Category Archives: Desserts

Indian Carrot Pudding

Serves 4

2 tablespoons ghee
6-8 broken cashew nuts
10-12 raisins
2 1/2 pound carrots, peeled and grated
1 3/4 pint milk
3 ounces sugar
few drops of vanilla essence
pistachio slivers, to decorate

Heat the ghee in a pan and fry the cashew nuts and raisins over a low to medium heat. When they begin to color add the grated carrots and sauté for about 5 minutes until the carrots are soft. Add the milk and bring to a boil, stirring well.

when the milk begins to boil, add the sugar. Reduce the heat to a simmer and cook for 15 to 20 minutes, by which time the milk will have reduced and the carrots turned mushy. Add the vanilla essence, turn off the heat and mix well. Serve either hot or cold, decorated with pistachio slivers.


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Sponge Cake

Ingredients:

3 large eggs
85 gms self-raising flour
115 gms sugar
4 tablespoons melted butter

Method:
Sieve the flour. Grease and dust a baking tin.
Use approx. 10″ x 5″ diameter tin for the cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Add in 2 tablespoons of hot water and the butter.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it does not stick to the sides of the tin and is flaky to touch.
Remove from the oven and keep for 1 minute.
Invert the tin over a plate to remove and serve.


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