No-bake Biscoff Cheesecake


Hope you’re all doing well & taking care of yourself. Sorry for being MIA all this while, but I am a ‘Prodigal’ cook for a reason. So excuse my procrastination. And allow me to make it up to you by sharing this delectable & luscious Biscoff Cheesecake recipe.

So I had this cheesecake at a family friend’s house a few weeks ago. And it was love at first bite! I got the recipe from her (a very rough one albeit). Then I found this recipe on Pinterest & decided to make this for lunch; it’s decadent it’s rich & so so creamy. You will fall in love with it as my guests, and I did. It’s a super simple recipe. And the best part is its a make-ahead recipe, incredibly effortless when entertaining. All you have you do is just pop it out of the fridge and serve.

Drip effect


For the crust:

  1. Biscoff Cookies (235 gms)
  2. 6 Tablespoons unsalted butter melted


1. Full fat cream cheese 350 gms, room temp 2. 1 cup full-fat whipping cream 3. 4. 1 cup lotus biscoff spread 5. 1/8th spoon salt

  1. Full fat cream cheese 350 gms, room temp
  2. 1 cup full-fat whipping cream
  3. 1 cup lotus biscoff spread
  4. 2/3 cups granulated sugar
  5. 1/8 teaspoon salt


Remaining 1/2 cup of biscoff spread


Making the crust:

  1. Line the bottom of a round 9-10 inch cake pan ( springform pan ) with parchment paper.
  2. Grind the cookies in a food processor into fine crumbs.
  3. Stir in the melted butter until combined. Measure 1/4 cup (50g) of the mixture and reserve in a small bowl, cover with plastic wrap, and refrigerate until ready to use for garnish. Evenly spread the remaining crumb mixture to the prepared pan’s bottom, then press with a flat-bottomed drinking glass or measuring cup.
  4. Pop the dish in the oven and bake for 7-9 minutes, the crust will get deeper in colour & smell fragrant (this step can be skipped, but it sets the crust better & makes it crisp) Let it cool completely before going ahead. I put it in the freezer to cool faster.


  1. With an electric mixer on medium speed, beat the heavy whipping cream in a large, chilled bowl, until stiff peaks form. Be careful not to over mix the cream so it doesn’t curdle. Transfer the whipped cream into the fridge until ready to use.
  2. In another bowl using the mixer best together the cream cheese, biscoff spread, granulated sugar & salt. Combine it well till it gets smooth.
  3. Using a rubber spatula fold in the whipped cream into the cream cheese mixture, until it gets combined evenly. Mixture should be cloud-like.
  4. Scrape the filling to the cooled cookie crust and use a spatula or the back of a spoon to spread into an even layer and smooth the surface.
  5. Cover tightly with plastic wrap and refrigerate until set, 5 to 6 hours or overnight like I did.


  1. Use a sharp knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Use a thin, wide spatula, cake lifter or the removable bottom of a tart pan, to lift the cake off of the bottom; the parchment round should slide right off. Transfer to a serving platter.
  2. Melt the leftover biscoff spread in the microwave, until it gets very thin & fluid.
  3. Fill a piping bag or a ziploc bag with the melted spread & then snip the end off. Using the bag pour the spread on the edges to get the drip effect. And then pour the leftover spread evenly all over the surface using a spatula.
  4. Put back the cheesecake in the refrigerator to set it, at least 15 minutes. Sprinkle the sides of the cake with the reserved cookie crumb mixture. For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slice.. Place the remaining 2 Lotus cookies decoratively on top.

Nutella & Custard filled Donuts

I was craving these donuts badly ( yes I think about food 24X7 ). Custard donuts remind me of London, I love to go to nearby Tesco in the morning and grab these. Brits love their custard, rather are quite obsessed with it. And so are Sirsas especially Sat ( my mother😝). And then come my best friends Harika & Pabbi ( her name is Akanksha, Pabbi being her surname. Been saying this for more than a decade) our trio is infamous for being foodies & gorging down food in record time. They love donuts! I had my 1st donut with them when I was in school. So I thought to send them some too. Hence making these is a good idea through and through.

Filled donuts are my fav!!! Crispy fried donuts filled with cold custard or Nutella. This recipe will make more than a dozen. The recipe I used said not to re roll the dough left over as it doesn’t come together. But I re rolled the dough, until I cut out donuts out of all of it. And they came out equally good. So go make these, don’t waste any dough. Very important to try working towards zero wastage in such conditions.

I hope you enjoy eating these pillowy soft & crispy donuts like I did.



Donuts Lined to Fry
Fried & Filled Donuts dusted with Sugar
Custard Filled Donut
Nutella Filled Donut

Ingredients for the donuts:

  • 2 1/2 cups of all purpose flour
  • 1/2 Tsp of salt
  • 1/4 cup of granulated sugar
  • 1 cup of warm milk
  • 2 1/4 Tsp of active dry yeast
  • 1/4 Cup of unsalted butter
  • 2 Eggs
  • 2 Tsp of vanilla extract or 3 Tsp of vanilla essence
  • Granulated Sugar
  • Nutella
  • Canola/vegetable oil to fry

Ingredients for Custard:

  • 1 Cup of full fat milk
  • 2 1/2 Tbsp of all purpose flour
  • 2 Tbsp of granulated sugar
  • 1 Egg yolk
  • 2 Tsp vanilla extract/essence
  • Small pinch of salt

Instructions to make Donuts:

  • Sprinkle the yeast and one teaspoon of sugar over the milk, give it a stir and set aside to activate. It’ll be ready when it has a foam on top.
  • Add the flour, sugar, salt & vanilla in a bowl. To that add the milk, eggs & butter. Mix it using a hand mixture with dough attachment or knead it with your hands until it all comes together.
  • Make one big ball of the kneaded dough and place it in a bowl. Cover it with a towel & let it rest for 45 mins or till it doubles in size.
  • Roll out the dough on a surface sprinkled with flour, to 1/2 inch thickness. And cut out donuts using cookie cutter. Place these on a tray sprinkled with flour. Cut out all the dough and line the donuts on the tray.
  • Heat the oil in a heavy bottomed pan ( fill it up half way ). Fry the donuts until golden brown on both sides.
  • Then fill them up with custard or Nutella.

Instructions to make Custard:

  • Add all your custard ingredients in a large saucepan with the heat turned off. Whisk them all together.
  • Place your custard over medium heat & cook it. Keep stirring/whisking the entire time it cooks.
  • Strain the custard through a sieve into a bowl. Cover it with cling wrap ( make sure the cling wrap is touching the custard ) and put it in the fridge. Remove to fill when donuts are fried & custard is chilled.

Filling in the donuts:

  • Take a piping bag ( or a ziploc bag if you don’t have a piping bag )
  • Take your piping bag & fit it onto a tall glass. Folding the top of the bag down around the outside of your glass.
  • Then fill up your custard/ Nutella into the bag . If you’re using a piping bag use a star tip.
  • If you’re using ziploc bag, fill it with little custard/ Nutella at a time. And don’t cut too big a hole.
  • Take a butter knife & create a slit/hole in the donut. Insert the tip of the bag into it and squeeze the custard/Nutella into the donut till it fills up.

Amritsari Kulcha

Amritsar is one of my most favourite cities in the world! The foodie in me love love loves Amritsar. There is always too much to eat and too little time ( ALWAYS IN MY CASE ) I got to Amritsar every few months for Darshans of Harmandir Sahib & to eat all the wonderful food.

My family hails from Amritsar, my grandfather was born & raised there. So it is my home in a way. And they say in Punjabi “ Majhe de khuaan da paani hunda gheeyo varga” translation: Water of the wells of majha is as pure as clarified butter (Punjab is divided into 3 parts, Amritsar falling in Majha). Hence the water of Amritsar is said to be quite pure and one does feel that way. You can eat the heaviest & the greasiest food all to digest it within the hour. There is a particular list of places I frequent when in Amritsar, Kulchaland being one of them. Their kulchas are to-die-for. So I decided to recreate these.

I was thinking of making Amritsari kulcha. When I spoke to my bestfriend, fellow foodie & an excellent cook Vrinda she told me she made these and they turned out delicious. I trust her tastebuds a lot. So I decided I’m going to make these. AND whatta good idea it was, these kulchas put me in food coma. My parents are not so big on kulchas but even they couldn’t stop themselves from gorging these. I hope you make them and fall in love with them like I did.



Ingredients for the Dough:

  • 2 cups of all purpose flour/ maida
  • 1/2 Tsp of baking powder
  • 2 Tsp sugar
  • Salt as per taste
  • 1-1/2 Tbsp ghee/ butter
  • Water to make dough
  • 4 cubes of butter
  • Flour to sprinkle


  • 6 Boiled & mashed potatoes
  • 1 Onion chopped
  • 1 Tsp of black pepper & coriander seeds ground in mortar & pestle
  • 1 Green chilli
  • 1 Inch ginger chopped
  • 2 Tbsp chopped coriander
  • 1/2 Tsp Dried fenugreek leaves
  • 1/2 Tsp Himalayan pink salt
  • 1/2 Tsp cumin powder
  • 1 Tsp salt
  • 1/2 Tsp raw mango powder or chaat masala
  • 2-3 Tbsp of all purpose flour


Mix the flour, salt, sugar & baking powder in a bowl add in water, add water slowly. There is no fixed amount so go slow and add more as you need. Knead the dough & once it all comes together add in the butter. The dough will be sticky, so don’t worry about that. Once it’s done cover it with a cloth & let it rest for 30 minutes.

Take the mashed potatoes & mix in onion, ginger, coriander & chilli. Once it’s mixed in properly add in the all the spices and mix it in nicely. Add in the flour in the end & once done set it aside.

We will make the layers of the kulcha now, a kulcha has 7 layers. On a counter add some dry flour & then put your dough on that. Add dry flour to it and knead it some more. Spread it out to a circle of sorts using your fingers & get it to 1/2 inch thickness. Now you will take 2 cubes of butter it has to be room temperature as mentioned, if it’s still frozen you can press it down with your forefinger & thumb to soften it. This butter you will put on our dough, spread it all over using your fingers. Then sprinkle some more dry flour on it. The next step is very very important so make sure you do this properly. After you’ve sprinkled flour you will using both your hands lift 1/3rd of the kneaded dough and fold it. You will press that down using your fingers. And then take the other side and do the same.

So you have created 3 layers now, 4 more to go. Press the dough down using your fingers, spreading it out to 1/2 inch again. Take 2 cubes of butter and repeat the process of spreading it on our dough. Sprinkle some more flour. Then start the folding process. Fold 1/3 dough, press it down with your fingers and then fold the other 1/3 and press that down too. You will not spread this dough down, so it will look like a long roll of dough.

Divide this dough in 6, make balls out of the dough. After making 6 balls, cover those with a cloth for 10 minutes.

After 10 minutes take a dough ball. Flatten it with your hand. Take some filling make a ball of it & put it in the centre of the dough. Now you seal the corners of the dough, trapping the filling in. Just how we make parantha or dumplings. Take a rolling pin and roll it evenly. Don’t put too much pressure as the dough is very soft and sensitive. You will press it down using it your fingers just to add some texture. You will sprinkle some water on the rolled out kulcha and put the wet side on the skillet/tawa. Cook on medium flame. Add some chopped coriander on top part of the dough and press it in.

Within 1-2 mins the kulcha will be done from the bottom. You will be able to make out as it’ll get crispy & the sides will no longer stick to the tawa/griddle. Now flip the tawa/griddle upside down and cook kulcha directly on the flame till it’s throughly cooked & golden brown. Now remove from the tawa. Put some butter. Voila!

Scones & Clotted Cream

Truly and unabashedly British! The ultimate tea time treat. Scones with clotted cream and jam.
Mother and I are extremely fond of scones, we can polish a few off in record time like nobody’s business! When in London we have these daily, Dolly’s & Tea Terrace are our two favourites. Unfortunately, the scones you find in Delhi (just a few places that too) don’t match up to the real stuff, and they’re almost always served with whipped cream (a punishable offence if you ask the Brits!).It’s not like I’m going to London to eat this delicacy anytime soon *cry cry cry*. I was craving them badly after I saw a video on how to make clotted cream, so I decided to give them a try.

Clotted cream is essential to scones that with jam makes them melt-in-the-mouth delicious. Clotted cream takes full 24 hours to make, no shortcuts here! Clotted cream is fairly easy to make, the only hard part is the wait and the anticipation. But as soon as you take the first bite of scones slathered with it, it makes it all worth it.

The best jam to use on scones is strawberry. It works very well with clotted cream. A combination more legendary than PB&J in my opinion! Marmalade is another option but too sharp for my taste (when it comes to scones). Anything with jam is a good idea when it comes to my family we have an uncanny obsession with jam, we could live off of jam toast if we had to. So you can imagine how fast these scones must have disappeared!

Scones too are easy-peasy I got the recipe off of youtube, I’ll attach the link so you can see that too.
I did a tea platter British style: scones, finger sandwiches and made some banana custard mousse (recipes coming soon). I hope you enjoy making and eating them like I did.



After baking for 12 Hours
Ready to be refrigerated
Baked to perfection

Clotted Cream Ingredients:

  1. Heavy cream


  1. Preheat oven to 80 C
  2. Pour cream in an oven safe dish
  3. Bake for 12 hours
  4. Remove from the oven, It’ll look yellowey & thick at the top, let it cool down to room temperature
  5. Once cooled, cover with cling wrap and refrigerate for 12 hours
  6. After 12 hours remove and dispose off any liquid that’s left behind
  7. Remove any hard bits at the top & then whatever is left behind is your clotted cream


  1. Don’t touch the cream till its ready and the 24 hour period is complete
  2. It needs to chill properly to thicken, to get that clotted texture

Scones Ingredients:

  1. 500 gms plain flour (plus more for dusting)
  2. 2 rounded Tsp baking powder
  3. 2 heaped Tbsp of caster sugar
  4. 1 Tsp of salt
  5. 1/2 cup of unsalted chopped cold butter
  6. 300 ml whole milk
  7. 1 egg


  1. Sift flour, salt, baking powder & sugar together into a bowl
  2. In a food processor, process the dry mixture and butter together till it turns into a crumbly texture
  3. Remove in a bowl
  4. Make a depression in the center of the bowl, remove any dry mixture from that center
  5. Pour milk in it
  6. Using a fork mix it in roughly
  7. Dust a surface with some flour
  8. Once all the milk is absorbed into the flour & you have a rough dough
  9. Remove the dough from the bowl and onto dusted surface
  10. Knead the dough till it comes together
  11. Dust a rolling pin with flour
  12. Use it to roll the dough but not too thin
  13. Using a cookie cutter cut scones out
  14. Place them on a tray lined with parchment paper
  15. Whisk an egg and brush the scones lightly with it
  16. Bake them for 15-20 mins at 190 C


  1. You have to use cold butter, the dough needs to be crumbly texture which only happens if butter is cold
  2. You can use your hands if you don’t have a processor but make sure your hands aren’t warm as that’ll melt the butter
  3. Crush the butter into the flour mixture if using hands
  4. You can use a napkin ring if you don’t have a cookie cutter
  5. If you don’t have parchment paper, brush your baking tray with oil and then dust with flour
  6. If you don’t eat them right away (very low chances, you’ll want to devour them as soon as they’re done) heat them in the microwave before eating. These are best served warm
  7. You can add in raisins/chocolate chips


Mango Mousse

Known as the ‘king of fruits’. Every Punjabi household will agree to that statement. Mangoes make everything better. Nothing compares to this juicy and delicious fruit, Mangoes are a staple in the summers, be it mango smoothies, juice or just eating the fruit. My house is the just the same we have an ‘over-the-top’ obsession with the fruit, especially my dad and I. We look forward to having them after dinner and at times have them in the day also. So I thought of changing things up and making some mousse for dessert.

I came across a super easy recipe, decided to tweak it a little it’s a 3 ingredient recipe. A quick recipe and it does not take much of time to chill and set. You can make this ahead of time like I did and let it set. You can make a vegan version of this by using dairy-free cream. A quarantine friendly recipe. Super luxurious, rich and decadent. You just can’t stop at one. So go ahead make this and fix those cravings!



Safeda Mangoes
This is what the mousse should look like after the mango puree is mixed in


  1. 2 large mangoes ( safeda or big yellow mangoes )
  2. 1 Tbsp sugar or as needed ( I skipped )
  3. 1/2 cup + 2 Tbsp whipping cream ( low fat is ideal )
  4. 1/4 Tsp Vanilla essence
  5. Chopped mango to garnish


  1. Puree the mangoes in a blender
  2. Blend it into a smooth puree
  3. Whisk the cream in a bowl using a electric hand-held machine or manually
  4. Beat till its whipped nicely and has soft peaks
  5. Mix in the puree, don’t over blend at this point
  6. Pour in glasses or utensil of choice and refrigerate
  7. Let it set for a minimum of 30 minutes
  8. Garnish with chopped mangoes and serve


Pomegranate, Pineapple & Parsley Salad

A few days ago I made Lebanese food (recipes coming up soon) and I threw together this quick salad using the leftover pomegranate molasses for the dressing. It turned out fabulous, it looks and tastes delicious. The parents loved it, so I decided to make this tonight as a side with pizza. I used parsley as I had a packet lying around which was breathing it’s last so before it spoiled I decide to add it to the salad. Felt like Morisha from Sarabhai vs Sarabhai for doing that, my mom obviously being Maya Sarabhai refers to me as an ‘auntie’ now lol. Parsley added an extra crunch this time, but you can use any greens, kale, baby spinach, arugula or romaine. You just gotta chop the green nicely to blend in with the fruits.

The salad is excellent for the skin and body. With so many antioxidants in the fruits. And pineapples being a good source of Vit-C the cult and much-loved skincare ingredient. And we all know how good greens are for us. So get all this goodness in your system with this easy and scrumptious salad.

The dressing is effortless very basic to make but the taste is anything but that. It is explode in your mouth, juicy and succulent. Make this as a side or even as an early dinner option. This recipe is not going to fail you ever and might just make it’s way into being your holy grail.


  1. 1 cup pineapple
  2. 2 cups of pomegranate
  3. 1/2 – 2/3 cups of chopped greens


  1. 2Tbsp of pomegranate juice
  2. 1Tbsp of balsamic Vinegarette
  3. 1/2 Tbsp of extra virgin olive oil

Mix the fruits with the greens and add in the dressing. Voila!


  1. Make sure you use fresh pomegranate juice not store-bought
  2. I used a manual juicer to juice the pomegranate, if you use an automatic one you have remove the kernels and juice those
  3. The dressing ratio is 1:2:3 olive oil to balsamic vinegar to pomegranate juice
  4. You can add a few mint leaves also to add more flavour to the salad
  5. This not a make-ahead salad pineappled can get limp and same goes for the leaves. Maximum kitchen to table time is 10 minutes not more.

Chocolate Cake with Nutella Buttercream Frosting

When life puts you in quarantine BAKE!

So I was intensely craving cakery chocolate cake *cry cry cry* luscious, moist & delicious. And it’s not like I’m getting to devour that anytime soon ( I know 🤦🏻‍♀️) So I decided to make some of my own. Hence I made a super moist a little dense and a whole lotta delicious cake with a to-die-for frosting, it looked soooooo insane & delectable (if I may say so). Warning: This might turn you into the fat kid from Matilda.

And then came in all the messages asking me to share the recipe! Hence I decided to put the recipe up. I hope you enjoy making and then gorging it like I did!



Cake Ingredients

  1. 1 1/2 cups (300g) granulated sugar
  2. 1/2 cup (110g) packed light-brown sugar
  3. 3/4 cup (70g) unsweetened cocoa powder (scoop and level to measure)
  4. 1 tsp baking soda
  5. 3/4 tsp salt
  6. 1 cup (235ml) boiling water*
  7. 3/4 cup (175ml) vegetable oil or canola oil
  8. 1/4 cup (56g) unsalted butter, melted
  9. 2 large eggs
  10. 3 large egg yolks
  11. 1 Tbsp vanilla extract
  12. 2 cups (256g) all-purpose flour (spoon and level to measure)
  13. 1/2 cup (116g) sour cream
  14. 1/3 cup (80ml) milk 


  1. Preheat your oven to 180 degrees. Grease and dust two 9 inch pans.
  2. Take a large bowl whisk the granulated sugar, brown sugar, cocoa powder, baking soda and salt. It’s always a good idea to sift the granulated sugar before adding as that gets rid of any crystals left behind. Pour in the boiling water be very careful with it. Whisk it in and then let it cool for a few minutes.
  3. Blend in the oil and melted butter using a hand mixer, you can use a whisk also if you don’t have an electric one. Add in the eggs, the yolks and vanilla. Whisk it in enough just to blend it all in. Then add flour, blend that in. Then finish by adding milk and sour cream.
  4. Divide the mixture evenly between the two pans. If you just have one pan you can always bake one at a time. Bake the cakes until a toothpick inserted in the center comes out clean or with crumbs. The baking time will be between 30-35 minutes.
  5. Run a knife around the edges of the cake to dislodge it. Remove the cakes onto a wire rack and let them cool completely.
  6. Trim any uneven edges of the cake and level them. Frost one cake and then top it with the second one, then frost that too. Make sure to get all the edges and sides. Put it in the fridge to cool down for a few minutes or until you serve.


  1. Measure the water after boiling if you measure before boiling it will not be the same amount as some of it will evaporate.
  2. The heat in the water makes the cake all the more chocolatey so do not skip that.
  3. Make sure you use good quality cocoa powder, this can make or break your cake.
  4. Vegetable oil is what makes the cake super moist you can use canola too.
  5. Make sure you level all dry ingredients.
  6. Use whole milk.
  7. Use good quality vanilla and if essence is what you have you you can put 1 1/2 Tbsp of that.
  8. Butter is what adds a lot of flavour and a sort of melt in the mouth texture combined with vegetable oil and sour cream.
  9. Salt is what brings it all together, it binds in all the flavours.
  10. You do not want to overwhisk your batter as that leads to a toughened up cake.

Frosting Ingredients:

  1. 5 Tbsp unsalted butter, softened
  2. 10 Tbsp granulated sugar, sifted
  3. 7-8 Tbsp nutella
  4. 1 Tsp vanilla extract
  5. 2 Tsp cocoa powder
  6. 1 Tbsp cream or whole milk
  7. 1/4-1/2 Tsp salt


  1. In a bowl cream butter and sugar using an electric hand held mixer, If you don’t have one just crush the butter with the back of spoon and then whisk it in with sugar.
  2. Once the butter and sugar are combined add in the Nutella and blend.
  3. Add in the cocoa next followed by the milk, vanilla and the salt.
  4. Voila!


  1. Star with 7 Tbsp of Nutella and once the frosting is made you can adjust it to your taste by adding in more.
  2. Cocoa powder gives the frosting a rich and decadent taste while adding more colour.
  3. I add 1/4 Tsp of salt because I don’t like it to be too salty.
  4. The sugar has to be sifted or you will have crystals in the frosting which will lead to an uneven and gritty texture.

Hello World!

Welcome to my Blog ‘The Prodigal Cook’, I am 22 (almost), My love for cooking started 10 years ago I was in the 8th grade when I started (Woah! what a bright kid! jk). I have always been passionate about food, be it cooking or eating. I was eating (lots & lots of food) my way through life & Covid-19 struck the world! And then my cravings & never-ending love for food got me to make all the delicious food I enjoy at home. So I was cooking up a storm, something new each time. With the oohs, the aahs and the wows I got a lot of messages asking for the recipes. And by my 9278172518182th dish I’d sent too many people too many recipes. So I said to my mama “that if this keeps going at this rate, I will just have to come up with a blog!” & then well she said “why not? You’re good and you like it & you have all the time in the world because of the quarantine, do it!”. And we all know mama knows best so here I am typing away at my new blog.

I am very very bad at coming up with names or titles for anything yet the name for the blog struck me like lightning! THE PRODIGAL COOK is so relevant because I cook because I love it & whenever I feel like it ( or when my mom wants something special, more ladoos mom? ). And I absolutely have no portion control when it comes to cooking or ordering and especially eating ugh..!! Hence I go all out and over the top extravagant each and every time but whatever you only get one life ( quarantine got me thinking ), and it’s not like these calories transfer on to the next life!! So eat away babies.

I am going to share all my favourite recipes and document my culinary journey (the best kind if you ask me!)

So get yourself a cup of Joe or lassi ( the best way to beat the heat ) or perhaps some wine and join me in creating happiness.