Diwali specials:
Tarts with pumpkin halwa or badam halwa filling
Baked karonji filled with sweet khoa
Motichoor kesar gulab cheesecake
Cashew cookies topped with toasted pista flakes for colour
Mawa cupcakes
Mini tarts with pumpkin halwa filling:
Shortbread crust for the tarts from joyofbaking; recipe is halved
Lightly butter, or spray with a nonstick vegetable spray, 18 miniature muffin tins (approximately 2 inch (5 cm) in diameter).
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. Beat in the vanilla extract.
Mix together the flour, cornstarch and salt.
Add to the butter-sugar mixture and mix just until incorporated. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes.
Take a scant 1 tablespoon of shortbread dough (about 15 grams) and place in the center of each muffin tin. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin. Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)
Meanwhile, preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.
Bake for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (They can be frozen.)
Tarts with pumpkin halwa or badam halwa filling
Baked karonji filled with sweet khoa
Motichoor kesar gulab cheesecake
Cashew cookies topped with toasted pista flakes for colour
Mawa cupcakes
Mini tarts with pumpkin halwa filling:
Shortbread crust for the tarts from joyofbaking; recipe is halved
Shortbread Tarts:
113 grams unsaltedbutter, room temperature
27 grams confectioners (powdered or icing)sugar
1/2 teaspoon pure vanilla extract
100 grams maida
15 grams cornstarch (corn flour) or rice flour
a pinch of salt
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. Beat in the vanilla extract.
Mix together the flour, cornstarch and salt.
Add to the butter-sugar mixture and mix just until incorporated. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes.
Take a scant 1 tablespoon of shortbread dough (about 15 grams) and place in the center of each muffin tin. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin. Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)
Meanwhile, preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.
Bake for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (They can be frozen.)
Kasi Halwa
540 gm (3 cups) white pumpkin, grated
270 gm (1 1/2 cups) sugar
135 gm (3/4 cup) ghee
4 green cardamom pods, powdered
2 tbsp cashew nuts (or more if desired)
2 tbsp golden raisins (or more if desired)
Method:
In a wok or kadhai, place the grated pumpkin and over low heat cook until the water evaporates and the pumpkin is dry. Make sure that the pumpkin is stirred constantly, if not there is the danger of it getting burnt.
Once the pumpkin is dry, add the sugar, increase the heat a little and cook until the sugar melts. Decrease the heat a little and cook until the mixture is a deep golden colour and dry.
In a small wok, heat the ghee and add the cashews and raisins and fry until they are golden in colour. Remove with a slotted spoon and keep aside.
Add the remaining ghee to the pumpkin and cook until the mixture starts to leave the sides of the pan.
Put in the golden cashews and raisins and stir in the fragrant cardamom powder.
Turn off the heat.
Assembly:
Top up each tart with up to 2 spoons of the pumpkin halwa filling.
Top with whipped cream and flaked nuts on top or even saffron strands or a raisin
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