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 SWEET  PUDDING

 

Ingredients:

100 grams long-grain rice

2 litres milk

100 grams sultanas

Caster sugar

200 ml single cream

Flaked almonds to decorate

 

Method:

Put the rice and I litre of milk in a heavy-based pan.Cook gently at simmering point for  50 to sixty minutes,till most of the milk has been absorbed.

Add the remaining one litre milk and sultanas,stir well and continue simmering until the mixture becomes thick.Remove from the heat and add sugar to taste.

Leave the mixture till it becomes cold.Stir occasionally to prevent a layer from forming,then stir the cream.

Put the mixture into small dishes and serve cold.The mixture can be sprinkled with almond flakes.

(Preparation time 5minutes+cooling time, cooking time one to one and half hours, makes for five people.)

Put the rice and I litre of milk in a heavy-based pan.Cook gently at simmering point for  50 to sixty minutes,till most of the milk has been absorbed.

Add the remaining one litre milk and sultanas,stir well and continue simmering until the mixture becomes thick.Remove from the heat and add sugar to taste.

Leave the mixture till it becomes cold.Stir occasionally to prevent a layer from forming,then stir the cream.

Put the mixture into small dishes and serve cold.The mixture can be sprinkled with almond flakes.

(Preparation time 5minutes+cooling time, cooking time one to one and half hours, makes for five people.)

 

                                                            CARROT CASHEW

 

Ingredients:

3 Litres Milk

500 grams carrots finely grated

150 grams butter

2 tablespoons golden syrup

200 grams sugar

100 grams raisins and 100 grams cashew

2 tablespoons cardamom powder.

                                                            METHOD

COOK THE MILK AND GRATED CARROTS IN A HEAVY-BASED PAN OVER A HIGH HEAT STIRRING OCCASSIONALLY TILL THE MILK IS EVAPORATED.

ADD THE BUTTER, SYRUP AND SUGAR.STIR TILL THE BUTTER AND SUGAR ARE MELTED.KEEP STIRRING TILL THE MIXTURE STARTS TO LEAVE THE SIDES OF THE PAN.

FRY CASHEWS AND RAISINS IN GHEE AND ADD TO THE MIXTURE.

Pour into a shallow buttered dish and spread evenly.Sprinkle with cardamom powder. Cut into slices and serve either warm or cold.

                                                                                                                              

                                                                                                                                                                                                                

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