Category: Dessert

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Dessert

LOTUS BISCOFF HAZELNUT LASAGNA

Biscoff spread is cookie butter. It’s a smooth, thick, nut-free spread. Cookie butter is a creamy, soft preserve that senses savory and sweet. This silky-smooth spread is packed with a unique caramelized flavor and aromatic flavorings. The texture varies from creamy to crunchy.

Cookie butter is used in baking, the same way peanut butter or chocolate hazelnut spread is used. It’s used in cookies and bars, ideal on toast, and many eat right out of the jar with a spoon. 

The basic elements of Lotus Biscoff Hazelnut Lasagne are both the Biscoff, as well as the chocolate spread, which enhances the overall flavor. 

Apart from the spread, Biscoff Cookies are used which are crunchy, buttery, aromatic, and have exactly the right amount of sweetness. 

Biscoff Cookies are like fine shortbread cookies with a whole lot of spice and a deep caramel flavor.

This layered dessert is only five ingredients, so there’s nothing stopping you from making it at home. It’s a no-bake dessert and easily made in a short time.

The Crunchy Base

Biscoff Cookies are like fine shortbread cookies with a deep caramel flavor. These cookies infuse with butter and flour, a hint of cinnamon, nutmeg, ginger, and cloves, they are modified.

The Creamy Layers

A well-whisked cream is layered along with the Biscoff, and chocolate hazelnut spread three times along with the Biscoff cookies in between.

The Presentation

The dessert is presented with a finely designed layering of chocolate hazelnut and Biscoff spread, with crushed caramelized cookies around.

LOTUS BISCOFF HAZELNUT LASAGNA

INGREDIENTS:

  • Lotus Biscoff cookies 2 packs
  • Whipped cream 500 ml
  • Sugar 1 tbsp
  • Biscoff spread 1 1/2 cups
  • Chocolate Hazelnut spread 1 cup

INSTRUCTIONS:

  • Melt Biscoff and choclate hazelnut spread in the microwave until pouring consistency.
  • Take a clear flat serving dish and arrange a layer of cookies at the base.
  • Set a layer of cream over the biscuits, then drizzle Biscoff and chocolate hazelnut spreads on top.
  • Repeat the steps three times with the same form of layerings, with the last layer of cream on top.
  • Place some Biscoff and hazelnut spreads in a piping bag and pipelines on top of the cream layer. 
  • Use a skewer to form a design by stroking the skewer up and then down in the opposite direction.
  • Add crushed Biscoff cookies on the sides of the serving dish to make it more presentable.
  • Refrigerate for 6 to 8 hours.
Categories
Dessert

BADAM KA HALWA (Almond Pudding)

The almond is a popularly cultivated nut, which is a popular ingredient of different culture’s almond desserts. Whether ground up for a flour substitute, made into a paste, used chopped, slivered, raw, blanched, or toasted, almonds lend their signature nutty flavor to some of the world’s most beloved cakes, cookies, pastries, and puddings. 

 

Badam ka halwa is a sweet which can be prepared and stored in the refrigerator and easily remain good for several days. Traditionally, almonds are soaked overnight, peeled, and then made into a paste. Then the paste is stir-fried in ghee and this process takes quite a bit of time and effort. 

Almond- The Tree Nut

Almonds have a naturally sweet flavor, so they are a perfect ingredient for baked goods and desserts. 

The Almond Blend

Almonds are soaked overnight, peeled, and then made into a paste. Then the paste is stir-fried in ghee and this process takes quite a bit of time and effort. 

The Hint of Saffron

Saffron provides a beautiful yellow color and gives a royal taste to the dessert.

BADAM KA HALWA

 

INGREDIENTS:

  • 1/4 cup clarified butter/ghee
  • 1 cup almond (soaked and blanched)
  • 1 1/4 cups milk 
  • 1/2 cup sugar 
  • a pinch Saffron soaked in 2 tbsp of warm milk 
  • 1/4 tsp cardamom powder
  • 2 tbsp slivered almonds
  • 2 tbsp of pistachios

INSTRUCTIONS:

 

  • Soak the almonds overnight, then peel the skin off.
  • blend the almonds well in a blender with milk.
  • Soak a few strands of saffron in 2 tablespoons of warm milk.
  • In a  pot, heat ghee/ clarified butter.
  • Next, add the almond paste and saute for 3-4 minutes till the raw smell of the almond disappears.
  • Stir continuously to avoid burning.
  • Next add saffron milk, sugar, and whisk well so that no lumps are formed.
  • Cook for another 5-6 minutes till you get running consistency.
  • Add remaining ghee, cardamom powder and cook till the halwa thickens.
  • Badam halwa thickens as it cools.
  • Once the right consistency is achieved take out the badam halwa in a serving dish else it gets hard and chewy because of the heat.
  • Serve it warm or at room temperature and garnish with slivered pistachios and almonds.
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Categories
Dessert

KALAKAND

Kalakand sweet, you’ll ever taste! It has a moist, juicy, and grainy texture with a perfectly sweet milky taste. Plus, it is super easy to make and perfect for this festive season. Kalakand, a delicious milk-based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk. Kalakand that has a smooth texture, more like a burfi is never authentic. This sweet is famous for its granular texture. It’s never smooth!

The Fusion of Milk & Lemon

The milk and lemon are infused together, which will break into solids. 

Straining Process

Take it out on a muslin cloth and strain the water that will be left with will be pure milk solid.

The Presentation

The Kalakand dish is generously greased with clarified butter and garnished with chopped almonds and pistachios. 

KALAKAND

 

INGREDIENTS:

  • Clarified butter – 2 tablespoons for mixture and as required for greasing
  • Milk 8 cups
  • Sugar  1/2 cup
  • Cardamom powder  1 teaspoon
  • Lemon 4 tbsp
  • Dry fruits  chopped as required

INSTRUCTIONS:

  • Boil 4 cups of milk and add lemon juice to it.
  • Further, drain off the curdled milk using a strainer and rinse with cold water properly to removes its lemon flavor.
  • Strain it properly again using a strainer and keep it aside. 
  •  
  • Add the rest 4 cups milk and sugar. Stir it continuously on a low flame for a few seconds until the sugar melts.
  • Now, add cardamom powder and strained milk. Stir it continuously until the mixture leaves the pan.
  • The mixture should not look dry and some moisture should be there. Turn off the flame when it gets granular texture.
  • Now, take a baking tray and grease it 
  • Further, transfer the mixture to the baking tray and spread it evenly. Apply clarified butter to the spatula, which helps to set the mixture properly.
  • Now, garnish it with the dry fruits. Allow it to set in the refrigerator for an hour or at the kitchen top for 2 to 3 hours.
  • When set, cut into small pieces.
  • Delicious is ready to be served.
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Categories
Dessert

GULAB JAMUN CAKE…..Cardamom Pound Cake.

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Gulab Jamun cake is inspired by a very popular milk-based sweet called ‘Gulab Jamun’. This recipe is transformed into a simpler almond infused cake, moistened in scented saffron, rosewater, and pistachio syrup.

 

Gulab Jamuns are certainly sweet, but the addition of cardamom and rose flavors generate an extra flavor. The dough is also prepared with the dried milk powder, which gives it an extraordinary texture.

This recipe is worth a try. It’s a different way to represent the flavor of a traditional sweet into a new form.

GULAB JAMUN CAKE RECIPE

INGREDIENTS:

Unsalted butter 1 cup

All-purpose flour 1 1/2 cup

Dried milk powder 1/2 cup

Sugar 1 cup

Ground cardamom 3/4 tsp

Salt 1/2 tsp

Vanilla extract 1 tsp

Eggs 4

 

Gulab Jamun Syrup:

Water 1 cup

Sugar 1 cup

Saffron thread 1/4 tsp

Cardamom 8

Cinnamon stick 1

Rosewater 1/2 tsp

Fresh lime juice 2 tsp

 

INSTRUCTIONS:

Preheat the oven to 325°F.

Grease a pan with butter.

In a bowl, whisk the flour and milk powder together until well combined.

Add the butter, sugar, and ground cardamom in a separate bowl and mix.

Add salt and vanilla, stir to combine.

Add 1 egg at a time, beating well between each addition.

Nextly, add the flour mixture and mix until the dry ingredients are incorporated.

Spoon the batter into the pan and tap the pan to remove the air bubbles.

Bake the cake for 35–40 minutes.

For the syrup:

Add water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan.

Bring to boil over medium-high heat and simmer it.

Remove the pot from the heat and whisk in the rose water and lime juice.

Remove the cinnamon stick and cardamom pods from the syrup.

Poke holes in the bottom of the cake with a fork.

Pour the syrup over the cake while it is still warm in the baking pan. It will look like a lot of syrup, but the cake will soak it all up.

Let the cake rest for 10 minutes, then overturn it onto a serving platter.

Slice and serve.