Friday, 6 December 2013

Vermicelli Pudding with Strawberry Sauce

·        Cream milk- ½ lt.
·        Chopped cashew nuts – 1 ½ tbsp.
·        Sugar-2 tbsp.
·        Condensed milk-2 tbsp.
·        Grated coconut-2 tsp.
·        Grated Khoya/mewa-1/4 cup
·        Green cardamom powder-1/4 tsp.
·        Fresh Cream (beaten) – full 2 tbsp.
·        Vanilla essence-2 drops
·        Fried vermicelli (This is also known as Laccha in Urdu  and which can be easily find out at the time of ‘ROJA’ ,alternately can be  used  ‘Haldiram Laccha’ )-1 handful
·        Gelatin-1 packet
·        For strawberry sauce:
·        Strawberry- 8-10 nos.
·        Sugar- 1 small cup
·        Water-1 small cup

Method of Strawberry Sauce:

·        Take one cup of water and ½ cup of sugar powder and make it hot by putting it in microwave in high power for one minute.
·        Add 8 to 10 fresh strawberries in it and further microwave in high power for 2 minutes.
·        Make a paste of that and strain it .Your fresh strawberry sauce is ready; alternately you can also use ready made strawberry sauce.

·        Heat a pan, pour milk in it
·        When milk is boiling put all ingredients one by one except fresh cream, fried vermicelli and gelatin. Stir continuously so that the milk mixture should not stick with the pan.
·        When the mixture become thickened and reduced to half, remove it from it and drop vermicelli / Laccha in it.
·        There is no need to stir the mixture after dropping fried vermicelli; it will soak the milk mixture itself.
·        Add beaten fresh cream and mix it.
·        Take a cup with 2 tbsp. of medium hot water, add Gelatin and mix well without lump.
·        Mix this Gelatin mix with the milk- Vermicelli mixture .mix well.
·        Take a mold, grease oil or butter.
·        Spread little bit Vermicelli into the greased mold and pour the milk – vermicelli mixture into it, keep in refrigerator for setting it for at least 2 hours.
·        Then demold it and garnish with cherries and spread strawberry sauce over it. Serve cold.

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