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Cricket_Guru · 09-25-2008, 01:48 AM

CHENNAR PAYESH

Ingredients:
1 cup grated skimmed milk cottage cheese (chenna)
5 cups (1 litre) skimmed milk
A few strands of saffron
2 teaspoon green cardamom powder
2 teaspoons sucralose
10-12 pistachios, halved

Procedure:
Heat milk in a pan and cook till it reduces to half the original quantity.
Add saffron and green cardamom powder to the reduced milk and mix.
Add the grated cottage cheese and cook on low heat for another two minutes.
Take the pan off the heat and set aside to cool. Add sucralose and mix gently.
Refrigerate and serve chilled garnished with pistachios.

PHIRNI

Ingredients :
2 cups skimmed milk
3 tablespoons rice, soaked
A few strands saffron
3-4 pistachios
3 teaspoons sucralose
1teaspoon green cardamom powder

Procedure:
Boil milk and set aside. Drain and grind the rice coarsely.
Soak saffron in one tablespoon of milk. Blanch pistachios, peel and cut into slivers.
Add rice paste to the milk and cook stirring continuously so that there are no lumps.
Add sugar free natura and mix. Add green cardamom powder, saffron milk and mix. When the mixtures starts thickening take it off the heat.
Pour into soaked kasoras.
Garnish with pistachio slivers and keep them in the refrigerator to chill.
Served chilled.

SHEER KURMA

Ingredients :
7 cups skimmed milk
100 grams roasted whole wheat vermicelli
1 tablespoon ghee
A few strands of saffron
2 tablespoons sunflower seeds (chironji)
1 teaspoon green cardamom powder
A pinch nutmeg powder
6 teaspoons sucrolose
3-4 almonds, blanched and slivered
3-4 pistachios, blanched and slivered

Procedure:
Boil milk till reduced to three fourths its volume.
Heat ghee in a kadai. Add the vermicelli and stir gently. Add reduced milk and mix.
Add saffron, sunflower seeds, green cardamom powder, nutmeg powder and cook for about five minutes.
Add sugar substitute, almonds and pistachios and mix.
Taste for sweetness and serve hot.

KESARI MALAI PEDA

Ingredients:
4 cups milk
A few strands of saffron
A pinch of citric acid
2 teaspoons cornflour, dissolved in 2 tablespoons of milk
1 teaspoon green cardamom powder
4 teaspoons sucralose
8 almonds, chopped

Procedure:
Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well.
Mix citric acid in two teaspoons of water and add to the thickened milk.
Add dissolved corn flour and stir continuously till the mixture thickens.
Add green cardamom powder and mix well.
Take pan off the heat and stir in sugar free natura and set aside to cool.
Divide the mixture into eight equal portions and shape them into round pedas.
Sprinkle almonds over the pedas and serve.

MALAI PEDA

Ingredients (7 pedas):
1 litre low fat milk
A few saffron strands
? teaspoon citric acid
2 level teaspoons corn flour
? teaspoon cardamom (elaichi) powder
4 sachets sugar substitute

To garnish:
1-teaspoon pistachios, chopped (optional) or a few saffron strands

Procedure:
Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, keep on stirring throughout till it reduces to half.
Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.
Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.
Mix the corn flour in the balance 4 teaspoons of milk and add to the boiling mixture.
Continue stirring till the mixture becomes thick and resembles khoya. Add the cardamom powder and mix well. Let it cool and then add sugar substitute and mix well.
Shape into 7 small balls and garnish with saffron or pistachio.

DIABETIC CARAMEL CUSTARD

Ingredients (serves 4):
2 cups low fat milk
1-tablespoon custard powder
3 sachets sugar substitute
1/2 teaspoon vanilla essence
5 grams China grass (agar agar), cut into small pieces
1-teaspoon sugar for caramelising

Procedure:
Soak the China grass in a half cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep it warm.
In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.
Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.
Mix the custard powder in a half cup of cold milk.
Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce.
Add the China grass solution to the custard and boil again for 2 minutes.
Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).
Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Set it in a refrigerator..
Before serving, loosen the sides with a sharp knife and invert on a plate. Serve chilled.

Note: One teaspoon of sugar is used to make the caramel, but you can avoid it and simply enjoy the custard.

CHAWAL KI BURFI

Ingredients :
1 cup Puffed rice (Kurmura)
2 tsp Sugar free (Natura)

Topping :
1.5 tsp broken basmati rice
1-cup milk (6%)
A pinch cardamom powder
A pinch pistachio slivers
2 tsp sugar free (Natura)
A pinch gelatine powder

Procedure:
Mix the sugar free with water. Bring to a boil to make sugar syrup.
Mix the sugar syrup and the puffed rice. So that it coats the puffed rice.
Soak the basmati rice for 15 minutes.
Boil the milk and add the soaked basmati rice. Simmer and remove from flame till the basmati rice cooks and is mashy.
Add sugar free and cardamom powder to the milk. Mix it well
Dissolve the gelatin in hot water and add it to this mixture.
Make a base of the sugar coated puffed rice. Set it in a tray and keep it in the refrigerator for 30 minutes.
Once set top with the prepared kheer. Garnish with Pistachio slivers.

KESARI KULFI

Ingredients:
1.5 cup milk
2 tsp Sugar free (Natura)
A pinch saffron
Procedure
Boil the milk with saffron, simmer for 15 minutes and then reduce till thickens
Add sugar free to this mixture
Set in moulds and freeze

Procedure:
Boil the milk with saffron, simmer for 15 minutes and then reduce till thickens
Add sugar free to this mixture
Set in moulds and freeze

09-25-2008, 01:48 AM	#1 (permalink)
Cricket_Guru Administrator Administrator Join Date: Sep 2008 Location: Looking for one Posts: 2,390	Mithai for good health !!!!!! CHENNAR PAYESH Ingredients: 1 cup grated skimmed milk cottage cheese (chenna) 5 cups (1 litre) skimmed milk A few strands of saffron 2 teaspoon green cardamom powder 2 teaspoons sucralose 10-12 pistachios, halved Procedure: Heat milk in a pan and cook till it reduces to half the original quantity. Add saffron and green cardamom powder to the reduced milk and mix. Add the grated cottage cheese and cook on low heat for another two minutes. Take the pan off the heat and set aside to cool. Add sucralose and mix gently. Refrigerate and serve chilled garnished with pistachios. PHIRNI Ingredients : 2 cups skimmed milk 3 tablespoons rice, soaked A few strands saffron 3-4 pistachios 3 teaspoons sucralose 1teaspoon green cardamom powder Procedure: Boil milk and set aside. Drain and grind the rice coarsely. Soak saffron in one tablespoon of milk. Blanch pistachios, peel and cut into slivers. Add rice paste to the milk and cook stirring continuously so that there are no lumps. Add sugar free natura and mix. Add green cardamom powder, saffron milk and mix. When the mixtures starts thickening take it off the heat. Pour into soaked kasoras. Garnish with pistachio slivers and keep them in the refrigerator to chill. Served chilled. SHEER KURMA Ingredients : 7 cups skimmed milk 100 grams roasted whole wheat vermicelli 1 tablespoon ghee A few strands of saffron 2 tablespoons sunflower seeds (chironji) 1 teaspoon green cardamom powder A pinch nutmeg powder 6 teaspoons sucrolose 3-4 almonds, blanched and slivered 3-4 pistachios, blanched and slivered Procedure: Boil milk till reduced to three fourths its volume. Heat ghee in a kadai. Add the vermicelli and stir gently. Add reduced milk and mix. Add saffron, sunflower seeds, green cardamom powder, nutmeg powder and cook for about five minutes. Add sugar substitute, almonds and pistachios and mix. Taste for sweetness and serve hot. KESARI MALAI PEDA Ingredients: 4 cups milk A few strands of saffron A pinch of citric acid 2 teaspoons cornflour, dissolved in 2 tablespoons of milk 1 teaspoon green cardamom powder 4 teaspoons sucralose 8 almonds, chopped Procedure: Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well. Mix citric acid in two teaspoons of water and add to the thickened milk. Add dissolved corn flour and stir continuously till the mixture thickens. Add green cardamom powder and mix well. Take pan off the heat and stir in sugar free natura and set aside to cool. Divide the mixture into eight equal portions and shape them into round pedas. Sprinkle almonds over the pedas and serve. MALAI PEDA Ingredients (7 pedas): 1 litre low fat milk A few saffron strands ? teaspoon citric acid 2 level teaspoons corn flour ? teaspoon cardamom (elaichi) powder 4 sachets sugar substitute To garnish: 1-teaspoon pistachios, chopped (optional) or a few saffron strands Procedure: Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, keep on stirring throughout till it reduces to half. Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture. Mix the corn flour in the balance 4 teaspoons of milk and add to the boiling mixture. Continue stirring till the mixture becomes thick and resembles khoya. Add the cardamom powder and mix well. Let it cool and then add sugar substitute and mix well. Shape into 7 small balls and garnish with saffron or pistachio. DIABETIC CARAMEL CUSTARD Ingredients (serves 4): 2 cups low fat milk 1-tablespoon custard powder 3 sachets sugar substitute 1/2 teaspoon vanilla essence 5 grams China grass (agar agar), cut into small pieces 1-teaspoon sugar for caramelising Procedure: Soak the China grass in a half cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep it warm. In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown. Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly. Mix the custard powder in a half cup of cold milk. Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce. Add the China grass solution to the custard and boil again for 2 minutes. Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy). Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Set it in a refrigerator.. Before serving, loosen the sides with a sharp knife and invert on a plate. Serve chilled. Note: One teaspoon of sugar is used to make the caramel, but you can avoid it and simply enjoy the custard. CHAWAL KI BURFI Ingredients : 1 cup Puffed rice (Kurmura) 2 tsp Sugar free (Natura) Topping : 1.5 tsp broken basmati rice 1-cup milk (6%) A pinch cardamom powder A pinch pistachio slivers 2 tsp sugar free (Natura) A pinch gelatine powder Procedure: Mix the sugar free with water. Bring to a boil to make sugar syrup. Mix the sugar syrup and the puffed rice. So that it coats the puffed rice. Soak the basmati rice for 15 minutes. Boil the milk and add the soaked basmati rice. Simmer and remove from flame till the basmati rice cooks and is mashy. Add sugar free and cardamom powder to the milk. Mix it well Dissolve the gelatin in hot water and add it to this mixture. Make a base of the sugar coated puffed rice. Set it in a tray and keep it in the refrigerator for 30 minutes. Once set top with the prepared kheer. Garnish with Pistachio slivers. KESARI KULFI Ingredients: 1.5 cup milk 2 tsp Sugar free (Natura) A pinch saffron Procedure Boil the milk with saffron, simmer for 15 minutes and then reduce till thickens Add sugar free to this mixture Set in moulds and freeze Procedure: Boil the milk with saffron, simmer for 15 minutes and then reduce till thickens Add sugar free to this mixture Set in moulds and freeze __________________ Content provided is privilege, not a right. Please remember this. All content provided is provided at the will of the uploader and is never guaranteed, nor should it be expected. 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