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 pistachios

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
13Jul 12

Coconut Burfi

Coconut BurfiIt is no secret around my house that I have a sweet tooth. I just love a sugary treat—for breakfast, for an afternoon snack, or for a mid-morning pick-me-up. To me, coconut is absolutely one of the tastiest ingredients in any dessert. (Try it in Grandma’s chocolate tiffin.)

I think I inherited this love of sweet coconut desserts from my mother. In fact, this is one of her favourites to prepare. For this recipe you can use fresh coconut, but it is sometimes hard to grate. I find that buying the coconut already grated from the market is much easier.

Sweet, flavourful and chewy, coconut burfi is one of my favourite sweets. The recipe is simple, the method is very easy, and the taste is absolutely heavenly. Can you tell I love it?

Burfi has a shelf life of about 10-15 days, so you can make it in advance and keep it ready to serve when needed. During the hot summer, you should probably only keep it for about a week because the heat will make it go bad sooner.

Just a quick warning—Coconut Burfi is very chewy, so people with retainers or braces on their teeth should not indulge.

 

Coconut Burfi
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A fantastic coconut dessert
Ingredients
  • 500g Coconut, finely grated
  • 500g Sugar
  • 300ml Water
  • 2tbsp Milk
  • 20 Pistachios, whole or in slices
  • 4tbsp Ghee
  • Pinch of Cardamom Powder
Instructions
  1. Roast the 20 pistachios lightly in a pan with no oil. Remove them and set them aside.
  2. Heat up 1tbsp of ghee in a pan. Fry the finely grated coconut in this pan. Do not fry it for too long. You do not want it to turn brown.
  3. In a separate pot, boil the water.
  4. When it is boiling, slowly stir in the sugar. Keep stirring. The water with the sugar must come to the boil again.
  5. Now add in the milk and bring to the boil while stirring.
  6. Once it boils, lower to a medium flame and stir until it reaches a syrupy consistency.
  7. When it is syrupy, slowly pour it into the pan with the fried coconut.
  8. Keep stirring on a medium flame until it forms a thick paste.
  9. Grease a rectangular casserole dish with the rest of the ghee.
  10. Now remove it from the flame and spread it in this rectangular dish. Flatten the coconut mixture.
  11. With a knife, cut it into 20 small squares.
  12. Sprinkle a pinch of cardamom powder over the burfis.
  13. Put one pistachio on each square.
  14. Let cool. It is ready to serve!

 

Continue reading
01Jun 12

Tasty Rava Ladoo

Rava LadooI absolutely love this Rava Ladoo recipe. Rava Ladoo is a tasty dessert that is easy to make. Ladoos are small ball-shaped treats made with plenty of sugar and other spices such as cardamom, a typical spice that we Indians love to add to dessert (try these Pistachio and Cardamom Bicuits).  Ladoos are excellent for parties because they are a nice, small snackable size. This is why in India they are served during holidays and festivals. Once made, ladoos can be stored and last up to a week, so you can prepare this dessert well ahead of any party you’re planning on throwing. That way you don’t have to leave them until the last minute.

Ingredients:

  • 150ml unsalted butter
  • 80g raisins
  • 400g semolina
  • 400g sugar
  • ½  teaspoon cardamom powder
  • 25g cashews and pistachios, crushed
  • 400ml whole milk

Preparation Method:

  1. Crush the cashews and pistachios and set them aside. The mixture should have the same amount of cashews as pistachios.
  2. In a large frying pan, sauté the raisins in the butter. Stir them slowly so they are all evenly cooked. This should make the raisins nice and plump.
  3. Take the raisins out of the butter. Drain them well so that they are not greasy. Set them aside.
  4. Using the same butter, add the semolina. Stir it constantly for 3-4 minutes so that it is evenly cooked.
  5. Add the sugar and continue stirring slowly.
  6. Add in the cashew and pistachio mixture, cardamom powder and the raisins and keep stirring.
  7. Slowly stir in the whole milk.  Stir until the milk is fully absorbed.
  8. Once the milk has been fully absorbed, take the frying pan off the stove and let everything cool down for 5 minutes.
  9. Now you are ready to make it into little lime-sized balls. Don’t wait until it gets too cold, because then it will not hold the shape. But since it is still very hot, I recommend using an ice cream scooper to form the balls.
  10. Leave them on a slightly greased platter. They should be separate so that they don’t stick together.
  11. Let them cool down for at least an hour before serving.

Makes: 35-40 ladoos

Takes: 30 minutes

Continue reading
16Apr 12

Indian Lassi with cardamom and pistachios

Indian LassiAn Indian lassi with cardamom and pistachios is a lovely yoghurt drink to have during a hot meal or afterwards as a dessert. It is a variant of a fruit smoothie such as this strawberry and blueberry smoothie.

A lassi is made using yoghurt, water, spices and mango or other fruits. It is especially good with hot food like the Indian cuisine because the proteins in the yoghurt protect the inside of the mouth from hot chili and other spices.

Lassis are full of good stuff and are believed to promote digestion and prevent bloating. I remember the first time I tried a mango lassi as a healthy dessert. I was a student, and my Mum made it for my friends and I as an after-school snack. It was so delicious, that it took my breath away. Needless to say, from then on I was even more excited to arrive home after a long day of hitting the books.

Had I not been taught to eat (and drink) in moderation, I could easily have drunk 3 glasses of the stuff! My Mum, knowing my appetite for this drink, wisely chose to make it every now and then, but not too often. It was always a special treat when she made this snack.

When I moved out on my own, I learned that this Indian smoothie is easy-peasy to make yourself at home. It couldn’t be simpler! If you have a blender, put away the fizzy drinks and try this healthy one instead. I´m positive it will become your new summer favourite.

Ingredients:

• 2 tall glasses (preferably ice-cream glasses)
• 200ml of plain yoghurt
• 100ml of full-fat milk
• 200g of chopped mango
• 6 teaspoons of sugar
• 2 pinches of cardamom
• 100g of ice (optional)
• 1 pinch of salt to enhance the flavor of the mango.
• 2 tablespoons of ground pistachios

Preparation method:

1. Peel and remove pit from mangos. Chop into chunks and place in blender.
2. Add the yoghurt, milk, sugar, spices and ice.
3. Blend for 2 minutes until smooth.
4. Pour into tall glasses.
5. Sprinkle the ground pistachios over the drinks.
6. Serve immediately with a straw.

Makes: 3-4 portions
Takes: 10 minutes
Level: very easy

Continue reading