For all the foodies out there with a sweet tooth, here are some exotic, delectable recipes by Chef Ajay Anand. He is the Director of Culinary at Pullman & Novotel, Aerocity, New Delhi.
Refined flour – 1 kg
Desi ghee – 350 gm
Black cardamom seeds – 10 gm
Chocolate block – 500 gm
Roasted almonds – 250 gm
Roasted cashew nut – 250 gm
Roasted pistachio – 100 gm
Sugar – 1 kg
Garam masala powder – 2.5 gm
Oil – For frying
Mix refined flour, desi ghee and crushed black cardamom seeds. Rub the flour well in between the palms to incorporate the ghee well.
Add water slowly to it and mix the flour to dough kneading lightly. Cover and set aside the dough until the filling is ready.
For filling, melt the chocolate over the double boiler and add crushed and roasted dry fruits in it.
Divide the dough into small portions and make balls of 30 gm each. Now, flatten each ball using roller pin into thin sheets lengthwise.
Cut from between and fold in the form of cone for filling.
Fill the cone with chocolate filling and smear water on the edges.
Bring the edges together and make pleat on one side.
Bring back the peal and seal it. Make sure the samosa has been sealed well.
Prepare all the samosas.
Heat oil in a pan in medium heat.
Add samosas to the oil and deep fry until they turn golden.
When they are half fried, you can increase the flame to a little high and fry until crusty.
Drain them onto a kitchen towel.
Anjeer Kaju Roll
Cashew nuts – 1 kg
Figs – 500 gm
Sugar – 500 gm
Pistachio – 100 gm
Green cardamom – 10 gm
Saffron – 1/2 gm
Honey – 25 gm
Beetroot juice – 100 gm
Grind 800 gm of cashew nuts and add it in a heavy bottom pan or kadai. Then, add in 250 gm of sugar and cook for about 5 minutes on a low flame. Take out and keep the mixture aside. It will look like a thick cashew nut paste. Let the mixture cool down enough to handle.
Now, repeat the same process with figs. Grind 500 gm of soaked figs and add it in a heavy bottom pan or kadai. Then, add in 250 gm of sugar and cook for about 5 minutes on low flame. Take out and keep aside. It will look like a thick paste. Let the mixture cool down enough to handle.
Take another vessel. Cook beetroot juice and add cardamom powder, saffron, honey and pistachio in it. Mix this with the already prepared cashew nut paste.
Take aluminium foil and spread the fig paste on it using pallet knife. Next, spread cashew nut paste over the fig paste with the help of a spatula.
Roll over using silver foil into a roll very gently. Keep it in the freezer for a couple of hours until it is hard enough to cut.
Cut it into roundels using a sharp-edged knife, and serve.
Mix Fruit Laccha Rabri Tortilla Crunch
For Laccha Rabri & Mix Fruits
Milk – 5 ltr
Sugar– 100 gm
Cardamom powder – 10 gm
Saffron – 1 gm
Chopped almonds & pistachios
Grapes – 100 gm
Apple – 100 gm
Kiwi – 100 gm
Orange – 100 gm
Pomegranate – 100 gm
Mint leaves – 2 sprigs
For Tortilla Crunch
Tortilla sheet – 2 nos.
Oil – For frying
Take a wide and heavy bottom pan or kadai.
Grease the sides and bottom of the pan with ghee.
Then, add milk in the pan and boil it on a medium flame.
When the milk starts boiling, a layer of malai will start forming on the surface.
Now, take out the malai with the help of a spatula and keep collecting it on the sides of the pan.
Collect malai from all the sides and keep stirring the milk in between so that it does not burn and stick in the bottom.
Keep repeating the process until the milk is reduced to almost 1/3 .
Now, add sugar and boil for 5 minutes.
Add saffron, cardamom and chopped nuts and switch off the flame.
Now, scrape the malai from the sides of the pan and add in the milk.
Let it come to room temperature.
Refrigerate it for 1-2 hours.
On the other side, make jullienne of tortilla sheet and fry it in oil. Keep this aside.
Dice all the fruits and keep aside.
Take a martini glass and arrange tortilla crunch at the bottom. Then, add some chilled laccha rabri.
Top it up with fruit mix and some chopped nuts. Repeat the process again.
Garnish it with fold slices of kiwi fruits, pomegranate seeds and nuts.