Dessert recipes

Mango pudding


Mango pudding is a great dessert for Mango lovers. It is smooth, creamy, silky and most importantly full of mango flavour. The best part is that it is very easy to make. I have used fresh alphonso mango for this mango pudding and another ingredient to highlight is coconut milk. I have used vegetarian gelatine powder. I have also used cream with the coconut milk to make it richer. Mango and coconut milk go very well together and make this dessert all the more exotic. The dessert becomes vegan by just avoiding cream and instead using more of coconut milk


Mango mousse


Mango mousse is a quick dessert for mango lovers and quite easy to prepare with just three ingredients. You will not find mango mousse easily in supermarkets but can be made easily in a few minutes with tinned mango puree or fresh mango when in season. If I want to prepare any fruit dessert, my first choice will be mango as it is one of my favourite fruits and only available for a few months in a year.


Crème caramel


Crème caramel or caramel pudding is a French dessert that is loved all over the world. It is a delicious custard based dessert with soft caramel on top. To make crème caramel, sugar syrup is cooked to a caramel stage and is poured into the mould or bowl before adding the custard base. When the caramel is set, custard is poured and oven cooked in a water bath. It is turned and served with the caramel sauce on top. It is a very easy dessert to prepare, once you master the art of making caramel.


Bread and butter pudding


Bread and butter pudding is one of those old fashioned English recipes, very popular in British cuisine and everyone loves it. Bread and butter pudding is an easy-to-make pudding. It is made by layering buttered bread, topped with egg custard and then scattered with raisins and seasoning. Day-old bread works best. The cinnamon and nutmeg is a lovely addition to this classic pudding. You can prepare bread and butter pudding with baguette, brioche and croissant.


Eid ki seviyan/semiya


Eid ki seviyan/semiya (vermicelli) is a very popular traditional dessert, which is served during Ramzan, Bakrid and other special occasions. Eid is incomplete without the preparation of this meethi seviyan (sweet vermicelli). Eid is a celebration of food with family and friends together.


Sheer khurma


Sheer khorma/sheer khurma (sweet vermicelli/vermicelli pudding) is a traditional Muslim festive dish prepared during Eid (Eid al adha or Eid ul fitr). No Eid is complete without our semiya. Most of the time we call at home meethi semiya (sweet vermicelli). Sheer khorma/khurma is sweetened milk with dates, served in the morning breakfast to family after Eid prayers to the family and throughout the day to all the guests and relatives visiting home to wish us.


Falooda


Falooda is a very popular Indian dessert/cold beverage with a variety of toppings/layers, ice cream or kulfi. Falooda is also very popular in Indonesia, Pakistan and Middle East but they prepare differently in different region and as per their taste. Traditionally, falooda is served in layers with a combination of basil seeds, jellies, fresh fruits, colourful vermicelli, rabadi (reduced milk), rose coloured and flavoured milk, ice cream or kulfi and for garnishing – cashews, almonds and pistachios.


Banana kesari or banana kesari bath


Banana rava kesari is a popular south Indian sweet which is easy and quick to prepare. Banana kesari rava is prepared with semolina, Bombay rava, which is roasted and added in sugar water, with colour and flavour of your taste. In Chennai and other south Indian restaurant’s you will find banana kesari either plain in colour or orange or yellow colour is added. I love to keep it plain for banana kesari rather than adding colour but sometimes I do add.


Mango cheese cake (no baking)


Mango cheesecake is my favourite cheesecake. You don’t have to wait for the mango season but can make on any occasion or any time you desire. Simple cheesecake is a dessert consisting of one or two layers. The base or the bottom consists of a crust made from Graham crackers or tea biscuits or cookies. The main layer or the middle layer consists of soft cream mixture made from a soft cheese and cream. The top layer can be a jelly-based glaze but is optional.


Beetroot ka halwa (chukandar ka halwa)


Beetroot is a very nutritious vegetable and good for health. It is used in salads, stir fries (porriyal in tamil), soups and even sweets. Beetroot ka halwa I have prepared in the style of gajar ka halwa, without using mewa or khoya. khoya or mewa is used to enhance richness and flavour in sweets. When I was making beetroot halwa, I made gajar (carrot) ka halwa also, can view the recipe. The preparation method is the same but taste and colour differs. Can use any nuts like almonds or pistachios as per your taste. Beetroot halwa is cooked in milk, by thickening it on lower flame or medium flame, by stirring it continuously, so that it does not stick to the bottom. So it is cooked at low flame, but in between can cook at medium flame.


Gajar ka halwa (carrot halwa)


Gajar ka halwa is a very authentic, famous, delicious Indian sweet. It can be made in any occasion and served warm or at room temperature. I have prepared Gajar ka halwa, without using Mewa or khoya. Khoya or Mewa is used to enhance richness and flavour in sweets. When I was making gajar ka halwa, I prepared beetroot halwa, can view in the picture. Preparation method is the same but taste and colour differs. Can use any nuts like almonds or pistachios as per your taste. Gajar ka halwa is cooked in milk, by thickening it on lower flame or medium flame, by stirring it continuously, so that it does not stick to the bottom. So it is cooked at low flame, but in between can cook at medium flame.