Bread Puding Baked

Hoaaaaaa akhirnyaaa..bisa update blog juga..

Kemaren mau update tp uda lemes banget gara2 jalanan Jakarta yang makin lama makin ga karuan.

Beberapa hari ini sibuk banget ama orderan cupcake lamaran, cupcake wedding ama mingle (laporannya menyusul ya..secara blom di WM )

Disela-sela kesibukan ngerjain cupcake lamaran,teteupppp ga nolak orderan.

Slogan bakul kue "pantang nolak pesenan".hihihihi

Ini orderannya tante Ika, yang lagi pengen makan bread puding.

Pesenannya 2 loyang ( iyalah tan..kalo 20 loyang bakul kue nya wes tepar ) hahaha.

Secara ngerjain bread puding ini simple tp teteup dong pas lagi di panggang, wanginya itu loh..oalahh ampe bakul kue nya jg kepengen, bikin juga deh 1 loyang.. ^_^

Bread pudding baked ini full susu, pasti yang suka susu, suka banget deh ama makanan yg satu ini.Diatas nya ada taburan almond panggang dan kismis.Yummy.

Pesenannya diambil tante Ika sendiri, maapp ya tan abis aku jg ga bs gerak lagi ngerjain cupcake ini.

Commentnya Tante Ika " Ah tau gini mah mesennya lebihan, ini aja di jalan uda dimakan ama si Delvin ampir 1 loyang"

Hahahaha buset deh Vin, kamu doyan apa laper..hahahaha

Arisi Thengai Payasam - Rice Coconut Payasam with Jaggery

I have settled down well in my new place. Navarathri was the first festival after our move. I kept three steps of Bommai. I got only the small bommais here. Navarathri, here is very quiet since we don't have people visiting golus here. We did the poojas and made payasam in the morning and chundal in the evening. I could not transfer the pics from my camera, since I broke the battery recharger. Yet to buy a new one. There are loads of pics to be transferred and shared with you all. Meanwhile, I have quite a lot of pictures in the drafts, to feed my blog. I thought I will share a recipe of sweet with you all. I have already posted a payasam with coconut and rice, where sugar is the sweetener. This version is similar with jaggery as sweetener. I liked the jaggery version better.

You need

• Raw rice- 2 tblspn
• Grated coconut- 1/2 cup
• Grated jaggery - 3/4 cup
• Boiled milk - 1 cup
• Cardamom powder - 11/4 tspn
• Water - 2 cup

 

 Method

 

Soak rice in water for an hour. Drain and grind rice coarsely . Add coconut and pulse to form a coarse paste. No need to add water.

 

 

Boil 2 cups of water. When it starts to boil, stir in the ground paste. Take care not to form lumps. Cook till the rice is well cooked. By the time the rice cooked, it would have got a thick porridge consistency. 

 

Meanwhile liquidize jaggery in 1/2 cup of water. Add the jaggery syrup to the cooked rice+coconut mixture. Cook till the flavor of jaggery is well absorbed. Add hot milk and switch off the heat. Stir for a minute or so for the mik to be well incorporated into the cooked mixture. Sprinkle cardamom.Serve warm or chilled as desired.

 

Note : Milk tends to curdle when boiled along with jaggery. That's why boiled milk is added at last and no further cooking is done after the addition of milk to avoid curdling.

 

 

 

 

 

 

Pista Burfi - Pistachio Fudge

PISTA BURFI

My sister - in- law gave me a recipe for Badam Burfi and she said that the same could be adapted in the preparation of Pista burfi, peanut burfi and mixed nuts burfi. I tried out Pista Burfi and it turned out quite good. While most of the sweets prepared during Deepavali ooze with ghee, this burfi is minus that 'sin '!
No flavouring or colouring agent is required as it is awesome in its natural colour and flavour.

INGREDIENTS

Pista - 1 cup
Sugar - 3/4 cup

METHOD

1. Blanch the pista, remove the peels and spread out the nuts on a cloth.
2. Keep aside a few bright green ones for topping.
3. Dry grind the remaining pistas into a coarse powder. If a smooth burfi is prefered grind it to a smooth powder.
4. Heat sugar with 3/4 cup of water in a thick bottomed pan.
5. Grease a plate with little ghee and keep aside.
6. When the sugar syrup reaches a one thread consistancy decrease flame and add the powdered pista and blend well.
7. Keep stirring till the mass leaves the sides of the pan. You can see and feel the sugar crystalising on the sides of the pan.
8. Switch off flame and imediately pour the pista sugar mixture on the greased plate.
9. Quickly sprinkle the whole pistas on top and cover the plate with a greased plastic sheet or an alluminium foil.
10. Flatten the burfi mass by running a rolling pin on top of the foil so that the whole pistas get embedded on the levelled burfis.
11. Since this will harden very fast remove foil and immediately cut out diamond shaped burfis using a sharp knife.
12. Leave it to cool thoroughly before storing in an air tight container.

Share the joy and the flavoursome, colourful Pista Burfis with your near and dear ones on a Happy Deepavali day.