Egg Pudding

Easy to Cook Dessert: The Easy Way

Ingredients

For pudding

• 5 eggs
• ¼ cup butter
• ¼ cup sugar
• ½ cup all-purpose flour (maida)
• ½ liter milk
• 1 tsp vanilla

For hard sauce

• 1/3 cup butter
• 1 cup powdered sugar
• ½ tsp vanilla
• Nutmeg powder

Method

For pudding

1. Heat a pan. Put butter into it. 
2. As the butter melts, add flour and sugar to it.
3. When it starts thickening, add milk in it and keep stirring.
4. Cook this mixture for around 4 to 5 minutes and remove it from the stove.
5. Break the eggs into a bowl and beat them.
6. Add the beaten eggs to the mixture and keep stirring.
7. Add vanilla to it.
8. Transfer the contents to a pudding dish.Heat the over up to 350 degrees F.
9. Keep the pudding dish in a pan of water in the oven.
10. Bake the pudding for around 35 to 40 minutes in the oven.

For hard sauce

1. Beat the butter till it is fluffy.
2. Gradually add sugar to the butter and keep stirring.
3. Add vanilla to it and keep beating.

Serve the egg pudding with hard sauce. For this, pour hard sauce over egg pudding and sprinkle a pinch of nutmeg powder on it. 

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Gulab Jamun

Ingredients (for making 20 to 25 gulab jamuns)

• 3 cups sugar (for making syrup)
• A few saffron strands (preferable though optional)
• 2 cups (around 250 grams) of grated Hariali mava (also called khoya)- it is a special kind of mava called Hariali mawa or Chikna mava, bit yellowish in color and is loose and sticky.
• 5 tablespoons plain flour (maida)
• Pinch of baking soda
• 1/4 teaspoon cardamom powder
• Pure ghee or vanaspati for deep frying

Method

1. In a large pan, dissolve the sugar in 1 and 1/2 cups of water and bring it to boil.
2. Simmer over a slow flame till the syrup is of one string consistency.
3. Remove impurities that may float on top of the syrup.
4. Add saffron strands and keep the syrup warm.
5. Now for gulab jamuns, in a bowl, place khoya, flour (maida), pinch of baking soda and cardamom powder and mix them well. Knead to a firm dough. Do not use water at all.
6. Divide this dough into 20 to 25 equal portions (depending on the desired size) and roll each one of them into round shape. Ensure not to have cracks on the surface of the rolled rounds. It is a prerequisite for gulab jamuns not to crack while frying.
7. Refrigerate for 10 to 15 minutes.
8. Deep fry in ghee over a slow flame till the jamuns are golden brown in color (it will take around 10 to 12 minutes).
9. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
10. Preferably, serve them hot.

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For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/

Sooji Halwa (Sooji Sheera)

Ingredients

• 1/2 cup sooji (rawa)
• 3/4 cup sugar
• 1/4 cup unsalted butter
• 1 cup milk
• 1/2 cup water
• 1/4 tea spoon cardamom powder
• Chopped almonds for garnishing

Method

1. Roast sooji in a large container in unsalted butter till it turns golden brown. Reduce the heat to minimum.
2. Mix water and milk in a separate container and boil it.
3. Pour this mixture over the roasted sooji and stir. Cover it.
4. Allow to cook for 3 to 4 minutes and stir from time to time.
5. Once cooked, add sugar and mix thoroughly.
6. Sugar will dissolve. Continue to stir for 5 more minutes.
7. Add cardamom powder and mix well.
8. Transfer this to a serving bowl and garnish with chopped almonds.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/
For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/