Dessert

Ingredients

• 1cup roasted vermicelli
• 1 tablespoon ghee
• 1 cup California walnuts, crushed
• 1 litre milk
• A pinch of saffron
• 3 tablespoons sugar
• 1 teaspoon cardamom powder
• 1 teaspoon rosewater

Preparation:

1. In a pan, heat some ghee and roast the crushed walnuts for 2-3 minutes.
2. In a pot, add one litre of milk and bring it to boil, add saffron and reduce the milk, to 75%
3. Add the walnuts and continue reducing the milk to 60%
4. Add the roasted vermicelli and cook for 7-8 minutes.
5. Add sugar and cardamom powder and cook till all the sugar dissolves, add rose water and give it a final stir.

Ingredients

• 2 cups wheat flour
• 1 cup ghee
• 1 cup California walnuts, crushed
• 1 tablespoon cardamom powder
• 1 cup sugar

Preparation:

1. In a pan, heat some ghee and add the wheat flour, roast the flour for 12-15 minutes, till it starts changing the colour.
2. Add crushed California walnuts and cardamom powder and roast for another 5-7 minutes
3. Add sugar and mix it well.
4. Garnish with more chopped walnuts and dried rose petals.

Ingredients

• 500g carrots
• 2 tablespoon ghee, plus 1 tablespoon extra
• 3-4 whole cardamoms
• 2 tablespoon desiccated coconut (optional)
• 1 cup milk
• 1/3 cup sugar
• 3/4 cup California walnuts
• 1/4 cup milk powder
• Few strands of saffron
• 1/4 cup roughly chopped walnuts

Preparation:

1. Peel the carrots, and roughly chop them. Put in a food processor. Pulse the carrots with 1-2 tablespoon milk (do not add more than that- only enough milk to pulse it into a coarse paste). Pulse till the carrots are very small pieces- almost like a coarse paste. You can also grate them finely.
2. Line an 8 by 8 cake tin with parchment paper and oil it well.
3. In a thick bottom kadhai/pan, heat 2 tablespoon ghee. Add the carrots and mix well to coat it with ghee. Cover and cook on medium low heat for 5 – 8 minutes, till the carrots lose their moisture.
4. Add milk and saffron strands and mix well. Cover and cook on low flame till all the milk dries up. Keep stirring occasionally and make sure to cook on low flame.
5. While the carrots are cooking, pulse the walnuts with the milk powder, cardamom seeds and coconut powder to make a fine powder.
6. Once all the milk has dried and the carrots are no longer leaving any water, add the sugar and mix. Cook on low medium flame till the sugar water dries up.
7. Now add the walnut powder mix and mix well. Add 1 tablespoon ghee and cook till the mixture comes together and is thick- another 5 minutes. Add the chopped walnuts.
8. Transfer the mixture to the prepared tin and pat it to make an even layer of preferred barfi thickness.
9. Let set for 2-3 hours in the refrigerator.
10. Once set cut into barfi sized pieces and enjoy.

Ingredients

• 1 Lauki/Bottle Gourd
• 400ml milk
• 3 tablespoon ghee
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• 1/2 cup, crushed California walnuts
• 1 teaspoon keora water

Preparation:

1. In a pan, heat 3 tablespoons ghee and add grated lauki and cook till it just starts to change colour, approx. 15 mins
2. Add equal parts of milk and cook it together till it reduces and mixes with the lauki completely.
3. Add sugar and cardamom powder. Cook till the sugar dissolves completely.
4. Add crushed California walnuts and cook for 2-3 mins.
5. Add keora water and give it a final mix. Serve Hot.

Ingredients

• 800g natural yogurt
• 4 tablespoon honey
• 150g California walnuts, chopped
• ½ tablespoon vegetable oil
• 250g raspberries

Preparation:

1. Preheat the oven to 200°C.
2. Mix together the yogurt and 2 tablespoons of honey and transfer them to a freezer-proof container, place them in the freezer for 2 hours.
3. Meanwhile, mix together the walnuts, remaining honey, and oil and spread out onto a parchment-lined baking tray, bake for 7-8 minutes until golden, and allow to cool completely. Reserve some clusters for garnish.
4. Place the raspberries in a small saucepan with 1 tablespoon of water and cook gently for 4-5 minutes until a pulp is formed, allow to cool completely, then press through a sieve and discard the pulp.
5. Stir the yogurt and freeze for a further 2 hours. Stir again with a fork to mash down any large ice crystals and stir in the chopped caramelized walnuts. Gently stir in ¾ of the raspberry sauce to create a marbled effect and freeze again for 2 hours or until needed.
6. Remove from the freezer 20-30 minutes before required. Serve sprinkled with reserved walnut clusters.

*For California Walnut Milk:

Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water. Strain and rinse California walnuts well. Transfer to a blender with one cup of cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of homemade pressed California walnut milk.

Ingredients

• 12 tablespoons butter
• 1 cup chocolate chips
• 1/2 cup all-purpose flour
• 1/4 cup cacao or unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cups powdered sugar
• 3 eggs
• 1 cup California Walnuts, coarsely chopped

Preparation:

1. Preheat oven to 180°C.and grease an 8”x 8” square baking pan.
2. Melt butter in a medium saucepan over low heat. Remove from heat then add chocolate chips, stirring until melted.
3. Stir together flour, cacao powder, and salt in a medium bowl.
4. In a stand mixer with whisk attachment (or with a hand mixer) beat together sugar and eggs until pale and creamy.
5. Gradually add butter and chocolate mixture in two stages and mix until just combined. Add flour mixture in two batches and mix until just combined.
6. Fold in walnuts and spread evenly into the prepared baking pan.
7. Bake 25 to 30 minutes or until a toothpick inserted comes out lightly fudgy or clean. Let cool completely before cutting into 10 pieces.

Ingredients

• 1 cup coarsely chopped California walnuts
• 3/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream, chilled
• 1 tablespoon confectioners’ sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 pinch of ground nutmeg

Preparation:

1. Preheat the oven to 175˚C. Stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon in a bowl. Add eggs, and stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.
2. Bake for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.
3. To Make Spiced Cream, mix whipping cream, confectioners’ sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.

Ingredients

For the base

• 180g all-purpose flour
• Pinch of salt
• 120g butter
• 60g ice-cold water

For the filling

• 3 large apples
• ½ cup California walnuts
• 70g sugar
• 30g butter
• Cinnamon powder
• Pinch of nutmeg

Preparation:

1. For the base, knead everything together till you have a shaggy looking dough. Place this in the fridge to cool.
2. For the filling, add butter and sugar to a pan. Once the butter melts, add in the spices and the chopped apples. Cook till the apples release their liquid and it almost dries out.
3. Once done take it off heat, add chopped walnuts to this.
4. Roll out the chilled dough, cut 3-inch circles out of them, add the filling in the centre and cover with other cut-out dough.
5. Make slits on top and bake at 180°C for 15-20 minutes or till golden brown on top.

Ingredients

• 3 egg whites
• A pinch of salt
• 3/4 cup sugar
• 1/2 cup good quality Dutch cocoa
• 1/3 cup finely chopped California walnuts

Preparation:

1. Preheat oven to 180°C .
2. Place egg whites and salt in large mixing bowl. Beat with an electric beater or by hand with a wire whisk until they form soft peaks.
3. Gradually add the sugar so the peaks stiffen.
4. Sift cocoa over peaks and fold in with walnuts.
5. Spoon mounds about 1” in diameter and about 1” apart onto a parchment-lined baking sheet.
6. Bake 20 minutes or until dry to the touch. Let cool completely before removing from baking sheet.

Ingredients

Ice Cream Balls:

• 1 cup California walnuts
• 3 bananas, large frozen
• 2 tablespoons maple syrup (optional)
• 1/4 teaspoon salt

Chocolate Coating:

• 1 cup chocolate chips
• 1 tablespoon coconut oil

Preparation:

1. Roughly chop your walnuts, reserve 1/4 cup chopped walnuts, and pour the rest into a bowl and set aside.
2. Blend frozen bananas until creamy, you can also add maple syrup if you want it sweeter.
3. Pour the walnuts into the ice cream and stir until combined.
4. Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper. Place in the freezer for 1 hour to ensure they keep their form.
5. Melt chocolate and coconut oil in microwave or on stove. Careful not to burn the chocolate! Add the 1/4 cup walnuts to the chocolate and combine.
6. Take ice cream bites out of the freezer. Re-shape them if needed. Dip them in the chocolate mixture. Sprinkle with sea salt. Place on a lined baking sheet and back into the freezer until you’re ready to eat!