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Wednesday, 14 November 2012

" Creamy White & Saffron Ladoos/ Rounds"

How was your Diwali people ... Mine was superb and really enjoyed all the festivities. But, as the week long festival is still not over, I thought of sharing another quick, simple and light sweet recipe today. If you need to treat your brothers tomorrow with something light and tasty, then you should make this one and enjoy it :)
This recipe is of Creamy White and Saffron Ladoos / Rounds or Pedas. 
Enjoy the rest of the festival with some delicious sweets !!!

" Creamy White & Saffron Ladoos/ Rounds"

Ingredients :

1/2 cup condensed milk 
250 gms cottage cheese
food colour - saffron - 5 drops
Rose Water few drops
Cardamom Powder

  • Mash the cottage cheese and make it smooth by rubbing with the palm of your hands or blend it in a mixer for a smooth & creamy consistency.
  • In a non stick pan, add the cottage cheese and condensed milk and mix well. Cook on a low flame till the mixture thickens and leaves the pan sides.
  • Remove from fire. Add rose water and mix well.
  • Remove little mixture potion separately and add food colour and mix well. Keep aside to cool.
  • Remove the remaining mixture in a plate and let it cool completely.
  • Shape the entire white mixture in small round balls. Shape the yellow mixture in small tiny round balls.
  • Now as shown in the recipe pic, press the yellow ball on top of the white one and shape it like a cap or cone. You can always make any other designs of your choice to make it look more attractive. 
  • Stick cardamom powder on top of the rounds.
  • Arrange the laddos ( rounds ) in a plate and serve fresh.
Note : Another option is to fill the yellow mixture inside the white mixture and then shape it in a round. To serve cut it in half and serve it like an egg sweet. If you want a complete saffron coloured ladoo then add the food colour to the entire mixture and then shape them.You can decorate with almonds,pistachios and rose petals.

Sunday, 11 November 2012

Chocolate & Milk Almond Fudge Rolls

Happy Diwali !!!!

The beautiful festival has finally arrived and I am busy preparing for the festivities. Lights, decoration, colours and sweets are all around me and I am loving every bit of it. 
Sweet distribution is one of the most common practise in Diwali. When you visit your loved ones, you bring in a box of sweets presenting your good wishes. The market is flooded with so many coloured sweets but I was little reluctant in buying them considering the amount of adulteration that goes behind in bulk orders.
I made this recipe for my cousin so that they can enjoy the goodness of homemade sweets guiltfree :)

This is a chocolate and milk almond fudge roll that I made for Diwali. Its a very simple recipe and tastes delicious. I was supposed to make Barfis ( squares) but landed up trying a new variation. 
Do try this recipe and share it with your family and friends and stay assured that will vanish off in a jiffy after you serve them :)

"Chocolate & Milk Almond Fudge Rolls"

Ingredients :

250 gms Khoya ( dried whole milk)
100 gms sugar 
1 tsp ghee ( clarified butter)
50 ml water
3 tbsp cocoa powder
few almonds chopped

  • Mash the khoya . Cook it in a non stick pan on with ghee till it turns light pink in colour.
  • Once it leaves the pan sides remove it in a metal bowl.
  • Dissolve the cocoa powder in 1 tbsp of water or milk
  • Bring the water to boil in a pan and add sugar. Dissolve the sugar and stir for a little while till it gets little thick and you get a two to three wire consistency ( take a little syrup on the back of the spoon and leave it. You will see a three wire consistency)
  • Add cocoa liquid to the sugar syrup and stir.
  • Add the sugar mix to the khoya and mix well for even chocolate colour consistency.
  • Spread in a greased plate and let it cool for a while. You can chill it for an hour in the refrigerator.(Once fully cooled and set you have an option of cutting it in squares and serving it like chocolate burfis)
  • For making the rolls, take a big wide spoon and scoop a small section of the mixture. Shape it in a roll with your hands and garnish with chopped almonds. Repeat the same process with the entire mixture to make all the rolls.
  • Store it in an airtight container. You can consume it the same day or if any left then refrigerate the rolls for the next day. 
Note : You can make simple khoya rolls too if you dont like chocolate flavour. The same can be used to make different coloured rolls by adding few drops of food colour to the khoya mixture.
Add pistachios instead of almond for different taste and textures. The rolls will soft resembling a fudge so taste great when eaten fresh. If you dont want to use ghee ( clarified butter) then use 1 tsp of unsalted butter.

Wednesday, 7 November 2012

"Pinwheel Cookies"

Diwali is approaching and its time to distribute sweets and gifts amongst family and friends. One of most beautiful and brightest festival brings in lots of joy, happiness, celebration and good food to make everyone happy. So when we are talking about distributing sweets to others, we should not limit ourselves to the staple sweet shop boxes with milk and dry fruit sweets. This time try your hands on something different and personalize your gifts to make them more special. I suggest boxes of cookies of any type. Decorate the box nicely and it will become the most beautiful gift one can receive this Diwali.
Today I'll share the recipe of a pinwheel or vanilla and chocolate cookies which can be a perfect gift item for you and your loved ones. 

"Pinwheel Cookies"

Ingredients :

200 gms butter
150 gms powdered sugar
2 tsp vanilla essence 
1 egg
300 gms plain flour
25 gms cocoa powder

  • In a bowl, whisk the butter and sugar together till light and fluffy.
  • Add vanilla essence and egg and keep whisking to form a smooth batter
  • Add flour and mix well. Knead the mixture in a dough ( use little more flour if its greasy)
  • Cut the dough in two halves. To one half, add cocoa powder and knead well for even brown consistency
  • Wrap both the doughs in clingfilm and chill for half an hour
  • Roll out each dough in oblong shape separately to an inch thickness. Put the chocolate dough on top of the plain dough.
  • Roll up the dough length ways like a Swiss roll. Wrap in clingfilm tightly and chill for another half an hour
  • Preheat the oven at 180*C for ten minutes
  • Slice the chilled dough into thin slices like black and white coins.
  • Place the cookies on a greased baking tray and bake in the preheated oven for 15 minutes.
  • Cool for sometime before storing in an airtight container