Archive for the ‘Dairy Desserts’ Category

dessert with milky syrup 1

-4 eggs
-4 tbsp sugar
-4 tbsp flour
-4 tbsp semolina
-1 pckt baking powder
-1 pckt vanilla powder
-1 tsp lemon juice
For Syrup
-3 cups milk
-1 cup sugar
For Topping
-3 cups heavy whipping cream
-6 tbsp cream cheese
In a bowl, mix eggs and sugar with a mixer until it becomes foamy (3-4 minutes). Then, add flour,semolina,vanilla,lemon juice and baking powder in. Stir continuously until the mixture gets smooth and even. Grease a 15x10x2 inch rectangular Pyrex baking dish and pour the cake mixture inside. Preheat the oven to 400 F (200 C) and bake until the surface turns light golden brown (for about 25-35 minutes).
Place 1 cup of milk and 1 cup of sugar into a pot to prepare the syrup. Bring to a boil.Turn the heat off and add another 2 cups of milk. Once the cake is ready take it out of the oven and immediately pour the cold milky syrup all over evenly.
Combine the cream cheese and heavy whipping cream in a large bowl. Use the whisk or hand mixer to beat the mixture until it forms stiff peaks when you lift the beaters from the bowl. Spread the cream mixture all over evenly.


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-2 cups milk

-1/2 cup rice, washed, drained

-2 cups water

-2 cups sugar

-1 tbsp rice flour

*-1 egg yolk, whisked*




In a pot place the water and drained rice. Put them over high-medium heat. After the bubbles come out, close the lid and turn on low-medium heat. Stir occasionally with a wooden spoon. Simmer till the rice is cooked and small amount of water remains. Add the milk and stir.


Dissolve the rice flour in a cup of water and add it to the rice pudding. Stir constantly.


Finally add the sugar and cook for 2-3 minutes over low heat.


If you want to bake your dessert take a ladle of rice pudding to a bowl and mix it with the egg yolk at this step. Pour the Turkish rice pudding into small glass or porcelain broiler and oven safe bowls. And spread the egg yolk mixture over them.

Broil about 2-3 minutes till they turn to golden brown. Then, take out and let them cool in the fridge for 1-2 hours.

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Turkish Milk Pudding with Kadaifi




1 lb shredded dough (Kadaifi)


6 Tbsp sugar


5 Tbsp butter


1 ½ cups walnuts (largely crushed) –Milk Pudding–


4 cups milk


4 Tbsp flour


2 Tbsp starch ½ cup sugar 1 egg


1 pck vanilla (powder)


473 ml heavy whipped cream





 Leave the kadaifi in the freezer for about 1-2 hours prior to use. Then, take it out and crack it into small pieces. Take it to a pot and add butter and sugar. Cook stirring constantly over medium heat until it gets pinkish. Stir in walnuts and turn the heat off. Let it cool.



In a pot, place all the ingredients for pudding except heavy cream.And stir continuously till the pudding becomes thick, turn heat low and cook for 3-4 minutes.Turn the heat off and let it cool. Let the Muhallebi cool and add whipped cream. Mix with a mixer until it gets smooth.



Take the half of the kadaifi mixture over a rectangular big Pyrex dish and spread the Muhallebi over. Finally spread the remaining kadaifi mixture over. Cut in square slices and serve.

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3 small packages tea biscuit
1 package dried figs
2 bananas
2 kiwis
1 cup crushed walnuts
2 packages powdered whipping cream
Milk for powdered whipping cream (amount as directed on the package)
Chocolate syrup

Crush tea biscuits with a hand to small pieces. Cut figs, kiwis and bananas to small cubes. In a deep bowl, mix powdered whipping cream with milk, thoroughly. Add crushed tea biscuits, figs, kiwi, bananas and crushed walnuts to the bowl with whipping cream and mix altogether. Pour to the cake mold and put to the fridge for 1 hour. Serve with chocolate syrup.

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3 eggs
1.5 cup sugar
1 cup milk
1/2 cup oil
1 package vanilla
1 package baking powder
2.5 cup flour
4 tbsp cocoa
5 tbsp cornstarch
10 tbsp sugar
2 cup milk
4 tbsp cream cheese
1/2 cup heavy whipping cream
1/2 whipping cream powder
1 package vanilla
2 bananas
Chocolate chips (optional)
Preparation of cake:
Mix eggs, sugar and vanilla with hand mixer. Add milk and oil and continue mixing. After, add flour, baking powder and cocoa, mix thoroughly. Pour cake mix to the oiled big size Pyrex and bake in 350F preheated oven until cake is baked (try to poke toothpick if it doesn’t come with dough it is ready)
Preparation of cream:
Put milk, cornstarch and sugar to the pot, mix permanently, and cook until it gets heavy milk pudding consistency. Let it cool down. Afterwards, add cream cheese, heavy whipping cream, powder whipping cream, vanilla and mix without a hitch.
Cut circle shapes in the cake with glass. Put on them cut bananas, chocolate chips and cream on top. Make crumbles from the rest of cake pieces and sprinkle them on the cakes.

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1 lb semolina
2 cups milk
2 cups water
3 cups sugar
2 sticks butter
½ cup pine nuts

For serving:
Ice cream

Boil milk and water with 1,5 cup sugar. In a separate pot, stir roast pine nuts with butter, add semolina and fry until nuts turn brown (not too much). Turn the heat off, pour the syrup on the semolina and mix them well. Close the pot lid while still on the stove until all the syrup is absorbed. Remove the pot from the stove and spread 1,5 cups sugar, mix very well and close the lid. After 5 min stir halvah again and close the lid. Serve with ice cream (will be shown in the class).

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4 cups milk
1 cup flour
1 cup sugar
2 tsp vanilla (1 pack)
2 chick pea size mastics
1/2 cup heavy whipping cream
1 tbsp sugar
2 bananas
chopped walnut
plenty of shredded coconut
1/2 stick butter

Mix flour and sugar in a saucepan. Add the milk and mastics and stir constantly in a medium heat, come out thick pudding.
Take from the heat and add vanilla and butter, mix pudding for 10 min. with electric mixer.
Spread plenty of coconut to the pyrex pan. Pour pudding onto it and correct with back of spoon.
Mix whipping cream with sugar and spread it onto pudding. Place to the fridge for at least 3 hours.
Next, spread walnuts onto the pudding, cut it horizontally into 3 slices and vertically 4 slices (12 slices).
Put banana to the edge of each piece, roll them.
You can serve them in muffin cups.

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