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Watermelon Carving

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Posted on Monday, March 28, 2011 7:56 PM | By: Degchi

Category:





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Decorate your salad bar with this beautiful hand carved watermelon rose in this summer for your barbeque party or pool party.
I like to do vegetable and/or fruit carving during my leisure time. This one is my second attempt at watermelon carving. It is always fun doing it. It also took less time than my previous work,  although it definitely requires lots of patience for the beginners. but with continuous practice , speed comes naturally.

Below are the step by step images to provide an idea of how to carve a watermelon rose.

Step- 1

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Step – 2

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Step – 3


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Step – 4
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Step – 5

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Step – 6


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This watermelon carving I am submitting for create and carve event hosted by Helen of  fussfreeflavours.
The Create & Carve food blogging event was started by Nayna of Simply Food last year.

Rabdi–Thick milk dessert

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Posted on Wednesday, March 23, 2011 4:59 PM | By: Degchi

Category: ,

 

 

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I am back with a new recipe after a long pause. As the summer approaches, Enjoy my favourite dessert – The chilled Rabdi this summer.

Rabdi is rich & creamy milk dessert popular especially in North India.There are many short cut versions of making instant rabdi using bread and corn starch/flour. The traditional method is rather elaborate and requires full attention, but trust me, the result is definitely worth the effort.

Ingredients:

1 gallon milk ( 3.78 liter )
1 can Condensed Milk
2 tablespoon Cardamom (Elaichi) powder
4 tablespoon of Chopped blanched Almonds
2 tablespoon of Chopped blanched Pistachio
2 pinch of saffron
1 tablespoon of Rose water
1 tablespoon of Ghee(clarified butter)

Method:

 

1-Grease the non stick pan with ghee.
2-Add milk. Keep the heat in between sim and medium.
3-After a boil. Keep stirring the milk continuously or stir after every 10 min.

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4-When the milk is reduced to 1/4th of its original volume and you can see the texture like bread crumbs in the milk and on the spoon. your rabdi is ready. Add condensed milk, elaichi (cardamom) powder.

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5. Add almonds, pistachio, few drops of rose water and  saffron strands and allow it to cool down.
6. Refrigerate and serve chilled.

 

Note

  1. 1It is very important to stir the milk and keep a constant watch on it to avoid any sticking on the bottom of pan.
  2. If due to lack of attention  milk sticks to the bottom don't scratch the bottom, immediately transfer the milk to another pan.
  3. For 1 gallon milk it will take approximately 1- 2 hrs. to reduce to its 1/4th volume.

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