• 1 old Mineral plastic bottle (for making ring molds)
• 3 ripe Mangoes, preferably Alphonso
• 12-15 Digestive biscuits (or any thin tea biscuits, preferably)
• 2 cups whipping cream or 2 dream whip sachets
• 1/2 cup condensed milk (1/4 cup each, for cream mixture and mango mousse)
• 1 cup milk if using dream whip sachets*
• 1 tsp vanilla essence
• 10 gms Gelatin/ China grass (optional)
• 3 tbsp cream (fresh or thick cream)
• 1/2 cup milk (for dipping biscuits)

1. Take an old mineral plastic bottle and cut two similar-sized discs, and cut vertically.
2. Now tape the opening according to the size of your biscuits and set aside.
3. In a bowl, whip 2 cups whipping cream separately, add 1/2 tsp vanilla essence each, and set aside.
4. In one bowl of whipped cream, add puree of one mango and add fresh cream in the other bowl of whipped cream.
5. Next add in 1/4 cup of condensed milk in each of the bowl if using dream whip or use 1/2 cup each if using whipping cream.
   
6. Pour your mango mousse and cream mixture in two piping bags and place it in the freezer for 1 hour or 3 hours in the refrigerator for added stability. **
7. 
   
   
   
   
8. Now dip your biscuits in milk for about 10 seconds and place in your ring molds and pipe in your mango mousse and next add in your dipped biscuit and pipe in your cream mixture. 
9. Similarly, complete the process until done.
10. Top the dessert with cube-shaped mangoes.
    
11. 
    

    

• Use ripe Alphonso mangoes, for best results use strandless mangoes (mangoes that have thin strands inside)
• For added stability use 10 gms ( 5 gms each for 1 cup of whipping cream) of powdered agar-agar/china grass or gelatin. (I do not like to use gelatin for normal use, as we consume them immediately).**
• Use thin tea biscuits if possible, like ulker tea biscuits etc. (I only had digestive biscuits so used them).
• I used dream whip as I had run out of whipping cream, use fresh whipping cream if possible, whipping cream gives better taste and results.*

• 400 gms Marble Cake, store bought
• 2 Crème Caramel Sachet (prepare as per package instructions )
• 500 ml + 500 ml milk (for the crème caramel)
• 120 ml Milk (for the dream whip)
• 1 Sachet Dream Whip (prepare according to package instructions)
• 1 tsp Vanilla Essence
• 1/2 can Sweetened Condensed Milk
• 1/4 cup Thick Cream
• Cocoa powder, for dusting 

1. Slice the marble cake and layer the cake slices tightly without any gap.
2. Next, prepare the Creme Caramel according to package instructions and allow to cool, set aside.
3. Next prepare the cream mixture by beating the dream whip powder mix in some milk, according to package instructions, beat until thickens.
4. Next add in your condensed milk and thick cream, mix well. 
5. Finally add the cooled custard prepared earlier and combine well.
6. Pour the prepared custard cream over the marble cake and make another layer with the same method.
7. Seal and wrap well using a cling film and allow to set in the refrigerator overnight.*
8. Finally, right before serving dust some cocoa powder and enjoy!

1. Remove the label of the sweetened Condensed milk and place it in a pressure cooker with water that fills half the pressure cooker. Cook for 1 whistle and allow to simmer on low at least for 20 minutes. 
2. Allow the cooker to release its pressure on its own and allow the pressure cooker and its contents to cool down at leat for 4 hours. **

1. In a food processor, crush the biscuits with melted butter or in a zip lock bag pound the biscuits using a rolling pin. 
2. Now transfer the contents to a loose bottom pie dish and level using the back of a measuring cup. 
3. Allow to refrigerate for at least 10 minutes. 
4. Now whip the cream in a stand mixer or a hand held mixer, add in your vanilla essence and gradually add in your Icing sugar 1 tbsp at a time. 
5. Allow to whip well. Do not over beat. 
6. Now beat the dulce de Leche/Toffee in a bowl using a fork and spread the Toffee over the crushed biscuit layer. 
7. Now layer the sliced bananas in a sequence (like in the image). 
   
   
   
8. Spread the whipped cream, and level it using a spatula.
   
   
   
9. Finally grate the chocolate as garnish or dust some cocoa powder. 
10. Place in the refrigerator, allow to set. 

• *The steps to prepare dulce de Leche has been explained above. 
• ** I like to prepare the dulce de Leche the night before 
• I used a loose bottom pie pan, you may use a cheesecake pan too. 

• 575 ml full fat fresh milk
• 1 pack vanilla dessert mix (pic inserted) 
• 4 tbsp Corn Flour + 3 tbsp milk
• 1/4 cup Condensed milk
• 1 cup cut fresh fruits **
• 1/2 cup dry fruits, chopped (dry Fig, dates etc)
• 1/4 cup nuts, chopped

1. In a saucepan (not steel, heavy bottom) , pour milk and the contents of the sachet and mix well.
2. Before the mix comes to a boil add in your corn flour slurry (corn flour mixed in milk) while stirring constantly.
3. Now once the mix comes to a boil, switch off the flame and add in your Condensed milk. Stir well.
4. Now transfer to a bowl and allow to cool.
5. Once almost cool, place a cling wrap touching the upper layer of the custard, so that a thin layer doesn't form in the top. 
6. Allow to refrigerate at least for 3 hours or more depending on the consistency of the custard after 3 hrs. *
7. Once the custard is set, hand whisk the custard well until you see no more lumps and then add in your fruits, dry fruits and nuts. 
8. Mix well. 
9. To decorate your serving bowl/glass, pour some hersheys strawberry syrup in your serving bowl/glass and add your prepared fruit salad to your decorated bowl.

Gajar Ka Halwa is one of my favorite Indian desserts.. (after Gulab jamun🙈). This is a dessert that I have been preparing since a very young age, whenever I felt like having desserts. So experimenting a dessert with my favorite gajar ka Halwa toh Banta hai! 😝

Well, lotus spread and their biscuit are now my biggest obsession.. I try adding them in everything knowingly and unknowingly.. If I say that I am going to make some dessert the hubster keeps pestering me asking if I weren't adding lotus biscuits in it! Haha
So now you know! How much I love them. Contradictory to my liking of these yum lotus biscoff, I do not like to have them plain. I specifically like to have them in dessert. Not even with tea or coffee.

Now coming back to the invention of the trifle, like I said I had been craving carrot halwa since a while, so I made it and it's been quite a while now that this recipe has been sitting in my drafts! It was high time I put to some use for our Eid dessert ideas. I am that person who lovesss cooking and experimenting, but if you ask me what are you making for Eid or any other special occasion I just go blank as if I haven't cooked my entire life. Is it just me? Or is some one able to relate? Let me know in the comments below.
So, coming back to the recipe, I wanted my dessert to be nutty (meaning with nuts and tastes like it). For that I added 1/2 tsp of Almond extract, you may add vanilla extract or completely omit the step.

This trifle is basically layers of rich carrot halwa and luscious Lotus biscoff cream piped in and the chopped almonds in the carrot halwa plays with the textures making it even more scrumptious. This recipe is so easy and so versatile. Well, one thing I can assure you is that gajar ka Halwa and biscoff flavors go hand in hand.

Basically this is a dessert that I prepared when cravinga were at its highest. And that feeling of satisfaction is heavenly. This is dedicated to all lotus biscoff lovers. Advance Eid Mubarak wishes to everyone who is reading this. May Allah accept all our Qiyaam, Siyaam, our duaas and all our good deeds. May Allah make us amongst those who witness the next holy month of Ramadan. Taqqabal Allahu minna wa minkum. 🌹🎀🌹

Ingredients :

• 500 gms Indian Young carrots*, grated
• 2 tbsp pure ghee
• 2 cups milk (or 1 cup milk and 1/2 cup condensed milk)
• 1/2 cup sugar
• 1 tsp cardamom powder
• 4 tbsp chopped almonds
• 1 tbsp ghee (optional)

• 1 Sachet dream whip (whipped according to package instructions)
• 1/2 tsp vanilla/ almond extract (optional)
• 3 tbsp lotus biscoff spread
• 3 tbsp thick cream or fresh cream

1. In a heavy bottom pan bring the milk to a boil. Keep stirring in between, be careful not to burn it.
2. In a large skillet add 2 tbsp ghee and sautee the carrots until the color changes and water is evaporated .
3. Next pour half the milk and cook slowly, mixing in between and add rest and aloow to combine while mixing.
4. Now add 1/2 cup sugar and mix well and add condensed milk if adding.*
5. Finally when little moisture is left, add your cardamom powder and garnish with chopped almonds and your gajar ka halwa is ready. 
6. If your halwa doesn't come off your pan or you want that extra richness finish off by adding 1 tbsp ghee.
7. Now to prepare the lotus biscoff layer, whip the dream whip sachet according to package instructions and vanilla or almond essence (optional)
8. Add to it add melted and cooled lotus biscoff spread and add in your thick/fresh cream.
9. Fold everything gently.
10. Your lotus biscoff cream layer is ready!
11. Now time to aseemble. Add a few spoons of carrot halwa at the bottom of the desset glass/jar.
12. Next pipe the prepared lotus cream. Repeat the process until done.
13. Garnish with almonds and/ leftover gajar ka Halwa. 
    

• I could not get Indian carrots, but using Indian carrots is the best.
• You may use 2 cups whole fat milk or 1 cup milk and 1/2 cup condensed milk.
• You may sautee your almonds in ghee and add.
• If you do not like whipped cream, you may use 200 ml thick cream/fresh cream and add 3 tbsp powdered sugar and fold in the melted lotus spread. 

• 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! 

Iles Flotantes - Floating Island 

The recipe calls for cornstarch that has to be added to the whisked meringue, but I completely forgot to add it. But there was no issues in holding its shapes Coming to the flavor, practically speaking we all have vanilla essence at our homes, but I'd rather go for the vanilla pod next time I try the dessert. But guys I was literally amazed by the technique of poaching the meringue in the hot milk. Aaaahh! The inventions people come up with, truly genius! The rich creme anglaise and the meringue is a match made in heaven. It's unreal how a few ingredients like literally 4 ingredients and you can make an easy and delicious dessert in a jiffy.

Ingredients :

Instructions: