A food pair perhaps made in chef’s heaven! Ghee and chocolate are the two best feel-good foods that world is crazy about. If you are one of them or your family members are madly in love on ghee chocolate delicacies, you can try preparing a few of them to show your love for them.
Fortunately lots of recipes are available to pamper your culinary expertise. The addition of ghee makes the culinary delight a longer shelf-life too!
Pour all the prescribed ingredients into a food processor. Keep on Blending until all get mixed and evenly combined.
Place some plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan.
Pour the chocolate mixture into the loaf pan and cover with the plastic wrap (gently).
Press down or tilt to even out the thickness. I like mine about 1/2 inch thick. You can also spread the mixture onto some parchment paper on a cookie sheet or roasting pan and put the pan in the fridge. This avoids the plastic wrap and works just as well.
Place the loaf pan with the fudge into the freezer and let it set for about 20 min. Remove and slice into bite sized pieces.
I put these in a jar and store in the fridge. I like to store in the freezer for a cold chocolaty treat!
Recipe number-2:
Choc Chilli Raspberry and Macadamia Bark
Direction:
Melt Together:
100g 90% Lindt chopped finely
40g of cocoa butter chopped finely
1 tablespoon of Milkio foods Chilli Cow Ghee
1 tablespoon of Icing Not Sugar
Once melted, pour into a lined slice tray
Now cool slightly and then sprinkle with 7 roughly chopped macadamias and 1 Tablespoon of frozen raspberry powder.
Chill the preparation or freeze before serving:
if you can’t wait then break into shards and Enjoy!
Recipe: 3
Chocolate Brownie
Ingredients:
1/2 cup Flour
1/2 cup Light Brown Sugar
1 Vanilla Extract
Eggs-3-4
1 table spoon Cocoa Powder
1/2 cup Milkio Ghee
1/4 cup Almond Milk
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
Mint (optional)
Strawberries (optional)
Direction:
Preheat oven to 350 degrees Fahrenheit.
Now take a large mixing bowl and add sugar, flour, salt, cocoa powder, and baking powder. Make a dry mix.
Take a separate bowl and add eggs with vanilla extract. Beat the ingredients well. Then combine the wet ingredients with dry ingredients.
In a small microwave safe dish, add 1 teaspoon ghee, microwave for 10 seconds. Now remove it, and then add the brownie batter and mix well.
Spray silicon moulds with non-stick spray and fill 3/4 of the way.
When ready, place into the oven and bake 20-22 minutes.
Remove from the oven and allow it to be cool.
Now dust gently with powdered sugar, top with strawberries and mint. Enjoy the delicacy!
1. 1 cup plain flour (Maida) 2. 1 tsp besan (Bengal gram flour) 3. 1/2 tsp fresh yeast, crumbled 4. 1 tbsp. melted pure ghee 5. 1 tsp sugar 6. 2 to 3 drops of lemon yellow food colouring for the sugar syrup 7. 2 cups sugar 8. A few saffron (kesar) strands 9. 1/4 tsp lemon juice pure grass-fed ghee for deep frying
Instructions
Sieve the plain flour and gram flour together.
Dissolve the yeast in 1 tablespoon of water.
Mix the flour mixture, yeast solution, Milkio ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
Keep aside for 10 minutes till the yeast ferments.
Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
Heat the Milkio Ghee in a broad saucepan (the ghee should be approximately 25 mm. (1″) deep).
Fill the jalebi batter into a piping bag with a single whole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
Press out round whirls of the batter into the hot Milkio ghee working closely from outside to the centre of the whirl Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
Drain immediately and serve hot. Do not allow the jalebi batter to over ferment.
Fry the jalebi’s immediately once the batter has rested for 10 minutes.
Two different types of modaks to add to your Ganesh Chaturthi celebrations
Food (read: modaks and ladoos) is synonymous with Ganesh Chaturthi. The Hindu festival is celebrated over a period of 10 days to honour Lord Ganesha’s birthday.
But if you’re away from home and missing the delectable desserts from your favourite sweet shop, or you just want to skip market-bought items and want to opt for fresh homemade desserts, you should bookmark these easy-to-make recipes.
The Executive Chef at Radisson Blu Atria Bengaluru, Kasiviswanathan’s secrets to making the perfect modak will leave an impression.
Method : – In a heavy bottom pan, make a tempering with ghee, mustard seeds, jeera seeds, curry leaves, ginger, coriander leaves, and coconut. – Sauté till it turns golden brown, then add water and bring to boil. – Add in rice flour and mix thoroughly. – Make dumplings from the batter. – Steam it in a steamer for at least 10 minutes – Assemble together and serve.
Here is a detailed recipe of how to make the popular traditional Rajasthani sweet, ghevar on the occasion of Hariyali Teej.
Ghevar is a popular traditional Rajasthani dessert that is usually made on the occasion of Teej and Raksha Bandhan. The delicious sweet delicacy is made with all purpose flour soaked in sugar syrup. There are many varieties of ghevar such as plain ghevar, malai ghevar and mawa ghevar. Hariyali Teej is being celebrated July month, on the occasion of Hariyali Teej, we share with you an easy-to-follow recipe of this traditional sweet.
So if you cannot get these delicious sweets at your nearest sweet shops, you can easily make them at home.
Celebrate Hariyali Teej with Ghee Category: Sweet Dish Cuisine: SNACKS
Ingredients :
1 3/4 cup refined flour
1 tablespoon cornflour
1/4 cup melted ghee
2 cups sugar
1 tablespoon milk
Few drops of screw pine essence (kewra)
Soda bicarbonate as required
Use Milkio Ghee for deep frying
edible silver foil
8 almonds
Instructions :
In a bowl mix refined flour, corn flour and melted Milkio ghee.
To this add one cup of water while continuously whisking the mixture so that there are no lumps and all the ingredients blend well.
Add two more cups of water gradually, while you whisk all the contents continuously.
Make sure that the Milkio ghee and water do not separate and the batter’s consistency should not be watery. Now, keep the batter away.
Take a non-stick pan and pour a cup of water and the sugar while stirring it continuously to dissolve the sugar completely. Add milk to the sugar syrup, this will help to clarify the sugar syrup.
Collect whatever residue that rises to the surface with the help of a ladle and discard it.
Cook till the syrup attains one-string consistency. Stir in few drops of the screw pine essence and remove the pan from the heat.
Now, take a non-stick kadhai and pour in sufficient amount of ghee to deep fry the batter.
Place a ghevar making mould into the kadhai so that three fourth of the height of the mould is immersed in the ghee.
Take a bowl and add three ladlefuls of the ghevar batter and add a pinch of soda bicarbonate. Mix it well and when the milkio ghee is hot enough pour a ladleful of batter into the mould in a thin stream.
Once you notice that the froth settles down, pour another ladle in a thin stream.
Check once again and when the froth settles down, make a hole in the center of the ghevar with a wooden skewer and pour one more ladle of batter into the hole.
Increase the heat while pouring some hot milkio ghee over the the mould. When the center of the ghevar looks firm and cooked, pull out the ghevar from the mould with the wooden skewer inserted in the center.
Immerse the ghevar in sugar syrup for twenty minutes and the place it on a plate.
Garnish with slivered almonds and the edible foil. Cool it and then serve. Here is a video to guide you.
You can serve the ghevar after it cools down with a dollop of rabri, or you can also serve it plain. Enjoy the deliciousness of this rich delicacy.
