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Treat yourself!

Lamington with Coconut Rabri

Lamington sponge

1. Egg yolk - 4 no's

2. Icing sugar - 120gms

3. Flour - 180gms

4. Egg white - 4 no's

5.Castor sugar - 60gms

6. Raspberry jam - 125gms

Chocolate frosting

1. Cream - 120gms

2. Chocolate - 100gms

For coating

1. Coconut flakes - 120gms

Coconut rabri

1. Milk - 1 litre

2. Sugar - 150gms

3. Grated Coconut - 100gms

4. Cardamom powder (or) no's - 2 to 3

Method of preparation

Lamington sponge

Preheat the oven to 190 degrees. Grease a baking tray and line the bottom with parchment paper.

Sift the flour, icing sugar together and set aside. Using a hand mixer, beat egg white and castor sugar until soft peak stage. Fold in the dry ingredients using a rubber spatula. Add the egg yolk on it, mixing constantly with spatula. Transfer the batter to prepared tray. Bake for 7 to 8 minutes or until the toothpick inserted into this cake comes out very clean. Allow it to cool.

Chocolate frosting

Melt the chocolate. In a large bowl, combine the melted chocolate & warm cream, mix them well to create a frosting.

For layering

Cut the sponge cake into three pieces. Spread the bottom with raspberry jam and place the next sponge repeat the process with one more layer.

Pour out the coconut flakes into a small shallow bowl. Use a fork, and dip lamington into this chocolate frosting, coating all the sides and roll them in the coconut flakes, Place onto rack to dry.

Coconut rabdi

Heat the milk and sugar in a heavy bottom pan. After it comes to a boil, lower the flame and let it cook .once the quantity of milk reduces to ¾ add the grated coconut and cardamom. Take it off the flame.

Assembly and Cooking

1. In the center of the empanadas discs place approximately 8 chocolate chips. Apply a little water to the outside of the disc which will help to seal the edges shut. Next fold over one of the sides to make a semicircle. Press down the edges to seal the empanada shut. Using a fork make marks on the round edge of the empanada.

2. Bake at 350 c degrees until golden brown on the outside.

Baked Chocolate Empanadas

Ingredients

For the Dough:

1. 3 cups all-purpose flour

2. ½ tsp salt

3. 1 tsp baking powder

4. 2 tablespoon of sugar

5. 1 stick of butter, cut into small pieces

6. ¾ cup water

For the Filling:

1. Coco Chocolate Chips

Instructions

For the Empanada Dough:

1. In a food processor, combine flour, salt, sugar, and baking powder until well-mixed.

2. Add in butter and pulse until there are pea size pieces of butter.

3. Add the orange juice and water, pulse and mix until clumps of dough start to form.

4. Remove the dough from the food processor and form it into a ball and knead it lightly on a floured surface until it fully comes together.

5. Wrap dough in plastic wrap. Place in fridge for 15 minutes and then leave on the table for another 15 minutes.

6. There are two ways to make the empanada discs.

7. You can either roll out the dough into a thin layer or cut out round disc shapes for empanadas with a large round cookie cutter. Or you can make a bunch of small balls of dough then use a rolling pin to roll them out.

Assembly and Cooking:

1. In the centre of the empanadas discs place approximately 8 chocolate chips. Apply a little water to the outside of the disc which will help to seal the edges shut. Next fold over one of the sides to make a semicircle. Press down the edges to seal the empanada shut. Using a fork make marks on the round edge of the empanada.

2. Bake at 350 c degrees until golden brown on the outside.

Motichur Dimsum

Ingredients:

1. Potato starch : 200gm

2. Wheat starch : 100gm

3. Oil : 20ml

4. Water : 600 ml

Method:

1. Mix potato starch and wheat starch as per quantity.

2. Mix with hot water

3. Then make small balls and roll up to 2 inch in size.

4. Then stuff Motichur mixture and close it with different shapes

5. And deep fry in oil at 180 oc degrees temp.

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