Nei Payasam Recipe | HungryForever

Nei payasam is a tasty dessert recipe. It is a special sweet which is prepared as Neivedhyam in Kerala.

INGREDIENTS

• 1/2 cup Unakkalari Rice
• 4 tbsp ghee
• 1 cup jaggery
• 2 cup Water
• 1/4 cup Grated coconut
• 1/4 tsp cardamom powder
• dry ginger powder a tiny pinch
• 7 broken cashews

INSTRUCTIONS

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
2. Measure rice and add it to pressure pan,rinse it well first.Then add 2 cups of water.
3. Pressure cook for atleast 5 whistles in low medium flame.Rice should be cooked till soft but not mushy as we want the grains to be seen.Measure and addd jaggery syrup.
4. Mix well and cook in low flame till the jaggery syrup blends well with the rice.Now add grated coconut.
5. Mix well and cook for 2 mins, then add ghee little by little.
6. Keep mixing, at one stage the payasam will get thick and saucy in consistency.Add cashews,cardamom powder, dry ginger powder and switch off.
7. Serve hot / warm!

Recipe Link: https://www.hungryforever.com/recipe/nei-payasam-recipe/

Mango Custard Recipe | HungryForever

Mango Custard is a simple, easy to make and delicious dessert.Made with ripe mangoes and custard powder, it is light, creamy and perfect for any meal.

INGREDIENTS

• 2 tablespoons Bird's Custard Powder
• 1/2 cup Milk
• 1 large ripe mango peeled and cut into chunks (about 1 1/2 cups)
• 3/4 cup Milk
• 1/2 cup granulated sugar
• 1 teaspoon fresh squeezed lime juice

INSTRUCTIONS

1. In a small bowl, mix the 2 tablespoons Bird's Custard Powder into the 1/2 cup of milk, stirring well until custard is completely dissolved; set aside.
2. Place the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2 minutes.
3. Pour the mango puree into a 1 1/2 quart saucepan and place on the stove on low heat. When the puree becomes warm, add the sugar and stir in well.
4. Stir in the lime juice and then stir in the prepared Bird's Custard Powder mixture. Bring the mixture just to a near boil, stirring constantly, to completely dissolve the sugar. Stirring continually, bring the mixture back to a boil until it thickens. Allow to boil for approximately 30 to 60 seconds, still stirring constantly, and then remove the pan from the stove.
5. Allow to cool for about 10 minutes, stirring every couple of minutes.
6. Pour into custard dishes or small bowls. I use four (4) ice-cream sundae dishes. Place the custard in the refrigerator for 4 to 5 hours to firm up.
7. Serve garnished with a mint leaf (if desired).
8. Makes four 3/4 cup servings.

Recipe Link: https://www.hungryforever.com/recipe/mango-custard-recipe/

Fudge Puddles Recipe | HungryForever

Super simple peanut butter cookie shells filled with a decadent chocolate truffle filling. 

INGREDIENTS

• 1/2 cup butter softened
• 1/2 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon Salt
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 can sweetened condensed milk 14 ounce
• 1 teaspoon vanilla extract
• 3/4 cup pecan halves

INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together flour, baking soda and salt.
3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
6. Cool in pan for 5 minutes.
7. Then carefully remove to wire racks.
8. Using a measuring cup fill each shell with the chocolate mixture.
9. Top with a pecan half.

Recipe Link: https://www.hungryforever.com/recipe/fudge-puddles-recipe/

Sticky Monkey Bread Recipe | HungryForever

Make monkey bread personal-size with jumbo muffin cups and crescents!

INGREDIENTS

• 1 cup chopped pecans
• 12 tablespoons sticks unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon Apple Cider Vinegar
• 2 tablespoons dark rum
• 1/8 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 batch Basic Sweet-Roll Dough without nutmeg

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
2. Melt 1 stick butter in a medium saucepan over medium heat.
3. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans.
5. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan.
6. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
7. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
8. Put the granulated sugar in another bowl.
9. Pinch off tablespoonfuls of dough and roll into 1-inch balls.
10. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
11. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
12. Preheat the oven to 350 degrees F.
13. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
14. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

Recipe Link: https://www.hungryforever.com/recipe/sticky-monkey-bread-recipe/

Tender Coconut Pudding is my all time favourite pudding. This is an authentic kerala dessert. The tender coconut gives the pudding a very special taste.

INGREDIENTS

• 3 Tender Coconut
• 150 ml Milkmaid
• 1/2 ltr Milk
• 5 tbsp sugar
• 8 g China Grass/Agar-Agar
• 150 ml Tender Coconut Water

INSTRUCTIONS

1. Break the china grass into small pieces, and soak it in hot tender coconut water for some time.
2. Scrape the tender coconut meat, mix it in a little tender coconut water, and grind it in a mixer in pulse mode.Make sure that, you use only the thinner tender coconut meat.
3. Boil milk together with milkmaid(condensed milk) and sugar.
4. Meanwhile, boil the china grass mixture, until the china grass is dissolved well in the tender coconut water.(Do not over boil)
5. Immediately, add the milk and tender coconut paste to the china grass mixture, and mix well.
6. Pour it into a bowl, and let it cool.Once cooled, refrigerate for 1-2 hours.

Recipe Link: https://www.hungryforever.com/recipe/tender-coconut-pudding-recipe/

8 Best Ice Cream Places In Hyderabad | HungryForever

From Gelatos to Sorbets, you know the city serves some of the best ice creams when you see all the ice cream joints jam packed (pun intended). The names of sundaes are so quirky that you often wonder if the ice creams here are famous for the names or their taste. Ice Cream Fingers, Willy Wonka, Nuts about Nuts are common names you’d find in a menu. With joints that deliver ice cream to your doorstep even at odd hours, Hyderabad is the perfect place for people who have frequent midnight-ice-cream craves click here to Read more