Javvarisi Paal Kozhukattai

Javvarisi Paal Kozhukattai

Ingredients:
1 Cup - Nylon Javvarisi/Sabudana
3 Cup - Milk
1 Cup - Coconut
2 Cup - Sugar
1 Dash - Saffron
1/4 - 1/3 Cup - Ghee
2 Tbsp - Broken Cashews

Procedure:
1) Heat 3 Tbsp ghee in a pan. When the ghee is hot add javvarisi and fry them till they almost doubles in size and becomes transparent.
2) Add a cup of water in pressure cooker. Add milk, javvarisi, saffron in a vessel, place the vessel inside the pressure cooker . Allow them for 3-4 whistle or 15-20 mins.
3) Add sugar and coconut as soon as opening the pressure cooker.
4) Fry some cashews with remaining ghee and add it to the Paal Kozhukattai.
Note: Too good when served hot.

Shahi Tukda

Shahi Tukda

Ingredients:
15 - 20 Slices - Bread
Ghee/Oil - For Frying
1 Can - Condensed Milk
2 Cup - Milk 
2 Tbsp - Chopped Pistachios
A Pinch - Saffron

Procedure:
1) Remove the edges and cut the bread into half. Deep fry or Shallow fry or Pan fry them.
2) Add condensed milk, milk, saffron, pistachios in a pan and boil them and keep stirring occasionally.
3) When the syrup (mixture) becomes thick reduce the flame, add the fried bread slice to the syrup for a minute and remove them before the bread becomes soggy.
4) Arrange the soaked bread slices in a plate. Allow the syrup to cool completely and pour them on top of the bread slices.

Strawberry Tiramisu (Kids Friendly)

Strawberry Tiramisu (Kids Friendly)

Ingredients:
1/2 lb - Mascarpone Cheese (room temperature)
3/4 Cup - Heavy Cream
1/3 Cup - Granulated Sugar
1/2 tsp of Vanilla
1/2 lb - Fresh Strawberries
30 Savoiardi (ladyfingers)
Some strawberries for topping

Procedure:
1) In a bowl whip the heavy cream until stiff and refrigerate it for about 15-30 mins. Meanwhile do the following.
2) Grind strawberries to smooth smoothie.
3) Fold together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture. Fold in remaining whipped cream.
3) To assemble, Dip each ladyfinger into the strawberry smoothie and lay in the bottom of your pan. Pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers.
4) Arrange another layer of soaked ladyfingers on top of the layers and spread over the remaining filling. Cut the strawberries into small pieces and top it up with favorite design.
5) Cover and chill for 4 to 24 hours before serving.

Espresso PannaCotta

Espresso PannaCotta

Ingrediants:
1 cup - Heavy Cream
1/3 cup - Espresso Coffee
1/2 cup - Sugar
1tsp - Vanilla Essence
1pkt - Gelatin

Procedure:
1) Add Gelatin in 3 tbsp of cold water and soak them till the Gelatin gets soft.
2) In a saucepan add all other ingredients (whipping cream, sugar, espresso, vanilla essence) and bring them to boil.
3) When about to boil add gelatin stir till it dissolves.
4) Pour them in cups and refrigerate for at least 6 hrs to set.
5) Before serving dip the bottom of cup in hot water and turn upside down in a plate and serve them with Espresso Chocolate Sauce.

Vanilla PannaCotta in Orange Sauce

Vannila PannaCotta in Orange Sauce

Ingrediants:
1 cup - Heavy Cream
1/4 cup - Sugar
1tsp - Vanilla Essence
1pkt - Gelatin

Procedure:
1) Add Gelatin in 3 tbsp of cold water and soak them till the Gelatin gets soft.
2) In a saucepan add all other ingredients (whipping cream, sugar, vanilla essence) and bring them to boil.
3) When about to boil add gelatin stir till it dissolves.
4) Pour them in cups and refrigerate for at least 6 hrs to set.
5) Before serving dip the bottom of cup in hot water and turn upside down in a plate and serve them with Orange Juice Sauce.

Instant Peda

Instant 5min Peda

Ingredients:
1 Can - Condensed Milk
2 Cup - Milk Powder
1 Stick - unsalted Butter

Procedure:
1) Bring butter to room temperature.
2) Add all three ingredients in microwavable bowl. Microwave them in high for 2 mins.
3) Fold them with a spatula. Microwave for another 3 mins, folding them in between every 1 min.
4) Now the Peda is ready. Allow them to cool a little bit, cut them to pieces or make small balls or use any molds to get your favorite shapes.

Triple Chocolate Mousse (Eggless)

Triple Chocolate Mousse (Eggless)

Ingredients:
1/2 Cup - White Chocolate Chips
1/2 Cup - Semi Sweet Chocolate Chips
1/2 Cup - Milk Chocolate Chips
1 1/2 Cup & 3Tbsp - Heavy Whipping Cream
3 Tsp - Gelatin
3 Tbsp - Butter
1 1/2 Tsp - Vanilla Essence
Berries to Decorate

Procedure:
1) Whip the whipping cream till it is stiff. Separate them into three equal portions and refrigerate them.
2) Soak 1 tsp of gelatin in 1 - 11/2 tbsp of cold water.
3) Place 1/2 cup of semisweet chocolate chips, 1 Tbsp of butter in a microwavable bowl and microwave them for a minute. Stir them until the chips are melted. Add the vanilla essence and mix them well.
4) Boil 1 tbsp of whipping cream in stove, once about to boil remove them from stove or microwave, add gelatin and stir till it's completely dissolved. Mix them well into the chocolate mixture.
5) Now add one portion of whipped cream to the chocolate mixture and mix them well. pour them into the serving bowls
6) Set them in freezer for 10 to 15 minutes.
7) Repeat the steps from 2 to 6 with milk chocolate chips and white chocolate chips. Once they are set, refrigerate them till being served.
8) Decorate them with your favorite berries, before serving.

Note: This recipe makes about 15 servings.