Daily Archives: October 20, 2016

Beetroot halwa white chocolate truffles

Preparation time : 30 minutes
Cooking time : 40 minutes + setting time in the refrigerator
Serves : 8 members

Description

At home beetroot halwa is always made as an accomplishment for biriyani as a sweet. This is an authentic recipe from my in – laws place. This time I had loads of beetroot halwa as left overs. Every one fed up seeing this on the table for every meal didn’t bother to see also. Me not wanting to waste the halwa, added a few more ingredients and rolled them to lemon size rounds. Was thinking of rolling them over chopped nuts but my pantry had no stock of nuts. Now what do I do. I stood in front of my refrigerator gazing at all the ingredients there. I saw a few bars of cooking chocolate. Yes I can coat it over chocolate but it will look odd as red with brown will not look eye appealing. Umm… my eyes go to the white chocolate and I am like bingo.. white chocolate coated beetroot halwa. Yum.. I had a tsunami happening in my mouth with so much saliva just thinking of the taste and look of it. Melted the white chocolate and coated the halwa balls. It was a flop as the balls broke down and the white chocolate got the colour of the beetroot mixed up. The results were not as I expected. Then I kept the balls in the freezer for some time to harden and then tried coating over Melted white chocolate. Wolla, it worked perfect this time as I imaged it to be. Set it in the fridge and my first bite did true justice as I had imagined the dessert to be. Served as a snack while we were all watching the television. Hesitantly one was tasted and the rest vanished in seconds where I had to grab a few to save for myself.. so this the story of how the left over halwa got its old wine in a new bottle look giving birth to a new fusion dessert as well.

Beetroot halwa white chocolate truffles

Ingredients

Ingredients	Quantity
Beetroot	1/4 kg peeled and grated
Milk	1/4 litter
Sugar	150 grams
Salt	a pinch
Milk Kova	1 teaspoon
Ghee	40 grams
Water	1/4 cup
Almond , cashew nuts and pistachio	2 tablespoons peeled and chopped
White chocolate compound	1 cup chopped

Method

Cook the grated beet roots with milk and water to done. Once cooked, boil until it gets dry with no moister in it.
Add sugar, ghee, milk Kova and salt. Mix well and boil until it dries up. Remove from heat and cool completely.
Add the chopped nuts to the beetroot halwa and mix well. Roll the halwa into small lemon size balls. Place in the freezer for two hours.
Melt the chopped white chocolate in the microwave for two minutes. Remove once in every 30 seconds and mix mix well with a dry spoon to get melted chocolate.
Dip the beet root halwa balls over the melted chocolate making sure it’s coated over all around well. Place over a tray lined with foil paper and place in the refrigerator until needed to be served.
Do the same to all the beetroot halwa balls. Serve when needed kept in the refrigerator.

Chocolate rasagulla

Preparation time : 10 minutes
Cooking time : 12 minutes
Serves : 6 members

Description

Who would say no to chocolate in any form… the word chocolate always relates to high end dishes and recipes like cakes and puddings to me. For a change I wanted to pair it with an authentic desi Indian dish. The Bengali rasagulla’s did pop up in my mind. First thought of infusing cocoa powder to the panner and soak it in sugar syrup. As I was gearing up.. I was like the sugar syrup always goes for a waste as no one actually has it much. Hey, why don’t you make a chocolate syrup instead so all get to lick their bowls. Changed my mind immediately and went further with this plan. All done. Looked at the fusion dessert, it was not eye popping. Looked like a mass of brown rounds with liquid. Tasted it and yummy yum.. I swear, I could not stop with one. It was so Very addictive that I had my late night nigella lawson moments of sneaking to the refrigerator in the night ..

Chocolate rasagulla

Ingredients

Ingredients	Quantity
Condensed milk	140 milli litter
Milk	1 cup
Cocoa powder	4 tablespoons
Vanilla essence	1 teaspoon
Rasagulla	12
Almonds,cashew nuts and pistachio	few peeled and chopped to garnish
Rasagulla sugar syrup	as required to dilute the chocolate syrup

Method

Squeeze out the sugar syrup out of the rasagullas and keep aside.
Mix milk, cocoa powder, condensed milk and sugar syrup from the rasagullas together. Strain and bring to boil until well combined and runny.
Add the squeezed rasagullas and cook for 3 minutes in medium heat. Add the vanilla essence and mix well. Remove from heat and cool completely.
Place in the refrigerator for four hours. Serve chilled with a good garnish of the chopped nuts.

Notes

In case the chocolate syrup thickens dilute it by adding more rasagulla sugar syrup.

Paneer caramel pudding

Preparation time : 15 minutes
Cooking time : 15 minutes
Serves : 8 members

Description

When ever pressed for time and I have to come up with a dessert to entertain guests at home. The mighty caramel pudding is first on my list as it’s easy to make and high in taste. But it’s a very cliche pudding too as the entire world makes it with so many versions of its own. So to break my monotonous cook off and to add a bit of zing to my table spread, I tried adding panner to the pudding . Went ahead with my gut instincts. I was wrong just with one thing of assuming the time to cook the pudding. Other than that I nailed it right. The slight bite that you get from the crumbled panner bits sure was the surprise element ending with raised eyebrows that day in the table.

Paneer caramel pudding

Ingredients for the pudding

Ingredients	Quantity
Milk	1/2 litter
Eggs	5
Sugar	1 cup
Panner ( ricotta cheese )	300 grams grated
Vanilla essence	1 teaspoon
Cardamom powder	1/4 teaspoon
Cinnamon powder	1/4 teaspoon

Ingredients for the caramel

Ingredients	Quantity
Sugar	2 teaspoon
Water	1 teaspoon

Method

Heat caramel ingredients together in a pudding mould that can be pressure cooked. Once the sugar melts and starts to brown to a golden colour, remove from heat and cool completely to set for ten minutes.
Blend eggs, sugar, milk, cardamom powder, cinnamon powder and vanilla essence together until sugar dissolves. Add the grated panner and blitz just for a second or two just to mix well. Make sure you do not grind it.
Pour this mix over the set caramel. Close with a kid or foil paper. Double boil in a pressure cooker with the weight on for ten minutes in high flame and in low heat for five minutes. Remove from heat and open the pressure cooker only once the whistle sound subsides.
Remove and cool completely. Place in the refrigerator to chill for four hours. Run a sharp knife around the cooled pudding. Tilt over a flat pate. Cut into pieces and serve chilled.

Rabdi mousse delight

Preparation time : 10 minutes
Cooking time : 40 minutes
Serves : 8 members

Description

This fusion dessert is a share with no changes from my fellow foodie friend Mubeen sulthanas blog mubilicious. I think she had posted this around two years back. I did save it then but got to tick the cook off only now. When ever I try a new recipe, I add my twist to it but when it comes to desserts and cake I make sure to follow it precisely for best results. When get to a comfortable level with the dessert, that’s when I add my twist. But with this dessert, I did not want to spoil the taste of simple ingredients put together to taste divine. Like this dessert, the person who shared the recipe is also very sweet and beautiful. I did get to meet her just once when on a holiday in Dubai. Awaiting my next meet with her soon. Food plays such an interesting and important role in my life as the new people I get to know or become friends with are also food fanatics.. me and my crazy little world .

Rabdi mousse delight

Ingredients

Ingredients	Quantity
Milk	2 cups
Cornflour	1/2 teaspoon mixed with 1/4 teaspoon of water
Saffron	2 pinches
Sugar	3/4 cup + 3 tablespoons
Rose essence	a drop
Whipped cream	1 1/4 cup
Gelatine	1 tablespoon
Rasagulla	12
Yellow food colour	a drop
Pistachio and almonds	peeled and chopped few

Method

Boil milk with 1/4 cup sugar and one pinch saffron. Add the diluted cornflour and keep stirring until the milk thickens. Add rose essence and remove from heat. Cool completely and keep aside.
Cut each rasagulla into equal 2 halves.
Soak gelatine with 4 tablespoons of water for five minutes. Microwave the soaked gelatine in a microwave safe bowl for 30 seconds until the gelatine is dissolved and gets to a watery stage.
Remove and cool down to room temperature.
Whip the whipping cream according to packet instructions to stiff peaks.
Add the cooled gelatine cooled rabdi milk mixture, 3 tablespoons sugar and yellow food colour together.
Place one piece of cut rasagulla into individual small pudding bowls. Top with whipped cream mix. Flatten the top evenly. Place in the refrigerator for four hours or more until the mousse delight sets.
Remove the set mousse delights from the pudding moulds. Garnish with chopped nuts and saffron and serve chilled.