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Food

Kesari Gulab Aur Badami Kheer

By chef Gautam Mehrishi, 12 Apr, 2021
  • Kesari Gulab Aur Badami Kheer

 

 

Ingredients

  • 2000 gms milk
  • 200 gms rice
  • 300 gms sugar
  • 1 gm elachi powder
  • 1 gm saffron    
  • 50 gms pista
  • 50 gms almond slivers
  • 2 gms dried rose petals 
  • 2 ml rose water            
  • 200 ml almond milk

Preparation

  • Soak rice in water and grind it coarsely. Boil milk, add the ground rice and cook for 15-20 minutes.                 
  • Add sugar, rose water, dried rose petals tied in a muslin, and elachi powder with saffron. When it becomes slightly thick, reduce the flame completely and add the almond milk for richness.          
  • Set in a clay pot and garnish with nuts

 

 

 

Fig And Walnut Halwa

Ingredients

  • 1000 gms crushed walnuts
  • 300 gms cashew powder
  • 300 gms anjeer (figs), chopped
  • 400 gms white mawa
  • 1000 gms ghee
  • 25 gmselachi powder
  • 400 gms sugar
  • Pista slivers for garnish
  • Almond slivers for garnish

 

Preparation

  • Heat ghee, add cashewnut powder and crushed walnut and cook until light brown. Then add chopped anjeer. Once all three nuts are incorporated, add the grated mawa and cook for 10 minutes.                                                               
  • Add sugar syrup gradually to the nuts mixture. Finish with cardamom powder. Garnish with pista and almond slivers.

 

Motichoor Rabri Jar Pudding 

Ingredients

  • 150 gm kesari laddoo
  • 1000 ml full fat milk 
  • 200 gms brown sugar 
  • A pinch of cinnamon powder 
  • Almond-pistachio slivers to garnish
  • A few saffron strands to garnish

 

Preparation

  • To prepare rabdi, take a thick bottom kadhai and pour the milk in it and bring it to a boil.
  • Once it boils, turn the flame to low and keep stirring until the milk reduces to about 300 ml. Remember to scrape the sides and bring the scrapes back in the boiling milk to get the lachhas. 
  • Once ready, cool the rabri and then layer it with the crushed laddoo, nuts, saffron, and cinnamon powder. Top it with saffron and nuts.

 

Besan Laddoo-Beetle Extract Chocolate Tart

Ingredients

  • 200 gms white chocolate 
  • 50 ml milk 

For the besan laddoo:

  • 150 gms besan 
  • 50 gms sugar
  • 40 gms desi ghee 
  • ¼ tsp green gardamom (ground)
  • 10 gms roasted almonds, slivered 

For the chocolate tart:

For the crust:

  • 200 gms almond flour 
  • 50 gms unsweetened cocoa powder
  • 60 gms melted butter
  • 20 ml maple syrup

For the chocolate filling:

  • 20 ml milk
  • 150 gms dark chocolate, roughly-chopped
  • 5 ml vanilla syrup

For the beetle extract:

  • 8-10 beetle leaves 
  • 50 ml coconut milk 

 

Preparation

For the besan laddoo:

  • Heat ghee in a pan or kadhai; once melted, add the beasn, initially it will clump but stirring continuously at medium flame for seven to eight minutes will make it into a smooth paste. Cool and add the cardamom powder and sugar; mix in and make a smooth dough. Now carve a small-sized laddoo, garnish with nuts and keep separately.

For the chocolate tart:

  • Preheat oven to 180 degrees C. Mix in almond flour, cocoa, butter and maple syrup to make a mix. Press in a tart mould and bake till firm.
  • For the filling, melt the broken chocolate adding the milk gradually and mixing on a double boiler till a velvet finish is achieved. Pour the chocolate mix in the shell when slightly cool and refrigerate.

For the beetle extract:

  • Dip the beetle leaves in ice water for five minutes, and then blend with some coconut milk. Mix thoroughly and microwave twice for 10 seconds each with a gap and mixing in between.
  • Melt the white chocolate adding milk on a double boiler till velvet consistency; add the beetle extract to achieve a nice green colour. Pour in a flat tray and let it set. Then cut in round discs of the same size of the tart tops. Make ¾ small holes with a nozzle top and keep aside.
  • To finish, take the tarts and top with the beetle extract disc. In the round cut-outs, lace the besan laddoo and garnish with chopped nuts and gold leaf.

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