A celebration of the special bond between a brother and sister, Rakshabandhan is just two days away. And just like any other festival celebrated in different regions of the Indian subcontinent, the celebrations aren’t complete without those decadent desserts. Time to channel your inner chef and whip up these quick and easy recipes that are perfect for the day.
Almond & cherry kulfi by Chef Manish Mehrotra
Fresh cherries, pitted 2 cups
Water ½ cup
Almond milk 4 cups
Condensed milk ½ cup
Heavy cream ½ cup
Sugar 1/2 cup
Almond flour ½ cup
Toasted almond flakes 1 tbsp
Place cherries, water, and ¼ cup sugar in a saucepan over low heat. cook, stirring, 5-6, minutes until cherries soften and mixture thickens. let cool and set aside.
In a pan add almond milk and put it on a low heat. keep stirring; don’t let the almond milk burn. the milk begins to thicken.
Once it is half the volume, add the almond flour, condensed milk and sugar and mix well. let it cool slightly and stir in the whipped cream. strain the mixture.
Add cooked cherry compote and mix well. let the kulfi mixture cool, pour into kulfi molds or small bowls and freeze
Unmould the kulfi and serve garnished with toasted almond flakes.
Berry and Brioche Tukda by Chef Ajay Jain, Chef de Cuisine Saffron, JW Marriott Mumbai Juhu
Butter – 60 grams,
Refined flour – 120;
sugar — 50 grams;
Milk — 120 ml;
Ghee — 25 grams
Rabri –50 grams
Mix Berries – 20g
Sugar syrup – 50
Eggs – 2
Pistachios – 10 grams
Gold Leave – 1no
In a small bowl, dissolve the yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the flour, sugar and salt. Make a well in the center of the bowl and mix in the egg and yeast mixture. Beat well until the dough is pulled together, then turn out onto a lightly floured surface and knead until smooth and pliable, about 8 minutes.
Flatten the dough and spread with a third of the butter. Knead this well. Repeat twice to incorporate the remaining butter. Let the dough rest for a few minutes between the additions of butter. This process can take approximately 20 minutes. Lightly grease a large bowl with oil, place the dough in the bowl and turn with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume.
Drain the dough, cover with plastic wrap and refrigerate for 6 hours or overnight. It takes time to cool down to become more workable.
Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, shape into loaves and place in prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9×5-inch loaf pans. Beat the egg yolk with 1 teaspoon of water to a glaze.
Brush the loaves with the egg wash. Bake in a preheated oven until deep golden brown. After 25 minutes, start checking the loaves for doneness. Let the loaves cool in pans for 10 minutes before transferring to racks to cool completely
After the bread is completely cooled, cut into thick slices and deep fry in ghee and later dip in the sugar solution
Top the soaked brioche slice with rabdi and fresh mixed berries. Garnish with gold leaf and finely chopped pistachios
Eggless Mango and Cinnamon Entremet by Chef Tejasvi Chandela, pastry chef and chocolatier, Dzurt Patisserie
250 g mango puree
50 g caster sugar
1 tbsp agar agar
In a saucepan, mix water, agar-agar. Let sit for 3 minutes
Then add the mango puree and sugar
Cook over medium heat until mixture boils
Strain through a sieve to remove any undissolved agar
Set aside to cool slightly – 2 minutes
Pour half of the jelly into a 15 cm silicone mold
Freeze it for 2 hours.
Now for the mousse, place the mango puree and agar-agar in a pan
Cook over medium heat until boiling
Then cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture
Remove from heat and strain through a sieve
Let cool for a few minutes until cool but not hard (2 to 3 minutes)
Meanwhile, whip the whipping cream to medium peaks
Add the cooled mango puree mixture and gently fold in until well blended
For the Eggless Sponge
100 g cottage cheese
100 grams of sugar
20 grams of almond powder
100 grams of flour
40 grams of oil
2 grams baking soda
1.5 grams of cinnamon powder
Preheat oven to 175 degrees C
In a large bowl, mix the yogurt, cinnamon powder and sugar until the sugar has dissolved
Now add the flour and almond powder and mix it well with the yogurt and sugar
Slowly add the oil to the mixture, beating as you go
Now add the soda bi-carb and give the mixture a good mix
Pour the batter into a (1/2 kg) ring tin or an oil-lined loaf pan and line with flour or baking paper and bake for 25-30 minutes
Once the biscuit is baked, let it cool on the grid
Rajasthani Ghevar by Shriya Naheta Wadhwa, Health Coach and Founder Zama Organics
A Rajasthani delicacy usually prepared during the festival of Raksha Bandhan. This irresistible candy is made from a mixture of flour, ghee and milk which is then deep fried and then dipped in a sugar syrup
2 cups unbleached all-purpose flour (maida)
5 cups of water
½ cup milk
1 cup ghee (dry batter)
2 cups ghee (for frying)
3-4 strands of saffron soaked in 1 tsp milk
2 cups cane sugar powder
2 tsp. Sliced almonds
2 tsp. Chopped pistachios
1 tsp. cardamom powder
5-6 drops vanilla or kewra essence
In a bowl, add milk and 1 cup of ghee and mix well. Add flour and water and mix to get a batter consistency
Add kewra or vanilla essence to the remaining water and add it to the batter. The batter should be smooth without lumps
Fill a deep pan with the remaining ghee and heat it over medium heat
When the ghee is hot, add about a glass of batter to the ghee, this will make the batter rise. Let it settle and add another glass of batter depending on the desired size of the ghevar. Make sure to add the batter in the center so that it spreads out and fills the corners of the container.
Use a skewer to prick the ghevar in some places to loosen it. Bake for about 2 minutes until it changes color and is a deep golden brown.
Carefully remove the fried ghevar from the ghee with skewers and let the excess oil drain. Let it cool.
Take 2 cups of cane sugar or sugar along with 3 cups of water and heat it in a saucepan until it boils. Lower the heat and let it simmer for 7 to 8 minutes.
Take a small amount of syrup in a bowl and let it cool.
Put the syrup in a flat bottomed container and dip the ghevar in it. Drain the excess syrup.
Let it cool for a few minutes and sprinkle with the pistachios, almonds and cardamom powder. It is now ready to serve
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