Beetroot Halwa with Sesame Pebbles, Chocolate Cannelloni and Chocolate Sauce
I love February, it is, in fact, my favourite month (second only to November, because that’s when winter begins!). The month has love flying in the air and everybody wants to be with their loved ones.
February is also denoted by the colour red for me because it’s strawberry season. Chocolate symbolises sensuality and love. Therefore, my dish “A Warm Hug” has all the elements that one finds in a relationship–a relationship has rough as well as smooth phases, different colours and, a mix of sweet, salt and sour, and of course lots of sensuality. And this dish of mine has all these elements.
What is a warm hug? Sounds interesting!
Beetroot Halwa with Sesame Pebbles, Chocolate Cannelloni and Chocolate Sauce.Beetroot Halwa is something which is very much in fashion these days. The beetroot halwa is bright in colour and looks so tempting, add in some nuts for that extra crunch. Being a valentine occasion, chocolate is essential.with Chocolate Cannelloni filled with whipped cream and dusted with Coco Powder, and I also added sesame pebbles. All this helped my dessert recipe to give different texture and flavour in just one bite. In my assumption, it is actually important to give people varied textures and flavour in one spoon.
|Condensed Milk||2 tbsp|
|Star Anise (powder)||1 tsp|
|Almond and Cashews (dry roasted)||8-10|
- Wash the beetroots and peel them
- Using a grater, gate all the beetroots
- Heat the ghee in a pan and cook the beet root
- Add in the milk and let it cook for 15-20 minutes on low flame.
- Ensure it doesn’t burn
- In a different pan, dry roast chopped cashews and almonds
- Once, milk is evaporated and beetroot is cooked properly, add Khoya and honey. Mix them well
- Add condensed milk and dry fruits, and mix again
- Let it cook for 5-8 minutes again
- Mix well with the cinnamon and star anise powder
- Let it cook it the liquid evaporates
- Serve it hot or called, whatever you prefer.
Chocolate Cannelloni (tuiles) with Whipped Cream
|Almond Meal||150 gm|
|Coco Powder||100 gm + 50 gm|
|Caster Sugar||50 gm|
|Plain Flour||25 gm|
|Whipping Cream||100 gms|
- Mix all the dry ingredients together (almond meal, coco powder, sugar and flour)
- Add egg whites and process until combined.
- Place a 10cm x 10cm square stencil onto a silicone mat.
- Place about 1 tablespoon of the mixture onto the silicone and spread very thinly and evenly with a palette knife.
- Bake in the oven for 8-10 minutes or until golden. Quickly, remove tuiles from the oven and shape them in a cylindrical tube, creating a cannelloni-shaped biscuit. Set aside to cool.
- Pipe in whipped cream inside and roll the cannelloni in coco powder
|Black and White Sesame Seeds||1 Cup|
- Lightly toss the black sesame seeds in pan.
- Melt the sugar and let it caramalised.
- Mix them together, pour on a baking sheet and spread. Let it cool.
- Once cool, crush them roughly to get a mix rough texture of powder and bigger snaps.
|Cooking or eating Chocolate||100 gm|
|Nutmeg powder||1/2 tsp|
- In a double boiler, melt chocolate and butter together
- Mix Nutmeg powder
You can plate however you want, but I am mentioning how I have plated.
- Fill a half moon silicon mold with Beetroot Halwa
- Take it out slowly in the middle of a plate
- Put some Sesame Pebbles around it
- Drizzle chocolate in a circular motion
- Keep the Chocolate Cannelloni on one side
- Your plate is ready, take pictures upload on social media and dig in.
This was originally published on A Girl with Fork.