1) Take a bowl of whipped cream & add icing sugar to it
2) Keep whipping till both are mixed nicely
3) Add some crushed oreo biscuits to the above mix & mix well
4) In a jar, spoon 1 tbsp of crushed oreo biscuits
5) On top of this, spoon in another tbsp of the cream mix
6) Like this keep layering till your jar is full
7) Top with some cherries & dig in right away!
1. Wash and peel the skin of parwal. Slightly slit the parwal vertically and keep aside or you can cut horizontally into two pieces also.
2. Put some water in a pan and bring it to boil. Once the water starts boiling add parwal and boils on medium high flame till it becomes tender. To make the cooking fast cover the lid and cook till soft.
3. Once parwal becomes soft take out from the water and immediately put into the cold/normal water. At this stage add green food colour and let the parwal soak it with water for half an hour to get the perfect colour.
4. After half an hour, take out the parwal from the water and carefully scoop out the seeds from the parwal and keep aside.
To make sugar syrup
1. Put water and sugar in a pan and boil for 10 minutes to the watch on medium-high flame.
2. Once sugar syrup gets cooked for 10 minutes then adds parwal and boil it for further 10 minutes with sugar syrup. Flip the side of parwal while boiling with sugar syrup.
3. After 10 minutes cover the lid and let the parwal soak in hot sugar syrup for an hour or overnight so that it will become sweet.
4. Meanwhile in a mixing bowl put mawa/ khoya and add chopped pista, almonds, chironji dana, mishri dana, elaichi powder, mix until well combined. Khoya mixture is ready.
5. After an hour take out the parwal from sugar syrup in a strainer so that excess syrup drip off from the parwal. Put the bowl below the strainer to collect the sugar syrup.
6. Take a generous amount of mawa mixture and stuff each parwal, press it lightly with hands so that mixture gets set inside the parwal.
7. Repeat the same process for rest of the Parwal.
8. Garnish with silver leaf and serve.
9. You can store parwal pak in an airtight container and keep it in a fridge for 7 to 10 days.
2 x 250 gr. Phyllo Pastry
85 gr. Butter or Margarine
For Custard Filling:
40 gr. Butter or Margarine
1 lt. fresh Milk
150 gr. fine Semolina
400 gr. Sugar
15 gr. Vanilla essence
700 gr. Sugar
350 ml. Water
1 tsp. lemon juice + 1 pc. lemon rind
To sprinkle on top:
2 tsp. cinnamon powder (optional but recommended)
Start by pouring the milk in a saucepan over low heat.
Slowly boil the milk. Stir regularly to prevent milk from sticking to the bottom of the pan.
Slowly add vanilla essence & 400 gr. Sugar. Then throw in 40 gr. butter and let it slowly melt & blend w/milk mixture.
After about 10′ the milk starts to boil. Continue stirring!
Then add the semolina and whisk constantly for 3′-4′ until the mix becomes thick & creamy! You’ll know custard filling is ready when it bubbles & the whisk leaves streaks on the surface.
Then turn off the heat & let custard cool down.
Melt 85 gr. butter in microwave for 2′ @600W.
Open the phyllo sheets on a flat surface.
Use 1 pack for bottom & 1 for top (each 250 gr. pack contains 12 small sheets).
W/a brush spread some of the melted butter on a baking tray 23×35 cm. Arrange the first 2 phyllo sheets on the bottom.
Sprinkle some melted butter.
Then place 2 more sheets and sprinkle some more butter on top.
Continue with the rest of the 1st pack of phyllo sheets.
TIP: Phyllo pastry tends to dry easily. Cover the phyllo sheets you are not using with a damp tea towel!
When custard has cooled down and just before you pour it in the baking tray, whisk 5 eggs and fold them in the custard. Blend them well!!
TIP: If custard is not used immediately, you need to stir occasionally to keep it from forming a skin on top.
Now, tip all of the custard in the tray, smoothing its surface with a spoon. Then repeat the procedure by brushing butter in every double layer for the top sheets. In total I made 6 (double sheet) layers at the bottom & 6 (double sheet) layers at the top!
TIP: To avoid breaking the phyllo sheets, you can just sprinkle the butter on top.
When only 2 phyllo sheets are left, cover Galaktoboureko w/them & drizzle rest of butter on top. Then w/a knife or the brush tuck the loose edges inwards to seal the sweet. Brush a bit of butter around the ends. Scar the top of Galaktoboureko w/a sharp knife making smaller rectangles. With some kitchen paper, clean the sides of the tray for leftover butter. Now the Custard Dessert is finally ready to be baked ?.
TIP: Before baking, wet your hand & sprinkle some water on top of the phyllo sheets. This will prevent the pie from rising too high!
TIP: At this point if you want to prepare it ahead, Galaktoboureko can be covered and be preserved in the freezer for up to 1 month. Defrost for at least 6 hours before baking it.
In a preheated oven Fan @180℃, bake Galaktoboureko for 1h-1h15′ or till it becomes golden brown all around and crunchy!
While waiting for Galaktoboureko to be baked, make the syrup.
In a saucepan over low heat, combine 700 gr. sugar and 350 ml. water.
Add lemon juice and rind. Bring to a boil and constantly stir gently until syrup becomes clear.
Let the syrup boil for 5′ more, gently stirring it every minute.
Then turn off the heat & let the syrup cool down.
TIP: Syrup must be room temp. when you pour it over the HOT Galaktoboureko!!
When Galaktoboureko is ready, remove from the oven. Set it on a rack and immediately pour the cold syrup over it. You can hear the phyllo sheets sizzle ?
Let it stand uncovered for some time to cool down before you serve it. Optionally you can sprinkle cinnamon powder on top.
200 ml (3/4 cup) fresh cream (I used 25% fat fresh cream)
100 gm (1/2 cup) sugar
30 gm (1/4 cup heaped) cocoa powder
30 gm (1/4 cup) cornflour or cornstarch
1 tsp vanilla extract
Extra cocoa powder for sprinkling
– In a saucepan, mix the milk and cream together.
– Take 1/2 a cup of this mixture in a small bowl and mix in the sugar, cornflour and cocoa powder to make a smooth paste and keep aside.
– Heat the remaining milk in the saucepan over a medium flame.
– When it comes to a boil, lower the flame and stir in the cocoa/cornflour/milk mixture and cook until thick and creamy.
– Stir in the vanilla extract.
– Pour into ramekin bowls or cups.
– When the custard comes to room temperature or cools down, chill in the refrigerator for atleast 3 hours before serving.
– Sprinkle with cocoa powder before serving.