Wednesday, December 24, 2014

Vegit Halwa Mix with a Twist!

Christmas and New Year is just around the corner, twinkling stars and jingle bells everywhere, Christmas trees are surrounded with presents and the stockings ! No celebration is complete without sweets, gifting goodies, decorating trees and cakes. Keeping with the spirit of festival, Vegit a leading player in ready-to-cook mixes brings healthy and delightful Vegit Halwa. Satiate your sweet tooth craving in just 2 minutes with Vegit Halwa, the first ever dessert by Vegit. 

I too received some goodies from Vegit!

When I first heard of the name halwa mix with potato flakes, I was a little skeptical, but when I looked into the ingredients and preparation time I was very happy.
After trying it out, the taste was good and very handy if you need to make some dessert for sudden guests!

I had to make  a twist recipe out of the halwa so i thought of making sweet pancakes or Paniyarams (Tamil).

2 cups idly batter
1 cup halwa mix
1 tbsp grated coconut
2-3 tbsp sugar
oil or ghee for frying

Add the halwa mix to the idly batter and add required amount of water for a smooth batter. Add the rest of the ingredients and leave it for 10 minutes. If the batter gets thick some more water can be added. Heat the Pancake mold. Add ghee to the mold and make pancakes. Lovely golden brown crispy pancakes are ready! Kids will love this.

But I liked the original halwa :) better than the twist!

Here’s Vegit Christmas Halwa cake recipe for you by Brand Chef Arun Kumar, Zambar. 

Vegit Halwa mix :500g

Grated Coconut : 200 g
Cardamom Powder :  a dash
Cashew Nuts: 12 - 15
Raisins/Sultana: 12 – 15
Candied Fruit : 100g
Icing Sugar: 250g
Water:Enough to mix Halwa and Icing Sugar


1. Take 500g Halwa mixture. Add 200 g Grated Coconut, 2 teaspoons cardamom powder and prepare Halwa by either of the 2 methods mentioned on packet. 

2. Mix in the Cashew Nuts, Raisins/Sultanas, Candied Fruits (save some for garnishing)
3. Press the above mixture into an appropriate cake mould and overturn
4. Mix icing sugar with water gently, stirring to avoid lumps, to get a thick pouring consistency
5. Pour over the un-moulded ‘cake’, sprinkle some candied fruit and allow to set
Celebrate this Christmas and
New Year in Vegit – “Hamara Mix, Aapka Twist style.”

More Vegit recipes are on their way.....

Monday, December 22, 2014

Christmas Workshop With Chef Saptasri ! Making of Vanilla Kipferl and Mince Pie !

Christmas time is in the air again and people are busy baking and entertaining. Its an awesome festive feel every where. Plum cakes, cookies, candy canes and gingerbread are some of the sweet aromas in the air....

I was invited to a Desserts and Baking Workshop by JW Marriott. The workshop was at Godrej Nature's Basket. It was conducted by Chef Saptasri Parswanath, Chef De Partie, JW Marriott, Bengaluru.
 The chef worked on two recipes namely Vanilla Kipferl and Mince Pie.
Here are the pictures and its recipes.

 Vanilla Kipferl


•1050 grams butter
•500 grams Castor sugar
•1 tsp salt
•2 1/2 tsp cinnamon powder
•5 numbers of lemon rind
•10 numbers of vanilla pod
•1400 grams flour
•500 grams toasted hazelnut powder


Ensure that the butter is at room temperature.
Cream it until smooth.
Scrape the vanilla pods.
Add sugar, salt, lemon rind and the scrapped seeds of vanilla pod.
Mix everything properly.
Add the flour and the hazelnut powder.
Refrigerate the dough for 45 Min's for resting.
After 45 Min's, take it out and knead well.
Divide the dough into small lemon sized balls typically of 20 grams and roll it into crescents.
Bake at 190C until light golden brown.
Dust with icing sugar while still hot.

It was indeed a yummy delight. I also got some dough to take home and bake!

 Mince Pie


For the dough base:
•180 grams butter
•90 grams sugar
•270 grams flour
•1 egg
•5 ml vanilla essence
•2 grams salt

For the filling:
•250 grams raisins
•250 grams sultanas
•100 grams cherries
•50 grams orange and lemon peel
•50 grams blackcurrant
•50 grams candied papaya
•930 grams grated apple
•200 grams brown sugar
•50 ml rum
•50 ml brandy
•10 gram cinnamon powder
•3 gram nutmeg powder
•2 gram clove powder
•2 gram cardamom powder

Cream the butter.
Add the egg, beat it and mix.
Add sugar and mix.
Sieve the flour and add it along with the vanilla essence.
Do not over mix.
Rest the dough in the fridge.

When the dough is kept in fridge, in a bowl add the dry fruits. To this add the spice powders and the grated apple.
Pour the liquor into this and mix it lightly.
Take the dough out of the fridge after 30 Min's.
Roll it and cut out a disc and line the tart mould.
Fill the tart mould with soaked fruits.
Cover with the sweet paste disc on top.
Decorate the tart with cutters.
Apply egg wash.
Pre-heat the oven to 5 Min's at 180C.
Bake the tart for 30 Min's at 180C.

The liquor can be skipped and egg replacer can be used in this recipe is what I learnt!
 It was a wonderful experience for me and the kids to learn and bake something.
Thank you J W Marriott.