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Meatballs & Spaghetti, Pina Colada Mithai And Meringue Monsters by Shireen Anwer
Jun 11, 2011
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Pina Colada Mithai
Ingredients
- Ghee 2 tbsp
- Desiccated coconut 200 gm
- Khoya 1 cup
- Condensed milk ½ tin
- Pineapple 1 cup
- Pineapple essence few drops
- Glazed cherries 6 to 8
- Yellow food color
Method
- Heat 2 tbsp ghee in a non stick wok.
- Add in 200 gm desiccated coconut, slightly fry and add 1 cup khoya with 1 cup dry pineapple chunks.
- Cook over low flame.
- Add in ½ tin condensed milk, few drops of pine apple essence and few drops of yellow food color.
- Stir continuously, make into cubes, chill for 4 hour, Garnish with 6 to 8 glazed cherries and serve.
Meringue Monsters
Ingredients
- Egg whites 3
- Cream of tartar ¼ tsp
- Castro Sugar ½ cup
- Icing sugar ½ cup
- Vanilla essence ¼ tsp
- Chocolate chips as required
Method
- Preheat oven at 150 c degree, spread butter paper on a baking sheet, no greasing required.
- Beat 3 egg whites with cream of tartar at medium low speed till fluffy.
- Mix both the sugar together and gradually add in egg white mixture, continuously beat at high till shiny peak form.
- Add vanilla and beat well.
- Pipe through a nozzle or hole in a plastic bag forming monster shape.
- Make eyes with chocolate chips.
- Bake on low setting for one hour.
- Let cool in oven for 10 minutes.
- Serve with whipped cream.
Recipe of Meatballs & Spaghetti, Pina Colada Mithai And Meringue Monsters by Shireen Anwer in Masala Mornings on Masala Tv.
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By: sadia jamil on Jun 11, 2011