Makar sankaranti- date and pistachio toffee
- 150 g stoneless dates
- 1 tablespoon unsalted pistachio kernels (chopped)
- 1 tablespoon dry coconut powder
- 1 cup (100 gr) powdered sugar
- ½ cup powdered almonds
- 3 tablespoons cocoa powder
- 2 large egg whites, at room temperature
- 5 tablespoons granulated sugar
2) For the Pistachio Buttercream :
- 3 tablespoons butter, soft
- 1/4 cup pistachio nuts
- 1/8 cup granulated sugar
- Few drops green food colour
Step 1: 1) Preheat oven to 140 degrees C. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Step 2: Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
Step 3: In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Step 4: Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
Step 5: Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes.
Step 6: 2) Run the pistachio, sugar and colour in a nut/coffee grinder till well ground. Whisk the butter till smooth for a minute, add the nut mix & blend.
Step 7: Pipe onto cookies & sandwich.
Besan or Chickpea Flour: 2 tsp
Semolina: 2 tsp
Butter: 3/4 stick (softened at room temperature)
Sugar: 1/4 cup or add more to taste
Cardamom Powder: 1/2 tsp
Baking Powder: 1/2 tsp
Pistachios: few for garnishing
Let the butter soften at room temperature. Whip it with a spatula and add sugar.
Sift all purpose flour, chickpea flour and semolina together. Add baking powder and sift again.
Mix freshly crushed cardamom powder for aromatic flavor.
Add butter and sugar mix in the flour mix. Knead to make a dough.
Can add little more butter if required to make the dough.
Put the dough in ziplock and let it rest for 10-15 minutes.
In the mean time, pre heat the oven to 300 F and line the cookie tray with parchment paper or silpat mat.
Take out the dough, give it a knead again.
Make small ball around 1 inch for small cookies and a litter bigger dough, if you like big cookies.
Keep ample distance between the balls as they spread upon baking.
Add crushed pistachios on the top and press it gently on the balls.
Bake it for 15-18 minutes at 300 Deg F till done.
1/2 tsp saffron
1 -2 green cardamon powder (opt)
1/3 cup pistachios ( Coarsely Powdered with little tit bits of pistachios)
1 tin Condense Milk ( Use Nestle Condense Milk for good results)
Milk Power ( Fill to the full the emptied condense milk tin)
8 tbsp water to dissolve milk powder
2 tbsp sugar ( Optional - Depending on how much sweet you need)
Step 1: Pour milk in deep bottom pan & cook at medium heat.Add in crushed saffron & green cardamon powder (if you are using). Cook for 10 minutes stirring from time to time.
Step 2: Now add in pistachio powder.Cook for 5 minutes stirring continuously.
Step 3: Add in condensed milk.Scoop all the condense milk from the tin. At this stage make the flame to low.
Step 4: Now fill the emptied condense milk tin with milk powder. Add water to form a paste
Not to worry if there are some lumps remaining in the paste.
These lumps will give a good texture at the end result.
Add this milk powder paste to the boiling milk
Step 5: Cook the milk mixture on low flame to the above picture consistency. This will take approx 25-30 minutes to reach the desired consistency. (This will ensure no crystals)
Step 6: Note: How to take out Kulfi from the Molds
Wet your hand with water & rotate it on the frozen Kulfi molds or keep the frozen kulfi mold for a second under running water (KEEP THE MOLD LID CLOSED).
Now open the lid & insert a medium size fork in the center of Kulfi Molds.
Pull the fork towards your side.
Kulfi will come out with the fork.
Mediterranean Pasta With Pistachios from Bronte
1 cup pistachios from Bronte
1 tablespoon Dry oregano
2 cups Onion, cut into narrow wedges
2 tablespoons Olive oil (can use oil drained from tomatoes)
2 tablespoons Minced garlic
1 tablespoon Flour
1 ½ cups Dry white wine
1 cup Sun dried tomatoes, packed in olive oil
1 tablespoon Dry basil
1 tablespoon Flour
Sea Bass With Thai Curry And Pistachios from Bronte
1/3 cup Pearl tapioca
4 Stalks lemongrass
2 teaspoons Galangal
2 teaspoons Ginger
8 Lime leaves
24 ounces Coconut milk
1 Bunch fresh basil
1 Bunch fresh cilantro
salt and pepper
1/2 cup High quality cooked white crab meat
1/4 cup Fresh corn
1 Bunch white scallions, sliced
Thai curry paste to taste
2 cups Pistachios, shelled