Custard Kunafa Cups

 

          These rich, creamy and yummy Custard Kunafa Cups are just irresistible. Very easy and quick to dish out, they are a perfect Eid, Diwali or a party dessert that people will fall in love with. It is a twist to the traditional Middle Eastern dessert, prepared with custard of any flavor, vermicelli and crushed pistachios. These three main ingredients forms the basis of this amazing dessert. 

          As Kunafa dough was unavailable, I went in for roasted vermicelli. I also added some soaked chia seeds to the prepared custard. However, it is purely optional. So check out for a quick step by step pictorial recipe to prepare this fusion treat. 

• 1 cup roasted thin vermicelli, crushed
• 2 tbsp. butter
• 2 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• 2 cups full cream milk
• 2 tbsp. custard powder (any flavor)
• 2-3 tbsp. sugar
• 2 tbsp. soaked chia seeds
• 2 tbsp. crushed pistachios
• few dry rose petals

          Heat butter in a pan and sauté the crushed vermicelli for a minute. 

          Add the sugar and cardamom powder and mix well. Sprinkle some water and cook, covered for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

          In a small bowl, mix together the custard powder with some milk into a smooth paste.

          Meanwhile, bring the remaining milk and sugar to a boil. Add the custard paste and keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

          To assemble, add some of the cooked vermicelli at the bottom of a cup. Then spoon a generous amount of the custard, followed by more of the vermicelli.

          Garnish with the crushed pistachios and rose petals. Chill to serve. Enjoy as an after meal dessert or as as when desired.

          Heat butter in a pan & sauté the crushed vermicelli for a minute. 

                    Add the sugar and

cardamom powder & mix well. Sprinkle some water & cook, covered, for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

In a small bowl, mix together the custard powder with some milk into a smooth paste. Meanwhile, bring the remaining milk & sugar to a boil. Add the custard paste & keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

       To assemble, add some of the cooked vermicelli at the bottom of a cup.

                    Then spoon a generous amount of the custard,

 

                    followed by more of the vermicelli.

                    Garnish with the crushed pistachios

                     and rose petals. Chill to serve. 

              Enjoy as an after meal dessert or as as when desired.

Maamoul with Date Filling (Middle Eastern Cookies / Pastries)

          Maamoul is a traditional Middle Eastern style cookies / pastries stuffed with  dates and dry fruits. They are also filled with ground pistachios. It is made of semolina, all purpose flour, melted butter and oil. Cardamom powder and rose water are used for some flavor. They are shaped in particular wooden molds. However, silicone ones can also be used. 

          In case of non-availability of molds, you can make any design with a fork. These Maamouls are particularly very popular during Eid, Easter festivals or as a tea time snack. They are also perfect as gifts for your loved ones. So check out the step by step pictorial recipe to prepare these yummy melt in the mouth cookies. 

Dough - 

• 1 cup semolina
• 1/4 cup melted unsalted butter
• 2 tbsp. oil 
• 1/2 cup all purpose flour
• 2 tbsp. corn flour
• 1/4 cup powdered sugar 
• 1/4 tsp. cardamom powder
• 1/2 tsp. baking powder
• pinch of salt
• 1/2 tsp. rose water
• warm milk, as required, to knead

Filling - 

• 100 gms. soft dates, pitted & chopped
• 2 tbsp. almonds & pistachios, powdered
• 1/4 tsp. cardamom powder
• 1/2 tsp. rose water

          In a mixing bowl, take the semolina, melted butter and oil. Mix well and cover it with a cling film. Refrigerate overnight.

          Then fluff it up with a fork. Add the all purpose four, corn flour, sugar, baking powder, salt, rose water and cardamom powder. Give it a nice mix.

          Add milk, little at a time and knead into a soft dough. Cover and refrigerate for an hour.

          Meanwhile, process the dates and transfer to a plate or bowl. 

          Add the powdered pistachios and almonds, cardamom powder and rose water. Mix well and make small balls out of them.

          Make equal size balls of the semolina dough (double the size of the date balls).

          Meanwhile, line a baking tray with parchment paper and preheat the oven at 200 degrees C. for 10 minutes. 

          Take a flour dough ball and make an incision in the centre. Then place a date ball in it and cover all edges. Roll into a ball. Make similar balls out of the remaining dough.

          Take each stuffed ball and press it into a Maamoul mold. Gently remove them. 

          Then arrange them on the baking tray lined with parchment paper and bake at 200 degrees C. for 20-25 minutes or till they turn slightly brown on the surface

         When done, cool them on a rack and then store in an air-tight container. Enjoy as a tea time snack or gift them on festive occasions like Eid or Easter.

Note - 

In case of non-availability of molds, you can go ahead and make any design with a fork. 

In a mixing bowl, take the semolina, melted butter & oil. Mix well & cover it with a cling film. 

                    Refrigerate overnight. Then fluff it up with a fork.

Add the all purpose four, corn flour, sugar, baking powder, salt, rose water & cardamom powder. Give it a nice mix.

Add milk, little at a time & knead into a soft dough. Cover & refrigerate for an hour.

               Meanwhile, process the dates and transfer to a plate or bowl. 

Add the powdered pistachios & almonds, cardamom powder & rose water.

                  Mix well & make small balls out of them.

Make equal size balls of the semolina dough (double the size of the date balls).

Take a flour dough ball & make an incision in the centre. Then place a date ball in it and cover all edges. Roll into a ball. Make similar balls out of the remaining dough.

 Take each stuffed ball & press it into a Maamoul mold. Gently remove them. 

               Arrange them on the baking tray lined with parchment paper.

Bake in a pre-heated oven at 200 degrees C. for 20-25 minutes or till they turn slightly brown on the surface. Cool them on a rack & then store in an air-tight container.

Enjoy as a tea time snack or gift them on festive occasions like Eid or Easter.

Shahjahani Meetha (Tomato Halwa - Hyderabadi style)

 

             This Hyderabadi style Shahjahani Meetha is a lost recipe. It was very popular during the olden days of the Moghuls. However, it is not much heard of. This unique halwa or dessert is prepared with tomatoes, which is the main ingredient in this recipe. It is a very easy and a simple recipe, having very few ingredients. So it can be dished out in a jiffy. It becomes all the more easier with store bought khoya. 

             

              To get the rich red colour, I added some beetroot puree instead of food colour. You can add anything you prefer. So surprise your loved ones with this dessert and let them play the guessing game of the core ingredient. This is a great party recipe apt for special occasions and weddings. So check out the step by step pictorial recipe to prepare this exotic Hyderabadi Meetha. 

• 500 gms. ripe tomatoes
• 1/4 cup sugar
• 1 tsp. ghee
• 1/4 tsp. cardamom powder
• 100 gms. khoya / mava
• 2 tbsp. beetroot puree
• 2 tbsp. chopped nuts

           Make cross slits on the tomatoes and boil for 10-12 minutes. Keep aside to cool. Then peel the skin. Transfer to a pan and mash them well with a potato masher. 

          Add powdered sugar and ghee. Mix well and simmer on a low flame till it thicken slightly. Keep stirring in between to avoid getting burnt at the bottom.

          Now add the cardamom powder, beetroot puree and khoya. Give it a mix and add 1 tbsp. of chopped nuts.

          Continue to simmer till all the moisture gets absorbed and the halwa becomes thick and leaves the sides of the pan. 

          When done, switch off the flame and garnish with the remaining nuts. 

          Keep aside to cool before refrigerating it. Serve this delicious Shahjahani Meetha chilled and enjoy!!!!

Make cross slits on the tomatoes & boil for 10-12 minutes. Keep aside to cool. Then peel the skin.

         Transfer to a pan and mash them well with a potato masher. 

Add powdered sugar & ghee. Mix well & simmer on a low flame till it thicken slightly. Keep stirring in between to avoid getting burnt at the bottom.

                       Now add the cardamom powder,

                    beetroot puree & khoya. Give it a mix.

Add 1 tbsp. of chopped nuts. Continue to simmer till all the moisture gets absorbed & the halwa becomes thick & leaves the sides of the pan. 

When done, switch off the flame & garnish with the remaining nuts. 

                Keep aside to cool before refrigerating it.

            Serve this delicious Shahjahani Meetha chilled & enjoy!!!!

Mango Seekh Kebab (Dessert on Skewers)

          Kebabs aren't only meant to be savoury. So check out this sweet and a fun take on the popular appetizer as an ode to the mango season. Make this amazing summer time dessert on skewers for your loved ones. Kids especially will love them. It is also perfect for any other festivals, ceremonies or any auspicious occasions. So give it a try and serve these yummy seekh kebabs, garnished with chopped pistachios and tutti frutti. You can also garnish with chopped almonds, melon seeds or chopped dates.

• 1/2 cup semolina, dry roasted (makes 4-5)
• 2-3 tbsp. ghee
• 1 mango, pureed
• 2 cups milk
• 1/2 tsp. cardamom powder
• sugar to taste
• 1 tsp. kewra water
• chopped pistachios as required
• tutti frutti as required
• few wooden skewers

          Blend the milk and mango puree and keep aside. Heat ghee in a pan and dry roast the semolina for 2-3 minutes or till you get a nice aroma. 

          Add the milk-mango puree mix, sugar and cardamom powder. Keep stirring on a medium flame till it gets thick and starts to leave the sides of the pan. 

          Switch off the flame and add the kewra water. Transfer to a greased plate and allow it to cool down a bit. 

          Divide into equal portions. Take a skewer and thread one portion of the halwa in it lengthwise. Sprinkle with some chopped pistachios / tutti frutti. Press them gently so that they stick well. 

          Make similar seekh kebabs and refrigerate for some time. Serve this amazing dessert to your loved ones and surprise them with this unique creativity.