Try These yummy desert Recipes

Try These yummy desert Recipes

Plum cake

Ingredients:
-Plums (pitted and halved): 12
- Caster sugar: a hundred and fifty gram
- Butter at space temperature: one hundred fifteen gram
- Plain flour: 140gram
- Baking powder: 1 teaspoon
- Ground cinnamon powder: 1 teaspoon
- castor sugar (for sprinkling): 1-2 tablespoons

Method:
- preheat oven to a hundred and eighty °C.
- Beat sugar and butter till soft with electric mixer.
- combine flour and leavening and sift into creamed mixture. Add remainder of the ingredients and blend everything well.
- Pour batter into a lubricated twenty six cm round spring form tin and rid.
- prime with the plums (cut facet up) and sprinkle with 1-2 tablespoons sugar and cinnamon powder.
- Bake in preheated oven on lowest shelf for forty to 50 minutes.
- Cool to temperature or serve warm.

Chocolate brownie with frozen dessert

Ingredients:
- liquid butter: 110 gram
- Caster sugar: two hundred gram
- Eggs: 2
- Self-raising flour: 60gram
- nonsweet cocoa powder: thirty gram
- Salt: fourth teaspoon
- Vanilla extract: 1 teaspoon
- sliced walnuts (optional): 60 gram

Method:
- preheat oven to a hundred and eighty °C.
- Grease and flour a twenty cm sq. tin.
- in an exceedingly medium bowl, beat together butter and sugar.
- Add eggs and blend well.
- combine the flour, cocoa and salt; stir into the sugar mixture.
- combine within the vanilla and stir in walnuts, if you are victimization them.
- spread evenly into the ready tin.
- Bake for 25 to half-hour within the preheated oven.
- Cool before cutting into squares.
- Serve in associate frozen dessert bowl garnished with red cherry.

Moong dal halwa



Ingredients:
- Dhuli moong decalitre (soaked): 1 cup
- Sugar: 1 cup
- One-and-a-half cup of water
- Ghee: 1 cup
- Khoya (crumbled): 3/4 cup
- Sliced almonds: 10 to 12
- Cashew nut: 8 to 10

Method:
- Soak moong daal for few hours. Drain and grind the decalitre coarsely with atiny low quantity of water.
- Prepare one-string sugar syrup with one cup sugar and one-and-a-half cup of water.
- Heat ghee in an exceedingly thick-bottomed pan and add the bottom moong decalitre and saute, stirring unceasingly, over low heat till the decalitre turns golden brown.
- Add the sugar syrup.
- Stir till they are thoroughly incorporated and therefore the halwa is of dropping consistency.
- Add mawa (khoya) and cook till it dissolves.
- Serve hot garnished with almonds.