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Plunge in the sea of Desserts

By  , Jagran Cityplus
Dec 30, 2010
4.8 / 5(4 Ratings)

DessertsApple Malpuas (Serves- 2-3)

Ingredients

o  1 large apple, cut into thin rounds (approx. 8 rounds) and deseeded

¼ cup singhara atta

¼ cup or 1-2 tbsp milk 

Some grated nutmeg

o  Some cinnamon powder

½ cup sugar

o  Oil for frying

 

Garnish

 

Some grated nutmeg and sliced blanched almonds or pista 

o  A little chilled rabri for topping (optional)

 

Method

 

  Cut apple into slices withot peeling. Keep aside.

o   Make batter with singhare ka atta and milk (use as much as needed). The batter should not be very thick or too thin. 

o   Heat oil. Dip apple rounds in batter and fry on high flame to a crisp golden brown colour. 

  Make syrup by boiling sugar with slightly less than ½ cup water. After the sugar dissolves, keep on low flame for 2-3 minutes. Remove syrup from heat. (do not make the syrup very thick)

o   Dip fried apple rounds in sugar syrup one by one. Leave in the syrup for few seconds. Remove to serving plate. 

  To serve, top malpuas with some chilled rabri or serve warm malpuas sprinkled with nutmeg and cinnamon powder alongwith cold rabri or ice cream served separately.

o   Garnish wih pista and blanched almonds.

 

 FIG AND DATE ROLL (Serves 8)

 

Ingredients

2 eggs, ¾ cup (100 gm) powdered sugar

½ cup (75 gm) oil

 o  50 gm seedless dates - chopped (1/3 cup), 50 gm dry figs - chopped (1/3 cup)

1 tbsp rum (optional) 2 tbsp walnuts chopped

85 gm (1 cup less 1 tbsp) flour (maida)

½ tsp baking powder, ½ tsp soda-bicarb (mitha soda)

 

Method

 

o   Mix 4 tbsp water to dates and figs in a pan and keep on low flame for 2 minutes. Remove from fire and mix in the soda bicarb. Cool and add rum. Keep aside. 

o   Sift flour and baking powder in a bowl. Add walnuts, dates and figs to the flour. 

o   Beat eggs and sugar very well till light and fluffy. Add oil gradually and keep beating till the oil is well blended with the eggs.

 o   Add flour with the dry fruits and nuts in small batches and fold till mixed properly with the eggs. 

 o   Transfer to a loaf tin of 4½" x 8½" size or a roll tin greased with oil. Bake in a preheated oven at 150°C/300°F for 45-50 minutes. Insert skewer or knife into centre of a cake. If it comes out clean remove cakes from oven. Let it stand in the tin for 10 minutes. Turn onto wire rack to cool. 

 

SPANISH CREAM (Serves 6)

 

Ingredients 

½ kg (2½ cups) full cream milk

3 tbsp vanilla custard powder

o  ½ cup sugar

250 gms (1¼ cups) cream

 o  75 gms (7-8) Good Day biscuits or any crunchy biscuits

o  ½ tsp vanilla essence

o  1 tbsp strawberry jam for decoration Methodo   Chill the cream in a small pan for 10-15 minutes in the freezer.

o   Meanwhile, dissolve custard powder in ½ cup milk.

 o   Put the rest of the milk in a heavy bottomed pan with sugar on fire. After it boils, add the dissolved custard powder, stirring continuously.

 o   Continue cooking for 5-7 minutes till it turns thick. Remove from fire. Cool over in a pan of cold water then chill in the freezer for 10-15 minutes.

  Crush the biscuits by keeping them in a plastic bag and crushing them with a rolling pin (belan) to form crumbs.

  Whip the chilled cream with powdered sugar very carefully to form soft peaks. Do not over beat. 

 o   Fold 200 gms of cream keeping aside 2-3 tbsp for decoration into the chilled custard. Add essence.

o   Keep the left over cream in the freezer for decoration. o   Mix 7-8 tbsp biscuit crumbs with the custard   cream mixture gently.

 o   Divide the custard into 6 individual small glass bowls (katoris).

o   Sprinkle some biscuit crumbs on top.

o   Put blobs of cream in the centre.

o   Dot cream with ¼ tsp of any red colored jam.

  Serve chilled.


Recipe Courtesy:

 Nita Mehta (Nita Mehta is world famous Cookery Expert, who has authored more than 250 books on world cuisine)

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