Borhri Malai Khaja


For Covering

  • 2 cups refined flour
  • 2 tablespoons ghee

For Layering

  • 1 tablespoon refined flour
  • 1 tablespoon ghee

For Stuffing

  • 1 cup khoya
  • 1/2 cup California walnut powder
  • 1 cup powdered sugar
  • 1 teaspoon green cardamom powder
  • 1 teaspoon saffron water
  • Oil for frying


  1. Roast the khoya and California walnut powder on low flame for 10 minutes.
  2. Cool and mix sugar, cardamom powder. Keep aside.
  3. Knead refined flour and ghee with little water to form a stiff dough. Make into orange sized balls.
  4. Roll each ball to a thin disc 9 inches in diameter. Smear ghee and sprinkle refined flour all over.
  5. Roll into a thin cylinder, twist it and spiral it up. Chill for 10 minutes.
  6. Roll the chilled spiral ball into a 4 inch disc and add in a scoop of the cooled filing. Bring the ends together and roll into a ball yet again. Give it a smear of saffron water and chill for 15 minutes.
  7. Deep fry over low flame.
  8. Garnish with powdered sugar.

Old Bombay Nankhatai


  • 1/2 cup ghee
  • 1/2 cup powdered sugar
  • 3/4 cup refined flour
  • 1/4 cup California walnut powder
  • Pinch of salt
  • 1 tablespoon semolina
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cardamom powder


  • 2 tablespoons milk
  • 1 tablespoon powdered sugar


  1. In a mixing bowl ghee and powdered sugar, whip smooth for 10 minutes till it is soft, white, fluffy and creamy.
  2. Add refined flour, walnut powder, salt, semolina and baking soda, cardamom powder.
  3. Mix well and knead the dough combining with your hand. Do not over knead.
  4. Roll into a baking sheet till the dough is 1 cm thick. Transfer onto a baking tray.
  5. Cut into long rectangles.
  6. Mix milk and sugar in a bowl and apply on top of the cut triangles using a brush.
  7. Bake at 180°C for 10 minutes.
  8. Remove the tray and allow the cake to cool completely.
  9. Store in an airtight container.

California Walnut Rasmalai


For The Chenna

  • 8 cups full cream milk
  • 1/4 cup lemon juice
  • 1/4 cup water

For The California Walnut Milk Syrup

  • 2 ½ cups California walnut milk
  • 3 tablespoons milk powder
  • 1/3 cup sugar
  • A few drops of yellow food grade color


  • 1/8 teaspoon saffron strands
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon walnut flakes
  • Handful California walnuts, chopped roughly

For The Sugar Syrup

  • 3 cups water
  • 1 cup sugar


For the Chenna

  1. Boil milk in a heavy bottom pan.
  2. When it boils, add in vinegar and water mixed together. Stir and turn the flame off.
  3. Strain the curdled milk using a muslin cloth and wash the milk solids under running tap water. Keep aside till they cool.
  4. With the heel of your palm massage the washed curds for 15 minutes till it is shiny and smooth. Divide into 12 balls.
  5. Roll them and flatten them.

For The Syrup

  1. Heat sugar and water together till they start boiling, in a heavy bottomed vessel.
  2. Drop in the chenna balls. Cover with a lid and allow it to roll boil for 15 minutes.
  3. Switch the flame off and allow the syrup and chenna to come down to room temperature.

For The California Walnut Milk Syrup
In a heavy bottomed pan, add California walnut milk and bring it to a boil. Add in sugar, yellow color and milk powder. Once the sugar is dissolved, switch the flame off.

Take the poached balls, press them and drain the syrup off. Transfer into the flavored California walnut milk. Garnish with saffron strands, pistachio flakes and crushed California walnuts. Serve chilled.

Crunchy Coconut-California Walnut Butter


  • 450g California walnuts
  • Salt to taste
  • 1/2 cup shredded unsweetened coconut


  1. Toast the coconut in a dry pan at low heat until golden brown. Let cool.
  2. Grind the walnuts and salt in a blender or food processor for 3-4 minutes until the mixture becomes a creamy paste.
  3. Add the toasted coconut and blend well.

Honey California Walnut Butter


  • 2 cups California walnuts
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon walnut or vegetable oil (or as needed)
  • Salt to taste


  1. Preheat the oven to 150°C. Place walnuts on a small baking sheet and toast for 10 minutes; let cool.
  2. Transfer to a food processor and process until a thick paste forms. Add remaining ingredients and process until smooth

Spinach Pancakes With Cottage Cheese, Walnuts And Honey


  • 100g oat flakes
  • 125ml milk
  • 1 tablespoon vanilla extract
  • 40g spinach
  • 100g California walnuts


  • Honey
  • Cottage cheese
  • California walnuts


  1. Mix all the ingredients into the blender, until smooth
  2. Spread some butter on a saucepan and olive oil. Pour some batter on the pan. Cook the pancake until it begins to bubble, do the same with the other side for two minutes more. Prepare pancakes from the remaining batter.
  3. Serve it accompanied with cottage cheese, walnuts, and honey.

Strawberry, Walnut & Date Smoothie


  • 200g strawberries, halved
  • 50g California walnuts, plus extra to serve
  • 3 pitted dates, roughly chopped
  • 100g natural yogurt
  • 100ml milk


  1. Place all the ingredients in a smoothie maker or blender and blitz until smooth. Pour into 2 glasses.
  2. Serve sprinkled with extra chopped walnuts.

Orange Turmeric & Vanilla Yogurt Smoothie


  • 1/2 cup frozen mango cubes
  • 1/2 cup orange juice
  • 1/4 cup vanilla yogurt
  • 2 tablespoons California walnuts
  • 1 tablespoon honey
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 frozen banana


  1. Place all ingredients in a high speed blender and blend until smooth.

Sunshine Breakfast Fruit Salad with Walnut Crumb


  • 1 kiwi, peeled, halved and sliced
  • 1 nectarine, halved, stoned and sliced
  • 150g strawberries, sliced
  • 50g red seedless grapes, halved
  • 2 sprigs mint, leaves shredded
  • 50g walnuts, roughly chopped
  • 2 tablespoons oats
  • 1 tablespoon desiccated coconut
  • 4 tablespoons yogurt


  1. Mix together the fruit and mint and set aside.
  2.  Place the walnuts, oats and coconut on a foil lined baking tray and place under a preheated grill for 1-2 minutes until toasted.
  3. Place the fruit in the base of 2 glasses, top with the yogurt and then sprinkle over the walnut crumb.

Grilled Corn With Walnut Pesto



  • Fresh corn on the cob, husked (8 cobs)
  • 1 teaspoon vegetable oil


  • 1 large bunch fresh basil
  • 1/2 cup packed fresh parsley, chopped
  • 1 cup California walnuts
  • 1/2 cup grated parmesan cheese
  • Juice and zest of 1 lemon
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra virgin olive oil


  • 1/2 cup California walnuts


  1. Preheat oven to 180°C. Place walnuts (for pesto and assembly) on a baking sheet. Toast walnuts for 5 minutes. Remove from oven. Chop when cool.


  1. Preheat grill to medium high heat. Clean and lightly oil your grill. Brush each corn on the cob with vegetable oil. Place on the grill.
  2. Grill corn for 10-15 minutes, rotating corn 2-3 times throughout cooking time. Remove corn from grill and place onto serving platter.


  1. While corn is cooking, prepare pesto. Add basil, parsley, 1 cup walnuts, parmesan cheese, lemon juice and zest, garlic, salt and pepper to a food processor. Pulse until finely chopped, about 30 seconds.
  2. Drizzle in olive oil and process until combined for 15-20 seconds. Spoon the pesto into a bowl.


  1. Smear pesto with a knife over the top side of each corn on the cob. Sprinkle corn with 1/2 cup chopped toasted walnuts. Serve.