Nimish

June 18, 2016

Nimish #

Nimish is a delicate and fragrant dessert from Lucknow, traditionally made with cream and flavoured with rosewater and saffron. It’s light, airy, and perfect for special occasions.

Ingredients #

• Double cream – 450 grams
• Icing sugar – 50 grams
• Rosewater – 1 tsp
• Saffron strands – a pinch (soaked in 100 ml warm milk for 15 minutes)
• Chopped pistachios – a few (optional)
• Edible silver leaf – optional

Recipe #

1. Whip the cream in a bowl until soft peaks just begin to form. Take care not to over-whisk.
2. Sift in the icing sugar.
3. Add rosewater and the cooled saffron-infused milk (including saffron strands).
4. Whisk briefly until the mixture is smooth and slightly frothy.
5. Gently pour into small serving bowls or glasses.
6. Chill overnight.
7. Garnish with chopped pistachios and silver leaf if desired.
8. Serve chilled.

A royal dessert with a cloud-like texture and fragrant notes—Nimish is sure to leave a lasting impression.

Knafeh - I

July 13, 2015

Kunafa #

This recipe uses vermicelli as a substitute for kataifi and ricotta with mozzarella in place of the cheeses.

Ingredients #

• Kataifi – 200 g
• Butter (unsalted) or Ghee – 50 g
• Ricotta cheese – 200 g
• Mozzarella (shredded) – 100 g

For the syrup #

• Sugar – 1½ cups
• Water – 1 cup
• Lemon juice – 2 tablespoons
• Cinnamon stick – 1

For Garnish (optional, adjust as desired) #

• Almonds – 5 (blanched)
• Dates – 5 (dried and chopped)
• Golden raisins – 10
• Cashews – 5
• Walnuts – 5
• Green pistachios – 5

Recipe #

1. Preheat oven to 180°C / 350°F / Gas mark 4.
2. Grease and line an 8-inch sandwich tin with baking paper, coating sides and base lightly with butter or baking spread.
3. Break vermicelli into small pieces and roast in butter. Add 2 tablespoons of water if needed to soften, but avoid mushiness.
4. Spread half of the vermicelli evenly in the baking dish and press down lightly.
5. Spread ricotta cheese evenly over the vermicelli.
6. Layer shredded mozzarella evenly over ricotta.
7. Cover with remaining vermicelli.
8. Bake for 30–40 minutes until the top is lightly golden-brown.

Meanwhile, prepare the sugar syrup: #

9. In a heavy-bottomed saucepan, heat water over medium heat.

Knafeh - II

April 15, 2022

Ingredients #

• Knafeh pastry
• Ghee
• Mozzarella (shredded)
• Double cream (extra thick)
• Food colouring (orange)

For the syrup: #

• Sugar – 2 cups
• Boiled water – 1 cup
• Lemon juice – few drops
• Rose water – 1 tablespoon

Syrup Preparation #

1. Add sugar and boiled water to a pan.
2. Add drops of lemon juice (or a little citric acid).
3. Boil for 3 to 4 minutes.
4. Add rose water.
5. Set aside to cool before use.

Recipe #

1. Use knafeh pastry from a Mediterranean shop.
2. Use a food processor to cut the pastry finely.
3. Mix pastry with ghee and orange food colouring until well combined.
4. For the stuffing, mix ¾ mozzarella cheese with double cream (make sure to drain all water from the cheese).
5. Grease the baking tray with some ghee.
6. Spread half of the pastry mixture evenly in the tray.
7. Add the cheese and cream stuffing layer in the middle.
8. Cover with the remaining pastry mixture.
9. Use your hand to gently spread the pastry and stuffing evenly.
10. Preheat the oven and bake for about 15 minutes until the pastry turns crispy and golden.
11. Remove from the oven and immediately pour the cooled syrup over the hot pastry.
12. Decorate with pistachios and serve.

Home | Dessert

Knafeh - III

November 22, 2025

Kunafa #

Kunafa (also spelled knafeh, kunafeh, kunafah) is a Mediterranean cheese pastry soaked in sweet sugar syrup, popular across regions once part of the Ottoman Empire. Traditionally, it uses kataifi pastry with Naboulsi or Akawi cheese.

Ingredients #

For Kunafa #

• Kataifi / Vermicelli – 200 g
• Ghee – 50 g
• Mozzarella (slices) – 5
• Food colouring (orange) – a pinch (optional)

Optional Layer (use one) #

• Semolina layer:
  • ½ cup milk
  • 3 tbsp semolina
  • 3 tbsp sugar
• Or Ricotta cheese – 200 g
• Or Extra thick double cream
• Or Mawa (khoya) + chenna + sugar

For the Syrup #

• Sugar – 1½ cups
• Water – 1 cup
• Lemon juice – 1 teaspoon
• Cinnamon stick – 1
  • Optional alternative: 5 saffron strands

Optional Garnish #

(Adjust as preferred)

Coffee Walnut Cake

April 22, 2016

Coffee Walnut Cake #

A rich and moist coffee-flavoured walnut sponge cake layered with smooth coffee buttercream frosting. Perfect for celebrations or afternoon tea.

Ingredients #

For the sponges: #

• 340g unsalted butter, plus extra for greasing
• 340g caster sugar
• 250g plain flour
• 90g walnuts
• 3 tsp baking powder
• 6 large eggs
• 3 tsp instant coffee dissolved in 1.5 tbsp boiling water

For the frosting / topping: #

• 750g icing sugar
• 250g unsalted butter
• 4 tsp instant coffee dissolved in 2 tbsp boiling water
• 2 tbsp milk
• Approx 9 walnut halves for decorating

Equipment Needed #

• 3 x 20cm round sandwich tins
• Baking parchment
• Stand mixer or electric hand whisk
• Food processor
• Offset palette knife
• Silicone spatula
• Sieve
• Kitchen scales
• 2 x wire cooling racks
• Display plate or cake board

Recipe #

1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Grease and line three 20cm sandwich tins with baking parchment.
2. Dry fry the walnut halves in a frying pan over medium heat for 5 minutes until aromatic. Set aside to cool.
3. Beat butter and sugar with an electric whisk until light and creamy. Beat in eggs one at a time. If mixture splits, add a tablespoon of flour and continue mixing.
4. Fold dissolved coffee into the wet mix.
5. In a food processor, blitz the flour, baking powder, and cooled walnuts until the nuts are finely ground.
6. Gently fold the dry ingredients into the wet mixture using a silicone spatula, ensuring flour at the bottom is incorporated.
7. Divide the mixture evenly among the three tins. Smooth the tops with an offset palette knife.
8. Bake for 23-28 minutes until a cocktail stick inserted comes out clean. Remove from oven and cool in tins briefly before transferring to wire racks.
9. For the coffee buttercream icing: beat butter until soft, gradually add icing sugar, then mix in dissolved coffee. Add milk if needed to loosen the icing.
10. Once sponges are cool, level any domed tops with a bread knife.
11. Assemble the cake by spreading 1/3 of the buttercream on the first sponge layer, then add the second sponge and repeat. Place the top sponge upside down, pressing gently.
12. Spread remaining icing on the top and decorate with walnut halves.

Enjoy your delicious Coffee Walnut Cake with a fresh cup of coffee or tea!

Victoria Sponge Cake

April 22, 2016

Victoria Sponge Cake #

A timeless British classic, the Victoria sponge cake is soft, light, and filled with jam and cream — perfect for afternoon tea.

Ingredients #

• Eggs – 4
• Caster sugar – 225g
• Self-raising flour – 225g
• Baking powder – 2 teaspoons
• Unsalted butter (at room temperature) – 225g
• Strawberry or raspberry jam
• Whipped double cream

Recipe #

1. Preheat the oven to 180°C (160°C Fan).
2. Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
3. In a large bowl, add eggs, sugar, flour, baking powder, and butter.
4. Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
5. Divide the mixture evenly between the prepared tins.
6. Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
7. Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
8. To assemble:
   • Place one sponge layer upside down on a serving plate.
   • Spread generously with jam and whipped cream if using.
   • Place the second sponge on top, right side up.
   • Dust the top with caster sugar before serving.

A perfect centerpiece for any tea table — light, fluffy, and delightfully simple.

Dessert

June 19, 2010

Dessert #

• Chocolate Peanut Butter Squares (No-Bake)
• Kesar Peda (Indian Milk Dessert)
• Expresso Cookies
• Nimish
• Knafeh - I
• Knafeh - II
• Knafeh - III
• Nankhatai
• Chewy Chocolate Chip Cookies
• Chocolate Chip Cookies
• Date Truffles
• Tiramisu

Home | Recipe

Chewy Chocolate Chip Cookies

May 3, 2020

Ingredients #

• Granulated sugar – 100 gram (can reduce for less sweetness)
• Brown sugar – 165 gram (can reduce for less sweetness)
• Salt – 1 tsp
• Unsalted butter (room temperature) – 115 gram
• Egg – 1
• Vanilla extract – 1 tsp
• Plain flour – 155 gram (can add more if needed)
• Baking soda – ½ tsp
• Cocoa powder – 1 tsp
• White chocolate chunks – 110 gram
• Dark chocolate chunks – 110 gram

Method #

1. Whisk together the granulated sugar, brown sugar, salt, and softened butter until creamy.
2. Whisk in the egg and vanilla extract until combined.
3. Add the plain flour, baking soda, and cocoa powder. Mix gently with a spatula.
4. Fold in the white and dark chocolate chunks.
5. Chill the dough for at least 30 minutes, preferably overnight for better flavour.
6. Preheat the oven to 180°C.
7. Use an ice cream scoop to portion out the dough onto a baking sheet lined with parchment paper (this prevents burning the bottoms).
8. Bake for about 10 minutes, or until the edges start to brown—avoid overbaking to keep them chewy.

Enjoy your chewy, chocolate-loaded cookies fresh from the oven!

Chocolate Chip Cookies

May 1, 2024

Crispy on the edges, chewy in the centre — these classic chocolate chip cookies are the ultimate comfort bake.

Perfect with a cup of tea or a glass of cold milk, they’re easy to make and hard to resist.

Ingredients #

• Plain flour – 280 g / 2¼ cups
• Baking soda – 1 tsp
• Cornflour – 1½ tsp
• Salt – ½ tsp
• Unsalted butter (melted & cooled) – 170 g / ¾ cup
• Light or dark brown sugar – 150 g / ¾ cup
• Granulated sugar – 100 g / ½ cup
• Large egg – 1
• Egg yolk – 1
• Vanilla extract – 2 tsp
• Chocolate chips – 220 g / 1¼ cups

Recipe #

1. Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and lump-free.
3. Whisk in the egg and egg yolk, then add the vanilla extract.
4. Pour the wet ingredients into the dry and mix with a spatula. The dough will be soft, thick, and slightly greasy.
5. Fold in the chocolate chips. They may not stick easily due to the melted butter, but mix as well as you can.
6. Cover the dough tightly with cling film and refrigerate for at least 2–3 hours or up to 3 days.
7. Let the dough soften at room temperature for 10 minutes before baking.
8. Preheat oven to 160°C (325°F). Line baking trays with parchment paper.
9. Shape the dough into tall balls (like small cylinders) to ensure thick cookies. Place 8–9 per tray.
10. Bake for 12–13 minutes, or until edges are lightly browned and centres are soft.
11. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Storage:
Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Black Forest Cake

May 6, 2023

Ingredients #

For the cake:

• All purpose flour – 1 cup
• Cocoa powder – ½ cup
• Baking powder – 1½ tsp
• Baking soda – 2 pinches
• Salt – ¼ tsp
• Egg whites – 4
• Egg yolks – 4
• Caster sugar – 150 g (¾ cup)
• Vanilla extract – 2 tsp
• Sunflower oil – ¾ cup

For the syrup:

• Sugar – 6 tbsp
• Water – 6 tbsp
• Syrup from canned cherries (optional) – 2½ tbsp

For the whipped cream: