D'lecta HumBhiChef Desserts Workshop plus Baked Yoghurt Recipe

This year Diwali was a more savoury affair for me and my family. After being showered with spicy farsan and snacks, it is natural to crave for something sweet. Though my family loves ghee laden sweets, I am more of a chocoholic and absolutely adore a sublime cheesecake.

And when I was invited to D'lecta HumBhiChef Desserts Workshop, it was perfect timing.

I reached at their sprawling corporate office at Gokuldham in Goregaon East. I was one of the first of the invitees to arrive and took in their magnificent kitchen. Laid out on one of their counters was their range of products. D'lecta is better known for their beverage solutions that are used in various hospitality industries and workplaces. They are also one of the prime players that offer a variety of dairy products and bakery products that are available in various SKUs in large and small retail formats. 

Just looking at this rich product spread is enough to tempt any cheese lover like me!

My dear food blogger friends Shalini Digvijay of Baketitude, Uttpal Krushna of Fashionable Foodz and Aarthi B of Gastronomic Flight joined me in this workshop.

The D'lecta kitchen's professional chef, Ms. Priya Dikshit was most gracious in her interactions, promptly and courteously attending to all our littlest doubts. Needless to say we learnt a lot from her, especially for a dessert newbie like me. In the end, we all were awarded certificates for successful completion of the workshop and also took home loads of D'lecta goodies!

We learned to make Eggless Baked Cheesecake, Baked Yoghurt, Black Forest Cheesecake and Espresso & Dark Chocolate Mousse.

So here I share an interesting recipe for Baked Yoghurt that I have rightly term it as a lazy person's dessert, because:
a) It uses only 3 ingredients
and
b) it is dreadfully simple to make.

Moreover, it was surprisingly and utterly delicious that I just couldn't stop at one serving.


Recipe for Baked Yoghurt:

Serves: 6 small ramekins

What you'll need:

Condensed Milk: 200 g
D'lecta Creme: 200 g
Yoghurt: 200 g

Method:

Preheat the oven at 150 degree Celsius.

Mix the creme, condensed milk and yoghurt until smooth. (Make sure all 3 ingredients are at room temperature).

Whisk away till it has mixed nice and smooth.

Put in 6 equal sized aluminum bowls/ ramekins.
Put them in a baking tray with water.

Bake the yoghurt for 20 minutes.
Switch off the oven and let it cool in the oven for 10 minutes.

 Remove from the oven, cool it and chill it for 3 - 4 hours.

Take a spoon, dig in and Enjoy!

Note: If you don't have an oven, you can cover the ramekins with foil and steam them in a steamer.



Do let me know in the comments if you'd try this out at home!

Sevaiya Kheer - No fuss, One Pot Dessert

Honestly, I do not possess a sweet tooth; OK maybe only for chocolates. And perhaps that is the reason why I create fewer sweet dishes. Yet, I love the concept of sweet endings to a meal – a dessert – which is best eaten when created with minimal fuss, in my honest opinion. 

Thanks to my sweet-loving family, I have now learnt to whip a sweet dish quickly and ones especially that require no to minimal preparation time. And today I share one of the first desserts I learnt when started taking interest in cooking – a one pot dessert : Sevaiya Kheer. It is simple - and that is why I hold this recipe close to my heart.

Simple, quick and full of flavours, it is the best dish for beginners to learn. And I can make it under 10 minutes if all the ingredients are available. So here, I recreate the recipe as guided by my dear mother-in-law.

Sevaiya Kheer/ Roasted Vermicelli in Milk

Serves: 6 (Makes 6 bowlfuls)

Cooking time: 10 minutes

Ingredients:

125 gm Sugarfree Natura powder – a natural sweetening substitute.
(The original recipe calls for sugar, you can use either of the two)

125 gm Roasted Vermicelli (Easily available in the market)

2-3 strands saffron soaked in 2-3 tsp of water

4 each of cashewnuts, almonds and raisins - roughly chopped

750 ml Milk (I used skimmed milk)

½ tsp cardamom powder

Procedure:

Pour all of the milk in a vessel and heat it on medium heat. Simmer for 1-2 minutes.

Add Sugarfree Natura or Sugar and mix well.

Then add the chopped dry fruits and the vermicelli and mix well.

Add the saffron strands and the cardamom powder and mix well.

Just as the milk starts to boil, take it off the gas and cover with lid. Let it rest for 5-7 minutes.

This step will allow the vermicelli to cook.

Serve hot with slivers of soaked almonds as a garnish.

Alternatively, after the kheer has cooled down to the room temperature, you can refrigerate it for an hour or so and serve cold as well.

If you use Sugarfree Natura – a natural sweetening substitute- instead of sugar, you will perhaps not notice the difference in sweetness. But as compared to sugar, it is known to lessen the amount of calories consumed. So consume your sweet dessert guilt free, minus the calories!

Do try this recipe and let me know how it tasted.

This post has been written for the Sugar Free Dessert Challenge contest on IndiBlogger.