Bread pudding

 

Ingredients

6 slices of bread

Half litre milk

60 grams sugar

2 eggs

15 raisins

A pinch of nutmeg powder

Instructions

-       Cut bread into small pieces

-       Boil the milk and pour over bread, set aside for half hour.

-       Beat the eggs until creamy add to the bread milk mixture.

-       Add the sugar, nutmeg powder, raisins and mix well.

-       Pour the mixture into greased vessel and cover it.

-       Pour 2 cups of water in the pressure cooker and keep the covered vessel inside.

-       Close the lid and place the cooker on maximum heat.

-       Bring to full cooking pressure, reduce to medium heat and cook for 15 minutes. Allow the cooker to cool gradually.

-       Take out the vessel, invert it onto a plate.

-       Cut into pieces and serve. It can be refrigerated and served  cold also

 

Ginger Candy

 Ginger candies are easy to make and they are nice to chew on cold days. You will feel heat being generated inside the body while chewing it.

Ingredients

1 ½ cups ground ginger, ground with a little milk to make a paste

1 cup sugar

1 cup milk powder

2 tsps ghee

½ cup sugar powder

Instruction

-          Keep the ginger paste and sugar on fire on medium fire and keep stirring.

-          When it becomes a little thick, add the milk powder and the ghee, mix well and let it become thick again.

-          Remove from fire and slowly keep adding the sugar powder and mix well.

-          Pat it down on a plate smeared with ghee and when it is a little cool, cut into squares.

-          When cooled thoroughly, store in air tight bottle.

Banana Halwa

Ingredients

3 Kerala bananas

3 tbsps of ghee

3/4 cup jaggery

1/2 cup water

1/2 tsp cardamom powder

Instructions

• Peel and slice the bananas and grind to a paste.
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• Keep a thick bottomed pan on fire, add the ghee. When it melts, add the ground bananas and lower the flame.
• Keep stirring in between to prevent sticking to the bottom.
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• Meanwhile, keep the jaggery with water on fire and let it dissolve in water completely.
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• When the banana paste starts separating from the sides, add the melted jaggery, mix in slowly 
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• and let it be on low fire till it becomes quite thick. Add the cardamom powder and mix well. 
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• Pat it down on a ghee smeared plate and cut into pieces when cool. If you want to keep it for longer time, refrigerate it.
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• It is a nice accompaniment for tea and coffee.