Dessert Recipes

 

LOOK WHAT'S FOR DESSERT!

1.   MANGO BURFI

 

Preparation Time       : 10 Min
Cooking Time            :  15 Min

 

Ingredients:

• 250 gms Ripe mango pulp
• 250 gms Powdered sugar
• 250 gms Khoya
• ½ tsp Cardamom powder
• 2 tbsp Chironji.
• 1 tsp Pistachio, chopped.
• 1 tsp Tutti-frutti, chopped.
• Orange Color(optional)

 

Method:

 

• Mix mango pulp and 1 cup sugar.
• Cook in a pan over medium heat till reduced by half. Keep it aside.
• Now fry khoya over medium flame till it turns little brown.
• Add the remaining 50 gram sugar and mango pulp-sugar mixture to it.
• Cook till the mixture turns semisolid.
• Mix orange color, pour it immediately in a greased plate.
• Allow cooling, cut into diamond pieces.
• Garnish with cardamom powder, chironji nut and pista.

2.   MANGO SORBET

 

Serves     :  12

 

Ingredients:

 

• 4 ripe Mangoes (about 3½ pounds in total)
• 1 cup Simple Syrup (½ cup sugar & ½ cup water)
• 3 tbsp Fresh Lime Juice (or to taste)

 

Method:

 

• Line a baking sheet with plastic wrap.
• Wash the mangoes well and dry them.
• Cut the 2 flat sides of the mangoes, along the length close to the pit, with a sharp knife.
• Scoop out the flesh from the mango shells and place them in a blender. Set the shells aside.
• Cut the remaining flesh from the pit and add to the blender.
• Pour syrup and lime juice in the blender and puree the contents until smooth
• Place the mango shells on the baking sheet and freeze.
• Pour mango puree into an ice-cream maker and freeze, as per the instructions.
• Remove and scoop sorbet into frozen mango shells.
• Freeze the filled mango shells for at least 6 hours or until frozen hard.
• Serve chilled.

3.   BANANA PIE

 

Ingredients:

 

• 4 Ripe Bananas
• ¼ Cup Flour
• 2 Egg Yolk
• 1 Cup Boiling water
• 1 tbsp Butter
• 1 Cup Dark brown sugar
• ¼ tsp Salt
• ¼ Cup Cold water
• ½ tsp Vanilla
• 1 Baked Pastry shell
• ¼ Cup Evaporated milk

 

Method:

• Mix flour, dark brown sugar and salt in a saucepan.
• Stir in egg yolks and cold water.
• Beat to make a smooth paste.
• Stir in the boiling water slowly.
• Cook for about 3 minutes until thick.
• Stir in evaporated milk, butter and vanilla.
• Arrange banana slices in the cooled pastry shell.
• Cool and pour the mixture of evaporated milk, butter and vanilla into pastry shell.
• Top the pie with whipped cream.
• Cover and refrigerate for at least 4 hrs until the pie is set.

4.   AGRA KA PETHA

 

Serve                       : 4
Preparation Time       : 10 Min
Cooking Time            :  25 Min

 

Ingredients:

• 1 kg Ash Gourd (Petha) (peeled and cut)
• 1 tsp Alum Powder (Phitkari)
• 750 g Sugar
• 1 tbsp Lemon Juice

 

Method:

 

• Take the ash gourd pieces and prick it with a fork.
• Place the pieces in a large pan filled with water and add alum powder to it. Boil it for fifteen minutes and take off from heat. Drain and wash it thoroughly under cold water.
• Add sugar to one cup of water and cook till the sugar is dissolved.
• Add lemon juice to the sugar syrup and lower the flame and add the cooked ash gourd to it.
• Cook till the ash gourd is completely cooked and the sugar syrup is thread like consistency.
• Take off from heat and arrange the pethas in a tray, so that they do not stick to each other.
• Allow it to cool completely.

5.   APPLE CRUMBLE

 

 

Ingredients:

• One and one-third cup flour
• A pinch of salt
• ¾ cup brown sugar
• 6 tbsp unsalted butter (cubed at room temperature)
• 3 medium apples (peeled, cored, cut into 1" x ½" slices)
• ¼ cup brown sugar
• 1 tbsp flour (for greasing)
• ¼ tsp cinnamon

 

Method:

 

• Combine together flour, ¾ cup brown sugar and salt in a large bowl. Mix well.
• Blend the butter with the mixture. Mix to form a coarse meal.
• Sprinkle one-fourth cup brown sugar on the apples and mix gently.
• Grease a shallow 8-inch ovenproof dish with flour.
• Place the apple mixture on the bottom of the dish.
• Sprinkle the crumble mixture on top.
• Top with cinnamon.
• Bake the mixture at 350 °F for 45 minutes till the top has turned brown and the fruit mixture starts bubbling.
• Serve warm with whipped cream or ice cream.

6.   KULFI

 

 

Ingredients:

• 4 cups milk
• 8 tsp. sugar or to taste
• ½ tsp. ground green cardamom seeds (chotti elaichi)
• 1tbsp. skinned pista (pistachios), thinly sliced
• 1tbsp. skinned badam (almonds), finely ground (optional)

 

Method:

 

• Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly.
• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced substantially in volume. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
• Now add the sugar, nuts and cardamom seeds. Stir well; allow to cool.
• Pour the mixture into Kulfi molds or small ramekins, distributing the liquid evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
• To serve, remove the ice cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.