Spinach Feta Buns!

Some more buns. I love spinach and feta combo in quiches, omelettes etc. And I like the idea of rolle dup buns with filling which i can make in small quantities. These buns might not taste fresh after 3-4 days in the refrigerator, but they never have to.. coz they get gobbled up pretty quickly at breakfast or evening snack time! So here are Spinach and feta rolled up buns!

Ingredients:

Bun:

• 2-3 cups bread flour
• 1 cup whole wheat flour
• 2 teaspoons active yeast
• 2 teaspoons butter
• 4 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cajun spice
• 1 teaspoons fennel seeds (optional)
• 1/4 -1/2 cup water
• 1/4 cup milk
• 1/2 teaspoon dried garlic flakes

Filling:

• 1 teaspoon oil
• 1/2 medium onion chopped
• 1 cup spinach chopped(frozen or fresh)
• 1/2 cup mustard greens choppped( can be replaced by spinach)
• 1 serrano pepper chopped
• 2 cloves garlic chopped finely
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup feta crumbled

Directions:

Filling:

1. In a large pan, heat the oil and add chopped onions, pepper and garlic to it.
2. Cook till onion is soft.
3. Add in the greens and the salt and spices and mix well.
4. Cook the veggies on medium heat for 5-10 minutes and keep ready.

Buns:

1. Warm 1/4 cup water and add yeast to it. Mix well and let rest for 10 minutes or until frothy.
2. Add in the sugar, softened butter and room temperature milk to it and mix well.
3. Add in 1 cup flour, salt, spices and garlic flakes and mix well.
4. Add in the flour 1 cup at a time and knead into a soft dough. Use more water if needed.
5. Place dough in a well oiled and covered container in a warm place for an hour.
6. Knead dough again on a well floured surface and form a half inch thick rectangle. Use a rolling pin if needed.
7. Sprinkle the cooled spinach filling and distribute it all over. Sprinkle feta cheese on the filling.
8. Roll up the bread like a tight jelly roll and cut an inch thick slices.
9. Compact the slices a little using your hand is the filling seems loose or feels like it might fall out.
10. Place slices on a greased baking sheet. Cover them with a big foil baking container or plastic wrap.
11. Place in warm oven for half an hour.
12. Remove the wrap/cover. Sprinkle some parmesan(optional) over the tops and mist the oven with water spray.
13. Bake at 350 degrees F for 15-20 minutes.
14. Cool on rack and enjoy with balsmic garlic olive oil or herbed cream cheese!!
15. These buns work really well as breakfast, warmed and buttered with Masala Tea!

This one is headed to Susan's YeastSpotting !

And also headed to Sunday Snacks Cheese at Mirchmasala

Strawberry mousse!

Of course I had to use strawberries again.. and this time its a mousse. A ton of cream and some sugary tangy strawberry makes up this fluffy dessert! I will try mango mousse next.

Ingredients:

• 1 cup whipping cream
• 1 cup strawberry puree
• 1/2 cup sugar
• 2 teaspoons strawberry gelatin mix
• 6 teaspoons water
• sliced strawberries for garnish(optional)

Directions:

1. Mix the strawberry gelatin in boiling water(6 teaspoons)
2. Keep mixing for 2 minutes and then let it cool.
3. Puree fresh strawberries with the sugar to yield a cup or if you have some puree already then blend the strawberry puree and sugar.
4. Mix in the puree mix into the cooled gelatin mix.
5. Whip the cream until soft peaks are formed .. took me 10 minutes.
6. Add in 1/4 cup of the puree mix into the whipped cream and mix gently.
7. Add in the rest of the puree in the whipped cream and distribute evenly and gently.
8. Pour this mixture into individual cups or one big container.
9. Let it sit in the refrigerator for 6-8 hours before serving.
10. Serve with some fresh sliced strawberries!

Veggie Buns!

This one is inspired from Manju's Cheesy herbed buns recipe which also featured on Yeastspotting.. I added a cajun taste to them instead of italian and put in more veggies... The buns ended up being quite filling and tasty!

Ingredients:

Bun:

• 3-4 cups bread flour
• 2 teaspoons active yeast
• 2 teaspoons butter
• 6 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cajun spice
• 1/4 -1/2 cup water
• 1/4 cup milk
• 1/2 teaspoon dried garlic flakes

Filling:

• 1 teaspoon oil
• 1/2 red bell pepper chopped
• 1 green bell pepper chopped
• 1/2 medium onion chopped
• 2-3 springs onions chopped
• 1 serrano pepper chopped
• 2 cloves garlic chopped finely
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup cheddar and jack shredded

Directions:

Vegetable Filling:

1. In a large pan, heat the oil and add the chopped veggies and garlic to it.
2. Add in the salt and spices and mix well.
3. Cook the veggies on medium heat for 5-10 minutes and keep ready.

Buns:

1. Warm 1/4 cup water and add yeast to it. Mix well and let rest for 10 minutes or until frothy.
2. Add in the sugar, softened butter and room temperature milk to it and mix well.
3. Add in 1 cup flour, salt, spices and garlic flakes and mix well.
4. Add in the flour 1 cup at a time and knead into a soft dough. Use more water if needed.
5. Place dough in a well oiled and covered container in a warm place for an hour.
6. Knead dough again on a well floured surface and form a half inch thick rectangle. Use a rolling pin if needed.
7. Sprinkle the cooled vegetable filling and distribute it all over. Sprinkle cheese on the veggie filling. You can use all of the cheese or reserve half for sprinkling on the tops later.
8. Roll up the bread like a jelly roll and cut an inch thick slices.
9. Place slices on a greased baking sheet> cover them with the big foil baking container or plastic wrap.
10. Place in warm oven for half an hour.
11. Remove the wrap/cover. Sprinkle the remaining cheese over the tops and mist the oven with water spray.
12. Bake at 350 degrees F for 15-20 minutes.
13. Cool on rack and enjoy!

Baingan Bharta (Roasted mashed spiced Eggplant)

Charred eggplant .

I am not a big eggplant fan. the only way i like my eggpant is well cooked. And thats why i like the Bharta so much coz the eggplant is roasted well and then cooked well.. no raw taste possible!

The dish can be made by roasting the eggplant on a gas burner till the peel is all charred. Or it can also be made with eggplant baked in the microwave for 4-5 minutes till it is soft. The original Punjabi Bharta recipe though uses the charred eggplant.

Ingredients:

• 1 large eggplant
• 1/2 medium onion chopped
• 1 medium tomato chopped
• 1 inch ginger chopped
• 3 cloves of garlic chopped
• 1 Serrano pepper chopped
• 2 teaspoons oil
• 1/2 teaspoon turmeric
• pinch of asofetida
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon mustard seeds
• 1 teaspoon dry coriander powder
• 1 cup cilantro leaves for garnish

Directions:

1. Roast the eggplant on a medium flame gas burner for 15-20 minutes, moving it every 4-5 minutes. It should start becoming charred and mushy and look like the picture above. I dont roast the eggplant completely like my mom does, because then the gas burner becomes very messy. The eggplant starts to drip once the skin gets charred and open. I usually put a foil and some water in the burner base to help with the cleaning later. The burner top though, you cant save:). I just char the skin to get the roasted taste in the eggplant.
2. Let the eggplant cool and then remove the as much skin as possible.
3. Mash the eggplant.
4. In a large pan, heat the oil.
5. Add in the mustard seeds and wait till they sputter.
6. Add in the turmeric, and coriander powder and mix well.
7. Add in the chopped ginger, garlic and Serrano pepper and mix well. Let cook on medium flame for 5 minutes
8. Add in the chopped onions and cook them till soft(5-7 minutes)
9. Add in the chopped tomato and the mashed eggplant and mix well.
10. Add in salt and cook covered on medium-low flame.
11. Stir every 5 minutes.
12. In about 10-15 minutes the mixture will start to dry up a bit.
13. Some people like the bharta more wet than others.. I like mine quite dry so I cook it for 10-15 minutes on low heat till it is dry and a nice earthy brown color.
14. Garnish with cilantro leaves and serve hot with chapatis, or Naan or any Indian Bread!

On another note.. Once every few days..

I enter the elevator with Chewie.. And someone is either already there or boards on the next stop. Conversations in the elvator..

Some person I dont know: Hi Chewie.. aww you are so cute.. Are you going for a walk?

Me: Yes, he is

Some person I dont know.. continues to pet chewie. Elevator dings and time to get off.

Some other person I dont know: Have a great walk Chewie

Or

Some other person I dont know: Have a good day chewie

Some other person I dont know , after realizing that there is someone else also present..(to me): you too ....

I dont know how everyone in the building knows Chewie.. Its like living with a a well known personality.. a Celebrity.. and we are just his random accompanying side actors.

Chewie..

Banh Xeo (Vietnamese crepes) with nuoc cham sauce !

Crepe with both fillings

Folded crepe

I had this craving for Banh Xeo (Vietnamese Crepes) the other day. I used to have these in the international district when i was working there. Though very few Vietnamese restaurants actually serve these crepes. So i looked up the recipes here http://www.noodlepie.com/blog/banh_xeo/index.html and http://www.recipezaar.com/Banh-Xeo-Vietnamese-Crepes-38348 and came up with my own version. Most versions i read online had pork and shrimp in them and they also almost fry the crepe and use a lot of oil.

In the original recipe, the filling is cooked and added onto the non stick pan, and then the crepe batter is added to coat it all. I changed the method a bit and added crepe batter and cooked it a bit and then topped it with the filling.

Ingredients:

Crepe:

• 1 cup rice flour
• 1/2 cup self rising flour (or more rice flour for gf version)
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 cup coconut milk
• 1 cup water
• 1 spring onion chopped finely
• Oil for shallow frying

Filling: Mushroom

• 2 cups mushrooms chopped
• 1 medium onion chopped
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon chili powder

Filling: Veggie

• 1 cup cabbage chopped finely
• 1 cup carrots grated
• 1/2 cup spring onion chopped
• 1/2 cup cucumber chopped
• 3-4 teaspoons nuoc cham sauce

Garnish:

• Red leaf lettuce or leafy lettuce or mustard greens
• 2 cups bean sprouts
• 1/2 cup fresh mint
• 1/2 cup fresh basil(thai or regular)
• 1 cup cilantro leaves chopped

Nuoc Cham Sauce:

• 2 teaspoons sugar
• 1 teaspoon chili paste or a chopped thai red chili
• 2 Tablespoons vegan fish sauce( i dint have this, so used 1 teaspoon soy)
• 1-2 Tablespoons lime juice (or lemon juice)
• 1/4 cup water
• 1 clove garlic, minced

Directions:

Dipping sauce:

1. The Nuoc Cham dipping sauce can be made 1 day before. Mix all the ingredients in a bowl till all sugar dissolves and everything is combined well. Adjust sugar and spice levels according to taste.

Filling :Mushrooms

1. Cook the mushrooms and onions in 2 teaspoons oil in a pan for 10-15 minutes.
2. Add in the salt and chilli powder to taste.

Filling: Veggie

1. In large bowl, add in all the veggies and the Nuoc Cham sauce and mix well.
2. Let the mixture sit for half an hour before use.

Crepe:

1. Prepare batter in a bowl by mixing in all the ingredients except oil.
2. Mix well till smooth.
3. Heat 1 teaspoon oil on a non-stick pan and pour 1/4 cup batter on it and spread it by swirling or any other way you like.
4. Let it cook for a minute.
5. Top one side of the crepe with the filling(mushrooms or veggie or both) and top off the filling with bean sprouts and the fresh herbs(mint, basil and cilantro).
6. Once the crepe starts getting crisp and brown, fold it half over the filling and press down gently.
7. Lift up the complete crepe and serve with lettuce leaves and the dipping sauce.
8. The crepe is normally eaten by cutting a portion of the crepe and wrapping it in lettuce and the herbs and dipping in the sauce. Since i altered the recipe a bit, the herbs are already in the crepe, so the only wrap needed is the lettuce leaves!
9. Enjoy any time of the day!

Mango and Raspberry Wheat Bread!

Tons of fruits in the house and they need to be finished up somehow. I made some more Aam Panna and ate some mango, grapes, raspberries and black berries for breakfast. There are still lots of fruit sitting the refrigerator waiting to get mushy. So I decided to put some in a bread!

This is another great fruity bread with a tangy mango taste and colourful raspberries and Mint to add another dimension to it!. Great breakfast with hot tea!

Ingredients:

• 1 cup bread flour
• 3 or more cups whole wheat flour
• 2 teaspoons active yeast
• 1/2 teaspoons dark brown sugar
• 1 mango ( I used honey manila mango) 1/2 pureed and 1/2 chopped
• 1 cup raspberries
• 1 cup water
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 2-3 mint leaves crushed

Directions:

1. I made the starter this time and let it sit in the refrigerator for a day. For the starter, warm 1/2 cup water and add 1 teaspoon yeast and 1 teaspoon sugar to it and mix well.
2. Let it sit for 10 minutes or until frothy.
3. Add 1 cup bread flour to it and mix well.
4. Keep this mixture in a covered container in the fridge for a day.
5. For the main dough, warm 1/2 cup water and add 1 teaspoon yeast to it and mix well.
6. Let it stand until frothy(10 minutes)
7. Add in the milk, sugar, 1 cup wheat flour, salt and nutmeg and mix well.
8. Add in the mango puree(1/2 mango) and crushed mint. (You can add more mango puree if to add a more mango taste to the bread!!)
9. Add in the starter dough which has been brought to room temperature.
10. Add wheat flour 1 cup at a time and knead into a soft dough.
11. Place dough in a well oiled container, cover it with plastic wrap and place in a warm oven for an hour or until doubled.
12. Take the dough out and knead on a well floured surface for 5 minutes.
13. Add in the chopped mango and raspberries and knead well.
14. Place this dough in a well oiled bread pan.
15. Place pan in a warm oven for half an hour.
16. Bake at 350 degrees F for 30-35 minutes. Spray water twice every 5 minutes in the first 10 minutes of baking.
17. Tap the bread to see if it makes a hollow sound to confirm that the bread is done.
18. Cool on rack before slicing!

This bread is off to YeastSpotting!!

Whole wheat Veggie Pesto Pizza!

Ingredients:

• Roasted Garlic foccaccia dough
• 1/2 cup pesto paste ( i used cucina fresh)
• 1/2 cup cottage cheese
• 1 tomato sliced
• 1/2 onion sliced
• 3-4 baby carrots sliced
• 1 teaspoon olive oil
• 1/2 cup mozzarella cheese shredded

Directions:

1. I used the Roasted Garlic foccaccia recipe for the base dough minus the spring onions.
2. Toss or roll out the dough to 1/4 inch thick base. Heres a video on Pizza tossing :) http://www.youtube.com/watch?v=Wteq8G3q1zI
3. Place the rolled out base on a warm pizza stone.
4. Apply olive oil on the base.
5. Mix the pesto paste with the cottage cheese and spread it out on the base. I added cottage cheese because the pesto has a very strong taste. You can use only pesto sauce.
6. Top it up with desired toppings. I used tomatoes, onions and carrots. Will add mushrooms next time.
7. sprinkle mozzarella cheese on it.
8. Place the pizza in a warm oven for about 10 minutes before baking.
9. Bake at 375 degrees F for 30-35 minutes until the cheese starts to get golden.
10. Cool the pizza a little for 2-3 minutes before slicing.
11. Sprinkle some pepper flakes if you like it spicy!!

Blueberry Bran muffins with Apple cinnamon base and Strawberry Crumb topping!

These muffins are great for breakfast!! They have bran for fibre.. a bit of fat(butter).. and a fruit explosion! The muffin has an Apple Cinnamon Base with tons of blueberries and the crumb topping has a bit of strawberry! Fruit Fusion and a fruit explosion!!

Ingredients:

• 1 cup self rising flour
• 1/2 cup wheat bran
• 1/2 teaspoon baking powder
• 1/3 cup butter
• 1/2 cup dark brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 cup milk
• 1/2 apple pureed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 - 1.5 cups fresh or frozen blueberries

Crumb Topping:

• 1/4 cup white sugar
• 1/4 cup strawberry puree(should not have too much water)
• 1/3 cup all purpose flour
• 2 teaspoons butter cubed
• 1/4 teaspoon cinnamon

Directions:

1. Cream soft butter and sugars till light and fluffy.
2. Sift the flour, salt, baking powder, cinnamon and nutmeg together.
3. Add the milk, egg and pureed apples to the creamed mixture and mix well.
4. Add in the flour mixture a little at a time and mix well.
5. Add in the wheat bran and mix well.
6. Crush the blueberries and toss them with dry flour and then fold them into the cake mixture.
7. Drop spoonfulls of the mixture on a lined muffin pan.
8. For the Crumb topping, mix in all the ingredients roughly with a fork and sprinkle over the muffins.
9. Bake the muffins on the middle rack in a preheated oven at 375 degrees F for 20-25 minutes or until a toothpick test comes clean.
10. Cool on rack before peeling the muffin liner and gobbling the contents!

Burger Buns with Poppy and Flax seed top!

Half an hour before baking

After baking

I can of course make sandwiches with sliced breads, but it is another dimension of fun to actually have the same bread shaped as buns!:) So i made these simple buns with a seedy top:). They were yumm to eat warm with salted butter at dinner time! I will make some cool sandwiches with these tomorrow. Note to self: I should stick more seeds next time!

Ingredients:

• 3 cups bread flour
• 1 cup whole wheat flour
• 2 teaspoons active yeast
• 1/2 cup warm water
• 1/2 cup warm milk
• 2 teaspoons poppy seeds
• 2 teaspoons flax seed
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• oil for greasing
• 1 egg beaten

Directions:

1. Warm the water and add sugar and yeast to it. Mix well and let stand for 10 minutes or until frothy.
2. Add 1 cup bread flour and mix well.
3. Add in the salt, milk and olive oil and mix well
4. Add in the rest of the flour 1 cup at a time and make into a soft dough. Add more water if needed.
5. Place dough in a warm over in a covered and well greased container for about an hour.
6. Knead the dough for 5 minutes and place again in a warm oven for half an hour.
7. Knead the dough and make into 8-9 balls.
8. Place balls on a well floured baking sheet an inch apart from each other.
9. Brush beaten egg on top of the buns and stick some poppy and flax seeds.
10. Place baking sheet in warm oven for half an hour or until doubled.
11. Bake at 350 degrees F for 20 minutes.
12. Cool on rack!
13. Slice in the middle and enjoy as fresh buttered dinner rolls, or as a grilled veggie sandwich with chipotle mayo, or with blackened chicken breast, lettuce, pineapple and mango mayonnaise.!!

Fennel and Flax seed Whole wheat Bread!

This bread has a nice fennel taste to it and does amazingly well as a starter base for any cool toppings like mozarella, basil, tomato or bruschetta or feta tossed in light balsamic!

Ingredients:

• 1 cup bread flour
• 2-3 cups whole wheat flour
• 2 teaspoons active yeast
• 2 teaspoons sugar
• 1/2 teaspoons salt
• 2 teaspoons fennel seeds
• 8 teaspoons flax seed
• 1/2 cup milk
• 1/2 cup water
• 2 teaspoons oil

Directions:

1. Warm the water and add yeast and sugar to it. Let stand for 10 minutes or until frothy.
2. Add the bread flour to the yeast mixture and mix well.
3. Add the milk, salt, and seeds and mix well.
4. Add in the whole wheat flour,1 cup at a time and knead into a soft dough.
5. Place dough in a warm place, covered, for about an hour or until doubled.
6. Knead for 5 minutes and repeat step 5.
7. Knead the dough for another 5 minutes and shape into a loaf and place in a well greased bread pan. Sprinkle some fennel and flax seeds on top( i forgot to do this)
8. Place bread pan in warm oven, with a pan of boiling water for half an hour. Cover the bread pan with wet towel.
9. Remove water and towel and bake bread at 350 degrees F for about 25 minutes. Spray some water on the bread 1-2 times in the first 10 minutes.
10. Cool on rack before slicing!
11. Enjoy with Tea, or feta, or toasted topped with cheese and bruschetta!

This bread is headed to Susan's Yeastspotting!

Patta Gobi chole! (Cabbage and Garbanzo beans stir fry)

I was bored of eating cabbage as plain cabbage sabji(stir fry vegetable) or potato-cabbage sabji. So i thought of adding something interesting to it and came up with the chole-caabbage version! Serve this hott with Roti or Naan and some Garlic Papad(Indian Garlic and lentil chips).

Ingredients:

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoons turmeric powder
• pinch of asofetida
• 1 bay leaf
• 1 dried red chilli
• 2 teaspoons oil
• 1 serrano pepper, chopped thinly
• 1 inch ginger chopped
• 2 cloves of garlic chopped
• 1 green cabbage, chopped
• 1 can garbanzo beans strained
• 1/2 teaspoon salt or to taste
• 1/2 cup cilantro leaves for garnish

Directions:

1. In a large pan, heat the oil on medium heat till hot.
2. Add in the mustard seeds and let sputter.
3. Add in the cumin seeds, coriander powder, asofetida and turmeric and let roast for a minute.
4. Add in the red chilli, bay leaf, serano pepper, ginger and garlic and cook for 3-4 minutes, stirring frequently.
5. Add in the strained garbanzo beans and mix well.
6. Cook covered on medium heat for 5 minutes.
7. Mix well again and let cook for another 3 minutes.
8. Add in the chopped cabbage and salt and mix well.
9. Cook on medium low heat, covered for 10 minutes.
10. Stir it well and check after another 10 minutes if the cabbage is soft enough.
11. Cook for another 10 minutes.
12. Garnish it with fresh cilantro leaves and serve hot with rotis or naan and a Garlic Papad!

Another pic from our community p-patch. Everyday I see new flowers blooming!

Aam Panna/Panha (Raw Mango beverage)

Aam Panna used to be a staple drink in our house in the scorching Nagpur summer. It is very rehydrating with tons of water, salt and sugar!

Ingredients:

• 1 raw mango
• 1/4 cup jaggery or sugar.
• 1/4 teapoon salt or to taste
• 1/2 teaspoon black salt or chaat masala to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon cardamom powder or cumin powder
• 1 mint leaf (optional)
• 1-2 teaspoon lemon juice (optional)
• 3-4 cups water

Directions:

1. Peel and cube the mango and pressure cook with little water for 2-3 whistles.
2. Once cooled, blend the mango in a blender to make puree.
3. Add grated jaggery or sugar, salt, black pepper, black salt and blend again.
4. For variation in taste, add cardamom powder Or cumin powder but not both.
5. Add the rest of the water and crushed/chopped mint leaf and mix well.
6. Add lemon juice if needed. I used lemon juice because my mango was semi-ripe and not sour enough.
7. If the pulp is bothersome, then strain the drink before serving!
8. Chill and serve with ice cubes!

The drink is dependent on personal taste, so add in the salt ,spices little at a time, according to your taste buds!. I like mine sweet and sour and vivek likes his super sour! The drink will not look this yellowish with raw mango.

Enjoy in the summer heat!!

Strawberry Kulfi! (Frozen Indian dessert)

Kulfi is a popular frozen dessert from India. Most common flavors are Pistachio, Cardamom, Saffron and Mango!

Heres a Strawberry recipe! I made Kesar(saffron) Kulfi before and pondered upon the thought of using strawberry in the recipe..

Well i tried it and was scared that the milk will curdle, so i made strawberry syrup and added it and also did not add enough for an all strawberry taste, but it was still a success and was gobbled up before i could take a picture!

Ingredients:

• 1 can sweetened condensed milk
• 1 can evaporated milk or 2 cups whole milk simmered and reduced to 1 cup
• 1/4 tsp cardamom powder
• 1/2 cup strawberry syrup( 1/2 cup strawberry puree boiled with 4 teaspoons sugar) I am going to try with 1 cup next time.

Directions:

1. Grease a pan with ghee/butter and cook the 2 cups milk on low heat stirring frequently.
2. Once the milk is reduced to about half its original quantity, add the cardamon and mix well.
3. Add the condense milk, and bring the mixture to a boil stirring constantly and scraping the sides.
4. Let the mixture cool, then add the cooled strawberry syrup to it and mix well.
5. Transfer it to small plastic cups and cover the cups with foil.
6. I put it all in one big container and covered with foil.
7. If you have Popsicle sticks, you can fix them into the cup through the foil.
8. Freeze for 6-8 hours.
9. Enjoy this indian dessert any time of the day! A definite hit this summer!

I will put up pics on the next batch and also update the recipe if it turns out better with more strawberry!!