Will put up the recipe for kalkals later and for plain fruit cake follow the same recipe as Brandied Fruit Cake omitting the alcohol.

The recipe for Mixture can be viewed at http://theversatilehousewives.com/2009/12/quick-mix/

This year I made Siennese Macaroons too. They are tiny delicious morsels of baked marzipan and absolutely irresistible. I found the recipe years ago while browsing through a book at Bristish Council and scribbled it on a scrap of paper.

The Recipe:
(Make the day before you want to eat them because you need to dry them out before baking).

1 large egg white; pinch salt; 225 gms. powdered sugar; grated rind of 1 lemon/lime; 1 tsp. almond essence; 250 gms almond meal; 250 gms almond bits;; icing sugar for dusting.

Mix all ingredients in bowl. Add egg, little by little until like dough. Roll out on board dusted with icing sugar to 1/2 inch thickness and cut out desired shapes using icing sugar over your hands if too sticky. Use up all the dough and place on lined tray. Dry overnight or for 8 hours hours. Preheat oven to 140C and bake 20 minutes or till done. This can take more or less time depending on your oven. The macaroons should be pale and slightly cracked. Cool. Dust with icing sugar and hide away because once tasted, will be finished in one sitting.

Mummy’s Sooji Ladoos

NB: Sooji is also known as Semolina or Cream Of Wheat

Another melt in the mouth recipe is the Sooji Ladoos my Mum used to make every Christmas. Loaded with calories and too scrumptious to be passed over, it is one treat we indulge in every year. This is the time to eat, drink, be merry and maintain your weight effectively.

250 gms fine sooji; 250 gms wheat flour; 1/2 cup ghee; 250 gms caster sugar; 5 cardamoms, powdered; 2 tbsp almonds or cashew bits; 2 tbsp black raisins.

Roast sooji & wheat separately in a non stick pan using 1 tsp ghee for each until crisp and golden brown. Transfer to bowl. Mix the ghee and sugar and add to the sooji-wheat mixture. Add the cardamom powder and mix well with a wooden spatula. Throw in the raisins and nuts. Mix thoroughly again. If too dry add more ghee. Form into ladoos and store in air tight container. Serve on Christmas Day and expect your guests to ask for another.

May the Spirit of Christmas abide with you throughout the coming year and may you be blessed with health, wealth and happiness.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my Mum & Grandmother.

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