Online edition of India's National Newspaper
Monday, Dec 30, 2002

About Us
Contact Us
Metro Plus Thiruvananthapuram Published on Mondays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi    Thiruvananthapuram    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Chocolate and fruit delights

Usher in the New Year on a sweet note.


THIS IS the season of cakes, chocolates and sweets. Wondering how to go about making them? Just check out the recipes given below:

Chocolate pralines

Ingredients:

Sugar - 500 gm
Water - 150 ml
White butter - 50 gm
Cashewnuts - 200 gm
Almonds - 200 gm
Plain chocolates (grated) - 200 gm
Milk - 100 ml
Vanilla essence - (optional)

Method:

Mix 250 gm of sugar with water in a pan. Stir until the sugar dissolves. Boil the above mixture until it becomes golden brown in colour. Mix the remaining 250 gm sugar, white butter and vanilla essence. As soon as the sugar dissolves, add the cashewnuts and almonds. Then add the grated chocolates and milk. Grease an aluminium flat tray. Pour the mixture and spread it evenly. Allow it to set at room temperature. Cut into neat squares.

Mixed fruit truffles

Ingredients:

Mixed dried fruit (almonds, cashewnuts) -100 gm
Dried apricot - 50 gm
Seedless dates - 50 gm
Dried figs - 50 gm
Raisins - 50 gm
Double fat cream - 8 tbsp
Vanilla essence - a few drops
Icing sugar -100 gm
Drinking chocolate powder - 50 gm

To coat:

Desiccated coconut

Method:

Chop all the dry fruits into small pieces. Finely churn the apricots, dates, figs and raisins to get a thick puree. Whip the cream by putting it over ice until thick. Mix the vanilla essence, icing sugar, chocolate powder, dry fruits and the puree. Form into small round balls. Roll it over desiccated coconut. Allow to stand for a day.

Chocolate orange delight

Ingredients:

Sugar - 400 gm
Orange juice (sweet) - 150 ml
Orange rind (finely grated) - 2 tsp
White butter - 50 gm
Golden syrup - 100 gm
Plain chocolate - 200 gm

Method:

Mix the sugar, orange juice, orange rind, butter and golden syrup in a flat pan over medium flame. Boil the mixture steadily. Grate the chocolate and add it to the above mixture. Remove from heat but keep stirring until the chocolate blends well with the above mixture. Allow to set until cold. Cut into neat squares. Wrap in waxed paper.

Chocolate Fudge

Ingredients:

Sugar - 500 gm
Condensed milk - 1 can
Butter - 100 gm
Water - 150 ml
Cocoa - 2 tbsp
Drinking chocolate - 4 tbsp
Vanilla essence

Method:

Put all the ingredients in a saucepan. Stir over low flame until the sugar melts. Remove from heat and beat it well. Allow the mixture to thicken. Grease a tray and pour the fudge. Allow it to set. Cut into pieces with a sharp knife. Serve when firm.

SUJATA MALANI

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi    Thiruvananthapuram    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | Home |

Comments to : thehindu@vsnl.com   Copyright 2002, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu