chef & host - Akanksha Khatri | Zee Zest

Akanksha Khatri

Christmas cakes are made many different ways but a Christmas is incomplete without a Plum Cake. Christmas Plum cakes have plums as the primary ingredient. Dried fruits like grapes, raisins or prunes or fresh fruits are added to it depending on personal taste and preference. In various countries Plums soaked in rum are used for this cake. Chef Akanksha makes a moist, spongy and delicious Christmas Plum Cake with a little bit of orange flavour. This cake is super delicious and makes Christmas truly merry.

Plum Cake is a must for Christmas celebration or festive occasion. Chef Akanksha Khatri shares the recipe of classic Christmas Plum Cake.

Delight In Chef Akanksha Khatri's Plum Cake Recipe On Zeezest, A Sweet Treat Perfectly Suited For Any Occasion, Promising Indulgence And Delight In Every Bite.

Master Plum Cake Recipe by Chef Akanksha Khatri | ZeeZest

Christmas Plum Cake

In a bowl and add all the dried fruits and nut along with orange juice, let this mixture soak for minimum 24 hrs or 2-3 months in advance. 

Combine butter and sugar in a bowl and beat with the help of an electric whisk till light and fluffy. 

Add eggs one by one along with vanilla extract and beat till until combined.

Now using cut and fold technique, fold in refined flour, baking powder, clove powder and cinnamon powder. 

Now add in 3-4 tbsp of soaked mixture along with its liquid to form a smooth batter. 

Pour the batter into a greased mould and bake at 180°C for 30-40 mins or until toothpick inserted comes out clean. 

Once the cake cools down, de-mould the cake dust with icing sugar and decorate with glazed cherries. 

butter

castor sugar

eggs

refined flour

baking powder

vanilla extract

cinnamon powder

clove powder

soaked mixed dry fruits

sultanas 

dried figs

glazed cherries

almonds, chopped

dates, chopped 

cashew nuts, chopped 

raisins

orange juice 

Chef Akanksha Khatri shares the recipe for a classic Christmas Plum Cake.

Meetha Toh Banta Hai

Plum Cake

 Akansha Khatri

mtbh_ep 12_plum cake

Kidyo or Kulkuls are a part of Kuswar prepared by the Catholic community of Goa for Christmas. It is also prepared by the east Indian community of Maharashtra. Kulkuls are very similar to sweet shells or Gavvalu, a sweet that is very popular in Andhra Pradesh. The difference being - sugar is added to kulkuls where as gavvalu are first fried and then dipped in sugar or jaggery syrup. Kulkuls or Gavvalu are truly on the go sweet that can be enjoyed by all anytime.

Kulkuls are a part of goodies prepared for Christmas. Chef Akanksha Khatri shares the recipe for this sweet, crunchy treat.

Discover The Festive Joy With Chef Akanksha's Sweet Kulkul Recipe On Zeezest, A Perfect Treat For Celebrations, Offering A Delectable Blend Of Textures And Flavors.

Chef Akanksha's Crispy And Sweet Kulkul Recipe | ZeeZest

Kulkuls

To a mixing bowl add flour, powdered sugar, semolina, salt and butter. Rub butter with flour and crumble it well. Then add coconut milk little by little.

Knead to form a soft dough. Keep covered for 15 mins.

Now take a kitchen comb or fork, take a small portion of the dough place it on the fork, gently flatten it then roll to form a curl. 

Heat oil for frying in a kadhai. Fry until golden brown, remove and drain on absorbent paper. 

Cool down then store in an airtight container.

refined flour 

semolina

a pinch of salt

powdered sugar

ghee

fresh coconut milk

Chef Akanksha Khatri shares the recipe for Kulkuls, a crunchy Christmas sweet.

Akansha Khatri

mtbh_ep 12_kulkul

Guliyo is a Christmas sweet that is made by the Goan catholic community. Kuswar or Consoada is a term often used to mention Christmas sweets made during Christmas in the Mangalorean and Goan catholic community. There are about 20 different recipes that are a part of this traditional distinct flavour of Christmas celebration in India. Guliyo originated in Goa. It is a mild sweet made with soaked rice and cooked rice, jaggery, and coconut milk giving it a distinct taste. The crunchy exterior and mild sweet interior make it a favourite of all.

Guliyo is a Christmas sweet that is made by the Goan catholic community. Chef Akanksha Khatri shares the recipe in detail.

Indulge In The Delicious Guliyo Recipe Crafted By Akanksha Khatri, A Sweet Symphony Of Flavors Featured On Zeezest, Offering A Delightful Treat That Tantalizes Taste Buds.

Guliyo Recipe | ZeeZest's Akanksha Khatri Sweet Creation

Guliyo

Grind the soaked rice along with boiled rice in coconut milk.

Add jaggery, cardamom powder and salt to taste. Grind into fine paste.

In hot pan add the batter and keep stirring till it becomes roti dough consistency.

Take small portions and make lemon sized balls -guliyos and keep aside.

Heat oil and drop the guliyos and fry till golden & crisp. Remove and drain the excess oil. 

Sprinkle icing sugar and serve hot. 

soaked white rice

boiled rice

cardamom powder

jaggery, crumbled 

salt to taste

coconut milk

oil for frying

Chef Akanksha Khatri shares the recipe for Guliyo, a Goan Christmas sweet dish.

mtbh_ep 12_guliyo

Khaja is a deep-fried pastry that is either filled with fruit or soaked in sugar syrup. It is very popular sweet in Andhra Pradesh and is also offered as Prasad in Puri Jagannath Temple. Chef Akanksha takes this traditional sweet to Italy and gives it an international twist by simply deep frying the Khaja dough using the cannoli rods and filling the Khaja’s with a filling made from ricotta cheese and strawberry compote making it lip-smackingly delicious.Khaja Cannoli with Stawberry Ricotta Filling is a tempting and delicious dessert.

Khaja Cannoli is a fusion of Indian and Italian cuisines. Chef Akanksha Khatri brings the recipe of this traditional sweet with a twist.

Indulge In The Delightful Fusion Of Flavors With Chef Akansha Khatri's Khaja Cannoli Recipe On Zeezest, A Tantalizing Dessert Blending Richness And Exquisite Taste.

Savor Khaja Cannoli Recipe by Chef Akansha Khatri | ZeeZest

Khaja Cannoli with Strawberry Ricotta Filling

In a large bowl take 1 cup refined flour, add ghee and crumble it.

Slowly add water and knead into a tight dough.

Divide the dough into two and roll out the dough into thin big sheet. Roll as thin as possible.

Apply ghee and sprinkle some flour then start to roll tightly from one side.

Roll the cylinder tight to remove any air gaps if present.

Cut it into 1-inch pieces and roll it in to a poori. Now take out the cannoli pipes and wrap the khaja poori around the pipe securing with water.

Fry on low-medium flame till they turn crispy and golden in colour. Gently remove the pipe.

Mix ricotta cheese along with strawberry compote and put it in a piping bag. 

Pipe the strawberry ricotta filling the Khaja cannoli and serve. 

refined flour (maida)

ghee for brushing

oil for deep frying

Ricotta cheese

strawberry compote

Chef Akanksha Khatri's Khaja Cannoli is a fusion of Indian and Italian cuisines. 

Khaja Cannoli With Stawberry Ricotta Filling

mtbh_ep 11_khaja kanoli

Mohanthal means a dish made for Mohan which happens to be another name for Lord Krishna. This traditional Gujarati sweet is a must for all festivities as it is served to God.  It is a very simple dish made with minimum ingredients. The flavours of besan, cardamom and ghee combine to give this mithai a rich, melt-in-your-mouth texture and taste.

Mohanthal is a Gujarati sweet that’s made during festivals and other auspicious occasions. Chef Akanksha Khatri brings the recipe of this traditional sweet from Gujarat to your kitchen.

Treat Your Sweet Tooth To The Delightful Flavors Of Chef Akanksha Khatri's Delicious Mohanthal Recipe On Zeezest. Indulge In This Exquisite Indian Sweet Creation.

Chef Akanksha Khatri's Delicious Mohanthal Recipe | ZeeZest

Mohanthal

In bowl add Besan, Green cardamom, Ghee and crumb it well.

Now using a sieve, sieve the Besan mixture to form soft coarse flour. 

Heat ghee in a pan add Besan and roast till golden brown in colour. Turn off the flame and let it come to room temperature. 

In a Kadhai, cook sugar along with water till it forms a thick syrup (which is one step below the one string consistency). 

Return Besan to the flame and pour bubbling hot sugar over the Besan mixture, stir continuously until it thickens. 

Pour this mixture on the greased tray and spread evenly using a spatula. 

Garnish with chopped with pistachios and let it set for an hour. 

Cut into desired shape and store into air tight containers.

besan (gram flour)

green cardamom powder

sugar

water

chopped pistachios for garnishing

Chef Akanksha Khatri brings the recipe of Mohanthal, a traditional Gujarati sweet.

mtbh_ep 11_mohanthal

Rabri is a sweet condensed milk dish made by slow boiling of milk on low heat till it becomes thick and changes colour, jaggery or sugar is added to sweeten it. Rabri has a long history; it finds mention in ancient Indian scriptures of the early 1400s. Laccha means loop or coil, while the Rabri is made the top layer of cream is set aside to the vessel to let it flake. Once the Rabri is done these flakes are removed and used as garnish on top of the Rabri making it more delicious. Chef Akanksha pairs the Laccha Rabri with Sevai tart, a vermicelli mixed in condensed milk This makes this dish more lip-smacking and completely yummy.

Laccha Rabri with Sevai tart is a wedding delicacy. Chef Akanksha Khatri shares the recipe in detail. 

Satisfy Your Sweet Cravings With Laccha Rabri Recipe By Chef Akanksha Khatri On Zeezest, A Luxurious Dessert Promising A Sensory Delight With Its Flavorful Taste.

Watch Laccha Rabri Recipe by Chef Akanksha Khatri | ZeeZest

Laccha Rabri with Sevai Tart

Heat milk in a pan. When the milk starts to boil, keep collecting it on the sides of the kadai. Keep repeating the process till the milk has reduced to almost 1/3rd.  Now add sugar and boil for another 10 minutes, till the sugar dissolves.

Now add cardamom and switch off the flame. Let it come to room temperature. Add rose water and mix well.

Combine crushed sevai and condensed milk and mix well. 

Take a spoon of this mixture and press down in a round mould to form a tart. Set in refrigerator for an hour. 

Place a spoonful of rabdi on the tart and top it up with laccha malai. 

Garnish with saffron milk, chopped pistachios and varakh.

full fat milk

saffron

rose water

roasted sevai

condensed milk

Chef Akanksha Khatri shares the recipe for Laccha Rabri with Sevai tart, a wedding sweet. 