This classic Millet Banana Quick Bread is moist, rich in flavour and extremely delicious to savour. It’s a No-fail recipe that’s incredibly easy to make. Also, a wonderful healthy bake for consuming overripe bananas!Continue reading Millet Banana Quick Bread (Gluten-free, Vegan)
Here is a simple, fail proof, No Butter, No Maida recipe for an Eggless Chocolate Walnut Brownie…
A Brownie is a baked dessert with a texture midway between a cookie and a cake. It is dense, moist, fudgy and are mostly associated with chocolates. A rich chocolate brownie with crunchy walnuts is always an irresistible combo for any dessert lover.Continue reading Eggless Chocolate Walnut Brownie
Yet another delicacy with Dulce de Leche (DDL)…DDL Sandwich Biscuits!
For those who are new to DDL, it’s nothing but sweetened condensed milk cooked slowly almost like a thick jam…rich and heavenly in taste… If you taste it once, you’ll find ways to incorporate it in anything… and you’ll instinctively come up with new DDL recipes… For those who’d like to make DDL at home, here’s the link Dulce de Leche
I got introduced to Dulce de Leche five years back…since then whenever I make fresh batches, its DDL madness at home… DDL in bread sandwich, chapathi roll, dosa roll and milkshakes, as a flavor in cake and brownies, as choc cup filling etc…It’s impossible for my family to get bored of Dulce de Leche…
So, this time its DDL Sandwich Biscuits…super crunchy custard biscuits sandwiched with the generous filling of homemade Dulce de Leche…you can make this in a jiffy if you have DDL prepared already.
DDL Sandwich Biscuits
- Bowls, Spoons
- Cling Film
For Custard Biscuit
- ¾ cup Custard Powder
- ½ cup All Purpose Flour
- ¼ cup Sugar Powdered
- 5 tbsp Butter Preferably cold
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 2 tbsp Milk Chilled
- ½ tsp Vanilla Essence
- ½ cup Dulce de Leche
- 1 tbsp Milk
- Blend butter and powdered sugar till light and fluffy.
- In a large bowl, shift custard powder, all purpose flour, baking powder, baking soda and salt. Add milk and vanilla essence.
- Combine and bring it together to form firm dough.
- Wrap it in cling film and refrigerate it for 20 minutes.
- In the meantime, mix Dulce de Leche and a tbsp of milk to get a smooth spreadable consistency. Keep it aside.
- Divide the dough into 20 equal balls. Roll them into 3 mm thick disks. Using a fork, prick them all over.
- Arrange them on a greased baking tray 1 inch apart. Refrigerate for 10 minutes before baking.
- In a pre-heated oven, bake the biscuits at 220 C for 10-12 minutes.
- The biscuits straight from the oven will be soft. It gets firm as they cool.
- Transfer the biscuits to a wire rack and let it cool completely.
- Apply generous amount of creamy Dulce de Leche filling over half of the biscuits and sandwich them with the remaining.
- Store them in air-tight container till serving.
- Don’t over knead the dough. Handle the dough as little as possible. Over-worked dough may render hard biscuits.
- Temperature setting varies from oven to oven. Biscuits need to be baked at high temperature. Adjust the oven settings accordingly.
- To check the doneness, touch the surface of the biscuits after the baking. If it is dry but soft, it is done. They get firm as they cool.
If you would like to try yet another mouth-watering Dulce de Leche Dessert, please check Chocolate Dulce Cups
With the two sinful, irresistible ingredients, ‘Chocolate’ and ‘Dulce de Leche’, this recipe is sure to win over chocoholics… very easy-to-make as it calls for just 4 ingredients…Dulce de Leche, semi-sweet dark chocolate, peanuts and rock salt flakes.
So, What makes this so delectable?…these Chocolate Dulce Cups tastes absolutely scrumptious as the slight bitterness of the dark chocolate gets balanced with caramelized, sweet taste of Dulce de Leche (DDL). A wee bit sprinkling of rock salt pops up the flavor and tantalizes our taste buds…and adding of roasted peanuts enhances the crunchiness in every bite.
About DDL, just a brief intro…Dulce de Leche, a Latin American confection is made by simmering sweetened milk over slow heat till it reaches thick, caramel-like sauce. Though it is readily available in high-end supermarkets, homemade DDL has its own charm. You can control the texture and colour so as to incorporate in desserts exactly the way you want…If you would like to know the procedure, please click the link Dulce de Leche
Some variations..I have used semi-sweet dark chocolate here. But you can substitute it with bittersweet dark chocolate too…and also any other nuts of your choice can be used instead of peanuts. To mould the chocolate cups, I always prefer using silicon cups as it easier to unmould once set. You can also use paper cup liners or muffin moulds with baking liners. The below given quantity is enough to prepare 6 medium-sized chocolate cups.
Chocolate Dulce Cups
- Sauce pan
- Large bowls
- Silicon cupcake moulds
- 1 ½ cups Semi-sweet Dark Chocolate grated
- ½ cup Dulce de Leche
- ¾ cup Peanuts roasted and peeled
- Few pinches Rock Salt Flakes
- Prepare a double boiler to melt the grated chocolate. Fill 1/4th of a saucepan or wide-bottomed utensil with water and bring it boil.
- Transfer the grated chocolate in a bowl. Place it over the saucepan in such a way that the boiling water should not touch the bottom of the bowl.
- Gently stir the chocolate while it starts melting. When it becomes glossy and smooth remove from fire and whisk well for few seconds.
- Fill 1/4th of silicon moulds with melted chocolate and freeze it for 15 minutes.
- Take ½ cup of roasted peanuts and crush it slightly. Reserve the remaining for garnishing.
- Now, place DDL in a large bowl and whip it using a spoon for few seconds to bring it to a spreadable consistency. Add ½ cup of crushed peanuts and mix well.
- Take the silicon moulds from the freezer and spread a thick layer of DDL and peanut mixture over the chocolate layer.
- Re-melt the chocolate and pour it over the DDL layer. Top it with the remaining peanuts and sprinkle a pinch of rock salt flakes on each chocolate cup.
- Let it set in freezer for about 15 minutes. Unmould the chocolate DDL cups and serve. You can also store this in refrigerator for a week.
If you would like to try interesting Dulce de Leche Dessert, please check Dulce Sandwich Biscuits