diwali sweets special

Rasmalai Cheesecake

Recipe size: 1 Kg

Ingredients:

Cream cheese 600 gm »cream (elle-viere) 250gm »castor sugar 180gm »corn flour 40 gm »eggs 6 nos »BASE: cookies 120 gm »Butter 25gm RASMALAI »milk 2 Lt »sugar 1000 gm »baking powder 10 gm »maida 100gms

Method: Mix cheese with sugar. Add in the eggs one at a time while mixing. Mix the dairy cream and corn flour together. Fold this mixture into the cheese. Line a mould with cookie crumb. Pour the mix into the mould and bake at 180ºC for 45 min. Remove from the oven and leave to cool. 

 

Rasmalai: Boil 1 lt of milk with vinegar until it’s separated. Tie the mixture in a muslin cloth to drain off the excess water overnight. After the excess water is drained out, knead the separated milk with baking powder and maida. Roll up small balls and cook in hot sugar syrup solution. After the balls cool down at room temperature, dip them in cold water. Cook the remaining 1 lt of milk with sugar, cardamom powder and saffron. Cook until it gets thick and cool down in the refrigerator.

Assembly: Cut the cheesecake into half and stuff the center with rasmalai dumplings. Sandwich it with the other cheesecake and a layer of sliced pistachio. Plate it on a plate and serve with sliced pista as garnish.

 Gulab Jamun Creme Brule

Serves: 10-13 Portions

Ingredients:

»cream 375gm »milk 125gm »sugar 90gm »egg yolk 120gm

Gulab Jamun:

»Mawa 100gm »paneer 60gm » maida 20gm »baking powder 5gm »oil for frying »sugar for syrup

For the creme brule: Warm the cream and milk together. Add sugar and egg yolk. Mix well and strain.

For sugar syrup: Melt sugar with water at a low flame. Add one lime to clarify. Thin it down using water

For the gulab jamun: Mix and knead mawa and paneer well, making sure there are no lumps.  Add Maida to bind and add in baking powder. Knead and mix well. Portion kneaded dough in to required sizes. Make balls of even sizes. Fry them at medium temperature and keep turning them to give an even colour. Strain out the oil, dip in sugar syrup and cool. Serve by placing them in the cream custard.

 Makai Ka Walwa

Serves: 3 to 4 Portions

Ingredients:

»American sweet corn 100 gm »desi ghee 40 gm »sugar 50 gm »elaichi powder 2 gm

Method: Grind corn coarsely. In a kadhai, cook the corn in ghee till it’s reduced. Add sugar ( fold it nicely). Cook till it melts and before it gets caramelised. Add elaichi powder.  Serve in a bowl, garnished with American corn and rose petals.

Posted in: SWEETS