Ranveer Brar's Cane sugar brown rice kheer

Smita Dugar; Smita Dugar's rabri pineapple sandesh

Pankaj Bhadouria; Pankaj Bhadouria's chenna kheer

Pooja Dhingra's Thumbs Up cake

Smita Dugar's rabri pineapple sandesh

4 Irresistible dessert recipes from our favourite Indian chefs

by Akshita Bhansali Nov 02, 2018 Looking for ways to satisfy your cravings this holiday season? We’ve got your sweet-tooth covered with these mouth-watering recipes of quick and easy-to-cook desserts. Try them at home!

PANKAJ BHADOURIA’S CHENNA KHEER

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 5

Ingredients:
2 liters milk
200 gm chena
1 cup sugar
3 tbsp. khoya
1tsp cardamom powder
Few drops rose water
Rose petals to garnish

Method:
Boil the milk in a heavy bottomed pan. Once it boils, allow it to simmer.
Cook till the milk is reduced to half the quantity. Dice the paneer into 1 inch cubes.
Boil half a cup of sugar with a cup of water, add the diced the paneer pieces and allow to simmer for 5 minutes. Cool the syrup and drain out the paneer cubes.
Crumble the khoya with your finger-tips.
Put the khoya into the milk and mix well.
Add the paneer pieces, the remaining sugar in the mix, and cook for a few more minutes.
Remove from heat and add cardamom powder and rose water.
Serve chilled garnished with a sprinkling of Cardamom. Powder and rose petals.

RANVEER BRAR’S CANE SUGAR BROWN RICE KHEER

Ingredients
1 ltr fresh Cane sugar juice
½ tsp cardamom powder
1 tbsp ghee
½ cup milk
¼ cup mixed dry fruits (almonds, cashew nuts etc)
1 cup brown rice, soaked
A pinch cinnamon powder

Method:
Heat the ghee in a non-stick pan and sauté all dry fruits until light brown. Remove the roasted nuts and keep aside.
Add brown rice to the same ghee and sauté for a minute. Now add cane sugar juice and bring it to a boil. Let simmer until rice is cooked.
Sprinkle cinnamon and cardamom powder, add milk, and cook for another 5 minutes. Transfer to a serving bowl. Garnish with the roasted nuts and serve hot.

SMITA DUGAR’S RABRI PINEAPPLE SANDESH

Ingredients
1 Tbsp icing sugar
1 Tbsp chopped pistachio slivers
1 cup of paneer
1/2 cup finely chopped canned pineapple
1 cup Rabri
Few strands of kesar
Pineapple pieces to decorate

Method
Put the paneer onto a plate and mash with the palm of your hands. Add the icing sugar and chopped pineapple pieces. Form into 5 balls.
Place on a serving plate and top with some rabri. Decorate with saffron strands pistachio slivers and pieces of pineapple.
Serve chilled.

POOJA DHINGRA’S THUMBS UP CAKE

Ingredients
60g butter
125g flour/maida
200g condensed milk
30g Cocoa powder
2.5g baking soda
10g baking powder
125ml of Thumbs Up

Method
Melt the butter, add the condensed milk to it and then whisk well. Mix the dry ingredients (flour, baking powder, baking soda and cocoa) together in a separate bowl.
Now, add half the dry ingredients to the butter mixture. Next, add the Thumbs Up to the mixture and stir well. Add the remaining dry ingredients and whisk it. Pour the batter into a greased 6-inch cake tin and bake at 180 degrees Celsius for 30-40 minutes.
Once cooled, glaze it with chocolate sauce or ganache and enjoy!

Get set and cooking with these easy-to-make desserts and dig into the sweet treats. Celebrate the festive season feasting with your loved ones.

Also Read Food in Mumbai is creating a new vocabulary for Asian cuisine

Smita Dugar's rabri pineapple sandesh