sweet shakarpara

 Ingredients and Preparations

maida 500 gm

sugar 3/4 cup

melted ghee 3/4 cup

water  3/4 cup

cardamom pdr 1/2 tsp

salt 1/4 tsp

 

in a pan heat water, ghee, sugar, cook till sugar melts, add salt and elaichi pdr mix

once warm add maida 4 cups mix well to a medium soft dough, cover and rest for 20 minutes, knead slightly again, cut into 4 pieces. 

take 1 piece, form into a ball, roll into slightly thick roti, then fold the roti like a pocket, press and roll again into a slightly thick roti, cut into desired shape and fry in medium hot ghee/ oil. OR

roll into a medium thick roti, roll the roti into a log, then roll into a medium thick roti, cut into desired shapes, you can see layers, fry in medium hot ghee/ oil till crisp, drain and store in airtight container once cold.

 

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Hemkona Payesh

 Ingredients

1 liter Full cream milk  

30 pieces Almonds

250 gm Khoya  

4 tbsp Sugar

3 tbsp Rice flour  

A pinch of Saffron

2 pieces Bay leaf  

1/2 tbsp Chopped Almonds

1/2  tbsp Chopped Pista  

1 tbsp Raisins

1/4  tsp cardamom pdr

 

Preparations 

Soak almonds for 3-4 hours. Peel off the skin. Grind them into a fine paste.

Grate khoya.

In a mixing bowl, add khoya, almond paste and rice flour and make a stiff dough. Make small round balls using the dough.

Boil milk in a pan along with bay leaves. Boil till the milk reduces by half.

Now add sugar and cardamom powder. Mix well.

Add the balls and cook till the balls becomes bigger in size and floats on milk.

Lastly add chopped pista and almonds, raisins, and saffron.

Turn off the flame. Hemkona Payesh is ready to be served.

 

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Unniyappam for Vishu

  

Vishu marks the Malayali New Year, symbolising prosperity and hopeful beginnings, with festive foods prepared using seasonal ingredients. Unniyappam, soft golden fritters made with rice flour, ripe bananas, jaggery, and coconut, are cherished for their warm flavour and comforting sweetness during the celebrations.

Ingredients

For the Batter:

½ cup raw rice  soaked 3–4 hours

½ cup jaggery  melted and strained

1 ripe banana (nendran/Kerala variety)

3 tbsp fresh grated coconut

1 tsp black sesame seeds

½ tsp cardamom pdr

¼ tsp dry ginger pdr (chukku)

A pinch of baking soda

A pinch of salt

¼ cup coconut oil  for cooking OR Sundrop/ Groundnut oil

poaching pan/ appakarai you get in iron, brass/ non-stick too, with 5/7/9 holes or more in some.

Method

1. Soak raw rice in water for 3–4 hrs. Drain before grinding.
2. Melt jaggery in 3–4 tbsp water, stir until dissolved, strain. Cool slightly.
3. Grind rice + banana to a smooth, thick batter with minimal water.
4. Add jaggery syrup, coconut, sesame seeds, cardamom, chukku, baking soda, and salt. Mix well. Rest 30 mins.
5. Heat unniyappam pan on medium. Add a few drops of coconut oil to each mould.
6. Fill each mould ¾ full. Don’t overfill — they puff up.
7. Cook until edges set and bottom is golden (~3–4 mins). Flip, cook other side 2–3 mins.
8. Drain on paper. Serve warm — soft inside, crisp outside.

 

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Fig and Almond Custard Tart

 

Ingredients

For the Crust:

2 cups old-fashioned rolled oats

1 cup crushed almonds or almond flour

4 tbsp (½ stick) unsalted butter, at room temperature

2 tbsp white sugar

1 tbsp grated orange zest

½ tsp cardamom pdr

¼ tsp fine sea salt

3 large egg whites

For the Custard:

1½ cups mascarpone cheese

1 large egg, plus 3 large egg yolks

½ cup white sugar

½ tsp orange blossom water/ orange essence

Grated zest of 1 orange

¾ cup heavy cream

10–12 Mission figs, pitted and sliced 1/8 to ¼ inch thick

2 tbsp turbinado sugar

For the Whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ¼ tsp orange blossom water
• ¼ tsp cardamom pdr
• Fig glaze
• 1 cup fig jam
• 2 tbsp white sugar
•  ¼ cup almond liqueur
•  2 tbsp fig balsamic vinegar

Instructions

To make the crust, grind the oats and almonds in a food processor until broken down but still a little flaky. Add the butter, white sugar, orange zest, cardamom, and salt. Pulse several times until the butter is evenly incorporated into the oat mixture.Add the egg whites and pulse until a slightly wet and crumbly dough is formed.

Press the dough ¼ inch thick into the bottom and up the sides of a 10-inch nonstick tart pan with a removable bottom. There may be a little bit of excess dough. Set the tart on a rimmed baking sheet and place in the freezer until ready to bake.

To make the custard, preheat the oven to 350 degrees F.

In a bowl, whisk together the mascarpone, whole egg and egg yolks, white sugar, orange blossom water, and orange zest until smooth. Add the cream and whisk until fully incorporated. Pour the batter into the frozen tart crust. Bake the tart for 30–35 minutes, or until it is partially set.

Carefully remove the tart from the oven and decoratively place the fig slices on top. Sprinkle the entire top with the turbinado sugar. Return the tart to the oven, being careful not to disturb the filling, and bake for another 15–20 minutes, until the filling is set and firm. Remove from the oven and let cool completely.

To make the topping, whip the cream, powdered sugar, orange blossom water, and cardamom together until soft peaks form. Set aside.

To make the fig glaze, in a small saucepan, bring the fig jam, white sugar, liqueur, and vinegar to a boil and allow to thicken, about 5 minutes. Set aside.

To assemble, remove the cooled tart from the pan by pressing up on the bottom and removing the rim. Cut into 8–10 slices. Place a slice of tart on each plate. Spoon a dollop of whipped cream on top of the tart. Drizzle on a little bit of fig glaze. If desired, garnish with a flower on top.

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Sheet Pan Apple Crisp

  

Ingredients

• 1 cup (2 sticks) cold unsalted butter, divided, plus more for baking sheet

• 8 apples (such as Gala), peeled, cored, and sliced (11 cups)

• 2 tbsp fresh lemon juice (from 1 lemon)

• 1 cup packed light brown sugar, divided

• ¾ tsp kosher salt, divided

• 1 cup old-fashioned rolled oats

• 1 cup all-purpose flour

• ¾ tsp cinnamon pdr

• ½ tsp cardamom pdr (optional)

  Vanilla ice cream to serve optional

   

    Preparations

  Preheat oven to 375°F. Lightly coat a large, rimmed baking sheet with butter. Microwave 4 tablespoons butter in a microwave-safe bowl on high until melted, 30 to 45 seconds. (Alternatively, melt butter in a saucepan over low.)

  Toss together apples and lemon juice on prepared baking sheet; drizzle with melted butter. Sprinkle with ½ cup sugar and ¼ teaspoon salt and toss until well combined and thoroughly coated. Spread mixture in an even layer.

  Cut remaining 12 tablespoons butter into ½-inch pieces. Toss together oats, flour, cinnamon, cardamom, and remaining ½ cup sugar and ½ teaspoon salt in a large bowl until well combine. 

  Add butter pieces; using your fingertips, rub butter into oat mixture until moist clumps form and no dry bits of flour remain. Scatter evenly over apples on baking sheet.

  Bake until topping is golden and crisp, 55 to 60 minutes. Let cool for at least 10 minutes. Scoop and serve with ice cream, if desired.

 

 

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Quick Phirni Cups (Rawa Version)

  

 

Ingredients

Milk (Full-Fat)- 1 liter

Rawa / Semolina (fine) – 1/4 cup

Sugar- 1/2 cup (adjust to taste)

Cardamom Pdr- 1/2 tsp

Saffron Strands (Kesar) – Pinch, soaked in 1 tbsp milk

Kewra Water- 1/2 tsp (few drops only)

Garnish: Almonds & Pistachios (as required)

 

Preparations

1. Soak the rawa in a little water for 10 minutes, then drain.

2. Bring milk to a gentle boil in a heavy-bottom pan.

3. Lower the flame and add the soaked rawa while stirring continuously to avoid lumps.

4. Cook on low flame for 8–10 minutes until the mixture thickens and the rawa cooks fully.

5. Add sugar, cardamom powder and saffron milk. Cook for 2–3 minutes until the sugar dissolves.

6. Add kewra water at the end, mix gently and switch off the flame.

7. Pour into kulhads or cups, garnish with nuts.

8. Refrigerate 2–3 hours and serve cold.

 

 

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Gujiya Bread Pudding

 

After the Holi festival, in case you and the family are tired of eating the gujiyas, turn it into a new dessert along with some bread slices, milk, nuts and raisins . 

Turn leftover gujiyas into a rich, warm bread pudding. Crumble them and some bread slices,  mix with milk, a pinch of cardamom, and sugar, then bake. Top with nuts or saffron for a festive, comforting dessert twist. 

The quantity will depend on the no. of gujiyas left and for how many you're making it.

 

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Dry Fruits Halwa

 Ingredients: 

1 cup mixed dry fruits, 

1 cup mixed nuts,

 ½ cup ghee, 

1/4 cup sugar, 

1/4 cup milk, 

1 tsp cardamom powder, 

a pinch of saffron

Preparations

Firstly, chop the dry fruits and nuts into small pieces. 

Then, heat some ghee and roast the chopped fruits and nuts till fragrant

Incorporate sugar and milk and stir till the halwa thickens

Now, mix in cardamom powder and saffron.

Transfer the halwa into a bowl and garnish with more nuts and dry fruits 

 

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Instant Moongdal Halwa by Chef Kunal Kapur

Ingredients for instant moong dal halwa

• Moong dal, no skin – ½ cup
• Ghee - 3 tbsp
• Sooji – 1 tbsp
• Besan – 1 tbsp
• Rose water – 2 tsp
• Nuts (dry fruits) chopped – handful

For syrup:

• Water – 1 cup
• Sugar – ½ cup
• Cardamom powder – ½ tsp
• Milk – ½ cup

Method of preparation

1. Roast the moong dal on a low flame till it gets a darker shade of brown. Be sure to stir it constantly, or else it won’t get brown evenly.
2. At the same time, in a pan, add water and sugar to make a thin sugar syrup. Add cardamom powder to it, and add milk when the sugar is dissolved.
3. Now, cool down and grind the moong dal in two batches so that it gets ground evenly.
4. In a pan, heat some ghee and then add the ground moong dal, sooji, and besan, then roast them thoroughly.
5. Now, add the sugar syrup into it and stir it well for a few minutes until it thickens.
6. Add some rose water and chopped nuts.
7. It’s done! The simplest way to prepare moong dal ka halwa is here. Enjoy it hot!                                                                               

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Ring wali rangeeli gujiya

Ingredients

1/2 Cup Kiwi juice

1/2 tsp Strawberry syrup

 a drop of Strawberry essence  

1 tsp Cardamom powder

1 a pinch of Kesar  

1 Cup Maida

1/2 Cup Semolina  

3-4 tbsp sugar

3 tbsp oil  

1 tbsp Cashew

1 Cup Coconut  

1 tbsp almonds

1 tbsp pistachios  

1/2 Cup Orange juice

1 Cup Ghee 

1 Cup Water

1 tbsp Chironji  

1 a pinch of Orange essence

1 Cup Mawa  

1 tbsp Raisins

 

 Preparations

Make the outer covering of gujiya and pour 3 tbsp of Fresho ghee over the maida and add half a cup of water to it. Knead a fluffy dough out of it.

If you want to add colour to it, grind strawberries juice and 1 drop red strawberry essence for red colour. Then grind a few strands of Kesar, 1 drop of orange essence colour, and some orange juice to the dough for the orange colour. For green, you can try fine powered pista and kiwi juice or 2 drops of green kiwi essence.

For the filling, dry roast all the crushed dry fruits in a heavy bottom pan . Now roast grated coconut on a low flame. When it changes its colour, keep it aside and let it cool.

Now, in the same pan, add 4 tbsp of Fresho ghee and semolina until it changes its colour; keep it aside & let it cool.

Take a big bowl, add powdered sugar, roasted dry fruits, coconut, semolina, grated mawa, nutmeg & cardamom powder, mix it well. The gujiya filling is ready.

Now roll out the flatbread ( purees) and cut it into a square. Fill the mixture to one side & roll till half, then cut line in between the other part but don't cut the edges. Now roll the puree and make a ring join with the help of a thick batter of maida.

Heat oil in a deep bottomed pan, and when it is piping hot, release the gujiyas in it. It will float up while frying on medium-low flame and when it is golden brown, strain it.

Serve it hot and enjoy 

 

 

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Apple Kheer: The Fruity & Creamy Delight

  

 Ingredients

 · apple 1

· 1 tsp ghee

· 3 cups milk

· 1/4 tsp saffron

· 1/4 cup condensed milk

· 1/4 tsp cardamom pdr

·  2 tbsp Chopped almonds and cashews

 

Preparations  

Peel the apple and grate it. Sauté the grated apple in a pan with a teaspoon of ghee on medium flame. Cook until the liquid has completely evaporated and the apple is well-cooked. 

In a kadai, heat 3 cups of milk and add saffron and boil. Add condensed milk and mix well. Boil for 10 minutes until the milk thickens.

Add cardamom powder and allow the milk to cool completely.

 Add the cooked apple and mix well. Cover and refrigerate for 30 minutes.

Serve the apple kheer garnished with chopped nuts.

 

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