Shiro is a Gujarati sweet dish made for many celebratory occasions. My mom makes a very special chocolate version that is really unique – I don’t know any other Indian auntie that makes it this way so I consider this recipe a rare treat 🙂 My mom used to make chocolate shiro any time my brother and I weren’t feeling well and it was such a delicious pick-me-up. Recently my husband was feeling under the weather so I asked him if he wanted shiro and his face lit up and just the thought of it seemed to make him feel better. One really interesting thing about Indian food is how a base ingredient like semolina can easily become something sweet or savory (see Upma recipe). This shiro recipe is unique with the addition of chocolate chips – traditionally it is only spiced with cardamom, some golden raisins, and sliced nuts (cashews/almonds). Enjoy! (more…)
This recipe from the Joy of Baking has a really great tutorial on how to make these delicate treats. Stephanie Jaworski is an excellent teacher and graciously allowed me to post her recipe here. I have only tried a few flavors of French Macarons and always find them too sweet. I like this recipe because I think it creates the perfect balance of bittersweet chocolate ganache between lightly flavored cookies. The texture is spot on after 1-2 days refrigerated and then thawed to room temperature before eating. You should have a slight crunch on the outer shell followed by a chewy consistency and then the creamy center… yummm.