Pistachio, Cashew and Almond Chikki

Chikkis are very similar to Brittles. I call this a modified Chikki as this is not exactly how traditional chikkis are made. Usually there is no addition of baking soda in Indian Chikki recipes. I added this, inspired by the American Brittle recipes, to give our Chikkis a more melt in your mouth texture. So when you bite into this Chikki you do not have to strain your facial muscles or test the strength of your teeth. The addition of baking soda adds tiny air bubbles to the Chikki making it easier to break and easier to dissolve in your mouth.

Try this recipe, it is delicious and I dare you to stop at one piece. I love to nibble on something sweet after lunch and this is one of my favorites, the trick, however, is to stop after one piece. I am still working on that !

Mango Pistachio Doughnuts

These yeast doughnuts are soft, fluffy, pillow-like. I was really amazed at the texture of these doughnuts. I mean I could open a doughnut shop with this recipe, it is so good.

I wanted to make something different, with an Indian twist. So I chose to incorporate the Alphonso Mango with Pistachios and the result was one of the most amazing doughnut I have ever eaten.I also replaced part of the nutmeg with cardamom powder. You can replace mango with any fruit you like. The glaze recipe may sound as if it will be too sweet, as the mango pulp is sweet to begin with, but you do need the sugar for the glaze to firm up and the sweetness will balance out in the final product. You might have some extra glaze left on your hands. The doughnuts can be glazed will still warm.These are best had the day they are made. Follow this recipe and you will be in doughnut heaven, I assure you.

Coincidentally, last month, I tried 3 different doughnut recipes but none of those recipes amazed me, so I gave up my search for the perfect doughnut, for the time being. And then this month the Daring Bakers announced that we are to make Doughnuts, you can imagine how happy I was that I could finally conquer that hill.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up.  Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.


Mango Pistachio Doughnuts - adapted from Alton Brown's recipe

Pistachio and Rose Coconut Burfi ( Nariyal ki Burfi )

This is one of my favorite Indian sweets or mithai as we call it. Moist, chewy and full of coconut flavor. I remember my mother making this whenever we had a party in our home and sometimes even for Diwali  ( Festival of Lights ). She would make different colored layers and it would look so beautiful and festive. You can try it if you are feeling ambitious or you can even leave it plain white. I admit that I love the color pink, I can't help myself I am just drawn to that color.

I garnished my barfi with pistachios, you can even garnish with cashews or almonds or any other kind of nuts. I used rose essence to flavor my barfi as I love that flavor and pistachios complement this very well.

Adding the mava and the sugar makes this barfi moist and chewy which is very similar to my favorite candy bar the ' Bounty ' , or ' Almond Joy ' as it is known in the US, sans the almond and the chocolate covering.




Coconut Barfi