Quick Custard Delight

This recipe is meant for those like me who have a sweet tooth and need to prepare a dessert in a hurry. This is a modified version of custard. There are other versions below!
Take 10tbsp of milk powder, 10 tbsp of sugar, 6 glasses of water and 1 tsp of salt. Add all to a saucepan and mix well. Then turn on the flame to heat it up. Meanwhile, mix 8 tsp of corn flour in a tall glass of water. Ensure that you mix well, else you will have lots of corn flour balls (bad idea!).
Once the milk starts to boil, add the corn flour mixture quickly while stirring vigorously. Coffee powder may be added at this time to lend a nice flavour to the custard.
Few hints: Don't place the milk to boil on a high flame else it will boil over and mess up the stove. Ensure that the corn flour mixture is placed ONLY when the milk is hot, else the corn flour settles in the bottom, ending up getting burnt and creating "quick custard disaster" instead! Once the corn flour mixture is added the milk becomes viscous, so if not stirred well the custard might burn.


Mix the 2 cups of maida, 1 tbsp of rice flour, 1/4 tsp of baking powder and 2 tbsp of curd in a bowl, till it becomes homogenous. Add a little water till it becomes smooth. Keep it aside for about an hour or two to rise. Meanwhile, sugar syrup may be prepared by heating 6 cups of sugar and a cardamom in 3 glasses of water till it becomes thick. By the time the syrup cools, the batter would have risen!
Heat oil in a sauce pan and pour the batter into the hot oil in the shape of a coil. We place the batter in a plastic bag with a hole in its corner and pour the batter. This enusres a nice stream of batter. Others have used a syring with disastrous results! Fry the jalebi till it is golden brown and soak the excess oil in a tissue paper. Immerse the jalebis in sugar syrup and hold for atleast 20 minutes before serving.

Bread Jamun

This is a quick dessert recipe. It tastes almost like gulab jamun (for those lazy to cook!).Take fresh bread and cut it into quarters. Fry it in ghee and then immerse in sugar syrup (see jalebi). Serve hot/cold. As simple as that!

Gulab Jamun

Mix 200g of milk powder, 75g maida, 2 tsp of ghee and a pinch of baking soda in a bowl. Add very little water and prepare a dough. Make small balls with greased palms and place them in a plate for 15 minutes to rise.
Heat oil in a saucepan and fry the balls on a very low flame. Take out the balls as soon as they turn color. Don't wait for them to turn into an appealing black because that will burn the jamun!
immerse the balls in sugar syrup (see jalebi) and serve after 20 minutes.

Carrot Halwa

Grate 2 kg of carrots. Heat 10 tbsp of oil in a pan, fry a cardamom and then put the grated carrot into the oil. Cook on a small flame till the carrots give out a good aroma. Stir once in a while. There is no fear of carrots getting burnt if the flame is really low. Once you feel the carrots are cooked, add 2 cups of sugar, 1tsp of salt and 10 tbsp of milk powder and stir them into the carrots. Simmer on the flame till the mixture is thick. Enjoy!



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