Egg Pudding Pie

Egg Pudding Pie

Ingredients:

  1. Digestive biscuits (I used Gluco biscuits) 20
  2. Sugar 5 tbsp. (if using digestive biscuits)
  3. Butter (melted) 2-3 tbsp.
  4. Milk 1  1/2 cup
  5. Eggs 3
  6. Gelatin 2 tbsp.
  7. Sugar 1 cup
  8. Fresh cream (whipped)  1 cup
  9. Whipped cream for decoration

Method:

  • Blend the biscuits  in a food processor until it has turned into fine crumbs.
  • Melt the butter for the biscuit base in a small pan.
  • Pour this into the bowl of the machine while the motor is running.
  • Give it about 10 seconds then stop the machine.
  • Tip the biscuit base into a cake tin with a removable base.
  • Press the biscuit base down and smooth it out with the back of a spoon.
  • Set the biscuit base in the fridge for 20 minutes.
  • Put the gelatin in a sauce pan add 1/2 cup water.
  • Cook till it gets dissolve.
  • In another pan add milk, sugar and eggs.
  • Cook on low flame stirring constantly till gets thick in a custard form.
  • Remove from the fire.
  • Let it cool for 15-20 mins.
  • Add dissolved gelatin mixture, whipped cream  and fold in the custard.
  • Pour this mixture on top of the biscuit crust.
  • refrigerate it for 2 hours.
  • Decorate it with the whipped cream.
  • Serve chilled.
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Shahi Tukray (Bread Pudding)

Ingredients:

  1. Bread slices 6
  2. Milk 2 cups
  3. Saffron 1/2 tsp.
  4. Cardamom powder 1/4 tsp.
  5. Balai 1 cup
  6. Ghee for frying bread
  7. Almonds and pistachio for garnishing

Ingredients for sugar syrup:

  1. Sugar 2 cups
  2. Water 1 cup

Method:

  • Cook sugar and water in a saucepan until the sugar dissolves.
  • Heat ghee in a pan.
  • Fry bread slices until light golden in colour.
  • Place them in a Pyrex dish or any oven proof dish.
  • Pour prepared sugar syrup, milk and balai on top.
  • Sprinkle saffron, almonds and pistachios .
  • Cover and bake  for 10 to 15 minutes till the mixture dries.
  • Chill and serve.

Mango Jelly Cream

Ingredients:

  1. Rafhan mango jelly 1 pkt.
  2. Water 2 cups
  3. Mangoes 2
  4. Fresh cream 1 pkt.
  5. Vanilla essence 2 drops
  6. Sugar 1 tbsp.

Method:

  • Put water and rafhan mango jelly in a pan.
  • Bring to boil and cook till jelly mixture dissolved in water.
  • Cut one mango in small pieces and put in a mold.
  • Pour jelly mixture on top.
  • Leave it to cool and refrigerate for 3-4 hours.
  • Beat cream in a bowl with castor sugar.
  • Cut other mango in small pieces.
  • Add mangoes and vanilla essence to the cream.
  • Mix with the spoon.
  • Cut jelly in big pieces.
  • Take out in a serving dish.
  • Put mango cream on top.
  • Refrigerate to chill and serve.

Mango Kheer

Ingredients:

  1. Milk 2 kg.
  2. Sugar 6 tbsp.
  3. Rice 1/2 cup  (soaked for 3-4 hours)
  4. Mango 1 (cut in small pieces)

Method:

  • Boil the rice with 3-4 cups water till gets soft.
  • Grind them.
  • Put milk in a pan.
  • Add sugar and grinded rice.
  • Bring to boil.
  • Reduce the heat and simmer.
  • Stirring continuously till it reduces and gets thick.
  • Add mangoes and close the fire.
  • Take out in a serving dish.
  • Chill For 5-6 hours.
  • Garnish with mango slices and serve.

Brownies

Ingredients:

  1. Eggs 6
  2. Sugar 1 1/2 cup
  3. All purpose flour 1 cup
  4. Cocoa powder 1 cup
  5. Butter (melted) 1 1/2 cup
  6. Baking powder 1 tsp.
  7. Salt 1/4 tsp.
  8. Milk 2 tbsp.
  9. Vanilla essence 2 tbsp.
  10. Walnuts 1/2 cup

Method:

  • Preheat oven to 180°C / 350°F.
  • Take two 7 inch by 3 inch rectangle baking pans or 8 inch square pan.
  • Grease the pan with little butter.
  • Sift together the flour, cocoa, baking powder and salt and set aside.
  • Place the butter into a saucepan and melt over a low heat.
  • Remove the saucepan from the heat.
  • Pour the melted butter in a large bowl.
  • Then using a rubber spatula, stir in the sugar.
  • Lightly beat the eggs and add to the mixture, along with the vanilla essence and walnuts.
  • Gently fold in the flour mixture and mix until all the ingredients are combined.
  • Pour the brownie mixture into the prepared pan, making sure it is spread evenly in the pan.
  • Bake in the oven for 18 – 20 minutes or until a toothpick inserted in the center comes out almost clean.
  • Leave the brownies in the pan to cool completely.
  • When cool,take out from the pan.
  • Cut into pieces and serve.

Flan de leche

Ingredients:

  1. Egg yolks 10
  2. Sweet condensed milk 1can
  3. Fresh milk 1/4 ltr.
  4. Sugar 1 cup
  5. Vanilla essence few drops

Method:

  • In a bowl beat egg yolks.
  • Add condensed milk.
  • Whisk,then put milk and vanilla essence.
  • Whisk again till everything gets mixed thoroughly.
  • In a pan put sugar.
  • Cook on low heat till the sugar melts and starts to caramelize.
  • Pour the caramelized mixture in the mold.
  • Then put egg mixture on top.
  • Cover the top of the mold using an Aluminum foil.
  • Steam for 30-35 minutes.
  • Let it cool.
  • Refrigerate and serve.

Sooji Ka Halwa

Ingredients:

  1. Semolina (sooji) 4 cups
  2. Sugar 4 cups
  3. Milk 3 cups
  4. Water 2 cups
  5. Cardamoms 4
  6. Yellow food colour  a pinch
  7. Ghee (clarified butter) 1 cup

Method:

  • Melt ghee in a pan.
  • Add cardamoms and fry for few seconds.
  • Then put sooji and keep stirring for 3-4 minutes on low heat.
  • Mix water and milk together in a bowl.
  • Add food colour.
  • Put sugar in the pan and mix well.
  • Now add milk and water mixture.
  • Keep stirring until it gets thick and starts to bubble.
  • Lower the heat and cook for 10-15 minutes or till the oil separates.
  • Take out in a dish serve with poori.

Cocoa Squares

Ingredients for the base:

  1. Biscuits 1 pkt.
  2. Butter 3 tbsp.

Method:

  • In a chopper put the biscuits and crush them like bread crumbs.
  • Put butter in a pan heat till it melts.
  • Add it to the crushed biscuits.
  • Mix well.
  • Take a square pan brush butter.
  • Put the biscuits.
  • Spread them and press with the spoon so that they are evenly spread.

Ingredients for cocoa topping:

  1. Butter 2 tbsp.
  2. Cocoa powder 1 tbsp.
  3. sweet condensed milk 1 can

Method:

  • Melt butter in a pan.
  • Remove from the fire.
  • Add cocoa powder mix well.
  • Then put sweet condensed milk.
  • Put the pan back on fire.
  • Cook stirring continuously till it starts to get thick.
  • Pour on top of the biscuit crust.
  • Spread evenly.
  • Refrigerate for 6-8 hours.
  • Cut in squares and serve.