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| Recipes - Graduation Time |
05/06/2011
Halwa Split yellow mung beans - 2 cups Delicious Diploma cake
whole milk - 6 cups
maida / all-purpose flour - 2 tbsp
sugar - 2 1/2 cups
ghee / melted butter - 1 cup
cashews - a few
raisins - a few
orange food color - a pinch
Method
Fry flour in a little ghee and keep aside. Pressure cook mung beans in milk until soft. Cool and blend to a smooth paste. Fry cashews and raisins in a little ghee and keep aside. Heat sugar in a pan and add about 1/4 cup water. Boil to a 1-string consistency. Add the bean paste and flour. Keep stirring continuously. Dissolve orange food color in a teaspoon of milk and add to bean mixture. Add ghee one tablespoon at a time and keep stirring until the mixture leaves the sides of the pan and becomes semi-solid (halwa consistency). Garnish with cashews and raisins in the shape of a Grad cap.
2 eggs plus 1 egg white
1 1/2 tsp. vanilla extract
1 cup sugar
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
Jelly
4 oz. cream cheese, softened
3 tbsp. butter,softened
1 1/2 cups confectioners' sugar
Decorator's gel
Fruit leather
Method
Heat the oven to 375 degrees. Line a 15- x 10-inch jelly roll pan with waxed paper and grease the paper well.In a bowl, beat the eggs and egg white with an electric mixer on high speed for 5 minutes. Add 1 teaspoon of the vanilla extract, then gradually beat in the sugar at low speed. Stir in the dry ingredients until well mixed.
Pour the batter into the pan and bake for 12 minutes, or until a toothpick inserted into the center comes out clean.Invert the hot cake onto a clean towel sprinkled with confectioners' sugar; remove the waxed paper. Trim the cake edges with a sharp knife (adults only) and roll up the hot cake and towel from a narrow end. Let it cool on a wire rack.
Unroll the cooled cake, remove the towel, and spread on jelly, leaving a 2-inch strip at one end plain. Reroll the jelly-covered portion of the cake.
In a bowl, beat together the cream cheese, butter, confectioners' sugar, and the last 1/2 teaspoon of vanilla extract and use to frost the cake.
Use decorator's gel to pipe "roll lines" on the cake ends and the class year or your child's name onto the unrolled portion. Finally, add a fruit leather bow.
Happy Graduation
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