Grate nutmeg over it and bake at 220 degrees Celsius for 13 to 15 minutes. Gradually whisk the hot milk into the egg mixture. Set aside. Drizzle with honey, garnish with pistachio nuts and saffron, and serve warm with rabri. Stir well and mix completely.Divide this lemon cream evenly among bowls. Chill for 3-4 hours until completely set. Reduce heat to 175 degrees Celsius and continue to bake for another 40 to 45 minutes. Fold in the cranberries. Stir in the maple syrup.Recipe courtesy Gajendra Singh, Unplugged CourtyardShahi toastIngredientsBread slices, 4Khoya, 50 gmHoney, 30 gmMilk, 100 mlSaffron, a pinchPistachio nuts, 10 gmGreen cardamom powder, 5 gmKewara essence, a few dropsMethodCut the bread slices into rounds or any other shape and toast in a pan.Recipe courtesy chef Arun Sundararajan,
The Taj Mahal HotelPumpkin pieIngredientsPumpkin puree, 2 cupsMaple syrup, 1/3 cupPumpkin pie spice, 2 1/2 tspDry milk powder, 1 1/2 cupNutmeg, grated, 1/4 tspEggs, 2Salt, 1/4 tsp Water, 1 1/2 cupsMethodCombine pumpkin puree, eggs, maple syrup, salt, pumpkin pie spice, water and milk powder, and mix until smooth and creamy.Recipe courtesy chef Bharat Sharma, Sufiaana by Cherish. Fill in between two toasts and place on a serving dish. Combine the dissolved gelatin with the rest of the ingredients. Pour into a pie shell.Meanwhile, whisk the remaining 1/2 cup of milk with corn starch and egg yolks in a bowl.Spread the batter into a prepared cake pan and sprinkle the crumb topping over the batter. Cool in the pan for at least 10 minutes before slicing and serving.Top with fresh fruits, almonds or shaved chocolate and serve chilled.There’s nothing artificial about these sugar free sweet treats — they use natural sweeteners and make for any dessert lover’s delight! Citrus Blackberry mouse IngredientsBlackberries, 1 cupLemon zest, 1 tbspLemon juice, 1/4 cupHoney, 1/2 cupTofu, 2 cupsMethodCombine the lemon zest, lemon juice, honey and tofu in a blender.
Thoroughly mix in the butter and maple syrup. Reduce the heat to maintain a simmer and continue whisking until thick, for about 2-3 minutes more. Garnish each portion with blackberries, chill for an hour and serve cold. In another pan, take the milk and honey and boil to a thick consistency. Garnish with fresh blue berries and serve immediately.In a mixing bowl, mix together the khoya, honey and green cardamom powder, and rub till smooth.To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Adjust the flavours to your liking by tasting. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stir just until incorporated. Return to the saucepan and cook over medium-high heat, whisking constantly, until the pudding comes to a full boil. Puree until smooth.Recipe courtesy The SuryaaCranberry strusel cakeIngredients
For the topping:Flour, 60 gmCinnamon, ground, 1 tspButter, melted, 14 gmMaple syrup, 30 mlFor the cake:Flour, 210 gmBaking powder, 5 gmBaking soda, 2 gmCinnamon, ground, 1 tspSalt to tasteButter, melted, 14 gmEgg, 1 largeVanilla essence, 15 mlHung https://www.xtanchor.com/product/mechanical-anchors/tie-wire-anchor.html China wholesale tie wire anchors curd, 125 gm Maple syrup, 80 mlMilk, 90 mlCranberries, soaked, 160 gmMethodPreheat an oven to 180 degrees Celsius.To prepare the topping, stir together the flour and cinnamon.Recipe courtesy chef Atul Sharma, The Royal PlazaPanacotta with fresh blueberriesIngredients Cold water, 1/4 cupUnsweetened gelatin powder, 1 1/2 tspBoiling water, 1/4 cupHeavy cream, 2 cupsVanilla extract, 2 tspFresh blueberry puree to drizzleSalt to tasteMethodSprinkle the gelatin powder on the cold water and let it soften for a few minutes. Keep aside and cool, adding a few drops of kewara essence. Bring to a simmer over medium-high heat.Recipe courtesy chef Pradeep Jugran,
Number 8Chocolate puddingIngredientsMilk , 2 cupsCocoa powder, 1/2 cupCorn starch, 4 tspEgg yolks, 3 largeVanilla extract, 1 tspCinnamon, ground, 1/2 tspDates, pureed, 9MethodIn a large saucepan, mix 1 1/2 cups of milk, cocoa powder, vanilla extract, ground cinnamon and pureed dates. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set. In a separate bowl, whisk together the butter, egg and vanilla. Set aside. Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean. Pour the mixture into custard cups, ramekins or glasses. Add the boiling water and stir until gelatin is totally dissolved.Pour the pudding into 6 small cups. Slice and serve. Mix in the hung curd, stirring until no large lumps remain
The Taj Mahal HotelPumpkin pieIngredientsPumpkin puree, 2 cupsMaple syrup, 1/3 cupPumpkin pie spice, 2 1/2 tspDry milk powder, 1 1/2 cupNutmeg, grated, 1/4 tspEggs, 2Salt, 1/4 tsp Water, 1 1/2 cupsMethodCombine pumpkin puree, eggs, maple syrup, salt, pumpkin pie spice, water and milk powder, and mix until smooth and creamy.Recipe courtesy chef Bharat Sharma, Sufiaana by Cherish. Fill in between two toasts and place on a serving dish. Combine the dissolved gelatin with the rest of the ingredients. Pour into a pie shell.Meanwhile, whisk the remaining 1/2 cup of milk with corn starch and egg yolks in a bowl.Spread the batter into a prepared cake pan and sprinkle the crumb topping over the batter. Cool in the pan for at least 10 minutes before slicing and serving.Top with fresh fruits, almonds or shaved chocolate and serve chilled.There’s nothing artificial about these sugar free sweet treats — they use natural sweeteners and make for any dessert lover’s delight! Citrus Blackberry mouse IngredientsBlackberries, 1 cupLemon zest, 1 tbspLemon juice, 1/4 cupHoney, 1/2 cupTofu, 2 cupsMethodCombine the lemon zest, lemon juice, honey and tofu in a blender.
Thoroughly mix in the butter and maple syrup. Reduce the heat to maintain a simmer and continue whisking until thick, for about 2-3 minutes more. Garnish each portion with blackberries, chill for an hour and serve cold. In another pan, take the milk and honey and boil to a thick consistency. Garnish with fresh blue berries and serve immediately.In a mixing bowl, mix together the khoya, honey and green cardamom powder, and rub till smooth.To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Adjust the flavours to your liking by tasting. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stir just until incorporated. Return to the saucepan and cook over medium-high heat, whisking constantly, until the pudding comes to a full boil. Puree until smooth.Recipe courtesy The SuryaaCranberry strusel cakeIngredients
For the topping:Flour, 60 gmCinnamon, ground, 1 tspButter, melted, 14 gmMaple syrup, 30 mlFor the cake:Flour, 210 gmBaking powder, 5 gmBaking soda, 2 gmCinnamon, ground, 1 tspSalt to tasteButter, melted, 14 gmEgg, 1 largeVanilla essence, 15 mlHung https://www.xtanchor.com/product/mechanical-anchors/tie-wire-anchor.html China wholesale tie wire anchors curd, 125 gm Maple syrup, 80 mlMilk, 90 mlCranberries, soaked, 160 gmMethodPreheat an oven to 180 degrees Celsius.To prepare the topping, stir together the flour and cinnamon.Recipe courtesy chef Atul Sharma, The Royal PlazaPanacotta with fresh blueberriesIngredients Cold water, 1/4 cupUnsweetened gelatin powder, 1 1/2 tspBoiling water, 1/4 cupHeavy cream, 2 cupsVanilla extract, 2 tspFresh blueberry puree to drizzleSalt to tasteMethodSprinkle the gelatin powder on the cold water and let it soften for a few minutes. Keep aside and cool, adding a few drops of kewara essence. Bring to a simmer over medium-high heat.Recipe courtesy chef Pradeep Jugran,
Number 8Chocolate puddingIngredientsMilk , 2 cupsCocoa powder, 1/2 cupCorn starch, 4 tspEgg yolks, 3 largeVanilla extract, 1 tspCinnamon, ground, 1/2 tspDates, pureed, 9MethodIn a large saucepan, mix 1 1/2 cups of milk, cocoa powder, vanilla extract, ground cinnamon and pureed dates. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set. In a separate bowl, whisk together the butter, egg and vanilla. Set aside. Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean. Pour the mixture into custard cups, ramekins or glasses. Add the boiling water and stir until gelatin is totally dissolved.Pour the pudding into 6 small cups. Slice and serve. Mix in the hung curd, stirring until no large lumps remain
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