Bombay (corn flour) halwa

Ingredients
sugar-200
water-100ml
cornflour-50gm
water-100ml
saffron-a few strands
elaichi-1/2 tsp
ghee-100
Method:
Add little milk to saffron and leave to soak.
Mix water and cornflour without any lumps.
Heat sugar and water till thick and bubbly.Add itsp lemon juice and keep warm.
Heat ghee and cornflour mixed with water in a nonstick  pan
When the mixture turns thick add sugar syrup in 2-3 batches and mix well.
Add soaked saffron and elachi powder.
Add ghee and cook till the mixture turns glassy
Add chopped cashews mix well and pour in to a greased dish
Cut into desired shapes when cool,after about an hour.

BREAD AND EGG PUDDING

BREAD AND EGG PUDDING
INGREDIENTS:

• 4 bread slices
• 1 egg
• 2 cups milk
• 1 Tbsp all purpose flour(maida)
• 4 Tbsp granulated sugar
• 1/2 tsp vanilla essence

For caramel

• 2 tbsp sugar
• 1 star or ring mould
  Method
• Sprinkle 2tbsp sugar in the mould ,put on low flame .
• Heat till sugar melts and becomes a dak brown liquid.
• Tilt the mould so that the base is covered with caramel till it harden.
• Heat milk in a pan.
• Remove crust from bread slices and put in a blender to make crumbs.
• Beat egg with vailla essence.
• Add flour,sugar and bread crumbs to the egg mixture,mix well.
• Add this to hot milk,stir well and continue cooking till the mixture becomes thick.
• Pour in to the mould and steam for 30 mins.
• Cool and chill for an hour.
• Unmould and serve chilled.

CHOCOLATE SAUCE PUDDING

• Chocolate sauce pudding
  Talk about melt in the mouth! Bite into the light sponge to experience the deliciously cozy, warm sauce.
  Preparation Time: 15 minutes
  Cooking Time: 40 minutes
  Serves: 6
  You will need:
  a 1.5 litre (2 pt) ovenproof dish
  175g selg-raising flour
• 85g cocoa powder
• 85g butter
• 175g caster sugar
• 175ml milk
  
• FOR THE SAUCE:
• 125g soft light brown sugar
• 25g cocoa powder
• 600ml boiling water
• icing sugar, for dusting

Method
1. Preheat the oven to 180C, 160 C fan oven, 350 F, gas 4. Sift the flour and cocoa powder into a bowl and rub in the butter. Stir in the sugar and mix in the milk until the mixture is smooth. Spoon into the dish and level the surface.
2. Mix together the sugar and cocoa and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake in the oven for 40 minutes ot until the top is firm and there is a lovelt thick dark sauce on the bottom.
3. Dust the icing sugar and serve at once (the sauce will be absorbed by the fluffy sponge if left to stand for too long).
Per serving: 480cals, 16g fat, 10g saturated fat, 81g carbohydrate