Peach Cream Pudding

I love desserts , puddings a lot. So this time i tried with a different fruit, peaches. I bought the del monte's peach halves,  which are precooked. 

Ingredients :

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook:

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Parippe Payasam

Ingredients :

1. Dal - 1 cup
2. Jaggery- 1 kg
3. Ghee- 3 tbsp
4. Coconut Powder- 10tbsp
5. Cashewnuts- 15 nos
6. Raisins- 1 nos
7. Cardamon powder- 1 tbsp
8. Coconut pieces- 20 nos

  Making Jaggery Syrup:

1.  Grate the jaggery well. 
2. Heat a pan and add 1 Cup water , transfer the grated jaggey .
3. Cook in low flame till the jaggery is completely dissolved.
4. Let it cool and after it is cool , pass it through a strainer to get a clear jaggery syrup.

Coconut Milk

• First Milk  :Mix  5 tbsp of coconut milk powder with 3 glass  luke warm water.

• Second Milk: Mix 5 tbsp coconut milk with 1/4 cup luke warm  water.

How to Cook:

1. Roast the dal till it start turn to brown.

Dal before roasting

Dal after roasting.

2.    After it is done, keep it aside till it turn warm.
3.    Wash it well and drain the water out.
4.    Cook the dal in cooker with little water to 3 whistles.
       ( Always keep in mind the dal will be hardened after it gets cooked in jaggery  , I love to bite dal while i have payasam , so have cooked the dal acoordingly.

5.   After it is cooked , transfer the cooked dal into the pan.

Dal in Pan

6. Transfer the jaggery syrup over the dal.

Dal and jaggery mixed.

7. Mix it well and stir continuously for sometime in low flame  ( approximately around 20 minutes ) till the mixture start to thicken.

8. When the mixture start to thicken , add ghee and stir for 2 minutes.

Adding ghee.

9. After 2 minutes , add the first milk and cook in low flame for 15 minutes, stirring continuously.

10.  After 15 minutes , the kheer will start to thicken ( Always keep in mind the consistency of the kheer will even more reduce after it gets cool down, So accordingly when the consistency is good enoough , switch off the flame).

Adding first milk

Mix it well and stir for sometime

Stir for 15 minutes minimum and the kheer will start to thicken .

11. After the kheer is ready add the second milk and make sure you dont cook it .

12. After you add second milk , stir once and mix well. Switch off the flame.

Adding second milk

Stir well.

Stirred and ready to add the fried items.

13.  Fry the cashewnuts , raisins , coconut pieces separately and keep this aside.
14. When the kheer is reayd add the fried items and cardamon powder..
15. Serve hot .

Semiyo Payasam / Vermicelli Kheer

Ingredients :

1. Milk - 1 1/2 litre ( 6 Cups) , I used the full cream one.
2. Vermicelli / Semiyo - 1 Cup
3. Ghee- 2  tbsp
4. Saffron - 1 pinch
5. Sugar- 1 1/ 2 Cup to 2 Cup according to the sweeteness you need.
6. Cahsews  and Raisins  - 1/2 Cup
7. Cardamon powdered- 1 tsp

How To Cook :

1. Fry the Vericelli in 1 tbsp ghee till it turn golden brown. Make sure not to get burnt.
2. Boil the milk.Add saffron . When the milk comes to boil, add the vermicelli and let it get cooked.Keep on stiriing till it get cooked. 
3. After the vermicelli is cooked, keep on stirring till the milk start to thicken.( Step 2 and Step 3 together might take minimum 20 minutes)
4. Add sugar and bring to boil.
5. Fry the cahsewnuts and raisins in 1  tbsp ghee
6. Add the cardamon powder,cashewnut,raisins.

Strawberry Chocolate Shake

Ingredients :

1. Strawberry  - 4 Nos
2. Chocolate syrup - 2 tbp
3. Cream - 2 tbsp
4. Milk - 1 Cup
5. Sugar- 3 tbsp

How to cook :

1. Wash and clean the strawberries . Chop the strawberries.
2. Blend the strawberry , cream ,chocolate syrup, milk, sugar in a mixie.

Note : Adding 4 tbsp vanila icecream adds taste to the shake.

Strawberry Shake

Ingredients :

1. Strawberry  - 4 Nos
2. Cream - 2 tbsp
3. Milk - 1 Cup
4. Sugar- 3 tbsp

How to cook :

1. Wash and clean the strawberries . Chop the strawberries.
2. Blend the strawberry , cream , milk, sugar in a mixie.

Note : Adding 4 tbsp vanila icecream adds taste to the shake.