Preparation:

1. Break The Chocolate

   Break the chocolate into rough chunks.

2. Melt The Chocolate

   Gently heat a pan of water and simmer. Put the chunks of chocolate into the metal bowl and place over the simmering pan of water, making sure the bowl is not touching the water. Stir occasionally until melted.

3. Separate The Eggs

   Separate the egg yolks from the whites and put them both into separate bowls, making sure the whites are in the larger of the two bowls.

4. Remove The Chocolate From The Heat

   Carefully remove the bowl of melted chocolate from the heat and allow to cool.

5. Beat The Egg Whites

   Beat the egg whites with the whisk until they are stiff, but not too dry.

6. Add The Chocolate

   Add the melted chocolate to the egg yolks and stir. Keep stirring until the mixture is smooth and glossy.

7. Add The Egg White

   Add some of the egg white to loosen the mixture and stir well.

8. Fold The Mixture

   Scrape the chocolate mixture into the egg whites and then gently fold together, keeping as much air in the mixture as possible.

9. TOP TIP

   As an option add Brandy, Tia Maria, Cointreau or Orange Zest before folding the mixture.

10. Refrigerate

    When the ingredients are thoroughly mixed, pour into individual serving dishes and cover with cling film. Refrigerate for a couple of hours.

11. Serve

    When completely chilled, serve with cream or vanilla ice cream.

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup confectioners’ sugar
1 cup butter, softened
2 eggs
1/2 cup milk
1 teaspoon vanilla extract

Preparation:

Preheat oven to 400 degrees F (200 degrees C). Grease an 8 inch spring form pan. Sift the flour and baking powder into a medium bowl and set aside.

Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared pan Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.

This cake is traditionally served unfrosted, just cut in two horizontally and filled with jam or custard and dusted with confectioners’ sugar.

6 eggs, separated
1 C. sugar
1 C. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla
8 or 9″ cake pan
Any package chocolate and vanilla pudding
Orange marmalade
Rum for soaking
Whipped cream for icing

Filling:

1 package vanilla pudding, cooled
1 package chocolate pudding, cooled

Preparation:

Separate eggs. Beat yolks until creamy. In a separate bowl beat the egg white until stiff, add sugar. Fold whites into yolks, add the flour in slowly, then the baking powder and finally the vanilla. Grease and flour two baking pans. Pour into pans and bake at 350F. degrees until golden. Cool thoroughly.

1 cup full cream milk powder
1 teaspoon baking powder
2 tablespoon maida
2 teaspoon oil
1 egg
6-8 tablespoon sugar
1 litre milk
5-8 Pistachio and Almonds
2-3 Allaichi

Preparation:

Put allaichi and pista, badam in liquid milk and heat at low burner for sometime until it gets a little thick. Then put sugar in it and let it boil. In the meanwhile mix full cream milk powder, Baking powder and maida and shake well. Then add oil and egg and make a dough by mixing well with hands. Make small balls and put in boiling milk while on burner. Let the balls boil till they become big and move the pot so that milk is well over all the balls. Do not stir with spoon. Let it cool for sometime and then put it in fridge. serve after it gets chilled.

1 can of sweetened condensed milk.
1 can of evaporated milk.
2 cups of whipped cream.
1 bread slice
3/4 cup pistachio
10 almonds (optional)
Ice popsicle

Preparation:

Pour condensed milk, evaporated milk, and whipped cream in a blender, also add pieces of sliced bread, pistachio and almonds in it, and mix it until every thing is dissolved or pistachio and almonds are fully crushed. Now pour it in Ice Popsicle and put it in a freezer for over night or until frozen.

1/2 cup white basmati rice
2 cups water
1/2 gallon 2% or whole organic milk
5 green cardamom pods
1/2 to 3/4 cup sugar
1/4 cup slivered blanched almonds
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 tbsp rose water
A pinch of nutmeg for garnish

Preparation:

Rinse rice thoroughly. Boil rice in 2 cups water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, after about 30 minutes, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Stir in the rose water.Transfer to a serving dish. Garnish with nutmeg. Serve warm or chilled in dessert bowls.

FOR GULAB JAMAN

3 cup Milk Dry
1 cup Flour
2 tbsp Baking Powder
1 tsp Cardamom powder
6 oz Butter
1 cup Cream
6 oz Pistachio
2 cup Coconut (shredded)
2 qt Vegetable oil

FOR SUGAR SYRUP

6 cup Sugar granulated
1 cup Brown Sugar
1 tbsp Rose water
2 qt Water

Preparation:

Gather ingredients. Start making sugar syrup (need a heavy sauce pan or other nonstick utensil) put all ingredients except rose water together and put on low heat. Add rose water just before frying gulab jamans. Melt butter, warm cream and combine both.

Sift powder milk, flour, cardamom powder and baking soda. Using the butter and cream mixture, knead a soft smooth dough. Break out little pieces about size of quarter & roll in to little balls. Heat the oil in a saucepan. Keep the heat at medium. Put rose water in sugar syrup. Drop few dough balls at a time in the heated oil. (They should expand in size) Fry until evenly dark golden brown (not burnt). Remove and immediately drop in warm syrup. Let all these cooked dough balls (gulab jamans) soak until all dough balls are done. Take out all gulab jamans from sugar syrup and roll in shredded coconut. Plate with syrup and garnish with pistachio.

1.5 kilo Carrots
200 gram condensed milk
2 tbsp ghee or saltless butter
Handful of grated cashew nuts, almonds and soaked raisins

Preparation:

Take a kilo and a half of biggish, red carrots and grate them after washing thoroughly. Put the entire grated carrots in a pressure cooker and steam for two minutes. Thereafter remove the lid of the pressure cooker. Keep the flame on so that the excess water is dried up. Keep turning the grated carrots now and then to save them from getting burnt at the bottom of the cooker. Pour some 200 gms of sweetened condensed milk and two tablespoons of ghee (or saltless butter) over the carrots in the cooker, that remains on the flame. The Gajar-ka-Halwa needs to be quasi-dry so one must continue with the cooking till the carrots, milk and ghee are sufficiently blended. Then turn off the flame. Sprinkle a handful of grated cashew nuts and almonds, as also soaked raisins, over the Halwa. This delicious gajar ka halwa can be served straight away or cooled and kept in the refrigerator to be reheated and served as a dessert.

1 14 oz canned sweetened condensed milk
1 pt (16oz) fat free/skimmed milk
2 tbsp mango puree

Preparation:

Bring the milk to boil in a pan and let it simmer for 15 min on low heat. Add condensed milk and stir on low heat for around 5 minutes. Take the pan of the cooker and let it cool slightly before adding mango puree. Strain through a sieve and pour into kulfi moulds/cups. Once cool cover the container with its lid or use foil to cover and place in the freezer for at least 12 hours.

1 Pack of powdered milk
2-3 cups of sugar
Few tbsp of ghee
2-3 tbsp blended ailachi (green cardamons)
Few cups of water
Colored little beads to decorate the top of barfi

Preparation:

Cut the pack of powdered milk grab a large strainer to strain powdered milk through it to make it go very fine when you sift the powdered milk after that put a little pot on stove with some water and that boil up and then put few cups of sugar to eat and let that boil and get into a browny texture while your syrup is being cooked. Mix few table spoons of ghee in the powdered milk and use both your hands to mash it up or make the ghee dissolve in the powdered milk to give it a pure color, and also mix some ailachi in to the powdered milk and ghee. Keep mixing it with your two hands, After 10-15 minutes just wash your hands and keep your eyes on your sugar syrup, now this is the main part of barfi if you stuff up this syrup your barfi will turn out well I won’t mention it cause its well understood. Now …stir the sugar syrup now and see if its burnt down some of its water and also see if its turning into a texture of honey , it has to be slightly like a honey not so sticky as it will be still runny type of syrup. Now turn of the stove grab a large wide spoon and bit by bit stir in the syrup.  Mix and stir your barfi fast because if you will do it slowly it will start getting hard and becoming in blobs. Stir in as much you can now when you finished quickly grab a big tray a long one just a smooth clean tray and spread the barfii all over tray while pressing down on it as much as you can and flattening them, after you have placed and spread your barfi on the tray smoothly with no bumps what so ever, sprinkle some rainbow colored beads to give it a festive color whatever suits you that is you can even spread some almonds crushed and pistas, Now place it into a cooler fridge and set it on for hour or so, when its ready just cut it with knife in small blocks.