Desserts that will get you on a new level of high

• 1 bottle of red wine
• 3/4 cup brown sugar
• 2 cups whipping cream
• 1 vanilla bean
• 4 egg yolks
• 1 cup 1/2 and 1/2 cream

• Pour whole bottle of wine into a large pot. Over medium-low heat allow to simmer until reduced to 1 cup of liquid. This can take up to an hour, depending on heat — keep checking it. Set aside.
• Whisk together brown sugar and whipping cream in a medium pot. Cut vanilla bean in half and scrape seeds. Add seeds and pod to cream.
• Cook over medium heat, stirring constantly, until mixture begins to steam but not boil.
• Meanwhile, in a stand mixer, beat egg yolks until light colored.
• Remove from pan and very slowly pour in the cream mixture to the egg yolks, whisking the whole time. Ensure eggs don’t curdle.
• Return mixture to pot and place back over medium heat. Cook and stir until mixture thickens enough to coat the back of a wooden spoon. Remove from heat.
• Place a strainer over a large bowl. Pour in the 1 cup of 1/2 and 1/2 cream. Pour in the thickened egg/cream mixture through the strainer to get out any yucky bits.
• Lastly, stir in reduced wine.
• Chill in fridge for at least 3 hours.

• Pre-heat oven to 180 deg. C (350 deg F). Lightly grease and line the base of an 8-inch (20.5 cm) square baking pan or tin with greaseproof or baking paper.
• Break up the 60 gm plain chocolate and put it in a heatproof bowl. Fill a saucepan to about an inch (2 cm) deep with water, and bring to a gentle simmer over low heat. Set the bowl over the saucepan (making sure it sits above the water), and melt the chocolate gently, stirring frequently.
• Remove the bowl from the pan and set aside to cool until needed.
• In an electric mixer bowl, put the soft butter and icing sugar. With an electric mixer fitted with a paddle attachment, beat at medium speed until light and creamy. Alternatively, you may beat by hand with a long wooden spoon.
• Gradually beat in the eggs, followed by the rum. Scrape down the sides of the bowl, then add the melted chocolate and beat till well combined. Stir in the flour, and when thoroughly combined, add the chopped chocolate (or chocolate chips) and the walnuts and mix thoroughly. Pour out the batter into the prepared tin and spread evenly.
• Bake in the pre-heated oven for about 20 to 25 minutes until the top is set and firm. Remove from the oven and place on a cooling rack, and leave to cool in the tin — taking care as the crust is fragile — before cutting into squares or bars.

• 1/4 cup water
• 1 1/2 cup ghee
• 4 cup all-purpose flour

• 1 cup sugar
• 1 teaspoon finely chopped almonds
• 1/4 cup semolina
• 1 tablespoon green cardamom
• 200 gm khoya
• 1 tablespoon bhang seed powder

• For making this easy and popular recipe, make the dough by mixing ghee and flour in a bowl. Add water and knead well to a stiff dough. Keep aside for 60 minutes.
• In the meantime, saute khoya and semolina till slightly fried and keep aside to cool. Add sugar, bhang powder, green cardamom and almonds to the cooled khoya and mix well.
• Make balls of the dough and roll them into thick rounds. Place 1 1/2 tsp of the filling and fold.
• Seal the edges with wet fingers.
• Heat ghee in a pan over medium flame. Fry the gujiyas till golden brown on all sides. Remove and serve.

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