3 Delectable Dessert Recipes To Try At Home

Who wouldn’t want to reach out to that extra sweet something in these festive times? Chef Reetu Uday Kugaji presents a selection of desserts that are bound to leave you in a happy state.

3 Delectable Dessert Recipes To Try At Home

 

ALOO AUR GULAAB KA HALWA

IngredientsDessert Recipes

• 1 nos. large potato, parboiled and peeled

• 1 ½ tbsp clarified butter

• ½ cup sugar

• 150 gm mawa (khoya)

• ¾ cup full cream milk

• ½ tbsp gulkand

• 1 ½ tbsp dried rose petals, finely chopped

• 10 ml rose water

• ¼ tsp green cardamom powder

• 10 gm almonds blanched, peeled and slivered

• 5 gm pistachio nuts blanched, peeled and slivered FOR THE

Garnish

• 5 gm almonds blanched, peeled and slivered

• 5 gm pistachio nuts blanched, peeled and slivered

• ½ tbsp dried rose petals

Also Read: Healthy Breakfast: Paneer Cheela Recipe

Method

1. Grate the parboiled potatoes. Keep aside

2. Heat the clarified butter in a heavy bottomed nonstick pan, add the potatoes, sauté for five minutes, stirring it continuously.

3. Add the sugar and sauté for three minutes. Add grated mawa (khoya) and sauté till it mixes thoroughly for two minutes.

4. Add milk and cook till the milk is absorbed. Add gulkand and chopped dried rose petals.

5. Sprinkle rose water. Add the almonds, pistachio nuts and green cardamom powder and mix well.

6. Garnish with the dried rose petals, slivered almonds, pistachio nuts and green cardamom powder. Serve hot or warm.

SITAPHAL SHAHI TUKDA

Dessert RecipesIngredients

• 8 slices bread, crust removed and cut into triangles

• 60 gm/ as required to fry the bread clarified butter

• 150 ml/ as required, for dipping the fried bread mildly sweetened warm milk or sugar syrup

 

 

For the Rabri

• 5 cups full cream milk

• ½ cup sugar

• 10 g pistachio nuts, blanched, peeled and chopped

• 10 g almonds, blanched, peeled and chopped FOR THE

Flavouring

• 1 cup custard apple (sitaphal) pulp

• ¼ tsp green cardamom powder

Also Read: Easy Recipe: Corn-Potato Fritters

For the garnishing

• 1 gm saffron, broiled (optional)

• 1 sheet silver leaf

• 15 g raisins

• 10 g pistachio nuts, blanched, peeled and slivered

• 10 g almonds, blanched, peeled and slivered

• 8 nos fresh rose petals

Method for the Rabri

1. In a heavy bottomed pan, add milk, bring to boil.

2. Add the sugar and cardamom powder and simmer over low flame. Do not stir too often, as a layer of cream should form over it.

3. After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula

4. Keep stirring the milk below it, gently, to avoid burning. Repeat the process till one third of the volume of milk is left.

5. The wider the vessel and richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream, and the cream that was pushed aside, collects in layers.

6. Add the chopped nuts.

7. Remove from the flame. Let it cool. Add the custard apple pulp, mix well.

8. Transfer to a glass bowl. Refrigerate to chill for at least one hour.

For the Shahi Tukda

1. With the help of a cookie cutter, cut the bread slices into neat round shapes.

2. Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter.

For the serving

1. Place the fried bread, dip in sugar syrup/ mildly sweetened warm milk for 5–8 minutes.

2. Place on the serving plate, pour the Rabri over the fried bread.

3. Serve chilled garnished with broiled saffron (optional), silver leaf, raisins, slivered pistachio nut and almonds. You may also garnish it with fresh rose petals.

CHICKOO AUR ANJEER KA HALWA

Dessert Recipes

Ingredients

• 5 nos chickoo (sapodilla)

• 1 cup dried figs

• 1½ tbsp clarified butter

• 50 g sugar

• 115 g mawa (khoya)

• ½ cup full cream milk

• ¼ tsp green cardamom powder

• 10 g almonds blanched, peeled and slivered

For the garnish

• 5 g almonds blanched, peeled and slivered

• 1 g saffron, broiled

Method

1. Peel the chickoos, mash them completely, keep one chopped finely aside.

2. Heat the clarified butter in a heavy bottomed non-stick pan, add the mashed chickoos, sauté for two minutes. Stir it, continuously.

3. Add the sugar and sauté for two minutes. Add grated mawa (khoya) and sauté till it mixes thoroughly, for two minutes.

4. Add the milk and cook till the milk is absorbed. Now, add after blanching in very hot water the chopped anjeer and finely chopped chickoo.

5. Add the slivered almonds, and green cardamom powder and mix well.

6. Garnish with slivered almonds and broiled saffron. Serve warm.

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