2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
Using a stand mixer or hand mixer whip the cream until stiff peaks occur, don’t over whip. Add vanilla extract and whip it for few seconds for the extract to mix in.
Add sweetened condensed milk to whipped cream from Step #1. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
(Optional, if you like to add fruit flavor: Using a food processor, puree fresh/frozen -> Strawberry – 15 + Raspberry – 1 cup + Sugar – 3-4 tbsp, pour into the ice cream mixture above, and gently fold it in with the spatula. I usually make this with fruit.)
Transfer the mixture into an airtight container and freeze for 4-6 hours.
- 1 (14-ounce) can evaporated milk
- 1 cup} heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cardamom
- 1/2 cup ground pistachio nuts
- 2 cans of Haldiram’s Rasagula (white sponge-like balls)
- Half & Half milk – one quart
- Sugar – 3/4 cup
- Powdered Cardamom – few pinches
- Saffron – few threads
- Ground nuts – Almonds, pistachios, and few cashews (Ratio 5:8:3. You can make a powder of this and store as well for future use. A nice addition to kids cereal etc. This recipe needs about two tablespoons of this nut powder)
Preparation: Boil milk in a pan. Allow it to boil for some time (about 15mts. Stir so that milk won’t stick to the bottom). Add ground nuts, cardamom, and saffron. Stir for few more minutes.
Take rasagula balls out from the can and squeeze all water out with the hand from balls. Add the squeezed sponge-like balls to the milk. Let it all boil, and when the bubbles start showing, switch off the stove after 2-3mts. Allow it to cool. After 30mts add sugar. Adding sugar early will make it watery. Enjoy!!!
Note: Priti sent me these pictures while sharing the recipe. At the end, you can see a baby bowl which she is saving for me…. 🙂 🙂 yummmmm. Thank you!!!
12oz Strawberries/Raspberries, hulled
3 tsp Powdered Gelatine or 4 sheets of Gelatine
180ml/6fl.oz. Double Cream
1/2 teasp Vanilla Extract
1. Place 225g/8oz of the strawberries in a bowl and mash well. Set the remaining strawberries aside to use for decoration) Alternatively, place in a food processor and process until smooth. Pass the purée through a sieve, discard the seeds and set the juice aside.
2. If using powdered gelatine, heat about 60ml/2fl.oz of the milk until hot but not boiling then transfer to a small bowl and sprinkle the gelatine over the top. Immediately whisk for 1-2 minutes until the gelatine has dissolved. If using sheet gelatine, place 60ml/2fl.oz of the cold milk in a small bowl, break the gelatine up, add to the milk in the bowl and leave to soak for 10 minutes.
NB It is wise to check the instructions on the packet of gelatine you are using as various brands may have slightly different methods.
3. Place the remaining milk, cream, sugar and vanilla in a saucepan, heat gently to simmering point, stirring from time to time, then remove from the heat, stir in the gelatine mixture and continue to stir constantly for a couple of minutes until well blended.
4. Add the strawberry mixture to the milk mixture, mix until well incorporated, then pour into ramekins, allow to cool at room temperature then chill in the refrigerator for at least 3 hours, until well set.
5. To serve – place each ramekin in a small bowl with enough boiling water to come 3/4 of the way up the side of the ramekin. Leave for a few seconds only then loosen the top edges with a sharp knife, turn onto a small serving plate and garnish with the reserved strawberries.
1 3/4 cups whipping cream
1 cup whole milk
Pinch of salt
1/2 vanilla bean, split lengthwise
1 cup sugar
1/3 cup water
3 large eggs
2 large yolks
7 tablespoons sugar
1. Position rack in center of oven and preheat to 325°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
2. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Add a 1/4 cup of the milk mixture to the beaten eggs and mix. (This will bring the temperature of the eggs closer to that of the milk mixture.) Add all of the egg mixture to the milk mixture and gently whisk without creating lots of foam. Pour custard through small sieve to eliminate any eggy bits. Set aside.
3. Combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7-8 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
4. Pour the custard into the prepared ramekins, dividing evenly (mixture will fill ramekins). (You can also use a baking pan instead of individual ramekins) Transfer baking dish to oven rack and fill the baking dish with enough water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 45 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.) To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
Recipe from http://acozykitchen.com/classic-flan/
- Milk – 3.75 litre (about 1 gallon)
- Sugar – 2 Cups ( change depending on your sugar needs)
- Sweetened Condensed Milk – two 14oz cans (In India Nestle Milkmaid has it. I used Nestle Carnation). If you don’t have this ingredient.. increase the amount of sugar to your taste.
- Rice – 1 Cup
- Cashew and Raisins fried in ghee/butter for garnishing (optional).
Mix Milk and Rice in a Pressure cooker. I used Long grain rice (Pachari. India has more variety of payasam rice) unwashed.
Milk and rice together should fill only half of the pressure cooker. So, choose the cooker size depending on the quantity.
Put a stainless spoon, which is big enough to show above the milk and cover with lid, and keep in medium flame for 15 minutes, stirring in between.
(I read this tip in a recipe. It avoids milk from flowing out when it boils) (If you are cooking for smaller quantity 10 minutes is enough).
Now add Condensed milk and sugar. Stir and Mix well.
Cover the pressure cooker, put weight (for whistle), and cook on medium heat until the first whistle comes. After first whistle, Switch the stove off, move the pressure cooker away from the hot stove, and let it stay for 40 minutes.
(If you are cooking for small quantity… 30 minutes is enough).
Open the lid and enjoy the nice pink paal payasam. Lift the cooker weight/whistle slowly and make sure all the steam is out before opening.
Optional: You can garnish with Cashew and Rasins fried in Ghee/butter. I like it without cashew and raisins.
Note: Courtesy to Mallika Sukumaran’s recipe. Slightly modified.