The month of August marks the beginning of a series of festivities across the country. From Ganesh Chaturthi to Dussehra and Diwali, August heralds the arrival of one happy occasion after another. From delicious halwas to lip-smacking barfis, Indian households truly come alive with the fragrance of wonderful sweetmeats come August.
Here are the recipes packed with the added crunch of walnuts to amp up your favorite Indian sweets and make your celebrations special.
California Walnut Barfi- Chef Sabyasachi Gorai
1 cup California walnuts
¼ cup milk
250g khoya or mawa
¼ cup sugar
1 tablespoon ghee/clarified
butter + a little extra for greasing
½ teaspoon cardamom powder
Preparation:
1. Take ½ cup of California walnuts in a bowl.
2. To this add ¼ cup of milk and let it soak for 1
hour. Thereafter, blend it into a coarse pureé.
3. Heat 1 tablespoon of ghee in a pan and add the
remaining walnuts. Sauté till golden, drain and set aside.
4. Now in the same ghee, add khoya and sugar and
mix well. To this add the walnut puree and mix again.
5. Keep cooking this till it gets thick and leaves
the sides.
6. Then add cardamom powder and fried walnuts and
mix well.
7. Spread this on a greased plate and let it set
for a few hours.
8. Slice into pieces and garnish with California walnuts.
California Walnut
Rasmalai- Chef Varun Inamdar
Ingredients
For the chenna
8 cups full cream milk
1/4 cup lemon juice
1/4 cup water
For the California
walnut milk syrup
2 ½ cups California walnut milk
3 tablespoons milk powder
1/3 cup sugar
A few drops of yellow food grade color
Garnish
1/8 teaspoon saffron strands
1/2 teaspoon cardamom powder
1 teaspoon walnut flakes
Handful California walnuts, chopped roughly
For the sugar syrup
3 cups water
1 cup sugar
Preparation
For the chenna
1. Boil milk in a
heavy bottom pan.
2. When it boils, add
in vinegar and water mixed together. Stir and turn the flame off.
3. Strain the curdled
milk using a muslin cloth and wash the milk solids under running tap water.
Keep aside till they cool.
4. With the heel of
your palm massage the washed curds for 15 minutes till it is shiny and smooth.
Divide into 12 balls.
5. Roll them and
flatten them.
For the syrup
6. Heat sugar and
water together till they start boiling, in a heavy bottomed vessel.
7. Drop in the chenna
balls. Cover with a lid and allow it to roll boil for 15 minutes.
8. Switch the flame off and allow the syrup and chenna to come down to room temperature.
For the
California walnut milk syrup
In a heavy bottomed
pan, add California walnut milk and bring it to a boil. Add in sugar, yellow
color and milk powder. Once the sugar is dissolved, switch the flame off.
Assembly
Take the poached balls, press them and drain the syrup off. Transfer into the flavored California walnut milk. Garnish with saffron strands, pistachio flakes and crushed California walnuts. Serve chilled.
Old Bombay Nankhatai- Chef Varun Inamdar
1/2 cup ghee
1/2 cup powdered sugar
3/4 cup refined flour
1/4 cup California walnut powder
Pinch of salt
1 tablespoon semolina
1/4 teaspoon baking soda
1/2 teaspoon cardamom powder
Glazing
2 tablespoons milk
1 tablespoon powdered sugar
Preparation
1. In a mixing bowl ghee and powdered sugar, whip smooth for 10 minutes
till it is soft, white, fluffy and creamy.
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