Nasuha Blog: dessert

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Makhana/ Lotus Seeds are usually consumed during fastings because of its nutritional values and health benefits. The micronutrients found in lotus seeds are of vast importance to a human body. These lotus seeds are easily available in all the Indian grocery stores. This can be consumed raw or cooked into savory or sweet dishes. These lotus seeds are good for weight loss as these will leave you feeling full and satisfied.

These lotus seeds are also called as fox nuts. We can make this kheer/pudding which is one of the many dishes that can be made out of lotus seeds. Rich in protein and calcium, combines beautifully with milk to make a delicious and creamy pudding.
I first tasted these delicious seeds, when my friend in India made a savory and she gave the raw lotus seeds which she brought from her hometown. I started making different dishes by googling and recently I realized, I never posted a dish using these amazing seeds which have lots of health benefits.
The roasted makhana tastes exactly like popcorns. This recipe is so easy to make and can be done within no time. If any unexpected guests, this is a perfect dessert to serve them. Roast the makhanas and keep them in an airtight jar, which is ready to use at any time. Hope you all like this and try this out.

Ingredients:

Makhana/ Lotus Seeds- 1 Cup
Milk- 2 Cups
Sugar- 4tbsp
Cardamom Powder- 1 tbsp
Saffron Strands- a pinch
Clarified Butter- 1 tbsp
Cashew- 10-15

Method:

Roast the lotus seeds in clarified butter until they become crunchy. Roast the cashews in the same pan. Keep these aside.
From the roasted lotus seeds, take a handful and coarsely grind them in a blender. Keep this aside.
Heat the milk in a deep bottomed pan. Stir in between so that the milk won't scorch at the bottom.
When the milk comes to a boil, add required amount of sugar and the saffron, stir well. In this add the coarsely powdered lotus seeds and the whole lotus seeds, simmer till they become soft and the milk gets reduced well.
Switch off the flame, add the roasted cashews and the nuts of your choice. Enjoy this hot or cold.

Tres Leches cake is a Mexican cake which is super moist, delicious and melts in mouth kind. I have seen in almost all the blogs, that this tres leches is a single sheet cake which is soaked in 3 types of milk and topped with whipped cream. I had my doubts regarding making this into a birthday cake as by soaking the cake in the milk mixture will make it pretty heavy and dense. All my doubts got cleared by the outcome of the cake.

I made the sponge cake, layered, soaked with tres leches, filled with frosting over which the sliced strawberries were spread, topped with another half of the soaked cake and covered with whipped cream frosting. At last, I decorated the cake with chocolate covered strawberries. Everything was done within no time. This cake seemed very easy and will take very less time to prepare. It worked out beautifully and would make an excellent cake for any occasion. Kids will enjoy this a lot.

I baked this cake for the first time. Many of my friends have described me about the richness and deliciousness of the scrumptious cake but I never got a chance to taste this before. This time for my husband's birthday I planned to bake this and it came out perfectly.

While whipping the cream, freeze the mixing bowl and the whisk attachments. Instead of whipped cream frosting, you can also use cool whip which is used in no-bake desserts. Try this cake and let me know.
Ingredients:
For the Cake Batter:

All-Purpose Cake- 1 1/2 Cups
Baking Powder- 1 tbsp
Eggs- 4 nos
Milk- 1/2 Cup
Sugar- 1 cup
Vanilla Essence- 2 tsp

Method:

Separate the egg whites and yolks in a dry glass bowl.
Beat the egg whites till stiff peaks form and keep this aside.
In a glass bowl add sugar along with the yolks and beat till well blended. Add the vanilla essence.
Drop the milk little by little alternating with the flour and baking powder till it gets finished.
In the above batter, gently fold the egg whites until just combined and pour this into the greased baking pan, bake for about 20 minutes. Let it completely cool.

For the milk syrup:

Condensed Milk- 1/2 Cup
Evaporated Milk- 1/2 Cup
Whole Milk- 1/4 Cup

Method:

Mix together all the ingredients and keep this aside.

For the Whipped Cream Frosting:

Whipping Cream- 2 Cups
Sugar- 3/4 cup

Method:

Beat the cold whipping cream along with sugar on high speed until thick. Refrigerate until ready to use.

Assembling the cake:

Sliced Strawberries

Method

Cut the cooled cake in half. Place one half on a cake platter, poke the whole cake with a fork, going all the way to the edges and poke through the depth of the cake. Pour half of the milk mixture on the cake till it absorbs completely.
Spread 2- 4 tbsp of whipped frosting on the cake, arrange the sliced strawberries over the top of the frosting.
Before placing the other cake half, poke the whole cake with the fork and place the poked cake on top of the sliced strawberries.
our the remaining milk mixture on top of the cake and let the cake sit for some time, till it absorbs all the liquid.
Frost the top and sides of the cake using a spatula and smooth out. Decorate with sliced strawberries as desired, enjoy.

Rasgullas are one of the most popular Indian sweet, which we get in almost all the bakeries. My friend gave the rasgullas which she made from scratch. They were so soft, spongy and delicious which I wanted to share with all of you. I took the recipe from her and here it is today in my blog. She is an amazing cook and loves to try new dishes. These rasgullas were so heavenly that we finished off one after the other. But before finishing off, I managed to take pictures for my blog.

In this, the milk is curdled and then drained for some time. Knead the cheese well and drop into the sugar syrup and let it cook till done. Proper kneading is important, or else the rasgullas will break while cooking in the sugar syrup. The flavors are enhanced by the addition of rose essence.

As Holi festival is nearing, this is a perfect dessert to share with friends. With just minimal ingredients we can make an appetizing dessert. Try this a dessert and let me know.

Ingredients:

Whole Milk- 6 Cups
Lemon Juice- 2 tbsp
Sugar- 2 cups
Water- 4 cups
Rose Essence- 1 tbsp

Method:

Boil the milk on a medium flame, stir the milk in intervals. Reduce the flame to low and add the lemon juice. Mix and the milk start curdling.
As soon as the milk curdles, switch off the flame.you will notice the whey and the curdled milk separated.
Pour this cheese in a cheese/ muslin cloth strainer. Wash this cheese under running water to remove the acidic flavor from the lemon.
Gather the muslin cloth from the sides and squeeze it using hands so that excess water is drained. Place a heavy weight on top of the muslin cloth for about 30- 40 minutes so that all the moisture will be drained off.

For sugar syrup:

Add sugar and water to a wide pot, bring it to a boil.
Knead the cheese well using hands till it forms a smooth dough. Take small portions of this and roll into tiny balls. Make sure that they are tiny, not big and also that there shouldn't be any cracks in the balls.
When the sugar dissolves, add the tiny cheese balls one after the other gently into the syrup.
Add the rose essence and close with a lid. Let the cheese balls boil in the sugar syrup for about 10 minutes on a low to medium flame. In between stir them to ensure that they are cooking evenly. By this time they will double in size and sink when done.
Allow the rasgullas to rest for some time. When they are cool serve them and enjoy.

Unniappam is a popular traditional snack in Kerala. Unni means “small” and appam means “rice cake”. This dish is made of almost all the houses in Kerala. These unniappams will be liked by all. I like to call these “cuteness overloaded” appams. They are so soft and scrumptious that you will end up eating a whole lot.

This is prepared using rice, jaggery, and banana. Traditionally this is made using clarified butter.

We can also add some roasted coconut pieces in the batter but I like it this way.

From so long I badly wanted to try this dish, but without the pan it was impossible. This time when

my in-laws came from India they bought the pan and I made them for the first time, which came out super yummy and soft.

These unniappams can be made using raw rice, but as I didn’t have so much of patience to soak the rice, I used rice flour. This is an oily dish, but once in awhile, it is fine to have these delicious and traditional snacks. Hope you will also try this dish and let me know.

Ingredients:

Banana- 1 no
Rice Flour- 2 Cups
Jaggery- 1 ½ Cups
Cardamom powder - 1 Tsp
Dry Ginger Powder- 1 Tsp
Baking Soda- ½ tsp
Oil- for frying
Water- ¼ Cup

Method:

Grind the bananas to a nice paste. Melt the jaggery using little water over a medium heat. When the jaggery completely melts, strain and keep this aside.

Drop the rice flour along with the melted jaggery into the ground banana and give it a nice blend.

Add little water till they form a pouring consistency.

Transfer this to a bowl. In this add the cardamom powder, dry ginger powder, and baking soda. Give it a nice stir. Keep this batter for about 3- 4 hours.

If you find the batter too runny just add little rice flour and if the batter is thick add little water.

Heat the non-stick unniappam pan. Pour 1 tbsp of oil in all the rounds. Drop a small ladle full of batter into each round and let it fry for sometime. After about 5-7 minutes, flip it to the other side and let it fry until golden brown.

Once they are done, remove them using fork onto a kitchen towel. Repeat with the remaining batter and enjoy delicious unniappams.

It’s dessert time again on my blog. Happy Diwali to all. Festival is a time where you can eat lots of sweets and delicious food. Most common sweets made during festivals are Kaju katli, soan papdi, Mysore Pak, coconut burfi and so on. Among them, kaju katli is the most loved sweet by my family. Especially my daughter, who is a big fan of this Kaju katli. After coming here, whenever we go to Indian store, that is the first thing which she keeps in the cart. So instead of buying Kaju katli this time, I tried making them at home and surprisingly they came out perfect and tasty like the ones which we get from the shop.

This is the first time I made Kaju katli and followed many blogs for notes and learned all the slightest details of making Kaju katli. The cashew nuts should be at room temperature. While powdering the cashews make sure they don’t turn oily. It should be soft and smooth. It will be grainy, once we start kneading it will become a smooth dough. The consistency of the sugar syrup should of one string. I used brown sugar to make syrup, so the color of my Kaju katli is light brown. This is a foolproof recipe to try. Follow all the tips and you can make perfect Kaju katli at home.

Ingredients:

Cashew Nuts- 2 Cups
Sugar- 1 Cup
Cardamom Powder- 1 Tsp
Clarified Butter/ Ghee- 2 tbsp

Method:

Grind the cashew nuts to a powder. They should be in powdered very fine, do not overrun the blender or else they will turn oily and lumpy. Sieve the powdered cashews and keep this aside.
Heat sugar along with cardamom powder by adding little water to immerse the sugar, on a low flame till the sugar syrup becomes one string consistency.
Mix the powdered cashews in the sugar syrup and stir well till it becomes a paste.
On a low flame stir well and it will start leaving the sides of the pan. Switch off the flame and stir consistently. The mixture will turn into a dough.
Let it rest for 5- 10 minutes. On a greased parchment paper, drop the mixture and start to knead using greased hands. It will be hot, take care not to burn your hands.
Slowly knead well and the dough will become soft and smooth. Add ghee while kneading.
Roll the dough, using a greased rolling pin, into a thin layer and cut it diagonally to make pieces. Serve or store it in the refrigerator in an airtight container.

Note:

While kneading, if the dough looks dry, add little milk or else no need of adding milk.
While making sugar syrup, keep the flame low.

Nowadays in almost all the Indian food blogs, as the festive season is going on, there are recipes for different varieties of mouth-watering desserts. Even I couldn’t resist and thought of making a sweet dish just to satisfy my sweet tooth craving. I decided to try the popular traditional Indian sweet, which is a melt in the mouth and will be loved and enjoyed by all. Mysore pak is my childhood cherished treasure which my dad used to bring often. As I finish it off quickly, my mom used to hide it from me and somehow I sneaked in the kitchen and finished off completely. Feeling nostalgic.

This is a perfect dessert to gift your family or friends. Usually, Indian sweets are not so easy to make. You just need some experience and continuous, nonstop stirring is required.

Mysore Pak is originated from Mysore, which requires a generous amount of ghee, gram flour, and sugar. Once it is done, it is poured into a greased pan to set. While it is still warm, we have to cut in required pieces and once it gets completely cooled, we can enjoy the delicious dessert. But after I poured the hot mixture into the greased pan, I set the mixture for too long and forgot to cut into perfect squares. Meanwhile, I took my kids to my friend's place and completely forgot about the dish.When I came back home, I realized that Mysore pak is fully set and cooled completely. It was hard to cut with a knife and so I have to break them using hands. So the shape is not proportionate, but the taste was amazing. Try this out and let me know.

Ingredients:

Gram Flour/ Besan- ½ Cup
Sugar- 1 Cup
Clarified Butter/ Ghee- 2 tbsp
Oil- 4 tbsp

Method:

Sift the flour using a sieve, this will help reduce the lumps. Grease a pan. Take the sugar in a heavy thick bottomed pan, add a half cup of water and let it boil for about one string consistency.
Add the flour slowly into the sugar syrup on a low flame and mix until smooth.
Slowly add the oil and ghee in intervals till it finishes. Stir well. At one stage the color will change and there will be a nice aroma of the fried flour.
It becomes frothy after some time the mixture will start leaving the sides of the pan. Switch off the flame and pour this hot mixture into the greased pan and spread with the back of a spoon.
When it becomes warm or slightly cooled cut into desired shapes and enjoy a delicious homemade dessert with family and friends.

Notes:

The sugar syrup should be exactly of one string consistency.
Make sure the flour doesn’t have any lumps.
Cut into desired shapes when the mixture is hot. I let it set so long that it was hard for me to cut using a knife and I break them into pieces using the hand.