Rabri Ice Cream

Rabri (राबड़ी) or rabadi is a North Indian dessert, made with rich (milk) cream and nuts. This is the third “cool” recipe of this summer, to beat the heat. (Previous were Walnut Caramel Ice Cream and Dates Choco Bar)

Rabri can be presented as Popsicle, in the cone, cookie cup, etc. 

Ingredient’s :    1 ½ cup of cream     ;     1 ½ cup of whole milk      ;      ½ cup of heavy cream     ;   1/2 tsp of cardamom powder        ;       1/8 cup of chopped nuts (pistachios  & Almonds)  ;    1/8 cup of sugar     ;      ½ cup of heavy cream 

Boil the whole milk and cream in a wide & thick bottom pan. Reduce flame to medium to low and allow the milk to reduce, 1/3 of its original quantity.  {Thick milk layer (Milk skin or lactoderm) forms over the top, using the spatula give a gentle whisk and continue to simmer}.

Meanwhile, soak almonds and pistachios in hot water for about 10 – 15 minutes and then remove their skins and chop finely. 

Just before removing the milk pan from heat, Add sugar, cardamom powder, chopped nuts and stir well. Allow the milk to cool to room temperature 

In meantime, beat the heavy cream (using hand mixture) till it forms soft peaks consistency and keep it the fridge.

Once, the rabri come to room temperature, add the whipped heavy cream into it and fold well. Either pour into ice cream mold or Keep it in the freezer bowl and keep it in the fridge for 4 – 6 hour.

Gluten Free (Eggless) Cookies (Nankhatai)

 

Nankhatai is quite popular tea time cookie / biscuit in Indian subcontinent.  Nankhatai, falls under shortbread cookie category. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

Ingredient :   1 cup of besan ( chick flour)     ;     ¼ cup of almond powder or cashew powder      ;      ¼  cup of sugar (powdered)     ;     1/2 cup of semi solid ghee     ;      1 tsp of baking powder     ;     ½ tsp of baking soda     ;     1 tsp of yogurt    ;     2no’s of  cardamom     ;     chopped almond for topping 

In a mixer add 2tbsp of sugar and cardamom (without skin) grind it to powder. 

In mixing bowl, add ghee, powder sugar mix well with whisk until it combines well. In separate bowl add all dry ingredients like besan flour, almond powder, baking powder, baking soda, cardamom-sugar and mix well with whisk.

Slowly the add dry ingredient into ghee mixer and mix well. Add yogurt and combine well until it becomes soft dough. Make equal sized balls out of the dough and place them on the dusted working surface, Flatten slightly to form a cookie. Finally, add chopped almond on the top of the cookies and gently press. 

Arrange the cookies on the cookie tray and transfer into the 180°C pre–heated oven and bake for 30 - 35 min. allow it to cool and sever with hot tea (masala chai).

Cardamom Fig cookies

Last week, I found the fresh stock of Iranian dried figs on the dry fruit counter and grabbed a pack. I like to chew the fig with coffee, if there is no chocolates around.

Fig is not only a very high calories (from carbohydrates) fruit. Also, it is enriched with dietary fiber, Vit K and B vitamins. But, my son doesn’t eat because of its smell (by the way, I don't feel any) and its bit hard flesh (as it dried). In order to make him to eat, I need to add the fig into his favorite cookies so that he eats without knowing :-)

Cookies are the most versatile, to try such new experiment. Along with oats and brown sugar, these cookies become “high” calorie cookie, ideal for those who demand high and instant energy.

Ingredient :    ½ cup of dry fig    ;      1 ¼  cup of oats      ;      1/4 cup of all purpose flour    ;          1/2 cup of  light brown sugar       ;     80 gms of butter     ;     ½ sp of baking soda      ;         1egg         ;      3 to 5 Cardamom     ;      pinch of salt 

Procedure :  In mixer grind the dry figs and cardamom together into a paste form  and keep aside. Mix all the dry ingredient, oats, flour, baking soda, salt and keep aside.

In separate bowl beat soft butter with sugar unit it becomes a creamy. Add egg to the mixture and continue to beat for a minute. Slowly add all the dry mixture into the butter mixture and finally the Fig paste. 

Continue the mixer at medium speed until, all blends together and form the cookie batter. Scoop the batter and place it on the backing sheet, prepared baking tray. Make sure the cookies are placed 2 inch apart from each other.

Transfer the baking tray into 180°c per-heated oven and bake for about 25 minute.  I am sure; the chewy and strong flavored cardamom cookies will don’t disappoint your taste buds and please your olfactory (sense of smell)    

Pumpkin Bread Rolls

This month challenge in we knead to bake #33 was Spiced Pumpkin Bread Rolls to celebrate Thanksgiving Day. Thanks to Aparna for introducing this pumpkin shaped bread roll, which attracted not only the kids, also the adults.

Thanksgiving is celebrated in US, to thank for the fruits of the previous harvest. Grilled Turkey and pumpkin pie are traditional served food of the day. 

But, for a change instead of pumpkin pie, Spiced Pumpkin Bread Rolls on our lunch! This recipe adapted from Beyond Kimchee. 

Ingredients-       1/3 cup of warm milk     ;    2 tbsp honey   ;   2 tsp instant yeast      ;        1/2  cup of pureed pumpkin (unsweetened)        ;       40 gms butter melted   ;        1 tsp salt       ;     1 ¼ cup of whole wheat flour      ;     1 ¼ cup all purpose flour   ;      1 tsp spices (dry ginger + cardamom+cinnamon)      ;        6 pieces cashews (for stem)

To make pumpkin purée, peel the pumpkin and clean out the middle, then cut into small cubes and steam cook till soft. Drain the liquid. Once cooled, blend it to a fine paste.

Pour the warm milk into a big bowl. Add the honey and yeast and mix well and keep aside.

 

In a mixing bowl, add the whole wheat flour, all purpose flour, salt and the spice powders into the bowl and mix them well.  Finally add the yeast mixture and Melted butter and the pumpkin purée.

Knead until you have smooth and elastic dough that will be somewhat sticky. Add a little flour or milk depends on the consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Cover with damp cloth; let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove air pockets and divide it into about 6 rolls equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 8 cuts at equal distance from each other, from the edge of the ball towards the center but leaving the center uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled baking sheet and cover again for the second rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the center of each “flower” for the cashew as “stem” (after bake)

Brush them with milk and transfer the tray into 180°C for 15 to 20 minutes or until golden brown on top. Take them out of the oven and brush the rolls with melted butter and allow them to cool. As a final touch, insert the cashew in the middle as pumpkin stem.