Mix.Add ¼ tsp green cardamom powder to the mix.— Recipe courtesy Gaurav Saria, Chef Patron, Tea Master at infinitea.— Recipe courtesy Chef Arun Basnet, sous chef at Movenpick Hotel Spa BangaloreAlmond and jaggery praline squaresIngredients:1 cup toasted and chunkily chopped almonds3/4 cup jaggery, grated1 tbsp neutral oil + for greasing plate. Combine well for a pliable dough.Chill for 15 minutes.Using cute animal cookie cutters, cut out shapes and place on a greased baking tray.— Recipe courtesy Gaurav Saria, Chef Patron, Tea Master at infiniteaVella (Jaggery) SevaiIngredients:Idiyappam (a plate)5 tsp powdered jaggery1/2 tsp cardamom powderMethod:In a capacious pan, add 1/4 cup water and jaggery powder (as per prescribed quantities). Remove and strain it.Let this solution boil until a thick jaggery paste is formed.Check jaggery syrup to see if it has reached hard ball stage.Add jaggery water and cardamom powder, saffron, green pista, almonds, brown sugar and continue stirring till the halwa reaches desired consistency.Method:Roast almonds in an oven at 160 degrees C, for 10-15 minutes, until a beautiful nutty aroma emanates.
Bake cookies at 160-180 for 15-20 minutes, until sides turn light golden brown.Sieve in wheat flour, salt and incorporate butter and dry ingredients together with your hands quickly.Bring dough together, add a bit of milk.Cool cookies on a wire rack, store in an airtight container.— Recipe courtesy Maharaj Jodharam Choudhary, corporate chef, Khandani RajdhaniWheat and jaggery animal cookiesIngredients:1 cup wheat flour l 1/2 cup grated jaggery l 100 gm, cold, unsalted butter1/2 tsp cardamom powder l 1/4 tsp cinnamon powder l 1 tsp baking powder l 2 tbsp milk l A pinch of salt (not needed if you have salted butter.Serve hot.Dust your work area with flour, roll dough into medium thickness. l Sprinkle some cardamom powder.Gud Ka HalwaIngredients:2 1/2 tbsp ghee1 cup semolina, soaked in water50 gm gud soaked in 1 cup water1/2 tsp cardamom powderSaffron, a pinch50 gm sliced pistachio4 tbsp shakkarSoak semolina in water for 20 minutes.With a rolling pin, roll mixture with even thickness of 6-7 mm. Mix it with roasted sesame seeds. Keep it aside for a couple of minutes. If it retains shape, you are good to go, else keep cooking. The mixture should resemble bread crumbs.
Now, take a bowl and sift idiyappam strands until loose.Turn off flame and add chopped almonds and stir, so they are coated evenly.Heat 1 tbsp oil in a heavy bottomed pan over low heat, add jaggery and stir. You can do this by dropping a drop of it into a bowl of room temperature water.Til ke ladooIngredients:Sesame seeds (til) lightly (roasted) 2 cups l Jaggery (gur) grated 2 cup l Green cardamom powder 1/4 tspMethod:Grated jaggery is finely mixed with pure ghee and heated at a low flame, let it melt and form semi liquid and then cool.Once dissolved, cook for 4-5 minutes on a low flame. Mix this with the jaggery paste. Chop into 5 mm discs once cooled.Carefully pour over greased surface. Then again, put it back in the stove and allow it to boil until a uniform consistency is reached.Cut into 2 inch squares while the mixture is still hot. Roll the mix into lemon size ladoos.Grease a rolling pin and silicon sheet/heat proof surface with oil. Serve hot.Add jaggery, cinnamon and cardamom powder. Heat ghee in a cold aisle containment heavy bottomed vessel, add the semolina and roast till it turns brown.)Method:Chop butter into small pieces into a mixing bowl