How to make Aletria Recipe - Bread and coconut halwa decorate with egg yolk cobweb.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sugar ( चीनी ) , Bread ( ब्रेड )

Cuisine : Goan

Course : Desserts

Aletria

Hindi: cheeni
Ever imagined what life would be without some meetha? The gulab jamuns, barfis, pedas, laddoos, modaks, halwas…you can say let the sugar substitutes rule but not everything is possible with substitutes! One of oldest flavourings and condiments used by mankind, this ingredient is an instant provider of energy. Also available in various types, sugar is either derived from sugarcane or beetroot.

For more recipes related to Aletria checkout Caramel Custard . You can also find more Desserts recipes like Date And Walnut Wontons, Mango Custard, Gil-E-Firdaus, Sugar Coated Strawberries With Amarula Cream. Or try out these recipes from Goan Cuisine like Mushroom Shagoti, Sunkattom Kodhi, Goan Peas Coconut Pulao, Meen Varuval.

Aletria Recipe Card

Aletria
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Aletria

  • Sugar 1 cup

  • Bread 2 slices

  • Eggs 3

  • Almond essence 1 tablespoon

  • Raisins 10

  • Almonds 5

  • Coconut scraped 1 1/2 cups

Method

Step 1

Heat sugar and two cups of water in a large rounded pan on medium heat stirring till the sugar is completely dissolved. Lower the heat. Trim the crust from bread slices and cut into half inch sized squares. Break the eggs and separate the yolks and the whites. Beat egg yolks till they are thick and creamy. Put the beaten egg yolk into an icing bag with a thin nozzle. Increase the heat to medium and drizzle the egg yolk mixture over the sugar syrup in a cobweb pattern, till all the mixture is used up.

Step 2

Remove the pan from heat and using two forks lift the egg yolk cobwebs very carefully and keep aside. Now put the pan with sugar syrup back on medium heat and add the coconut, bread squares and almond essence. Cook stirring continuously till all the sugar has been absorbed which may take about fifteen minutes. Remove the pan and put the mixture onto a flat serving dish.

Step 3

Place the egg cobwebs in a mound over it. When cool decorate with the raisins and almonds and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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