With Christmas virtually right here, our homes may now have the scrumptious aroma of baking plum truffles, cul-culs, rose cookies, puddings, and roast turkey/hen, wafting via the air. Nonetheless, why not strive one thing completely different this time and go for native favourites, notably from Goa? From Serradura with Feni Soaked Cashew Nuts to Dodol and Dry Fruit Roll, we current to you some wonderful dessert recipes shared by in style cooks from Goa:
1. Balaji Srinivasan, Government Chef – Cidade De Goa’s Serradura Cheese Cake
Cream cheese – 20 gms
Milkmaid – 50 gms
Whipping cream – 200 gms
Agar Agar / Veg gelatin powder – 6 gms
Milk Amul Taza (tetra pack) – 50 ml
Marie biscuit – 50 gms
Tata salt – 1 gm
Raspberry coulis – 3 gm
In a bowl, add cream cheese, Milkmaid, and whipping cream. Whisk until easy.
Add milk and proceed to whisk slowly. Add gelatin and salt.
In a separate container, crush the biscuits until they’re a superb powder. Grease a cake tin and add the biscuit crumbs.
Add the cream combination to it and faucet on the desk to make sure no air bubbles.
Refrigerate for 3 hours. Take away and lower into triangles.
Prime with the Raspberry coulis and serve chilled.
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2. Jose Thomas, Government Chef – Taj Exotica Resort & Spa, Goa’s Serradura with Feni Soaked Cashew Nuts
Vanilla extract – ½ tsp
Marie biscuits – 16 nos.
Condensed milk – ¼ cup
Double cream – ½ pint
Cashew nuts – 16 nos.
Cashew Feni – ½ cup
Soak the nuts in Cashew Feni, ideally in a single day.
In a bowl, add the double cream and whip until comfortable peaks are achieved.
Steadily add condensed milk together with vanilla extract. Combine nicely.
Put aside within the fridge to set for ten minutes.
Crush Marie biscuits right into a superb powder.
In your required serving dish, start with a backside layer of crushed biscuits. Observe with a layer of the whipped cream combination.
Add half the quantity of soaked cashew nuts (strained).
Repeat the method until the serving dish is crammed.
Serve chilly, garnished with a layer of crushed biscuits and recent fruit.
3. Avinash Mhapsekar, Sous Chef – Taj Resort & Conference Centre, Goa’s Pistachio and Chocolate Doce
Bengal Gram (cut up) – 250 gms
Desiccated coconut – 200 gms
Granulated sugar – 450 gms
Inexperienced Cardamom (powder) – 1/2 tsp
Ghee – 1.5 tbsp
Salt – 1 tsp
Milk chocolate, for coating – 100 gms
Pistachio (sliced) – 50 gms
Soak the grams in adequate water for 3-4 hours. Discard the water and stress cook dinner with two cups of water and salt till tender.
As soon as the stress settles down, discard any extra water. As soon as cooled to room temperature, grind cooked grams right into a easy paste (chorus from including any water).
Individually, grind the desiccated coconut right into a superb paste.
In a heavy-bottomed, dry pot, add the gram paste, floor coconut and sugar. Maintain stirring constantly for about quarter-hour on medium warmth.
Add ghee and cardamom powder, scale back the warmth to low. Proceed to stir till the combination leaves the edges of the pan and virtually comes collectively to kind a comfortable dough.
Make small spherical balls of 25 gm every (like hand-rolled truffles).
Dip every in tempered milk chocolate and coat generously with sliced pistachio.
Additionally learn: Have a Christmas feast with Chefs Ranveer Brar and Sandeep Kalra’s recipes
4. Dwipen Goswami, Government Chef – Vivanta Goa, Panaji’s Dodol And Dry Fruit Roll
For Shortcrust pastry:
Refined flour – 120 gms
Butter – 65 gms
Castor sugar – 20 gms
Vanilla essence – 5 ml
Chilled water (as required)
Dodol (lower into small cubes) – 150 gms
Combined fruits – 50 gms
Cinnamon powder – a pinch
Milk – 25 ml
Castor sugar – 5 g
Rub butter and flour collectively, and progressively add sugar.
Add vanilla essence and adequate chilled water to kind a dough. Maintain the apart to relaxation within the fridge for 3 hours.
For stuffing, combine all elements nicely.
Roll the chilled dough into medium thickness and lower into rectangle sizes (3 inches × 5 inches).
Place the stuffing combination at one fringe of the sheet and roll the pastry right into a cylindrical form.
Preheat the oven to 180 C for 10 minutes.
Place the rolled pastry on a greased tray. Brush the rolls with milk wash for the glaze. (milk wash – dissolve the sugar with the milk gently.)
Bake for 20 to 25 minutes at 180 C and serve heat or at room temperature.