As promised in last weeks post, this week as well, I’m sharing 2 lovely treats. One is a little time consuming, the other far quicker. Both of these can be found on the traditional Goan Christmas sweets platter. These are none other than Milk Cream and Coconut Toffee. I simply love them both very much. I remember when I was a kid, my Nana (may she rest in peace), would be solely responsible for whipping up the coconut toffee and to this day I remember, she would tinker about the kitchen for about 15-20 minutes at the most and voila, the coconut toffee was ready. We then simply had to wait for it to cool. I’ve always been a big coconut toffee lover (Bounty being one of my favourite candy bars) but since my Nana passed away, we never made this any more. I wonder why. This year that is about to change.
Coconut Toffee
1 1/2 cups sugar
1/2 cup water
2 cups desiccated coconut (unsweetened)
A pinch of ground cardamom seeds
A couple of drops of food colour of your choice
Clarified butter for greasing the plate
Place the sugar and water in a heavy bottomed saucepan and place on a medium flame. Cook till it reaches 235ºF on a candy thermometer.
Grease a steel / aluminium plate or cookie sheet using ghee / clarified butter.
When the sugar solution reaches the desired temperate, add the coconut, cardamom powder and food colour. Mix well and take it off the fire.
Pour the mix onto the greased pan and flatten out evenly.
Let it cool for a while and then cut into squares.
Enjoy your coconut toffee!!!
Moving onto the milk cream. It is a time consuming recipe and you will be tempted to turn up the gas. Please don’t. You get a lighter coloured end result if it is cooked on a slow flame. Do not leave it unattended.
Milk Cream
Pour the mixture onto a steel plate and stir to cool a little.
Watch the video recipe here –
Don’t forget to stop by next week for the 3rd issue of Double Treats.
I can’t wait to see what the others have brought to the table this week. Go ahead and check it out –
Happy Thanksgiving!!!
Happy Thanksgiving everybody! Its nice to take a moment to be thankful for everything in our lives. I hope you have a wonderful time with family and friends!
Mangia Mondays
My Meatless Mondays
Let’s Do Brunch
Tuesdays At The Table
Hearth and Soul
Friday Potluck
Bombay Street Food Special #6 – Aloo Cheese Frankies – Mumbai Style
Check out the post on the Chicken Frankie for the naan roti recipe and instructions on how to assemble the frankie.
Aloo Cheese Frankies
For the Aloo Cheese filling –
2 potatoes, boiled, peeled and mashed
Salt, to taste
1/8 tsp chilly powder
A pinch of cumin powder
A pinch of turmeric powder
A pinch of amchur powder (dried mango powder)
Mix all the ingredients well. Check for seasoning and adjust if needed.
Here are the details on the recipe for the roti and the frankie assembly.
UPDATE: One thing I’ll probably try out the next time I make this, is I’ll make a long sausage of the mashed potato filling and lightly fry it off on a pan and then use it in the roll. I would love to see how that works out.
Bombay Street Food Special #5 – Chicken Frankies – Mumbai Style
Left – Aloo Cheese frankie Right – Chicken Cheese frankie |
Hearth and Soul
Gobhi Parathas
Do you have a favorite paratha? Leave me a comment and let me know what it is. I’d love to try it out!
Gobhi Parathas
For the dough recipe and on how to make the parathas, click here.
For the Filling-
1 head of cauliflower, washed and grated (Do not use the greens)
1″ ginger, grated
1 green chilly, finely chopped
Salt, to taste
Mix well and use a spoonful of this mix to stuff the parathas.
For details on how to make the parathas, go here.
This recipe is linked to –
My Meatless Mondays
Week 4 of 12WOCC – Chocolate Toffee Cracker Bars
This week I bring to you a treat like none I’ve ever tasted before. I’ve heard of love at first sight, but for me this was love at first bite, literally. The only thing I remember thinking as I savored every bite of this was “OH MY GOODNESS!!! OH MY GOODNESS!!! And you know what, it wasn’t me. I wasn’t going crazy. My husband also thought this was one of the best treats we’d eaten ever. That is the highest honor and treat can every get in my home. And mind you, these little devious treats are addictive. For the fist time in a very long time, I found myself thinking of these bars every now and then and it took massive restraint to keep from wolfing these down.
This recipe is also linked to –
Friday Potluck
Sweet Tooth Friday
Sweets For A Saturday
Aloo Tikkis – Potato Patties
Aloo tikkis before frying |
Savory Sundays
Mangia Mondays
Mouthwatering Mondays
A Little Birdie Told Me
Tuesdays at The Table
Hearth and Soul
Recipes I Can’t Wait To Try
Let’s Do Brunch
Hasselback Potatoes
Bananas Foster with a twist
Sweet N Salty Cumin Cookies
Yields about 36 cookies
Savory Sunday
Mouthwatering Monday
Mangia Mondays
Tuesdays At The Table
Delectable Tuesday
Hearth and Soul
A Little Birdie Told Me