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Chef comments: Cake ki Kheer is a very unique and different recipe which can be had either as a kheer in a thinner version or as a cake and nut pudding on the lines of a the Bread and Butter pudding. The taste is nice and the vanilla in the cake gives a sweet aroma to the kheer. My compliments to Firdose Jahan for a wonderful preparation, which can be had either hot or cold, for lunch or dinner or even during an evening tea in a thicker version.Pradeep Khosla Executive Chef, Taj KrishnaCake ki kheer

Ingredients:

Milk: 1litre

Sponge cake: 500gm

Egg white: 8

Sugar: 500 gm

Cardamom powder:1/2 tsp

Flavours:

Essence and silver foil (warq): to decorate

Method:

Boil the milk on low flame till it is reduced to half its quantity. Crumble the cake like bread crumbs. Add these cake crumbs into the boiling milk, add egg white and cook on low flame. Keep stirring. Then add sugar to it.When it starts absorbing all ingredients, add cardamom powder and essence to it. When it cools place the warq or foil on it and sprinkle some dry fruits (optional) on top of it and serve.

FIRDOSE JAHAN MALAKPET

Congratulations Firdose Jahan! You have won a gift voucher from 24 Lettered Mantra.

Do you have a recipe that is original and innovative? Mail it to us and Chef Pradeep Khosla, Executive Chef, Taj Krishna, will pick the best. The winner will walk away with a gift from 24 Letter Mantra, the organic shop. E-mail to: hydphoto@thehindu.co.in on or before November 21, 2007 Wednesday noon. Your entry should have your address and contact number.

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