From Soan Papdi Tiramisu, Gulab Jamun cheesecake, to gajak yoghurt bowl, here are recipes of some creative desserts that you can make very easily for your last-minute guests at the New Year party.

1. Motichoor Ladoo Pannacotta

Ingredients

1 cup fresh cream

9 motichoor ladoo

1 tbsp honey

A pinch green cardamom powder

A pinch cinnamon powders

A pinch nutmeg powders

1 tbsp vegetarian gelatin

2 tbsp finely crushed pistachios

Mint sprigs for garnishing

Method

⦁ Heat cream in a non-stick pan and bring to a boil. Add honey and mix well.

⦁ Take veg gelatin add water and warm till it dissolves.

⦁ Add pistachio powder to the cream and mix. Add half gelatin to the cream mix.

⦁ Crush 5 motichoor ladoos and mix well.

⦁ Add remaining gelatin to the other motichoor ladoos and crush and mix well.

⦁ Pour the cream mixture in small glasses up to 1/3 height and rest top with ladoo gelatin mixture. Refrigerate for 2-3 hours or till set.

⦁ Garnish with mint sprig and serve chilled either as is in the glasses or demould.

2. Soan Papdi Tiramisu

Ingredients

250 gms chocolate soan papdi

½ cup instant coffee powder

¾ cup mascarpone cheese

1 ½ cups whipped cream

Cocoa powder for dusting

Method

⦁ In a bowl, take ½ cup of instant coffee powder, add lukewarm water and mix it.

⦁ In another bowl, take ¾ cup mascarpone cheese and lightly cream it. Add 1 ½ cups of whipped cream in the bowl and mix well.

⦁ Fill the cream into a piping bag.

⦁ For plating first gently soak pieces of soan papdi into the coffee mixture. Gently break and put the pieces into the bottom of a glass.

⦁ Add a layer of the cream above the coffee soaked soan papdi base.

⦁ Repeat the two steps.

⦁ Place a square piece of coffee soaked soan papdi on the top. And dust with cocoa powder.

⦁ The dish is ready to serve.

3. Gulab Jamun Cheesecake

Ingredients

6-7 gulab jamuns

5-6 cookies, crushed

½ cup butter

1 cup cream cheese

½ cup hung yogurt

¼ cup condensed milk

2 tbsp vegetarian gelatin

1 tbsp saffron milk

Chopped pistas, whipped cream and strawberry compote for garnishing

Method

⦁ Crush the cookies. Melt butter and add it to the crushed biscuits in a bowl and mix. Line a spring bottom tin with this mixture, press lightly and refrigerate to set.

⦁ Melt the veg gelatin in ¼ cup hot water till well dissolved.

⦁ Blend together cream cheese, hung yogurt, condensed milk and veg gelatin and blend till smooth. Add saffron milk

⦁ Take out the spring bottom tin. Spread the gulab jamuns over the biscuit layer and pour the cream-yogurt mixture over it. Refrigerate for 2-3 hours or till set.

⦁ Serve garnished with chopped pistachios, whipped cream & strawberry compote.

4. Baked Rasgulla Custard

Ingredients

12 pieces rasgulla

3 ½ cups milk

2 tbsp sugar

1 tbsp refined flour (maida)

½ tsp vanilla essence

1 tbsp saffron milk

½ cup grated khoya

2 tbsp cornflour

Sliced pistachio for garnishing

Method

⦁ Heat milk add fresh cream and sugar. Boil for a while, stirring continuously.

⦁ Add vanilla essence, saffron milk and khoya and let it simmer for a while.

⦁ Make a slurry of corn flour with milk and add to the boiling mixture. Stir continuously to avoid any lumps.

⦁ Take rasgullas, remove the syrup as much as possible without breaking the rasgullas.

⦁ Pour the custard in the baking dish. Arrange the rasgullas and bake for 10 mins at 180 degrees.

⦁ Take out garnish with pistachios and serve hot or chilled.

5. Gajak Yoghurt Bowl

Ingredients

¼ cup gajak

1cup yoghurt

¼ cup strawberry diced

1 tsp toasted sesame seed

sweetened coconut flakes

1 tsp honey (optional)

Method

• In a bowl add in yoghurt followed by crushed gajak, diced strawberry and coconut flakes.
• Sprinkle toasted sesame seed and drizzle honey.

(Recipes curated by Chef Kunal Kapur – for Haldiram’s Nagpur)