Making homemade Lemon tarts involves two main stages: dough preparation and preparing the glaze for coating.
Making homemade Lemon tarts involves two main stages: dough preparation and preparing the glaze for coating.
First, soft butter needs to be beaten until smooth. Then, sugar is added and continued to be beaten until homogeneous. After this, eggs are added one by one, followed by vanilla extract. Dry ingredients are sifted, and milk is added alternately while the dough is thoroughly beaten.
The finished dough is placed in a greased pan and baked at 180°C for 30–35 minutes. After completely cooling, the baked goods are cut into squares and frozen for about an hour.
To create the coating, you need to prepare a syrup. For this, water, sifted powdered sugar, soft butter, vanilla extract, and cocoa powder should be boiled until slightly sticky. This syrup is completely cooled. The cooled biscuits are dipped in the syrup and then rolled in shredded coconut.
If you want to prepare something sweet for a special occasion but wish to move away from usual options like pumpkin or rice halva, beet halva will be an excellent choice. This article presents a simple instruction on how to make this dessert.
Beets are considered very healthy because their nutrients help increase energy and improve overall well-being. Although most people prefer to consume beets in the form of juice or salad, you can also make a very tasty halva from them that is easy to prepare at home.
This dessert, made with milk, ghee, and dried fruits, is perfect for holidays or celebrations. If you are looking for a new option instead of pumpkin or rice halva, beet halva will be a wonderful substitute. Next, we will tell you how to prepare this delicious dessert and what ingredients you will need.
First, you need to prepare the ingredients: 2 large beetroot tubers, 1 liter of milk, 1/2 cup of sugar, 1/4 cup of ghee, 1 teaspoon of cardamom powder, a pinch of saffron, as well as 1/2 cup of chopped almonds and pistachios.
To make beet halva, first wash the beets thoroughly and cut them into small pieces. Then, bring water to a boil in a saucepan and cook the beet pieces until soft. After that, drain the water and mash the beets or blend them in a blender until smooth puree.
In a deep pan, bring the milk together with sugar to a boil over medium heat. When the milk starts to boil, add the beet puree and mix well. Then add the ghee and cardamom powder, continuing to stir constantly. Cook the mixture until it thickens to the consistency of halva.
Finally, stir in the saffron and the chopped almonds and pistachios. You can adjust the amount of dried fruits to your taste. The finished beet halva can be served hot or chilled in the refrigerator for cold serving.
