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Diwali recipes: Tarts and Rasmalai

By Chef Kunal Kapur
October 28, 2016 13:00 IST
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Chef Kunal Kapur shares two festive recipes that will leave you wanting for more.

The festival of lights is almost here.

Ready for the sweets race? 

Here are the recipes:

Spiced Anjeer and Honey Tart

Spiced Anjeer and Honey Tart

IMAGE: Spiced Anjeer and Honey Tart.
All photographs: Kind courtesy Kunal Kapur

Ingredients

For tart

  • 150 gm maida
  • 75 gm butter
  • 50 gm sugar

For filling

  • 2 cups anjeer (dried figs)
  • 1/2 tsp cinnamon powder
  • 1/2 tsp fennel seeds powder
  • 250 ml cream
  • 2 eggs yolks
  • 2 tbsp honey

Method

For tart

  • Mix maida, butter and sugar together until it attains a sandy texture.
  • Sprinkle just enough water to make into a dough. Cover with a damp cloth and keep in refrigerator for 15 minutes.
  • Take the dough out, pat some dry maida and roll out thin (approx 3 mm).
  • Place the dough over tart moulds and press gently to cover the mould. Trim the sides for a neat shape.
  • Prick with a toothpick or a fork. Place these moulds in a pre-heated oven at a temp of 180 degree Celsius for five to eight minutes. This is to just flash cook it. Remove and allow to cool completely.

For filling

  • Soak dried figs in hot water for half an hour.
  • Once done, drain water completely and roughly chop the figs.
  • Whisk cream, egg yolks, honey, cinnamon powder and fennel seeds powder together. Add chopped figs to it.
  • Pour the mixture into the half-baked tarts and bake it at 180 degree Celsius for 15 minutes.
  • Remove tarts from the oven and allow to cool completely. Serve.

Rasmalai with Irish Coffee Custard Sauce

Rasmalai with Irish Coffee Custard Sauce

IMAGE: Rasmalai with Irish Coffee Custard Sauce

Ingredients

  • 8 pieces rasmalai
  • 120 ml Irish coffee liquor (optional)
  • 250 ml milk
  • 250 ml cream
  • 75 gm sugar
  • 1 tbsp coffee powder
  • 2 egg yolks

Method

  • Drain the milk out of the rasmalai.
  • Pour Irish coffee liquor over it.
  • Separately mix cream and milk and bring to a boil.
  • Lower the heat. Add sugar coffee powder.
  • Whisk egg yolks in a bowl.
  • Add one fourth cup hot milk in it and whisk it again.
  • Pour the eggs gradually into the rest of the simmering milk. Cook for two to three minutes and keep whisking. 
  • As it thickens remove from heat. Strain.
  • Cool the custard sauce. Refrigerate till the sauce is chilled.
  • Pour over the rasmalai. Serve immediately.
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Chef Kunal Kapur
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