This rich German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest.

Ingredients

• 1.5           oz candied peel
• 2               oz glace cherries
• 1               orange
• 4               oz raisins, sultanas and currants
• 1               oz dried cranberries
• 2               tbsp brandy or rum
• 3-4           cardamom pods
• 1               tsp dried active yeast*
• 1               oz sugar
•  1/4          cup whole milk, plus a little extra
• 10             oz all purpose flour, plus extra for dusting
• 1/2           tsp mixed spice
•  2              oz unsalted butter(at room temperature)
• 1               medium egg
• 1               tsp vanilla extract
• 1               oz almomds
• 8               oz marzipan
•                  olive oil, or vegetable oil for greasing
•                  icing sugar, for dusting

Instruction

1. Finely chop the candied peel, and quarter the glace cherries.  Finely grate the orange zest.
2. Place all the diced fruit into a bowl with the orange zest.  Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit.  Mix well, then set aside for 1 to 2 hours to allow it to plump up.
3. Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar(roughly 1/4 tsp)
4. Spoon the yeast into a bowl of a free standing mixer, then add sugar.
5. In a pan, heat the milk until just warm, add to the yeast and whisk to combine.  Set aside for 5 – 10 minutes, until the yeast has formed a thick foamy crust on the milk.
6. Add the flour, spices and 1/2 tsp of sea salt.  Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
7. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour.  Line a baking sheet with baking paper and set aside.
8. Roughly chop the almonds and pistachio.
9. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts.  Mix again.
10. Turn the dough out onto a lightly floured surface and knead lightly for 1 minute.  Shape the dough into an oval shape, about A4 size.
11. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough , and place in the middle of the oval.
12. Brush one long edge with milk and fold it over, completely encasing the marzipan, and press the edge together to seal.
13. Carefully lift the dough onto a baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until doubled in size.
14. Preheat oven to 350 degrees/gas mark 4.
15. Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
16. Leave to cool on a wire rack before dredging with icing sugar.

*Not to be confused with fast action dried yeast, which comes in a tub.  Unlike fast-action, it needs to be activated with warm liquid and sugar before adding to the mixture.

Top centre is  Sindhi Pak. (finely chopped almonds and pistachio in a sugar syrup) 
Right is Tal Sankadi(sesame brittle made with jaggery(palm  sugar) 
Topra Pak (also Known as Kopra Pak, Is a coconut Barfi)
Badam Pak(slivered almonds brittle made with jaggery)  
Kajoo Barfi(ground cashews in a sugar syrup) 

Sindhi Pak

Ingredients

• 1/2                cup almonds 
• 1/2                cup pistachio 
• 1                   cup sugar 
• 1/2                tsp butter

Instructions

1. In a food processor finely chop the nuts.
2. In a medium saucepan melt sugar on high heat until half the sugar has melted.
3. Lower the heat to minimum and continue cooking until all the sugar is melted.
4. When light brown, add nuts.
5. Add the butter.
6. Spread thinly on a greased cookie sheet.
7. Cut into diamond shapes while still hot.

Tal Shankari

Tal Sankdi is Sesame brittle made with sesame seeds and jaggery(palm sugar or natural sugar)

Ingredients

• 1            lb sesame seeds 
• 1            lb jaggery 
• 1            cup water

Instruction

1. Roast sesame seeds. 
2. Boil jaggery and water until jaggery melts. Strain with a fine sieve. Return to saucepan, and continue cooking on medium heat until thick. Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer. 
3. Add sesame seeds and mix well. 
4. Quickly spread on 17″ x 15″ x 1″ cookie sheet. Roll thin with a greased rolling pin. 
5. Cut into desired shapes while it is still hot.

Ingredients

• 8                 oz butter
• 3/4              cup half and half or homo milk
• 2                 cups  sugar
• 1/4              cup powder milk
•                    a few drops of pink food coloring
• 1/2              tsp elechi seeds(cardamom seeds)
• 1/8              tsp nutmeg powder
• 1                 lb unsweetened coconut

Decoration

• 1                 oz each coconut, chopped almonds and pista.

Instructions

1. Melt Butter.
2. Add the half and half and sugar and boil it till the mixture thickens about 5 min.
3. Add the rest of the ingredients and cook till the mixture is thick and starts forming into a ball.
4. Set it in a 9 x 9 Square pan.
5. Sprinkle with coconut chopped almonds and pista and let it set.
6. When cool cut it in square or diamonds.

Ingredients

• 1                   lb jaggery
• 1                   cup water
• 1-1/4             lb blanched roasted peanuts or
• 1-1/4 lb         slivered almonds

Instructions

1. Boil jaggery and water until jaggery melts.
2. Strain with a fine sieve.
3. Return to the saucepan and continue cooking on medium heat until thick.Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer).
4. Add peanuts and mix well.
5. Quickly spread it on 17 inch x 13 inch x 1 inch cookie sheet.Roll thin with a greased rolling pin or a roller.Cut into desired shapes while still hot.

Variations

You can use slivered almonds, crushed almonds, Pistachos, walnuts or a mixture of all.

Kajoo(Cashew) Barfi

The name is derived from the Persian word barf which means “snow”, since burfi is similar to ice/snow in appearance, this is why it is served cold. 
Burfi is a sweet confectionery from the Indian subcontinent.  Burfi is made from milk cooked with sugar until it solidifies.  Burfi is often flavoured with fruit(such as mango or coconut) or nuts(such as cashew, almonds, pistachio) and spices such ass cardamom, nutmeg and saffron.  Burfi is sometimes coated with a thin layer of edible metallic leaf known as Vark.  They are typically cut into squares, diamonds or round shapes.  Different types of Burfi vary in their colour and texture.

Burfi is one of the most popular sweet enjoyed at any Indian festival.

Ingredients

• 1              can 12oz evaporated milk
• 1              lb ground cashews
• 1              lb sugar
• 1/2           lb unsalted butter
• 6              cups powdered milk
• 1/2           tsp cardamom powder
•                 Few strands saffron

Instructions

1. In a saucepan, over medium heat, melt the butter, add milk and sugar.
2. Add cashews, cardamom and saffron.  Cook for about 5 min stirring constantly.  Add powdered milk and mix well until it becomes a thick paste.
3. Pour mixture in a greased 10” x 12” pan and spread evenly.  When completely cool, cut into squares using a sharp knife.