Vikas Khanna's dessert recipes that you must try at home

Vikas Khanna is a renowned chef who started his journey from the town of Amritsar and now is a renowned name all over in the world. He has worked his way up to be one of New York City’s top-rated chefs with several restaurants around the world, including the Michelin-starred Junoon. He has written several cookbooks as well. Here are the five dessert recipes by Chef Vikas Khanna that you need to try out.

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Berry Jelly & Cream

Ingredients

• Berry Jelly
• 500 ml cranberry juice
• 1 tsp agar agar powder
• 50 gms brown sugar
• 200 gms strawberries chopped

 To top

• 200 ml unsweetened cream {Amul} {Use coconut cream for a vegan version}
• 100 gms Fresh berries herbs etc

Instructions

• Place all ingredients for jelly EXCEPT the strawberries and simmer for 5-7 minutes. Cool for about 30 minutes.
• Divide the chopped strawberries between the serving glasses. Pour over the mixture, and leave to set in the fridge overnight.
• Top with unsweetened cream, fresh berries, sprigs of mint.
• This can be made 2-3 days in advance as well.

Dark Chocolate Pistachio Truffles

Ingredients

• 150 gms 52% couverture chocolate pellets (or chopped)
• 15 gms pure maple syrup
• 5 gms extra virgin olive oil
• 50 gms pistachios roasted, chopped

To garnish pistachio slivers rose petal

Instructions

• Place the chocolate pellets or chopped chocolate in a large heatproof bowl.
• Microwave for 30 seconds on high power. Stir, then repeat.
• Whisk with a balloon whisk until the chocolate melts. Stir in extra virgin olive oil, then the remaining ingredients.
• Put a few pistachio slivers and rose petals into each cavity of a 15 hole silicone mould. Then divide the mix between the cavities.
• Set in fridge for a couple of hours. Demold and store in a cool place.

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Chocolate Garam Masala Cake 

Ingredients

• 1 cup whole wheat flour/atta
• 1/2 tsp baking soda
• pinch salt
• 1 tsp garam masala powder
• 1 tsp cinnamon powder
• 1/2 cup ghee/room temperature
• 1/2 cup, scant brown sugar
• 3-4 tsp Greek yoghurt as required to bring the dough together

Instructions

• Preheat the oven to 170 degrees C. Line 2 cookie sheets with parchment paper.
• Sift the whole wheat flour, garam masala powder, baking soda, cinnamon and salt.
• In the bowl of a food processor, add the flour mix to the clarified butter & pulse briefly to mix.
• Tip in the sugar, pulse. Then add the Greek yoghurt, a spoon at a time, and pulse briefly to make a firm yet pliable dough. Allow resting for 30 minutes wrapped in cling wrap.
• Roll out to ¼” thickness & cut with desired cookie cutters.
• Bake for 12-15 minutes till they smell done and the edges start turning golden brown.
• Cool on cookie racks.

Chocolate granola

• 3 1/2 cups rolled oats 
• 1/2 cup slivered almonds
• 1/2 cup currants
• 1/2 cup raisins
• 1 tablespoon unsalted butter
• 1/4 teaspoon sea salt
• 2 tablespoons light brown sugar
• 1/3 cup honey
• 1/3 cup water
• 1 vanilla bean scraped, or 1 teaspoon pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Method:

• Preheat the oven to 150C and have a large baking sheet covered with parchment paper ready.
• In a small pot, combine the water, honey, sugar, butter (or use vegetable oil if you prefer), salt and vanilla bean/vanilla extract. Bring to a simmer and let cook until the sugar is dissolved.
• In a large bowl, combine the other ingredients minus the chocolate. Stir in the liquid to the dry ingredients.
• Transfer the granola mixture to the baking sheet and cook for 45 minutes, stirring with a wooden spoon a few times to make sure that the granola cooks evenly. Let cool completely.
• Transfer to an air-tight container and add the chocolate. Enjoy with plain yoghurt or any type of milk of your choice.

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Rosemary Garlic Sesame Millet Crackers

Ingredients

• 1/2 cup millet flour (ragi)
• 1/2 cup wholewheat flour
• 3 tsp white sesame seeds
• 2 tsp black sesame seeds
• 2 tbsp ghee
• 1/2 tsp rock salt
• 3 cloves garlic minced
• 2-3 sprigs rosemary finely chopped
• 50-60 ml Water

Instructions

• Gently roast the ragi with sesame seeds over low heat until lightly coloured. Cool.
• Preheat oven to 180C.
• Place all ingredients except water in the bowl of a stand mixer.
• Mix on low speed, then adds 50 ml water to make a soft firm dough. Add a little more water as required. Knead the dough until smooth for 2 minutes.
• Roll out as thin as possible between two sheets of baking parchment, cut into desired shapes, then transfer to the baking sheet.
• Bake for 15-20 minutes until they turn brown on the edges and feel firm.
• Cool completely, then transfer to an airtight container.

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