Tuesday, November 27, 2018

Mohanthal | A Traditional Kathiawari Sweet.

Gram flour - 2 cup,
Ghee(clarified butter) - 1 cup,
Cashew & almond (roughly crushed) - 1/4 cup,
Slivered pistachio - 1 tbsp.
Milk - 1/4 cup,
Ghee (clarified butter) - 2 tbsp.

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

In a small pan, heat milk along with 2 tbsp of ghee till it gets warm.

Add gram flour into a mixing bowl and add prepared milk &ghee mixture.

Combine well with both hands till it gets crumbly texture. Now cover with lid and let it rest for 10-15 minutes.

Sieve flour mixture from medium holes colander.

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

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

Roast and stir constantly to cook evenly. Roast till flour change its color to light 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 and half string consistency sugar syrup. 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. Add saffron and cardamom powder. Mix well.

Now fold in prepared sugar syrup into flour mixture.

 Stir constantly till it starts to thicken up.

Transfer the mixture into a greased tray. Sprinkle slivered pistachio on top.

Let it cool down to room temperature. Cut into pieces once set.

Store into an airtight container up to 15-20 days.
Adjust amount of sugar and ghee as per taste.

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

Tuesday, February 20, 2018

Adadiya Recipe


For  Mixing (dhaba) process
Milk - 2 tbsp,
Ghee (clarified butter) - 2 tbsp.
Black gram flour (urad aata) - 2 cup.

Ghee (clarified butter) - 1 cup,
Powdered sugar - 1 1/4 cup,
Edible gum - 1/4 cup,
Roughly chopped cashew and almonds - 1/3 cup,
Dry ginger powder(saunth powder) - 1 tsp,
Adadiya masalo - 1 tsp,
Cardamom powder - 1/4 tsp,
Slivered almond - 1-2 tbsp.

Grease a tray with oil and keep aside.

Dhaba process
In a pan heat milk and ghee till it gets warm.

Now in a mixing bowl, take black gram flour. Now add in warm ghee and milk mixture.

Combine well with both hands as per given below image. Cover and let it rest for 5-10 minuets.

Now sieve prepared flour and break lumps as per given below image. Texture of sifted flour should be crumbly.

Now heat one cup of ghee. Fry edible gum in batches over medium flame and keep aside.

Now add sifted flour into warm ghee.

Keep roasting and stirring flour over low to medium flame till it gets golden brown color.

Now turn off the flame. Add finely chopped cashew & almond along with cardamom powder, adadiya masala, saffron, dry ginger powder and fried edible gum. Mix well and let it rest for couple of minutes.

Now add powdered sugar and mix well. Transfer the mixture into a greases tray.

Sprinkle slivered almond on top.

Let it cool down completely. Cut into pieces once set.

Store into an airtight container up to 20-25 days.
Adadiya masala can be skipped.
Adjust amount of sugar as per taste.
Add shredded dry coconut for more flavor.