Craving for a sugar rush? Here are some easy-to-make recipes.
- 1 cup Mung dal
- 2 cups Jaggery
- 2cups Coconut milk
- Cardamom powder for flavor
- 1 tbsp Coconut pieces fried in ghee
- 10 or 12 Cashew nuts fried in ghee
- Wash dal and pressure cook for 1 whistle
- Heat 2 cups of water in a pan and melt jaggery while stirring continuously
- Add the cooked dal to boiling jaggery
- Introduce coconut milk and stir
- Remove from flame and garnish with fried coconut pieces and cashewnuts
Peppermint Chocolate Cookies
- 1/2 cup soft butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla essence
- 1 tsp peppermint essence
- 1 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 cup white chocolate chips
- 3/4 cup dark chocolate chips
- In a bowl beat the butter until creamy. To that add the sugars and beat well.
- Mix in the egg and both essences.
- In a separate bowl whisk the flour, cocoa, and baking soda until combined.
- Slowly mix the dry ingredients into the wet ingredients until combined. Mix in
- The chocolate chips. Do not ovemix. Chill the dough if it’s too wet to work with.
- Remove dough from the refrigerator and allow to sit for 10 minutes. Preheat oven to 170°C.
- Roll the dough into balls of about 2 tablespoons. Place on parchement paper lined baking tray for about 8-9 minutes, until slightly firm to the touch.
- Do not overbake. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
— Recipe by Neha Sethi, Head Baker and Co-Founder, Sweetish House Mafia
- 1-1/2 cups graham cracker crumbs, from 12 whole crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups of sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 2 teaspoons fresh lemon juice, from 1 lemon
- 1/4 teaspoon salt
- 4 large eggs
- Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty
- Aluminum foil
- For the crust: Preheat the oven to 170C aWrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Make sure the batter is uniform but do not over-mix.
- Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan.
- Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or Overnight.
- For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
— Recipe by Chef Anurita Ghoshal | Deli By The Blue