Easter Egg RECIPE

Ingredients for Marzipan recipe:

1 kg Cashewnut (Kaju) 
1 kg gms powdered Sugar (Cheeni)
4-6 drops Almond (Badam) Essence 
4 Egg Whites

MARZIPAN RECIPE
Ingredients of this recipe:

Method to make this recipe : marzipan:
Powder the cashewnuts finely and mix well with the powdered sugar.
Add almond essence and food colouring if required.
Knead into a soft dough with egg whites on a clean surface.                          Marzipan Paste is ready

Divide the mixture into portions and form into egg shapes using two large tblsp.                                                                                                                                Decorate with fondant icing.                                                                                                    Wrap in cellophane paper.

 

Coconut Barfi – Nariyal Barfi

Ingredients:

 250 gms Khoya
250 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds – Grated
1/2 tsp pistachios – Grated

Preparation Method for  coconut burfi:

 

Mix khoya and coconut and fry them lightly with ghee on a low heat.

Add cardamom and mix well.

Prepare one-string syrup by dissolving sugar in the water.

Now stir the coconut mixture into the syrup.

Grease the plate and spread the grated nuts on it.

Spread the prepared evenly over the plate and allow it to cool.

Now with the knife, cut it into desired shapes.

Turn them over so that nuts covered part appears on the top.

Nariyal ki burfi is ready to be served.

 

Nankaties or Naan Khatais

Prep Time: 24 hours, 00 minute

Cook Time: 15 minutes

Ingredients:

• 1/2 kg clarified butter/ ghee (see link below for recipe)
• 1/2 kg finely powdered sugar
• 3/4 tsp salt
• 15 green cardamom pods skins removed and powdered
• 3/4 kg plain/ all purpose flour
• 1/4 kg fine semolina
• 2 tbsps green cardamom powder to decorate Nankaties

Preparation:

• Put the ghee in a deep, mixing bowl and whisk till it is creamy in texture.
• Slowly add the sugar, salt and cardamom powder to the ghee and mix well till all the sugar is dissolved. You can do this mixing by hand or in a stand mixer with the dough kneading attachment.
• Sift the flour and semolina together.
• Now add them (flour and semolina), a little at a time, mixing well. When all the flour and semolina has been added and a smooth dough is ready, cover it with a muslin cloth and leave overnight.
• The next day, preheat your oven to 325 degree Fahrenheit (approximately 163 degrees Celsius/Gas Mark 3/Moderate).
• Grease your palms slightly and roll all the dough out into balls the size of large marbles.
• Shape each ball into a tiny dome-like shape, placing them 2″-3″ apart on a greased baking tray. Dip the tip of one of your fingers in the cardamom powder kept for decorating the Nankaties and dot the top of each cookie with it.
• Bake the Nankaties for 15-20 minutes watching carefully to ensure they do not burn.
• Store in an air-tight container.

 

Marzipan Shapes

Ingredients:

• 1/2 kg almonds blanched
• 1/2 kg powdered sugar
• 3 egg whites
• 1 tbsp rose water
• Food colours and decorations as required

Preparation:

• Blend all the ingredients, except the food colouring (add that later to portions of prepared Marzipan as needed) together until smooth.
• Make into desired shapes – fruits, Christmas related shapes like stars, Christmas trees and snowmen can be made using cookie-cutters or you can roll out the Marzipan into a thick slab and cut into diamond or square shapes. If you’re using paint-on food colours, let the shapes sit for at least 3-4 hours before painting, so that the surface is sealed and colour does not seep or run where you do not want it to.
• You can also dip each shape in melted chocolate and allow to set. Top with nuts, sprinkles or other smaller Marzipan shapes.
• Allow to set for a day at least.

 

Indian Pudding Recipe

Ingredients
2 cups low-fat (1% milkfat) milk
1/4 cup dark molasses
1/4 cup cornmeal
2 large egg whites
3 tablespoons firmly packed light brown sugar
1 tablespoon butter or margarine (melted)
1/2 teaspoon ground cinnamon or pumpkin pie spice
1/8 teaspoon salt
1/4 cup raisins
1 tablespoon chopped crystallized ginger (optional)

Nutritional Information
1 serving:
Calories 228
Total Fat 4g
Saturated Fat 3g
Protein 7g
Carbohydrate 42g
Fiber 1g
Sodium 197mg
Cholesterol 13mg

Introduction:
In colonial days, Indian pudding was a simple cornmeal mush sweetened with molasses. In later years, it was dressed up with everything from sugar and eggs to raisins and spices.

Makes 4 servings.
Preparation time: 10 minutes.
Cooking time: 50 minutes.

Step 1:
Preheat oven to 300°F. In a medium-size saucepan, combine the milk and molasses. Stir in the cornmeal. Cook, stirring constantly, over moderate heat for 5 to 6 minutes or until thick. Set aside.

Step 2:
In a medium-size bowl, combine the egg whites, brown sugar, butter, cinnamon, and salt. Stir into the cornmeal mixture. Stir in the raisins and ginger (if using). Spoon mixture into an 8-inch round baking dish. Bake for 45 minutes.

 

Bebinca Recipe (layered Goan pudding)

Bebinca is my favourite. Traditional Bebinca has 16 layers, but you can make as many as you like.

Ingredients:

• 250 gms plain flour
• 700 ml coconut milk
• 2 cups sugar
• 2 dozen egg yolks
• 1 1/2 cups ghee (clarified butter)
• Almond slivers to garnish

Preparation:

• Mix the coconut milk and sugar together and stir till the sugar is completely dissolved.
• In another bowl, whisk the egg yolks till creamy.
• Add the coconut milk and mix well.
• Add all the flour to this, a little at a time, making sure that no lumps are left.
• Pre-heat your grill.
• Put a tablespoonful of ghee in a baking pan (any shape) at least 6″ deep. Put this pan under the grill till the ghee melts.
• Take it out from under the grill and pour some of the prepared batter into it to form a 1/4″ thick layer. Put back under the grill and cook till the top is golden. Monitor frequently.
• Remove from under the grill and immediately add another tablespoonful of ghee on the previous layer. It will melt.
• Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
• Keep repeating the layering process till all the batter is used up.
• The last layer must be ghee. When it is done, turn the Bebinca over on a flat dish and garnish with almond slivers.
• Cut into slices and serve warm or cool.

 

Kulkuls

Ingredients:

• 1/2 kg plain flour
• 1/2 tsp baking powder
• 2 eggs
• 1 cup coconut cream
• 4 tbsps sugar powdered
• 1 tbsp butter
• Oil for deep frying
• 1 cup sugar
• 3-4 tbsps water

Preparation:

• Mix the flour and baking powder well.
• Add the butter a little at a time, mixing gently.
• Beat the eggs in a separate bowl and add them to the flour-butter mix.
• Add the sugar and coconut milk to this and mix into a soft dough.
• Form the dough into small marble-sized balls.
• Grease the back of a fork with some oil and flatten and press a ball of dough onto it.
• Starting at one end, roll the dough off the fork and into a tight curl. The end result will be a tube-like curl with the design from the fork on it! Make the remaining dough similiarly till it is all used up.
• Heat the oil in a deep, heavy-bottomed pan on a medium flame.
• When hot, fry the kulkuls in it, making sure to turn often, till they are a light golden brown in color. Drain and cool on paper towels.
• Put the sugar and water in a separate pan and cook till the sugar melts fully.
• Put the cooled kulkuls into this sugar syrup and coat well.
• Remove and allow to sit in a plate till the sugar encrusts on the kulkuls.
• When fully cooled, you can store the kulkuls for a considerable amount of time if kept in an air-tight container.

 

Gujia or Nuereos with Coconut Filling

Ingredients:

• 500 gms all-purpose flour
• 6-7 tbsps of ghee (do not melt the ghee)
• Water
• 1 1/2 cup fresh grated coconut
• 1/2 cup cashew nuts chopped fine
• 1/2 cup small raisins chopped fine
• 1/2 cup almonds cut into very thin slivers
• 1/2 kg sugar
• 1/2 cup water
• 1/2 tsp cardamom powder
• Vegetable/sunflower/canola oil or ghee for deep frying

Preparation:

• In a flat dish, mix the flour and ghee to form a crumbly mix that just about holds together.
• Add water a little at a time and knead to form a firm dough. When done, cover the dough with a damp tea towel or muslin and keep it aside.
• Roast the coconut on a very low flame till it is a pale reddish color. Keep aside.
• Mix the sugar and water in a pan and cook till the sugar is fully melted. Now allow to thicken a little.
• Add the coconut, raisins, cashews, almonds and cardamom powder and mix well. Remove from fire and keep aside to cool.
• Divide the prepared dough into equal sized-portions and make them into balls.
• Roll these balls out into circles about 4-5″ wide.
• Put a heaped tablespoon of filling in the centre of each circle and fold over into a semi-circle. Pleat the edges to seal and keep aside. Repeat the filling process for all the circles.
• Once all your dough and filling is used up, heat oil on a medium flame and deep fry the gujias.
• Drain them on paper towels and store in an air-tight container.