A meal feels incomplete without a good dessert, but who has the time and effort to slave over a little sweet nothing. So, we’ve devised three must try recipes that’ll give you the precious time you need while your friends and family enjoy restaurant style desserts at home.
While it’s common to cook savouries in a steel pressure cooker to save on precious time and effort, what few know is that desserts too come out super well and way faster in a stainless steel pressure cooker. And no, you don’t need a non-stick or an oven to make these dishes. Instead, if you have a superior-quality triply technology stainless steel cooker, you are perfectly armed for the job at hand.
So here goes, do try them, and let us know how it goes.
- Caramel Custard
This mouth-watering and simple dessert is always a party hit and done with absolutely no extra time or effort in the kitchen. Caramel custard is a creamy dessert with a beautiful caramel flavour that can be served on any occasion or even for no occasion. And in a pressure cooker it is that much faster and simpler to make at home.
Ingredients:
Custard:
500ml full fat milk
4 eggs plus 1 egg yolk
150g granulated sugar
1 tbsp vanilla essence
Caramel:
200g sugar
Directions:
Custard:
Beat the eggs and additional egg yolk with the sugar. Mix the milk and vanilla essence and pour into the egg mix. Whisk well.
Caramel:
In your cooker, on a high flame, add the sugar. Ensure the sugar is evenly melted and turn off the flame. Pour the caramel into individual ramekins or a ring form pan. Fill the caramelised pan/ ramekins with the custard, just ½ -inch short of the top. Cover the moulds tightly with foil.
Add one cup of water into your stainless steel cooker. Place a wire rack in the pressure cooker.
If using a ring mould, cover it with foil and carefully lower it onto the wire rack with the help of a foil sling. Lock the lid. Set the flame on high for 10 minutes.
If using ramekins, cover each one with foil and place on the wire mesh. Lock the lid and set for 6 minutes on high flame. Let the steam release for 10 minutes and cool for one hour. Refrigerate for at least 3 hours.
Just before serving place each ramekin or the ring mould in a baking dish of very warm water for about 1 minute. Place a plate/dish on top and flip the mould over onto it.
- Classic Cheesecake
With any jam or topping of your choice.
This scrumptious dessert is a creamy mousse-y not excessively sweet, yet very refreshing slice of heaven. And unlike popular belief, can easily be made on your stovetop.
Ingredients:
Crust:
200g crushed biscuits
50g butter, melted
30g granulated sugar
Filling:
500g cream cheese, softened
1.5 tbsp (12g) Maida / all-purpose flour
1 tsp vanilla essence
2 eggs
100g granulated sugar
1 cup (250ml) water
Directions:
For the crust, combine the crushed biscuits, butter, and granulated sugar in a small bowl. Mix well. Press the crumb mixture evenly into the bottom of a springform pan. Freeze for 15 minutes.
For the filling, whip the cream cheese until smooth. Add eggs, and granulated sugar. Mix well, then add vanilla essence and then the Maida. Mix until incorporated. Pour the filling over the chilled crust and spread evenly. Make a sling with foil to lower the pan into the cooker.
Pour the water into the base of your steel cooker. Place a wire rack into it. Place the pan onto the wire rack. Lock the lid. Set the flame on low and your timer for 45 mins
Once the timer is up, allow the steam to release for 10 minutes before opening your triply cooker. Pull the pan out using the foil sling. The centre of the cheesecake should jiggle very slightly when you shake it gently. It will firm up as it cools. Wait for the cake to cool completely, then loosen the springform pan. Place in a container and refrigerate overnight.
Serve with any fruit sauce or jam.
- Gajar Ka Halwa
Just the thought of this recipe is sending me to buy gajar. Known to be a winter dessert, this classic Indian dessert is an all-time any-time comfort food. And while the traditional recipe asks for full fat milk and tonnes of sugar and even more time to combine them, here’s a simple recipe that uses condensed milk, and therefore, condensed time. That beautiful tri-ply stainless steel cooker of yours and dig into this delicious treat without having to slave over it.
Ingredients:
1 kg carrots (grated)
4 tbsp ghee/ clarified butter
150 ml full fat milk
1 tin sweetened condensed milk
1 tsp cardamom (elaichi) powder
Raisins, almonds, cashews, and pistachios as per your liking
Directions:
Heat the cooker over a low flame with 2 tsp ghee. Fry your raisins, almonds (sliced) and cashews (Chopped) until golden brown and then remove and set aside.
Once again heat the cooker with 2 tbsp ghee and the grated carrots. Turn up the flame to full and sauté for about 5 mins. Add the full fat milk and mix in completely. Lock the lid and allow it to cook for 20 mins. Once the timer is up, take your triply pressure cooker off the stove and let the steam release for 10 mins before opening the lid.
Now on a high flame add the condensed milk to the cooked gajar and cook until milk evaporates to your preferred consistency (about 10 mins). Stir in the raisins, cardamom and remaining ghee, and garnish with almonds, pistachios, and cashews. Serve hot and enjoy!
So, what are you waiting for home chefs, get yourself a Stahl Kitchens’ triply pressure cooker from www.stahlkitchens.com and impress everyone with your new and fabulous skills!