This Valentine’s Day, celebrate love in its most comforting form, through homemade desserts crafted with intention. From quick no-bake treats and delicate rose-infused classics to an elegant plated chocolate
finale, these recipes are designed to impress without overwhelm.
Milk Chocolate Namelaka By Chef Sanaa Khattar, CYK Hospitalities
Creamy · Smooth
Ingredients
Milk chocolate – 120 g
Full-fat milk – 100 g
Agar-agar – 3 g
Fresh cream (cold) – 180 g
Method
Boil milk with agar
Pour over chocolate and emulsify
Blend in cold cream
Chill 3–4 hours until pipeable
Coconut Biscuit Cake Recipe by Parul Gupta, food content creator
No-Bake | Just 3 Main Ingredients
A quick, no-bake dessert with a soft, creamy, melt-in-the-mouth texture—no eggs, no oven, no steaming. Perfect for instant cravings, parties, or kids’ treats.
Ingredients
White chocolate – 300 g (grated)
Fresh cream – 1 cup (approx. 150 g; Amul Fresh Cream recommended)
Digestive biscuits – 24 (Marie or Good Day also work)
Milk – 1 small bowl (room temperature, for dipping)
Desiccated coconut – for coating
Optional garnish: cherries, mint leaves, golden sprinkles
Method
Make the ganache: Heat fresh cream until just boiling. Pour over grated white chocolate and whisk until smooth and glossy.
Chill: Cover with cling wrap (touching the surface) and refrigerate for 1½–2 hours.
Whip: Whip the chilled ganache until light, fluffy, and firm. Transfer to a piping bag.
Assemble: Dip a biscuit briefly in milk, place on a tray, pipe cream on top, and sandwich with another dipped biscuit.
Coat: Cover the biscuit stack lightly with cream and roll in desiccated coconut.
Decorate: Pipe a cream swirl and garnish as desired.
Serving & Storage
Chill 20–30 minutes before serving
Refrigerate up to 2 days
Rose Kharvas Recipe by Parul Gupta, food content creator
Instant | Eggless | No Oven
A quick, rose-flavoured take on the traditional Maharashtrian dessert with a cheesecake-like softness. Best served chilled.
Ingredients
Fresh curd – 2 cups (to make hung curd)
Milk – 1 cup
Milk powder – ½ cup
Condensed milk – ½ cup (adjust to taste)
Rose syrup – 1 tbsp (or to taste)
Cardamom powder – for garnishDried rose petals – for garnish
Ghee or oil – for greasing
Method
Prepare hung curd: Tie curd in a cloth, place over a sieve with weight, and drain for 30 minutes until thick.
Blend: Add hung curd, milk, milk powder, condensed milk, and rose syrup to a blender. Blend until smooth.
Set up: Grease a steel plate or mould. Pour in mixture and garnish with cardamom and rose petals.
Cover: Seal tightly with foil or a lid to prevent water droplets.
Steam: Place on a stand in a kadai with boiling water. Cover and steam on medium heat for 28–30 minutes.
Check: A knife inserted should come out clean.
Cool & chill: Cool to room temperature, then refrigerate for at least 1 hour.
Serve: Cut and serve chilled.
White Chocolate Soil recipe by Chef Sanaa Khattar, CYK Hospitalities
Crumbly · Visual
Ingredients
White chocolate – 120 g
Neutral oil – 35 g
Maltodextrin – 60 g
Cocoa powder – 10 g
Method
Melt white chocolate with oil
Mix gradually into maltodextrin
Rub until soil-like
Lightly dust with cocoa powder
Cocoa Nib Chocolate Crunch recipe by Chef Sanaa Khattar, CYK Hospitalities
Crispy · Bitter
Ingredients
Dark chocolate – 50 g
Feuilletine or crushed wafer – 30 g
Cocoa nibs – 20 g
Sea salt – a pinch
Method
Melt chocolate
Fold in feuilletine, nibs, and salt
Spread thin and chill
Break into crumbs
