Dessert

Ingredients:

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

Garnish

• 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

Preparation:

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

6. Heat sugar and water together till they start boiling, in a heavy bottomed vessel.
7. Drop in the chenna balls. Cover with a lid and allow it to roll boil for 15 minutes.
8. 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.

Assembly
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.

Ingredients:

• 1 cup California Walnuts
• 1 cup pitted Dates
• 6 tablespoons cocoa powder
• A pinch of salt
• 1/4 cup roasted California Walnut chunks

Preparation:

1. Chop the dates into smaller pieces so that it is easy to grind them. Alternatively, soak them in boiling water if they are extra firm.
2. In a mixer grinder add one-cup California Walnuts, cocoa powder and a pinch of salt and give it a blitz until you get a powder like consistency.
3. Add the dates and grind well to combine everything. Add warm water if it is getting difficult to grind the mixture.
4. Transfer this crumbly dough into a mixing bowl and add chopped roasted California walnut chunks.
5. Turn mixture on a parchment paper or a plate and spread it into a large square. Cut into pieces and garnish it with some California Walnuts. You can also make vegan chocolate ganache with coconut oil and cocoa powder and top it up on your brownies.
6. Chill the brownies in the fridge and serve.

Ingredients:

• Large pinch of saffron threads
• A few drop yellow food grade color
• 1 cup khoya
• 4 cups California walnut milk
• 1 cup castor sugar

Toppings:

• 1/4 cup California walnuts, chopped roughly
• 2 tablespoons candied fruits

Preparation:

1. Pour walnut milk into a heavy bottomed pan. Allow it to boil till it reduces to half its original quantity. Add khoya, sugar, saffron threads, yellow food color and chopped walnuts.
2. Stir well. Keep aside.
3. Pour the mixture into freezer proof candy moulds/trays or in an ice cream box.
4. Place in the freezer overnight to firm.
5. Quickly dip the base of each mould in hot water to loosen the kulfi and turn out onto serving plates.
6. Garnish with some more California walnuts, candied fruits and saffron strands, if needed.

Ingredients:

• 2 cups California walnut milk
• 2 tablespoons agar agar powder
• A drop of rose extract
• 5 tablespoons sugar
• 2 betel leaves, crushed

Garnish:

• Fresh pomegranate seeds
• California walnuts, chopped roughly

Preparation:

1. Heat California walnut milk in a pan.
2. Stir in agar agar and boil for a minute till the granules disintegrate completely.
3. Stir in betel leaves and rose extract along with sugar.
4. Divide the mixture into small ramekins.
5. Chill for an hour and then turnover.
6. Serve topped with pomegranates and California walnuts.

Ingredients:

• 1/4 cup basmati rice
• 4 cups California walnut milk
• 1/4 cup sugar
• 3 tablespoons Rose syrup

Garnish:

• Few fresh Rose petals
• California walnut halves

Preparation:

1. Soak the rice in water for half an hour. Drain water and pulse in a grinder till you get a grainy textured paste.
2. Bring the California walnut milk to a gentle simmer for 10 minutes. It shall also reduce and thicken slightly.
3. Add the rice paste while whisking continuously. This will help avoid lumps.
4. Bring this to a boil while whisking, and then lower the flame to a simmer. Keep stirring the mixture every couple of minutes till about 15 minutes.
5. Add sugar and mix till it dissolves. Switch off the flame and divide the mixture into two parts.
6. Mix Rose syrup in one part and let the other one the way it is.
7. Transfer into earthen pots and ripple both mixtures slightly.
8. Place a California walnut half and some Rose petals on top of the phirni.
9. Cool in the refrigerator for at least 2-3 hours or overnight.
10. Serve cold.

Ingredients:

• 1/2 cup old-fashioned oats
• 1 cup pitted dates (about 12)
• 1/2 cup shelled walnuts
• 1/2 cup unsweetened dried cherries
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt

Preparation:

1. In a large food processor bowl, combine oats, dates, walnuts, cherries, cocoa powder and salt. Process for 1-2 minutes, or until mixture resembles a crumbly dough.
2. Turn mixture onto wax paper and shape evenly into a 1/2-inch thick rectangle.
3. Chill at least 1 hour and cut into 9 bars. Bars do not need to be stored in the refrigerator.

Ingredients:

• 200 g of wheat flower
• 200 g of grated carrots
• 200 g of brown sugar
• 150 ml sunflower oil
• 80 g of walnuts
• 3 eggs
• 20 g of walnut flour
• 1 packet of royal yeast
• Ground cinnamon
• Nutmeg powder

Preparation:

1. Preheat the oven to 180°C.
2. Arrange eggs together with sugar, wheat flour and walnut flour, yeast and sunflower oil in a bowl.
3. Beat well until smooth and lump-free. At this point, add the shredded carrot, cinnamon and nutmeg to taste, in addition to the crumbled walnuts. Mix well until all the ingredients are well-integrated.
4. Line a pan with baking paper and pour the dough into it. Place the pan in the oven and cook the cake for 20 minutes. After time, check if it is cooked by poking it with a knife and checking that the knife is clean, if not, let it cook for a few more minutes.
5. Allow it to cool before consuming.

Ingredients:

Rice Pudding

• 1 cup short grain or medium grain rice
• 1 3/4 cups water
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Finely grated zest of 1 lemon
• 1/4 cup chopped California walnuts, toasted
• Fresh fruit for garnish
• California Walnut Milk
• 2 cups California walnuts, toasted
• 2 cups water
• 1 tablespoon honey
• 1 teaspoon vanilla

California Walnut Cream

• 2 cups California walnuts
• 1 cup water
• 2 tablespoons sugar

Preparation:

1. To prepare pudding, cook rice according to package directions with water and salt.
2. While rice is cooking, prepare California Walnut Milk by placing all ingredients in blender until smooth.
3. To prepare Walnut Cream, place all ingredients in a small blender or food processor and purée until thick and creamy, scraping down the sides as needed.
4. Stir California Walnut Milk into cooked rice and add sugar, cinnamon and nutmeg. Cook over medium-low heat for 15 to 20 minutes or until pudding is thickened and creamy. Stir in lemon zest and 1/4th of the California Walnut Cream.
5. Serve warm or chilled with dollops of remaining California Walnut Cream.

Ingredients:

• 100 g California Walnut Pieces
• 125 g butter, softened
• 125 g caster sugar
• 2 lemons
• 3 medium eggs
• 150 g self-rising flour
• 1½ teaspoon baking powder
• 2 tablespoons granulated sugar

Preparation:

1. Preheat the oven to 180°C. Grease and base line a 1 kg loaf tin.
2. Place 50 g walnuts in a food processor and blitz to a coarse powder, chop a further 25 g.
3. Whisk the butter and sugar in a large bowl until pale and fluffy. Whisk in the zest of 2 lemons and then whisk in the eggs, 1 at a time. Fold in the flour, baking powder and prepared walnuts to give a smooth batter. Spoon into the prepared tin and bake for 35-40 minutes until golden and a skewer comes out clean.
4. Just before the cake comes out of the oven, mix the juice of 1 lemon with granulated sugar.
5. Chop the remaining 25g walnuts and stir into the syrup. Prick the cake with a skewer several times and drizzle over the lemon syrup. Allow to cool a little in the tin before removing then allow to cool completely.

Ingredients:
FOR THE WALNUT MACARONS:

• 260 g California walnuts
• 260 g  sugar, powdered
• 170 g egg whites, divided
• 250 g sugar, granulated
• 1/4 cup water, filtered

FOR THE WALNUT PRALINE PASTE:

• 230 g sugar, granulated
• 1/4 cup water, filtered
• 250 g California walnuts
• 20 g butter, unsalted

FOR THE WALNUT GANACHE:

• 2 tablespoons sugar, inverted*
• 2/3 cup milk, whole
• 370 g 46% milk chocolate
• 1/4 cup Walnut Praline Paste
• 1/4 cup walnut liqueur

*Inverted sugar is sweeter and helps products retain moisture and be less prone to crystallization. Inverted sugar may be made by mixing two parts granulated sucrose and one part water, and simmering for 5 to 7 minutes.

Preparation:
FOR THE WALNUT MACARONS:

1. Preheat the oven at 180°C. Grind walnuts in food processor into fine powder. Sift the powdered sugar and walnut powder. Add 85 g of egg whites into flour mixture and beat until incorporated.
2. Combine granulated sugar and water in a pot over medium-high heat to make a sugar syrup. In a standing mixer on high speed, whip 85 g of egg whites to stiff peaks. When sugar syrup mixture reaches 120°C, slowly pour it to the beaten egg whites. Reduce speed to medium after 1 to 2 minutes until the meringue is cooled.
3. Fold the meringue into the flour mixture. Scoop the mixture into a pastry bag and pipe the batter in 1.5-inch circles onto a silicone baking mat. Leave them to dry at room temperature for 15 minutes, then move them into the oven and bake for 12 minutes.

FOR THE WALNUT PRALINE PASTE:

1. Combine sugar and water in a saucepan and heat to 120°C. Add walnuts and cook, stirring continuously, until sugar begins to turn a light brown caramel colour.
2. Remove from heat and add butter. Spread the mixture on a sheet tray to cool to room temperature.
3. Place cooled walnuts in a food processor and process until they form a paste consistency. Use ¼ cup of this paste in the Walnut Ganache.

FOR THE WALNUT GANACHE:

1. In a medium saucepan, heat milk and inverted sugar to 60°C.
2. In the top of a double boiler, melt the chocolate. Add the milk mixture and blend until smooth with an immersion blender.
3. Add Walnut Praline Paste and walnut liqueur. Stir to combine and cook until mixture reaches 35°C. Remove from heat and let cool.
4. To assemble, sandwich ganache between 2 macarons.