Desserts & Baking Archives

Chocolate recipes

Mocha crème caramel

35 - 40 minutes

Christmas dessert

Date ball Christmas puddings

Christmas dessert

3-ingredient Christmas tree

15–20 minutes

Cooking with

Brandy panna cotta

10 minutes

Cake recipes

Cinnamon roll cheesecake

Afternoon tea

Chocolate-honey cake

Biscuit recipes

Nankhatai

Afternoon tea

Chocolate mousse brownie cake

1.5 hours

Bread recipes

Sundried tomato-and-basil mieliebread

50 – 60 minutes

Diwali recipes

Gulab Jamun with coconut

30 minutes

Cake recipes

Moist chocolate cake

Diwali recipes

Chana magaj with pistachios

30 minutes

Chana magaj with pistachios

Serves Makes 9 squares

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

500 g ghee
500 g chickpea flour
500 g icing sugar
100 g roasted, unsalted pistachios, ground
275 g full-cream milk powder
3 t freshly ground cardamom
150 g pistachios, for topping

Method

1. Line a 23 cm square cake tin with baking paper and set aside.

2. Place the ghee and chickpea flour into a large nonstick pan over a medium heat and braise until golden brown, about 15 minutes.

3. Remove from the heat and mix in the icing sugar, ground pistachios and milk powder. Return to the heat and stir continually until it turns a deep caramel colour.

4. Remove from the heat and mix in the cardamom. Press the mixture into the cake tin, top with the pistachios and chill to set.

Find more Indian recipes here.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Mocha crème caramel

Date ball Christmas puddings

3-ingredient Christmas tree

Brandy panna cotta

Cinnamon roll cheesecake

Chocolate-honey cake

Nankhatai

Chocolate mousse brownie cake

Sundried tomato-and-basil mieliebread

Gulab Jamun with coconut

Moist chocolate cake

Chana magaj with pistachios

Chana magaj with pistachios

Ingredients

Method