Monday 28 October 2013

Coconut Laddoo - Festivity Special


Ingredients:
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar (to taste as condenesed milk is already sweet)
1/4 cup nuts – chopped (pistachios, almonds, cashews) (optional)
A few strands of saffron – to decorate (optional)
Method:
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don’t over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut.
Ps:You can garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate which has edges. Then use a knief to cut into squares or diamonds if you want to make Coconut Burfi instead of laddoos:) 

Dry fruit tart- Festivity Special

Preparation Time – 15mins 
Cooking Time – 40mins

Ingredients:


For  Tart

Refined Flour – 2 cups
Butter – 1 cup
Sugar – 3/4th cup 

For the Filling

Sugar – 1cup
Butter –1 tbsp
Pistachio  – 1/4th cup
Cashewnuts – 1/4th cup
 Almonds – 1/4th cup

Direction:

Rub together flour, butter and sugar till sandy texture. Sprinkle just enough water to make into a dough. Cover with a damp cloth and keep in refrigerator for 15mins.Take out the dough and using dry flour roll out into thin sheets (approx 3mm). Place this dough over tart moulds and press gently to cover the mould. Trim the sides for a neat shape. Prick with a toothpick or a fork. Now place these moulds in a pre heated oven at a temp of 180c for 12-15 mins. Remove and allow to cool completely. Place the nuts in a tray and light roast them in a oven for 8 mins at a temp of 150c. Remove and break them roughly.Separately place sugar in a pan and on very slow heat let it caramalise. Once the sugar is light golden remove from fire and add butter and mix quickly. Now fold in the nuts. Adding butter to sugar makes it gooey and easy to fold. Spoon this mixture into the tarts. Serve these beautiful tarts at room temp. 
Ps : Do not refrigerate.
enjoy:)