A Chef's Melody

Ingredients 1 cup flour (225 grams) 1/3 cup cocoa (76 grams) ¼ cup butter (57 grams) ¾ cup sugar (170 grams) 1/4 cup semi sweet chocolate chips 2 Tbsp oil 3 Tbsp water ¼ tsp salt ½ tsp baking soda What you need to do 1.Cream together butter, oil, sugar, and 1 Tbsp water. 2.Mix in remaining water. 3.Mix dry ingredients in separate bowl. 4.Slowly add dry ingredients to butter mixture until fully incorporated. 5.Add 1/4 cup semi-sweet chocolate chips and mix well. 6.Preheat oven to 400°F 7.Grease cookie sheet or line with parchment paper 8.Bake for 10 minutes—should be puffy. 9.Let cool about 5 minutes.

Ingredients 1 cup + 1/4 cup whole milk 1 tub original cool whip, thawed 1 can sweetened condensed milk 4 tbsp gulkand 1/4 cup nut( pistachio and almond) powder 1 tsp cardamom powder (optional) What you need to do In a heavy bottom pot, boil  1 cup milk and simmer till it reduces to 3/4 cup. Let it cool down completely. Grind gulkand with 1/4 cup milk to make a smooth paste. In a glass bowl, add the condensed milk, thickened milk, gulkand paste and combine well. Fold in the cool whip gently and add in nuts and cardamom powder. Pour in a container with lid (or kulfi molds) and freeze for 8-10 hours. Notes: If kulfi molds are not available, you can use small disposable paper cups. Just wrap the top with aluminum foil. Freeze for 2 hrs. Insert a popsicle stick in the middle of the cup and freeze again for 6-8 hrs. While serving -Just roll the cup gently between your palms and unmold the kulfi.