Treats with a twist

Rasmalai Tres Leches
Chef Saurabh Udinia, Head Chef at Farzi Cafe

Ingredients     

For Rasmalai:             
 2.5 ltrs Milk    
8 tsp White Vinegar            
1 tbspn flour (for dusting)

Sugar Syrup:
5 cups sugar   
1/2 cup milk
3 cups water  

Saffron Milk:
1 ltrs full cream milk  1/4 cup sugar   
Saffron Strands a few
1/4 tsp cardamom     
Carrot Cream
2 tbspn carrot (boiled and grated)           
1 cup whipped cream  
Rose Petal Net
1 cup Sugar
2 grms Dried Rose petals  

Method :
For Chhenna, bring milk to a boil over high heat. Set aside to cool slightly. Mix the vinegar in 1 1/2 cup of water and add to the milk. Stir lightly till the milk curdles. Strain the Chhenna through a piece of muslin cloth & squeeze to remove all water, Transfer the Chhenna onto a worktop & knead pressing with the heal of hand till the mixture is smooth. Divide the Chhenna into equal portions of round balls & gently shape into a flat disc ensuring no cracks.
Make the sugar syrup & cook the discs in the sugar syrup until cooked . Remove from the fire & transfer to the sugar syrup. Cool & chill.
For the Saffron Milk, bring the milk to a boil, add the sugar, saffron strands & cardamom powder, mix well. Remove from the fire & cool.
Squeeze the Rasmalai to remove the excess syrup. Slit the Rasmalai into two equal halves & dip in the saffron milk for at least an hour. Mix the carrots & whip cream to make the Carrot Cream.
For Rose petal net, Make the caramel & drizzle with a spoon. Dust over the rose petals & let it cool for a minute & cut in desired shapes.
Plating - For plating, take the rasmalai out of the milk, spread carrot cream on top & cover with another rasmalai layer. Repeat the same with this disc also & cover.  Make a quenelle of carrot cream & place on top of the final disc. Pour the saffron milk on top of the arranged Rasmalai & place rose petal net on top of quenelle. Dust all over with grated Pistachios & Almonds & serve.

Moong Dal Halwa Strudel with Lychee Rabdi
Recipe by: Santosh Rikame, Executive Chef at Wine Villa, Juhu

Ingredients
100 grams of moong dal soaked in warm water for one hour
200 gm Ghee:
300 ml warm milk
80 gm Sugar
75 gm Mawa (khoya)
1 sheet Filo Pastry
20 ml melted butter
4-5 pices Fresh or frozen Lychee
100 grams Kesar Rabri
4 pieces Chopped Lychee:
Finely chopped pista and edible flowers (for garnish)

Method
Soak moong dal in warm water for about an hour make thick paste in a mixer grinder
Take a pan and add ghee
Add the moong dal paste as the ghee melts and cook the dal until it gets golden brown
Now add milk, khoya, sugar and cook for 15 to 20 minutes more. Add more sugar if required as per taste
Take a filo pastry sheet; apply melted butter with brush put the moong dal halwa on top and fold the pastry sheet into squares
Bake the folds on 160 Celsius oven for about 15 minutes. For the Lychee Rabri (served on the side)
Take 100 grams of readily bought kesar rabri
Add finely chopped lychees to it

For Plating
On a plate place the bake moong dal strudels
Serve the lychee rabri in a small bowl on the side
Garnish with chopped pista and edible flowers

Orange Coconut Fig Seed Laddoos
By Anuradha Sawhney

Ingredients :
½ cup dried figs (chopped small)
½ cup mixed seeds like watermelon, cucumber, hemp, flax
½ cup almond flour
½ tsp Orange peel bits
Desiccated coconut to garnish

Method :
Roast the seeds till they are crunchy. Let them cool fully.
Now, take all the ingredients in a bowl other than the coconut shreds.  Using your hands, knead well, till everything is well meshed together. Don’t be afraid to get your hands dirty. The more gooey your concoction, the more tastier the laddoos will be.
Once everything is all mixed up, form small laddoos and roll them in the desiccated coconut, then keep aside.
Once all the laddoos are formed, place them in the fridge to harden up for about 45 minutes. Once firmed up, they are ready to eat.