Yuppieeee!!! I’m 100 now. I just entered ‘100 Crore Club’(It is just a new category of Bollywood movies which has grossed more than 100 crore). No I dint get any lottery not even I made any profitable business deal but yes I just completed the 100th post of my blog and it gives me that kind of ‘high’ which the ‘100 Crore’ tag gives you. It’s an inexplicable joy which can be only felt deep inside but definitely the reflection can be seen on your face. In my case I’m almost flying (thank to me that I’m not causing another Earth Quake!). When I started this blog around nine months back I dint even dare to imagine that I would make it so soon. But when I’m writing this post today I can’t even figure out when it did happen without my realization. I was so busy in cooking, clicking pictures, and writing up contents it slipped off my eyes that I was fast approaching the number ‘100’.
When it came to my attention I decided to celebrate in honor of this remarkable occasion. And none of my celebrations is complete without sweet treat. So it had to be a dessert but something classic with a ‘Desi’ touch. After all I have the Bong heart in my core. After wasting my days in scratching head and nibbling this & that I finally chose to go back to my old recipes which I used to try before blogging. And to my sweet surprise I got my Wealth Box back there. There are so many things which I had tried in my early days of cooking and forgot about them completely; few of them were tried just for once.
Anyways, I picked one among them which was very close to my heart: Cadbury Twister. I made this only once before and that also more than a year back. When I opened the folder and found old pictures I actually could visualize my journey from a newbie cook to a food blogger. That time I neither had any skills of cooking and photography nor any knowledge. It might also be possible that I had not even heard the term ‘food styling’ back then. But all I got was unstoppable energy which has dragged me here where I’m standing today. And I’m proud that I took the decision of starting this blog back then. Feeling nostalgic! Let’s get back to our Cadbury Twister. This Indo-Western fusion sweet is invented a year back by an established sweet confectionery Gupta Brothers.from Kolkata, India. It has a soft chewy sweet cottage cheese filling with dry fruits at the center and a chocolaty shell outside. I intentionally made few major changes in the recipe to make it less time consuming and hassle free. Thus it has become the perfect chocolate treat to offer you all now.
So dear readers here I present the twisted recipe of Gupta Brother’s Cadbury Twister: No Cook No Bake version.
Preparation Time: 10 mins
Cooking Time: 5 mins
Resting time: 15 mins
Total Time: 30 mins
Yield: 16 candy cups
Cottage cheese: 250g
Khoya Or Milk powder: 200g
Sugar: 2 tbsp (optional)
For Chocolate Ganache:
Milk Chocolate : 250g
Chop most of the pistachio. Keep few aside for garnishing.
Drain the excess water (if any) from the cottage cheese by squeezing. Dump the cottage cheese in a large mixing bowl and knead well to make sure there is no lumps at all.
Pour the milk powder on the cottage cheese to cover the surface.area.
Mix the sugar, if you are using any and knead again to remove lumps. Cover and keep aside for 10 mins to allow them to absorb the flavors.
After 10 mins remove cover and knead again by your hand. You may also use your blender to avoid mess.
When the dough is ready, place the paper cups in mini candy molds. As I don’t have any candy molds I placed them inside plastic cups. The paper cups will remain firm in this manner and our final product will get very sharp edges.If you don’t have paper cups handy you can directly use candy molds as well.
Now take 1 tbsp of the mixture on your palm and roughly make a small ball.
Place few pieces of chopped pistachio in the middle, close the open face and smoothen the ball.
Prepare similar balls with rest of the dough. Arrange them in lines which will help you to work on the later part quickly with ease.
It’s time to make the chocolate ganache. Break chocolate bars into small piece. Take two third of the chocolate and place then in a microwave safe mixing bowl. Microwave it for 1 min. Don’t heat it for longer, otherwise it will change the texture of the chocolate. The molten chocolate should be grain free.
Remove the bowl from the oven, break rest of the chocolate bars into pieces and mix then with the molten chocolate. Quickly they will melt like butter and you will get smooth thick chocolate ganache.
Drop 1 tsp of hot chocolate ganache into each cup to cover the base of the cup. If it seems messy let it be. Mess with the chocolate is always a fun.
Drop a cottage cheese ball into each cup. Pour 1 tbsp of chocolate ganache on the top. allow it to settle a bit let’s say a min or 2.
Fill rest of the cups with the remaining chocolate ganache in such a way that only top of the cheese balls remain in air but remember you should fill upto the edge of the paper cup. Leave it for 10-15 mins to settle down. Freeze or refrigerate it for 5-6 hrs. depending on your local climate.
Garnish each cup with chopped pistachio and serve chilled.