Quick Kesar Malai Laddoo

Happy Diwali everyone...

During these odd times, nobody wants to spend hours in the kitchen preparing Diwali sweets. I am in the same boat and hence came up with a laddoo, so instant ( when you compare it to the rest of the sweets usually prepared for Diwali), you would never believe how easy this is with no compromise on the taste.

Difficulty level: Easy
Preparation time: 10 min
Cooking time: 2-3 min


Ingredients

• Milk powder- 1 cup
• Ghee( clarified butter)- 1/ 4 cup plus 1 tbsp, and a couple of drops to grease your palm to make the laddoos
• Cashews- 12-15
• Raisins-25
• Granulated sugar- 1/4 cup
• Cardamom- 3 pods
• Saffron- a few strands

In a skillet, heat 1 tbsp ghee(clarified butter) on medium-low heat and roast the cashews until they turn golden brown and put aside. To the same ghee, add the raisins and fry them until they puff up. Keep aside. Add the rest of the ghee and allow to melt completely. Turn off the stove and after 3-4 minutes add the strands of saffron. This will allow the flavors to infuse into the ghee slowly.

While the ghee cools completely, powder the sugar and the seeds inside the pods of cardamom into a fine powder. Also crush the roasted cashews using a mortar and pestle or a food processor (just pulse it a couple of times). In a mixing bowl, add the milk powder, powdered sugar, crushed cashews, roasted raisins and mix well. Pour the saffron-infused ghee on top and mix well using a spatula. Once it is thoroughly mixed, grease your palms and roll the mixture into small lemon-sized balls. This yields 14 such laddoos. The number may vary depending on the size of your balls. It stays fresh at room temperature for 3-4 days.

Oreo Fudgy Brownies

Oreos are a kids' favorite and a lot of the adults I know love it too. I have incorporated Oreos and marshmallows to the brownie to make it all the more chewy. It is a fudgy, chewy, brownie goodness which will make you go back for more. 

Ingredients

1 cup butter, melted
1 cup granulated sugar
1 1/2 cups light brown sugar, packed
1 tablespoon vanilla
4 large eggs
1 teaspoon kosher salt
1 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 cup white chocolate chips
1/2 cup mini marshmallows
30 Oreo cookies coarsely chopped

Preheat your oven to 350°F/175°C. Line 9×13 pan with foil and spray with nonstick spray. Set aside. In the bowl of stand mixer fitted with the paddle attachment combine the butter, granulated sugar, brown sugar, vanilla, and eggs. Mix on medium speed until combined, about 1 minute. Add in salt and the cocoa powder and mix on medium until combined, 30 seconds to a minute. Turn the mixer to low and add in the flour until incorporated. Mix in the chocolate chips and mini marshmallows. Spread half of the batter into the pan. Top with the Oreos and spread the remaining batter on top.

Bake for 35-40 minutes until the centre is almost set. It can stay fresh in an airtight container for about 3 days..I doubt this will remain at the end of the 3rd day anyway...

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Old-fashioned Apple Cobbler

I really miss the falls in the US. It used to be my favourite season. With the nature looking its prettiest in fall colors and the aroma of the seasonal harvest filling the air , we used to go apple-picking. I used to make everything imaginable with apples. This is one of my favorites. 

Difficulty level : Easy
Preparation time: 15 minutes
Baking time:  40-45 minutes

Ingredients

• 6 medium apples (Granny Smith, Golden Delicious, or other good baking apple), peeled and cut into chunks ¼ inch thick
• 1 cup water or apple juice
• 1/3 cup brown sugar , packed
• 1 Tablespoon cornstarch
• 1 Tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt

For the batter:

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• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 5 Tablespoons butter , melted
• ground cinnamon for topping

Directions: 

• Preheat the oven to 350°F and grease a 9×13 inch pan lightly with cooking spray.
• Stir together brown sugar, water, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together in a saucepan. Stir in apples. Cook over medium heat for 3-5 minutes, stirring.
• Pour mixture into prepared pan.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk and melted butter, just until combined.
• Pour the mixture over the apples in the pan. Sprinkle lightly with cinnamon.
• Bake for about 38-40 minutes or until a toothpick inserted into the topping comes out clean.
• Allow to cool for at least 15 minutes before serving. Serve warm with vanilla ice cream, if desired.
• Cover and store leftovers in the refrigerator for up to 4 days
  
  
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Make Ahead:

You could prepare the apple filling and store it in the fridge for up to 3 days, or freeze it for up to 3 months.

You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.

Coconut Burfi (Microwave)

During the Navrathri(festive) season, everyone is in the lookout for quick sweets you can whip up in a jiffy with this recipe from Tarla Dalal. You could add some color, but I decided to keep it colorless as it is for offering to Goddess Saraswathi for the Navrathri pooja. As the preparation is completely in the microwave, it will save you a lot of time and energy you would otherwise spend in front of the stove.

Difficulty level: Easy
Preparation time: 5 min
Setting time: 1 hr.

Ingredients
Grated coconut- 1 cup
Ghee- 2 tsp
Milk- 1/4 cup
Sugar- 3 tbsp
Cardamom- 1/4 tsp
Color-optional, a pinch

Mix the grated coconut and ghee well in a microwave safe bowl, and cook for 2 minutes, stirring after 1 minute. Take the bowl out, add in the rest of the ingredients. Mix them thoroughly and cook for another 2 minutes , stirring after 1 minute. Transfer on to a greased dish with 5" diameter and allow to set for 1 hr. Cut into desired shapes and enjoy.

Mango Peda/Mango Fudge

Peda is a very traditional Indian sweet. It can very well be made instantly at home with a little bit of  patience and elbow grease. I wanted to combine the flavour of mangoes to give it a twist. Who doesn't like mangoes? I have made minor changes to the recipe from Archana Hebbar here. This stays in room temperature for a week, so feel free to make plenty to share. 

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Difficulty level: Medium
Preparation time: 5 min
Cooking time: 30-40 min

Ingredients

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Ghee( clarified butter)- 2 tbsp

A few strands of saffron
Mango pulp- 1 cup
Granulated sugar- 1/4 cup
Milk powder- 1 cup
Powdered cashew- 1/4 cup
Cardamom powder- 1/4 tsp

In a large frying pan heat 2 tbsp ghee, ¼ cup milk, few thread saffron and 1 cup mango pulp.

Stir well making sure everything is well combined.
Now add ¼ cup sugar and stir until sugar dissolves completely.
Further, add 1 cup milk powder and ¼ cup cashew powder.
Mix well making sure the mixture is well combined.
Mash well making sure there are no lumps present.

keeping the flame on low, stir continuously. the mixture thickens after 5 minutes.

Further, add ¼ tsp cardamom powder and mix well.
After 15 minutes, the mixture starts to separate the pan and holds shape. do not overcook as the peda hardens.
Transfer the prepared mixture into a greased plate and spread uniformly.
Cool for 5 minutes, and start preparing ball-sized peda.
Design using the flower mould if you happen to have it. you can also decorate using a toothpick or fork. I have kept it naked here.
Mango peda stays fresh for a week when stored in an airtight container.

Sticky Toffee Pudding

Whenever we go to P.F.Chang's we always get their Sticky Toffee Pudding. My elder son absolutely loves this and what better way to surprise him than have a home-made version for his birthday. I decided to give it a shot for the first time ever also because I can sneak in some dates into them ( my kids just call dates "gross"...for their gooey texture)...shh...just don't tell them..

The recipe from Martha Stewart makes divinely rich and melt-in-the-mouth Sticky Toffee Pudding.

Difficulty level: Medium

Preparation time: 20 min

Baking time: about 30 min

Pudding
6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot strong brewed coffee( I just used 1 cup boiled water as I was not sure whether my kids would taste the coffee flavour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature

Sauce

1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream

Directions

Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.

Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.

Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.

Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.

Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

Carrot date Cake

My mom was visiting, and I decided to make something that she would absolutely love. She loves both Carrots and Dates. I decided to do some research on how much varieties of Carrot Date cake I could find. I found it very interesting when I noticed that most people add caramel to enhance the flavor. I kept on searching as I wanted something with the least amount of sugar added, as the cake would rely on the natural sweetness of the dates ( some dried ones are extremely sweet, and it would depend on the variety of dates you pick) and of course the carrots. 

I finally saw a recipe from taste.com.au. The frosting is completely optional. I decided to keep it naked, as I wanted to enjoy the maximum flavor & taste of the dates and carrots, and nothing else. After all, they are the real stars here, and just let them shine through.

  

Difficulty level: Medium

Preparation time: 40 min

Baking time: 50-55 min

INGREDIENTS

• 1 cup (140g) dried dates, coarsely chopped
• 1/2 cup (125ml) boiling water
• 1/2 tsp baking soda
• 2 large Eggs
• 1/2 cup (125ml) vegetable oil
• 2 cups (300g) self-raising flour( note on making self-raising flour at bottom, if you don't have it handy)
• 1 cup (220g) brown sugar packed
• 1 1/2 cups coarsely grated carrot (about 3 large carrots)
• 1/2 cup (50g) coarsely chopped walnuts
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
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• Frosting( optional)
• 250g cream cheese, softened
• 50g butter
• 1/2 cup (80g) icing sugar mixture
• Red, yellow & green liquid food colourinng

Directions

Preheat oven to 180C. Grease the base and sides of a 10x10 square baking pan.  You may also line it with baking /parchment paper, allowing the 2 long sides to overhang.

Combine the date, water and baking soda in a medium heatproof bowl. Set aside for 10 mins to soak. Use a stand up mixer, add the eggs and oil and whisk to combine. You could also use the hand-held mixer as there is not a long of mixing involved. 

In the meantime, for the dry ingredients, combine the flour, sugar, carrot, walnut, cinnamon and nutmeg well in a bowl and keep aside. Mix in the dry ingredients in batches and stir in the date mixture at the very last. They should just be uniformly distributed in the batter. Spoon into the prepared pan and smooth the surface. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack to cool completely.

Frosting- Use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Add icing sugar. Beat until well combined. Reserve 1/4 cup of the icing. Spread remaining icing over top of cake. 

Divide reserved icing between 2 bowls. Add red and yellow colouring to 1 portion to make orange icing. Tint remaining icing portion with green colouring. Place the orange icing in a piping bag fitted with a 2mm nozzle. Pipe 1cm-long carrot shapes on top of cake. Place the green icing in a clean piping bag fitted with a 2mm nozzle. Pipe onto cake to make the carrot tops.

Note:

Self-raising flour is really easy to whip up if you have corn starch in your pantry. Measure out  1 cup of all-purpose flour . Take out 2 tbsp and replace it with the same quantity of corn flour/corn starch.Mix well until everything is uniformly combined. There you have it..Self-raising flour..

Dulce de Leche Cheesecake with Homemade Dulce de Leche sauce

 I love the Dulce de Leche Cheesecake from The Cheesecake Factory. C'mon, who doesn't  love their Cheesecakes? The richness of the Cheesecake with the swirls of Dulce de Leche will be a big hit the next time you have company over.  The recipe from Tasteandtellblog.com is a nice place to start, though I made my own alterations. Please read till the end before you start making this beauty. 

Difficulty level: Medium

Preparation time: 30 min, if you have the Dulce de Leche sauce( which takes atleast 1 hr)

Baking time: 50-55 min

Ingredients

• 3 cups Graham crackers (original recipe used Vanilla wafers)
• 4 tablespoons melted butter
• 24 oz ( 680 gms) cream cheese, at room temperature
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract

• 3 eggs, at room temperature
• 1/3 cup milk (I used low-fat)
• 1/2 cup Dulce de Leche, plus more for serving

For the Dulce de Leche

I can (400 gms) of sweetened condensed milk

First, prepare the Dulce de Leche sauce. Preheat the oven to 350F. Por the condensed milk into an oven-proof dish. Cover with aluminuim foil. Transfer the covered dish into a water bath ( for those of you who are not sure what a water bath is- it is a deep , say 2-3 inches , baking dish in which you pour boiling water all around the dish to be baked. This allows the item to bake more uniformly.) . Let it stay on the bottom rack of the oven for atleast 1 hour. The longer it takes in the oven, the darker it gets. Viola....the Dulce de Leche sauce is ready...

Once you have the sauce ready, let it cool to room temperature before you start with the Cheesecake. 

Preheat the oven to 400ºF. If using a water bath( I would strongly suggest you do) , wrap a 9-inch springform pan tightly with foil. ( Tips on properly securely the bottom, after the recipe)

Place the graham crackers in a food processor and process until completely crushed. Add the melted butter and pulse a few times until the crumbs are all moistened with the butter.

Press the crumbs into the prepared springform pan. Using a flat bottomed glass or measuring cup, press the crumbs firmly, but gently, to make sure they are packed and even. Place the pan in the oven and bake for 4 to 6 minutes, until the crust is lightly browned. Remove from the oven and cool to room temperature.

Reset the oven temperature to 325ºF.

Place the cream cheese in a large bowl or the bowl of a stand mixer. Using the stand mixer or an electric mixer, beat the cream cheese until it is smooth. Add the sugar, flour and vanilla and beat until combined and smooth.  Add the eggs one at a time, beating only until combined. Be careful to not overmix. Add the milk and mix just until blended.

Measure 3/4 cup of the cheesecake batter and add it to a small bowl.  Add the 1/2 cup dulce de leche and mix to combine.

Place the springform pan with the cooled crust into a larger dish with sides that go up at least 1 inch.  Pour the plain cheesecake mixture into the springform pan. Top with the dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl it into the plain batter with the tip of a knife or a skewer.

Heat about 2 cups until very hot or boiling.

Place the cheesecake in the oven, then add the water carefully into the dish surrounding the cheesecake. Close the oven door and bake until the edges of the cheesecake are puffed and set, but the center should still be a bit jiggly, 45-55 minutes.  Turn off the oven and prop the door open. Leave the cheesecake in the oven to gradually cool for about an hour. Carefully remove the cheesecake from the oven, adding extra caution with the surrounding water. Run a sharp knife around the edge of the cheesecake, then cover the cheesecake and refrigerate until completely cold, at least 4 to 6 hours, but preferably overnight.

If desired, serve the cheesecake slices with additional dulce de leche over the top.

                                

Tips on wrapping the Springform pan

- A 9 inch round springform pan is the perfect size for cheesecakes, I think.

- Remove the bottom of the pan, and place a sheet of parchment paper over the round. Place the top of the springform pan over the round, and push it down where the edges line up and close the lever. This gives you the closed springform pan with parchment paper in the bottom, and the edges of the sheet of parchment paper sticking out.

- Put 2 pieces of foil on a counter, crossing each other. Place the springform pan in the center, and wrap the pan in the foil, making sure to not only bring the sides of the foil up, but the sides of the overhanging parchment paper as well. Make sure the foil is on very tight.  Place this in a pan that is just bigger – I use a 2-inch deep think baking sheet.

- once you have poured your batter into the pan, place it on the middle rack of your preheated oven. Fill the outside pan with very hot water, making sure you don’t splash the cheesecake.