Category: Sweet bits

On the sweet side.

Sweet Yogurt

What’s the big deal with sweet yogurt, you ask. Well, the illusive sweetness and the silky custard consistency comes from reduced milk alone. This one ingredient dessert (other than the essential little yogurt starter) is bound to steal your heart. Enjoy!

SPECIAL TOOLS:

A proofer or yogurt maker (or simply the good fortune of living in the tropics/subtropics).

INGREDIENTS

  • 3 cups skimplus milk, reduced to 1 cup (see below on how to reduce milk)
  • 1 tsp active yogurt (starter)
  • (optional) Flavoring agents: a few saffron threads dissolved in 1 tbsp warm water.

METHOD

Mix in the flavoring agents, if using any, to the reduced milk. Pour into two containers and add 1/2 tsp yogurt to each, loosely cover and let set overnight. If using a proofer, set at 100 F. Next morning transfer the containers to the refrigerator.

Serve chilled.

NOTES, HINTS, TIPS:

  1. I adamantly reinvented the sweet yogurt (mitha dahi) 😉 with the aid of a Brod and Taylor Proofer. The Proofer helps in making the yogurt in separate little containers (while simultaneously fermenting pancake batter at the same temperature!).
    I remain minimalist– in this version (pictured) I add no sugar and no additional flavoring agent. A good way to appreciate the natural sweetness and aroma of “caramelized” milk, which is accentuated by the milk reduction process (see below).
  2. Reduced milk. Use a very thick bottomed pan (such as a Le Cruset pan) or a milk cooker.
    1. Heat milk on very low heat. It takes about 2 hrs 40 mins. Every 20 mins— stir well making sure the bottom does not stick or smoke. Simply set your timer on intervals of 20 mins, while you go about your life. After half hour or so the sweet aroma of mawa/khoya takes over but continue to cook the milk till it is reduced to the extent of your choice– I reduced to one-third.
    2. Strain the milk.
  3. I use skimplus milk– note that it is not skim milk.
  4. You can also use canned reduced milk instead of making your own. Also, you can add sweeteners like honey or sugar, if you so choose.

Laxmi ParidaLeave a comment

Incredible Black Garlic Dark Chocolate Truffle

I have been intrigued by the Korean fermented garlic- not only does it turn charcoal black but it mellows the garlic almost beyond recognition. I had earlier noted it tasted like sweet grapes, and many of my friends scoffed in disbelief. Recently my daughter told me about this trendy Manhattan restaurant that has black garlic pudding on its dessert menu. Then there was no stopping me.

Here is an utterly simple treatment of a simple coat of dark chocolate. A technique that ‘a child can master‘ and taste that will blow your palate away. Irresistible and addictive. I am told it’s a health powerhouse too!! Enjoy!!

SPECIAL TOOLS:

A pair of chopsticks; wire-rack for drying.

INGREDIENTS

  • 25 gm dark chocolate bar (or your favorite chocolate bar)
  • 2 black garlic pods
  • Flavoring agent: 1/8 tsp organic ginger powder + 1/4 tsp Baobab powder + 1 tsp brown sugar

METHOD

Makes 12 petite truffles.

Slice each garlic into six pieces and microwave for 30 secs to soften them (they will have the texture of a candied apricot). Mix in the flavoring powder and microwave for another 30 secs.

Break the chocolate bar into pieces and microwave on low power for 1 min in a glass pyrex bowl. Stir vigorously with a pair of chopsticks till smooth and fold in the berries with all the residual flavoring powder. While still warm, place each truffle on parchment on a wire rack. You can smooth out the balls using your hand, as it begins to cool. Let dry on wire rack till set.

NOTES, HINTS, TIPS:

  1. The organic fermented black garlic was ordered online.
  2. Refrigerate to hasten the drying process.
  3. I used ginger-brown sugar; but you can follow the recipe for the mix.

Laxmi ParidaLeave a comment

Moong Mooncake

When the pandemic erupted it provided me a good opportunity to double down on my language learning. In one of my Mandarin lessons I learned of lu dou gao (green bean cake). One click led to another and soon I was ordering mooncake moulds. I started experimenting and here is my simple version to celebrate the Chinese New Year. Enjoy!

Special tools:

Mooncake mould, silicone brush to grease the mould, masher.

Ingredients

  • 1 cup yellow split moong dal, soaked in plenty of water for few hrs (till it meets the bite-test)
  • 1 pinch of salt + 2 tbsps butter (or EVOO)
  • Sweetening agent: 1/4 cup sugar + 2-3 tbsps raspberry liqueur (optional)
  • Flavoring agent: (1 tsp cardamom powder+1 tsp vanilla essence) OR (1 tbsp rose water+ 1/2 tbsp Rooh Afza syrup)
  • little EVOO to grease the mould

Steam the soaked lentils in a steaming basket (or simply a metal sieve suspended over boiling water) for 15-20 minutes or in a microwave steamer. Mash with a masher, then add the sugar, butter and salt and continue to mash till smooth. In a non-stick pan saute the mixture for 5 minutes or until the paste pulls away cleanly from the sides of the pan. Take it off heat and mix in the liqueur. Divide into 12 portions (each approximately 50 gm). Generously grease the 50-gm-mould with EVOO and stamp out each cake (press to compact and then release).

Notes, hints, tips:
  1. These moulds are fantastic: spring-loaded for tight compaction and easy release! Generously brush the mould after each release, it makes your life lot simpler. Use your best EVOO on the moulds- another option is to use ghee (clarified butter).
  2. The recipe above is moderately sweet. Feel free to add more or less based on your taste– this is a very forgiving recipe.
    Rooh Afza syrup usually has rose and pandan flavor– the mooncakes with this are colored red in the picture. The syrup is available in Middle-Eastern or Indian stores.
  3. You could also steam the lentils in the microwave steaming basket (I line the perforated basket with parchment in the picture since the basket has larger holes through which the tiny moong can pass.).

Laxmi ParidaLeave a comment

Fruit in Root Dumpling

In my various trips to Eastern Europe, I had noted the fruit dumpling where a whole fruit forms the kernel of a tennis ball sized dumpling. Latvia to Croatia, each has its own unique take– sometimes served as a side dish and sometimes as a dessert.

Here is my take. You can slap this together without sweating- yet the taste is surprisingly decadent. Enjoy!


SPECIAL TOOLS:

Potato masher, steamer.

INGREDIENTS

Makes 4

  • 2 medium sized sweet potatoes, nuked in their jackets (4-5 mins) till soft
  • 3/4 cup almond flour + 1/2 tsp cinnamon powder + a dash of salt
  • 1 pluot, pitted and quartered and dusted with sugar to taste
  • To top: cinnamon sugar

METHOD

Mash the sweet potatoes with a potato masher and mix in the flavored flour and knead till very soft (1-2 mins). Let rest for 10 mins. Make four equal sized balls. Flatten the ball, place a quarter of fruit in the center and encase it in the flour mix and smoothen the ball. Steam for 7-8 minutes. Dust with cinnamon sugar.

NOTES, HINTS, TIPS:

  1. In fact, the balls can also be simply microwaved for 1-2 mins, instead of even steaming.
  2. You can use plums or any other fruit of your liking.
  3. Sweet potato sizes may vary– as a rule of thumb, use the same volume of flour as the mashed sweet potato.
  4. The traditional method is to poach the dumplings– but the casing usually has white flour, eggs etc which I am not using. Hence steaming or microwaving is a very effective, easy, and foolproof alternative.

Laxmi ParidaLeave a comment

Longan Truffle

Be your own chocolatier –for 5 minutes– and celebrate the confluence of Chinese New Year and Valentine’s Day this year. Dried longan, which already tastes like candy, gets a coat of your favorite dark chocolate. Using forgiving techniques that even a child can master, concoct this delicious truffle. You could pretty up the presentation, but who can wait. Enjoy!


SPECIAL TOOLS:

A pair of chopsticks; wire-rack for drying.

INGREDIENTS

  • 100gm dark chocolate bar (or your favorite chocolate bar)
  • 1 cup dried Longan berries

METHOD

Break the bar into pieces and microwave on low power for 2-3 mins (you may have to adjust based on your appliance). Stir vigorously with a pair of chopsticks till smooth and fold in the berries. While still warm, place each truffle on parchment on a wire rack. You can smooth out the balls using your hand, as it begins to cool. Let dry on wire rack till set.

NOTES, HINTS, TIPS:

  1. Dried Longan can be bought in a Chinese grocery store or online. Indeed, you can use any other berry of your liking.
  2. You could quickly fold in a tbsp of milk , if the chocolate is not too malleable.
  3. I simply use a Pyrex cup which is microwave proof and easy to handle.
  4. Here are some truffle-in-the-rough, without smoothing and using the littlest of coating (35 gm chocolate bar –1/3 of the whole bar– and approx 1 cup dried longan).

Laxmi ParidaLeave a comment

Coconut Berry Rum Cake

On a snowy day, I chanced upon Bibikan, a Sri Lankan Coconut Cake, in one of my chat groups (of engineers, but endearingly eclectic). Snowbound, I quickly adapted the bibikan to my pantry ingredients- no, I did not have fresh coconut nor kithul treacle nor …
I deviate significantly, but the makeover is stunningly delicious. Topped with berries and rum, it’s a keeper. Enjoy!


SPECIAL TOOLS:

None.

INGREDIENTS

  • 1 1/2 cups desiccated coconut + 4 tbsp coconut palm sugar (or, to taste)
  • Flour: 3/4 cup fine bulgur + 3/4 cup coconut flour (or almond flour)
  • 1 (13.5 oz) can coconut milk
  • Aromatics: 1/2 tsp each of cinnamon powder, cardamom powder; 1/4 tsp clove powder
  • Leavening: 3/4 tsp baking powder
  • Seasoning: dash salt + 1 tbsp White balsamic (optional)
  • Fruits & nuts (chopped, measuring 1 cup): dried figs + dried mulberries + walnuts + macadamia nuts
  • Topping: maple syrup, berries and black cherry rum

METHOD

Toast the desiccated coconut lightly, add about a quarter cup of coconut milk to moisten and then add the coconut palm sugar and mix thoroughly on low heat for 2-3 mins.

Toast the fine bulgur till fragrant, then gradually add a about a quarter cup coconut milk, cover and cook on low heat or a few minutes. Repeat this using up all the coconut milk till the bulgar is no longer gritty (taste it as you go). You may have to use additionally 1/4-1/2 cup water.

Mix in all the ingredients -except the toppings-, place in a baking pot, decorate with macadamia nuts, cover and bake for 40 mins at 350 F. Let cool on wire rack.

Serve cold with the toppings.

NOTES, HINTS, TIPS:

  1. Adjust the sweetening to your taste. Mine is on the low side, but I do kick it up with some maple syrup as topping.
  2. The coconut flour can be replaced by almond flour or any other interesting grain flour. The bulgur gives it softness and body.
  3. Bulgur is lightly pre-steamed cracked wheat. Sooji is a good substitute.
  4. Indeed, you can use any other dried fruits and nuts of your choice. I keep it to just one cup to avoid a very chewy texture.
  5. I used an oven-proof French Bean pot– so I did not have to line the pan. I bake this covered to keep it moist.
  6. With all the coconut, it is surprisingly not overwhelming. The berries and rum complement it well.
  7. Coconut Bulgur Breakfast Porridge: Yet another delicious incarnation.
    Toast the coconut and mix in the sweetner. Toast the bulgur till fragrant. Then directly in the baking pot, mix all the ingredients –except topping– with a wire whisk adding 12 oz water. The mixture will be thin– the bulgur thickens when cooked. Bake at 350 F for 45 minutes.

Laxmi Parida1 Comment