Salted Caramel and Dark Chocolate Gajak

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. So here is the recipe:

Cappuccino Cooler

Ingredients:

  • White sesame seeds ½ cup
  • Dark chocolate roughly chopped ½ cup
  • Castor sugar (caster sugar) 1 cup
  • Sea salt a pinch
  • Butter 1 tablespoon

Method:

  1. Toast sesame seeds in a non-stick pan till lightly browned.
  2. Put same pan back on heat, add castor sugar and little water and cook till sugar caramelizes. Add butter and sea salt. Remove from heat, cool for a minute.
  3. Add toasted seeds to the mixture and mix well.
  4. Spread a thin layer of the sugar mixture on a silicon sheet, make square incisions with a knife and let it cool. Remove square pieces gently.
  5. Put chocolate in a bowl and melt it in the microwave for 30 seconds. Cool down to room temperature.
  6. Spread a thin layer of the chocolate mixture, reserving some, on a silicon sheet, make square incisions with a knife and let it cool. Remove square pieces gently.
  7. Place salted caramel gajak on a serving plate, spread the reserved chocolate over it, place chocolate piece over it. Repeat this one more time. Similarly prepare the rest.
  8. Serve immediately.

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