A dash of sweetness to celebrate Rakhi

Raksha Bandhan is round the corner, and here are a few sweet dishes that make the perfect treat to bond over

Kaju Chocolate Jamun

Maida : 50gm

Fresh khowa : 250gm

Cocoa powder : 10gm

Dark Cooking chocolate : 50gm

Ghee : 500gm (For deep frying)

Sugar : 500gm (Sugar syrup)

Chopped nuts : 50gm

Procedure:

Portion the khova in to 150gm and 100gm respectively. Add chopped nuts, cocoa powder & chocolate in the 100gm khova and knead well and make small balls. Knead the remaining 150gm of khova and stuff the chocolate khova balls in the plain khova and make round balls and keep it a side.Take sugar in a container and add equal quantity of water and boil it to form sugar syrup and keep it warm.

Now take a kadai and heat the ghee in a medium flame and fry the stuffed khova balls to a golden brown colour.Once the balls turn in to golden brown, place take out from ghee and place them in warm sugar syrup and rest them for 10-15min for soaking.

Serve Suggestion: Hot & Cold

Sweet Chocolate Samosa

Maida : 250gm

Vanaspati : 50gm

Khova : 100gm

Dark cooking chocolate : 50gm

Sugar : 500gm (for sugar syrup)

Oil : 500gm (for deep frying)

Chopped nuts : 20gm

Procedure:

Add the chopped nuts and chocolate to the khova and knead well and keep it a side. Add vanaspathi and water to maida and knead well to a small dough and rest it for 10min. Boil the sugar with equal quantities of water to form a thick sugar syrup and keep it warm. Portion the maida dough and roll it flat to a poori size and cut horizontally in the middle in to equal halfs like a half moon shape (or semi circle).

Roll these half moon shaped maida dough in to a cone shape and stuff with the chocolate nut khova mixture in the center and seal the edges by applying little water and keep it a side. Heat the oil in a kadai in a medium heat and deep fry the samosa to a golden brown and place them in the warm sugar syrup and rest it for 10-15min for soaking.

Serve Suggestion: Hot

Courtesy: Hotel Aditya Park