The Midnight Baker

02/02/2025

08/08/2022

Rakhi Festive Tubs!

Gulab Jamun Cake Tub
Rasmalai Cake Tub
Chai Biscuit Tub (not in the pic)

Thank you for the love you guys always shower me with! Can’t wait to make more desserts. 🥰

My personal favourite? Chai Biscuit one. That’s ParleG soaked in spiced chai milk, candied ginger pieces, mascarpone cream

Please DM to order

18/07/2022

*Orange & Honey Tart*

-No Maida -No Refined Sugar
-No Baking!

Got a chance to participate in the by .og

It’s been a long due. I had to make something that resembles me. Clean eating, no additives, this one’s such a beautiful recipe!

The filling resembles a lot to Muhallabia. Add some candied ginger if you like some warmth owing to the rains.

Ingredients:
200gm Seed & Nuts Powder
3Tbspn Oat Flour
1tspn Orange Zest
10gm Melted Butter
30gm Honey
1.5Tbspn Water

For the Filling:
100gm Milk
100gm Cream
30gm Corn Flour
3tspn Honey/Sugar
1/2tspn Vanilla Extract

Extras:
20gm Candied Ginger (optional)

For Garnish:
Orange slices
Pumpkin seeds
Chopped pistachios

Method:
1. In a bowl, mix seeds & nut powder, orange zest, oat flour, melted butter and honey. The aim is to make a wet sand/crumble like mixture. Add water by teaspoons to get this consistency.
2. Grease the tart pan with melted butter, and press the seed mixture evenly to make the tart base.
3. Refrigerate for 20minutes
4. Meanwhile, mix 2-3tspn of cold water with the cornflour to make a paste.
5. Heat the milk and cream on a low flame. Once the mixture has started bubbling, add the cornflour slurry. Mix rigorously.
6. Once the mixture thickens, get it off the stove and add honey and vanilla extract.
7. Sprinkle the chopped candied ginger pieces on the chilled tart base.
8. While the mixture is still warm, pour it to the chilled tart base.
9. Refrigerate the tart at least for 2hours.
10. Garnish with sliced orange slices, crushed pistachios and pumpkin seeds.

18/07/2022

*Orange & Honey Tart*

-No Maida -No Refined Sugar
-No Baking!

Got a chance to participate in the by .og.

It’s been a long due. I had to make something that resembles me. Clean eating, no additives, this one’s such a beautiful recipe!

The filling resembles a lot to Muhallabia. Add some candied ginger if you like some warmth owing to the rains.

Ingredients:
200gm Ancient Roots] Seed & Nuts Powder
3Tbspn Oat Flour
1tspn Orange Zest
10gm Melted Butter
30gm Honey
1.5Tbspn Water

For the Filling:
100gm Milk
100gm Cream
30gm Corn Flour
3tspn Honey/Sugar
1/2tspn Vanilla Extract

Extras:
20gm Candied Ginger (optional)

For Garnish:
Orange slices
Pumpkin seeds
Chopped pistachios

Method:
1. In a bowl, mix Ancient Roots] seeds & nut powder, orange zest, oat flour, melted butter and honey. The aim is to make a wet sand/crumble like mixture. Add water by teaspoons to get this consistency.
2. Grease the tart pan with melted butter, and press the seed mixture evenly to make the tart base.
3. Refrigerate for 20minutes
4. Meanwhile, mix 2-3tspn of cold water with the cornflour to make a paste.
5. Heat the milk and cream on a low flame. Once the mixture has started bubbling, add the cornflour slurry. Mix rigorously.
6. Once the mixture thickens, get it off the stove and add honey and vanilla extract.
7. Sprinkle the chopped candied ginger pieces on the chilled tart base.
8. While the mixture is still warm, pour it to the chilled tart base.
9. Refrigerate the tart at least for 2hours.
10. Garnish with sliced orange slices, crushed pistachios and pumpkin seeds.

09/07/2022

*Coffee Crackle Top Tub*

Dark Chocolate Sponge
Coffee Cream Cheese
A layer of Callebaut India] ganache
Crackle Top Chocolate

This is one of the best coffee desserts l have made. The coffee layer is so, so smooth!

Making this for Sunday on preorder ♥️
Pickup from:co (Prahaldnagar)
Maninagar

DM to order

#

Callebaut India]

26/05/2022

Channelizing my love for cheesecakes with this Baked Gulab Jamun Cheesecake

What comes around goes around?What stood as my bestseller in 2014-2016, still retains the position.

If you love fusion desserts this one can’t be missed. The tartness from the creamcheese, the creamy texture of the cheese with the Gulab Jamun cutting the flavour, the buttery crust all in all is such a beauty ♥️

Available by slices this weekend along with the cinnamon rolls🌸

DM to order.

19/05/2022

Weekend Exclusive!

Gulab Jamun Cheesecake 2.0

What started as an attempt to satiate my curiosity back in 2014, became one of the bestsellers then.

Life is a full circle. As much as I love to create new things, on special requests I shall be making these slices available over the weekend.

Soft, creamy, not overtly sweet, this is a pleasantly beautiful combination, only thing this time it’s baked cheesecake

DM to order a slice or two for this weekend

17/05/2022

Happy World Baking Day!

Here’s a recent one we made for ’s 25th Edition celebrations.

In love with how the pastel colours have come out! What do you think?

06/05/2022

Sharing the photo dump from recent trip to Gurgaon & Punjab.
I love how interpreted my trip to be my version of a Eat Pray Love trip, just that the sequence was different 😂

So here’s the short dump from the ‘Eat’ phase of it at
Gurgaon.

Open spaces, open cafes, good food, amazing vibes- I had never expected Gurgaon to be such! I was in awe.

P.S. I make better khao suey
P.P.S. Don’t meet us in the last pic !🌟

03/05/2022

From my little world to yours, wishing you Eid Mubarak.

Sharing my favourite Middle Eastern dessert, Muhallabia, this Eid.
The texture is oh, so silky smooth, the flavours neat and subtle, just the way I like!

I had taught this in one of workshops during lockdown. Couldn’t help but give it my spin. So, topped it with coffee caramel.

13/03/2022

Made this cake for the sweetest, ‘s birthday few days back. Got such beautiful feedback for this one 🙃

Thank you for the recommendation, darla!

I have finally found my style in cake decoration, after years, inspired by many many bakers.
Rustic & Floral, experimental in flavours/textures.

Flavours:
Chocolate & Mascarpone

30/01/2022

The pastels that made my day lit!✨

I absolutely love simple cakes & floral cakes. Given a chance I would make only floral cakes 😬

I have been training my new team members and it was such a delight to see them pull this one of so well!!!

I have learnt so much with time. About people, management, creativity, life & most importantly myself.

Heart is filled with gratitude and anxiety too (when sends me scripts 2hours before a shoot for a reel 😂)