Desserts

• For the chocolate pastry, beat the butter & icing sugar until smooth. Now add in egg yolk & combine well. In a separate bowl, sift together flour, cocoa powder, corn starch & salt.
• Mix all dry ingredients with the butter mixture and make smooth dough. Keep it in the chiller for an hour.
• Remove from the chiller and roll it carefully with the help of dry flour dusting, Spread carefully in tart pan and adjust all the corners with the help of forefinger & thumb.
• Prick the center with the fork and cover it with baking sheet & pie-weight. Bake the tart shell for 15 minutes at 180 c. Then take it out from the oven and remove pie-weight.
• Put it back in the oven for further 15 minutes to give the perfect color. Use it accordingly.

• First take milk and add custard powder n sugar in it and chill it in the fridge.
• Now beat the custard and add condensed milk, coffee and cream in it and beat well.
• Now give first layer of crushed biscuits n pour the better and garnish with whipped cream and chocolate syrup.

• Put all the above in a blender, blend until smooth, put in an ovenproof dish, bake on 180 d for 40 mins, remove and serve cold.

• Melt chocolate and butter, now mix egg and sugar , now grind walnuts and then mix dry and batter ingredients , pour this mixture in 9×9 inch try and bake on 170 degree oven.
• Then remove and add chocolate and then bake again for 5 min and serve.

• Melt 2 ounce white chocolate and cool. Beat butter and sugar until creamy for 2 mins, add in melted white chocolate, beat until smooth, add in egg and vanilla and beat, fold in flour on low speed in two batches, then add in remaining chopped chocolate, make into balls.
• Place 2 inches apart on baking sheet, bake for 12-15 mins, remove and cool completely on wire rack, melt 4 ounces white chocolate, stir in cream and mint essence, dip the top of cookies in the glaze, return to the wire rack, immediately sprinkle with crushed candies and let it set.

• Sugar yeast water milk ache se Wisk krengay aik bowl me or flour or salt mixer machine k bowl me dal k mix krden ab jo liquid bowl me humne Wisk kia tha wo mixer bowl me add krengay or slow speed pe knead krengay 6 7 min bad speed barha dengay or ache se gluten active hone tak knead karen 4 5 mint bad dough ko wrapped kr k refrigerator me over night rakhden orr next day lamination kren.

• Make cookie base, spread on a 8 inch pie plate, chill until firm, boil milk, add 2 packets of chocolate pudding, cook till thick, remove and cool.
• Add in whipped cream, top over biscuit base then spread a layer of whipped cream on top, decorate with chopped chocolate bars, drizzle with chocolate sauce, serve chilled.

METHOD FOR SYRUP:

• Cook all till you get a thin runny sticky syrup is formed.

METHOD FOR BASBOOSA:

• In a mixing bowl add all the ingredients and mix slightly with a rubber spatula, stir till smooth, pour into a 30 x 9 inches pan, level chop, make cut marks into cubes
• Place a cashew nut in middle of each cube, bake on 180 D for 30 mins, take out of oven, pour prepared syrup while hot.

• Pre-heat oven to 180 D, line two 11 inches spring foam pans with butter paper, Beat butter and brown sugar together.
• Add the eggs and vanilla essence, sieve flour, coco and baking soda, add into the batter, divide the dough into two and press into the prepared pan.
• Bake for 20 mins until golden, remove from oven and cool compete.

METHOD FOR TOPPING:

• Beat butter and icing sugar together, add in cream cheese and melted chocolate, spread the topping over the cooled cookies.
• Place one of the top of the other, decorate and top with chocolate chips and M&Ms.

• Cut Danish pastry dough into strips. Then brush it with egg and add strawberry jam on top. Spread it well. Now on the one part of pastry add sliced peaches and cover with another part.
• Roll it and place it on the muffin tray. Then leave it for 15-20 minutes. Now brush the pastry with egg and bake it in an oven at 180 c for about 35-40 minutes.
•  Lastly decorate the peach pastry with strawberry glaze and serve.