The perks of being an Indian definitely involve a festival around the corner at some point. That being said, here are 4 different dessert recipes to make the celebrations sweeter!
Carrot Coconut Kulfi Pudding with Blueberry Dumpling by Chef Vinayak Patil, Corporate Chef, Butterfly High
- 50g carrot puree
- 25g powdered coconut milk
- 500ml milk
- 35g sugar
- 2-3 drops orange food coloring
- 5g pistachios
- 10g gelatin
For the blueberry quenelle
- 20 g fresh cream
- 20 g of white compound
- 30g fresh blueberries
- 50 g whipped cream
- 5g gelatin
- Peel the carrot and blend it well into a smooth, fine paste, cook the mash until tender and set aside.
- Then in a heavy-bottomed saucepan, add the milk and boil it until it reduces by half.
- In a bowl, measure the coconut milk powder and add water to it. Properly dissolve and add it to boiled milk and continue to boil over low heat.
- Once the milk has thickened, add the carrot purée and cook for 2 minutes, then add the pistachios.
- In a bowl, measure the gelatin, add cold water and let stand for 2 minutes.
- Transfer the milk to a clean bowl and add the melted gelatin and mix well. After that, add the orange color and mix.
- Pour into an envy-shaped mold and put it in the fridge for 2 or 3 hours.
- In another bowl, measure whipped cream, white compound, fresh cream and fresh blueberries. Mix well and add gelatin to it and fix it. After 5 minutes make a quenelle.
- Arrange the pudding on a serving platter and serve with a blueberry quenelle.
Bebinca by Ankita Fernandes, chef and co-owner, Fresh Catch by Francis Fernandez
- 8-10 eggs (yolks only)
- 800ml fresh coconut milk
- 500g sugar
- 200g AP flour
- 150g butter
- 1 teaspoon elaichi powder
- Salt, to taste
- In a deep bowl, mix the egg yolks, coconut milk and sugar until the sugar is completely dissolved.
- Add the flour through a sieve into the egg mixture to avoid lumps. Strain the mixture again to obtain a smooth consistency.
- Divide the dough into 2 equal parts.
- For the caramel, heat about 2 tablespoons of sugar in a small saucepan until it has a slightly dark brown color.
- Add this caramel to half of the batter mixture to get a different layer for each layer of bebinca. Get ready to cook your layered bebinca.
- Preheat oven to 200 degrees.
- Add 1 teaspoon melted butter to 5-inch square cake pan; depth around 4-5 inches.
- Add half a cup of the darker caramel mixture and bake for 12-13 minutes
- After 13 minutes, add 1 teaspoon of melted butter to the first layer and add half a cup of non-caramel batter. Bake again for 12-13 minutes preferably on the high heat side so the first layer does not overcook.
- Repeat this process for about 12 layers. Once the 12th layer is baked, take it out of the oven and let it cool. Add the melted butter to the last layer.
- Once the cake tin is at room temperature, place it in a large bowl containing hot water for about 5 minutes.
- Let cool further for about 6-7 hours and refrigerate overnight in the same cake pan so the layers don’t separate.
- Place the bebinca on a dessert plate and slice as desired. To be enjoyed with malai or coconut ice cream.
Mango Almond Roll by Danish Khan, Pastry Chef, JW Marriott Mumbai Sahar
- 400g almonds
- 300g sugar-free powder
- 5g elaichi
- 75g water
- 1 g saffron, to garnish
For the mango confit
- 100g mango pulp
- 2g agar-agar
- sugar free powder
- First step: mixing. In a large container, boil the almonds for 20 minutes.
- Drain the water and remove the skin from the almond. Add the almonds to a blender 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 discoloring, and when the syrup reaches 112°C add the pistachio paste, stirring continuously.
- Cook the mixture over low heat until everything is combined into a paste-like consistency.
- Immediately remove it to a clean work surface and let it cool until you can handle it. For the mango confit, add the cooked mango pulp with the agar-agar and the sugar-free powder.
- Place on a flat platter. Once cool enough to handle, knead lightly to a smooth texture (little tip: work very quickly keeping in mind not to over knead as this will secrete oils from the dough)
- Place the kneaded dough on a greased work surface and weigh 20 grams to reserve.
- Roll the marzipan into a thin layer.
- Now place the layer of mango confit on the layer of almonds.
- Roll up tightly 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)
For the gulab jamun paste
- 1/4 cup whole wheat flour
- 1/2 cup skim milk powder
- 1/4 cup full fat Greek yogurt start with less yogurt and see how much your dough needs
For the syrup
- 1 cup of honey
- 1 cup of water
- 4-5 cardamom pods, lightly crushed
- Saffron (optional)
- ½ tbsp rose water
For the rabbi
- 1 liter whole whole milk
- 8-10 tbsp jaggery powder / ½ cup sugar
- 3-4 crushed green cardamoms
- 3 tablespoons blanched and chopped pistachios
- 3 tablespoons blanched and chopped almonds
- A few sprigs of saffron
For the tokri (6 pieces)
- 700 g maida
- 300g butter
- 250g honey
- 500g milk
- 250g custard powder
- 12 pieces of gulab jamun
- 60 g of pista
- 400 g of rabbi
For the gulab jamun
- Make the dough by mixing powdered milk, wheat flour and yoghurt.
- Add the dough ingredients and knead to make a dough. Leave to rest for 5 minutes then form 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 but dry kitchen towel.
- Heat the oil over high heat then lower the heat to medium.
- Slide the balls into the hot oil on the side of the pan, one at a time.
- They will sink to the bottom of the pan but don’t try to move them. Instead, gently shake the pan to prevent the balls from browning on one side only.
- After about 5 minutes, the balls rise to the surface. Gulab Jamuns should rise slowly to the top if the temperature is right.
- Now they need to be stirred gently and constantly to ensure even browning on all sides.
- If the oil temperature is too high, the gulab jamuns will tend to break. So adjust the temperature to make sure the gulab jamuns don’t break apart or cook too quickly.
- The balls should be fried very slowly at medium temperatures. This will ensure thorough cooking of the interior and even browning.
For the rabbi
- Boil the milk once over high heat.
- Using a flat spatula, scoop the cream or malai from the sides. Do not stir the milk.
- Cook for at least half an hour or until the milk has thickened.
- Add a green cardamom pod. Lower the heat and let the milk boil again.
- Once the milk has reduced by half, add the jaggery powder. Add chopped nuts.
- Turn off the flame. Garnish with chopped nuts.
For tokri and final assembly
- Make a paste of maida, honey and butter. Place the dough in the mold in the shape of tokri.
- Bake at 180°C in an oven for 16 minutes.
- For the stuffing, combine the milk, custard powder and rabdi. Top with pista.
- First, place the gulab jamun in the tokri. Then put the mixture of rabdi, pastry cream powder and milk.
- To make the stripes placed on the tokri – flatten the dough, cut it into diagonal stripes and sprinkle pista over the stripes. Place these strips 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.
3 modak recipes for a deliciously fun Ganesh Chaturthi
Improve 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