Desserts with a difference | india | Hindustan Times
Today in New Delhi, India
Mar 25, 2017-Saturday
New Delhi
  • Humidity
  • Wind

Desserts with a difference

india Updated: Aug 20, 2013 16:25 IST
Sonal Ved

No matter how many television advertisements tell us to celebrate festivities with a box of chocolates, an Indian festival is incomplete without homemade sweets. But that doesn’t mean that your menu should consist of passable Indian desserts that have been around since forever. Instead, try out some innovative desserts that blend modern taste with traditional treats.

Gulab Cupcakes with White Chocolate Frosting
Ingredients for the cupcake:
150 gm flour n 110 gm butter
200 gm sugar n 2 eggs
80 ml milk n 1 tsp rose essence n 1 tsp rose syrup, 1 tsp baking powder

Ingredients for the ganache:
250 gm white chocolate n
1 tbsp rose syrup n 125 ml cream

In a bowl, beat butter, sugar and rose essence until the mix becomes light and fluffy. Add one egg at a time and continue to whisk. In another bowl, sift flour and baking powder and mix it. Add milk and stir again. Pipe this into a piping bag and press it over cupcake liners until its 3/4 full. Bake it at 180 degree Celsius for 15-20 minutes and remove from the oven. To make the ganache, heat cream in a pan until it comes to a boil. Remove from fire and add white chocolate to it. Whisk well and allow it to rest for a couple of hours. Add some rose syrup and mix again. Spread this ganache over the cupcakes with the help of a spoon and serve.
By Chef Pooja Dhingra,
Le 15 Patisserie

Khoya Cheesecake
Ingredients for the cheesecake:
3 cups whole milk n 1 tbsp lemon juice n 1/4 cup condensed milk n pinch of
cardamom n 1 tbsp unsalted butter n 50 gm khoya
Ingredients for the cheesecake base:
8-10 graham crackers (ground) n 1 1/2 tbsp ground sugar n 40 ml melted butter
Ingredients for the cheesecake filling:
400 gm Philadelphia cream cheese n 1/2 cup sugar n 1 tsp vanilla seeds n 1 tsp corn flour n 2 eggs

In a heavy-bottom saucepan, bring milk to a boil over
medium heat. Allow it to boil for two to three minutes and add lemon juice to it. Stir the liquid until it begins to curdle. At this stage, ensure that you use minimum amount of lemon juice to start the curdling process. Boil the milk further for five minutes and remove 3/4 cup of whey from the pot. Add khoya and continue to stir the mixture. Once the milk gains a grainy consistency and the whey has completely evaporated (this should take about 15-20 minutes), add condensed milk and cardamom and continue stirring for five minutes. Once the mixture turns golden brown, transfer it into a greased pan and allow it sit for an hour. When it solidifies, manually crumble it into small pieces and keep aside. In a bowl, mix graham crumbs with sugar and butter, and spread it evenly at the base of a greased cheesecake tin. In another bowl, beat cream cheese with sugar, corn flour and vanilla seeds until smooth. Add one egg at a time and continue to mix until all the ingredients have merged well. Add the cooked milk crumbs and pour this batter over the cracker base. Bake at 100 degree Celsius for 40 minutes or until the knife comes out clear. Chill for six hours before serving.
By Kiran Salaskar, Country of Origin

Chocolate-coated Rice Kheer
100 gm rice n 1 litre full fat milk n 20 gm sugar n 10 gm raisins (halved) n 10 gm cashew nuts (crushed) n 10 gm almonds (slivered) n 250 gm chocolate (melted) 100 gm hazelnut paste n 20 gm hazelnuts (for ganish)

Soak rice in water for 30 minutes. Drain and cook rice with milk on medium flame for 20 minutes. Add sugar, almonds, cashew nuts and raisins to it, and stir well. Tip chocolate and hazelnut paste in the kheer and allow the chocolate to melt and blend with the rest of the ingredients. Once done, remove from fire and allow it to cool down to room temperature. Chill the chocolate kheer in the refrigerator for a few hours and garnish with hazelnuts before serving.
By Kiran Salaskar, Country of Origin

Kesar-pista Cookies
150 gm butter n 125 gm brown sugar, n 100 gm castor sugar n 1 tsp baking powder n 350 gm flour n 2 eggs n 250 gm white chocolate (finely chopped) n 150 pistachios (chopped) n a few threads of saffron

In a bowl, whisk the brown and castor sugars, butter and saffron until fluffy. Add one egg at a time and continue to whisk. Sift baking powder and flour, and add it to the sugar and butter mixture. Mix white chocolate and pistachios, and knead all the ingredients into a soft dough. Refrigerate the dough for two hours. Roll it out into a thick sheet and cut it into several cookies with a cutter. Bake it in a pre-heated oven at 165 degree Celsius for 15-18 minutes. Transfer it on a cooling rack and stock in air-tight jars.
By Chef Pooja Dhingra,
Le 15 Patisserie

Eggless Elaichi and Condensed Milk Cake
200 ml condensed milk n 125 ml milk n 100 gm butter n 15 gm castor sugar n 125 gm flour
1/2 tsp baking powder n 2 tsp elaichi (cardamom) powder

Whisk sugar and butter in a bowl until the mix becomes fluffy.
Add elaichi powder, milk and condensed milk and stir well.
In another bowl, sift flour, baking soda and baking powder and mix both the contents together. Transfer this batter into a greased cake tin and bake it at 180 degree C for 20-22 minutes. Unmold the cake and serve warm.
By Chef Pooja Dhingra, Le 15 Patisserie