Palada Payasam

Ingredients -1/3 cup Palada (rice ada), 2 cups Milk,1/4 cup Sugar, 2 teaspoons Ghee,

1/4 teaspoon Cardamom Powder, tablespoon chopped Cashew Nuts, 1 tablespoon Raisins

 Method –Soak readymade rice ada in 2cups warm water for 10 minutes. Drain water and rinse in cold water. Heat ghee in a pan  and roast cashew nuts and raisins separately and transfer them into a plate for garnishing. In a nonstick or in heavy bottomed pan ,add milk, sugar ,cardamom powder  and soaked rice ada and cook on medium  heat until mixture starts boiling. Now on low heat cook mixture , stirring constantly until it turns thick and palada is soft. Check for sugar, if required, add more. Transfer the palada payasum to serving dish. Garnish with roasted cashew nuts and raisins. It can be served at room temperature or chilled.

Suggestion –for more creamy texture, add condensed milk.

Rosy –Cheesy Ghevar

Ingredients-1 cup fresh cream, ½ cup milk, 2tsp powdered sugar, ½ cup grated –home made mashed paneer, 2tbsps white chocolate, 2tsp rose sugar syrup, ½ tsp agar-agar powder, Sugar rose, Grated white chocolate and rose petals-to garnish 

Method – Just mix the agar-agar powder in 2 tbsp hot water. In a thick pot add ½ of milk and cream together and heat till it simmers. Add sugar and grated white chocolate and cook till it melts. Remove from heat. Add agar-agar mixture and mix well immediately. Add mashed paneer to the mixture and mix or blend properly till smooth. Keep aside to cool. Spread this mixture over ghever .Cover it with cling wrap and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight or till they set. Garnish Grated white chocolate, Sugar rose and rose petals. Serve chilled.

Malpua

Ingredients - Milk -1litre Sugar -250grams Saffron (kesar) –few strands Refined flour (maida) -3/4 cup Ghee as required Few strands of saffron 

To garnish –Blanched and peeled pistachios and almonds finely sliced or cut into slivers 

Method- Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency. Reserve thirty grams of sugar for batter. Make one-string sugar syrup with the rest of the sugar. Add saffron to the sugar syrup. Cool the reduced milk and add refined flour and the reserved sugar. Mix well and make a batter of pouring consistency using a little milk if required. Keep aside for three hours. Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to form a pancake. Pour hot ghee over it and turn over. When both sides are properly done, Malpua should be golden brown on both sides .drain and immerse in the sugar syrup. Set the malpuas in serving plate. Garnish with Blanched and peeled pistachios and almonds finely sliced or cut into slices. 

Mocha slush

Ingredients- 1cup crushed Ice cubes, 2tbsps Chocolate syrup, 2 tbsp coffee decoction, 3-4 scoop vanilla ice cream, Grated chocolate choco chips, Whipped cream and chocolate leaves to decorate 

Method - In a blender add ice cubes and crush finely. Add chocolate syrup, coffee concoction and vanilla ice cream. Blend well. Ice crystals make this desert slushy and ice cream makes it thick and creamy.

How to assemble- Now add 2 small scoops vanilla ice cream to the base of a glass, and pour the prepared slush. Top with grated chocolate and choco chips. Decorate with whipped cream and chocolate leaves.

Dates bites

Ingredients -3cups pitted dates, ½ ts cardamom powder,1tsp ghee, ½ cup roasted poppy seeds (khuskhus), Cashew nuts as required. 

Method - Chop seedless dates and place in half a cup of hot water for ten minutes. Make a puree. Heat ghee in a pan. Add dates puree. Stir well and cook on medium heat, stirring continuously, for 5-10minutes or till excess moisture dries up. Add cardamom powder. Using your fingers, press or roll mixture into bites. Coat every bite with roasted khuskhus (Poppy Seeds). Decorate each with cashew nuts.