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Chocolate Kataifi Chocolate Burfee IngredientsKataifi topping30g ghee or unsalted butter150g kataifi pastry300g white chocolate, melted Pistachio Burfee180g castor sugar280ml water50g ghee or unsalted butter80g pistachio paste400g full-fat milk powder1.5 tsp ground elachi200g ground roasted pistachios Methodfor the Pistachio BurfeePrepare a 23×23 cm baking tin with baking paper and set aside.In a large saucepan on medium […]
Burfee Popcorn Ingredients300g caramel popcorn, store bought150g white chocolate3 tbsp Klim1 tsp elachi powderNibbed almonds, to garnish MethodPlace the caramel popcorn on a baking tray prepared with baking paper, and set aside.Add chocolate to a microwave-safe bowl and microwave at 15-second intervals until fully melted.Add the Klim and elachi powder to the melted chocolate and […]
Vermicelli Kheer Ingredients50 g ghee80 g vermicelli5 elachi pods2 cinnamon stick80 g sago, soaked for 30 minutes in water1 litre full cream milk290 g canned dessert cream385 g canned condensed milkPistachios and dried rose petals to garnish MethodMelt the ghee in a large pan over medium heat, add the vermicelli, elachi, and cinnamon sticks and […]
Soji Balls Ingredients165 g semolina110 g nibbed almonds80 g desiccated coconut200 g milk powder2 tsp cardamom (elachi) powder¼ tsp nutmeg100 g ghee, melted1 can condensed milkSesame seeds, toasted, for serving (optional)Desiccated coconut, toasted, for serving (optional) MethodToast the semolina, nibbed almonds and desiccated coconut for 10 minutes until fragrant. Remove from the heat and add […]
Poli IngredientsFor the filling:80 g desiccated or fresh coconut30 x 30 g sesame seeds3 T butter135 g semolina160 g castor sugar1 t cardamom (elachi) powder For the pastry:390 g cake flour150 g cold butter, cubedCold water½ t fine saltoil, for frying MethodPlace the coconut and sesame seeds in a saucepan on medium-low heat, and lightly […]
Paid Partnership with Defy When defy asked me to test out the new Flame Master Gas Electric Stove from their Eclipse range, I jumped at the opportunity. The new generation Eclipse range revolutionises the art of cooking through inspired innovation, refined design, and better eco-efficiency*. Showcasing their freestanding electric stove with Thermofan+ technology, which has […]
Ingredients 165 g semolina110 g nibbed almonds80 g desiccated coconut200 g milk powder2 t cardamom (elachi) powder¼ t nutmeg100 g ghee, melted1 can condensed milkSesame seeds, toasted, for serving (optional)Desiccated coconut, toasted, for serving (optional) Method 1. Toast the semolina, nibbed almonds and desiccated coconut for 10 minutes until fragrant. 2. Remove from the heat […]
The Tocka Blog 