Peanut-Butter Honey Truffles

Peanut-Butter Honey Truffles

Preparations: 10 Minutes
Servings: 2

Ingredients 

Unsweetened Peanut Butter: 100 Grams
Honey: 3 TbSpn
Crushed Oatmeal: 50 Grams
Vanilla Extract: 1 tspn.
Grated Dry Coconut: 4 TbSpn

Method

In a mixing bowl, Mix Peanut butter with honey.

Add Vanilla extract and curshed Oatmeal.

Mix till it becomes smooth.

Make small equal balls from that mixture.

Roll all of them in a Grated dry coconut. 

Put the prepared truffles in a refrigerator for 30 minutes.

Truffles are ready to be served.

Enjoy!!!

Raw Chia Seed - KIWI Kulfi

Raw Chia Seed - KIWI Kulfi

Preparation Time: Over Night

Servings:  4

Ingredients

Raw CHIA Seeds: 4 Tbspn

Fresh Kiwi: 2 Nos

Full Cream Yogurt: 1 Bowl (200 Grms)

Honey: 2 Tbspn

Water to soak CHIA seeds.

Method

Soak Chia seeds in water in a small bowl for almost 6 - 8 hours. (Preferably overnight).

In a mixing bowl, Take yogurt and beat it till smooth.

Add Honey and mix well.

Add Finely chopped Kiwi fruit to it and mix gently.

Lastly add soaked CHIA seeds to it and mix it finally very gently.

Transfer this mixture to a kulfi moulds.

Keep it in the refrigerator for almost 1 and half hour. Take it out and again mix it gently.

Again refrigerate it for another 2 hours. Again take it out and mix it well.

At this time, insert toothpick or kulfi sticks to the mould.

Again refrigerate it for another 2 hours.

Now Kulfi is ready.

Serve it with Fresh Kiwi bytes.

ENJOY

Click here to know more about "CHIA SEEDS"

Cinnamon Donuts

Cinnamon Donuts

Preparation Time: 45 Minutes
Pre-Preparation Time: 2.5 Hours

Ingredients

All Purpose Flour (Maida) : 2 Cups

Melted Butter: 1/4 Cup

Salt pinch

Luke warm Milk: 3/4 Cup

Sugar: 3 Tbspn

Active Dry Yeast: 1 tspn

Cinnamon powder: 1 tspn

Castered Sugar: for garnishing

Oil to Fry.

Method

Take Maida in a mixing bowl.

Add butter and mix it well.

Add Sugar, Salt, active dry yeast, cinnamon powder to it and mix it well.

By adding luke warm milk, prepare very soft dough. Make it very smooth by meshing it for 5 -10 minutes.

Let it rest for 2 hours.

After 2 hours, dough will be almost double in size (proofed).

Take it out by applying butter or oil on your palms, press it gentely to remove access air from it.

Make two big equal portions from this dough and roll them both in almost 1.5 to 2 centimeters thickness.

With help of Donut cutter (if don't have donut cutter, then you can use any round shaped cutter to cut it and to make hole, again you can use smaller round shpaed cutter), cut all the dounts from those rolls.

For remaining dough, repeat the process.

Put all the donuts on a tray and let them proof finally for 30 minutes.

Heat oil in the pan for frying.

Fry all the donuts into it till brown.

Sprinkle some castered sugar on each of them.

Serve it hot.

ENJOY !!!

Milk-Malai Peda

Milk-Malai Peda

Preparation Time: 1 Hour

Pedas: 12 - 15 Nos.

Ingredients 

Full Creame Milk (I used Amul GOLD): 4 Cups

Cardemom Powder: 2 tspn

Sugar: 1 cup

Almonds: 5 - 6 nos. For garnishing.

Method

In a thik bottom pan, take 4 cups of milk and let it boil for almost 45 minutes or till it's reduced to 1 cup in quantity. 

Continueously stir it during this.

Add Sugar to it and saute it till it looks completely dry and starts leaving the edges of the pan.

Add pinch of Cardemom powder and mix it well.

Make small small pedas out of it and let them cool to the room temperature.

Give the impression with help of fork.

Garnish it with Rose petel and almonds.

Milk - Malai Peda it ready to be offered to the beloved Thakorji.

!!!

Sweet Pan Cake

Sweet Pan Cake

Pre-Preparation Time: 15 Minutes
Preparation Time: 10 Minutes

Ingredients

Sugar: 1 Cup
Wheat Flour: 3 Cup
Water 1/2 Cup
Ghee to shallow fry

Method

In bowl take sugar and water and blend them till sugar mix with water properly.

Now add wheat flour to it.

Mix well and make a batter like pan cake consistency.

Heat a pan. Put two or three drops of ghee on it n rub with wet cloth.

Pour better on pan and spread it make small pan cake.

Shallow fry them till they get golden brown.

Make sandwich of these pan cake by stuffing Gajar ka Halva in to it.

NOTE: Make the better before 6 to 7 hours to get fluffy and soft pan cake.

Almond and Fig Vedhami

Almond and Fig Vedhami

Preparation Time: 30 minutes

Ingredients

Almond Powder: 50 gm
Fig: 100 gm
Ghee: 3 Tbspn
Sugar: 4 Tbspn
Milk Powder: 4 Tbspn

For Dough

Wheat Flour: 1 Cup
Milk: 1/2 Cup
Ghee: 1 Tbspn

Method

Soak Fig (Anjeer) in a warm water for half an hour.

Meanwhile in a bowl take wheat flour and ghee. Knead it well. Add milk into it and make a dough like a paratha. Keep aside.

Drain water and make a smooth paste of Figs.

Heat Ghee in a pan. 

Add Almond and roast it for 1 minute.

Add paste of Fig and sauté It for 3 minutes.

Add milk powder and sugar. Stir well. Let it cool down to the room temperature.

Make equal bolls of stuffing of Almond and Fig.

Roll Medium thick Roti put stuffing in the middle now again make ball of that roti and roll it.

Heat a skillet and put rolled Vedhami on it. Sauté on both the side and apply Ghee on it.

Serve hot!!

Coffee Coconut Swiss Rolls

Coffee Coconut Swiss Rolls

Preparations Time: 15 minutes

Ingredients

Digestive Biscuits: 1 pack

Coffee Powder: 2 tspn

Shredded Coconut: 200 gm

Condensed Milk: 100 ml

Method

Crush digestive biscuits and make it in a powder form like a flour.

In a bowl add condensed milk and coffee powder into it and make a tight dough and keep aside.

In another mixing bowl, take coconut and condensed milk and make a tight dough.

Roll these doughs separately like a Roti betweem two plastic sheets. 

Put two Rotis on one another and make a tight roll with the help of plastic.

Refrigerate it for half an hour with plastic sheet wrapped onto it.

Cut them into equal size and serve...

Enjoy !!!

NOTE:  Coffee Powder can be replaced with Cocoa Powder or liquid chocolate.