For those with a sweet-tooth
50g cottage cheese (channa)
A pinch of baking powder
4 tbsp flour, 2 tbsp cocoa powder
1 tbsp drinking chocolate, 5 cups sugar
3 tbsp chocolate chips (optional)
GHEE TO DEEP FRY
Grate fresh khoya and chhana into a bowl. Dissolve baking soda in one tablespoon of water. Sieve together refined flour, cocoa powder and drinking chocolate. Add sieved flour, cocoa powder, drinking chocolate, and dissolved baking soda to the grated khoya and chhana and mix gently to make a dough. Heat together sugar and two and a half cups of water to make into thin syrup and keep it warm. Make small soft balls of even size of the khoya mixture. If you wish you can stuff these balls with chocolate chips. Heat sufficient ghee in a wok and deep fry the balls, a few at a time, till golden, on low heat. While frying, stir the ghee occasionally over the balls, using a perforated spoon very carefully, without touching the balls. Drain and soak them in the sugar syrup. Serve hot.
CHOCOLATE ALMOND BARFI
½ cup almond, ½ cup sugar
3 tbsp milk, Oil for greasing
300g dark chocolate
Grate khoya into a bowl and keep aside. Chop almonds roughly, keeping a few aside for garnishing. Heat a pan, add grated khoya and roast for 4 to 5 minutes. Add sugar, chopped almond and milk and cook till it thickens. Melt dark chocolate in a double boiler. Pass it through a sieve to remove any lumps. Bring melted chocolate to room temperature. Divide the cooked khoya mixture into three equal parts. To one part add one-third of the melted chocolate. Mix well.
Grease a tray with oil. Pour one part of plain khoya mixture onto it and spread evenly. Shake the tray so that mixture spreads evenly. Now spread the chocolate khoya mixture over and finally top with the remaining plain khoya mixture. Let it cool for forty-five minutes to one hour.
When completely cooled, cut into square or diamond shaped pieces. Holding the barfi pieces by their edges dip into the remaining melted chocolate so that only the top side of the burfi is covered with the melted chocolate.
Garnish with almond pieces and keep it in the refrigerator for thirty minutes before serving.
4 tbsp rice
12-15 pieces fresh strawberries
8-9 pieces pistachios, 6-8 pieces almonds
5 cups milk, ¾ cup sugar
½ tsp green cardamom powder
Clean, wash and soak rice in sufficient water for half an hour. Drain and grind soaked rice to a coarse paste. Dilute rice paste with half a cup of water. Wash, hull and slice two strawberries and chop the remaining finely. Soak pistachios and almonds in hot water for five minutes, drain, peel and finely slice. Heat milk and bring to a boil. Gradually stir in the rice paste, and reduce heat and simmer for three to four minutes, stirring continuously or till the milk is well thickened.
Add sugar, cardamom powder and continue to simmer till sugar dissolves completely. Remove from heat, cool to room temperature and stir in the chopped strawberries. Pour this mixture into earthenware or ceramic bowls, garnish with sliced pistachios, almonds and sliced strawberries and serve chilled.
2 cups khoya/mawa, 2 tsp oil, 1/3 cup sugar
3 tbsp cocoa powder
Silver warq as required
Crumble khoya into fine granules. Grease a tray with oil and keep aside. Cook khoya in milk in a thick-bottomed pan, stirring continuously till it is completely melted and has a thick sauce like consistency. Do not let it change colour. Stir in sugar till it dissolves completely and khoya is cooked. Remove half of this mixture and pour onto the greased tray. For spreading the khoya evenly on the tray, hold it from two sides and tap it on hard surface two or three times. Let it cool.
Keep the remaining half on low heat. Add cocoa powder and mix well. Pour the cocoa mixture over the earlier mixture. Let it cool completely. Cut into pieces and serve coated with silver warq if desired.
By Elora Hossain
Photo courtesy: Elora Hossain