Celebrate this Eid with desserty delights indulging with Aditi Gaware's Ramzan recipes!

This Ramzan, there are no excuses not to treat yourself and your loved ones to desserts. On this auspicious occasion, ensure that you indulge in delectable treats that satisfy your sweet cravings. Immerse yourself in a sugar rush, create and enjoy with love, savoring the sweetness of this festive season. Dive into a heaven of delights with amazing Ramzan recipes featuring Aditi Gaware! 

1. Kashmiri Kesar and Rose Milk Cake Loaf

Ingredients: 

• Maida 105 grams
• Baking powder 1 tsp
• Baking soda 1/2 tsp
• Salt 1/2 pinch
• Curd 120 grams
• Butter 45 grams
• Sugar 55 grams
• Milk 50 grams
• Kesar 1-2 pinch
• Rose syrup 20 grams
• Chopped pistachios 25 grams for garnish

Method:

1. Infuse kesar and rose syrup into the milk and set aside for 20 minutes.
2. ⁠Cream the butter and sugar together in a bowl.
3. ⁠Add curd to this and whisk well.
4. ⁠Now add the dry ingredients maida, baking powder, baking soda, and salt to this mixture.
5. Add the rose and infused milk and mix well. ⁠In a small loaf pan, pour the batter and garnish with chopped pistachios. 
6. Bake at 170 degrees celsius for approximately 30 minutes or until the skewer comes out clean.

2. Gulkand truffles

Ingredients: 

• Vanilla cake crumbs 150 grams
• Gulkand 3 tsp
• Rose syrup 1 tbsp
• Fresh cream 20 grams
• Melted white compound 30 grams
• Pink colour 1 drop
• Honey for brushing on the truffles 
• Chopped fresh rose petals for garnish

Method:

1. In a bowl, mix all the ingredients.
2. Make balls of 20 grams each.
3. Set the balls in the refrigerator for 30 mins until it gets firm.
4. Brush some honey on the truffles.
5. Roll the truffles in chopped fresh rose petals. 
6. Serve in small cupcake liners for presentation.

3. Gulab Jamun Cheesecake 

For cheesecake mixture:

• Soft cream cheese 150 grams
• Amul fresh cream  40 grams
• Melted white chocolate 75 grams
• Whipped cream 100 grams
• Kesar cardamom syrup/water 1/2 tbsp

Whisk everything together to form a homogeneous mixture. 

For crust:

• Crushed Digestive biscuits 100 grams
• Unsalted butter 40 grams

Mix the crushed biscuits with the butter to form the base mixture.
Cut 4-5 Gulab jamuns in half for embedding.

Assembly:

1. In a 7-inch cake ring, put the biscuit base mixture. Even it out with the back of a spoon.
2. ⁠Cut the Gulab jamuns into half 8 pcs for embedding in the mixture.
3. ⁠Now pour the cheesecake mixture over it & set for 4-6 hours in the freezer.
4. Once set, garnish with chopped almonds, pistachios, saffron, gold leaf (varkh) and 2-3 Gulab jamuns.
5. Serve chilled & enjoy.

4. Kiwi Rasmalai mousse tub

In a round dessert tub/ container add, vanilla crumb 50 grams 
Soak the cake crumbs with Rasmalai milk 50 grams
Add 4-5 Kiwi slices on the sides of the tub.

Making the mousse:

• Whipped cream 60 grams
• Rasmalai milk 3 tsp
• Condensed milk 1 tbsp

Whisk everything together to form the mousse. And pipe over the cake crumbs. 

Filling:

• Pieces of Rasmalai 2 to 3
• Pieces of kiwi 20 grams
• Add the filling over the mousse. 

For garnishing:

• Chopped almonds and pistachios
• Saffron strands
• Kiwi slices
• Rasmalai pieces

Garnish the assembled tub.
Refrigerate for 1 hour and serve cold.