FESTIVE FEASTING

These sweet treats from CHEF SHIVESH BHATIA (@shivesh17 on Instagram) are perfect for celebratory occasions of every kind. What's more, they are so easy to make!

- SHIVESH BHATIA

CREAMY KULFI GULAB JAMUN CAKE

1½ cups crushed biscuits

1/4 cup powdered pistachios

1/2 cup melted ghee

10 gulab jamuns + extra to garnish

4 cups creamy kulfi ice cream, softened

Edible flowers to garnish

SERVES: Six > PREP TIME: 20 minutes + chilling time + freezing time

Calorie count: 466 calories (per serving)

1. Place the biscuits, pistachios, and ghee in a bowl, and mix well. Transfer the biscuit mixture to a springform pan. Use the back of a glass to push down and cover the base of the pan with the biscuit mixture. Place the pan in the refrigerator to set.

2. Cut the 10 gulab jamuns in half and arrange them, cut sides facing outwards, around the edges of the pan.

3. Soften the creamy kulfi ice cream in a separate mixing bowl, using a spatula. Using an offset spatula, spread the softened ice cream in an even layer over the biscuit base.

4. Freeze the creamy kulfi gulab jamun ice cream cake overnight.

5. Unmould the cake and garnish with gulab jamuns and edible flowers.

TIP: USING A SPRINGFORM PAN HELPS YOU TO UNMOULD THE CAKE EASILY. CLEAR SPACE IN THE FREEZER IN ADVANCE TO PREVENT THE ICE CREAM MELTING AFTER YOU LAYER THE CAKE.

MOTICHOOR CHEESECAKE

For the base:

1 1/2 cups crushed biscuits

1/4 cup powdered pistachios

1/2 cup melted ghee

For the boondis:

1/2 cup besan

1/3 cup water

1 tsp orange food colouring

Ghee for frying

For the sugar syrup:

1/3 cup water

1/2 cup sugar

1 tsp rose water

Orange food colouring

For the cheesecake filling:

3/4 cup whipping cream

1½ tbsp cornflour

2 cups cream cheese

1/4 tsp cardamom

A few strands of saffron

1 1/2 cup condensed milk