6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
Prep 30 m
Cook 45 m
Ready In 1 h 15 m
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Directions
Prep:2min ›
Cook:10min ›
Extra time:12min ›
Ready in:24min
Add 1 tbsp ghee in a wok with a thick
bottom, when its hot add the raisins and de-skinned and crushed
cardamoms, once the raisins become plump, Add the semolina and roast in
the ghee along with the raisins and cardamom till the rava gets a faint
pink color. Keep aside.
Now in the same wok, add 3 cups of water,
add the color and let it boil. When it comes to boiling point, add the
semolina slowly, constantly stirring, and mix well. Allow the semolina
to be cooked at medium heat. The trick is that the semolina has to cook
well. Keep covered and cook for a while.
When it is fully cooked, add the sugar and
stir well. The sugar makes it watery, so stir well. When the sugar is
fully dissolved, add the remaining ghee. Keep stirring until the
semolina starts leaving the sides of the pan. Your Kesari/Sheera/Sojji
is ready. Check the close up snap of the Kesari, it shows how moist and
well cooked it is. Serve warm, dunk in with a spoon and enjoy it.
Tip
“Kesari wouldn’t be Kesari if there is no ghee”. But this
recipe doesn’t have as much ghee and still tastes good. Here is a
no-fail recipe, if followed properly as per the measurements given here
and the procedure followed here. Make this Kesari and enjoy the
compliments.
Roasted Vermicelli [semiya ] - ¾ cup Ghee – 2 tbsp Cardamom – 3 Saffron – 7-8 strands Milk – 1 +1/4 cup Water – 1 to 1 ½ cup [approx ] Sugar – ¼ cup Condensed milk – ¼ cup Cashew nut – 8 broken Almonds – 4 break into small pieces Raisins – 10
Method
Heat pan on stove, add ghee and roast cashew and almond till golden brown. Make sure that flame is low . Add raisins and wait till it puff up. Transfer into separate plate [ only dry nuts ] Use the same ghee to roast vermicelli for just 2 minutes.
Though I used roasted vermicelli, I roasted again in ghee for best flavor. Another important thing is, use store bought roasted vermicelli. Because if we roast at home, it will get roasted only outside not from inside. So if you cook you may get your kheer become thick once it cooled down or if refridgerated. Because of the starch in the vermicelli. But in the store bought vermicelli, since it is roasted from inside out, it wont release any starch. So the consistency will remain same till you finish J
After roasting for 2 minutes add 1 cup milk and ½ cup water [reserve remaining water and milk for later use ] . Cook for 5 minutes. After five minutes, add saffron and cardamom. Remember to crush cardamom seeds so that it will release flavor. Cook for another 5-6 minutes till vermicelli become soft and well cooked. Now add condensed milk,sugar,remaining water and milk. Mix well and let it to cook for 2 more minutes. Finally add fried dry nuts and raisins. That’s all. Your delicious vermicelli kheer or semiya payaasam is ready to serve.
You could either serve warm or chilled. My style is chilled kheer with a scoop of ice cream on top.
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.
2.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.
3.
Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
Variation
Mint and Chip Cheesecake:
Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.
Variation
Honey-Nut Cheesecake:
Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.
Variation
Turtle Cheesecake:
Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.
Variation
Chocolate Bar Cheesecake:
Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.
Variation
Fruit-topped Cheesecake:
In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
1 pack of ladyfingers
300 ml whipped cream
250 ml mascarpone cheese, at room temperature
3 egg whites
3 egg yolks
1/3 cup granulated sugar
2 cups brewed coffee
1 tbsp dark rum or white
Procedure:
Add the egg yolks to a bowl. Put the bowl over a pot of soft boiling water and add in the sugar. Whisk it continuously for about 6 minutes until the mixture becomes pale and thick. Turn off the heat, and set it aside to cool.
In separate bowl, beat the whipped cream until you get stiff peaks. Add in the mascarpone and egg yolks. If the egg yolk mixture has become too thick from sitting, add a little milk and whisk it again. Using a spatula, gently fold it together until it’s just just combined.
In a separate bowl, beat the egg whites, using an electric mixer or wire whisk, until soft peaks form.Gently fold the egg whites into the mascarpone mixture until it’s incorporated.
Combine the brewed coffee with a tablespoon of rum and stir it. Dip the ladyfingers in, one at a time, for about 1 or 2 seconds. Transfer them to the bottom of a 8 inch square baking dish. Repeat this process until the bottom is fully covered with ladyfingers. Put 1/2 of the cream mixture over the top, and smooth it out the top using a spatula. Repeat the same procedure for the next layer.
Dust the top with cocoa powder. Cover it with plastic wrap, and allow it to chill in the fridge for at least 6-8 hours or until set.
Vanilla: 600ml thickened whipping cream 200ml sweetened condensed milk 1 ¼ tsp vanilla extract, it's cheaper than vanilla beans and still gives great results 80g icing sugar (normal sugar won't dissolve properly unless you heat the mixture) 1 litre freezer container Freeze for at least 8 hours and remove from freezer 10 minutes before serving.
Chocolate: Add 2 ½ tbs of cocoa powder to vanilla recipe
Triple Choc Chip: Add Dark and White choc chips to chocolate recipe
