eggless akhrot chocolate tart recipe | Indian style chocolate walnut tart | mini chocolate and sea salt tart | with 21 amazing images.
This eggless akhrot chocolate tart is a perfect combination of textures and flavors, making it a wonderful dessert for your special celebration. Learn how to make eggless akhrot chocolate tart recipe | Indian style chocolate walnut tart | mini chocolate and sea salt tart |
The Indian style chocolate walnut tart is a delightful treat that combines the rich flavors of dark chocolate and walnuts with a buttery, crumbly crust. It's perfect for a special occasion or a simple indulgence.
This mini chocolate and sea salt tart is relatively easy to follow. You will surely love the combination of crunchy, nutty walnuts and decadent chocolate in this tart. You can also add other chopped nuts to the crust or the filling, such as pecans, almonds, or hazelnuts.
This decadent dessert eggless akhrot chocolate tart recipe combines the rich flavors of chocolate and the nutty goodness of walnuts for a perfect treat.
pro tips to make akhrot chocolate tart recipe: 1. You can store the tart shells in the air tight container for 2 to 3 days and use as require. 2. You can also add 1 tbsp of soft butter in the ganache to make it luscious. 2. Do not fill hot and liquid ganache in the tart shells or else they may get soggy.
Enjoy eggless akhrot chocolate tart recipe | Indian style chocolate walnut tart | mini chocolate and sea salt tart | with detailed step by step photos. Flavoured with vanilla custard powder rather than vanilla essence, this ice-cream has a richer flavour and a smoother mouth-feel as well, thanks to the extra thickening provided by custard powder.
As always, proper proportions of milk and cream work their magic is providing this ice-cream an irresistible creaminess. An abundance of deseeded apricots impart nice tangy breaks in every mouthful of this delicious Apricot and Custard Ice-Cream.
Whether you like the tanginess of orange, the mellow flavour of coconut, the soothing taste of honey, the crunch of nuts, the intensity of chocolate, or the richness of spices, you will find everything in this Nutty Hot Chocolate and Coconut Pudding. Once you have all the ingredients ready on the counter, it takes 30 minutes to cook this pudding in the oven. But, despite the enticing aroma that arises, you need to patiently let it cool for 15 to 20 minutes before having it, to achieve the perfect texture.
This novel creation features deep-fried rolls of samosa patties, filled with apples, nuts and cake crumbs. These delectably crisp rolls have a spongy, fruity interior that is sure to steal your heart. The taste of apples, cooked while deep-frying, reminds one of the ever famous apple pie. The good news is that the effort and time involved in making these Apple Walnut Rolls is disproportionately lower than its fantastic aroma and taste!
Here is how you can recreate a popular coffee-flavoured Italian dessert at home within minutes. Made quickly with cookies, instant coffee powder, grated chocolate and cream along with other common ingredients, the almond cookie tiramisu is perfect for those times when you want to serve something exotic but don't have much time to spend in the kitchen.
Fit for a festive day, but made without much sweat! Who can resist crisp, perfectly roasted almonds coated in chocolate? Cool well, and treat yourself to these crunchy delights, or wrap them up in attractive papers and gift them to a dear one.
Ensure that the almonds are well roasted so that they remain crisp. Making almond rocks in the microwave retains the aroma of chocolate, without any charring or unnecessary morphing of the flavour. It is as good as melting the chocolate in a double-boiler.
A luscious chocolaty dessert! the chocolate walnut tart features a good blend of flavours and textures, with the walnuts balancing the sweetness of condensed milk very well and the jam providing a fruity twist to a chocolate-dominated recipe. Indeed, this is a memorable treat that everyone will love and remember; and it is best made the traditional italian way – no shortcuts will do!
Delicate honeycombs of cashewnuts, a true delicacy that simply melts in the mouth. Making this requires your full attention.
Sweet and crispy, this Badam Mithai Mixture melts in your mouth, leaving a ‘chill’ aftertaste due to the icing like consistency of sugar. Indeed, this is an indulgent treat that gives you child-like joy!
It is quite easy to make too, provided you take care of two aspects. One is the consistency of the sugar syrup, which is very important to get the right crunch. The other is the proper procedure of soaking, deskinning and grinding the almonds. Ensure that you soak it in boiling hot water, so that is becomes easy to remove the skin.
You should also be patient when grinding the badam to get a really smooth paste. Once you get this right, you can use the same procedure to make many more mithais with other nuts, roasted flours and seeds.
This Kharek ka Halwa is like nothing you've ever tasted before! The combination of dry dates with full-fat milk gives this halwa a rich and intense texture, while an unusual combination of spices gives it a fabulous aroma and flavour.
Although it is optional to add coriander seeds, we recommend you to, because it gives the Kharek ka Halwa a very special flavour and mouth-feel.
Meva Bati is a rich North Indian mithai made by stuffing a mava based dough with a rich mixture of nuts and mava, and deep-frying the delicate, stuffed balls till golden brown. These Meva Batis are then soaked in sugar syrup for a while and served warm.
You will love the crispness, balanced sweetness and rich texture of this traditional sweet, which is served on special occasions and parties too. In fact, like Jalebi , Meva Bati is also a nice mithai to serve at chaat parties to complement the spicy chaat items. A crunchy mithai with the rich taste and luscious mouth-feel of cashews, the Cashew Mithai Mixture is a treat that reminds many of their guileless childhood days!
The consistency of the sugar syrup is very important as that is what gives the mithai its irresistible crunch. Once you get this right, you can make many more mithais using soaked and peeled almonds, pistachios, roasted flours and seeds, or a combination of ingredients too.
kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi | with 21 amazing images.
kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi is a no-sweat, no-fuss recipe to prepare the all-time favourite Kaju Barfi within minutes! Learn how to make easy kaju ki barfi.
To make kaju barfi, blend the cashew nuts in a mixer to a fine powder and keep aside. Combine the sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the ghee and cardamom powder and mix well. Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly. Allow the mixture to cool for 2 to 3 minutes, cut into 16 equal-sized diamond shaped pieces. Serve immediately or store in an air-tight container.
The homemade kaju barfi involves a very simple procedure and takes very little time to prepare. With this easy recipe, you can get the satisfaction of preparing pure and tasty Indian mithai for your family, right in your own kitchen.
This 4 ingredient easy kaju ki barfi makes no use of mava (khoya). Flavoured with very little cardamom powder, what you need to be careful while making this recipe is to cook the sugar only till it dissolves.
Whether it is Diwali , Raksha - Bandhan or a dessert party, the mithai platter would be incomplete without these delicious cashew barfi. It is sure to tingle everyone’s taste buds with its sinful and irresistible flavour and aroma.
Tips for kaju barfi. 1. It would be best to make kaju powder in a nut grinder/crusher. This helps in giving a uniform powder without its oil oozing out. 2. You can spread the cashew mixture on the back of a greased thali or any smooth surface or a butter paper. 3. Ensure to cool the mixture after rolling and before cutting them into pieces.
Enjoy kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi | with step by step photos. A spongy cake with a crunchy texture, this looks as if it is covered in translucent gold if you use chikki instead of praline!
Crisp rolls with a date and nut stuffing, deep-fried and served with hot caramel sauce drizzled over it.