Sweets

Nitin Bharani’s simple dairy ice cream (Lychee option)

1 can of lychee
1c whipping (heavy) cream
2c half & half
1 small can evaporated milk (full fat!!)
1 small can sweetened condensed milk

Mix all the dairy in a large bowl, starting with the thickest dairy.
Use whisk to combine well.

Wash canned lychees in a strainer with cold water.

Pulse lychees in blender or food processor, till slightly chunky.

Add lychees to dairy mixture.

Place in ice cream maker, following manufacturer’s instructions.

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Sakina Chinwalla’s Kopra Pak

300g Mavo
300g desiccated coconut (powdery kind)
300g sugar + fistful
5 eggs
½ t vanilla essence
¼ t baking powder

Grate mavo to shavings in a mixing bowl.
Use a mixer to mix after each of the following additions:
Eggs, sugar, coconut, vanilla, baking powder

Grease a 10”x12”x1” pan.
Bake at 300F, 45 to 60 minutes.
Remove when light brown color and/or toothpick test at center is clean.

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Memuna Chinwalla’s Apple Pudding

½ lb apples
2c milk
1c bread cubes
1 egg
2 oz butter
1/3 c sugar

Peel, core and finely chop the apples.
Beat egg and sugar well (suggested 5 minutes).
In sauce pan, heat milk, then add bread and butter.
Remove from heat and gradually add beaten egg mixture, and then apples.
Butter a pie dish and pour in the mixture.
Bake at 350F for 60 minutes.
Cool and serve with fresh cream if desired.

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Sakina Bharani’s Egg Pudding

Quantity can vary using the following ratio:

1 egg to 1cup milk

hints for richer pudding: could use evaporated milk for up to 1/3 of the overall milk; could use half and half for some of the milk

Add essence to taste. Choose one of the following:
Vanilla
Lemon
Orange

Mix the dairy, eggs and essence well and set aside.
Make the caramel for pan:
In heavy sauce pan, place equal amounts sugar and water (i.e. 1c sugar and 1c water).
Heat to boil, and then watch carefully.
Continue to heat, and watch caramel change from light to medium to dark brown.
Careful not to burn. Black is burned. And you have to start over.
Pour hot caramel in dish intended for egg pudding.
Let cool for a few minutes.
Pour egg pudding mixture into the pan.
Bake at 450F for 35-40 minutes.
Chill in refrigerator for several hours.
Invert onto dish and serve.

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Nootan Bharani’s ice cream – pure veg (rose option)

2 cups dairy (whole milk, or half and half)
1/2 cup sugar
2 T cornstarch
1 cup cream

2 to 4 teaspoons rosewater
1/4 cup fresh strawberry puree

Have a strainer in a bowl ready over an ice bath.
Bring the dairy and 1/4c of the sugar to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature.
Mix cornstarch and about 2T of milk to make a smooth paste.
Whisk the paste into the heat dairy mix and add the rest of the sugar.
Combine milk mixture with egg mixture.
Stir gently, being sure to scrape the bottom of the pan.
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, about 4 minutes.
Strain it into a bowl set over an ice water bath.
Cool overnight in fridge.
Stir in 2 to 4 teaspoons of rose water.
For color, add about 1/4 cup of fresh strawberry puree.
Freeze mixture in an ice cream maker.
After ice cream is done in the ice cream maker, spoon into box for freezer layering.

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Nootan Bharani’s custard style ice cream (mango option)

3 cups dairy (whole milk, heavy cream, or a mix)
1/2 cup sugar (can vary this depending on sweetness fruits that you plan to add)
8 egg yolks
pinch of salt

mango puree from 3 fresh and sweet mangoes

Have a strainer in a bowl ready over an ice bath.
Bring the dairy to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature.
Beat the eggs, sugar, and pinch of salt into a thick paste.
Temper the mixture with a bit of the warm milk mixture.
Combine milk mixture with egg mixture.
Return everything to the pan and cook over medium-low heat. Stir gently, being sure to scrape the bottom of the pan (you’re making custard here).
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees.
Strain it into a bowl set over an ice water bath.
Variations: If you are making non-mango ice cream, and you want essences, add to mix at this point.
When cooled (best to cool overnight in fridge), freeze mixture in an ice cream maker.

For Mango Ice cream, stir in good-quality pulp (that from fresh mangoes is best) into the mixture just before pouring into ice cream maker.
Optional: reserve some of the pulp. After ice cream is done in the ice cream maker, spoon into box for freezer layering with reserved pulp.

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