Recipes for Christmas
As the winter season approaches, our minds are ready for another festival, Christmas. India is a land of festivals; we celebrate all festivals here with pomp and splendor.
Christmas marks the birth of Lord Jesus Christ. The celebration begins the days before Christmas eve. The Christian community participates in special masses organised in all churches across the world. The sounds of carols echo in the air, families and friends exchange gifts, ladies start preparing for Christmas weeks ahead of time. Christmas lunch is always grand. In India, food plays an important role.
Christmas cake, fruit cake, carrot cake, cookies, rose cookies, custard, caramel custard, meat roast, pork vindaloo, pulao and so on are prepared. Christmas is celebrated in all parts of India, and it is one of the major festivals in the states of Meghalaya, Nagaland, Assam, Kerala, Tamil Nadu and Goa due to the huge Christian communities living there.
Plain flour - 1 cup
Sugar - 3 tbsp
Vanilla essence - 3 drops
Baking powder - 1/2 tsp
Milk - 1/2 cup or as required
A pinch of salt
First whip the egg, keep aside. Then, in a big bowl, pour the plain flour or maida, baking powder, vanilla essence, sugar and mix properly. After mixing these ingredients, add the whipped eggs.
Now add the milk and whisk well. It should not be very thick, but have a smooth consistency. Keep for ten minutes.
Now, in a pan, add oil when it is hot, dip the rose mould in the oil for a minute or two and then remove the rose cookie mould from the oil and dip half the mould into the batter.
While dipping the mould in hot oil, the cookies cook. Loosen the cookies slightly with the help of a fork or a knife, and deep fry them until they turn golden.
Now drain in an absorbent paper. Repeat the process, once it is done, you can store the cookies in an airtight container.
Milk - 1/2 cup
Sugar - 3 tbsp
Eggs - 2
Elliachi or Cardomon powder - 1/2 tsp
Sugar - 4 tsp (for caramel)
First, boil the milk and sugar, (you can increase or decrease the quantity of sugar as per your requirement) and stir occasionally.
Whip the eggs and keep them aside.
When the milk comes to a boiling point, lower the flame and simmer for twenty minutes to thicken the milk.
Now cool the milk. After that, add the eggs and milk. These should be in room temperature.
Now, in another pan, add 1 tsp water in a pan and sugar in medium heat. The sugar should start bubbling and browning. Then carefully turn the pan off. Be very careful as it will be very hot.
When the caramel will be evenly coated on all sides of the pan, pour the milk mixture into the container of the caramel.
Now in a streamer, add water and place container or a bowl and simmer for another 40/45 minutes.
Once the container or bowl is removed from gas, cover the top with a plate. When it cools, keep in the refrigerator for 4-5 hours.
Now place a serving dish of your choice and then place the custard on top of the container and flip it very carefully.
Serve it cold.