Intimate Eats

Intimate Eats



Plain flour : 150 grams

Castor sugar : 1 tbsp

Cinnamon : ½ tsp

Butter : 30 grams

White wine : 50 ml

Egg : 1

Melted dark chocolate : 50 grams

Pistachio, finely chopped Icing sugar to dust

For the filling

Ricotta cheese : 250 grams

Mascarpone cheese : 100 grams

Choco chips : 2 tsp Lemon zest


Mix flour, sugar, and cinnamon into a bowl. Add butter and knead until there are no lumps. Add the egg white and white wine and mix to get a smooth dough. Bake it in oven temperature for 175-degree Celsius for 7-8 mins. Wrap each one around a cannoli mould and make sure they’re cooked from all sides. For the filling, beat the ricotta and the mascarpone cheese together. Stir the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it in the cannoli. Serve soon after.

By Chef Deepak Nautiyal, La La Land Brew Pub, Gurgoan


Pistachio Coated Black Jamun


Gulab jamun : 2

Milk : 300 ml

Saffron : .05 gm

Sugar : 20 grams

Pista : 30 grams

Rose water : 2 drops

Rose petal : .05 grams

Green cardamom : 1 pinch


Add milk to a pan and let it heat. Later, add saffron, sugar, green cardamom and heat till the milk becomes thick. Add rose water and let it cool. Next, powder the pistachios and wrap it around the gulab jamuns. For plating, pour saffron milk to a bowl first and then place pistachios coated gulab jamuns in it. Lastly, garnish with rose petals.

By Chef Ramesh Rana, Decode Air Bar, Gurgoan


Gulab Jamun Rabdi Cheesecake


Light sugar syrup : 1/2 cup

Rose syrup : 2 tsp

Vanilla sponge : Thin layer Gulab jamun sliced : 300 grams

Thick rabadi : 300 grams

Mascarpone cheese : 100 grams

Saffron : Half gram

Gelatin : 15 grams

Crushed pistachio : 10 grams


Soak saffron in warm water, mix Mascarpone, saffron and rabdi together. Dissolve gelatin in warm water, add it to the rabdi cheese mix. Take vanilla sponge and set it in cake ring, moist it with sugar and rose syrup water, put Mascarpone cheese layer on it and set a layer of gulab jamun slice. Cover it with a layer of Rabdi and Mascarpone mix, again repeat a layer and keep it in the refrigerator to set. Remove the ring and garnish it with pistachios and sugar candy.

By Corporate Chef Sanjay Singh Yadav, Vapour Bar Exchange, Gurgoan

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