Desserts

Ingredients

1 c Bisquick
2 c Carnation powder
2 c Water
1 1/2 c Sugar
4 pods Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 c Yogurt

Milk
Oil for frying

Directions

Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown---almost black.

Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold.

Carrot Halva

Ingredients

4 lbs Carrots
1/2 gal Milk
2 c Sugar
2 c Carnation milk powder
1 c Oil
to taste Nuts

Directions

Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour). Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. Add the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week.

Rasgoola

Ingredients

1 ltr Homogenized Milk
2 tsp White Vinegar
1 1/2 C Sugar
3 C Water

Directions

Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.
Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water. Remove the paste and make small balls (1-2" in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate (don't freeze). Serve cold.

Mango Ice Cream

This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit.

Ingredients

1 can Condensed Milk
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)

It is very confusing to describe quantities as 1 can. Well, I do not remember the exact numbers so let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter. I think it is the only size available in an Indian store. The condensed milk can is about 3" high and about 2.5" in diameter and should be available in your neighbourhood grocery store.

Directions

Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for about 8 hours.