Classic Tangy Lemon Bars!

I love lemon bars! And I have been trying to work on a recipe to make them at home since a while now. Finally, I have one here, that works like a charm!

Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. Tart, rich and perfection, all rolled into one!

Hope you enjoy it! 🙂

• Servings: 12 pieces
• Time: 31/2 hours
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Ingredients

Crust:

• 2/3 cup unbleached All-purpose flour (about 2/3 cup)
• 1/3 cup White whole-wheat flour (about 1/3 cup)
• 1/4 cup Powdered sugar
• 2 tablespoons Cornstarch
• 2 teaspoons grated Lemon rind
• 1/8 teaspoon Salt
• 1/4 cup unsalted Butter, chilled and diced
• 2 tablespoons Canola oil
• Cooking spray

Filling:

• 1/3 cup unbleached All-purpose flour (about 1/3 cup)
• 1 cup granulated Sugar
• 2 teaspoons finely grated Lemon rind
• 3/4 cup fresh Lemon juice
• 1/8 teaspoon Salt
• 4 large Eggs, lightly beaten
• 2 tablespoons powdered Sugar

 

Method

1. Preheat oven to 350°.

2. To prepare crust, lightly spoon about 2/3 cup all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.

3. To prepare filling, weigh or lightly spoon about 1/3 cup flour into a dry measuring cup; level with a knife. Place flour in a large bowl. Add granulated sugar, 2 teaspoons lemon rind, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.

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Better than Sex ~ Sinful delight and sweet indulgence with scandalously named desserts at this over-the-top dessert cafe! 😍🍫🎉🎂
P.S: The pictures haven’t come out that good since it was extremely dark in there! #naivephotographer 😔

#ruchyum #ruchyumtravel #keywest #floridakeys #betterthansex #birthdaycelebration #chocolate #dessertporn #dessertcafe #foodstagram #foodphotography #igfood #foodporn #foodpics #nomnomnom #eeeeeats #florida #specialityrestaurant #recommended

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Macarons from Crème-Delicious, a New York City based cake line boutique that specializes in exquisite hand decorated artisanal cakes! Personally, the story of the owner is very inspiring – an Indian IT professional, who left her wall street job to follow her passion for baking and henna designs! 😉😊👏🏻 #ruchyum #ruchyumrest #macaroons #henna #artistic #nyc #nyceats #foodie #newyorkrestaurants #foodstagram #foodporn #foodporn_xox #foodphotography #nomnomnom #eeeeeats #sweethtooth #dessert #dessertporn

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Italian biscotti are long, dry and crunchy oblong shaped cookies. The name “biscotti” comes from the Italian words, “bis,” which means “twice,” and “cotto,” which means “baked.” 🍪🍫🍥 And you know the best place to try them in Rome? Biscottificio Innocenti bakery!
This bakery in Trastevere area of Rome, produces 50 types of biscotti a day and has been around for over 💯 years! The intoxicating waft of freshly baked biscuits hits you long before you walk through the doors of the bakery. Try anything and if possible everything here 😛😋😉 This bakery is a popular spot in all the food tours of Rome!
#ruchyum #ruchyumtravel #biscotti #italy #rome #italiandessert #foodporn #foodpics #foodie #chocolate #foodstagram #thedailybite #foodprnshare #foodporn_xox @ohmygodfoodporn #nomnomnom #eeeeeats

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The Ricotta Cannoli, is a traditional Sicilian pastry dessert! The tube-shaped shells of the cannoli are made from frying pastry dough, before being filled with a sweet ricotta cream. 🧀
We had some at the Il Fornaio bakery in the Campo de’ Fiori area of Rome. The ones you get here are not overly sweet and the crisps of the pastry complement the dessert just nicely. Made in bite-sized portions, one is never enough! 😛
Nestled in the corner by the road, the bakery is located at a perfect spot for anyone looking for a small snack while traveling around. So, be sure to make this place one of your must-try stops!
#ruchyum #snacks #instadesserts #the_daily_bite #ohmygodfoodporn #foodprnshare #ruchyumtravel #foodblogger #rome #italy #italiandessert #foodporn #foodphotography #foodie #foodstagram #thedailybite

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Salame al Cioccolato (known as Chocolate Salami or Sweet Salami in English), is an Italian dessert made from dark chocolate, broken cookies, butter, eggs and a bit of port wine or rum. 🍷🍫
A glance at this dessert from afar, and one might be fooled into thinking that this log-shaped treat is a smoked meat meant to be served alongside a platter of savory cheeses. Peer closely, and you will find that slices of this dessert are colored in a deep, chocolate-brown hue, and studded with light brown flecks! The appellation “salami” stems just from the physical resemblance. 🍖
It is usually served with a light hazelnut cream or cubes of cream cheese, on a wooden platter – to complete the look! 😉😋
It was one of the very first dessert that we had in Rome and absolutely loved this wonderful soft, melt-in-your-mouth decadent chocolate dessert – leaving us wanting more! 😛

#ruchyum #ruchyumtravel #eeeeeats #rome #dessert #italiandessert #chocolatesalami #foodporn #foodphotography

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Spot Dessert Bar ~ A dessert heaven, offering desserts that combine Asian and American flavors! They are not only mouth watering delicious, but presented so beautifully that you want to frame the dessert and look at it forever! Definitely worth coming here with a group to try their different dessert “tapas.”
Recommendations: Chocolate Green Tea Lava Cake ~ scrumptious dark chocolate cake with a molten inside, both chocolate and green tea & Golden Toast ~ the crispy, crunchy & buttery toast!
P.S: All photos are clicked by me! The lighting and white decor helps in getting instagram worthy pictures 😉

#ruchyum #ruchyumrest #spotdessertbar #matchalavacake #dessert #dessertporn #foodstagram #foodie #foodphotography #foodie #nomnomnom #eeeeeats #nyceats #nycrestaurants #spotdessertbar #sweettooth

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Second recipe in the Diwali sweets & snacks series is the Traditional Kheer/Rice pudding #recipe to make a creamy pudding by slowly cooking rice and reducing milk ~ just the way it’s always done 😀

Ingredients: – 1/4 cup Small grained rice or Basmati
– 1.5 Litre Whole milk
– 8-10 tablespoons Sugar (adjust as per taste)
– 4 Green Cardamom (use only the seeds)

For Garnishing: – 1 teaspoon Ghee/ Clarified butter
– 8-10 pieces Cashews
– handful Almond Flakes
– 6-7 Saffron strands

Method:
1. Clean the rice thoroughly and set it aside soaking in water for 30 mins.
2. Boil the milk in a heavy bottomed pan. Make sure it’s a heavy bottomed deep pan.. 3. Once the milk has boiled, add the crushed cardamom seeds to it.
4. Next add the washed and drained rice to the milk and give it a stir.
5. Leave this on a low flame for about an hour and remember to keep stir it once in awhile.While stirring make sure you do it from the bottom and the sides as well.
6. After about an hour, the milk would begin to thicken and the rice will be cooked. Now add sugar and stir well.
7. Leave it on for another 30 minutes till it reaches a creamy consistency. Taste for sweetness.
8. Lightly fry the cashews in the ghee or clarified butter, separately.
9. Garnish and serve hot, at room temperature or cold.. Its delicious in every way!😍 Happy cooking!
#ruchyum #kheer #ricepudding #diwalitime #diwali2016 #foodlover #foodpics #diwalisweets #foodporn #foodstagram #foodblogger #food #foodforthought #foodie #nomnomnom #eeeeeats #traditionalsweets #misshome #ruchyumrecipes

Chocolate Sondesh

Raksha Bandhan is one of the sweetest Indian festival — makes you realize the strong bond, love & togetherness that you share with your siblings!

To celebrate the festive season and our love for bengali sweets, I decided to try my hands on this recipe here. Instead of making the traditional sondesh, which is equally mouth watering, I added chocolate flavor to it for some more fun and deliciousness. Give it a try and add some sweetness to your day!

TIP: Sprinkle some powdered sugar and grated chocolate on top!

Adapted: https://www.storyofcooks.com/chocolate-sondesh/

Hope you enjoy it! 🙂

Happy Rakhi Adu! 🙂 #missyou

• Servings: 12 pieces
• Time: 31/2 hours
• Print

Ingredients

• 1/2 gallon Whole Milk
• 2 Lemons, cut in halves
• 1 tablespoon distilled White Vinegar
• 1 tablespoon + 1 liter water or more
• 1/4 cup granulated Sugar, more more
• 1 tablespoon unsweetened Cocoa powder
• 1/2 teaspoon Ghee (Clarified butter)

Method

1. In a non-stick saucepan, over medium-high flame, heat milk Keep stirring continuously.
2. Cut lemons in half and squeeze the juice into a bowl. Add one tablespoon of water and vinegar. Add lemon-vinegar solution to the milk. It will start coagulating within 3 to 4 seconds.
3. Set a strainer over a mixing bowl and line it with a cheese cloth. Carefully pour the milk curds into the strainer. Add 2 cups (or more) of water to the cheese and wash it well.
4. Gather the four corners of the cheesecloth in your hand and gently squeeze to remove the excess whey.
5. Set it aside in a big mixing bowl. With the palm of your hands, knead the cheese for 4 to 5 minutes. It should have a fine consistency. Add sugar and knead for an another 4 to 5 minutes to form a dough.
6. In a non-stick pan. over medium-low heat, heat the cheese dough. With a
   spatula, stir it for 4 to 5 minutes.
7.  Add cocoa powder and cook for 1 to 2 minutes more. Take it off the heat.
8. When it‘s cool enough to handle, shape them like a ball (don‘t forget to grease your hands with ghee), or put in a rectangular dish and press down to smooth layer of approx. 1-inch thick or put them into molds of your choice.
9. Chill for 3 hours.

Coconut Ladoo

A 5-ingredient coconut ladoo made with fresh coconut, condensed milk, cardamom powder, almonds & saffron!

Coconut Ladoo is a sweet and rich dessert. In India, they are made on various festive occasions and are an all time favorite of everyone 🙂
The recipe here is a quick one using condensed milk, whereas the traditional one makes use of milk and sugar.

TIP: They remain fresh in the refrigerator for 3-4 days.

Native: Last week, I had a few guests coming over for dinner on a weekday. So wanted to create something super delicious, traditional, quick and with minimum number of ingredients or ingredients that I had handy. That’s when I came up with this recipe. They turned out to be great! The tri-color theming was a pure coincidence, trust me 😉

Hope you enjoy it! 🙂
Happy Independence Day y’all! 🙂 

Coconut Ladoos

• Servings: 14 pieces
• Time: 15 mins
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Ingredients

• 5 cups tightly packed fresh grated Coconut
• 2 tablespoons Ghee
• 1/2 teaspoon Cardamom powder
• 3/4 cup Condensed milk
• 1/3 cup desiccated or fresh Coconut for rolling
• 7-8 strands of Saffron
• 1/4 cup Almonds. thinly sliced
• 1/4 cup Pistachios, thinly sliced

Method

1. Sauté fresh coconut in ghee for 3 to 4 minutes.
2. Now add condensed milk, cardamom powder, saffron and almonds.
3. Stir it well and cook this mixture on a low flame.
4. When the mixture begins to leave the sides of the pan, switch off the flame. Allow the mixture to cool.
5. When the mixture has cooled completely, pinch small to medium balls from the mixture and form Iadoos.
6. Roll the ladoos is desiccated coconut or in fresh coconut evenly.
7. Place them in small muffin liners or just place them in a tray.
8. Garnish with pistachios.
9. Serve coconut ladoos straight away or refrigerate and serve them later.