National Cooking Day: Try these three simple yet special dessert recipes

On National Cooking Day, Mumbai chefs share recipes for three mouth watering desserts that you can attempt acing at home

September 25 is observed as National Cooking Day in the US. Many of us have upgraded our cooking skills during the lockdown. If you’re always looking for interesting recipes to ace and have a sweet tooth, here are three dessert recipes shared by Mumbai chefs. 

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Gluten-free Rose Pistachio Muffin by Chef Arpita Paliwal, head chef- Jiwa Foods

Ingredients:
Milk- 80 gm
Rose Syrup- 15 gm
Vinegar- 3 gm
Castor Sugar- 60 gm
Neutral Flavoured oil- 40 gm
Rose essence- ½ tsp
JIWA Gluten free Maida- 90 gm
Pistachio slivers- ¼  cup
Baking powder- ½ tsp
Baking soda- ¼ tsp
Salt- a pinch
Dried rose petals- a handful for garnishing

Method:
1. Line a muffin mould with muffin liners.
2. Preheat the oven to 170 degrees Celsius
3. In a mixing bowl, whisk together the milk and vinegar, and set aside for 5 minutes.
Add in the rose syrup, castor sugar, oil, and whisk till everything comes together.
Add in the rose essence, half the pistachios, baking powder, baking soda, salt and mix to combine.
4. Add in the flour, and mix till there are no dry flour lumps to be seen.
5. Using an ice cream scoop, pour the batter in the liners equally.
6. Top with the dried rose petals and pistachios.
7. Bake for 15-20 minutes in the preheated oven at 170 degrees, or till a skewer inserted comes out clean.
8. Let cool on a cooling rack, and serve.

Gluten-free Rose Pistachio Muffin by Chef Arpita Paliwal. 

Moong Dal Payasam by Chef Sushant Shetty, Mom's secret chef, available on Lokal Kitchen, a foodtech app

Ingredients:
1/4 split and skinned green gram / Moong Dal
2 cup coconut milk 400 ml
1/2 cup  jaggery 
4-5 cashew nuts
4-5 raisins
2 cloves
1/4 teaspoon cardamom powder
1 tablespoon ghee

Method:
1. Heat ghee in a pressure cooker.
2. Add cashews, raisins and clove and fry until aromatic.
3. Remove and keep aside. To the same ghee add the moong dal and stir fry for 1-2 minutes on low flame.
4. Add 3/4 cup water and pressure cook the dal for 2 whistles.
5. Put off the flame. Open the lid, once all the pressure has released.
6. Mash the dal with the back of a spoon. Add  jaggery powder and mix well. Cook until the jaggery dissolves completely. Flavor it with cardamom powder.
7. Cook the payasam for 2-3 minutes and put off the flame.
8. Lastly add the coconut milk and stir well.
9. Garnish with fried cashew and raisins and serve.

Chef Harsh Shodhan's Salted Caramel Apple Galette.

Salted Caramel Apple Galette by Chef Harsh Shodhan of The Gourmet Kitchen & Studio and Hola Hummm_us

Ingredients

Dough:
1 and 1/2 cups (188g) - Flour, plus more for work surface
1/4 cup (50g) - Castor sugar
1/4 tsp - Salt
1/2 cup (115g) – Cold butter
1/4 cup (60ml)- Cold water

Filling and topping:
3- Large apples, peeled and sliced into 1/4 inch slices
1/4 cup (50g) - Brown sugar
1 1/2 Tbsp (12g) – Flour
2 tsp - Fresh lemon juice
1 tsp - Ground cinnamon
1/4 tsp - Ground nutmeg
optional: 1/3 cup (40g) Diamond of California chopped walnuts

Caramel sauce:
1 cup granulated sugar
6 tablespoons unsalted butter (room temperature)
1/2 cup heavy cream (room temperature)
1/4 – 1/2 teaspoon salt

Method:

Caramel:
1. Place an even layer of sugar in the bottom of the heavy saucepan. 
2. Heat the sugar over medium-high heat, shirring only when it begins to melt. The sugar will start to clump together as it melts. Stir the melting sugar and allow it to cook until it turns a dark amber color (the color of brown sugar). 
3. Add the butter room and whisk. Next, add 1/4 to 1/2 teaspoons salt, stir and remove from heat. Slowly add the cream, whisking until the mixture is smooth. 
4. Stop stirring as soon as the cream is incorporated. Cool for 10-15 minutes before serving.

Dough: 
1. Whisk the flour, sugar, and salt together in a medium bowl. 
2. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. 
3. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. 
4. Gently knead the dough a few times on a lightly floured work surface until it all comes together. 
5. Shape the dough into a ball and flatten it into a thick disk.
6. Wrap it in plastic wrap and refrigerate it for at least 1 hour.

Filling:
1. Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready.
2. Preheat the oven to 180°C. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. On a lightly floured work surface, roll the dough into a 12-inch circle. 
4. Trim the rim of the circle to make a clean cut if desired. 
5. Transfer dough to the prepared baking sheet.
6. Arrange the apples (not the juices) into the centre of the dough, leaving a 2-3 inch border all around. 
7. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. 
8. Drizzle three Tablespoons of salted caramel over the filling (not the crust). 
9. Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.
10. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
11. Serve with extra salted caramel sauce drizzled on top.

Also Read: How North East cuisines celebrate the earthy flavour of bamboo shoots

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