Dessert

Ingredients

• 3-4 bread slices, corners removed

For the filling:

• 1 cup roasted California walnuts
• 2 tablespoons Ghee
• ½ cup khoya
• ½ teaspoon cardamom powder
• 2 teaspoons rose water
• Dried rose petals
• ¼ – ½ cup sugar (adjust according to taste)

For The Instant Rabri:

• ½ tin condensed milk
• 1 cup milk
• Sugar
• ½ teaspoon elaichi powder
• A few saffron strands dissolved in water
• 2 teaspoons milk powder

For The Garnish:

• Dried rose petals
• California Walnuts
• Silver leaf

Preparation:

1. To start with, grind the roasted walnuts coarsely. You can crush them too.
2. Heat ghee in a pan and add the ground walnuts. Roast them lightly on medium flame with constant stirring.
3. Crumble the mava and mix well with walnuts. Cook until the mixture turns crumbly.
4. Add the cardamom powder and rose water and cook for another few minutes.
5. Mix in the dried rose petals, remove from flame and keep aside to cool.
6. For the instant rabri, heat the condensed milk in a heavy bottomed pan. Add the milk and keep cooking and stirring on medium flame.
7. Add the saffron water, cardamom powder and milk powder. Cook for a few minutes and then remove from flame and keep aside.
8. To make the rolls, flatten and roll out the bread slices using a rolling pin.
9. Now, mix the sugar into the prepared filling and place the crumbly mixture onto the centre of a slice.
10. Apply some water onto the edges of the bread, roll tightly and seal them. Repeat with other slices.
11. Mix the prepared rabri and place it on medium flame to warm it up.
12. Meanwhile, heat ghee in a pan and slightly toast the rolls from all sides.
13. Divide each toasted roll into 2.
14. Now, pour some rabri onto a flat dish and place the rolls. Pour some more rabri over them.
15. Garnish with walnuts, silver leaf and dried rose petals.
16. Serve immediately.

Ingredients

Crust

• 1 cup California walnuts
• 1/2 cup gluten free flour
• 3 tablespoons vegan butter
• 1 tablespoon pure maple syrup
• 1 tablespoon coconut sugar
• Vegan caramel
• 3/4 cup coconut cream
• 1/4 cup maple syrup
• 2 tablespoons coconut sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Chocolate Walnut Fudge

• 1/3 cup coconut sugar
• 1 tablespoon coconut oil
• 1 tablespoon water
• 1/4 cup coconut cream
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups coarsely chopped California walnuts

Preparation:

1. Preheat the oven to 180°C and line a 9 x 5-inch loaf pan with parchment paper.
2. Place all crust ingredients in a food processor and pulse for 30 seconds or until you’ve reached a crumbly consistency.
3. Spread in a prepared pan and press down firmly to make a single even layer. Bake for 22 to 25 minutes or until the edges have just started to brown.
4. While the crust is baking, to prepare caramel, place all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring frequently to avoid burning; let cool slightly. Mixture should now coat the back of a spoon and be reduced to 1/2 cup.
5. Pour over the cooled crust and refrigerate for 20 minutes.
6. Meanwhile, to prepare chocolate walnut fudge, place coconut sugar, coconut oil and water in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Stir in remaining ingredients. Spread over the caramel layer and refrigerate for at least 4 hours or overnight.
7. Remove from the pan and cut into thin slices. Store in the refrigerator and serve cold.

Ingredients

For The Cookie Dough

• 2 cups all-purpose flour
• 1 cup California walnuts, toasted
• 2/3 cup sugar
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• A pinch of ground nutmeg
• 3/4 cup chilled butter, cut in 15 – 20 pieces
• 2 egg yolks
• 2 teaspoons water
• 1 teaspoon vanilla extract

For Assembling And Decorating The Cookies

• 1/2 – 2/3 cup fig jam or apricot jam
• 115g bittersweet chocolate, melted
• 1/2 cup finely chopped California walnuts

Preparation:

1. In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg. Process until the nuts are finely ground. Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs.
2. In a small cup, whisk together the egg yolks, water and vanilla.
3. Add to the flour mixture and process until the dough holds together in a stiff mass. Transfer the dough into a bowl and cover with plastic wrap. Refrigerate for 30 – 60 minutes, until firm but not hard.
4. Preheat the oven to 180ºC, and cover cookie sheets with parchment paper. Divide the chilled dough in half (keep the piece you are not working on refrigerated). On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch.
5. If the top of the dough is sticky, sprinkle it lightly with additional flour. Using a heart-shaped (or round) cutter 1 1/2 – 2 inches in diameter, cut cookies from the rolled-out dough. Gather the scraps together, reroll them, and cut additional cookies.
6. As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets. Bake for 8-10 minutes, until the cookies look dry.
7. Cool for about 2 minutes, then transfer to racks to cool completely before filling. Continue rolling, cutting and baking until all the dough is used.
8. To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet. Spread each one with about 1/2 teaspoon of jam, then top with a second cookie. When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon. Sprinkle the chocolate lightly with walnuts.
9. Let the cookies stand 2 – 3 hours, or until the chocolate is firm, then store them in an airtight container.

Ingredients

• 1 cup California walnuts
• 2 cups water
• 2 cups sugar
• 1 1/2 teaspoons cardamom powder
• 3 cups milk powder
• Some pumpkin seeds
• Some dried fruits (orange, kiwi and mango)

Preparation:

1. Heat the pan, add some chopped California walnuts and dry roast them and then transfer in a bowl.
2. Add 2 cups of water in the same pan to make syrup.
3. Add 2 cups of sugar in it and add cardamom powder. Mix it well and cook for at least 15 minutes on medium flame.
4. Take some syrup in between your fingers, if the sugar string between your finger and thumb doesn’t break after pulling apart, it’s ready.
5. Then put the heat on a slow flame and add 3 cups of milk powder in it (add step by step and keep stirring vigorously to avoid getting lumps in it).
6. Add roasted California walnuts and some pumpkin seeds in it (you can turn off the stove/put it on slow flame now)
7. Add some dried fruits (orange, kiwi and mango to balance the sweetness of other ingredients) and mix it well.
8. Further transfer the mixture in a tray (greased with oil and place a parchment paper on it).
9. Add some California walnuts, pumpkin seeds and dried fruits on top.
10. Rest it for a minimum 3 hours at room temperature to set.
11. Cut it into pieces and serve.

Ingredients

• 1 cup California walnuts
• 1 1/2 cups grated coconut
• 1/4 cup brown sugar
• 1/2 teaspoon cardamom powder
• 1/4 cup milk
• 1 teaspoon ghee

Preparation:

1. Add 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.

Ingredients

• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs + 2 egg yolks
• 1/4 cup sour cream
• 1 cup flour
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped California walnuts
• Coarsely chopped California walnuts (garnish)

Preparation:

1. Preheat the oven to 180°C. Butter and flour a 9-inch springform pan.
2. Cream sugar and butter until light and fluffy in the bowl of an electric mixer on low speed.
3. Add eggs one at a time, beating well after each addition, then beat in sour cream.
4. Stir together flour, cardamom, baking powder and salt in a medium bowl then add to batter, beating just until incorporated. Beat in chopped walnuts.
5. Spread evenly into the prepared pan and sprinkle with coarsely chopped walnuts.
6. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Ingredients

Cake

• 1 cup water
• 1 cup butter
• 1/2 cup unsweetened cocoa powder
• 2 1/4 cups sugar
• 1 teaspoon peppermint extract
• 3 eggs
• 2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 1 cup California walnut halves and pieces

Chocolate Peppermint Truffle Glaze

• 1/3 cup dark chocolate chips
• 3 tablespoons butter
• 2 tablespoons milk
• 1/2 teaspoon peppermint extract

Toppings

• 1/2 cup coarsely chopped California walnuts
• 1/2 cup crushed peppermint candy

Preparation:

1. Preheat the oven to 180°C. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
2. Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
3. Transfer to the bowl of a mixer and lightly beat in sugar, extract and eggs.
4. Mix together flour, baking powder, salt and baking soda in a medium bowl. Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
5. Spread in a prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
6. While cake bakes, melt chocolate, butter, milk and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts and peppermint candies.

Recipe tips

1. To keep the walnuts from sinking, coat with a little flour or cocoa powder.
2. Cake will cook more quickly when baked in a dark-coated pan.

Ingredients

Filling

• 2 tablespoons butter
• 2 large apples, peeled, cored and chopped
• 2/3 cup chopped California walnuts
• 1/4 cup brown sugar
• 3 tablespoons dried cranberries
• 1 1/2 teaspoons cinnamon

Crust

• 1 box refrigerated pie dough
• 3 tablespoons finely chopped California walnuts
• Nonstick cooking spray

Preparation:

For The Cream

1. Fry the onion and garlic and add the potatoes and spinach too.
2. Cover everything with the vegetable stock, add the walnuts and season it. Cook over a low heat for 30 minutes and mash until getting a cream texture.
3. Serve the cream very hot with a couple of walnut and parmesan cookies.

For The Walnut-Parmesan Biscuit

1. To prepare the filling, melt butter in a large nonstick skillet. Add apples and cook for 10 minutes or until soft. Add walnuts, brown sugar, cranberries and cinnamon and cook for a few minutes more. Set aside to cool.
2. Unroll each pie dough on a very lightly floured board and sprinkle with walnuts. Gather into a ball and knead several times to incorporate walnuts into dough.
3. Roll into an 11-inch circle and cut into circles about 4 1/2-inches in diameter. Re-roll scraps and repeat to make 10 circles. Using your fingertips, coat the outside of each circle with water.
4. Place about 1 1/2 tablespoons of apple mixture into the center of each pastry circle . Bring up 2 edges and pinch the edges to seal in the filling. Crimp firmly with a fork and coat with cooking spray.
5. Preheat an air fryer set to 180°C for 3 minutes. Cook for 10 minutes or until pies are a light golden brown.
6. Replace apples with 1 1/2 cups peeled and diced ripe pears and prepare as directed above, melting the butter before adding to the pears.

Ingredients

• Energy Bites
• 1 cup California walnut halves
• 1 cup raisins
• 1 cup dark chocolate chips
• 1 cup quick cooking oats
• 1/4 teaspoon salt

Bat Wings And Eyes

• 480g container semi-sweet dark dipping chocolate (or melting wafers)
• 24 California walnut halves, halved lengthwise (48 pieces total / 2 walnut wings per bat)
• 48 white chocolate chips (2 chips per bat used for eyes)
• 1 small tube black decorating gel

Preparations

Energy Bites

1. Prepare a baking sheet with wax paper.
2. In a food processor, combine walnut halves, raisins, chocolate chips, oats and salt. Pulse until the mixture forms into a thick, but still chunky paste (1-2 minutes), turning off the food processor and scraping down sides, as needed.
3. Scoop mixture by the tablespoon and roll into balls with your hands, placing bites onto the baking sheet. Refrigerate at least 30 minutes.

Bat Wings And Eyes

1. Prepare a baking sheet with wax or parchment paper.
2. Heat dark chocolate in the microwave according to package directions until chocolate is melted. With a fork, dip each walnut piece into the dark chocolate, covering completely with chocolate. Tap the fork on the side of the chocolate container to remove excess chocolate and set walnut pieces on prepared baking sheets. Repeat until all wings are chocolate coated. Refrigerate for 30 minutes.
3. Gently push a chocolate covered walnut piece into the left and right side of every bat bite to make the wings.
4. Push two white chocolate chips onto the bat’s front side to make the eyes. Using the black decorating gel, place two pupils onto each white chocolate chip eye.
5. Serve or refrigerate until just before serving.