Add a pinch
of salt to burnt milk while it is still hot. This will remove the
scorched taste.
Spongy Cheese Balls in Syrup
(Resgullas)
2 quarts
milk 4 cups water
Juice of 1
lemon ½ tsp rose essence
2 cups
sugar
1.
Bring milk to a boil, lower heat and add lemon juice top curdle
the milk. Milk should separate into cheese and whey. If not, add the
juice of another ½ lemon.
2.
Collect whey (the liquid can be used in soups) and tie cheese
in a cheese cloth. Keep tied for 6 to 8 hours until all the liquid has
drained out.
3.
When mixture is completely dry, knead cheese until it is very
smooth (about 5-7 minutes). Form into 18-20 balls.
4.
In large pot, boil sugar and water. Turn down heat and simmer.
5.
Add balls to this syrup and continue simmering for 30 minutes.
Do not cover.
6.
Turn off Heat. Add rose essence and chill. Best made the day
before.
Yields 18-20
If
syrup is left over use it as a base for lemonade or other drinks.
Rasgulla Royale
15 rasgullas
1 quart
vanilla ice cream
1 cup
nectarine segments (cut into pieces)
1.
With a knife slice rasgullas into halves. Stuff each half with
pieces of nectarine.
2.
Arrange stuffed rasgullas halves in shallow glass bowl.
3.
Whip vanilla ice cream. Pour whipped ice cream over rasgullas
in the bowl.
4.
Arrange the remaining pieces of nectarine on ice cream.
5.
Cover the bowl; with plaits wrap and put it in freer for 24
hours.
6.
Serve in individual bowls. (This dessert can be set in
individual bowls.)
Variation:
Instead of Nectarine, stuff the rasgulla halves with chopped nuts and
grated chocolate. Garnish the ice cream with grated chocolate.
Serves 6-8
Chic-Choc Delite
½ cup water
1 quart vanilla ice cream
1 tsp instant
coffee 2 Tblsp grated
chocolate
38 ginger
cookies 3 Tblsp chopped
walnuts (opt.)
Sauce
6 Tblsp
drinking 1 Tblsp instant coffee
chocolate
powder 1 ½ Tblsp corn flour
2 Tblsp cocoa
powder 2 cups cold milk
1.
Mix all ingredients for sauce thoroughly in pan. On low heat,
cook until mixture thickens, stirring occasionally.
2.
Remove from heat and set aside to cool.
3.
In a small bowl, mix water and coffee. Dip cookies in this
mixture, one at a time.
4.
In a round glass dish, arrange a layer of dipped cookies.
5.
Pour a layer of chocolate sauce over cookies to cover thinly.
6.
Repeat steps 4 and 5 until all the cookies and sauce has been
used.
7.
Beat ice cream and pour over prepared dish. Decorate with
grated chocolate and walnuts.
8.
Place in freezer 5-6 hours or until set.
9.
Slice Chic-Choc Delite and serve.
Serves 6-8
Date and Rice Krispy Crunchies
3 Tblsp
butter 2 cups Rice Krispies
4 Tblsp sugar
½ tsp vanilla essence
3 Tblsp
milk 6 Tblsp carob
powder
1 ½ cups (6
oz.) pitted dates 3 Tblsp desiccated coconut
1.
Mix butter, Sugar, milk and dates in large saucepan and cook
over low heat for 10 minutes. Stir well.
2.
Remove from heat and add Rice Krispies, vanilla essence and
carob powder. Mix thoroughly.
3.
Press mixture into a baking tray and sprinkle coconut over
top. Allow to set hard.
4.
When set and cool into diamond shapes.
Yields 10 to 12 pieces.
Chocolate Chippers
½ cup
shortening 1 tsp vanilla essence
½ cup
granulated sugar ¾ tsp salt
¼ cup milk
½ tsp baking soda
1 cup sifted
all-purpose flour 1 cup (6 oz.) semi-sweet
(or ½ cup
all-purpose + chocolate chips
½ cup whole
wheat flour) 1 cup chopped nuts
1.
Cream shortening, sugar, milk and vanilla together till light
and fluffy.
2.
Sift together flour, salt, banking soda. Stir into creamed
mixture and mix well. Add chocolate and nuts.
3.
Drop by spoonful, 2 inches apart, onto a greased cookie sheet.
4.
Bake in moderate oven 3750F for 10-12 minutes.
Remove from cookie sheet immediately.
Yields 12-14
chippers
Fudge Brownies
12 ounces
semi-sweet chocolate morsels
14 ounces
sweetened condensed milk
8 ½ ounces
chocolate wafers, finely crushed
1 cup chopped
walnuts
1.
Place the chocolate in double boiler and melt it stirring
constantly until smooth.
2.
Add condensed milk, crushed chocolate wafers and half a cup of
walnuts. Stir well to mix thoroughly.
3.
Pour the fudge mixture into a non-stick 8-inch square pan and
press fudge until even.
4.
Press the remaining half cup of walnuts on top of fudge
brownies.
5.
Let stand at room temperature until firm. Cut into 2-inch
squares
Yields 16 pieces
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