Almond and white chocolate gujiya
Serves: 10
Ingredients
For dough
All purpose flour 2 cups
Clarified butter (ghee) ¼ cup
Water ½ cup
For Filling
White chocolate 1 cup
Desiccated coconut ¼ cup
Green cardamom powder a pinch
Almond ½ cup
Jaggery 1 tbsp
Method
- Rub the flour and ghee together and bind them together with water to form a soft dough. Rest it for half hour.
- In a bowl, mix the chocolate flakes, coconut, almonds together and add jaggery.
- Make small balls of the dough and roll it out into ½ cm thick rotis.
- Place filling in the center, do not overstuff it as it will result in bursting of gujiya while frying.
- Apply water on the edges and seal the ends, the shape will resemble half-moon. Use cutter to make a design around the edges or pinch and twist the edges.
- Heat oil/ghee in a deep pan; fry the gujiyas till golden brown.
— Almond Board of California
Thandai Rum Punch
Ingredients:
Fresh Fruit Chunks (Pomegranate, grapes, 8 to 10
Apple &watermenlon)
Full Toned Milk 120ml
White Rum 60ml
Thandai Syrup 30ml
Pista Flakes 10gm
Glass Riming Coconut & pista powder
Garnish Whipped cream & chopped fruits
Method:
- Add milk, thandai syrup, fruit chunks, pista flakes and blend well.
- Coat the glass from inside with fresh Himalayan Buransh crush
Garnish:
- Whipped cream & chopped fruits (grapes & pomegranates)
— Pramod Dwivedi, Head Mixologist, JW Marriott Mussoorie Walnut Grove Resort & Spa
Vegan Walnut and Banana Kheer
Ingredients:
For walnut milk
Walnuts 1 cup
Filtered water 3 ½ cups
For Kheer
Ghee 2 teaspoons
Cardamom pods, crushed 3
Walnut milk
Walnut paste
Sugar (optional)
Banana 1
Preparation:
- Soak the walnut for two to four hours and blend with water to make walnut milk.
- In a pan, add ghee, cardamoms and walnut milk and keep stirring.
- Add roasted walnut paste in the mixture and keep whisking.
- Once the milk thickens, chop a banana and add that to the pan.
- Stir it for a while, take it off the heat and put it in a bowl.
- Top with chopped walnuts and serve.
— Chef Abinas Nayak