First of all I would like to thank everyone for participating in D for Desserts event and making it a huge success. Dessert is something which paves its way to your stomach even if you are full. It’s so tempting, delicious and full of varieties. This time I received lots of entries from bloggers across the globe and it’s my pleasure to put the roundup of such a mixed variety of desserts. So, here goes the list.

	D FOR DESSERTS
Name	Blog Name	Dessert Name	Image
Shobha	Food Mazaa	Custard Triffle
Suvidha	Suvidha's Kitchen	Semolina Halwa
Shobha	Food Mazaa	Mango Kulfi
Sadaf Afshan	My Culinary Adventures	Quick Pineapple Mousse
Sadaf Afshan	My Culinary Adventures	Easy Creme Caramel
Sadaf Afshan	My Culinary Adventures	Chocolate dipped strawberries
Vidya	kurryleaves	Mango ice cream with caramelized mango
Divya Chevuri	Divyascookingjourney	Coconut Burfi
Raven Chelanee	Cook.Eat.Delicious!	French Lemon Cream Tart
R & R	Tadka Pasta	Berry Blast - Red Berry Crumble
R & R	Tadka Pasta	Swirly Strawberry Rice
Akheela	Torviewtoronto	Strawberry muffins
Shobha	Food Mazaa	Peach and Strawberry cake
Shobha	Food Mazaa	Pineapple Jelly

Enjoy all the above delicacies and let me know if any correction is needed. 

I would like to thank Charitha of WomensEra2008 for giving me this opportunity of guest hosting her ARS event.

Thanks

Suvidha A.

ARS Event is a series of event comprising of Alphabetical Letters successfully hosted by our dear friend Charitha on her blog Women’sEra2008. After the grand success of letters from A, B and C, I will happily be hosting her next letter D right here for her.

I am honored to be the guest host for the event and this month theme is D for Desserts.

Dessert is a course that comes at the end of a meal, usually consisting of sweet food. No meal is complete without a dessert. It gives a finishing touch to the meal and makes it perfect.

Common types of deserts are custards, fruits, pudding, biscuits, cookies, cakes, pastries, ice creams, chocolates, pies, sherbets, soufflés, trifles and many more.

Actually “Stressed is Desserts spelled backwards”. So, forget about the calories, release all those stress and get engaged with a mind boggling dessert.

Event Details

Event Name : D for Desserts

Start Date of Entry : 1 July 2011

Last date of Entry : 20 July 2011

Event Round Up : End of July 2011

Event is open to all bloggers as well as non-bloggers. Anyone can mail their recipes with the photograph by the last date to suvidhaskitchen@gmail.com

Multiples Entries are allowed.

Rules :

• Although this is a vegetarian blog but eggs are allowed.

• Anything that is sweet and qualifies to be a dessert is allowed.  

• Use of logo is mandatory in your blog post.

• Link your post to this post as it helps in spreading the word.

• New entries are appreciated although old archives are allowed, just add the link as well as logo and re-post them.

• Mark the subject as : “D for Desserts”.

• Do include your name, name of your dish, complete recipe, blog name and url with the link to the dish and not to the home page (optional for non-bloggers), picture of the dish (small size preferably).

Send in your entries with all the above details by 20 July to suvidhaskitchen@gmail.com

I am looking forward to all the tempting desserts.

Thank You

Suvidha 

Ps: Adding this event to The Food Blog Diary

Also known as Rava Halwa or Sooji halwa. A purely indian delicacy, a very famous sweet , very easy to make at home within a matter of few minutes. This sweet is also used in indian festivals as a traditional sweet especially during fasts, navratris and pooja. The main ingredient of this is semolina and you can decide on how much to roast it depending on the taste and colour you want in the final product. If you want this to be made in 5-7 minutes, you can roast the semolina in advance and then it takes very less time.

INGREDIENTS


1 Bowl Semolina                      1 Bowl Sugar
3 Bowl Water                             2-3 Tsp Chopped Almonds
5 Small Cardamon                   2-3 Tsp Coconut Powder
1 Tsp Oil


Preparation


• Finely chop the almonds.
• Grind the cardamon to make its fine powder




METHOD

Switch on the flame. Kepp the flame on low. Take a non stick pan, add Oil. Heat it. Add semolina to it. Mix it with oil. Keep on stirring it. It takes time and patience to roast semolina. Remember to keep the flame on low. You can roast the semolina in bulk and keep it in a airtight container. Smell will start coming once it is near ready. You can roast it from light brown colour to dark brown colour depending on the colour of halwa you want in the finished product. Some people prefer it to be white too.

On the second flame, put a pan and add water to it. Once it starts boiling, add sugar to it. We are not making its chashini, but mixing the water and sugar for the halwa. You can put it separately too after semolina is roasted.

When semolina is roasted add water and sugar mixture to it and keep on stirring. Add Cardamon powder and half coconut powder and half chopped almonds at this time. Mix it properly till the water is soaked.

Take out the halwa on a serving bowl. Garnish it with rest of the almonds and coconut powder, Dish is ready to serve.

INGREDIENTS

1 can Milkmaid / Sweetened condensed milk
200 gm grated coconut powder

Preparation

Set aside 25-50 gm coconut. 

METHOD

In a pan add milkmaid, cook over a low heat and add the remaining coconut powder to it. Cook until the mixture thickens and begins to leave the sides of the pan for about 10 minutes. Switch off the flame. Let it cool down and then roll into small balls. Roll the small balls in the reserved coconut powder.

Tip: Put some oil on your palm while making ladoos inorder to stop it from sticking. 

Serving : 13 pieces

INGREDIENTS

1 cup Flour (Maida)                                     ¼ tsp Soda     

¼ tsp Baking powder                                   1 tbsp Gram Flour(Besan)

½ cup Oil (dalda / desi ghee)                      ½ cup Icing Sugar

4-5 Pc. Cardamon                                        1 tsp Melon Seeds

Preparation:

Maida Mixture: Mix flour (maida), soda, baking powder and gram flour (besan). Purify them thrice using a sieve.

Oil should be in a proper form and not melted. You can not use refined or vegetarian oil for this receipe. It has to be either vanaspati ghee or desi ghee.

METHOD

Do not use flame for this. 

In a pan take ghee, add sugar to it and beat with the help of spoon till it becomes fluppy. Add maida mixture and prepare a dough. Do not add water to it.

Make small round balls of the dough and flatten them lightly with the press of your palm (in whatever shape you like you biscuits to be). Give a small cut on the top of the ball and decorate it with cardamon and melon seeds. 

Preheat the microwave to 180'C. Grease a baking dish with Flour and Oil (any oil). Put the biscuits in a the baking dish. Bake it in a preheated oven at 170-180^.c for 20-25 minutes.

Naan Khatai is ready to be served.

NOTE: Prepare Butter Icing in advance

INGREDIENTS

1 ¾ cup Maida                                    1 Level tsp Baking Soda

2 tbsp Cocoa Powder                        1 cup Sugar

1 cup Curd                                           ¾ cup Oil (Refined)

Preparation:

Maida Mixture: Mix maida, soda and cocoa powder. Purify them using a sieve.

METHOD

Add sugar, curd and oil in a pan. Beat them in a single direction. Add Maida mixture and ½ cup water into it. Mix them evenly.

Pour the mixture in a greased baking dish and bake it in a preheated oven at 200^.c for 10 minutes and at 150^.c for 15 minutes.

Decorate it with Butter Icing

Tip: Can be eaten without icing too.

NOTE: Prepare Fresh Cream Icing in advance

INGREDIENTS

3 Eggs                                                       3 ½ tbsp Sugar

2 ½ tbsp Maida                                        1 tbsp Cocoa Powder

¾ tsp Baking Powder                              Essence

Icing Sugar

Preparation: 

Maida Mixture: Mix maida, cocoa powder and baking powder. Seive them thrice.

Sugar Syrup: Mix Water, icing sugar and essence

METHOD

Beat 3 eggs. Add sugar in it. Beat them in a single direction till it turns white. Add Maida mixture one spoonful at a time and mix using cut and fold method. Pour the material in a greased baking dish (maida+oil). Bake the dish in a preheated oven at 170^.c for 15-20 minutes. Switch off the oven and keep it inside for 5 minutes.

For Pastry:

Cut the cake into rectangle pieces. Add sugar syrup in the cake piece. Divide the piece into two parts (width wise). On the lower inside layer, spread the fresh icing. Cover it with the second layer. Spread icing on top of the piece and decorate it with the cherry.

Tip: Remember to use cut and fold method otherwise it will not come fluffy.