Tuesday, July 28, 2015

Ragi-Atta Barfi / Gul Papdi

Here is my take on the traditional gujurati mithai - Gul Papdi. The authentic Gul Papdi is made using simple 3 ingredients - atta , ghee and jaggery. I tried to make it more nutritious by adding Ragi (Nachni flour) and Mixed Nut powder.

1 cup atta ( Whole wheat flour)
1 cup ragi flour
1 cup ghee
1 1/2 cup grated jaggery (I used Indian Kolhapuri )
1/2 cup mixed nut powder ( dry roast almonds , pista and cashewnuts and grind to a fine powder)
2 tbps desicated coconut
1 tsp cardamon powder
A pinch of nutmeg
Poppy Seeds for garnishing
Greased Plate

1. In a heavy bottom pan, add ghee , atta and nachni and roast on low flame for about 20 mins or until the raw flavor is gone.
2. Now add the nut powder and desicated coconut , cardamon powder and nutmeg.
3. Roast again for about 5 mins,
4. Now switch off the flame and add the grated jaggery. Mix well until all the mixture has well combined and the jaggery has almost melted.
5. Immediately remove the mixture on to the greased plate and using the back of a spatula spread evenly. Do this very carefully as the mixture will be very hot.
6. Sprinkle the poppy seeds and cut into desired shape when the mixture is still hot.
7. Initially the barfi will be very crumbly, but once it cools down completely , you will have melt in the mouth gul papdis.
8.This recipe yields approximately 35 barfis.

Friday, July 10, 2015

Chocolate Marie Truffles

1 packet Marie Biscuits
1 Tbsp Cocoa Powder
2-3 Tbsp Condensed Milk
1 Tbsp Desicated Coconut
1 tbsp melted unsalted butter

6 Ounces Chocolate Chips
1 tsp Shortening

1. In a food processor, grind the marie biscuits . Add the cocoa powder and pulse again.
2. Remove the mixture in a bowl and add the desicated coconut and mix
3. Now add the melted butter and then the condensed milk, 1 tbsp at a time and mix well using your hands. The condensed milk will help bind the mixture and everything will come together in the form of a semi-soft dough.
4. Roll small balls and place them on a greased dish.
5. You can eat them as it. They are super yum. Only a few made it to the next stage. Many were jusy gobbled up my us.
6. Refridgerate the balls for atleast an hour.
7. Using a double boiler method, melt the chocolate and add the shortening. You can skip the shortening, but adding it gives a nice shine.
8. Bring this chocolate to room temp.
9. Now dip the truffles, one at a time into the melted chocolate. Remove it using a fork. Tap the fork twice or thrice , so that the extra chocolate drips back into the chocolate bowl.
10. Place it on a wax paper or a greased plate. You can use a toothpick to slide it down on the wax paper.
11. Sprinkle some decicated coconut while the chocolate is still wet.
12. Place all the truffles in the fridge for at least 1 hour before consuming.