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DATES ALMOND AND PISTACHIO CHOCOLATE BURFI



    Diwali is all about celebrating, decorating your house, dressing up and of course, making and feasting on a lot of delicious food and traditional mithai (Indian sweets)! Instagram is stormed with Diwali mithai preparations as Diwali isn’t complete without the mithai... everyone is busy making and sharing pictures of their Diwali mithais. But for me, my family and I have been off sweets for a few months now and was wondering how I can create something healthier and share the Diwali festivities with my family without indulging in sugar and piling on too many calories.


    I solved my predicament by creating this amazing Diwali burfi - a Dates Almond and Chocolate Pistachio burfi infused with rose water! It’s totally sugar free, but honest to goodness my family and I didn’t even miss the typical assortment of sweets that are laden with sugar! This was sooo delicious and absolutely melted in your mouth, popping a new patakha (firework) of flavour as you eat it! And somehow this totally different and healthy recipe perfectly encapsulates the warmth and the spirit of Diwali!


    Indulge yourself this Diwali into something which is totally sugar-free, gluten-free and a vegan mithai which is much more healthier, nutritious and festive at the same time!! Happy Diwali!

    PREP TIME: 15minutes

    MAKING TIME: 15 minutes

    PASSIVE TIME: 30 minutes

    TOTAL TIME: 1 hour

    YIELDS: 16



    INGREDIENTS


    For Dates Layer

    • 250g madjool dates, pitted

    • 100g dark chocolate buttons or chopped chocolate bar

    • 100g rolled oats or oats flour(coarse)

    • 2-3 tbsp maple syrup (optional)

    • 3 tbsp/ 50g almond butter

    • 50g pistachios

    • 1 tsp vanilla

    • 1/2 tsp dalt

    • 3 tsp rose water

    For Almond Layer:

    • 1 1/4 cup almond powder

    • 3 1/2 tbsp maple syrup

    • 1/2 tbsp almond milk

    • 1/4 tsp almond essence

    For Chocolate Layer:

    • 150g dark chocolate buttons/ chopped block

    • 3 tbsp virgin coconut oil

    For Ganishing:

    • 20 gm pistachios, roughly chopped

    • Dried rose petals

    Equipment needed:

    • 8”x8” square baking pan about 2 inch high (I used the loose bottom pan)


    METHOD


    1. Soak dates in hot water for 10 minutes. Keep aside.

    2. In a blender, coarsely grind the rolled oats. Keep aside.

    3. Drain water from the dates, blend to a fine paste. Add ground oats, almond butter and salt; blend for a minute until just well combined. Now add chocolate buttons, vanilla and rose water and give a quick blend. You will see the chocolate slightly melting, which is good.

    4. Transfer the mixture to a bowl. Now taste your mixture and if you find your mixture is not wet and sweet enough, add the maple syrup else you can skip it. Add pistachios and mix well.

    5. For almond layer, sift the almond powder, add almond essence, maple syrup and mix with a spatula.

    6. Now line the bottom and sides of pan with baking paper, pour the dates mixture at the bottom, spread evenly and press it gently with the help of spatula. Now pour the almond mixer on top and spread it evenly with the off set knife or a spatula. Refrigerate for 30 minutes.

    7. Just before removing from refrigerate, make the chocolate layer. Pour chocolate button and coconut oil in a heat-proof bowl, microwave it for 30 seconds, mix with rubber spatula and heat again for 20 seconds. Gently mix and heat for another 20 seconds until your chocolate is melted and glossy.

    8. Now remove the pan from refrigerate, pour the melted chocolate on top, quickly spread it with offset knife and sprinkle the pistachios and rose petal on top. Let it set for 15 minutes in the refrigerator.

    9. Push the set burfi out of the pan and cut it into slices.

    10. If you are not using the loose bottom pan, slice it into 16 squares with the sharp knife and gently remove pieces from the pan. Serve at room temperature.


    COOK'S NOTES

    • Add the maple syrup to the dates layer only if you find your mixture is not soft and sweet enough.

    • Maple syrup can be replaced with agave syrup as well.

    • When you are spreading the chocolate you need to be swift in spreading else your chocolate will set and you will not be able to stick your garnish on top. As soon as you spread the chocolate quickly sprinkle the chopped pistachios and dried rosemary petals on top and let it set.

    • I used loose bottom square pan, you can also make it in ordinary pan but make sure you line it with parchment paper to release it easily from the bottom and sides.

    DAL MAKHNI



      Dal Makhni is one of the most loved dal's in India which is rich, creamy and buttery in texture.


      This creamy buttery dal is made with black lentils (whole urad) and is slowly cooked by simmering it for hours on low heat traditionally. It often has kidney beans added to it.... Here I am sharing my little tips and tricks to make this restaurant style dal at home in a much less time and yet achieving that unique flavour you get in Dal Makhni cooked traditionally.


      Lentils are quite a staple diet in every Indian household. Different dals are cooked almost every day and at my maternal house, mum would always make masoor, moong, chana or toor dal as the regulars on a daily basis and Dal Makhni would be cooked only on special occasions. This norm is still prevailing in my house after marriage.


      Dal Makhni is quite meaty in taste and creamy in texture. It's a rich dal with lots of cream and butter which makes it a delicacy and is cooked only on special occasions.


      I am sharing my recipe of making the best Dal Makhni recipe ever and do give it a try and tag me on my Instagram page and do write comments below as well. Would love hear feedback from you. Keep cooking!

      PREP TIME: 15 minutes

      COOKING TIME: 45 minutes

      TOTAL TIME: 1 hour

      SERVES: 4



      INGREDIENTS

      • 3/4 cup urad dal (whole)/ black lentil

      • 2 tbsp rajma (kidney beans)

      • 3 tbsp butter/ ghee

      • 1 tsp cumin seeds

      • 3-4 cloves

      • 1" long cinnamon stick

      • 3-4 cardamom green

      • 1 medium onion, chopped

      • 1" piece ginger, chopped

      • 2 tsp garlic, chopped

      • 2 cloves garlic whole, peeled

      • 2 green chilli, cut in half

      • 1 cup tomato puree

      • 2 tbsp tomato paste

      • 1-2 bay leaves

      • 2 pinch asafoetida powder

      • 2 tsp coriander powder

      • 1/2 tsp kashmiri red chilli powder

      • 1/4 tsp garam masala

      • 1/2 cup fresh cream

      • 2 tsp salt or to taste

      • 1/2" piece ginger, julienned

      • 15g butter (cut in small cubes)

      • 1 tbsp fresh coriander, chopped

      METHOD

      1. Wash dal and rajma 3-4 times and place it in the pressure cooker. Add 4 cups of water, salt, whole garlic, cinnamon stick, bay leave and cloves. Cover the cooker with lid, leaving on high heat let the pressure build, once it starts whistling, reduce the heat and pressure cook for 25-30 minutes on low flame or until it is cooked.

      2. Allow the steam to escape before opening the lid.

      3. For tempering, melt butter in a heavy based deep saucepan, add cumin seeds. When cumin seeds crackle add chopped ginger & garlic, green chillies, asafoetida and stir for 1 minute.

      4. Now add onions, roast until little brown, add chilli, coriander powder and garam masala, stir for a minute to roast spices. Add tomato puree and tomato paste and stir. Cook over medium heat until the mixture leaves oil on the side of the pan.

      5. Add cooked dal to the mixture and mix well. Add little warm water to the dal (if required) and simmer for 5-7 minutes.

      6. To this add fresh cream, (reserving 1 tbsp for garnishing); mix well. Simmer for 2-3 more minutes. Ladle into serving bowl.

      7. Garnish with chopped coriander, ginger strips, cubes of butter and cream. Serve hot.


      COOK'S NOTES

      • If not using pressure cooker for making dal, soak it overnight along with rajma or for at least 5-6 hours and cook by simmering for 50 minutes to an hour on low flame.

      • These are best served with any staple Indian breads like garlic naan, lachchaa parantha, tandoori roti or rice pulaos like jeera pulao or peas pulao.

      • Wash and rinse the dal thoroughly, at least 3-4 times before cooking.

      • If making in pressure cooker, always lower the heat after first whistle and cook on low flame else water will evaporate quickly and your dal can burn. Hence simmering at lower flame is an important step.

      • If using fresh tomato puree you must add tomato paste as tomato paste is concentrated and adds an extra rich colour and flavour.

      • You can also enhance the flavour of the dal by infusing smoky flavour. place a steel cooker stand or trivet inside the dal pot. Put hot coal in a small steel bowl, place it on the trivet inside the dal pot. Drop a teaspoon of ghee on hot coal and immediately cover the pot with aluminium foil or a tight lid. Leave it for 10 minutes and then remove bowl and trivet from the dal.

      • #vegetarian #dalmakhni #indianfood #maincourse #dal #lentil #blacklentil #indiancurries

      KALAKAND TART



        Now here’s something special, one of my favorite desserts from my “bachpan” - my childhood… Kalakand! Bringing this memory with me into the kitchen, I wanted to recreate that magic for Diwali, so I decided to renew the kalakand by giving a fun little spin and turning it into this beautiful free tart…


        Its a modern interpretation of the traditional Indian sweet which is so so easy and quick to make recipe, away from rustling for hours in the kitchen traditionally.

        Diwali and sweets are two things that go hand in hand - barfis, laddoos and many other desserts are what we first think of when we think of festive desserts. However, my story’s a bit different…when I was younger, everyone would enjoy the traditional desserts, but my dad would always make it a point to treat me to my favorite kalakand on Diwali! When I recount my memories of Diwali in my early childhood, amongst the precious memories of watching fireworks, lighting diyas and having a great time with my family and friends, the distinct delicious taste of kalakand remains with me. It was something super special just for me - the milky, creamy taste and delicate grainy texture of the khoya was such a divine experience, and in this tart, the crumbly crust alongside the rich Indian flavours of saffron, pistachio, cardamom and rose petals really rejuvenate my memories.


        I'm also providing a gluten-free alternative!

        Do give it a try this Diwali and give your festivities a modern touch!

        PREP TIME: 15-20 minutes

        BAKING TIME: 15-18 minutes

        COOKING TIME: 12- 15 minutes

        TOTAL TIME: 1 hour 50 minutes

        MAKES: 6



        INGREDIENTS


        For normal tart pastry:

        • 3 cups all purpose flour

        • 250g unsalted butter, cold and diced

        • 1 tsp kosher salt

        • 3 tbsp granulated sugar

        • 6 to 7 tbsp chilled water

        For gluten-free tart pastry (check Cook's Notes)*

        • 1 cup gluten-free all-purpose flour

        • 3/4 cup almond flour

        • 3 tbsp maple syrup

        • 1/4 cup ghee, slightly condensed

        • 1/4 tsp almond essence

        • 3 to 4 tbsp chilled water

        For kalakand:

        • 425g ricotta cheese (full fat)

        • 395g condensed milk

        • 1/3 cup milk powder (full fat)

        • 1/4 tsp green cardamom powder

        • 1/2 tbsp sliced pistachios

        For garnishing:

        • 125ml whipping cream

        • 1 1/2 tbsp confectioners sugar

        • Pinch of saffron

        • 1 tbsp sliced pistachios

        • 1/2 tbsp sliced almonds

        • Dried rose petals

        Equipment needed:

        • 6x4.5” flan tart tins

        • Ceramic Baking Beans/ dried Chickpeas/ dried kidney beans, for baking the pastry


        METHOD


        For Tart:

        1. To make the pastry add flour, salt, sugar and butter in a stand mixer bowl fitted with the paddle attachment, blend everything together until the mixture resembles like bread crumbs, just for two 2 minutes. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball.

        2. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough.

        3. Divide the dough in 6 pieces, shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.

        4. Remove cling wrap from the dough and place between two large parchment sheets. Roll it out to 3mm thickness, cut into six 6-inch wide circles, lift carefully and transfer on to flan tins.

        5. Using the fingers, press the pastry gently against the edges of tin and trim off any excess. Score the pastry with fork. Cover them with a sheet of baking paper, drop the ceramic baking beans on the paper to put weight and stopping the pastry to puff. Place the prepared pastry tins carefully on preheated baking sheet and bake it for 18 minutes. Remove the baking beans along with baking paper and further bake it for 5-7 minutes until it turns golden brown.

        6. When using gluten-free Reduce temperature to 180°C and bake it for 15-18 mins until it turns golden brown. Cool on wire rack.

        For Kalakand:

        1. In a non-stick heavy based shallow pan, pour condensed milk, ricotta cheese and milk powder. Stir on low heat for 12-15 minutes until milk mixture starts to thicken and leaves sides of pan.

        2. Add cardamom powder and pistachio slices. Mix well and cook for another 2-3 minutes until slightly more thick in consistency but not dry. Remove from fire and let cool for 5 mins.

        3. Now, equally distribute the kalakand into tart shells and spread it evenly with offset spatula. Let it cool to room temperature. Stick it in the refrigerator for 30 minutes to an hour to chill.

        For Garnishing:

        1. Grind the saffron in a small mortar and pestle.

        2. Using the handheld mixer or an electric mixer, fitted with the balloon whisk attachment, whip the cream along with saffron and confectioner’s sugar.

        3. Fill the whipped cream in a piping bag fitted with a flower nozzle, (I used #2D tip of Wilton). Pipe it on the chilled kalakand tarts and garnish with sliced pistachios, almonds and rose petals.


        COOK'S NOTES

        • If you are gluten intolerant the pastry shells can also be made with gluten-free flour. Check the ingredients used to make the gluten-free pastry tart.*

        • For making gluten-free pastry, add all the pastry ingredients except water in the stand mixer bowl fitted with paddle attachment. Blend everything together until the mixture resembles like bread crumbs, just for a minute. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough. Divide the dough in 6 pieces and shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.

        • To bake gluten-free tarts, reduce oven temperature to 180˚C after preheating and bake them for 15-18 minutes or until golden brown. ( Follow rest of the recipe above to make kalakand tarts)

        • Chilling the pastry in the fridge makes it more crispy, hence its an important step.

        • Preheating the baking sheet before baking the tart shells helps to crisp up the bottoms without burning. Baking the tarts directly on the oven rack might burn the pastry shells.

        • If you cannot find ricotta cheese, replace it with creamy paneer, grated coarsely.

        • Keep kalakand filling bit soft and into spreadable consistency as it will condense as it cools down. Reducing it too much will leave your kalakand filling bit stiff and not soft, creamy and melt in mouth consistency.

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