Oreo ke Pakode
Ingredients: 20 oreo cookies, 1½ cups flour (maida), 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, ½ tsp salt, 1½ cups milk, 1 tsp vanilla essence, 2 tbsp powdered sugar, chocolate sauce to drizzle and olive oil for frying.
Method: Mix together flour, baking powder, baking soda, sugar, and salt. Make a well in the mixture and pour milk and few drops of vanilla essence. Mix well to make a smooth, thick batter without lumps. If too thick, thin it down by adding some more milk. Preheat the oil, dip every oreo cookie in the dough and place into hot oil. Fry until golden. Coat hot oreo pakodas with sugar and drizzle chocolate sauce over them. Serve them hot.
Ingredients: 600 gm cream cheese, 250 gm cream, 180 gm castor sugar, 40 gm corn flour and 6 eggs.
For the base: 120 gm cookies and 25 gm butter.
For rasmalai: 2 l milk, 1 kg sugar, 10 gm baking powder, 100 gm maida and 10 gm baking powder.
Method: Mix Cheese with sugar. Add in the eggs one at a time while mixing well. Mix the dairy cream and corn flour together. Fold this mixture into cheese. Line a mould with the cookie crumb. Pour the mix into the mould and bake at 180 degrees Celsius for 45 minutes. Remove from oven and leave to cool.
For rasmalai: Boil 1 litre milk with vinegar until it seperates. Tie the mixture in a muslin cloth to drain of excess water overnight. After the excess water drains out, knead the separated milk with baking powder and maida. Make small roundels and cook them in hot sugar syrup solution. After the roundels cool at room temperature and then dip it in cold water. Cook the remaining 1 litre of milk with sugar, cardamom powder and saffron. Cook until it gets thick. Let it cool in the refrigerator.
For the assembly: Cut the cheesecake into half and stuff the center with rasmalai dumplings. Sandwich it with the other cheesecake and a layer of sliced pistachio.
Ingredients: 1 cup cashew nuts, 1 cup grated dark chocolate, ¾ cup sugar, 2 tbsp rose water, 3 tbsp water, ¼ tsp elaichi powder, 8 to 10 saffron strands and ¼ cup melted ghee
Method: Dry roast the cashew nuts for two minutes and allow them to cool for some time. In the mixer, make a them into a coarse powder. Heat the pan and add rose water, water and sugar. When it reaches a certain consistency and bubbles rise up, it’s ready. Add cardamom powder, saffron, cashew nut powder and ghee. Mix thoroughly in the sugar syrup. Switch off the gas. Apply ghee on your palm and while the mixture is still warm, make small balls. Put in the refrigerator for five minutes to cool. Coat the balls with grated chocolate. Your chocolate and cashew ladoo is ready to eat.
Coconut Bounty Patrani
Ingredients: 300 gm paneer, 4 bounties or any other chocolate with coconut, 50 gm grated coconut, 75 gm castor sugar, 2 to 3 strands of saffron, 20 gm sugar-coated anise (in different colours), 3 banana leaves (12 inch squares), 30 ml milk and few drops of rose essence.
Method: Grate and then mash the paneer well. Add 15 ml of warm milk (with few saffron strands), rose essence, castor sugar, grated coconut and mash again, till all the sugar dissolves in the paneer. Chop chocolates with coconut filling in 1/2 inch pieces. Place 100 gm mashed paneer in center of a banana leaf. Place the desired number of chopped chocolate pieces at equal distances on top of the paneer and gently thumb press them in the paneer. Wrap the leaf tightly from both ends and then fold it like a handkerchief. Tie it with a thread to avoid any loose ends. Steam these banana leaf parcels (called patrani) for approximately ten minutes or else cook them in a pan with some coconut oil for around seven minutes. Unpack the patranis once steamed. Garnish with sugar-coated anise and top with left over warm saffron milk. Serve Warm.
Gulab Jamun Creme Brule
Ingredients: 375 gm cream, 125 gm milk, 90 gm sugar and 120 gm egg yolk.
For gulab jamun: 100 gm mawa, 60 gm paneer, 20 gm maida, 5 gm baking powder, oil for frying and sugar for syrup.
Method: Mix together cream, milk, sugar and egg yolk. Warm the mixture. Mix well and strain.
For sugar syrup: Melt the sugar with water at low flame, once its done add one lime to clarify. Thin it down using water
For gulab jamun: Mix and knead mawa and paneer well. Make sure there are no lumps. Add maida and baking powder for binding. Knead and mix well. Portion kneaded dough in required size. Make roundels of even size. Fry them at a medium temperature. Keep turning the balls in the oil so that it gets even colour. Remove from frying and put in sugar syrup kept ready aside.
Makai Ka Halwa
Ingredients: 100 gm American sweet corn, 40 gm desi ghee, 50 gm sugar and 2 gm elaichi powder.
Method: Grind corn coarsely. Take a kadai with ghee. Cook corn in ghee until reduced. Add sugar. Cook till sugar get melted. Make sure sugar isn’t caramelised. Add elaichi powder. Serve in a bowl. Garnish with American corn and rose petal.
Recipes courtesy: Chef Saransh Goila and Chef Rajdeep Kapoor, executive chef, ITC Maratha.