Recipe-3] FUSION FUNDA WALI VERMICELLI
Ingredients:
Butter-1 tsp
Ghee-1 tsp
Brown sugar-1/2 cup
White sugar-1/2 cup
Seviyan-1 and a half cup
White chocolate-1/2 cup melted
Dark chocolate -1/2 cup melted
Milk- 750 ml
Green cardamom powder/ cinnamon powder-1 pinch
Angoori Gulab jamuns- 10-12 pieces
Angoori rasmalai- 10-12 pieces
Cashews-2 tsp chopped
Raisins-2 tsp chopped
Walnuts-2 tbsp. chopped
Dates-2 tbsp. chopped
Rose water-2 tsp
Praline- ¼ cup crushed/ chikki
Rose petals- ½ cup optional for garnish
Edible varq- 1-2 pieces for garnish.
Method:
1. Prepare all the ingredients for the sweet as listed above and keep ready.
2. to start preparing the sweet using a thick-bottomed pan, add ghee and butter and saute the vermicelli for a few seconds, add in the white and brown sugar, some green cardamom or cinnamon powder for flavor.
3. add in the milk and chopped dates and allow to simmer and cook. Once the seviyan starts cooking we need to check on the texture of the sweet to ensure that the thickness, sweetness and overall balance is maintained.
4. once the seviyan starts thickening the sweet, turn off the flame and allow to cool. Now start with the fusion aspect of coating the rasmalai with dark chocolate and the jamuns with white chocolate, once coated, allow to set in the fridge for some time.
5. now start with the assembling of the sweet, use dessert cups, short glasses, pudding bowls, start with the kheer first and then layer the set chocolate goodies, cover with the little more seviyan mixture and then garnish with nuts, petals and garnishes as desired.
6. chill the dessert for another 30-45 mins before serving it out. The chilling in the fridge adds a lot of dimension and texture to the sweet dish.
Recipe- 4] KHAJOOR WALI MEETHI VERMICELLI
Ingredients:
Ghee-1 tsp
Oil-1 tsp
Honey-1 tbsp.
Seviyan- 1 and a half cup
Green cardamom powder-1/4 tsp
Sugar- ½ cup white
Jaggery-1/2 cup grated
Milk- 750 ml
Mava- 50 gms grated.
Condensed milk-1/4 cup
Assorted chopped nuts- 2 tbsp. cashews, walnuts, raisins.
Date puree-1/2 cup
Melted dark chocolate/ choco chips- ¼ cup
Method:
1. prepare all the ingredients for the recipe as listed above and keep ready.
2. to start with the cooking of the sweet dish, we need to take a thick bottomed pan, add in the ghee, oil etc and start roasting process of the seviyan add elaichi powder, sugar to taste and stir well.
3. add in the milk and allow to come to a boil, once the sweet starts to cook, it starts thickening add in the jaggery and mix well. Add some honey and condensed milk as well to get the right sweetness.
4. simmer and allow to cook for 10-12 mins, check for sweetness, texture and get the right balance in the sweet. It is important to taste the sweet while being cooked so that there is no over powering. Also we must ensure that the sweet doesn’t stick at the base.
5. turn off and allow to cool and chill the sweet, add nits to garnish the sweet dish. This dessert turns out the best when well chilled, add chocolate sauce/chips and add some fresh fruits as well like strawberries/ kiwi/ dragon fruit etc to add a little variety in the look and presentation.
