Pista Bahar
Ingredients
100g Pistachio
100g Sugar
30ml Water
2g Green cardamom powder
30g Raspberry Jam
Method
Blanch the pistachios, remove the skin, and make a coarse paste. Make a syrup with sugar and water till a soft ball like consistency is achieved. Mix the pista paste and add cardamom powder to it, allow it to cool down, and make 20 gm dumplings. Make a groove in the centre and garnish with raspberry jam
Butterscotch Burfi
Ingredients
500g Khoya (Reduced milk solids)
150g Sugar
20g Ghee
50ml Water
2g Green cardamom powder
50g Chocolate ganache
Method
Cook the khoya and the sugar together in a heavy-bottomed pan on slow heat. Once it starts to change colour to brown, add water and moisten it slightly and then add ghee and continue cooking until it leaves the sides of the pan. Remove and spread on a tray and allow it to cool down. Roll into thin strips of ½ inch thickness and cut them into 2×2 inch square disks. Pipe the chocolate ganache on one square and sandwich with the other.
Chenna Roll
Ingredients
3lt Milk
50ml Vinegar
3kg Sugar
2lt Water
200g Khoya (Reduced milk solids)
2g Pistachio slivers
Method
Boil milk and add vinegar. Let the milk curdle and add enough water to cool the milk. Drain the whey out and collect the curd in a fine muslin cloth. Transfer the curd into a vessel and gently massage it to make a soft dough, divide into 30g dumplings. Roll them slightly and shape them like a rectangle. Prepare thin sugar syrup and poach the dumplings until they are firm and float to the top. Remove and allow them to cool. In the meantime, brown the khoya in a heavy-bottomed pan and let it crumble slightly. Remove and cool it down. Slice the chenna lengthwise and put the crumbled khoya in the centre and roll. Garnish with pistachio slivers.
Can be served as a festive dessert, on a platter.
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