Ingredients -
Chocolate - 230 g (bitter sweet, dark cooking chocolate)
Almonds - 120 g
Raisins - 2 tbsp
Sugar - 2 tbsp
Castor sugar - 1 tsp
Method -
1. Take a deep bottomed heavy pan and roast the
almonds in it on a slow flame until its crunchy.
It will take around 30 -45 minutes to roast it.
Break the almonds in two pieces or ground it
very coarsely when it has roasted.
2. Break the chcolate in small pieces so that it
melts easily.
3. Take a double boiler and melt the chocolate
completely in it, stirring it continuously. Add 2 tbsp
sugar and the raisin in it when the chocolate melts.
4. Temper the chocolate. Place the bowl of melted
chocolate into a bowl with ice water, and stir
slowly but constantly. Once it begins to thicken,
crystallization or "tempering" occurs, take it out
from the cold water. Place the bowl over the
pot of warm water, the trick is to warm it
again
without losing the tempering. Take it off the warm
water as soon as it loosen up the chocolate a bit.
5. Add half of the roasted almonds, mix it nicely
with a spatula in the chocolate, add the remaining
half and mix all thoroughly.
6. Take a butter paper or grease an aluminum foil,
place it over a plate, Pour the chocolate and almond
mix quickly over it before it starts setting in. Spread it
in the shape of a bar on the foil. If the chocolate isn't
setting after 6 minutes, then place in the fridge for 2-3
minutes to speed things up.
7. Cut it in pieces and sprinkle castor sugar over it,
serve it and NJOY it with kids, family members and
of course with guests too, everybody is simply going
to love it.
Ingredients -
Aata (wheat flour) - 1 1/2 kg
sugar (bura sakkar) - 1 kg
Clarified butter ( pure ghee) - 1/2 kg + 2 cups for frying
Almond - 100g
Cashewnuts - 100 g
Raisins - 100 g
Chopped coconuts - 150 g
makhana (puffed lotus seed or foxnut) - 60 g
Poppy seeds - 100 g (washed n dried)
Gaund ( edible gum) - 1/2 cup / 50 g (optional)
Dry Ginger powder ( saunth) - 3 tsp
Method -
1. Heat a big and heavy bottomed karahi and put 2
cup of ghee kept for frying the nuts. Fry almonds,
cashews, coconuts and raisins separately on a low
heat, fry the poppy seeds too lightly on a slow flame,
take it out and keep aside.
2. Add 1 cup of the ghee in karahi and put the flour in
it, fry it on a low heat for around 1 1/2 - 2 hour until
it becomes golden brown colour.
You need real patience to fry it on a low heat nicely.
3. Take a big mixing bowl ( i used plastic tub) and
transfer the flour in it. Add all the fried nuts,
sugar while it is still hot and mix it well, take
another small karahi and warm the remaining
ghee in it, add ginger powder in it and pour it
on the flour mix too.
4. Mix sugar, ghee and nuts thoroughly to incorporate
it all, wait until it's not too hot to touch.
5. Make small round balls of desired size. Start making it
in small ladoo's taking it in your hand and binding it
with the other (you have to use both your hands to
bind it).
6. If it is not coming together then warm 1/2 cup of ghee
and mix it nicely on the flour mix and while making
each ladoo first take a handful of the mixture in your
hand, rub it nicely between your palms and bind it.
7. If you want to make Gound ladoos then take 1/2
cup of gound (edible gum) deep fry it in the ghee,
first over high and then over low heat, till cooked
through (it puffs up, when cooked through) ground
it in a grinder and mix it in the flour while mixing all
the nuts and sugar, rest you have to follow the same
procedure.
8. Home made tasty, fresh ladoos are ready to serve.
Keep it in an airtight container, it keeps well for
nearly more than a month.
Ingredients -
Gram flour (besan) - 2 cups
Clarified butter ( pure Ghee) - 1 cup + 2 tbsp
Sugar - 1 cup ( 240 ml capacity cup)
Water - 1/2 cup
Cardamom powder - 2-3 crushed
Almond - coarsely ground 10-15
Method -
1. Sift the flour and put 2 tbsp ghee in it,
rub it nicely.
2. Heat ghee in a big and heavy bottomed pan, add
the flour in it, fry it on low heat for 10
minutes,
add the ground almonds and further
fry it
stirring
it continuously until it changes colour and a nice
aroma starts coming out of it.
3. In the meanwhile put sugar and water in another
pan
and boil it until it reaches a two thread consistency.
4. Add the sugar syrup in the flour and stir it
continuously to avoid any lumps.
5. Take a plate and grease it nicely with ghee.
6. Keep stirring and frying the flour on a low heat until
it leaves the sides of the karahi.
7. Remove the content of the karahi on a greased
plate and spread it with a flat spoon which has been
smeared with ghee, it will help it to spread evenly
on the plate.
8. Let it come to room temperature and cut it either
square or in a diamond shape.
Tasty barfi is ready.
Ingredients -
Butter - 6 tbsp
Semi sweet dark chocolate - 1/2 cup
Eggs - 2
Egg yolk - 1
Sugar granulated - 4 tbsp
Flour - 4 tbsp
Coco powder - 2 tsp
Salt - a pinch
Method -
1. In a double boiler melt the chocolate and butter, it
can be done in a microwave too. When it's melted
add the coco powder in it.
2. Take another pan and whisk the eggs and egg yolk
for a minute.
3. Add sugar and whisk it for 2-3 minutes until it's pale
yellow and both are incorporated well.
4. Mix the chocolate into the egg mix and beat it until
combined.
5. Sift the flour and salt and fold in the batter with a
spatula gently.
6. Lightly grease either individual ramekins, molds or
muffin tins to make it. Paper cups can also be used.
6-7 lava cup cake can be made out of it.
7. Spoon the mixture into it and refrigerate for 30
minutes.
8. Preheat oven for few minutes, fill the drip tray with
water until it is halfway up. Put the molds into it.
9. Bake it for 7-8 minutes or until the upper layer is
just done and the center still looks a little wet and
wobbly.
10. Take it out and let it rest for few seconds, carefully
take it out by running a sharp knife around edges
if it is in muffin molds, sprinkle confectioners sugar
on top of each lava cake and serve it with whip
cream or vanilla ice cream.
