Fruits Custard

Fruit Custard.

Milk is boiled and thickened with corn flour and sweetened with honey. This is then chilled in refrigerator. Choice of fruits is chopped up and mixed with custard along with chopped nuts and dried fruits. Serve fruits custard immediately or chill until required.
Makes: around 3 Fruit Custard.

Ingredients:

Milk 2 Cups
Corn Flour 1 1/2 – 2 tbsps
Apple 1
Mango 1 Small
Banana 1 Small
Dates 4
Almonds 8
Honey to taste
Mint leaf for garnish

Method of preparation:

Microwave almonds in half a cup of water for a minute.
Squeeze the almonds to remove the skin.
Finely chop the dates.
Wash and chop the apple into small pieces.
Peel and chop the mango into big chunks discarding the pit.
Peel and chop the banana into small chunks.
Mix all the chopped ingredients together.

Dissolve the corn flour in quarter cup of the room temperature milk and keep aside.

Heat remaining milk in a sauce pot and bring it to boil.
Keeping stirring while pouring the corn flour dissolved milk.
Let the milk boil for couple of minutes for milk to thicken.
Once milk is little thick, stir in desired honey and remove from heat.
Cool to room temperature and refrigerate the custard for few hours.

In a serving bowl, add the chopped fruits and dried fruits and nuts.
Layer the fruits with few tablespoons of the chilled custard.
Garnish with more fruits and nuts and more honey and a mint leaf.
Serve fruit custard immediately.
Notes: Make sure to use fruits that hold together when added to the custard.

Suggestions: Adjust the amount of corn flour for consistency of the custard. Slice the almonds if desired. Store the custard in refrigerator for good couple of days. Make sure to mix the banana just before serving.
Variations: Add seasonal fruits or your choice of fruits to the custard. Use store bought custard powder (having flavors and color) for a variation.
Other Names: Fruits Custard, Simple Custard with Fresh Fruits.

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Mango Pala Thalikalu

Mamidipandu Pala Thalikalu.

Pala thalikalu is a traditional milk puddding made with rice flour. Milk is brought up to a boiling up and flavorings are added. Rice flour is made into soft dough with hot water and then the dough is shaped into balls and strings. The prepared balls are then boiled in milk till done.
Makes: around 4 Servings of Mango Pala Thalikalu

Ingredients:

Mango Pulp 1 Cup
Milk 3 Cups
Rice Flour 1 Cup
Scraped Coconut 1 – 2 tbsps
Jaggery 3 – 5 tbsps
Almonds 10 – 15
Salt a Pinch

Method of preparation:

Soak almonds in warm water for sometime and peel off their skin.
Then finely chop the almonds.

Bring to boil a cup of water.
Remove from heat, stir in rice flour and salt.
Once warm enough to handle, knead the rice flour into soft dough.
Take around a lime sized dough and dissolve in few tablespoons of water.
Reserve this to mix it in milk later on.

Take the remaining rice flour dough and mix few teaspoons scraped coconut and chopped almonds to it.
Knead again and divide the dough into small portions.
Form some of the portions into balls and some of them into long thick strings.

Bring to boil milk in a sauce pot, stir in the rice flour mixture.
Boil for a minute, stir in prepared rice flour balls and strings.
Boil till the rice flour balls float (around 5 minutes).
Add little more milk if the mixture becomes too thick.
Mix in jaggery (if using), coconut and almonds.
When jaggery is dissolved, remove from heat.
Let the mixture cool down a bit.

Temper the mango pulp with little bit of rice flour mixture.
Then add all the tempered mango pulp to the cooked rice flour mixture.
Garnish with fresh mango pulp and chopped almonds.
Serve mango pala thalikalu warm or cold.
Notes: Make sure not to add sugar or jaggery if the mango pulp is already sweetened.

Suggestions: If the strings or balls are too small, they dissolve in milk once cooked. Make sure they are big enough to hold their shape. If the formations are too big, they take more time to cook in the milk.
Variations: A traditional version of palathalikalu. Few pinches of cardamom powder or a very small pinch of saffron can also be added to the boiling milk for more flavor.
Other Names: Mango Pala Thalikalu, Mamidi Pandu Paalathalikalu.

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