These fudge-walnut brownies are so decadent tasting, you won’t believe that they’re lower in fat than traditional brownies.
Watch this Masala TV video to learn how to make Walnut Brownie,Basbousa,Panna Cotta and Mahalabia Recipes. This show of Lively Weekend with Host Kiran Khan aired on 1 September 2019.
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Walnut Brownie:
Ingredients:
Eggs 5 oz
Icing sugar 225 gm
Brown sugar 75 gm
Melted butter 225 gm
Melted dark chocolate 150 gm
Cocoa powder 50 gm
Flour 175 gm
Baking powder 1/4 tsp
Chopped walnuts 125 gm
Cream 100 ml
Instructions:
1. Crack eggs in a bowl and add icing sugar.
2. Add brown sugar and cream, mix well.
3. Whisk in melted butter and melted dark chocolate.
4. Ina separate bowl mix the rest of the items together; flour, cocoa powder, baking powder and walnuts.
5. Whisk until the batter smoothens.
6. Pour the batter in a mold/ baking pan.
7. Bake in a preheated oven at 170°C for 20 min.
Basbousa:
Ingredients:
Butter 250 gm
Sugar 250 gm
Semolina 500 gm
Yoghurt 250 gm
Sugar syrup as required
Flour 62 gm
Baking soda 4 gm
Baking powder 4 gm
Ingredients for Sugar Syrup:
Lemon 1 Sliced
Rose water 1/2 Cup
Water 500 ml
Sugar 1 kg
Instructions:
1. Ina bowl mix yoghurt, sugar and melted butter,
2. Separately, in a bow! Sieve the dry ingredients; semolina, flour, baking powder and baking soda together.
3. Now add the dry items in the wet ingredients.
4) Slightly fold in the mixture.
5. Bake in a preheated oven at 160 °C for 30 minutes.
6. Take out the Basbousa from the oven and pour the entire mixture of sugar syrup on it.
7. Ready to serve.
Instructions for sugar syrup:
Ina pot add sugar and all the rest of the ingredients. Let it simmer for 10-15 mins, lower the heat and wait until Bashousa is ready.
Panna Cotta:
Ingredients:
Cream 250 gm
Gelatin 1/2 tsp
Sugar 50 gm
White cooking chocolate 50 gm
Vanilla essence 1/2 tsp
Instructions:
1. Place heavy cream in a pan on medium flame.
2. Add Sugar and stir until dissolved.
3. Add white chocolate and mix till it gets melted
4. Now add gelatin and vanilla essence
5. Stir for 2 min
6. Dish out in a mold/ bowl.
7. Refrigerate for 30 min.
8. Serve with Mango puri and Mango chunks on the top.
Mahalabia:
Ingredients:
Milk 50 gm
Fresh cream 10 gm
Sugar 50 gm
Corn flour 1 tbsp
Rose water 2 tbsp
Instructions:
1. Bring milk to boil.
2. Add sugar stirring until it dissolves.
3. Add fresh cream to it and cook for a few minutes.
4. Whisk in the corn flour mixture (prepare it earlier with water) and simmer until thickens.
5. Next add rose water for fragrance.
6. Turn off the flame and stir for a while.
7. Serve it hot or cold garnished with dry fruits.
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