Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Sunday, December 8, 2019

Nastar (Pineapple Cookies) Recipe With Ingredients

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Pineapple tart cookies are Chinese New Year must have cookies. Nastar are pineapple jam filled cookies.



Nastar
Course: Dessert
Cuisine: Chinese
Ingredients: Fruits
Prep Time: 4 hours
Cook Time: 3 hours
Total Time: 7 hours
Serves: 100 cookies

Ingredients:

Pineapple jam (make 700 gram)
  • 1 ripe pineapple, flesh only, about 1.5 kilogram
  • 1 cinnamon stick
  • 3 cloves (optional)
  • 200 gram brown sugar, or to taste
Cookie dough (make 1 kilogram)
  • 350 gram unsalted butter, room temperature
  • 100 gram sweet condensed milk
  • 2 egg yolks
  • 510 gram all purpose flour
Egg wash
  • 1 egg yolk
  • 1 teaspoon milk


How To Make Nastar (Pineapple Cookies):

Pineapple jam:
  1. In a food processor/blender, puree pineapple. Transfer pineapple puree into a heavy bottom pot along with cinnamon stick, cloves, and brown sugar.
  2. Turn on heat to medium and cook until boiling. Reduce heat to a simmer and continue cooking until the jam is really thick. Add more sugar if needed. Near the end, be sure to stir and scrap frequently to prevent burning.
  3. Transfer jam to a mixing bowl to cool. To speed up the cooling process, you can wrap the bowl with a saran wrap and chill in the fridge.
  4. Once the jam is cool to touch, line a baking tray with parchment paper, scoop a bit of jam (roughly 7 gram each) and make round ball, then place it on the prepared tray. Repeat until the jam is used up. If you prepare are going to prepare the cookie dough on the next day, you can cover the baking tray with a saran wrap and return the tray to the fridge.
Cookie dough:
  1. Beat together butter and condensed milk until light and fluffy. Add egg, one and a time, beat until well mixed. Slowly add all purpose flour in batches into the mixture, beat until the dough becomes smooth, but not sticky. I find it easier if I just use my hand to incorporate the last batch of flour into the dough.
  2. Scoop 10 gram of dough and make a round ball. Repeat until dough is used up.
  3. Prepare 2 baking sheets, each lined with a parchment paper.
  4. Flatten each dough, place the pineapple jam filling at the center, gather the edges of the dough and wrap the filling with the dough. Roll into a round ball, then place on prepared baking sheet. Repeat for the rest of dough and jam filling.
  5. Mix egg yolk and milk together to make the egg wash. Brush the top of cookies with egg wash.
  6. Preheat oven to 165 Celsius (325 Fahrenheit). Bake the cookies for 30-40 minutes until golden brown.
  7. Let the cookies cool completely before storing them in nice looking jars.
source:https://vforveggy.com/nastar-pineapple-cookies.html
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Monday, December 2, 2019

Lab-E-Shireen Recipe With Ingredients

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Lab E Shireen Recipe is a custard based Arabian dessert dish in which milk is boiled along with colorful vermicelli. It is usually served chilled mixed with various assorted fruits, jellies and rasgullas. If you can make the vermicelli custard the previous day itself along with jellies, this is a very easy assembled dessert suitable to be served as a party dessert on Eid festival.

LAB- E- SHIREEN
Cuisine: Arab
Course: Dessert
Diet: Vegetarian
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 6-8

Ingredients:

  • 1 liter Milk
  • 1/2 cup Seviyan (Vermicelli) , (colourful-optional)
  • 1/2 cup Khoya (Mawa)
  • 12 Rasgulla , drained
  • 3/4 cup Sugar , (adjust to taste)
  • 3 tablespoon Jello , (assorted colors)
  • 2 tablespoon Roohafza sharbat
  • 1 cup Fresh cream
  • 4 tablespoons Custard powder
  • 200 grams Mixed fruits , cubed

How to make Lab-E-Shireen Recipe:

  1. To begin making Lab E Shireen Recipe, get prep with all the ingredients. Make fruit based and flavour based jello of assorted color and keep aside (i used watermelon, pineapple and kiwi jellies).
  2. Bring the milk to a rolling boil in a heavy bottomed saucepan. Then add sugar and keep stirring continually on a medium heat, for another 10 minutes till all the sugar is dissolved and milk is condensing a bit.
  3. In a bowl, remove a cup of milk from the boiling mixture, add drained rasgullas to it and keep aside.
  4. Now to the boiling milk and sugar mixture, add colorful (optional but traditionally used) vermicelli and keep stirring on medium heat. Let it boil for another 5 minutes or till the vermicelli is cooked.
  5. When the vermicelli is almost done, dissolve the custard powder in about half a cup of water and add the mixture to the saucepan and turn the heat to medium low.
  6. Add the grated Khoya to it too and keep stirring well at all times. The mixture thickens considerably very soon now. Once it is thick, switch off heat and let the mixture cool to complete room temperature. Chill for 4 hours.
  7. Now make jellies as per package instructions (if you are using homemade jellos but add only half the amount of water to each of it. We need thick firm pieces which will hold their shapes when cut, when the jelly is ready.
  8. Once the jelly is cooled or chilled you can chop it into big chunks or small bits as per preference and set aside.


Assembling:

  1. When custard is chilled, in a hand mixer, beat the fresh cream in a mixing bowl till it is light and fluffy.
  2. Add all the cut fruits to the custard mixture and stir to combine. (you can used canned fruits too, but make sure you drain the syrup before adding).
  3. Fold in the whipped cream to the mixture along with roohafza , and fold to combine.
  4. Place the dessert in your serving bowls, decorate it with the mixed chunks of jellies, milk soaked rasgullas.
Note:  You can also top each serving bowl with nuts.


Keyword: Jellies, Rasgulla, Roohafza, Custard powder, Khoya, Milk, Fresh cream, Mixed fruits
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Sunday, December 1, 2019

Chukander Ki Jalebi Recipe With Ingredients

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About Chukander Ki Jalebi Recipe:
A perfect treat for all the dessert lovers. A healthier jalebi packed with the goodness of beetroot along with white urad dal, this dessert recipe can be the star dish on your next dinner party table.

CHUKANDER KI JALEBI
Chef: Avanish Jain - Radisson Blu Faridabad
Prep Time: 15 mins
Cook Time: 1 hr 50 mins
Total Cook Time: 2 hrs 05 mins
Servings: 2

Ingredients Of Chukander Ki Jalebi:

  • 250 gms beetroot
  • 150 gms refined flour
  • 100 gms white urad lentil
  • 20 gms besan
  • 2-3 gms baking soda
  • 300 gms desi ghee
  • 200 gms sugar
  • 1 Lemon
  • 1 l milk
  • A pinch of green cardamom powder
  • 6-7 Saffron strands
  • 30 gram sugar
  • 1 Jalebi making cloth

How to Make Chukander Ki Jalebi:

1.Half boil the beetroot, cool down and puree. Keep aside.
2.Wash and soak lentil for 1 hour, blend it.
3.Mix refined flour, lentil batter, besan, baking powder and beetroot puree to a smooth paste and pouring consistency.
4.In a sauce pan add sugar and little water, boil on slow heat, add lemon juice to clear sugar, after clearing sugar add ½ pinch of cardamom powder and 2-3 strands of saffron.
5.In a flat wok, heat ghee, pour batter in jalebi cloth and make jalebi, once cook take out and dip in sugar syrup.
6.In another pan boil the milk for rabri, add remaining cardamom powder, saffron strands and reduce to thick consistency, add sugar and cook for a while. Take out in a bowl and chill.
7.Serve chukander (beetroot) jalebi and rabri together.


Key Ingredients: beetroot, refined flour, white urad lentil, besan, baking soda, desi ghee, sugar, Lemon, milk, green cardamom powder, Saffron strands, sugar, Jalebi making cloth

source: https://food.ndtv.com/recipe-chukander-ki-jalebi-953800
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Fruit Cupcakes Recipe With Ingredients

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Cupcakes filled with sugar, fruit and topped with whipped cream and mint sprigs.

FRUIT CUPCAKE

Prep Time: 05 mins
Cook Time: 45 mins
Total Cook Time: 50 mins
Servings: 6

Ingredients Of Fruit Cupcakes:

  • 100 gms butter
  • 100 gms castor sugar
  • 1 sweet lime
  • 2 eggs
  • 100 gm flour
  • 1 tsp baking powder
For the Cupcake Filling:
  • 2 Tbsp sugar syrup
  • 4 Tbsp chopped prepared fruit
  • 1 Tbsp candied ginger
For the Cupcake Topping :
  • 125 ml whipped cream
  • Sprigs of mint

How to Make Fruit Cupcakes:

1.Cream butter, sugar and rind together.
2.Gradually pour in beaten eggs.
3.Fold in flour and baking powder.
4.Spoon into oiled muffin moulds/paper cases.
5.Bake at 180 degrees centigrade for 10-15 minutes. Cool.
6.Scoop out the center from the cupcakes.
7.Combine filling ingredients and place a 1 tsp in each of the cake hollows.
8.Top with whipped cream and mint sprigs.



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Lemon Sushi Cake Recipe With Dessert

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About Lemon Sushi Cake Recipe:
An innovative and decadent cake that you can try at home. Packed with delicious white chocolate ganache and a little tang of lime with a fondant sushi on top, this cake is going to impress all across age-groups.

LEMON SUSHI CAKE

Restaurant: Zing GourMET Shop,The Metropolitan Hotel & Spa
Prep Time: 25 mins
Cook Time: 50 mins
Total Cook Time: 1 hr 15 mins
Servings: 4


Ingredients Of Lemon Sushi Cake:

For vanilla sponge:
  • 1 kg vanilla pre-mix
  • 15 gms gel
  • 50 ml oil
  • 150 ml water
For lemon filling:
  • 100 gms egg yolk
  • 100 gms lemon juice
  • 100 gms sugar
  • 100 gms butter

For white chocolate ganache:
  • 250 gms white chocolate
  • 75 gms cooking cream
  • 50 ml milk

How to Make Lemon Sushi Cake:

Prepare vanilla sponge:
1.Mix all ingredients together in machine bowl and knead for 5 minutes.
2.Put it in the tray and bake for 35 minutes.

Prepare lemon filling:
1.Mix all ingredients in a bowl and put in double boiler.
2.Whisk it till the mixture is thick.
3.Leave the mixture till the time it gets cooler.

Prepare white chocolate ganache:
1.Mix boiled milk and cooking cream together with white chocolate.
2.Leave the mixture for 5 minutes and whisk it till the chocolate melts.

Assemble lemon sushi cake:
1.Cut the sponge in 3 layers.
2.Mix lemon filling 100 grams, whipping cream 500 grams and 150 grams white ganache to make the lemon cream.
3.Take one layer of the sponge and spread lemon cream on it.
4.Do the same with 2nd and 3rd layers as above.
5.Finish the cake nicely and make fondant sushi and keep on top of the cake.


Key Ingredients: For vanilla sponge:, vanilla pre-mix, gel, oil, water, For lemon filling:, egg yolk, lemon juice, sugar, butter, For white chocolate ganache:, white chocolate, cooking cream, milk

source: https://food.ndtv.com/recipe-lemon-sushi-cake-954083
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Tuesday, November 26, 2019

Christmas Cake Recipe With Indgredients

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This Christmas tree cake is fluffy, moist and has all the tempting texture and taste you could ever want in your Christmas Cake recipe. It is wrapped in the smoothest buttercream and added a whimsical red and white swirl inside.
CHRISTMAS CAKE


PRO TIPS FOR THE BEST CHRISTMAS CAKE:

  • Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
  • This recipe consists of some nice vanilla extract to flavor the buttercream this time but you could add the minced zest of a lemon in for a nice bit of zing or try using a little peppermint extract for a some holiday flair.
  • To get FLAT layers that are moist inside and out try using cake strips.
  • If you don’t want to make Italian buttercream you can use the American variety. It has the smoothness and taste of the Italian variety.
  • Not a fan of gingerbread?  You will halve the recipe for 6 inch pans. You can add some cinnamon and other spices to make it more holiday-flavored if desired.

SOME TIPS FOR HOW TO PAINT WITH BUTTERCREAM:

  • Using a pallet knife to apply buttercream and create an image with depth and character is actually pretty easy.
  • Chill the cake first. It’s much easier to work on a stable surface.
  • Draw a quick sketch of your tree using a toothpick or skewer to serve as a guide.
  • Practice on a plate first so you can get used to how much buttercream to add you your knife and how to swipe it on to simulate the look of pine tree branches.
  • If you mess up it’s pretty easy to remove mistakes with a small knife and start over.
  • Try to apply the buttercream with the tip of your knife then swipe up to create that depth. It 'll be helpful for sure.

WHEN SHOULD YOU MAKE YOUR CHRISTMAS CAKE?

suggesting for making the layers and buttercream a day or two ahead, wrap well and keep in the fridge, then assemble the day before or day of. Allow your cake to come to room temperature before serving and enjoy.

HOW TO MAKE A CHRISTMAS CAKE:

1. Preheat oven to 350F. Butter and flour three 6″ cake pans. Use damp baking strips for even layers. You may have some leftover batter so prepare a cupcake tin with cupcake papers. Combine boiling water and baking soda in a medium bowl. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.

2. Using a stand mixer fitted with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes.


3. Add the molasses, ginger, baking soda mixture to the bowl and beat on medium for a bit then scrape the bowl down and beat again until relatively uniform.

4. Add the flour mixture. Beat in the eggs. Divide the batter evenly between the three pans and bake from about 30-35. You’ll have some left over batter. Use it to make a few cupcakes and bake them for about 15 – 20 minutes. Allow cake layers to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.


5. Beat the egg whites and ½ cup of sugar until soft peaks form. In a medium saucepan add the remaining 1 cup sugar and 1/3 cup water then place on low heat. Stir until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F.

6. Drizzle the sugar into the mixer immediately. Run mixer until merengue is cool/tepid. Add room temperature butter into running mixer one tablespoon piece at a time. Add the salt and vanilla. Beat until butter is combined and mixture has reached a silky consistency. Divide buttercream into 3 bowls (largest batch for the white buttercream, smaller amount for the red and smallest for the green.) Use red food coloring to get a desired deep red color for the swirl. Add spices, mix until combined, transfer to a piping bag and snip off the tip.


7. Smear on a layer of buttercream to a piece of parchment paper and freeze for about 5-10 minutes. Use an sharp knife to cut out a star shape. Remove the excess and freeze again. Add gold leaf to the star and transfer back to the freezer to store until ready to use.

8. Use the matcha powder, as well as black and brown gel food coloring to get a deep green tree color. Dye a tablespoon of the buttercream with cocoa powder or brown food coloring for the stump of the tree.


9. Transfer some plain white buttercream to a piping bag and snip off the tip. Add the red and white to a piping bag and snip off the tip. Place both bags inside of a third bag fitted with a large round tip or with the tip snipped off. Pipe a red and white swirl between each layer as you assemble the cake.

10. Use the leftover red and white buttercream to pipe a thin layer onto the cake and then smooth out. Chill the cake to until the frosting sets before adding the final layer.

11. Cover in plain white buttercream and smooth with an offset spatula and bench scraper. Chill the cake until the frosting hardens.

12. Sketch out a tree using a toothpick or skewer.


13. Use a palette knife to add layers of green to create a tree. Then chill the cake until the frosting hardens.

14. Transfer the rest of the red food coloring to a piping bag fitted with a small round tip. Pipe red ornaments on the tree. Dust with confectioners sugar and apply the buttercream star using a small dollop of buttercream as glue.





Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10
Calories:
263kcal

Ingredients:

For the Cake:
  • 2 cups all-purpose flour 240g
  • 3/4 cup boiling water 177ml
  • 1 tbsp baking soda
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 1/2 cup butter 113g, unsalted, room temperature
  • 2 1/2 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 3/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp cardamom
  • 3/4 tsp kosher salt
  • 1/2 cup packed light-brown sugar 100g
  • 2/3 cup unsulfured molasses 157ml
  • 1 1/2 tbsp ginger grated (Optional!)
  • 2 eggs medium room temperature
For the Italian Buttercream:
  • 6 egg whites room temperature
  • 2 1/4 cups sugar 425g, divided
  • 2/3 cup water 60ml
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp all-spice
  • 1/4 tsp ground cloves
  • 2 cups unsalted butter 454g
  • Red and black food coloring
  • Matcha powder optional
For the Assembling:
  • 1 sheet edible gold leaf
  • 2 tbsp confectioners sugar for dusting

How To Make The Christmas Cake:

For the Cake:
  1. Preheat oven to 350F. Butter and flour three 6" cake pans. Use damp baking strips for even layers. You may have some leftover batter so prepare a cupcake tin with cupcake papers.
  2. Combine boiling water and baking soda in a medium bowl.
  3. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.
  4. Using a standing mixer with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes. Add the molasses, ginger, baking soda mixture, and flour mixture. Beat in the eggs.
  5. Divide the batter evenly between the three pans and bake from about 30-35. You’ll have some left over batter. Use it to make a few cupcakes and bake them for about 15 - 20 minutes.
  6. Allow cake layers to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.

For the Italian Buttercream:
  1. Beat the egg whites until foamy then add in a 1/4 tsp cream or tartar and slowly add ½ cup of sugar while the mixer is running. Increase speed to medium-high and beat until soft peaks form.
  2. In a medium saucepan add the remaining 1 3/4 cup sugar and 1/2 cup water then place on low heat.
  3. Stir until sugar melts and becomes clear.
  4. Maintain at medium high heat until temperature reads 235-240F.
  5. Drizzle the sugar into the mixer immediately.
  6. Run mixer until merengue is cool/tepid.
  7. Add room temperature butter into running mixer one tablespoon piece at a time.
  8. Add the salt and vanilla if using
  9. Beat until butter is combined and mixture has reached a silky consistency.
  10. Divide buttercream into three bowls. one for the white, one smaller batch for the red swirl and the smallest batch for the green tree
  11. Use red food coloring to get a desired deep red color for the swirl. Add spices, mix until combined, transfer to a piping bag and snip off the tip.
  12. Use the matcha powder, black and brown to get a deep green tree color. Dye some with cocoa powder or brown food coloring for the stump of the christmas tree.

For Assembling The Cake:
  1. Transfer some plain white buttercream to a piping bag and snip off the tip. Add the red and white to a piping bag and snip off the tip.
  2. Pipe a red and white swirl between each layer.
  3. Cover in plain white buttercream and smooth with an offset spatula and bench scraper.
  4. Use a palette knife to add layers of green to create a christmas tree.
  5. Transfer the rest of the red food coloring to a piping bag fitted with a small round tip.
  6. Pipe red ornaments on the tree.
  7. Schmear on a layer of buttercream to a piece of parchment paper and freeze for about 5-10 minutes.
  8. Use an exacto knife to cut out a star shape. Free again.
  9. Add gold leaf to the star and transfer to the top of the tree.
  10. Dust with confectioners sugar.

Nutrition Information:

Serving: 1g | Calories: 263kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 242mg | Potassium: 325mg | Sugar: 15g | Vitamin A: 50IU | Calcium: 50mg | Iron: 2.2mg

source: https://preppykitchen.com/christmas-cake/
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Monday, November 25, 2019

Honey Vinegar Pie Recipe With Ingredients

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It's all in a name, right? That's what Lou Ginocchio of Cincinnati's O Pie O discovered when Honey Vinegar Pie sent customers' heads spinning. "No one was expecting a pie with vinegar in its name to be this luxurious." Lou says. But curiosity is a powerful sales tool. Introduced in 2014, the sweet-not-sour pie remains a menu fixture. Lou describes it as “a flavor cross between creme brulee and chess pie, with the consistency of a very light cheesecake.”

The recipe was inspired by “desperation pies”—desserts popular before World War II, made with thrifty fillings of sugar, cream, cornmeal and vinegar (ideal when fruit or nuts are out of season or too expensive). To modern palates, desperation pies sometimes taste cloying, so this version uses honey instead of plain sugar. The splash of cider vinegar is barely discernible, but it balances the sweetness. A heavy dose of vanilla and a fat pinch of sea salt round out the flavor. End result: If there’s any desperation left in this pie, it’s in how you’ll feel about getting to the next bite.

HONEY VINEGAR PIE
Step One: Steep
Preheat oven to 450°. Prick a 9-inch unbaked pie shell. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake until golden, 6 to 8 minutes more. Place on a baking sheet; set aside. Reduce oven temperature to 365°. Slice one vanilla bean lengthwise; scrape out seeds with knife. Place bean, seeds and ½ cup heavy cream in the top of a double boiler. Steep over low heat 20 minutes. Strain through a fine-mesh sieve into a bowl; discard vanilla bean.

Tip: Beans give the fullest vanilla flavor—but a jarred product called vanilla bean paste is a close second (and saves you the step of straining).


Step Two: Mix
Place 1/2 cup butter in the double boiler and melt over medium heat; set aside to cool 5 minutes. In a large bowl, combine ¾ cup sugar, 2 tablespoons white cornmeal and ¼ teaspoon kosher salt. Stir in melted butter. Whisking rapidly, slowly pour in 3 lightly beaten eggs, followed by the vanilla cream, scraping bowl to get all the vanilla specks. Finally, add 3/4 cup honey and 2 teaspoons cider vinegar.

Tip: For max flavor and creaminess, Lou prefers European-style butter, which contains less water and more fat than a standard stick. Irish Kerrygold is one common brand.


Step Three: Bake
Place pan with pie shell on center oven rack. While continuing to whisk, slowly pour filling into pie shell. Bake 40 to 50 minutes, rotating pan twice. The pie is done when the middle is golden brown, puffed and springy; the edges are set; and the pie has a firm jiggle when gently shaken. Let cool 3 hours on a wire rack. Serve with flaky sea salt and unsweetened whipped cream.

Tip: “You have to really keep stirring right up until filling the shell so the cornmeal doesn’t settle, then get it in the oven right away,” Lou says.

Get to Know: Lou Ginocchio

Holds a Ph.D. in philosophy. Originally sold pies at Cincinnati’s Findlay Market. Has a weakness for cheap beer (on hot beaches).



Hands-On: 15 mins
Total Time: 4 hrs 15 mins
Servings: 8
Yield: one 9-inch pie

Ingredients:

  • 1 9 inch unbaked pie shell
  • 1 vanilla bean*
  • ½ cup heavy cream
  • ½ cup butter**
  • ¾ cup sugar
  • 2 tablespoons white cornmeal
  • ¼ teaspoon kosher salt
  • 3 eggs, lightly beaten
  • ¾ cup honey
  • 2 teaspoons cider vinegar
  • Flaky sea salt****
  • Unsweetened whipped cream

How To Make Honey Vinegar Pie Recipe:

Step 1  Preheat oven to 450°. Prick pie shell with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake until golden, 6 to 8 minutes more. Place on a baking sheet; set aside. Reduce oven temperature to 365°.


Step 2   Slice one vanilla bean lengthwise; scrape out seeds with knife. Place bean, seeds and cream in the top of a double boiler. Steep over low heat 20 minutes. Strain through a fine-mesh sieve into a bowl; discard vanilla bean.

Step 3  Place butter in the double boiler and melt over medium heat; set aside to cool 5 minutes.


Step 4  In a large bowl, combine sugar, cornmeal and kosher salt. Stir in melted butter. Whisking rapidly, slowly pour in eggs, followed by the vanilla cream, scraping bowl to get all the vanilla specks. Finally, add honey and cider vinegar.


Step 5  Place pan with pie shell on center oven rack. While continuing to whisk, slowly pour filling into pie shell.*** Bake 40 to 50 minutes, rotating pan twice. The pie is done when the middle is golden brown, puffed and springy; the edges are set; and the pie has a firm jiggle when gently shaken.


Step 6  Let cool 3 hours on a wire rack. Serve with flaky sea salt and whipped cream.


SHOPPING TIP:

*Beans give the fullest vanilla flavor, but a jarred product called vanilla bean paste is a close second (and saves you the step of straining)

**For max flavor and creaminess, Lou prefers European-style butter, which contains less water and more fat than a standard stick. Irish Kerrygold is one common brand

PREP TIP:

***Keep stirring right up until filling the shell so the cornmeal doesn’t settle, then get the pie in the oven right away.

****Take a cue from pastry chefs everywhere, and keep flaky sea salt in your pantry. (Maldon is the most famous brand, available online or at specialty stores.) Sprinkle it on cookies, brownies, even ice cream for a sparkling, crunchy hit of salt to balance and brighten the sweet.

Nutrition Facts:

Per Serving:504 calories | 29 g total fat | 126 mg cholesterol | 431 mg sodium | 58 g carbohydrates | 5 g protein

source
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Sunday, November 24, 2019

Traditional Calissons Recipe With Ingredients

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Calissons Recipe With Ingredients



Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing.

Calissons have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. Calissons are often almond-shaped and are typically about two inches in length.

Calissons are traditionally associated with the town of Aix-en-Provence, France; consequently, most of the world supply of calissons is still made in the Provence region.

It is believed the Calisson originally came from medieval Italy, but came to France in 1473, on the occasion of the wedding feast of King René's second marriage. However, production of the sweet treat became widespread around the 16th century when almonds started to be grown around the Aix en Provence region and thereby

Cook’s note: This recipe uses raw eggs. Children, elderly people, pregnant women, and anyone with a suppressed immune system are advised to avoid this food.

These delightful candies are also known as Calissons d'Aix.


CALISSONS

Here's the unique almond paste candy known as Calissons. They are delicious and hard to find, yet making them is not so difficult, taking the time to make them from scratch is worth the effort, so you can now easily eat them at home.



Cuisine: French
Course: Dessert
Type: Confectionery
Total Time: 20 mins
Prep Time: 20 mins
Cook Time: 0 mins
Freeze: 2 hrs
Servings: 12
Serving temperature: Cold

Ingredients:

  • 2 ounces crystallized melon (diced)
  • 1 ounce candied orange peel (diced)
  • 3 tablespoons almond liqueur
  • 3 tablespoons orange flower water
  • 2 egg yolks
  • 4 ounces sugar
  • 3 ounces almonds (ground)
  • 10 ounces heavy cream
  • Optional: confectioners’ sugar

How To Make Calissons:

  1. Soak the melon and orange peel in the almond liqueur and orange flour water, cover and leave them overnight.
  2. The next day, drain and discard the soaking liquid.
  3. Line a tray of oval-shaped candy molds with plastic wrap and set aside.
  4. Cream the egg yolks, 4 oz sugar, and ground almonds together in a baking bowl.
  5. In a separate bowl, beat the heavy cream until soft peaks form taking care to not over mix.
  6. Gently fold the whipped cream and plumped fruits into the egg mixture.
  7. You should do this as gently as possible to avoid knocking the air from the cream.
  8. Fill candy molds with the nougat batter and freeze for a couple of hours until the candies are firm to the touch.
  9. Carefully remove them from the molds.
  10. Put the confectioners sugar into a small bowl. Roll each nougat shape in the sugar, if desired, before serving.
  11. To store the Calissons, wrap them loosely in a little greaseproof paper and store in an airtight tin. They will not keep for long, and best eaten fresh.


Alternatives for Calissons:

To stay true to the origins and nature of the sweet, and retain its authenticity, it is best to not mess with the recipe. The origins of a Calisson in medieval Italy are bound to the ingredients, particularly to the almonds. The candied fruits are also reminiscent of what was then available. Why change something this good, let it be the way it was.

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Saturday, November 23, 2019

Baklava Recipe With Ingredients | How to Make Baklava

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Baklava is truly delicious and world famous for its taste. With its origins in Parsi cuisine, it is prepared using a lot of nuts, puff pastry sheets, unsalted butter, honey, clove and cinnamon, this is an amazing dessert recipe that you can cook for your loved ones on any occasion.

Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.

Before baking (180 °C, 356 °F, 30 minutes), the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles.

After baking, a syrup, which may include honey is poured over the cooked baklava and allowed to soak in.

BAKLAVA
Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

Baklava is usually served at room temperature, often garnished with ground nuts.


Course: Dessert
Prep time: 15 min
Total Time: 1 hr 5 min
Servings: 8

Ingredients of Baklava:

  • 2 puff pastry sheet
  • 6 clove
  • 1 cup melted unsalted butter
  • 1/2 teaspoon lemon juice
For Filling:
  • 150 gm walnuts
  • 100 gm sugar
  • 150 gm almonds
  • 1/2 tablespoon cinnamon
For Toppings:
  • 1/2 cup honey

How to make Baklava:

Step 1- Start by preparing the filling of the baklava. For the same, coarsely ground walnuts and almonds and add them in a bowl along with cinnamon and sugar. Mix the ingredients well with a spoon and keep the bowl aside.


Step 2-
 Place the puff pastry sheets on a flat surface, use a sharp knife to cut the sheets in half. To maintain the moisture of sheets, cover them with a wet kitchen towel. Now, pre-heat oven at 325 degree °F.


Step 3- Next, brush the bottom of a standard pan with melted butter and line the puff sheets gently. Ensure that they are nicely coated with melted butter. Take spoonfuls of the filling and evenly spread on the puff pastry sheet, and reserve some for later use. You can apply a little butter over the nuts filling.


Step 4- Now, add the remaining filling and add the last layer of pasty sheets. Refrigerate the pastry sheets for a few minutes to set.


Step 5- Place it in the oven and bake for 40 minutes, until puff pastry sheets turns golden in colour. Meanwhile, to prepare the syrup, combine honey and cloves in a pan and cook over medium flame. Cook and stir until the syrup thickens and remove from heat.


Step 6- Remove the cloves and add lemon juice in the pan, mix well and keep aside to cool slightly. When baklava is cooked and warmed, ladle the honey syrup carefully over it. Serve hot and enjoy.



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Friday, November 15, 2019

How To Make Gulab Jamun Recipe – Gulab Jamun With Khoya or Mawa Recipe With Ingredients

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Gulab jamun is a milk-solid-based sweet from India. It's also known as Rasgulla. It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavour.


GULAAB JAMUN


Cuisine: Indian
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Serves: 4

Ingredients:

  • Soft mawa – 300 grams
  • Paneer – ½ cup (100 grams)
  • Refined flour – more than ½ cup (70 grams)
  • Sugar – 3.5 cup (800 grams)
  • Green cardamom – ½ tsp (coarsely ground)
  • Cashews – 7 to 8 (finely chopped)
  • Almonds – 7 to 8 (finely chopped)
  • Ghee – for frying gulab jamun

How to make Gulab Jamun:

  1. Finely chop the almonds and cashews. Start with preparing the syrup for the gulab jamuns. For this heat a vessel on flame and add sugar and 2 cups of water to it. Now let the sugar dissolve in water completely.
  2. Meanwhile mash the mawa until smooth. Transfer the mawa to a plate, followed by paneer. Crumble the paneer and knead it really well to make it smooth. Now mix the soft mawa with paneer. Also add ½ cup refined flour to it. Mix everything really well with mashing with hands and prepare soft dough.
  3. On the other side, sugar will get dissolved completely. Then cook it for 2 to 3 more minutes and check. The syrup has to be sticky like honey, this is the right consistency required. Sugar syrup is ready, take it off flame on a stand.
  4. Place enough ghee in a wok to fry the gulab jamuns on flame to melt. To check the dough, prepare a dough ball. There should not be any cracks in the dough and it should be smooth. While the ghee is getting heated, prepare the stuffing for the gulab jamuns. Take almonds, cashews, cardamom powder and little mawa in a bowl and mix everything really well.
  5. Now stuff and prepare gulab jamuns. For making the gulab jamuns, divide the dough into small lumps. You can keep the size of gulab jamuns small or big as desired. Flatten the dough ball with your fingers and top it up with some stuffing and close really well. Roll it out smoothly. You can also prepare gulab jamuns without stuffing.
  6. Prepare the dough balls and then drop them to ghee for frying. While frying the gulab jamuns make sure you don’t directly touch them with the ladle. Fry the gulab jamuns by splashing ghee on them with the ladle.
  7. When gulab jamun turns golden brown, now flip them directly with the ladle as these are roasted from one side. Very gently toss the gulab jamuns and fry until they turn golden brown in color from all sides. Once the gulab jamuns become golden brown in color from all sides, take them out. For this, hold the ladle over the wok to remove the extra ghee.
  8. Drop these fried gulab jamuns directly to the sugar syrup. The syrup should be little warm. Similarly, prepare rest of the gulab jamuns as well. It takes 10 minutes to fry gulab jamuns at once.
  9. Press them down using a spoon to soak nicely in sugar syrup. Within 3 to 4 hours, gulab jamuns absorb the syrup well and turn sweet which then can be served later. But it would be better to consume these gulab jamuns on the second day.

Suggestions:

  • In case you find any impurity in the sugar then add 2 to 3 tbsp milk to it. When the syrup will start boiling, there will be formation of foam on the surface. So, you remove this foam and you will get clear syrup
  • There should not be any cracks in the dough and it should be smooth. If you see any cracks on the dough ball then knead the dough more until smooth.
  • If the gulab jamuns shrink in size after soaking them in the syrup that means the syrup has turned thick in consistency. Add some water to the syrup, reheat it and then add the gulab jamuns to it. You will get puffed and perfect gulab jamuns.

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Tuesday, November 12, 2019

Chalimidi Recipe With Ingredients

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Chalimidi is one such sweet dish which is specially made during festivals like Ugadi, and other auspicious days.

This traditional dish is very easy to prepare and needs just a few ingredients. If you do not have access to jaggery or don’t like jaggery then you can substitute jaggery with sugar. But to get tradition taste I suggest you use jaggery.

Chalimidi, is a dessert made from rice and jaggery and is usually made during festivals.


CHALIMIDI

Cuisine: South Indian 
Course: Dessert
Prep time: 20 Mins
Cook time: 45 Min
Total time: 65 Min
Servings: 2-3 Servings

Ingredients:

  • 1 cup Jaggery
  • 2 cups Rice
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 1/2 cup Ghee
  • 1 tablespoon Cashew nuts
  • 1 tablespoon Raisins ,
  • 1 tablespoon Fresh coconut , chopped

How to make Chalimidi Recipe:

  1. For making the Chalimidi recipe, rinse raw rice and soak in enough water for 5 hours. Drain soaked rice in cotton cloth and let it dry for 1 hour.
  2. Grind rice into fine powder. Pass the flour through the sieve, collect fine rice flour.
  3. Heat 1 tablespoon ghee in a heavy bottomed pan, roast cashews, raisins and coconut separately until golden brown. Remove from flame, keep it aside.
  4. Melt powdered jaggery with little water. Boil the jaggery syrup until thickens up and when tested by pouring in a small bowl of water it forms a ball.
  5. Add all the ghee into the panakam (jaggery syrup) and whisk well.
  6. Remove the syrup from heat, add rice flour little at a time and mix vigorously. Do not add too much rice flour and make it thick. This dish will thicken up as it cools. So keep the consistency loose.
  7. Add all the roasted cashews, raisins, and coconut into the dish and mix well. Transfer into a serving bowl and serve.

Notes:

To make rice flour, soak 1 cup raw rice in water overnight. Next day, drain water and dry the rice on a cloth for 20-30 mts. Grind the rice to a fine powder. Sieve and use the fine rice flour. Grind the remaining coarse rice grains to make a fine powder.

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Thursday, November 7, 2019

Tiramisu Recipe With Ingredients

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This super simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle.


PREP TIME: 30 MINS plus chilling
SERVES: 6

Ingredients:

  • 568ml pot double cream
  • 250g tub mascarpone
  • 75ml marsala
  • 5 tbsp golden caster sugar
  • 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
  • 175g pack sponge finger
  • 25g chunk dark chocolate
  • 2 tsp cocoa powder

Instructions:

  1. Put a 568ml pot double cream, 250g tub mascarpone, 75ml marsala and 5 tbsp golden caster sugar in a large bowl.
  2. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  3. Pour 300ml strong coffee (made with 2 tbsp coffee granules and 300ml boiling water) into a shallow dish.
  4. Dip in a few of the 175g pack of sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the sponge fingers, then spread over half of the creamy mixture.
  5. Using the coarse side of the grater, grate over most of the 25g dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  6. Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to 2 days.
  7. To serve, dust with 2 tsp cocoa powder and grate over the remainder of the chocolate.
Nutrition: per serving
kcal853                        fat73g                               saturates42g                               carbs44g
sugars35g                    fibre0g                              protein5g                                    salt0.25g



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Monday, November 4, 2019

Moong Dal Halwa Recipe Method

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Halwa made from moong dal and flavored with cardamom and almonds. Its a perfect winter dessert.


MOONG DAL HALWA
Prep Time: 10 mins
Cook Time: 50 mins
Recipe Servings: 4

Ingredients Of Moong Dal Halwa:

  • 1/2 cup husked green lentil (dhuli moong ki dal) - soaked in water 5-6 hours
  • 1/2 cup ghee
  • 1/2 cup sugar - mixed with milk and water
  • 1/2 cup milk
  • 1 cup water
  • 1/4 tsp powdered chhoti elaichi
  • 2 Tbsp slivered and roasted almonds

How to Make Moong Dal Halwa:

1.Wash dal and grind coarsely, in a food processor or a grinding stone.
2.Heat the milk mixture to dissolve the sugar, bring to a boil and keep hot till needed.
3.In a heavy kadahi, mix ghee and dal, and stir fry over low heat till fried well.
4.Add milk mixture to the fried dal and stir well to mix together.
5.Cook over low heat till the liquid is absorbed, and once again stir-fry till the fat separates.
6.Mix in the cardamom powder and half the almonds.
7.Transfer on to a serving dish, decorate the Moong Dal Halwa with the rest of the almonds and serve hot.
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Saturday, November 2, 2019

Kaju Katli Recipe Method with Ingredients

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This dessert has a fanbase of its own, once you start eating this popular sweet dish you won’t be able to stop! Yes, that is exactly how delicious Kaju Katlis are! If you haven’t tried this dessert recipe already then you should at the earliest. Kaju Katli is an Indian dessert or mithai and is made using kaju or cashews to give them that rich taste. This is a kind of dessert recipe that signifies special occasions and are usually served during Diwali or Holi. The kaju katli available in the market is full of harmful additives at times, it's better to make it at home to ensure the health of your loved ones. Making these Kaju Katlis and gifting them to someone important would be a good way to make them feel special. This dessert recipe is so delicious that you don’t even need a special occasion to make it. You can pack some of these if you are planning to go out for a picnic. These Kaju Katlis are quite easy-to-make once you follow all the instructions properly. This dessert comes out as flavourful as any that you would shell out a lot of money for at the market. You can even make these in bulk at a time and store them to be had later. This dessert recipe is a dream come true for someone who has a sweet tooth. So, make your loved ones happy and serve them this delicacy. Just follow the instructions given and your Kaju Katli will be ready in no time.



KAJU KATLI
TOTAL TIME: 30mins
PREP TIME: 10 mins
CALORIES: 393
SERVINGS: 6

Ingredients:

  • 2 cup powdered cashews
  • 1/2 cup water
  • 2 teaspoon ghee
  • 4 inches silver vark

For The Main Dish

  • 1 cup sugar
  • 2 tablespoon milk

How to make Kaju Katli:

Step 1:
Here’s how you can prepare kaju katli at home, without putting in much efforts. To prepare this delicious dessert, grind the cashews to a smooth powder. Then prepare the cashew paste by adding little water, ensure that the paste is thick in consistency. Take a shallow pan and heat in on medium flame and add some water in it. Add sugar and stir continuously until it is fully dissolved.

Step 2:
Bring the syrup to a boil until it reaches to one string consistency. When the sugar syrup is ready, add the cashew powder and stir well. Stir this mixture for about 5-10 minutes or till it starts to thicken and remove it from the flame. If you want to add your own twist to this traditional recipe add a pinch of cardamom powder, this will give nice a flavoursome twist to this traditional dish.

Step 3:
Then transfer this cashew paste to a large plate or bowl and allow it to cool slightly. When it has cooled enough, then knead the mixture well. Flatten the dough (you can use a rolling pin). Grease a plate with ghee and transfer this cashew dough on it.

Step 4:
Using a rolling pin, gently roll until the dough has evenly spread out on the plate. Allow it to cool completely and cut the dough in small diamond shapes. Serve with savouries and delve into the indulgent flavours of this sweet dish.
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Friday, November 1, 2019

Shahi Tukda Recipe with Ingredients

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Shahi Tukda is very popular in the Hyderabadi / Awadhi cuisine and it is usually served after authentic regal meals. Almost like the main course, even Shahi Tukda is rich in both taste and texture. Shahi means royal and Tukda refers to a piece.

Shahi Tukda

Tips to make best Shahi Tukda 

While frying the bread be very carful. It burns in a second. So make sure the ghee is not too hot and fry the bread slices on medium low heat until they are golden brown.

The sugar syrup should not be too thick. Just let the sugar melt and cook the syrup for 5-6 minutes on low heat.

The rabdi to top shahi tukda should be of flowing consistency but not too thin.

If you like crunchy shahi toast, then dip the bread in syrup for just 5-10 seconds and if you like it soft, then for 15-20 seconds.

Course: Dessert
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people

Nutrition Facts:

Amount Per Serving

Calories 84Calories from Fat 9

% Daily Value*

Fat 1g2%
Sodium 151mg7%
Potassium 94mg3%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 15IU0%
Vitamin C 2mg2%
Calcium 41mg4%
Iron 1.3mg7%

Ingretients

  • 6 slices White bread slices
  • Ghee for frying
  • 3/4 + 1/4 cup Sugar
  • 1 cup Water
  • 2-3 pods Cardamom crushed
  • 1 litre Full cream milk
  • 15-20 strands Saffron
  • 1/2 tsp Rose Water
  • Slivers of almonds and pistachios to garnish
  • Ghee for frying
  • 3/4 + 1/4 cup Sugar
  • 1 cup Water
  • 2-3 pods Cardamom crushed
  • 1 litre Full cream milk
  • 15-20 strands Saffron
  • 1/2 tsp Rose Water
  • Slivers of almonds and pistachios to garnish

Instructions

  1. Cut the corners of bread slices and cut the slices diagonally. 
  2. Heat the ghee and when it is hot, deep fry the bread slices till golden brown.
  3. Remove on a tissue lined plate.
  4. Heat water in a pan and add 1/2 cup of sugar to it.
  5. Add cardamom to the water.
  6. Let it boil for 6-8 minutes.
  7. Remove the pan from heat and keep aside.
  8. Heat milk in a heavy bottom pan.
  9. When it comes to a boil, add saffron and rose water and reduce the heat and let it simmer till it reduce to half.
  10. Keep stirring in between.
  11. Add sugar and thicken it a little more.
  12. Dip bread slices in sugar syrup for 5-10 seconds. ( or more if you like softer version )
  13. Keep them on the serving plate.
  14. Top with the reduced milk.
  15. Garnish with almonds and pistachios slivers.
  16. Serve immediately.

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Monday, October 28, 2019

Homemade Balushahi (Badusha) Recipe with Ingredients

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Balushahi is one of traditional Indian sweets made using all purpose flour, ghee and yoghurt. This sweet is crispy from outside, and has a soft and flaky texture from inside.


Balushahi

Prep Time: 10 min
Cook Time: 1 hr 30 min
Total Time: 1 hr 40 min
Servings: 20 people
Calories: 167 kcal



Ingredients:

  • 3 cups Maida/ All purpose flour
  • 1/4 tsp Salt
  • 1/2 tsp Baking soda
  • 1/4 cup Ghee/ Clarified butter at room temperature
  • 1/4 cup Yogurt Chilled
  • Ice Cold water to knead the dough
  • Ghee for frying
For the sugar syrup:
  • 2 cups Granulated sugar
  • 1 cup Water
  • 1/2 tsp Cardamom powder
  • 1 pinch Saffron crushed

Instructions:

  1. Sieve maida, salt and baking soda in a bowl.
  2. Add ghee and mix nicely with your finger tips.
  3. Add yogurt and mix well.
  4. Now add cold water and knead to make a soft dough.
  5. Cover the dough and keep aside for 30 minutes.
  6. Make 20-22 equal sized balls from the dough.
  7. Do not smoothen them much.
  8. Press in the centre of the dough ball with your thumb.
  9. Heat ghee in a heavy bottom pan.
  10. When the ghee is slightly hot, drop the Balushahi in the ghee very gently.
  11. Do not heat the ghee too much otherwise the Balushahi will fry from outside but will remain raw from inside.
  12. Fry on very low heat till golden brown.
  13. Keep changing the sides while frying, but be very gentle.
  14. Do not overload the pan.
  15. Fry the Balushahi in batches.
  16. Each batch will take around 25-30 minutes for frying.
  17. Remove from heat once done in a plate and let cool completely.

For sugar syrup:
  • Heat sugar, water, cardamom powder and saffron in a pan.
  • Do not stir much.
  • Cook till the syrup reaches a 1 string consistency.
  • To check the syrup consistency, take a little syrup in a spoon and let it cool slightly.
  • Touch the syrup with your forefinger.
  • Now touch your forefinger and thumb and pull apart.
  • It should make 1 string.
  • Remove the pan from heat once the syrup reaches the desired consistency.
  • Dip the balushahi in the warm sugar syrup and remove on a plate.
  • Let them dry for 2-3 hours.
  • Garnish with silver foil and pistachio slivers.
  • You can store balushahi in an airtight container for up to 2 weeks.

Recipe Notes:


  • The first thing to keep in mind for the recipe for Balushahi is to fry it on a very low heat so that it gets cooked nicely from inside. If the heat is high, Balushahi gets browned from outside but is still raw from inside.
  • Each batch takes approximately 25-30 minutes to fry and please do not overload your pan while frying. Fry the balushahi in batches. Keep the remaining balushahi covered with a  cloth until they are ready to be fried.
  • Another thing to keep in mind is the consistency of sugar syrup. It should be of 1 string consistency otherwise it will not set.
  • You can fry the Balushahi in oil as well but the real taste comes when it is fried in ghee.
  • Do not over knead the dough and even while making the rounds, they should be a little asymmetrical.
  • Use chilled water to knead the dough. You can add a few ice cubes in water if chilled water is not available.If sugar syrup is getting cooled and set while dipping the balushahi, re heat it once again until it is liquid.


Nutrition Facts
Balushahi
Amount Per Serving
Calories 167Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 63mg3%
Potassium 31mg1%
Carbohydrates 34g11%
Sugar 20g22%
Protein 2g4%
Vitamin A 5IU0%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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GUJIYA RECIPE (MAWA GUJHIYA)

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Holi or Diwali festival is incomplete without this mawa gujiya recipe. I am sharing the step by step homemade gujhiya recipe.



Different regions of India have their own name and version of making gujia. Some has different method/ingredients for stuffing. But basic method, shape, size are almost same

Ghughra in Gujarat (stuffing made from semolina, dry coconut, nuts)
Karanji in Maharashtra (stuffing made from coconut, milk, poppy seeds)
Nevris in Goa (stuffing made from coconut, jaggery)
Kajjikayalu in Andhra Pradesh (stuffing made from dry coconut, semolina)
Mawa gujiya  in Rajasthan (stuffin made from sweet mawa or khoya)



Ingredients:

Prep Time :30 minutes,   Cook Time:30 minutes, Total Time:1 hour

For outer cover:
  1. 1 cup All purpose flour (Maida)
  2. 1 tablespoon Ghee (Clarified Butter)
  3. a pinch Salt 
  4. ¼ cup + 1 tablespoon Water
For Stuffing:
  1. ½ cup Khoya (Mawa)
  2. 4 Cashew nuts chopped
  3. 4 Almonds chopped
  4. 12-15 Raisins
  5. 1 tablespoon Desiccated coconut
  6. ¼ teaspoon Green cardamom seeds powder
  7. a pinch Freshly grated nutmeg
  8. 3 tablespoons Sugar If your sugar has big granules then grind into a powder or use boora 
  9. Oil or Ghee, for frying

Instructions

Making the stuffing:

  1. Heat the mawa in a pan on medium heat.
  2. Keep stirring continuously, it will start to melt. Cook till it becomes light brown, turn off the stove. It took me 3-4 minutes.
  3. Remove it to a bowl and let it cool down to touch or slightly warm
  4. Now add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins. Mix it well and use your fingertip to break all the lumps. Keep it aside.
Making the dough:

  1. Mix all purpose flour and salt in a bowl.
  2. Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.
  3. Start adding little water at a time. Knead into stiff and smooth dough.
  4. Cover it and let it rest for 15 minutes.
Making mawa gujiya recipe:

  1. After the resting time of the dough, knead the dough once again and divide it into 10 equal portions, roll into a smooth ball and flatten it between your palms.
  2. Work with one flatten disc at a time. Roll into a 4-inch diameter circle.
  3. Put about a tablespoon stuffing in the center.
  4. Apply little water around the edges using your finger or you can use the pastry brush.
  5. Fold it into a half circle. Seal the edges by pressing it and then by using fork make an indentation and seal it well. If you have gujiya molds then use that.
  6. Make all the gujiya and keep them covered with the kitchen towel to prevent it from drying out.
  7. When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying.
  8. Once it is hot enough, then fry few at a time, flip or move in between for even browning.
  9. Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
  10. Remove it to a paper towel-lined plate and let it cool completely before serving.
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