This Diwali try out these two popular nutty yet sweet desserts that would blow the minds of your guests.
Pistachio Milk Cake by Chef Shivesh Bhatia for American Pistachios
Ingredients:
· Sugar -1.5 cups
· Sunflower oil- 6 tbsp
· Yogurt- 6 tbsp
· Milk- 2 cups
· All purpose flour- 1.5 cups
· American Pistachios- 1 cup
· Condensed Milk
Recipe:
· In a bowl add sugar, sunflower oil, yogurt milk.
· Give it all a mix and then add flour along with American pistachio.
· Put the mixture in a bowl and let it bake.
· In a bowl take half a cup of pistachios and condensed milk. Blend it into a paste and then add in the one and half cup of milk. Give it a good mix.
· Refrigerate it for a bit and then decorate your cake with the mix.
Pecan Brittle/Chikki, Chef Ajay Chopra for American Pecans
Ingredients:
· 2 cups toasted, chopped pecan nuts
· 1/4 cup quinoa
· 2 tbsp sesame seeds
· 1/2 cup sugar
· 1 tbsp water
· 2 tbsp honey
· 2 tbsp maple syrup
· 2 tbsp butter
· 1/2 tsp vanilla essence
· 1 tbsp coconut oil
· A pinch of sea salt
Recipe:
· Toast the pecan nuts, then roughly chop them. Set that aside.
· In a heavy-bottomed pan, melt sugar and water until it turns a rich golden caramel.
· Stir in honey, maple syrup, butter, and coconut oil, mixing until smooth.
· Add vanilla essence, chopped pecan nuts, quinoa, and sesame seeds. Mix well to coat evenly.
· Spread the mixture onto a parchment-lined baking tray.
· Bake at 160°C for 15 minutes until beautifully golden.
· Let it cool completely, then cut into pieces.