tin with margarine or oil. Sift flours and baking powder in a bowl. Add brown sugar, carrot, zucchini and poppy seeds. Mix well.
Combine margarine, egg white and low fat milk. Mix well. Add milk mixture all at once to dry ingredients. Using a wooden spoon, stir until ingredients are just combined; do not over beat.
Pour the mixture into the muffin tin, filling until cups are two thirds full. Bake for twenty minutes or until the muffins are puffed and golden. Cool muffins in a tin for five minutes, then remove and cool on wire racks.
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CHOCOLATE CHIP CAKE

Ingredients:
1 oz cocoa powder
1 teaspoon baking powder
3 oz flour
4 eggs
4 oz sugar
For icing:
1 packet cream
2 tablespoon cocoa powder
4 tablespoon castor sugar
Chocolate chips

Method:
Beat eggs and sugar for 10 minutes. Gently fold in the sieved flour, baking powder and cocoa powder. Grease pan with butter and pour the mixture in it. Bake in a pre-heated oven for 20-25 minutes at 180°c.

For icing:
Beat cream and add castor sugar and melted cocoa powder. Cut the cake in half when cool horizontally, and spread the cream on one half. Sprinkle chocolate chips and cover the cake with the other half. Cream the side and top of the cake. Decorate with whipped cream and remaining chocolate chips.

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CHOCOLATE COATED BANANAS

Ingredients:
1/2 cup cream
2 bars milk chocolate
6 bananas
Milk as needed

Method:
Slice bananas into halves lengthwise. Melt chocolate in milk on a low flame. Cool sauce and dip banana pieces in it. Chill to set and serve with cream.

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COCOA bURFI dELIGHTS


Ingredients:
2 cups milk
1 cup sugar
1/2 cup cocoa powder
2 teaspoon butter
4-5 drops chocolate essence
50 gramss khoya
1/2 cup fresh cream
25 almond (if preferred)
Method:
*Dissolve cocoa powder in half a cup of milk, making sure there are no lumps.
*Melt butter in a pan and cook khoya in it.
*Add milk with cocoa powder and stir till the mixture is thick and dry
*Mix chopped and/or cut almonds if preferred
*Remove from fire and transfer to a tray.
*Decorate with fresh cream; put in refrigerator for 10 minutes to set.

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SHEER KHURMA

Ingredients
- 2 liter of milk
- 1 litre water
- 1 cup sugar
- 8 dried dates
- 6-8 whole cardamoms
- 1\4 cup ghee or butter
- 6-7 seeds of cardamom (crushed).
- 1 cup of vermicelli (sayaiyan)
- 1/4 cup chopped pistachios
- 1/2 cup dried coconut
- 1/2 cup chopped almond
- 1/4 cup raisins
- 1tsp kevera essence, diluted or 1\4 teaspoon., if concentrated
Methods:
1. Soak 3 dried dates and coconut in water for 2 hours, until soft. then thinly slice them.
2. In a pot add milk, water, 5 dried dates and cardamoms and simmer on low heat for about 2 hours or until about 1 1\2 litre milk is left. Strain milk through a fine sieve. Discard the dates and cardamoms and reserve milk.
3. Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
4. Add warm milk to it, bring to boil and cook for 5-8 minutes, until cooked through.
5. Add sugar and cook until sugar has completely dissolved. Just before removing from heat add kevera essence .
Can be served hot or chilled.

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APPLE PIE
Ingredients:
Flour 2cups
Margarine 4 ounce
Salt 3/4 teaspoon
Cold water 4 teaspoon
Apple 1 kilo
Sugar 1 cup
Margarine pieces 2tbsp
Jaifal 1/4 teaspoon
Raisin (kishmish ) 1/2 cup
Preparation:
Mix the margarine and flour well in cold water and kneed.
Keep in fridge for 10-15 minutes.
Then divide this in to two portions.
Take one portion and stretch thin in a round shape.
Grease the frying pan and put this stretch roti in to it.
Peel the apple, cut in to small pieces and mix with sugar , jaifale jaifal , kishmishe, and margarine and spread this mixture on the roti.
Stretch another portion and place it over the spreaded mixture.
Close the outer ring with beaten egg, make few holes in the roti for steam to come out.
Bake in preheated 180c oven for one to one and half hour.

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Baklava


Ingredients:
1 lb. self raising flour
3 tablespoons vegetable oil
half teaspoon salt
warm water
2 lb. of blanched almonds
6 oz. granulated sugar
6 tablespoons of rosewater
crushed seeds from 8 to 10 cardigan pods for syrup
I cup of water
10 oz. granulated sugar
Preparation:
Start by making a dough with 1 lb. self raising flour, 3 tablespoons vegetable oil half teaspoon salt and warm water to bind it. Allow the pastry to rest for at least half an hour at room temperature. The texture should be soft but firm.
For the almond filling, grind 2 lb. of blanched almond snot too fine as the texture should be crunchy. Add 6 oz. granulated sugar, 6 tablespoons of rosewater (not essences of rosewater) and crushed seeds from 8 to 10 cardigan pods. The cardamom and the quantity of cardamom is optional.
A roasting tin 30 cm x 22 cm is just right to take this quantity of baklava. Don’t use a nonstick tin if you can help it as the baklava has to be cut with a sharp knife in the tray. Prepare the tray by brushing the bottom and sides with tablespoon of vegetable oil. Divide the pastry into 4 equal parts. Start by rolling out one part very thin and place in the bottom of the greased baking tray. Trim the sides. Divide the almond mixture into 3 equal parts. Spread one third evenly over the bottom layer of pastry. Build up with alternate layers of pastry and almond mixture, brushing each successive layer of pastry with tablespoon of vegetable oil, ending up with a layer of pastry, the top of which should also be brushed with oil.
Using a sharp knife, cut through the layers of almond and pastry into diamond shaped pieces, pressing the pastry down as you go along to avoid crinkling the top layer.
This should produce 30 or 35 pieces, depending on the size of each piece.
Bake in a preheated oven on the top shelf on 350 for 1 hour.
In the meantime prepare the syrup. Boil I cup of water and add 10 oz. granulated sugar which should be kept boiling on a low light for ten minutes. Let the baklava cool a little when it is removed from the oven and ladle the warm syrup over it evenly. Try to get the temperature of the baklava and the syrup as even as possible. When the baklava is cold remove each piece separately and carefully. Store in an airtight container in a cool place and serve as required. Baklava freezes very successfully.

[rabz]

thankyou sis for all these dessert recipes i will make them

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u are welcom3 sis