Fun with D2, for Ugadi with Nanaimo Bars
My grand daughter spent the week end with me as she had missed me terribly all these days. Like Dibs and myself she too is a born foodie and she is fond of cooking. Dibs had prepared various delicious dishes during our stay with her.She had also requested me to prepare the same for my grand daughter D2. (Dhrithi is called D2; Dibs being D1!), once I was back in Bangalore.
D2 opted to cook the delicious Nanaimo Bar for Ugadi. She did all the mixing,whisking and pressing while I helped her with only the double boiling.
We did have the recipe but could not conform to the measurements. The steel dinner plate which we selected to mould the bar was too big and we ended up mixing in 'some more of this and some more of that' ingredient as per D2's wishes! But the end product was quite yummy, thanks to the chocolate, butter and sugar!
INGREDIENTS FOR LAYER - 1
INGREDIENTS FOR LAYER - 1
Almonds - 200 gms
Digestive biscuits - 1 small packet
Cocoa powder - 4 tbps
Powdered sugar ( we used icing sugar) - 2 cups
Butter - 150 gms
METHOD1. Crumble biscuits, and chop the almonds by running in a mixer for a minute.
2. Double boil sugar, cocoa powder and butter and blend well.
3. Add the sugar,cocoa,butter blend to the biscuit and nut mixture and mix well.
4.Pour into a deep greased plate and press down to pack it tightly and leave it in the refrigerator.
Digestive biscuits - 1 small packet
Cocoa powder - 4 tbps
Powdered sugar ( we used icing sugar) - 2 cups
Butter - 150 gms
METHOD1. Crumble biscuits, and chop the almonds by running in a mixer for a minute.
2. Double boil sugar, cocoa powder and butter and blend well.
3. Add the sugar,cocoa,butter blend to the biscuit and nut mixture and mix well.
4.Pour into a deep greased plate and press down to pack it tightly and leave it in the refrigerator.
INGREDIENTS FOR LAYER -2Butter - 150 gms
Powdered sugar - 2 cups
Custard powder - 4 tbps
Fresh milk cream - 2 tbps
Powdered sugar - 2 cups
Custard powder - 4 tbps
Fresh milk cream - 2 tbps
METHOD1.Take powdered sugar and custard powder in a bowl.
2.Add butter and whisk with a wooden spatula adding cream to make a fluffy cream, thick enough to spread on the first layer.
3.Take out the chilled plate and pour the whisked cream uniformly to spread over the compressed nut and almond layer.
4.Return the plate to the refrigerator.
2.Add butter and whisk with a wooden spatula adding cream to make a fluffy cream, thick enough to spread on the first layer.
3.Take out the chilled plate and pour the whisked cream uniformly to spread over the compressed nut and almond layer.
4.Return the plate to the refrigerator.
INGREDIENTS FOR LAYER - 3
Dark chocolate - 2 big slabs
Butter - 50 gms
Sugar - 1 cup
METHOD1. Double boil butter, broken chocolate pieces and sugar.
2 .Cook until the ingredients blend well .
3. Bring out the chilled tray and pour the chocolate mixture uniformly over the creamy layer.
4. Spread the chocolate quickly before the cream layer melts and immediately return it to the refrigerator.
5. Chill until firm and then cut into bars with a sharp knife.
Since D2 was in a great hurry to taste the Nanaimo Bar she chilled it in the freezer! She could not wait too long to relish the haphazard shapes of the 'melt in the mouth', Nanaimo Bar! The ear to ear beam which lit up her face was in itself a festival to celebrate!
Butter - 50 gms
Sugar - 1 cup
METHOD1. Double boil butter, broken chocolate pieces and sugar.
2 .Cook until the ingredients blend well .
3. Bring out the chilled tray and pour the chocolate mixture uniformly over the creamy layer.
4. Spread the chocolate quickly before the cream layer melts and immediately return it to the refrigerator.
5. Chill until firm and then cut into bars with a sharp knife.
Since D2 was in a great hurry to taste the Nanaimo Bar she chilled it in the freezer! She could not wait too long to relish the haphazard shapes of the 'melt in the mouth', Nanaimo Bar! The ear to ear beam which lit up her face was in itself a festival to celebrate!
HAPPY UGADI TO ALL OF YOU!
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