Tempting Bengali Misti “Kalakhand”

Tradionally prepared Kalakand is a very time consuming and intricate misthi to make. Here is a simpler version of Kalakhand…it’s an ideal energy pack required to boost your lazy day. For desserts, moderation is always the keyword…One actually salivate at the name of Kalakhand…

Ingredients

·        
Unsalted Fresh paneer (cottage cheese): 3/4 cup 

·         Milk powder: 8 tbsp 

·         Condensed Milkmaid Milk: 1 Can

·         Sugar: ¼ Cup

·         Fresh cream: ½ Cup

·         Cardamom (Elaichi) powder: 1/2 cup

For the garnish
10 almonds (badam) & kishmish

Method

·         Combine all the ingredients in a non-stick pan.

·         Cook over a medium flame, stirring continuously for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan.

·         Spread onto a 175 mm. (7") diameter pie dish. Cool and cut into 16 pieces.

·         Garnish with kismish almonds and serve chilled.

Amazing  Phata  Phat Chocolate Cake…

A good food especially chocolate cake has the curative attribute to take a lot of tension away from home changing the mood …and the ambiance… Whether it’s a spectacular birthday cake or a simple afternoon tea cake, this legendary chocolate cake with heavenly rich cherries makes an elegant cake moist and delicious with a wonderful chocolaty taste...

Ingredients:

·         Butter, softened:  1 stick

·         Sugar: 1 1/2 cups

·         Eggs: 2

·         Cocoa (heaping) 2 Tablespoons

·         Cake Flour:  2 1/4 cups

·         Buttermilk: 1 cup

·         Vanilla: 1 teaspoon

·         Baking Soda: 1 teaspoon

      Cherries & gems for decorations.

Method:

·         In a larger mixer bowl, cream together butter and sugar.

·         Add eggs one at a time, beating well after each addition.

·         In another bowl and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

·         Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

·         Add vanilla flavoring, mix well.

·         Blend the baking soda into the batter.

·         Transfer into two floured and greased 9 inch round cake pans.

·         Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

·         Decorate with cherries & gems.

Happy Holi with Gujiyas

Rasila Gujiyas

On the colorful of Holi today..its absolutely apt to upload my gujiya recipe. Gujiyas are a lip smacking sweet dish prepared using maida and Khoya, especially popular in North India. It is a kind of customary to prepare Gujiyas which is a sort of “fudge filled fried pastries” on holi.

Ingredients:

·         Maida (flour): 500 gms

·         Khoya: 1 Kg

·          Suji (Semolina): 200 gms

·          Grated fresh coconut: 300 gms

·          Kishmish (raisins): 3 tsp

·          Almonds (cut into thin strips): 200 gms

·          Pistachio (cut into thin strips): 100 gms

·          Milk maid: 400ml (1 can)

·          Cooking Oil: ½ L

·          Water: 200 ml

·         Sugar: 500 gms

Method:

Inside filling mixture:

• You can take 2 L of milk and allow it to reduce down to 1L by evaporating the water & by constant stirring. Reduce down till you get Khoya (reddish brown color). Fry till it becomes dry. Or take ready made 1 Kg Khoya and keep frying it till it turns brown in color.
• Add milkmaid to the Khoya and stir it till both are properly blended.
• Fry the semolina in dry heated pan till it turns golden brown in color.
• Fry the grated coconut in another dry heated pan till it turns golden brown in color.
• Add semolina and coconut to the above prepared mixture.
• Add sugar, almonds and Kishmish, pistachio into the mixture and mix well.
• Remove from the fire and let it cool.

Making the dough:

• Mix the six tablespoons of oil with the maida. You can add some more oil, as the “moin” should be good to make the out layer crispy.
• Now add some water as required and knead into soft dough.
• Set aside and cover with a damp cloth.

Making of Gujiyas:

• Roll out the kneaded dough into a small and thick chapatti.
• Fill half the chapatti with the Khoya mixture and seal the round, twisting the edges inwards. You can use it with Gujiyas moulds also.
• Deep-fry these Gujiyas to a deep golden brown color on slow flame.
• Take them out with a sieve type ladle and drain the oil completely. These are dry Gujiyas.
• In case, you want to make wet Gujiyas, dip the hot fried Gujiyas into sugar syrup (take ½ L water, boil it and add 200 Gms sugar to it, allow it to boil. This is of medium consistency.
• Makes about 40 Gujiyas.