Besan Ki Burfi (Gram Flour Fudge)

Besan Ki Burfi (Gram Flour Fudge)

Ingredients
1 cup besan, gram flour
2 tablespoons sooji, semolina
1/4 cup coarsely ground almond powder
6 tablespoons melted unsalted butter or ghee
1 cup sugar
1/2 cup water
8 green cardamoms– shelled and seeds crushed
Approx. 1 tablespoon pistachios crushed for garnishing

Method
Grease 8” flat plate and set aside.
In a bowl mix besan and semolina, add about 3 tablespoons of butter mix it well by rubbing with fingers. Mix will become grainy; Let it sit for about 15 minutes.
Put rest of the butter in frying pan over medium heat; add besan mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color.
Add almonds and roast stirring continuously until the color has change to deep golden brown and also start to smell of the roasted basen, this should take another 6-7 minutes. Turn off the heat. We add the almonds later otherwise almonds will be over roasted.
In a saucepan, boil the sugar and water together over medium heat until syrup is little less then 1 thread or 205 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pore over greased plate.
Sprinkle the sliced pistachios evenly over the top to garnish.
Let Burfi cool it takes about 1 hours and cut into 1” squares.

Bread Burfi

Bread Burfi

Ingredients:

Bread Burfi (Indian Fudge) Recipe by Manjula

2 cups of fresh white bread crumb, I used 4 slices of bread
3 tablespoons clarified butter or ghee
1 cup milk
1 cup sugar
1cup crushed walnuts
1/4 teaspoon cardamom crushed

Method

Make the bread crumb, cut the bread in small pieces, and do not remove the edges. I use food processor to make crumb.
Dry roast the bread crumb over medium heat in a frying pan, stirring continuously, this will take about 5-6 minutes. Roasted bread crumb will be light golden in color.
Sprinkle the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.
Add cardamom and milk keep stirring, mixture will be in texture of soft dough.
Add butter and roast the mix with butter for another minute, until mix will start leaving the edges. Add the walnuts and fold it with mix. Turn off the heat. And pour it over greased plate.
Spread it in square shape 8” x 8” let it sit for about half until it comes to room temperature. Cut them in one inch squares.
Delicious burfi is ready. You can store the burfi outside for a week and refrigerate for a month.
Enjoy!

BESAN HALWA

BESAN HALWA

Ingredients
Besan 1 cup
Ghee 1/2 cup
Milk 1.5 cup
Sugar 3/4 cup
Cardamom Powder 1/4 tsp
Saffron Strands A pinch

Method
Boil milk, sugar and saffron strands in a pan. Lower the heat when it starts to boil.
In a separate wok, roast besan with ghee.
Cook besan in ghee

First besan will become thicker and then will start to become thinner.

Once the besan browns a little and becomes fragrant, add the boiling milk mixture to the besan.
Add boiling milk to besan

Keep stirring as besan will start soaking the milk and become thicker.

When the besan starts to leave ghee, it’s ready. Add cardamom powder and chopped nuts and it’s ready to serve..
Besan Halwa is ready to serve

You can even set besan halwa like barfi and cut it when it sets.
Setting Besan Halwa barfi

And you can make besan halwa parantha with any leftover halwa.

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Coconut Almond Burfi

Coconut Almond Burfi

Ingredients:
2 cups coconut freshly grated, I am using frozen shredded coconut
1-3/4 cups sugar
1/2 cup blanched almond powder
1/4 teaspoon cardamom powder

Method

In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat.
Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm.
While burfi is still warm cut them in about one inch square.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for 2 weeks in air tight container.

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Homemade Milk Toffee

Homemade Milk Toffee 

Ingredients :

Sugar 2/3 cup
Water 2/3 cup
Butter 4 tbsp
Milk Powder 1/2 cup
Cocoa Powder 3 tsp
Cashew nuts 5 nos
Walnut 4 nos
Raisins 5 nos

Directions:

Step 1
Sieve the Milk Powder and Cocoa Powder and keep it separately.Chop the nuts and raisins in to very small piece and keep it ready.

Step 2
In a non-stick pan add water and sugar together and allow it to boil in medium flame for 10 min. Keep stirring. Take a plain glass full of water and drop the sugar syrup drops. If it mixes with water, boil for some more time or If it makes a string like drop before settling in the bottom then the syrup is ready. Be careful while preparing syrup, it changes to this consistency so quick. If it’s boiled after it reaching the string like consistency it starts crystallizing. So keep stirring and check for the correct consistency often. Take out from the stove.

Step 3
Add the butter and let it completely melt. Add the sieved milk powder little by little and avoid making lumps. Mix them well. Add the chopped nuts and mix them well. Add the sieved cocoa powder in the same way. Mix all these together well until it forms a nice thick paste.

Step 4
Grease the flat plate with butter and spread the chocolate mix in the plate. Adjust wit ha spatula to make the square shape. Keep it in refrigerator for 1-2 hrs. Cut them into desired shape using knife or pizza cutter.

Tips :
This can be stored in refrigerator for 10-15 days.

Tutti Frutti Truffles

Tutti Frutti Truffles

Ingredients:

Makes about 25 squares

200g (7oz) white chocolate, broken into chunks
125g (4 1/2oz) butter, diced
150g (5 1/2oz) multi-coloured glace cherries (red, green and yellow)
6 rich tea biscuits
50g (1 3/4oz) dried cranberries (or raisins)

Method:

Place the chocolate and butter in a bowl and carefully melt together in the microwave or over a pan of gently simmering water. Rinse the cherries in a sieve (this takes away the stickiness) and pat dry, then place on a chopping board. Chop the cherries into small pieces and add to the bowl of chocolate and butter, along with the cranberries. Place the biscuits in a sandwich bag and bash with a rolling pin until you have crumbs. Add to the bowl and then mix everything together.

Line a small square cake tin with clingfilm and tip in the mixture. Place clingfilm over the top and press down with a potato masher to level out the surface. Ideally, you need the mixture to be about 2-3cm (3/4-1 1/4in) deep, so if the tin is too big, press the mix down into one end and fold over the clingfilm to hold in place. Place in the fridge for a few hours to set, before turning out onto a board and cutting into squares.

Pink Coconut Ice

Pink Coconut Ice

Ingredients:

100 g butter

1 cup milk
6 cups icing sugar
1 teaspoon salt
1 cup desiccated coconut
2 teaspoons coconut essence
(red food color - see Note)

How to make it
Place the butter, milk, icing sugar and salt in a medium- sized saucepan and heat gently until the sugar dissolves. Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches soft-ball stage (120 C). Add the coconut and coconut essence and remove from the heat. Cool for 5 – 10 minutes, then beat until the mixture thickens. Pour into a greased tin approximately 20 x 20 cm. Allow to cool and cut into squares.

Note: For pink coconut ice add a drop of red food colouring with the coconut. For the traditional two-tone effect make a batch of white and then a batch of pink, pouring the pink on top of the set white.

Chocolate tuiles

Chocolate tuiles

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Ingredients

•25g caster sugar
•1 tsp water
•20g crushed almonds
•100g chocolate of your choice, chopped or in pellet form

Method
1.Make a light syrup by adding the sugar to the water in a pan and heating gently until the sugar is dissolved.
2.Add the almonds to the syrup and return to the heat. Cook on a low heat until a teaspoonful of syrup dropped into iced water forms a ball that yields to slight pressure and turns into a light caramel full of nuts.
3.Pour the caramel onto a sheet of baking parchment and leave to set into a toffee-like product. When set, crush the toffee into tiny pieces.
4.Temper the chocolate (see below) and mix the toffee pieces into the tempered chocolate.
5.Drop a teaspoon of the mixture onto a small piece of baking parchment – you need a piece of paper for each tuile.
6.Using the back of a teaspoon, spread the mixture into a disc.
7.Slightly drape the parchment over a bowl or rolling pin and leave the tuile to set in a curved shape.
8.When set, peel the paper from the tuile.

How to temper chocolate

1.Melt about two-thirds of the chocolate you'll need. Gradually stir in the remaining cold chocolate, stirring until melted. When no more solid chocolate will melt into the liquid, the chocolate is tempered.

Date-Walnut Balls

Date-Walnut Balls

Ingredients:

1/2 cup (1 stick) unsalted butter

1 cup white sugar
1 cup chopped dates
1 egg, beaten
1 cup chopped walnuts
2 cups puffed rice cereal, such as Rice Krispies
1/2 cup sweetened flaked coconut, for rolling
1/2 cup walnuts, finely chopped, for rolling

Directions
In a medium saucepan, melt butter with sugar, then add chopped dates. Stirring very quickly, add in beaten egg. Bring mixture to a boil, stirring constantly, and allow to boil for 4 to 5 minutes.

Remove from heat, and add chopped walnuts and puffed rice, mixing well. Spread mixture onto a heatsafe pan, and allow to cool. Cut into even, 1-inch sized cubes.

Combine finely chopped walnuts and flaked coconut in a shallow dish. Grease hands with butter, and, using hands, shape each date square into an individual sphere, then roll it in the walnut-and-coconut mixture.

Shake excess off.

Makes about 40 date balls.

Afghan Sweets

Afghan Sweets

Ingredients:

440 g white sugar
500 ml water
440 g full-cream milk powder
1 tbsp ground cardamom
1 tbsp rosewater
125 g chopped walnuts
1 tbsp ground pistachios

Method:

Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.

Meanwhile, combine the milk powder, cardamom, rosewater and walnuts in a bowl. Pour over the hot syrup and quickly combine well. Pour mixture into a shallow dish and scatter with the ground pistachios. Stand for 30 minutes or until cool and set. Cut into diamonds or squares to serve.

Almond Toffee

Almond Toffee

Ingredients:

2 cups sugar

2 cups chocolate chips
1/4 teaspoon salt
2 cups butter
1 cup finely chopped almonds

Method:
1) In a large sized thick bottomed pan, mix butter, sugar and salt together
2) Stir the three ingredients on a medium heat until the butter melts
3) Stir the mixture till it starts boiling and turns a bit golden brown
4) Meanwhile coat a large baking tray with aluminum sheet
5) Now pour the butter mixture on the baking tray
6) Sprinkle chocolate chips on the butter mixture and allow it to melt
7) Once the chocolate starts to melt, even it out with a spatula and make it a layer on the butter mixture
8) Sprinkle crushed or chopped nuts as a final layer
9) Place it in refrigerator until it solidifies

Cheese and Chive Scones

Cheese and Chive SconesIngredients
250g (2 cups) self-raising flour
Pinch salt
60g (¼ cup) butter
40g (½ cup) grated cheddar cheese
2 tablespoons finely chopped fresh chives(green onion )
120ml (½ cup) milk
60ml (¼ cup) water
30ml (2 tablespoons) lemon juice
Extra cheddar cheese, grated, for topping

Instructions
Preheat oven to 425°F (220° C). Brush an oven tray with melted butter or oil.
Sift flour and salt into a bowl.
Rub in butter, using your fingertips. Mix lemon juice with milk.
Make a well in the centre. Add cheese and chives and stir to combine, then add milk and almost all the water.
Mix gently with a flat bladed knife to a soft dough, adding more liquid if necessary. Do not over-mix.
Turn the dough onto a lightly floured surface (use self-raising flour). Knead it very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.
Press or roll out dough to a 2 cm thickness (handle lightly do not use too much pressure). Using a floured, round, 5 cm cutter, cut the dough into circles. Pile the scraps together and press or roll out. Cut more pieces, (do not re-knead).
Place the scones on the prepared baking sheet and sprinkle with extra cheese. Bake 10-15 minutes until cheese is golden in colour.

Mango cheesecake

Ingredients

150g Arnott's Marie biscuits

80g butter, melted
2 x 250g pkts cream cheese block, at room temperature
1/2 cup caster sugar
300ml thickened cream, whipped
1 tablespoon gelatine
1/4 cup hot water
4 mangoes, peeled and sliced (see tip)
2 tablespoons lime juice
1 mango, peeled and chopped, to serve
Select all ingredients
Step 1
Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.
Step 2
Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm (see tip).
Step 3
Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
Step 4
Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

Mango ice-cream tart

 

Ingredients

   180ml (3/4 cup) double cream
   180ml (3/4 cup) milk
   1 tablespoon dark rum
   3 egg yolks
   45g (1/4 cup) dark brown sugar
    250g pkt Arnott's Granita biscuits

100g unsalted butter, melted
80ml (1/3 cup) water
2 tablespoons caster sugar
2 teaspoons liquid glucose
1 mango, cheeks removed, peeled
Peeled mango, extra, to serve
Select all ingredients
Step 1
Place cream, milk and chocolate syrup in a saucepan over medium heat. Bring just to a simmer. Set aside for five minutes to cool.
Step 2
Meanwhile, whisk egg yolks and brown sugar until pale and creamy. Slowly whisk in the cream mixture. Pour mixture into a clean saucepan. Return to low heat. Use a wooden spoon to stir until the mixture coats the back of the spoon. Pour custard into a jug. Cool to room temperature, stirring occasionally. Cover and place in the fridge for 4 hours or overnight to chill.
Step 3
Meanwhile, process biscuits in a food processor until finely crushed. Add butter and process until well combined. Press evenly into the base and sides of a 2.5cm-deep, 11 x 34cm (base measurement) fluted tart tin with a removable base. Cover and place in the fridge for 30 minutes to chill.
Step 4
Preheat oven to 180°C/160°C fan forced. Bake base for 20 minutes or until light golden. Set aside to cool.
Step 5
Combine water, caster sugar and liquid glucose in a small saucepan over medium heat. Stir to dissolve the sugar. Simmer for 2 minutes to reduce slightly. Set aside to cool.
Step 6
Process the mango in a food processor until smooth. Add the sugar mixture. Process to combine.
Step 7Churn the custard in an ice-cream maker following manufacturer’s instructions. Spoon into the cooled base. Top with the mango puree and swirl to combine. Place in the freezer to firm. Cut into pieces and top with mango slices.

Loki Ka Halwa

Loki Ka Halwa

Ingredients:

300 gm loki, grated
250 gm khoya
Sugar as required
50 gm almonds, chopped
50 gm pistachio, chopped
1/2 cup ghee
Water as required

Method Of Loki Ka Halwa

Boil loki in little water for 2-3 minutes. Drain and set aside.
In other pan heat ghee, add loki and sugar. Cook till sugar crystal dissolves and both ingredients are well mixed.
Add khoya and cook for another 2-3 minutes. When halwa start leaving oil then add almonds and pistachios.
Serve hot and garnish it with chopped nuts.

Banana Ice Cream recipe

Banana Ice Cream recipe

Ingredients

Sugar 4 tbsp
Eggs 5
Milk full cream 1 litter
Nutmeg 1/4 tsp
Fresh Cream 1 cup
Banana 3

Cooking Instructions
Bring the milk to a boil,while stirring constantly with a spoon until turn into thick.

Then pour in a bowl, let it cool. Put bananas and sugar in a blender, blend it well. Then add fresh cream, beat the mixture until desired consistency.

Now add beaten eggs; mix well till all the ingredients are unified.

Then fold mixture in a bowl and freeze it for 6 hours or freeze until ready to serve.

To serve sprinkle nutmeg powder over it, enjoy!

Custard Apple Ice Cream recipe

Custard Apple Ice Cream recipe

Ingredients

Custard apple 4 - 5
Marie biscuit 4 crushed
Milk 1 cup
Cream ½ cup (whipped)
Sugar to taste

Cooking Instructions

Take pulp out from custard apple.

Strain the pulp from strainer and discard seeds.

Now add cream, biscuit, sugar and custard apple pulp into blender and blend till incorporate and blend well.

Pour this mixture into airtight container and freeze for 4 hours.

Take out container from freezer and blend mixture again then cover and freeze again for 3-4 hours again.

Scoop out and serve with chocolate chips and honey.

Chocolate Crunch Ice Cream recipe

Chocolate Crunch Ice Cream recipe

Ingredients

½ litre Milk
1 cup fresh Cream
6 tbsp Sugar
2 tbsp Cocoa powder
1 egg yolk
2 tbsp Cornflour
Chocolate chunks

Cooking Instructions

Boil milk with sugar, egg yolk, cocoa powder and cornflour on low heat to prevent lumps.

Remove from stove, add chocolate chunks and blend till smooth.

Add fresh cream and transfer the mixture into separate moulds and freeze for six to eight hours.