Desserts
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BURFEE POPS:
boil a can of evaporated milk in a saucepan,then remove from heat and add 1 can of nestle cream, then add 2-3 tsp of elachi powder(freshly ground), then add condensed milk and a half a cup of pistachios.whisk all 2gether,pour into ice cube trays or ice cream moulds,freeze. Delicious
OREO DESSERT
1 packet Oreo biscuits
1 tin caramel treat
2 tbl cocoa
500ml fresh cream
Method
Whip fresh cream until stiff. Mix the caramel and cocoa well. Fold the caramel mixture into the cream. Crush the biscuits well, and layer the cream and biscuits in a glass dish. Decorate with fresh cream and a few crushed pecan nuts. Chill in the fridge.
FERRERO DESSERT
18 ferreros
3 tbl Nutella
500ml fresh cream
Method
Whip fresh cream until thick. Add Nutella to fresh cream. Crush 17 ferrero into pieces and add to fresh cream. Decorate with ferrero in centre.
FERRERO ICE-CREAM
2 ltr Rich n Creamy vanilla ice-cream
1 big bottle Nutella
1 box Ferreros
1 slab whole nut chocolate
Method
Soften ice cream. Add Nutella. Crush ferreros & add to ice-cream.
Lastly chop up whole nut add to mixture. Pour into a mould & freeze.
Njoy…:
Burfee Dessert
1 litre milk
4 T sugar
11/2 T falooda powder
8 T klim or nespray
4 T custard powder
Boil altogether stirring continously.When thick,add 1 tin condensed milk and 1 small tin nestle cream.Pour into 2 serving bowls.Decorate with nestle cream and flake.
Top deck delight. ,
100 g dairy milk slab ,
3\4 cup milk ,
200 ml fresh cream ,
2 tsp cocoa ,
1\2 tsp china grass powder,
1\4 big tin condensed milk,
melt chocolate with milk on stove add in the china grass and cocoa
[dilute both in a little water ] add fresh
Ferrero Ice cream:
2lt rich n creamy vanilla
1 big bottle nutella
1 box ferreros
1 slab whole nut
Soften ice cream
Add nutella
Crush ferreros & add to mix
Lastly chop up whole nut add to mixture pour into mould & freeze.
PEPPERMINT ICE CREAM
500ml ultramel custard
500ml fresh cream, whipped
1 tin caramel treat
3 large peppermint crisps
Beat custard and caramel treat until smooth.
Fold in peppermint crisp and lastly fresh cream. Mix well.
Set into moulds and freeze overnight
BAR ONE ICE CREAM
1L milk
1 tin condensed milk
1 small tin nestle cream
6 bar one chocolates- cut 4 in small pieces & grate 2
Mix 2gether the milk, nestle cream & condensed milk.
Beat with egg beater till well combined.
Pour out 1 cup of the milk mixture into a thick based pot.
Add cut up chocolate pieces.
Melt the chocolate in the milk on low heat, do not burn.
When chocolate is melted, add back into the milk mixture.
Pour mixture into electric blender. Blend for 1min.
Leave to cool. Put in mould/ice cream container and freeze
BAKLAVA ICE CREAM
1litre long life milk
2Tbspn semolina/tasty wheat
2tsp Mazeina
1 1/2 cup fresh coconut/dessicated
2Tbspn finely ground dates
2Tbspn freshly ground almonds
1/2 cup ground pistachios
1 x 155g nestle cream
1 x 397 tin condensed milk
1/4tsp elachie powder
Mix Mazeina, Semolina with the milk in a pot stir constantly on low heat until it thickens.
Remove from heat and add pistachios, almonds, dates, elachie, coconut, nestle cream, condensed.
Beat well and pour into moulds or ice cubes trays and freeze.
Scoop into balls, drizzle with honey and sprinkle pistachios and almonds when serving.
Mango delight
U cube ur mangoes up,make sure thy nice n sweet!take a small tub of woolies double thick cream+a cup of vanilla yogurt,mix it togetha n add to t mangoes,sprinkle whole lot of brown sugar n giv a mix!If u want u can leave lil cream to spread on top n sprinkle nuts n flake! N chill in t fridge!If u prefer it more sweeter u can beat ur cream lil wit castor sugar b4 u add it to t yogurt!
Frozen milo cheesecake
Ingredients
Base :
200g tennis biscuits-crushed
100ml milo granules
150g butter- melted
Filling :
250g Mascarpone cheese
250g smooth cream cheese
1 can condense milk
1 big can nestle cream
200ml milo granules
1 slab milo choc grated
Deco :
2 flakes / 1 grated slab milo choc
60ml milo granules
Method
Line a 24cm springform pan with wax wrap or use individual Perspex cups.
Combine ingredients for base , press firmly in base pan or cups.
Now place all ingredients for filling in a mixing bowl – expect the grated choc , and beat with hand blender till smooth for about 5 minutes , fold in the grated choc, now pour the filling mixture ontop of your base , mix together your decor ingredients and sprinkle our , freeze overnight.
Remove from freezer at least 30minutes before serving
Aero chocolate mint pudding.
1 big tin nestle cream.
1|2 tin condensed milk.
1 pkt choc chip cookies.
1 big bar aero chocolate.
1|2 mug hot chocolate.
Aero chocolate to decorate. Fresh cream
Peppermint essence & green colour.
Method.
Whisk nestle cream.
Add in condensed milk.
Leave aside.
Dip biscuits in hot chocolate & lay in a dish.Pour the nestle cream mix on top.Leave to set.Grate a bar of Aero on top. Beat fresh cream with peppermint essence & green food color- pour on top of the chocolate.Decorate with grated aero chocolate.To make a more Chocolatey taste… Add in 1tsp cocoa in the nestle cream & condensed milk mixture
Caramel and pastry towers
Cut a sheet of ready puff pastry into rectangles. Brush with milk and a sprinkle of cinnamon. Bake at 180 degs until fluffy and golden. Cool well.
Whip a can of caramel treat.
Layer the pastry and caramel treat in 3 to 4 layers. You may add nuts as well.
Whisk up some fresh cream and dolop on top. Sprinkle with icing sugar and enjoy
Pan Cakes
Ingredients:
1 cup all-purpose flour
2 tablespoons granulated sugar
1, 1/2 teaspoons of Baking powder
A pinch of salt
An egg
2 tablespoon melted butter (must be unsalted)
1 cup of milk (room temperature)
For Maple Syrup:
Ingredients:
1 cup brown sugar
1 cup granulated sugar
1 cup water (combine all the ingredients and stir it for 10 to 15 minutes until it turns viscous)
Method:
We’ll initiate by mixing all the dry ingredients i-e flour, sugar, baking powder, salt. In a separate container, whisk egg with milk and butter. Combine the dry ingredients with egg batter and beat them unless they incorporate evenly. Keep it aside for at least five minutes for rising.
Heat a nonstick pan and grease well with some butter to avoid stickiness. Add a scoop of pancake batter into the pan. Don’t flip it over unless some bubbles start to rise on the top. Flip it and heat the bottom for less than a minute to gt a golden col
SAGO DESSERT
1 Litre Milk
6 Tbls Sago
4 Tbls sugar
2 Eggs – optional
1-2 tsp Ghas
Strawberry essence
1 tin sml nestle cream
1 tin sml condensed milk
1 tin sml ideal milk
- Boil mil and sago
- Add Ghas and sugar
- Leave to cool
- Add cream, condensed and ideal milk
- Beat well
- Add essence
- Beat
- Sprinkle nuts over
- Leave in fridge to cool
CUSTARD GHAS
1 Litre Milk
¼ cup milk
2 tsp Ghas
1 tsp custanrd
1 tin sml nestle cream
1 tin sml condensed milk
1 flake
- Mix ¼ cup milk with the ghas and custard into a smooth paste
- Boil 1 litre milk
- Add Ghas mixture to milk
- Boil till set
- Add nestle cream and condensed milk
- Set in bowl
- When cold, sprinkle with Flake
MALVA PUDDING
250 ml Sugar
1 Tbls Butter
1 Egg
1 Tbls Apricot jam
250 ml Flour
1 tsp Bicarbonate of Soda
1 tsp baking powder
250 ml Milk
SAUCE
250 ml Milk
250 ml Cream
125 g Butter
125 g sugar
1 tsp vanilla Essence
- Beat sugar and Butter
- Add egg and jam
- Sift flour, bicarb, baking powder
- Add flour and milk alternately to egg mixture
- Cover pan
- Bake at 180°c for 45 min to 1 hour
- Melt ingredients of sauce
- Pour over pudding
MARSHMALLOWS
4 cups sugar
1 ½ cups Water
1 Tbls mazeina
½ tsp Vanilla Essence
4 Tbls halaal gelatine
½ cup Water
Toasted Coconut or icing sugar
- Boil water and sugar together
- Soak rest of ingredients together
- Add all together and bear the mixture of ± 1 hour with an electric beater until a peak forms
- Put into greased trays and lace in fridge for 1 hour
- Cut into squares and roll in toasted coconut or icing sugar
ALMOND ROCKAS
¾ Lb Butter
1 ½ cups Sugar
3 Tbls Liquid Glucose
3 Tbl Warm Water
2 Cups almonds – chopped
- Boil all ingredients except almond until golden brown
- Add Almonds
- Pour on tray
- Allow to cool and break into pieces