Tag: Quick Dessert Recipes

Quick Dessert Recipes for Satisfying Your Sweet Cravings
In today’s fast-paced world, finding time to prepare elaborate desserts can be challenging. However, satisfying your sweet cravings doesn’t have to take hours in the kitchen. With these quick dessert recipes, you can whip up delicious treats in no time. Here we go beyond Indian desserts and explore various other recipes available to try.

Perfect for unexpected guests, last-minute gatherings, or just a spontaneous sweet tooth, these quick easy dessert recipes are here to save the day. Let’s dive into some of the best quick dessert recipes that are not only easy to make but also incredibly delicious.
Benefits of Quick Dessert Recipes

Time-Saving: Perfect for those with busy schedules.
Convenience: Minimal ingredients and steps involved.
Versatility: Suitable for various occasions, from everyday treats to festive celebrations.
Satisfaction: Quick solutions to sweet cravings.

Easy Quick Dessert Recipes
1. Mug Cakes
Mug cakes have taken the dessert world by storm. They are quick and easy dessert recipes that you can prepare in under five minutes. Simply mix the ingredients in a mug and microwave for a quick, single-serving dessert. Whether it’s chocolate, vanilla, or red velvet, mug cakes are a hit for their convenience and taste.
2. No-Bake Cookies
No-bake cookies are another excellent option for quick dessert recipes. Combining ingredients like oats, peanut butter, and cocoa, these cookies require no baking time. Just mix, chill, and enjoy. They are perfect fun summer recipes when you want a sweet treat without turning on the oven.
3. Fruit Parfaits
Fruit parfaits are light, refreshing, and can be assembled in minutes. Layer yogurt, granola, and your favorite fruits in a glass for a visually appealing and tasty dessert. This is one of the best quick dessert recipes for health-conscious individuals who still want to indulge.
Quick and Easy Dessert Recipes for Special Occasions
1. Chocolate-Dipped Strawberries
Chocolate-dipped strawberries are elegant and incredibly easy to make. Melt some chocolate, dip the strawberries, and let them set. These treats are perfect for christmas recipes, parties, or simply as a delightful snack.
2. Ice Cream Sundaes
Ice cream sundaes are a classic favorite that never goes out of style. Simply scoop your favorite ice cream, top with sauces, nuts, and fruits, and you have a quick and easy dessert recipe that everyone loves. Customize with your favorite toppings for added fun.
3. Mini Cheesecakes
Mini cheesecakes are quick to prepare and perfect for individual servings. Use a pre-made crust or make a simple one from crushed cookies and butter. Fill with a cream cheese mixture and chill. These cheesecakes can be ready in less than an hour and are great for any occasion.
Best Quick Dessert Recipes for Kids
1. Banana Bites
Banana bites are a fun and healthy treat that kids will love. Slice bananas, dip them in yogurt, and freeze. You can also roll them in crushed nuts or chocolate chips for added flavor. These quick easy dessert recipes are a hit with children and parents alike.
2. Apple Nachos
Apple nachos are a creative and nutritious dessert. Slice apples and drizzle with peanut butter or caramel sauce. Sprinkle it with granola, chocolate chips, or coconut flakes. This quick recipe dessert is a great easy party foods to get kids to eat more fruit while enjoying a sweet treat.
3. Pudding Cups
Pudding cups are simple yet satisfying. Layer instant pudding with whipped cream and crushed cookies in a cup. You can prepare these in advance and refrigerate until needed. They are perfect for after-school snacks or as a quick dessert.
FAQs
Q: What is the simplest type of dessert?
A: The simplest type of dessert is often a no-bake option, such as no-bake cookies, fruit parfaits, or chocolate-dipped strawberries. These require minimal ingredients and preparation time.
Q: What is dessert easy?
A: Easy desserts are those that require few ingredients and minimal cooking or baking time. Examples include mug cakes, ice cream sundaes, and pudding cups.
Conclusion
Quick dessert recipes are a lifesaver for anyone who loves sweets but doesn’t have the time or energy to spend hours in the kitchen. From quick and easy dessert recipes like no-bake cookies and mug cakes to easy quick dessert recipes for kids and special occasions, there’s something for everyone.

These recipes prove that you don’t need to compromise on taste or presentation just because you’re short on time. So, next time you have a sweet craving or need a last-minute dessert, try one of these best quick dessert recipes and enjoy a delightful treat in no time.

Find vegetarian recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

Chocolate Mango Fudge
Recipe submitted by Megha Sharma
Chocolate Mango Fudge

Tangy mangoes are very much in season these days and this rice preparation made with this seasonal fruit is worth trying. Chocolate Mango Fudge is exotic, flavorful, very colorful, easy to make and quick to serve. You can amaze your party guests with this recipe. I prepared this recipe today and it turns out pretty good so here I am sharing this recipe with all of you.

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Course Dessert
Cuisine Indian

Ingredients

1 Mango
1/4 Cup Rice
1 Cup Coconut milk
50 gm Chocolates
Sugar
8-10 Almonds Chopped

Instructions

Cut the chocolates in pieces and melt it over a hot water steam, It will take 5 minutes. After melting mix some chopped almonds in the melted chocolate and keep it aside for cooling.
Now bring a frying pan and add rice and coconut milk to it and let it cook over medium heat for 20 minutes. Add 2 tablespoon sugar to it and let it cool.
Meanwhile bring a mango peel it and cut it into small cubes.
Bring half of the cubes in a grinder and grind it with 2 tablespoon water and 2 teaspoon of sugar. Mix it with rest of the cubes. Pour the mix in a bowl.
Bring a bowl, I have used square shaped bowl here to give it square shape which looks pretty cool. Fill it with cooked rice and then a layer of melted chocolate.
Let it cool in a refrigerator for 30 minutes or as required.
After cooling put it upside down in a plate keeping it's shape intact. Pour the mango mix over it as in the picture.
Garnish it with chopped almonds, pistachios, raisins etc. I have used a chocolate to put as a decorating cap which is making it much more beautiful for presentation.

Notes
Your Chocolate Mango Fudge is ready to eat, and it smells so good. Chocolate gives it a nice flavor and chopped almonds give the crunchiness. You can adjust the sweetness according to your taste. I hope you try it and love the praise from your guests.

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September 5, 2013
Snowman Coconut Ladoo
Recipe submitted by Sasi K.
Snowman Coconut Ladoo

I made this beautiful kids friendly delicious snowman coconut ladoos for last year Christmas party and it was a top hit. As soon as I placed them on the table, all I heard was “WOW!” and that’s it. They got vanished in a glimpse of a second and of course, they were generous enough to leave me with a plate at least.
This was the talk for a while among my family and friends. I had so much fun decorating them and that’s the time I got the idea of recreating this with my baby nephew. He was as thrilled as I was and we had an awesome aunt-nephew time together which is ineffable. Let your precious moment begins with your little ones as well! Its a fun sweet snack that would be enjoyable to eat and treat to people of all ages.

1 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

Coconut Ladoo
1 1/2 cup Sweetened Desiccated Coconut
1/2 cup Condensed Milk
1 tsp Ghee

Instructions

Heat 1tsp ghee in a low-medium flame on a non-stick pan and lightly roast 1 cup of desiccated coconut in it for 5 secs. DO NOT Burn them! (Remaining ½ cup of desiccated coconut will be used to roll in the ladoos.)
Remove the ghee-coconut aromatic mixture from the fire and let it cool completely.

Notes
Snowman Edible Accessories (Refer to the picture for ideas)

Hat ———- Mini Reese’s chocolates or mini Rolo or any chocolates that look like mini hat.

Eyes ———Chocolate vermicelli candies or Oreo cookie crumbs

Nose ——– Mini bead candies

Mouth —— Mini vermicelli candies

Scarf ——– Sour belts candy (Cut them into thin strips)

Buttons —– Mini heart candies

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August 2, 2013
Strawberry Payasam
Recipe submitted by Divya Ravindran
Strawberry Payasam

Strawberry Payasam is a delicious dessert that is made with semolina grains. It's very easy to make and the strawberries add some extra flavor. Its a nice healthy sweet snack that is fun to eat.

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Course Dessert
Cuisine Indian

Ingredients

2 Cups Milk
1/2 cup Semolina
1/2 cup Sugar
1 cup Strawberries cut into small pieces
2 Cardomom
2 tsp Raisins
3 tsp Cashew cut into small pieces
2 tsp Ghee

Instructions

Boil the semolina in milk .
Cook for abt 10 to 15 mins till it thickens a bit
Then add the strawberries and cook for about 5 mins
Add cardamom powder
Fry the cashew and raisins in ghee and add on top.
Serve chilled!
Additional:
Even rice can be used instead of semolina!

Notes
Father’s Day Note:
My father’s name is Ravindran. I am proud to be his daughter. The most precious moment with my dad is the day when I got married he gave me so many advises and counselled me on so many stuffs that I was responsible to manage after my marriage. Without his advises I would not have been able to cope up with the post marriage tasks meant to be for a perfect house wife!! Thanks appa for making me feel so proud of you.

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July 5, 2013
Mawa Paneer Thandai Balls
Recipe submitted by Vaishali Leuva
Mawa Paneer Thandai Balls

Mawa Paneer Thandai Balls is both sweet and savory and a great dessert everyone will love.

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Course paneer
Cuisine Indian

Ingredients

For Stuffing
1/4 cup Condensed Milk
2 Tablespoons Milk Powder
For Thandai Masala
10 Kernels Almonds
10 Kernels Pistachio
3 Cardamoms
5 Whole Black Pepper
2 Tablespoons Poppy seed
2 Tablespoon Fennel seed
For Coating
1/2 Cup Condensed Milk
2 Tablespoons Mawa
1/2 cup Crushed Paneer
1 Tablespoon Milk Powder
Desiccated coloured coconut for coating

Instructions

Grind all Thandai masala in a blender
For stuffing, in a non-stick pan mix condensed milk, milk powder and Thandai masala cook on low flame until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling.
For Coating, in a same pan Mix condensed milk, crushed paneer, Milk Powder and mawa. same way cook until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling
Now grease your hand with ghee and make small balls out of stuffing Mixture.
Take hand full dough of coating press with your hand than stuff with one ball of stuffing and cover it, make a round ball.
Make rest of the balls same way.
Coat balls with desiccated coconut and serve.

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April 4, 2013
Spring Cheesecake
Recipe submitted by Rangadevi dasi
Spring Cheesecake

I have figured out this cheesecake recipe after experimenting and trying out different combinations for many years. Finally I am really happy with the result! It has a crispy base and firm and creamy filling with a refreshing accent of mild fruit. Its a nice appetizing dessert that compliments after having a nice dinner.

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Course Dessert
Cuisine Indian

Ingredients

Base
100 gm butter
100 gm wholegrain flour
100 gm rolled oats
150 gm sugar
1/2 tsp vanilla sugar
Filling
500 gm quark
400 gm milk 200g sour cream (creme fraiche)
250 gm sugar
2 tsp vanilla sugar
70 gm vanilla pudding powder
800 gm cane of peach halves in syrup
Optional: another 800g cane of peach halves in syrup for decoration

Instructions

Melt butter
In a bowl mix flour, rolled oats, sugar and vanilla sugar, add melted butter and mix well, rub it with your fingers. It will be quite try mixture, but that’s ok.
Cover your cake tin with baking paper or smear it with butter and spoon the mixture in the tin and press it with your palms to form a strong layer on the bottom of the tin.
Preheat the oven to 180C and bake the base for 10 min or until it starts to get slightly golden, then remove from the oven.
In a bowl mix together all the ingredients for the filling except for peaches and mix very well. I like to use electric mixer for this. The mixture will be quite liquid, but do not worry it will firm up after baking
Take the peach halves out of the syrup and cut into cubes.
Mix the peaches into the filling
Carefully pour or spoon the filling in the cake tin on top of the base.
Bake with 180C for 1 h.
When the cake is ready let it cool down and the best is to keep it in the fridge overnight or at least 2h before serving.
Open another cane of peach halves in syrup cut the peaches into slices and decorate the cake right before serving.

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April 4, 2013
Biscuit Cream Pudding
Recipe submitted by Asha
Biscuit Cream Pudding

Biscuit Cream Pudding was a dessert that my mother used to make. It's sinful because its loaded with high fat cream, but is absolutely yummy. Biscuit Cream Pudding has layers of biscuit alternated with layers of sweetened whipped cream. Biscuit cream pudding is not a dessert you can make often but it is a dish you should try at least once and goes well with parties and elaborate dinner plans.

5 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

150 ml Heavy cream
15-20 biscuits Milk Biscuits
4-5 tbspns Sugar
1/2 tsp Vanilla essence
1 tsp Instant coffee powder
3/4 cup Water

Instructions

Make coffee decoction with instant coffee powder and luke warm water. Let it cool.
Freeze the mixing bowl and beater for 2-3 hours.
Pour the cream into the mixing bowl and whip the cream using the beater till the cream becomes almost stiff.
Add the sugar and whip the cream till it forms soft peaks.
Dip the biscuits in the coffee decoction and layer them on a bowl (You can try layering it on an oval plate as well since it might be easier to cut and serve).
Spread the cream on top of the layer of biscuits.
Now repeat the process with another layer of biscuits followed by cream till the biscuits are over.
Ensure that the whipped cream is the top most layer.
Refrigerate for 3-4 hours before serving.

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April 4, 2013
Mocha Cannoli
Recipe submitted by theheirloomessence
Mocha Cannoli

I adore this classic Italian dessert. I tasted this once and am in love with this. Mocha Cannoli is a deep fried tube shaped pastry shell stuffed with the mixture of ricotta cheese and sugar and dipped in nuts. Who won't like these!! I am not a big fan of deep frying, so I was trying to bake cannoli pastry shell for a while as a healthy alternative. Finally after several tries here is the perfected recipe!

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Course Appetizer
Cuisine Indian

Ingredients

For the pastry:
1 cup all purpose flour
1/4 cup whole wheat flour
pinch of salt
1 and 1/4 tea spoon baking powder
2 tb spoons sugar
1 and 1/2 tb spoon cold butter
2 tb spoons sour cream
1/4 cup cold water
For the filling ( Mocha):
1/3 cup heavy whipping cream
2 tb spoons sugar
1 tea spoon instant coffee powder
1 tb spoon warm water
2-3 tb spoons grated dark chocolate
mini semi-sweet chocolate chips and chopped hazelnuts to decorate.

Instructions

For the pastry, add the flours,salt ,sugar,baking powder in a food processor and pulse a few times.
Add cold butter and sour cream and pulse again for a minute. After a minute, keeping the food processor running, add water slowly to incorporate everything into a ball.
Once mixture starts to come together, stop pulsing. Remove from food processor, knead the mixture a few times to form a ball, wrap in a plastic wrap and chill for at least half an hour.
You get Cannoli forms in the market that you can use or else you can do what I did. Tightly roll the heavy duty foil into a cylinder shape and use that as a cannoli form.
Divide the chilled dough into 20 small balls. Roll each ball to make a thin circle.Wrap this rolled dough around the oiled/buttered 'cannoli form' and set aside. Make the rest of cannoli.
Preheat the oven to 350F. Place cannoli onto a baking sheet and bake for 10 minutes. Remove from the oven after 10 minutes and remove the half baked pastry shell carefully from the form. It comes off very easily.
Bake for another 10 minutes or until golden brown. Cool to room temperature before stuffing them. These empty shells can last up to 2 days at room temperature.
To make the stuffing, dissolve a teaspoon instant coffee powder in a tablespoon warm water and set aside to cool it down.
Whip the cream with sugar and the dissolved coffee until firm peaks. Add ricotta cheese and whip again. Add grated chocolate and mix.
Fill the piping bag with the mixture and stuff the cannoli shells from both ends.
Dip the stuffed shells into mini chocolate chips and hazelnuts and chill for half an hour so that the filling hardens a little. They are ready to serve!

Notes
Additional Notes:

Stuffed cannoli will stay crunchy for 3-4 hours. After that it turns soggy.

This recipe (stuffing only) is just a guideline.You can add any flavor combination that you like.

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January 3, 2013
Chocolate Gulab Jamuns
Recipe submitted by Shweta Agrawal
Chocolate Gulab Jamuns

This recipe is the old sweet dish Gulab Jamun but with a new twist: Chocolate Gulab Jamuns. The bitter dark chocolate insides is a perfect balance to the sweetness of Gulab jamuns outside.
Also I made these with milk powder which was new for me, and they turned out to be very soft and spongy.
All were surprised and asked me for the recipe. So here it is a sweety savory juicy snack which a favorite dessert of all added with a fusion of western chocolate and Indian Gulab jamun !

5 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

1 Cup Milk Powder
1/4 cup Maida
2 cup Sugar
1/4 tsp Baking Powder
1 tbsp Ghee
1/2 tsp Cardamom Powder
Some chocolate chips
Oil for deep frying

Instructions

Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes.
Divide the dough into small smooth balls. Fill chocolate chips in it and cover it with the mixture and make a ball.
For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup.
For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready.
Heat oil in a pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak for 30 minutes.
Serve hot or chilled.

Notes
Tips

Remember softer the dough, softer will be the Gulab Jamuns.

You can also fill jam, gulkand, or any nuts in between.

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January 3, 2013
Persimmon Galette
Recipe submitted by Pey-Lih
Persimmon Galette

Persimmon galette is a rustic tart that has amazing color and a perfect sweetness. Its a rich royal dessert that is sure to impress your friends and family during gatherings and parties.

5 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 1/2 pounds fuyu persimmons, cut into 1/8-inch-thick slices
3 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
Whole milk

Instructions

Blend flour and salt. Add butter and blend, until mixture resembles coarse meal.
Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round. Chill 15 minutes.
Preheat oven to 450°F. Combine persimmon slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend.
Spread preserves over crust, leaving 1 1/2-inch plain border.
Arrange persimmon slices in concentric circles atop preserves, overlapping slightly. Fold crust border up over and brush with milk.
Sprinkle crust edges and persimmon with remaining 1 tablespoon of sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20 minutes longer.
Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of French vanilla gelato.

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January 3, 2013
Eggless Pumpkin Chocolate Chip Muffins
Recipe submitted by Sowmya Nivedhanams
Eggless Pumpkin Chocolate Chip Muffins

This is my recipe for Pumpkin Chocolate Chips Muffins. I made this recipe into vegan by substituting eggs and butter as a healthy and a nice dessert option. It is a very soft and super moist muffin and goes perfect with coffee. It was also moist the next day. This recipe will make 6 regular sized muffins.

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Course Dessert
Cuisine Indian

Ingredients

3/4 cup All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1/4 tsp Ground Ginger
1/8 tsp Freshly Ground Nutmeg
1/4 tsp Salt
4 Tbsp Vegetable Oil
1/2 cup Sugar
1 1/2 tsp Egg Replacer
3 Tbsp Warm Water
1/2 tsp Vanilla Extract
6 Tbsp Pumpkin Puree
1/2 cup Semisweet Chocolate Chips

Instructions

Preheat the oven to 180 degrees C. Line 6 cup cake liners on the muffin trays and lightly spray cooking oil spray. Set aside
Sift together flour, baking soda, ground spices and salt.
In a small bowl, mix together egg replacer and warm water and beat well until gooey and set aside.
In another bowl, mix together oil, pumpkin puree and sugar and beat well until the sugar is well dissolved and the mixture is shiny
Add the egg replacer and vanilla and mix until combined
Now add the dry ingredients to the wet ingredients and fold it gently. Once the dry is all incorporated, add the chocolate chips and fold it well
Scoop them evenly onto the muffin cups and tap them gently to release any air bubbles
Bake in the oven for around 18 – 22 minutes until a toothpick inserted in the center comes out clean. Make sure that you do not prick a chocolate chip as that will be gooey. The toothpick should not have any batter attached to it.
Allow it to cool on the cooling rack for 30 minutes and enjoy!!!
Be careful when handling the muffins, they are too soft and delicate!!

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December 4, 2012
Fudgy Pumpkin Pecan Pie
Recipe submitted by Melody Crain
Fudgy Pumpkin Pecan Pie

This recipe combines 3 classic holiday pies – Fudge, Pumpkin, and Pecan – into one Gluten Free, Dairy Free, Vegan, reduced sugar treat!

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Course Dessert
Cuisine Indian

Ingredients

1 store bought 8 inch gluten free, dairy free pie crust or make your own (my recipe below)
1 cup pecan pieces
3/4 cup pure canned pumpkin
1/3 cup Truvia Sweetener (regular not baking blend)
1/4 cup + 2 tablespoons melted vegan, dairy free margarine (I used Earth Balance Natural Buttery Spread)
1/4 cup unsweetened cocoa powder
1/4 cup gluten free flour (I used Namaste Foods Perfect Flour Blend)
1/4 cup sugar
1 tablespoon pumpkin pie spice
1/2 tablespoon coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground flaxseed
1/4 teaspoon nutmeg
Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)
2 cups gluten free flour (I used Namaste Foods Perfect Flour Blend)
1/2 cup plain, unsweetened soy milk
1/4 cup canola oil
1/4 cup coconut oil
1/2 teaspoon salt
1/2 teaspoon Truvia Sweetener (regular not baking blend)

Instructions

Method
Preheat the oven to 350.
Soak ground flaxseed in the coconut oil in a small bowl.
Mix melted margarine, pumpkin, and vanilla together
Stir in sugar, Truvia, and the ground flaxseed with the coconut oil until everything is mixed together well.
Mix remaining dry ingredients together (except pecans) and slowly stir into the rest of the mixture.
Once everything is mixed together, gently stir in the pecans.
Spoon into pie crust and bake at 350 for 25-30 minutes.
Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)
Mix the milk and oil together.
Quickly mix in the rest of the ingredients.
Need together for a couple of minute (note this dough is oily).
Divide dough into 2 equal portions; each portion should be enough for a 9 inch pie pan.
Put 1 port of dough into the center of a pie pan and start pressing the dough to the edges until you have a thin layer of dough covering the bottom and sides of the pan.
Set aside in refrigerator if your pie filling is not ready yet.

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December 4, 2012
Almond Brittle (Almond Chikki)
Almond Brittle (Almond Chikki)

Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.

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Course Dessert
Cuisine Indian

Servings 12 oz

Ingredients

Ingredients:
2 tablespoons butter
1 cup sugar
1/8 teaspoon salt
1/2 cup sliced almonds
1 tablespoons sesame seeds roasted

Instructions

Method
Grease about 8×10 cookie sheet and keep aside.
In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
After brittle comes to room temperature brake them in pieces.
Store them in air tight container.

Notes
Suggestions

Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.

Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.

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October 22, 2012
Apple Custard with Strawberry Sauce
Recipe submitted by Kamakshi Kshirsagar
Apple Custard with Strawberry Sauce

Apple custard is a nice gluten-free dessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.

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Course Dessert
Cuisine Indian

Ingredients

for Sauce
2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
1/4 to 1/3 cup sugar (depends on sweetness of berries)
1/2 tbsp lemon juice
2 tbsp water
1 tbsp cornstarch dissolved into 2 tbsp water
for Custard
2 cups milk
3 tbsp custard powder ( I used vanilla flavor.)
3/4 cup sugar
10-15 roasted chopped almonds
1/2 tsp cardamom powder
1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
1/4 cup pomegranate seeds

Instructions

for Strawberry Sauce
Mix strawberries, sugar, lemon juice and water in a pot.
Heat the mixture in medium flame for 13-15 mins.
Keep the pot covered (occasionally stir).
When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.
for Custard
Take some (3-4 tbsp) milk and mix custard powder to it.
Heat rest of the milk at medium flame, add sugar to it.
Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
Add the fruits to custard.
Keep the mixture in refrigerator.
While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.

Notes
Additional:
Decorate with some fresh mint leaves (optional).

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January 5, 2012
Double Decker Apple Coconut Pineapple Burfi
Double Decker Apple Coconut Pineapple Burfi

Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers. Its a dessert with a fusion of apple, coconut and pineapple.

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Course Dessert
Cuisine Indian

Ingredients

for Apple Coconut layer
2 Red Apples (Roughly grated)
1/4 Cup Grated Coconut (Packed)
drop of Coconut extract (Optional)
pinch of Red food color (Optional)
1/2 Cup Sugar
for Pineapple layer
1 Cup Crushed Pineapple
1/2 Cup 1/2 Cup Milk powder – ( Packed)
Pineapple extract – a drop (Optional)
Yellow color – a pinch (Optional)
1/2 Cup Sugar

Instructions

for Apple Coconut layer
Heat a pan and fry the grated apples until all the juices get evaporated.
When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
This consistency is something very similar to the usual coconut burfi.
At this stage transfer the mixture to a greased pan and let it cool.
Next prepare the pineapple layer for the burfi.
for Pineapple layer
Grind the crushed pineapple into a coarse paste.
Heat a pan add the pineapple paste and cook until it becomes dry.
Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
Now transfer this mixture on the already made apple coconut layer.

Notes
Let the burfi cool down for 30 minutes and then cut into desired shape and size.
If desired the burfis can be garnished with silvered almonds or cashews.

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January 5, 2012
Poached Pears with Warming Spices
Recipe submitted by Stephen Davidson
Poached Pears with Warming Spices

These are perfect for the wintertime; they're hearty and warming, full of delicious spice, and easy to make. They're also not too rich, which is a relief after a season of indulgence. If you've got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.

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Course vegan
Cuisine Indian

Ingredients

Ingredients:
4 pears
2 cups apple juice (500 ml)
1 cup fresh cranberries (100 g)
8 cardamom pods
4 cloves
2 cinnamon sticks
1 star anise

Instructions

Method
Add everything except the pears to a large pot and bring to a boil.
Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
Remove soft pears with a big spoon and put into serving bowls.
Remove spices from cranberries with a little spoon; don't worry if you miss a clove, it adds a nice character.
Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
If you can see runny liquid, it needs to be cooked more.
Serve the sauce over the pears when you're ready.
I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.
Enjoy!

Tried this recipe?Let us know how it was!
January 5, 2012