How to make Dessert Sticks
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Satay sticks (साटे स्टिक ), Strawberries (स्ट्रॉबेरी)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like French Toast with Strawberries Christmas Swedish Porridge Plant in a Jar Baked Cheesecake
Dessert Sticks Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Dessert Sticks Recipe
Satay sticks 8
Strawberries 16
Marshmallows 8
Dark chocolate chopped 1/2 cup
Brownies
Refined flour (maida) 1 cup + + for dusting
Butter 1 cup + for greasing
Eggs 3
Vanilla essence 1 teaspoon
Castor sugar (caster sugar) 1 3/4 cups
Dark chocolate 100 grams
Cocoa powder 1/2 cup
Walnuts 3/4 cup
Coffee powder 1 teaspoon
Method
Step 1
Preheat the oven at 160°C. Grease a cake tin with butter and dust with refined flour.
Step 2
Cream the eggs, vanilla essence and castor sugar till light and fluffy. Melt the butter and chocolate in a double boiler and add to the egg mixture. Mix well.
Step 3
Sift the refined flour and cocoa powder into the chocolate mixture and fold in nicely. Add the chopped walnuts and mix.
Step 4
Dissolve the coffee powder in ½ teaspoon of water and add to the mixture. Mix well.
Step 5
Pour the batter in the prepared tin, put in preheated oven and bake for 35-40 minutes.
Step 6
Remove from heat, cool and demould and cut into roundels with the help of small cookie cutter.
Step 7
Clean, dry, and cut the strawberries so both ends are flat.
Step 8
Layer the strawberries, brownie roundels and marshmallows on the satay sticks and lay them out on a butter paper.
Step 9
Melt the chocolate in a microwave until completely melted. Transfer chocolate in to a piping bag and drizzle on each stick.
Step 10
Transfer to the fridge to allow the chocolate to set and until ready to serve.
Nutrition Info
Calories : 4443 Kcal
Carbohydrates : 447.8 gm
Protein : 74.4 gm
Fat : 261.4 gm
Other : Iron- 49.8mg
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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.
