By Tasnia Hossain Monika
800 grams paneer (cottage cheese)
500 ml water
400 grams sugar
2 tsp flour
1 tsp rose water
1/2 tsp powdered green cardamom
Few drops of wilton purple food colour
Place the cottage cheese, flour and cardamom powder and purple food colour in a bowl. Knead all these ingredients into smooth dough. Remember, you cannot make soft Roshogolla, if you do not make smooth and soft dough. Another trick to make it flavoursome is to add some cardamom powder while kneading this will accentuate the taste.
Now make small balls from this dough. Ensure the balls are smooth and crack-free. To prepare the balls, you need to put some refined oil in hand, this will bind the dough easily and ease the process of making the balls. Boil water in a pan. Add sugar and make syrup of one string consistency. Reduce the flame so that the temperature of the syrup slightly comes down.
Slowly drop the balls one by one and allow them to simmer in the syrup for 5-10 minutes. Once they rise up and appear cooked, remove from fire and allow to cool. Add rose syrup, mix well and serve.
1 c. whole milk
1/4 c. plus 1 tsp granulated sugar, divided
1 packet (or 2 1/4 tsp) active dry yeast
4 c. all-purpose flour, plus more if needed
1/2 tsp. salt
6 tbsp. melted butter
2 large eggs
1/2 tsp. pure vanilla extract, vegetable oil, for frying.
1/4 c. whole milk
2 c. powdered sugar
1/2 tsp pure vanilla extract
Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. In a medium bowl, whisk together flour and salt. In a large bowl whisk the remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.
Form into tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.
Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.
For making the glaze, In a large bowl, whisk together milk, powdered sugar, and vanilla , colour until smooth. Set aside.
Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Fry doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster!
Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling rack or eat immediately.
2/3 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/3 cup powdered sugar
1/2 teaspoon salt
1 cup all purpose flour
2 tsp espresso powder (optional)
1 cup chocolate chips milk chocolate, semisweet
or bittersweet (your choice)
3 large eggs
1/2 cup butter
2 tbsp water
2 tsp pure vanilla extract
Preheat oven to 350°F. Line a 9x9 square pan* with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the foil/parchment.
In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder, and chocolate chips. Whisk until combined. Add eggs, butter, water and vanilla and stir with a rubber spatula until combined (it will be fairly thick).
Pour the batter into the prepared pan and smooth the top. Bake for 25-35 minutes (begin checking at 25 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it (there may be some fudgy crumbs on the toothpick - that's OK). Be careful not to over bake. Remove from the oven and place on a cooling rack. Garnish with nutella.
UNICORN POUND CAKE
5 large eggs
150g all-purpose flour
150g castor sugar
1 tsp vanilla essence
1 tsp lemon essence
2/3 drops wilton purple food colour
Preheat oven to 180ºC. Butter and line with parchment paper 25cm x 8cm x 8cm loaf pan.
Place eggs in a large, clean bowl and with your mixer at high speed start to whisk adding the sugar gradually. Whisk until mixture becomes thick, fluffy, and doubles in volume.
Reduce the mixer speed to medium and slowly add butter .Whisk until just combined.
Sift the flour on top of the egg mixture, a little at a time, and using a silicone spatula fold it gently from the bottom to top.
Divide the batter evenly between 3 medium size bowls and add essence and food colour. Then put the batter on the mold one by one.
Bake at 180ºC for 40-50 minutes or until the toothpick inserted into center comes out clean.
Let the cake cool in the pan for 10 minutes then remove from pan and place it onto a wire rack to cool completely.
Tasnia Hossain Monika is a trained professional baker. She joined culinary institution Tony Khan last year where she is able to pursue her passion in pastries.
Monika is obsessed with purple colour and tries to bake using purple. She shared some of her purpley baking ideas for this Eid!