Bread Pudding of Leftover Sweets

Preparation time 10 minutes

Cooking time 10 minutes

Servings 4

 

Ingredients:

Leftover Sweets                      100 gm

(Kaju Katri, Peda etc.)

Milk                                          1 cup

Cream                                     1 cup

Bread Slices                            10

Dry Nuts mixed                       2 tbsp

(Cashew Nuts, Raisins etc.)

Sweet Bundi                            1 cup

Sugar Caramel for garnishing

 

Method:

Take Leftover Sweet and Milk in wet grinding jar of mixer. Blend it well. Remove it in a pan. Add Cream and put the pan on flame to boil. Stir while boiling to avoid boil over. Boil until it thickens.

 

Cut to remove hard border of all Bread Slices and make square pieces of Bread Slices.

 

Grease baking dish with Ghee or Butter.

 

Arrange half of pieces of Bread Slices on a greased baking dish. Pour half of prepared Sweet mixture all over Bread pieces on baking dish. Sprinkle mixed some Dry Nuts and Sweet Bundi.

 

Repeat to make another layer.

 

Pre-heat oven. Bake for 20 minutes at 180°.

 

After baking, take it in 1 or 2 serving cups. Sprinkle Sugar. Caramelize Sugar with kitchen torch.

 

Serve Fresh and Hot. Also, it can be served fridge cold.

 

After big festive season, all we have some sweets leftover by guests and children.

 

Now you have the simple recipe to make leftover sweets more delicious and sweeter.

 

Enjoy Sweet of Sweets…Pudding of Leftover Sweets…

Share and Enjoy !

0Shares
0 0

Achu Murukku / Acchappam / Gulabi Puvvulu / Rose Cookies

Preparation time 5 minutes

Cooking time 10 minutes

Servings 20

 

This Recipe is originated in Southern India. It is Sweet Crispy snack, especially very favourite during Christmas festive season.

 

It is called, Acchappam in Malayalam (Kerala), Achu Murukku in Tamil (Tamilnadu), Gulabi Puvvulu in Telugu (Andhra Pradesh).

 

Because of its shape resembles with Rose Flower, it is known as Rose Cookies.

 

Ingredients:

Rice Flour ½ cup

Refined White Wheat Flour (Maida) 2 tbsp

Powder Sugar ¼ cup

Salt Pinch

Sesame Seeds 1 ts

Coconut Milk 1 cup

Oil to deep fry

 

Method:

Take Rice Flour in a bowl.

 

Add Refined White Wheat Flour, Powder Sugar, Salt and Coconut Milk. Mix well to prepare batter. You can use mixer blender jar or handy blender to mix well and to make it smooth.

 

Add Sesame Seeds and stir to mix.

 

Prepare somehow thick (not very thick, not very watery) batter. The consistency of batter is very important to make it not sticky and make it crispy when fried.

 

Heat Oil in a deep fry pan on slow flame. When Oil is heated, put Murukku mould in heating Oil.

 

Heat Oil in another deep fry pan on medium flame.

 

Put Murukku mould in heating Oil. When mould becomes hot, dip it in to prepared batter. Dip approx ¾ part of the height of the mould to make it easier to release the batter from the mould in to Oil. Batter will stick on the mould.

 

Put the mould with batter in to heating Oil. It will cause bubbles in heating Oil. When bubbles reduce, shake the mould very gently to release partly fried Murukku from the mould. If it is needed, you can use fork or knife to push Murukku gently to release from the mould.

 

(After releasing Murukku, put the mould in heating Oil on low flame to prepare to use it again.)

 

Fry Murukku to light brownish. Flip to fry both sides well.

 

Remove well fried Murukku from the pan.

 

Serve fresh and hot or let it cool down and store to serve anytime later.

 

Make Your Favourite Festival Sweeter with South Indian Sweet Snack…

Share and Enjoy !

0Shares
0 0

Shahi Shikanji

Preparation time 5 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Milk 1 cup

Sweetened Condensed Milk ¼ cup

Saffron threads 3-4

Nutmeg Powder Pinch

Mace Blade Powder Pinch

(Javantri in Gujarati)

Cardamom Powder Pinch

Hung Curd ¼ cup

Milk Cream 1 tbsp

Cashew Nuts pieces ½ tbsp

Almonds chips ¼ tbsp

Pistachio pieces ¼ tbsp

Raisins ¼ tbsp

 

Method:

Take Milk and Sweetened Condensed Milk in a pan and put it on medium flame to boil. When it starts to boil, add Saffron threads, Nutmeg Powder, Mace Blade Powder, Cardamom Powder and continue boiling while stirring occasionally and reducing-increasing flame to boil it repeatedly until it becomes thick.

 

Then, leave it to cool down and refrigerate for at least 2 hours.

 

Take it in a blending jar of your mixer. Add Hung Curd and Milk Cream. Just churn it for 5-7 seconds only.

 

Mix Cashew Nuts pieces, Almonds chips, Pistachio pieces and Raisins.

 

Refrigerate it for at least 1 hour.

 

Take it in a serving glass.

 

Garnish with few pieces of Cashew nuts and Pistachio.

 

Serve chilled.

 

Just Chill Out with Chilled Shashi Shikanji…

 

The Royal Gift from the Core State of India…Madhya Pradesh…

Share and Enjoy !

0Shares
0 0
error: Content is protected !!