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.

 

Christmas Traditional Cake Recipe

Ingredients
2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature
1 1/2 cups dark brown sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups each currants, golden raisins, dark raisins
1 1/3 cups soft dried figs, chopped
1 1/4 cups dates, pitted and chopped
1 cup chopped stoned dried prunes
1 3/4 cups chopped dried apricots
3/4 cup blanched almonds, chopped
2/3 cup plus 4 tablespoons brandy
2 teaspoons instant espresso, mixed with 1 tablespoon water

Introduction:
This rich cake can be made at the last minute before Christmas–it doesn’t need to mature, although it keeps well, too.

Makes 30 servings.
Total time: 4 hours 45 minutes, plus cooling time.

Step 1:
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper.

Step 2:
In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.

Step 3:
Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.

Step 4:
Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.

Step 5:
When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months.

 

Christmas Cake recipe

A must-have for Christmas is the rich Christmas plum Cake. And once you try it, you will be making it year after year.

Ingredients:

240 gms flour (maida)
200 gms sugar
4 eggs
120 gms butter
1 tsp. baking powder
360 gms raisins
100 ml rum
few drops vanilla essence
150 gms lemon peel
50 gms walnuts
30 gms crystallised cherries

Method:

Grease the cake tin and sprinkle a little flour on the surface. Place a sheet of paraffin paper on the bottom.

Cut the cherries, walnuts and lemon peel into small pieces and immerse them along with the raisins in the rum.

Cream the butter  and sugar along with the vanilla essence.

Add in the eggs gradually mixing all the while.

Fold in the flour and baking powder.

Mix in the rum with all the ingredients soaked in it.

Pour the cake batter into the tin and bake at 160° C for about 15 to 20 minutes.

Preparation time: 15 minutes

Cooking time: 15 to 20 minutes

Chef: Lavina Machado

 Prepare syrup with 100 ml water, 50 gms sugar and a large spoon of rum. Pour it over the cake to keep it rich and moist.

 

Chocolate-Almond Bites Recipe

Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup toasted almonds, finely chopped
sifted confectioners sugar

This shortbread variation is delicious with coffee.

Makes 48 to 60 bites.
Preparation time: 20 minutes.
Cooking time: between 20 and 25 minutes.

Step 1:
Preheat oven to 350°F. Grease a baking sheet.

Step 2:
Onto a sheet of wax paper, sift the flour with the cocoa. In a large bowl, with an electric mixer on high, beat the butter, sugar, vanilla, and salt until pale and creamy. Beat in the flour mixture, then the almonds.

Step 3:
Shape heaped teaspoonfuls of dough into balls and arrange on baking sheet. Bake for 20 to 25 minutes or until firm. Cool briefly on the sheet before removing to a rack.

Step 4:
While still slightly warm, dredge the biscuits with confectioners sugar. Store in an airtight container. They will keep for 5 days.

 

Walnut Maple Pie Recipe

Ingredients
1 store-bought or homemade pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or pure maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted)
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts

 Hazelnut, macadamia nuts, cashews, or peanuts also work well.

Nutritional Information
1 serving:
Calories 342
Saturated Fat 9g
Total Fat 14g
Protein 4g
Carbohydrate 51g
Fiber 0g
Sodium 170mg
Cholesterol 31mg

Makes 8 servings.
Preparation time: 15 minutes.
Cooking time: 55 minutes.
Cooling time: 1 hour.

Step 1:
Preheat oven to 400°. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°.

Step 2:
Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts.

Step 3:
Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator.

 

Snowballs Recipe

Ingredients
2 cups sifted all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup finely chopped pecans
3/4 cup sifted confectioners sugar

Nutritional Information
1 cookie:
Calories 81
Saturated Fat 3g
Total Fat 6g
Protein 1g
Carbohydrate 8g
Fiber 0g
Sodium 33mg
Cholesterol 11mg

Makes about 4 dozen cookies. For more, just double the recipe.
Preparation time: 45 minutes.
Cooking time: 25 minutes.
Cooling time: 15 minutes.

Step 1:
Preheat the oven to 325°F; butter two baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with an electric mixer on high, cream the butter and granulated sugar until light and fluffy. Blend in the vanilla.

Step 2:
Using a wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until light brown.

Step 3:
Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar. These cookies keep well in an airtight container for up to 2 weeks. Do not freeze them.

 

Khoya (semi-solid thickened milk)

Making khoya might be time consuming but when it’s done and added to any dish, khoya gives a richness of flavor unlike any other ingredient. This recipe makes approximately 200 grams of khoya.

Ingredients:

• 1 litre full-cream milk (buffalo milk gives the best results)

Preparation:

• Put the milk into a heavy, thick-bottomed pan and bring to a boil on a medium flame.
• When the milk boils, simmer and keep cooking till it reduces by 70 per cent and becomes thick and semi-solid. Stir occassionally to prevent the milk from scorching at the bottom of the pan.

 

Puran Poli

Ingredients for Puran
3 cups Chana Dal
1 ½ cups Grated Jaggery
1 ½ cups of sugar
1 tsp Nutemeg powder (Jaiphal)
3 cups water

Method
1) Clean & wash Chana Dal, keep aside for an hour, add 3 cups of water & pressure cook till 3-4 whistles blow off, on medium heat.
2) Drain excess water; transfer the cooked Dal into a big thick bottom pan.
3) Add sugar & Jaggery and mix thoroughly.
4) Cook till the mixture starts leaving the sides of the pan. Stir for 2-3 minutes on a low. Remove from heat.
5) Add jaiphal powder and mix well.
6) Grind with the help of a machine, which is specially designed for grinding Puran or use a grinder.
7) Keep aside for cooling; stir occasionally to let out steam. Do not cover.
8) Divide into 20 portions

Ingredients for Poli
1 ½ cups Wheat flour
½ cup Maida (refined flour)
Pinch of salt
½ cup oil
½ cup rice flour for rolling Puran Poli
Water

Method
1) Sieve maida, wheat flour and salt; add water as required for kneading the dough, add oil & knead again. Keep aside for an hour. Divide into 20 balls.
2) Use rice flour to sprinkle on the ball and roll out a 2-3 inch diameter disc of each wheat ball, stuff Puran portion into the disc and close the mouth of the disc.
3) With the help of rice four, roll out 8-9 inch diameter Puran-poli.
4) Heat a non-stick Tawa, place Puran Poli over it, and roast it till it turns pinkish/ golden.
5) Turn over and roast the other side till it turns golden.
6) Serve hot with desi pure ghee.