Strawberry Icecream with No Egg and No Icecreamaker

I have a new lovely neighbor, Usually when i go out of my apt i smell something  delicious , i can't imagine her to be a good cook,i mean that was my perception , but looks are always deceptive , last week i shared with her some cake and this week she returned me the favor with some homemade mango icecream  ..woww and  i asked her surprisingly did u make it ? Yes !!!and to my surprise it  was so smooth and melted in my mouth ..ummm...and though i was thinking for quite sometime to make it but she inspired me to try my hands on ice cream,"Love thy Neighbor",hence proved.
So i thought of making strawberry ice cream as i had lot of strawberries in my fridge which we got from strawberry picking ,we went to a farm close by and they gave us a basket and a farm which had very few strawberries left , as we were late for the season , but still we managed to fill our basket and i can't tell you how much fun it was to find berries ,it was like we are finding treasure, hehe.. .And yes now the recipe..

Ingredients:

• 1 Cup Strawberries 
• 8-10 chopped strawberries
• 1 tin Sweetened Condensed Milk
• 1 Cup Whipped Cream

Directions:

1. Wash the strawberries and puree them in a blender.
2. Add the condensed milk and whipped cream and fold in the pureed strawberries.
3. Mix well and keep it an air tight container in a freezer.
4. After 30 minutes whisk it with a wire whisk  and break all the ice crystals and add the chopped strawberries and keep it back in the freezer .
5. Repeat the process 2-3 times, untill its difficult to break apart anymore.
6. Refrigate it overnight and enjoy the next day!!

Tip:You should add the chopped strawberries in the last step after the breaking process, or the pieces will get crushed in the process of mixing,you can use the mango in the same recipe for mango ice cream.

Tiramisu Cake

You don't have to go to Italy , or your nearby store for a Tiramisu, its an Italian cake and dessert you can easily make it at home ,what i have made is not the traditional one but it tastes really great.Its an easy dessert ,and the best part is preparations can be done well in advance ,I had to make it for my party , and couldn't find the ladyfinger biscuits so i did the alternative by making the sponge cake ,and i made a whole Tiramisu Platter and everyone loved it , its quite a heavy dessert to indulge into, but good for a party, once a while its required to satisfy your soul.I have to make it handy so haven't done in a glass bowl , though it will look beautiful in a glass bowl or trifle glass, i have used a cake pan to make small square pieces of this dessert.

Ingredients:

• 1 Pkg Philadelphia Cream Cheese softened 8oz
• 1 stick Butter 8 oz
• Sponge Cake 
• Crushed Cookies 10-12
• 1/2 Cup Granulated Sugar
• 2-3 Tbs Cocoa Powder to dust
• Silvered Almonds for garnish
• 1tbs Instant Coffee powder
• 1 Cup Warm water

Procedure:

1. Beat Cream Cheese and sugar till it is nicely whipped , cover it and re-frigate.
2. Prepare a Sponge Cake, in advance.
3. Now crush the cookies in a blender and add the stick of butter in it ,line a pan with parchment paper and press the cookies in the pan firmly and bake it in preheated oven at 350 degrees F , for 12-15 minutes.
4. Let it cool for sometime.
5. Take a cup of water and add coffee and sugar and warm it for 2 minutes in microwave , let it come to room temp.
6. Now lets do the layering,now spoon a few drops of Coffee Liquor on the cookie crust , add a layer of cream cheese and then dust it lightly with cocoa powder.(Take a scoop of cocoa powder in a sieve and tap it over the dessert.)
7. You can add  a layer of the chocolate cake now on top of it  and then another layer of cream cheese and then dust with cocoa powder again .Be liberal with the cream cheese.
8. Garnish with few silvered almonds and grated chocolate.
9. You can add more layers, but i didn't want to add more calories as it was a all girls party and i felt short of the filling too.;)
10. Chill for at least few hours and cut into squares and apply the literal meaning of  the word Tiramisu which means " Pick me up".

Everyone in the party liked it a lot including my critic ,my husband, but i think i felt short of cream cheese, next time i am gonna make a smaller cake with much more fillings...aaahh..

Minnie Mouse Cake

Just got busy these days as it was my Darling Daughters 3rd Birthday , so was busy shopping and preparing for the party and in between got some time to make a Minnie mouse cake  for her as she has chosen the Minnie theme this time...i thought of baking a  special  cake for her,browsed a lot of minnie cakes, had a lot in my mind  but as always there was not much time in hand so whatever time i was left with ,i made one of her favorite Vanilla Cake with the Pink Butter cream frosting ..she was lucky this time as she got to cut 3 Minnie Mouse Cakes on her 3rd Birthday, one made by me , another by her best friends Mom  and one at the Party...

The taste was not bad i must say ,my husband said that the frosting was towards the sweeter side :( ,but my DD loved it and she was happy n excited ...so worth the effort ..:)..

Orange Rabri Cups

Rabri  is an Indian sweet dish ,a thick creamy dessert made from thickening milk ,don't mistake it with Rabri Devi the Chief Minister of Bihar..jus kidding..I had this at an Indian restaurant and i wanted to make this for quite some time now , and finally i got a chance to make it ,u can spread it on a fried sweet bread as in  Shahi Tukda or serve it chilled with some fruits,tastes great on its own.

Ingredients:

• Whole Milk- 1 litre
• Condensed Milk- 1tin 
• Bread- 1 slice
• 1tsp Cardamom pwdr
• Few strands of Saffron
• Chopped Almonds and Pistachios

Directions:

1. Pour the Milk in a thick bottom pan on medium heat ,simmer till reduced to half.
2. Grind the slice of bread in a blender and add in the milk.
3. Add the condensed milk to it and mix further, adding the bread and the condensed milk makes the process faster and you need not add any sugar.
4. Now add the saffron ,cardamom,and nuts to the mixture.Keep aside.
5. Slice the Oranges into halves vertically, and scoop the pulp , keeping the shell intact.
6. Fill the Orange cups with the mixture .
7. Chill the Cups till it sets for an hour or so.
8. Garnish with some more nuts and serve chilled.

Chocolate Almond Biscotti Di Prato

Biscotti or Biscotti di Prato are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.I had the same feeling looking at it like we eat "Rusk" in India ,our very known dunkable dessert a hard dry crispy biscuit which u enjoy with Tea ,So i wanted to make this biscotti for quite sometime and finally i made it.Its  not exactly like Rusk , it is Crisp and Crunchy from outside but somewhat soft n chewy from inside.Chocolates and Almonds...Chocolate gaves it a nice flavour and almonds a delicate sweet  taste n texture and both are my all time favorite and having them with a cup of ginger Tea, is the next best thing .And the best of all is i passed the taste test, yup my hubby loved it too.So try this easy ,authentic Italian dessert as some best moments around the table are shared over the dessert. 

Ingredients:

• 2 Cups All purpose Flour
• 1/2 Cup  Dutch Cocoa Powder
• 1 Cup Sugar
• 1/ 4 tsp Baking Powder
• 1/4 tsp Baking Soda
• A pinch of salt
• 2 Eggs
• 6 Tbs Butter Unsalted (At room Temperature)
• Parchment Paper
• Almonds, Raisins Chopped coarsely.

Directions:

1. Sift the flour , cocoa powder , baking soda,salt and baking powder together.
2. Beat the sugar and butter, and add eggs one at a time till the mixture is light and creamy.
3. Add the mix to the flour and make a soft dough out of it.
4. Roll the dough in Almonds and Raisins.
5. Shape the dough in the form of a log , around 12 inches long and  4 inches wide.
6.  Preheat the oven at 350 degrees F, Line a cookie sheet  with parchment paper and bake the dough  for 25-30 minutes .Check with the help of skewer if it comes out clean its all done.
7. Let it cool for 5 minutes and cut into  slices 1" thick , with the help of a knife
8. Bake it further with the cut side down for 6-8 minutes, and then turn over and bake further for 2-4 minutes.
9. Store n air tight container, and enjoy your dunkable dessert with a cup of coffee or T.

Tips:U can dip Biscotti  in melted chocolate, or add pistachios instead of almonds.Try any of your favorite nuts.

Sending it to the Bake Fest # 6 event guest hosted by Sumee's Culinary Bites and originally hosted by Vardhini of Zesty Palette

Not So perfect Cake for the Perfectionist

It was my Wedding Anniversary last week,Six years of Marital Bliss so i thought of baking a cake which i always try to do in all occasions and my friend suggested to bake a wedding cake this time for my Perfectionist husband, he is a Virgo so a born perfectionist..to my surprise the cake came out pretty well and got me a lot of appreciation ..though it was not so Perfect and needs improvement when i make it again.

It was inspired by a lot of reviews on the net, and my  mind was full of 1000's of ideas and want nothing to go wrong...so what i did i used a basic Martha stewart recipe for the Chocolate Cake , this is a recipe for two- 8 inch round cakes , and was sufficient for baking three, 8", 5" and 3" layers.I baked three layer of the cake in three sizes , iced them with  Swiss Buttercream Meringue Icing ,Its a wonderful icing to work with ,if you haven't tried it yet you gonna try this out for sure ,the shine and the texture is amazing and its less sugary as compared to other counterparts, will soon write a post only on it.

And  then a crumb coat , as its a chocolate cake and tend to have lot of crumbs so be careful and finished it with another coat and then chill them for few hours and stacked them together.As it was a mini wedding cake so it doesn't require much assembling and use of straws or anything else.It's pretty much simple and stacked easily and was balanced.Decorate as you love to....Isn't it easy, just a little planning and time and you are all done. ..something special for someone special. 

Baklava Cups

Baklava is a rich sweet pastry filled with nuts ..As per Wiki it is characteristic of the cuisines of the Ottoman empire and much of central and southwest Asia.It is Turkish or Greek the history is not well documented but what i can tell is its awsum to eat, its so rich and flavorful, nuts give it a very nice texture and the cinnamon gives it a wonderful flavor and the best part  its not tough to make as it seems to be.U can make it the traditional layered way too,i prefer this way as it will soak in less sugar and need less nuts therefore fewer calories ..phew can't starve our souls so can't help eating this one..

Ingredients:

• Kawan Pastry Sheets -10
• 1/2 cup Pistachios
• 1/2 cup Almonds
• 1 stick Butter (8oz)+ 2tbs
• 1-2 tsp Ground cinnamon
• 1-2 Cloves
• 1 Tsp Vanilla Extract
• 1/2 cup sugar+ 2tbs
• 1/2 cup water
• 1/4cup honey
• Muffin pan

Directions:

1. Preheat Oven to 350 degrees F
2. Slightly roast the nuts in 2 tbs butter or toast them in oven and grind them coarsely(do not make a paste) in a food processor along with sugar, cinnamon, cloves and vanilla extract, u can add a tsp of lemon zest to it which i somehow didn't do.
3. Keep the pastry sheets at room temperature and butter each sheet nicely.Do one at a time and keep them covered to prevent them from getting hard.After buttering them you can cut them.
4. I used 4 pastry sheets to layer each cup, and cut into a size of 3 by 3 ,so every sheet will make 1 cup.You can vary depending on the size of your muffin pan.You can also use mini filo shells instead of this.
5. Grease the muffin pan and line in the pastry sheets , fill them with the nuts mixture and bake untill they are light golden , about 15 minutes.
6. Prepare the sugar syrup by boiling the water and adding sugar and honey to it , also add a pinch of cinnamon to it.Let it simmer til the syrup is thick, abt one thread consistency.
7. Take out the cups if they are ready  and pour 1 tsp of syrup in each cup and let it soak and repeat the process.
8. Keep it covered or refrigerated, stays good on counter top as well.If you haven't tried it yet just Indulge...

Nutty Shrikhand

Shrikhand ...the silky smooth and i guess one of the easiest dessert to make at home with enormous amounts of variations and you can add a lot of creativity to it.Its a pure delicacy to eat  and i just love its texture .Shrikhand is an important part of the Gujarati and Maharashtrian Cuisine as i read on wiki.I love Yogurt/Curd and i loooove nuts so this is an ultimate combination which can't be missed.So you gonna try it if you haven't tried it yet.You can even eat it if you are fasting like in Navratras.You can just try any combo Mango,Strawberry or any fruits n Nuts..

Ingredients:

• 4 Cups  Curd (I have used homemade)
• 2 cups powdered Sugar
• 10-12 Saffron strands
• 1tsp warm milk
• Blanched Almonds and Pistachios( peeled and sliced)

Directions:

• Hung the Curd in Muslin cloth and place it in a strainer and keep a  bowl in the bottom to collect all the whey water.Keep it refrigerated for 6-8 hours to allow all the whey water to collect.
• Now take the curd in a bowl and add the powdered sugar to it and mix it well.
• Dissolve the saffron stand in the milk and add it to the curd.
• Now add the blanched nuts to it .
• Whisk it well so that it turns creamy
• Garnish with few more nuts..or as much as u want.
• Serve chilled 

Kalakand/Milk Barfi

Oh so the lazy blogger is back with another recipe which is a very easy yet very much loved and appreciated.I have been eyeing this sweet for quite sometime now so thought of giving it a shot.Its inspired by so many videos on YouTube and especially the manjula aunt one and with a little twist of my own ,like we say in Bollywood movies its Different every time they make any new dirty picture and surprisingly people have started loving any crap in the movies.Well!!! coming out from the  imaginary Bolly world into our real world which is actually not like Bollywood movies that we realize after getting a little wiser.The Reel Life and Real life its like the beautiful pictures you see when u want to try a recipe and then when you actually make it and eat it.

So not the different movie kind of stuff but  for real tasting yummy and milky soft barfi which melts in your mouth and melts your loved ones heart ,my hubby truly loved this one  ..here is what you will need.

Ingredients:

•  1 Cup Home made Paneer (Cottage Cheese,i used 1 litre of milk )
• 1 Tin of Condensed Milk (Or you can cook the milk till it reduces to half)
• 100gms Milk powder (Mawa/Khoya)
• 1-2 Tbs Cardamom Powder
• Sliced Almonds/Pistachios to garnish
• Greased Plate with Clarified butter/Ghee

Directions:

1. Make Paneer at home by boiling regular milk and using lemon juice/Vinegar to curdle it .Wash the paneer to remove the smell of lemon and drain out all the excess water. Using freshly made paneer gives it a very nice texture and taste.
2. Heat a pan on medium heat and add Paneer to it,mix it for 1-2 minutes.
3. Add the condensed milk to it  and keep stirring.
4. When the mixture starts bubbling add the milk powder/Mawa to it and keep stirring.
5. Add the cardamom powder to the mix.
6. You have to keep stirring it on medium heat to prevent it sticking to the pan, and keep giving it a stir in between  till the mixture turns into a consistency where it can be set , it should appear like a dough.
7. Grease a plate with little ghee or butter and transfer the dough in it .
8. Garnish with nuts and let it sit for 1-2 hrs. If you in a hurry like i am always then keep it in the refrigerator to set quickly.You and your guest  have no reason except to  love it this season. 

Tip: I have used the condensed milk so i didn't require any additional sugar ,but if you are using reduced milk add equal amounts of sugar to it .

Gajar Ka Halwa (Carrot Pudding)

Its one of the most relished sweet dish in the winters and takes me back to the flavours of a famous halwai(Who makes sweets) in my native place.In the cold winters everyone loves eating this hot and nutty halwa.It brings in the best after any meal.Its like a tradition in North India in every home to cook it in winters .

Ingredients:

• 2 lbs carrots(Makes approx 7-8 cups of shredded carrot)
• 4 cups milk
• 10-12 Almonds, Cashews and Raisins each.
  
• 100gms Khoya/Mawa/curdled milk
• 2-3 Cardamoms powder
• 3-4 saffron strands
• 2 cup Sugar
• 3-4 Tbs Ghee/Clarified Butter

For every 4 cups of carrot add 2 cups of milk and 1 cup of sugar.

Method:

1. Wash ,Peel and grate the carrots using a grater or food processer .Use the medium size for grating , do not grate it too thin.
2. Boil the milk in a wide opened pan and carrots to it .
3. In the meanwhile take a pan add Ghee/Butter to it and lightly fry the Nuts.Keep them aside.
4. Keep stirring in between and let it cook till the milk evaporates.
5. Add sugar, add only when the carrots are cooked .
6. Take the saffron and mix it in a little milk and add to the pan , also add cardamom powder to it.
7. When the milk and sugar is evaporated then add the Khoya/Mawa to it and cook further for few minutes, the color will turn to dark orange.
8. Put in the ghee to the mix and give it a good stir , cook further till it leaves the side of the pan.Add the nuts to the mix.
9. Ready to eat, Taste delicious when served Hot,umm lemme go and get a bite of it now.

I have made this again on Diwali ,So reposting this recipe with some new images.

Mango Nutty Roll -Jai Ho

Wishing all Indians  around the world a very Happy Independence day ...And as my Facbeook message reads today..Jo bhi Ho Jaisa bhi ho,Corruption or fighting against Anticorruption bills, We Love India..Jai Ho !!!

This day actually reminds of those days in school when we use to wait for Flag Hosting and standing attentive on our National Anthem and marching in Parades,Though times have changed but somethings never change and that is the love and Pride for your Nation.Saare Jahan se atcha Hindustan Hamara.....India is so diverse ,so many states and languages our  culture ,tradition,values and much more..So as a tribute to it i made something new and i came up with an idea of Mango Nutty roll ups ..sweet and rich,sweetness of mango and richness of nuts rolled in one symbolizing our Unity in diversity...

Ingredients:

• Aam Papad 
• 1tsp Butter/Ghee
• Almonds,Cashews,Pistachios, Phool Makhane chopped
• 1 tbs Sugar or to taste
• Few strands of Saffron

Method:

1. Heat Ghee/butter in a pan and add the nuts and roast them while stirring.
2. Now add sugar to it and stir it for a min and remove it from heat. 
3. Press them with a rolling pin  but do not make it into a paste.Keep it little coarse.
4. Now fill them in aam papad and roll them up.
5. Decorate with Saffron and refrigate for an hour.Serve chilled.

Kheer Kesariya (Saffron Rice Pudding)

Today is RakshaBandhan,The name Raksha Bandhan means "the bond of protection". The festival (also known as Rakhi) celebrates the relationship between brothers and sisters. During the festival, sisters tie a rakhi (a holy thread) around their brothers wrists. The brother in return vows to look after his sister, and offers her a gift.

The best part of this festival is ofcourse Gifts..lots of gifts and cash for sisters and some gifts now even for brothers and lots of sweets and chocolates.So while you are far from ur brother or sister you still send them Rakhi and ask them to tie on your behalf and i am doing the same for last few years...though i m missing  my bro but distance can't keep you apart ,they are always in your heart...Right..

 So wishing all the handsome brothers and their beautiful sisters a very Happy RakshaBandhan.I made Kheer today to celebrate this day very simple to make yet a delicacy to eat,m addicted to its fineness, softness and tender loveliness since childhood.

Ingredients:

• 3-4cups Milk
• 1/4cup basmati rice
• Chopped almonds,pistachios,raisins(Any nuts)
• 3-4 Tbs Sugar or more to taste
• Few Saffron strands 

Method:

1. Bring the Milk to a boil in  a large saucepan while keep stirring it so that it doesn't stick to the bottom and meanwhile  dissolve the saffron in a bowl in a spoonful of milk 
2. Add the Rice and saffron milk to the pan and simmer over low heat untill the mixture thickens and the rice is tender, about 30 minutes.
3. Now add in the sugar and  stir n the chopped nuts and cook for few more minutes.
4. Serve hot or chilled ,at my home every1 likes it chilled.

Mango Tango Custard

Its all about patriotism in this week  and how can you forget Mango which is so much about India.Mango is the national fruit of IndiaMore than a third of the world's mangoes are cultivated in India ,and India is the largest producer of mangoes.Simply Wow isn't it..

Alphonso, Benishaan  and Kesar mango varieties are considered among the best mangoes in India's southern states, while Chausa, Dasheri ,Langra and Safeda varieties are most popular in the northern states.
I  still remember those days when  we used to go to our Grandpa's garden  full of lush green Mango trees where we used to pluck the mangoes and eat those raw mangoes with salt..oohh lala..and we used to get so many mangoes at home that Mom kept making pickles(Aam ka achaar) and chutneys out of the raw mangoes which she still does but  i can't bring them here ..:(  Luckily this summers i was there in India and ate lot of Mangoes and a lot of  maa ke haath ka khana.(Mom made food) which is the best in the world,hmmm thinking about it makes me nostalgic.
But here in US its all about Mangoes from Mexico.So you keep trying a lot many different varieties till you get the best taste and the most ripe mangoes  from produce or Indian store or you have to wrap them in a paper as my Mom used to do and keep them out for some time so they turn up nice n ripe.


Ingredients:Serves 3-4 ppl

• 1 Mango pureed(Peel and process in a blender)
• 1 Mango chopped 
• 2 cups of Milk
• 2tbs Vanilla/Mango custard
• Sugar to taste
• Sliced almonds(without skin) to garnish

Method:

1. In a saucepan, combine milk and sugar,cook and stir over medium heat until it comes to a boil. 
2. Add  custard powder in a separate bowl in cold milk and mix well.
3. Add the custard milk mixture to the saucepan and keep stirring to see no lumps are formed.
4. When the mixture starts thickening remove it from the heat and let it cool and chill it for an hour.
5. Now in a glass add the custard ,then mango puree ,Keep alternating till it reaches to the brim.
6. Now add chopped mangoes to top it.
7. Garnish with almonds and serve chilled.

Badami Mawe ki Barfi

And the process continues..brought back some real gud sweets from India and now they are over but the craving for sweets still lingers on our tongues..so thought of making something with what i have at home and turned out real gud which i was not expecting..so thought of sharing it with you all..

Ingredients:

• 250gm Mawa/Rawa/Milk powder
• 200gm Sugar
• Almonds 10-15
• 100gm Phool Makhane
• 2-3 Tbs Ghee
• 1/4 cup milk
• 1-2tsp Cardamom powder
• Pinch of Saffron
• Sliced Almonds/Pistachio for Garnishing

Method:

• Heat ghee in wide pan on low heat.
• Add Mawa to it and keep stirring it & fry it a little.Dissolve saffron in milk and add to it.
• Keep stirring on low heat,make sure you do not burn the mixture.
• In the meanwhile blend the makhane and almonds using a blender into a fine mixture.(Good if u have toddlers at home it will be easier for them to eat)
• Now add this Mix to the pan and give it a nice stir.
• Add the sugar to the pan and also add the cardamom powder to it.
• Keep stirring it till the mixture leaves the side of pan.
• Take a plate and grease it with butter/ghee and pour the mixture in the plate.
• Garnish them with sliced nuts.
• Re-frigate it for an hour and its almost set then cut square/diamond pieces out of it.It makes around 18-20 pieces.

And you can't resist anymore to eat it..

Taking Time off -Coconut Ladoo

I m comin home , comin home tell the world m comin home....All excited as I am going to India for a vacation for more than a month so will be off for some time from blogging, busy in packing shopping and packing again, in between just catching on some time to cook some sweets for my darling husband as he will be joining me later so i made this coconut ladoos , quick n easy and really everyone who has tried this just loves it and now they have to make it for their hubby's.So you give it a try and i am sure u gonna luv it too.Quick and really easy to make..

Ingredients:

• 4 cups Coconut Powder
• 2 cups Milk Powder/Mawa/Khoya
• 1 1/2 cups Sugar
• 10-12 Almonds
• 1/2 cup milk
• 1-2 tsp cardamom powder

Method:

In a pan on medium heat add coconut powder and milk and let it mix well and cook for 2 minutes. Now add cardamom powder and Mawa to it and keep stirring it on medium heat so that it doesn't turn brown. Add sugar and grated almonds to it and mix till the sugar is incorporated well in the mixture and there is no water remaining. Remove it from the heat,let it cool and prepare ladoos,after making each ladoo roll it in dry coconut powder to coat. Decorate with sliced almonds or cashews and delicious ladoos are ready.

Enjoy the Ladoos and till i m back Happy Blogging guys ,will be back with much more relishing recipes and learning and exploring new varieties.

Sevai ki Kheer(Jawe ki kheer)

This is one of the most popular Indian desserts called with various names as sewai/Jawe/Vermicilli and a very special food in Muslims and is specially made on thier festival eid .It can be made as kheer or just plain using water instead of the milk.You can prepare it well in advance and enjoy later too as it stays good for few days in fridge .

Ingredients: serves 3-4 ppl

• 1 cup Vermicilli/Sewai/jawe
• 1/2 cup sugar
• 3 cups Milk
• Few strands of Saffron
• 1tsp Cardamom powder
• 7-8 Almonds & Cashews
• 5-6 Pistachios
• 1 tsp Ghee/Clarified butter

Method:

1. Heat ghee in a pan, add sevai in it & shallow fry it on low heat till it becomes slightly brown.
2. Now pour the milk in it & let the milk boil for 10 min.
3. Meanwhile take a small bowl & add 3-4 tsp milk in it, then add 4-5 sticks of saffron mix it well & keep it aside.
4. Now add safron milk in the pan and again allow it boil for 5 min,add cardamom powder as well.Let it cook on slow heat and keep stirring in between so that the milk does not sticks to the the bottom.
5. Then add sugar, and the nuts to it .
6. If kheer looks very thick (sevai suck more milk) then you can further add some amount of milk.
7. Serve Chilled or hot as you wish, i like it chilled .

Fruit Lovers Cream

One of the yummy desserts in the Indian summer and generally available in all the marriages and parties, but its so easy to make and fruity to eat.And its a very good use of your left over whipped frosting .After icing the cake generally you have some frosting left so you can try this out and your kids will love it too.

Ingredients:

• 2 cup cool whip cream/Left over whipped frosting/Heavy Cream
• 1 mango peeled and diced
• 1 orange sliced
• 1/2 cup pineapple diced
• 1/4 cup strawberries sliced
• 1/4 cup grapes sliced
• 1 banana sliced
• 1 Tbs sliced or chopped almonds
• 2 strawberry sliced
• 1 cup Sugar
• Cardamom powder
• 1/2 cup milk

Method.

1. Take the cream or frosting add 1/2 cup of milk and sliced banana and give it a churn in the blender and add sugar and cardamom powder to it , If you are using frosting you need not add the sugar as its already sweet.
2. Put the cream in a bowl ,Fold all the fruits and nuts slowly into the cream.
3. Keep it the fridge for an hour.
4. Serve Chilled.

Yup its that easy !!!You can use apple ,peaches any of your favorite fruits and enjoy.Try to consume it the same day otherwise it tastes sour.