Celebrate Grandparent’s Day with Grandparents’ day cookies and more

Your grandparents might not be able to enjoy the same crunchy or solid form desserts as you, but if they have a sweet tooth, make these desserts for them for the occasion of Grandparents’ Day. From puddings, and milky kalakand to soft and fibrous Grandparents’ Day cookies, your grandparents will love this fare, especially if you choose to bake most of them and offer them an assortment of desserts.

Chocolate Pudding

(Makes 4 servings)

Ingredients:

• 100 gm granulated sugar
• 35 gm Cadbury Cocoa Powder
• 30 gm cornstarch
• ¼ tsp flaky salt
• 530 ml milk
• 1 ½ tsp vanilla extract
• 2 tbsp butter, room temperature

Instructions

1. Take a saucepan, and add the sugar, cocoa powder, cornstarch, and salt, whisking to get an even powder.
2. Set the pan on the stove, on medium heat, and pour the milk slowly while whisking constantly. Bring it to a boil keep whisking for one to two minutes, until it thickens.
3. Remove from heat, then add the butter and vanilla and stir, until melted and smooth.
4. Pour into four same-sized dessert bowls or glasses and cover each of their mouths with cling film touching the liquid’s surface, to avoid the formation of milk skin. You can also put it in one mid-sized bowl, to be scooped up and served.
5. Chill for 2-3 hours for the chocolate pudding to set.

Kalakand

(Makes 16 pieces)

Ingredients:

• 1x 400 ml sweetened condensed milk tin
• 300 gm tightly packed paneer, crumbled
• 6 cardamom pods, crushed to a fine powder
• 1 tbsp sugar (optional)
• 1 tsp rose water (optional)
• 12 pistachios
• 12 cashews or almonds

Instructions

1. Use ghee to grease a pan and set aside. Meanwhile, powder the cardamom pods using mortar and pestle and also roughly crush or sliver the nuts.
2. If not done already, crumble the paneer, which is kept at room temperature. You can also make it by boiling and curdling milk at home.
3. Heat a kadhai on medium heat and pour the condensed milk into it. Add the crumbled paneer and mix well. Turn down the heat to low and add sugar to taste, if needed.
4. Keep cooking and stirring constantly to keep the mixture from sticking to the kadhai.
5. Once the kalakand starts to thicken, and still moist, and leaves the sides of the pan, switch off the heat.
6. Mix cardamom powder and rose water into it and transfer to the greased pan. Level with a spoon. Sprinkle the nuts over the kalakand, pressing them down with the spoon.
7. Cover the kalakand and let it cool to room temperature. Transfer to the fridge for three to four hours for it to set.
8. Once it sets, slice the kalakand and serve. You can also serve it in bowls like a halwa.

Soft Oatmeal Cookies

Ingredients:

• 225 gm unsalted butter, softened
• 200 gm light brown sugar, firmly packed
• 100 gm granulated sugar
• 2 eggs, room temperature
• 1 ½ tsp vanilla extract
• 215 gm all-purpose flour
• 2 tsp cornflour
• 1 tsp baking soda
• ¾ tsp salt
• ¾ tsp cinnamon powder
• 285 gm rolled oats
• Optional: 250 gm chocolate chips, chopped nuts, or raisins

Instructions

1. Take a bowl, add the softened butter, and beat using an electric mixer until smooth.
2. Add both sugars and beat until light and fluffy. Scrape bowl as needed.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In another bowl, whisk together flour, cornflour, baking soda, salt, and cinnamon.
5. Gradually mix dry ingredients into butter mixture until combined.
6. Stir in oats until evenly distributed.
7. If using, mix in the chocolate chips, nuts, or raisins until incorporated evenly.
8. Cover dough and refrigerate for at least 30 minutes. You can make ahead and refrigerate it for up to three days.
9. Preheat the oven to 190°C and line cookie sheets with parchment paper.
10. Scoop up the dough into two tablespoons worth of balls and place on sheets, spaced apart. You can also roll them between your palms to get smooth balls that will give you round cookies.
11. Bake for 10-12 minutes, until the edges are lightly browned. The centers may still be soft.
12. Let cookies cool completely on the sheet before serving.