Desserts

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Recipes	Desserts
	Gulab Jamun
Appetizers Chutneys Desserts Indian Bread Rice, Pasta and Noodles Raitas And Salads Snacks Soups and Dals Spices Subzee, Stir Fried Vegetables and Gravies Others	Ingredients 4 Cups Dry Milk Powder(Caranation) 1 Cup Vegetable Shortening (Crisco) 1 Cup Milk 1 Cup Self Rising Flour For Syrup 2 Cups Sugar 51/2 Cups Water Direction For Cooking Mix all the ingredients into a soft dough knead for one minute Make into balls without any cracks on it Fry these in oil till they are golden brown on low flame Keep the balls aside Boil the water and sugar to make the syrup till it is thick enough Put the balls in the syrup and soak for about two to three hours . .
	Kesari Bath
	Ingredients 1 Cup Rice 11/4 Cup Sugar 1/4 Cup Water 1 Table Spoon Ghee 1 Table Spoon Milk A Pinch Cardmom Powder 1 Table Spoon Raisins 1 Table Spoon Cahewnuts(Broken) A Pinch Saffron Direction For Cooking Cook rice softer than normal consistency. Heat a heavy bottomed vessel add suger and water. Stir constantly on medium till it reaches soft ball consistency. Reduce the heat add rice with keasri powder(saffron) dissolved in hot milk. Stir gently till moisture dries and then add cashewnuts, raisins and cardmom powder with the rest of the ghee. Add grated coconut if desired.
	Mango Shake
	Ingredients 1 Can Condensed Milk 1 Can Mango Pulp 1 Cup Cool Whip Direction For Cooking Grind all the ingredients in a juicer/mixer for five minutes Cool in the refrigerator for about an hour Take it as a dessert or as a drink.
	Phirini
	Ingredients 2 Cups Rice(Basmati Preferred) 1 - 2 Cups Sugar 1/2 Gallon Milk (2%) 1/2 Tea Spoon Cardamom 2 Table Spoons Pistachios (Roasted) 2 Table Spoons Almonds (Roasted) 5 Tea Spoons Ghee 1 Cup Half And Half As Desired Other Dry Fruits(Roasted) Direction For Cooking Wash the rice several times. Soak the for atleast 2 hours. Drain all the water and dry on a paper towel for atleast an hour. Grind the dry rice very coarsely. Heat a non-stick vessel with the ghee and cook the rice with the milk. When it is almost done add sugar , half and half and cardamom powder. Cool in the refrigerator and decorate with the nuts and silver foil before serving.
	Banana Mango Passion
	Ingredients 3-4 Bananas 150 ml Mango pulp 100 gm Dry coconut Direction For Cooking Peel bananas and cut them lengthwise into 2 halves. Roll each piece gently in mango pulp and then roll it in dry coconut. Freeze the bananas for about 10 minutes and repeat the procedure two more times.
	Chakrapongal
	Ingredients 1 cup Rice 1/2 cup Moong dhal 1/2 cup Ghee 2 cups Milk 1 cup Jaggery powder 1/2 Grated fresh coconut 1/2 cup Raisins 1/4 cup Cashewnuts a pinch edible camphor Direction For Cooking Mix the rice and moong dhal and boil with milk. The mixture should be very soft. Add jaggery to this.Fry cashewnuts, raisins and cocunut in ghee and pour it into the mixture.Take a little milk and add camphor to it. Season the mixture with camphor and cardmoms.
	Aresa
	Ingredients 1 cup Rice 1/2 cup Moong dhal 1/2 cup Ghee 2 cups Milk 1 cup Jaggery powder 1/2 Grated fresh coconut 1/2 cup Raisins 1/4 cup Cashewnuts a pinch edible camphor Direction For Cooking Mix the rice and moong dhal and boil with milk. The mixture should be very soft. Add jaggery to this.Fry cashewnuts, raisins and cocunut in ghee and pour it into the mixture.Take a little milk and add camphor to it. Season the mixture with camphor and cardmoms.
	Cashewnut Burfi
	Ingredients 2 Cups Cashew Nut Powder 1 Cup Dry Milk Powder Or Milk (1/2 Cup) 1 Cup Sugar 1 Tea Spoon Cardamom 1/2 Cup Water Direction For Cooking Boil water with sugar then add cahew nut powder and cardamom stirring until it thickens. Add milk depending on the consistency if the consistency is thin add dry milk powder. Spread on wax paper and cool it. Put the silver foil and the cut into desired shapes.
	Pudding
	Ingredients 2 Cups Cream Of Wheat 2 Cups Whole Milk 2 Cups Sugar 5 Table Spoons Butter (Unsalted) Nuts (Cashew,Almond,Pecan,Pista)And Rasins Cardamoms Direction For Cooking Melt the butter and roast cream of wheat on low heat till the raw smell disappears and allow it to cool. Roast the nuts and rasins and keep aside. Boil the milk and add the sugar. Add cream of wheat, nuts and cardamom powder slowly and keep stirring continously. Reduce the heat and keep stirring till it becomes thick.
	Shrikhand
	Ingredients 6 Cups Plain Yogurt 1/2 Cup Powdered Sugar 1/4 Tea Spoon Powdered Saffron 2 Table Spoons Pistachio Nuts 1/4 Tea Spoon Ground Nutmeg 1/4 Tea Spoon Ground Cardamom Direction For Cooking Hang the yogurt in two layers of cheesecloth over a bowl to catch the drippings. Allow it to drain overnight. Scrape the drained yogurt into a bowl. It should be thick and half the original volume. Add the powdered sugar and saffron to the yogurt. Beat with a whisk. Flavour the shrikhand with crushed pistachio nuts, nutmeg and cardamom.

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