End On A Sweet Note

Team Foodhall

And now for the course you secretly want to start your meal with. Get the best of both worlds with our chocolaty spin on traditional Coconut Barfi and a decadent Rose-Infused Rasmalai you’ll want to savour slowly.

CHOCOLATE COCONUT BARFI

Serves 4-6
Preparation Time – 30 minutes – 1 hour

Ingredients 

1 & 1/2 cup Coconut, grated

1/2 cup Unsweetened Khoya / grated Mawa

1/4 cup Cocoa Powder

1/3 cup Condensed Milk

Cashew Nuts and Choco Chips, to garnish

Method

1. In a pan, roast coconut and ghee until fragrant and golden brown. Add mawa, condensed milk, cocoa powder and mix well.

2. Stir over medium heat until the mixture becomes thick and dough-like. Make sure it doesn’t stick to the sides of the pan.

3. Grease a tray with ghee and transfer the barfi mixture to it. Slather ghee over the top with a spatula, flatten the mixture and spread it out.

4. Press chopped cashew nuts and chocolate chips into the top. Allow it to cool completely.

5. To make even squares, refrigerate the tray for two to three hours. Using a sharp knife, cut the barfi into squares and serve.

ROSE RASMALAI

Serves 4-6
Preparation Time – 30 minutes

Chilling time- 12 hours

Ingredients

For Rasmalai

1/2 ltr Low-fat Milk
1/2 ltr Full-cream Milk
3 tbsp Vinegar mixed in 1/4 cup Warm Water
2 tbsp Gulkand (Rose Petal Jam)

1 cup Sugar

For thickened Milk

2 cups Rabdi / 4 cups Full-Cream Milk reduced to 2 cups
 or

2 1/2  cups Low-Fat Milk reduced to 2 cups mixed with 1/2 cup Condensed Milk

1 tsp Rose Essence/ Rose Water

2 tbsp sugar

A few drops of Red Food Colour

Method

1. Boil the milk till it comes to a simmer. Add the water and vinegar solution and mix till the milk separates into cheese solids or paneer.

2. Strain through a cheesecloth and place the residue in a bowl. Cool and knead the paneer for 25–30 minutes till it becomes very smooth and can be rolled into small balls

3. Make small balls of the mixture and place a pinch of the gulkand inside each.

4. Heat the sugar and 1 1/2 cups of water in a large pan. Let the syrup come to a simmer.

5. Add the balls to the sugar syrup and boil. Lower the heat and simmer to cook for around 10-15 minutes. Take off heat and let it come to room temperature.

6. Transfer the Angoori Rasmalai/Mini Rasgullas carefully to a bowl and set aside.  

7. Warm the milk mixture before mixing in the other ingredients.

8. Add the sugar, rose essence/ water and red food colour to the warm milk and mix well. Squeeze the syrup carefully from each of the stuffed mini rasgullas and drop them into the prepared milk.

9. Chill for 12 hours for the Rasmalai to soak in the milk. Garnish with pistachio and fresh rose petals and serve chilled.

 

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