foodatarian.com

Ingredients:
4 bananas; sliced,
1 box vanilla wafers,
2 cups whole fat milk,
2 tbsp unsalted butter; softened,
2 egg; yolks separated from whites,
A pinch of salt,
1/3 cup flour,
1 sugar,
1 tsp vanilla extract,
1/3 cup caster sugar.

Method:
Preheat the oven to 425 d F (200 d C) Heat a pan, melt the butter and then add 1 cup sugar, flour, egg yolks, milk and salt to it. Whisk them together and cook on medium flame for around 10 minutes. Keep whisking continuously and cook till nice thick custard is formed.
In an baking dish, spread the vanilla wafers, then layer half of the banana slices.
When the custard thickens add vanilla extract. Then pour half of the custard on the layered wafers and bananas. Repeat this with the remaining banana, wafers and custard.
To prepare the meringue, put the egg whites and caster sugar into the electric mixer and continue to blend it till nice thick meringue is formed. The consistency must be stiff and peaks should be formed when you dip a spoon and scoop out of it.
Spread this meringue topping over the custard layer and bake in the oven at 425 d F (200 d C) for around 5 minutes. Your dessert is ready to be served.

The standard measurement for the recipe of prashad is 1 1/4 be it in cups, grams or kilos.

Ingredients:
1 1/4 cup sooji or rava, (not very fine),
1 1/4 cup hot milk,
1 1/4 cup sugar,
1 1/4 cup ghee,
1 1/4 banana,
1/4 tsp elaichi (green cardamom) powder,
Dry fruits as per taste,
1 tbsp kishmish (raisins),
1 tbsp charoli (chironji),
Few strands of kesar.

Method:
Melt half ghee into a pan and roast the sooji on low flame, stirring occasionally, until it becomes fragrant and very light brown in color. Dissolve kesar with little hot milk and keep aside. Then add hot milk and mix properly. Do not add water. Cook for 2 minutes and then add remaining ghee and kesar to it. Give it a nice stir and then again cook for 2 minutes. Now add sugar and keep mixing till the sugar dissolves. Add elaichi powder, raisins, chironji, dry fruits and chopped banana, mix, cover with a lid and cook for 2-3 minutes. Uncover stir and again cover and cook for 2-3 minutes. Prashad is ready.

NOTE:
Do not add water in this recipe.

Ingredients:
1 cup cooked rice,
1 cup jaggery,
Thick coconut milk of 1/2 coconut,
2 cloves (laung),
1″ cinnamon (dalchini),
Elaichi (green cardamom) powder as per taste,
Jaiphal (nutmeg) powder as per taste,
Sliced dry fruits as per taste(optional).

Method:
In a heavy bottom pan mix cooked rice and jaggery and cook till jaggery is dissolved. Stir continuously breaking the rice grains to very small particles. Cook stirring till the mixture thickens. Remove from flame and keep it aside for 10 minutes. Then add thick coconut milk, mix well. Then add elaichi and jaiphal powder, mix well and serve.

Ingredients:
2 ripe but firm bananas; each split in two,
1 scoop each vanilla, chocolate and strawberry ice cream, (or any syrup of your choice)
Chocolate, Raspberry and Strawberry syrup as per taste, (or any syrup of your choice)
Whipped cream,
Sliced nuts,
Cherries to garnish.

Other-
Shallow dessert dish.

Method:
Arrange the bananas in the dessert dish. Place the ice cream scoops over them in a row. Then top with flavored syrups, each scoop with a different flavor. Now top with plenty of whipped cream. Garnish with nuts and cherries. You can again top it with your favorite syrup if you like. Serve immediately before the ice cream melts!

Ingredients:
250gms cup dates (khajur),
2 tbsp cream,
1/2 cup fine sugar,
1/2 cup fine cashew nut powder,
1/4 cup khoya,
1/2 cup coarsley ground dry fruits (pistachio, walnuts and almonds) or as per taste.

Method:
In a pan, put dates (khajur), cream and cook stirring till it softens. Remove from flame in a plate. Then add sugar as per taste, cashewnut powder and mix well to form a dough. Mix together khoya and little sugar and knead well. Then divide both the doughs into 2 equal portions. Then roll the date dough into a flat chapati and spread the khoya mixture over it evenly, then roll it. Similarly prepare the other roll. Then cut 1/2 inch slices and serve immediately or chilled.