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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Gajar Halwa – Indian Carrot Dessert

 

Gajar Halwa – Indian Carrot Dessert

Ingredients:

  • 4 cups grated carrots (preferably red or orange)
  • 1 cup full-fat milk
  • 1 cup sugar (adjust to taste)
  • 1/2 cup ghee (clarified butter)
  • 1/4 teaspoon cardamom powder
  • A handful of mixed nuts (cashews, almonds, pistachios), chopped
  • A few raisins (optional)
  • 1 tablespoon khoya (optional, for richness)


Instructions:

1. Cook the Grated Carrots:

  • In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat.
  • Add the grated carrots and sauté for about 10 minutes until they soften and change color.

2. Add Milk:

  • Pour in the milk and bring the mixture to a boil. Reduce the heat to low and let it simmer. Cook until the milk reduces and thickens (about 15-20 minutes), stirring occasionally to prevent sticking.

3. Add Sugar:

  • Once the milk has thickened, add the sugar and mix well. Cook for an additional 10-15 minutes until the sugar dissolves and the mixture thickens again.

4. Add Ghee and Flavorings:

  • Stir in the remaining ghee and cardamom powder. If using khoya, add it now for added richness. Cook for another 5 minutes, stirring continuously.

5. Add Nuts and Raisins:

  • In a small pan, heat a little ghee and lightly toast the chopped nuts and raisins until golden. Add them to the halwa and mix well.

6. Serve:

  • Remove from heat and let it cool slightly. Serve warm or at room temperature. You can garnish with additional nuts if desired.
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