Olpers Parsi Ravo

Olpers Parsi Ravo

Ingredients:

• 2 1/2 cups Olper's Milk
• 6 Tbsp Semolina (Sooji)

• 100gm Butter or ghee 

• 6 tbsp Sugar 

• 2 Eggs
• 1 tsp Vanilla Essence 

• 1/2 tsp cardamom powder
• 1 tbsp Rose Water 

• 1/2 tsp nutmeg powder 

• 50gm Almonds (blanched)  (fry in a little oil)
• 50 gm raisins (wash, dry and fry in a little oil)

• 2 tbsp oil
• Rose Petals to decorate

Method:

• Melt ghee or butter in a kadai kept on low flame.
• Add semolina and fry till it becomes pale gold in color.
• Add  sugar and milk. 

• Stir till the sugar gets dissolved and the mixture gets a little thick.

• Add cardamom, nutmeg, rose water and vanilla essence.
• Whisk eggs. 

• Turn off the stove.

• Add in eggs and keep whisking till the eggs are incorporated in the mixture.
• Sprinkle almonds, pistachios and rose petals over the mixture and serve.
• Ravo is ready.

Olpers Parsi Ravo by Zarnak Sidhwa

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Magic cookie bars by Zarnak Sidhwa

Knorr cheeseballs

Knorr cheeseballs by Zarnak Sidhwa

Borges creamy corn soup

Borges creamy corn soup by Zarnak Sidhwa

Almond Macaroon Cake

Ingredients for Almond Macaroon Cake:

6 oz caster sugar

6 oz butter

5 oz flour

1 tsp baking powder

1 oz almonds ground (not blanched)

3 eggs

1 tsp vanilla essence

For Macaroon Topping :

2 egg whites

4 oz caster sugar

3 oz almonds, ground (not blanched)

½ tsp almond essence

Method :

For the cake, beat butter, sugar, eggs and fold in flour and baking

powder, almonds ground and essence. 

Pour in a greased and lined 6” tin and bake at 180 degrees C for 30 minutes or till done. 

Remove and put topping and re-bake. 

For the topping:

Mix egg white, caster sugar, ground almonds in a pan and cook till thick.

Keep stirring constantly.

Add essence and mix till bubbles appear, cool slightly. 

Pour on the cake and bake at 150 degrees C for another 15 minutes or till a crisp macaroon layer is formed on top.

Almond Macaroon Cake by Zarnak Sidhwa

Olper Mocha Shake

Ingredients for Olper Mocha Shake

2 cups Olper's milk
1 Tbsp powdered instant coffee

2 cups Chocolate ice cream
Grated Chocolate to sprinkle

Method : 

Place Milk, coffee powder and icecream in a blender and blend on high speed until thoroughly blended and smooth. 

Pour in tall glasses and serve sprinkled with grated chocolate.

Olper Mocha Shake by Zarnak Sidhwa

Dessert Cheese

Ingredients for Dessert Cheese:

2 cups hung curd

1-2 tbsp cocoa powder, sifted

1 tsp vanilla essence

2 tbsp fine caster sugar

½ tsp coffee powder

Chocolate sauce or grated chocolate, to decorate

Method:

Mix the well drained hung curd with cocoa, fine caster sugar, essence 

and coffee powder, till smooth. 

Chill several hours before serving. 

Scoop onto a plate with an icecream scoop and serve with grated 

chocolate or chocolate sauce drizzled over.

Dessert Cheese by Zarnak Sidhwa