Category Archives: Dessert

Gajar (Carrot) Halwa

Ingredients:

  • 2 big carrots – grated
  • 1 tbsp ghee
  • 2 tbsp condensed milk
  • 2 pcs cardamom – remove husk and pound to fine powder
  • 6 almonds – sliced
  • 6 cashews – chopped into small pieces
  • 10-12 raisins
  • Pinch of salt

Method:

  1. Heat the ghee
  2. Add the grated carrots, pinch of salt and cook in covered pot on medium flame, stirring at regular intervals
  3. Once carrots are medium cooked (slightly limp), add almonds, cashews, raisins and condensed milk (enough to just cover the mix)
  4. Keep on stirring over medium heat until the mix thickens
  5. Add cardamom powder, stir in thoroughly, and then turn off flame
  6. Can be eaten hot or served cold

Serves: 4

 

Inspiration source:

Pineapple Kesari

Ingredients:

  • Ghee – 3 tbsp
  • Cashews – 3 Tbsp – chopped
  • Rava – 3/4 Cup
  • Pineapple (Chopped) – 3/4 Cup
  • Saffron – 8 to 10 strands
  • Cardamom Powder – 1 Tsp
  • Salt – Pinch
  • Sugar – 1 3/4 Cup (or less depending on how sweet you like it)

Method:

  1. Heat 2 tbsp ghee
  2. Add the chopped cashews and stir till golden. Remove and set aside
  3. Add the rava into the ghee. Roast until fragrant. Remove and set aside
  4. In another vessel, heat 1 tbsp ghee
  5. Add the chopped pineapple and cook till soft
  6. Add water equal to three times volume of rava being used
  7. Add saffron, cardamom powder and salt and bring to gentle boil
  8. Add the roasted rawa very slowly, stirring continuously to avoid lumps
  9. Keep stirring continuously as the mixture thickens. Be careful to avoid any sticking to the bottom of the pan
  10. Add sugar slowly while stirring continuously
  11. To the thick, gently bubbling mix, add the roasted cashews
  12. Turn off flame once mix is of thick, very slow dropping, consistency
  13. Serve hot

Serves: 4

 

Inspiration source:

Eggless Chocolate Brownie

Ingredients:

  • Dark Compound Chocolate – 140g (You can give your brownie very interesting twist by adding flavored dark chocolate, such as Lindt Excellence Intense Orange Dark Chocolate Bar)
  • Salted Butter – 60g (1/4 cup)
  • Condensed Milk – 80g (1/4 cup)
  • Milk – 125ml (1/2 cup)
  • Powdered Sugar – 65g (1/2 cup)
  • Maida / Plain Flour – 95g (3/4 cup)
  • Cocoa Powder – 28g (4 tbsp)
  • Baking Soda (and not Baking Powder!) – slightly less than 1/4 tsp
  • Walnuts to garnish – about 1/4 cup

Method:

  1. Cut the dark chocolate into small pieces /flakes and put into metal bowl
  2. Add the salted butter
  3. Over a pot of boiling water, place the bowl (make sure the base is not touching the boiling water)
  4. Stir while the chocolate and butter melt into a smooth paste
  5. Place the metal bowl aside to let the mixture cool
  6. Preheat oven to 180 C (about 360 F). Turn on Convection Fan
  7. Prepare baking tin by lining with parchment paper – cut off all paper going above the sides of the tin. (Using butter or oil to grease the baking tin affects the flavor of the brownies so parchment paper is recommended)
  8. To the cooled chocolate and butter mix, add room temperature condensed milk (if it is cold, it will cause the chocolate-butter mix to solidify) and mix thoroughly
  9. Add the room temperature milk and mix thoroughly
  10. In a sieve held above the metal bowl, add powdered sugar, flour and cocoa powder
  11. Add baking powder – amount will depend on whether you want a cake-like or fudge-like texture in your brownies
  12. Sieve all the dry ingredients into the mix
  13. If additional ingredients like chocolates, nuts, etc are desired, add them over the flour mix – the flour coating prevents them from sinking to the bottom
  14. Stir the mix thoroughly, it will start to thicken
  15. Quickly pour into baking tin and even out the mix – it is OK if the corners are thicker. Center should not be too thick otherwise the brownie will be rounded as it bakes
  16. Garnish with chopped walnuts
  17. Put into pre-heated oven (middle rack) to cook for 30 mins
  18. Once baked, remove from oven and cool for half an hour
  19. Parchment paper will lift out of the baking tin easily
  20. Cut only after it is cooled

Serves: 8-12

 

Inspiration source: