HOME MADE SNICKERS BARS

HOMEMADE SNICKERS BAR

INGREDIENTS 

Layer 1 - Nougat

Roasted Peanuts	1 cup
Peanut Butter	½ cup
Powdered sugar	½ cup
Honey	2 tbsp
Salt	¼ tsp
Melted butter	2 tbsp
Vanilla essence	1 tsp

Layer 2 - Peanuts

Roasted peanuts (without skin)

1 cup

Layer 3 - Caramel 

Sugar	1 cup
Butter	2 tbsp
Fresh Cream	½ cup

 Layer 4 - Chocolate

Milk Chocolate	100 grams
Dark Chocolate	200 grams

METHOD

Layer 1 - Nougat

1. Remove skin from one cup roasted peanuts and pound to coarse powder.

2. Add peanut butter, honey, sugar, salt, melted butter, vanilla essence and mix all well

3 Line a tray with butter paper. Put this mix on it and spread evenly to a smooth layer 

Layer 2 - Peanuts

4. Sprinkle 1 cup roasted peanuts without skin. 

5.Spread them on the 1st  layer evenly and press them lightly to set and stick.

Layer 3 - Caramel 

6. Melt one cup sugar in a pan on slow flame till it melts and start changing colour to golden.

7. Mix gently till sugar melts completely and changes colour but be careful that it does not burn. Keep on very low flame. 

8. When sugar is golden brown and two tablespoon butter and half cup fresh cream.

9.  Mix well and bring to a boil till its combines well and starts to just thicken.

10. Pour this over layer 2 of peanuts and spread evenly. 

11. Keep aside for one hour to cool till the caramel sets a little. As caramel cools it will thicken. 

12. Remove from the tray along with the butter paper cut into pieces approximately index finger length and two finger thickness.

 Layer 4 - Chocolate

13. Melt together the milk chocolate and dark chocolate on a double boiler till just melted and smooth.

14. Dip each piece of the bar in chocolate covering all over.

15. Drain out the excess by using a fork to lift gently and put on another butter paper to set. Allow to cool.

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SHANKARPALE (TYPE 1) / शंकरपाळे (प्रकार १)

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy sweet diamonds are an any time delight.

SHANKARPALE (TYPE 1) / शंकरपाळे (प्रकार १)

 INGREDIENTS

Melted vegetable fat / vanaspati ghee	½ cup or approx 50 gms
Sugar or jagggery	2 – 2 ½ cups
Maida / refined flour or wheat flour	4 cups
water or Milk	2 -2 ½  cups
Salt	½ tsp
Vegetable fat / vanaspati ghee	For deep frying

METHOD:

1.       Mix together the melted ghee, sugar, water or milk and salt. Keep for ½ hour and allow the sugar to dissolve.

2.       Bring this mixture to boil and then cool.

3.       Add in the maida little at a time and knead into dough. Allow to rest for 15 – 20 min.

4.       Divide into equal sized balls.

5.       Roll out into a chapati and cut into diamond shape.

6.       Deep fry in ghee till golden brown and crisp.

7.       Cool and store in an air tight container.

FANSACHI SANDANE / STEAMED JACKFRUIT CAKE / फणसाची सांदणे

FANSACHE SANDANE / STEAMED JACKFRUIT CAKE / फणसाची सांदणे 

INGREDIENTS

Fanas / Ripe Jackfruit pulp (puree)	2 cups
Rice flour (coarse)	1 cup heaped
Jaggery	¾ cup
Scraped fresh coconut	¾ cup
Water	½ cup approx
Salt	1 pinch
Soda or eno fruit salt	1/8 tsp
Elaichi pdr / cardamom pdr	½  tsp
ACCOMPANIMENT
Coconut milk (thin)	1 cup
Jaggery	T.T.

METHOD:

1.       Use the fanas / jackfruit only of the barka variety. This jackfruit flesh is soft and mushy.  It also has a very strong flavour and fragrance. The other variety kapa flesh is firm which does not puree easily. So avoid that.

2.       Remove out the seeds from the flesh and reserve them, do not throw out the seeds. The seeds also have a membrane covering it which is attached to the flesh like an umbilical cord. Remove that and discard the membrane. Now puree the flesh.

3.       Dry roast the coarse rice flour till it changes colour and it becomes easy to move around in the pan. Dissolve the jaggery in the water.

4.       Mix together well all the ingredients except the soda / eno and the accompaniment ingredients. Make sure you use little less water than the given quantity. Check the consistency. It should be of pouring consistency but not runny. Keep it covered and allow to stand for approx. 30 min.

5.       Apply oil or ghee on a plate or use a dhokla stand if you have.

6.       Dissolve the soda / eno in a very little water and put it in the batter. Mix well and immediately pour ladlefuls of the batter in the plates. Make sure the plate is only half full, leave the other half for the sandan to rise a little.

7.       Steam them in a steamer for for 15 – 20 min till cooked and a knife comes out clean when poked in the centre of the sandan.

8.       Remove from the steamer and invert the plate and allow it to cool.

9.       Make sure you pass a knife around the plate so that the sandan will be loose from the sides.

10.   Now invert the plate and try to remove them intact and whole.

11.   Dissolve the jaggery in the coconut milk. Pour melted ghee on the sandan and serve them with sweetened coconut milk.

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KHARI KHAJOOR LADOO

KHARI KHAJOOR LADOO

INGREDIENTS

Khari biscuits	10 nos
Khajoor / wet dates	15 nos
Ghee / clarified butter	1 – 1 ½ tbsp
Powdered sugar	½ cup
Badam / Almonds roughly chopped	5 – 6 nos
Kaju / Cashewnuts roughly chopped	5 – 6 nos
Elaichi pdr / cardamom pdr	½ tsp

METHOD:

1.       Deseed the dates and mince them. You can also make a coarse paste. The idea is that the stickiness if the dates helps the whole thing to hold together.

2.       Pass the khari biscuits through a blender to form fine powder.

3.       Heat ghee, add the almonds and Cashewnuts. Lightly toast the till they get a light brown colour. Remove them and keep aside.

4.       In the same ghee lightly toast half of the dates, remove.

5.       In a bowl mix all the ingredients together, add in a little more mashed dates if desired (if the laddoos do not hold shape) and shape them into laddoos.

6.       In case the laddoos do not hold shape then add in a little more minced dates.

7.       Store in an airtight jar.

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NARAL KELA (UPWAS / PRASAD) / BANANAS WITH COCONUT (FASTING)

This is an extremely easy and quick preparation made to be served as PRASAD (an offering to GOD). The taste is divine, a blissful experience.

NARAL KELA (UPWAS / PRASAD) / BANANAS WITH COCONUT (FASTING)

INGREDIENTS

Bananas over ripe	4 nos
Scraped fresh coconut	½ cup
Ghee / clarified butter	1 tbsp
Grain Sugar	2 – 3 tbsp
Elaichi pdr / cardamom pdr	¼ tsp
Cashews  and almonds lightly toasted and coarsely pounded	2 – 3 each

METHOD:

1.       Heat ghee, when it is just warm add in the coconut.

2.       Mix and stir it around a little.

3.       Now add in peeled and sliced bananas and again mix.

4.       Let it simmer on low heat till the coconut and bananas come together to resemble a mash. This will not take more than a minute or two.

5.       Now add in the sugar as per the sweetness you desire. You can increase or decrease the quantity.

Also add in the cardamom pdr and sprinkle the dry fruits. Serve warm.




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