1 Content

Breads & Jams ...... 4

Cakes ...... 12

Icecreams ...... 24

Traditional Desserts ...... 29

Beverages ...... 39

Healthy Recipes ...... 45

Global Fusion - French Desserts & Recipes ...... 54

2 Editorial

Sugar, Yes Please! is more than a cookbook of sweet treats. This is a journey and a combination of everything delightful that you can make at your home easily using our sugar range.

This is our first edition of a dessert recipe book, and we’re excited to announce that it’s our first step as a brand in building India’s First Baking Community. We have decided to launch this book as a free copy that can be easily accessed online, allowing any aspiring home chef, baker, pastry chef, or culinary lover to get their hands on a variety of delightful sweet recipes that are simple to create.

Sugar, Yes Please! features a vast variety of desserts, including traditional Indian Sweets, French delicacies, Breads and Jams, and much more. We hope you get the chance to try these delicious recipes at home using our refined sugar range, and that you will provide us your valuable feedback for the second edition too.

Best Wishes, Gursimran Mann Managing Director; Trust Foods

3 Breads & Jams

4 Spiced Plum Chutney

Ingredients • 10-12 plums(chopped seeds removed) • 1 cup g-low sugar • 1/2 tsp cinnamon powder • 1/2 tsp star anise powder • 1/2 tsp dry ginger powder • 1/4 tsp salt(adjust per taste)

Instructions Put a thick bottom pan on medium heatand place the plums and g low sugar in it, mixing intermittently till sugar dissolves and it turns liquidy. Add the rest of the ingredients and simmer the mixture stirring in between, till it reaches the chutney consistency. Adjust the salt and spices as needed. Once the chutney is thick , allow ot to cool a bit. Put in pre- sterilised jars and seal it. Can be stored refrigerated for upto 3 weeks.

Preparation time Cooking time Serves 10 minutes 45 minutes 1/2 cup jam

Chef Nimrata | @dr.nimrata

5 Plum & Apple Jam

Ingredients • 1 Kg plums stoned & quartered (I used Marjorie) • 1 Kg Bramley apples cooking apples, peeled cored and roughly chopped • 1.8 Kg granulated sugar • 600 mls water

Instructions • Place water, plums and apples into a preserving pan and simmer until fruit is softened (about 15 minutes). • Add sugar over a low heat and stir until dissolved (do not simmer). • Bring to a rolling boil and time for 12 minutes, stirring constantly. • Take off the heat and test on a chilled plate (place in fridge for 30 seconds), if it crinkles (is jelly like) when you drag your finger through it, it’s ready. • If not boil for another couple of minutes at a time and repeat test. • Skim off any foam from the surface with a spoon. • Ladle the jam into the hot sterilised jars using a jam funnel if you have one (it makes it much easier) and screw the lids on immediately.. • Will make 10 - 12 small to average sized jars.

Preparation time Cooking time Total Time Servings 15 minutes 30 minutes 45 minutes 1 litres

Chef Ruchika | @beagle_bakes

6 Cinnamon Buns

For the Dough Take 100 ml lukewarm milk in a bowl and add 10g of Trust caster sugar and 3g of instant yeast to it. Mix it gently once and leave it for 8-10 mins until the yeast blooms.

For the Cinnamon Butter Combine 50g soft (room temp) salted butter with 50g Trust Demerara Coffe Sugar and 25g toasted cinnamon powder. Whisk it all and set it aside.

In a dry bowl, take 75g of salted butter. Add 60g of Trust powdered sugar, 1tsp vanilla essence & 1 whole egg to it. Give it a good whisk. Add 250g of refined flour to it and mix it all up. Now add the milk & yeast mixture. Combine and form a dough. Knead the dough for at least 8 mins or until smooth. Cover it and let it rest in a warm area for 1.5-2 hours. Once it doubles in size, punch out all the air and roll it out flat on a surface in a rectangular shape. Layer it with cinnamon butter and shape it in your desired style. Once shaped, let them rest again for 1 hour. Sprinkle a little Coffe Sugar & bake them in a pre-heated oven at 180°C for 15-20 mins or until golden brown. Brush them with a simple sugar syrup or just oil. Eat while still warm.

Chef Jayraj Chandani | @chefjayraj

7 Choco Mango Marble Loaf Cake

Ingredients • 1 cup Oats flour • 1 cup Whole wheat flour • 1.5 tsp Baking powder • 1/2 tsp Baking soda • 1/4 tsp Salt • 1/4 cup unsweetened Cocoa powder • 3 tsp Lemon juice • 1 tsp Vanilla extract • 2/3 cup G-Low Sugar @trustfoods.in • 1/2 cup Coconut oil • 3 medium size overripe bananas mashed • 1/2 cup Mango puree • 2 Flax egg (3 tbsp flax seeds powder mixed with 7 tbsp water) • 4 tbsp yogurt • 1/2 cup Water

Preparation time Cooking time 10 minutes 45 minutes

Serves 1/2 cup jam

Continued on next page 8 Instructions

• Preheat oven to 180°C (356°F) and line a medium loaf pan with parchment paper. • Prepare the flax egg by mixing flax seeds powder with water and keep aside for 10 mins. • Grind the sugar into fine powder. • Combine the mashed bananas with the flax egg, add the lemon juice, yogurt and baking soda and let it rest for another 10 mins. • Seive the flours, baking powder and salt in a large bowl and keep aside. • In another bowl, add the oil, sugar, whisk and give it a good mix. • Now combine both the wet mixtures and mix well. • Remove 40% of the wet mixture into another bowl and add the mango puree, vanilla extract and mix very well. • Add the cocoa mixture into the remaining 60% of the wet mixture and mix until combined nicely without any lumps (You can add a little water while mixing). • - Now divide the flours into 2 equal parts and slowly fold into the 2 batters respectively. • - A little water can be added in both the mixtures to get a nice consistency (the batters should not be runny or too thick). • - Pour around 2 tbsp of the chocolate batter in the middle of the bottom of the loaf pan. • - Again add 2 tbsp of the mango batter in the middle of the chocolate batter. • - Repeat the process alternatively until all the batters have been used. • - Tap the loaf pan and top with some banana coins or mixed seeds or anything as per your choice. • - Bake the cake at 180°C for around 55-60 mins or until a tester inserted comes out clean. • - Allow it to cool completely before cutting into slices.

Chef Ankini Singh | @thebalancecooking

9 Eggless brioche pistachio and rose buns

This is a delicious recipe and so tempting to make! The bread dough for the buns is an eggless brioche recipe and you can use the same recipe to make lovely brioche loaf bread as well. A brioche dough is basically an enriched dough with high amount of fat in the dough. Its important to bulk ferment in the fridge for this recipe because it makes it easier to handle the dough and also improves the flavour profile. If you want to bake these pistachio buns in the morning, you can actually let this dough sit in the fridge overnight as well. This recipe uses three different kinds of sugar and its important to use good quality ingredients. I have used Trust’s caster sugar, mineral sugar or brown sugar and their icing sugar as well. The final product is so light and airy and buttery! Also the smell of fresh buns wafting from the oven is absolutely heavenly! Try out this recipe and let me know how you find it!

Ingredients • For the brioche bread • Flour 350 gms • Salt 7 gms • Sugar 42 gms • Instant Yeast 7 gms • Gluten (optional) 10.5 gms • Milk 152 gms • Fresh Cream 30 gms • Unsalted soften Butter 123 gms • For the pistachio and rose filling • Salted butter soften 75 gms • Brown sugar 40 gms • Toasted and finely chopped pistachio 150 gms • Dried rose petals 10 gms • Zest of 1 lemon • For the rose glaze • Icing sugar 90 gms • Milk 20 gms • Rose extract 1/2 tsp • Salt a pinch

Continued on next page 10 Instructions

• For the brioche bread- Add flour, sugar, yeast, gluten, milk, cream and mix together. Once the dough comes together, add salt and knead until the salt granules aren’t felt while kneading. • Slowly add 1 tbsp soften butter at a time and incorporate in the dough. The dough will come together eventually, just keep kneading. Once all the butter is incorporated, knead for 10-12 minutes until a smooth surface can be seen on the dough. Place in a large bowl. Cover with plastic wrap and refrigerate for 3 hours. • For the pistachio and rose filling- In a bowl mix together soften butter, sugar, pistachio, dried rose petals, lemon zest until they become smooth. Keep aside. • For the pistachio and rose buns - Butter a 9 inch rectangle cake tin. Remove the dough from the fridge and de gas. Place on a well floured surface and roll into a large rectangle and the height of the dough is 1cm. • Spread the pistachio and rose filling evenly such that you leave some space on all sides of the dough. • Start rolling slowly from the side closest to you. Roll into a log shape. Cut the dough evenly into 9 pieces. Place them in the buttered tin such that the circular layers of the pistachio and rose filling is seen, leaving enough gap between each bun. Cover and let this rise until doubled in size. • Preheat an oven at 180 degrees. Bake for 15-17 minutes or until golden brown evenly on the top. Remove and let it cool for 15 minutes. • For the rose glaze- Add icing sugar, milk, rose extract and salt in a bowl. Whisk until homogeneous. Pour over warm pistachio and rose buns and enjoy!

Chef by Kanchan Agrawal | @thatsbakedbykanchan

11 Cakes

12 Cake Pospsicle

Ingredients • 3 tbsp butter • 1/2 cup refined sugar • 1/2 cup all purpose flour • 1/2 tsp vanilla extract • 1/4 tsp baking soda • 1/2 tsp baking powder • 1/4 cup milk • 100 gm white chocolate • Cakesicle mould • 2 ice cream sticks

Instructions • In a bowl add butter and sugar and give it very good mix. • Add vanilla essence and little milk. • Now sift all the dry ingredients and mix it with cut and fold method. • Add little milk and little flour so that it’s easy to break lumps. • Add the batter into 6 inch tin lined with butter paper. • Bake at 180°c for 15-18 minutes. • Let it cool down and now crumble the cake. • Melt white chocolate add purple and pink colour (you can use any colour) and mix it nicely. • Take cakesicle mould and pour the chocolate nicely in the cavity and chill for 15 minutes. • Again pour the chocolate and chill for 10 minutes. • Now in crumbled cake add melted white chocolate and make a dough. • Add this dough to chocolate filled cavity and insert an ice cream stick in between. • Again cover it with chocolate and chill for 10 minutes. • Now very carefully Un mould the cakesicle and decorate with gold dust or sprinkles. • It’s ready to eat.

Chef Ashlesha | @bakewithashlesha

13 Vanilla Cupcakes

Ingredients • 1 1/2 cups flour • 1 1/2 tsp baking powder • 1/4 tsp baking soda • 1 cup yogurt • 3/4 cup caster sugar • 1/2 cup melted butter • 1 1/2 tsp vanilla extract

Buttercream

• 100 gm butter • 200 gm icing sugar • 2 tsp milk • 1 tsp vanilla extract

Instructions • Preheat the oven to 180 C • Line your cupcake molds with paper • Add yogurt and sugar in a bowl and whisk well • Sieve the baking powder and baking soda into the yogurt, whisk and keep aside until little bubbles appear (about 3 to 5 min) • Add the melted butter, vanilla and mix • Finally add the flour in batches and mix until no lumps remain. Add spoonfuls of batter to the cupcake liners until they are 3/4th full • Bake at 180 C for 20 minutes

For the buttercream frosting • Whisk the butter until it is pale white • Add icing sugar in batches. Add the vanilla extract and milk and then more icing sugar and whisk until silky and smooth- Add drop of your desired food colour and mix through. Pipe beautiful designs with piping tips or just smear some frosting on with a spoon. It’s delicious!

Chef Carolyn | @carologue30

14 Chocolate Brownie

Ingredients • 200 grms dark chocolate (Preferably good quality chocolate, Amul Chocolate/Callebaut also works great) • 113 grms Salted Butter • 70 grms (1/2 Cup Flour) • 40 grms Cocoa Powder (Dutch Processed/Hersheys Cocoa) • 3 whole eggs • 160 grms Trust Low GI Sguar/ Trust Superfine Sugar • 1 tsp vanilla • 1 tsp coffee Powder • Toppings of your choice (Nutella, hazelnuts, walnuts, chopped chocolate, Chocolate chips)

Instructions • Preheat the oven 180 degrees.

• First, melt the salted butter with the dark chocolate (55% Dark) in a microwave safe bowl or on a double boiler.

• In another bowl add the 3 eggs, Trust castor sugar/ Low GI Sugar and whisk well with a hand whisk/ electric beater. Add Vanilla Extract in them

• Next add the melted chocolate and butter to the egg and sugar mixture and whisk well again

• Then sift 1/2 cup of flour, cocoa powder and 1 tsp of coffee together and fold into the wet ingredients, do not over mix at this stage.

• Pour the batter into a parchment paper lined dark 8”x8” baking pan.

• Bake at 180 degree Celcius for 25- 30 min

• Let the brownies cool completely, for sometime before cutting into them. Enjoy!

Chef Ishita | @cbakewithishi

15 Mango Pavlova

Ingredients • 3 Egg Whites • 3/4 Cup Trust Caster Sugar • 3/4 Tbsp Corn Flour • 1/4 Tsp Salt • 3/4 Tsp Cream of Tartar* • 3/4 Tsp Pure Vanilla Extract** • 3/4 Tsp Lemon Juice***

Instructions • In a large bowl, pour the room temperature egg whites, beat until it’s white and frothy. Increase the speed to high, Add sugar spoon by spoon. • When soft peaks are reached add all the other ingredients one at a time. Order will not matter much. Beat until stiff peaks • Spread into a 8 inch circle on a baking paper, bake in a preheated oven at 110°c for 80-95 minutes until the crust sounds hollow

Top it with 80g whipping cream and 400g freshly chopped mangoes, sprinkle with little white sugar, lemon zest and serve chilled.

*replace with 1tsp vinegar **masks eggy smell ***adds taste, optional

Chef Jeyadra | @bakingmentor_jeyadra

16 Chocolate Cheesecake

Ingredients • For the crust: • 150 gms oreo biscuits • 3 tbsp melted butter • For the filling: • 330 gms cream cheese (room temperature) • 200 gms dark chocolate • ¾ cup cream • 1 tsp vanilla extract • 80 gms icing sugar • For ganache: • 100 gms milk/dark chocolate • ¼ cup + 2 tbsp cream

Instructions • To make the crust, grind the oreos and add melted butter to it and mix it well. Press it into bottom of 7 inch springform pan. Refrigerate while you make the filling.

• In a large bowl, beat the cream cheese along with icing sugar and vanilla extract until smooth. Melt the chocolate in another bowl and put the melted chocolate in the cream cheese bowl and beat it until smooth. • In separate bowl whip the cream to soft peak and then fold it with cream cheese mixture. • Pour the filling into the pan and refrigerate it for an hour or so. • In a saucepan bring the cream to a simmer and add milk/dark chocolate to it and let it sit for 1-2 min and all the Chocolate will melt. Stir it until smooth and your ganache is ready. Pour over the cheesecake and let it set in the refrigerator for about 6-7 hours. • After it’s set,decorate the way you want. I used Ferrero rocher and some hazelnuts. You can use melted chocolate/nutella or anything.

Chef Khushi Jain | @myfoodgossip

17 Sticky Toffee Pudding

Ingredients Toffee Sauce • 2 ½ cups heavy cream • 1 stick unsalted butter (4 ounces) • ½ cup light corn syrup • 1 cup Trust foods white sugar

Cake • 6 ounces pitted dates (about 7 dates preferably Medjool) • ¾ cup water • ¾ cup plus 2 tablespoons all-purpose flour • 1 teaspoon baking powder • ¼ teaspoon baking soda • 1 pinch of salt • 4 tablespoons unsalted butter (softened) • ¾ cup packed Trust foods brown sugar • 1 large egg • ½ teaspoon pure vanilla extract • Vanilla ice cream or lightly sweetened whipped cream (for serving)

Continued on next page 18 Instructions

Step 1 • In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl. Step 2 • In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth. Step 3 • Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly. Step 4 • Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges. Step 5 • Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.

Chef Prateek Tripathi | @mykitchen_.fables

19 Chocolate Brandy Cake

Ingredients Toffee Sauce • 225 g all-purpose flour • ¼ tsp salt • 1 tsp baking powder • 300 ml strong brewed coffee • 45 ml brandy • 150 g unsweetened chocolate • 225 g butter • 400 g Trust super fine sugar (caster sugar) • 2 eggs at room temperature • 7.5 ml vanilla extract

Instructions • Preheat the oven to 140° C • Sift the flour, salt and baking powder together. • Combine the coffee, brandy, warm melted chocolate and butter together. • Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved. • Increase the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended. • Pour the batter into a well-greased pan. • Bake until a skewer inserted in the center of the cake comes out clean, about 1 hour 20 mins. • Take out from the oven and leave to cool in the mould for 15 mins, then unmold on to a wire rack. Leave to cool completely. • When the cake is cold, dust it likely with cocoa powder. Serve with whipped cream or ice cream or chocolate sauce.

Continued on next page 20 Glossy Chocolate Sauce

Ingredients • 115 g Trust super fine sugar (caster sugar) • 175 g plain semi-sweet chocolate, broken into sqaues • 30 g unsalted butter • 30 ml brandy or orange juice • 60 ml of water

Instructions • Place the sugar and water in a pan and heat gently, stirring occasionally, until the sugar has dissolved. • Stir in the chocolate, a few squares at a time, until melted, then add the butter in the same way. Do not allow the sauce to boil. Stir in the brandy or orange juice and serve warm.

Chef by Megha Kwatra Madan | @megha_kwatra_madan

21 Sticky Lemon & Pistachio Tea Cake

Ingredients For the cake 3/4 cup all purpose flour 1/4 tsp baking powder 3/4 cup caster sugar Zest of 1 lemon 5 tablespoons butter Pinch of cardamom powder 2 eggs 1/4 tsp vanilla 1/4 cup yogurt 1/2 cup chopped pistachios

For lemon drizzle • 1/4 cup caster sugar • 3 tbsp water • Juice of 1 lemon • Zest of 1 lemon

Preparation time Baking time 10 minutes 25-30 minutes

Makes 6 cake

Continued on next page 22 Instructions

• In a bowl add all purpose flour and baking powder and give it a good mix. • To the same bowl add in caster sugar, zest, softened butter and cardamom powder. Use an electric whisk to combine everything at low speed. • Add in eggs, vanilla and yogurt and bring the batter together. Fold in the chopped pistachios. • Pour the batter in a 6” cake pan greased with butter and lined with parchment paper. • Bake the cake in a preheated oven at 180C for 25-30 minutes. • Once the cake has baked, take it out of the oven and use a skewer or a fork to poke the surface of the cake and set it aside. • Make the lemon drizzle by combining sugar, water, lemon zest, and lemon juice in a saucepan over low medium heat and keep stirring till all the sugar dissolves. • Take the drizzle off the heat and pour it over the warm cake. Utilize as little or as much drizzle as you like. • Serve warm.

Chef by Hridey Nanda | @neighbourbaker

23 Icecreams

24 Coffee Sorbet

Ingredients • 1 cup strong coffee • 1 cup almond milk • 3 tbsp coffee sugar • 1 tbsp vanilla essence

Instructions Freeze the coffee into cubes. In a blender , combine the coffee cubes, almond or regular milk, coffee sugar, and essence Blend until the cubes are pureed and the ingredients are well mixed but don’t overmix or the sorbet will melt too much. Serve in dishes and garnish.

Chef Mamta Choudhary | @pakkwaan

25 Chocolate Ice-Cream

Ingredients • 540 g - Cream • 360 g - Milk • 168 g - Milk Powder • 114 g - Sugar • 42 g - Liquid Glucose • 28 g - Invert sugar • 223 g - Dark Chocolate (60%) • 24 g - Cocoa Powder

Instructions • Boil all the ingredients except chocolate • Pour the hot mixture over chocolate. • Blend well. • Cool down the mixture and churn.

Chef Tanviz | @tanviz_dream_oven

26 Cherry-fic Icecream

Ingredients • 2 cups pitted cherries • 1 tbsp caster sugar (trust foods) • 2 cups whipping cream • 1 cup condensed milk

Instructions • Start with two cups of pitted cherries in a baking pan. Add sugar over the cherries and then the salt. Toss cherries and bake the cherries at 200 degrees for 25 minutes in a preheated oven. • Divide your baked cherries into two halves. Blend one half into a nice cherry puree and reserve the rest for later. • Transfer the puree into a separate bowl and add the condensed milk. Combine the two nicely and set them aside. • Beat the cream until you see stiff peaks. • Add the cherry puree and condensed milk mixture. Mix until combined. • Add the cherries we kept aside earlier. Mix until well combined. • Transfer into a freezer-safe container and freeze for a minimum of 4 hours. • Serve cold!

Chef Namisha Betala | @thenoshytales

27 Dragon Fruit Ice Cream

Ingredients • 1 cup strong coffee • 1 cup almond milk • 3 tbsp coffee sugar • 1 tbsp vanilla essence

Instructions Freeze the coffee into cubes. In a blender , combine the coffee cubes, almond or regular milk, coffee sugar, and essence Blend until the cubes are pureed and the ingredients are well mixed but don’t overmix or the sorbet will melt too much. Serve in dishes and garnish.

Chef Naaz | @thefoodiesyndrome

28 Traditional Desserts

29 Besan Ladoo

Ingredients • 250g besan • 300g boora sugar • 5-6 tbsp ghee • Pre roasted nuts finely chopped

Instructions • Roast the ghee and besan together till the colour is nice golden brown • Remove from flame and turn it into another pan and let it cool well • Once cooled then ass sugar and the nuts • Mix well and from laddoos

Note If the misture is not cool then sugar will melt and not give the correct consistency.

Chef Ashay Dhopatkar | @chefashaydhopatkar

30 Lobongo Lotika

Ingredients • 1 cup maida • 2 tbsp wheat flour • 1/2 tsp baking powder • 11/2 cup refined oil • 3 tbsp ghee • 3/4 cup sugar • 1 cup water • To taste salt • 4 tbsp coarsely ground coconut • 2 tbsp semolina • 2 tbsp crushed mawa • 10-12 laung (cloves) • 1 tbsp raisins • 3 crushed green cardamoms without skin

Instructions • Take maida and wheat flour in a bowl.Sprinkle pinch of salt and 1/2 tsp baking powder.Mix well, preferably seive both the flours, salt and baking powder.Add 2 tbsp ghee and 1 tbsp oil.Add water and knead into a stiff dough.Set aside covered for half hour. • Meanwhile make a filling of ground coconut,semolina and mawa. Heat 1 tbsp ghee and toss the semolina lightly.Add 2 tbsp sugar,the ground coconut and crumbled mawa.Toss all till a lump is formed.Sprinkle crushed cardamom powder,raisins and toss again. • Make lemon size 8 balls out of the dough and roll into a round like puri.Place 1 tsp filling in the centre.Smear water all round the edges and fold one on top of other.Fold like an envelope from the back and secure the edges with a laung (clove) • Make a sugar syrup with half cup sugar and water.Boil till sticky and set aside.Meanwhile heat oil in a pan or wok and fry the lobongo lotika under low flame till golden brown.Dip each in sugar syrup (chasni)and spread to cool.Serve hot or cold.This sweet stays good for long and as we have added mawa should be refrigerated.

Chef Priyank Abhattacharya | @priyankabhattacharya.sa

31 Osmalieh

Instructions In a pan first prepare the ‘Atar’ , which is nothing but a thick sugar syrup prepared with equal amounts of sugar and water. Also add rose water and lemon zest for flavour.

Now, in a bowl take vermicelli preferably the thin ones, add butter and some atar, mix everything well and in a muffin tin shape them like small bowls. Bake them for 10 mins on 180 degree celcius. Once cooled, remove them carefully from the muffin tin.

For the filling I made “Ashta” which is a Middle Eastern cloudy cream. In a pan take half litre milk, and once it’s about to boil, switch off tue flame and curdle it using lemon juice. Once done, separate the milk curdles from the whey. Now in another pan take half lt. milk again and separate some in a bowl. In that bowl take 1 and half tbsp of cornflour and mix it well. Add around 4 to 5 tbsp of sugar in the pan and boil the milk. Once it has boiled, add the cornflour slurry and mix it well so that no lumps are formed. You get a thick custard . Now in that custard, mix the milk curdles and milk it well. Put in the fridge to cool it down. You will get a cloudy cream like texture.

Now, fill the vermicelli cups with ‘Ashta’ , garnish with some pistachios and rose petals. Traditionally it’s eaten with the atar (sugar syrup) but you can even have it like that. Depends on how much sweet tooth you have.

Chef Sparshi Banerjee | @bhookhbadicheezhai

32 Vegan Badam Halwa

Ingredients A Tradtional South Indian dessert made of grounded almonds/almond flour, sugar, ghee, Saffron, cardamom powder. • 1 Cup Almond Flour • 1/2 cup Trust Sugar • 1 tsp cardamom powder • 3 tbsp Coconut Oil • 3/4 cup Coconut milk • 1/2 tsp rose water • 1 pinch saffron

Instructions • Heat Coconut oil in a pan. Next add almond flour and roast over medium-low heat for about 3 minutes. • Now add the saffron and milk to the mixture and mix it without any lumps. • After adding milk let it cook until the texture thickens. • Next add sugar, cardamom powder and rose water. Mix well and cook till the texture of Halwa thickens. • Garnish with pistachios and Rose petals. Serve hot and Enjoy

Chef Rachita Dadawal | @whatsrachcooking

33 Coffee Rasgulla with Butterscotch Rabdi

Ingredients For Butter scotch Rabdi • 1/2 ltr Milk • 1/4 Cup Milk Powder • 1/2 Cup Brown sugar • 2 Tbsp Butter • 1/2 Tps vanilla essence • 1/2 Cup Fresh Cream

Instructions In a heavy bottom pan, heat milk and milk powder for 10-15 minutes or till it becomes thick. Keep stirring continuously. In another pan, take sugar and let it caramelisr. Don’t stir it before the sugar starts melting. (Beware while working with hot sugar, it can cause severe injuries.) Once it starts melting, stir it with a wooden spoon and let it melt completely,. Now add butter and keep mixing till it starts foaming. At this stage, immediately add fresh cream and keep stirring it to avoid crystallization. Keep 1/4 cup of sauce aside. Now, mix the Butterscotch Sauce with Rabdi and add Vanilla Essence to it. Keep it aside & Let it cool completely.

For Chashni Sevayin • 400 ML Water • 1/2 Cup Sugar (Normal) • 1/2 Cup Sevayin / Vermicelli • 2 Tps Ghee (clarified butter) • Almonds and pistachios slivers

Continued on next page 34 Instructions

In a pan, boil water and sugar. In another pan, heat ghee and roast Vermicelli in it till it becomes golden. When it becomes golden immediately transfer it to the sugar syrup and let it cook on high flame till all the syrup is absorbed. Remove from heat and keep it aside. Let it cool.

For Coffee Rasgulla • 1 ltr Milk • Juice Of 1 lemon • 500 ML Water • 1/2 Cup G Low Sugar • 2 tsp Coffee • 1/2 tsp Maida

Instructions In a heavy bottom pan, heat milk. When it starts boiling mix in the lemon juice, switch off the gas and cover it for 5 minutes. After 5 minutes, strain the milk in a muslin cloth and you will be left with cheese. Wash this cheese with cold water, squeeze out extra moisture from it. Now in a big plate, transfer the cheese add all purpose flour and rub the cheese with palm till it becomes smooth and makes a nice dough. Now shape this dough into 24-30 balls with your palm. In another pan, heat water, sugar & coffee till it starts boiling. Now add in the cheese balls / rasgullas to the coffee syrup and cover it. Cook it for 10-15 minutes. Switch off the gas & let it cool.

For Assembling Caramelized Hazelnuts or any nuts

Instructions In a Glass bowl or tall glass, put 4-5 Rasgullas with coffee syrup, layer it with Chashni Sevayin and then top it with Butterscotch Rabdi. Garnish with more Chashni Sevayin, extra Butterscotch Sauce and Caramelized nuts.

Chef Shaiby Agarwal | @cookholicsbyshaiby

35 Spiced Mango Pudding

Ingredients • 5 bread slices • 35gm butter • 1.5 mangoes (diced) • 60gm sulphurless trust sugar

3 eggs • 400ml milk • 10gm Vanilla essence • 10gm cardamon powder • A pinch nutmeg • A pinch

Instructions • Cut the edges of the bread with a knife and apply butter to both the sides of the slices.

• Tear them into smaller chunks. • In a bowl, mix together milk, vanilla essence, sugar and cardamom. • Add one egg at a time to the mixture and mix it well. • Prepare a baking pan, greased with butter or lined with parchment paper. • Add in the bread pieces and the mangoes to the pan. • Pour the milk mixture over the bread and mangoes. • Bake for 35-40minutes in a preheated oven at 170-180°C until golden brown. • Once baked, chill the pudding and serve with fresh mango pieces and garnish with mint leaves.

Chef Aditi Garware | @sweetboutiquebyaditi

36 Strawberry Shrikhand

Strawberries Crush • 250 grams strawberries • 2 tbsp Lemon Juice • 1/2 cup sugar I used G Low sugar by @ • 3/4 cup water

Instructions • Wash the strawberries. • Hull the strawberries and cut into small pieces. • In a pan add in water and sugar. • Cook till 1 thread consistency. • Add strawberries, followed by Lemon juice. • Cook for 4-5 minutes. Keep mashing the berries. • For smoother consistency, let the mixture cool down. Thereafter blend it. • Store in a clean glass bottle.

For Shrikhand • 2 cups of hung curd • 2 tbsp sugar I used G Low sugar by @ • 2-4 tbsp strawberry crush

Instructions • In a mixing bowl, add in the hung curd. • Next add in sugar. • Whisk well till the sugar gets mixed and the mixture gets voluminous. • Fold in the strawberry crush. • Chill in the refrigerator. • Serve cold.

Chef Vini | @viniscookbook

37 Pazham pori / banana fritters

Ingredients • Riped Bananas – 2 preferably nendra pazham • All purpose flour – 1 cup • Rice flour – ¼ cup • Baking soda – 1/8 teaspoon • Salt – pinch • Turmeric powder – 1tsp • Cardamom powder – 1tsp • Sugar – 3 tsp Sunhera mineral • Oil – for deep frying

Instructions • In a bowl Take all the ingredients except oil and stir • Add little by little water to make a thick batter so that it coats the back of spoon • Now transfer the batter into 3 bowl – _one would be plain batter ,in second bowl add – _2tsp of cocoa powder ,in third bowl add – _2tsp of roohafza • cut the banana into long stripes • heat the oil • Dip these bananas in the batter and slide it carefully into oil for frying • fry till the fritters become crisp and golden • take them out in paper napkin and garnish with ur favourite ingredients

Things to take care of Banana should not be over riped

Try to use small nendra pazham bananas

Don’t over fry

Chef Manisha Tiwari | @manishatiwari.1

38 Beverages

39 Lychee Rose Cooler

Ingredients • Fresh Lychee ( Deseeded)- 1 cup • Dried rose petals- ¼ cup • Trust G-Low sugar- ¼ cup • Water- 2 cups • Lemon juice-1/4 tsp • Salt- ¼ tsp

Instructions • Add the rose petals, Sugar, lemon juice and water in a sauce pan and bring to a gentle boil over medium heat till the sugar dissolves. • Once the sugar dissolves let it simmer for 3-4 minutes. • Cool add this to the lychee pulp and blitz this in the blender. • Strain through a sieve and serve chilled topped with a few dried rose petals.

Chef Divya Kanwar Chauhan | @theflavourtrailbydivya

40 Mulberry Agua Fresca

Ingredients

• 10-12 Mulberries • 7-8 Mint leaves • 2 tbsp simple syrup made with Trust Brown Sugar • 1 tsp Basil seeds or Sabja (optional) • 2-3 tsp lemon juice • Black salt to taste • Ice Cubes • 300 ml Water

Instructions • In a glass of water, soak basil seeds for at least 2 hours. • In another glass, add washed mulberries & mint leaves. With the help of a muddler/ crusher, squeeze the mulberries until juice- like consistency. • Now add the simple syrup, lemon juice, ice cubes, salt & water. • Stir well & add soaked basil seeds on top. • Garnish with more mulberries & mint leaves. • Serve chilled.

Continued on next page 41 Simple Syrup recipe

In a pan, add 1 cup of water & 1 cup of brown/granulated sugar. Heat the mixture until the sugar dissolves. Turn off the gas & let it cool down. Once cool, store it in a glass jar for up to 2 weeks in the refrigerator.

Tip: You can use this syrup for cocktails, mocktails, iced teas, iced coffees, lemonades, Mojitos etc.

Best techniques for serving styling and presentation: Always serve chilled. Garnish with lime wedges, mint leaves & fresh mulberries (or whichever fruit you’re using). You can also use tonic water, sparkling water or club soda instead of water to make a fizzy drink. If you can’t find mulberries, you can replace them with any other fruit like grapes, blueberries, oranges, or even sweet limes!

Chef Shreya J D | @shreaeats

42 Jau Aur Gur ka Aam Panna

Ingredients • ¾ cup barley • ¾ cup Trust Foods’ Jaggery Powder • 2 raw mangoes, roughly chopped • 1½ tsp black salt/ kala namak • 2 tsp ground cumin powder/jeera • 7 glasses water • Few drops of green food colour • Chaat masala (optional)

Preparation time Cooking time 20 minutes 20 minutes

Continued on next page 43 Instructions

• Soak the barley in 7 glasses water. Keep overnight. Next morning, boil the barley for 15 minutes. Strain the liquid and discard the barley. • To the same liquid, add the raw mango pieces and simmer uncovered on medium flame for 10-15 minutes or until the mango pieces are tender. • Strain the liquid through a soup strainer. Using the back of the spoon, continue to mash the pulp to extract as much juice as you can. Discard the pulp. • Stir in the jaggery, salt, cumin powder and green colour. Mix well. • Add water according to the consistency you desire, sprinkle chaat masala. • Refrigerate for a couple of hours and serve chilled!

Chef Farah Bookwala Vhora | @thekitchensbooked

44 Healthy Recipes

45 Low Sugar Oatmeal Cookies

Ingredients • Rolled Oats: 60gms • Sugar free chocolate chunks: 80gms • TRUST G Low Sugar: 60gms • Whole Wheat Flour: 60gms • Baking Powder: 1/2tsp • Baking Soda: 1/4th tsp • Chilled Butter: 80gms • Milk: 8tbsp

Instructions • Cream the butter & sugar together. • Add the milk along with the other ingredients. • Mix and bring the mixture together in order to form a dough. • Divide the dough into equal portions. • Bake at 180c for 14 to 16 minutes. • Allow it to cool down and enjoy your guilt free indulgence!

Chef Radhika Binani | @crumbaffair

46 Strawberry Crumble Parfait

Ingredients • 150g strawberries diced • 15g powdered brown sugar by Trust • 300g Plain Greek Yogurt • honey • 1/2 tsp vanilla extract • 1/2 tsp lemon zest

For the crumble • 20g oat flour • 20g rolled oats • 20g almonds • 20g brown sugar by Trust • 20g Almond butter • 10g ghee • A pinch of salt • 1/4 tsp of vanilla extract • A pinch of baking powder

Continued on next page 47 Instructions

• Coat the strawberries with powdered brown sugar and set aside. • In a bowl add Greek yogurt, vanilla extract and honey and whip it for two minutes. • Refrigerate it for 20 minutes. • In a food processor add all the ingredients of the crumble and pulse it two-three times, till the mixture roughly comes together. The texture should be crumble like. • Refrigerate it for 20 minutes. • Preheat the oven at 180 degrees Celsius for 10 minutes. Bake for 15 minutes till the mixture turn slightly darker. • Remove from the oven and let cool completely. • Dice the strawberries and slice some for garnish. • In a glass, start layer with diced strawberries, then a layer of Greek yogurt and then a layer of crumble. • Repeat another layer and then place a dollop of yogurt mixture in the centre of yogurt mixture topping it up with sliced strawberries. • Serve chilled.

Chef Ayushi Mahajan | @thechocolateavenue_byayushi

48 Oatmeal Cranberry Cookies

Ingredients • 1/2 cup Flour • 1/4 cup Oats • 1/4 cup G-Low Sugar • 1/2 cup Butter at room temperature • 1/2 cup Dried Cranberries • Pinch Salt • 1/4 tsp Baking Soda • 1/2 tsp Vanilla Essence

Preparation time 30 minutes

Servings 8 cookies

Continued on next page 49 Instructions

• Pre heat oven and line a baking tray with baking paper. • In a bowl, beat butter and sugar till it turns creamy and changes colour to off-white. Add vanilla essence and mix again. • In another bowl, mix flour, oats, baking soda, and salt. Add this to the butter mixture and mix with a spatula for a minute. • Add the cranberries and then start mixing with your hand till it forms a soft dough. • Make equal sized dough balls and place them on the baking tray. Flatten them with your fingers and shape it. Sprinkle some oats on top of each. • Bake at 160’C for 10-15 mins till the cookies turn light brown in colour. Cool the cookies and serve.

Chef Diana Goveas | @thebakerbaby

50 Trust G- Low Sugar Kiwi Chia Breakfast Parfait

Ingredients • 1/4 cup chia seeds • 1 cup almond milk/skimmed milk • 4 tsp Trust G- Low Sugar • 1 teaspoon vanilla extract • 3 kiwis (2 pureed, 1 sliced) • Fresh blueberries (optional)

Instructions • Combine chia seeds, milk, sugar and vanilla in a bowl and let it rest at least one hour or overnight in the fridge. • Once the chia seeds have absorbed most of the liquid and created a thick gel-like consistency, remove from the fridge and give it stir. Add more sugar, if needed. • Blend two peeled kiwis until pureed just until it becomes a slush.(Do not add water) • Assemble by placing the thinly sliced kiwis against the wall of the serving glass. Add few spoons of the chia pudding. Add a layer of the kiwi puree and then the chia pudding again. Too with kiwi slices and fresh berries. • Assemble by placing the thinly sliced kiwis against the wall of the serving glass. Add few spoons of the chia pudding. Add a layer of the kiwi puree and then the chia pudding again. Too with kiwi slices and fresh berries.

Chef Tina Salim | @the.doughaffair

51 Mango oats breakfast bowl

Ingredients In a blender, add chilled pulp of two ripe mangoes (Alphonso/Kesar), 1/2 cup of chilled milk/yogurt, 3 tbsp of rolled oats, 2 tsp of g-low sugar @trustfoods.in and blend to make a smooth base. Pour into two breakfast bowls, top it with fruits of your choice, coconut shaves, bajra flakes and nuts of your choice.

Chef Richa Singhal | @richkcraft

52 Granola

Ingredients • 2 cups Steel cut oats • 1/4 th cup brown sugar • 1/2 cup honey • 2 table spoon sunflower seeds • 1/2 cup almond or hazelnuts • 2 tea spoon pumpkin seeds • Sea salt ( optional )

Instructions Mix the mixture well and put it on a baking tray and bake at 170 for 20 -25 mins Let it cool well and add some raisins it cranberry and some dark chocoate chunks And simply enjoy with milk or yogurt

Chef Neha Lakhani | @chefnehalakhani

53 Global Fusions - French Desserts & Recipes

54 Eggless Coconut Cookies

Ingredients • Unsalted Butter 56g • Low gi sugar 75g • Dessicated coconut powder 50g • All purpose flour 64g • Baking powder 1/4tsp • Salt 1/8tsp • Milk 1tbsp (just to bind)

Instructions Pre heat the oven to 180C Start by creaming the butter and sugar until pale and fluffy. Mix in the dessicated coconut powder. Then add the dry ingredients and form a dough using the milk as the binding agent. Now make equal sized cookie dough balls and coat them in a little coconut powder. Press them flat and bake in the pre heated oven for 8-10 mins until golden brown. Let them cool completely and dive in

Chef Aayushi Bajaj | @pinkksugars

55 Jamoon Galette

Ingredients • Maida 200 gms • Butter 100 gms • Icing Sugar 20 gms • Salt 1/4 tsp • Cold water 2 tbsp • Jamoon Jam/ Any jam on hand - 200 gms • Fresh Jamoon (optional)

Preparation time Resting time 10 minutes 30 minutes

Baking time Total Time 20 minutes 1 hour

Serves 8 people

Continued on next page 56 Instructions

• To make the dough, sift flour, sugar and salt in a bowl. • Chop up the butter and add it to the flour mixture. • Gently mix the mixture using the crumbling method (without kneading) until the mixture resembles sand • Add in the cold water one tbsp at a time and bring the dough together. • Once the dough is formed, cover it in plastic wrap and refrigerate it for at least 30 mins (for moe info, see tip) • After 30 mins, remove dough from the fridge. • Portion it into 4 portions and roll out each portion into a circle on a flour dusted surface • Add the jam and fresh fruit into the middle of the circle and pinch the edges together to form a rough well shape. • Dust with more icing sugar and bake in a preheated oven at 220C for 20 minutes. • Take out of the oven, enjoy as it is or with a scoop of icecream!

Tips

You can make the dough in advance, plastic wrap it and keep it in the fridge overnight. This dough can be Frozen for 2 months and refrigerated for 2 days.

Chef Samyukta | @littlealwars_bakehouse

57 Two-Way Eggless Caramel Custard

Ingredients • (Measuring guide: 1 cup: 200 ml)

For the Caramel • Trust G-Low Sugar – 1/3 cup • Water – 1tsp

For The Custard • Curd – 1 cup • Full cream milk – 1 cup • Condensed milk – ¾ cup • Custard powder – 1 tbsp • Vanilla essence – 1 tbsp

Preparation time Cooking time 20 minutes 25-30 minutes

Cooling Time 2-3 hours

Continued on next page 58 Instructions

• In a pan, add TRUST G-Low Sugar or regular sulphur free Sugar and water, mix and put it on low-medium flame till the entire sugar gets dissolved. Cook while swirling the pan carefully till the sugar starts getting golden Amber Color and the syrup gets thick caramelized. • Turn off the gas and pour this into a Steel or Ramekin bowl. Gently swirl to spread the caramel evenly. Let it set well at room temperature. This will ooze once we demould the bowl. • In Another Empty bowl, add all custard ingredients, i.e. curd, full cream milk, condensed milk, custard powder, vanilla essence and mix well with a whisk or blender to get a smooth and thick custard. • Meanwhile, the Caramel must have set. Pour the custard mixture onto the set caramel gradually. Cover the bowl with aluminium foil, and seal the edges well. • Prepare a Steamer and place this bowl carefully in the steamer steam and cook it on medium flame for 25-30 minutes. You will know it’s cooked, once it leaves the edges and an inserted knife or spoon back comes out clean. • Remove from the steamer and let it come down to room temperature and thereafter Refrigerate it for a minimum 2 hours to get the best custard setting. • Once taken out from the Fridge, remove the foil and, using a sharp knife, run it to loosen the edges of the custard from the bowl. Place a serving plate on the bowl and then upturn the bowl on the plate. • Don’t wait anymore, Cut a Big slice for yourself and indulge in mouth melting jiggly Caramel Custard.

Chef Neetu Suri | @dilsechef_bakes

59 Coffee Crumb Cake

Ingredients Vanilla Cake • 1 ⅓ cup flour • 1 ¼ tsp baking powder • ½ Cup butter room temperature • 3/4th Cup granulated sugar • 2 large eggs • 1 tsp pure vanilla extract • ½ Cup whole milk

Crumb Filling • 3 tablespoons butter, melted • 1/2 cup light brown sugar • 1 tablespoon ground cinnamon • 1/2 cup all purpose flour

Continued on next page 60 Instructions

• Preheat the oven to 180 degree Celsius. Prepare a pan by greasing and then lining it with a parchment round. Set aside for later. • In a bowl, whisk together the flour, baking powder, and salt. Set aside for later. • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium for several minutes until it is very light and fluffy, scraping down the sides of the bowl and the beater as needed. • Beat in the eggs, one at a time, being sure to work in the first completely before adding the second. • Add the vanilla extract. Whip the mixture until it is light and fluffy. • Incorporate the dry ingredients on low, alternating with the wet. Don’t overbeat the cake batter at this stage! • Prepare the crumb by mixing all ingredients like a gritty mixture. • Transfer half of the cake batter to the prepared pan and add half of the crumb mix. Add rest of the batter and more crumb mix. Tap the pan on the counter a few times to get rid of any air bubbles. • Bake the cake till a cake tester inserted in the center comes out clean (about 40 minutes). • Cool for 50 minutes before flipping the cake out of the pan onto a wire rack to cool completely • Drizzle some melted chocolate over the cake.

Chef Agrima Mundra | @thesugarcraving

61 Basbousa

Ingredients • Semolina : 250gm • Super fined Sugar : 1/2 cup • Oil/Butter: 1/3 cup • Unsweetened coconut power : 1/2 cup • Milk : 1 cup • Baking Powder : 1 tsp • Vanilla essence : 1 tsp

For sugar syrup • Sugar : 1 cup • Water : 1 cup • Lemon juice : 1 tsp • Rose water : 1/2 tsp

For serving • Chopped almonds/coconut powder

Continued on next page 62 Instructions

• (Preheat the oven to180 degrees C) • In a bowl, combine all of the cake ingredients into a thick batter and pour the battee into a tin spread equally and press. • Bake for 35-40 minutes until a toothpick comes out clean and its color should be golden brown. • Make the sugar syrup.In a pan add sugar and water over high heat , boil until the sugar is dissolved.Add the lemon juice and rose water. • Slowly pouring the syrup over the cake until it’s completely absorbed. • To serve ,vgarnish with the chopped almonds and more coconut and cut into slices.

Chef Swaleha Sheikh | @ahomecookcwl

63 Chocolate Dipper Butter Finger

Ingredients • Cookie dough • Unsalted butter (soft) 115 gm • Caster sugar 75 gm • Vanilla essence 1 teaspoon • Flax seed powder ½ teaspoon • Water 1 and ½ teaspoon • Maida 140 gm • Salt ¼ teaspoon • Milk ½ - 1 tablespoons

Chocolate coating • Dark Compound chocolate (such as morde)/ Dark couverture chocolate (such as van houten) 100 gm • Flavourless oil (such as olive oil, refined oil) 2-3 tablespoons

Continued on next page 64 Instructions

• Add flaxseed powder and water in a bowl, mix and keep aside for 10 min. Use only after 10 min. • Add the butter and sugar to a mixing bowl (the butter should be soft, but not melty). Whisk it together using an electric/hand whisk for 3-4 min. Add the vanilla essence, flax seed mixture and mix. • Add the maida and salt to the butter mixture and mix using a spatula (do not overmix). Slowly start adding milk and mix to check consistency, in case it is pipeable and creamy, do not add more milk. Otherwise add more milk until its creamy and pipeable. • Transfer the dough into a piping bag fitted with a 1.5 cm open star nozzle. Take a baking tray lined with parchment paper and start piping long dough lines, as long as the length of the baking tray. Chill the tray in the freezer for 15 min. • Preheat the oven at 180 degrees celcius (bottom heating element ON, top ON and fan ON) for 15 min. • Remove the baking tray and cut the dough lines into 8-9 cm long pieces using a sharp knife. Pick up the dough pieces and place them at least 1.5 cm apart (make sure the dough is frozen and chilled). • Bake in a preheated oven at 180 degrees celcius (bottom heating element ON, top ON and fan ON) for 30-40 min. To check if the cookies are done, the sides of cookies should be golden brown, the top and sides of the cookies should feel firm (not solid hard, but firm) when touched with a finger. • Cool the cookies under a fan for 30 min. • For the chocolate coating, place 2 tablespoons of oil and chopped dark chocolate in a pan and place on low heat. Mix until chocolate has melted. If the chocolate mix looks thick, you can add more oil to it. Dip 14th of the butter finger in the chocolate mix and place on a tray lined with parchment paper. Optionally sprinkle some chocolate shavings on top of the chocolate dipped part while its wet. Let the chocolate dipped fingers dry under a fan for 30 min - 1 hour.

Chef Disha arora | @live.eat.carpediem

65 Churros

Ingredients • Water 1 cup (250ml) • Unsalted butter 1/4 cup (56g) unsalted • Sugar 3.5 Tbsp (45g) granulated sugar • Salt 1/4 tsp salt • Maida / all-purpose flour 1 cup (141g) • Egg 1 • Vanilla extracts ½ tsp • Vegetable oil, for frying

For coating • Sugar 1/2 cup (100g) • Cinnamon powder 1/2 tsp ground cinnamon

Dipping Sauce • Heavy cream ½ cup • Brown sugar ½ cup • Condensed Milk ¼ cup

Continued on next page 66 Instructions

• For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside. • Heat about 1 1/2 inches vegetable oil in a large pot or over medium-high heat. While oil is heating prepare batter. • Add water, butter, sugar and salt to a large sa ucepan and bring to a boil over medium-high heat. • Once the mixture has come to boil r emove the sauce pan from heat, add flour and stir constantly with a rubber spatula until mixture comes together and is smooth. • Transfer mixture to a mixing bowl let cool 5 minutes. • Add vanilla and egg to flour mixture then mix immediately with spatula until mixture comes together and is smooth (it will separate at first but keep mixing it will come together). • Transfer to a piping bag fitted with a rounded star tip (no bigger than 1/2-inch) • Careful ly pipe mixture into preheated oi l, into, cut end wi th clean scissors. • Let fry unt il golden brown, about 2 minutes per side. Transfer to paper towels to dry brief ly then transfer to cinnamon sugar mixture and roll to coat.

Dipping Sauce

• Combine the cream and brown sugars in a sauce pan over medium heat. Stir while sugar dissolves and mixture comes to slow boi l. Continue to boi l, st irring occasionally unti l the cream mixture reduces down to half cup. • Once i t has reduced, st ir in the sweetened condensed mi lk and whisk unti l everything is wel l-mixed. Serve sauce warm, and re-warm i t in the microwave i f it star ts to get too thick.

Chef Maya Pandey | @mycakecastlelove

67 Chocolate Sable Cookies

Ingredients Chocolate sable • Icing Sugar 50gm • Cold Butter 100gm • Flour 150gm • Cocoa Powder 20gm • Vanilla essence 1tsp

Garnish • Tutti Fruity • Gems & Candies • Grated Chocolate

Dulce De Leche • Milk 1 ltr • Trust Sugar 300gm • Vanilla Essence 1tspn

Continued on next page 68 Instructions

Method to make Chocolate Sable • Add sugar, vanilla essence and cubed butter in a bowl and whisk till creamy and pale. • Add flour, cocoa powder and mix into creamed butter using finger tips. • Combine dough with soft hands and wrap in Baking paper in square shape. • Refrigerate for 1 hour. • Take out the dough and roll flat upto 0.5cm width. • Cut rounds and make hole in center using smaller round cutter. • Place on Baking tray covered with silicon mat • Bake in preheated oven at 180 degree Celsius for 10 to 12 minutes • Let the cookies cool down completely before removing from mat.

Method to Make Dulce De Leche • Stir milk and sugar in heavy bottom pan till a boil comes. • Simmer the gas and let it boil to caramelize. • Stir occasionally yet often to avoid caramel from burning • Remove from gas once mixture starts to thicken and let it cool completely.

Method to Make Cookie Tower • Place sable on base and pipe Dulce De Leche • Repeat same Step again • Place final Sable on top and apply just thin layer of Dulce De Leche. • Garnish with Tutti Fruity / Candies / Gems of choice. Drizzle Grated Chocolate On top.

Chef Garima Mathur | @bake_thewaytohappiness

69 Lemon And Mixed Fruit Tarts

Ingredients • 200g flour • 100g cold butter • 2 to 3 tbsp. Trust foods sugar • Cold water for binding

Instructions • In a wide bowl mix the butter and sugar with your fingertips till it resembles bread crumbs. Alternately pulse them in a mixer to get the same texture • Add cold water one tablespoon at a time till the flour comes together into a smooth ball. Do not knead • Refrigerate this dough for some time, about 15min to half an hour • On a lightly dusted surface roll the dough to about 1⁄4 inch thickness • With a cutter slightly larger than the tart mould, cut circles and press onto the tart moulds first at the base and then along the sides. • Blind bake at 180deg for about 35 to 40 min till golden.(time may vary from oven to oven)

Continued on next page 70 Ingredients

For the filling • 5 tbsp. Trust Foods sugar • 5 tbsp. cornflour • 1 1⁄2 cups water • 2 tbsp. butter • 1 1⁄2 cups whipped cream • Lemon juice (2 to 3 lemons) • Few drops of lemon yellow colour

Instructions

• Mix sugar water and cornflour in a heavy bottom pan and cook till mixture just thickens and becomes transparent • Cool while stirring • Add butter and mi well. Also add lemon juice and colour • When cool, whip and add the cream • Allow this mixture to chill • Fill into a piping bag and pipe the mixture in the tart shells • Serve chilled

Ingredients

• 100g butter • 100g sugar • 50g lemon juice • 4 egg yolks

Instructions

• Mix all the ingredients in a steel bowl • Place this in another larger bowl with water on flame (double boiling) • Cook for almost 35 to 40 min stirring occasionally till the mixture thickens. The mixture will thicken further on cooling • Allow it to cool completely and then pipe into the tart shells.

Chef Monica Dhir | @justdesserts.cookery

71 Black Pepper Vanilla Caramel Filling For Bonbons

Ingredients Vanilla Caramel • 250g – Fresh cream • 2ml – vanilla concentrate • 35g – Water • 130g – Glucose • 180g – Trust brown sugar • 30g – butter • 25g – Honey ( optional) • 2g – Salt

Instructions • Heat the cream and vanilla concentrate and bring them to a boil and keep hot. • Take water and sugar in a pan, heat to dissolve the sugar, then add the warmed glucose and cook to 140C. • Stop the sugar cooking process by adding butter, honey( optional) and salt stirring with a whisk. Don’t remove from induction. • Continue to stir, gradually add the cream • Reheat the mixture to 118C. • Let caramel cool. • Application: Use it to fill along with black peppercorn praline .

Continued on next page 72 Preparing black pepper corn praline • 40gm – black pepper corn • 100gm – trust caster sugar • 80gm – almond paste • 50gm – milk chocolate • 25gm – butter

Instructions

• Caramelize sugar to amber color. Add peppercorns. • Pour caramelized mix on silpat or butter paper and let it cool. Snap it into smaller pieces after cooling off. • Grind the caramelized pieces to fine powder and then paste consistency. ( Add butter if required to run the grinder ) • Melt butter almond paste and chocolate to 40C; bring down the temperature to 27C while stirring • Add caramelized peppercorn paste to above mix. • Fill the chocolate centers half with vanilla caramel and half praline.

Chef Rakesh Saini | 32degreestudio

73 Madelines

Ingredients • 2 eggs • 95 Gms low Cal sugar @trustfoods.in • 115Gms Flour • 7 Gms Baking powder • 95 Gms Butter • 0.5 Gms Orange Zest

Instructions • Whisk in eggs and sugar, till it becomes white in colour. • Fold in flour and baking powder. • Add melted butter and orange zest . • Line the baking tray with butter and flour . For Madeline use the shell mold. • Pipe 30 Gms of batter in each shell. • Bake at 180degrees for 10 min

Chef Mohena | @onceuponacakepune

74 `v Coffee Walnut Cookies

Ingredients • 100 gm softened,salted butter • 60 gm or 1/4 cup Trust castor sugar • 60 gm or 1/4 cup Trust coffee demarara sugar • 1 egg • 1 teaspoon vanilla essence • Two teaspoon espresso • 180 gm or 1 and 1/2 cup all purpose flour/ maida • 1/4 teaspoon baking soda • 1 tablespoon cornflour • 60 gm or 1/2 cup Walnuts

Instructions • Beat the butter with the sugar and the vanilla essence. • After beating for about 5 min, combine in 1 whole egg and beat again for 2 min. • Add in the espresso and mix it in as well. • Sieve in the dry ingredients i.e maida,cornflour and baking soda and combine it in using a spatula. • Add in some walnuts and mix it in, your cookie dough will be ready. • Refrigerate the cookie dough for 2 hours and then make small dough balls out of it and bake in a preheated oven at 170 degrees Celsius for 18-20 min. • After baking allow the cookies to cool down for 15-20 min before eating!

Chef Adarsh | @bakes_mith

75 White chocolate And Strawberry Pound cake

Ingredients • Flour-150grams • Butter-165grams • Sugar-190grams • Eggs-4pcs • Baking powder-1 1/2tsp • Vanilla-1tsp • White chocolate chips-50grams • Frozen strawberry

Instructions • Preheat the oven at 170c • Cream butter, sugar and vanilla until light and fluffy • Add in the eggs one at a time scraping the sides of the bowl at regular intervals • Sieve flour and baking powder and fold it gently into the creamed butter and sugar mix • Fold in the white chocolate chips and frozen strawberry pieces gently • Pour the batter in cake tins or silicone moulds accordingly and bake at 170c until a skewer inserted comes out clean • The cake is best consumed at room temperature

Chef Gomiti | @nouvelle_chennai

76 Edible Moss Recipe

Ingredients • 1 egg • 30 gms corn syrup • 12 gms superfine or castor sugar • 25 gms AP flourv • 5 gms baking powder • Leaf green gel color ( you could also mix brown and green to get that perfect shade of moss green)

Instructions • Whisk the egg with superfine sugar and corn syrup. • Add food color. • Sieve and fold dry ingredients. • Microwave in a shallow dish( I use an 8x8 glass casserole dish) for 90-120seconds ( depending on your microwave) • Immediately keep the dish upside down on a wire rack after baking. • Once cooled, take the moss out of the dish. If you want a full moss carpet, take the sponge out in one piece, put it between 2 parchment papers and press down with weight. Voila!!! Your edible Moss carpet it ready! Use it to decorate your cakes, bakes and desserts!

Chef Heena Mahajan | @funkybatter

77 Tiramisu

Ingredients • 1 cup Whipping Cream • 1 cup Cream Cheese • 1/2 cup Mineral Sugar/ Castor Sugar • 4 drops Irish Coffee Essence / Vanilla • 1 cup Warm Water • 5 tbsp coffee • 1 pkt Digestive Biscuits • 5 tbsp cacao powder

Instructions • First Whisk the Whipping Cream in a bowl till firm peaks are formed. Keep it in fridge once done. • In a separate bowl whisk cream cheese with sugar and Irish Coffee Essence. • Pour Whipped Cream in Cream Cheese and fold everything together. • Take a bowl and add hot water and coffee. • Take a serving dish. Dip each digestive biscuits in coffee solution and place them on dish. • Add a layer of whipped cream mixture. Repeat the same process twice. • In the end sieve Cacao Powder on top and set in fridge for minimum 3 hours. • One can do the same process in a martini or coupe glass or even a mason jar.

Chef Manu Mahalwar | @cookitupwithmanu

78 Muffins

Ingredients • 100gms butter • 100gms breakfast sugar • Vanilla extract • 2eggs • 120gms flour 4gms baking powde • Add a filling of choice could be any nut or chocolate chunk, nutella, jam, compote or anything you wish

Instructions • Step1: cream together the butter and sugar along with the vanilla till fluffy and pale • Step2: add eggs one by one and whisk well. • Step3: now add your flour, baking powder, any nut or chocolate chunk at this step to avoid it from sinking at the bottom • Step4: put the batter in your muffin liner and top it with your favourite topping, jam or chocolate.

Chef Sara Taneja | @letsbakelovebysara

79 Thank You!

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