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Ingredients:

• 125g California walnuts pieces
• 600ml double cream
• 400ml whole milk
• 2 teaspoons vanilla paste
• 6 medium egg yolks
• 100g caster sugar
• 200g salted caramel sauce

Preparation:

1. Preheat the oven to 200°C, gas mark 6.
2. Place the California walnuts on a baking tray and roast for 5-6 minutes, allow to cool.
3. Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.
4. Whisk the egg yolks with the sugar in a large bowl until pale and thickened. Gradually whisk in the hot milk mixture until combined and pour back into the saucepan.
5. Cook the custard mixture on a medium-low heat, stirring continuously until it thickens slightly and coats the back of a spoon, about 8-10 minutes. Remove from the heat and allow to cool completely.
6. Chop 25g roasted California walnuts and stir into the caramel sauce and set aside. Place half of the remaining walnuts in a small food processor and blitz until smooth, chop the rest and stir both into the cooled custard mixture.
7. Transfer to a freezer proof container and freeze for 1 hour. Mash with a fork to mix and refreeze for a further hour and repeat until frozen.
8. Warm the caramel sauce and serve with the ice cream.

**Cooks tip
You may need to remove the ice cream from the freezer 15-20 minutes before serving to soften slightly. Try pouring into an ice cream maker for speed

Ingredients:

For Covering

• 2 cups refined flour
• 2 tablespoons ghee

For Layering

• 1 tablespoon refined flour
• 1 tablespoon ghee

For Stuffing

• 1 cup khoya
• 1/2 cup California walnut powder
• 1 cup powdered sugar
• 1 teaspoon green cardamom powder
• 1 teaspoon saffron water
• Oil for frying

Preparation:

1. Roast the khoya and California walnut powder on low flame for 10 minutes.
2. Cool and mix sugar, cardamom powder. Keep aside.
3. Knead refined flour and ghee with little water to form a stiff dough. Make into orange sized balls.
4. Roll each ball to a thin disc 9 inches in diameter. Smear ghee and sprinkle refined flour all over.
5. Roll into a thin cylinder, twist it and spiral it up. Chill for 10 minutes.
6. Roll the chilled spiral ball into a 4 inch disc and add in a scoop of the cooled filing. Bring the ends together and roll into a ball yet again. Give it a smear of saffron water and chill for 15 minutes.
7. Deep fry over low flame.
8. Garnish with powdered sugar.

Ingredients:

• 1/2 cup ghee
• 1/2 cup powdered sugar
• 3/4 cup refined flour
• 1/4 cup California walnut powder
• Pinch of salt
• 1 tablespoon semolina
• 1/4 teaspoon baking soda
• 1/2 teaspoon cardamom powder

Glazing

• 2 tablespoons milk
• 1 tablespoon powdered sugar

Preparation:

1. In a mixing bowl ghee and powdered sugar, whip smooth for 10 minutes till it is soft, white, fluffy and creamy.
2. Add refined flour, walnut powder, salt, semolina and baking soda, cardamom powder.
3. Mix well and knead the dough combining with your hand. Do not over knead.
4. Roll into a baking sheet till the dough is 1 cm thick. Transfer onto a baking tray.
5. Cut into long rectangles.
6. Mix milk and sugar in a bowl and apply on top of the cut triangles using a brush.
7. Bake at 180°C for 10 minutes.
8. Remove the tray and allow the cake to cool completely.
9. Store in an airtight container.

Ingredients:

For The Chenna

• 8 cups full cream milk
• 1/4 cup lemon juice
• 1/4 cup water

For The California Walnut Milk Syrup

• 2 ½ cups California walnut milk
• 3 tablespoons milk powder
• 1/3 cup sugar
• A few drops of yellow food grade color

Garnish

• 1/8 teaspoon saffron strands
• 1/2 teaspoon cardamom powder
• 1 teaspoon walnut flakes
• Handful California walnuts, chopped roughly

For The Sugar Syrup

• 3 cups water
• 1 cup sugar

Preparation:

For the Chenna

1. Boil milk in a heavy bottom pan.
2. When it boils, add in vinegar and water mixed together. Stir and turn the flame off.
3. Strain the curdled milk using a muslin cloth and wash the milk solids under running tap water. Keep aside till they cool.
4. With the heel of your palm massage the washed curds for 15 minutes till it is shiny and smooth. Divide into 12 balls.
5. Roll them and flatten them.

For The Syrup

6. Heat sugar and water together till they start boiling, in a heavy bottomed vessel.
7. Drop in the chenna balls. Cover with a lid and allow it to roll boil for 15 minutes.
8. Switch the flame off and allow the syrup and chenna to come down to room temperature.

For The California Walnut Milk Syrup
In a heavy bottomed pan, add California walnut milk and bring it to a boil. Add in sugar, yellow color and milk powder. Once the sugar is dissolved, switch the flame off.

Assembly
Take the poached balls, press them and drain the syrup off. Transfer into the flavored California walnut milk. Garnish with saffron strands, pistachio flakes and crushed California walnuts. Serve chilled.