National Cooking Day: Try these three simple yet special dessert recipes

September 25 is observed as National Cooking Day in the US Many of us have upgraded our cooking skills during the lockdown If yoursquore always looking for interesting recipes to ace and have a sweet tooth here are three dessert recipes shared by Mumbai chefsGlutenfree Rose Pistachio Muffin by Chef Arpita Paliwal head chef Jiwa FoodsIngredientsMilk 80 gmRose Syrup 15 gmVinegar 3 gmCastor Sugar 60 gmNeutral Flavoured oil 40 gmRose essence frac12 tspJIWA Gluten free Maida 90 gmPistachio slivers frac14 cupBaking powder frac12 tspBaking soda frac14 tspSalt a pinchDried rose petals a handful for garnishingMethod1 Line a muffin mould with muffin liners2 Preheat the oven to 170 degrees Celsius3 In a mixing bowl whisk together the milk and vinegar and set aside for 5 minutesAdd in the rose syrup castor sugar oil and whisk till everything comes togetherAdd in the rose essence half the pistachios baking powder baking soda salt and mix to combine4 Add in the flour and mix till there are no dry flour lumps to be seen5 Using an ice cream scoop pour the batter in the liners equally6 Top with the dried rose petals and pistachios7 Bake for 1520 minutes in the preheated oven at 170 degrees or till a skewer inserted comes out clean8 Let cool on a cooling rack and serveGlutenfree Rose Pistachio Muffin by Chef Arpita PaliwalMoong Dal Payasam by Chef Sushant Shetty Moms secret chef available on Lokal Kitchen a foodtech appIngredients14 split and skinned green gram Moong Dal2 cup coconut milk 400 ml12 cup jaggery45 cashew nuts45 raisins2 cloves14 teaspoon cardamom powder1 tablespoon gheeMethod1 Heat ghee in a pressure cooker2 Add cashews raisins and clove and fry until aromatic3 Remove and keep aside To the same ghee add the moong dal and stir fry for 12 minutes on low flame4 Add 34 cup water and pressure cook the dal for 2 whistles5 Put off the flame Open the lid once all the pressure has released6 Mash the dal with the back of a spoon Add jaggery powder and mix well Cook until the jaggery dissolves completely Flavor it with cardamom powder7 Cook the payasam for 23 minutes and put off the flame8 Lastly add the coconut milk and stir well9 Garnish with fried cashew and raisins and serveChef Harsh Shodhans Salted Caramel Apple GaletteSalted Caramel Apple Galette by Chef Harsh Shodhan of The Gourmet Kitchen amp Studio and Hola Hummm_usIngredientsDough1 and 12 cups 188g Flour plus more for work surface14 cup 50g Castor sugar14 tsp Salt12 cup 115g ndash Cold butter14 cup 60ml Cold waterFilling and topping3 Large apples peeled and sliced into 14 inch slices14 cup 50g Brown sugar1 12 Tbsp 12g ndash Flour2 tsp Fresh lemon juice1 tsp Ground cinnamon14 tsp Ground nutmegoptional 13 cup 40g Diamond of California chopped walnutsCaramel sauce1 cup granulated sugar6 tablespoons unsalted butter room temperature12 cup heavy cream room temperature14 ndash 12 teaspoon saltMethodCaramel1 Place an even layer of sugar in the bottom of the heavy saucepan2 Heat the sugar over mediumhigh heat shirring only when it begins to melt The sugar will start to clump together as it melts Stir the melting sugar and allow it to cook until it turns a dark amber color the color of brown sugar3 Add the butter room and whisk Next add 14 to 12 teaspoons salt stir and remove from heat Slowly add the cream whisking until the mixture is smooth4 Stop stirring as soon as the cream is incorporated Cool for 1015 minutes before servingDough1 Whisk the flour sugar and salt together in a medium bowl2 Using a pastry cutter or a couple forks cut in the butter until the mixture resembles coarse peasized crumbs3 Add the water and stir until the flour is moistened Add 1 more Tablespoon of water if the dough seems dry4 Gently knead the dough a few times on a lightly floured work surface until it all comes together5 Shape the dough into a ball and flatten it into a thick disk6 Wrap it in plastic wrap and refrigerate it for at least 1 hourFilling1 Mix the apples brown sugar flour lemon juice cinnamon and nutmeg together in a large bowl Cover tightly and let sit until the dough is ready2 Preheat the oven to 180degC Line a large baking sheet with parchment paper or a silicone baking mat Set aside3 On a lightly floured work surface roll the dough into a 12inch circle4 Trim the rim of the circle to make a clean cut if desired5 Transfer dough to the prepared baking sheet6 Arrange the apples not the juices into the centre of the dough leaving a 23 inch border all around7 Gently fold the edges of the dough over the apples overlapping the dough as necessary Press gently to seal the edges8 Drizzle three Tablespoons of salted caramel over the filling not the crust9 Brush the crust edges with egg wash and sprinkle the whole thing with walnuts if using10 Bake until the filling is bubbly and the crust is golden brown about 3538 minutes Allow to cool on the baking sheet for 10 minutes before slicing and serving11 Serve with extra salted caramel sauce drizzled on topAlso Read How North East cuisines celebrate the earthy flavour of bamboo shoots