Chocolasia-nine out of ten people like chocolates..The tenth person always lies!!

Dahi Burfi

Ingredients:

Wheat flour 1 cup

Ghee ¾ cup

Sugar 3 cups

Fresh thick curd 1 cup

Cocoa powder 2 tsp

Chopped cashews ¼ cup



Sift all dry ingredients. Mix everything except nuts in a heavy pan, making sure there is no lump.

Cook over medium heat , stirring continuously, till the mass leaves the sides of the pan- a little mixture added to a little water should be able to be rolled into a soft ball.

Add nuts, remove from fire, stir for sometime till it reaches a dough like consistency.
Empty on a greased plate & cut into pieces.

 

Eggless Vanilla and Chocolate Gateau-Make this & stun your guests!

Eggless Vanilla and Chocolate Gateau:

Maida 1 ½ cups

Sodabicarb 1 tsp

Cocoa powder 3 tbsp

Salt ¼ tsp

Powdered sugar 1 cup

Milk 1 cup

Any odourless oil 5 tbsp

White vinegar 1 tbsp

Vanilla essence 1 tsp

Sieve first five ingredients together.

To this, add sugar, milk, oil, vinegar & vanilla essence.

Beat well to blend all ingredients thoroughly.

Bake in a greased & floured round tin at 350-375 degrees F till done.

The syrup to soak the cake:

Powdered sugar - 2 tbsp

Water - 4 tbsp

To soak in the above syrup:

Raisins - 2 tbsp

Filling with raisins:

Chopped nuts - 2 tbsp

To assemble:

!/2 litre of vanilla ice cream ( as given in this thread )

Fresh Cream - 200gms

Powdered sugar - 3 tbsp

For decoration:

Few cherries.

When the raisins are well soaked, remove & mix with nuts.

Keep the above mixture & syrup separately.

Divide the cake into 3 slices horizontally.

Sprinkle the syrup equally on all the three slices.

Beat cream & powdered sugar & keep ready.

In a serving dish put one slice, soaked in syrup, carefully.

On top of this spread half the ice cream & sprinkle half of the nut-raisin mixture over this.

Put a second slice on top & repeat the above procedure.

Now put the third slice on top.

Completely cover this with sweetened cream & decorate elegantly with cherries.

Chill for 3-4 hrs & serve.
You are sure to win appreciation!

 

Bournvita Cake - an Ideal Deepavali Sweet.

For SBS photos,please go to http://www.indusladies.com/forums/968426-post57.html

Bournvita ¾ cup
(or Boost or Ovaltine )

Condensed Milk - 1 tin (400gms)

Powdered sugar 2 cups

Butter 1 cup

Maida ½ cup



Mix all the ingredients in a vessel, thoroughly, without any lumps.

If necessary, use an electric hand blender.

Transfer to a heavy pan & put on stove & cook
Cook, stirring constantly till a soft & firm ball stage is reached – ¼ tsp of the

mixture taken & added to a little water should form a soft ball without

disintegrating.

Remove from stove & keep on stirring till the mixture becomes like dough. A sugar thermometer should read 236 deg F
Transfer the contents to a greased plate, level & mark & cut into pieces.

 

Pista Choco Roll - with Artificial Sweetener.

Grated khoa - 1 cup

Artificial sweetener - 3 sachet

Cocoa powder - 1 tsp

Chopped pista - ¼ cup

Cardamom powder - ½ tsp

Lightly roast the powdered khoa on a low flame in a kadai till it softens.

Add sweetener, cool, add cardamom powder & mix well.

Divide into 2 parts.

To one part add cocoa powder & mix thoroughly, kneading well for uniformity.

Roll this into a rectangle., say 3” wide.

To the other portion, add chopped pista.

Roll this also to a strip 2 ” wide.

Both should be the same length, but chocolate roll should be slightly wider than the other.

Make sure there are no cracks – kneading well will avoid this.

Keep the pista roll in the centre of cocoa roll, cover it from both sides with cocoa roll, a little.

Roll it well, one inside the other (like a mat )& keep in a plastic sheet.

Refrigerate for 30 mts.

Take out & cut into 1 cm slices.

This may sound confusing, but if done following the steps correctly, you will get a picturesque-looking sweet !

If you so prefer, you can add natural honey in place of artificial sweetener.

 

Eggless Chocolate Cake with Curds - with topping !

Sieve together:

Maida - 2 cups

Salt - ¼ tsp

Cocoa - 3 tsp

Sodabicarb - 1 ¼ tsp

Other ingredients:

Sugar - 1 ¼ cups

Curd - 1 ¼ cup

Odourless oil - 125 ml

Vanilla essence - 1 tsp

To the sieved ingredients, add sugar, curd, oil & essence.

Blend everything Till smooth.

Bake at 350 degrees F ( 180 degrees C) for 30-45 mts or till done.

Topping:

Cashew - ¼ cup, coarsely powdered

Maida - 1/3 cup

Powdered sugar - ½ cup

Butter - ¼ cup, heaped

Mix together & spread on the cake with a palette knife.

Put in the oven for about 10 mins till done.

 

Chocolate Chip Cookies - Ideal for HighTea in the Festive Season.

For SBS photos,please go to Chocolate Chips Cookies (SBS)

Maida - 1 cup

Fine rice flour - 2 tbsp

Butter - ¾ cup

Powdered sugar - 3 tbsp

Vanilla essence - 1 tsp

Chocolate chips ( available as such ) - ½ cup – (50 gms)

Sieve both flours together.

Cream butter, sugar & essence till light & fluffy.

Add flours & mix well to form a soft dough.

Add the chocolate chips.

Make 24 portions & flatten each ball using your palms.

Place on a baking tray & bake at 160 degrees C ( 320 degrees F) for 20 – 25 mts or till golden brown.

Cool & store airtight.

If chocolate chips are not available ½ cup ( 60 gms) dark chocolate can be chopped & used.

The photo is attached below.

 

Chocolate Burfi - made with milk powder.

For SBS photos,please go to Chocolate Burfi (SBS)

This burfi tastes like milk chocolate.

Whole milk powder - 2 heaped cups

Sugar - 2 level cups

Water - 1 cup

White butter - 50 gms – keep it soft

Cocoa - 2 tbsp
Sieve together milk powder & cocoa.

Boil water & sugar on a low fire, stirring regularly.

When it just reaches soft ball consistency, add butter & remove.

Add the dry mixture, stirring continuously.

When it reaches dough consistency, empty into a greased plate & cut into pieces.

Decorate with nuts,if required.

 

Chocolate Mousse - this is eggless, please !

For SBS photos,please go to Chocolate Mousse (SBS)
Milk - ½ litre + 1/2 litre

Sugar - 4 tbsp

Cocoa powder - 4 tsp

Instant China grass - 100 gms ( chocolate or vanilla flavour )

Corn flour - 3 tbsp

Cream - ½ cup

Vanilla essence

Walnuts - to decorate

Mix China grass with 1/2 litre milk, mixing well.

Put it boil & immediately remove.

Cool it, stirring continuously.
Now get the cornflour - cocoa mixture ready with the other 1/2 litre milk.

Mix ½ cup cold milk with cornflour & cocoa powder & keep ready.

Put the rest of the milk to boil.

When the milk is about to boil , add cornflour - cocoa mixture.

Simmer & cook to boil on a low flame, adding sugar.

Remove, add essence & cool thoroughly.
Mix this with China grass mixture, blending thoroughly.

When completely cold, beat in the cream, top with nuts & chill in the refrigerator. Decorate with walnuts.

 

Chocolate Sauce & Praline Powder - serve with vanilla icecream.

Drinking chocolate - 2 tbsp

Cocoa powder - 1 tbsp

Butter - 1 tbsp

Sugar - ¼ cup

Cornflour - 1 tbsp

Milk - 1 cup

Add all the ingredients in a vessel.

Heat the mixture, stirring continuously till the sauce is thick.

Remove from heat & cool to room temperature.

Use over vanilla icecream with praline powder.

Praline Powder:

Nuts - ¾ ( can be any one or a combination of almonds, cashews & groundnuts)

Sugar - ¾ - 1 cup

Vanilla essence - 1 tsp

Melt the sugar in a heavy saucepan over low heat till the sugar melts.

Add nuts quickly.

Spread the mixture on an oiled tin & allow to cool.

Powder coarsely & store airtight.

Serve the sauce with vanilla ice cream. Pour the sauce over the ice cream & sprinkle praline powder.

 

MW chocolate fudge - Has a heavenly taste !

Condensed milk - 1 tin (400gms)

White butter - 100 gms

Cocoa powder - 1 tbsp

Sugar - 200 gms

Combine all ingredients in a casserole.

Stir thoroughly , free of all lumps - this step is very important.

Micro Hi uncovered for 9-10 mts stirring twice in between .

A little mixture dropped in water should be able to be rolled very well.

Remove , leave for half an hour stirring at intervals.

Empty on a greased thali,

Level well and cut into small squares.

If still slightly sticky, wrap in small squares ( 4” by 4”) of butter paper.

The same can be done on stove-top, as well. Make sure, it does not get burnt at the bottom.