We’ve been having some gorgeous fall weather in Phoenix lately. I’d bookmarked this recipe for weeks now, but it was just too hot to bake earlier. I didn’t change the recipe at all.
Archive for the ‘Dessert’ Category
Kulfi
In Dessert, Favorite Recipes on August 27, 2011 at 5:31 am
With Eid coming up next week, I’m dreaming of milky goodness like Kheer, Sheer Khurma and Ras Malia. Phoenix reminds me of Karachi, the tiled roofs, concrete homes, the date tree’s, the heat!! There’s a sense of peace here, or maybe its my state of mind. I’m feeling whole again, that inner restlessness is quietening down and focusing is becoming easier.
This is an excellent recipe for Kulfi. Its creamy and sweet with a delicate flavor and scent of cardamom. I may try some saffron next time. Traditional nuts used are Pistachios and Almonds. I dint have any pistachios at hand so I used cashews and almonds.This recipe is inspired by Shayma from The Spice Spoon. You can find her recipe here.
Ingredients:
2 cups heavy whipping cream
1/2 cup almonds
1/2 cup cashews
1 1/2 tsp fresh ground cardamom
1/4- 1/3 cup of sweetened condensed milk
Method:
Grind the cashews and almonds in a blender till its almost flour consistency. It should still be a little toothy.
Heat the heavy cream in a heavy bottomed saucepan on a medium flame, till some bubbles rise to the surface. Add the powdered cardamom and nuts. Cook this on a low – medium heat till the mixture is almost boiling. Stir frequently while it cooks, so that the milk doesn’t stick to the bottom of the sauce pan. Add the condensed milk and continue cooking and stirring. Once its thick and coats the back of a wooden spoon, the kulfi is ready to be placed into molds.
Freeze at least overnight. This made 7 kulfi’s for me.
Watermelon Frosty
In Dessert, Week night meals on August 27, 2011 at 5:01 amLast week, I bought a huge water melon. It looked so plump and juicy and its been over 100F every single day! We got tired of eating the giant watermelon and I found a few different ways of using this delicious fruit. One of them is a watermelon frosty! Some recipe’s had booze in them, but this one is non alcoholic. A splash of tequila would be great though!
Watermelon Frosty
Ingredients:
2 cups frozen watermelon cubes (without seeds or seeds removed)
1/2 frozen banana
2-3 tablespoons honey
Put all the ingredients in a food processor and process until the mixture is smooth. Add honey if more sweetness desired.
Risotto Rice Pudding
In Breakfast/Brunch, Dessert, Favorite Recipes on July 14, 2011 at 2:18 amadapted from Joy the Baker.
Risotto Rice Pudding with brown sugar
2 tablespoon unsalted butter
1/2 cup Arborio rice 4 cups milk ( whole milk)
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
pinch allspice
pinch of cardamon
1 tablespoon pure vanilla extract
almonds for topping
In a medium saucepan heat 4 cups of milk. Bring the milk to boil and then turn off the flame and let it rest. In another saucepan, melt the butter. Add the rice grains and stir to coat. Pour in enough hot milk to cover the rice. Stir with a wooden spoon while keeping the flame over the lowest setting. Allow the rice to absorb all the milk before adding just enough again to cover the rice. Repeat this process until all the milk is used up. (this takes a while- but it is so worth it!, enjoy a cup of tea, read, relax and let the milk and rice do its magic). When you add the last bit of milk, also incorporate the sugar, salt, spices and vanilla. I let it cook till it was the consistency of chunky soup as I grew up with Kheer that was of a thicker consistency. The pudding is a beautiful golden brown color. It’s absolutely divine!
Magic in my kitchen 
