…ookies. Always keep a watch while baking because there is a tendency to burn. The shape, size, addition of dry fruits and individual oven temperature settings are an important aspect to consider to get perfect and uniformly baked cookies. To Blanch Almonds : Place shelled almonds with skin in boiling water for about 3-5 mins. Drain out the water. While almonds are still warm, press each almond between your thumb and forefinger to slide the skin of…
…he true beauty of this cake is the decoration of blanched and peeled whole almonds arranged beautifully in tight concentric circles. This pattern of studded almonds looks elegantly pretty. When you slice the cake, it looks gorgeous within. The lovely red glace cherries and the dark fruit look like jewels. The sweet glaze brushed on top of the cake makes the cake look stunning and glossy. You can’t help but admire and feast with your eyes before yo…
…k them in hot water for about 25 mins. Then remove the skins & let the almonds dry for about ½ an hour. Powder cashewnuts/almonds in a mixie/grinder till it is a very fine powder. In a sufficiently large bowl, mix the powdered almonds/cashewnuts with sugar & flavoring. Then add the egg whites; mix gently & knead into a smooth dough. Do not over knead or the dough will start releasing oil. Shape into eggs with your hands or use egg moul…
…for a Madeira or Rich Fruit Cake. Marzipan is a pliable mixture of ground almonds or ground cashew nuts, confectioner’s sugar, egg white and lemon juice. It is referred to as almond paste. Marzipan can be a cooked or an uncooked paste. It can be colored with food colors and moulded into different shapes for decoration. For a sweet aromatic taste; essences, extracts or rose water is used in the marzipan paste /dough. Easter eggs are usually prepar…
…or Preserves (I used Strawberry Jam) Procedure: First, place the blanched almonds on a baking tray and bake in a preheated oven at 180C or until very lightly brown. Grind the cooled almonds with 50 gm sugar to a very fine powder. In sufficiently large bowl, sift flour and salt together. Whisk in lime zest. Beat butter with remaining sugar until light and fluffy. Next beat in vanilla, egg yolks, almond powder and flour. Divide the dough in half; w…
…Topping : Rabdi/Basundi Rose Syrup/Rooh Afza Kewra Syrup/Essence Slivered Almonds/Pistachios Preparation of Kulfi : Make a paste of corn flour & milk. Keep aside to use later. Break the bread into small pieces & run it in a mixie to obtain crumbs. Soak pistachios in warm water for about 15 mins. Grind to a thick smooth paste or coarsely. (Depending on your preference). In a thick bottomed deep pan, boil the milk & keep stirring consta…
…ra Syrup/Essence For the Topping & Garnishing : Rabdi/Basundi Slivered Almonds/Pistachios Procedure : First, make a smooth lumpless paste of corn flour & milk. Keep aside to use later. In a thick bottomed deep pan, boil the milk & keep stirring continuously. After the first boil, reduce heat & let it boil further till it is reduced to half the quantity. Add the condensed milk, sugar, fresh cream, salt & stir to combine well. Le…
…ts (chopped) & Raisins ½ tsp. freshly ground Green Cardamom pwd. Whole Almonds for garnishing (optional) Procedure : Heat a thick bottomed pan/wok/kadhai & dry roast rava over low flame for about 5 mins., stirring continuously until the rawness disappears completely. Do not brown the rava. Transfer the roasted rava to a bowl & let it cool completely. Meanwhile, lightly fry the cashew nuts & raisins & keep aside to be used later…
…r deep frying For Garnishing : Few Saffron strands, slivered Pistachios or Almonds Procedure to prepare the Jamun: Knead mawa and rawa to a smooth dough. Cover and set aside for about 20 mins. Knead again; divide into small portions and roll into lemon-sized balls or elongated shapes. You may stuff a little cardamom powder and one pista or a raisin in the center of each dough ball if you like. For deep frying, heat sufficient ghee or vegetable oil…
…d! Thandai is a coolant which is prepared with purified water, cashewnuts, almonds, pistachios, seeds of watermelon & muskmelon, aromatic rose petals, sweet spices like sauf, green cardamom, nutmeg, sauf, cinnamon, poppy seeds, white & black pepper, rose water & above all creamy milk & saffron. All these aromatic spices, nuts & rose petals provided by nature combines together to make a wonderful coolant to calm & soothe the…