New Delhi, Oct 25 (IANSlife) With the festive fervour setting in, Chef Himanshu Taneja, Culinary Director, Marriott International, South Asia shares few recipes for hand-crafted sweets, included in their bespoke limited-edition artisanal hamper box "Diwali with Marriott".
Dry fruits laddu
Ingredients:
Almond 100 gm
Pistachio 100 gm
Cashew 100 gm
Dry figs 100 gm
Mawa 50 gm
Honey 30 gm
Ghee 60 gm
Sugar 300 gm
Dry coconut 120 gmsMethod
Soak dry figs one day prior.
Shallow fry dry fruits and coconut in the ghee
Boil sugar with a little amount of water to make 1 string sugar syrup.
Add honey and dry fruit mix and cook till it gets thick.
Allow the mixture to cool.
Once it cools, make rolls of 50 gm each
Portions
16 portion/50gram each
Served with tea/coffeeGreen tea pistachio bonbons
Ingredients
Fresh cream 345 gm
Matcha powder 45 gm
White chocolate 1000 gm
Butter unsalted 100 gm
Pistachio paste 50 gm
Cocoa butter 100 gm
Colour green and yellow-As requiredMethod
Combine and heat fresh cream, matcha powder and pistachio paste till it reaches 50*C.
Pour the mixture in the chocolate callets and blend.
Add and blend soft butter once the temperature of the mixture reaches 35*C.
Portions
60 portion/12gram each
Served with tea/coffee
(N. Lothungbeni Humtsoe can be contacted at lothungbeni.h@ians.in)
--IANS
lh/dpb.
Source: IANS
