Behind Every Successful Chef is his
Sanjeev Kapoor’s Chocolate Barfi Ingredients
• 3tbsp cocoa powder500gm khoya or mawa • Some oil for greasing • 1/2 cup powdered sugar • Edible silver foil
Method • Crumble the khoya and grease a tray with the oil and set both aside • Cook the khoya in a non-stick pan. Stir it continuously, till it has completely melted, and you have achieved a thick sauce-like consistency. Make sure that the khoya does not change colour Remove the khoya from the heat and let it cool. Add powdered sugar, and mix well
• Pour half of the mixture onto the greased tray. To spread the khoya evenly on the tray, hold the tray at both ends, and tap it firmly on a hard surface two or three times. Set aside to coolPlace the remaining mixture on low heat. Add the cocoa powder, and mix well
• Pour the cocoa mixture over the mixture in the tray and spread it evenly. Set aside to cool
• Cut the cake into pieces and serve. Cover the pieces with edible silver foil, if desired.
Vikaas Khanna’s Kada Prasad
Ingredients • 250gm whole wheat flour • 250gm sugar • 750ml water • 250gm clarified butter • 1/4tsp cardamom powder • 1tbsp almonds, slivered
Method • Combine the sugar with water in a heavy saucepan, and place it over a medium flame. Stir it at regular intervals till the sugar dissolves. Turn off the flame and keep the syrup warm
• Heat the clarified butter in a large, heavy pan over a medium low flame. Add the flour, and cook while stirring it non-stop till the flour turns golden and the raw flavour goes away. Make sure the flour doesn’t stick to the base of the pan
• When the flour is golden and smells nutty, carefully whisk in the syrup that you had prepared previously. Avoid making lumps. Continue cooking and stirring the mixture till it is thick in consistency • Add some cardamom powder, and serve hot.
Mot India’s top 52 I INDIAN MIRROR MAY 2017
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