Jalebi Crème Brûlée to Chocolate Brookies: Dessert recipes perfect for the festive season

‘Tis the official season of sinful indulgence. With Diwali and Christmas ready to greet us one after the other, it will be hard to resist mouth-watering sweets and desserts, especially when surrounded by our loved ones. Be it Indian sweets or classic English desserts, sweet indulgence during festive celebrations is a must.
If you are someone who loves to host parties and have guests at home, you cannot go a day without serving them desserts. While confectioneries are easily available in stores, preparing them at home adds to the fun of the festivities. If you agree, you have to try these chef-special dessert recipes at home.

Jalebi Creme Brulee

For making Jalebi
Ingredients
All-purpose flour - 1 cup
Yoghurt - 1 cup
Baking soda - 1/2 tsp
Turmeric powder (for colour) - 1/4 tsp
Sugar - 1 cup
Water - 1 cup
Oil for frying

Method
1. In a mixing bowl, combine the all-purpose flour, yoghurt, baking soda, and turmeric powder. Mix until it forms a smooth, thick batter. Let it ferment for two hours in a warm place.
2. In a separate saucepan, combine sugar and water. Heat over medium flame until the sugar dissolves and then let it simmer for a few minutes to create a syrup. Set it aside.
3. Heat oil in a deep frying pan. Fill a piping bag fitted with a narrow tip with the Jalebi batter.
4. Pipe small caviars of batter into the hot oil, forming jalebis. Fry until they are golden brown and crisp. Drain them on a paper towel.
5. Dip the hot jalebi caviars into the sugar syrup, making sure they are well coated. Let them soak for a minute and then remove and set aside.

For making Creme Brulee:
Ingredients:
Large egg yolks - 4
Granulated sugar - 1/2 cup
Heavy cream - 2 cups
Vanilla extract - 1 tsp
Extra sugar for caramelising

Method:
1. Preheat your oven to 160°C.
2. In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened.
3. In a saucepan, heat the heavy cream over medium heat until it's hot but not boiling. Gradually pour it into the egg mixture and keep whisking constantly.
4. Add the vanilla extract and mix well.
5. Strain the mixture through a fine-mesh sieve to ensure a smooth texture.
6. Pour the custard mixture into ramekins and place them in a baking dish. Add hot water to the dish to create a water bath for even baking.
7. Bake the mixture in the preheated oven for about 30-35 minutes or until the custard is set but still slightly jiggly in the centre.
8. Remove from the oven and let them cool to room temperature. Then refrigerate for at least four hours or until chilled.
For assembling the Jalebi Crème Brûlé
1. Place a layer of jalebi caviars on top of the chilled crème brûlé.
2. Sprinkle a thin, even layer of granulated sugar on top of the jalebis.
3. Using a kitchen torch, caramelise the sugar until it's golden brown and crisp.
4. Allow it to cool for a minute, and then serve.

Enjoy your delicious Jalebi Creme Brulee.

Recipe by Chef Abhijeet Bagwe, executive chef, Novotel Andheri International Airport

Dark Chocolate Tart with Berry Sorbet

For making the tart shell

Ingredients:
All-purpose flour - 1 1/2 cups
Unsweetened cocoa powder - 1/2 cup
Granulated sugar - 1/2 cup
Salt - 1/4 teaspoon
Unsalted butter, cold and cut into small pieces - 1/2 cup
Large egg, beaten - 1

Method:
1. In a food processor, combine the flour, cocoa powder, sugar, and salt.
2. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
3. Gradually add the beaten egg and pulse until the dough starts to come together.
4. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 190°C.
6. Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press it into the pan, trimming any excess.
7. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and bake for an additional seven minutes until the crust is set. Allow it to cool.

For making the dark chocolate filling:

Ingredients:
Dark chocolate, finely chopped - 8 ounces
Heavy cream - 1 cup
Granulated sugar - 1/4 cup
Large eggs, lightly beaten - 2
Vanilla extract - 1 tsp

Method:
1. Place the chopped dark chocolate in a heatproof bowl.
2. In a saucepan, combine the heavy cream and sugar. Heat over medium flame until it begins to simmer, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth.
3. In a separate bowl, lightly beat the eggs and vanilla extract. Gradually add the chocolate mixture, stirring constantly.
4. Pour the chocolate filling into the cooled tart shell.
5. Bake in the preheated oven for about 15-20 minutes, or until the filling is set but still slightly jiggly in the centre.
6. Allow the tart to cool completely before refrigerating for at least two hours.

For making berry sorbet:

Ingredients:
Mixed berries (such as raspberries, strawberries, and blueberries) - 2 cups
Granulated sugar - 1/2 cup
Water - 1/4 cup
Lemon juice - 1 tbsp

Method:
1. In a saucepan, combine the mixed berries, sugar, water, and lemon juice. Heat over medium flame until the berries break down and the mixture thickens. Do this for about seven minutes.
2. Let the mixture cool, then blend it until smooth. Strain through a fine-mesh sieve to remove any seeds.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
4. Freeze the sorbet for a few hours until it's firm.

Assembling the tart:
Serve slices of the dark chocolate tart with a scoop of berry sorbet on top. Garnish with fresh berries if desired.

Recipe by Chef Abhijeet Bagwe, executive chef, Novotel Andheri International Airport

Choc Fudge Brownies (Eggless)

Ingredients
All-purpose flour - 200 gm
Granulated sugar - 200g gm
Unsweetened cocoa powder - 60 gm
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Unsalted butter melted - 150 gm
Milk - 240ml
Vanilla extract - 2 tsp
Plain yoghurt - 150 gm
Chocolate chips or chunks - 150 gm
Nutella - optional, for topping

Method
1. Preheat your oven to 180°C and grease a square baking pan.
2. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder,
baking soda, and salt.
3. In a separate bowl, combine the melted butter, milk, and vanilla extract.
4. Add the wet mixture to the dry ingredients and stir until well combined.
5. Gently fold in the plain yoghurt and mix until the batter is smooth.
6. Fold in the chocolate chips or chunks.
7. Pour the brownie batter into the greased baking pan and spread it out evenly.
8. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted
into the centre comes out with a few moist crumbs (not wet batter).
9. Allow the brownies to cool in the pan before cutting them into squares.
10. Top brownies with Nutella (as desired) before serving.

Recipe by Chef Rahul Ramnani, Ritual Daily coffee, Bandra

Malpua

Ingredients
All-purpose flour - 1 cup
Milk - 11/2 cups
Chopped cashew nuts - 1 tbsp
Raisins - 1 tbsp
Chopped dry coconut - 1 tbsp
Crushed cardamom pods - 4
Fennel seeds (optional) - 1/2 tsp
Water - 3 cups
Sugar - 2 cups
Green cardamom powder - 1 tsp
Saffron
Cooking Oil

Method
1. Take a cup of all-purpose flour into a bowl and pour milk into it slowly to knead this into a soft batter (Do note that all the milk must not be added at once but in portions).
2. To this batter, add one teaspoon of green cardamom powder, one tablespoon of raisins, and one tablespoon of chopped dry coconut and mix thoroughly. After this leave the batter to rest for at least half an hour.
3. Get your hands on a boiling pot and add three cups of water and two cups of sugar to it, boil till it forms a syrup by stirring continuously.
4. Once you take the sugar syrup off the heat add the four crushed cardamom pods and set it aside.
5. Most people prefer to add saffron as a garnish for enhanced flavour and colour to the syrup. Once the malpua batter is done resting, take a small ladle of it and pour it into hot oil to fry.
6. Fry the malpua on both sides till golden brown and do it scrupulously so that it does not burn.
7. The malpua has to appear gold-brown at the centre and lightly brown at the edges.
8. Transfer the fried malpua into the sugar syrup immediately if you wish to consume it right after preparation.
9. The fried malpuas can be consumed for two days after preparation once stored but not beyond this.

Recipe by The Tastes of India Podcast, Audible

Family of Rosa

Ingredients
For mousse:
Whipping cream - 400 gm
Mascarpone cream cheese - 200 gm
Pears - 300 gm
Castor sugar - 50 gm
Rosemary -1 stick
Vanilla pod

For the vanilla base:
Flour - 200 gm
Icing sugar - 80 gm
Baking powder- 4 gm
Baking soda - 2 gm
Milk powder - 60 gm
Water - 120 ml

For the chocolate glaze
White chocolate - 200 gm
Oil - 60 ml

Method
For Sponge
1. Shift and combine all the dry ingredients and whisk the milk until no lumps.
2. Bake at 160 degrees for 20 minutes.

For Mousse
1. Cook pears with sugar and infuse rosemary in it
2. Add one teaspoon of water, cook for over six minutes, then remove the rosemary stick and let it cool.
3. Soften some mascarpone with a spatula and add in beaten whipped cream and vanilla. Combine well.

For assembling
1.Take a pear-shaped mould and apply the mascarpone mousse to it.
2. Add a layer of vanilla base.
3. Carefully put a good layer of pear compote.
4. Pipe a thin layer of mousse.
5. Add the final layer of vanilla base.
6. Freeze for 2 hours.

For glaze
1. Melt white chocolate and add oil to it and add green or pear colour.
2. Demould and finish with chocolate glaze.

Recipe by Cafe Noir, Lower Parel

Date and mix Seed Granola Bar

Ingredients
Kimia Dates - 200 gm
Green pumpkin seed - 80 gm
Pumpkin seed - 80 gm
Flax seed - 80 gm
Oats - 80 gm
Maple syrup - 60 gm
Chia seeds - 30 gm

Method
1. Chop the dates and boil half of them. Blend it into a paste. Keep the rest of the chopped date aside.
2. Roast all the seeds and oats on a baking silpat.
3. In a bowl add the seeds and oats. Add the prepared date puree, maple syrup and mix well.
4. Add the chop dates to it.
5. Line a parchment paper on a baking tray and spread the mix.
6. Bake at 180°C for 15 minutes.
7. Cut in slices and serve.

Recipe by Chef Rajesh Paramashivan, pastry chef, Novotel Mumbai Juhu Beach

Chocolate Brookies

Ingredients
Butter unsalted - 130 gm
Castor sugar - 120 gm
Dark chocolate - 500 gm
Eggs - 210 gm
Cocoa powder - 50 gm
Baking soda - 5 gm
Refined flour - 170 gm

Method
1. Beat butter and the sugar until light and fluffy.
2. Melt the chocolate and butter in a double boiler.
3. Add the chocolate mixture to the egg mixture at room temperature.
4. Sieve refined flour and baking soda.
5. Fold in the mixture.
6. Scoop the mixture on a line of parchment paper.
7. Bake at 180°C for 12 minutes.
8. Once ready, serve and relish.

Recipe by Chef Rajesh Paramashivan, pastry chef, Novotel Mumbai Juhu Beach

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