Dessert

Ingredients:

• For Malpua Batter 
• 1 cup all-purpose flour/maida
• 3 teaspoons unsweetened khoa/mawa
• 1 teaspoon fennel seeds
• Water
• For Sugar syrup 
• 1 cup water
• 1 cup sugar
• 2 teaspoon milk
• 1/4 teaspoon cardamom powder
• For Frying 
• Oil/ghee
• For Rabri
• 1-liter milk
• 1/4 cup sugar
• 1/4 teaspoon cardamom powder
• A pinch of saffron
• California walnuts

Preparation:

Malpua Batter

1. Mix all-purpose flour/maida and unsweetened khoa/mawa, then add fennel seeds and to it mix.
2. Gradually add water and mix to a thick flowing batter.
3. Ferment the batter for 12 hours.

Sugar syrup

1. Boil water and add sugar and cardamom pods to it.
2. Stir it until the sugar dissolves, then let it boil for another 5 mins on medium flame.
3. Keep the sugar syrup aside

Rabri

1. Heat a thick-bottomed pot with the milk. Keep the flame on medium-low and continuously stir the milk
2. Once the milk reduces to half, add the sugar, cardamom powder, and saffron strands, mix well.
3. Soak walnuts for 2 hours, then chop them finely and add the walnuts to the rabri and mix well.
4. The rabri is done.

Malpua

1. Heat oil in a wide pan.
2. Gently pour the fermented batter. Flip them and fry till it turns crisp and golden in color. Now add the fried malpua to the sugar syrup.
3. Soak in sugar syrup for 2 minutes.
4. Serve the malpua with rabri, chopped walnuts, and saffron.

Ingredients:

• 4 slices king fish steak; on the bone.
• 1/3 cup California walnut powder
• 1 tablespoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 3 teaspoons ghee
• 3 cups rice, cooked till 3/4 done
• 1/4 cup brown onion paste
• 1/4 cup fresh tomato purée
• 1 teaspoon garlic paste
• 1 teaspoon red chili paste
• 1 tablespoon saffron water
• Salt as required
• Garnish:
• Handful fresh pomegranate seeds
• Handful coriander leaves

Preparation:

1. Take a deep bottomed pan and ghee in it.
2. Once it is heated, add garlic paste, red chili paste and sauté on high flame.
3. Stir in brown onion paste, walnut powder and tomato paste. Cook till oil releases the sides of the pan.
4. Add in powder spices and cook till the raw smell goes away.
5. Add a cup of water and season with salt. Place the fish steaks carefully along with the walnuts and layer with rice.
6. Splash in the saffron, water and cover with a lid.
7. Cook on medium flame for 15 minutes.
8. Just before serving, add the pomegranate and coriander leaves. Serve hot.

Ingredients:

• 300g frozen bananas
• 30g dates, soaked in hot water for 10 minutes
• 25g pure cocoa powder
• 40g powdered California walnuts
• 40g of chopped California walnuts

Preparation:

1. Grind the first four ingredients until a creamy consistency is obtained (you can add some liquid from the soaking of the dates if it is not well ground).
2. Add the chopped walnuts and mix by hand.
3. Serve with a little melted chocolate and walnuts.

Ingredients:

• Churros:
• 2 cups water
• 1-3/4 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 2 cups flour
• 1/3 cup finely chopped California walnuts
• 2-1/2 cups sugar
• 1-1/2 tablespoon ground cinnamon
• 4 cups olive oil
• Chocolate sauce:
• 3 cups milk
• 1 cinnamon stick
• 1/3 cup brown sugar
• 2 teaspoons flour
• 1/2 cup unsweetened cocoa powder

Preparation:

Churros:

1. Pour water into a medium saucepan with 1 teaspoon sugar, melted butter and salt; stir with a whisk. Bring to boil and add all the flour and chopped California walnuts.
2. Stir for about 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a dough. Allow churro dough to cool for 5-8 minutes.
3. While dough is cooling, preheat oil in large pan or electric skillet over medium heat (180°C).
4. Mix 2 cups of sugar with 1-1/2 tablespoons ground cinnamon in wide bowl or pie pan. Set aside cinnamon sugar mixture.
5. Once cooled, put the dough into a pastry bag with a star-shaped tip to form the churros. Pipe the dough out on a cookie sheet in pieces. Cut with scissors if needed.
6. Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
7. Place 4 to 5 churros in hot oil and fry until golden brown and crispy for about 3 to 4 minutes, turning occasionally.
8. Drain on paper towels. Roll in cinnamon sugar mixture and serve with hot chocolate sauce.

Chocolate sauce:

1. In a medium sauce pan, bring milk, cinnamon and brown sugar to a boil.
2. Remove from heat immediately. Cover and let it stand.
3. Add flour and cocoa into milk pan and stir well.
4. Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.

Ingredients:

• Crust:
• 2 cups California walnuts, ground
• 1/4 cup grated parmesan
• 2 tablespoons melted butter
• Filling:
• 2 sweet potatoes, thinly sliced
• 1/3 cup whipping cream
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1/2 teaspoon each: salt and pepper
• 1/2 teaspoon ground nutmeg
• 1/4 cup grated Parmesan

Preparation:

1. In medium bowl using fork, combine walnuts, parmesan and butter (add 1 tablespoon more butter if dry). Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4-inch x 10-inch (10-cm x 25-cm) tart pan. Cover and refrigerate at least 1 hour or overnight.
2. In separate bowl, combine sweet potatoes, cream, thyme, salt, pepper and nutmeg; stir well.
   Cover and refrigerate at least 1 hour or overnight.
3. On walnut base, layer sweet potatoes; drizzle with remaining cream mixture and sprinkle with parmesan.
4. Bake at 180°C for 45 minutes or until potatoes are tender and filling is golden and bubbly.
5. Let it stand for 10 minutes; slice and serve warm.

Ingredients:

• 1kg apples peeled, core removed and diced
• 2 grapefruits
• 200g caster sugar
• 20g corn flour/starch
• 8g salt
• 100g rolled oats
• 100g gluten free/ rice flour
• 100g butter
• 100g coarsely chopped California walnuts
• 1 egg yolk

Preparation:

1. Peel and remove the core from the apples before cutting into 1/2cm slices.
2. In a large shallow pan, pour the sugar in with the apples and cook on a medium heat.
3. Cut the skin off the grapefruits, then slice the segments out before adding to the apples. Add a pinch of salt to help improve the flavor.
4. To make the crumble, break California walnuts up in your hand and place in a mixing bowl.
5. Add the flour, oats and butter to the bowl along with the sugar and mix together with your hands to make a crumble.
6. Finally for the crumble add an egg yolk and stir together.
7. Mix the corn flour with a little water to make a thin paste. When the apples are soft and cooked, pour the corn flour in and stir together.
8. The apple and grapefruit mixture will thicken as you stir together, remove from the heat and pour into an ovenproof dish ready for the crumble.
9. Scatter the crumble mixture over the apples and grapefruit and gently spread out.
10. Bake in the oven at 180°C for 30-40 minutes, until golden.

Ingredients:

• For Walnut milk
• 1 cup California walnuts
• 3 ½ cups filtered water
• For kheer
• 2 teaspoons ghee
• 3 cardamom pods, crushed
• California walnut milk
• California walnut paste
• Sugar (optional)
• 1 banana

Preparation:

1. Soak the walnut for 2-4 hours and blend with water to make walnut milk.
2. In a pan, add ghee, cardamoms and walnut milk and keep stirring.
3. Add roasted walnut paste in the mixture and keep whisking.
4. Once the milk thickens, chop a banana and add that to the pan.
5. Stir it for a while, take it off the heat and put it in a bowl.
6. Top with chopped California walnuts and serve.

Ingredients:

• 150g butter
• 200g butter cookies
• 150g + 2 tablespoons California walnuts
• 400g sweetened condensed milk
• Grated peel of 2 organic lemons
• Juice of 1 lemon
• 1 sachet of powdered dessert sauce “vanilla flavor” (without cooking)
• 500g whipped cream
• 1 tablespoon sugar
• Oil for the pan
• Baking paper

Preparation:

1. Melt butter in a small saucepan. Finely chop the cookies and 150g walnut kernels, and mix with the butter. Grease a tart pan (24 cm diameter; 5 cm high; raised bottom) with oil. Pour in crumb mixture and press down to form a flat bottom and sides. Refrigerate.
2. Mix condensed milk with lemon juice and lemon zest, except for about 1 teaspoon for topping. Stir vigorously with the powdered dessert sauce for about 1 minute. Whip 300g cream until stiff and fold in. Pour the cream into the pan and spread. Refrigerate for approx. 2 hours.
3. Coarsely chop 2 tablespoons walnut kernels and roast in a pan without oil. Sprinkle with sugar and let caramelize. Remove, spread on a piece of baking paper, and let cool. Remove the cake from the pan and place on a cake stand. Whip the remaining 200g cream until stiff and spread loosely on top of the pie. Sprinkle remaining walnut kernels and lemon zest on top. Refrigerate until ready to serve.

Ingredients:

• 200g milk chocolate, broken into pieces
• 2 tablespoons golden syrup
• 50g unsalted butter, diced
• 75g cornflakes
• 50g California walnuts, roughly chopped + 12 halves
• 80g bag of chocolate mini eggs

Preparation:

1. Place 12 fairy cases (mini cupcake cases) in a 12-hole muffin tin.
2. Place the chocolate, syrup and butter in a large bowl and set over a pan of simmering water, allow to melt completely then cool slightly.
3. Stir in the cornflakes and chopped walnuts until completely coated. Divide between the paper cases and make a little hollow in the center of each.
4. Press a walnut half and 2 mini eggs in the hollow and chill until set.