THE ART OF DESSERT ·
1. THE ART OF DESSERT · MEXICAN CLASSICS
PREP TIME 25 min
Tres Leches Cake milks.
One
heavenly
Ingredients For the cake - 1 cup all-purpose flour - 1½ teaspoons baking powder - ¼ teaspoon salt - 5 large eggs, separated - 1 cup granulated sugar, divided - ⅓ cup whole milk - 1 teaspoon vanilla extract For the topping - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Fresh strawberries or a light dusting of cinnamon (optional)
BAKE TIME 25–30 min
slice.
SERVINGS 8 slices
For the three-milk mixture - 1 can (12 oz) evaporated milk - 1 can (14 oz) sweetened condensed milk
Chef 's Tip Pour the milk mixture over the cake slowly and give it enough time to soak overnight for an extra-moist, flavorful dessert.
Directions Prepare the oven. Preheat to 350°F (175°C). Grease a 9 × 13-inch baking dish.
Mix the batter. Combine flour, baking powder, and salt. Beat egg yolks with ¾ cup sugar until pale. Mix in milk and vanilla, then fold in the dry ingredients.
Whip the egg whites. Beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat to stiff peaks. Gently fold into the batter.
Bake. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let cool.
Add the three milks. Whisk the evaporated milk, condensed milk, and whole milk together. Poke holes all over the cooled cake and slowly pour the mixture over it.
2.
· THE ART OF DESSERT
Gulab Jamun
Golden sweetness steeped in rose-scented syrup. PREP TIME 20 minutes COOK TIME 25 minutes SERVINGS 12 pieces Directions Make the syrup. Simmer sugar, water, and cardamom for 5–7 minutes. Stir in rose water and keep warm.
Ingredients For the dough For the syrup 1 cup milk powder - 1½ cups sugar ¼ cup all-purpose - 1½ cups water flour - 3 cardamom ¼ teaspoon baking pods, lightly soda crushed 2 tablespoons ghee, - ½ teaspoon rose melted water (optional) About ¼ cup milk, - Oil or ghee for added gradually frying
epare the dough. Mix milk powder, flour, and king soda. Add ghee and enough milk to form a soft dough. Avoid over-kneading. Shape. Gently roll into 12 small, smooth balls without cracks. Fry slowly. Heat oil or ghee over low to medium-low heat. Fry the balls gently, turning until evenly deep golden brown. Soak. Let the fried balls rest briefly, then place them in warm syrup for at least 1–2 hours before serving.
CHEF'S TIP Keep the dough soft and the frying temperature low. This helps the gulab jamun cook through without becoming dark on the outside too quickly.
3.
· THE ART OF DESSERT
Sel Roti A golden ring of Nepalese tradition. PREP TIME
COOK TIME
SERVINGS
20 min
20–30 min
8–10 rings
CHEF'S TIP
Keep the batter thick enough to hold its ring shape. Test one small ring first, then adjust the batter with a little milk if it is too thick.
Directions
Soak the rice. Rinse the rice and soak it in water for 2–4 hours. Drain thoroughly.
Make the batter. Grind the soaked rice with sugar, melted ghee, and enough milk to make a thick, smooth, pourable batter. Add cardamom if desired.
Rest. Let the batter rest for about 20–30 minutes. Stir well before frying.
Shape the rings. Heat oil in a deep pan over medium heat. Pour the batter in a continuous circle into the hot oil, forming a ring.
Fry until golden. Cook until the underside is golden, then carefully turn and fry the other side. Remove and drain on a rack or paper towels.
Cool and serve. Let the sel roti cool slightly. Enjoy warm or at room temperature
Ingredients 2 cups rice
2 tablespoons ghee, melted ½ cup milk, approximately ¼ teaspoon ground cardamom (optional) Oil or ghee, for deep-frying
4.
Kitchen Notes Quick Cooking Fact Traditional Nepalese Sel Roti is made from ricebased batter and fried into a ring shape. It is especially popular during Dashain and Tihar festivals.
Storage Tips — Tres Leches Cake - Refrigerate: Store covered in the refrigerator at 40°F (4°C) or below. - Keep fresh: Enjoy within 3–4 days for the best taste and texture. - Prevent drying: Cover tightly with plastic wrap or an air-