Honey Laced Baskets with Kulfi
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 11871 times
This is a very versatile recipe - the baskets make a great addition to many desserts.
- Mix the flour, saunf and crushed black pepper together.
- Combine the butter, sugar and honey in a pan and heat on a slow flame, stirring continuously till the sugar melts.
- Cool a little, then add the flour mixture and mix well.
- Place the mixture in the freezer for about 30 minutes.
- Divide into 10 equal portions, roll into rounds.
- Put one portion of the mixture at a time in the centre of a greased tray.
- Bake in a moderate oven at 180°c (350°f) for 10 to 12 minutes or until golden brown.
- Remove and cool slightly. After 2 minutes, test to see if you can slip a palette knife under the rounds.
- Remove from the tray and place on top of an upturned tart mould or katori. Press lightly to shape it into a basket/cup. You can use a clean cloth to do this, as they need to be moulded while they are still hot. You can even roll these to make a cylinder.
- Repeat the procedure to make 9 more of these.
- Store in air-tight container.
- Assemble one basket in a wide margarita glass or a dessert plate and top with the kulfi. Drizzle some honey on top and serve garnished with pistachios.
- If the mixture becomes too runny or soft, freeze it for about 15 minutes and then proceed.
- In a large oven, you can make 2 to 4 cookies at a time.
- But ensure that the mixture is placed on the tray in such a way that there is a lot of room for expansion for each portion.
- If they join, cut them apart using a sharp knife.
Nutrient values (Abbrv) per serving
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