LADDU KHAS FOR DIWALI

 LADDU KHAS FOR DIWALI

This Diwali impress your guest and family with Laddu Khas, enjoy the festival with fun food and festivity.

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INGREDIENTS

½ cup Semolina

½ cup Besan, (Chick pea flour)

½ cup Aata (Flour)

½ cup Moong dal  Flour, Yellow lentil flour

½ cup Mawa

2 cups  Ghee

2 cups Brown Sugar, powdered plus 2 tbsp. extra

½ cups Chopped nuts, Almonds and Pistachios

1 tbsp. Cardamom Powder

Silver leaf, optional

METHOD

Heat the heavy bottom pan and add ghee and semolina. Roast five minutes and add remaining flours, continuously stirring till you will get the nice roasting aroma. The mixture should be cooked properly till light golden brown. Add all the chopped nuts, cardamom powder and mawa, cook more 3-4 minutes and remove from the heat. When the mixture is slightly cool add powdered sugar. Mix with hands and shape laddu by using both the palms. Roll the laddu in the powdered sugar and press one slice of almonds in each laddu.  Cover with silver leaf for special touch.  Serve with love for Diwali…

ROCKY ROAD ICE CREAM

ROCKY ROAD ICE CREAM

Serve : 4-6DSC_0266

INGREDIENTS

4 cups Full cream milk

1 cup Double cream

½ tin Condensed Milk

1 tbsp. Orange Zest

2 tbsp. Caramel sauce

4 tbsp. Coco powder

Cashew nut Brittle

METHOD

Heat the milk and reduce till ¾, cool . Mix reduced milk with condensed milk and blend in the blender. Add cream, orange zest, coco powder and mix again.  Pour in the ice cream container and set for two hours. Remove and blend again in the blender, add caramel sauce and half of the cashew nut brittle. Once hard enough to serve scoop out in the ice cream cone and top with cashew nut brittle.

For Cashew nut Brittle:

½ cup Cashew nuts

1 tbsp. unsalted Butter

3 tbsp. Honey or golden syrup

1 tsp. Lime juice

Method:

Toast the cashew nut slightly and chop roughly. Melt the butter and add chopped nuts and syrup. Cook gently for 2 minutes and add lime juice. Spread on the silicon sheet. Cool and use.

 

 

 

ICE IS NICE: MALAI KULFEE

ICE IS NICE: MALAI KULFEE

Summer is for Beach, Ice Cream and summer break, enjoy guilt free pleasure of age old Malai Kulfee, homemade and preservative free..

INGREDIENTS

Serve- 6

1 liter Double cream Milk

4 tbsp. Sugar

4 tbsp. Milk Powder

½ tin Condensed Milk

½ cup Whipped Cream

2 tbsp. Chopped Pistachios

4 Green Cardamoms

METHOD

Heat the milk on heavy bottom pan with cardamoms. Once it star boiling reduce the heat and simmer till it reduce half, keep stirring. Add sugar and milk powder and stir. Discard the cardamoms and cool. Mix with condensed milk and cream and blend with hand blender. Mix chopped pistachios and pour in the kulfee molds and freeze till set. For serving : to unmold the kulfee , fill the bowl of lukewarm water and stand the kulfee mold for 10 sec. Lift the mold and invert them in the serving dish. Top with more pistachios if you like.Heavenly pleasure for sweet craving…

CHOCOLATE FONDUE WITH FRUITS AND MARSHMALLOWS

CHOCOLATE FONDUE WITH FRUITS AND MARSHMALLOWS

Serve: 2

Prep: 20 min

Cooking Time 15 min

INGREDIENTS

For Sauce:

200g dark chocolate

1 galaxy Chocolate bar, Plain

25g unsalted butter

100ml double cream

100 ml Milk

Few drops of Hazel Nuts syrup, Optional

For Serving:

1 cup Melon balls

1 Dragon fruits scope in to balls

1 cup Grapes

10-12 Raspberries

10-12 Marshmallows

Few strawberries

METHOD

Put the chocolate, butter, cream and milk into a saucepan, and then heat gently on the top of boiling water (Use Double Boiler for Better Taste). Stirring occasionally, until the chocolate is melted and the sauce is smooth.  Transfers the sauce in to fondue set and lit the candle inside the fondue burner. Arrange all the fruits and marshmallows in the plate. You can use skewers for fruits to  dip in to  the sauce . Eat n Enjoy..

 

ORANGE CHIFFON CAKE

ORANGE CHIFFON CAKE
INGREDIENTS
120 gm Butter
200 gm Sugar
1 tbsp. Vanilla sugar
4 tbsp. Egg Replace, mix with 4 tbsp. Milk
160 gm All-purpose Flour
120 gm Corn Starch
2 tsp. Baking Powder
1 tbsp. Grated Lemon Peel
2 tbsp. Orange Juice
7-8 Slices of Candied Orange
METHOD
Sift twice flour, corn starch and baking powder and keep aside.
Beat butter, sugar, vanilla sugar and grated lemon peel in the stand mixer. Add the egg replace mixture slowly. Combine sifted flour gradually into the batter. Add Orange juice and beat this for 5-6 minutes.
Meanwhile pre heat oven at 180० C and grease a 10” ring mold cake tin. Arrange candied orange slices in the cake tin. Pour batter into the prepared tin and bake for 45- 50 minutes. After baking turn out on a wire rack to cool: Garnish with candied slice and mint leaves, serve with tea or coffee .You can top with whipped cream if you want.

RED & WHITE COOKIES

Red & White Cookies

Make 18-20 cookies

INGREDIENTS

DSC_0036  1 1/2 cups All Purpose Flour

2 tbsp. Corn starch

2 tbsp. Coco Powder

1 tsp. Coffee Powder

1 tbsp. Beet root Powder

1 tsp. Baking Powder

Pinch of salt

½ cup Butter, unsalted

1 cup Light Brown Sugar

1 tbsp. Egg Replacer

1 ½ tbsp.  Milk

1 tsp. Vanilla flavor

1 tsp. Red Color Gel

½ cup White Chocolate chips

METHOD

Mix egg replacer with warm milk and set aside.

Sieve together all the dry ingredients together. Mix butter with sugar with hand blander till creamy. Add milk, vanilla flavor, food color and flour. Mix well till combined well. Remove the dough from mixing bowl and keep in the fridge for one hour. Set the oven at 170 degree centigrade’s.

Remove the dough from fridge and make the balls out of dough. Press gently on the butter paper. Bake for 10-12 minutes. Remove from the oven and gently press white chocolate chips on each cookies. Cool and store.

Note : If you want to use egg, you can add 1 egg for this recipe, instead of egg replacer.

Here I have used some cookies stamps, if you have some you can use for design or giving personal touch.