Paal Kolukattai

This is one of my favorite sweet dishes.As a kid I always pestered my mom to make this for me.
No since this is also my DH's favorite, we make it frequently.This is also a fun activity for kids to roll the dough into fun shapes.
Ingredients:
1 cup Rice flour
1 tsp salt
2 tbsp milk
1/2 cup Grated coconut
1/2 tbsp Cardamom powder
Water as required
Sugar to taste.
Method:
Heat 11/2 cup of water, until it is almost boiling.
Add the water to the rice flour , add salt and mix to a dough.(add water gradually)
Roll the dough into small shapes and set aside.
Pour some water in a vessel along with the milk and bring to a boil.
Now add the rolled shapes in to the water and let it cook till the dough is fully cooked.(cooking time depends on the shape.( cook different shapes in different batches.)
When the dough is fully cooked, strain and add to a bowl.
Add cardamom powder, sugar and grated coconut to the boiled kolukattai and mix well.
Serve hot or cold.
I'm sending this to Let's Go Nuts hosted by Seduce your taste buds.

Jamun Cups

Last week we had a get together at a friend's place , I had to make something fancy for a dessert at a short notice, so I came up with Jamun cups for dessert.The crunchiness of the almonds and Phillo shells combined with the softness of the jamun and the cream opens up a wonderful play of textures.
I am posting this recipe for the Original Recipes - Monthly event by Culinarty.
Ingredients:
8 Nos Gulab Jamun
1 Pack Mini Phillo pastry cups
Whipped Cream
1/4 cup Almond slivers
Method:
Drain the gulab jamun from the sugar syrup, cut each one into half and set aside.
Toast the almond slivers and crush it lightly.
Pre- heat oven to 350 Degrees.
Place the Mini phillo pastry cups in a baking sheet and place in the oven for 3-4 minutes.
Remove the phillo shells and place it in a platter and top it with the cut Gulabjamun.
Put some whipped cream on top of the Gulab jamun and sprinkle with the crushed almond slivers.

Chocolate mousse

Ingredients:

2 -ounce semisweet baking chocolate, coarsely chopped

1/2 cup water, divided use

2 tablespoons butter

2 large egg yolks

6 tablespoons granulated sugar

1 1/4 cups heavy cream, whipped

1 Tsp Vanilla extract

1 Tbsp Instant coffee

For Garnishing:

Redi whipp whipping cream

Chocolate fudge sauce

Chocolate hazelnut Piourette

Method:

Whipp the cream as follows:

Begin with thoroughly chilled cream. Chill mixing bowl and beaters. Add 2 tablespoons of sugar and Vanilla extract while whipping cream. Cream is whipped when soft peaks form.
Mousse:
In a double boiler, heat chocolate, 1/4 cup water,Granulated coffee and butter until the chocolate and butter are melted. Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
Cook and stir over low heat until mixture reaches 160*F (70*C), about 1 to 2 minutes.
Remove from the heat; whisk in chocolate mixture. Set saucepan on ice and stir until cooled, about 5 to 10 minutes.Fold in whipped cream. Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.
Befor serving Top the mousse with whipped cream, fudge sauce and a broke pioutette cookie.

Carrot Halwa

As we were having coffee, my hubby wanted to have something sweet, He also wanted me to make it quickly for him. I had not made halwa in along time. So I made carrot halwa.
Ingredients:

• 1/2 Lbs Carrots
• 2 Cups Milk
• 1/2 cup Sugar
• 3 Tbsp Ghee
• 2 Tbsp Nuts(sliced for garnishing)(almond, cashews, pista)
• 5 Strands saffron
• 1/4 Tsp Cardamom powder

Method:
Peal and grate the carrots.
Heat milk in a kadai, bring to a boil.
When the milk boils, add the grated carrots.
Keep stirring.When the carrots have cooked nicely, and the milk starts to thicken, addsugar and cardamom powder.
Now add ghee and saffron .
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped nuts.
Note: it can also be served cold.