Observed across India, Makar Sankranti is the first festival of the year marking the end of the winter solstice and the beginning of consistently longer days. Known for colorful decorations, music, kite flying, bonfires, and feasts, the festival is celebrated with family and friends. For most parts of India, this period is also a part of the early stages of the agricultural cycle, where crops have been sown and the hard work in the fields is mostly over. The time thus signifies a period of socializing and preparing delicacies dear to each part of the country.
With Makar Sankranti on the horizon, here are some exciting walnut-infused recipes that boast a sweet taste, creamy texture, and a delightful crunch.
1. California walnut Chocolate Burfi by Chef Hemasri Subramanian
2. California walnut Coconut Ladoo by Chef Hemasri Subramanian
3. California walnut Carrot Cake Bliss Balls by Chef Sabyasachi Gorai
Happy Makar Sankranti!
California Walnut Chocolate Burfi
by Chef Hemasri Subramanian
Ingredients
3 cups California walnuts
200g dark chocolate
50g unsalted butter
1/2 cup milk
2 cups milk powder
1 cup digestive biscuits (powdered)
1 cup condensed milk
Preparation
1. To a mixer jar, add the California walnuts, pulse a few times to just crush the walnuts into smaller pieces, and keep it aside.
2. Chop the dark chocolate and keep it aside.
3. To a pan, add butter and then add the ground walnuts.
4. To this mixture, add the chopped chocolate and mix well.
5. Add milk and milk powder to the pan. Mix everything gradually.
6. Now add the powdered biscuits and mix well.
7. Finally add the condensed milk and mix.
8. Spread the barfi mixture in the pan and cool it completely.9. Cut the barfi into squares and serve.
California Walnut Coconut Ladoo
by Chef Hemasri Subramanian
Ingredients
1 cup California walnuts
1 1/2 cups grated coconut
1/4 cup brown sugar
1/2 teaspoon cardamom powder
1/4 cup milk1 teaspoon ghee
Preparation
1. Add California walnuts to a mixer jar. Pulse a few times and keep the coarse mixture aside.
2. To a pan, add ghee and then add freshly grated coconut.
3. Sauté the grated coconut for about 2-3 minutes.
4. Add the ground walnut mixture to the pan.
5. Sauté for a few minutes then add the cardamom powder, brown sugar and mix everything well.
6. Let the sugar dissolve fully and then pour the milk.
7. Keep stirring until this mixture becomes a nice sticky mass.
8. Let it cool down a bit and roll the laddoos. Keep them aside.
9. Take 1/2 cup of freshly grated coconut and spread it across a plate.
10. Roll the prepared ladoos in grated coconut and serve.
California Walnut Carrot Cake Bliss Balls
by Chef Sabyasachi Gorai
Ingredients
200g California walnuts, toasted
80g oats
50g sunflower seeds
2 heaped teaspoons ground ginger
1 heaped teaspoon ground turmeric
Zest and juice of half an orange
130g grated carrot
200g medjool dates
60g desiccated coconut
Preparations
1. Place the California walnuts, oats, sunflower seeds, ginger, turmeric and orange zest into a food processor and pulse until you have a fine meal-like consistency. Add the carrot and dates and whizz again. Add in a little of the orange juice and blitz again, adding a little more juice if needed, until the mixture just comes together.
2. Roll the mixture into 25 balls. Place the coconut onto a plate or tray and roll the balls to coat. Chill in the fridge or keep in your freezer until needed.
