NATTU KOZHI KULAMBU

HOW TO COOK NATTU KOZHI KULAMBU

INGREDIENTS :

To Saute and Grind :

For Nattu Kozhi Kulambu:

To Garnish :

METHOD : 

To Saute and Grind :

• Heat Oil in a pan, Saute Shallots, Dry Red Chillies, Coriander Seeds on a very low flame.
• Saute until Onions turn translucent and the Spices turn fragrant.
• Add Cumin Seeds, Peppercorns and Curry Leaves to the above and fry for a while.
• Switch off the flame and the ingredients to cool down.
• Grind the above ingredients into a smooth paste and keep it aside.

For Nattu Kozhi Kulambu:

• Clean, Wash and cut Chicken into pieces.
• Heat Oil in a Pan/Earthen pot, splutter Fennel Seeds & Curry Leaves on a low flame.
• Immediately add Chicken Pieces and sear the meat until the colour changes.
• Add Ginger Garlic Paste, Green Chillies(Slit into two) to the above and saute until it turns aromatic.
• Add Turmeric Powder and give a quick stir.
• Pour in the Ground paste and mix well.
• Add Salt and cook until oil separates from the masala.
• Add some water & leave it on a low flame and cook until the Chicken Pieces turn soft and succulent.
• Pour in the Tamarind extract and boil it on a low flame until raw flavour goes.
• Cook the Nattu Kozhi Kulambu on a low flame until it reaches the desired consistency.
• Garnish  Nattu Kozhi Kulambu with finely chopped Coriander Leaves.
• Nattu Kozhi Kulambu goes well with Dosa, Idli, Kal Dosai, Uthappam,  Idiyappam, Appam etc.,
• This Curry goes well with both Roti & Rice.

NOTES :

• Can cook the same recipe with broiler chicken too.
• Nattu Kozhi/Free Range Chicken takes time to cook, adjust the time accordingly.
• Adjust the amount of spices to suit your taste preference.
• Slow cooking the Curry on a very low flame in an earthen pot yields an aromatic Nattu Kozhi Kulambu with perfectly cooked Chicken pieces.

COCONUT PUDDING - TEMBLEQUE

HOW TO MAKE COCONUT PUDDING - TEMBLEQUE

COCONUT PUDDING - TEMBLEQUE

INGREDIENTS :

METHOD :

• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
• Pour fresh Cream in a wide bowl and boil it on a low flame stirring continuously for few minutes.
• Add Sugar to the fresh cream and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Vanilla Extract/Pandan Essence to the above mixture and mix well.
• Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Pour in the thick Coconut Milk to the above mixture and mix well until well combined. 
• Switch on the flame and cook the Coconut Pudding on a low flame stirring continuously for few minutes. 
• Add freshly grated/sliced Coconut to the pudding and switch off the flame.
• Allow the Coconut Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Coconut Pudding for about 4-5 Hours or until you serve the dish.
• Serve the Coconut Pudding chilled.
• If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate. 

NOTES :

• I have used freshly extracted home-made thick Coconut Milk and fresh Cream in this recipe.
• Can substitute Fresh Cream with Coconut Cream for a dairy free Coconut Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/4 Cup of Sugar in the recipe, adjust to suit your taste preference.
• Pandan flavour in Coconut based desserts go hand in hand.
• Can use Vanilla Extract/Coconut Rum to flavour the dessert.
• Soft and tender Coconut Slices tastes great when garnished in this Coconut Pudding.
• Can also use the tender slices from Tender Coconut.
• Can also Serve the Coconut Pudding with Toasted Coconut Slices/freshly grated Coconut.

COCONUT PUDDING - TEMBLEQUE

TRIVIA - A QUICK NOTE:

How to make Toasted Coconut:

• Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like Coconut Pudding/Tembleque, Coconut Ice Cream, Cakes etc.,
• To toast shredded coconut, pre-heat an Electric Oven  400°F/200°C. 
• Spread the grated coconut evenly on the pan in a single layer.
• Toast, stirring occasionally until coconut turns golden brown and crisp for about 7-10 minutes. 

• The high-fat content in coconut can make the shredded pieces go from golden brown to black and charred, within minutes.
• Once the coconut turns into light golden brown in colour, remove the pan from the oven.
• Immediately transfer the toasted coconut from the hot pan to a flat plate.
• This will prevent the pan’s residual heat from over-cooking the coconut.
• Allow the toasted Coconut to cool down before storing it in airtight containers.
• Can use the toasted coconut as a garnish in Coconut Pudding, Coconut Ice Cream, Cookies, Cakes etc.,

HOW TO MAKE CLASSIC CHRISTMAS POUND CAKE - RICH FRUIT CAKE

INGREDIENTS :

• Spices like Cinnamon, Nutmeg, All Spice, Cloves etc., suits well for the purpose.
• I usually use Nutmeg and Cinnamon in my Christmas Fruit Cake Recipe
• Use any Nuts of your choice. ( I used Nuts like Cashewnuts, Walnuts & Blanched Almonds).
• Can soak finely chopped Nuts along with the dry fruits, but it tends to lose the crunchiness.
• It would be a good idea not to soak the Nuts.  
• Roast the Nuts and dust it up with the Flour used for baking the cake, just before adding it into the Cake Batter.

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Drain the soaked fruits & keep it aside. Retain the drained wine.
• Add 1-2 Tablespoons of All Purpose Flour over the soaked fruits and toss them up.
• Finely chop the Nuts, if using Almonds Blach the almonds, peel and then chop it.
• Toast the Nuts and keep it aside.
• Toss the Toasted Nuts with few teaspoons of flour and keep it aside.
• This avoids the Dry Fruits & Nuts sinking to the bottom of the cake while baking.
• Powder the Sugar and keep it aside.
• Powder the Spices along with few teaspoons of Sugar into a fine powder and keep it aside.
• Sift the Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
• Add Eggs one at a time into the butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence, Jam, Caramel, Spice Powder and beat it well.
• Add the sifted flour in batches alternating it with the retained Wine/Liquor.
• Beat after each batch until the flour is well combined into the mix.
• Add soaked dry Fruits, Roasted Nuts along with some freshly grated Orange/Lemon zest to the cake batter.
• Grease the Cake Tins and dust them up with Flour.  Line the tins with Baking Paper.
• Pour the Cake Batter into the prepared tins and smoothen the tops.
• Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 mins to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Christmas Pound Cake from the pan carefully and peel off the baking paper.
• Cut into the desired shape and store the Christmas Fruit Cake in airtight containers.
• Classic Christmas Pound Cake/Rich Fruit Cake stays good for a week or two at room temperature.

For Longer Shelf Life :

• Soak a clean cheese cloth in the wine/brandy/rum and wrap it around the Christmas Fruit Cake.
• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated for up to 3 Months.
• Before serving remove them from the plastic wrap and drizzle some liqueur over it.

NOTES:

• Eggs and Butter should be at room temperature.
• Weigh the Eggs with the shell(before breaking it open).
• For 2 Cups of Flour, It equalled to 4 Eggs.
  
• I used Strawberry Jam for the purpose, can also use Orange Marmalade.
• Use a hearty amount of Lemon/Orange Zest for a refreshing Citrusy Note in the Christmas Fruit Cake.
• Can substitute White Sugar with Brown Sugar.
• If you feel 2 Cups of Sugar may yield a sweeter Fruit Cake. Adjust the amount of Sugar accordingly. 
• I have used 4 Cups of Fruits and Nuts in this Christmas Cake Recipe.
• A rich and good Fruit Cake would have ample of  Dry Fruits & Nuts( at least half the weight of the cake should be Dry Fruits & Nuts).
• Adjust the amount of Dry Fruit and Nuts according to the number of cakes you need to Bake.
• Use only 4-5 Tbspns of retained wine/liquor in the cake batter.  
• Use the remaining wine/liquor to brush over the top of the cake, if you are storing it for a long period of time.
• Adjust the baking time according to your oven settings.
• If you are baking a Light Fruit Cake with the same recipe, avoid adding caramel to the batter.
  

Light Christmas Fruit Cake Recipe – A Perfect Festive Delight

    Christmas is no longer just a day; it’s a month-long celebration filled with warmth, tradition, and delicious food. One of the most iconic treats of the season is Fruit Cake. While Rich Fruit Cakes or Kerala Plum Cakes often steal the spotlight, this Light Christmas Fruit Cake offers a refreshing, golden alternative. If you’re looking for a festive cake that’s lighter, moist, and absolutely delicious, this recipe is for you.

    Whether for Christmas, New Year, weddings, or special occasions, this cake stands out with its delicate colour, perfect texture, and a subtle balance of flavours. Let’s bring some joy to your celebrations with this easy, no-fuss recipe!

Why You’ll Love This Light Fruit Cake

• Perfect for the holidays: A lighter, golden version of the classic rich fruit cake.
• Simple Ingredients: Uses easily available dry fruits, nuts, and pantry staples.
• Customisable: Adjust sweetness, fruit choices, and preparation style to your liking.
• No Alcohol Needed: A family-friendly recipe using orange juice instead of alcohol.

  Pro Tip: For a non-alcoholic twist, fresh orange juice works wonders!

Must-Have Ingredients for Your Fruit Cake

    Planning to bake your own Christmas Fruit Cake? These DIY ingredients from my blog will take it to the next level:

• Candied Ginger – For a hint of spicy sweetness in every bite.
• Candied Orange Peels  – Adds a citrusy, jammy depth of flavour.
• Candied Fruits – A unique twist for a burst of fruitiness.

What Makes Light Fruit Cake Different?

While the traditional dark fruit cake uses caramel and warm spices, this Light Fruit Cake:

• Skips caramel: The absence of caramel keeps the cake golden and light.
• Uses brown sugar: For a subtle golden hue. You can swap it with white sugar for an even lighter result.
• Features light-coloured dry fruits and nuts: Think golden raisins, apricots, cranberries, cashews, and walnuts.

Light Christmas Frit Cake Recipe Overview

• Recipe Type - Cake, Dessert
• Difficulty - Medium
• Yields - 2 Medium Sized Cakes
• Author - SM

Time Estimate:

• Preparation Time - 30 -45 Minutes
• Cooking Time - 45 Minutes - 1 Hour(for 1 Cake)
• Soaking Time for Fruits - 24 Hours to 1 Month.

   

  Learn the Secret to Perfect Christmas Cakes! 🎄 Discover the detailed guide on How to Soak Dry Fruits for Christmas Cakes and take your festive bakes to the next level!

How to Bake Light Christmas Fruit Cake - Step-by-Step Instructions

Light Christmas Fruit Cake - a Perfect Slice for Celebrations!

Ingredients:

For Soaking:

• Golden Raisins - 1/2 cup
• Dry Apricots/Peaches - 1/4 cup
• Dates - 1/8 cup
• Candied Peels - 1/8 cup
• Glazed Cherries - 1/2 cup
• Tutti Frutti - 1/2 cup (Green, Orange & Red)
  
• Dried Cranberries - 1/8 cup
• Lemon/Orange Zest - 2-3 Tablespoons
  
• White Wine/ Champagne/ Vodka/ Orange Juice - 1–1.5 cups

   

  Pro Tip: Need to make your own Tutti Frutti or Candied Peels? Check out the detailed recipe here!

   

Method: Step-by-Step Guide on How to soak Dry Fruits:

Option 1: Soaking in Alcohol:

• Chop all the dry fruits, tutti frutti and candied peels.
• Place the fruits in a large, non-metallic bowl and pour enough white wine/ champagne/ white rum/ vodka to cover them completely.
• Cover the bowl and leave it aside for at least 24 hours, stirring occasionally.
• If time permits, soak for a month or longer to enhance flavour.
• Use a flat container to minimise the amount of alcohol needed to soak the fruits.
• Add more liquor if needed to keep the fruits covered.

Option 2: Soaking in Orange Juice:

• Soak the fruits in 1.5 cups of fresh orange juice in an airtight glass container.
• Refrigerate overnight or for 10–12 hours (do not soak for too long as it can turn bitter).
• Add a few teaspoons of sugar or brown sugar for added sweetness.
• Sprinkle in finely powdered spices for enhanced flavour.
  

   

  Pro Tip: I personally soak all the dry fruits in Homemade Raisin Wine or Apple Wine for at least a year for the best flavour and richness!

Additional Notes & Tips:

• For a Light Fruit Cake, use light-coloured fruits like dried pineapple, apricots, peaches and tutti-frutti, glazed cherries, figs, candied peels etc.,
• A good fruit cake should have ample dry fruits and nuts—ideally, they should make up at least half the weight of the cake.
• Always soak fruits in non-metallic containers to avoid reactions.
• Cover tightly and allow at least 2–3 days, or up to a week or month, for the fruits to absorb the wine fully.
• Choose light-coloured wines/alcohols for light fruit cakes.
• Heat during baking will eliminate most alcohol but retain the flavours.
• Adjust the quantity of fruits and nuts based on your preference and the cake size.

Pro Tip: Soak in flat, non-metallic containers to optimise absorption and avoid metallic reactions.

Spice Powder and Nuts: Adding Depth and Texture to Your Fruit Cake

    The right blend of spices and the perfect crunch of nuts can elevate your Christmas fruit cake to a whole new level. Here’s how to prepare them for the best results.

Ingredients for Spice Powder:

• Cinnamon – ¼ teaspoon
• Nutmeg – ¼ teaspoon

 Method:

For Spice Powder:

• Grind the Spices: Blend cinnamon and nutmeg with a few teaspoons of sugar into a fine powder.
• Store for Later: Keep the spice powder in an airtight container until ready to use.

Notes:

• Spice Variations: While this recipe calls for cinnamon and nutmeg, you can experiment with other spices like allspice, cloves, or star anise for unique flavours.
  

   

  Pro Tip: For spices, I love the simplicity of just nutmeg and cinnamon, which complements the caramel and fruits perfectly. However, other recipes may include clove, allspice, and even star anise for a spicier profile.

  
  

Ingredients for Nuts:

• Cashew Nuts – ¼ cup
• Walnuts – ¼ cup
• Almonds – ¼ cup

Method:

For Nuts:

• Chop the Nuts: Finely chop cashews, walnuts, and almonds to ensure even distribution in the batter.

• Roast and Flour: Lightly roast the nuts and dust them with a small amount of the flour you’ll use for the cake. This prevents the nuts from sinking to the bottom during baking.

• Nut Choices: Feel free to substitute or mix other nuts like pecans or hazelnuts based on your preferences.
  

   

  Pro Tip: Always dust nuts in flour before adding them to the batter. This ensures they stay evenly distributed and don’t sink to the bottom of the cake while baking.

   

Why These Ingredients Matter:

    Spices infuse your cake with warmth and festive aromas, while nuts add a delightful crunch that contrasts beautifully with the soft texture of the cake. Preparing them correctly ensures a perfect balance in every bite.

Cake Batter: The Foundation of a Perfect Christmas Light Fruit Cake

    Every delicious Christmas fruit cake begins with a well-prepared batter. Follow this detailed guide for a soft, moist, and flavour-packed bake.

Ingredients for the Cake Batter:

• All-Purpose Flour – 2 cups
• Baking Powder – 1¼ teaspoon
• Baking Soda – ½ teaspoon
• Sugar/Brown Sugar – 1 cup
• Butter – 1 cup
• Eggs – 4
• Vanilla Extract – 2 teaspoons
• Orange Marmalade – 1 tablespoon
• Orange/Lemon Zest – 2–3 tablespoons
• Wine/Orange Juice from soaking – ¼ cup

Method:

• Preheat the Oven: Set your oven to 180°C and preheat for 10–15 minutes.
• Prepare the Fruits: Drain the soaked fruits and set them aside. Retain the wine or orange juice for later.
• Powder the Sugar: Grind the sugar (brown sugar preferred for a richer hue) into a fine powder.
• Sift the Dry Ingredients: Sift the flour, baking soda, baking powder, and a pinch of salt thrice for even mixing.
• Flour the Nuts: Toss chopped nuts with a small amount of the sifted flour to prevent sinking during baking.
• Cream Butter and Sugar: Beat the butter until soft, then add powdered sugar and mix until fluffy.
• Add Eggs: Incorporate eggs one at a time, beating well after each addition for a smooth mixture.
• Flavour the Batter: Add vanilla extract, orange marmalade, and spice powder to the mix and combine thoroughly.
• Mix Fruits and Zest: Add soaked fruits and orange/lemon zest to the batter.
• Alternate Flour and Liquid: Gradually fold in the sifted flour and nuts, alternating with the retained wine or juice. Mix gently with a spatula.
• Prepare the Cake Tins: Grease and dust cake tins with flour or line with baking paper.
• Bake: Pour the batter into the tins and bake at 140–150°C for 45 minutes to 1 hour. Check with a skewer—if it comes out clean, the cake is done.
• Cool and Store: Let the cake cool in the tin before transferring to a rack. Store in airtight containers.

For Longer Shelf Life:

• Wrap the cake in a liqueur-soaked cheesecloth and plastic wrap. Refrigerate for up to 3 months.
• Drizzle with fruit liqueur/white rum/ dessert wine/white wine before serving for enhanced flavour(Optional).

Notes:

• Temperature Tips: Eggs and butter should always be at room temperature.
• Zesty Touch: A hearty amount of orange or lemon zest adds a refreshing citrusy note.
• Sugar Swap: Brown sugar works best for a golden richer cake. Can use Castor Sugar too
  
• Wine Usage: Use only ¼ cup of retained wine in the batter. Brush the remaining wine on the cake for extended storage.

   

  Pro Tip: Baking a lighter fruit cake? Try this Eggless Light Fruit Cake with Cointreau - orange-flavoured liqueur, clear and flavourful, perfect for citrus lovers.

   

A Sweet Finale - Moist & Flavourful Light Christmas Fruit Cake

    Congratulations on diving into the rich world of Christmas baking! This recipe is more than just a guide—it's a labour of love, meticulously fine-tuned over years of experimenting and perfecting the art of baking a flawless Christmas Light Fruit Cake.

    From adjusting oven settings to overcoming common baking challenges like sinking fruits, burning bottoms, dry textures, or uneven tops, every detail in this recipe has been carefully crafted. The result? A foolproof recipe that yields wonderfully flavourful, soft, moist, and rich cakes—cakes I am truly proud of.

    What makes this recipe even more special is the personal touch. I prepare my own tutti frutti, candied peels, candied ginger, orange marmalade, and even soak the dry fruits in homemade raisin or apple wine for over a year. The colour of the caramel, the spice mix, and the quality of these homemade ingredients work together to create a cake that’s not just visually stunning but packed with extraordinary flavour.

    The highlight? One entire cake gets finished on the day of baking because my husband and kids absolutely love it!  And my love for warm fruit cake is my best-kept secret, but I can’t resist sneaking a few slices the day it’s baked.  There is always enough when it comes to sharing at our home, so I make about 3–4 cakes usually. With the given amount of ingredients, we can make two medium-sized cakes. It’s a tradition in our family, and I hope it becomes one in yours too.

Share Your Bake!

    If this recipe helped you bake your best Christmas cake yet, I’d love to hear from you! Share your experience in the comments.  Let’s make this festive season sweeter together.

Ingredients for Soaking Dry Fruits - Christmas Cake Preparation

"The Ultimate Guide to Soaking Dry Fruits for Christmas Cake"

    'Tis the season, bringing beauty, colour, emotion, taste, and flavour. When I think about Christmas, the season reminds me of winter—cold and white. But I have never lived in a place where it snows. The misty cold winters of my hometown, Coimbatore, are a cherished memory I miss the most. Now, living in Malaysia’s tropical climate, Christmas comes with rain, as December is a particularly rainy month here.

    The season is brightly coloured in hues of red and green, decorations lighting up dark nights, and filled with the flavours of wine and fruits. The aroma wafting from freshly baked goodies and the melodious chorus of carols proclaim the arrival of Christmas, putting me in a festive mood. However, this year feels different with both my kids travelling and not at home for the season.

My Personal Tradition: Embracing Christmas Baking:

    As the countdown to Christmas begins, my daily routine is packed with seasonal duties: soaking dry fruits for the cake, cleaning the house, setting up the Christmas tree and nativity scene, baking the fruit cake, and planning the Christmas party menu. Despite feeling blue this year, I've managed to do most things, albeit with some procrastination.

When it comes to Christmas and Christmas fruit cake, I always think of local bakers soaking dry fruits in liquor for the season. It never occurred to me that I would do the same for my homemade Christmas cake. As a daughter-in-law, I have embraced the family tradition of making Christmas cake, passed down from my mother-in-law.

Traditional Christmas Cake: Soaking Dry Fruits in Alcohol

    Traditional Christmas cakes are rich with pre-soaked fruits in alcohols like rum, vodka, brandy, and wine. I have tried soaking dry fruits in rum, brandy, and even orange liqueur, all of which yield perfectly boozy Christmas cakes. However, my personal favourite is soaking the dry fruits with my homemade grape or raisin wine. After trying various alcohols, I've stuck to using my homemade wines, as I love making everything from scratch. I even make my own dry fruits, from tutti frutti with raw papayas and pears to candied peels and candied ginger. The only fruits I buy are raisins, dates, cranberries, and cherries.

Long-Term vs Short-Term Soaking: Which is Best?

    I usually keep a big batch of soaked fruits in my refrigerator for up to a year. Sometimes, a batch from the previous year remains intact, which I use in my Christmas cakes. Just drizzle a bit of alcohol from time to time to prevent them from drying up or spoiling. Proper storage ensures a longer shelf life.

    If you’re short on time, don’t worry. You can soak the dry fruits just a day before preparing the Christmas fruit cake. There are no strict rules on the type of dry fruits, nuts, spices, soaker, soaking duration, or preparation method. It’s all about your preferences and timing. What we need is a good Christmas fruit cake that tastes and feels good for the season.

    Here’s the method I follow for soaking the dry fruits for my Christmas cake. Use any preferred dry fruits, and choose your soaker—whether alcoholic or non-alcoholic. Above all, trust your instincts and cook in your style.

Step-by-step Guide on How to Soak Dry Fruits for Christmas Cake

Essential Dry Fruits for a Rich Christmas Cake

    Choosing a variety of dry fruits is key to achieving a flavourful Christmas cake. Opt for a mix that includes: Raisins, Sultanas, Glazed Cherries, Apricots, Dates, Dried Cranberries, Candied Peels (such as orange or lemon), Candied Pineapples, Candied Ginger etc.,

Select Your Soaker:

• Soaking in Alcohol: Alcohol such as rum, brandy, or wine adds depth and richness to the fruits. Homemade wines can also impart a unique flavour.
• Alternative Soaking Methods: For non-alcoholic options, consider soaking in Freshly squeezed orange juice for a citrusy twist, Brewed tea for a subtle infusion of flavour, Non-alcoholic fruit syrups or extracts for a sweet, non-alcoholic alternative

Mixing and Soaking Process:

• Combining Dry Fruits: Place all selected dry fruits into a large, clean jar or container.
• Submerging in Soaker: Pour your chosen soaker (alcohol or alternative) over the dry fruits until they are completely submerged.
• Sealing Tightly: Ensure the jar or container is tightly sealed to prevent evaporation and maintain the flavours.

Optimal Soaking Duration:

• Ideal Timing: For best results, soak the fruits for at least a month. This allows the fruits to absorb the flavours fully and develop a rich taste profile.
• Quick Soaking: If time is limited, soaking the fruits overnight can still enhance the flavour, though the results may not be as pronounced as long-term soaking.

Proper Storage Techniques:

• Cool and Dark Environment: Store the jar in a cool, dark place, such as a pantry or cupboard. Avoid direct sunlight, as it can affect the flavour of the soaked fruits.
• Regular Agitation: Occasionally shake the jar or gently stir the fruits to ensure all pieces are evenly soaked and infused with the soaker.

    By following these steps, you’ll create a rich, flavourful mix of soaked fruits ready to be turned into a delectable Christmas cake. Enjoy the process, and make it a cherished part of your holiday traditions.

"Sip, Soak, and Bake: Mastering the Art of Soaking Dry Fruits for Irresistible Christmas Cakes"

Mixed Dry Fruits Soaking in Rum and Brandy - Christmas Cake

VIRGIN PINA COLADA - MOCKTAIL RECIPE

HOW TO MAKE VIRGIN PINA COLADA - MOCKTAIL RECIPE

INGREDIENTS :

For Pineapple Juice : 

For Virgin Piña Colada:

To Garnish :

To Decorate :

METHOD :

For Pineapple Juice : 

• Add few chunks of Fresh Pineapple along with Sugar and Water in a blender.
• Blend the ingredients until well combined.
• Strain the Pineapple Juice and keep it aside.

For Virgin Piña Colada:

• Pour the Pineapple Juice, Cream of Coconut along with ice cubes into a blender.
• Blend the ingredients until smooth, creamy and well combined.
• Pour the Virgin Piña Colada into serving glasses.
• Garnish the Virgin Piña Colada with a Pineapple Wedge and top the drink with a Maraschino Cherry. 
• Served chilled, immediately.

NOTES :

• Grinding the ice cubes with the Pineapple juice and Cream of Coconut yields a perfectly chilled and thick Virgin Piña Colada.
• Can substitute Sugar with Honey.
• Adjust the amount of Sugar/Honey to suit your taste preference.
• Can substitute Cream of Coconut with fresh home-made thick Coconut Milk.