• Blackcurrant Cheese Cake
Ingredients for base
Crushed biscuits 2 cups
Butter melted 4 tbsp
Ingredients for filling
Egg whites 3
Caster sugar ½ cup
Gelatin powder 1 ½ tbsp
Water ¼ cup
Fresh cream whipped 2 cups
Yogurt ½ kg tetra pack
Blackcurrant jelly 2 packets

Method for base
Grind biscuits mix with 4 tbsp butter and spread in a greased 9 inch loose bottom tin.

Method filling
Beat 3 egg whites stiff, beat 2 cups cream with ½ cup caster sugar till thick, now beat in ½ kg yogurt to the cream mixture, also add in 1 ½ tbsp dissolved gelatin powder and gently fold in the beaten egg whites, also add in 1 packet of blackcurrant jelly. Pour mixture over the biscuit base and chill till set.

Dissolve the second packet of blackcurrant jelly in ¾ cup water, cool slightly and spread gently over the top of cheese cake, chill till set, decorate with swirls of fresh cream.

  •  Coffee Crunch Cake

Ingredients for sponge
Eggs 4
Castor Sugar 4 ounce 
Flour 4 ounce... See More
Coffee powder 1 tsp
Baking powder 1 tsp
Vanilla essence ½ tsp

For icing
Fresh cream 12 ounces
Icing sugar 2 ounce
Coffee 1 tsp
Water 1 tsp

Ingredients for crunch
Sugar 5 ounces
Almonds 2 tbsp

Method for sponge cake

Beat 4 eggs, stiff add gradually adding in caster 4 ounce sugar, add ½ tsp vanilla essence with 1 tsp coffee dissolved in 1 tsp of water, sieve together 4 ounce flour and 1 tsp baking powder and fold very gently to the egg mixture, grease two 8 inches sandwich pans, dust with flour, pour batter in it and bake in a pre heated oven on (NO: 4) 180 degree C for 25 minutes, remove cool cakes.

Method for crunch 

In a pan put 5 ounces sugar and cook on low flame till sugar melts, then add to it 2 tbsp almonds, pour mixture in a greased pan and leave to set till firm, crush with rolling pin and use as required.

Method for icing

Beat 12 ounces cream, when it starts getting thick, add 2 ounces icing sugar and 1 tsp coffee liquid. Beat till thick, now spread your cake with icing. Top with prepared crunch, cover with second half cake, ice the sides and top with cream, cover the whole cake with crunch, lavishly decorate with swirls of cream.

  • Chocolate Ripple Ice Cream:

Evaporated milk 1 can chilled (large)
Sweetened condensed milk 1 can large
Fresh cream 3 cups whipped
Cocoa powder 3 tbs mix into milk and make a thick paste
Hershey's chocolate syrup 1-2 tbs

Chill evaporated milk in fridge for at least 6 hours, beat it till thick and fluffy, add in condensed milk, cocoa powder dissolved in milk. Now take separate bowl, whip cream till thick fold it into evaporated milk mixture. Pour in container and freeze it for 4-6 hours. Take it out, swirl hershey's chocolate syrup on top and make design with fork, cover and freeze it again over night or at least 6-8 hours.

Chocolate Sauce


Water ½ cup

Sugar 4 tbsp

Coco powder 2 tbsp


Cook 4 tbsp sugar and ½ cup water in pan for 5 minutes, add in it 2 tbsp coco powder, mix it a paste ¼ cup water and whisk well, cook for 2 minutes till sauce thickens, remove cool and use.

  • Strawberry Ripple Icecream
Evaporated milk chilled 1 tin
Condensed milk chilled 1 tin
Fresh cream whipped 3 cups
Strawberries Chopperized 1 cup
Strawberry syrup 6 tbsp

Beat chilled evaporated milk till doubled. Add in condensed milk. Fold in strawberries, essence, and whipped fresh cream. Put to set in an air tight container. After 6 to 8 hour open slowly fold in strawberry syrup in gaps. Freeze till firm.

  • Habshi Halwa
Fresh milk (without boiling) 1 Liter 
Samnak 2 tbsp
Flour 4 tbsp slightly heaped
Citric acid ¼ tsp heaped
Alum ground ¼ tsp
Sugar ½ cup
Ghee 2 tbsp
Brown color a pinch
Liquid glucose 1 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp

Put 3 cups of milk in pan, in reaming 1 cup milk add 2 tbsp samnak and 4 tbsp flour, mix well with whisk so no lumps remain, add this mixture to the milk in the pan and keep stirring well continuously with whisk, put this to cook on fire, stirring continuously till it starts boiling on the corners of the pan, in a small bowl mix together ¼ cup water, ¼ tsp citric acid and ¼ tsp alum, mix well, when milk slightly boiling remove pan from flame and add the dissolved mixture of citric acid little by little, wait till it curdles, do not stir if it does not curdled well and water does not comes on surface, in this situation add 1 more pinch of each citric acid and alum mixed in little water, now leave this mixture for 4 hours, add to it 1 tbsp ghee and 2 tbsp sugar, leave it for 4 hours, again put the pan to cook until ½ cup water left and remaining water dries, then add 3 tbsp of more sugar with pinch of brown color and left over 1 tbsp ghee, cook till mixture nearly dry, add ground nutmeg and mace. Also add 1 tbsp liquid glucose, mix well till glucose dissolves, remove in a greased 7 by 7 inches square pan, sprinkle almonds and pistachio on top, leave to set and cut into pieces.

  • Orange Ring
Evaporated milk chilled 1 tin
Caster sugar 6 ounces
Fresh cream 8 ounces
Fresh cream for decoration 2 ounces
Egg whites 2
National orange jelly crystals 1 packet
Orange juice ½ cup
Gelatin powder 2 tbsp

Dissolve 2 tbsp gelatin in ½ cup orange juice, beat chilled evaporated milk very thick, add in 1 packet orange jelly crystals and dissolved gelatin mixture, beat 8 ounces cream with 3 ounces of caster sugar, beat 2 egg white stiff with 3 ounces of caster sugar, fold cream lightly in the beaten milk mixture, also fold in the egg white, pour mixture into a ring mold and chill till set, decorate with whipped cream and orange segments.

  • Chocolate mousse

Chocolate 100 grams
Butter 50 gram
Eggs 3
Milk ¼ cup
Coco powder 1 tbsp
Sugar 75 gram
Vanilla essence ½ tsp
Gelatin 1 tsp
Water ¼ cup
Fresh cream 200 grams
Caster sugar 1 cup

Melt chocolate over pan of boiling water add in it butter, milk, coco powder and mix well 
Beat eggs with caster sugar very well till fluffy add essence now fold the chocolate mixture into the egg mixture and gelatin very softly also fold in the whipped cream chill till firm or set
Decorate with fresh cream and chocolate decorations 

  • Jumbo Chocolate Cup Cakes
Butter 8 ounces
Sugar 8 ounces
Flour 6 ounces
Cocoa powder 2 ounce
Eggs 4
Milk ¼ cup
Vanilla essence 1 tsp heaped
Baking powder 2 ½ tsp
Ingredients for Butter Cream Icing
Butter 4 ounces 
Icing sugar 8 ounces
Coffee 1 tsp
Water 1 tbsp
Cocoa powder 3 tbsp
Chocolate grated for decoration 

Beat 8 ounces butter and 8 ounces caster sugar till light and creamy, sieve together 6 ounces flour, 2 ounces coco powder and 2 ½ tsp baking powder, keep aside. In beaten butter and sugar mixture, start adding in eggs one at a time alternating with sieved flour and cocoa powder mixture, lastly fold in left over flour mixture. Fold in ¼ cup milk and 1 tsp vanilla essence mix slightly, pour this mixture in to well greased jumbo muffin pan, bake in a pre heated oven on 180 degrees for 25 minutes, remove cool and spread with butter cream icing. Decorate with grated chocolate.

Method for Butter Cream Icing
Beat 4 ounces butter and 8 ounces sugar till light and fluffy, add in 3 tbsp cocoa powder, 1 tsp coffee mixed with water, beat well, and apply on cup cakes, topped with grated chocolate.

  • Mocha Almond Cake
Butter 4 ounces
Eggs 2 separated
Caster sugar 1 cup
Flour 1 cup sieved
Almonds ground ½ cup
Sour cream ½ cup
Warm water ¼ cup
Baking powder 1 tsp heaped
Vanilla essence 1 tsp
Coffee 1 tsp
Flaked almonds roasted for decoration 2 tbsp 
Cocoa powder 2 tbsp
Ingredients for icing
Icing sugar 1 ½ cup
Coco powder 1 tbsp
Butter 2 ½ ounce
Coffee 1 tsp
Boiling water 1 to 2 tbsp as required

greased an 8 inch ring pan well, dissolve 1 tsp coffee in water and blend with 1 tbsp sifted coco powder. Beat 4 ounces butter, 1 cup caster sugar and 1 tsp vanilla essence till light and fluffy add in 1 egg yolk at a time and beat. Also add in ½ cup sour cream and ½ cup ground almonds. Sift together 1 cup flour and 1 tsp baking powder and add to the butter and sugar mixture also mix in the coffee and coco mixture beat egg white stiff fold into mixture, spread into prepared pan, bake on 180 degree for 40 minutes, remove, cool completely, spread with icing and sprinkle with 2 tbsp toasted almonds.

Method for icing
In a bowl mix 1 ½ cup icing sugar, 1 tbsp coco powder, 2 ½ ounces butter. Mix together 1 tsp instant coffee, 2 tbsp cocoa powder in ¼ cups boiling water and add to the butter mixture. Beat till smooth.

  • Saib ka Murabba
Apple ½ kg
Sugar ½ kg
Green cardamom seeds 1 tsp
Water 1 ½ cup
Blanched almond slice 1 tbsp
Saffron ¼ tsp

Peel and core ½ kg apples, grate and soak in lemon juice or salted water to avoid discoloration, make syrup with ½ kg sugar and water as required. Add in grated apples, cook for 20 minutes till apples tender and syrup thickens, now add 1 tsp green cardamom seeds, 1 tbsp almond sliced and ¼ tsp saffron.

  • Mash ki Daal ka Halwa
Split black gram flour 1 ½ cup (coarse)
Semolina 1 cup heaped
Gram flour coarse 1 cup
Sugar 1 cup
Khoya ½ kg
Green cardamom powder 1 tsp heaped
Fried Gond crushed 125 gm
Makheny fried light golden and crushed 1 cup 
Ghee 1 cup

Heat 1 cup ghee, add 1 ½ cup split black gram flour and fry well for 10 minutes over low flame, add 1 cup heaped semolina and fry for another 5 minutes, then add 1 cup gram flour and keep frying for another 10 minutes. Turn the flame off, add 1 cup heaped sugar, mix well, add ½ kg khoya, cover with reaming mixture and leave it for a while, mix well, lastly add 1 tsp heaped cardamom powder, 125 gm fried and crushed Gond, 1 cup fried and crushed makhany. Serve hot.

  • Biscuit Trifle
Round bisects 1 packet
National strawberry jelly 1 packet
National Banana jelly 1 packet
Tetra pack cream for topping 1 packet
Pine apple 1 tin
Flaked almonds 3 tbsp
Ingredients for vanilla cream
Egg yolks 2
Milk 4 cups
Cream ½ cup
Vanilla ½ tsp
Sugar 8 tbsp
Corn flour 3 tbsp heaped

Make vanilla cream by heating 4 cups milk. In a bowl whisk 2 egg yolks, 8 tbsp sugar, 3 tbsp corn flour, and ½ cup cold milk, remove milk from fire and add the yolk mixture, stirring continuously, put it back on flame and cook stirring till thick, remove and cool completely, add ½ tsp vanilla essence and ½ cup cream. Dissolve strawberry jelly in 1 cup of water set till firm; dissolve banana jelly in 1 cup of water set till firm.

To assemble
In a rectangular dish arrange a layer of biscuit then pineapple, strawberry and banana jelly cut into cubes, vanilla cream, repeat layer, decorate top with fresh cream, toasted flaked almonds, jelly cubes, serve chilled.

  • Berry Trifle
Jam roll slices as required
Blue berry ½ tin
Strawberry jelly 1 packet 
(Dissolved in 1 and ½ cup water)
Strawberries (sliced) 2 cup
Ingredients for vanilla custard
Milk 1 litter
Sugar 6 tbsp
Corn flour 4 tbsp
Vanilla essence ½ tsp
Cream ½ cup

Cut jam roll into slices. Arrange over base and all around the sides of a serving bowl. Moist with any juice. And spread with sliced strawberries. Top with jelly cubes. Spoon over custard. Decorate with blue berries and whipped cream.

  • Gur Papadi

Wheat flour 200 grams
Poppy seeds 50 grams
Gum 50 grams
Cardamom powder 1 tsp
Fennel seeds 1 tsp
Ghee 200 grams 
Gur 200 grams 
Coconut (sliced) 2 tbsp
Almond (sliced) 2 tbsp
Pistachio (sliced) 2 tbsp

1. Heat 100 grams ghee and fry gum 
2. When it swells remove from fire 
3. Add remaining 100 grams ghee and fry wheat flour 
4. Add poppy seeds, cardamom powder, almonds, pistachio, and fennel seed powder and crushed gum mix all well 
5. Add gur and cook again for 5 minutes 
6. Remove spread evenly in a greased tray cut into squares 

  • Christmas Trifle
Plain cake ½ pond
Glaze red and green cherries finely chopped ½ cup
Coconut macrons 8 to 10 
Mix peel 1 tbsp
Flaked almonds 2 tbsp
Raisons 2 tbsp
Currents 2 tbsp
Orange slices for decoration
Fresh cream for decoration
Ingredients for Custard
Milk 3 cups
Cream ½ cup
National Custard powder 3 tbsp
Sugar 6 tbsp

Method for Custard
Combine 3 tbsp custard powder and 6 tbsp sugar. Gradually add in 3 cups milk, cook over medium flame for 10 minutes till custard thick, remove and cool.

To Assemble Trifle
Crumble ½ pond plain cake in a large serving bowl, spread with ½ cup orange juice, top with ½ cup chopped glazed cherries, 2 tbsp raison, 2 tbsp currents and 2 tbsp flaked almonds, pour cool custard over cake and fruits, decorated trifle with orange slices, tiny macrons and fresh creams. 

  • Kheer Ki Phakki
Khoya 250 gm
Edible gum fried 100 gm
Almonds sliced ½ cup
Pistachio sliced ½ cup
Sugar ½ cup
Ghee ½ cup
Desiccated coconut 1 ½ cup heaped
Mace ground ½ tsp
Nutmeg ground ½ tsp
Green cardamom ground ½ tsp
Poppy seeds 2 tbsp

Heat ¼ cup ghee, add in 1 cup fried edible gum and 1 ½ cup desiccated coconut, mix well, add 2 tbsp poppy seeds. In another pan put 250 gm khoya with ½ cup sugar and cook till melt. Then add in the mixture of fried edible gum and desiccated coconut, cook stirring continuously till it changes its color, keep adding in ¼ cup ghee gradually and keep frying till ghee comes on top. Add sliced ½ cup almonds and ½ cup pistachio with ground ½ tsp nutmeg, ½ tsp mace and ½ tsp green cardamom, mix well, spread in a greased plate garnish with remaining almonds and pistachio when set cut in square pieces.

  • Anday ka Halwa
Eggs 6
Ghee 1 cup
Milk 1 cup
Sugar 12 ounces
Khoya 250 gm
Kewra 1 tsp
Green cardamom powder 1 tsp
Yellow color a pinch

In a pan put 250 gm khoya and cook stirring on very low flame till khoya melts, add 12 ounces caster sugar, cook on very low flame for 5 minutes till sugar melts, then add 1 cup ghee and keep stirring very slowly, gradually start adding in the 6 beaten eggs and 1 cup milk mixture, continue to stir on very low flame. Now add a pinch of yellow color, 1 tsp kewra, 1 tsp green cardamom powder and continuously cooking till ghee comes on top.

Milk 4 ½ cups
Carrots grated 2 cups
Rice grinded ½ cup
Cardamom powder 1 tsp
Sugar ¾ cup
Saffron ¼ tsp
Almond / Pistachio Sliced 1 tbsp each
Silver paper as required


1. Grate carrots & slightly steam for 5 minutes.
2. Boil milk.
3. Add grinded rice & carrots, cook till both tender.
4. Add in sugar & cook till thick.
5. Add cardamom powder, saffron, cool slightly, put in a serving bowl.
6. Garnished with Almond / pistachio & silver paper.

Gajjar ka Halwa:
Carrots 1 kg (grated)
Sugar ` 1 cup
Small cardamom 8
Ghee ½ cup (melted)
Khoya 250 grams

1. In a pan add grated carrots and sugar mix well add crushed cardamom and cook covered till water dries about 15 minutes. 
2. Then add ghee and fry well for 10 minutes till water dries completely remove from fire add in crushed khoya and leave it for ½ an hour then mix well and serve.

  • Pina Colada Mousse
Eggs 2 separated
Pineapple crushed 1 cup
Fresh cream whipped 1 cup
Pineapple syrup ¼ cup
Caster sugar 3 ounces
Yellow color few drops
Gelatin 1 tbsp heaped
Pineapple essence ¼ tsp
Coconut milk 2 tbsp
Desiccated coconut 2 tbsp

Beat 2 egg yolks and 3 ounce sugar till thick and creamy, dissolve 1 tbsp gelatin in ¼ cup pineapple juice add to the beaten egg yolk and sugar mixture also add in ¼ tsp Pineapple essence, 2 tbsp coconut milk, 2 tbsp desiccated coconut and few drops of yellow color, beat 2 egg whites stiff, fold in the egg yolk mixture, also fold in 1 cup whipped cream. Mix all lightly, take individual glasses, divide crushed pineapple equally into them, pour prepare moose mixture on top. Chill till set, decorate with fresh cream swirl, pineapple cubes and 


  • Siwayon Ki Kheer
Milk 1 liter
Sugar ½ cup
Green cardamom ground ½ tsp
Rose essence ½ tsp
Almonds sliced 2 tbsp
Pistachio sliced 2 tbsp
Coconut sliced 2 tbsp
Tapioca 2 tbsp
Condensed milk 4 tbsp
National Vermicelli 4 tbsp

Boiled 1 liter milk with 2 tbsp Tapioca till tender, add 4 tbsp National Vermicelli, when slightly thick add 2 tbsp sliced almonds, 2 tbsp sliced pistachio, 2 tbsp sliced coconut, ½ tsp rose essence and ½ tsp Green cardamom powder, remove and cool, add 4 tbsp condensed milk and put in refrigerator. Garnish with edible silver foil and serve chilled.

  • Badami Shahi Tukray
Bread 10 Slices
Fresh cream 1 packet
Sugar 150 gm
Khoya ½ cup
Milk 2-1/2 cup
Hot milk 1 tbsp
Almond Sliced 1 tbsp
Pistachio Sliced 1 tbsp
Kewra water 1 tbsp
Saffron ½ tsp

Cut bread sliced into 4 pieces, fry in ghee till golden in color, dissolve ½ tsp saffron and 150 gm sugar in one cup of milk, pour over the fried bread arranged in a tray, mix together the remaining 1 cup milk with 1 packet of cream and ½ cup khoya, blend for 1 minute, pour over the soaked bread, leave it for 10 minutes, sprinkle 1 tbsp sliced almonds, 1 tbsp sliced pistachio, 1 tbsp kewra water and bake in a preheated oven of on 180 degree C for 15 minutes.

  • Mexican Chocolate Pudding
Cooking chocolate chopped 4 ounces
Milk 3 cups
Sugar ½ cup
Cream ½ cup
Vanilla essence 1 tsp
Corn flour 4 tbsp

Mix together 4 tbsp corn flour, ½ cup sugar, 3 cups milk and cook on low flame till thick, add 4 ounces chopped chocolate. Whisk well till chocolate melts, remove, add 1 tsp vanilla essence and ½ cup cream, pour into individual serving dishes, decorate with cream and chocolate. Serve chilled.

  • Fruity Kheer Ring
Fresh cream 1 packet
Egg whites 2
Milk 5 cups
Sugar ¾ cup
Rice ½ cup
Fruit cocktail 1 small tin
Orange juice 2 tbsp
Almonds 2 tbsp
Pistachio 2 tbsp
Gelatin 1 ½ tbsp heaped

in a sauce pan, cook together 5 cups milk and ½ cup rice for half an hour until rice tender and creamy, add in ¾ cup sugar and cook for another 5 minutes, dissolve 1 ½ tbsp heaped gelatin in 2 tbsp orange juice, mix into rice mixture, cool completely, beat 2 egg white stiffed, beat 1 packet cream till thick, fold whipped cream into rice and milk mixture. Lastly fold in the egg white and fruit cocktail mix well, turn rice into a ring mold, chill until set.
To serve
Over turn kheer onto a serving plate, garnish with fruit cocktail, sliced almonds and pistachio.

  • Lemon Sour Cream Delight
Condensed milk 1 tin
Pineapple chunks 1 cup
Fruit cock tail 1 cup
National lemon or pineapple jelly 1 packet
Yogurt 8 ounces
Fresh cream 8 ounces
Colored vermicelli boiled ½ cup

In a medium bowl beat 8 ounces yogurt, 1 tin condensed milk and 8 ounces fresh cream well, mix in 1 packet pineapple jelly with 1 cup pineapple chunks, 1 cup fruit cock tail, ½ cup colored boiled vermicelli, mix all well and serve chilled.