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Tirunelveli Halwa Recipe

Ingredients:

Wheat Berries/Whole Wheat – 1 Cup
Sugar – 2 Cups [ I used 1.5 cups]
Water – 1/2 cup
Cashewnuts – 1/4 cup
Ghee – 3/4 Cup
Cardamom Powder – 1/2 tsp
Food Colour – a pinch [ I used mix of orange and red]

Method:
1. Clean, rinse and soak wheat berries with enough water for minimum of 8 hours or for 24hours.  I soaked for around 15 hours.
2. Rinse again soaked wheat and grind in grinder/mixer or blender with water until it become coarse paste white in colour.  Use a sieve to filter and extract milk in a bowl.  Repeat the step again, grind the remaining fibrous wheat with water and extract milk, discard the remaining wheat.
3. Cover the bowl and let it ferment overnight.
4. In a heavy bottom pan (pressure cooker works best here) add water and sugar, cook on medium flame and prepare 1 thread consistency sugar syrup.  Add food colour and mix well.
~ To check sugar syrup consistency, after sugar dissolves in water and starts to boil keep stirring the mix.  Dip hand in a bowl of water, then touch the sugar syrup with index finger (careful not to get burn as it will be very hot).  Press index and thumb finger together and slowly move the fingers apart you can see a string forming between fingers this means our sugar syrup is ready. If not, let syrup cook for a minute more and do the checking process again.
4.  Once sugar syrup is ready reduce flame to slow and add extracted milk slowly and keep stirring.  This is the important part we can’t stop the stirring process.  Once it thicken slightly, add cardamom powder and 1 tbsp of ghee and keep stirring.
5. After each minute of stirring add 1 tbsp of ghee and stir again repeat this until you use 3/4 cup to 1 cup of ghee each time adding only 1 tbsp of ghee.  After around 20-25 minutes the halwa will be glossy, forms a mass and doesn’t stick to pan anymore then it’s done.  Add cashew and stir again well. 

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Kaju Roll

Kaju Roll

INGREDIENTS :

1 Cup - Cashewnuts/Kaju
1/2 Cup - Sugar
1/4 Cup - Water
1/4 tsp - Ghee (if required)
2 - Sliver Warq
For Pista Roll
1/2 Cup - Pista
1 tbsp - Powdered Sugar
A Pinch - Green Food Color (optional)        
1-2 tbsp - water

METHOD :

1. Make sure cashewnuts and pista are in room temperature, grind cashews in dry mixer or coffee blender into powder, keep it slightly coarse, make sure you don't grind it too much so it becomes paste. In a pan or kadai (wok) take water, sugar and bring it to boil.

2. Prepare 1 string consistency sugar syrup, to cehck in a small bowl of water place few drops of sugar syrup it will form in thread and won't get dissolves, you syrup is ready. Add cashew powder and mix well to avoid any lumps in slow flame, keep stirring for 3-4 minutes until it mixture starts to leave side of pans and forms into dough.

3. If you take small amount of mixture and roll it will form into ball, off flame now and keep stirring for a minute, allow the mixture to cool, once it comes to slight warm stage knead it well to make smooth dough. You can add 1/4 tsp or 1/2 tsp of ghee to help with kneading.

4. For pista roll, grind pista into powder and in a bowl add powdered pista, sugar powder (use less since we have sugar in cashew mixture too), food color (if using) and mix well for form a dough, sprinkle few drops of to help in binding. Now divide the mixture into 4 portions and roll one portion into thin log or cyliner shape as in below picture, keep the dough covered all times.

5. Divide cashew dough into 4 portion too (keep the dough covered all times), take one portion and roll between plastic sheets or butter paper into rectangle. Now place the pista roll in middle carefully and using the plastic sheet rollup cashew so pista gets stuffed/enclosed in cashew. Roll cashew roll gently to get smooth texture, cut the both the edges and cut roll into 2 inch long cylinder.

6. Repeat same for rest of pista, cashew dough, if using sliver warq, gently press sliver foil/warq on cashew pista rolls (you can also apply sliver warq first and then cut rolls). You can keep the rolls in fridge for 30mins to 1 hour to firm them up.

Stay good for a week to 10 days if refrigerated.

Notes :

*If the cashew dough dries up, add 1-2 tbsp milk and knead again, but this will reduce the shelf life.

*You can skip pista and make this as only kaju roll.

*Sugar syrup consistency is important so do not miss that, if you are not very sure once the syrup becomes sticky add cashew powder.

*Make sure both nuts are at room temperature before your powder them.

*Cashewnut mixture will not be smooth, don't worry we will knead it to make smooth.

*You can also make this cashew pista burfi.

Chocolate Truffle Cake Recipe

Chocolate Truffle 

Ingredients

• 2-1/2 cups 2% milk
• 1 cup butter, cubed
• 8 ounces semisweet chocolate, chopped
• 3 eggs
• 2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• FILLING:
• 6 tablespoons butter, cubed
• 4 ounces bittersweet chocolate, chopped
• 2-1/2 cups confectioners' sugar
• 1/2 cup heavy whipping cream
• GANACHE:
• 10 ounces semisweet chocolate, chopped
• 2/3 cup heavy whipping cream

Directions

1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
2. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
6. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.Yield: 16 servings.