Narkoler Naru – Coconut and Jaggery Balls for Bengali New Year

April 15, 2013 Leave a Comment

Subho Nababarsha  Spring brings to the air a touch of color, freshness and the promise of beauty. Several parts of the world celebrate it with festivals like Easter and Purim.

Well, while we celebrate all of that, come into mid- April (well almost), the celebrations vary by days, several parts of India, notably Tamil Nadu and Andra Pradesh in South India, Punjab in North India and Assam and West Bengali in Eastern India have their versions of a new year. You get more about the South Indian flavors of these celebrations through Nivedita’s post here.

I actually began today, feeling a little guilty. I took the kids for their weekend dance lessons and I saw all the other kids beautifully dressed up in lovely Indian outfit, while me and the brood were comfortable and well dressed in clean and cosy sweats. Well, I did have two games following the dance classes and I also, tried to convince myself that the Bengali New Year is really all about food.

Actually, for me it is a symbolic almost mid-year pause, where I try to think about the direction of the year and how it is heading. I think we should be ok in the food department, if you really want to see what we will be cooking you can stop by the facebook page.

Narkoler Naru

The recipe of the day, is for these lovely coconut and jaggery toffee balls, that I share from the Bengali Five Spice Chronicles that was a great help since I did not have to re-write the recipe. Now, in the interest of fair disclosure while these were what I could come up with on quick notice and my daughter loved them, these are typically a traditional dessert for Lokkhi Puja, which actually is a fall Bengali Festival.

Narkoler NaruNonetheless, for some reason I was not the only one who came up with these lovely sweet toffee like balls on this cool spring weekend. For a version, with mindblowing pictures, you can check out Soma’s version.

These lovely simple coconut balls are called naru, almost as in nadu (with a rough r) and need three ingredients and some patience. They are made with jaggery, coconut and cardamom seeds. The important thing with these balls is to ensure that they are cooked low and slow so that the coconut releases its natural oils to both bind and add some deep flavor into the almost toffee like dessert.

I did use store bough frozen coconut and do so quite often, while this is acceptable, it does create a rougher texture from what the traditional balls are like. So, really it is upto you if you actually want to scrape a fresh coconut. However, if you do it is well worth the effort.So maybe my New Year resolution for this Lokkhi Puja will be to make them from the scratch.

Anyhow, before I get to the recipe, here is wishing you and yours a happy spring and festive year ahead.

 

 

Filed Under Bengali Five Spice, Green Cardamom, Uncategorized Tagged With Bengali, Bengali Five Spice, Bengali New Year, Coconut, Desserts, Gluten Free, Indian, Narkoler Naru, Vegan

Gajar Halwa – Indian Carrot Fudge Pudding with Pistachios and Raisins

February 13, 2013 6 Comments

Well, I love to cook up something to mark a holiday. The husband has gone healthy on me (or so he would like to say) and chocolate is an issue. He likes dark chocolates and I like them many shades lighter. However, when the man is North India, despite all his protests a Gajar Halwa (Carrot Fudge Pudding) is usually a safe bet. A Delhi winter classic, it features in my Westchester kitchen at least a couple of times in winter. I make it when I have the time to do it justice. Some things just have to be done right. I do not overdo the ghee, but do add in its fair share and this Friday the storm offered me the perfect excuse to do it right.

There are many versions out there that promise quick fixes to this dessert, I have not yet ventured into that territory because truth be told I make it for a select few times and usually for special occasions so this is usually a labor of patience and love for me.

Despite all his protests to how this was not needed, it usually gets downed and disappeared fairly quickly making the effort well worth its time.

If you have the patience to spend a few hours (yes, at least 2 hours) around your kitchen nursing this beautiful creation and you are feeling adventurous this Valentine ’s Day,  then this is the dessert for you. By the way, this dessert is fairly rich as is, since it is made with milk cooked with carrots to a thick fudge like state with fragrant cardamom, finished with clarified butter, raisins and pistachios. If you want to indulge the way they do at Indian weddings you can top this with vanilla ice-cream. The melting coolness of the ice-cream gives way to warm soft creamy seductiveness of the smooth carroty goodness of the dessert.

 

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Gajar Halwa – Indian Carrot Fudge Pudding with Pistachios and Raisins

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 8 servings

A decadent and colorful recipe for Gajar Halwa, a classic dessert from North India.

Ingredients

  • ½ gallon whole milk
  • 11/2 pound of fresh whole carrots (do not use baby carrots for this recipe)
  • 4 cardamoms bruised
  • ¾ cup sugar
  • ½ cup raisins (try to use mixed raisins, they add a nice contrast)
  • ¼ cup pistachios and some for garnishing
  • 6 tablespoons clarified butter (ghee)

Instructions

  1. In a heavy bottomed pan with a wide mouth (a heavy wok is perfect for this), pour the milk and bring to a boil.
  2. In the meantime, peel and grate the carrots. I like the texture of hand grating, however if you want to save time you can use a food processor.
  3. Turn down the heat and add the carrots to the milk. Eventually the milk should reach a brisk simmer. The goal is to cook the milk down without burning it, so it is optimal to play around with the heat until you get the best evaporation level without having to nurse this constantly for 3 hours. I usually settle for a medium low temperature and do some work near the stove. Every 10 minutes or so, I stop by and remove the thick skin that forms over the milk and mix it in.
  4. About 1 and 40 minute of this process you will get a fairly thick almost pudding or fudge like texture. Add in the sugar and stir well and add in the raisins and nuts.
  5. Cook this until the mixture is fairly dry and the color is almost darker, you should see less of the milk solids at this point.
  6. Add in the clarified butter and cook until the mixture is sort of dry.
  7. Serve hot or warm garnished with additional pistachios. This can be refrigerated and heated just before serving.
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Filed Under Green Cardamom, Regional Indian, Uncategorized Tagged With Anshul, Carrot Fudge Pudding, Carrot Pudding, carrots, Desserts, Gajar Halwa, North India, Traditional Indian, Winter

Besan Burfi for Diwali

November 12, 2012 Leave a Comment

 This November has been interesting to say the least! The month began with a hurricane, that was wet, gusty and furious. Sandy came in and reminded us of the power and force of nature. It also reminded us of how fortunate we are. With some days out of basic essentials we have remembered again, how fortunate we are, in that we have a comfortable home, happy children and work that keeps us gainfully engaged.

It is sometimes easy to lose sight of the basics in given the  crazy, packed lives, that we live. A lot of exciting things have happed this week, that have made me feel grateful. On Thurday, the journal news ran a Diwali article by me featuring some of my recipes from the Bengali Five Spice Chronicles and others.

I was happy to see how many people found the general introduction to Diwali useful, this has always been important to me. I think that working with spices and flavors can extend so comfortably into learning about cultures and celebrations. I want to take a minute to wish everyone who stops by and reads this blog a bright and hapiness filled Diwali.

I think that after the recent lightless phase we have had, the celebration of lights are even more welcome and appreciated.

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Filed Under Green Cardamom, Regional Indian Tagged With Besan Barfi, Chickpea Flour, Deepavali, Desserts, Diwali, Fall, Gluten Free, Green Cardamoms, North Indian

Almond Shortbread Cookies (Nankhatai)

December 6, 2011 Leave a Comment

 I was done with a big project on time, something that I really did not think could happen. It has been a crazy year of sorts, filled with unexpected trips and other challenges. To celebrate this small victory I treated myself to a day at home to spend in the kitchen, unfettered and uninterrupted.

I chopped, ground, minced, mixed and also baked.

The fruit of my oven was a simple and satisfying creation. It was something that I had wanted to make for a while but just never got round to making them.  I finally made Nankhaties.

Nankhaties are a simple eggless Indian shortbread cookie, light tasting and filled with the goodness of clarified butter. Most recipes incorporate semolina to offer some texture to essentially give the cookies a light sandine like finish. I was out of semolina, so I improvised using fresh roasted almond meal.

I always have nuts around the house, the kids find them a ready snack.  Deepta likes cashews and almonds, while her brother who is alergic to cashews sticks to almonds. I like cashews and the husband likes almonds. Somewhere in the mix, there are pistachios, pine nuts and peanuts thrown in. Making the almond meal was simple, I make it with the skin on, it gives the meal a darker finish but is healthier this way.

Home Made Almond Meal

Cook Time: 15 minutes

Makes 1/4 cup

Ingredients

3/4 cup raw almonds

Method of Preparation

1. Pre-heat the oven to 350 degrees.

2. Place the almonds on a cookie sheet and roast for 10 minutes.

3. Cool and process in a food processor until very finely ground.

4. Store in a cool airtight container for 1 month at room temperature or up to a year in the refridgerator.

So, now onto the cookies, as I was making them I remember that my son had told me to make Christmas cookies many, many times this year. I sprinkled the cookies with some rainbow sprinkles. The bright sprinkles added a touch of brightness to my day and earned me a brilliant smile from the little foodie. These cookies will make a wonderful gift for the tea lover in your life.

Almond Shortbread Cookies (Nankhaties)

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Makes 1 dozen

Ingredients

1/2 cup all purpose white flour

1/3 cup ground almonds

1/2 teaspoon freshly ground cardamom

1/4 teaspoon baking soda

1/3 cup sugar

1 stick of melted butter

1/3 cup milk or light cream

Sliced Almonds to garnish

Rainbow Spinkles (optional)

Ingredients

1. Pre-heat the oven to 350 degrees. Grease a cookie sheet.

2. Sift the flour into a mixing bowl. Add in the almonds, cardamom, baking soda and the flour.

3. Stir in the sugar.

4. Gently add in the melted butter and mix lightly to let the dough form into loose crumbly chunks.

5. Add enough milk to form a dough, it should not be wet, just smooth and pliable. Knead lightly and shape into a ball.

6. Shape into small walnut sized balls.

7. Flatten and place on the cookie sheet and top with a few sliced almonds.

8. Bake for 15 to 20 minutes, these are delicate so they burn easily, they have a light brown color and are paler than some butter cookies.

9. Remove from the oven. Cool slightly, sprinkle with the rainbow sprinkles if desired.

Note: This recipe is for a small amount but it doubles easily.

Filed Under Deepta and Aadi, Regional Indian Tagged With Almonds, Butter, Cardamoms, Cookies, Desserts, Nankhatie, North India, Shortbread

Mini-Pecan Pie Tartlets – Stove Top

November 24, 2011 Leave a Comment

 I fell in love with Pecan Pie, actually Pecan Pie a la mode about 2 decades ago. It however was a lonesome love not shared by the others in my house so I enjoyed my pecan pie when I could but never baked it and then last year some thing happened.

Something that I did that most true pecan pie connoisseurs would consider blasphemy but it was a way for me to satisfy those sweet and nutty cravings without going completely crazy.

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Filed Under Weeknight Cooking Tagged With Black and White Wednesday, Desserts, Local Indian, Pecan Pie, Pecans, Stove Top Pecan Pie, Tartlets

Best Ever Banana Bread Muffins for Aadi

November 13, 2011 Leave a Comment

Today we finished the first soccer season for my son Aadi. It was interesting to watch him run to the field, join his friends and chase the ball without tentatively looking back as he had done the first few sessions when we had started playing with him. I watched the game, with a little bit of pensive reflection. I am not sure if I am unique in this but I am always a little sad as I watch the kids finish another milestone, the sadness is lesser in proportion to the happiness but the sadness nonetheless is always an acknowledgement that they are growing up, just a little faster than I would like.

Milestones with children are often big or small the soccer milestone really was less about the game, but more the confidence he had gained from starting out not wanting me to leave during the practice sessions to gaining the confidence to walking through without looking back.

The other summer activity both the kids have learnt is learning to through items into our compost basket. This has had the unexpected consequence of me never having bananas left to make banana bread, something we all love, since the moment the banana turns brown my little helpers are quick to dispose them, they happily inform me that they are, “saving the earth”.

I have now learnt to move the browning bananas away to a safe spot if I plan to save them. I adapted the recipe for the Best Ever Banana Bread, to make the Best Ever Banana Bread muffins for the little team, following my son’s advice to add chocolate chips made them quite a hit with the youngsters. They do taste good (in my opinion, better) without the chips, so it is up to you whether you want to use them.

I have now learnt to move the browning bananas away to a safe spot if I plan to save them. I adapted the recipe for the Best Ever Banana Bread, a recipe from Suvir’s blog that I had bookmarked a while back to make the Best Ever Banana Bread muffins for the little team, following my son’s advice to add chocolate chips made them quite a hit with the youngsters. They do taste good (in my opinion, better) without the chips, so it is up to you whether you want to use them.

Best Ever Banana Bread Muffins

Prep Time: 20 minutes

Cook Time: 25 to 30 minutes

Makes 30 mini-muffins

Ingredients

¾ cup sugar

1 and a ½ stick salted butter (softened at room temperature)

3 eggs

4 very ripe bananas

2 cups self raising flour

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1/8 teaspoon ground cloves

½ cup semi sweet chocolate chips (optional)

Method of Preparation

  1. Pre-heat the oven to 350 degree and prepare the muffin cups.
  2. Place the sugar and butter in a mixing bowl and beat until creamy.
  3. Add in the eggs and the bananas and beat the mixture until well mixed, at this point the mixture might be a little curdled.
  4. Sift the flour in a mixing bowl and add in the cinnamon, ginger and the cloves.
  5. Add the flour in 3 batches and mix well.
  6. Stir in the chocolate chips if using.
  7. Pour the mixture into the muffin cups till about the cups are three quarters full, place in the oven and bake until they are puffed and well browned.
  8. Enjoy warm for breakfast or with a cup of tea.

Best Ever Banana Bread Muffins

Prep Time: 20 minutes

Cook Time: 25 to 30 minutes

Makes 30 mini-muffins

Ingredients

¾ cup sugar

1 and a ½ stick salted butter (softened at room temperature)

3 eggs

4 very ripe bananas

2 cups self raising flour

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1/8 teaspoon ground cloves

½ cup semi sweet chocolate chips (optional)

Method of Preparation

  1. Pre-heat the oven to 350 degree and prepare the muffin cups.
  2. Place the sugar and butter in a mixing bowl and beat until creamy.
  3. Add in the eggs and the bananas and beat the mixture until well mixed, at this point the mixture might be a little curdled.
  4. Sift the flour in a mixing bowl and add in the cinnamon, ginger and the cloves.
  5. Add the flour in 3 batches and mix well.
  6. Stir in the chocolate chips if using.
  7. Pour the mixture into the muffin cups till about the cups are three quarters full, place in the oven and bake until they are puffed and well browned.
  8. Enjoy warm for breakfast or with a cup of tea.
Filed Under Deepta and Aadi Tagged With Banana Bread, Breads, Cakes, Deepta and Aadi, Desserts, Suvir Saran

Zucchini Bread

September 26, 2011 Leave a Comment

 I know that this might make people wonder if I am confused about the season. But, it is like every thing else, there was so much zucchini, lots of it during that time in summer when the zucchini fairy visits. When you cook and eat a lot of something, at least that is the case with me, you are sometimes loath to step out to blog about it as well. Actually, all said and done, this was the year I learnt to work with zucchini to season and bread in my bread. Yes, for some reason I was skeptical about this green beauty and its effects on bread, how it might fare in the oven. Well, then I figured I have done a banana bread before and of course there were the flatbreads.

I looked around and actually found this recipe on one my favorite blogs, mostly because of the practical simplicity of the instructions. I added some minor touches to the recipe, add pistachios, a touch of cardamom, large raisins and some chocolate chips, since I made these in mini loaf pans and made some without the chips. But the children voted for the chippy versions, so really upto you. This was packed and taken as a gift for the brother who shared with the niece and nephew. I will note the first time, I did not let this brown as much as I would like, the second go around this had the nice brown color I was excited about.

Zucchini Bread
Adapted from Smitten Kitchen

Makes about 15 mini-loafs

Prep Time: 40 minutes

Cook Time:

45 minutes

3 eggs
1 cup light olive oil
1  and 1/4 cup sugar
2-3 zucchini, finely shredded in a food processor
1 teaspoons vanilla extract
1.5 cups all-purpose flour                                                                                                                                                                                         1.5 cups whole wheat flour (atta or whole wheat pastry flour)                                                                                                                                                                                                                                     1 teaspoons ground cardamom
1/2 teaspoon ground cinnamon                                                                                                                                                                                1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pistachios (optional)
1 cup raisins                                                                                                                                                                                                                  1/4 cup semi-sweet chocolate chips

Method of Preparation

1. Pre-heat the oven to 350 degrees.                                                                                                                                                                     2. Lightly spray the loaf pans with baking spray.                                                                                                                                            3. Beat the eggs well with an electric mixer, add in the the oil, sugar and vanilla extract and beat until smooth.               4. Stir in the zucchini.                                                                                                                                                                                                   5. Sift the flours with the cardamom and the cinnamon and the baking soda.                                                                                     6. Add the flour mixture in batches to the egg mixture and mix well after each addition.                                                            7. Stir in the pistachios, raisins and the chocolate chips and mix well.                                                                                                  8. Pour in the loaf plans until almost full.                                                                                                                                                              9. Place in the oven and bake for 45 until the loafs are fragrant and golden brown.

 As with all baked good, I do say it is a good idea to let your eyes and nose do the preliminary judging and then do the toothpick in the center test. It promises to be quite a crazy week.

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Cakes and Breads, Chocolate Chip, Desserts, Pistachios, Raisins, Summer, Whole Wheat, Zucchini, Zucchini Bread

The Blue Banner of Summer

July 21, 2011 2 Comments

 The banner fruit of summer at least in the Hudson Valley Region is the blueberry, they make their appearance usually by July to pair happily with red raspberries that we love to see over cream or even simple vanilla ice-cream for the edible red, white and blue colors.

I had brought these over to make a simple treat to carry over to my friend Julianna’s house for a simple gift. I always think of blueberry buckle when I think of blueberries. It was one of the first so called “american” cakes I had eaten when I had arrived in the US many moons back. I did not have much of a recipe, so I went looking and predictably found on on Elsie’s blog.

Her recipe actually has a strusell type topping, a little different from some recipes. My recipe did not quite buckle as nicely as hers, but it was delicious and while I do not have sliced pictures since I took this one as a gift, it sliced well and was vividly streaked with the deep juicy blueberries. I tweaked her recipe very slightly and have it here just for my own reference.

Blueberry Buckle Recipe

Prep Time: 30 minutes

Cook Time: 50 minutes

Serves: 12

Ingredients

For the Cake

  • 1 cup white all-purpose flour
  • 1 cup whole wheat flour (atta)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 stick of unsalted room temperature butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1.5 cups of blueberries

For the topping

  • 1/2 stick of unsalted butter
  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1/4 teaspoon powdered cardamom

Method of Preparation

1. Pre-heat the oven to 350 degrees F. Grease a spring form 9-inch cake pan and set aside.                                                                                      2. Sift together the white and the wheat flours with the baking powder and the  salt.                                                                                                                                                                                                                                                           3. In a separate bowl mix the butter with the sugar until smooth and creamy. Beat in the eggs until well mixed.                                           4. Add in the flour and the milk in batches and mix until smooth. Gently fold in the blueberries and pour this into the cake pan.           5. Place the ingredients for the topping in a food processor and lightly pulse a few times until a well mixed crumbly mixture is formed.                                                                                                                                                                                                                                                            6. Place the cake in the oven and bake undisturbed for about 50 minutes until the cake in well browned and a knife inserted in the center comes out clean.                                                                                                                                                                                                                           7. Cool the cake comfortably prior to serving.

I am sending this over to the Simple and in Season Event on Fabulous Food.

Filed Under Local and Backyard Cooking Tagged With Blueberries, Breakfast and Brunch, Desserts, Summer

Hands up in the air for a good chocolate cake!

June 6, 2011 2 Comments

Last Friday, in the midst of a rather action packed weekend my dear brother paid me a surprise visit from Seattle. To add to the week, my son’s favorite song Dynamite has been in my head, so I keep surprising people by humming it.

Lately, between his running and other travels he has not made the time to visit all kinds of other family, so maybe it is just as well he keeps his somewhat routine visits to me a surprise, it spares me having to explain but I am special!

Well, in the middle on everything, I realized that I wanted to make him a birthday cake. His birthday is the first of June, and we always try to connect in that vicinity and if I absolutely cannot make a cake or connect I try to mail him cookies, in my opinion they travel better than the cake, possibly why the fruit cake was invented. Well, baking is not quite the spontaneous exercise cooking is to me, nonetheless it was possibly the “love” and a good recipe. I churned out a chocolate cake that was amazingly good! It even make the husband try some for breakfast, and actually give my everready children some.

The brother also has some take home final exams from grad school, two to be precise so was rather tired and I think all the more deserved his cake, both cutting and eating it!

I got a good recipe from this site, I had made very small changes, mostly using chunks of bittersweet chocolate, instead of the cocoa and instead of the icing, I actually made a ganache of sorts! It looked and tasted good! As I say, it is difficult to go wrong with chocolate, although I am not the biggest chocolate fan in my family, I am a little outnumbered.

Sour Cream Dark Chocolate Cake with Chocolate Ganache

Prep Time: 40 minutes

Cook Time: 45 minutes (mostly unattended)

Serves 10

Ingredients

3/4 cup broken bittersweet dark chocolate

1/2 cup light cream

3/4 cup whole wheat flour

2/3 cup all purpose white flour

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1.5 sticks of unsalted butter softened

2 eggs

3/4 cup low fat sour cream

1.5 teaspoons vanilla extract

For the ganache

1 cup grated dark  chocolate

1/2 cup cream

2 tablespoons butter

2-3 tablespoons sugar

Method of Preparation

1. Pre-heat the oven to 350 degrees, prepare a cake pan of your choice, I used a bundt style pan and the results were pretty good.

2. Place the cream and the chocolate in a cup and microwave on low for 1 minutes, stir well, the chocolate should should melt.

3. In a large bowl, mix the flours, sugar, baking powder and baking soda and wisk well.

4. In a separate bowl, add in the butter, eggs, sour cream and the vanilla extract and gradually beat until smooth. I used an electric hand beater for this purpose.

5. Add in the chocolate cream mixture and stir well.

6. Gradually add in the flour mixture in thirds and beat well till smooth.

7. Pour into the well greased cake pan and bake for about 40 minutes, until the cake is done. Turn off the oven and let the cake rest for about 10 minutes, remove from the oven and cool throughly.

8. To make the ganache, melt the chocolate, cream and the butter and sugar and cook fro about 7-8 minutes on low heat until the mixture thickens.

9. Cool slightly for about 20 minutes, pour over the cake genously and let it set (should take about an hour). Slice the cake and serve.

Filed Under Slow Cooking, Uncategorized Tagged With Cakes, Chocolate, Desserts

Coconut Cashew Ladoo

March 29, 2011 Leave a Comment

I love to eat sweets, I have actually reduced making them owing to the fact that I try to have the kids avoid an ultimate sugar indulgence and of course, when I do make the sweets, I end up finishing most of them while the husband manages to restrain himself and eat a healthy and appropriate amount.

These delicate and very sweet treats were make last week, to allow for a nice teatime treat, they are very sweet and rich so a little goes a long way. However, a small amount does hit the spot especially with a nice hot cup of tea. It is important to actually wait till the syrup reaches a nice thick consistency otherwise the mixture will not stick. I kept the texture of the cashews coarse in this recipe if you want a finer texture feel free to grind these more finely.

Coconut and Cashew Ladoo

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients

2 cups of water

1.5 cups of sugar

1 teaspoon crushed cardamom

1.5 cups of grated coconut

1 cups of ground cashews

2 tablespoons ghee

Method of Preparation

1. Place the sugar and the water with the cardamom in a pan and bring the water to boil, boil the water on medium high heat until a sticky consistency (comfortably coats the back of the spoon) is formed.

2. Add in the coconut and cook for about 5 minutes.

3. Add in the ground cashew nuts and mix in. The mixture should be a fairly solid mass.

4. Grease a baking tray and spread the mixture and cool thoroughly. Cut into 1-inch pieces. Grease your hands and shape the mixture into balls and place in a mini muffin wrapper and serve.

Note: Other nuts such as pistachio or pecans can be used in this recipe.

Filed Under Slow Cooking Tagged With Cashews, Coconut, Desserts
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