Instructions

1. Soak the dried figs in milk overnight or minimum for 4 hours. Grind to a puree with the soaked milk.
2. In a nonstick pan add ghee over medium heat. Pour in the fig puree along with the sugar and rose water. Keep stirring continuously so the mixture doesn’t stick to the bottom of the pan. Stir until it starts forming a ball and most of the milk has evaporated and thickened (about 12-15 minutes).
3. To test for the right consistency, take a small portion and form a ball. It should form a ball easily. Turn off heat. Pour over a plate and allow to cool.
4. Meanwhile, add the toasted and finely chopped nuts to the mawa or kalakand. Mix to incorporate until well combined. Make it into a log shape and set it
5. On a sheet of butter or parchment paper, roll out the fig mixture to a square, about 1/4-inch thick.
6. Now, keep the mawa (or kalakand) log in the middle and wrap the flattened fig around it with the help of the parchment paper. Once its rolled into a larger sized log, gently roll it over the poppy seeds. Wrap tightly and refrigerate for 1-2 hour. Slice and serve.

Instructions

1. 1. Soak the Sabudana for about 2 hrs in water. Drain the water and then boil them till they are translucent.
2. Boil them on high flame for a  few minutes. When they are done they will be fluffy and cooked.
3. Take them off the heat, strain them and allow them to cool down. The Sago Pearls should be quite sticky by now.
4. In the meantime, transfer the diced Muskmelon cubes to a blender jar. Add the condensed milk and blend it to a pulp.
5. Next, add 2 cups of Vanilla Ice cream, a handful of ice cubes to the blender. Blend it all together till smooth and frothy.
6. To assemble take your glass or jar and scoop in 2 tbsp each of the prepared Sago.  Add 1- 2 tbsp each of finely chopped Muskmelon. You may add nuts of your choice here, if you are using any.
7. Pour the blended mix to fill half of the glass or jar. Stir to separate out the sticky Sabudana, then go on to pour the remaining mixture and fill up the glass or jar.
8. Serve chilled.

Instructions

1. In a blender, blend together the mango and the sugar. Blend and mix well till smooth.  Using a hand blender, whip 1/3 cup thick whipping cream over an ice bath. Pour in the mango puree and fold in together with a spatula. Add the lemon juice and the diced mango kept separately for extra texture and flavour.  Gently fold them into the mixture.
2. In another bowl, whisk together the full fat coconut milk, sliced soft coconut malai or flesh (from green coconut),  1/3 cup thick cream and condensed milk.
3. For added texture, stir in shredded coconut into the mixture (optional).
4. Pour half the mango mixture into a cake loaf tin or a freezer safe container. Next, pour the whole of the coconut mixture. Lastly, add the remaining half of the mango mixture on the top.
5. Cover and transfer the loaf tin or container to the freezer and freeze for at least 6-8 hours, or until firm. Freezing overnight is preferable, if you have time at hand.
6. When ready to serve, allow the mango coconut ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
7. Scoop the ice cream into bowls or cones and garnish with additional sliced mangoes, roasted almonds and pistachios or as desired.

Instructions

1. Heat 750 ml milk in a pan. When it start to boil, reduce the flame to a medium, keep stirring frequently till it reduces its original volume by 1/3rd. Before taking off the heat add 4 tbsp milk powder and blend well into the milk. Care should be taken to ensure a lump free mix. Let the milk cool for a bit.
2. Preheat the oven to 160°C or 325°F. Keep a pot of hot boiling water ready for the water bath.
3. Pour 1/3 cup sugar into a warm pan over medium heat. You may add 2 tbsp of water as well. Constantly stir the sugar while it heats, turns brown and finally caramelizes. Do Not overcook since the caramel will burn and start tasting bitter.
4. Swiftly and carefully pour about 2 to 3 tablespoons of caramel into each one of the 6 individual ramekins, swirling them around from the inside.
5. Beat the 3 eggs using a hand whisk or an electric beater. Add the milk, 1/4 cup sugar, 1/3 cup liquid palm jaggery (Nolen Gur). Whisk and mix well together.
6. Add the vanilla extract and stir to combine well. Pour the custard mixture into the individual caramel-lined ramekins.
7. Place the ramekins in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. Bake until the centre is just about set (about 40-50 minutes). The Creme Caramel should jiggle a bit.
8. Remove dish from a larger pan to a wire rack; cool for 1 hour and refrigerate for a couple of hours or even overnight.
9. To unmold, run a knife around edge and invert onto a large rimmed serving platter. Cut and serve. Remember to scoop spoonful of the caramel sauce over each serving.
10. You can lightly sprinkle a few strands of the orange rind for a touch of tangy flavour to your crème caramel, but this is entirely optional. I used them in my one and simply loved the contrasting flavour.

Instructions

Instruction for the Thandai Powder Mix:

1. To make the Thandai powder add all the ingredients under Thandai Powder Mix into the grinder jar.
2. Grind together to a smooth powder. Store away in an airtight jar, ready to be used.

Instruction for the Ice Cream :

1. Whip the cold whipping cream in a large bowl kept over a tub of ice using a hand blender or a cake beater. Whip cream till it stands in peaks.
2. Add the can of sweetened condensed milk and fold it in to mix well.
3. Next add the Thandai powder along with the saffron soaked milk. Blend together until smooth.
4. Pour into an airtight container and freeze. I have used a loaf tin and sealed it with a cling film. You may also use containers like Tupperware that comes with fitting lids.
5. When the ice -cream is semi frozen spread over the saffron soaked milk and decorate with pistachios, almonds and rose petals. This is an Optional Step.
6. Freeze the container for 8 -10 hours or overnight till your ice cream set and frozen.
7. Scoop your ice cream into bowls and enjoy right away!

Instructions

Instruction for the Malpua Batter:

1. Place warm milk in a large bowl and mix together with the milk powder or mawa.
2. Mix thoroughly before adding the flour, sugar (or jaggery), fennel seed, cardamom powder and coconut powder.
3. Whisk together to make a smooth batter, which is neither too thick nor too runny.
4. Use more milk if required to get the right kind of consistency. If the batter is too thin, the batter will spread a lot once poured over the pan, making thin Malpua. On the other hand, if the batter is a thick one, it will make dense and thick Malpua.
5. You if like your Malpua to be fluffy you may beat the batter with the help of a whisk or a fork for a few minutes.
6. Keep aside the batter for 30 mins. In the meantime make the sugar syrup. If you have time at hand keep the batter aside for 3 -4 hours.

Instruction for the Sugar Syrup:

1. Add the water and sugar to a pan over medium heat. Also add the green cardamoms, if you are using any. Dissolve the sugar and boil the sugar syrup until it turns sticky and somewhat thick in consistency.
2. To prevent crystallization add 1 tbsp of lemon juice. I have also added a few strands of Saffron, but that is totally optional.

Instruction for Making the Malpua :

1. To make the Malpua heat oil or ghee in a heavy bottom pan. When hot pour one ladle full of batter in the centre of the pan. The batter will spread by itself depending on its consistency. Fry till golden brown before flipping sides.
2. You might want to add some more milk if you want more thin Malpua.
3. Drain and take off the Malpua from the pan and add it directly to the syrup. It’s a good idea to stir the sugar syrup once before transferring the fried Malpua.
4. You can remove them immediately after dipping them in the syrup or else you may even soak them for 10 mins or so if your Malpuas are thick.
5. Arrange them in a plate or platter. Garnish with some pistachio slivers and chopped almonds. You may even serve them with some Rabdi .

Instructions

1. Sift together the flour, baking powder and salt.
2. Crack the eggs in a large mixing bowl and whisk them with the help of a cake hand mixer or a stand mixer.
3. Add the sugar part by part to the whisked eggs, whipping them with the help of the . Beat them over medium speed till all of the sugar is incorporated.
4. Now whisk the sugar and egg mix on a high for till the volume doubles. This should take around 3 – 5 mins.
5. Remove the cake mixer and add the vanilla extract and the sifted flour mixture by hand. While adding the flour do so by adding by parts, a few tablespoons at a time. Mix well before adding few more tbsp of flour to the batter.
6. Divide the batter equally between 3 different bowls. Add the cocoa powder to one and mix well. Add orange extract to the second and mix thoroughly. Keep the 3 bowl just as it was.
7. Cover the bowls and allow them to rest for at least 30 mins to an hour.
8. In a small saucepan melt 1 cup butter over medium heat. Remove and reserve 4 tbsp of the butter for brushing the mould pan. Wait for it to cool down for 10 -15 mins.
9. Add ¼ cup butter into each of the 3 batter mix( that is ¼ + ¼ + ¼ ). Stir and mix well together. Cover the batter and allow to rest for 30 mins.
10. In the meantime pre-heat the oven to a 200 °C or a 400 °F.
11. Transfer the batters into three separate zip-lock bags or piping bags. Snip off one corner of each of them. Make sure to a small cut at the corner, just enough for the batter to flow out.
12. Brush the madeleine moulds generously with some of the remaining butter. Squeeze and fill up  mould shells with the three different batters, lining them horizontally in each of the mould shells. Care should be taken Not to fill up the moulds over Three-Quarter its capacity. We need to keep enough space for batter to increase in volume while baking.
13. Bake for 8 – 10 mins or until the edges begin the become crusty and golden brown. The centres of the madeleines should have puffed up by now . You may insert a toothpick to check it should come out clean. Your madeleines are done.
14. Remove the mould tray from the oven and allow to cool for 3-4 mins over a rack. Tip them over to pop out the madeleines once cooled.
15. Prepare the honey glaze by mixing ¼ cup honey with 2 tbsp water in a bowl.
16. Once they are cooled brush each one of them with the prepared honey glaze.
17. Repeat with the rest of the batter mix till all are done. (from #12 onwards).
18. Allow the glaze to set before serving.

Instructions

1. In a flat bottom pan heat 2 tbsp of ghee. Roast the cashew nuts and the raisins for a bit. Once the cashews turn golden brown, remove and keep them aside.
2. In the same ghee roast 1 cup fine rava/semolina. Roast over low flame till the colour changes slightly and the rava turns aromatic.
3. In a large deep bottom pan boil the 2 cups of water. Keeping the flame on low, add the 1 cup roasted rava.
4. Stir continuously till all the water has been absorbed by the rava/semolina and there no traces of lumps.
5. Still keeping the flame on low, add the sugar and keep stirring till it fully dissolves.
6. Next add the Saffron water or Kesari and the 1/3^rd cup ghee. Keep stirring vigorously and constantly to mix thoroughly. Make sure the mixture is lump free. You may add the optional 2-3 drops of natural Orange extract here if you like.
7. Cover and cook on sim for 2-3 mins or until the rava is completely cooked.
8. Now add the roasted nuts, raisins and cardamom powder. Stir and mix well till the Rava Kesari mix separate out and leaves the side of the pan.
9. Your Rava Kesari is ready. You may serve it in a bowl or make balls out of them.

Instructions

1. Wash, pit and dice the plums to about ½ inch cubes. Soak raisins in a small bowl. De-seed and slice the dates.
2. Heat the mustard oil over medium heat in a deep bottom pan. Add the dry red chillies, bay leaf, mustard seeds. Allow the mustard seeds to splutter before adding the chopped plums and dates.
3. Add the turmeric powder and salt. Cover and cook for about 12 – 15 mins. Open cover and stir mid-way.
4. Once the plums and dates are almost cooked open cover increase the heat to a medium-high and cook for another 1 -2 mins to do away with any excess moisture. You may omit this step if you like your plum chutney to be slightly runny.
5. Next add the gur, jaggery or granulated sugar, whichever you are using. Give a good stir to incorporate with the plum-date mix in the pan. You may add the Kashmiri red chiili powder here, if you are using any to and colour to your chutney. I usually never use the Kashmiri red chilli powder as I feel the Plums have a wonderful colour of their own.
6. By now the plums and dates should have turned soft and mushy. You may use the back of a ladle or a potato masher to press down and mash the chunks of plums for a thick bodied chutney if you like.
7. Lastly pour and transfer your plum chutney into a serving bowl. Sprinkle with some of the Bhaja Masala. Though this is optional, but sure gives the Chutney a special flavour and a kick to it!
8. This chutney is quite dynamic by itself and can be served as side to a meal, dessert, dip or even used as a spread. So make enough and preserve them in jars for later use. Would recommend refrigerating them as in India the temperature is still high even during winters in most part of the country.

Instructions

1. Wash, pat dry then peel and grate the kale gajar or purple carrots.
2. In a deep bottom pan heat the ghee. Add the grated carrots and mix well over medium flame. Saute for 2-3 mins.
3. Add the milk and combine thoroughly with the carrot. Cover and cook over medium-low heat, stirring occasionally till the carrots are cooked and have softened. This should take around 10 mins or so. By now the carrots should have shrunk in volume.
4. Now add the sugar and cook till the sugar melts. The sugar will dissolve releasing some water. Stir occasionally and cook till the released water gets absorbed.
5. Next add the crumbled khoya/mawa and cook for 3 – 4 mins or till the mixture is dry.
6. Before taking off add a pinch of salt and 1 tbsp of honey. Stir and sprinkle the green cardamom powder. Mix well.
7. Add the chopped/sliced cashew nuts, almonds and pistachios. Stir continuously for a minute to combine well.
8. Transfer to a bowl and serve hot.