The festive season gives you all the more reason to go to the kitchen and prepare dishes for those who have a sweet tooth. Try recipes like moong dal halwa and plum cake to make the celebrations more special.
The festive season gives you all the more reason to go to the kitchen and prepare dishes for those who have a sweet tooth. Try recipes like moong dal halwa and plum cake to make the celebrations more special.
Executive Chef Brij Sharma at The Chalets Naldehra share recipes of few desserts:
1. Moong dal halwa
Ingredients:
– Dhuli moong dal (soaked): 1 cup
– Sugar: 1 cup
– One-and-a-half cup of water
– Ghee: 1 cup
– Khoya (crumbled): 3/4 cup
– Sliced almonds: 10 to 12
– Cashew nut: 8 to 10
Method:
– Soak moong daal for few hours. Drain and grind the dal coarsely with a small amount of water.
– Prepare one-string sugar syrup with one cup sugar and one-and-a-half cup of water.
– Heat ghee in a thick-bottomed pan and add the ground moong dal and saute, stirring continuously, over low heat till the dal turns golden brown.
– Add the sugar syrup.
– Stir till they are thoroughly incorporated and the halwa is of dropping consistency.
– Add mawa (khoya) and cook till it dissolves.
– Serve hot garnished with almonds.
2. Plum cake
Ingredients:
-Plums (pitted and halved): 12
– Caster sugar: 150 gram
– Butter at room temperature: 115 gram
– Plain flour: 140gram
– Baking powder: 1 teaspoon
– Ground cinnamon powder: 1 teaspoon
– Caster sugar (for sprinkling): 1-2 tablespoons
Method:
– Preheat oven to 180 °C.
– Beat sugar and butter until fluffy with electric mixer.
– Mix flour and baking powder and sift into creamed mixture. Add rest of the ingredients and mix everything well.
– Pour batter into a greased 26 cm round spring form tin and smooth out.
– Top with the plums (cut side up) and sprinkle with 1-2 tablespoons sugar and cinnamon powder.
– Bake in preheated oven on lowest shelf for 40 to 50 minutes.
– Cool to room temperature or serve warm.
3. Chocolate brownie with ice cream
Ingredients:
– Melted butter: 110 gram
– Caster sugar: 200 gram
– Eggs: 2
– Self-raising flour: 60gram
– Unsweetened cocoa powder: 30 gram
– Salt: One-fourth teaspoon
– Vanilla extract: 1 teaspoon
– Chopped walnuts (optional): 60 gram
Method:
– Preheat oven to 180 °C.
– Grease and flour a 20 cm square tin.
– In a medium bowl, beat together butter and sugar.
– Add eggs and mix well.
– Combine the flour, cocoa and salt; stir into the sugar mixture.
– Mix in the vanilla and stir in walnuts, if you are using them.
– Spread evenly into the prepared tin.
– Bake for 25 to 30 minutes in the preheated oven.
– Cool before cutting into squares.
– Serve in an ice cream bowl garnished with red cherry.
IANS
