BAASOONDI

Here is one of my favourite sweets to serve when I host a dinner and cook Gujarati food.  A thick, chilled baasoondi made with half and half, ricotta (oh yes ricotta cheese), condensed milk, tangerines, and some slivered almonds.

 

Baasoondi is very popular at Gujarati banquets, we like our milk based sweets served with soft fluffy pooris however, nowadays the baasoondi doubles up as dessert. The addition of tangerines just before serving takes it up a notch or two and makes it very refreshing.  Our friends in Charleston are quite partial to a bit of baasoondi. Traditionally, baasoondi is made with whole milk and sugar which are boiled down until the milk is almost condensed.  The process requires continuous stirring and given that baasoondi is generally served at banquets, you can imagine the hard work and hours it takes for pints and pints of milk to boil down; I bet your arm hurts just thinking about it.

Time for me is at a premium here in Charleston and so I tried to device an alternative method of making the baasoondi but in a few moments rather than a few hours and I must say, I was pleased as punch with my recipe.  So here I am sharing with you, the recipe for a creamy baasoondi minus the hard slog and hours of stirring.  Do remember to serve it cold!!!

 

 

Ingredients

16 oz  Riccota chees

1 pint whipping cream

1 can sweetened condensed milk

hand full of almonds, pistachios  cardamom ,saffron few strands .

 

Blend all the ingredients until well mixed. Pour in the serving bowl and refrigerate .Serve chilled.

Note  Add tangerine while serving ( Optional)

I can not wait for you all to try these delicious basundi,Enjoy!

 

 

 

 

White chocolate with fruits

 

White chocolate with fruits

 

Kajal was visiting us last week here in Charleston and so we decided to host an early Christmas party.

Its fantastic have someone enthusiastic and creative who loves the festivities just as much all of us here.  Kajal and Akash set up and decorated the Christmas tree did all the shopping and planned the party. An Italian Christmas.

Kajal and Akash made some lasagne (well Kajal made it) and pizza, salads, dressings etc. I made the dessert, a lemon custard pie with fresh fruit. As usual, drinks were flowing and as it is Christmas, lots of other choccy goodies were consumed too.

Manu and I feel really very blessed to have all our friends and family around us and we want to wish everyone Happy Holidays and all the best for 2015.

—

 

 

 

 

500 grm white chocolate

1 1/2 cup glace cherries

1 cup roasted almonds

1 cup sultanas

1/2 cup dry pomegranate

 

Melt chocolate on a double boiler until its melted. Pour in a  large bowl and stir in all the above ingredients.  Greased the backing tray pour the  mixture ,spread it evenly .Let it cool and cut them out in to small pieces .

 

 

Rum balls

 

Rum balls

Happy Holidays !! With Holidays coming up, I decided to make  delicious mouth watering Rum balls.  I made these Rum balls for Christmas party  and they were everyones favorite.

 

 

 

 

3 cups finely crushed vanilla wafers

1 cup powdered sugar

1 cup finely chopped pecans

1/4 cup cocoa powder

1/4 cup dark rum

 

Mix all the above ingredients ,roll into 1 inch balls, then roll in powdered sugar.

Or any desired topping.

 

Enjoy!!

Choconut crackers

Choconuts crackers

With the  Holiday coming up ,I decided to make  our family favorite simple and easy to make choconut crackers.

 

 

  

 

 

 

 

1 cup butter

1 cup light brown sugar

1 ( 11 oz) package nestles milk chocolate chips

40 saltine crackers

1 cup pecans, chopped

Pam

 

roll aluminum foil in the baking tray and spray with Pam. Lay saltines on foil. Melt sugar and butter together, heat until foamy.Pour mixture over crackers evenly. Put in oven and back 350 degrees for 10 min. Take out and while still hot sprinkle chocolate chips over crackers. Let melt a minute or two and then spread with spoon to coat crackers. Sprinkle pecans over this.Let cool and then put in refrigerator until hard. Crack up and put in jar ,Store in a cool place.

 

 

 

 

Panir

 

 

PANIR

1 gallon whole milk

1/4 cup vinegar

 

 

 

Boil the milk in a heavy bottom pan , stirring often to keep it from scorching. Once it starts to boil, slowly add vinegar. The curds separates from the whey, drain the whey. Place the curds into a cheesecloth. squeeze the excess water. Hang to drain until all the water /whey gets drained. Take the panir from the cheesecloth, place in a large bowl knead the panir well.Then place in the tray,spread the panir evenly and let it rest for 2 to 3 hrs.Cut into small cubes.

 

 

 

 

 

Enjoy!!

walor shak

 

 

Walor nu shak

4 cups walor ( cut )

3 table spoons oil

1/2tea spoon mustard seeds

pinch asafetida

1 1/4 tea spoon salt

1/2 tea spoon turmeric powder

1 teaspoon chili powder

1 1/2 tea spoon dhana jiru

1 tomato (grated )

 

Cut the ends of the walor from both sides and remove the veins,cut in to 2 inch pieces. Keep on the side.

In a pot heat the oil. Once heated add the mustard seeds and asafetida, when it starts to crackle add the cut walor sauté for a minute add the above spices except tomatoes .Cover the pan ,add little water on the lid and allow the vegetable to cook. Once half cooked add the tomatoes ,let it cook for few minutes. Once cooked Remove from the heat .Walor shak tastes good with Rotla,Rotli and goes well with plain rice too.