Tag: Sweet

Chocolate Cobbler

Desserts

A crunchy topping on the hot fudge pudding cake makes it outrageously yum…..A simple batter spooned to the bottom of the pan, a dry cocoa mixture sprinkled on top of it and hot water poured on top if it and baked and voila….. a yum dessert ready to be served.

8 – 10 servings

Ingredients:

All purpose Flour or Maida – 2 cups

Salt – 1 tsp

Sugar – 1 cup sugar

Baking powder – 4 tsp

Cocoa – 3 tbsp

Melted butter – 4 tbsp

Milk – 1 cup

Vanilla essence – 2 tsp

Chopped Walnuts – 3/4 cup (optional)

For Topping:

Sugar – 1/4 cup

Brown sugar – 1 cup

Salt – 1/4 tsp

Cocoa – 1 tbsp

Boiling Water – 1 cup

Pour boiling water on top and bake

Preparation:

In a mixing bowl, add the flour, baking powder, salt and cocoa.

In another bowl, add sugar, melted butter, milk, vanilla essence and beat it well using a electric hand mixer.

Now add the flour mixture and walnuts (optional) and beat it at low while mixing the flour. You can use a spatula to mix it gently.

Grease a 9 inch glass pyrex baking dish and spread this mixture into it and set aside.

In another mixing bowl, combine the toppings (sugar, brown sugar, salt and cocoa). Mix it well and sprinkle it on top of the batter. Do not stir/mix it into the batter.

Pour the boiling water on top and do not stir.

Preheat oven to 180 C or 350 deg F . Place the baking dish inside the oven and bake for 80 minutes or until it is set. The cake will rise and you will see a pudding form at the bottom of the dish.

It is recommended to serve it warm with a scoop of vanilla ice-cream.

Easy Ambalapuzha Paal Payasam

Desserts

Ambalapuzha Krishna temple in Kerala is famous for its paal payasam. Rich and creamy, it is usually made with red chemba rice and served without garnishing of nuts or raisins.

I have a sweet tooth and love all types of payasams. But this one from the kitchens of Kerala is an absolute special. My version of this payasam is an easy recipe shared by a friend in Kuwait, Nandini and I would like to thank her for the same. I loved this recipe and have prepared it many times and every single time, it has turned out to be a winner.

Ingredients:

Milk – 4 cups

Basmati rice or broken red rice – 1/4 cup

Sugar – 3/4 cup

Cardamom powder – 1/4 tsp

Raisins fried in ghee – 1 1/2 tsp

Cashewnuts fried in ghee – 1 tbsp

Preparation:

Though this payasam is traditonally made from broken rice, I have used plain basmati rice for this recipe.

Boil 4 cups of milk in a pressure cooker. When it starts to boil, add 1/4 cup rice to it and stir well. Once the milk boils again , add 3/4 cup sugar and stir well. When it starts boiling again, close the lid of the pressurre cooker, put on the weight and keep it on the small gas burner on a very low flame. Let it cook for 40 – 45 minutes.

If the milk starts to come out, place a thick wet cloth (preferably a small turkey towel) over the cooker, close to the whistle. You will need to remove the cloth in between and wet it again and place it on the cooker, as it will turn dry.

Once the cooker cools down, remove and check the payasam. It would have turned pinkish cream in colour. Add the cashewnuts, cardamom powder and raisins and serve it hot or cold, as per your preference.