The Curious Case of Strange Sweets

Are you aware of the desserts eaten by the saints in the mystical caves of the Himalayas, by the tribesmen in African rain forests and by Bear Grylls in his non-working hours? Well, we aren’t either.

However, we do know about desserts that are just as good as the conventional ones, made highly sought after due to their rarity. Check them out.

CINNAMON CHILI BROWNIES

We said ‘good’ desserts, never ‘sweet’! And besides, for a nation renowned for spicy food, a spicy dessert won’t make much difference. Start like this:

  • Unsweetened chocolate (roughly chopped) 2½ ounce
  • Unsalted butter ½ cup
  • All-purpose flour 2/3 cup
  • Cayenne pepper ¼ tbsp
  • Ground cinnamon 1 tbsp
  • Baking powder ½ tbsp
  • Salt ¼ tbsp
  • Sugar 1 cup
  • Eggs 2
  • Pure vanilla extract 1 tbsp

And end like this:

  • Preheat oven to 350°F. Line a baking pan with foil and butter it.
  • Put chocolate and butter in a medium saucepan over low heat. Cook, stirring frequently until its melt. Turn off the heat and let the mixture cool for a few minutes.
  • In a bowl, whisk together flour, chili powder, cinnamon, baking powder and salt. Pour the chocolate mixture into another bowl and stir in sugar, eggs, and vanilla. Add flour mixture and stir just until smooth.
  • Pour into the prepared pan and bake just until the top of the brownies begins to look dried, 30 to 35 minutes. Lift the brownies out carefully and let them cool. Peel off the foil and cut the brownies into squares.

Enjoy the dessert that’s both mouth and eye-watering!

1 brownie (1)

HOT CHILI PEPPER TRUFFLES

If chili is your Achilles heel, pass on. The chili quantity in ingredients is the lower limit, you can go higher if you dare. Gather all these:

  • Heavy cream ½ cup
  • Hot cayenne chili peppers 5
  • Dark chocolate (chopped) 8 ounces
  • Unsweetened cocoa powder ¼ cups

Here’s what you need to do with all this stuff

  • Put the cream in a saucepan. Crush the red peppers it. Heat the cream until it comes to a simmer and then let it steep for 15 minutes.
  • Heat the cream back up to a simmer, and immediately strain the cream into the chocolate. Let it sit for about 5 minutes, and then stir until the mixture is smooth. If the chocolate isn’t completely melted you can heat it in a microwave.
  • Cover with plastic wrap and set the bowl in the refrigerator for about 30 minutes.
  • Now gather up all your ladoo-making skills. Scoop up small amounts of chocolate and set them on a plate.
  • Roll each truffle around in your palms until it is a smooth ball and then in the cocoa powder until they are completely coated. Serve at room temperature.

2 Chili

JUNNU

Finally, a sweet dessert. Funny that we have to even mention sweet before dessert – you never thought you would live to see such a day, did you? Check the ingredients:

  • Sweetened condensed milk 200 ml
  • Brown sugar 50 grams
  • Curd 200 grams
  • Milk 200 ml
  • Cardamom ½ tbsp
  • Pepper powder, nutmeg A pinch

Doesn’t look too unique, does it? Maybe because you don’t know that the milk required is colostrum milk – the milk of a cow or buffalo during first 5-6 days of calving. Now let’s begin this unique dish:

  • Mix sugar and curd in a bowl and then add condensed milk to the mixture.
  • Add warm milk, cardamom powder, nutmeg, and pepper powder to the bowl.
  • Place the bowl of the mixture in the pressure cooker with little water and steam cook on low flame for 30 minutes (without whistle).
  • Cool for some time in the refrigerator before serving.

3 Junnu (1)

It’s only when you move on from the ordinary desserts that you will discover a lot of tempting and mouth-watering options. Treat your sweet tooth with these not-so-sweet sweets and you’ll be singing of the boons of unusualness forever.

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