Petha Chocolate Sheets


200gm 70% Dark Chocolate

60gm Agra ka Petha


1.Melt and temper chocolate and pour onto a lined tray. Cool for 10 minutes.

2.Remove from fridge and garnish with Chopped Agra petha.

3.Put back in the fridge to cool for 25 minutes. Serve elegantly on a pretty platter.

4.Fresh Mango Coconut Sago Pudding (By Prakash, DCDP Pastry and Bakery Chef at Courtyard by Marriott Pune-Chakan


50gm Sago
300ml Water
120gm Devghar Alphonso Fresh Mango
50ml Fresh Coconut Milk (Plant-Based)
40ml Oats Milk (Plant-Based)

For Garnish:

Coconut Powder

Icing Sugar

Cocoa Powder

Fresh Mint Leaves

Pistachio Seeds



In a pot, bring 300ml of water to a boil. Add the sago pearls that have been soaked overnight and cook them for approximately 15 minutes, or until they turn translucent.

Stir frequently to prevent sticking. Once cooked, strain the sago and immerse it in cold water to stop the cooking process.

Prepare a delightful mango coulis by blending the fresh mango with plant-based coconut milk and plant-based oat milk.
This will form a smooth and flavourful sauce for your pudding, keeping it entirely plant-based.

Assemble the Fresh Mango Coconut Sago Pudding by creating alternating layers of the soaked sago pearls and the plant-based mango coulis.

Incorporate diced fresh mango cubes between the layers to add a burst of tropical flavour.

Garnish your creation with a sprinkle of coconut powder, a dusting of icing sugar and cocoa powder for an irresistible visual appeal.

Top it off with fresh mint leaves and a scattering of pistachio seeds for added texture and taste.

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