RD Recipes: Rajesh Paramashivan, Head Pastry Chef at Peche Mignon.

"Republic Day at Novotel Mumbai Juhu Beach is a celebration of India's rich culinary heritage, and our desserts are crafted to evoke both nostalgia and wonder. From the patriotic Tiranga Barfi to the innovative Gulab Jamun Cheesecake, each creation is a tribute to our nation's diverse flavors and an invitation to indulge in a symphony of sweetness and tradition," - Chef Rajesh Paramashivan, Head Pastry Chef at Peche Mignon. Saffron Sweet Pearls with Cardamom Baked Yogurt Cardamom baked yogurt Hung curd – 250gms Icing sugar – 60gms Condensed milk – 100gms Fresh cream – 125gms Cardamom powder - 5 gm Method Mix all the ingredients together in mixing bowl Whisk the mixture till you get smooth consistency Pour the above mixture in an earthen pot or kulad bake at 150◦c for 16minn on double bath refrigerate for 2 hours serve chill Sweet pearls (Bondi) Gram flour (besan) – 250gms Baking soda – pinch Water – 90ml Saffron strand – 1 gms Oil for frying Sugar Syrup Sugar – 200gms Water – 100ml Cardamom – 2 nos Saffron – 1gms Rose water – 50ml Method add the sugar water saffron and cardamom in sauce pan make a thick syrup add rose water for flavoring add water to gram flour to form smooth batter add the saffron to the mixture lastly add baking soda to the mixture and whisk well To make Bondi pass the mixture through the perforated ladle on the hot oil kadai Remove Bondi strain all the oil completely Dip the Bondi in warm sugar syrup rest it for an hour Remove the excess syrup through strainer Finally, sweet Bondi is ready to serve Assembly Serve the cardamom baked yogurt in a kulad with sweet Bondi and chopped nuts as garnish TIRANGA MOTI CHEESE CAKE Cardamom cheese cake Philadelphia cheese – 250gms Fresh double cream – 250gms White chocolate – 200gms Cardamom powder – 10gms Method Cream the with the balloon whisk cheese till smooth Add the fresh double cream slowly the cheese mix and keep whisking Add the white chocolate and cardamom powder to it Set the cheese cake mix in tray and chill in a freezer Sweet pearls (Bondi) Gram flour (besan) – 250gms Baking soda – pinch Water – 90ml Saffron strand – 1 gms Oil for frying Sugar syrup Sugar – 200gms Water – 100ml Cardamom – 2 nos Saffron – 1gms Rose water – 50ml Method add the sugar water saffron and cardamom in sauce pan make a thick syrup add rose water for flavoring add water to gram flour to form smooth batter add the saffron to the mixture lastly add baking soda to the mixture and whisk well To make Bondi pass the mixture through the perforated ladle on the hot oil kadai Remove Bondi strain all the oil completely Dip the Bondi in warm sugar syrup rest it for an hour Remove the excess syrup through strainer Finally, sweet Bondi is ready to serve Chocolate Use melted white chocolate with orange, green and white colour cut in a desire shape for placement Assembly Place the sweet Bondi at the bottom add the cardamom cheese cake mix to it Place the chocolate on the plate cut the cheese cake place on above the other indicating the flag colour Garnish and serve