Kunafeh

For the Simple Syrup:

Granulated Sugar - 1 cup

Water - ¾ cup

Lemon - 1 to 2 slices

Rose Water - 1 tablespoon

For the Kunafeh:

Shredded Phyllo Dough - ½ of a 16-ounce box (thawed)

Whole-Milk Ricotta - ½ cup

Shredded Mozzarella Cheese - 2 cups

Granulated Sugar - ¼ cup

Unsalted Butter - 1 stick (melted)

Set the oven to 375°F and grease an 11-inch round pan.

For the simple syrup, mix water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer, stirring occasionally until the sugar dissolves and the mixture thickens but remains clear, about 5-7 minutes. Remove from heat, add rose water, and let it cool.

Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer to a large mixing bowl and pour in the butter. Mix the butter with the dough using your hands, rubbing handfuls between your palms.

In another large bowl, mix ricotta, mozzarella, and sugar.

Evenly spread the buttered phyllo dough in the prepared pan, pressing it firmly into the bottom and edges. Spread the cheese mixture over the dough, keeping the edges clear.

Bake in the preheated oven until the cheese is slightly golden and the dough edges are brown and bubbly, about 20 to 25 minutes.

Take the Knafeh out of the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve hot.

Rasgulla

Milk - 4 cup

Lemon juice - 3 tbsp.

Corn Flour - 1 tsp

Sugar - 1 cup

Heat Milk in a heavy bottom pan. Once the milk comes to a rolling boil, turn off heat and add 1/2 cup Water to bring down the temperature. Add Lemon juice till the Milk curdles. Drain the curdled Milk using a cheese cloth. You are now left with soft Paneer.

Take the soft Paneer in a plate and add Corn flour to it. Mash the Paneer with your hands until it is soft and smooth. Make small balls from the mixture and keep aside.

Meanwhile in a pot add 4 cups Water along with Sugar; let it boil at high temperature.

Put the prepares Rasgulla balls in the hot boiling Sugar syrup. Cook the Rasgulla' s in Sugar syrup for about 18 minutes on high flame.

Refrigerate the Rasgullas with Syrup and serve chilled.

Scotcheroos

Cooking spray for greasing pan

1 1/4 cup light corn syrup (11 1/2 ounces; 324 g), such as Karo 

7 1/2 ounces brown sugar (215 g; about 3/4 cup loosely packed)

9 ounces (255 g; 1 cup) creamy peanut butter (commercial or natural varieties will both work well)

2 teaspoons (10 ml) vanilla extract

1 teaspoon (4 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

6 cups (180 g) rice crisp cereal such as Rice Krispies

8 ounces (225 g) butterscotch chips

8 ounces (225 g) bittersweet chocolate, 60% cacao, roughly chopped 

Flaky sea salt, such as Maldon, to finish, optional

Lightly grease a 9-by-13-inch baking pan with cooking spray; set aside. In a minimum 3-quart saucepan or Dutch oven, heat corn syrup and sugar over medium heat, whisking occasionally, until mixture is just bubbling around the edges, about 2 minutes.

Slowly whisk in peanut butter, vanilla, and kosher salt until peanut butter is completely incorporated and mixture is smooth, about 30 more seconds.

Off heat, fold in rice cereal with a rubber spatula. Transfer mixture to the greased pan and pat gently into place (do not overpack).

In a heatproof bowl, melt chocolate and butterscotch chips in microwave in 15-30 second intervals, stirring thoroughly between each interval, until glossy and smooth. Pour over cereal and use rubber spatula to spread topping across the bars in a thin, even layer. Sprinkle flaky salt over topping, if desired.

Let scotcheroos rest at room temperature for at least 2 hours or until topping is firm and set. Cut into roughly 2-inch squares and serve.