Category Archives: SWEETS, DESSERTS, PUDDINGS

KULKULS – A CHRISTMAS SWEET

KULKULS (SMALL SWEETENED BALLS OF DOUGH)

Ingredients

I kg flour                                          

2 eggs beaten well

1 cup thick coconut milk                

½ teaspoon salt

½ teaspoon salt                              

½ cup sugar

1 teaspoon baking powder            

 Oil for deep frying

Mix the flour, salt, sugar and baking powder together.

Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour.

Form kulkuls by taking small lumps of the dough and roll on the back of a fork or a wooden kulkul mould, to form a scroll.

Alternately, roll out the dough and cut into fancy shapes with kulkul or cookie cutters. Heat oil in a deep pan and fry as many kulkuls as possible at a time. Drain and keep aside.

To frost the kulkuls, melt 1 cup of sugar with ¼ cup of water and when the sugar syrup crystallizes pour over the kulkuls and mix well so that the sugar syrup covers all the kulkuls

Store in airtight boxes when cold.

STEAMED DATE AND NUT PUDDING


STEAMED DATE AND NUT PUDDING
Serves 6
A Steamed Pudding, served warm, is the ultimate comfort dish on a cold or rainy day. Often made as a dessert for dinner, steamed puddings can be made with a variety of tastes. Steamed Plum Pudding and Steamed Ginger Puddings are generally made at Christmas time. But a Steamed Date and Nut Pudding could be enjoyed at any time of the year. The pudding could be made and stored in the fridge. Just before serving, steam it once again for a few minutes so that its nice and warm. It could be served with any sweet sauce or Custard Sauce or just sprinkled with caster sugar. Sharing an easy recipe for Date and Mixed Nut Pudding that I’ve been using over the years. I’ve spread a layer of Apricot Jam on top.
Ingredients
250 grams pitted dates
100 grams coarsely chopped mixed nuts such as walnuts, almonds, etc.
1 cup water
1 teaspoon bicarbonate of soda / Baking Soda
5 tablespoons unsalted butter
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
¼ cup bread crumbs
Boil the dates and water in a saucepan on medium heat, till the dates soften.
Remove from heat and allow it to cool. Once cold, puree it in a blender and remove any sediments.
Meanwhile cream the butter and sugar together till smooth. Add the eggs one at a time and vanilla extract and mix to a very smooth consistency.
Add the date puree and chopped nuts and mix well.
Slowly add the flour, baking soda and bread crumbs and mix gently.
Grease a 1.5 litre pudding bowl and pour the mixture into the bowl.
Cover the pudding with a greased piece of greaseproof paper or foil.
Put the bowl inside a covered steamer or pressure cooker and steam for about one and half hours till the pudding is cooked. Test by inserting a toothpick.
If desired spread a layer of apricot jam on top or just sprinkle castor sugar on top.
Serve the pudding warm with vanilla sauce or ice cream

STRAWBERRY BLANCMANGE

Strawberry Blancmange

STRAWBERRY BLANCMANGE

Ingredients

1 cup sugar

3 tablespoons corn flour

¼ teaspoon salt

1 litre milk

1 teaspoon strawberry essence

1 cup fresh strawberries for topping (optional)

Mix the corn flour and salt in a little water. Boil the milk and sugar. When boiling mix in the corn flour paste. Cook till the mixture thickens stirring all the time. Simmer for a few more minutes.

Pour into dampened jelly moulds and set in a refrigerator.

When set, remove from the refrigerator, then dip the bottom of the mould in hot water and turn out on a plate.

Top with fresh cut strawberries and cream and serve

Strawberry Blancmange

BISCUIT PUDDING – LAYERED BISCUIT PUDDING

Choclate Gateau 3

LAYERED BISCUIT PUDDING

This layered Biscuit Pudding is an easy to make “No Bake” or ‘No Cooking” delicious pudding recipe, that is prepared by layering biscuits and thick cream to form contrasting layers. One could use one’s own imagination to layer and decorate this easy pudding.

Ingredients

1 tablespoon Instant Coffee

3 tablespoons cocoa powder

8 tablespoons Sugar

750 grams fresh or Whipped Cream

1 cup warm milk

12 to 14 Marie Biscuits-Crushed and Powdered with Rolling pin

12 to 14 Oreo Biscuits, crushed and powdered with a Rolling pin

20 Marie Biscuits for Layering 2 layers of Biscuits

20 Oreo Biscuits for layering 2 layers of biscuits

Mix the sugar, cream, cocoa powder and instant Coffee together.

Beat this mixture till it becomes creamy and frothy.

Divide the mixture into 2 bowls and add the crushed Marie Biscuits to one bowl of cream mixture and the crushed Oreo biscuits to the other bowl of Cream mixture, and mix well.

Take a large flat-bottomed dish and spread some of the Marie Biscuit cream mixture to form the base layer.

Dip the Marie Biscuits one by one into the milk (Do not soak them, they should just be wet and not soggy), and lay them carefully to form a biscuit layer on the base layer.

Spread a layer of the Oreo Cream mix on the top of this.

Now dip the Oreo biscuits one by one in the milk as above and lay them on the cream layer.

Spread another layer of the Marie Biscuit Cream mix on the top of this and add a layer of Marie Biscuit in the same way as above.

Continue making as many layers for as long as the Cream and biscuits last ending with a layer of cream

Garnish with chopped cherries and nuts or just broken bits of biscuits

It could be served immediately or kept in the fridge till required to be served.

Layered Choclate Layered Choclate Gateau

 

ROLONG SWEET (Suji / Semolina Coconut Sweet)

Soogi Coconut Sweet 3

ROLONG SWEET (Suji / Semolina Coconut Sweet)

Makes 30 pieces

Ingredients

2 cups grated coconut

1 cup roasted fine rolong / suji

3 cups sugar

1 cup milk

½ cup condensed milk

1 teaspoon ghee

½ teaspoon vanilla essence

½ teaspoon food colour either pink or green (optional)

Roast the rolong / sooji/ semolina with a teaspoon ghee till it gives out a nice aroma.

Melt the sugar with the milk and condensed milk in a thick bottomed vessel.

Add the grated coconut and mix well. Cook till the coconut is soft.

Add the rolong (suji / semolina), vanilla essence, food colour and ghee and mix well.

Simmer on low heat, stirring all the time, till the mixture becomes thick and leaves the sides of the vessel.

Pour on to a greased plate and cut into squares.