• 1 tbsp Sabja seeds
• 3 tbsp Water 
• 2 tbsp Ghee
• 2 tbsp Cashews 
• 1/4 cup Pakistani Vermicelli 
• 3/4 cup Milk
• 1/4 Condensed Milk
• A pinch of Cardamom powder
• A pinch of Salt
• Pulp of 1 Mango 
• Condensed Milk (if required, for added sweetness) 
• Pomegranate seeds, for garnish 
• Ice Cream as topping

1. Soak the Sabja seeds in water and set aside. 
2. Roast the cashews in ghee and transfer to a bowl to cool and roughly chop the roasted cashews and set aside.
3. In the same pan with ghee, break the Pakistani vermicelli and roast them in the ghee for a minute and pour the milk and cook the vermicelli in milk. Add more milk if required. 
4. Finish off with the condensed milk, cardamom powder and a pinch of salt. 
5. In a glass, layer the falooda by adding the Semiya Payasam as the first layer, next add the soaked sabja seeds, mango chunks, mango pulp, and repeat the layers until the glass is full, allow the falooda to chill. 
6. Just before serving, for ease to release the falooda, simply dip the glass in warm water.
7. Now take a pasta bowl, invert the bowl of the glass and flip, now slowly release the glasss upward and you now have deconstructed mango falooda. 
8. Place a scoop of ice cream on top and garnish with mango chunks, pomegranate seeds, chopped ghee roasted cashews and mint leaves (optional). 
9. Enjoy!! 

• 200 gms Dried Figs
• 1/2 cup hot water
• 10 gms China grass/ agar agar soaked in 4 tbsp water 
• 1 liter Milk
• 1/4 cup Sugar
• 1/2 cup Condensed Milk
• 2 tbsp Cream (optional)
• Phyllo sheets
• Ghee/ Butter
• Pistachios, ground 
• White chocolate, melted 

1. In a deep bowl, add in your dried figs and pour in the hot water and cover and allow to soak at least for half an hour.
   
   
   
2. At the same time, soak the China grass in water and set aside.
3. Now grind the figs with little bit water used for soaking. 
4. In a deep saucepan, pour the milk and allow to bring to a boil. 
5. Now at the same time, melt the China grass that has been soaking. 
6. Remove milk from stove. Now, to the boiled milk, add sugar, condensed milk, melted China grass, and beaten cream (optional).
7. Finally add in the fig paste and combine well using a whisk.
   
   
   
8. Now pour into individual moulds or a dessert tray. 
9. Allow to set in the refrigerator (3-4 hours or overnight).
10. For assembling, brush ghee or butter onto phyllo sheets and bake them for 2-3 minutes at 180 deg C, this step is optional, adds an extra crunchy texture.
    
    
    
11. Now smash and crumble the baked phyllo sheets and sprinkle as required over the pudding and decorate with melted white chocolate and ground pistachios. 
12. Serve immediately! 

• Phyllo sheets/ Baklava sheets 
• 4-5 tbsp melted Butter

• 1/2 cup Sugar 
• A little more than 1/2 cup water
• 1 tbsp Lemon juice 

• 500 ml Full fat Milk
• 100 gm Paneer, preferably Malai Paneer
• 2-3 tbsp Almonds, Cashew and Pistachio Nuts crushed coarsely 
• 1/4 tsp Cardamom 
• 1 tbsp Rose Water 
• 3 tbsp Sugar

1. Cut the baklava sheet into half, smear the melted butter on one side, and crinkle the dough to form a thin crinkled sheet, now starting with the edge, begin rolling onwards till it forms the shape of a flower. Now place the baklava roses into the melted butter greased cupcake tin, smear the roses with melted butter using a pastry brush.

• 20 gms All purpose Flour
• 3 Eggs (separate the yolks from the whites)
• 25 ml Whole Milk 
• 1 tsp Vanilla Extract 
• 1/4 tsp Cinnamon powder 
• Salt, a pinch
• 125 ml whole Milk
• Puff pastry Sheets

• 85 ml Water
• 120 gm Sugar

1. Measure the flour and set aside. 
2. Depart the egg yolks from the whites and set aside. 
3. In a saucepan, pour in the 125 ml milk and add in the vanilla extract and allow to heat, until almost boiling.
4. In a bowl, add in the measured flour, cinnamon powder, and salt, mix using a whisk. Now gradually add in the 25 ml milk and combine without any lumps. 
5. Next add in the egg yolks and mix well.
6. In another saucepan, add the sugar and water and allow to come to a boil or until the sugar melts into the water and forms sugar syrup.
7. To the flour and milk slurry, add in the warm milk, whilst rigorously whisking (or else the eggs will get get lumpy and cooked).
8. Similarly add in the sugar syrup and whisk continuously while pouring the hot syrup. 
9. Preheat oven at 290 deg C or the highest temperature setting on your oven.
10. In a muffin pan, press the puff pastry sheets into the cavities without tearing them. Cut off the excess dough using an offset spatula.
    

    
    

    
    

    

    

    
    

    
    
11. Dip your fingers in cold water and press the inner sides of the tarts to keep the tarts cool when pouring the custard.
12. Fill the tart cups halfway through and bake them for around 10-12 minutes or until the top of the tarts get caramelized.
    
    
    
13. Enjoy warm with a cup of coffee! ☕️ 

Crema Catalana

Ingredients: (recipe adapted from Spain on a fork)

Instructions:

• 3 tbsp All purpose Flour
• 3 tbsp Cocoa powder
• 3 tbsp Sugar
• Salt, a generous pinch
• 4 tbsp Milk 
• 1/4 tsp Coffee (mix it with the milk)
• 2 tbsp Vegetable oil
• 1/4 tsp Vanilla Essence/ extract
• 2 tsp Nutella (optional)
• 1-2 tbsp Chocolate Chips/ chunks (optional)

1. In a mug, combine the dry ingredients with a small whisk/ spoon. 
   
   
   
2. Pour in the wet ingredients and the chocolate chips/chunks. Mix well without any lumps. 
   
   
   
3. Microwave for a minute or 10 seconds extra, on high. (Timing can vary depending upon your oven, I had to do a minute and 10 seconds)
4. Allow the brownie to cook slightly and enjoy with a dollop of ice cream and berries of your choice!

Ingredients:

Soaking milk:

Cheesecake layer:

Instructions:

Strawberry Turnovers 

Ingredients:

Instructions: