Dates Mishti Doi

2 kitre whole milk
8-10 seedless dates in .5 cup water
2 tbsp sugar

Boil milk and reduce it then add sugar (it will colour it as well). Mind to keep stirring all the time to prevent formation of cream. Grind the dates to a paste. When milk reduces to half, take it out in a bowl and add the dates paste and mix. Can strain to remove foam of millk. Then add 1 tbsp of homemade yoghurt and mix. Leave in a warm area to set fro 4-5 hours. Then store in fridge and serve chilled.

White Chocolate Mousse

65 ml cream
125 ml white chocolate
1/4 cup whipped cream

In a heated pan add cream and boil through; pour over a bowl of whitel chocolate. Beat with a mixer/beater till smooth and chocolate melted. Alow to cool a bit and then add the whipped cream and beat till smooth again. Use this mixture filled in piping bags to use in desserts

Toffee Apple

350 gms white sugar
50 gms water
50 gm glucose
In a pan add white sugar and water to heat , when sugar is melted anad caramel forms add the glucose to caramel  and heat till it colours (golden brown). Turn off gas and pour it into another pan to cool. Meanwhile
peel apple and using scooper (kind to scoop small watermelon balls) and scoop balls of the apple. Put a skewer through each balls.  When the caramel is poured into another pan a cooled just slightly, dip each ball in caramel and pull out. The caramel will coat the ball and form a drooling tail; allow excess sugar to fall off and u'll get candied apples. Pull them out of the skewer and allow to cool on a plate with tail side up.
Serve them as they are or use to garnish anything (dessert) you like.

Chocolate Truffle

200 ml fresh cream
500 gms dark chocolate
60 gms melted butter
2tbsp honey 
2 tbsp coffee liqueur

Heat cream and add to broken chocolate to melt it. Mix it . Add melted butter to it. Mix well till all 3 ingredients melted and mixed well. Add honey to mix (to add moistness and sweetness) add 2 tbsp coffee liqueur for flavour.Refrigerate for 0.5 hr. Then make balls and roll in either.
1/2 cup cocoa powder or in  1/2 cup chopped pistachio nuts as per preference.

Baked Yoghurt

200 gms yoghurt
200 gms condensed milk
2 tbsp cream
few spoons of red current jam
few shot glasses or any small serving dishes

Beat the yoghurt then add the condensed milk; beat some more. Add cream and mix well. Pour them out into serving shot glasses. Fill 3/4 of each shot glass. Add a small spoon of jam into each. Place them into a baking tray. Pour a little water into the tray. Place the tray in an oven and bake for 15-20 min. Take out and serve hot or refrigerate and serve cold.
I think 12 min for 180 degrees also should work- acc to chef Ajay.

Apple Jalebi

2 medium apples -peeled and cored-sliced into rings -about 15 -16 rings
Step 1 ingredients:
1/4 tsp of yeast
1/2 cup of water
1 cup maida/flour
1 tbsp melted ghee
1 tsp of sugar
oil for frying
Step 2 Ingredients:
1 cup water
1 cup sugar
a pinch of saffron melted in a spoon of warm milk
2 tsp rose water
Garnish:
blanched and sliced pistachios
cardamom powder
rose petals

Step 1:
 In a cup of warm water, add yeast and a pinch of sugar and a pinch of maida and keep aside. It will be ready to use when the mixture is frothy (about 5 min or so)
In a bowl mix together maida, melted butter and sugar. Then use the yeast mixture and some extra warm water with the maida mixture to form a thick batter. Rest the batter for 40-50 min. While the batter is resting; proceed with step 2.
Step 2:
Boil 1 cup sugar in 1 cup water then add the melted saffron and rose water. Keep the syrup warm. Syrup should be 1 thread consistency.
Step 3:
Heat oil for frying. Mix the rested mixture well. Dip the apple slices individually in the batter; coat slices well and fry in hot oil. Take them out and place them in sugar syrup. Soak for a minute and drain on to a serving dish. Garnish with pistachios, elichi powder and rose petals.

Yoghurt Sundae

2 tbsp sugar
1/4 tsp cinnamon powdr
any 4 cereal varieties:
1 cup honey loops, 1 cup muesli, 1 cup choco flakes, 1 cup cornflakes
nutella
2 cups yoghurt 1 cup plain with sugar 1 cup with 3 tbsp nutella
10-12 raisins
diced strawberries and plums


 Use 1 tbsp of nutella to mix with the cereal to bind it. half of the yoghurt flavour it by blending with nutella and other half mix with cinnmon powder and sugar. Now layer the serving glass with first the cereal mix then plain yoghurt then fruirs and raisins. Then pour flavoured yoghurt. Top with fruits then cereal mix and a cherry to complete the look.

Seviyan Fruit Custard

Seviyan 1 pkt
custard powder 2.5 tbsp
sugar 2 tbsp
milk 3-4 cups.
1 apple cored and chopped
3 bananas chopped
dry fruits as per liking
tutti fruti for garnish

Roast seviyan with dry fruits in ghee till golden brown in a pan. Decorate on a serving dish. Then boil 3-4 cups milk and custard powder add 2 tbsp of sugar whisk well and place on meduim flame. Stirring all the while. When it thickens add elaichi powder. Add cut fruits (apple, banana). Spread the hot custard on the decorated seviyan. Garnish with tutti fruti. Serve hot or cold