Desserts

Litchi Mousse

Ingredients :

• 450 g litchi
• 130 ml double cream
• 90 g castor sugar
• 15 g gelatine
• 3 eggs
• 2 tbsp castor sugar
• juice of ½ lemon 
• 2 tbsp water

For garnish :

• 115 ml - 125 ml double cream
• castor sugar to sweeten

Method :

1. Slice the litchis, add castor sugar and stew them over a slow fire, until soft and pulpy. Strain and cool.
2. Whisk eggs and sugar together in a basin over hot water.
3. Continue beating until the mixture is thick enough to hold its shape.
4. Soak the gelatine in lemon juice and water and dissolve it over gentle heat.
5. Lightly whip the cream until it is exactly the same consistency as the egg and sugar mixture.
6. To the egg mixture add half of the litchi puree, gelatine and cream and fold together quickly but lightly.
7. Stir the mixture over ice until it begins to thicken, then pour it into a glass bowl.
8. Let it set in a refrigerate before serving, spoon the remaining puree over the top.

To garnish:

• Whip and sweeten extra cream and pipe it in a lattice over the top.

Makhana Mast Kheer

Ingredients

• 1 litre Full Cream Milk   
  

• 50 gm Makhane (puffed lotus seeds)    

• 1/2 cup Sugar    

• Chopped almonds    

Method

1. Cut each makhana in at least 4 pieces. Keep aside.
2. Chop almonds lengthwise and keep aside.
3. Heat milk in a large pan. Once it starts boiling, add makhane in the milk and reduce the flame. Keep stirring every so that the milk does not stick to the bottom and burn.
4. Milk will slowly start reducing. Wait till it gets reduced to about half the volume.
5. Add sugar and stir till it’s fully dissolved. Turn off the flame. 
6. Garnish it with almond pieces and its ready to serve.
   

Gulab Jamun

Ingredients :

• Khoya 1 1/2 cup
  
• Paneer  1/4 cup
• Soda bicarbonate 1/4 tsp
• Refined flour  3 tbsps
• Green cardamom powder 1/4 tsp
• Sugar 2 cups
• Ghee/oil... to deep fry
  

Method:

1. Grate khoya and mash paneer and keep aside.
2. Mix the two along with soda bicarbonate, refined flout, green cardamom powder and a little water to make a soft dough.
3. Divide into sixteen equal portions and shape into balls.
4. Prepare a syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.
5. Heatghee/oil in a leadai. Add the balls and deep fry on low heat till golden in colour.
6. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

Jalebi

Ingredients:

• 2 cups All purpose flour (maida)
• 11/2 tbsp fine grained semolina or rice flour
• 1/4th tsp baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 22/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp kewra water or rose water
• Ghee or vegetable oil for frying
  

Method:

1. Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
2. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
3. Set aside for about 2 hours to ferment.
4. Whisk thoroughly before use.
5. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
6. Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
7. Deep fry them until they are golden and crisp all over but not brown.
8. Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
9. Take the jalebi out of syrup and serve hot.
   

Homemade Rasmalai using Rasgullas

Ingredients:

• Rasgullas - 6 Big
  
• Milk - 2 cups
• Condensed milk - 2 tbsp (optional)
• Sugar Syrup - 1/2 cup
• Chopped Nuts(pista and badam) - 2 tbsp
• Saffron - 2 to 3 strands
• Cardamom powder - 1/2 tsp
  

Method:

1. Take 2 tbsp of warm milk, add saffron strands and keep aside. Squeeze the rasgullas gently, extract the sugar syrup and keep aside.
2. Take a wide heavy bottomed vessel and add milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.
3. Now add the milk with saffron to the boiled thickened milk and keep stirring. Then add the sugar syrup squeezed from rasgullas and keep stirring.Add the condensed milk.
4. Add the chopped nuts and mix well. Now finally add the rasgullas and let it cook in low flame for 5mins till the rasgullas absorb the milk.
5. Rasmalai is ready now. Serve chilled.
   

Sweet Vermicelli with custard rabri

Ingredients:

For Vermicelli:

• Roasted Vermicelli - 1 cup
• Sugar - 1/2 cup
  
• Water - 2 cup

For Custard Rabri:

• Milk - 1/2 ltr
• Sugar - 3 tbsp
• Cinnamon Powder - 1/4 tsp
• Custard Powder - 2 tbsp

For Garnish: 

• Bread Piece - 2
• Dry fruits

Method:

For Vermicelli

1. Sauté roasted vermicelli in ghee for 2 min on low heat. 

2. Take water in a deep pan and add sugar in it and bring to boil.

3. Add water sugar mixture in vermicelli.

4. Simmer until vermicelli absorbs all water and becomes dry.

For Custard Rabri:

1. Take a heavy bottomed pan. Keep it on low flame, add a tablespoon of water to the pan before adding milk to it to prevent the milk from getting burnt.

2. After adding the milk, boil the milk in low flame while stirring once in a while in between.

3. Continue doing this till the milk is completely reduced.

4. Take 2 cup milk and add custard powder in it and stir well.

5. Pour the custard mixture in rabri and stir for sometime till it get mixed up.

6. Add cinnamon powder in it.

For Garnish:

1. Shallow fry two sticks of bread.

2. Make layer of rabri and vermicelli.

3. Garnish with dry fruits.