Dessert

Ingredients:

Peaches

• 4 medium ripe peaches, halved, pit removed
• 1 teaspoon vegetable oil

Assembly

• 1/2 cup ricotta
• 1/2 cup California walnuts
• 1/4 cup honey
• 4 fresh mint sprigs

Preparation:

1. Preheat the oven to 180°C. Place walnuts on a baking sheet. Toast walnuts for 5 minutes. Remove from the oven. Roughly chop when cool.

Peaches

1. Preheat the grill to medium high heat. Clean and lightly oil your grill. Brush each peach half with oil (or spray with cooking spray) on both sides.
2. Grill peaches cut down for 4-5 minutes until grill marks form. Flip with tongs and grill another 1-2 minutes until peaches are slightly tender. Remove peaches from the grill and place on a large plate.

Assembly

1. To serve, place two peach halves on a plate or in a small bowl. Top each half with ricotta and chopped toasted walnuts. Drizzle with honey and garnish with mint. Serve warm.

Ingredients:

• 1 cup coarsely chopped California walnuts, toasted
• 1 cup puffed brown rice cereal
• 120g dark chocolate, melted
• 36 fresh raspberries
• 6 sprigs of mint

Preparation:

1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
3. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”.
4. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
5. Refrigerate until firm, about 30 minutes.
6. Remove from the paper liners and place on a serving platter or individual serving plates.
7. Can be made ahead of time and stored in the refrigerator for up to 36 hours.

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.

Ingredients:

• 1 cup California Walnuts
• 1 cup pitted Dates
• 6 tablespoons cocoa powder
• A pinch of salt
• 1/4 cup roasted California Walnut chunks

Preparation:

1. Chop the dates into smaller pieces so that it is easy to grind them. Alternatively, soak them in boiling water if they are extra firm.
2. In a mixer grinder add one-cup California Walnuts, cocoa powder and a pinch of salt and give it a blitz until you get a powder like consistency.
3. Add the dates and grind well to combine everything. Add warm water if it is getting difficult to grind the mixture.
4. Transfer this crumbly dough into a mixing bowl and add chopped roasted California walnut chunks.
5. Turn mixture on a parchment paper or a plate and spread it into a large square. Cut into pieces and garnish it with some California Walnuts. You can also make vegan chocolate ganache with coconut oil and cocoa powder and top it up on your brownies.
6. Chill the brownies in the fridge and serve.

Ingredients:

• Large pinch of saffron threads
• A few drop yellow food grade color
• 1 cup khoya
• 4 cups California walnut milk
• 1 cup castor sugar

Toppings:

• 1/4 cup California walnuts, chopped roughly
• 2 tablespoons candied fruits

Preparation:

1. Pour walnut milk into a heavy bottomed pan. Allow it to boil till it reduces to half its original quantity. Add khoya, sugar, saffron threads, yellow food color and chopped walnuts.
2. Stir well. Keep aside.
3. Pour the mixture into freezer proof candy moulds/trays or in an ice cream box.
4. Place in the freezer overnight to firm.
5. Quickly dip the base of each mould in hot water to loosen the kulfi and turn out onto serving plates.
6. Garnish with some more California walnuts, candied fruits and saffron strands, if needed.

Ingredients:

• 2 cups California walnut milk
• 2 tablespoons agar agar powder
• A drop of rose extract
• 5 tablespoons sugar
• 2 betel leaves, crushed

Garnish:

• Fresh pomegranate seeds
• California walnuts, chopped roughly

Preparation:

1. Heat California walnut milk in a pan.
2. Stir in agar agar and boil for a minute till the granules disintegrate completely.
3. Stir in betel leaves and rose extract along with sugar.
4. Divide the mixture into small ramekins.
5. Chill for an hour and then turnover.
6. Serve topped with pomegranates and California walnuts.

Ingredients:

• 1/4 cup basmati rice
• 4 cups California walnut milk
• 1/4 cup sugar
• 3 tablespoons Rose syrup

Garnish:

• Few fresh Rose petals
• California walnut halves

Preparation:

1. Soak the rice in water for half an hour. Drain water and pulse in a grinder till you get a grainy textured paste.
2. Bring the California walnut milk to a gentle simmer for 10 minutes. It shall also reduce and thicken slightly.
3. Add the rice paste while whisking continuously. This will help avoid lumps.
4. Bring this to a boil while whisking, and then lower the flame to a simmer. Keep stirring the mixture every couple of minutes till about 15 minutes.
5. Add sugar and mix till it dissolves. Switch off the flame and divide the mixture into two parts.
6. Mix Rose syrup in one part and let the other one the way it is.
7. Transfer into earthen pots and ripple both mixtures slightly.
8. Place a California walnut half and some Rose petals on top of the phirni.
9. Cool in the refrigerator for at least 2-3 hours or overnight.
10. Serve cold.