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Celebrity Chef Sanjeev Kapoor is probably the biggest household name in India, for his numerous food shows and easy-to-make recipes that are the perfect amalgamation of desi and western foods. From traditional food to fusion foods to popular dishes from all over the world, Sanjeev Kapoor is responsible for making it all possible in the Indian kitchen. He is considered a pioneer of sorts, in the Indian food industry, as he was the first one to introduce global cooking to Indian households and vice versa. His show Khana Khazana was the longest running cookery show in all of Asia. It broadcasts in over a 100 countries and in 2010, had about 500 million viewers across the globe.
In January 2011, he launched his own food channel Food Food, and became the official flag bearer of India’s culinary traditions and its vibrant food culture and in 2013, he hosted the hugel popular cooking reality show Sanjeev Kapoor ke Kitchen Khiladi. In 2015, Chef Sanjeev Kapoor was flown to Abu Dhabi with Prime Minister Narendra Modi’s entourage, to prepare a veitable Indian vegetarian fare for him. This is the reason why Sanjeev Kapoor needs no introduction and is an unchallenged global brand in himself. ALSO READ: Easy Winter Food Recipes: Hearty and yummy winter Indian lunch recipes
Chef Kapoor has suggested two of his best and easy dessert recipes, that are perfect for winters- the Rasmalai Mousse and the coconut jaggery cake recipes. Have a look:
Ingredients
1000 grams rasmalai
400 grams whipping cream
1 gram saffron
400 grams pistachio powder
Method
1. Crumble some rasmalai and set aside for garnishing.
2. Soak saffron in very little water.
3. Whisk the cream with soaked saffron till soft peaks are formed.
4. Crush the remaining rasmalai finely, add to the cream and fold well. Transfer the mixture in a piping bag fitted with a nozzle. ALSO READ: Here’s how to make besan pinnis and suji, gur ka halwa!
5. Pipe the cream mixture into individual shot glasses, top with crumbled rasmalai and sprinkle pistachio powder.
6. Serve immediately.
Ingredients
500 grams desiccated coconut
1000 grams jaggery, chopped
300 grams khoya, grated
200 grams white sesame seeds, toasted
50 grams green cardamom powder
Ghee for greasing
Chopped mixed nuts for garnishing
Method
1. Heat a non-stick pan. Add jaggery and little water, mix and let it melt.
2. Add khoya and cook till the khoya melts, stirring continuously. ALSO READ: How to make yummy Palak Paneer Paratha and Corn Dhoklas with moong dal
3. Add desiccated coconut, sesame seeds and cardamom powder, mix well and cook till the mixture thickens.
4. Grease a burfi tray with some ghee and pour the cooked mixture in it. Spread evenly and keep aside till fully set.
5. Cut into squares, garnish with mixed nuts and serve.
(Both of the above recipes will be served as complimentary desserts on Republic Day at Chef Kapoor’s The Yellow Chilli Restaurant and Hong Kong Restaurant.)
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