Thali Sweet

(6 servings)

Preparation Time: 8 hours
Cooking Time: 1 hour
Total Time: 9 hours

This next dessert recipe is a family secret! I waited every year for Christmas for my godmother to make this oh so delicious cake  or ‘thali sweet’ as it’s known in India and come over with it so I could devour it in one sitting. I decided the world needed to know this recipe and my god mother was so kind to share her recipe with me. This is not a very common sweet in India and eaten commonly among the East Indian community. Thali literally means plate probably referring to the steel trays in which they are traditionally baked. The main ingredients are coconut and semolina and the key is to bake the cake just right so the center remain slightly moist! It’s eaten at Christmas but for me every day would be thali sweet day if possible!


  • 100 g fine semolina
  • 240 g powdered sugar
  • 3 eggs
  • 100 g salted butter
  • 60 g chana dal
  • 60 g desiccated coconut or fresh scraped coconut
  • 50 g almond flour
  • 1 teaspoon almond extract
  • 20 ml rose water
  • 1/2 teaspoon rose essence (optional)


Whisk the butter in a whisking bowl and then keep adding sugar spoon by spoon and whisk with butter till all sugar is added. Then separate egg whites and add only yokes to the mix of sugar and butter. Add 20 ml rose water.

Separately whisk the egg whites till frothy and stiff. You would know when they are stiff enough. Tip: when you tilt the bowl slightly you should not see any liquid running out. Fold in the egg whites little by little into the mixture till all of of the egg white is added. Keep this mixture overnight or for at least 5-6 hours in the refrigerator.


Soak Chana dal in water for about 2 hours and then pressure cook till well done. About 3 whistles. Drain and mash the cooked lentils or grind to paste with the desiccated coconut. Add in about a tablespoon of water if needed to get a smooth paste. Add this to the mixture along with the semolina.

Now stir the whole mixture together and finally add the almond extract and the rose essence also big with almond flour. No baking powder is needed for his recipe. Grease baking tray and pour about 1.5 inch thickness and bake till done at about 380 F for about 40 minutes.

This would vary based on the size of tray and thickness of mixture. The key is when you pierce the cake with a toothpick the pick should come out clean.

Top with sweet coconut flakes and serve with vanilla ice cream!!!

Saffron Floating Island

(4 servings)

Preparation time: 10 min
Cooking time: 10 min
Total time: 20 min

For once, I decided to not be just behind the camera, but also to cook! I got a craving for one of my favorite French desserts: “îles flottantes” (or “floating island”). Since the theme of this month’s cuisine is Morocco, I consulted Chef Nitant, and added a few ingredients to make this typical French dessert more exotic! Hope you’ll enjoy it!

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Yuzu French Macarons

(24 macarons)

Preparation Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes

It’s holiday season and if you are looking for a challenging dessert then these Yuzu French macarons are just the right choice! Macarons have a mind of their own and practice and precision are key to getting them right. If you follow the below recipe step by step, you will not go wrong. Gifting your friends and family these beautiful macarons in cute boxes tied with gift ribbons will make their day! Chocolate, lemon & raspberry are common flavors for macarons. As usual I wanted to try something different & since we are still in Japanese cuisine month, decided to make Yuzu macarons. Yuzu is a citrus fruit that is cultivated most in Japan and Korea. It can withstand low temperatures and is hence preferred to lemons in these regions. It also has about three times the vitamin C as found in regular lemons! It is a tart fruit with a unique taste and is used as an addition to garnish some dishes or as an ingredient to sauces such as Ponzu.

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(4 servings)

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

If you are looking for a sweet treat recipe for the holiday season, look no further! These light, fluffy churros rolled in brown sugar and cinnamon and finished with a cajeta (Goat’s milk dulce de leche) dip will blow your minds away! Traditionally served with a chocolate dip, churros are really quick and easy to make. These warm churros on a cold wintery day will lighten up the mood and get you singing Christmas carols.

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(6 servings)

Preparation Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

I consider Cajeta or goat’s milk caramel an elevated version of dulce de leche which is made with cow’s milk. The taste is rich and concentrated and the flavor profile more complex. It took me about an hour and half to reduce a quart of goat’s milk. A pinch of baking soda added at the start of the process will lower the temperature at which the milk can brown and develop the flavor.

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Chocolate Espresso Truffles & Chocolate Hazelnut Truffles

Preparation time: 4 hours
Cook time: 15 minutes
Total time: 4 hours 15 minutes

The last two days in NYC have been pretty dull & gloomy, but there is no better way to brighten up the mood with a good dose of chocolate! Keeping with Italian cuisine month I decided to make a batch of chocolate espresso truffles and chocolate hazelnut truffles. Made quite a few Think I’ll give them out to the kids on Halloween!!! 

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