It's time to surprise your sibling with these delightful Raksha Bandhan treats.
Chocolate Rabri Puffs by Executive Chef Avinash Kumar, Novotel Imagica Khopoli
- 50 gm dark chocolate
- 1 l milk
- 30 gm besan
- 200 gm sugar
- 200 ml oil
- 30 gm semolina
- 80 gm refined flour
- 5 gm pistachio
- Make a batter of besan and fry through sieve. Dip the boondi pearls in sugar syrup and keep aside.
- Take milk and heat it. Reduce it till it gets thick. Add sugar and make rabri.
- Make a dough by mixing flour and semolina. Rest the dough for 8-10 minutes. Knead the dough as thin as possible and cut in tiny circles with the cutter and deep fry it until cooked on both side.
- Melt dark chocolate and dip half the fried dough in it. Stuff it with sweet boondi and top it with rabri. Garnish it with pistachio and serve cold.
Litchi Gulla by Executive Chef Dinesh Mhatre, Hilton Mumbai International Airport
- 12-15 litchi (fresh or tinned)
- 250 gm fresh paneer
- 4 tbsp powdered sugar
- 2 l milk
- 6-8 tbsp sugar
- Few strands of saffron
- 1 tsp cardamom powder
- Edible silver foil (vark) for garnishing (optional)
- Mix the paneer and powdered sugar. Knead the mixture until light and fluffy. Make small balls of this mixture, and gently stuff the litchis in the centre.
- Put milk to boil and reduce it to half. Add sugar and mix well.
- Arrange litchis in a flat dish or in a traditional clay cup. Pour the thick milk over it. Add cardamom powder and mix well. Keep it aside. Dissolve the saffron strands in a little quantity of milk. Sprinkle it over the dish. Garnish with silver foil. Serve the dessert chilled.
Chocolate Raspberry Spheres by Chef Neelabh Sahay, Executive Chef at Novotel Kolkata Hotel and Residences
- 1000 gm dark chocolate
- 500 gm cream
- 1 whole egg
- 225 gm egg yolk
- 200 gm castor sugar
- 900 gm whipping cream
- 675 gm raspberry puree
- 55 sheets gelatin
- 1 kg flour
- 400 gm almond powder
- 2 nos orange zest
- 1000 gm white chocolate callebaut coins
- 225 gm liquid glucose
- 160 gm condensed milk
- 225 gm granulated sugar
- Raspberry colour
- 225 gm white chocolate
- 125 ml water
- 90 gm cold gel
For the mirror glaze:
- Boil water, granulated sugar and liquid glucose at 104°C and add white chocolate callets along with milkmaid and gelatin sheets. Blend this till you get the right consistency and keep it aside.
For the raspberry cremeux:
- Cook the whole eggs, egg yolk and sugar in a bain-marie till the velvety texture appears. Now add the raspberry puree and cook for a while. Add butter, gelatin and put in a mould. Set aside.
For the chocolate mousse:
- Cook milk and cream together. Take sugar and egg yolk in a separate container and mix it properly. When the milk and cream get warm, dilute it with the egg yolk and sugar mixture. Cook till you get a velvety texture.
- Add dark chocolate till it dissolves and keep it aside to cool. After it cools, fold in soft beaten whipped cream along with gelatin.
For the sable:
- Mix all the ingredients including flour, almond flour, eggs, orange zest into a dough, flatten and spread it. Cut that into a desired shape.
For the assembly:
- Take chocolate mousse and half fill the mould. De-mould the raspberry cremeux. Place the cremeux in middle of the half-filled mould, and then cover it up with remaining chocolate mousse on top of it. Set it in the blast freezer overnight to get the desired texture. Now, take the mirror glaze as required and add raspberry color and blend it without forming any bubbles. De-mould the petit and pour the glaze from top till it coats all the sides. Place the dome on top of the sable and garnish it.