Amani’s food talks

MINI LOTUS  BISCOFF CHEESECAKE

This is the creamiest smoothest no-bake cheesecake recipe which is easy to make and taste incredible. This cheesecake is a perfect treat for all the biscoff lovers!

INGREDIENTS:-
For the crust:
15 lotus biscoff biscuit
3-4 tbsp melted butter

For the filling:
1/2 cup whipping cream
1/3 cup cream cheese
1/4 cup lotus biscoff crunchy spread
2 tbsp condensed milk

For the topping:
1/4 cup lotus biscoff crunchy spread
2 tbsp condensed milk



METHOD:-
To make the crust:
Crush the biscuit into fine crumbs with a rolling pin or else you can use food processor. 
Mix the biscuit crumbs, melted butter until well blended and press it firmly onto the 
bottom of the prepared spring-form tin and press it down using the bottom of a glass. Just 
chill for about half n hour.

To make the filling:

1. With an electric mixer beat the whipping cream in a large bowl until stiff peaks are formed.
2. Take another bowl, beat together cream cheese, Lotus biscoff spread and condensed milk until well combined and smooth.
3. Using a spatula, gently fold in whipped cream into the cream cheese mixture until uniform in colour and no white streaks remain, Mixture should be stable.
4. Take the tin from the freezer and spread the cheesecake mix over the biscuit, use a spatula to smooth down the top. Cover tightly with plastic wrap and refrigerate until set, for 4-6 hours or overnight.
5. Mix condensed milk and Lotus biscoff spread well and Spread into the middle and smooth it out. Sprinkle the sides of the cake with biscuit crumbs. Serve cold.

RASMALAI TART

Rasmalai is a bengali sweet and loved by all. Rasmalai tart is my yet another fusion 
recipe which is so delicious and mouthwatering. It can be served as a unique dessert for 
parties. Enjoy this delicious recipe with family and friends!  

INGREDIENTS:-
For making tarts:
1 cup all-purpose flour
1/2 cup cold butter, cut into small pieces
3 tbsp ice water
3-4 tbsp sugar
salt to taste

For making Rasmalai:
1 liter milk
1/2 cup sugar
1 tbsp cardamom powder
a pinch saffron
pistachio and almonds sliced
1 cup milk powder
1 egg, beaten
1 tsp oil
1 tsp baking powder


METHOD:-

For making tart:

1. Put the flour and sugar into a medium bowl. Add the butter n mix until the mixture resembles coarse crumbs. Add the water n stir until the dough holds together. Wrap it in a plastic wrap and put it in the fridge for 30 min.
2. Take the dough out of the fridge and roll it out big enough to fit the tart tin. 
3. Grease the tart tin with some butter, drape the dough over the rolling pin and transfer it into the tart tin making sure it comes up the sides. Trim off the extra bits and prick it with a fork all over, cover it with a plastic wrap and put it back in the fridge for 30 minutes. Bake the tart in a preheated oven for 20-25  min @ 180 and allow to cool completely.

For Rasmalai:

1. In a bowl, add milk powder, baking powder, oil and mix well. Gradually add egg and knead until dough is formed.
2. Make  small balls of equal sizes as they will double in size when added to boiling milk.
3. Heat a wide bottomed pan and add milk, sugar, saffron and cardamom powder, mix well and allow the milk to boil for 5 minutes.
4. Add the balls one by one, cover and cook on medium-low flame for 5 minutes. Add sliced almonds and pistachio and allow the balls to cook in the milk for another 10 minutes.  Rasmalai will be super soft when boiling so do not stir or use spoon as it could break. Switch off the heat and allow to cool completely.
5. Now all our ingredients are ready, let’s assemble our dish. Spread the rabri over the prepared tart. Slice the Rasmalai and layer it in the tart, garnish it with sliced pistachio. Refrigerate for few minutes before serving.

You can check for more fusion recipes here MANGO GULAB JAMUN GAJAR HALWA BAKLAVA ROLLS LAUKI/BOTTLE GOURD SOUFFLE

HONEY CREAM PASTRY

Perfectly sweet, simple and delicious honey cream pastry is easy to make. It is made with creamy honey flavoured custard poured over biscuit crust. This pastry has a silky custard 
cream filling flavoured with honey. A very easy and tasty recipe for all honey and custard 
lovers!


INGREDIENTS:-
biscuit base:
10 nos biscuit
4 tbsp melted butter
caramelized cashew:
1/4 cup cashew
3 tbsp sugar
1 tsp butter
honey cream filling:
1/2 cup whipping cream
1/2 cup milk
2 tbsp custard powder
2 tbsp thick cream
3 tsp honey




METHOD:-

1. Crush the biscuit into fine crumbs with a rolling pin or in the grinder. Mix the biscuit crumbs, melted butter until well blended and press it firmly onto the bottom of the prepared spring-form tin and press it down using the bottom of a glass. Just chill for about half n hour.
2. Heat a thick bottomed pan and add sugar. Allow sugar to melt completely and turn into light golden colour. Now add butter and cashew nuts, give a quick mix and place it on a plate to cool down. Once cooled, crush it using mortar and pestle or using a grinder. Don't crush it to a powder.
3. Combine custard powder in 1/4 cup of milk. Place custard mixture, whipping cream and remaining milk in a saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Now add thick cream and honey, simmer for 1 minute and switch off the flame. Allow to slightly cool down the mixture.
4. Take the tin from the freezer and spread honey cream mixture, use a spatula to smooth down the top. Sprinkle caramelized cashews on top of the cream. Cover tightly with plastic wrap and refrigerate for 5-6 hours. Serve chilled.

LAUKI/BOTTLE GOURD SOUFFLE Lauki can be used to make various dishes from savory to sweet. I tried to make something different, this is a delicious souffle made with lauki/bottle gourd making it super healthy with all the nutrition from milk and bottle gourd. Do try this yummylicious dessert and serve it to your family!  INGREDIENTS:- 1 cup grated lauki/bottle gourd 1 1/2 cup milk 125 ml thick cream 3 tbsp sugar 1/4-1/2 cup condensed milk 1 tbsp cornflour 1/2 tsp kewra water 2 tbsp ghee pistachio for garnish China grass cubes: 5 gm china grass 2 cups water 3 tbsp sugar METHOD:- Heat ghee in a kadai, add grated lauki and saute on a low flame for 5 minutes or till the  moisture dries , stir often. Now add sugar and continue to cook for 8-10 minutes, saute on medium heat until the lauki turns soft and tender. Remove from flame and allow to  cool completely. In a blender add half of the sauted lauki and 1/2 cup milk, grind it to a fine paste, keep it aside. Mix cornflour in 1 tbsp of water and keep it aside. Soak china grass in water for 10 minutes. Heat them over low flame stirring continuously. Add 3 tbsp sugar and cook till all the flakes are completely dissolved. Turn off the heat and pour it to a bowl or tray to set. Cut it into cubes and set it aside.  Heat milk in a heavy bottomed pan on medium heat. Once the milk comes to boil add thick cream, condensed milk and kewra water, mix well. Now add cornflour mixture and bring this to boil and for 5 minute or until it thickens. Switch off the flame and allow to cool completely. Take a  mixing bowl, pour milk-cream mixture and lauki puree, combine well. Add remaining sauted lauki, china grass cubes and pistachio, mix well. Refrigerate and serve chilled.

VERMICELLI ROSE PUDDING Rose pudding is a great recipe to try for Ramadan. It is quite easy to prepare. Adding rooh afza to this simple pudding adds a refreshing taste and flavour to it. The crunchy base of the vermicelli gives and extra taste to this pudding. Do try this simple and easy pudding and enjoy with your loved ones! INGREDIENTS:- First layer: 1 cup vermicelli, crushed 3 tbsp sweetened condensed milk 2 tbsp butter Second layer: 2 cups milk 125 ml thick cream 1-2 tbsp sweetened condensed milk 1/4 cup rooh afza/rose syrup 5 gm china grass 1/2 cup water pistachio for garnishing METHOD:- Heat butter in a pan. Stir in vermicelli over medium heat until golden brown. Remove from flame and add condensed milk, mix together well. Pour it over a greased square tray and flatten with spatula. Refrigerate for 1 hour. Soak the china grass in water for 10 minutes. Then heat a pan and cook china grass in 1/2 cup of water till it completely dissolves. Meanwhile heat milk in a wide bottomed pan and bring it to boil. Now add fresh cream, condensed milk,roohafza and mix well. Add in melted china grass and simmer on low heat for 2-3 minutes or till mixture thickens, stirring all the time.  switch off the flame and allow to cool down slightly. Pour it over the vermicelli base and refrigerate for 3-4 hours or until set. Garnish with pistachio and serve chilled.

DULCE DE LECHE MOUSSE SHOTS

Craving for something sweet? Here you have dulce de leche mousse which is quiet easy to prepare and really tasty too. This recipe needs very few ingredients and perfect to make on a lazy day. The crunchy taste of caramalized cornflakes add an extra taste to the mousse. Do try this recipe, you will love it!
INGREDIENTS:-

Dulce de leche:
1 can of sweetened condensed milk

Mousse:
1 cup whipping cream
3/4 cup dulce de leche
4 cheese cubes

Caramelized cornflakes:
1 cup plain cornflakes
4 tbsp sugar
3 tbsp honey
4 tbsp butter

SAGO FRUITS DELIGHT

Sago fruits delight, a great combination of creamy sago and fruits makes it a true delight. Sago is a good source  of protein and helps in the growth of children, addition of fruits make it more healthier. It is an instant dessert and very tasty. A delicious treat that family and friends will love.

INGREDIENTS:-
1/2 cup small sago (tapioca pearls)
3 cups water
1 cup fresh cream
1/2 cup milk
1/2 - 3/4 cup condensed milk
2 tbsp sugar
1/4 cup Apple, sliced into small cubes
1/4 cup mango, sliced into small cubes
1/4 cup grapes
2-3 tbsp pomegranate arils

METHOD:-

1. In a pot, bring water to boil. Add sago and cook on a medium flame stirring occasionally. When the sago pearls are transparent switch off the flame and let it sit for 5 minutes. Transfer the sago into a strainer, rinse under cold running water, drain well and keep aside.
2. Mix sugar and fruits in a large bowl and keep it covered for 30 minutes.
3. In a large bowl, add fresh cream, condensed milk (adjust sweetness according to your taste), milk , cooked sago and fruits-sugar mixture, Mix well. You can add more or less milk depending on the thickness you want. You can add any fruits of your choice.
4. Take two glasses, pour fruits-sago mixture and garnish with chopped fruits.
5. Enjoy chilled sago fruits delight.

BROWNIE STRAWBERRY MOUSSE PARFAIT

Brownie strawberry mousse Parfaits a fun and easy treat to make for your loved ones. Layers of homemade brownie and the combination of strawberry mousse and jelly makes the parfait impressive and delicious.

INGREDIENTS:-
Brownie:
3/4 cup all purpose flour
2 tbsp cocoa powder
1 cup melted chocolate
1/2 -3/4 cup sugar
2 eggs
1 cup butter
1 tsp vanilla essence
1/2 tsp salt

Strawberry mousse:
1 cup strawberry, chopped
3/4 cup whipping cream
4 tbsp sugar

Jelly:
1 strawberry jelly packet
2 cups boiling water 

METHOD:-

1. Preheat the oven to 180 degree C. Line a 8*8 inch pan with parchment paper. Pour melted butter and sugar in a large bowl and whisk until smooth. Now add eggs and vanilla essence, mix well for 2-3 minutes. Whisk in melted chocolate until combined and smooth. Stir together flour, cocoa powder, salt and add to the batter. Do no over mix. Spread in the bottom of the prepared pan and bake for 30 minutes or until a toothpick in the centre comes out clean. Let the brownies cool completely in the pan.
2. Stir in the hot water and strawberry jelly powder until dissolved. Leave the mixture at room temperature and refrigerate after it cools and sets. cut into small pieces and keep aside.
3. In a blender puree the strawberries with sugar . Whip the cream until semi stiff. Fold the puree gently to the cream and keep aside. 
4. In a parfait glasses, take a small circle of brownie, spoon a large layer of strawberry mousse followed by small layer of strawberry jelly. Repeat the same. Garnish with strawberry and and place the parfait in fridge for 1 hour before serving.

GAJAR HALWA BAKLAVA ROLLS

Baklava is a rich, sweet dessert made of layers of phyllo filled with chopped nuts and held together with syrup or honey. I made this baklava dish with gajar ka halwa and it was a success :)

INGREDIENTS:-

8 sheets frozen phyllo dough, thawed
unsalted butter - melted + more for baking pan
1/2 cup Pistachios,almonds,walnuts chopped
1 cup Gajar ka halwa
1 cup Sugar
3/4 cup Water
1 tsp Lemon juice
1 tsp Rose water
pistachios finely chopped for garnish

METHOD:- 

1.Preheat oven to 350 degrees F, with rack in centre. Butter an 8-inch square baking pan.

2.On a large clean work surface, stack phyllo sheets. Keep remaining phyllo covered with a damp kitchen towel, and then plastic wrap. Lay out 1 sheet of phyllo with long side toward you. Brush generously with butter. Top with a second sheet of phyllo; brush with butter. Spread carrot halwa (don't overcrowd the filling) then sprinkle nut mixture 1 inch from the bottom edge of phyllo.

3.Gently roll up the phyllo, brushing dough occasionally with butter as you roll, to create a long, thin cylinder and place them in prepared pan. Repeat with remaining dough and arrange in same manner in pan. Using a sharp knife, cut into 3 equal parts vertically being careful not to disturb them. Bake at until golden brown, 40 to 45 minutes.

4.Meanwhile, make syrup: In a small saucepan, combine sugar with water. Boil for about 5 minutes. Remove from heat; add lemon juice and rose water. Pour into a small bowl; refrigerate until completely cool.

5.As soon as you remove baklava from the oven, pour cooled syrup over it to cover evenly. Let baklava cool completely and garnish with pistachios before serving.

GAJAR KA HALWA WITH PANEER

Gajar ka halwa is one such dish which everyone loves. I added paneer to this, which makes the halwa more rich and delicious. Gajar halwa is served hot or cold. I  personally like to have the halwa with vanilla ice-cream, this combo tastes so good. Try this version of gajar halwa, i hope you will like it as much as i do.

INGREDIENTS:-

2 cups Carrots, grated
1 cup Milk
1/2 cup Paneer, crumbled
1/2 cup Sugar
2-3 tbsp Ghee
1/4 Chopped nuts for garnish
1 tsp Cardamom powder
1/4 tsp Kewra water

LAYER ONE:-

Grated dark chocolate

LAYER TWO (PINEAPPLE CREAM):-

1 cup Milk 

1/2 cup Fresh cream

1/2 cup White chocolate grated

3/4 cup Pineapple chopped

1/2 cup Water

3-4 tbsp sugar

2 tbsp Cornflour 

1/2 tsp Pineapple essence

LAYER THREE (PINEAPPLE JELLY):-

1 cup Pineapple juice

1 tsp Gelatin

3-4 Sugar

LAYER FOUR:-

1/4 cup soaked chia seed

METHOD:-

1. Heat a saucepan, add chopped pineapple, water and sugar. Heat on low flame till the pine apple is cooked well, it will take about 15 min. Remove from flame and keep side to cool completely.
2. Sift together milk, fresh cream, cornflour and white chocolate into a medium size saucepan.Heat over medium high heat, stirring continuously until the mixture comes to a boil. Lower the heat and cook for another 3 minutes. Remove from heat and keep aside to cool down completely.
3. blend add (1), (2) and pineapple essence in a blender and process until its silky smooth.
4. Place cold water in a small bowl and sprinkle gelatin. Set aside for 5 min or until spongy. Double boil the gelatin and keep aside. In a saucepan add pineapple juice and sugar on a low heat. When the mixture comes to boil add gelatin, mix well and remove from. Let this cool down completely.

ASSEMBLE:-

1. Take a pudding bowl and add grated chocolate as the first layer.
2. On top of the chocolate add pineapple cream and refrigerate for at least 2 hours until cooled and thickened.
3. Then add jelly mixture on top of the cream and refrigerate until set.
4. Next add soaked chia seed and decorate it the way you like. Serve chilled

DRAGON FRUIT CHEESECAKE BARS

1. Place biscuit and melted butter in a food processor and process until the mixture comes together. Line a baking tin with parchment paper and fill it with the biscuit mixture and press it using a glass until the base is tightly packed. Place it in the freezer to set for about an hour.
2. Place cold water in a small bowl and sprinkle gelatin. Set aside for 5 min or until spongy. Double boil the gelatin and keep aside.
3. In a small saucepan, add dragon fruit, sugar and water on a low heat. Cook until the fruit breaks down into a syrup. Set aside.
4. Blend cream, cream cheese, condensed milk, melted gelatin and vanilla extract in a blender. process until the filling is silky smooth. Pour this mixture into a bowl and add the dragon fruit sauce, gently stir well with a hand whisk. Pour the dragon fruit cream over the crust, put back in the fridge for at least 4-5 hours to set. Decorate the cake as desired before serving.