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Rasmalai

Ingredients: Full-fat milk, lemon juice or vinegar, sugar, water, cardamom powder, rose water or kewra water (optional), pistachios or almonds (chopped, for garnish), saffron strands (soaked in warm milk), cardamom pods, all-purpose flour (optional, to bind the malai balls).

Recipe: To make the paneer (cottage cheese), first boil full-fat milk in a large pan. Once it boils, add lemon juice or vinegar to curdle the milk. Stir gently until the milk separates into curds and whey. Drain the curds using a muslin cloth or cheesecloth and rinse under cold water to remove any acidic taste. Squeeze out excess water and hang the cloth for 30 minutes to drain the remaining whey. Once cool, knead the paneer into a smooth dough. Divide it into small portions and shape them into small discs or balls. In a separate pan, combine water and sugar to make a sugar syrup. Add cardamom powder and bring it to a boil. Gently drop the malai balls into the syrup and cook for 5-7 minutes until they expand and become spongy. Remove them from the syrup and set aside. For the ras (sweet milk syrup), boil full-fat milk in a pan and reduce it to half its original quantity. Add sugar, cardamom pods, and saffron strands soaked in milk. Let it simmer for 10-15 minutes until slightly thickened. Add rose or kewra water for fragrance if desired. Finally, add the cooked malai balls into the warm milk syrup and let them soak for 2-3 hours, or refrigerate for 4-6 hours for the flavors to meld. Garnish with chopped pistachios or almonds. Serve chilled and enjoy your homemade rasmalai as a rich, fragrant dessert!

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Brownie

Ingredients: All-purpose flour, unsweetened cocoa powder, sugar, butter (melted), eggs, vanilla extract, dark chocolate (melted or chopped), baking powder, salt, walnuts or chocolate chips (optional).

Recipe: Preheat the oven to 175°C (350°F) and grease a square baking pan or line it with parchment paper. In a bowl, mix melted butter and sugar until smooth. Add eggs one at a time, whisking well after each addition, and stir in vanilla extract. Sift together all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Add melted or chopped dark chocolate and mix until just combined. Fold in walnuts or chocolate chips if desired. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely before cutting into squares. Enjoy your rich and fudgy brownies as a snack or dessert with a scoop of vanilla ice cream!

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Kulfi

Ingredients: Full-fat milk, sugar, condensed milk, cardamom powder, chopped nuts (pistachios, almonds, cashews), saffron strands (soaked in warm milk, optional), rose water or kewra water (optional), cornflour (optional, for thickening).

Recipe: In a large pan, boil the full-fat milk on medium heat. Stir constantly to prevent the milk from burning. Once it comes to a boil, lower the heat and let it simmer, reducing to about half of its original quantity. In a small bowl, mix a little cornflour with water to make a smooth slurry. Add this slurry to the simmering milk while stirring, which will help thicken the mixture. Next, add sugar, condensed milk, and cardamom powder. Stir well and let it cook for another 5-10 minutes, allowing the mixture to thicken to a custard-like consistency. If you like, you can add saffron strands soaked in warm milk for color and flavor, and a few drops of rose water or kewra water for fragrance. Once the mixture thickens, remove it from the heat and let it cool to room temperature. Then, add chopped nuts (pistachios, almonds, cashews) and mix well. Pour the mixture into kulfi molds or small containers and cover them. Freeze for at least 6-8 hours or overnight until firm. Once set, run warm water over the outside of the molds to release the kulfi, or use a spoon to scoop it out if using containers. Serve chilled and garnish with more chopped nuts or saffron strands if desired. Enjoy your creamy, rich kulfi!

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Tiramisu

Ingredients: Cheese, heavy cream, sugar, eggs (or egg yolks), vanilla extract, espresso or strong coffee (cooled), cocoa powder (for dusting), dark chocolate (shavings, optional), coffee liqueur (optional).

Recipe: Start by preparing the coffee soak. In a shallow dish, combine cooled espresso or strong coffee with coffee liqueur (optional). Set aside. For the mascarpone mixture, beat the heavy cream with sugar and vanilla extract until stiff peaks form. In another bowl, beat the mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone cheese until well combined, creating a smooth and creamy mixture. To assemble the tiramisu, quickly dip each ladyfinger into the coffee soak for about 1-2 seconds, ensuring they don’t get too soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch serving dish or individual cups. Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture. Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld. Before serving, dust the top of the tiramisu with cocoa powder and garnish with dark chocolate shavings, if desired. Enjoy this creamy, indulgent Italian dessert chilled!

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Malpua

Ingredients: All-purpose flour (maida), semolina (sooji), sugar, cardamom powder, fennel seeds (optional), banana (mashed, optional for sweetness and softness), milk, water, baking soda (optional), ghee or oil (for frying), rose water or kewra water (optional, for fragrance), chopped nuts (cashews, almonds, pistachios, for garnish), saffron strands (optional).

Recipe: In a mixing bowl, combine all-purpose flour, semolina, cardamom powder, and fennel seeds (if using). Gradually add milk and water to form a smooth, thick batter. You can also add mashed banana for a soft texture and natural sweetness. Let the batter rest for 30 minutes. If you prefer lighter malpua, add a pinch of baking soda to the batter just before frying. In a deep pan or kadai, heat ghee or oil. Once hot, pour a spoonful of the batter into the hot ghee and spread it into a round shape, making sure it is thick enough to stay intact. Fry the malpua until golden brown and crisp on both sides. Remove and drain on paper towels. For the sugar syrup, heat water and sugar in a pan, and bring it to a boil. Let it simmer for 5-7 minutes until the syrup thickens slightly. Add rose water or kewra water for fragrance and saffron strands for color if desired. Dip the fried malpuas into the warm sugar syrup for a few seconds, then remove and place them on a serving plate. Garnish with chopped nuts and serve hot or warm. Enjoy this deliciously sweet, fragrant, and crispy Malpua as a festive treat!

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Cheesecake

Ingredients: For the crust: Graham cracker crumbs (or digestive biscuit crumbs), melted butter, sugar (optional), a pinch of salt. For the filling: Softened cream cheese, heavy cream, sugar, vanilla extract, eggs, all-purpose flour (optional for firmness), lemon juice (optional for tanginess).

Recipe: Preheat the oven to 175°C (350°F). For the crust, combine graham cracker crumbs, melted butter, and sugar (if using) in a bowl. Press the mixture evenly into the base of a springform pan. Bake for 8-10 minutes, then remove and let it cool. For the filling, beat softened cream cheese with an electric mixer until smooth and creamy. Add sugar and vanilla extract and continue beating. Add eggs one at a time, mixing well after each addition. Stir in heavy cream and lemon juice (optional) and a small amount of flour if you prefer a firmer texture. Mix until smooth and combined. Pour the cream cheese mixture onto the cooled crust, spreading it evenly. Tap the pan to release any air bubbles. Bake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour to prevent cracking. Once cooled to room temperature, refrigerate for at least 4 hours or overnight. Top with fruit, fruit compote, or a drizzle of caramel or chocolate sauce before serving. Enjoy this rich and creamy cheesecake chilled!

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Jelly Pudding

Ingredients: For the jelly layer: Jelly powder (your choice of flavor), water (boiling). For the pudding layer: Milk, sugar, custard powder or cornstarch, vanilla extract, butter (optional).

Recipe: Start by preparing the jelly layer. Dissolve the jelly powder in boiling water according to the instructions on the packet, then pour it into serving glasses or a pudding dish. Let it cool and refrigerate for about 1-2 hours or until set. While the jelly is setting, prepare the pudding layer. In a saucepan, combine milk and sugar. In a separate small bowl, mix custard powder (or cornstarch) with a little cold milk to make a smooth slurry. Slowly add this mixture to the milk and sugar while stirring constantly. Cook the mixture on medium heat, continuing to stir until it thickens to a custard-like consistency. Once thickened, remove from heat and stir in vanilla extract and butter (optional) for a smooth finish. Let the pudding cool slightly. Once the jelly is set, gently pour the pudding mixture on top of the jelly layer in the serving glasses or dish. Allow the pudding layer to set in the refrigerator for 2-3 hours. Once set, garnish with fresh fruits or whipped cream if desired. Serve chilled and enjoy this delicious, layered jelly pudding dessert!

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Gulab Jamun

Ingredients: For the dough: Milk powder, all-purpose flour (maida), semolina (sooji), baking soda, ghee (clarified butter), milk (to knead), cardamom powder, rose water or kewra water (optional). For the sugar syrup: Sugar, water, cardamom pods, rose water or kewra water (optional), saffron strands (optional).

Recipe: To make the dough, combine milk powder, all-purpose flour, semolina, and baking soda in a large mixing bowl. Add melted ghee and mix well. Gradually add milk, a little at a time, to form a smooth dough. The dough should be soft but not sticky. Let it rest for about 15-20 minutes. In the meantime, prepare the sugar syrup. Combine sugar and water in a pan and bring it to a boil. Add cardamom pods and simmer for about 5-7 minutes until the syrup thickens slightly. Add rose water or kewra water and saffron (optional), then set aside to cool. Next, heat ghee or oil in a deep pan for frying. While it’s heating, divide the dough into small portions and roll them into smooth, crack-free balls. Carefully drop the balls into the hot ghee or oil. Fry on low heat, gently turning the balls to ensure they cook evenly and turn golden brown. It may take 8-10 minutes for them to cook fully. Once fried, remove the gulab jamuns and immediately dip them into the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup. Serve warm or at room temperature, garnished with chopped pistachios or almonds if desired. Enjoy the soft, syrup-soaked gulab jamuns as a delicious dessert!

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