Try out these decadent winter desserts recipes.
Indulging in warm and decadent desserts in winters with a cup of piping hot coffee or chai on the side brings charm and romance to this toasty weather. Maybe for the same reason, this holiday season is famous for decadent sweet treats — right from Christmas plum cakes and ginger cookies to rum chocolate cakes.
Whether you are in the mood for holiday treats, or just want a mouthful of decadence to tide you over, from phirni to chocolate brownies, we bring to you some of these gorgeous winter dessert recipes that are perfect soul food on a cold, winter day.
Classic Phirni by AntiClock
Phirnis make for a delicious winter dessert.
1/4 cup — Basmati rice
1 litre — Milk
1 cup — Sugar
18 to 20 — Almonds (badam) blanched, reserve a few for garnishing
6 to 7 — Green cardamoms (hari elachi) crushed and powdered in a mortar-pestle
12 to 15 strands — Saffron (kesar)
*Rinse the rice a couple of times in water, drain and let it dry on its own or wipe the grains dry with a
*Take the rice grains in a dry grinder or coffee grinder and grind it till the consistency resembles sooji or rava
or fine semolina. You can also soak the rice in water for 30 mins and then drain and grind to a semi-fine powder.
*Keep the ground rice aside.
*Heat milk in a thick bottomed broad pan or saucepan.
*When the milk becomes warm, take 1 tbsp from it in a bowl. Stir the saffron strands in this warm milk and keep aside.
*Let the milk reach to a boil. then lower the flame and add the ground rice. Stir and add sugar.
*On a low to medium flame, cook the ground rice in the milk. Do not cover the pan. Keep on stirring at intervals so that the lumps are not formed.
*Take hot boiling water in a small bowl. add almonds and cover the bowl. Blanch almonds for 30 minutes. When the almonds become warm, peel and slice them. Reserve a few almond slices for garnish.
*Powder the cardamoms in a mortar-pestle.
*When the rice is almost cooked, add the almonds, cardamom powder, and saffron dissolved milk. Stir and cook for further 5-6 mins or more or till the phirni thickens. If you are adding rose water, add once the phirni is done.
*Pour the phirni in serving bowls. garnish with the remaining chopped almond slices.
*Cover the bowls and once cooled, refrigerate the phirni.
The Great Indian Bake by Beer Bahadur
This easy to make dessert is a delicious treat.
4 — Eggs
2 cups — Flour
1 cup — Milk
Base — Good day biscuit
5 slices — Mascarpone cheese
4 — Rasgulla
4 tsp — Sugar
*First whisk egg white.
*Mix flour with milk, sugar, cheese and egg yolk.
*Take butter paper and place the biscuits on it. Pour this mixture above the biscuit and place rasgulla
New York Slice Cake by Kiskey Whiskey
Try this authentic version of New York Cheesecake.
3 tsp — Melted butter
1/4 cup — All-purpose flour
1 cup — Sour cream
1 tsp — Vanilla extract
4 packets — Cream cheese
1 1/2 cups — White sugar
2/3 cup — Milk
4 — Eggs
1 tsp — Finely grated lemon zest
1 tsp — Finely grated orange zest
*Preheat oven to 175 degrees C. Lightly grease the bottom and sides of a pan. Press butter into the bottom and about 1/2-inch up the sides of the pan.
*Whisk flour, sour cream, and vanilla extract in a bowl. Set aside.
*Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5
*Pour milk into cream cheese mixture and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition.
*Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared pan.
*Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm
except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
*When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents
any cracks from forming on the top of the cheesecake.
Chocolate Brownies by Time Machine
Whip up these perfect brownies on a toasty day.
1/2 cup and 2 tsp — Salted butter, melted
1 cup — Granulated sugar
2 — Large eggs
2 tsp — Vanilla extract
1/2 cup — Melted milk chocolate chips
3/4 cup — All-purpose flour
1/4 cup — Unsweetened cocoa powder
1/2 tsp — Salt
1 cup — Milk chocolate chips
*Preheat oven to 170 degrees C. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
*Add in eggs and vanilla extract. Whisk 1 minute. Whisk in melted chocolate until combined and smooth.
*Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate
*Pour into prepared pan and smooth out.
*Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.
Rum Cake by Chef Simran Kochar Dhingra, Twist
Impress your guests with this mouth-watering recipes by Simran Kochar Dhingra from Twist.
1/2 cup — Rum
1 cup — Dry fruits and nuts (combination of raisin, dark raisin, seedless dates, almonds, cashewnuts and walnut)
1 tsp — Orange zest
For the Cake Batter
1 cup — Maida (all-purpose flour)
2 — Large eggs, at room temp
1/2 cup — Brown sugar
1 tsp — Honey
1 tsp — Baking powder
1/2 tsp — Salt
1/2 tsp — Cinnamon powder
1/4 cup — Olive oil/vegetable oil/canola oil (or) 6 tbsp unsalted butter, at room temp
1/2 tsp — Nutmeg powder
* Finely chop all the dry fruits and nuts and mix with orange zest. Take a jar or wide glass bowl. Combine rum and fruits and nuts mixture.
* Cover it well to use it next day.
* Beat brown sugar and honey using hand whisk or electric beater till smooth. Add one egg at a time and beat it again. Now, add the vegetable/olive oil and beat it.
* Sieve maida, salt, baking powder, nutmeg powder and cinnamon powder. Add flour mixture to wet mixture slowly and combine well.
* Finally add soaked fruits and nuts.
*Preheat oven to 180 degrees C for 10 minutes. Pour the batter into the greased cake tin and bake for 30-40 minutes. Take out the cake from oven, let it cool and ready to serve.