These easy-to-make desserts are sure to earn you brownie points from your guests and the family alike. The recipes are by Sumaija Asghar of Greens Ayurveda
These easy-to-make desserts are sure to earn you brownie points from your guests and the family alike. The recipes are by Sumaija Asghar of Greens Ayurveda
Malabari Carrot cake
Ingredients: Carrots - 2 Eggs - 3 Milk powder - 5 tbsp Sugar- 4,5 tbsp All purpose flour (optional) - 1 tbsp Baking powder - tsp A pinch of cardamom powder Ghee- 1 tsp
Instructions: Preparation Peel and cut the carrot into small pieces. Cook the carrot with 1 cup of milk.let it cool down. Blend the cooked carrot with eggs. Once it blends well add sugar, milk powder, all purpose flour, baking powder and cardamom powder.
Blend well to make a smooth batter. Meanwhile, heat ghee in pressure cooker . Add batter in to the pressure cooker and close the lid without weight. Cook in low flame for 20 minutes or till the inserted tester comes out clean. In-between (after 10 minutes) open the lid, then decorate with cashews and raisins.
Note: you can use non-stick cooking pot so the sides will not get burned. Caramel Pudding
Ingredients: Milk - 500 ml Sugar- 1/2 cup Eggs- 4 Sugar for caramelizing- 3 tbsp
Instructions: Make the caramel first and prepare the pan. Put 3 tbsp sugar on the dish with which you are making the pudding. Place it on the stove. Keep the flame to lowest once it starts browning and once when the melted sugar reaches a nice dark amber color, switch off the fire. Swirl the pan with tongs and keep aside. To make the custard; add eggs and sugar in a blender. Blend for a minute. Add the milk and again blend for a minute. Pour this into the prepared custard pan. Boil water in a steamer and place the custard in the steamer, close the lid. Once steam comes, simmer for 10-12 minutes and then switch off fire and leave it for another 5 minutes. Open the lid and allow it to cool down to room temp. Keep in fridge, preferably overnight. Serve Chilled.
Strawberry Cheese Cake
Ingredients: Graham cracker crumbs-- 1 cup Unsalted butter, at room temperature- 2 1/2 tablespoons Sugar- 1 1/2 tablespoons- plus 1 1/2 cups Cream cheese, softened -- 2 1/2 pounds Orange zested--1 1/2 teaspoon Vanilla extract- -4 drops All-purpose flour - 3 tablespoons Eggs -5 Egg yolks- 2 Sour cream-1/2 cup 1 Vanilla bean, seeds scraped from inside of pod and reserved Bourbon-1 teaspoon Strawberry Sauce, recipe follows Fresh strawberries--2 pints Sugar-1/2 cup Water--1 cup Finely grated lemon zest-1 teaspoon
Directions Preheat oven to 375 degrees F.
Instructions: Butter the bottom of a 9-inch spring form pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of spring form pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Lower oven temperature to 350 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
Strawberry Sauce: Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve -Sumaija Asghar
