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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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Suji Halwa – Indian Semolina Dessert

 

Suji Halwa – Indian Semolina Dessert

Ingredients:

  • 1 cup semolina (suji)
  • 1/2 cup ghee (clarified butter)
  • 1 cup sugar (adjust to taste)
  • 2 cups water or milk (or a mix of both)
  • 1/4 teaspoon cardamom powder
  • A handful of mixed nuts (cashews, almonds, and pistachios), chopped
  • A few raisins (optional)
  • A pinch of saffron strands (optional)
  • 1 tablespoon rose water (optional)


Instructions:

1. Roast the Semolina:

  • In a heavy-bottomed pan, heat the ghee over medium heat.
  • Add the semolina and roast it, stirring continuously, until it turns golden brown and emits a nutty aroma (about 5-7 minutes). Be careful not to burn it.

2. Prepare the Liquid:

  • In a separate pot, boil water or milk (or both). If using saffron, add it to the boiling liquid to release its color and flavor.

3. Combine Semolina and Liquid:

  • Gradually pour the hot liquid into the roasted semolina while stirring continuously to avoid lumps.
  • Cook for about 5-7 minutes until the mixture thickens and the semolina absorbs the liquid.

4. Add Sugar and Flavorings:

  • Add the sugar and mix well until it dissolves completely.
  • Stir in cardamom powder and rose water (if using). Cook for an additional 2-3 minutes until the halwa is glossy and pulls away from the sides of the pan.

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, garnished with additional nuts if desired.
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