Recipe: Dark Chocolate Coconut-Orange Burfi

Originally published in the Food52

The perfect winter treat with bitter chocolate, bright citrus and sweet coconut. It’s Surbhi’s take on a classic Indian mithai, with a desi diasporic spin. There is no oven needed to make this mithai, but you’ll need khoya (solidified whole milk) which can be found at your local Indian grocery stores or can be made from scratch by cooking down ricotta cheese.

by Surbhi Sahni

PHOTO BY ROCKY LUTEN

Makes 75 2-inch pieces

Ingredients

1 cup heavy cream

1 cup milk

2 oranges

1/2 cup sugar

1 pound white chocolate (chopped)

1 pound khoya (grated)

6 ounces unsweetened coconut powder, plus 2 tablespoons

1/4 teaspoon powdered green cardamom seeds

5 ounces semi-sweet dark chocolate

2 ounces butter

Instructions

1. Spray an 8x12-inch baking pan with non-stick spray and cover the bottom with parchment paper cut to size.

2. In a heavy-bottomed pot over high heat, bring milk and cream to a boil. Reduce heat to low, and stir the mixture continuously until it is reduced by half and has a thick consistency. This milk reduction is called rabri.

3. Zest the oranges, and add the zest and sugar to the rabri. Increase heat to medium, and cook until the sugar has melted and the rabri begins to bubble.

4. Reduce heat to low, and add white chocolate, khoya, and 6 ounces of coconut powder. After the addition of the coconut, the mixture will get quite thick and will look like it is about to set. (If it is at all thin or runny, add more coconut.) Add powdered cardamom seeds and mix well.

5. Pour the mixture into the prepared baking pan. Spread evenly, and level the top. Refrigerate for 6 hours.

6. Once set, use a knife to loosen the burfi, but keep it in the pan. Temper dark chocolate and butter in a double boiler, and pour over the set burfi. Sprinkle remaining coconut on top.

7. Return to refrigerator and allow chocolate topping to cool and harden. To serve, cut burfi into square or diamond shapes.Let the dough cool completely, 30 minutes to 1 hour.

Recipe: Cardamom Kaju Katli

Originally published in the Washington Post

Kaju katli is a favorite sweet throughout India, one that I treasured as a child. For a dessert with such lavish ingredients, it's actually very simple to make and doesn’t require any special equipment or laborious techniques. Kaju katli is by default vegan and gluten-free, which makes it a sweet that many people can enjoy.

by Surbhi Sahni

Makes 48 pieces

Ingredients

6 cups (800 grams/28 ounces) whole unsalted raw cashews

2 cups (400 grams) granulated sugar

1/2 cup plus 1 tablespoon (135 milliliters) water (filtered, if your tap water isn't neutral-tasting)

2 teaspoons freshly ground cardamom (the seeds from about 40 pods)

2 tablespoons avocado, pecan or walnut oil (may substitute cocoa butter or vegan butter)

Food-grade edible glitter or luster dust (optional)

Instructions

1. Line a small (9-by-13-inch) rimmed baking sheet with parchment paper, spraying the pan with nonstick spray to help keep the parchment in place, if desired.

2. In a food processor, process the cashews in small batches until finely ground. Be careful not to overwork the nuts, to avoid leaching oil or turning them into butter. Sort through the powder with your fingers or sift through a wire mesh strainer to remove any large pieces.

3. In a large, deep nonstick skillet or saucepan (deep is important since it will be a lot to stir by the end) over medium heat, dissolve the sugar in the water. Whisk the sugar continuously until the mixture comes to a rolling boil and thickens into a syrup, which could take as long as 10 minutes. (Try to use a silicone whisk to avoid scratching the nonstick coating; a silicone spatula is also okay.)

4. Add the ground cashews to the syrup, reduce the heat to low and stir continuously with a wooden or silicone spatula until the mixture resembles a soft dough, 4 to 5 minutes.

5. Add the ground cardamom and avocado, pecan or walnut oil. Stir very briefly, just until the dough is well-combined and fluffy to the touch and takes on a glossy shine, 1 to 2 minutes. If you overcook, the mixture may end up on the dry or crumbly side.

6. Transfer the dough to the prepared baking sheet and let cool until you can work with it, but it is still warm, 1 to 2 minutes.

7. Using greased hands or a rolling pin, flatten the dough until it evenly covers the entire pan. Smooth down the corners using your fingertips or the flat side of a butter knife. The dough will be about 1/2-inch thick.

8. Let the dough cool completely, 30 minutes to 1 hour.

9. Invert the pan onto a clean, flat surface and peel off the parchment paper.

10. Use a clean ruler as a straight edge to help trim the edges with a sharp knife, then cut the dough into the desired shapes with the knife or a cookie cutter. (A good size is 1-by-2-inch bars.)

11. If using, dust the top of each piece with food-grade edible glitter and/or luster dust in bright colors for a festive shimmer.

Cook’s Note

• You can use different kinds of oils for the added fat but avoid anything with a strong flavor. Opt for a good-quality, neutral oil with high saturated fat content, such as avocado or nut-based options, such as pecan or walnut. You can also use cocoa butter or a good-quality vegan butter, such as Miyoko’s.

• Storage Notes: Kaju katli can be refrigerated in an airtight container for up to 1 month or frozen for up to 3 months.

• Where to Buy: Food-grade edible glitter or luster dust can be purchased online or at cake/baking supply stores.