Monthly Archives: October 2014

Coconut Almond Laddoo – for the Diwali party

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Ready for the party

So these laddos are a blend of my coconut laddoos and badam peda – something I went ahead and experimented with – a pretty risky proposition given that I had to make these as a Diwali sweet for a party. I initially had plans to make two sweets – coconut laddoo and badam barfi, so had ingredients of both handy. I mixed them up and had no regrets – the results were awesome!

Ingredients –
3 cups almond flour/ meal
3 cups dry desiccated coconut (fine)
2 cups sugar
1 tin sweetened condensed milk
cardamom powder – 1 tsp
saffron, almonds, pistachios – optional – for decoration.

Method –
1. Dump the sugar in a wide kadhai, add water just to cover the surface of sugar.
2. Start heating at a low flame. Keep stirring.
3. When the sugar dissolves and starts getting syrup-like , (takes 10 to 12 minutes), add the almond meal and mix for 2 minutes.
4. Now, at this stage u can add the cardamom powder and switch off the flame. So that u can roll the stuff into badam pedha. But we are getting adventurous here.
5. Add the coconut and mix. The deal will get very dry and you will start to get worried.
6. Add in the Condensed milk and be happy – it looks and smells great and everything is back on track.
7. keep mixing for another 5 minutes till the deal reaches a consistency you want – to check, take out some of the mixture and let it cool for a minute. If you can roll it into a small ball, you are good.
8. Switch off the flame – let things cool down a bit – for half an hour at least.
9. Use this time to chop up almond and pistachio pieces for the decoration, also soak some saffron strands in warm milk.
10. Roll out laddoos and decorate as you wish. I got 45 small ones, will yield maybe 30 big ones.
11. Store in the refrigerator – but take out at least an hour before you want to serve them.

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Sooji ka halwa – for a party

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Sooji Halwa for Diwali potluck

Sooji Halwa for Diwali potluck

Jotting this down here so that I remember the proportions to be used for the quantity. This much sufficed for a gathering of 8 adults and 4 kids.
Recipe same as here.
Quantities used – 3 cups fine sooji + 2 cups sugar + 3 cups milk + 3 cups water + 2.5 cups melted ghee.
Could have used .5 cup more of each sugar and ghee to make it sweeter/richer.

Choco Vanilla Cookies

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I wanted to try a very basic, simple cookie for my first ever cookie baking venture – but Aditi and Nilesh wanted fancy stuff. After a lot of research, I settled down on this recipe at ‘Cooking with Siri’, I jsut decided that I will not create the Halloween owls. The results were great. I told Manish about this and sent him the recipe. He started making them the same time in California and got the same great results!
Jotting down the recipe here, for future reference.

Original Recipe Link – Hoot Owl Cookies at ‘Cooking With Siri’

Ready to go in the oven

Ready to go in the oven

Ingredients –
2-1/2 cups maida/all-purpose flour
3/4 cup unsalted butter, softened ( that is 1 and a half sticks)
1 cup sugar
1 egg
1 tsp vanilla extract
2 tsp baking powder
1/4 teaspoon salt
2 tbsp cocoa powder (I got Hershey’s)
2 tbsp water
1/4 tsp baking soda

Method –

1. Let the butter soften on its own at room temperature. Took about half an hour.
2. In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.
3. Sift together flour, baking powder and salt. I dont have a sifter, so I just mixed the ingredients by hand on a newspaper spread on the kitchen counter.
4. Add 1 cup at a time of the dry mix to the wet creamed mixture.
5. Remove two-thirds of the dough; roll into a square on plastic wrap. Set aside.I was not able to roll it into a square – but a large rectangle rather.
4. Combine together cocoa powder, baking soda and little water in a bowl. Mix so that the cocoa powder is dissolved.
5. Mix the cocoa mixture into remaining dough. I did this by hand. Shape into an cylindrical log. Now, this cocoa dough is a bit on the softer side – kinda tough to roll into a log, but no need to panic.
6. Place chocolate log at one end of the white dough rectangle and roll up. Pinch seams together. Wrap in plastic wrap. Refrigerate for at least 2 hours.
7. Unwrap dough and cut into slices. Place them in a foil covered baking sheet.
8. Bake in an oven preheated to 350° for 13 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack.

Box full of cookies = Great weekend!

Box full of cookies = Great weekend!


My notes –
1. This is a lot of dough actually and makes like 30 to 40 cookies. I had to freeze a part of it.
2. The cookies expand during baking and should be kept at a distance, maybe only six at a time. Some of mine stuck to each other.
3. The cookies expand and so they are too big. The next time, i will make two logs, so that I get bite sized cookies.
4. The cookies must be cut all of the same thickness.
5. They were a bit soft when right out of the over, but were crunchy after they cooled down – and remain so a day after being stored in an ait tight container.