Monday, April 13, 2015

Winging it: salted and roasted cashew nut burfi with white chocolate

Monday, April 13, 2015 0 Comments

I recipe is hacked from KO Rasoi's cashew nut white chocolate burfi

I divided her entire recipe by 4 and because I used roasted and salted cashew nuts I had to add more sugar syrup and after the second time I melted the syrup, it went beyond my 30 minute time frame so I winged it by adding caramel to thicken the dough. Mine was crumbly

Then it hit me that I should have added corn starch to the sugar syrup. There is no better bitch that binds better than corn starch

This is her original recipe and I divided it by 4: 

600g ground cashew nuts, (coarseness depends on your taste)
200ml water
250g sugar
1 tsp coarsely ground cardamom seeds
2 tsp vanilla extract
1 tsp oil
100g white chocolate

Don't follow her recipe with the crap about having the cashew nuts and cardamom seeds to the coarseness you like because unless you are hacking your recipe and adding corn starch the thing won't bind well with sugar syrup

1. Make the sugar syrup according to her recipe. Cook it until it reaches 115°C and then dump into the sugar pan the dry ingredients. Mix well

2. If the shit is still dry and crumbly then bring in the hack

3. Mix 1 teaspoon of corn starch with 1 table spoon of warm water. Pour this into the mixture bit by bit until it becomes a lumpy dough. Turn off the gas

4. Place the cashew nut lump in a pan and flatten it with the back of a spoon. Let it cool at room temperature

5. Bain-marie or microwave the white chocolate and pour it onto the fudge. Flatten it with a pastry spatula or wing it with the back of a butter knife

6. Put the fudge in the fridge let it harden. Cut with a heated sharp knife

Done and done

Winging it:Hacking Online Recipes

Monday, April 13, 2015 0 Comments

Indian bloggers have the time and money to spend hours and hours laboring in the kitchen whipping up fudges, sweet-cakes, pendas and you-name-it-and-they-have-done-it

Take this blogger from Africa-KO Rasoi, who is in bed with sugar and condensed milk and unchartered amount of hours in the kitchen. Me, on the other hand-because of my recent carpal tunnel surgery have limited time in the kitchen which calls me to wing recipes I find online that fits into a 30 minute frame or lesser

Anything that requires mincing is done beforehand and stored in the fridge

Shit that needs grinded is bought ready made ground

Shit that needs roasting is bought roasted and salted

And I have a live-in maid that does the dishes, cleaning up, mixing and cooking

So anyways enough rant. I hate food bloggers that rant pages, I never read their rant and skip right to the recipe at the bottom of the page. Of course I don't want you to skip my shit so I made it short

Now let's wing recipe 1 from this African blogger

She made 3 color paneer burfi


I stuck to her exact measurements except I was feeling lazy to fine shred my fresh-but-store-bought-paneer block so it came out chunky

3 cups fresh paneer, FINELY crumbled or GRATED
1 cup sweetened condensed milk
¼ cup ghee
1 tsp cardamom powder
Pinch of saffron

3 food colours I picked red, yellow and blue
Oil to grease your tin-I used muffin pan

1. Heat ghee and add the paneer and condensed milk

2. Mix the thing well and stir continuously on medium flame for 10 minutes. If it doesn't thicken by then then its time to hack it

3. Add tablespoon by tablespoons Of desicated coconut until you reach a crumbly-yet gooey thickness

4. Turn off the gas and add the cardamom and saffron. Give it a good mix

5. drop a few drops of different food coloring in three separate bowls

6. While the mixture is hot, make 2 equal portion and dump it into 3 bowls. Wear a glove when you are mixing hot dough you don't want to burn your hands. Make sure the color is well incorporated into the paneer

7. Take out your pan and choose whatever color you like as the Base color. I picked blue. Use the back of a spoon to flatten the shit on the pan. Do the same with the other 2 colors

8. Let it sit outside till it cools down then store it on fridge

9. Turn the pan upside down the next day and voila you get 3 color paneer coconut burfi