Tag Archives: tamil dessert recipe

Custard Pudding

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Recently I had this custard pudding in a restaurant, as a custard lover, I love this Custard pudding to the core. Not only me, also my kids liked it. Thought of preparing custard pudding at home, it was too good and delicious – a perfect dessert after a heavy meals or biryani. Also a very good source for making kids consume milk and fruits. Let me share the recipe…

Custard Pudding

Custard Pudding

Ingredients:

  • Marie Biscuits – 30 nos
  • Custard – 2 cups
  •   Fruits (Apple, Banana) – each 2 nos

Preparation:

  •   Take a bowl, start layering them with biscuits, break few biscuits and fill them in the gaps (sides).
  •   Peel and finely chop the fruits, add it to the custard and mix well.
  •   Pour the custard over the layered biscuits, leave it for 15 mins.
  •   Refrigerate for 15 to 30 mins.

Serve chilled. You can also serve them at room temperature by topping with vanilla flavored ice cream or fresh cream or caramelized Fruits.

For other dessert recipes, CLICK HERE and for home made Custard recipe Click here.

 

Paneer Ladoo recipe / Cottage Cheese Laddu / Easy Ladoo recipe – Diwali sweets recipe

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Recently I have prepared paneer at home, and so thought of trying dishes with paneer. This paneer laddu is one among the list.

Paneer laddu is a delicious, crunchy, soft dessert which melts in the mouth. Kids love this a lot, as not only me but my hubby and kids all of us love milk sweets, we all loved it to the core. As it was my first try, I attempted with a little quantity, but it was a finished in minutes. A wonderful, easy, simple and less time consuming festive recipe. Let us move on to the recipe…

Do check out my other dessert recipes in this link: https://madraasi.com/recipes/desserts/.

Ingredients:

  • Paneer / Cottage Cheese – 200 gm
  • Condensed milk – 250 gm
  • Clarified butter / Ghee – 1 tbsp
  • Raisins – 10 nos
  • Saffron Strands – 10 nos

Preparation:

  • Bring the paneer to room temperature if it’s refrigerated, and crumble it well with your hands.
  • Take the crumbled paneer in a mixie, along with the condensed milk and grind for few mins (no lumps should be there).
  • Transfer the grounded paste to a non-stick kadhai, pour in the clarified butter/ghee and keep in medium flame for few mins.
  • Keep on stirring, else it would be burnt until it starts leaving the sides of the kadhai and comes to a rolling consistency.
  • Remove from fire and transfer it to a plate.
  • Take small portions of the dough and roll it to a small balls with a piece of raisin and a strand of saffron.

Note: Roll it to small balls, before it gets cooled. Store it in an air-tight container, once it comes to room temperature. I have used home-made paneer.

Also check out our Rava Ladoo recipe, Moong Bean Ladoo recipe, Sesame Ladoo recipe , Besan Ladoo, Aval Ladoo / Poha Laddu recipe and Bajra Ladoo / Kambu Ladoo recipe.

Do check out my Home-made paneer recipe in this link: https://madraasi.com/2015/09/27/homemade-paneer/.

 

Pumpkin Kheer / Poosani Payasam

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As already I shared more than 10 kheer/payasam recipes, since I am payasam lover. This pumpkin kheer also gets listed in my kheer collections. I have prepared this kheer with the jaggery syrup. It was delicious with a wonderful aroma of both pumpkin, jaggery and ghee/clarified butter.

This one of the festival recipe and can be served as an offering to God. Let us move on to the recipe…

Pumpkin Kheer / Poosani Payasam

Pumpkin Kheer / Poosani Payasam

Ingredients:

  • Pumpkin (yellow) – 250 gm
  • Jaggery syrup – 200 ml
  • Ghee / Clarified Butter – 1 ½ tbsp.
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Milk – ¾ litre
  • Cardamom powder – ½ tsp

Preparation:

  • Peel and grate the pumpkin, pressure-cook with water for 3 whistles.
  • Remove the lid when the pressure subsides.
  • Heat ½ tbsp of ghee/clarified butter in a kadhai, add in cashew nuts and cook until they turn golden brown.
  • Add in the raisins and cook until they double in size.
  • Transfer it to a bowl.
  • Pour in the milk to that kadhai, add keep in medium flame and wait until they boil.
  • Mash the pressure-cooked pumpkin, and pour it to the milk, give a stir and allow it to boil for 10 mins.
  • Pour in the jaggery syrup, when the milk reduces to half the quantity or thickens and cook for another 15 mins.
  • Pour in rest of the ghee / clarified butter, give a stir and cook until the raw smell goes off.
  • Reserve few roasted nuts and add in the roasted cashew nuts and raisins, give a stir and cook in medium flame for another 10 mins.
  • Transfer it to a bowl.

Serve hot by topping the reserved nuts.