Tuesday, November 27, 2018

Mohanthal | A Traditional Kathiawari Sweet | Gujarati Mohanthal | મોહનથાળ

Gram flour - 2 cup,
Ghee(clarified butter) - 1 1/4 cup, For homemade organic clarified butter recipe CLICK here.
Cashew (finely chopped) - 2 tbsp,
Almond (finely chopped) - 2 tbsp,
Slivered pistachio - 1 tbsp,
Slivered almond - 1 tbsp,
Milk - 1/4 cup,
Oil - to grease a tray.

For sugar syrup
Sugar - 1 cup,
Saffron - 1/4 tsp,
Cardamom powder - 1/4 tsp,
Water - 1/2 cup.

Grease a pan with oil and set aside.

In a small pan, heat milk along with 1/4 cup clarified butter till it gets warm.

Sieve gram flour into a mixing bowl. Add prepared milk & clarified butter mixture.

Combine well with both hands till it gets crumbly texture. Press down the mixture with hand. Cover  and let it rest for 10-15 minutes.

Sieve flour mixture from medium hole colander.

This process gives grainy texture to the flour, as per image given below.

Heat ghee in a pan over medium flame. Add prepared grainy flour and roast over medium low to low flame.

Keep roasting and stirring continuously to roast evenly. Roast till flour change its color to golden brown.

Now switch off the flame and add chopped cashew & almond. Mix well and let it cool down completely.

In a sauce pan, dissolve sugar with water. Switch on the flame and prepared one to one and half string consistency sugar syrup over medium flame. To check consistency, take a bowl filled with water and drop a drop of sugar syrup.  Drop should not dissolve in water but set as it is, then its ready. Remove  from the heat.

Add saffron and cardamom powder. Mix well. Let it cool down for 2 - 3 minutes.

Now fold in prepared sugar syrup into flour mixture.

 Mix well continuously till clarified butter starts to ooze out

Transfer the mixture into a greased tray. Level it well using spatula. Sprinkle slivered almond and pistachio on top.

Let it cool down for 7 - 8 hours or till it gets well set. Cut into desire size and shape pieces, once set.

Adjust amount of sugar and ghee as per taste.
Store in a container at room temperature.

For video recipe - 

Tuesday, November 13, 2018

Nuttela Stuffed Cookies

All purpose flour - 1 cup,
Butter ( room temperature ) - 1/2 cup,
Powdered sugar - 1/4 cup,
Light Brown sugar - 1/4 cup,
Baking powder - 1/2 tsp,
Hazelnut - 1/4 cup,
Nuttela - 1/3 cup.

Take Nuttela and divide into 4 equal parts using ice tray. Let it set into freezer till well set.

Roughly crush hazelnut using chopper.

In a mixing bowl, add room temperatured butter followed by light brown sugar and powdered sugar.

Beat well till it gets light and airy.

Now in the same bowl, add flour along with baking powder and half of the crushed hazelnut.

Mix well using spatula. Now divide dough into 15 - 16 equal parts.

Now take out frozen Nuttela and cut each cube into 4 parts as per given below image.

Now flatten dough little and stuff Nuttela piece as per given below image.

Roll out in round shape.

Roll top of the ball with remaining chopped hazelnut.

Place rolled ball in baking tray lined with parchment paper. Repeat the process with remaining dough.

Now bake prepared balls in preheated oven at 350 F for 15 - 18 minutes.

Take out from oven and let it cool down to room temperature. Store into an airtight container.

Hazelnut can be replaced with cashew.
Adjust amount of Nuttela in stuffing.
Temperature may vary oven to oven so keep an eye on it while baking.

Wednesday, May 30, 2018

Dilkhush Ice Cream | Rose Ice Cream Recipe

Heavy whipping cream - 1 cup,
Rose petal jam (gulkand) - 2 tbsp,
Rose syrup - 2- 3tbsp,
Condensed milk - 1/4 cup,
Cashew (finely chopped) - 1 tbsp,
Almond (finely chopped) - 1 tbsp,
Raisins (finely chopped) - 1 tbsp,
Pistachio (finely chopped) - 1 tbsp,
Tutti frutti - 1 tbsp,
Vanilla essence - 2-3 drops,
Milk - 1/4 cup.

Heat milk in a pan and give it a boil.

Now add finely chopped cashew along with almond, pistachio and raisins.

Cook and stir over medium to low flame till milk evaporates completely. Switch off the flame and let it cool down completely.

 Meanwhile whip heavy whipping cream till it gets soft peak.

In another bowl, add condensed milk followed by rose petal jam, vanilla essence, tutti frutti and rose syrup. Mix well.

Now fold in prepared condensed milk mixture followed by prepare nut mixture into whipped cream.

Transfer the mixture into a freezer safe container. Level it using spatula. Cover with clean plastic wrap followed by lid. Plastic wrap should touch the mixture, so that ice crystal won't be formed.
Place container in freezer for 10 -12 hours or till it gets well set. To get good result, after 5-6 hours, take out container and mix semi set ice cream using fork. Place container back in freezer. This process makes ice cream smooth and creamy. Serve once it gets well set.

Adjust amount of ingredients as per taste.

Video recipe