hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Some like it hot

Recipes with dessert

01Oct 12

Kaju Burfi

Kaju BarfiKaju Burfi is a traditional Indian sweet made with cashew nuts. Perhaps because it is a bit expensive to produce, it is considered an exquisite gift. I love to give my friends and family home-made Kaju Burfi on Indian festivals. I have also been known to give it to my non-Indian friends for their birthdays.

One of the reasons Kaju Burfi is so dear is that it contains saffron. Each saffron flower has only three delicate red stigmas which have to be collected by hand, making this one of the most expensive spices in the world. But despite the high price, saffron is definitely worth springing for. It has a unique flavour that really has no substitute. As you know, I am always happy to suggest substitutions for the more exotic ingredients in some of my recipes. However, I just cannot think of any other spice that matches the flavour.

Saffron is what gives so many Indian sweets and desserts their exotic hint. The funny thing about this spice is that despite the fact that its delicate strands are red, it actually colours food yellow.

If you like this idea, have a whirl at my coconut burfi as well.

 

Print

Kaju Burfi
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Kaju Burfi is a traditional Indian sweet made with cashew nuts.
Ingredients
  • 300g ground Cashew nuts
  • 200g Sugar
  • 600ml Milk
  • 200g Ghee
  • 1tsp Cardamom power
  • Pinch of Nutmeg
  • 3 strands of Saffron
  • 50g grated Coconut
  • 10g chopped Pistachios
Instructions
  1. Soak the cashew nuts in water for 15 minutes.
  2. Blend the cashew nuts finely in a blender on high together with the sugar and the milk.
  3. Heat up the ghee in a large pan.
  4. Add the cardamom power, nutmeg, saffron and grated coconut. Let cook on a low flame for 1 minute, stirring.
  5. Add in the cashew mix from the blender.
  6. Lower the flame and stir. It should become quite thick.
  7. Keep stirring until it thickens to the point that it is all in the centre of the pan.
  8. Remove from heat and put in a greased dish.
  9. Spread it out flat with a spatula.
  10. Let it set for 20 minutes.
  11. Cut into squares or rectangles, garnish with chopped pistachios and serve.

 

Continue reading
20Aug 12

Pineapple Shrikhand

Pineapple Shrikhand
Pineapple Shrikhand
is a refreshing Indian dessert that is perfect for hot summer days. Served cold, it is light and low-calorie. Like most Londoners, I will be closely following the Olympics this summer. And I will be snacking on this classic West Indian dessert while I do so!

Shrikhand is a bit like a yoghurt-based mousse. The yoghurt is traditionally sweetened with sugar and then spiced with saffron and cardamom. Many people also add nuts and fruits. I have experimented with all kinds of garnishes over the years, but my favourite is this Pineapple Shrikhand. However, feel free to replace the pineapple with any other fruit that takes your fancy, such as mango.

The trick to getting a nice, thick consistency for your Shrikhand is to drain the yoghurt first. Remember, it shouldn’t be a drink like a Lassi. It is more like a mousse.

Saffron is the spice that lends this dessert its exotic taste. I find its striking flavour and aroma to be absolutely enchanting. It is a very expensive spice, but if you spring for it once in a while, you will be glad you did.

If you like yoghurt -based desserts, try my low-fat mango and mint lassi recipe or this white chocolate mousse.

Pineapple Shrikhand
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Shrikhand is a bit like a yoghurt-based mousse dessert. The yoghurt is traditionally sweetened with sugar and then spiced with saffron and cardamom.
Ingredients
  • 600g Yoghurt
  • 250g Sugar
  • 8-10 strands of Saffron
  • 50g Milk
  • 100g chopped Pineapple
  • ½tsp Cardamom powder
  • ½tsp crushed Pistachios
  • ½tsp crushed Almonds
Instructions
  1. Put the yoghurt in a strainer or a muslin cloth, over a bowl. Let drain in the refrigerator for 2 to 3 hours.
  2. Afterwards, place the thick yoghurt in another bowl, add sugar and mix.
  3. Soak the strands of saffron in hot milk for 15 minutes.
  4. Stir the saffron into the yoghurt.
  5. Chop the pineapple into small chunks and stir them into the yoghurt.
  6. Stir in the cardamom powder.
  7. Crush the pistachios and almonds and stir them into the yoghurt.
  8. Let chill in the refrigerator for 1 hour before serving.

 

Continue reading
11Jul 12

Sarkarai Pongal

Sarkarai Pongal
Sarkarai Pongal
is a traditional sweet dish from South India. It is made during the Pongal festival, and symbolically offered to the sun god before being eaten. But you don’t have to go all the way to South India during the Pongal festival to enjoy this tasty treat. I’m going to teach you how to prepare it from the comfort of your own home.

This recipe calls for mung daal, which are mung beans that have been stripped of their hulls. These healthy legumes can be found in speciality vegetarian shops or speciality Indian shops.

You will also need to buy jaggery, a healthy natural sugar, to prepare this dessert properly. The refined white sugar you buy at the supermarket has been heavily processed with many chemicals. Jaggery, however, is naturally processed from sap, without any added stuff. This means it retains all its natural properties and minerals. And apart from being much healthier, it has a richer taste. Jaggery is a bit like buttery molasses.

Preparing Sarkarai Pongal with this sweet substitute will add authenticity to the dish, so it is well worth buying. And, as always, the ghee in this dessert can be substituted for regular butter.

To scoop up all the gooey sweetness in my recipe, I recommend this raisin bread.

Sarkarai Pongal
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sarkarai Pongal is a traditional sweet dish from South India. It is made during the Pongal festival, and symbolically offered to the sun god before being eaten.
Ingredients
  • 2L Milk
  • 225g Rice
  • 50g Mung Daal
  • 250g Jaggery
  • 2tbsp Ghee
  • 15 Almonds
  • 15 Cashews
  • 50g Raisins
  • 1tsp Cardamom powder
  • 1tsp Cinnamon
  • 10 strands of Saffron, crushed
Instructions
  1. Bring the milk to the boil.
  2. Wash the rice and mung daal and stir them into the milk once it is boiling.
  3. Cook the rice and mung daal for 15 minutes on high heat.
  4. Grate the jaggery with a regular cheese grater. Use the larger holes on your grater.
  5. Slowly stir in the jaggery and the ghee. They should melt fairly quickly.
  6. Lower the heat and let simmer for 15 minutes. Stir occasionally.
  7. Chop up the almonds and cashews very finely.
  8. Slowly mix in the almonds and cashews.
  9. Add in the raisins, cardamom, cinnamon and saffron.
  10. Bring to the boil again and let cook for another 5 minutes. Stir constantly.
  11. Sarkarai Pongal can be served hot or cold. In the summer, I prefer to eat it cold.

 

Continue reading
01May 12

Malai Kulfi (Pistachio and Almond Ice Cream)

Malai KulfiKulfi is a dessert that most of us are familiar with if we’ve eaten out at a few Indian restaurants. I’m sure that you’ll agree, however, once you’ve tried and tested this Malai Kulfi recipe, that nothing beats making it fresh at home – it’s much more aromatic and definitely creamier when home-made!

Lots of Indian desserts combine milk and cardamon, and this recipe is no exception. The play of the sweetness of condensed milk with the fragrance of the cardamon seeds is surprising to some, a taste to acquire for others, and simply delightful to most. Mango and rose Kulfi are also very tasty.

Kulfi is often described as ice cream because this is the closest way to express what the dish looks and tastes like, but in fact Kulfi is denser in texture and takes longer to melt than traditional British ice-creams, which are usually whipped. (Try this homemade strawberry ice-cream.) Kulfi tends to have a richer flavour too.

Ingredients
• 205g evaporated milk
• 150g condensed milk
• 150ml whipping cream
• 2 drops of vanilla essence
• Pinch of ground cardamon
• 12g ground almonds
• 12g ground pistachio nuts and a few left whole for decoration

Preparation Method
1. In a large pan, pour in the 2 types of milk and the cream. Stirring constantly, bring the mixture to the boil and simmer for 15 minutes by which time the consistency of the contents should have thickened and the quantity reduced.
2. Add the vanilla extract and the cardamon powder. Stir, remove from the heat, and allow to cool.
3. Once the mixture is cool, stir in the ground nuts.
4. Pour into 4 x 100ml freezer-proof moulds and freeze for 8 hours. If you don’t have any moulds handy, you can use cleaned-out yoghurt pots which work just as well.

When you are ready to serve the Malai Kulfi, take the moulds out of the freezer and run a little warm water over them to loosen the contents. Serve in a pretty bowl with a few whole pistachio nuts sprinkled on the top.

Takes: 5 minutes to prepare and 30 minutes to cook
Makes: 4 servings

Continue reading