Fruit Custard

Fruit custard is one of those desserts that people from all age groups love. A delicious mix of fresh chopped fruits dunked in a rich and creamy custard. It requires very less preparation & cooking time and can be made from simple ingredients. Fruit Custard tastes best when it is cooked and served chill. It is a good accompaniment at the end of a meal and gives a nice soothing feeling.

Some mix the fruits with the custard and refrigerate but I do not like it because Sweetening the fruits not only acts as a coat and prevents them from getting discoloured quickly due to oxidisation. I personally prefer the custard and the fruits and refrigerating separately. 

Ingredients

Milk-    3 Cup

Custard Powder-    3 Tablespoon

 Sugar-1/2 cup

Cup Chopped Bananas-   1/2 Cup

Chopped Apples-   1/2 Cup

Pomegranate Kernels-    1/2 Cup

Grapes-    1/2 Cup

Strawberry-5

 

Method:

1.Take 1/4 cup milk in a bowl separately and keep aside.

2.Heat the remaining milk in a sauce pan. When it begins to boil, add sugar and stir well and let it cook over medium flame.

3.To the 1/4 cup milk bowl, add custard powder and mix well till there are no lumps.

4.Add this paste to the boiling milk and stir well to mix. Keep cooking over flame as the custard thickens.

5.Stir occasionally to prevent the milk from sticking on the bottom.Boil this for an additional 2-3 minutes, stirring continuously. the milk changes colour to dark yellow..

6.Remove the pan from the heat and stir for another 2 minutes. transfer to a small bowl and cool completely .Then refrigerate for a few hours to chill.

7.Chop all fruits into bite sized pieces. You can add bananas, apples, grapes, pear, cherries, strawberries, pineapples, pomegranate, mango, orange, kiwi or any other seasonal fruit of your choice.

8.Pour a spoonful of chilled  custard sauce on the fruits. Keep layering this way alternately with fruits and custard sauce to complete the dish.

9.Garnish with chopped pieces of fresh fruit, jellies or chopped nuts like almonds or cashews. Serve the custard chilled.

Eggless Kaju Pista Cookies –(Cashew Pistachio Cookies)

Eggless Kaju Pista Cookies is a delicious snack recipe made with flour, kaju and pista. Kaju Pista Cookies are one of the popular cookies in India. It is famous for the crispy texture.  These scrumptious cookies prepared with pistachios, cashews and flavored with cardamom powder makes a good option with a cup of chai and Perfect for picnic, high tea and kitty parties, this easy snack recipe is loved by kids also perfect for giving as gift! Try it. I made it in huge amt for my daughter family. Everyone loved it! I followed her recipe as it is.

 Recipe Courtesy: Anyone can cook with me

 

Ingredients:

All purpose flour- 1.5 cups

Cashew powder-1/4th cup

Butter-160 grams

Custard powder- 2 tbsp

Powdered sugar-1/2 cup

Milk(if required)- 2 tsp

Chopped dry fruit(kaju pista)- 1/2 cup

Baking powder-1/2 tsp

Vanilla extract-1/2 tsp

Green cardamom powder-1/2 tsp

Kewda essence-3-4 tsp

 

Method:

1.Take cashews in a mixer jar and grind it into a fine powder. Crush the seeds of cardamom into a fine powder. Grease two baking trays

2.Take melted butter into a big mixing bowl. Add powdered sugar into the butter and whisk it continuously until the mixture turns even and fluffy. Then add both essence and mix well.

3. After that, add cashew powder, green cardamom powder, all purpose flour and baking powder. Knead the dough by adding milk in small portions.

4.Now add chopped dry fruits and mix it well like a dough

5.Divide the dough into two log , wrap into cling film and refrigerate for 2 hours

 

6.Take out the logs  after 2 hours and cut the cookies into 2 inches gap.

 

7.Place the cookies on baking tray and bake for 12 to 15 minutes at 180 degree celcious.

8.Cool it for atleast 15 minutes and Transfer the cookies on a serving plate.

9.  Serve these crispy and mouth-melting cashew pistachio cookies

Malpua

New Year’s Eve is one of the most celebrated occasions in the calendar year. We all want to enjoy the ushering of the new year with energy and happiness as well as wish to have special and unforgettable memories. A “sweet” start to the New Year let's welcome the new year with a sweet tooth and loads of sweetness and goodness in our heart.For this New Year I Prepared our favourite sweet Malpua.

Malpua is a popular North Indian recipe made during festivals and special occasions. It is Prepared with maida and semolina, this is a quick dessert recipe that you can make for your loved ones. These small pancakes are fried in ghee and then dunked in sugar syrup. Malpuas has quite a few regional variations. In some parts, Khoya is added instead of Semolina, and  This is usually served with rabri but you can also eat malpuas without it.  The malpuas have to be deliciously rich, soft in the middle, slightly crispy along the borders and it should have a melting in mouth texture, and the thick kesar and cardamom flavoured syrup and Enjoy the warm, rich, melting taste of malpua  it’s a bliss trust me. 

Ingredients

 Maida– 1 Cup

Sugar –2 to 3 tsp

Semolina (Suji) – 1/4 cup

Milk Powder -3 tbsp

Milk – 1/2 Cup

Cardamom powder – ½ Tsp

Ghee – For frying

 A pinch of baking soda

Mix dry fruit pieces – For garnishing

For sugar syrup:

Sugar-  1 cup

water-    ½ cup

cardamom powder -    ¼ tsp

Few threads saffron

Method:

  1. For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside

2.. Mix maida, milk powder, semolina, sugar, cardamom powder and milk together to form a smooth flowing consistency batter (the batter should not be too thin or thick). Stir properly till all the sugar dissolves, take care so that no lumps are formed and keep it. . Once the batter is ready, keep it aside for few minutes so that the flavour of spices gets absorbed.

 3 Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.

4.Now soak the malpuas into hot sugar syrup. rest for few minutes making sure both the sides of malpua are soaked well. Remove it and place it on a serving plate.

5.Spread the dry fruit pieces on the Malpua and serve hot