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Wednesday, October 29, 2014

Vanilla-Dark chocolate "Swirl Burfi"

Mixing and matching flavors that you like into your favorite dish makes the dish even more delectable!! The melt in your mouth pedhas/ burfis made with ricotta cheese are my favorite and a 'have-to -have' for Diwali kind of sweet!
This year I tried a variation of the old recipe.Added vanilla and dark chocolate and made this beautiful 'Swirl Burfi'!!

425 gm whole milk Ricotta cheese
7 oz Sweet condensed milk\
1 cup dry milk powder
1/2 tsp vanilla essence
1/4 cup Dark cocoa powder
2 tsp ghee

Pistachio and Sugar pearls for decoration

1) In a non stick kadhai/skillet, melt 1 tsp ghee. On medium to low flame add the ricotta cheese. Stir for about 15 mins. First the cheese will melt and then start getting thick again. This is similar to Khoya/ Khava.
Ricotta can burn easily. So, use non stick skillet and keep the flame low/medium!

2) When it starts leaving the sides of the kadhai,add milk powder. Stir all together. Cook till it starts leaving the sides of the kadhai. This will take about 15 mins or so. The mixture will become thin first and then thick.Add the condensed milk and cook for 5 more mins.

3) Mix well. Take off the gas.Divide into 2 parts.To one part, add vanilla essence.To other add dark chocolate powder.

4) Let it cool. Roll the Vanilla mixture in between buttered parchment paper with a buttered rolling pin.

Layer and roll the dark chocolate layer on top

5) Roll into  a log
6) Slice the log gently with a sharp buttered knife. Place the burfi in a cup cake liner.Decorate with pistachio and sugar pearls.

 The above ingredients yield about about 30 Burfi depending on how big or small you cut them.

" Potli " Kachoris

I love experimenting with different shapes. It can give a dish a whole new look ...and make it look extra special!! For Diwali, I made these lovely looking Potli kachoris with a dry, sweet-spicy filling of coconut,cranberries and other spices. They were a little tedious to make, but they looked and tasted so good..that it was worth the effort!!!

1) Outer Crust:
Make the dough like in:

2) Make filling:
3/4 cup dry roasted grated coconut powder
1/4 cup dried cranberries
1 tbsp roasted sesame seeds
2 tsp sugar (you can add more)
1/2tsp garam masala
1tsp chili powder (depends on how spicy you want)
1/2tsp Cumin
1 tsp oil
1) Dry roast the coconut powder till golden.Keep aside. 
 2)Heat the oil, add the cumin and sesame seeds,stir for few seconds.Add the rest  of the spices, roasted coconut, cranberries,sugar etc.Mix. This is a dry filling (and so will increase the shelf life of the potlis than any moist filling)

3) Cut out thin strips of aluminum foil and keep aside.

4) Roll out the dough into semi-thin chapati.Cut out circles with cookie cutter

4) Roll out the circles.Place a spoonful filling in the center. Make into a potli by bringing all the sides to the center and closing it with a strip of aluminum foil.

5) Place on greased baking sheet and bake at 325 F for 8-10 mins or till golden brown and crispy.

Unwrap the foil before you eat:)