1. Parwal(Pointed Gourd)- 450 gms
2. Mawa(thickened milk)- 200 gms
3. Granulated sugar- 200 gms
4. Green cardamom powder- 1 tsp
5. Almonds- 15
6. Pistachios- 15
7. Saffron- 4-5 strands

Method:

1. Peel the skin of parwals, make lengthwise slit from top to bottom.
2. Take 3-4 cups water in a pan, then put the parwals into the boiling water.
3. Simmer for 4-5 minutes, now remove the excess of water from parwals.
4. Crush almonds and pistachios in mixer.
5. Take mawa in a wok, stir on slow flame till it became pinkish.
6. Allow to cool, add cardamom powder, saffron and crushed dry nuts.
7. Mix well, open the slit of parwal and fill the stuff.
8. Apply the same method for the rest of parwals, tie with thread to avoid opening of parwals.
9. Add 1 cup water and sugar in a pan, simmer, till the syrup is one thread consistency.
10. Put the parwals into syrup carefully, simmer for 3-4 minutes in low heat.
11. Remove carefully, allow to cool.
12. Serve chilled.

Ingredients:

1. Apples- 2(large)
2. Milk- 1 liter
3. Granulated sugar- ¼ sugar
4. Green cardamoms powder- a pinch
5. Chopped almonds and pistachios- 2 tbsp

Method:

1. Peel the skin of apples and grate them.
2. Pour the milk in a heavy vessel, bring to boil.
3. Simmer on slow flame till it reach to half consistency.
4. Now add grated apples and cook for 7-8 minutes, stir occasionally.
5. Stir cardamom powder and sugar, turn off the flame.
6. Garnish with almonds and pistachios, serve hot or chilled.

Ingredients:

1. Savoiardi biscuits- 200 gms
2. Powdered sugar- ½ cup
3. Instant coffee- ½ cup
4. Cocoa powder- 2 tbsp
5. Caster sugar- ½ cup
6. Mascarpone- 2 cup
7. Eggs(white part)- 2
8. Brandy- 250 ml
9. Water- 1 cups

Method:

1. Bring the water to boil and turn off the flame.
2. Add instant coffee into the hot water, shake well.
3. Mix caster sugar and brandy into the coffee mixture.
4. Soak the savoiardi biscuits into the coffee mixture.
5. When they soak completely remove carefully.
6. Now beat the white part of eggs and mix icing sugar.
7. Add mascarpone and whisk rapidly till foamy.
8. Place a layer of biscuits over a dish and cover them with half of egg mixture.
9. Again place a layer of biscuits and again cover with remaining egg mixture.
10. Place last layer of biscuits and cover with cocoa powder.
11. Shift in refrigerator for 3-4 hours to chill.
12. Tiramisu is ready to serve.

Ingredients:

1. Milk- 2 cups
2. Granulated sugar- ½ cup
3. Dark chocolate- 50 gms
4. Fresh cream- 1 cup
5. Corn flour- ¼ tsp
6. Cocoa powder- 4 tbsp
7. Vanilla essence- 6-7 drops

Method:

1. Dissolve corn flour and cocoa powder in ½ cup of milk, keep aside.
2. Grate the chocolate and melt in a non stick pan on slow flame.
3. Stir remaining milk and cream slowly in chocolate.
4. Once it start to boil add cocoa mixture and vanilla essence.
5. Boil the mixture till thick and then turn off the flame.
6. Allow to cool and shift in refrigerator for 2-3 hours to chill.
7. garnish with cream and chocolate custard is ready to serve.

Ingredients:

1. Dark chocolate- 250 gms
2. Sugar- 2 tbsp
3. Raisins- 2 tbsp
4. Almonds(chopped)- 3 tbsp
5. Cashew(halved)- 2 tbsp
6. Pistachios- 2 tbsp
7. Fresh cream- 2 tbsp

Method:

1. Melt chocolate in a non stick pan on slow flame.
2. Add cream and sugar, mix with a wooden spatula till smooth.
3. Add all the nuts and mix well.
4. Once it mix well turn off the flame and allow to cool.
5. Fill chocolate into moulds and shift in refrigerator.
6. When it set completely demould and serve immediately.

Ingredients:

1. Dark chocolate- 100 gms
2. Light brown sugar- ½ cup
3. Coffee powder- 2 tbsp
4. Gelatin(powdered)- 2 tsp
5. Milk- 1½ cup
6. Water- 2 tbsp
7. Fresh cream- 1 cup

Method:

1. Soak gelatin in 2 tbsp water.
2. Now pour milk, cream in a heavy vessel pan.
3. Add brown sugar and stir until boil.
4. Add coffee powder and gelatin, mix well.
5. Turn off the flame and strain through a sieve.
6. Break chocolate into small pieces in a bowl.
7. Add hot coffee cream over the chocolate.
8. Stir till the chocolate completely melt, allow to cool.
9. Pour this mixture into moulds and shift in freezer.
10. When set de-mould and serve mocha panna cotta.

Ingredients:

1. Cottage cheese- 250 gms
2. Saffron strands- 8-10
3. Cardamom powder- 2 tbsp
4. Yellow color- 4-5 drops
5. Cashew- 3 tbsp
6. Almonds- 3 tbsp
7. Pistachios- 10-15
8. Sugar- 2½ cups
9. Water- 5 cups

Method:

1. Grind cashew, almonds, cardamom powder and pistachios in a grinder.
2. Grind until the dry fruits change into powder.
3. Dissolve saffron strands in 2 tbsp lukewarm milk and add to powder.
4. Mix to make a thick paste and make small nut balls of the paste.
5. Knead cheese until it remove moisture and add yellow color in half of the cheese.
6. Now make a ball of white cheese and place nut ball into cheese ball carefully.
7. Now cover the white cheese ball with the colored cheese ball.
8. Repeat the same process for all the cheese balls.
9. Now boil water in a heavy vessel, add sugar and boil for one thread consistency.
10. Smoothly place the cheese ball into sugar syrup and boil for 15-20 minutes at medium flame.
11. Turn off the flame and allow to cool.
12. Serve rajbhog chilled with sugar syrup.

Ingredients:

1. Light cream cheese- 1 cup
2. Cocoa powder- ½ cup
3. Brown sugar- 1½ cup
4. Chocolate chips(semi sweet)- ½ cup

Method:

1. Melt chocolate in a bowl, stir constantly with wooden spatula.
2. Blend cheese until it becomes smooth.
3. Add melted chocolate, cocoa powder and 1 cup of sugar.
4. Blend again till all the ingredients mix well.
5. Roll the dough in small size ball and coat them in remaining sugar.
6. Place them in a sheet and shift to refrigerator for 2 hours.
7. Chocolate truffles are ready to serve.

Ingredients:

1. Ripe mangoes- 500 grams
2. Fresh yogurt- 1 cup
3. Granulated sugar- ¼ cup
4. Nutmeg powder- ¼ tsp
5. Lemon juice- 1 tbsp
6. Strawberries- 2

Method:

1. Peel and seeded the mangoes.
2. Blend mangoes, sugar and yogurt in a blender till smooth.
3. Add nutmeg powder and lemon juice and blend again for a minute.
4. Decorate with strawberries and serve chilled.

Ingredients:

1. Peanuts(skinned)- 450 gms
2. Ghee- 1 tbsp
3. Powdered sugar- 1 cup
4. Cardamom powder- 1 tsp

Method:

1. Heat ghee in a pan and add peanuts.
2. Roast peanuts till golden, stir constantly.
3. Allow to cool and grind to make coarse powder.
4. Add sugar and cardamom powder and mix well with hand.
5. Make small ping-pong size balls.
6. Peanut ladoo are ready to serve.