Monday, November 9, 2009

Bread Pudding

This is a good recipe to make if you have lots of leftover bread at home. A good choice when entertaining a crowd as it can be prepared ahead of time.


8 bread slices with edges cut
1 1/4 cup milk
1 egg
3/4 cup sugar
1/2 tsp vanilla extract
1/2 cup chopped nuts(cashews,walnuts,raisins)

For custard:

1 tbsp custard powder dissolved in a tbsp of cold milk
1/2 cup sugar
1 cup milk


For the pudding:

Blend the sugar, milk, essence and egg in the blender to get a smooth liquid. Grease a rectangular deep pan with butter and place 4 slices of bread to cover the bottom. Sprinkle one tablespoon of the nuts on it. Now pour the blended egg/milk mixture on top of it. Place a second layer of the remaining 4 bread slices, sprinkle the remaining nuts and pour the remaining mixture on it. Bake it in a oven for about 35 minutes(approx,may vary depending on the oven) at 375 deg F till done.

When tested with a thin knife(toothpick), the knife(tothpick) should come out clean. Take it out and cool for 10 minutes.

For the custard:

Heat the sugar and milk. When sugar is dissolved completely, add the custard and keep stirring. When the mixture thickens, take it off the fire and let it cool for 10 minutes. Pour this custard mixture on top of the baked dish and let it chill in the refrigerator for 2 hours. Cut it into slices and serve.

Serves 4

Tuesday, November 3, 2009

Semolina Burfi (Rave Burfi)


1/4 cup semolina or fine rava(chiroti rava)
1/4 cup ghee
1/4 cup powdered cashews
3/4 cup granulated sugar
1/4 cup fresh grated coconut
1-2 tbsp milk
1/2 tsp cardamom powder
saffron strands(optional)


Mix all the ingredients except cardamom powder, in a pan. Cook on medium high heat until the mixture comes together like a ball, without sticking to the pan. Swtich off the heat and add the cardamom powder. Spread on a greased plate and allow to cool. Cut into pieces and serve.

Makes 10-12 pieces

NOTE: Cashews can be substituted with almonds.