PINEAPPLE PUDDING

PINEAPPLE  PUDDING

Crushed Pineapple  -1 tin

Whipping  cream -1 cup

Pineapple jelly powder-1 pack

Water – 2 cup

Condensed milk-1 tin

First  prepare the  jelly, add pineapple jelly powder in one cup of boiling water and stir it well till it is dissolves completely and add one cup of cold water, mix well.To the jello add  condensed milk, and stir well.fold in the cool whip gently until no lumps remain.drain  the  crushed pineapple,add the pineapple to the pudding mix.Transfer  the pudding  into  serving  dish.Refrigarate  at least   for  4  hours, or until the pudding set.

MOUSSE PUDDING

 MOUSSE PUDDING
China Grass – 10 gram Water – 1 1/2 cup
Condensed milk – 1tin
Milk – 2 tin ( measured in condensed milk tin )
Sugar – 4-5 desert spoon
Vanilla essence – 1/2 teaspoon
Cut the china grass into small pieces & wash it. Soak it in 1 1/2 cups water for 15 minutes. Melt the china grass .Mix other ingredients together, heat it well. Once the temperature of the melted china grass & milk mixture becomes the same slowly mix it & heat for 2 minutes. Add vanilla essence to this mixture. Strain this mixture to the pudding dish & refrigerate.
Topping
Grated coconut – 1cup
Sugar – 2 desert spoon
Cashew nut chopped – 1/4 cup
Stir all the above ingredients till it turns golden brown. Grind it & store in an airtight container.

CHEESE CAKE

1 cup tea biscuit or 100 g, crumbled(I use marigold biscuit)

1 tablespoon butter, melted

1 tablespoon water, warm

400 g low fat cream cheese

1 tin Fat Free sweetened condensed milk or 405 g

1 teaspoon vanilla essence

2 tablespoons gelatine powder

4 tablespoons water, hot

1 tablespoon lemon juice

Combine biscuit crumbs, butter and warm water. Rub the ingredients using fingertips. Press the biscuit mixture over the base of  loose bottom cake pan .

Beat cream cheese,Condensed Milk and vanilla in an electrical beater until mixture becomes smooth. Add the lemon juice to the cheese mixture and mix in low speed to combine all.

Sprinkle gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.

Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture becomes firm.

CHEESE CAKE

CHEESE CAKE

1 cup tea biscuit or 100 g, crumbled(I use marigold biscuit)

1 tablespoon butter, melted

1 tablespoon water, warm

400 g low fat cream cheese

1 tin Fat Free sweetened condensed milk or 405 g

1 teaspoon vanilla essence

2 tablespoons gelatine powder

4 tablespoons water, hot

1 tablespoon lemon juice

Combine biscuit crumbs, butter and warm water. Rub the ingredients using fingertips. Press the biscuit mixture over the base of  loose bottom cake pan .

Beat cream cheese,Condensed Milk and vanilla in an electrical beater until mixture becomes smooth. Add the lemon juice to the cheese mixture and mix in low speed to combine all.

Sprinkle gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.

Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture becomes firm.

MUTTAMALA

MUTTAMALA

Ingredients:

Egg         5-6

Sugar     2    cup

Water     1   cups

Cardamom powder   ¼ tsp

Rose water  ¼ tsp

Description:

First the eggs are separated, and the yolks kept aside.Boil water and sugar in a pan.make a thick syrup,then add rose water and cardamom.the beaten egg yolk is now added the boiling syrup  through a small hole in the egg shell   so that it falls like a thread.Pour it continuously until the egg yolk in the shell has all been used up.By this time the yolk will be cooked. Reduce the heat and sprinkle a little cold water.Remove the egg strings from the syrup with out breaking them.Spread in a thali and keep slightly raised to remove the excess syrup.Mutta mala ready.Beat the egg white with the  3 tbsp sugar syrup. Steam the mixture.Cut into pieces of required shapes. Spread the yolk mixture on a plate and arrange the steamed egg white pieces in the middle.

RASAGULLA

Ingredients  for Rasgulla balls

Milk- 4 cups

Lemon juice  2 tbsp

All purpose flour (maida)- 1 tablespoon

For the sugar syrup

Sugar- 1 1/2 cup

Water- 4 cups

Cardamom powder ½ tsp

Method

 Heat milk in a pan and bring it to boil for about 8-10 minutes.

 When it starts boiling, add lemon juice and wait for the milk to curdle completely.

 Remove from the heat and let it cool for about 3-5 minutes.

 Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called "paneer". wash paneer well using muslin cloth under cold running water to remove lemon juice flavor. Knead paneer for about 5-7 minutes to make a smooth dough. Add flour and knead again for few minutes. Make smalls of about 1 inch in size (8-10) of the dough and keep aside. Next make sugar syrup. Mix sugar, water, and cardamom powder in a saucepan and bring it to boil. Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered. Transfer into a serving dish. Refrigerate and serve chilled.