The perks of being an Indian definitely involve a festival around the corner at any given point in time. That being said, here are 4 different dessert recipes to make the celebrations sweeter!
Carrot Coconut Kulfi Pudding with Blueberry Quenelle by Chef Vinayak Patil, Corporate Chef, Butterfly High
Ingredients
- 50 gm carrot puree
- 25 gm coconut milk powder
- 500 ml milk
- 35 gm sugar
- 2-3 drops orange food colour
- 5 gm pistachios
- 10 gm gelatin
For the blueberry quenelle
- 20 gm fresh cream
- 20 gm white compound
- 30 gm fresh blueberries
- 50 gm whipped cream
- 5 gm gelatin
Method
- Peel the carrot and blend it well into a smooth and fine paste, cook the puree until soft and keep aside.
- Then in a heavy bottom saucepan, add milk and boil it until it reduces by half.
- In a bowl measure coconut milk powder and add water to it. Dissolve properly and add it to boiled milk and continue to boil at low flame.
- After the milk thickens, add the carrot puree and cook it for 2 min, then add pistachios.
- In a bowl measure gelatin, add cold water to it, and rest for 2 minutes.
- Transfer the milk to a clean bowl and add melted gelatin and mix it properly. After this add orange colour and mix it.
- Pour in a desire shape mould and set it for 2 or 3 hours in the refrigerator
- In a separate bowl measure whipped cream, white compound, fresh cream, and fresh blueberries. Mix it well and add gelatin to it and set it. After 5 minutes make a quenelle.
- Arrange the pudding on a serving plate and serve with a blueberry quenelle.
Bebinca by Ankita Fernandes, Chef and Co-Owner, Fresh Catch by Francis Fernandez
Ingredients
- 8-10 eggs (yolks only)
- 800 ml fresh coconut milk
- 500 gm sugar
- 200 gm AP flour
- 150 gm butter
- 1 tsp elaichi powder
- Salt, to taste
Method
- In a deep bowl, mix the egg yolks, coconut milk and sugar until the sugar has dissolved completely.
- Add the flour through a strainer into the egg mixture to avoid lumps. Strain the mixture again to get a smooth consistency.
- Split the batter into 2 equal parts.
- For the caramel, heat around 2 tablespoons of sugar in a small pan until it gets a slightly dark brown colour.
- Add this caramel to one-half of the batter mix to get a different layer for each bebinca layer. Prepare to bake your bebinca in layers.
- Preheat the oven to 200 degrees.
- Add 1 teaspoon of melted butter in a 5-inch square cake tin; depth around 4-5 inches.
- Add half a cup of the darker caramel mixture and bake for 12-13 mins
- After 13 mins, add 1 teaspoon of melted butter to the first layer and add half a cup of the non-caramel batter. Bake again for 12-13 mins preferable on top heat side so the first layer doesn’t overcook.
- Repeat this process for about 12 layers. Once the 12th layer is cooked, remove it from the oven and let it cool. Add melted butter to the final layer.
- Once the cake tin is at room temperature, place it in a large bowl containing hot water for about 5 mins.
- Allow it to cool further for around 6-7 hours and refrigerate overnight in the same cake tin so the layers don’t separate.
- Take off the bebinca on a dessert platter and slice as per your choice. Enjoy with malai or coconut ice cream.
Mango Almond Roll by Danish Khan, Pastry Chef, JW Marriott Mumbai Sahar
Ingredients
- 400 gm almonds
- 300 gm sugar-free powder
- 5 gm elaichi
- 75 gm water
- 1 gm saffron, to garnish
For mango confit
- 100 gm mango pulp
- 2 gm agar agar
- Sugar-free powder
Method
- Step one: the mixture. In a big vessel boil the almonds for 20 minutes.
- Drain the water and remove the skin of the almond. Add the almonds to a mixer to blend them to make a paste.
- In a heavy-bottomed 15-inch cast iron kadai, combine the sugar-free powder and water. Melt them together without discolouring, and when the syrup reaches 112°C add pistachio paste stirring continuously.
- Cook the mixture on a low flame till all combined into a dough-like consistency.
- Immediately remove it onto a clean work surface, and allow it to cool till you can handle it. For the mango confit, add the cooked mango pulp with agar-agar and sugar-free powder.
- Place on a flat tray. Once cooled enough to handle, lightly knead to get a smooth texture (quick tip: work very fast keeping in mind not to over knead as this will secrete the oils from the paste)
Assembly
- Place kneaded dough onto a greased work surface and weigh 20 grams to keep aside.
- Roll almond dough into a thin layer.
- Now place the mango confit layer over the almond layer.
- Roll tight making sure the layers are intact.
- Coat with silver leaf and garnish with saffron.
Gulab Jam Rabdi Ki Tokri By Pankaj Gupta, Owner – Taftoon & Oyekake (Gulab Jambun Katori)
Ingredients
For the gulab jamun dough
- 1/4 cup whole wheat flour
- 1/2 cup non-fat milk powder
- 1/4 cup whole fat greek yoghurt start with less yoghurt and see how much your dough needs
For the syrup
- 1 cup honey
- 1 cup water
- 4-5 cardamom pods, crushed slightly
- Saffron (optional)
- ½ tbsp rose water
For the rabdi
- 1 ltr full-fat whole milk
- 8-10 tbsp jaggery powder/ ½ cup sugar
- 3-4 green cardamoms, crushed
- 3 tbsp blanched and chopped pistachio
- 3 tbsp blanched and chopped almonds
- Few strands of saffron
For the tokri (6 pieces)
- 700 gm maida
- 300 gm butter
- 250 gm honey
- 500 gm milk
- 250 gm custard powder
- 12 pcs gulab jamun
- 60 gm pista
- 400 gm rabdi
Method
For the gulab jamun
- Make the dough by combining the milk powder, wheat flour and yoghurt.
- Add the dough ingredients and knead to make a dough. Let it rest for 5 minutes and then make it into balls.
- Add just enough milk to make a medium-hard dough. Divide the dough into 20-portions.
- Make balls by gently rolling each portion between your palms into a smooth ball.
- Place the balls on a plate and cover them with a damp yet dry kitchen towel.
- Heat the oil on high and then lower the heat to medium.
- Slip the balls into the hot oil from the side of the pan, one by one.
- They will sink to the bottom of the pan but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
- After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right.
- Now they must be gently and constantly agitated to ensure even browning on all sides.
- If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
- The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
For the rabdi
- Boil milk once on high flame.
- With the help of a flat spatula, collect the cream or malai on the sides. Do not stir the milk.
- Cook for at least half an hour or till the milk is thickened.
- Add a green cardamom pod. Lower the flame and let the milk boil again.
- Once the milk has been reduced to half, add jaggery powder. Add the chopped dry fruits.
- Switch off the flame. Garnish with chopped dry fruits.
For the tokri and final assembly
- Make a dough of maida, honey and butter. Place the dough in the tokri-shaped mould.
- Bake it at 180℃ in an oven for 16 minutes.
- For the stuffing, mix together milk, custard powder, and rabdi. Top it up with pista.
- Firstly, place the gulab jamun in the tokri. Then put in the mixture of rabdi, custard powder and milk.
- To make the stripes placed on the tokri – flatten the dough, cut it into diagonal stripes, and sprinkle pista on the stripes. Place these stripes on the tokri.
- Bake the tokri at 180℃ for 8 minutes.
- Place the Tokri on the plate, and garnish it with a small amount of rabdi and pista.
Read more.
3 modak recipes for a deliciously fun Ganesh Chaturthi
Level up Ganesh Chaturthi with Chef Ranveer Brar x Hershey India’s modak recipes
One chef, one recipe: Flaming Basil Vodka Panna Cotta with Mango jelly by Chef Gaurav Ramakrishnan