Showing posts with label Diwali. Show all posts
Showing posts with label Diwali. Show all posts

Friday 28 October 2016

Paan Chocolate Cake Truffles..

If you are a paan lover, and want to enjoy dessert with an Indian touch, then this is an ideal Diwali sweets for you after a sumptuous meal. This is made with chocolate cake sponge and the ingredients of the paan are added into the cake crumbs. It is mixed and kneaded into a dough. The dough is then divided into small balls which are dipped into melted chocolate and garnished with sweet fennel balls. Just pop one and you will pop in another... Sinfully delicious..... 🎊✨🎉💥😃

To prepare Paan Chocolate Cake Balls
15 small Betel leaves cut into pieces 
1 1/2 cup of Chocolate Cake crumbs
2 tbsp Gulkand 
3 tbsp Chocolate Ganache
1 tbsp Sugar coated Fennel seeds mukhwas 
1 tsp chopped Glazed Cherries 
1/2 Paan masala ( pinch of Nutmeg powder, pinch of Cinnamon powder, pinch of cloves powder , pinch of Cardamom  powder and pinch of fennel powder )
1 tbsp of each  dried Rose petals and Desiccated Coconut  ( I did not use )

Take a grinder, add the cake crumbs, chocolate ganache, gulkand and betel leaves. Grind it into a paste. 
Add the cake crumbs into a grinder and grind it into a finer crumbs. Remove it into a mixing bowl add the chopped betel leaves, gulkand and chocolate ganache and follow the rest of the process. 
Add the paan masala, chopped glazed cherries, sugar coated fennel seeds mukhwas, rose petals and desiccated coconut. Knead it into a dough. Make small balls from the dough.

To make the Truffles 
1/4 packet of Pure Dark Chocolate 
2 tbsp Sugar coated Fennel seeds 
Paan Chocolate Cake Balls 

Melt the chocolate in the microwave and cool it down to room temperature. Dip a cake ball into the melted chocolate. Remove it and keep it on a chocolate / small cupcake liner or a parchment paper. Sprinkle some sugar coated fennel seeds. Repeat the same process. Refrigerate for 10 minutes. Serve it. 

Monday 24 October 2016

Paan Bahar Sandesh....

I have betel plant growing wild in my balcony. I love the flavor of the betel leaves with gulkand and sweet fennel mukhwas. My experiment with Sandesh continues. I have infused betel leaves and gulkand with paneer. Have it at the end of a meal. As you eat it, first taste is of the sandesh and then the flavour of the paan.. 

10 small size Betel Leaves finely chopped 
200 grams Paneer / Cottage cheese
3 tbsp Condensed Milk 
3 tbsp Dessicated Coconut 
2 tbsp Gulkand 
1 tbsp of Sweet Fennel Mukhwas 
1 tbsp of Sweet Mix Mukhwas
Few Cherries cut into pieces 

Take the paneer and blend it in a blender. Take a wok, add the paneer, Betel leaves, dessicated coconut, gulkand and condensed milk. Keep stirring it continuously and cook on low flame till all the ingredients combines together and forms a dough. To check, take a small portion of the dough and roll it with your fingers. Remove it from the wok and keep it on a plate. As it cools down a bit. Knead it for a minute and divide the dough into 8 equal portions. Mix the 2 types of sweet mukhwas together. Take a portion. Roll it into a ball and slightly flatten it. Create a dent in the centre. Fill up the centre with the mukhwas and add a cherry piece on top. 

Wednesday 19 October 2016

Kesari Badam Bahar Sandesh Roll...

Sandesh is a sweet delicacy of Bengal. There are different types of Sandesh which are made with the key ingredient Chana / Cottage cheese. This recipe here is an experiment in my kitchen. The outer covering is made with cottage cheese while the inner roll is made with almond powder which is infused with saffron and saffron colour. You get 2 different taste which is the chana / cottage cheese taste from the outer covering and the kesari badam barfi taste from the inner roll and 2 put together the taste is divine. This sweet can be served to friends and family during festive season and since Diwali is next in line, do try it and have a joyous and sparkling Diwali.... 

For the Kesari Badam Bahar Barfi / Inner Roll
100 grams Almond powder
2 tbsp Milk masala ( 1 tbsp Pistacho powder, 1 tbsp Almond powder, 1/4 tsp Cardomom powder, 2 pinch of Saffron crushed )
6 tbsp Sugar 
2 pinch of Saffron colour 
1/4 tsp Saffron 
1/4 cup Mava / Khoya 
6 tbsp Milk 

Take a non stick pan, add khoya, stir it continuously for 2 minutes on low flame. Add sugar and stirring it continuously, cook till the sugar dissolves. Add the almond powder, stir and cook for a minute, add 2 tbsp of milk and mix it. Add another 2 tbsp of milk, saffron, saffron colour and milk masala. Stir it and cook it for a minute. Add the remaining milk and cook it till it forms a soft dough. If required add a spoon or 2 of milk. To check, take a little portion and try to roll it. It should form a ball. Take it out, cover and keep it aside. 

For the Sandesh / Outer Roll 
Home made Cottage cheese made from 1 1/2  litre Milk ( whey has to be completely drained out ) 
6 to 8 tbsp Sugar 

Mash the cottage cheese well. No lumps should remain. Take a non stick pan, add sugar, stir it on low flame for few seconds. Add the cottage cheese, keep stirring and cooking for 5 to 7 minutes till the sugar and cottage cheese combines well and starts to leave the sides of the pan. Remove it, cool the mixture a bit and add it in a grinder and pulse it 3 to 4 times. It will be come a smooth soft dough. 

To Assemble

Take a plastic sheet, put the cottage cheese dough on the sheet. Cover the dough with another plastic sheet. Roll the dough into a disc. Remove the top plastic sheet. Take the inner stuffing and shape it into a long cylindrical roll. Place the roll on the edge of the cottage cheese disc. With the help of the plastic sheet, start rolling the cottage cheese disc around the inner stuffing. It will become a cylindrical roll. Keep the roll in the fridge for an hour. Remove it and cut it into disc. Decorate it with edible sliver foil / chandi ka warq
 ( optional ). 

Friday 13 November 2015

Kheerer Perakhi

Kheerer Perakhi 
My Ma was an excellent cook during her era. I remember my Ma making many types of sweet dishes during the festive season. One of the dish she prepared was Kheerer Perakhi.  My Ma passed away 2 years back. This Diwali I thought of celebrating in her rememberence. This sweet dish is not seen much in the shops now a days. 
Perakhi in other places outside Kolkatta is called Mawa Kachori / Candrakala/ Suryakala. The ingredients for the Perakhi and Kachori is more or less the same except in Mawa Kochuri / Candrakala / Suryakala  stuffing,  coconut, semolina and poppy seeds are added in some places. Kheerer Singara / Samosa Ingredients and the method is the same except for the shape is different. Perakhi is made with khoya stuffing filled in between the 2 rolled dough and then it is fried and dipped  into the sugar syrup. 

For the Stuffing 
250 grams Khoya 
3 tbsp Sugar or as required 
2 tbsp Mixed Dry Fruit flakes (Almond and Pistachio)
1/2 tbsp Raisins 
2 Pinch of Cardamom powder 

Take a pan , heat it.  Add khoya and on low flame stir the khoya till it turns light brown & soft. Add sugar, stir it. Then mix  the dry fruit flakes, cardomom powder and raisins with the khoya. Keep it aside. 

For the Dough
3 cups All Purpose Flour 
3 tbsp Ghee
Salt to taste 
Cold Milk or Water to knead the dough 

Mix APF, salt and ghee, mix it. Add milk or water little at a time. Knead into a firm dough, cover and keep it aside for 30 minutes. 

For Sugar Syrup
11/2  cups of Sugar
2 cups of water 

Mix the sugar and water in a pot. On a low flame cook the sugar syrup till 2 string consistency. 

For the Kheerer Perakhi 
Sugar syrup 
For garnishing Pistacho flakes 
Ghee for frying 
Take the dough. Divide the dough into equal small lime size portions. To make the Perakhi, take 2 dough balls  and appy a drop of ghee on the rolling board. Roll the dough balls out into small size pooris. Place one spoon of filling in the middle of one poori and close the stuffing by placing  another poori. Now pinch and fold the edges inwards. Repeat the process to make other perakhis.  Deep fry the perakhis in the hot ghee over a low flame till it turns golden brown in colour. Drain on absorbent paper. Dip the perakhis in the hot sugar syrup. Let it soak for 5 minutes.  Take it out from the sugar syrup on a plate. Garnished it with  pistachios. Serve after it cools down.

Wednesday 11 November 2015

Gurner Narkel Naru (Jaggary Coconut Ladu)

Gurner Narkel Naru (Jaggary Coconut Ladu)
These Coconut Laddus are made in a Bengali Traditional way.....In my Gandma's house in Kolkatta, they would make these laddoos for Puja or on a daily basis, stock it up in a glass jar during my growing up years as a kid. I remember my Ma making it too. I remember my cousin and me quietly vanishing the laddoos from the jar kept in my Grandma’s room while she was fast asleep in the late afternoons and sneaked under her cot to eat it and giggled away to glory. Another very distinct memory of my childhood is the visit to Mumbai Ramkrishna Mission in Mumbai with my Parents... Those day my father use to regularly take us to the Mission, specially on a Sunday and we knew many Swamijis there. As we visited the visiting room in the mission and met the Swamijis, one of the Swamiji use to take out 2 Narus out of the jar for me to gobble it up.

4 cups fresh grated Coconut
2 1/2 cups Jaggary Or Date Jaggary grated
Pinch of Salt
Pinch of Cardomom powder
A small pinch of Camphor for flavouring

Take a non stick pan, add the coconut. Stir it for 2 minutes, add the Jaggary. Cook it on low flame, stirring it continuously. Sprinkle the salt... It helps to balance the sweetness and Cardomom powder. Keep on cooking it on low flame till all the jaggery melts and is well incorporated into the coconut. When it starts to form a dough, Switch off the check, take a small portion and roll it with the help of the fingers. It will form into a ball. Sprinkle the Camphor and mix it. Make the desire size balls while it it still warm. Serve and store it in a jar when it cools down completely ....

P.S. The colour of the laddoos depends on the Jaggary... You can melt and boil the Jaggary first to get a dark colour laddoos..

Saturday 7 November 2015

Kesar Pista Kaju Chakli

How about celebrating Diwali with
Kesar Pista Kaju Chakli ✨✨
1 1/2 cups Cashew flour /powder
1 1/2 cups Pistacho flour / powder
1 1/2 cup Sugar
1 cup Water
2 pinch Saffron 
Ghee for greasing
Pistacho flakes
1 tsp Saffron syrup
Place a thick bottomed pan on a medium flame;  add sugar and water. Let the sugar dissolve in the wate. The syrup should  be in between 1 and 2 string consistency. Divided the sugar syrup into 2 parts. Take 1 part of the sugar syrup; add saffron and  powdered cashews to the sugar syrup. Lower the flame and keep on stirring the cashew paste till it  thickens and  becomes a soft dough. Switch of the gas. To check if it is ready to be rolled, just roll a small pinch of the dough in between your fore finger and thumb. Similarly repeat the same process with the powdered Pistacho at the same time.  If it does not stick to your fingers then that means it is ready to be rolled. Apply little ghee on the the palms.  Roll the two doughs into cylindrical long rope of the same size together. Cut the dough into equal portions. Take a portion. Apply ghee on the platform. Place the dough on the platform. With the help of the palm; roll the dough gently into a long thick rope shape around 4 inch. Give the rope a spiral shape. Repeat it with other portions. Garnish with pistachio flakes and a touch of saffron syrup in the center...

Friday 6 November 2015

Healthy Crispy Baked MultiGrain Chakli

Healthy Crispy Baked MultiGrain Chakli
1/4 cup of each
Jowari Flour
Sattu Flour
Ragi Flour
Water chestnut Flour
Bajri Flour
1 cup Sago Flour
1 tsp Chilli powder
1/2 tsp Turmeric Powder
1 tsp Cumin powder
1/2 tsp Coriander powder
1 tbsp Roasted Sesame seeds
Salt to taste
4 tbsp Oil
Oil Spray
Take a mixing bowl. Sieve all the flours together. Add salt, turmeric powder, chilli powder, coriander powder, cumin powder and roasted sesame seeds.  Mix all the ingredients together. Add oil. Mix the flour and the oil well. Pour  hot water little at a time and mix it. Knead to make a soft dough. Take the Chakli maker and add dough into it. Press the handle and give the Chakli round shape. Make rest of the Chaklies. Grease a baking tray. Arrange the Chaklies on a baking tray. Spray oil on the Chaklies. Bake in a preheated oven at 180 degrees celcius for 45 minutes, turning the Chaklies in between after 15 minutes till golden brown in colour. Crispy Baked Chaklies are ready to eat. Once cool completely then store it in an air tight container.