"Royal Rose Falooda"

 

• Ingredients:
• Rose syrup (Rooh Afza)
• Basil seeds (Sabja Seeds)
• Falooda sev  (Cornstarch Vermicelli)
• Chilled milk
• Vanilla/Rose ice cream
• Pistachios
• Almonds
• Cashew

• Instructions:
• Soak sabja seeds in water for 15 minutes.
• In a tall glass, layer rose syrup, soaked sabja seeds and cooked falooda sev then pour chilled milk.
• Top with a scoop of vanilla or rose ice cream and garnish with chopped pistachios, chasews and almonds.

• Note and Tips:
• Rooh Afza can be used as an alternative to Rose syrup.
• Once the falooda sev is cooked and cooled, layer it with rose syrup and soaked sabja seeds, then add chilled milk.

"Classic Leite Creme"

• Ingredients:
• Milk  --  4 cups (Approx 1L)
• Heavy cream  --  200 ml
• Sugar  --  150 grams
• Egg yolks  --  6
• Cornstarch  --  30 grams
• Lemon peel  --  1 strip
• Cinnamon stick  --  1
• Vanilla Extract  --  1 tablespoon
• Sugar  --  For caramelizing

• Instructions:
• Heat the milk with the lemon peel and cinnamon stick until just simmering.
• Whisk together the egg yolks, sugar, and cornstarch until smooth.
• Slowly pour the hot milk into the egg mixture while whisking.
• Return the mixture to the saucepan and cook over low heat until thickened.

• Stir in the heavy cream and vanilla extract.
• Remove the lemon peel and cinnamon stick.
• Pour into serving dishes and let cool completely.
• Sprinkle sugar on top and caramelize with a kitchen torch before serving.

• Note and Tips:
• Gently heat the milk with the lemon peel and cinnamon stick over low heat until just simmering. Do not boil.
• Combine the egg yolks, sugar, and cornstarch until smooth, gradually whisk in the hot milk, then return the mixture to the saucepan and gently cook over low heat until thickened.
• Dust the top with a thin layer of sugar, then torch until golden and caramelized before serving.

"No Bake Chocolate Lasagna"

• Ingredients:
• Chocolate Sandwich Cookies  --  24 cookies (Approx 270 grams)
• Unsalted butter  --  5 tablespoons (Approx 70 grams)
• Cream cheese  --  8 oz (Approx225 grams)
• Powdered sugar  --  1/2 cup (Approx 60 grams)
• Heavy cream  --  1 cup (Approx 240 ml)
• Instant chocolate pudding mix  --  1 box (Approx 3.4 oz/ 96 grams)
• Milk  -- 2 cups (Approx 240 ml)
• Chocolate shavings  -- 1/4 cup (Approx 30 grams)

• Instructions:
• Crush the cookies and combine with melted butter.
• Press firmly into an 8-inch square dish and chill for 15 minutes.
• Beat cream cheese with powdered sugar until smooth.
• Whip the heavy cream to stiff peaks and fold half into the cream cheese mixture.
• Spread over the crust.
• Whisk pudding mix with cold milk until thick.
• Spread over the cream cheese layer, then top with the remaining whipped cream and chocolate shavings.
• Refrigerate for at least 4 hours before slicing.

• Note and Tips:
• Use only melted butter in the recipe.
• Use softened cream cheese at room temperature for a smooth and creamy texture.
• The whole milk should be chilled before adding it to the mixture.
• Add an even layer of the mixture over the cream cheese, then garnish with the remaining whipped cream and chocolate shavings.

"Classic Broken Glass Jello"

 

• Ingredients:
• Unflavored gelatin  --  2 packs (Approx 25 grams each)
• Hot water  --  1 cup
• Cold water  --  1 cup
• Assorted flavored jelly  --  1 pack (Approx 85 grams)
• Sweetened condensed milk  --  1 can (Approx 390 grams)
• Evaporated milk  --  1 can (Approx 370 ml)
• All purpose cream  --  1 cup

• Instructions:
• Prepare the colored jelly according to the package directions and chill until firm.
• Cut the jelly into small cubes.
• Dissolve unflavored gelatin in hot water and stir in cold water.
• Add condensed milk, evaporated milk and cream.
• Gently fold in the jelly cubes.
• Pour into a mold and refrigerate for 4-6 hours until set.
• Slice and serve chilled.

• Note and Tips:
• Prepare the colored jelly according to the package instructions, then refrigerate until fully set.
• Dissolve the unflavored gelatin in hot water, then stir in the cold water. Add the condensed milk, evaporated milk, and cream, and mix well.
• Transfer the mixture to a mold and chill for 4–6 hours until firm. Slice carefully and serve chilled.

"Mango Mousse"

 

• Ingredients:
• Mango pulp  --  1 cup
• Heavy cream  --  1 cup
• Condensed milk  --  1/4 cup
• Gelatin  --  1 tablespoon
• Water  --  2 tablespoons
• Vanilla extract  --  1/2 tablespoon

• Instructions:
• Bloom the gelatin in the water for 5 minutes.
• Warm the gelatin until completely dissolved.
• Whip the heavy cream to soft peaks.
• Mix the mango pulp, condensed milk, vanilla extract and dissolved gelatin.

• Fold the whipped cream into the mango mixture gently.
• Spoon into serving glasses.
• Chill for 2-4 hours before serving.

• Note and Tips:
• Garnish with your favorite fruits (Add some cube of mango also), dry fruits and seeds before serving.
• Allow the gelatin to bloom in water for 5 minutes. Gently heat until fully dissolved, but do not boil.
• Use ripe mango only.
• Divide the mixture evenly among the serving glasses.

"Red Velvet Fudge"

• Ingredients:
• White chocolate  --  2 cups
• Red chocolate chips  --  1 cup
• Condensed milk  --  1/2 cup
• Butter  --  1 tablespoon

• Instructions:
• Melt white chocolate and condensed milk.
• Add red color or red chips and butter.
• Mix until smooth.
• Pour into tray and chill.
• Cut into squares.

• Note and Tips:
• You can use red food coloring instead of red chocolate chips for the desired color.
• Use sweetened condensed milk for added sweetness and creaminess.
• Garnish with your choice of dry fruits and seeds, then chill before serving.

"Matcha Mochi"

 

• Ingredients:
• Glutinous rice flour  --  1 cup
• Sugar  --  1/4 cup
• Milk  --  3/4 cup
• Matcha powder  --  1 tablespoon
• Cornstarch  --  2 tablespoons
• Sweet red bean paste  --  1/2 cup
• Whipped cream  --  1/2 cup

• Instructions:
• Combine the flour, sugar, matcha powder, milk and cornstarch.
• Steam or microwave until fully cooked.
• Allow the dough to cool and dust with cornstarch.
• Flatten each portion.
• Add whipped cream and sweet red bean paste.
• Seal and shape into a ball.
• Chill before serving.

• Note and Tips:
• Steam or microwave until just fully cooked. Avoid overcooking to maintain the desired texture.
• Use exclusively glutinous rice flour; do not substitute with regular rice flour.
• Allow the dough to cool slightly, dust with cornstarch, then flatten each portion evenly.
• Seal the edges and shape each portion into a smooth ball, then chill before serving.