For those who claim that they do not have a sweet tooth, dig into these delicacies. You might just have to rethink your tastes
For those who claim that they do not have a sweet tooth, dig intou00a0 these delicacies. You might just have to rethink your tastes
Boondi and Rabdi Stuffed Pancakesu00a0u00a0
Ingredients
1u00bd cups refined flour u00a01 tsp baking powderu00a01 tsp soda bicarbonate u00a0u00be cup buttermilku00a0u00a02 tbsp powdered sugaru00a0Oil to shallow fryu00a0u00a06 medium boondi laddoosu00a08-10 almonds, choppedu00a01 tbsp raisinsu00a0u00a08-10 cashewnuts, choppedu00a03-4 tbsp rabdi u00a0u00a08-10 almonds, blanched and peeledu00a0u00a0
Methodu00a0
Preheat oven to 180 u00baC.
Sift refined flour, baking powder and soda bicarbonate into a bowl.u00a0 Add buttermilk and whisk to make a smooth batter.u00a0 Add powdered sugar and mix.
Heat a little oil in a pan.u00a0 Pour a ladle full of batter and spread it around.u00a0 Cook till the underside is lightly browned. Flip and cook till the other side is cooked similarly. Cook other pancakes similarly.
Take boondi laddoos in a bowl. Add chopped almonds, raisins, cashewnuts and mix breaking the laddoos. Add rabdi and mix.
Take a spring bottom cake tin. Trim the pancakes to fit into the tin.
Keep one pancake at the base of the tin. Spread some of the boondi stuffing over it. Cover with another pancake and spread some more of the stuffing. Keep another pancake and spread some more of the stuffing.
Keep the tin in the preheated oven and bake for 10 minutes.
Remove from the oven and unmold. Decorate with peeled almonds and serve.
Chocolate and Nut Karanji
Ingredients
1u00bd cups refined flour (maida)u00a0u00a0u00a03 tbsp pure gheeu00a0u00a0Oil to deep fryu00a0
For stuffing
u00be cup mawa/khoyau00a0u00bd cup powdered sugaru00a0u00bc cup walnuts, chopped u00a0u00bc cup almonds, choppedu00a02 tbsp cocoa powderu00a0u00bc cup fresh creamu00a0u00a0u00a0u00a0u00a0
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Methodu00a0
Take refined flour in a bowl. Add ghee and sufficient chilled water or chilled milk and knead into a medium soft dough. Divide into small balls.
For stuffing, mix mawa, powdered sugar, walnuts, almonds and cocoa powder in a bowl. Add cream and mix. Chill it in the refrigerator for about 10 minutes.
Roll out the dough balls into small round puris.u00a0
Place a puri on the worktop, dampen its edges.
Place some stuffing in the centre and fold one side over the other. Press the edges to seal and further twist them with your finger tips in a decorative manner. Or cut the edges with a serrated cutter. You can also make the karanjis using a mould. Keep them in the fridge for sometime.
Heat sufficient oil in a kadai. Deep fry the karanjis, a few at a time, till light brown. Drain on absorbent paper.
Serve hot or cool and store in an airtight tin.
Chefs Tip: Alternatively you can make samosas.u00a0 Roll out the dough balls into oblongs, halve them and shape each half into a cone. Stuff the cones with the filling and seal the edges. Deep fry in hot oil and serve.
Rasgulle ke Nakhre
Ingredients
20-25 small rasgulleu00a0u00a01u00bd litres full cream milku00a0u00a0u00a0u00a0
u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
1 cup fresh creamu00a0u00a0u00a0u00be cup sugaru00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
A few strands saffron u00a0u00a08-10 pistachiosu00a0
u00a0u00a0u00a0u00a0
u00bd cup fresh pomegranate kernelsu00a0u00a0u00a0u00a0u00a0
u00bd cup mawa/khoya, gratedu00a0u00a0u00bd cup almonds, blanched and peeledu00a0
u00a0
Method
Blanch pistachios in boiling water. Drain, refresh, peel and slice.
Bring milk to a boil, reduce the heat and simmer till the milk reduces to half its original volume.
Add cream, sugar and saffron and cook till sugar dissolves.
Squeeze the rasgullas to remove excess syrup and put them in a bowl. Pour the milk-cream mixture over and set aside to cool. Then keep it in the refrigerator to chill.
Take the rasgulle mixture out of the refrigerator and put them in individual kasore (serving dish made of mud).
Sprinkle pomegranate kernels, grated mawa, pistachios and almonds and serve chilled.
Icecream Sandesh
Ingredients
1u00bd cups fresh homemade paneeru00a0u00a0u00a0
5 tbsp powdered sugaru00a0u00a02 tsp vanilla essenceu00a02 tbsp glace cherries, choppedu00a0u00a0u00a0
3-4 almonds, choppedu00a0u00a03-4 pistachios, choppedu00a0u00a0u00a0
Method
Mix paneer, powdered sugar and vanilla essence.
Blend well till smooth and creamy.
Put the mixture in a box with a tight fitting lid.
Garnish liberally with cherries, almonds and pistachios.
Freeze till set.
Cut and serve immediately.
Chefs tip: Ensure that the paneer is pulpy and is a little moist. To make this, hang the paneer in a muslin cloth to drain the whey but do not keep under a heavy weight.u00a0
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