Thursday, March 28, 2024
ADVT 
Food

Chocolate Golgappas With Candied Peanuts & Vanilla Milk

By Chef Saransh Goila, 19 Jul, 2017

    A twist in the tale: Golgappas that are covered with chocolate and coconut, stuffed with candied peanuts and strawberries and water that is pure vanilla shake!

     

    Ingredients 

     
    For chocolate golgappa
     
    4 hard shell golgappas 
    200 gm dark chocolate, cut
    into chunks 
    ½ cup each shredded coconut 
    + colourful sprinkles 
    4 satay sticks 
    4 strawberries 
     
    For salted candied peanuts
     
    ½ cup peanuts  
    3 tbsp granulated sugar 
    1 tbsp water  
    1 tsp vanilla extract 
    Sea salt 
     
     
    For vanilla milk
     
    1 cup milk, preferably whole, very 
    cold 
    ½ vanilla bean/pod 
    ¼ tsp vanilla extract 
    2 scoops vanilla ice cream 
     

    Method

    To make chocolate golgappa
     
    • Crack open the golgappa from the top with a light hand, make sure the crater is not too big and is cracked evenly. Push a satay stick or fork into each golgappa (from the back side or the hard side).
    • Place your topping choices: shredded coconut and sprinkles into individual bowls.
    • Heat the chocolate in a double boiler or in the microwave until almost fully melted. Remove from the heat and stir: it should fully melt and be warm, not hot. 
    • Hold the golgappa on top of the melted chocolate bowl. Pour the chocolate on it with a spoon, allow the extra chocolate to drip back into the bowl.
    • Using your hands or a spoon, sprinkle your topping of choice onto the freshly dipped golgappa. It is easiest to hold the golgappa horizontally and close to the core and slowly spin it while spooning on the toppings.
    • Place on a greased parchment paper cracked side down, remove the satay stick and cover the hole with a little melted chocolate. 
    • Repeat the same process for the three other golgappas and then place them altogether in the refrigerator until the chocolate is set, should take about 15 minutes.
    • Slice the strawberry head neatly. Keep it separately for garnish. Chop the rest of the strawberries into small squares. Keep them aside in a bowl.
    • Next step - get ready for final presentation.
     
    To make vanilla milk
     
    • Pour the milk into a blender. 
    • Using just the tip of a sharp paring knife, slice the vanilla bean open lengthwise. 
    • Scrape the seeds into the milk by running the back, or dull side, of the knife along the length of the vanilla bean. 
    • Add the vanilla extract, followed by the ice cream.  
    • Blend and then refrigerate. 
     
    To make salted candied peanuts
     
    • In a large heavy bottomed pan, combine sugar, water and vanilla extract and bring to a boil over medium-high heat, stirring constantly. 
    • Once up to a boil, continue to stir and cook over medium-high until the water evaporates and the sugar syrup seizes and crystallizes. 
    • Continue stirring and the crystallized sugar will start to melt and caramelize. Stir this to coat the peanuts until all the sugar has caramelized and no more granulated sugar remains. 
    •  Remove from heat and immediately stir in one teaspoon vanilla extract and then turn out onto a cookie sheet lined with parchment paper. Sprinkle with sea salt. Let it cool completely and then break up nuts into individual pieces.
     
    Final presentation of dish
     
    • Add a layer of candied peanuts into the shot glass. 
    • Top it with a layer of chopped strawberries. 
    • Place the chocolate golgappas on top of this shot glass. 
    • Serve three of these golgappas with a 
    small shot of vanilla milk. 

    MORE Food ARTICLES

    Chef Saransh Goila

    Roti Rasta aur India, a 100-day journey undertaken by Chef Goila covered 25 states and documented the expansive culinary richness of India. 

    And World's Best Food Festivals Are

    And World's Best Food Festivals Are

    According To CNN, These Are Some Of The World's Best Festivals For Anyone Hungry To Fill Their Empty Tummies

    Cottage Cheese Steaks By Chef Nita Mehta

    Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.

    Mango Ambrosia by Chef Nita Mehta

    A yummy blend of a variety of fruits in mango sauce; perfect for a refreshing summer dessert

    Makke ke Gatte By Chef Nita Mehta

    Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.

    Kitchen Queen: Chef Nita Mehta

    The talented chef-author has launched her restaurant chain Nita Mehta’s Kelong in Ludhiana, Chandigarh and Rohtak.

    PrevNext