HOMEMADE FRESH BANANA JAM

My little one loves bananas so much........................And the base for this recipe is strawberry jam from the recipe by  ( Hetal & Anuja)  and i created my own  style and used bananas instead of strawberries.

INGREDIENTS:


Ripe bananas - 4

Sugar – 1/4 cup                        
Fresh Lime Juice – 1 Tsp

METHOD:

1. Coarsely food process bananas for a chunky jam or blend for a smooth texture.
2. Add bananas , sugar and lime juice into a medium saucepan and mix well.
3. Cook on medium heat until mixture comes to a boil. Stir frequently.
4. Reduce heat to medium low  and continue cooking for 15mins minutes (until all white bubbles disappear). Stir frequently.
5. Remove from heat allow to cook for a few minutes.

6. While still warm, transfer jam to a clean and dry plastic or glass jar. Allow jam to cool completely before covering and storing in the refrigerator for up to 1 month

NOTE : You can use the recipe as a base and try it with any fruits...................................
2. If you add 1/4 tsp of citric acid it helps the jam as a preservative  and gives a longer shelf life.

CHOCLATE TRUFFLES

INGREDIENTS:

Coco powder - 3&1/2 tbsp
Milk powder - 1cup
Sugar - 1cup
Butter -
Vanilla essence - 1/4tsp
Water  - 1/3 cup

METHOD:

1. Sift coco powder 3 &1/2 tbsp and 1cup milk powder.

2. Prepare sugar syrup. Keep sauce pan add 1cup sugar and 1/3 cup water and mix nicely we should get one string consistency it takes almost 5-7 mins.

3. Now add 1&1/2 tbsp butter in sugar syrup and off the gas.

4. Add the coco powder and milk powder mixture and keep on stirring until no lumps.
5. Grease a plate with butter and keep the choclate mixture on the plate.

6. Take a bowl and press nicely to make it  a level.

7. Leave it for 20 hrs.
8. Next day cut it into pieces or make a small balls.

9. In a plate take coco powder and roll the prepared trufles in it and serve.......................

PUMPKIN KHEER

INGREDIENTS: Yellow pumpkin - 1 piece.

                                       Milk - 1/2litre(BOILED MILK)
                                       Badam - 15(soaked in water and pealed the skin)
                                       Yalachi powder
                                       Condensed milk - 2tbsp
                                       Sugar - 2/3rd cup
                                      Cashewnuts(fried in ghee)

                                     Saffron(mixed in 1tbsp warm milk)

METHOD:
1. Peal the skin and chop pumpkin.

2. Add little milk and let it boil for 3whistles.

3. Take badam peal the skin.
4. In mixer jar add boiled yellow pumpkin and badam to fine paste.

5. Take a sauce pan add milk and this pumpkin paste and mix nicely.

6. Keep it in gas and keep stirring let it thicken for 5mins or till it becomes warm.

7.  Add condensed milk.

8. Cook in medium heat.

9. Add saffron, yalachi powder.

10. Of the gas and add sugar last and it gets dissolved in heat...............

11. Add roasted nuts and serve chill............

NOTE: Yellow pumpkin is good for hyper people.
It can be served either hot or chilled.

                                     

KESAR MALAI KULFI

INGREDIENTS: Milk - 4cups milk (boiled and reduced to 2cups milk)
                          Sugar - 2/3 cup
                          Milk Bread slice - 1
                          Cardamon powder - 1/2tsp
                         Saffron - 1tsp(mixed in warm milk)
                        Nuts(badam &pista) chopped - 1/2cup
                        Corn flour -  1tbsp(mixed in warm milk)
                        Milk -1/2 cup( for mixing corn flour & saffron)

METHOD:
1. Boil milk nicely in a heavy bottom pan if 4 cups milk it should reduce to 2cups.

2. Take 1 slice milkbread remove the crust and powder it in blender.(The secert ingredients for this kulfi is bread)

3. Chop the nuts and keep aside.

4. Take the boiled 2cups milk and let it be in heat in medium flame.

5. Take 1tsp cornflour and mix in milk and add it to the bread powder and grind it once.(this paste gives the thickness and malai consistency)

6. Add sugar to the boiled milk and the grinded bread and corn flour paste.

7. Keep strring the milk till 10 mins in medium flame.

8. Of the stove add yalachi powder 1/2tsp and chopped nuts.

9. Transfer it to a bowl and let it stay in room temperature till it becomes cool.

10. After it comes to the room temperature keep it in freezer compartment.

11. After 3hrs take from the freezer and stir once.

12. And again keep in freezer compartment for 3 more hours.

13. Totally it takes 6hrs to get kulfi ready.

14. At the time of serving keep the kulfi bowl in luke warm water so that it comes out easily like pieces.

15. Take kulfi in serving bowl and add 1tbsp saffron milk on top of the kulfi.

cool cool ..............kesar malai kulfi is ready to serve...........................

.

APPLE CUSTARD

INGREDIENTS: Apple - 1(pealed & grated)
                         Milk - 1/2 litre
                         Sugar - 6tbsp
                         Custard or corn flour - 1tbsp
                         Vanilla essence - 1/2tsp
                         Kishmish - 2tbsp
                         Saffron - 1tsp
                      

METHOD:
1. Boil milk and keep aside.

2. Peal the apple and grate it.

3. Take 1tbsp of custard or corn flour  in a bowl.

4. Add 3tbsp milk to dissolve the custard. Add saffron also to this custard mixture.

5. Take a sauce pan add sugar.

6. Add some water and let the sugar dissolved and get bubbles.

7. Add grated apple and  let it cook add vanilla essence.

8. Take milk and let it warm add custard mixture and stir continously.

9. Now add the apple and sugar syrup.

10. Let it cook nicely keep on stirring so that it does'nt form lumps.

11. Let it boil and become thick. the consistency should be like dosa batter.

12. Take a serving bowl add pealed skin of apples.

 

13. Then the apple custard on top of the apple skin.

14. Then the kishmish on top.
15. Let it come to the room temperature.
16. And keep it in refrigerator for 2hrs.
serve chilllllllllllllllllllllllllllllllllllllllllllllllllllll..........................................