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Treats for Easter

Photo: T. SINGARAVELOU

HOW DO YOU LIKE YOUR EGGS? Chocolate-filled, of course

Easter Sunday is almost upon us and here are some recipes for Easter treats.

Makes 10 small eggs

Icing sugar: 500 gm

Cocoa powder or drinking

chocolate: 50 gm

Butter: 100 gm

Vanilla essence: 1 tsp

Salt: half tsp

Cooking chocolate (melted): 2

bars

Warm water: half cup

Blend the icing sugar, cocoa powder / drinking chocolate, butter, vanilla essence, salt, melted chocolate and warm water together. Mix well to a smooth dough. Form into 10 small balls and mould into egg shapes. Decorate as desired.

Makes 10 small eggs

Almonds: 250 gm

Sugar: 250 gm

Icing sugar: 300 gm

Egg whites: 2

Rose water for grinding: A little

Almond essence: one fourth

teaspoon

Grind the almonds with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on low heat, stirring all the time till the mixture forms a ball. Remove from heat and add the icing sugar and a few drops of colour of your choice. Knead till it forms a dry ball. Divide the mixture into 10 even sized balls and mould into egg shapes. Decorate with royal icing.

Makes 6 medium size eggs

Cocoa powder: 50 gm

Milk: 2 cups

Sugar: 500 gm

Butter: 50 gm

Walnuts (chopped fine): 125 gm

Boil milk and sugar together till it thickens. Make a paste with the cocoa powder and a little warm milk and add it to the milk along with the walnuts and butter. Simmer till the mixture forms a ball.

Remove from heat and mould into egg shapes. Cool and wrap in decorative foil paper.

Makes 2 loaves

Flour / maida: 500 grams

Active dry yeast: 1 teaspoon

Walnut chopped: 200 gram

Curd or plain yogurt: Half litre

Eggs beaten: 2

Sugar: 300 gram

Dissolve the yeast in a little warm water. Combine all the ingredients together and knead to a soft dough with the dissolved yeast and curd or plain yogurt. Use a little more water if required. Cover with a towel and set aside for two hours till the dough doubles in size. Punch the dough down and transfer to two buttered loaf tins. Brush with beaten egg and sprinkle powdered sugar on top. Bake in a moderate oven for 45 minutes or till golden brown

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