Dates Chocolate Fudge | Khajur Burfi | Sugar Free Dates Chocolate Barfi | Diwali Sweet

With the festive season on us, I have been thinking and craving to create some Indian fusion dessert. Not the traditional desserts likerice kheer, gajar halwa or gulab jamun but something new and exciting- combination of Indian flavours with the hint of western taste. Soon after I received dark chocolate range from Islands my thinking process became busier because I knew I wanted to create an Indian inspired sweet from Islands Chocolate. But to that we will get later, let me first introduce you to this brand called Islands.

Islands are on a mission to change people's understanding of chocolate, championing a much more sustainable, long-term, 'seed-to-bar' movement. Because although 'bean-to-bar' used to be enough (importing cocoa beans and turning them into chocolate in the west), it was never transparent enough for Wilf Marriott (the founder). After a lot of research and hard work, Islands was born giving us much more than just a chocolate. They are offering a completely different package; a better one- more complex flavours and greater range of products.

Islands have all my heart in terms of sustainability. From the packaging, to inner wrapper everything is biodegradable and that is such a huge factor to choose Islands as my favourite chocolatier. They promote good farming practices that are profitable, environmentally sound and good for communities. Unlike most, they know for a fact that their cocoa is sustainably and ethically produced - because they grow it themselves!

And if you see the names of the chocolate bars, it is all so creative and innovative too. But hey, that’s not enough, on the packaging they have a barcode which if you scan on spoitfy you can listen to the music related to that particular chocolate-interesting isn’t it? So, now you understand why the names are related to music such as Smooth Operator, Midnight Mover, Disco Dancer and Rhythm Of The Night. I am blown away with their imagination and inspirational qualities in terms on design, environment friendliness and taste. Didn’t I tell you- It’s not just a chocolate. The whole experience is fun!!!

Smooth Operator:

 55% Dark Chocolate

Smooth and creamy

Caramel undertones

Disco Dancer:

65% Dark Chocolate

Vegan

Citric notes

Hint of banana

Midnight Mover:

75% Dark Chocolate

Vegan

Fruity notes

Hint of raisin

Rythm Of The Night:

100% Dark Chocolate

Vegan

Rich and intense flavour

Very strong cocoa notes

I tried two of Islands chocolate so far- 55% and 100% dark chocolate. I wanted to try two very contradictory chocolates, so one is on the sweeter side while the other one is very extremely dark. As the name suggest, the 55% Smooth Operator was silky, smooth and has a beautiful milk dark chocolate shine to it. It melts in your mouth like a dream and leaves your tongue asking for more.

I am not lying but this was the first time I tried 100% dark chocolate. I have heard so many reaction stories about it that it is extremely bitter and you will not be able to tolerate it. To my surprise, I loved every bit of it. So rich and pure, smooth and loaded with cocoa flavours. Yes its bitter, but it’s something that you will savour just like an espresso shot. . I mean that’s what a good unadulterated 100% dark chocolate should taste like.

I used the combination of both of the above mentioned chocolates and created this Dates Chocolate Fudge. The sweetness from the dates balances the bitterness of the chocolate just so right and apt that you are left with enticing dessert on your table. I let the part of each chocolate to melt in with the warm dates and then also left some chocolate chunks with other nuts to provide the missing crunch to otherwise plain fudge.

Why should you try this recipe?

• Takes only 5 minutes to make
• Sugar free
• No added fat such as butter, ghee, oil or cream
• Contains goodness of nuts
• Crowd pleaser, looks so beautiful that no one will believe its homemade
• A great gifting idea

What is fudge? What is fudge called in Hindi? Is fudge and chocolate same thing?

Fudge is a type of a sugar candy made by heating sugar, butter and milk. No, chocolate and fudge is not the same thing. Chocolate is also a kind of candy but made with cocoa. Fudge is called as barfi or burfi in Hindi in India.

What does fudge or burfi tastes like? How many kinds of fudge are there?

Big sugar crystals make the fudge taste and look grainy just like our Indian dessert Kalakand where as tiny sugar crystals results in creamier version just like peda. There are tons of flavours available for fudge- caramel, plain, peanut butter, marshmallow, walnut, maple but chocolate remains the most popular one.

Dates Burfi or Khajur Ki Barfi is so easy to make and you can try many variations. I wanted to make it into roll shaped, like discs, the ones we get in Indian mithaiwala (sweet) shops during festive season such as Diwali, Holi, Navratri or Dussehra.

You can add as many kinds of nuts or seeds in this recipe such as almonds (badam), cashews (kaju), walnuts (akroth), melon seeds (karbuje ke beech), sunflower seeds or even sesame seeds (til). This recipe uses very basic ingredients and I haven’t used any milk powder, condensed milk or sugar. You can shape it whichever way you like. You can make into ladoo or peda, you can use a cookie cutter to shape it into heart, diamond or triangle. Or you serve it as halwa too. So if like me you have dates in your fridge and you are wondering what to do with it then you have to try this Sugar Free Dates Nutty Chocolate Fudge Barfi.

Ingredients:

1 cup dates

10 almonds

10 cashews

1 tablespoon white sesame seeds

6 pieces of dark chocolate (I used 100%, you can use 60% to 80% too)

6 pieces of milk chocolate (I used 55%)

5 pistachios

Method:

Deseed the dates and chop finely.

Also chop almonds, cashews and pistachios in smaller chunks.

Chop three pieces of each milk chocolate and dark chocolate.

Heat pan on a medium heat and roast sesame seeds for 1 minute till you get the nutty aroma.

Add dates in the same pan and keep stirring it. You will see that initially it is very difficult to stir dates but as dates starts releasing moisture it will become easier. Around 1 minute

Add chopped cashews and almonds and keep stirring. Also add chocolate pieces that you did not chop and let it melt with the mixture. Keep stirring for 1 minute till you feel mixture is mixed well.

Let the mixture cool down a bit. When you are able to tolerate the heat on your palms, mix chopped chocolate in it. Chocolate might start melting but that’s okay, some chunks will remain.

Divide the mixture into two parts and shape it into a log. Roll the logs on the chopped pistachios.

Place the log on an aluminium foil. Wrap it tightly. And set it in the refrigerator for 2 hours to set.

After 2 hours, remove the foil and cut them into ½ cm thick round disc.

Notes:

You can use the same recipe and make it without chocolate too.

You can also use white chocolate or milk chocolate or even chocolate chips in the recipe.

Feel free to add any kinds of nuts or seeds in the recipe such as walnut, sunflower seeds, pumpkin seeds, and pecan nuts.

Kesar Seviyan Kheer :Vermicelli Milk Pudding Infused With Saffron

Cooking is love made visible, food is magical. Treat a kid with cupcake and see the spark on his/her face. After a breakup or a hectic day just give a woman scoops of icecream and then see her reactions. After an argument with your partner, make for him/her favourite dish and then see anger melting down. That’s what food does-bring smile to faces, relax the mood and ease down the irritation.

Everyone has their favorite dish, the dish that you can die for. What’s your favourite dish? For me it’s Kheer, milk pudding made with rice or vermicelli. What kheer does for me is what chocolate would do for many women. In summers, on a shiny sunny day I would prefer a bowl of chilled Rice(chawal) Kheer but on cold night I would love to gulp bowls of hot Seviyan Kheer.

Kheer is made my boiling milk with rice (chawal), vermicelli (semiya), sago (sabudana) and many other grains. Basically you need to boil the milk till it gets thick and then sweeten it with sugar, jaggery (gud) or condensed milk. Flavoured with cardamom (elyachi) or saffron (keasar) and garnished with chopped nuts. This is also known as Payasam in south and Payesh in Bengal and is generally made during festivals or special events.

Unlike other Indian sweets such as Gulab Jamuns or Suji Ka Halva this sweet dish is prepared quickly and is the easiest one. Here is how to make Kesar Seviyan Kheer, my way.

Ingredients:

1 cup broken vermicelli/seviyan

1 liter milk

5 tablespoons sugar

1 tablespoon ghee/unsalted butter

4-5 green cardamom pods/elaychi

1 teaspoon saffron/kesar

5 tablespoon nuts to garnish (notes)

Method:

1. Heat ghee in a pan and on slow heat roast the vermicelli to golden borwn.
2. Open cardamom pods and add to vermicelli and let it release the aroma.
3. In a heavy bottom kadai/wok boil the milk. When milk comes to boil, add pinch of saffron.
4. Add sugar and vermicelli. Let it cook for 10 minutes on slow flame. Let it boil till vermicelli is cooked.
5. If you like thick kheer cook for another 5 minutes. I like to have bit runny kheer, so I did not cook more.
6. Garnish with chopped nuts and remaining saffron.
7. Serve warm or cold

Notes:

I used almonds, cashews and raisins, feel free to use any nuts. If you want you can roast the nuts in ghee too.

Please use good quality full fat milk for this recipe.

I like sweet kheer, but adjust sweetness as per your taste.

Saffron gives subtle aroma and nice yellowish-orange colour to the kheer. I used this saffron

For  thicker kheer, use more vermicelli.

Suji Ka Halva For Karva Chauth (With Tips To Make The Perfect Halwa)

Karva Chauth is round the corner ladies. What are your plans?  What are you wearing? Have you decided about the henna design? So much work isn’t it? I like karva chauth a lot. The beautiful saris, colourful bangles, glowing faces- wow is the word. Just like all the festivals this too is celebrated in different ways in different parts of the country.

Karwa is another word for pot (a small earthen pot of water) and chauth means 'fourth' in Hindi. All married women fasts from sunrise to moonrise for the safety and longevity of their husbands without eating or drinking anything at all. They apply henna on their hands, wear good traditional clothes. In the afternoon prayers are read. Then the women await the rising of the moon. Once the moon is visible, she sees the moon with a sieve and then sees her husband. Water is offered to the moon to secure its blessings. We believe that "Like the gold necklace and the pearl bracelet, just like the moon may my husband’s life also always shine brightly."The husband then offers water and gives his wife her first sip and feeds her with the first morsel of the day (usually something sweet). The fast is now broken, and the woman has a complete meal.

Cool isn’t it? All these rituals add love to your life and you get a good change from the daily routine. My husband from past 4 years fasts with me to show his support and love for me. I just find this very sweet and comforting. Click HERE for sweet recipes that you must prepare in Indian festivals. Anyways, no festival or celebration is complete without dessert or something sweet and what can be better then hot scoops of Suji Ka Halwa.

Suji or rava halva is very famous sweet dish in India and is made in almost all happy occasions. Now everyone loves this sweet dish, but many are not able to make it to perfection and I even got requests to share any tips I know to prepare the prefect sooji ka halwa. So here are the tips-

• Measure everything- Do not just eye ball and mix ingredients. Trust me, just like baking, you need to measure every ingredients.
• Dry roast the suji first- Before adding ghee or anything else, just dry roast the suji in heavy bottom pan. Roast till suji changes its colour and you can smell the aroma.
• You do not need lot of ghee- surprised? Well yes, to make the perfect halwa you dont need buckets of ghee, you need just 1/4 cup of every 1 cup of suji.
• Water amount- First make sure that water is boiling hot and not just warm. The quantity of water should be exactly double of the suji quantity.
• Do not mix water and sugar- Yes please do not make syrup- just mix raw sugar.

Now when you know the secrets let me move on to the recipe.

Ingredients:

1 cup suji/rava/semolina

¾ cup sugar

1/4 cup ghee

4 to 5 cardamoms, powdered in a mortar-pestle, husks discarded

10 to 12 cashews/kaju chopped roughly

2 tbsp raisins/kishmish

2 cups water

Method:

In a heavy bottom pan, on a slow heat, dry roast the suji till you see the change in the colour and aroma is noticeable.

Next mix in the ghee and keep mixing till ghee is separated and suji becomes more fragrant. Also throw in the cashews and raisins. Mix for 5 minutes.

Add sugar and mix again. Mix till sugar crystals are not visible. Also add cardamom.

Finally add in the water and stir. You will notice that suji has fluffed up. Keep mixing till you see ghee on sides and halva is not sticking to the pan.

Serve hot.

Notes:

Do not rush, make sure that you do the whole process on slow flame. If you are in hurry, you can dry roast the suji beforehand.

Feel free to add pistachios, almonds or any nuts of your choice.

You will know that halva is perfectly made, when it does not stick to spatula or spoon at all.

This keeps well in the fridge for 1-2 weeks. Just reheat before serving.

Serving suggestions:

Puri and halva is the best combination. Serve hot with any poori with any subji on side- like kala chana, aloo tamatar ki subji, gobi mutter or bharwa bhindi.

Halva is a huge hit among kids and adults both. This makes it perfect dessert for any parties.

Sending this Diwali Event at  Swathi's and at Mayuri's space

Sweet Recipes, Happy Holi

Wishing you and you dear and near ones a very Happy Holi. Holi is the Indian festival of colours. Holi Celebrations start with Holika Dahan (bonfire) on the night before Holi where people gather, sing and pray. The next morning is the carnival of colours, where everyone plays, chases and colors each other with gulal (dry colored powder), pichakaris (water guns) and colored water-filled balloons.

Holi brings back lot of childhood memories, we used to shop for our fancy water guns, colours and prepare water bombs (water balloons) a night before Holi. Next day the fight of coloring each other would begin. Friends, relatives would gather on streets and open parks -chase each other to apply colors. Everyone would have colorful faces and clothes with a smile on their faces.

After playing holi and taking the long bath (to remove the colors) we got to eat scrumptious food. Be it tikki, channa chaat, ragda patties or gulab jamuns. I can prepare everything here as well, but nothing beats when your mother cooks- right?

On a sweeter note, below is the collection of quick and easy Holi Sweets.

Milk Powder Churma Rice Kheer/ Rice Pudding Chocolate Sandesh Naankhatai Kesar Kalakand Chocolate Ladoos  Mango Phirni Chocolate Filled Gulab Jamuns Gond Ladoos Milk powder Gulab Jamuns

Happy Holi Once again......

Happy Diwali 2013 :-)

Wishing you and your family a very *Happy Diwali*

Happy Cooking and Happy Eating

(image source 1,2)

Karva Chauth Sweets Recipes

Karva Chauth is round the corner ladies. What are your plans?  What are you wearing? Have you decided about the henna design? So much work isn’t it? I like karva chauth a lot. The beautiful saris, colourful bangles, glowing faces- wow is the word. Just like all the festivals this too is celebrated in different ways in different parts of the country.

Karwa is another word for pot (a small earthen pot of water) and chauth means 'fourth' in Hindi. All married women fasts from sunrise to moonrise for the safety and longevity of their husbands without eating or drinking anything at all. They apply henna on their hands, wear good traditional clothes. In the afternoon prayers are read. Then the women await the rising of the moon. Once the moon is visible, she sees the moon with a seieve and then sees her husband. Water is offered to the moon to secure its blessings. We believe that "Like the gold necklace and the pearl bracelet, just like the moon may my husband’s life also always shine brightly."The husband then offers water and gives his wife her first sip and feeds her with the first morsel of the day (usually something sweet). The fast is now broken, and the woman has a complete meal.

Cool isn’t it? All these rituals adds love to your life and you get a good change from daily routine. My husband from past 3 years fasts with me to show his support and love for me. I just find this very sweet and comforting *clap clap*. He comes from office; we look for moon, pray and then eat together. I always make Jalebi on this day, it is his favourite sweet dish *happy dance*.

Just like me, if you also want to make this day more special, and then do make some quick and new sweet dishes.

Milk Powder Churma Rice Kheer/ Rice Pudding Chocolate Sandesh Naankhatai Kesar Kalakand Chocolate Ladoos Mango Phirni Chocolate Filled Gulab Jamuns Gond Ladoos Milk powder Gulab Jamuns

Cook With White Event Announcement And 2 Giveaways

Cook With Yellow was great success, I got 150 entries and yummy yellow recipes(*Clap*Clap*Clap*). Many of you asked when is the new event happening, So here it is Cook With White Event. I chose white as theme colour this time, as the period of festivals is going to commence. We have ganesh chaturti, navratri, onam, karwa chauth, durga puja and dushehra falling in these months, and that is why many of us will cook sweet and savoury dishes that are made with white stuff –milk, rice, flour, semolina etc.etc.

Yes all you have to do is cook with white ingredients’.   Yup! Put on your thinking caps and cook anything white. Here is the collection of my recipes which were cooked with white things- Milk Powder Churma, Rice Pudding, Naankhatai, Baked Salt Crackers, Paneer Pudhina Tikki.

Rules for the event-

• Cook with anything white. White ingredient must be the main one and not just used in garnishing.
• Looking for fresh entries thus try out new recipes. So, no archived posts will be entertained. Your post has to between September –October 2013.
• Multiple entries are welcome and appreciated. Sweet, savoury, drinks anything can be included.
• The event has to be linked back as Cook With White announced at Merry Tummy. (Compulsory)
• Usage of logo is optional but I would be happy if you could use it, as it helps spread word.
• You have to like Merry Tummy's Facebook Page, Follow me on Twitter and Follow Merry Tummy. (Compulsory)
• Only after your first entry, share the event details at facebook page.(I want more people to know about the event). Keep your this post public in Facebook so that I can see it.(Compulsory- have to do only once)
• Please use the linky tool to link your recipes below. (Mention the name of the dish you make and not your name.)
• Else Send a mail to agrawal.shweta.n@gmail.com with the subject line as Cook With White  and with the following details:
• Your Name
• Recipe Name
• Blog Name
• Recipe URL (Please send the Recipe URL and not the blog URL)
• Picture of the dish (If it is not on the blog)
• Non bloggers are most welcome to participate. Just send me the recipe details with the picture to the above mentioned email. (I will post your recipes at my FB page and will not be able to include in roundup, however you are eligible for the giveaway)

Giveaway- As this is festive season, I am going to have 2 giveaways (I am soooo Excited). I will choose two lucky people through random.org. I will then ask the winners to choose from cookware, bakeware, cook books or kitchen accessories as prize. Once again, the giveaway is open for people who can give Indian address :) There will also be certificates for top contributor, best innovative recipe, best recipe, best click and participation award. 

Hope you all will like the theme. Think white, think festive. Send in the tasty dishes ladies :)

Cook with yellow roundup HERE

Cook with yellow winner announcement HERE