chefsaha

Makes approx 18 individual size Cheese Cake Muffins Ingredients:- Graham Cracker Crumbs - 1 cup Butter - 2 tbspn Sugar - 2 tbspn Cream Cheese - 24 oz ( 3 blocks of 8 oz) Sugar - 3/4 cup Eggs - 3 large brown eggs Vanilla essence - 1 tspn 35% cream - 1 cup Icing sugar - 1 tbspn Vanilla essence - 1/2 tspn Mixed berries ( strawberry/ raspberry/ blue berry) - 1 cup Brown sugar - 2 tbspn Method: Mix graham crumbs, butter and sugar. lay them on muffin cups. to form the base of the cheese cake whip cream cheese , add sugar and whip till sugar almost is incorporated and its not grainy. add eggs 1 at a time and whisk, till you added all three eggs. add vanilla essence.  place the whipped cream cheese mix on muffin cups.  bake in a pre heated oven at 325 degree Fahrenheit for 25 minutes.  take it out from oven and let it cool for 1 hour at room temperature. transfer to refrigerator in a closed lid container and refrigerate for 2 hours.  prepare Chantill

Chick peas flour - 2 cups Ghee  ( clarified Butter) - 1/2 cup icing sugar - 1 cup Green cardamom powder - 1/2 tspn dry nuts - 2 tbspn ( almond/ pistachio/ cashew nut) optional raisins - 1 tbspn Heat besan in a non stick pan ( broil) no fat/ no oil for 10 to 12 minutes, constantly stirring with a wooden spoon, so it is cooking evenly. you would get a nutty aroma. Add melted Ghee and mix well. use a potato masher to mix and get rid of small pea sized lumps. cook for approximately 5 minutes , constantly stirring with a wooden spoon, so you don't get any dark brown colour take off the heat and stir in your icing sugar, use a potato masher to break open lumps. the texture you are looking for is like a corn meal consistency. add your dry nuts and raisins.  let it cool for 20 minutes take approx 1.2 oz of the mix and press it in your palms and form a roundel. it might break when you start, but dont give up. just try to press it hard and rotate in your palms. Be