Walnut halwa

 Ingredients

2 cups walnuts (akhrot)
1 tbsp ghee
2 cups milk
1 cup jaggery
½ tsp cardamom powder
2 tbsp chopped pistachios for garnishing (optional)

Instructions

Blend 2 cups of walnuts on pulse mode of the mixer to a coarse powder. Keep aside.
Heat a pan and add 1 tbsp ghee.
Add walnut powder and saute for a minute or so.
Now add milk. Keep stirring on low heat.
Keep stirring continuously until the mixture starts thickening.
Add jaggery and keep stirring till the jaggery melts.
When the jaggery melts completely, the mixture will start spluttering.
At this stage, cover the pan and cook on low flame for few minutes till the mixture attains the consistency of halwa.
The mixture will start leaving the sides of the pan. Turn off the heat.
Add cardamom powder and give a quick mix.
Serve Akhrot halwa garnished with chopped pistachios, as a stand-alone dessert or with vanilla ice-cream.
It tastes best with vanilla ice-cream.

 

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Thandai Tiramisu

 

Thandai Tiramisu is a delightful fusion dessert that combines the traditional Italian tiramisu with the aromatic spices of thandai, a popular Indian beverage. This innovative treat layers thandai-soaked ladyfinger biscuits with a creamy mascarpone mixture, offering a unique twist on the classic tiramisu.

Ingredients

For the thandai syrup: 

• 1/2 cup thandai powder
• 1 cup warm milk
• 2 tbsp sugar
  

For the mascarpone cream:

• 1 cup mascarpone  cheese, softened
• 1 cup heavy cream
• 1/2 cup sugar pdr
  
• 1 tsp vanilla 

For assembly:

• 1 packet of ladyfinger biscuits 
• Cocoa pdr, for dusting 
• Chopped pistas and dried rose petals for garnish

Method

1. In a bowl, mix the thandai powder with warm milk until fully dissolved. Add sugar to the mixture and stir until dissolved. Allow it to cool to room temperature. 
2. In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. In another bowl, whisk the mascarpone cheese with vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
3. Briefly dip each ladyfinger biscuit into the cooled thandai syrup, ensuring they are moist but not soggy. Arrange a layer of soaked ladyfingers at the bottom of a serving dish. Spread half of the mascarpone cream over the ladyfingers. Repeat the layers with the remaining ladyfingers and mascarpone cream. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld. 
4. Before serving, dust the top with cocoa powder and garnish with chopped pistachios and rose petals. Serve chilled and enjoy the fusion of Italian and Indian flavours.                                   
   

    

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Almond Cake with Cardamom and Pistachio

 Ingredients:

For the cake:
200 g almond flour (finely ground, blanched almonds)
100 g all-purpose flour (or gluten-free flour if desired)
200 g granulated sugar
1 tsp baking powder
1/2 tsp cardamom pdr
1/4 tsp salt
3 large eggs (about 150 g)
100 g unsalted butter, melted and slightly cooled
120 ml plain yogurt or sour cream
1 tsp vanilla extract
For the topping:
50 g chopped pistachios
2 tbsp powdered sugar (optional, for dusting)

Directions:
Preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the base with parchment paper.

In a large mixing bowl, combine the almond flour, all-purpose flour, sugar, baking powder, ground cardamom, and salt. Mix well.

In a separate bowl, whisk together the eggs, melted butter, yogurt, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the chopped pistachios evenly over the top.

Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Egg-less Rose Milk-Cake

INGREDIENTS 

For the Cake:

• 1 ½ cups (180g) all-purpose flour (maida)

• 1 tsp (4g) baking powder

• 1 cup (285g) yogurt

• ½ tsp (3g) baking soda

• ¾ cup (150g) castor sugar

• ½ cup (120mL) vegetable oil

• ¼ tsp kewra essence

• 1 tbsp (15g) Rooh Afza

 

For the Soak:

• ½ cup (153g) condensed milk

• ½ cup (115g) fresh cream

• 1 ½ cups (360g) milk

• 4 tbsp Rooh Afza

 

For Topping:

• Whipped cream

• Chopped pistachios

• Dried rose petals

DIRECTIONS

 Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

 

In a bowl, sift together the all-purpose flour and baking powder. Set aside.

 

In another bowl, whisk together yogurt, baking soda, castor sugar, vegetable oil, kewra extract, and Rooh Afza until well combined. 

 

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.

 

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

In a bowl, whisk together condensed milk, fresh cream, milk, and Rooh Afza.

 

Once the cake has cooled, poke holes all over the top using a skewer or toothpick. Pour the soak mixture evenly over the cake, allowing it to absorb.

 

Once the cake has absorbed the soak, top with whipped cream, chopped pistachios, dried rose petals.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.