Sweet Bonding

October 25 2019

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 gms


Method


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/coffee


Green 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 required


Method


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

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