Cheese Cake Cups

I happened to taste this delicious dessert at a holiday gathering. These individually baked cheese cake cups topped with cherry or kiwi is a wonderful dessert to make for kids' parties too. I have yet to try this recipe...

Ingredients:
2 - 8 oz packages of cream cheese
1/2 cup sugar
1/2 tsp vanilla or lemon zest
2 Eggs
Vanilla Wafers to fit cups
Toppings: Any of these optional toppings to your taste
1 can cherry pie filling
Chocolate chips
Blue berries, Strawberries or Kiwi
Whip cream - if using this, add after baking

Method:
Add one beaten egg + sugar mixure at a time to cream cheese and belnd with blender. Adding all eggs at a time to the cream cheese will not blend the mixure properly. Place vanilla wafers in baking paper cups and pour the mixture into cups. Add your toppings and bake at 350* C for 15 min.

7 Layer Burfi

Ingredients:
1 cup besan
1 cup oil
1 cup coconut powder
3 cups sugar
1 cup milk
1 pinch baking powder

Method:

Mix every thing together and cook

Ricotta Burfi

Ingredients:
15 oz Ricotta cheese
3/4 cup milk powder
1 cup sugar
4 tsp ghee
4 cardamoms powdered

Method:
Mix all the ingredients and cook on medium high heat for 10 min and on medium heat for another 5 min. Pour this mixture over a greased pan and let it cool. Cut into pieces and serve.

Mango Pie

Ingredients:

1 can - Mango pulp
8 oz Philadelphia cream cheese
8 oz Cool whip
3 packets unflavoured gelatin
1 cup sugar
3 cups water

Method:
Boil water, stir galatin into hot water carefully and mix well to dissolve all the lumps. Blend together cream cheese, mango pulp, sugar and cool whip while slowly adding gelatin water mix. Pour this mixture over pie base and refrigerate for 6 hours or un til done.

Pie base is not necessary, I refrigerate this mixture as it is in a pie plate. It tastes yummy wtihout pie crumbs.

Ravva Laddu

Ingredients
Makes - 10 Laddoos of normal size
Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms

Method

• Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
• Once the raisins balloon up, remove. Then roast the grated coconut.
• Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.
• In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well.
• Then slowly add the warm milk into the bowl. Check if you are able to gather as balls.
• When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins.
  Notes: This step may be unnecessary since it forms perfect balls at the get go and even without following this step it comes out well.
• Then immediately make balls or laddus.

Notes:
While roasting the Ravva, make sure you set the stove in low-medium heat, or else there is a chance of the ravva getting over roasted.
Its enough to add only the required amount of milk to get you form balls. Depending on the ravva and the sugar at times we may not use all the 25 gms
Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week.

Chakkera pongal

Rice 1 cup
Moon daal - 1/4 cup
Sugar 1.5 cup
Milk
Ghee
Cook rice and daal, add sugar and milk and cook some more, add Cahsews and Kiss miss golden fried in Ghee. Serve