NIRVANA: April 2014

Monday, April 21, 2014

Serenity of Shantiniketan :)

I Have Visit Shantiniketan Few Day's Ago, Here are Some Snaps I Like to Share to All of You. Enjoy & Feel the Serenity of Shantiniketan.:)

1.

Monday, April 14, 2014

Dear Lioness & All of My Friends ,

Wishing All of You A Very Happy & Prosperous Bengali New Year
So I Wish You In Bengali Style !!!! :D :O <3 <3 <3

SHUBHO NOBO BORSHO ER NOMOSKAR, PRITI EBONG SUBHECCHA !!! :D

So Let's Celebrate This Bengali New Year With Some Creme, Delicious, Sweet KULFI :D
Let's Make This Hot Climate Super Kool With Kulfi !!!!! Enjoy !!! :D

Malai Kulfi

Preparation Time: 5 mins
Cooking Time: 25 mins Makes 4 servings

2 1/2 cups milk
1/2 cup condensed milk
1/4 cup milk powder
1/2 tsp cardamom (elaichi) powder

Method

Combine all the ingredients together and bring to a boil. Add the cardamom powder.

Simmer for 20 to 25 minutes or untill the mixture thickens. Cool completely.

Pour into 4 kulfi moulds and freeze overnight till firm.

To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out.

Mango Kulfi

Ingredients

2.5 cups almond milk or cow’s milk

2.5 cups mango puree – approx 3-4 large sized alphonso mangoes can be used

¼ or ½ cup sugar – depends on the sweetness of the mangoes. so adjust accordingly.

4-5 green cardamom crushed or ¼ tsp cardamom powder
a pinch of saffron

12-15 unsalted pistachois – blanched or soaked, peeled and sliced. keep some for garnishing

2 to 3 tbsp almond paste/almond meal or khoya/evaporated milk (optional)

21/2 or 3 tbsp rice flour or 2 tbsp corn flour dissolved in 3 tbsp almond milk or regular milk .

Instructions

take saffron and almond milk in a pan.
heat on a low flame. just let the milk come to a gentle heat.
don’t boil. add sugar. stir till the sugar has dissolved
add the riceflour paste. keep on stirring so that no lumps are formed.
cook on a low flame. stir in between.
continue to cook till the mixture thickens. switch off the flame.
add the almond paste. stir and let the mixture cool.
add the mango puree, chopped pistachio slices and mix well.
pour mango kulfi into serving bowls or kulfi moulds. freeze for 8-10 hours.
serve mango kulfi cold and sliced with topped with saffron, sliced pistachois, cardamom powder or falooda along with rose syrup.

Kesar Kulfi

Ingredients

500 ml full cream milk

1 tbsp cornflour

6 tbsp milk pwd

6 tbsp sugar

a pinch of saffron dissolved in 1 t. sp. milk

2 drops vanilla essence

1/4 tsp. green cardamom pwd

2 tbsp. finely chopped pistachio

Directions

In a small bowl mix cornflour and milk pwd.
Add cold milk slowly to prepare smooth paste without lumps.
In a pan take milk. When it starts boiling add sugar.
After abt 1 min add paste and keep stirring so that it won t stick to the pan
Once thicken add saffron and remove from the gas.
In big bowl take ice cold water. Keep the pan in it and stir continuously to cool milk.
Add vanilla essence and keep it in fridge without lid for 3 hrs.
Keep empty kulfi molds in freezer.
After 3 hrs Add cardamom pwd and pistachio.
Fill the molds and put in the freezer
In about 6-8 hrs it will set.
For best results use aluminum moulds.

A COURTESY OF GOOGLE

ngredients

•	Alphonso mangoes,halved	4

•	Milk	1 litre

•	Khoya/mawa,grated	5-6 tablespoons

•	Condensed milk	1/2 cup

•	Sugar	1/4 cup

Method
Scoop the flesh out of the mangoes and puree. Boil the milk and reduce it. Add khoya and mix well. Add the condensed milk, sugar and mix well. Simmer the mixture for fifteen minutes or till it thickens. Cool and add the mango puree and mix well. Pour into mango shells, cover with the sliced off top and freeze till set. Slice and serve chilled.

Chef's Tip
Note: to make the mango shells, slice the top off thinly. Then using a thin, long and sharp knife probe into the mango carefully, rotating the mango slowly till the seed is completely dislodged from the flesh. Using a spoon carefully remove the seed.