Hearty Spices

Prepare the Paste: Blend 14 paan leaves with 1 tin of condensed milk until smooth.  Toast the Coconut: Heat 2 tsp of ghee in a pan over medium heat. Add 1/2 cup of desiccated coconut and toast until fragrant.  Thicken the Mix: Pour the paan paste into the pan with the coconut. Cook, stirring continuously, until the mixture thickens to a fudge-like consistency (similar to Kalakand or milk peda), then remove from heat and let cool.  Shape and Stuff: Flatten a small portion of the cooled mixture in your palm, place 1 tsp of gulkand in the center, and fold the mixture over to completely enclose it. Roll gently to form a smooth ball.  Finish and Chill: Roll the stuffed balls in extra desiccated coconut or dip in melted white chocolate. Transfer to the fridge for 1 hour to set before serving.

Preheat oven to 325F and prepare a 8x5 loaf pan with parchment paper. In a medium bowl, add 1/2 cup of Vegetable Oil, an Egg, 1 1/8 cup of Sugar, 1/4 tsp of Salt, a tsp of Baking Soda, 1/2 tsp of Cinnamon, 2 tbsp of Buttermilk, a tsp of Vanilla and 3 extra ripe Bananas and mix well. Add 2 cups of  All purpose Flour and mix well. After pouring into loaf pan, sprinkle 1/2 of chopped Walnuts  on top of the batter.  Bake for 60 minutes or until the knife comes out clean.  Notes - To make 2 tbsp of Buttermilk, add 2 tbsp of Milk and mix in 1/4 tsp of Lemon Juice . Keep aside for it to curdle. 

Rabri: Take 1 litre of Milk, 1/2 cup of Heavy whipping cream and bring to boil in a saucepan. Add 1/2 cup of Sugar, 1/2 tsp of Cardamom Powder, 2 tsp of Kewra / rose water and mix until the sugar is dissolved.  Take 4 tbsp of Corn Flour, 1/2 cup of Milk in a cup and mix well without lumps. Add this mixture to the above boiling milk mixture and cook until it thickens (like batter consistency). Remove from heat and let it cool. Caramel Sauce : Take 1/2 cup Sugar in a saucepan and heat on low heat until it turns brown. Gently stir the pan few times in between to avoid burning and to mix. Add a cup of Milk and mix well until the caramel dissolves. Add 1 1/2 cup of Milk powder  and mix until combined. Reduce to low heat and add 1/2 cup of heavy Whipping Cream , mix well. Once it thickens, remove from heat and let it cool. Fill into piping bag.  Bread: Take 8 slices of White Bread and remove the edges. Cut them into half and deep fry them until golden brown. Drain and kee...

In a microwaveable bowl, mix 1 1/2 cups of Milk Powder, 7 oz of Condensed Milk, 250 ml heavy Whipping Cream, 5 tbsp of Rose Sherbat . Microwave for a minute and stir well. Microwave for another 30 seconds and stir well. Repeat 3 more times. Add a tsp of Rose Water, mix well and let it chill in the refrigerator. Whipped Cream: In a bowl, whip or beat the 2 cups of Heavy Whipping Cream with an electric beater on high speed until soft peaks are formed. Add 8 tbsp of Confectioner's Sugar, 4 tbsp of Milk Powder, a tsp of Rose Water and beat on low speed till soft peaks form.  Remove the rose rabri from the refrigerator and mix well to break any solids. Fold half of the prepared whipped cream into the rose rabri. Fill the shot glasses with the mousse, pipe the remaining whipped cream on top to garnish and refrigerate until ready to serve. Serves about 25 shots.

Heat the oven to 350F.  Take 1/3 cup of Butter in a mixing bowl and soften it at room temperature. Add a cup of Sugar, a tsp of Vanilla essence, 1 1/2 tsp of Baking Powder, 1/2 tsp of Salt and beat till fluffy. Add 2 Eggs to it and continue to beat for another 2 minutes. Add a tbsp of Lime Zest, a tbsp of Lime Juice, 1/2 cup of Buttermilk and 1 1/2 cup of All Purpose Flour in batches while mixing continuously.  Prepare the loaf pan with parchment paper and add the batter to it. Bake for 50-55 minutes or until a toothpick test passes. Remove from oven and let it cool. Glaze (optional) - Mix 3/4 cup of Powdered Sugar with 1-2 tbsp of Lime Juice, according to the taste. Mix well till a smooth glaze is formed. Pour the glaze over the cooled bread and serve.

In a mixing bowl, sieve a cup of All Purpose Flour, 1/2 cup of Chickpea flour, 2 tbsp + 1 tsp of Semolina, 1/2 cup Powdered Sugar, a tsp of Cardamom Powder, 1/4 tsp of Salt . Melt 1/2 cup of Butter in a microwave for few seconds until soft. Add the butter to the mixing bowl and mix well. Make lemon sized balls of the dough and flatten them slightly. Place them on a prepared pan (line a pan with parchment paper), make a slight indentation and place a slivered Almond or sliced Pistachio on it. Refrigerate for 20 minutes. Preheat the oven to 375F. Place a baking pan upside down and then place the prepared cookie pan on top of it. Bake for 12 minutes. Allow to cool for few minutes before serving.