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DEVNAA

SUGAR & SPICE VOLUME 1

INDI AN

I NSPIRED

DESSERT

indian inspired confectionery

RECIPES


CONTENTS

CHOCOLATE ROSE CAKE WITH CARDAMOM CREAM PISTACHIO AND ROSE CREAM SANDWICHES PANEER CHEESECAKE SAFFRON, ORANGE AND CARDAMOM JELLY CAKE MOCHA CASHEW CUPCAKES CHOCOLATE & CARDAMOM MOUSSE POTS


DEVNAA INDIAN INSPIRED DESSERTS

NE W K BO O

DEVNAA INDIA N INSPIRED DESSERTS

DE VNA A INDIA N INSPIRE D D ESSERT S

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CHOCOLATE ROSE CAKE WITH PISTACHIO & CARDAMOM MOUSSE FILLING (MAKES 6) Inspired by all of the beautifully presented desserts seen in restaurants and on TV these days, these gorgeous little mousse cakes comprise some of my favourite flavours – chocolate, rose and cardamom. They make an impressive end to dinner parties and are pretty easy to make. If you do not have individual dariole moulds use a square tin as instructed to bake the cake but layer it in a round tin lined with cling film to make it easier to de-mould.

INGREDIENTS: 100g Shelled Pistachio Nuts For the Egg Free Chocolate Cake: 450g Self Raising Flour 60g Cocoa 1 tsp Baking Powder 1 tsp Bicarbonate of Soda 350g Caster Sugar 125ml Vegetable Oil 300ml Soured Cream 1 tblsp White Vinegar 2 tsp Vanilla Extract 60ml Rose Water For the Mousse: 600ml Whipping Cream 200g Caster Sugar ½ tsp Ground Cardamom You will also need 6 x 6.5cm Dariole Moulds (if you don’t have these then just make one big cake rather than individual ones)

METHOD: Place the pistachio nuts in a frying pan and dry roast over a medium heat for about 5 minutes until they are green and fragrant Leave aside to cool whilst you prepare the cake Pre heat oven to gas mark 4/180C/350F and grease and line a 23cm square cake tin Sift all of the dry ingredients apart from the sugar into a large mixing bowl, combine and leave aside Whisk together the sugar, vegetable oil, soured cream and vinegar and then whisk this entire mixture into the dry ingredients Beat well to ensure that all of the ingredients and thoroughly combined Pour into prepared cake tin and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean Cool in the tin on a wire rack for 15 minutes before turning out onto the rack and allowing to completely cool to room temperature Grind the pistachio nuts into a fine powder Carefully slice the chocolate cake into 4 thin layers Cut 2 of the layers into 18 circles the same size as your dariole moulds Cut the remaining two layers into 7.5cm x 20cm strips Press 6 of the sponge cake discs into the bottoms of your moulds and line the sides of each mould with the strips of sponge, trimming them as you go to fit perfectly Sprinkle about half of the rose water onto the sponge in the moulds Whisk the sugar and cream together until just past the soft peak stage Fold in the pistachio powder and ground cardamom Set aside 6 heaped teaspoons of the cream mixture Divide half of the remaining mixture between the cake lined moulds, tap to level Place a second disc of sponge on top of the cream in the moulds and drizzle with half of the remaining rose water Divide the remaining cream between the moulds, level and top with the last discs of sponge Drizzle with the rest of the rose water and refrigerate for at least 4 hours or overnight De-mould the desserts by running a palette knife around the edge and gently pressing out of the mould Top each dessert decoratively with a tablespoon of the reserved cream mixture and a scattering of pistachios and rose petals Serve chilled.


indian inspired confectionery


indian inspired confectionery


PISTACHIO & ROSE CREAM SANDWICHES (MAKES 10) This is such a great summer time dessert and very easy to make! Perfect for barbecues and summer garden parties, it can be made in advance or just keep the wafers baked, the cream ready and have a jar of marmalade on the table so your guests can construct their own! The flavours are delicately fragrant and clean and the filo pastry allows this dessert to be nice and light, just the trick after a spicy meal.

INGREDIENTS: 100g Shelled Pistachio Nuts 4 x 48cm by 25cm Filo Pastry Sheets 4tblsp Clarified Butter/Ghee (melted) 300ml Whipping Cream 100g Caster Sugar 2tblsp Rose Water 5tblsp Orange Marmalade

METHOD: Place the pistachio nuts in a frying pan and dry roast over a medium heat for about 5 minutes until they are green and fragrant, leave aside to cool Pre heat oven to gas mark 6/200C/400F Coarsely chop the pistachio nuts and keep nearby Place a sheet of filo pastry on a greased baking sheet and brush with a tablespoon of the melted butter Generously scatter over some of the chopped pistachio nuts and lay a second sheet of filo on top Repeat the above process until the fourth layer of filo has gone on top, for this layer brush with ghee but do not scatter on the pistachios Cut into 5cm x 12cm rectangles Bake for 15 minutes or until golden and crisp Allow to cool completely on a wire rack Whip the cream and sugar together until almost at a stiff peak consistency Fold the rose water into the whipped cream Divide the whipped cream between 10 of the filo wafers and spread to create an even layer Spread the remaining filo wafers with orange marmalade and place each one face down onto a cream wafer to create a sandwich Sprinkle the tops of each sandwich with more pistachio nuts and some icing sugar if desired before serving.


PANEER CHEESECAKE (MAKES 6) Paneer is the Indian equivalent to the English cottage cheese or the Italian ricotta and it is made in almost the same traditional, homemade way. Soft, mild cheeses are perfect for cheesecake so I thought why not make an Indian inspired one, with Indian cheese and Indian flavours! The crème fraiche adds a little creaminess and a slightly tart flavour to complement the softness of the paneer.

INGREDIENTS: 2L Milk 2 tblsp Lemon Juice 100ml Water 200g Caster Sugar 300ml Crème Fraiche 25g Ground Pistachio Nuts ½ tsp Ground Cardamom 18 Ginger Biscuit

METHOD: Start by making the paneer – Prepare a colander by lining it with a cheese cloth and place it in the sink, ready to pour the hot milk into Bring the milk to a boil in a heavy based pan placed over a medium heat As soon as the milk comes to a rolling boil stir in the lemon juice to split the milk After about 20 seconds you should see the milk solids separate and the liquid become slightly green in colour pour the entire contents of the pan through the lined sieve Wash the paneer with cold water, tie up the cheesecloth to enclose the milk solids and tie the cloth so that it hangs from the tap to let all the excess water drain away Leave to drain for at least one hour When the paneer is dry, place the water and 100g of the sugar together in a pan over a medium heat and crumble the paneer in Allow the paneer to boil in the sweetened water for about 10 minutes and then drain Use the back of a spoon to press as much water as possible out of the paneer Place paneer in a blender alongside the remaining sugar, crème fraiche, pistachio nuts and cardamom, gently pulse together to combine Crush a ginger biscuit into the bottom of 6 serving bowls, top with half of the cheesecake mixture, another crushed biscuit and the rest of the cheesecake mixture Chill overnight in the fridge and top with another crushed biscuit on each dessert just before serving.


indian inspired confectionery


indian inspired confectionery


SAFFRON, ORANGE & CARDAMOM JELLY CAKE (SERVES 8) Saffron has been used to flavour cakes and buns for centuries – not only does it add a sense of luxury and rarity but it also it lends a beautiful, exotic flavour as well as a pretty yellow hue to the sponge. I love the pairing of sweet oranges with saffron, and the cardamom cream in this recipe lifts and lightens the entire cake. It can be quite difficult to layer jelly into a cake so don’t worry if you aren’t able to get it perfect on your first go. If jelly isn’t quite your thing try grating some orange zest into the cake batter or once the cake has baked, pour a little orange blossom water on top while it is still hot.

INGREDIENTS: For the Egg Free Saffron Cake: 65ml Water ¼ tsp Saffron Threads 180g Self Raising Flour ¼ tsp Baking Powder ¼ tsp Bicarbonate of Soda 125g Caster Sugar 60ml Vegetable Oil 50ml Yoghurt 1tsp White Vinegar For the Vegetarian Orange Jelly: 1 sachet Vegetarian Gelatine 300ml Orange Blossom Water 25g Caster Sugar Orange Food Colouring For the Cardamom Cream: 150ml Whipping Cream 75g Caster Sugar ¼ tsp Ground Cardamom

METHOD: Pre heat oven to gas mark 4/180C/350F and grease and line a 20cm square cake tin Place the water and saffron in a pan over a high heat and allow to come to the boil, leave aside to cool Sift all of the dry ingredients apart from the sugar into a large mixing bowl, combine and leave aside Whisk the sugar, vegetable oil, yoghurt, and vinegar into the saffron mixture and then whisk this entire mixture into the dry ingredients Beat well to ensure that all of the ingredients and thoroughly combined Pour into prepared cake tin and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean Cool in the tin on a wire rack for 15 minutes before turning out onto the rack and allowing to completely cool to room temperature Whilst the cake is cooling prepare the jelly – carefully and very precisely line a 20cm cake tin with cling film Following the manufacturers guidelines on your vegetarian gelatine make up 300ml of jelly, replacing the water ingredient with orange blossom water Stir in the orange food colour Pour the jelly into the prepared tin and allow to chill until firm Carefully slice the cooled cake into 2 x 1cm layers Place one cake layer carefully on top of the jelly in the cake tin and very carefully turn upside down, de-mould and remove the cling film You should have the cake layer with the layer of jelly sitting perfectly on top Whip the cream, sugar and caster sugar together until soft peaks form and spread this evenly over the orange jelly – the jelly will wobble quite a bit so be careful! Carefully place the second layer of sponge on top of the cream and place the entire dessert in a freezer for 1 hour (firming it up will make it infinitely easier to cut) Cut into 5cm by 10cm rectangles, dust with icing sugar and serve chilled.


MOCHA, CASHEW NUT & CARDAMOM CUPCAKES (MAKES 12) Cashew Nuts have become a common ingredient in Indian cuisine ever since they travelled across to western coast of Goa with the Portuguese settlers. Most often used in curries, cashews are sometimes also ground into a paste and sweetened to produce one of the most common varieties of barfi – ‘kaju katli’. Coffee came to India via the Dutch on the eastern coast of India yet the two flavours meet in the middle and go so well together! This recipe uses a cashew cream encased within a chocolate and coffee flavoured cake, topped with a white chocolate and cardamom buttercream.

INGREDIENTS: For the Egg Free Mocha Cupcakes: 20ml Hot Water 2tsp Freeze Dried Coffee 170g Self Raising Flour 25g Cocoa ½ tsp Baking Powder ½ tsp Bicarbonate of Soda 250g Caster Sugar 47ml Vegetable Oil 100ml Soured Cream ½ tblsp White Vinegar For the Cashew Nut Cream: 50g Cashew Nuts 125ml Whipping Cream 40g Caster Sugar ½ tsp Freeze Dried Coffee For the White Chocolate Cardamom Buttercream: 30g White Chocolate, roughly chopped 175g Unsalted Butter ½ tsp Ground Cardamom 200g Icing Sugar A pinch of Salt

METHOD: Pre heat oven to gas mark 4/180C/350F and line a 12 cavity cupcake tin Dissolve the coffee in the hot water and leave aside to cool Sift all of the dry ingredients apart from the sugar into a large mixing bowl, combine and leave aside Whisk the sugar, vegetable oil, soured cream, and vinegar together with the coffee mixture Whisk the wet mixture into the dry ingredients Beat well to ensure that all of the ingredients and thoroughly combined Pour into prepared cupcake tin and bake for 15 minutes or until a skewer inserted into the centre of a cupcake comes out clean Cool on a wire rack Roast the cashew nuts in a frying pan over a medium heat until golden and fragrant Allow to cool before grinding into a fine powder Whisk the cream, sugar and coffee together until the mixture forms stiff peaks and then fold in the powdered cashew nuts Cut a cone shaped hole into the top of each cupcake, going about two thirds down and keep aside the cut out pieces Fill the cavity created in each cupcake with the cashew cream Push the cones back into the cupcakes to create a smooth surface on to Gently melt the white chocolate and keep aside to cool Beat the butter until smooth and then beat in the ground cardamom Add the melted chocolate and then beat in the icing sugar to create a smooth, fluffy icing Pipe the buttercream on top of each cupcake and sprinkle a tiny bit of salt over each one Serve at room temperature.


indian inspired confectionery


indian inspired confectionery


CHOCOLATE & CARDAMOM MOUSSE POTS (MAKES 4) A chocoholics delight – these smooth, intense, rich, chocolate pots are so hard to resist and make the perfect indulgent after dinner treat. It is quite hard however to find a recipe that doesn’t contain egg and is still sufficiently rich so here’s my vegetarian friendly recipe with a little spice for added luxury. You can indeed use dark or white chocolate instead and flavour as you wish – dark chocolate and orange is brilliant!

INGREDIENTS: 200g Milk Chocolate (roughly chopped) 100g Salted Butter (cut into small pieces) ¾ tsp Ground Cardamom 350ml Double Cream Vegetarian Gelatine

METHOD: Place the chopped chocolate, butter and cardamom in a large mixing bowl and leave aside Whisk the cream and the gelatine (I use one sachet of VegeGel but if you are using an alternative please add following the manufacturer’s guidelines) together in a saucepan Place the saucepan over a medium heat until the milk is hot Pour the hot milk over the chocolate mixture and allow to stand for 1 minute Carefully beat all the ingredients together until the chocolate and butter have melted and you have a smooth, well combined mixture Divide into four small serving bowls and chill overnight Serve chilled with some grated chocolate on top or ginger biscuits on the side.


indian inspired confectionery

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Devnaa Sugar & Spice Volume One  

Our first totally free recipe booklet featuring some awesome Indian Inspired Desserts!

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