Mouth-watering Sweet Dishes 4.Mysore Pak:
Ingredients:
2 cups(400g) sugar, 1 cup gram flour, 1/2 cup water, 2 cups ghee(melted). Method:
Heat 1 tbsp ghee in a thick bottomed pan.Add gram flour and roast it till a nice aroma emanates.Remove from heat and set aside.In the same pan gently warm sugar and water,and bring it to a boil, to obtain a syrup of one string consistency.Remove from heat, add the roasted gram flour and mix well.Return the pan to heat and keep stirring on a low heat and put in spoonfuls of melted ghee.When this mixture begins to bubble and the ghee separates, quickly spread in a thick layer on a perforated plate set on a fitting container to drain out the excess ghee.While still hot,cut into cubes.Alternatively, put spoonfuls of the mixture into small cake moulds and set on a plate at an angle to drain out the excess ghee.The moulds have to be filled to the brim and levelled off to obtain neat pieces.When cold, separate out the Mysore pak pieces.Makes about 2.5 cm square 20 pieces or 10 small cup cake sized shapes. . ********************************************* 5.Cheese Cake:
Ingredients:
For the biscuit base:
7 crushed biscuits, 1 tbsp softened butter.
For the cheese cake:
2 1/2 cups thick curd, 1 cup cream, 3 tsp gelatin,10 heaped tsp powdered sugar, a few drops pineapple essence, a few drops edible yellow colour. Method:
Hang curd in a clean cloth for half an hour.Mix the cream cheese (after the whey has drained out)with the powdered sugar till smooth and keep aside.Mix biscuit crumbs with butter and press into a high pie dish.Bake for 10 min at 180 degree C.Cool and keep aside.Mix gelatin with 2 1/2 tbsp of water and put on very low heat, stirring continuously.Do not bring to the boil.Remove from fire and cool to room temperature.Add the melted gelatin to the curd mixture,stirring continuously.Mix cream, essence and colour and heat well.Add more powdered sugar according to taste.Chill in the freezer till slightly thick.pour over the set biscuit base in the pie dish.Keep in the freezer till well set.Serve chilled decorated with glace cherries and mint leaves. ********************************************* 6.Mango Rabri:
Ingredients:
6 cups milk, 1 cup sugar, 1 cup alphonso mango pulp. Method:
Put milk in a pan,boil and then simmer for 1 1/2 hours or till it acquires a granular consistency.Remove, add sugar and stir until dissolved.Add the mango pulp when the rabri has cooled down.Transfer to a serving dish and serve chilled. *********************************************  Previous
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