Jannat e Khas

Ingredients:

For the Chocolate Sphere:
1 kg - Chocolate
For greasing - Amul Butter
1 box - Edible Gold Dust
For dusting - Cocoa Powder

For the Nariyal aur Rewdi ka Chura:
50g - Amul Butter
100g - Desiccated Coconut
50g - Castor Sugar (for crumble)
300g - Castor Sugar (for caramel)
100g - Sesame Seeds
50g - Maida (Refined Flour)


For the kacha Gola Santre ke Swad Mein:
500g - Chenna
100g - Castor Sugar
Few drops - Orange Food Colour
1 - Malta Orange

For the Pudina aur Khus ke Doodh ke Moti:
10ml - Khus Syrup
100g - Mawa (Milk Solids)
Few drops - Green Food Colour
Few Leaves - Pudina

For the Santre ka Ras:
1 - Santre ka Ras (Juice of 1 Orange)
50ml - Brandy

For the Phaldari Chaat:
1 - Watermelon
1 - Mango
1 - Musk Melon
Few - Blueberries
Few leaves - Pudina (Mint)

For the Sugar Nest:
300g - Castor Sugar

For the Phirni:
50g - Rice Flour
500ml - Amul Milk
Few drops - Pink Food Colour
6 - Gelatin Leaves
To taste - Elaichi (Green Cardamom) Powder
60g - Castor Sugar
1 can (400ml) - Coconut Cream (thick coconut extract)


Method:

To make the chocolate sphere:
1. Melt chocolate on a double boiler and temper.
2. Grease the inside of the aluminium moulds with Amul Butter and line with cling film
3. Pour the tempered chocolate into the mould 
4. Coat all over and remove the excess chocolate
5. Keep aside to set.

To make the Nariyal aur Rewdi Chura:
1. Make caramel, by melting castor sugar
2. Add roasted sesame seeds to the sugar and Make rewdi and keep aside
3. Roast the maida and set aside
4. Rub the chilled and cubed butter into the maida and desiccated coconut until the mixture resembles bread crumbs. Then mix in castor sugar.
5. Crush the Rewdi and toasted almonds and add to the crumbs.
6. Place in an oven proof dish and bake at 150°C for five minutes. Do not allow it to brown or colour.
7. Set aside to cool

To make the Kacha Gola Santre ke Swad main:
1. Knead the chhena, with the orange rind and the orange colour.
2. Make marble sized balls and place on the back of a flour dusted thali.

To make the Pudine aur khas ke dudh ke moti:
1. Knead Mawa with khus syrup, green colour and mint essence.
2. Add a few chopped mint leaves.
3. Roll into tiny beads and set aside

To make the Santre ka Ras:
1. Soak orange rind in Cognac and keep aside.

To make the Phaldhari Chaat:
1. Using a melon baller, scoop out balls of the musk melon, the watermelon and the mango and keep aside.
2. Prepare a glaze with honey and gelatin and brush all the fruits with it
3. Pluck tiny mint leaves and keep aside.

To make the Sugar Nest:
1. Melt sugar in a saucepan till lightly golden to make caramel.
2. Using a fork, stretch the sugar in strands over a silicone mat to create a web like effect. Draw the sugar together and create a spun ball.

To make the Phirni:
1. Cook the Rice flour with the milk and add sugar to make a rice phirni.
2. Add rose water and rose essence and rose pink colour.
3. Add a little water to the gelatin and allow it to bloom.
4. Mix half the gelatin with the phirni.
5. Simmer the coconut cream and add the remaining gelatin to it.
6. Spread the phirni and the coconut cream in layers one on top of the other in a swiss roll or baking tray and allow to set.

To assemble:
1. Place the sugar nest on the plate.
2. Demould the chocolate sphere and dust it with Cocoa Powder
3. Place one mould on top of the Sugar Nest
4. Fill it up with the Nariyal and Rewdi ka Chura
5. Place the kacha golas carefully on top.
6. Place the Phirni cubes and the motis on this.
7. Cover with the other Chocolate mould and Seal with some melted chocolate.
8. Dust with Edible Gold Dust
9. Place on the Tile.
10. Arrange the Phalahari Chaat and the mint leaves around it.
11. Just before serving, flambé the Sauce and Pour over the Chocolate Sphere to melt.