Cool for 15 minutes in an AC room. Melt and temper milk chocolate .

Put the melted milk chocolate in bell shaped mould. Tap Mould thoroughly to take out air bubbles.

Cool mould in refrigerator for 20 minutes. Take out the bell from mould.

Wrap it with transparent cellophane and decorative ribbons. RELATED RECIPES Thai Tofu yellow curry Steamed Mutton Kofta In Cabbage Leaves Paneer Kofta Curry Cream Of Tomato Soup California Prune Kofta Ingredients: 100 g - melted milk chocolate 20 g - white chocolate for painting (less)

Add Mint essence to taste. Mix it well.

Put the chocolate into a tray. Cool in refrigerator for 25 minutes.

Cut it into long thin pieces and serve with ice cream or a delicious cold and hot coffee. For the Sugar Crunch: In a vessel put in 100 gm sugar.

Add a teaspoon of water and heat on a stove till sugar melts and turn brown. Quickly remove on a well oiled marble table and spread thinly.

When cool, crush lightly with a rolling pin. Collect the sugar crunch and store tightly in a jar till required.

RELATED RECIPES Paneer Kabab/ Pakora Honey Sesame Chicken Thai Tofu yellow curry Maacher bora/chop Shrimp fried rice and sausage frittata Ingredients: 500 g - melted dark chocolate 50 g - sugar crunch food grade mint essence (less)

Take a heavy kadai/non-stick skillet. Heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted.

In the same skillet, add 1/4 cup of ghee and warm it up. Add the dal paste and stir continuously, not allowing lumps to form.

This part is very tricky since the dal cooks really fast, irrespective of the ghee. Keep the heat at the lowest and keep stirring even after the dal becomes thick.

This is when your hands will become your enemies and hate you for making them work. Add the rest of the ghee intermittently Meanwhile mix the sugar with water/milk in a pan and bring to a boil.

You can add the saffron and cardamom powder to this mixture. Otheriwise you can simply add them towards the end to the dish directly.

Add this slowly to the cooking dal. Keep the heat low at all times and break lumps if formed while adding the sugar and water/ milk mix.

Cook until the ghee surfaces and halwa gets a shiny, creamy texture. Garnish with cashews and raisins.

Note: You can optionally dry roast the lentils in a skillet until aromatic and lightly golden and then soak it in water. It helps to enhance the taste and fragrance of this dessert though it is optional.

RELATED RECIPES Goan Vindaloo Chicken biryani with dalcha Vegetable arhar dal Gujarati Osaman Dal Fried val dal Ingredients: 1 cup split (Yellow) moong dal 1/2 cup - ghee 3/4 cups to 1 cup - sugar 1/2 cup - milk Cashews/raisins roasted in ghee for garnishing 1/2 tsp - cardamom powder A few strands of saffron (less)

Top up the mould with chocolate. Cool in refrigerator for 15 minutes.

Demould and arrange on a platter and serve. It looks beautiful and the sweet and spicy chocolate is a perfect accompaniment to a lovely evening snack with Tea.

RELATED RECIPES Chips chaat Chicken Paprika Dry Potato Wafers Chicken Paprika Paprika Chicken Ingredients: 500 g - white chocolate 50 g - red chilly flakes (less)

Melt and temper milk chocolate & add 30 gm Marshmallows , 30 gm Jujubes & 50 gm Gems in it. Mix it well.

Put it in a Santa on a sledge shaped mould. Tap Mould thoroughly to take out air bubbles.

Cool mould in refrigerator for 20 minutes. Take out the Santa on a sledge from mould.

Pack it with transparent cellophane and decorative ribbons and lovely Christmas decoration. (Before packing you can stick with melted chocolate Marshmallows, Jujubes or Gems on the chocolate Santa`s sledge.

) Your X - Mas Santa on a sledge is ready. RELATED RECIPES Paneer Kabab/ Pakora Honey Sesame Chicken Thai Tofu yellow curry Maacher bora/chop Shrimp fried rice and sausage frittata Ingredients: 200 g - melted milk chocolate 30 g - marshmallows 30 g - jujubes 50 g - gems 10 g - white chocolate for painting (less)

Mix it well. Pour the mixture on to a butter paper covered tray and tap the tray thoroughly to take out the air bubbles and cut it in square shape pieces.

It`s ready to eat. These are very yummy and also very healthy.

RELATED RECIPES Crispy Treats Crispy fresh green gram Crispy Chicken Nuggets Crispy Corn Crispy Rice Vada Ingredients: 400 g - extra dark fine chocolate 100 g - cornflakes or any delicious whole grain cereal of your choice (less)

Keep aside for at least 2 hours. Melt and temper Dark Chocolate.

Put it in mould, turn mould upside down to make hollow shells. Cool shells in refrigerator for 15 minutes, take shells out and fill up with cinnamon & fruit peels and cream mixture.

Top of the shell with balance melted dark chocolate. Cool in refrigerator for 15 minutes.

Tap out each chocolate lightly from the mould. It tastes delicious with a hot cup of Cocoa! RELATED RECIPES Sesame fruits in custard Pineapple rasam Fruit parfait Apple Cinnamon Jam Dry Fruits Sandwich Ingredients: 300 g - melted dark chocolate 20 g - cinnamon powder 100 g - fresh cream 200 g - chopped fruit peels (less)

Turn mould up side down to make hollow shells. Cool shells in a refrigerator for 15 minutes.

Tap out shell and keep aside. For the Truffle: Heat and cool Fresh Cream to Room Temperature.

Then, melt and temper dark chocolate and cool down to room temperature. After 2 hours mix the cream and the cooled chocolate.

Add the Cognac soaked orange peels and keep overnite. Pipe into hollow cup shells just before serving.

These are delicious anytime if Day or Nite ! RELATED RECIPES Orange Chutney Cheese Cups with Sausage Meat Healthy Cranberry Orange Bread Capsicum cups Orange Flavored Tea Spice Powder ( Chai Masala) Ingredients: 500 g - tempered and melted dark chocolate, for hollow cups 100 ml - cognac 200 g - orange peels soaked in cognac. kept in a jar for 5 days dark truffle to be made with 200 g - fresh cream and 300 g - dark chocolate (less)

Add 100 gm crystallised ginger, 100 gm raisins to the melted chocolate mix it gently with a spatula. Pour this mixture into rectangular tray.

Smooth it on the Top to give it a finished look. Put into a refrigerator for approximately 25 minutes.

Remove & slice into long thin rectangles. Arrange nicely on a serving tray.

Serve with a lovely Christmas meal. RELATED RECIPES Paneer Kabab/ Pakora Honey Sesame Chicken Thai Tofu yellow curry Maacher bora/chop Shrimp fried rice and sausage frittata Ingredients: 300 g - dark chocolate 100 g - crystallised ginger 100 g - raisins (less)