NO FUSS BROWNIES
Creamy Chocolate enriched with walnuts, almonds and biscuits.  You do not have to bake these delicious treats.

Ingredients :
¾ cupt (90 gms) dark chocolate chopped
½ cup butter
¾ cup crushed digestive biscuits
¼ cup condensed milk
½ cup (80 gms) mixed nuts (Walnuts, Almonds, Cashewnuts) chopped
Butter for greasing
For the Garnish
Slivered almonds
Whipped cream mixed with chocolate sauce

Method :
Grease a 150 mm x 150 mm (6” x 6”) cake in tin.  Combine the chocolate and butter in a bowl and melt over a double boiler till it becomes a smooth sauce.  Remove from the fire and add the remaining ingredients and mix well.  Pour into the greased tin and put in the refrigerator to set.  Cut into wedges, garnished with slivered almonds and pipe out swirls of the cream and truffle sauce mixture.  Serve chilled.

 DREAM ANJEER

Ingredients :
12 nos. dried figs
1/3 cup chopped dry fruits (almonds, pista, cashewnuts and walnuts)
1 tablespoon ghee
¼ teaspoon cardamom (elaichi) powder
A few saffron strands
For the garnish
2 edible silver leaves (varq)

Method
Blanch the figs in boiling water for about 2 minutes.  Drain and puree them in a food processor.   Combine the fig puree, dry fruits, ghee, cardamom powder and saffron to make a soft dough.  Roll out into a rectangle of 100 mm x 75 mm (4” X 3”).  Garnish with varq.  Cut into 25 mm x 25 mm (1” x 1”) squares.
 
ALMOND SHEERA

Ingredients :
1 cup blanched almonds (badam)
¾ cup milk
1 tbsp ghee
½ cup sugar
½ tsp cardamom (elaichi) powder
A few strands saffron (Kesar) mixed with 1 tsp warm water
2 tbsp sliced almonds (badam) for the garnish

Method
Combine the almonds alongwith ¼ cup of milk in a mixer and blend to a smooth paste.  Keep aside.  Heat the ghee in a non-stick pan, add the almond paste and cook over a medium flame while stirring continuously till it turns light pink in colour.  Add the milk and ¼ cup of water mix well and simmer for 2 to 3 minutes.  Add the sugar, cardamom powder and saffron mixture and cook, while stirring continuously till the sugar dissolves and the ghee separates.  Serve hot garnished with almonds.

Tips
To blanch almonds, add almonds to hot water and keep aside for 10 to 15 minutes.  Remove and discard the skin and use as required.

Source By Tarla Dalal; Asian Age Nov, 2007