Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Tuesday, July 1, 2014

FALOODA

Falooda is a cold beverage plus dessert, which gives a refreshing feeling in hot summer days. It is a popular dessert of Pakistani Food Street as well as in India and Bangladesh.

There are so many ingredients in Falooda but traditionally, the basic ingredients are vermicelli (made of arrowroot flour or corn flour), rose syrup or Rooh Afza, Tukmaria and sweetened milk.

Now there are so many variants of falooda available, kulfi falooda, Jelly falooda and ice cream falooda.


INGREDIENTS:

  1. Tukmaria seeds/Tuk Malanga:  2-3 tablespoon (soak in enough water as they completely submerged, after it will swells and looks translucent, strain and keep aside in a bowl. Or add in sweetened milk.
  2. Sweetened Milk:  Take 1/2 liter milk, boil it and then add condensed milk 4 tablespoon or 2 tablespoon sugar, and add Rooh Afza or Rose Syrup until pink color. 
  3. Fruit cocktail or any fruit like mangoes and strawberries but for strawberries first chop, add sugar, mix well and then fridge for 30 minutes.
  4. Strawberry Jelly:  1 packet, dissolve in 1 cup of water and cut the cubes.
  5. Nuts:  almonds and pistachios for decoration.
  6. Arrowroot flour or cornflour vermicelli: 1/2 cup for one glass serving or as required. (method given below) 

VERMICELLI INGREDIENTS:

  1. Arrowroot flour/corn flour/Farina flour: 1 cup
  2. Rose water or Kewra water/screwpine water:  1 tablespoon
  3. A bowl of chilled water with ice cubes.
  4. Falooda maker, tool for making vermicelli.

METHOD:

 Put 1 cup of any flour in a pan, add 3 cups of water, add 1 tablespoon of kewra water/screwpine or rose water, dissolve all well and then cook on a low flame, continuous stirring until leaves the walls of the pan and looks like a hard semi-translucent thick ball paste in the center of the pan.  Now it is ready to make vermicelli.
Take a large bowl with chilled water and ice cubes.  Fill the falooda maker with paste and press it and dropping them directly into the cold water.
It is usable for 2-3 days, just keep into the cold water in the fridge.  Instead of this rice vermicelli also can use from Chinese store.

ASSEMBLE: 

Take a tall glass with straw and spoon, first put vermicelli, sweetened milk, soaked tukmaria, jelly cubes, fruits, nuts and ice-cream. 









Tuesday, March 25, 2014

No-Bake Cake


INGREDIENTS:

  1. Biscuit (Mary or Tea Biscuit):  2 Packets
  2. Cocco Powder or Coffee:  1 tbs
  3. Castor Sugar:  2 tbs
  4. Milk:  1/2 cup 
  5. Cream:  2 Packet (Whipped)
  6. Cooking Chocolate
  7. Chocolate Essence:  1/4 tsp

METHOD:

  1. Mix cocco powder, essence & sugar in milk.
  2. Crush biscuits.
  3. Add milk mixture in biscuits.
  4. Add melted chocolate & Whipped Cream.
  5. Greased Pan or pyrex dish and set biscuit mixture in it.
  6. keep in freezer.
  7. Decorate with whipped cream and chocolate chips.







Wednesday, May 15, 2013

Rhubarb Crumble

INGREDIENTS:
  1. Rhubarb:  
  2. Castor Sugar:
  3. Strawberry:
  4. Water:
Rhubarb and sugar should be equal.

FOR CRUMBLE
  1. Plain Flour:
  2. Butter:

METHOD:
  1. Take rhubarb, castor sugar and water in a pan and keep on slow flame, stir continuously until sugar dissolves, cook and after rhubarb soft then add strawberry.
  2. Take flour and butter and mix with hands just like crumble.
  3. Take pie tray or any ceramic pie tray, pour rhubarb mixture.
  4. Spread crumble.
  5. Keep in oven for 20 minutes at 180 degree Celsius until golden on top.
Rhubarb Crumble