DESSERTS, CAKES & COOKIES

Barfi

3/4 cup ghee OR butter
1/2 cup sugar
1/2 cup honey
1/2 cup slivered almonds OR pistachio nuts
1/2 cup chopped dried apricots (OR other dried fruit)
3 cups milk powder, more or less as required
2 drops of rosewater
1 teaspoon freshly ground cardamon seeds

Method

Melt the ghee/butter. Add sugar and honey, stirring as the mixture becomes very soft. When it bubbles a little, remove from heat. Add remaining ingredients, folding in milk powder last of all. Keep adding it until you can hardly move the spoon in the mixture. Press the mixture into a shallow pan and refrigerate. When set, cut into small diamonds.

Kheer (Indian Sweet Rice)

2 litres whole milk
3/4 cup basmati rice
1 cinnamon stick
8 cardamon pods
1 bay leaf
1/2 cup raw sugar OR honey
1/2 cup flaked almonds
1-2 drops of rosewater

Method

Heat milk, adding rice, cinnamon stick, crushed cardamon pods, bay leaf and sugar. Allow to simmer for 5-10 minutes. Stir well and place on lowest heat, cooking slowly for 1-2 hours. Stir frequently to prevent sticking. Rice breaks down gradually and milk reduces, forming a thick creamy texture. Remove from heat, adding almonds and rosewater. Dried fruit (e.g. sultanas or apricots) may be added to kheer.

Coconut Halwa

4 cups water
3/4 cup raw sugar OR honey
1 cinnamon stick
3 cloves
6 cardamon pods, crushed
1 cup ghee OR butter
2 cups semolina
1 cup grated fresh coconut OR 3/4 cup coconut cream (block OR liquid)
1/2 cup slivered almonds

Method

Mix together in a saucepan the water, sugar/honey, cinnamon stick, cloves and cardamon pods. Simmer for 5-10 minutes and extract flavours. Remove and set aside. Melt ghee/butter in a large saucepan. Add semolina and stir-fry on a medium heat until the grains become pale and transparent (up to 20 minutes). Keep stirring to make sure the semolina doesn’t stick or burn. When fried, add grated coconut/coconut cream and almonds. Lower heat. After removing the spices from the syrup add it gradually, stirring all the time as the semolina swells. The mixture should be fluffy and pull away from the sides of the pan (especially if ghee has been used). If you want a think, soft pudding, add more syrup. For a dryer result that can be cut into slices, use less. Press into a tray and allow to cool. Cut into slices. Halawa can be eater hot and can be spooned into a pudding bowl.

Apple Crunch

This recipe does not have to be confined to apples; it works beautifully with fresh apricots, pears or any mixed fresh fruit.

Filling

5 large apples
1/4 cup sultanas
2 tablespoons orange juice
1 tablespoon honey
3 cloves
Topping 1: Coconut
1/2 cup wholemeal plain flour
1/2 cup brown sugar
1 1/2 cups shredded coconut
250g butter
1/4 cup sesame seeds
1 teaspoon nutmeg
1 teaspoon grated orange rind
Topping 2: Pecan
2 cups oats OR muesli
1/2 cup plain flour
1/2 cup chopped pecan nuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
250g butter
1/4 cup honey

Method

Core and slice apples with or without peel. Place in buttered, deep-sided casserole dish with sultanas, orange juice, honey and cloves. Mix all dry topping ingredients together. Rub the butter well into mixture until moist and crumbly. Spread a thick layer of the topping over the apple. Bake in a moderate to hot oven until topping is cooked and crunchy. Serve hot or cold, with yoghurt or cream.

Carrot Cake

1/2 cup sunflower oil
1/2 cup raw sugar
3 eggs
1 1/2 cups wholemeal self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
pinch of salt
1/2 cup chopped walnuts OR pecan nuts
250g carrots, peeled and grated

Method

Place oil, sugar and eggs in bowl, mixing well. Add flour, bicarbonate, cinnamon and salt. Mix well then add walnuts/pecans and carrots. Put into 200mm cake tin. Bake in moderate oven for 45 minutes, or until well cooked.

Cream Cheese Frosting

125g cream cheese
1 teaspoon butter
2 teaspoons lemon juice

Method

Beat cream cheese and butter until smooth and creamy. Add lemon juice, mixing well. Spread frosting over cake when cake is cool.

Orange Halwa Cake

200g sugar
200g butter
3 eggs
125g ground almonds
5 teaspoons orange juice
1 1/2 teaspoons orange rind
250g semolina

Method

Cream sugar and butter, then beat in the eggs. Add ground almonds and orange juice. Mix in orange rind and semolina. Bake in moderate oven for 25-35 minutes.

Syrup

200g sugar
5 tablespoons water
2 tablespoons lemon juice
3 tablespoons orange juice
1 teaspoon candied peel
1/2 teaspoon cinnamon

Method

Combine all ingredients in a saucepan and bring to the boil, then simmer for 5 minutes. Pour syrup over cake while hot.

Banana Pecan Loaf

110g butter
1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup honey
1 egg, beaten
3 small ripe bananas
1 tablespoon lemon juice
2 cups wholemeal self-raising flour
pinch of salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped pecan nuts
1/2 cup yoghurt
1 teaspoon sesame seeds

Method

Cream butter, sugar and vanilla. Stir in honey and beaten egg, mixing well. Mash bananas, sprinkle with lemon juice and fold into mixture. Add flour, salt, cinnamon, nutmeg, nuts and yoghurt. Mix to a thick, smooth consistency. Pour into a greased and floured tin and coat top evenly with sesame seeds. Bake in moderate oven for 30 minutes or until cooked.

Zucchini Loaf

3 eggs, beaten
1 cup vegetable oil OR sesame oil
3/4 cup honey
1 teaspoon vanilla
3 cups wholemeal self-raising flour
pinch of salt (optional)
1 teaspoon bicarbonate of soda (optional)
1 cup chopped nuts (almonds, walnuts, sesame seeds OR sunflower seeds etc.)
3/4 cup shredded coconut OR desiccated coconut
3 cups grated zucchin

Method

Beat eggs until frothy. Add oil, honey, vanilla, then flour, salt and bicarbonate. Stir in nuts, coconut and, last of all, zucchini. (Mixture is often quite stiff before adding zucchini.) Pour into greased and floured loaf tin. Bake 1 – 1 1/4 hours in moderate oven (175° C). Remove and cool.

Carob Coconut Cookies

150g butter
3/4 cup honey
1/2 cup sesame seeds
1/2 cup sunflower seeds
1 cup grated coconut OR desiccated coconut
1 cup rolled oats
1 cup wholemeal self-raising flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons carob powder

Method

Melt butter and honey and simmer for 5 minutes. Mix all the dry ingredients into the liquid to make a firm, soft mixture. Place spoonfuls of the mixture on a greased tray and flatten out slightly. Bake in a moderate oven for 20 minutes.

Variations

To the basic mix of honey, butter and flour, add:

1. Grated carrot, sultanas, nuts
2. Grated lemon OR orange rind, dates, sunflower seed
3. Carob, coconut, sultanas
4. Yoghurt, raisins, sesame seeds
5. Cream cheese, poppy seeds, coconut
6. Chopped nuts, chopped fresh ginger OR powdered ginger.

Sesame Honey Slice

1 1/2 cups shredded coconut
3/4 cup sesame seeds
1/3 cup peanut butter
3/4 cup honey

Method

Roast coconut and sesame seeds in a skillet. In saucepan, heat and blend in the peanut butter and honey. Add coconut and sesame seeds. Mix well and spread into baking tray. Bake 10 minutes in moderate oven. Let stand for 10 minutes and slice.