For the base: Digestive biscuit (Crumb) 200 gm; Butter (melted) 80 gm
For the Mousse: 1 Vanilla pod; Soft Cheese 500 gm; Whipped cream 500 gm; Milk 100 gm; Rasmalai (whole) 400 gm; Gelatin 30 gm; Chilled Water (for soaking Gelatin) 90 gm
For the Garnish/ Plating: White Chocolate Spray; Pistachio Flakes; Chocolate Garnish
METHOD: Mix biscuit crumb and butter well than spread in base of heart-shaped silpat mould. Keep mould in refrigerator for chilling. Soak gelatin in 90 ml water and keep aside.
Make mousse mixture by mixing cheese, whipped cream, milk, and vanilla pod. Use the refrigerated biscuit crumb mould, arrange the rasmalai layer on top of it. Melt gelatin in microwave oven and add in mousse mixture. Pour mixture in the silpat and freeze overnight. Un-mould the cheesecake, spray and let it thaw in the refrigerator. Garnish with pistachio flakes and chocolate.
BAKED BOONDI JAMUN
For the boondi: 1 teacup Kuttukaatta; 3/4 teacup water; Ghee for frying
For the rabadi: 1 litre milk; 100 grams sugar
For the sugar syrup (for the boondi): 1 teacup sugar; 3/4 teacup water; 2 pinches saffron
Other ingredients: Few blanched almonds – sliced
For the sugar syrup (boondi): Mix the sugar and water and boil the mixture till it reaches 2 threads consistency. Cool slightly. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the syrup.
For the Boondi: Prepare a smooth batter with the flour and water. Heat the ghee and pour the batter over a boondi so that boondis drop into the hot ghee. Fry the boondis. Put the boondis in the hot sugar syrup and allow to soak the syrup for a few minutes.
For the rabadi: Put the milk to boil with the sugar stirring continuously, until reduced to 2 cups. Allow to cool slightly.
Just 15 minutes before serving, spread the boondi evenly in a baking dish. Pour the rabadi mixture over it and sprinkle sliced almonds and cardamom powder on top. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
GULKUND PAAN BAKED YOGHURT
Fresh Cream 500gm; Yoghurt 500gm; Condensed milk (Milkmaid) 400gm; Gulkand 20gm; Paan Flavored mouth freshener 20gm;
Garnish/ Plating: Paan Leaf/Paan flavored mouth freshener
Method: Mix fresh cream, yoghurt and condensed milk all together in a bowl. Mix it well with a whisker. Now add the flavoring agent like paan mouth freshener and gulkand into the batter. Now pour the mixture in a small bake-proof ceramic or glass container or bowl. Place the bowl in the baking tray. Pour water into the tray and bake for 6 to 8 minutes at 160 degree Celsius. After baking, put the baked yoghurt into the refrigerator for an hour. Garnish with Pistachio flakes and chocolate.