Double Chocolate Macadamia Cookies

by Trisha Vaz
It has been ages since I baked a batch of cookies. There was a time when I baked almost every week. But that hasn’t happened for a while. I must say that this batch has reminded me of all the reasons why I love baking. You haven’t really eaten a good cookie until you’ve eaten one that’s homebaked. The store-bought ones pale in comparison. I do believe that since I haven’t had a home baked cookie in a while, the difference was very noticeable and it is safe to say that I will be doing a lot more baking. It’s a good thing autumn seems to be just around a corner. Putting the oven on will be some much more pleasant on cooler days.

On to these cookies. The batter is really easy to put together. And the macadamia nuts in the cookies are amazing. I used a batch that I’d bought on our last trip to the Sunshine Coast. If you’re ever there, you must visit the Nut Factory. There’s not much to look at, but they offer a range of macadamia nut snacks, ranging from the natural and the plain roasted to a beautiful dark chocolate covered Macadamia Nut for the chocolate lover in you and a Crunchy Hickory Macadamia for when you’re in the mood for something savory (This was one of my favorites and it goes really well with a cold beer.) The best part of the visit is you can sample some of the treats on offer. But I digress. So let’s get back to these cookies. I was specifically looking for a cookie recipe to showcase the gorgeous Macadamia Nuts and this recipe does just that.

Double Chocolate Macadamia Cookies
Adapted from: Crazy for Crust
Makes 20 cookies


1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cup all purpose flour
1/2 cup butter, softened
2/3 cup brown sugar
1 tsp vanilla bean paste
1 large egg
1 cup chocolate chips
1 cup chopped macadamia nuts

Preheat the oven to 180ºC. Line a cookie sheet with parchment paper and set aside.

In a medium bowl whisk the cocoa powder, baking soda, salt and flour till they are all combined.

Cream the butter and sugar together.

Mix in the egg and vanilla till well incorporated.

Add the flour cocoa mix and mix until just incorporated.

Add the chocolate chips and the chopped macadamia nuts and fold into the cookie dough.

Scoop batter into equal sized portions onto the prepared baking tray and space them a couple of inches apart.

Bake for 9-12 minutes or until the cookies have just lost the glossy sheen.

Cool completely and then store in an air tight container.

Enjoy!!!

You can watch the video recipe here –

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Cookies, Recipes

Shrewsbury Biscuits

by Trisha Vaz
Shrewbury biscuits are the best biscuits ever. EVER. They are buttery, sweet and melt in your mouth. Once you’ve had a taste of these, you won’t be able to stop at one. 

It has been ages since I enjoyed one of these biscuits. If you haven’t heard of these, I don’t really blame you. I haven’t seen these at all in Australia. In India, if you are from Pune or the surrounding areas, Kayani’s Bakery was where you’d get your fix of these. And if you were really lucky, a random store in Mumbai would stock them.

But today, I come bearing good news, no, Great News. You can now make Shrewsbury biscuits at home with 4 basic pantry staples – butter, sugar, flour and vanilla extract. Yup, that’s how simple it is. Now the trick to getting these biscuits right, is to bake them on a low temperature for a slightly longer period. But keep an eye on them. You want to take them out just when they start getting a little color on them maybe even a tiny bit earlier than I did this batch. 
The store bought Shrewsbury biscuits have a distinct look. They are stamped. These may not look like the store bought one, but they taste just like them, if not better. And I’m not just saying that, the store bought ones contain margarine and who knows what kind of stuff is in it. These are made using butter. And it is a well known fact that everything is better with butter. 🙂 These biscuits are smaller than the store bought ones but they look daintier this way. Serve them up with a hot cup of tea when you’re expecting company over and get ready to be the most popular biscuit maker around.
Shrewsbury Biscuits
Yields: 24 small biscuits
200g all purpose flour
100g superfine sugar (or powdered granulated sugar)
150g butter, at room temperature (If you’re using unsalted butter, add a pinch of salt to the dough)
1/2 – 1 tsp vanilla extract
Preheat the oven to 150ºC. 
Line a baking tray with some baking paper and lightly grease it and set aside.
In a large bowl, whisk the butter and sugar till light and creamy. 
Add the vanilla extract and mix well.
Add the flour and stir through. Gently knead till it just about forms a soft dough.
Divide the dough into 24 portions. 
Roll them out into balls and flatten to a disc and place on the prepared baking tray.
Bake for 30-40 minutes or till they are just starting to develop some color. 
Cool completely and store in an air tight container. 

This recipe has been shared with –
Full Plate Thursday @ Miz Helen’s Country Cottage

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Cookies, Recipes

Almond Rocks

by Trisha Vaz
My first Christmas post … is this really possible? It’s not yet December but I already have my Christmas on, and it makes me insanely happy. I happen to be someone that loves Christmas. Turns out this is the first Christmas that I have to myself in about 8-10 years. For more than the first half of the last decade, I made Christmas sweets to order back in Mumbai. So as you can imagine around mid November, things would kick into higher gear with the prep, graphic work, shopping and planning of the month ahead and come December I’d be buried to my ears in work. It was exhausting but I loved every second of it and I can’t wait to do this all over again here in Sydney. Not this year though. After spending the last few years in Retail, which at this time of the year has you running off your feet, I have decided to take a little time off. Time to step back, re-prioritize and take some time off. We going to spend Christmas with the family in Bombay this year and I’m really excited. So you should see a little more of me on the blog at this time of the year.

For my first Christmas treat, I’m going to share with you a little chocolate creation that will knock your socks off. If you aren’t wearing any socks at the moment, I’ll wait for you. Put them on and come back to check the rest of the post and prepare to have them knocked off. Almond Rocks are so simple to make and need just 2 ingredients. You can make as big or small a batch as you’d like to. But I must warn you, these are so addictive, do yourself a favor and make a bigger batch than you need. You can also adjust the chocolate to be as intensely dark or sweet as you want it. We personally love dark chocolate, so I use a 70% dark chocolate straight up. If you like a sweeter chocolate, you simple use milk chocolate. If you’re in a Goldilocks kinda situation, use half semisweet / dark and half milk chocolate. So you see what I mean, you could have your chocolate just the way you like it. So that’s about your first ingredient. Now onto your second, the almonds. I use just the regular natural almonds and I roast them myself. I find the flavor much better this way. But you could use store bought roasted almonds too. Those are the ingredients for you. Now let’s put these together, shall we.
Almond Rocks
Yield: 16 pcs

100g dark chocolate (I used 70%, but you can use whatever you like)
A handful of almonds (I use 3 per chocolate, and always roast some extras, in case you have chocolate left over. The almonds taste great for snacking too.)
Preheat the oven to 170°C.
Place the almonds on a baking tray and roast in the oven for 5 minutes.
Toss the almonds and place back in the oven for another 4-5 minutes. Check at the 3 minute mark this time. You may not need as long as 5 minutes, depending on the size of your almonds and your oven. You want the almonds to slightly change color and you will distinctly be able to smell the nuttiness. You need to watch the almonds as you don’t want them to char or burn.
Once you’re happy with how roasted the almonds are, take them out of the oven and let them cool completely. They will crisp up and be a whole lot yummier one it has cooled down. (If you are using store bought almonds that are roasted, you can skip this whole step.)
While this is happening, roughly chop the chocolate into small pieces. Remember, the smaller the pieces, the faster it will melt, which is a good thing. If you haven’t worked with chocolate before, please ensure that all surfaces, bowls/plates, knives that you use to work with the chocolate are comepletely dry. Water and chocolate don’t get along. Any moisture will cause the chocolate to seize and that is NOT a good thing.
Place the chopped up chocolate in a microwave suitable bowl and pop it in the microwave for 30 seconds. Stir and return to the microwave for another 15 seconds. Stir again. As you stir, you will see the chocolate starting to melt. It took me a further 15 seconds (1 minute in all) to get my chocolate melted. Stir well and as you stir, the chocolate continues to melt and gets silky like this.
Tip the completely cool roasted almonds in the chocolate. At this stage, you may feel like there isn’t enough chocolate, but trust me, there is. If you want to, you can add the almonds in two stages. 
Stir the almonds into the chocolate to make sure every nut is well coated in the chocolate. 
Line a plate or platter or tray with parchment paper. 
Spoon out one cluster at a time. I scoop up 3 almonds at a time and drop them on the parchment lined tray. (If you want smaller clusters, you could use just 2 almonds for each cluster. I like the portion size that 3 almonds yield.)
Repeat with the rest of the almonds and chocolate. I love the irregular shapes of candy you get. I think its what gives these almond rocks a lot of character. 
Pop the tray in the refrigerator for around 20 minutes to set. This is what it will look after it has set.
Keep refrigerated till you are ready to serve or store in an airtight container in the fridge. If you want to wrap them in colored candy wrapping foil you can do so at this stage. You could also pop them in little festive bags and use them as edible gifts or host / hostess gifts this holiday season. I am going to leave them uncovered. 
Enjoy!!!
Note: If you are making a massive batch, melt your chocolate in batches that way it is easy to work with. However if you find the chocolate getting too thick to work it, microwave it for about 10 seconds and you should be good to go.
If you don’t have a microwave, you could use the double boiler method to melt the chocolate. Simply place a bowl with the chocolate over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl and no moisture or vapor gets to the chocolate while you are melting it.

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Recipes

Week 4 of 12 Weeks of Christmas Treats: Chocolate Covered Pretzels

by Trisha Vaz
If you’ve seen a lot of my posts on 12WOCT in the past couple of years, you will have noticed that a lot of the traditional Goan Christmas sweets are very time consuming and labor intensive. Needless to say, the end results are absolutely delicious. But sometimes, you just don’t have the time or there’s too much on your plate and you still want to put together a fabulous home made Christmas platter without having to fuss about to much. Is that even possible?, you might wonder. Well I’m happy to tell you that it most certainly is. For this years edition, my focus has been on treats that are quick and easy to make and taste delicious. So whether you are a novice in the kitchen or are simply short on time but still ant to impress, you’ve come to the right place. For this weeks reveal, I’ve put together these yummy pretzel treats. They are so versatile and can be dressed up for pretty much any occasion. Simply switch up the sprinkles or use some colored sugar and you have something fancy you can put together for Halloween, Christmas, Easter or even color co-ordinate them for showers or birthday parties, the options are endless.

I’m not too happy with the evenness of the chocolate coating on some of them, but I think they still turned out alright. The next time I make these, I’ll either double dip them in the chocolate or I’ll cool the chocolate down a little to thicken it up a bit. I’m also very eager to try candy melts the next time around. I used mini pretzels and I think they’re just way cuter since they’re smaller. But these turned out really well. While I was dipping these in chocolate, my husband decided to help out by supposedly “tasting” some even before the chocolate had an opportunity to set up. In my experience that’s good news. He has really good taste. He isn’t fussy about food and will silently endure all the torture I put him through while I’m experimenting with new ideas. But when he really enjoys a dish, I can tell, and it makes it all worthwhile. Let me tell you this much, its hard to stop at one, or two, or even three with these bite sized treats.

Chocolate Covered Pretzels


1 packet of mini pretzels
A bar of white chocolate
Sprinkles of your choice (I used some chocolate strands and some hundreds & thousands)

Break the chocolate bar into smaller pieces and place in a microwave safe bowl and microwave on high for about 30 seconds. Stir and continue heating in bursts of 30 seconds till it melts and stir in between each zap, to ensure the chocolate doesn’t burn.

Prep a little assemble line of sorts on your table / counter / work platform. I placed them in this order – pretzels, melted chocolate, plate lined with baking parchment, sprinkles.

Dip the pretzels in the chocolate, and using a fork, pick it up and place it on the lined plate. Sprinkle the ‘sprinkles’ over it as desired.

Leave it to set. I usually pop it in the fridge for about 20 minutes.

There you go. That how quick, simple and easy this is. Repeat the process till you’re done. You can also use milk or dark chocolate if you prefer.

Don’t forget to check what the others have put together this week. We will be posting one new recipe every week for 8 more weeks so don’t forget to stop by every Wednesday for a new idea. If you’d like to join in and cook / bake with us, you can sign up at Brenda, our hosts blog, Meal Planning Magic.

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Recipes

Week 3 of 12 Weeks of Christmas Treats: Coconut Ladoos aka Coconut Snowballs

by Trisha Vaz

At the start of this years edition of 12 WOCT I said I would bring you recipes that were quick and easy to put together at home. Todays treat definitely fits the bill. It is quick and easy to prepare and so very delicious (ofcourse, I’m biased towards coconut). Nevertheless, these dainty treats will sure look so festive on a Christmas platter. Typically in India, they make these ladoos for Indian festivals like Diwali, but you’ll also see them make an appearance on some Christmas platters. In the past I have made other coconut treats like this Coconut Toffee for which I use a candy thermometer. This deliciously coconutty treat doesn’t need one and that suits me just fine since I’m starting out all over again without the luxury of my fully equipped kitchen back in Mumbai. So without any further delay, here’s this weeks treat – the humble Coconut Ladoo.

Coconut Ladoos
Yields: 12-15 pieces

125g desiccated coconut
1/2 tin of condensed milk
4 pods of cardamom

Peel the cardamom pods and powder the seeds.

Mix 100g of the coconut, the condensed milk and the powdered cardamom seeds in a non stick pan.

Place it on medium heat for about 5 minutes (or till the mix can be rolled into little balls), stirring frequently.

Leave it to cool for about 5-10 minutes or till it is cool enough to be handled.. The mix needs to be warm while shaping.

Take a spoonful of the mix into your hands and shape into balls and roll it through the remaining desiccated coconut.

Repeat with the rest of the mix.

Enjoy!!!

Don’t forget to check what the others have put together this week. We will be posting one new recipe every week for 9 more weeks so don’t forget to stop by every Wednesday for a new idea. If you’d like to join in and cook / bake with us, you can sign up at Brenda, our hosts blog, Meal Planning Magic.

This recipe is linked to –
Tuesday Talent Show


Diwali Delicacies @ Spicy Treats and Priya’s Versatile Recipes

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Goan Recipes, Recipes

How to make Marzipan from scratch!!!

by Trisha Vaz
Over the last couple of weeks, I’ve received numerous requests from readers for my marzipan recipe used for my Easter goodies. Its taken me this long to post it as I’ve got it scribbled on a tiny piece of paper and I haven’t had much time to hunt for it or type it out. But I finally managed to track it down and type it out. That too, just in time for Easter. So this post is for all of you who’ve waited so patiently for it.

 

 
This Easter, why don’t you try making some goodies at home. Marzipan is a little finicky to get right but I’ve used this recipe that specifies exact time for cooking it. That makes it easier to handle. I’ve used this for years now and find it easier compared to some of the other recipes. I know that traditionally marzipan calls for almonds to be used, however, cashew nuts are more abundant here than almonds are so this recipe uses cashew nuts. 
 
 
Marzipan

 

200gms Cashew nuts, ground to a powder
400gms Sugar
150ml Water
½ tsp Almond Extract
 
Melt sugar in the water over the fire on high heat.
 
After the sugar melts, add the powdered cashew nuts and stir on low
heat for exactly 7 minutes.
 
Remove on a flat dish and add the almond essence.
 
Allow it to cool by stirring with a spoon or spatula.
 
Bind into a dough, color and use as desired.
 
Note:

 – If the marzipan turns too dry add a couple of drops of rose water and knead till it reaches desired consistency.
 – If the marzipan is slightly moister than you’d like, knead with some icing sugar till it reaches the desired consistency.
 – If the dough is too moist, put in back on the fire for a minute or so and stir. This step is usually not needed. I had to do this just once when using a different stovetop and the lowest flame was way to low than what you’d find on a regular stove top.

 
 
 

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Recipes, Vegan

Week 9 of 12WOCC: 2nd issue of Double Treats … Coconut Toffee & Milk Cream

by Trisha Vaz
UPDATE: I’ve added a new, better picture for the milk cream and the video recipe for it at the end of the post. The recipe is still the same great recipe. 

As promised in last weeks post, this week as well, I’m sharing 2 lovely treats. One is a little time consuming, the other far quicker. Both of these can be found on the traditional Goan Christmas sweets platter. These are none other than Milk Cream and Coconut Toffee. I simply love them both very much. I remember when I was a kid, my Nana (may she rest in peace), would be solely responsible for whipping up the coconut toffee and to this day I remember, she would tinker about the kitchen for about 15-20 minutes at the most and voila, the coconut toffee was ready. We then simply had to wait for it to cool. I’ve always been a big coconut toffee lover (Bounty being one of my favourite candy bars) but since my Nana passed away, we never made this any more. I wonder why. This year that is about to change.

Now the Milk Cream was a completely different story. You see, neither my Nana or my Mum knew how to make milk cream, but my Aunt used to make some of the best milk cream I’ve ever had to this date. She guarded her recipe with her life. Eventually, I managed to persuade her to share the recipe with me and she obliged. So I came home and decided that I was going to make Milk Cream that Christmas. And make it I did. Little did I know how fickle sugar was. The recipe seemed fairly simple and I figured like the rest of the traditional sweets, it wasn’t done till your arm fell off from all the stirring. How wrong I was. I ended up with nothing close to the perfect Milk Cream that my aunt used to make but with some milk cream crumbs, some really delicious crumbs. I figured that while this couldn’t be shared with friends and visitors, there was no reason why we at home couldn’t enjoy it. So once my crumbs cooled off, I bottled it and we enjoyed this strange version of the Milk Cream for quite a while. When I called my aunt later and told her about it, she told me that my only error was I had overcooked it and thats why the mix had crystallized. She asked me to have a go at it again, but being the teenager I was, once was quite enough. I wasn’t as persistent back in the day. I figured I would just enjoy the generous portion she usually gave us, since she knew it was my favourite.
Years later, with some much needed guidance, I attempted making this again and this time it worked out. I’ve never looked back since. I hope you try this out when time permits you won’t be sorry. It’s a lovely little bite that simply melts in your mouth.
Last week we started with the more time consuming treat first. This week, I’m starting with the quicker one.

Coconut Toffee


1 1/2 cups sugar
1/2 cup water
2 cups desiccated coconut (unsweetened)
A pinch of ground cardamom seeds
A couple of drops of food colour of your choice
Clarified butter for greasing the plate

Place the sugar and water in a heavy bottomed saucepan and place on a medium flame. Cook till it reaches 235ºF on a candy thermometer.

Grease a steel / aluminium plate or cookie sheet using ghee / clarified butter.

When the sugar solution reaches the desired temperate, add the coconut, cardamom powder and food colour. Mix well and take it off the fire.

Pour the mix onto the greased pan and flatten out evenly.

Let it cool for a while and then cut into squares.

Enjoy your coconut toffee!!!

Moving onto the milk cream. It is a time consuming recipe and you will be tempted to turn up the gas. Please don’t. You get a lighter coloured end result if it is cooked on a slow flame. Do not leave it unattended.

Milk Cream

1 litre milk
400g sugar 
100g cashew nuts, ground to a powder
 
Boil the milk in a heavy bottomed vessel and continue cooking till is reduces to half the quantity on a very slow flame, stirring occasionally and ensuring that the milk that’s on the sides of the vessel is stirred into the rest of the milk and not allowed to brown there. 
 
Add sugar and keep on stirring. 
 
When thickened, add the cashew nut powder. Keep stirring over a very slow flame till it starts leaving the vessel. 
 
Test to see if done. (Use water test). 


Pour the mixture onto a steel plate and stir to cool a little.
 
Knead it into a dough while still warm. Mould into desired shapes.
 
NOTE: If the dough turns out too sticky add a little icing sugar and knead.




Watch the video recipe here – 


 
 
 

Don’t forget to stop by next week for the 3rd issue of Double Treats.

I can’t wait to see what the others have brought to the table this week. Go ahead and check it out –

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Recipes

Date Rolls

by Trisha Vaz
Typically, I make date rolls around Christmas time. They make a lovely addition to the Christmas platter. But these little rolls are really good any other time of the year as well. This recipe is also ideal for those watching their sugar intake – simply leave out the sugar from the dough recipe and the sweetness of the dates is sufficient to make these into a delightfully healthy treat.



Date Rolls
(Make 35-40 depending on the size)


200g all purpose flour
100g butter
60g fine sugar
200g dates, cut into strips
200g walnuts, sliced (optional)
1 egg
Yolk of an egg for glazing

Beat the butter till fluffy.

Add the sugar and beat till fluffy again.

Add 1 well beaten egg and beat till incorporated with the sugar and butter.

Fold in the flour and mix till well blended. Knead lightly till it forms a dough. If the dough is too soft, refrigerate for around 10-15 minutes before rolling it out.

Roll it out to a rectangular piece to a 1/4″ thickness. Cut into 1 1/2 – 2″ squares.

Put 2 strips of date and walnut (if you’re using walnuts) on each roll and roll it up. Apply a little water to seal the edges.

Place on a well greased baking tray leaving about an inch of space between any 2 pieces.

Using a pastry brush, brush the top of each roll with egg yolk for a glazed look.

Bake for 10-15 minutes  at 160ºC.

Cool completely before storing in an airtight container.

This recipe has been linked to Sweets for a Saturday @ Sweets as Sugar Cookies, hosted by the lovely Lisa. 

You should spend some time browsing her blog. She makes some lovely treats.

Also, don’t forget to check the others have submitted this week.

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Cookies, Recipes

Final Week of 12 Weeks of Christmas Cookies: Jujups

by Trisha Vaz
Yes folks, here we are, at the final week of an amazing 12 week journey. A journey where so many wonderful bakers, cooks and bloggers put up some wonderful treats each week. I know I’ve learned so much from them. Their work has truly been inspiring. My ever growing ‘to bake’ list just got a whole lot longer and I can’t wait to try out some of these treats myself.

Considering how close we are to Christmas and how swamped I am with things that need to be done around my house and in my kitchen, I haven’t baked anything for this weeks round up. Now that doesn’t mean I didn’t bake anything. There’s a load of stuff happening in the kitchen … more on that later. However, it also doesn’t mean that I’m going to skip this weeks submission. This week I’d like to showcase what we in India call ‘Jujups’. This is a lovely sugary treat that can be made in a number of flavors and colors. Its quite a hit with kids. I haven’t yet made jujups this year, so I’m going to add a picture from last year. I will add a better picture when I make it this time around.

Jujups
Ingredients –
500g sugar
30g unflavored gelatin
1 sour lime
1 cup water
A few drops of essence
A few drops of color
Castor sugar for coating
A pinch of cream of tartar
Method – 
In a steel vessel, add ¾ cup water, sugar and the cream of tartare to make a sugar syrup. Keep on a high flame and stir till the sugar dissolves. Then on a low flame and let it cook to a 2 thread consistency approx. about 20 mins. While this is cooking, use ¼ cup of water and dissolve the gelatin in it. Add the juice of 1 sour lime and mix well. Let it soak for about 5-10 minutes. 
Once the sugar syrup is ready, add the gelatin mix to it and stir well. Let this concoction warm through for a minute or so. Add the color and flavoring as desired and mix well. Grease a tray with olive oil and pour the mixture through a metal strainer into it. Leave it to set undisturbed. Once it cools you may keep it in the fridge overnight. The next day, bring the mix to room temperature and then loosen the edges using a knife. Unmould the jujups on a board covered liberally with castor sugar. Cut with a greased knife and roll the pieces in castor sugar. Cover and keep in an air tight container.
Colour & Essence Chart –

Here’s a handy dandy chart to guide you when trying out different flavor and color combinations. This is the assortment I made last Christmas. Feel free to experiment and make it your own. If you do try any flavors that aren’t mentioned here, let me know how it goes, so that I can add to this list.
Color      –   Flavor
Pink / Red – Strawberry
Yellow – Pineapple / Lemon
Purple – Black current
Green – Mix fruit
Orange – Orange
NOTE: Cream of tartar is used to prevent crystallization of sugar in the sugar syrup. Make sure you use a very small pinch – if excess is used, the jujups won’t form.

Don’t forget to check out what the others have put up this week!

Week 12 Twelve Weeks of Christmas:

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Goan Recipes, Recipes