Frozen Sweets

Haldirams Kaju Katli

Kaju Katli, also known as Kaju Barfi, is a popular Indian sweet made from cashew nuts. It's a rich and delicious dessert that's often served during festivals, special occasions, and celebrations. Kaju Katli is known for its melt-in-the-mouth texture and nutty flavor. Here's how you can make Kaju Katli at home:

Ingredients:

• Cashew nuts: 1 cup (about 150g)
• Sugar: 1/2 cup
• Water: 1/4 cup
• Ghee (clarified butter): 1 tablespoon
• Cardamom powder: 1/4 teaspoon
• Silver leaf (optional, for garnishing)

Instructions:

1. Grinding Cashews:

   • Grind the cashew nuts to a fine powder in a food processor or a dry grinder. Be careful not to overgrind, as the nuts can release their oils and turn into a paste.

2. Preparing Sugar Syrup:

   • In a heavy-bottomed pan, add sugar and water. Heat the mixture on medium heat until the sugar dissolves completely.
   • Continue cooking the sugar syrup until it reaches a "single-thread" consistency. This means that if you take a small amount of syrup between your fingers and pull them apart, a single thread should form and not break immediately.
   • Turn off the heat.

3. Mixing Cashew Powder:

   • Add the powdered cashews to the sugar syrup. Mix well to form a smooth and lump-free mixture.

4. Cooking the Mixture:

   • Place the pan back on low heat and cook the cashew mixture while stirring continuously. The mixture will start to thicken and come together.

5. Adding Ghee and Flavoring:

   • Add ghee and cardamom powder to the mixture. Continue cooking and stirring until the mixture starts leaving the sides of the pan. It will form a thick dough-like consistency.

6. Rolling and Shaping:

   • Transfer the mixture onto a greased plate or parchment paper. Allow it to cool slightly until it's safe to handle.

   • Grease your hands with a little ghee and knead the mixture gently to form a smooth ball.

   • Place another parchment paper on top and use a rolling pin to flatten the mixture into a uniform layer of about 1/4 to 1/2 inch thickness.

7. Cutting into Diamonds:

   • While the mixture is still warm, use a sharp knife to cut it into diamond-shaped or square pieces.

8. Garnishing:

   • If using, gently place small pieces of silver leaf on top of each Kaju Katli for decoration.

9. Cooling and Storing:

   • Allow the Kaju Katli to cool completely before separating the pieces. Once cooled, carefully lift the pieces off the parchment paper.

   • Store the Kaju Katli in an airtight container. It can be stored at room temperature for a week or more.

Kaju Katli is a delightful treat that's loved by people of all ages. Its delicate flavor, rich texture, and beautiful appearance make it a popular choice for gifting and sharing during festive occasions.

Motichoor Laddoo is a traditional Indian sweet made from tiny fried gram flour balls that are soaked in sugar syrup and then shaped into round laddoos (sweet balls). It's a popular dessert served during festivals, weddings, and other celebrations. Here's how you can make Motichoor Laddoo at home:

Ingredients:

For the gram flour balls:

• Besan (gram flour): 1 cup
• Water: Approximately 1 cup (or as needed to make a batter)
• Ghee or oil: For frying

For the sugar syrup:

• Sugar: 1 cup
• Water: 1/2 cup
• Saffron strands: A pinch (optional)
• Cardamom powder: 1/2 teaspoon
• Lemon juice: 1/2 teaspoon

For assembling the laddoos:

• Chopped nuts (cashews, almonds, pistachios): For garnishing
• Ghee: 1 tablespoon
• Edible camphor (a tiny pinch, optional for flavor)

Instructions:

Making the gram flour balls:

1. In a bowl, mix besan with water to create a smooth batter. It should be a bit thinner than pancake batter but not too watery.
2. Heat ghee or oil in a deep frying pan.
3. Using a slotted spoon or a ladle with holes, pour small amounts of the batter through the holes into the hot ghee. This will create tiny droplets that will fry into small balls. These balls are known as "boondi."
4. Fry the boondis until they are golden and crispy, but not too dark. Remove them using a slotted spoon and drain excess oil on a paper towel.

Making the sugar syrup:

1. In another pan, combine sugar and water to make the sugar syrup.
2. Heat the mixture and let the sugar dissolve. Add saffron strands if using.
3. Cook the syrup until it reaches one-string consistency. This means that if you take a small amount of syrup between your fingers and pull them apart, a single string should form.

Soaking the boondis:

1. Pour the hot sugar syrup over the fried boondis.
2. Let the boondis soak in the syrup for about 10-15 minutes. They will absorb the syrup and swell.

Assembling the laddoos:

1. After the boondis have soaked, gently mix them to evenly distribute the syrup.
2. Add cardamom powder and a tiny pinch of edible camphor (if using) for flavor.
3. Heat ghee in a pan and lightly roast the chopped nuts. Add the roasted nuts to the boondi mixture and mix well.

Shaping the laddoos:

1. While the mixture is still warm, take small portions in your hands and shape them into round laddoos.
2. If the mixture is too dry to hold its shape, you can sprinkle a few drops of water to help bind it.

Garnishing and storing:

1. Once the laddoos are shaped, you can press a piece of chopped nut on top of each laddoo for garnishing.
2. Let the laddoos cool completely before storing them in an airtight container. They will firm up as they cool.

Motichoor Laddoos are a delightful and sweet treat that's loved by many. They have a unique texture and flavor, making them a cherished part of Indian sweet offerings.

Bogurar misti doi (Sweet Curd) is a sweet yogurt-based dessert that is popular in the Indian state of West Bengal, as well as in Bangladesh. It is made by first boiling milk to thicken it and then allowing it to cool to a lukewarm temperature. Once the milk has cooled, yogurt culture is added to it, and the mixture is left to ferment for several hours or overnight. During the fermentation process, the lactose in the milk is converted into lactic acid by the bacteria in the yogurt culture, which gives the misti doi its characteristic tangy flavor. Once the misti doi has fermented to the desired level of sourness, it is sweetened with sugar or jaggery, and then chilled before serving.