Date Palm Molasses/Jaggery (Toffee)

Jaggery Toffee: - Date Palm molasses

Ingredients:-

Jaggery-250 GMS,
Milk extracted from one coconut,
100 GMS roasted peanuts,
½ a litre of water.

Method:-

Take a heavy bottomed vessel and add the jaggery, water and coconut milk and bring to a boil, add the peanuts and keep stirring continuously to avoid sticking. Empty the mixture onto buttered plates and cut up when cool.

Danish Apple Walnut Cake

Ingredients:-

4 cups coarsely chopped apples
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 t. vanilla
2 cups flour
2 t. soda
2 t. cinnamon
1 t. salt 1 cup chopped walnuts

Method:-

Combine apples and sugar and set aside. Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts. Bake at 350 in 13x9" pan for 1 hr. Top with 10x sugar or whipped cream.

Note:- Crunchy apples and walnuts make this cake stand out. Top it with
whipped cream for a perfect dessert.

Chocolate Caramel Bars

Ingredients

Chocolate Caramel Bars

2 cups of flour
1 cup of brown sugar
1/2 cup of butter
1 cup of finely chopped pecans
2/3 cup of butter
1/2 cup of brown sugar
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Method

Mix flour, 1 cup brown sugar, butter in a food processor or with a pastry blender: Pat this crust into the bottom of a 9 X 15 pan. Sprinkle pecans on top of the crust. Melt butter and half cup of brown sugar and cook until bubbly (about 2-3 minutes): Pour the melted butter and sugar over the top of the crust. Bake in an oven at 350 degrees for 15-20 minutes, until the melted butter and sugar is bubbling on top and the crust is lightly browned. Remove from the oven and sprinkle a mixture of butterscotch chips and semi-sweet chocolate chips over the top. Let the chips melt and then swirl them together over the top of the crust. Cut while still warm into 48 squares.

Rice Pudding or (Indian Kheer)

INGREDIENTS: -

• 2 cups coconut milk
• 2 cups milk
• 3 tablespoons white sugar
• 1/2 cup Basmati rice
• 1/4 cup raisins
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon rose water (optional)
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts

PREPARATION:-

1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Rava Ladoo ( Sweet )

INGREDIENTS:• 500 gms Sooji/ Rava/ Semolina (coarse variety)
• 6 tbsps ghee (see recipe below)
• 300 gms sugar
• 500 ml milk (full cream)
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas

PREPARATION:

Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews and rasins and fry for 2-3 minutes. Drain with a slotted spoon and remove onto paper towels. Keep aside for later.

In the same ghee, add the Sooji and mix well.

Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma.

Add the sugar and mix well.

Now gently add the milk, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.

Add the nuts and raisins now and mix well. Turn off the fire and allow the mixture to cool till you are able to comfortably handle it.

Now form the mixture, a little at a time, into lime-sized balls (Laddoos). Press gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth. Arrange the Laddoos on a lightly greased platter as you prepare.

The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container for upto 1 week.

GAUVA CHEESE

Chewy fudge-like sweet, Guava Cheese is best made with fresh guavas. They are a rich source of vitamin C - from 3-6 times more than in oranges to almost 30 times more than that found in bananas! Most of this vitamin C is found in the skin of the fruit.

INGREDIENTS:
1 kg soft guavas
• Sugar (amount based on how much pulp you get out of the guavas)

PREPARATION:
• Cut the guavas into quarters and remove the seeds.
• Put the seeds in a sieve and add a small amount of water. Rub into the sieve and press down with a flat spoon so as to extract the pulp surrounding the seeds, into a bowl kept below the sieve.
• Blend the gauva pieces to a smooth pulp in your food processor. Measure how many cups of pulp you have and include the pulp removed from around the seeds.
• Put all the pulp into a large, flat, heavy-bottomed dish on a medium flame.
• Add sugar to the amount of one cup less than the number of cups of guava pulp. For example, if you had 6 cups of pulp, add 5 cups of sugar to it.
• Cook, stirring frequently, till it becomes hard to stir and the guava cheese begins to come away from the sides of the pan.
• Grease a platter and spoon the guava cheese onto it. Spread into a thick layer.
• Allow to cool a little and while still warm, cut into diamond shapes.
• When completely cooled, store in an air-tight container.

Mango Delight

Ingredients:-

400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar

Method:-

1. Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water.

2. Add in greased bowl and keep aside.

3. Stir and mix well mango puree, ice water, milk, whipped cream and instant coconut powder.

4. Now Mix the sugar solution and puree together and stir well.

5. Pour the mixture into a desired shape mould.
Chill well and serve.