Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 1 cup almond flour
- ¼ cup maple syrup
- ¾ cup milk
- ¼ cup clarified butter
- ¼ tsp cardamom
- 4-5 saffron strands
- 1 Tbsp rose water
Instructions
1. In a medium size bowl, mix almond flour, cardamom, maple syrup, saffron and milk.
2. In a non-stick pan melt clarified butter, then add the mixture and cook, stirring constantly till the halva thickens.
3. Remove from heat and garnish with more saffron.
4. Serve hot or store in the refrigerator for up to 4-5 days.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
