Oriyarasoi is on twitter !

Showing posts with label chocolate recipe. Show all posts
Showing posts with label chocolate recipe. Show all posts

Saturday, June 28, 2014

Chocolate-Gajar Halwa-Gulkand Truffles

I find working with chocolate a bit intimidating. Hence one will rarely find experimenting with chocolate recipes on my blog. But I do look at the posts put up by my fellow bloggers and dream of doing something like them someday. Finally, it was a contest that propelled me to try something new with chocolate.

While I been eyeing Chocolate truffles recipes in all kind of forms, from the simple ganache ones to the ones containing liquor, I wanted to try an Indian version. That is when i got the idea to use 'Gajar Halwa' inside the truffles. But it seemed a bit too simple. Wanted to add another dimension so went for a white chocolate core with 'gulkand' infused in it. The outer layering is made with dark chocolate. It was time consuming but loved the results (especially the white chocolate-gulkand core which was quite a revelation). Even my husband (who is not much of a chocolate person) quite liked it.

This is my entry for the 'Chocolate Girl' contest launched by Shoppal, one of India's leading coupon shop. Read on for the recipe -

















Preparation Time - 1 hour 15 mins ( the gajar halwa itself takes up around 45-55 mins )

Ingredients -

For the Gajar Halwa -

4 small carrots (grated)
1 1/2 cup whole milk
4 tbsp sweetened condensed milk
2 tbsp khoya
a pinch of cardamom powder
2 tbsp unsalted butter

For the inner white chocolate core -

5-6 tbsp white choco chips
1 tsp gulkand

For the outer layer -

40 gm dark chocolate chips
2-3 tsp grated white chocolate
2-3 tsp grated chocolate ( i used Cadbury's Dairy milk)

Butter/shortening for greasing the hands

Preparation -

For Gajar Halwa -
Heat the butter in a frying pan/wok. Add the grated carrot and fry on medium flame for 7-8 mins.





Around the same time, boil the milk separately. Allow it to reduce to 3/4 th. Then add the fried carrot and cook till the water has almost evaporated and it starts to looks lumpy.

















Add condensed milk, khoya and cardamom powder to it and mix well. Cook till it almost turns into a solid mass. This will further solidify on cooling.

Remove from flame and allow to come down to room temperature before you pop it into the fridge.


Assembling the truffles -

For the inner core -

Put a bowl on double boiler. Add the white choco chips and allow them to just melt. Switch off flame.

Add the gulkand and stir it to incorporate it uniformly. Keep it aside till it starts to solidify again.

Rub shortening on hands. Pinch small portions of white chocolate and shape them into smooth balls about the size of a hazelnut.





For the middle layer -

Take a lemon sized ball of gajar halwa. Spread it into a thin layer on your palm. Place the white chocolate ball in the middle and close it from all sides. Using gentle pressure, mould it into a smooth round shape.

















Keep these in the fridge for 2-3 hours to allow the gajar halwa layer to firm up.

For the outer layer -

Put a bowl on double boiler. Add the dark choco chips and allow them to melt. Stir a bit till they turn into a dark liquid. Switch off flame.

Remove the balls from the fridge and dip into the melted chocolate one by one, coating each one uniformly. Keep aside on a greased and chilled plate.

Spread the grated chocolate ( both white and regular ) on a plate.

Roll each ball over the grated chocolate to form a uniform coating. The truffles are now ready.





Serve immediately or store upto 3-4 days in a airtight container in the fridge.

















( Note - If the gajar halwa has more water content/moisture, then the truffles gets spoiled too soon )

Saturday, October 5, 2013

Chocolate Halwa

Everyone loves chocolate, age/gender being no bar. And it is being  incorporated in Indian desserts in a big way. Chocolate burfi, chocolate sandesh, chocolate lassi are some of the common examples. My kid is no exception to this rule and i try to use this flavor to camouflage items that he normally avoids.

This is one of my kid's favorite. And it is super easy to prepare. Read on for the recipe:


















Preparation Time - 10-12 mins

Ingredients - 3 tbs semolina/suji, 1 tsp cocoa powder, 1 tbs almond meal, 2 tsp chopped cherries/tutti-frutti, 3 tsp sugar, 1 cup milk,  10-12 drops vanilla essence, 1-2 tsp butter .

Cooking - Dry roast the semolina and almond meal on a pan. Remove and keep aside.

Heat the milk in a wok. Take a few teaspoons of the warm milk in a cup, add the cocoa powder and dissolve it. Pour the chocolate mix back into the wok.

Add sugar, vanilla essence, almond meal and roasted semolina. Stir the contents for 3-4 minutes on a low to medium flame till a viscous mixture is formed (this will harden further on cooling). Stir in the butter and cherries/tutti-frutti.

Allow to cool down slightly and then fill into molds. Remove from mold when ready to serve.

Serve warm or chilled. (Garnish with nuts if desired.)



Sending this recipe to Chandrani's event Festive Treats for the month of Sep-Oct. Read more about her events.







Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...