Pineapple Barfi

Pineapple Barfi

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INGREDIENTS

1/2 cup pineapple puree, see below
1/2 cup sugar
3/4 cup powdered cashewnuts (kaju)
1/4 tsp. cardamom (elaichi) powder
A few saffron (kesar) strands
Other ingredients
Ghee for greasing
For the garnish
Pistachio slivers

INSTRUCTIONS

• Combine the pineapple puree and sugar in a pan and cook on a very slow flame till the sugar has dissolved while stirring continuously.
• Add the cashewnuts, cardamom powder and saffron. Continue cooking till the mixture leaves the sides of the pan, while stirring continuously. This will take approximately 5 to 7 minutes. If the katli is very sticky, cook for a further 2 to 3 minutes.
• Pour the mixture onto a greased surface. Roll out into a 100 mm. x 100 mm. (4" x 4") square.
• Decorate with the slivered pistachios and cut into 25 mm. x 25 mm. (1" x 1") squares. Allow it to cool completely.

Source: Tarla Dalal
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Green tea Cheese Cake

Green tea Cheese Cake

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INGREDIENTS
1 cup (generous) ground shortbread cookies (about 6 ounces)
2 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)
1/2 cup (packed) fromage blanc*
3/4 cup plus 2 tablespoons sugar
4 large eggs
2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea from about 4 tea bags Tisane
2 1/2-pint containers fresh red raspberries
2 1/2-pint containers fresh golden raspberries
1 bunch fresh mint
Boiling water

INSTRUCTIONS

For Cake:

• Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter spring form pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
• Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

For tisane:

• Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
• Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.

Source: epicurious.com
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Caramel Pudding

Caramel Pudding

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INGREDIENTS:

1.      75 gm grain sugar

2.      75 ml cold water

3.      2 eggs

4.      2 egg yolks

5.      450 ml milk

6.      1 Tbsp. castor sugar

                        

1 tsp vanilla essence

INSTRUCTIONS:

• Beat the eggs and egg yolks together with vanilla essence.
• Add milk while stirring.
• Strain the mixture.
• Dissolve sugar and water together until caramelized. 
• Line serving dish with the caramel. 
• Pour the custard over the caramel. Cover with foil. 
• Place some water in a pressure cooker (enough for it to last the length of your cooking time).
• Now place something like a katori in it and then a perforated metal plate (cookers usually have them).
• Over this place the pudding to be steamed.
• The plate should be above the water, not touching it. Seal the pressure cooker and cook without the pressure for about 20 minutes.
• Take the pudding out of the cooker, turn upside down into a dish and serve.

Source: food.ndtv

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