Cover Story
Sweet Bonding
With the festive fervour setting in, Chef Himanshu Taneja, Culinary Director, Marriott International, South Asia shares few recipes for hand-crafted sweets, included in their bespoke limited-edition artisanal hamper box “Diwali with Marriott”
ByN. Lothungbeni Humtsoe
Dry fruits laddu
Ingredients:
- Almond 100 gm
- Pistachio 100 gm
- Cashew 100 gm
- Dry figs 100 gm
- Mawa 50 gm
- Honey 30 gm
- Ghee 60 gm
- Sugar 300 gm
- Dry coconut 120 gms
Method:
- Soak dry figs one day prior.
- Shallow fry dry fruits and coconut in the ghee
- Boil sugar with a little amount of water to make 1 string sugar syrup.
- Add honey and dry fruit mix and cook till it gets thick.
- Allow the mixture to cool.
- Once it cools, make rolls of 50 gm each
Portions
- 16 portion/50gram each
Served with tea/coffee
Green tea pistachio bonbons
Ingredients
- Fresh cream 345 gm
- Matcha powder 45 gm
- White chocolate 1000 gm
- Butter unsalted 100 gm
- Pistachio paste 50 gm
- Cocoa butter 100 gm
- Colour green and yellow-As required
Method
- Combine and heat fresh cream, matcha powder and pistachio paste till it reaches 50*C.
- Pour the mixture in the chocolate callets and blend.
- Add and blend soft butter once the temperature of the mixture reaches 35*C.
Portions
- 60 portion/12gram each
Served with tea/coffee
(This article is a website exclusive and cannot be reproduced without the permission of IANSlife)
N. Lothungbeni Humtsoe can be contacted at lothungbeni.h@ians.in
Editing by Deepika Bhan
