Craving to end your Diwali celebrations on a sweet note?
Dinesh Mhatre, Executive Chef, Hilton Mumbai International Airport, shares three delicious festive recipes.
Boondi Cheesecake
Ingredients:
- 200 gm sweet boondi
- 200 gm dairy cream
- 150 gm mascarpone cheese
- 30 gm agar-agar
- Few strands of saffron
Method:
- In bowl take sugar, dairy cream and saffron. Boil it and keep it aside for cooling
- Add mascarpone cheese, sweet boondi and agar-agar. Mix it well.
- Keep it in chiller to set for 2 hours. Garnish with sweet boondi and strands of saffron. Serve.
Blueberry Phirni
Ingredients:
- 150 gm rice
- 150 gm sugar
- Few strands of saffron
- 150 gm blueberry
- 1l milk
- 50 gm pistachio
Method:
- Clean, wash and soak the rice for 3 hours. Then make a thick paste, and keep it aside.
- Soak the saffron in warm water In a thick deep pan, pour the milk and boil for 10 minutes. Add saffron and rice paste and stir it until one string consistency, add the sugar and give one boil. Remove from the flame and allow to cool it.
- After the cooling, add half cut blue berries. Mix well and store it in the refrigerator. Serve it cold, garnish with pistachio and blueberries.
White Chocolate Thandai Terrine
Ingredients:
- 400 gm white chocolate
- 200 gm diary cream
- 150 gm whipped cream
- 300 ml milk (thandai)
- 30 gm agar-agar
- Saffron few strands
Method:
- In a bowl take white chocolate, dairy cream, thandai and saffron. Heat it up till 85°C.
- Add whipped cream, mix well. Add soaked agar-agar. Keep in the chiller to set for 2 hours. Chilled dessert is ready to be served.
