200ml double cream
700ml whole milk
4 large egg yolk
3 tbsp cornflour
200g caster sugar
1 tsp vanilla extract
How to make Homemade custard
. Put the cream and milk into a large pan and gently bring to just below boiling point.
. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla.
. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form.
. Eat hot or cold.
2 cups hung yogurt(hung curd)
1/2 tsp saffron
2 tins condensed milk
300 gm fresh mangoes
1/2 cup sugar
2 tsp green cardamom powder
1/4 cup fresh cream
Juice of 1 lemon
20 gm mint
2 tsp chaat masala
4 sheets gold varq
80 gm pistachio, peeled and not salted
. Mix hung curd with saffron, condensed milk, chopped mangoes, sugar, cardamom powder and cream. Leave to chill.
. Prepare mango salad by mixing diced mango with lemon juice, mint and chaat masala.
. Serve shrikhand with mango salad. Garnish with gold varq and pistachios.
1 quart oil for deep frying
8 slices white bread, crusts removed and cut into 4 squares
1/4 cup cashews
1/4 cup sliced almonds
2 tablespoons pistachio nuts
1 1/4 cups whole milk
5 tablespoons evaporated milk
3/4 cup white sugar
1 teaspoon ground cardamom
1 pinch saffron
How to make Shahi Tukra (Indian Bread Pudding)
. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
. Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels.
. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
. Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half.
. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes.
. Remove from heat and allow to cool completely.
. Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer.
. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.
50 gm rice
1 litre milk
5 gm cardamom powder
100 gm sugar
50 ml ghee(clarified butter)
50 gm cashew nuts
25 gm raisins
. Wash and soak the rice for 1/2 an hour.
. Cook the rice in milk until soft.
. Add cardamom powder, sugar and stir until the sugar is dissolved.
. Heat ghee in a pan and add the cashew nuts.
. When the cashew nuts are slightly golden, add the raisins and saute for 1 minute.
. Pour on the rice mixture and serve warm.
1/3 cup rice
3 cups milk
1/2 cup fresh grated coconut
1/2 cup white sugar
1/4 cup jaggery (palm sugar)
1/2 teaspoon ground cardamom
1 tablespoon ghee
2 tablespoons cashews
2 tablespoons raisins
. Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
. Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk.
. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
. Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump;
. stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve.
. If the kheer gets too thick, thin it out with some milk.
1 1/2 kg carrots
10 green cardamom, whole
2 cinnamon sticks
500 g sugar
250 g desi ghee(clarified butter)
400 g condensed milk (option: mawa / khoya)
4 pieces gold vark
50 g almonds
50 g pistachios
How to make Gajar Halwa
. Grate the carrot and put it in a pot on heat, stir fry continuously till all the water is evaporated.
. Then put some green cardamom, cinnamon and sugar and cook for a while. Then add desi ghee and cook 5-7 minutes further.
. At last, finish with condensed milk (or mawa/khoya).
. Place gold vark on top for decoration.
. Present on a plate and garnish with pistachios and almonds.
300 gms khoya (thick milk)
3 Tbsp flour
3 Tbsp sugar
1/2 liter water
Saffron, a pinch
200 gms refined oil
. In a bowl, add khoya and flour mix them together.
. Make a round ball shape gulab jamun out of it.
. Make sugar syrup with 3 table spoon of sugar and 1/2 liter water. Add little saffron to it.
. Deep fry the gulab jamun in pan with oil.
. Add the fried gulab jamun into the sugar syrup.
. Serve hot.
Sweet Basil Cream:
1 1/2 cups heavy whipping cream
1 bunch fresh basil, washed and dried
Sweet Curry Lemon Curd:
1 cup white sugar
2 eggs, lightly beaten
2 tablespoons mild curry powder
3/4 cup fresh lemon juice
3 lemons, zested
1/4 cup unsalted butter, melted
1 (18.25 ounce) package white cake mix
1 cup sweetened flaked coconut
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons coconut extract
6 cups confectioners’ sugar, divided
1/2 (8 ounce) package cream cheese, room temperature
1 tablespoon silver dragees decorating candy
. To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
. Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
. Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
. Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
. In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners’ sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners’ sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
. To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.
4 lemon shortbread biscuits (about 85g)
140g full fat soft cheese
50ml double cream
1 tbsp caster sugar
2 tbsp Manuka honey, plus 1 tsp extra
125g punnet raspberry
. Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.
. Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat.
. You can chill the cheesecakes now until ready to serve.
. Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest.
. Using a blowtorch, warm around the edge of the ring and lift off – or use a knife to run around the inside of the ring, and lift off.
. Spoon over the raspberries and serve.