If You Are Dessert Lover Try These Mouth-Watering Recipes

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Orange Cake Roll Servings - 5 INGREDIENTS Water - 55 milliliters Sugar - 40 grams Orange - 90 grams Orange juice - 55 milliliters Oil - 40 milliliters All purpose flour - 65 grams Egg yolks - 5 Egg whites - 5 Powdered sugar - 50 grams Lemon juice - 1 tablespoon Vanilla extract - 1 tablespoon Whipped cream - 200 grams PREPARATION 1. Take a deep pan, add 55 milliliters water, 40 grams sugar and bring it to a boil. 2. Add 90 grams oranges and boil for 3 - 4 minutes. 3. Remove it from heat and place it on a baking tray. 4. In a bowl, add 55 milliliters orange, 40 milliliters oil and whisk it well with the help of whisker. 5. Add 65 grams all purpose flour, 5 egg yolks and whisk it well with the help of whisker. Keep aside. 6. In a bowl, add 5 egg whites, 50 grams powdered sugar and whisk it well with the help of whisker. 7. Add 1 tablespoon lemon juice, 1 tablespoon vanilla extract and whisk it well with the help of whisker. 8. Add prepared batter and mix it well. 9. Pour this over boiled orange and spread it evenly. 10. Preheat the oven to 300°F/150°C and bake for about 30 minutes. 11. Place it on a board, add 200 grams whipped cream and spread it evenly. 12. Now, roll it with the help of your fingers and cut it into pieces. 13. Serve. Mango Kalakand Servings - 4 INGREDIENTS Digestive Biscuits - 90 grams Melted butter - 2 tablespoons Warm milk - 2 tablespoons Saffron - 1/4 teaspoon Ghee - 2 teaspoons Crumbled paneer - 200 grams Milk - 500 milliliters Condensed milk - 80 grams Mango puree - 100 grams CArdamom powder - 1/4 teaspoon Mango puree - 100 grams Mangoes - 350 grams Almonds - for garnishing Pistachios - for garnishing Dry rose petals - for garnishing PREPARATION 1. In a blender, add 90 grams digestive biscuits, 2 tablespoons melted butter and blend it well. 2. Transfer, this into a glass and refrigerate for 30 minutes. 3. In a bowl, add 2 tablespoons warm milk, 1/4 teaspoon saffron and mix it well. Soak for 15 - 20 minutes. 4. Heat 2 teaspoons ghee in a pan, add 200 grams crumbled paneer and cook for 1 minute. 5. Add 500 milliliters milk and cook for 10 - 15 minutes. 6. Add 80 grams condensed milk and cook for 8 - 10 minutes. 7. Add 100 grams mango puree, 1/4 teaspoon cardamom powder, soaked saffron milk and cook for 2 - 3 minutes. 8. Remove it from heat and cool for 8 - 10 minutes. 9. In a glass, add mango kalakand, some mangoes puree and spread it evenly. Keep aside. 10. On a board, place 350 grams mangoes and cut it into pieces. 11. Now, shape it into a circle. (See video) 12. Place it on a glass, garnish with almonds, pistachios and dry rose petals. 13. Serve. Mango Delight Servings - 3 INGREDIENTS Mangoes - 400 grams Corn flour - 30 grams Sugar - 60 grams Water - 120 milliliters Desiccated coconut - 50 grams Pistachios - for garnishing PREPARATION 1. On a board, place 400 grams mangoes and cut it into pieces. 2. Transfer, this into a blender, add blend it well. 3. In a blender, add blended puree, 30 grams corn flour, 60 grams sugar, 120 milliliters water and blend it well. 4. Take a pan, add blended mixture and cook for 8 - 10 minutes. 5. Remove it from heat and cool for 5 minutes. 6. Transfer, this into a moulder, add prepared mixture in it. Refrigerate for 2 hours. 7. Demould it and coat it with desiccated coconut. 8. Garnish with pistachios. 9. Serve. Mango Mousse Servings - 4 INGREDIENTS Mangoes - 320 grams Sugar - 2 tablespoons Milk - 70 milliliters Whipping cream powder - 50 grams Milk - 50 milliliters Water - 250 milliliters White chocolate - 80 grams Mangoes - 360 grams Mint leaves - for garnishing PREPARATION 1. On a board, place 320 grams mangoes and cut it into pieces. 2. Transfer, this into a blender, add 2 tablespoons sugar, 70 milliliters milk and blend it well. 3. In a bowl, add 50 grams whipping cream powder, 50 milliliters milk and whisk it well with the help of whisker. 4. Take a deep pan, add 250 milliliters water and bring it to a boil. 5. Place a bowl on top of it, add 80 grams white chocolate and stir continuously until the chocolate is melted completely. Remove it from heat 6. Pour this over prepared whipping cream. 7. Add 120 grams blended mango puree and mix it well. 8. Transfer, this into pipping bag and keep aside. 9. On a board, place add 360 grams mangoes and cut it into pieces. 10. In a serving glass, add chopped mangoes, some prepared mango puree, prepared mango mousse, chopped mangoes and garnish with mint leaves. 11. Serve.