Cook Book Jaleela: June 2017

Wednesday, June 14, 2017

Doodh Dullaari

Doodh Dullaari is a Pakistani fruit custard, perfect dessert for Ramadan and Eid as well as cool summer treat.

Ingredients

For custard

Milk – 1/2 ltr

Custard powder – 1 1/2tbspn

Badam pista flakes – 1 tbspn

Sugar – 2 tsbpn (or) Sweetened condensed milk 90 ml

Fruits

Chiquita – 1

apple - chopped 1/4cup

pomegranate - 1/4 cup

green and black grapes - each 5 nos

for Granishing

small gulab jamoon - 5 nos

small rasagulla or big- 5 nos

Agar agar - Jelly or any jelly

saffron - few

for agar agar jelly preparation

Agar Agar - 10 gram

Sugar – 75 gram

Essence - Red or green or both

Water – 400 ml

Method

Powder the Agar agar and dissolve in the water

Add sugar and stir it.

After the water reduces to ¾ cup, divide the agar agar and put it in a separate bowl.

Mix the green essence in one plate, in another plate mix the red essence.

Let it cool for few minutes and cut into desire shape.

This recipe was last year published in kungkumam thozi monthly magazine 2016 - Ramadan Recipes

Custard Preparation

Method

In a wide pan, add milk and custard powder.

Mix without any lumps and boil for.5mins

Add sugar, badam flakes and again boil for 3 minutes.

It will become creamy.

Let it cool.

Cut the banana into round shapes.add apple, grapes and pomegranate into prepared custard.
add gulab jamoon , rasagulla and prepared agar agar jelly and mix well

sprinkle saffron. Let it cool.
Enjoy colourful dessert

Note: Here i used white rasagullla you can use mini colourful rasagulla.

Pineapple flavor Custard with agar agar

One my Friend from Singapore Apsara
Tried my recipe and send this below picture

Monday, June 12, 2017

Ramadan Special Agar agar

In restaurants, they use it mostly for desserts and ice cream, We will make this agar agar pudding with lots of flavors during Ramadan season. Agar agar is like Jelly. Kids will enjoy this jelly much.

It cures mouth ulcer and stomach ulcer. Its great to have it during summer time.

Sweet Mango Agar Agar

Ingredients

Agar Agar - 20 gram

Sugar – 50 gram

Mango essence – 2 drops

Water – 400 ml

Milk – 200 ml

Mango puree 100 m

method

Powder the Agar agar, soak it in a 400 ml water

Add sugar and. boil for 10 minutes

After the water reduced to ¾ , strain the content. Add milk and boil for another 5 minutes now add mango essence and mix well.

Let it cool little (outside3 minutes) and add the mango puree and stir it continuously and pour it in a thali plate.

Let it cool For 15 minutes and keep it in the fridge , leave it to cool for about 2 hrs. While serving cut the mango agar agar into desire shape and sprinkle with pistachio flakes

Note don’t add mango puree into the hot milk otherwise it will curdle

Instead of mango puree you can use Strawberry puree, dates and banana puree and anything of your taste.

Instead of water or milk you can add coconut water.

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, sogo agar agar.

Linking to Food 52

Saturday, June 10, 2017

Pumpkin Pola - Pumpkin Pudding

Pola is a keralite traditional Ramadan (Sweet) Pudding Recipe which is cooked in a tawa on slow flame

Mostly they cook many variety of pola like carrot pola, thari pola,bread pola,chicken pola . I prepared it with pumpkin and the taste was amazing.

Yellow Pumpkin Pola (Puddding)

Kerala Special Ramadan Recipe

Ingredients

Yellow pumpkin – ¼ kg grated

Egg – 4 nos

Cardamom powder – 1 tspn

Sweetened Condensed milk (milk Maid) – 4 tbspn

Milk – ¼ cup

Maida (plain flour) 2 tbspn

Ghee 2 tbspn

Cashew nuts - 50 gram

Pistachio flakes – 1 tbspn

Method

Roast and cook grated yellow pumpkin in a ghee.In a mixie add yellow pumpkin sweetened condensed milk (milk maid) egg, cardamom, maida blend together to thick consistency

In a wide pan roast the nuts in golden brown and keep separate

In the same pan add ghee and pour the blended mixture ....close the lid and cook on slow flame for 10 minutes

Now sprinkle the roasted cashew nuts and cook again for 5 minutes

Now very carefully flip it into another pan and cook the other side in a slow flame 5 minutes.transfer into serving plate and sprinkle with pistachio flakes