Recipe courtesy Gajendra Singh

Garnish each portion with blackberries, chill for an hour and serve cold. Pour into a pie shell. Slice and serve. Return to the saucepan and cook over medium-high heat, whisking constantly, until the pudding comes to a full boil. Set aside. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.Recipe courtesy chef Pradeep Jugran, Number 8Chocolate puddingIngredientsMilk , 2 cupsCocoa powder, 1/2 cupCorn starch, 4 tspEgg yolks, 3 https://www.tljn.com/product/gelatin-empty-capsule/ largeVanilla extract, 1 tspCinnamon, ground, 1/2 tspDates, pureed, 9MethodIn a large saucepan, mix 1 1/2 cups of milk, cocoa powder, vanilla extract, ground cinnamon and pureed dates.To prepare the topping, stir together the flour and cinnamon. Set aside. Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean. Fold in the cranberries.Pour the pudding into 6 small cups.Divide this lemon cream evenly among bowls. Combine the dissolved gelatin with the rest of the ingredients. In a separate bowl, whisk together the butter, egg and vanilla.

Stir in the maple syrup.To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Stir well and mix completely. Gradually whisk the hot milk into the egg mixture. In another pan, take the milk and honey and boil to a thick consistency. Keep aside and cool, adding a few drops of kewara essence. Grate nutmeg over it and bake at 220 degrees Celsius for 13 to 15 minutes.Recipe courtesy chef Arun Sundararajan, The Taj Mahal HotelPumpkin pieIngredientsPumpkin puree, 2 cupsMaple syrup, 1/3 cupPumpkin pie spice, 2 1/2 tspDry milk powder, 1 1/2 cupNutmeg, grated, 1/4 tspEggs, 2Salt, 1/4 tsp Water, 1 1/2 cupsMethodCombine pumpkin puree, eggs, maple syrup, salt, pumpkin pie spice, water and milk powder, and mix until smooth and creamy. Fill in between two toasts and place on a serving dish.

Recipe courtesy Gajendra Singh, Unplugged CourtyardShahi toastIngredientsBread slices, 4Khoya, 50 gmHoney, 30 gmMilk, 100 mlSaffron, a pinchPistachio nuts, 10 gmGreen cardamom powder, 5 gmKewara essence, a few dropsMethodCut the bread slices into rounds or any other shape and toast in a pan. Bring to a simmer over medium-high heat. Mix in the hung curd, stirring until no large lumps remain.Recipe courtesy The SuryaaCranberry strusel cakeIngredientsFor the topping:Flour, 60 gmCinnamon, ground, 1 tspButter, melted, 14 gmMaple syrup, 30 mlFor the cake:Flour, 210 gmBaking powder, 5 gmBaking soda, 2 gmCinnamon, ground, 1 tspSalt to tasteButter, melted, 14 gmEgg, 1 largeVanilla essence, 15 mlHung curd, 125 gm Maple syrup, 80 mlMilk, 90 mlCranberries, soaked, 160 gmMethodPreheat an oven to 180 degrees Celsius. Pour the mixture into custard cups, ramekins or glasses. Puree until smooth. Chill for 3-4 hours until completely set.Top with fresh fruits, almonds or shaved chocolate and serve chilled. Cool in the pan for at least 10 minutes before slicing and serving. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stir just until incorporated. Drizzle with honey, garnish with pistachio nuts and saffron, and serve warm with rabri. Adjust the flavours to your liking by tasting.Meanwhile, whisk the remaining 1/2 cup of milk with corn starch and egg yolks in a bowl. Thoroughly mix in the butter and maple syrup. Add the boiling water and stir until gelatin is totally dissolved.There’s nothing artificial about these sugar free sweet treats — they use natural sweeteners and make for any dessert lover’s delight! Citrus Blackberry mouse IngredientsBlackberries, 1 cupLemon zest, 1 tbspLemon juice, 1/4 cupHoney, 1/2 cupTofu, 2 cupsMethodCombine the lemon zest, lemon juice, honey and tofu in a blender. Reduce the heat to maintain a simmer and continue whisking until thick, for about 2-3 minutes more.In a mixing bowl, mix together the khoya, honey and green cardamom powder, and rub till smooth.Recipe courtesy chef Bharat Sharma, Sufiaana by Cherish. Garnish with fresh blue berries and serve immediately.Recipe courtesy chef Atul Sharma, The Royal PlazaPanacotta with fresh blueberriesIngredients Cold water, 1/4 cupUnsweetened gelatin powder, 1 1/2 tspBoiling water, 1/4 cupHeavy cream, 2 cupsVanilla extract, 2 tspFresh blueberry puree to drizzleSalt to tasteMethodSprinkle the gelatin powder on the cold water and let it soften for a few minutes.Spread the batter into a prepared cake pan and sprinkle the crumb topping over the batter. Reduce heat to 175 degrees Celsius and continue to bake for another 40 to 45 minutes