PHIRNI BRÛLÉE WITH FRUITS Ingredients
• 1cup rice Paste (soaked rice and ground to paste) • 1 cup sugar • 1 litre milk • 1tsp cardamom powder • few strands of saffron(soaked in 1tbsp warm milk) • 1cup assorted fruit(strawberry,pineapple,apple,cher ries)
• 3 tbsp almond paste( soaked and skin removed) • 3-4 tbsp castor sugar
Directions • In a heavy bottomed skillet, add milk,rice paste and let it cook for 10-15 minutes on low flame, stirring occasionally.
• Now ground almonds to paste and add to the above and keep cooking for 8-10 minutes over low flame.
• Add saffron, and cardamom powder along with sugar and keep stirring while cooking.
• Cook till thick . • Let it cool at room temperature. • Transfer into martini glasses and sprinkle a layer of castor sugar on top.
• Caramelise with blow torch. • Garnish with fruits and serve chilled.
RUM BALLS Ingredients
• 250 gms plain chocolate sponge cake • 10 ml dark rum • 100 gms melted chocolate • 80 gms cream • 50 gms butter • few drops vanilla essence • 1 cup cocoa powder
Directions
1. In a sauce pan bring cream to boil,add chocolate pieces to it,cover and keep aside for 5 minutes.
2. Mix well till both are well incorporated.
3. Now in another bowl,crumble the sponge and add the above ganache to it alongwith,vanilla essence,rum,butter and mix well.
4. Once done make equal sized balls and dust it with cocoa powder.
5. Chill and serve.
BADAM KESAR THANDAI Ingredients
1/4 cup almonds (soaked and peeled) 1/2 tsp cardamom powder 20 white peppercorns 2 cups milk 1/2 cup powdered sugar a few saffron (kesar) strands
Directions
1. In a deep pan, boil the milk and keep aside to cool completely. 2. In a blender, add almonds and peppercorns and make a fine paste by adding water. 3. Add milk,cardomom powder, sugar ,almond and pepper paste mix well and refrigerate the mixture for 3 to 4 hours. Strain the mixture through a sieve, add saffron and mix well. Serve chilled.
54 I INDIAN MIRROR MAR 2018
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