Hazelnut-kissed Holi treats: crispy gujiya and thandai cheesecake, packed with rich festive nutty indulgence by Chef Mayur Ramachandran, Executive Chef, Radisson Blu Bengaluru Outer Ring Road
Ingredients
● Khoya/Mawa crumbled 2/3 cup
● Refined flour (Maida) 1 cup
● Ghee 3 teaspoons
● Oil to deep fry
● Dried figs chopped 1/2 cup
● Seedless dates chopped 1/2 cup
● Cashew nuts chopped 10
● Almonds chopped 10
● Hazelnuts chopped 10
Preparation:
● For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs.
● Add one-fourth cup and one tablespoon of cold water and knead into stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes.
● For the filling, heat a non-stick pan; add the Khoya and sauté for three minutes or till the fat separates. Set aside to cool
● Add the figs, dates, cashew nuts, almonds and Hazelnuts, and mix well. Divide into twelve equal portions.
● Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a Puri.
● Place one portion of the stuffing on one half of the Puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
● Heat sufficient oil in a non-stick Kadai; gently slide in a few Gujiya at a time, and deep-fry for five to six minutes or till golden brown.
● Drain on absorbent paper and store in an airtight container when completely cold.
Thandai cheesecake by Chef Pramod, Executive Chef, Sheraton Grand Pune Bund Garden Hotel
Ingredients:
Base
● 220 g biscuit crumbs
● 110 g melted butter
● Pinch salt
Cheesecake filling
● 500 g cream cheese (room temperature)
● 150 g powdered sugar
● 200 ml fresh cream
● 3 eggs
● 1 egg yolk
● 2½ tbsp thandai powder
● Few saffron strands soaked in 2 tbsp warm milk
● 1 tsp rose water
● 1 tsp vanilla extract
● 2 tbsp cornflour
● Pinch salt
Garnish
● Pistachios / almonds
● Rose petals
● Saffron
Method:
Prepare base
● Mix biscuit crumbs, melted butter, and salt.
● Press into a lined cake tin.
● Bake at 180°C for 10 minutes.
Cool completely.
Make filling
● Beat cream cheese and sugar until smooth.
● Add cream, thandai powder, saffron milk, rose water, vanilla, and salt. Mix gently.
● Add eggs one at a time, then egg yolk. Mix slowly.
● Fold in cornflour. The batter should be smooth.
Bake
● Pour filling over the cooled base.
● Wrap cake tin with foil and place in a larger tray.
● Add hot water halfway around the tin.
Bake at 160°C for 55–60 minutes.
The centre should be slightly jiggly.
Cool & set
● Turn the oven off, keep the door slightly open for 30 minutes.
● Cool at room temperature. Refrigerate 8 hours or overnight.
● Garnish with nuts, saffron, and rose petals. Slice chilled, and serve.
Read More: Food Voyager
