Shahi Tukrey Lasagna

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 keep aside. Heat a saucepan with a cup of Water. Add 1/2 cup of Sugar, 2 crushed Cardamoms, a tsp of Lemon Juice and mix well until the sugar is completely dissolved. Remove from heat and set aside. 

Assembly: Take a dish and spread a layer of caramel sauce, then a layer of rabri. Place a layer of fried bread and drizzle the sugar syrup, chopped pistachios and then repeat with a layer of caramel sauce, rabri, fried bread and sugar syrup. Layer the final layer with rabri and pipe the caramel sauce to decorate as a top layer. Garnish with chopped pistachios and refrigerate until serving. 

Rose Mousse Shots

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.

Mango Custard with Fruits

Take 1/2 cup of Heavy Whipping Cream and beat till stiff peaks are formed. To it, add 1/3 cup of Mango Pulp, 2 tbsp of Condensed Milk and gently mix with the spatula. To it add 1 1/4 cup of Chopped Fruits (Grapes, Strawberries, Pineapple, Banana etc), 2 tbsp of broken Cashews and a tbsp of Tuti Fruti. Serve chilled.

Gulab Jamun with Pancake Mix

Take a cup of Pancake Mix in a bowl. Add water as needed to make soft dough and keep aside for 15 minutes. Make marble sized balls with the dough and keep aside.

Heat 2 cups of Water and 2 cups of Sugar in a saucepan. Add pinch of Saffron strands, 1/2 tsp of Cardamom Powder and stir for 10 minutes on medium heat.

Heat oil in a deep pan for deep frying the jamuns. Deep fry the jamuns until golden brown and drain them from oil and put them immediately in the sugar syrup.

Allow the jamuns to soak the syrup and serve hot or chilled.

Mini Keylime Cheesecake

Prep - Keep 12 oz of Cream Cheese on the kitchen counter to bring to room temperature along with an Egg. Preheat oven to 325F and spray the lined 12-count cupcake / muffin pan. Keep aside. 

Crust - Take 6 full sheets of Graham Crackers (or 3/4 cups of crumbs) and process them to crumbs. To it, add 3 tbsp of melted Butter and 2 tbsp of Sugar and mix well. Evenly distribute the mixture between all the 12 liners making sure to press down firmly into an even layer. Bake at 325F for 5 minutes. Remove and let cool.

Filling - Beat 12 oz of Cream Cheese in a bowl along with 1/4 cup of Sour Cream, 1/2 Sugar until well combined. Add in 3 tbsp of Lime Juice, a tsp of Vanilla Extract, a tsp of Key Lime Zest and a drop of green food dye (optional). Mix well until incorporated and add a Large Egg to it as well. Mix until combined.

Evenly distribute the filling between all the 12 liners.Return to the oven and bake at 325 for 20 minutes or until the top of the cheesecakes are set. Remove from the oven and allow to cool for an hour. Transfer to a airtight container and chill until served. Garnish with a thin slice of Lime.

Brookies

Prep - Preheat the oven to 350F and line a 11x7 pan with greased aluminium foil.

Brownie - Melt 10 tbsp of Butter in a mixing bowl. Then add in 3/4 cup of White Sugar, 1/2 cup of Brown Sugar and cream together. Add in 2 Eggs, 2 tsp of Vanilla Extract, 1/2 tsp of Salt and blend well.  Add 3/4 cup of Cocoa Powder, 3/4 cup of All Purpose Flour and incorporate together. Add 1/2 cup of semi-sweet Chocolate Chips and mix well. Keep aside.

Chocolate chip cookie - Heat 8 tbsp of Butter in a mixing bowl. Then add in 1/4 cup of Light Brown Sugar, 1/2 cup of Sugar and cream together. Add in a Egg, 2 tsp of Vanilla Extract, 1/4 tsp of Salt, 1/2 tsp of Baking Powder and blend well. Add a cup of All Purpose Flour and incorporate together. Add a cup of semi-sweet Chocolate Chips and mix well.

Assembly - Pour the brownie batter into the prepared pan and spread it out evenly. Over the brownie batter, spread the cookie dough evenly. Bake for 30 minutes.

Serve warm or cold.

Tiramisu

Separate 6 Yolks from the Egg whites. Take 30 Ladyfingers and keep aside.

Combine the Yolks with a cup of Sugar in a bowl on top of a double boiler. Reduce heat to low and cook for 10 minutes stirring continuously with a whisk. Remove from heat and continue to whip until thick and lemon colored. Add 28 oz of Mascarpone Cheese, at room temperature to the yolks and mix well till combined.  

In a separate bowl, whip 1 3/4 cup of Heavy Whipping Cream using an electric mixer to stiff peaks. Gently fold the whipped cream in the Mascarpone mixture.

Make a cup of Coffee and add 1/2 cup of Coffee flavored Liqueur like Kahlua in a bowl and keep aside. 

Take a 9-inch baking dish and dip one Lady Finger at a time in the coffee-liqueur and arrange them as a layer in the dish. Do not over soak the fingers. 

Spoon half the Mascarpone cheese mixture filling over the ladyfingers. Repeat the process with another layer of ladyfingers. Add another layer of Mascarpone cheese mixture. Refrigerate for at least 4 hours and dust with Cocoa Powder before serving. 

Mexican Flan

Caramel - Heat a sautepan on medium and add 1/2 cup of Sugar to it. Keep stirring until caramel is formed (golden brown color). Remove from heat immediately and pour into the pie pan. Swirl caramel around so it coats the pan evenly.

Take a mixing bowl and break 6 Eggs into it. Whisking well, add in 3 cups of Milk, 1 1/2 tsp of Vanilla essence, 1/2 cup Sugar and a tsp of Orange zest. Mix well till everything is incorporated. Pour this mixture into the caramel coated pan. 

Prep - Preheat the oven to 325F. Take a cookie sheet pan and carefully place the pie pan in the middle. Place the cookie sheet in the oven and add hot water to the cookie sheet and around the pie pan. Bake for 55 minutes or until the knife a knife comes out clean. Allow to cool and then chill for 4 hours.

Gently run a butter knife or a spatula around the sides of the pan and place a plate over the pan and flip it. Spoon over the remaining caramel on top of the Flan, slice and serve. 

Badam-Kaju Malai Kulfi

Finely chop 2 tbsp of Cashewnuts and 2 tbsp of Almonds and keep aside.

Heat a cup of Heavy Whipping Cream and 3 cups of Milk (Full fat) along with 2 tbsp of Milk Powder in a saucepan stirring occasionally.  Get the milk to a boil and add the chopped nuts along with a pinch of Saffron Strands. Boil the milk on medium heat stirring constantly to avoid boiling over until the quantity is reduced to 2/3 rd or half. Add 1/2 cup of Sugar and continue to stir. Get the milk to another boil and remove from heat.

Transfer to smaller containers / serve ware and let it cool. Once it reaches room temperature, cover and freeze the containers for 8 hours. 

Serve chilled.

Chocolate Eclair Cake (No Bake)

Pudding - In a bowl, mix 2 3.4 oz Instant Vanilla Pudding packages into 3 cups of Milk until smooth. Mix in a tub of Cool Whip (8 oz).

Assembly - Spray oil in a 9x13 Pyrex pan and line it with a single layer of Graham Crackers. Fill in the gaps with broken crackers. Pour half the pudding over the layer and spread evenly. Line a second  layer of crackers and pour the rest of the pudding over it. Line with a third layer of crackers. You'll need a full box of Graham Crackers.

Microwave a tub of Chocolate Frosting (after removing the foil) for 30 seconds and then carefully spread it over the third layer of crackers.

Refrigerate for 8 hours or overnight. Serve chilled.

Mango Parfaits

Peel, de-stone and cut 2 Mangoes into small pieces and keep aside.
Beat 8 oz of Cream cheese in medium bowl with mixer until creamy. Gradually beat in 1 1/2 cup of Milk. Add 3.4 oz of Jello Vanilla Flavor Instant Pudding mix; mix well. Whisk in a cup of COOL WHIP.
Layer half each of the mangoes and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining 1/2 cup of COOL WHIP.

Chocolate Chip Cookie Cheesebars

Preheat oven to 350 and line a 8 by 8 inch square baking pan with aluminum foil and spray with nonstick spray.

Crust - Soften ⅔ cup of Butter in a bowl and whisk it with ½ cup of Sugar, ⅔ cup Brown Sugar, ½ tsp of Baking Soda , ½ tsp of Salt, 2 tsp of Vanilla and an Egg. When incorporated, add in 2 cups of All Purpose Flour and milk well. Fold in 2 cups of Chocolate Chips and keep aside. 

Filling - Soften 8 oz of Cream Cheese in a bowl and whisk in ½ cup of Sugar, an Egg and 1 tsp of Vanilla till smooth. 

Press ⅔ of the mixture into the bottom of the prepared pan to form an even layer. Spread the filling over the cookie dough layer and level again. Crumble remaining crust dough over the filling layer. Bake for 40 minutes, or until cheesecake is set and cookie dough has browned. Allow to cool completely and chill before slicing.

Brown Sugar & Pecan Chewies

1. Preheat oven to 350 F. Spray an 8-inch square pan with oil / butter. 
2. Melt 1/4 cup of Butter in a bowl and add a cup of lightly packed Brown Sugar and stir until smooth. Stir in an Egg. Stir in 3/4 cup of All Purpose Flour, a tsp of Baking Powder to the brown sugar mixture. Stir in a tsp of Vanilla Extract and 1/4 cup of Chopped Pecans. Pour the batter into the prepared pan and bake for 20 minutes.

Butterscotch Blondies

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Beat 3/4 cups of Butter, 3/4 cups of Brown Sugar, 1/2 cup of Granulated Sugar in large bowl until creamy. Add 2 Eggs; beat well. Stir together 2 cups of Flour, a tsp of Baking Soda, 1/2 tsp of Salt to the butter mixture, beating until well blended. Stir in 1 3/4 cups of Butterscotch chips and a cup of Walnuts, if desired. Spread in prepared pan.

Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. Makes about 24 bars.

Chunky Cheesecake Brownies

Preheat oven to 350 F (175 C). Grease a 9-inch square baking pan.

Combine 8 oz of Cream Cheese with ¼ cup of Sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup Chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine ¼ cup of Butter with a cup of chocolate chips; stir until just melted and blended together. Stir in the remaining ½ cup of Sugar and 2 eggs, then sift together 2/3 cup all-purpose flour,  ½ tsp of Baking Powder, and ¼ tsp of Salt; stir into chocolate until evenly blended.

Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350 F (175 C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. 

Chocolate Bread Pudding

Cube the bread into inch pieces, will need about 2 heaped cups. Heat ¼ cup of  brewed coffee in the microwave for 45 seconds to a minute. Dissolve 2 tbsp of cocoa powder, 2 tbsp of Semi sweet Chocolate morsels, 2 tbsp of Nutella in the hot coffee, without forming any lumps. Keep aside.

Beat an egg lightly in a big bowl. Add ¾ cup of Sugar, 2 tbsp of Cream cheese, ½ cup Milk, ¼ cup Heavy Cream, ½ tsp Vanilla essence, pinch of cardamom powder and 1/8 tsp Nutmeg and mix well. Mix in the coffee-cocoa mixture and whisk to combine. 

Butter a  loaf pan / dish and pour the mixture into it. Add the bread cubes and soak for at least 20 minutes, up to an hour. Press down the bread occasionally using a spoon or fork, making sure all the bread is submerged. 

Preheat the oven to 350 F.  Place the pan in a roasting pan/tray filled with hot water. The water must come up to an inch of the pudding pan. You could also bake this in individual ramekins. Carefully transfer to the oven, middle rack and bake for 30-35 minutes. When the top is dry and a toothpick inserted at the center comes out dry, the pudding is ready.  Serve warm or at room temperature with whipped cream, ice cream or just by itself.

Instant Banana Pudding

Line up a layer of Nilla Wafers in a 2-quart dish. Over the Nilla Wafers, layer a sliced Banana evenly.

In a bowl, take 2 ½ cups of Cold Milk and whisk in 5 oz of Vanilla Pudding mix and mix well for 2 minutes. Let it sit on the counter-top till it sets. Layer half of it over the banana layer in the dish. Repeat the layers with Nilla Wafers, another Banana and more Vanilla pudding. 

Refrigerate for 2 hours before serving.

Quick Mango Mousse (without Gelatin)

In a heavy bottomed bowl add 2 cups of Whipping Cream and 2 tbsp of Sugar. Using a hand mixer whip the cream until you get soft peaks. Now slowly incorporate 3 cups of Mango Pulp little at a time to the whipped cream mixture. Gently fold in the mango pulp with out over mixing. Transfer the mixture into individual bowls or any serving dish. Garnish with Slivered Almonds and freeze the Mango mousse until set.

Mocha Cream Cheese Mousse

In a small bowl, microwave 2/3 cup semisweet chocolate chips, 3 tbsp + 1 tsp half-and-half cream and a tsp of coffee granules  for 45-60 seconds or until chips are melted; stir until smooth. Cool to room temperature.

In another bowl, beat 2/3 cup heavy whipping cream until it begins to thicken. Add  3 tbsp confectioners' sugar; beat until stiff peaks form. Add 3 oz of softened Cream Cheese and a ½ tsp of Vanilla extract to cooled chocolate mixture; beat until smooth. Fold in whipped cream.

Spoon into serving dishes. Garnish with whipped cream and chocolate curls. 

Creamy Cream cheese Grapes

In a large bowl, beat 8 oz softened Cream Cheese, 8 oz Sour Cream, 1/3 cup of Sugar and 2 tsp of Vanilla until blended. Add 2 pounds of halved Red Grapes, 2 pounds of halved Green Grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with 3 tbsp of Brown Sugar and 3 tbsp of chopped Pecans just before serving. 

Yields 21-24 servings