Bangkok Property, Tours and Expatriate Services

Recipe-Phirni with sweet lime

Ingredients

• Milk – 1  Litre

• Fresh Cream – 1 Litre

• Condensed Milk to taste

• Cardamom  Powder – 1 tsp.

• Kesar(saffron) – 10 strands

• Almonds, Cashews chopped finely – ½ cup

• Rice  – 100 gms

Method

• Soak the rice in water for an hour.

• Drain water and then make a paste of rice and keep aside.

• Pour Milk and Cream together adding condensed milk as per desired sweetness.

• Bring to boil then cook on low flame, allow it to thicken a little.

• Now add the rice paste and stir well.

• Mixture will thicken further. Remove from flame and allow it to cool.

• Add the saffron, cardamom powder, chopped nuts.

• After cooled, make thin slices of sweet-lime and garnish the phirni with it and allow this to set and cool further.

• Serve chilled.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com

Recipe-Choc-Van Custard Bowl

Ingredients

For home-made chocolate-custard

• Fresh Whipping Cream, sugar(to taste), cocoa Powder, Betty Crocker or any chocolate fudge frosting, corn flour

OR

• Instant Chocolate custard in case you cannot make the above at home

For home-made Vanilla-Custard

• Fresh Whipping Cream, Vanilla essence, corn flour

Other Ingredients

• Apple freshly cut

• Apple cider sauce – 1 tablespoon

Method

Home-made Chocolate custard

• Take 1000ml of Fresh Whipping Cream add sugar & bring to boil

• Whip the cream in a container kept over ice to stiff peaks

• Mix 2 table spoons Cocoa Powder and 4 table spoons Fudge Frosting

• Pour corn flour and allow to thicken

• Freeze for 5-6 house and your mousse is ready

Home-made vanilla custard

• Heat cream & bring to boil, add sugar, add vanilla essence, and corn flour mix and allow to thicken.

• Remove from flame, and allow to cool.

For Pudding

• Put the Vanilla custard in the serving bowl, and allow it to set for 2 hours.

• Layer it with the chocolate custard and allow it to set for 2 hours.

• Garnish with apple and apple cider sauce.

• Serve chilled.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com

Recipe-Rose Buds

Ingredients

• Hard Wheat Flour (Maida) – 1 cup

• Baking Powder – 1 heaped teaspoons

• Baking Soda – 1 tsp.

• Pinch of salt

• Oats (Cooking Oats) – 1 cup

• Sweetwned Condensed Milk – ½  can

• Cooking oil – ¾  cup

• Rose essence – 2 tsp

• Milk (Cold)  – ½ cup

• Red Food Color – 5 drops

Method

• Grease the individual muffin mould or muffin tray with butter and sprinkle some flour and keep ready.

• Take condensed milk, oil, rose, condensed milk and blend together with hand blender.

• Mix flour, Oats, baking powder, salt, baking soda and blend well again.

• Mix the rose essence and red food color gently and fold the muffin mixture gently.

• Scoop a spoonful or as desired this into the individual muffin mould or muffin tray.

• Bake in medium heat (about 200 degrees Celsius) or low flame for about 30 minutes.

• Time may vary depending upon the size of oven, so please prick a tooth pick to check if toothpick comes out dry after 20 minutes.

• After cooling, garnish with whipped cream, and black currant preserves.

• Serve chilled.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com

Recipe-Marmalade Kulfi Pudding

Ingredients

• Orange Cake – 1 pound (refer to previous recipe for cake)

• Orange Kulfi – Recipe Below

• Chocolate Syrup

• Marmalade Preserves/Orange rind – 2 tablespoons

Method

Orange Kulfi :

• Heat 2 cups milk in pan, bring to boil.

• Mix 1 spoon corn starch in two tablespoons of cold milk and mix with boiled milk.

• Put 1 teaspoon of Orange essence and remove from flame when milk thickens.

• Cool it to room temperature and mix 1 tablespoon Marmalade preserve and orange rind and freeze.

For the Pudding :

• Now cut the orange cake into a square piece.

• Place a scoop of orange kulfi on the piece of cake and garnish with the remaining marmalade and chocolate syrup and serve chilled.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com