Brazilian Brigadeiros(Fudge Balls)#Eattheworld

This Brigadeiro recipe is so easy to make they are fudgy and melt in the mouth! All you need are just few simple ingredients and this Brazilian candy goodness will be ready in few minutes to satisfy all your sweet cravings!

Medium Size 16-18
Ingredients

1 (14-ounce) Can Sweetened Condensed Milk
¼ Cup Unsweetened Cocoa Powder
1/2 Cup Milk
2 Tablespoons Unsalted Butter
1 Teaspoons Vanilla Extract
Chocolate Vermicelli or Chocolate Sprinkles

Method

Whisk the milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, add in the condensed milk stir in the butter.
Cook in a medium non-stick saucepan over medium low flame, stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 15 to 20 minutes). 

The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again. Grease you hands with a little butter then touch it if it still sticks to you hand it's not yet ready. When nearly done switch off the flame, add the essence with the heat of stove and pan keep stirring for another 4 to 5 minutes scrapping all the sides.

                            

Remove this on to a greased plate. Let cool to room temperature before starting to roll them into balls with greased hands. Use a tablespoon as measurement.  

Then dredge gently in the chocolate vermicelli until totally covered, place into paper cups.

These fudgy Brazilian treats are perfect for special occasions or for gifting!

My Notes
These chocolate fudge balls can be stored in an airtight container at room temperature for up to 2 days. The mixture can be also stored, covered well, in the refrigerator for up to 4 days, brought to room temperature, and rolled into balls. 

Labels: Chocolate, Condensed Milk, Cocoa powder, Brazil, Eat the World, Festival Sweets

Check out all the wonderful Brazilian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!  

Culinary Cam: Obrigado! Pão de Queijo + More Brazilian Bites on our Thanksgiving Menu 

 A Day in the Life on the Farm: It's Friday; Time for a Caipirinha Cocktail and the Weekly Menu....Cheers!! 

Sneha’s Recipe: Brazilian Brigadeiros(Fudge Balls)  

Amy’s Cooking Adventures: Brigadeiro (Brazilian Fudge Balls)

Date & Walnut Rolls#SundayFunday

Dates are sweet, dried fruit. Soft buttery rolls stuffed with dates and nuts make a wonderful sweet. This recipe for date roll cookies are quick and easy to make and they have good flavor and texture.
These are actually eggless cookies except for the egg wash which can be avoided if you don't want to use eggs.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
For The Filling
200 Grams Seedless Dates _ minced
50 Grams Walnuts - finely chopped

Method 

For The Filling 

Mix the dates and walnuts together and make a nice roll keep aside.

For The Dough 

Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes. 

Then take the dough and lightly knead it and roll out into ¼ inch thick chapatti.  

Put one strip of walnut and date in and roll (only once or else the covering will get to thick and it will not cook). 

Apply water to seal the edge.

Cut the roll and press the edges lightly to seal it. Like wise make the other roll also. 

Cut into 2 inch squares. 

Place on a well greased baking tray leaving sufficient space between each.

Bake in a pre heated oven bake at 180°C, for 12 to 15 minutes. 

The bottom of the roll should be light golden. Cool completely before storing in airtight containers.

Labels: Cookies, Festival Sweets, Dates, Walnuts, Eggless, Sunday Funday, Christmas Sweet, East Indian, Baked, Vegan, Healthy

Easy Rabdi with Evaporated milk from Cook with Renu
Date & Walnut Rolls from Sneha’s Recipe
Gobi Manchurian from Palatable Pastime

• Kheer from A Day in the Life on the Farm
  Chickpea & Sweet Potato Curry from Mayuri’s Jikoni 
• Baked Gobi 65 from Amy’s Cooking Adventures 
• Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam  

Varicha Tandalacha Sheera/ Bhagar Sheera#SundayFunday

Sharvan has began in Maharashtra, in this season many fast. There are many who do not eat onion and garlic too during this period. This is a pefect recipe to make it's tasty & easy upvas sheera also know as Varicha Sheera.
Sheera is mainly made with rava/semolina but this is made for fasting, hence used samo/varicha tandul. This sweet dish is made from Samo rice, which is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. I have made gluten free puris , pulao, dosa with this.

Ingredients
1½ Cups Milk
¼ Cup Desi Ghee
½ Cup Samo Rice - washed and drained
¼ Teaspoon Kesar/Saffron Strands
7 - 8 Almonds - chopped

7 - 8 Cashewnuts
2 Teaspoon Raisins -
¼ to 1/3 Cup Sugar - according to the sweetness you want
¼ tsp Cardamom Powder 

Method
In a sauce pan heat milk on medium flame. 
In another pan heat ghee on medium low flame, fry all the cashewnuts,  almonds, raisins, remove and keep aside.

In the same pan add the samo rice/variche tandul  and fry till it releases an aroma, do not change the color of the rice. 

Add the hot milk, stir well, bring it to a boil, add kesar and cover and cook till rice is nearly done and all the milk is nearly absorbed.

Then add the dry fruits and sugar, cook till sugar melts and all the milk is absorbed. Stir at regular intervals. 

When done add cardamoms powder and the fried raisins and almonds, mix well, sheera is ready.

Serve & Enjoy!! 

Labels: Sweets & Desserts, Vrat, Indian, Millets, Gluten free,
Kuthiraivali, Barnyard Millet, Festival Sweets, Sunday Funday, Breakfast

• Herby Garlic Rice from Amy's Cooking Adventures
• Mexican Rice from Mayuri's Jikoni
• Pineapple Rice Salad from A Day in the Life on the Farm
• Quick Mushroom and Onion Rice from Palatable Pastime
• Stir-Fried Brown Rice with Vegetables and Ginger from Karen's Kitchen Stories
• Varicha Tandalacha Sheera/ Bhagar Sheera from Sneha's Recipe 

Atta Ladoo/Whole Wheat Flour Ladoo#SundayFunday

Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!

For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad, this is readily available in the market as Jada (coarse) or Ladoo Atta.

Make 20 to 25 Medium Ladoos
Ingredients
3 Cups Coarsely Ground Whole Wheat Flour
1 ½ Cup Desi Ghee1
½ Cup Bura Sugar / Karara Sugar
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Golden Raisins
1 Teaspoon Cardamom powder

Method

Dry roast atta, in a thick bottom pan, on low medium heat until lightly colored this takes exactly 15 minutes. 

After this keep adding ghee 3 tablespoons at time and continue roasting, stirring continuously, when this is mixed add another few tablespoons of ghee and continue to stir continuously till all the ghee is used. 

Keep stirring on medium low flame till the atta will be light brown and will release a fragrant sweet aroma of roasting. 

This should take about 20 to 30 minutes or till it reaches a brown color and starts leaving ghee.

Once it reaches the desired color take off flame. Remove it it on to a big flat plate to cool. 

Now in the same pan add the almonds and cashewnuts and fry till they are toasted add the rasinis and fry for a minute.
When cooled chop the almonds and cashewnuts.

As you can see the ghee has surfaced on top. At this stage I, used a paper towel and dabbed off all the excess ghee that surfaced as much as possible. I did not want so much ghee in my ladoos. 

Now when the atta is lightly warm add the chopped almonds, cashew nuts, raisins, bura / karara sugar and cardamom powder. With your palms rub it into the atta mix so that all are incorporated nicely.

To make the ladoos, take about 2 - 3 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.

Leave the ladoos on a plate to cool to room temperature before putting into a airtight container. 

These ladoos can be stored for 2 to 3 weeks.

These are so delicious and mouth melting and assure you that you can't stop at one.  
Lables: Ladoo, Atta, Whole Wheat Flour, Desi Ghee, Raisins, Cashewnuts, Almond, Festival Sweets, Christmas Sweet, Snack, Sweets & Desserts, Diwali Faral

For Sunday Funday our today's theme is Diwali Party Recipes.  

• Karen’s Kitchen Stories: Aloo Tikki
• Sneha’s Recipe: Atta Ladoo / Whole Wheat Flour Ladoo
• Palatable Pastime: Chicken Tikka Nan Pizza 
• Mayuri’s Jikoni: Chocolate Kalakand 
• Cook with Renu: Condensed Milk Instant Kalakand 
• A Day in the Life on the Farm: Crunchy Chickpeas Masala
• Culinary Adventures with Camilla : Gulab Jamun 
• Amy’s Cooking Adventures: Vegetable Pulao (Indian Rice Pilaf) 

Rose Cham Cham#Foodieextravaganza

Festival season is on and you will find varieties of Indian desserts, mithais or sweets confectioners in all textures, shapes, and color. All these colorful decadent treats are irresistible. I have already posted a Rasgulla recipe on blog check the recipe.

Today I'm posting a new flavor of Cham Cham which is a stuffed sandwich, has a Rose flavor and color. Cham Cham or chom chom is a Bengali delicacy. These pink cham chams are delicately laced with the flavor of cardamom and rose water.

What's the difference between a Rasgulla and a Cham Cham?

Rasgullas are round and fluffier they are not stuffed. While cham chams are oval/ rectangular in shape and are stuffed with a filling. The outer covering /raw materials are identical though, its all about how you make them. Traditionally most Bengali sweets the basic process of making are the same. The state of West Bengal in India is famous for its milk sweets like Rasgulla, Sandesh and other curdled milk mithais.

Serves 5 
Ingredients

For The Chena / Soft Paneer / Cottage Cheese
1 Liter Full Fat Milk
2 Tablespoons Lemon Juice or White Vinegar
For the Sugar Syrup
1 Cup Sugar
3 Cups Water
1 Teaspoon Corn Flour or All Purpose Flour
For The Filling
To Make The Homemade Instant Mawa / Khoya
½ Cup Full Fat Milk Powder
1 Tablespoon Milk
4 Teaspoons Condensed Milk
1 Tablespoon Desi Ghee
2 Drops Rose Essence
A Drop Red Food Color

Method
To Make The Chena/ Fresh Paneer

Boil whole milk in a heavy bottom pan, stirring continuously so that the milk does not stick at the bottom of the pan. Once it comes to a boil, switch off the flame let is rest for 2 - 3 minutes.
After two to three minutes. Add lemon juice gradually and keep stirring and let the milk curdle. Let it cool down and allow the milk to separate.
Place cheesecloth on a mesh strainer and strain the water. Rinse it under running water to remove the sourness of lemon juice and squeeze off the excess liquid. You can also hang it so that all the excess water drains off. Then take the chena in your hand and squeeze out remaining water slowly.
Let it sit until we make the sugar syrup.
To Make The Sugar Syrup

In a large pan mix sugar and water. Allow the sugar to dissolve and bring to a boil.

As the syrup is cooking let's work with the Chena.

Take the chena into a plate and add the corn flour, knead until smooth for 5-6 minutes. 

Make it lump free and smooth dough, the small piece of dough when roll should be crack free. So knead it really very well.

Divide this dough into 5 equal parts/balls 

Make rectangular shape / oval shape cham cham. You can also make any other shape you like. Roll this well first and then shape it rectangular.
To Cook The Cham Cham 
Once the sugar syrup boils and the sugar melts.

Gently slide in the prepared cham cham to it, cover and cook for 8 minutes on high flame.
After 8 minutes open the pan, flip each cham cham and cover and cook again for another 8 minutes on medium high flame. After 8 minutes, switch off the flame and let it rest with the lid on, cool it down completely. 

Let the cham cham remain in the sugar syrup for about an hour or more. They should cool down completely before you fill them.

To Make The Filling / To Make The Homemade Instant Mawa / Khoya

Check the recipe of the traditional method of making Mawa / Khoya on this blog.

Mix all the given ingredients well together. 

In a heavy pan add the prepared mixture and cook it for 2 -3 minutes on medium low flame. Keep stirring continuously till it thickens and start to form a ball.

It should be soft so do not cook it too long. Remove this into a plate and let is cool down. 

Add the rose essence, food color and mix well to get a uniform color. Our filling is ready now. Divide this into 5 equal parts, roll each into a rectangular shape smaller then the cham cham.

Remove the cham cham's on a wire mesh place it on a large plate to catch all the sugar syrup or else the counter top will become messy. Let all the syrup drain for about 5 minutes.

Take each cham cham and slit it halfway through lengthwise. Fill in the stuffing and decorate with sliver warq or nuts or glazed cherries. Rose Cham Cham are ready.  

Serve & Enjoy! Rose Cham Cham taste best when chilled. It can be stored in the refrigerator for 3-4 days.
My Notes

Use full-fat milk for this recipe
If you have ready store bought mava/khoya then grate - a100 to 150 grams of it this well just add 2 - 3 tablespoons of powdered sugar and mix well, taste for sweetness add more according to your taste, add essence and food color. 

Labels: Sweets & Desserts, Indian, Festival Sweets, Foodie Extravaganza Party, Paneer, Mawa, Homemade

For Foodie Extravaganza our theme this month is Simply Desserts!

Food Lust People Love: Clementine Pistachio Upside Down Cake 

Karen’s Kitchen Stories : Butterscotch Pots de Creme 

Sneha’s Recipe: Rose Cham Cham 

Magical Ingredients: Dried Fruits and Nuts Roll 

A Day in the Life on the Farm: Pumpkin Parfaits