1) Chocolate Fudge
Serves: 6
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> 1 cup semi-sweet
> chocolate morsels /
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> chocolate chips
> 1/2 cup condensed
> milk
> 10-15 chopped
> pistachios/almonds
>2 + 1/2 tbsp. butter
Method
Spreading butter paper on a serving tray, butter it with 1/2 tbsp butter. Melt the choco chips on low flame using a double boiler.
(To melt using a double boiler, boil water in a utensil. Place another pan over the boiling water and melt the choco chips while stirring continuously.
Make sure that water does not seep into the melted choco chips. After the choco chips have melted, add condensed milk and mix.
Add butter and chopped pistachios and mix well. Spread this mixture on the serving tray and refrigerate. Cut as required and serve after cooling.
2) Caramel Pudding
Ingredients:
> 3 eggs
> 6 tablespoon sugar
> 1 tablespoon sugar for caramel
>1/2 tsp. vanilla essence
> 1/2 tsp Nescafe
> 1 cup milk
1/2 tsp salt
Method
For caramel, warm a small flat utensil, spread one tablespoon sugar on it and allow it to melt. Spread the melted sugar by moving the vessel in such a way that the melted sugar spreads evenly. Allow it to cool and harden.
In another utensil, add eggs and beat. Add sugar and stir till sugar dissolves. Add essence and Nescafe, stir the contents and mix well. Add cool boiled milk. Stir and add salt. Spread this over the caramel. Cook it in a pressure cooker using the same double boiler method as in the previous recipe. Take it off the fire after six to seven whistles.
Remove the pudding from the cooker.
Refrigerate when cooled.
Serve chilled.