SWEETS n PUDDINGS

Generally sweets are though gives basic nutrients but gives tons of energy....
so i m nt giving nutritional values of each and every sweets n pudding recipes...
limit your intake and have fun.....

AVAL URUNDAI

Ingredients

Red aval-50grams
Rawa (sooji)- 2tbsp
Ghee-4 to 5 tbsp
Boiled Milk little
Powdered sugar-1/2 cup as u wish

Method:

Slightly roast aval and sooji in a pan.
Powder them and add ghee and add powdered sugar little milk and mix nicely in the consistancy that you can make them a ball. Apply ghee in you hand and make the mix into balls. If you are planning to keep it for longer dont use milk instead increase ghee.

Nutritional Info:
Good amount of carbohydrates and fat .
Very good snack for kids and elders with sweet tooth . Diabetic and high bp and cholestrol persons please take only one;-)


RAVA LADDU

Ingredents 

Rava - 200 gms
Sugar - 200 gms
Cashew Nuts and Raisins - 5 Tablespoons (Make it into small pieces)
Ghee - 50 gms
Boiled Milk - As required for Making laddu

Method :
              Fry the Rava in the hot pan, cool it and put it in the pulse mode in the mixi. Keep aside. Powder the`sugar. Blend the sugar and Rava. Fry the raisins and Cashews in the Ghee. Add the raisins along with the ghee to the mixture, mix well. Add the warm milk little by little to the mixture and  make the laddus.



Nutritional Info:

Has high carbohydrate , moderate protein and calcium and high to moderate fat and traces of other elements.
Good for kids and who are heavy workers.


GULAB KI THANDI KHEER RECIPE:

Gulab Ki Thandi Kheer Recipe

When the delightfully royal flavour of Rose and MILKMAID Pure Ghee marries the most loved, most popular of traditional Indian desserts - we get an incomparable, irresistible recipe that transports you to another dimension altogether. Presenting the simple 3-step recipe for Gulab Ki Thandi Kheer.

•  Servings - 10
•  Preparation - 15 min
• Cooking - 30 min

 (37)No. of votes

Ingredients for Gulab Ki Thandi Kheer

1-1/2 cups-Country Rose Petals Shredded

1/3 cup (50 g)-MILKMAID Pure Ghee

2 tbsp-Rose Water

500 g-Paneer Grated and mashed

2 cups (300 ml)-Milk

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk

How to make Gulab Ki Thandi Kheer

1.  mix together the NESTLÉ MILKMAID Sweetened Condensed Milk, milk, paneer and ghee. Bring to a boil.
2. Simmer for 5 minutes, remove from stove and cool to room temperature. Add the rose water and shredded rose petals and mix well.
3. Place in refrigerator. Serve chilled.

Nutritional Info:
High in Calarie, calcium and

CHOCOLATE SOUFFLE:

Chocolate Souffle 

This is one dessert you'd think you can never make at home. Well, with any other recipe you might be right, but this here is the guaranteed way to making the perfect souffle with the idyllic hard exterior and gooey, chocolatey heart. Make them in individual portioned ramekins to serve in style.

•  Servings - 6
•  Preparation - 20 min
• Chilling - 60 min
• Cooking - 10 min

 (78)No. of votes

Ingredients 

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk

50g-Milk Chocolate

2 cups (300ml)-Milk

2-1/2 tbsp-Gelatine

1/2 cup (75 ml)-Water

1+1/3 cup-Fresh Cream

4 tbsp-Cocoa Powder

50g-Walnut chopped

How to make Chocolate Souffle

1. Prepare a few milk chocolate curls for decorating.  Keep cool.  Break the rest of chocolate into bits. Whip the cream over ice till light and fluffy (soft peak stage) and keep chilled.
2. Add cocoa to the milk and heat over a pan of hot water and make a smooth paste.  Dissolve gelatine in ½ cup water over a pan of hot water. Add cocoa paste, and NESTLÉ MILKMAID Sweetened Condensed Milk to the dissolved gelatine. Mix well.
3. Fold in the chilled whipped cream (save 2 tbsp. cream for decoration), add the walnuts and chocolate to the NESTLÉ MILKMAID Sweetened Condensed Milk mixture and mix well.  Pour the mixture into a wet soufflé dish and chill. Serve decorated with whipped cream and chocolate curls.
    

    NUTRITIONAL INFO:

1. 1. Servings:  1 souffle 1 container (6 souffles ea.)

   Calories	342	Sodium	136 mg
   Total Fat	20 g	Potassium	0 mg
   Saturated	12 g	Total Carbs	38 g
   Polyunsaturated	0 g	Dietary Fiber	2 g
   Monounsaturated	0 g	Sugars	35 g
   Trans	0 g	Protein	8 g
   Cholesterol	125 mg
   Vitamin A	7%	Calcium	3%
   Vitamin C	0%	Iron	7%

   *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

CHOCO VANILLA LAYERED BLANCMANGE 

From the romantic land of France comes this succulent, rich and sweet milk-based pudding dessert that can turn your frown upside down! Bon apetit!

•  Servings - 4
•  Preparation - 20 min
• Chilling - 60 min
• Cooking - 10 min

 (263)No. of votes

Ingredients for Choco Vanilla Layered Blancmange

2 tsp-Vanilla Essence

40 gm-Dark Chocolate

8 tbsp-Corn Flour

3 cups-Water

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk

How to make Choco Vanilla Layered Blancmange

1. Mix the NESTLÉ MILKMAID Sweetened Condensed Milk with water and blend well. Divide this mixture into two halves.
2. To make the Vanilla Layer: Blend 4 tbsp corn flour with little water. Bring one portion of the thinned condensed milk to boil, add the corn flour mixture and cook on a low fire, till thick, stirring all the time.
3. Remove from fire add the vanilla essence. Divide the mixture into 4 stemmed glasses and allow to set in the fridge.

For Chocolate layer:

1. Bring the other portion of thinned condensed milk to boil, slowly add 4 tbsp of corn flour mixed with little water. Allow to cook till thick, stirring all the time. Remove from fire
2. Break the chocolate into bits, add to the hot milk and stir until the sauce is smooth and chocolate melted.
3. Cool the mixture and spoon into the glasses over the Vanilla layer. Smoothen the top and set in the fridge.

Garnishing suggestion: Sprinkle white and chocolate curls over and serve

Eggless White Chocolate Mousse With Citrus Strawberry Glaze

Eggless White Chocolate Mousse With Citrus Strawberry Glaze

Author: Maria Jose Martin

Recipe type: Dessert

Serves: 4-6

 

Ingredients

• White chocolate - 6 0z/ 170 gms (refer notes)
• Chilled Whipping cream - 1.5 cups

For Citrus Strawberry Glaze

• Chopped strawberry - 1¼ cups (refer notes)
• Orange juice - ¼ cup ( fresh juice)
• Sugar - 2.5 tbsp

Instructions

For the Mousse
Microwave white chocolate and ¼ cup cream in large microwaveable bowl on HIGH for 2 mins or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool it down to room temp, stirring occasionally.
Beat remaining cream (1¼ cups) in medium bowl with electric beater until soft peaks form. (Do not overbeat.) Add half of the whipped cream to chocolate mixture; stir with whisk until blended. Stir in remaining whipped cream. Spoon into the individual bowls. Refrigerate for 2 hours to set.
For the Glaze
In a heavy bottom pan, combine the strawberries, orange juice and sugar. Keep cooking and stirring till you have a thick sauce where most of the strawberries are mushy and soft. Let it cool completely.
Pour the glaze over the set mousse. Garnish the mousse with white chocolate and mint leaves.

This recipe yields about half cup each of 6 servings.