Custard vermicelli kheer

I remember i had relished this kheer first time for my cousin's wedding since then i am a big fan of this recipe.You can try this new version of making vermicelli kheer when you are bored of making regular vermicelli kheer.This kheer is very quick to make specially when you have guests at home.You can also think of eating chilled bowl of kheer with a scoop of vanilla ice cream.Today i made this kheer on the ocassion of navratri festival as a dessert.

          Ingredients

• Vermicelli/Semiya - 1 cup
• Milk - 500 ml.
• Raisins - 8-10 
• Cashew nuts - 7-8
• Almonds(chopped) - 5-6
• Ghee - 2-3 tablespoon.
• Sugar - 1/2 cup.
• Custard powder(vanilla flavor)- 2 tablespoon.
• Cardamom powder - 1/4 teaspoon.

          Serves (2-3)
         
          Method of preparation

• Boil milk and keep aside.
• Heat ghee in a pan and add raisins, cashew nuts, almonds and saute it.
• Add seviya and roast till it changes colour to light golden brown.
• Into the roasted vermicelli and nuts add the hot milk carefully in the to avoid splutters.
• Let it simmer for 5 to 7 min.Stir in between.
• Now add sugar and mix well.
• In a bowl add custard powder and water/cold milk and mix well.
• Pour custard powder and water mixture into the pan and stir continuously.
• It will immediately start to thicken.
• Finally add cardamom powder.
• Let it simmer for around 5 minutes.
• Serve warm or cold as per choice.

          Note

• If you feel custard kheer is thickened after cooling you can add some milk and mix nicely.
• In this kheer i have used vanilla flavor custard powder but you can also try mango or raspberry flavored custard powder as per your choice.

          Happy cooking !

       

Homemade Blueberry ice cream (Eggless)

                                                                               

                                                                           
Summer is bounty time for fruits;especially fruits like blueberries,mango, jackfruit,raspberries and strawberries are abundantly available in the market.
We both love ice cream specially when it's homemade.I like to make ice creams at home as i think homemade ice creams are more healthy with no artificial  colors or thickening and emulsifying agents added.I have tried making butterscotch,chickoo, vanila and mango ice cream in the past.

Here in this post i present before you super delicious blueberry icecream(eggless). Though blueberries are rich in so many health benefits,still I don't like to eat just the fruit.This is my first attempt of making blueberry ice cream and considering that,the outcome is a huge success. I have used Homemade sweetened condensed milk for making this ice cream, condensed milk adds not only to sweetness but also to the richness of the ice cream. Do try and post your coments.

          Ingredients

• 2 cups blueberries
• 1 cup sugar
• 1 teaspoon lemon juice
• 1.5 cup sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tsp vanilla essence

          Method of preparation

• Wash the blueberries and clean them.
• Now take the blueberries and grind them in the blender.
• Strain this juice into a bowl,discarding the skins.
• Into the bowl containing blueberry juice add sugar and lemon juice.
• Now on the medium heat keep on stirring this mixture until it reduces to 3/4th.
• Switch off the gas and let it cool to room temperature.
• In a big bowl take whipping cream and whip it until it becomes light and fluffy.
• Then slowly add the sweetened condensed milk and whip it again for some time.  
• Then lastly add vanilla essence and blueberry sugar syrup that we prepared.
• Whip all the things nicely and the then transfer the mixture to container and cover the container.
• Let it set for minimum 8 hours in the freezer,after 8 hours scoop the ice cream in a bowl and serve chilled.

          Note

• I have used the fresh blueberries but you can use the frozen also.

         Happy cooking !

Homemade sweetened condensed milk

                                                 
There are few super ingredients in cooking that can be used in making so many varieties of dishes.One of such great super ingredient is sweetened condensed milk sold under different commercial names such as Milkmaid or Mithai mate in India.This one ingredient can be used in making so many different types of dessert dishes,cakes, puddings,ice creams, indian sweets etc.Even i like to have this sweetened condensed milk with chapati or fulka for breakfast as it tastes yummy !

Although condensed milk is easily available in market these days it is always advisable to make your own version at home and store it for later purpose.The ready made condensed milk comes with preservatives which is not always good for health,and then its so easy to make this at home with just 3 ingredients.  Condensed milk made at home is much cheaper compared to ready made version.

For this recipe of condensed milk I have used full fat milk.Also I have added a pinch of baking soda.Baking soda will thickens the condense milk and also keep it stay fresh for longer.Though the process is very simple you have to have patience to keep on stirring the mixture.

Once made, store in a clean jar with a tight fitting lid in the refrigerator for up to one week or in the freezer for up to three months.If frozen, just thaw in the refrigerator overnight and then shake vigorously in an airtight container with lid on or pour into a larger container and whisk until smooth and consistent throughout.Do try this once and let me know your comments.


         Ingredients

• Fresh milk (full fat) - 1/2 litre ( 2.5 cups)
• Sugar - 1/2 cup ( 100 gms)
• Baking soda - 1/4 th tsp

          Yields around 1/2 cup

          Method of preparation

• Take the fresh milk in a pan.
• When it comes to boil and rises to the top,simmer the flame and add the sugar and baking soda.
• Stir well and allow it to boil till the milk reduces to 1/3 rd of its original quantity.
• Keep the flame medium and stir every now n then to avoid charring.
• Once the milk becomes slightly thick,take a drop of milk and check it between your thumb and index finger.
• If the milk is sticky,thick and if it forms a half thread,it is done.
• Switch off the flame.Do not leave the milk to boil & reduce completely because it will become too thick like a cream once when it cools down.
• So switch off as soon as it reduces to 1/3 rd even if it is slightly watery.Refrigerate and use whenever needed.

          Happy Cooking !