Super Easy Truffles

Hi all,


    I am back after AGEZ.. Just finished with my uni, well, by finished I mean finished another semester. Currently on a break, so back to blogging. YAII


Today I am gona share a very simple and easy yet irresistibly delicious chocolate balls. 
Very flexible recipe, so you can basically do all sorts of different toppings. Let you imaginations run wild :):)


Here we go.




Chocolate truffles


Ingredients - 


- 3/4 c of cream
- 340 g dark or semi sweet chocolate peaces
- toppings (nuts, cocoa, coconut etc etc)


Method - 


- Heat the cream until nice and hot.
- remove from heat and add the chocolates to it. stir well.
 - chill for an hour or so
 - make small balls and roll it into all sorts of different toppings

ENJOY :)

Milk powder halwa

Yes the name doesn't sound too fancy (I'm not good with names at all), I have done a direct translation of it and originally it's called khushk dhood ka halwa. Anyway it doesn't need any fancy name because it is a hit on its own.

And I gotta admit I'm in love with middle eastern food a lot, probably because they use a lot of different spices and this beautiful sweet is no exception. Even though its categorized as a sweet, it is not overly sweet like some out there. And that's a good thing because then you can eat heaps of them right ;)

This recipe was given to me by a family friend who is also equally passionate about baking and cooking. Shes much older than me but we do get along quite well, probably because we share the same interest and that becomes sort of our connection point.

I have tried and eaten a lot of different sweets and this is easily in my top 5 (I have got a long list). It is very easy to make, very quick and very yummy. I always make this when I'm running out of time or when I don't feel like going through a lot of hassle.

Milk powder halwa

Butter - 1/2 cup
Milk powder - 2 c
Condensed milk - 1 375g can
Almond - 1/2 c slithered
Cardamom powder - 1/2 tsp
Eggs - 4

- In a pan over medium heat, add butter and milk powder and stir 3-4 min until browned evenly. make sure not to burn
- In a separate bowl whisk the eggs and add to the milk mixture, add condensed milk, cardamom powder and keep cooking till it comes together and it's doughy.
- stir in the almonds and transfer the mixture in a square or rectangular baking pan and smooth it out.
- decorate with some almonds and let cool- cut into square or diamonds.

Almond and honey nougat

This was my third time making nougat. The first one was inedible, hard as rock. The second didn't set, so it was basically a sweet stiff egg white. This attempt was a third time lucky.


Nougat is a bit tricky to make... the process of whipping the egg whites and boiling sugar, the glucose (a bonus in this recipe! No glucose syrup needed) the honey seems (practically is) a lot of work. The boiling of sugar to the right temperature requires a lot of skills. And so achieving the best result comes not only from a good recipe but also from a lot of practice I think.

A good nougat should be flavorful and fluffy without being too chewy. I have looked through many recipes but non of them have quite met my criteria of a flavorful and not too chewy nougat except for this one.

It has the right amount of honey and nuts and is full of flavor. Finally a keeper!!

its a good idea to wipe your utensils with vinegar to whip up a stiff egg white

Almond and honey nougat (Women's weekly)

honey - 180g
caster sugar - 290g
water - 1tbs
egg white - 1
blanched almonds - 2 c

- Grease a deep square cake tin and line with rice paper.
- combine honey, sugar, water and stir without boiling until sugar dissolves.
- bring to boil for 10min without stirring until reaches 160c and remove from heat
- beat egg white to soft peaks
- pour the syrup in thin stream to the egg white while beating
- continue beating til the mixture is very stiff and the mixer sounds like its about to die :)
- stir in the nuts (work quickly) and press firmly into the pan.
- cool and cut into squares.

Not a big fan of nougat? you will like this one because it doesn't taste all sugar, its the real deal. :)

Instant Jalebi (sweet)

NUM NUM


CRUNCH!!


This is a very yummy and easy version of Jalebis out there.

The thing with Jalebis is that the batter takes a lot of time preparing, and i,m really not the patient type. So i found a recipe that is quick and has the same delicious outcome.

These Jalebis are best eaten hot, and they also go well cold with black tea.

Jalebi is a Pakistani/Indian sweet. They are very popular and are sold everywhere (mostly on the side of the roads).
Jalebi making in Pakistan. photo by from fistpost.com


I got this recipe from my cousin from Sydney. Thanks to her now i am able to make this sweet instantly whenever i feel like it. I have tried various recipes but with disappointing outcomes.



Here is the recipe -

Ingredients -

Plain Flour - 1c
Oil - 2tbs
Yogurt - 2tbs
Cornflour - 2tbs
orange food color - optional
water - enough to make a ribbon like batter

For the Syrup -

Sugar - 1c
Water - 1/2c
Cardamom pods cracked - 6-7
Rose water - 2tsp


Method -

- Make the batter by adding everything together and add enough water to make the right consistency batter
- For the syrup, add all the ingredient in a pan and bring to boil so that the sugar is dissolved and turn off the heat..
- In a pan heat up enough oil. Pour the batter in a tomato sauce bottle and squeeze making circles. Fry on each side till crisp, make sure not to burn it and transfer it to the sugar syrup.



* you can play around with the flavors. cardamom can be swapped with cinnamon or any other flavors that you like.