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Showing posts with label DESSERT/SWEETS. Show all posts
Showing posts with label DESSERT/SWEETS. Show all posts
Friday, December 25, 2020
Monday, December 21, 2020
Thursday, December 17, 2020
Friday, July 3, 2020
MULTIGRAIN COOKIES!! NO MAIDA! NO EGG! HEALTHY CRISPY COOKIES WITH MULTI...
COOK WITH NANCY
July 03, 2020
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Ingredients :
3 cups whole wheat flour (fresh ground/store bought)
3 cups oats flour (fresh ground/store bought)
1/2 cup finger millet/ragi (fresh ground/store bought)
1/2 cup ground flax (Fresh ground / store bought)
1 3/4 cup sugar (
1 tsp salt
1/4 cup white sesame seeds
2 tbsp baking powder
70 grms butter (soft room temp)
50 grms ghee/clarified butter ( room temp )
1.5 cups very cold milk ( if you need more milk add more ,but dough should be firm not loose or soft)
1/4 cup oats flour for rolling and dusting
Wednesday, November 20, 2019
RICE KHEER INDIAN DESSERT
COOK WITH NANCY
November 20, 2019
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Kheer is normally made in many Indian homes.It's made with Milk,Rice,Nuts and Saffron.It is one o the most common dessert Indians would make anytime of the year. Here is the method how to make this delicious lip-smacking kheer.
Ingredients:
1/4 cup long grain rice
3-4 cups full fat Milk
4-5 tbsp Sugar
few strands of Saffron
10 Almonds,chopped
1/2 tbsp Golden Raisins
4-5 green cardamom seeds crushed (optional)
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Method:
Wash rice under running water until clear.
Soak rice with enough water for 30 minutes.
After soaking time,discard the water..
Add milk in a large heavy bottom pan, bring it to boil on medium heat.
Once milk comes to boil,crush the rice with your hand to break them. Add to the boiling milk and mix well.
Cook rice on low-medium heat for 25 minutes, or until rice is soft and cooked.( Make sure to stir frequently to avoid rice and milk sticking to the pan)
Check rice by pinching and it should mash easily.
Add sugar and stir well .Continue to cook until kheer starts to thicken.
Add raisins and give it a stir,add saffron,crushed cardamom and almonds,stir for 3-4 minutes.( If you prefer to add saffron later in the end that is fine too.)
Turn off the heat when rice kheer is still ru
Ingredients:
1/4 cup long grain rice
3-4 cups full fat Milk
4-5 tbsp Sugar
few strands of Saffron
10 Almonds,chopped
1/2 tbsp Golden Raisins
4-5 green cardamom seeds crushed (optional)
Wash rice under running water until clear.
Soak rice with enough water for 30 minutes.
After soaking time,discard the water..
Add milk in a large heavy bottom pan, bring it to boil on medium heat.
Once milk comes to boil,crush the rice with your hand to break them. Add to the boiling milk and mix well.
Cook rice on low-medium heat for 25 minutes, or until rice is soft and cooked.( Make sure to stir frequently to avoid rice and milk sticking to the pan)
Check rice by pinching and it should mash easily.
Add sugar and stir well .Continue to cook until kheer starts to thicken.
Add raisins and give it a stir,add saffron,crushed cardamom and almonds,stir for 3-4 minutes.( If you prefer to add saffron later in the end that is fine too.)
Turn off the heat when rice kheer is still ru
Tuesday, July 4, 2017
PARSNIP KHEER INDIAN STYLE
COOK WITH NANCY
July 04, 2017
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Parsnip kheer
I was craving for Indian desert, took a peek inside my fridge and found these beautiful
parsnips.
These are versatile root vegetable, I often used
them to make soups or roast them. Today I thought why not make kheer (Indian
desert), generally it’s made with carrots.
This vegetable is much sweeter then carrots in
nature, which means if any one is looking for healthy version of desert, here
it is. You can totally void the sugar.
I used 1 tblspn of sugar.
Step by step pics
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| Wash and peel parsnip |
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| prepare all ingredients |
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| In a skillet add ghee and roast parsnip for few minuts |
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| add milk |
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| once it thickens |
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| transfer to blender and make a smooth paste(this step is totally optional) |
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| transfer back to same pan |
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| add more milk as desired along with crushed cardamom,sugar and saffron,cook until reaches desired consistency |
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| transfer to bowl and serve warm or cold |
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| enjoy |
Total time 25 mins / preparation 5 minutes / cook time 20 minutes
Ingredients:
1 cup peeled parsnips grated
2-tblspn ghee
1 ¾ cup milk
7-8 pistachio finely chopped
1 tblspn sugar or adjust as per your
taste
8-10 strands saffron (soaked in 1 tblspn
warm milk)
10-silvered almonds to garnish
In a heavy bottomed pan, heat ghee over medium
heat.
Add grated parsnips and sauté for 4-5 mins over low
heat. Stirring continuously.
Add ¾ cup milk, mix well and bring it to a boil.
Cook on medium flame.
Once the parsnips thickens, remove from stove and
transfer to blender, and blend till it reaches the desired consistency)
Blending is totally optional, it gives very rich
and smooth texture to kheer.
Transfer parsnips back in the same pan, add rest of
the milk or more if you like.
Once the milk comes to little boil, add sugar
Turn the heat to low. Pour the saffron mix and cook
until kheer starts to thicken. Stir continuously to avoid burning.
Add crushed cardamom seeds, give it a stir.
Turn off the heat. (You can serve kheer warm or
cold)
Transfer it to a small serving bowl.
Garnish by sprinkling finely chopped pistachio and silvered
almonds and serve.
