We love the celebration of Good or evil and light over Dark, the best part of it all is preparing delicious treats to share with family, friends and neighbours. So here are two really quick recipes that I have been preparing for a few years and they are super simple, get your kids involved too. Happy cooking and share the love.

 

 

 

Chocolate and Hazelnut Pendas

Makes:20 Medium sized pendas
Preparation time:15-20 minutes
Cooking time: 12-15 minutes

Ingredients:

200g Milk powder
1 Tbsp cocoa powder
1 Tin (397) Condense milk
1/4 Tsp ground cardamom
1.5 Tbsp Ghee
1 heaped teaspoon Nutella

Garnish

20 roasted hazelnuts

Method:

  1. In a wide non stick pan mix milk powder, cocoa powder, condense milk and ground cardamom into a paste.
    2. On low heat stir this mixture, add ghee and nutella and stir until well combined, initially the mixture will look quite thin. Keep stirring and cook this mixture for about 10-12 minutes, you will notice that the mixture starts to come away from the sides of the pan.
    3. Remove the pan off the heat and transfer mixture into a bowl to allow for it to cool for about 10 minutes. The consistency of this mixture should be like soft dough.
    4. Grease palm of your hands lightly with ghee, divide the mixture into equal size pieces and roll into balls. Flatten each piece in between palm of your hands and place on greaseproof paper or a tray.
    5. Take a hazelnut and gently press into the middle of each penda.
    6. Once completely cooled you can store in an airtight container in a cool dry place for up to 3 days or 7 days in the fridge.

TIPS:

  1. If your mixture is still too soft to be able to roll into balls, return the mixture to heat and cook for a further 2-3 minutes and follow the same step to cool mixture before rolling into balls.
    2. The mixture should be soft but be able to mould.
    3. Remember to grease palms of your hands before moulding or else mixture will stick as it is soft.

So family and friends hope you enjoy making these melt in the mouth soft penda and savour each one.

 

The next recipe is Sugar free,dairy free and wheat free too so perfect for those who are controlling what they eat or have intolerance/allergies.

 

 

Gluten free, Dairy free and sugar free Coconut, apricot and fennel mini ladoos

Preparation time: 20-30 minutes

Makes:16-20 dependent on size

Ingredients:

250g Soft dried apricots

100g Desiccated coconut

50g Coconut milk powder

2 Tsp dry roasted fennel seeds roughly pounded

Garnish/Presentation:

Mini cake cases/fleur cases

Desiccated coconut- lightly roasted

Method

1. In a blender add the apricots, coconut, coconut milk and fennel seeds. Grind until the mixture is fine and you can easily roll into small balls.

2. Divide the mixture equally or break off small chunks and roll into balls.

3. Dip into desiccated coconut and place in mini cake cases.

4. Store in an airtight container for a few days or store in fridge for up to 2 weeks.

 

Chinskitchen would like to wish you all a very Happy Diwali and Prosperous New Year. If you make any of the above please do share it with us on our Facebook page Chinskitchen

 

 

 

"Chintal I would like to thank you for making such a beautiful birthday cake for our mum's special day. We were pleasantly surprised how you customised the minute details with the fresh flowers.  Your talent truly impressed us with such a masterpiece. We look forward to having you create another work of art for our next family event. Not forgetting to mention how delicious the cake was - truly scrumptious."

Rachna

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Address: Uxbridge, Hillingdon

 

Indulgence in a bite with a hint of spice!

For Christmas delivery please order by 17th December 2018. We will be closed from 22/12/18 - 5/1/2019 Dismiss

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