Apple Milky Apricot delight
This simple dish can be made with left-over sweetened condensed milk making it perfect for summer.
260 ml of sweetened condensed milk
1 apple
1 apricot
1 egg
Peel the apple and cut it into pieces.
Rince out the apricot and cut it into pieces too.
Mix together the sweetened condensed milk and the egg.
Grease a pan with butter.
Put the apple pieces in the pan. Pour the mixture onto it. Add the apricot pieces on the top.
Cook in a pre-heated oven at 350°F (180°C) for 30 to 40 minutes.
Let it cool and eat cold.
Semiya Kesari
Semiya Vermicelli roasted 1/2 cup
Water 1 Cup
Sugar 1/2 cup
Cardamom powder a pinch Ghee 4-5 tablespoon
Cashew nuts 6-7 Orange food colour a pinch
You can use roasted vermicelli. If you want to use unroasted vermicelli, heat a pan and add a tsp of ghee and roast this into golden brown keeping the flame low. One has to note that vermicelli tends to cook fast.
In a pan add 2 tsp of ghee and fry the cashew nuts into golden brown.
Bring the water to boil in a saucepan.
Keep it aside and add the vermicelli | semiya to this. Slowly add the boiled hot water to this and cook the semiya in low flame.
Let the semiya gets cooked completely and let all the water gets absorbed.
Ensure that it is cooked completely and add the sugar. If you add sugar before the semiya is cooked then it will give a rubbery texture.
After adding sugar, the mixture will be bit watery. This will come to normal texture when you stir for sometime.
Mix the food colour in a tsp of water and add it to the kesari.
Add in the fried cashews, ghee and cardamom powder. Let the ghee starts oozing out and switch off the flame.
Semiya kesari is ready to serve now.
You can add fried raisins too.
NOTE
• Always ensure that the semiya will get cooked properly.
• Ensure that the semiya is nicely roasted. else it will be sticky.
Sous Chef Harinath, Best Western Ashoka Hitec City