Phirni Brûlée

Phirni is classic indian ground rice pudding made with basmati rice, milk, sugar, nuts and flavored with cardamom or saffron or rose water. Perfect for festive celebrations or as a delicious sweet finish to a dinner, its a quick and easy desserts with basic pantry ingredients. In my recipe I added a little twist taking inspiration from classic french brûlée and served it with a crackly sugar top.

What is Phirni/Firni?

Phirni is a creamy pudding made with ground basmati rice. The ground rice is slow cooked with milk till everything achieves a velvety consistency, it is sweetened and then is typically set and served in shallow earthen pots and is best eaten chilled. Setting in earthen pots imparts it a nice earth aroma which is so unique and only adds to its taste.

How is Phirni Different from Kheer?

Both kheer and phirni are milk based rice pudding, however the difference is that in phirni, rice is ground and then cooked with milk versus kheer in which rice is cooked as it is, without grinding in milk.

What is Creme Brûlée?

Creme Brûlée is an elegant french custard dessert made with eggs, heavy cream, vanilla and sugar. The chilled, set creamy custards are sprinkled with sugar and is then torched with the kitchen torch so that the sugar is caramelized crispy. And served right away.

Why Phirni Brûlée?

The idea for this fusion was playing in my mind for long and the textural contrast of creamy rice pudding with a crackly sugar top is just mind blowing. The phirni is cooked in the traditional way, its slow cooked and eggless and can be eaten and served on its own! However, I wanted to add a touch of fusion so I went ahead and bruleed it! My husband is a huge fan of creme boulle and this dessert was such a huge with him.

Lavender Flavored :- I have been loving the flavor of lavender scented desserts lately so I perfumed this phirni with little crushed dried lavender. Don’t worry the scent is just lovely, not soapy at all. Lavender is just amazing in milky desserts and it is such an underrated flavor in indian cuisine. I tried it in peda a while back! Start with this lavender malai peda recipe 🙂 However you can always flavor the phirni the traditional way with ground cardamom, rosewater or saffron!

Coming back to brûlée, you simple need a culinary grade torch which can be bought for around $10 off amazon. Alternatively, as I read on internet broiler can also be used to caramelize the sugar, however I cannot vouch for it since I haven’t tried.

Few things to be kept in mind when you make phirni :-

  1. You can choose a fragrant rice – short grain goind bhog/kalijeera or jasmine rice work wonderfully besides basmati rice. Wash and air dry the rice for a few hours before grinding it.
  2. Keep the phirni towards mildly sweeter side since the brûlée sugar will balance the sweetness. However, if you are not making the brûlée, add 6 tbsp of sugar to sweeten the phirni.
  3. Since the rice is ground, I feel phirni cooks much faster than kheer, you have to however keep on stirring it more often, so that the ground rice dosent get lumpy.
  4. Always chill the phirni to bring out the right texture and taste. Ideally, I would make the phirni a day ahead and brûlée it right before serving. Please do not brûlée warm phirni.
Print

Phirni Brûlée

Classic Indian ground rice pudding with a fusion twist of bruleed sugar layer.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • A heavy pot, culinary torch

Ingredients

  • 1/3 cup basmati rice
  • 3 cup whole milk
  • 4 tbsp granulated sugar
  • 1/2 tsp dried lavender flowers (crushed between palms) , or use cardamom or saffron or rose water
  • 4 tbsp raw sugar/demera sugar

Instructions

  • Wash rice 3-4 times under running water. Drain and then spread the rice on paper towel or kicthen towel to air dry for a few hours.
  • Once the rice is dry, add to a coffee grinder and grind to a powder. Don't make a very fine or a very coarse powder.
  • Set milk to boil and reduce on low medium heat.
  • Once the milk comes to a boil, reduce heat to low and let the milk reduce for 15 minutes or so.
  • Next, while continuously whisking add the ground rice to the milk. Keep whisking for 2-3 minutes else lumps will form.
  • Let the milk simmer and rice cook in the milk. You will need to stir the phirni often while it cooks for even cooking and to make sure that no lumps are formed.
  • In about 20 minutes you, you will see the milk will thicken and become almost custard like since the rice has cooked out. At this point add the granulated sugar. Cook for another 3-5 minutes till the sugar is dissolved. Switch off the stove and mix in the lavender (or the flavor that you are using).
  • While still warm, divide the phirni into your serving bowls. Let sit undisturbed until completely cooled down and then chill in the fridge for atleast 6 hours. You can serve the phirni just like this or with some nuts.
  • To Brûlée (Just before serving):- Spread 3/4 to 1 tbsp of raw sugar over the set chilled phirni. Using a culinary torch, melt the sugar and form a crispy slightly burnt sugar top. Wait for 5 minutes for the sugar to harden before serving.

Notes

  • You can choose a fragrant rice – short grain goind bhog/kalijeera or jasmine rice work wonderfully besides basmati rice. Wash and air dry the rice for a few hours before grinding it.
  • Keep the phirni towards mildly sweeter side since the brûlée sugar will balance the sweetness. However, if you are not making the brûlée, add 6 tbsp of sugar to sweeten the phirni.
  • Since the rice is ground, I feel phirni cooks much faster than kheer, you have to however keep on stirring it more often, so that the ground rice dosent get lumpy.
  • Always chill the phirni to bring out the right texture and taste. Ideally, I would make the phirni a day ahead and brûlée it right before serving. Please do not brûlée warm phirni.

Pineapple Peda

Five ingredient soft and fruity peda made with fresh pineapple, mawa, sugar, milk and ghee. You can flavor it with cardamom or saffron even vanilla,becasue why not! This soft & melt in the mouth peda is super easy to make and is perfect for fasting days or for festive occasions.

Peda is a very popular indian mithai which is traditionally made by simmering milk for hours so that the milk solids remain which are then sweetened with sugar or condensed milk, flavored and rolled into flat discs. Texturewise, peas are quite soft and little crumbly.

Making traditional milk peda takes a long time and effort.However, in our homes, we can make peda much easily using mawa or milk powder. I have shared quite a few peda recipes in the past (scroll to the bottom of the post to check them out). The flavors of this peda were playing in my mind for quite a bit and I am so glad that after a couple trials, this recipe came out perfect.

I shared a reel on making mawa at home last week on my Instagram page. You can check it out here. I used the same mawa to make these peda and viola so easy it was! You can easily use store bought mawa as well, just make sure to use a good quality one because the fat content of mawa plays an important role in how soft and fudgy the pedas will turn out. This recipe is perfect for Navratri fasting. It is grain free and uses milk and fresh fruit both of which are allowed during fasting.

How to make pineapple peda?

First begin by selecting a ripe pineapple. Over ripe pineapple will work great as well since it will automatically bring down the sugar in your recipe. Blend the pineapple to a fine(but not super fine) sort of fine crushed fruit, it should not be a puree. There should be not big chunks but it should not be like baby food either. Cook down the pineapple till it resembles a paste and then mix the paste with cooked mawa, sugar, ghee and milk. Let cool down and roll into peda and decorate as you wish.

Pineapple Peda

Few tips to keep in mind :-

  1. Bring mawa to room temperature before using it. Sometimes when we add cold mawa to the hot pan, it melts unevenly and tiny pieces remain.
  2. Don’t use very firm or unripe pineapple. I usually buy a pineapple and let it sit on the kitchen counter for 2-3 days and depending on the temperature of where you live, it will ripen and its skin will turn yellow. When you smell the pineapple you will be able to tell that its ripe.
  3. Work on the peda mix on low heat. This is super important else the peda mix will turn brown in no time. It takes about 15-20 minutes to cook down the peda mix.
Print

Pineapple Peda

Five ingredient soft and fruity peda made with fresh pineapple, mawa, sugar, milk and ghee. You can flavor it with cardamom. This melt in the mouth peda is super easy to make and is perfect for fasting days or for festive occasions. 
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 18 pedas

Ingredients

  • 3/4 cup very ripe pineapple, crushed (not too coarse or too smooth)
  • 1-2 tbsp ghee, divided, as needed
  • 340 g mawa, grated
  • 1/2 cup granulated sugar
  • 3 tbsp whole milk, room temperature
  • 10 strands saffrons, ground with pinch of sugar

Instructions

  • Set a non stick wide pan on the stove on low medium heat. Add the crushed pineapple and start cooking it with regular stirring. Initially you will see a lot of bubbles(those are pineapple juices) but keep cooking and after about 5-8 minutes you will that its turning into a thickish paste and the bubbles are much less. Don't dry the paste too much, transfer to a bowl and set aside.
  • In the same pan, on low heat add 1 tbsp ghee to begin with. Once it melts add the grated mawa. Cook the mawa, it becomes soft pretty quickly in about 2-3 minutes, so keep a close eye.
  • Once the mawa melts, add the sugar and milk to the pan and mix everything. Immediately you will see that the mawa mixture becomes a slurry. Keep cooking it with regular stirring.Keep the stove on low to medium. In about 10 minutes you will see that the mixture will start thickening up.
  • Once it will start thickening up, it will start clumping around the spoon and you will see it glistening. At this point add the pineapple paste and mix up well with the mawa. Also add the saffron.
  • Keep cooking for another2-4 minutes until you will be able to fold the mixture over itself. It will not be runny, rather like loose cement/concrete. Don't dry too much, it will be much thicker once it cool down.
  • Transfer to a bowl and cool down completely. Once cooled, if needed, oil your palms with ghee and pinch small portions of the mawa mix and roll into a ball. Flatten the ball to give it the peda shape. Decorate as you wish.
    If you feel that the mixture is too soft, refrigerate it for 1-2 hours and the roll it.
  • Store pedas refrigerated for 3-4 days. Enjoy!

Notes

  • Bring mawa to room temperature before using it. Sometimes when we add cold mawa to the hot pan, it melts unevenly and tiny pieces remain.
  • Don’t use very firm or unripe pineapple. I usually buy a pineapple and let it sit on the kitchen counter for 2-3 days and depending on the temperature of where you live, it will ripen and its skin will turn yellow. When you smell the pineapple you will be able to tell that its ripe.
  • Work on the peda mix on low heat. This is super important else the peda mix will turn brown in no time. It takes about 15-20 minutes to cook down the peda mix.

Lavender Malai Peda

Malai peda is an Indian sweet made with solidified milk, whole milk, sugar and flavors like cardamom or saffron. Its super creamy and melt in the mouth. The ingredient list for malai peda is simple but traditional method requires long hours of cooking down the milk, scrapping and boiling till the milk solids are separated, which are then sweetened and rolled into small flat discs (peda).

Here in this recipe, I have simplified the process by using milk powder. The paste of milk powder, blanched almond powder and whole milk when cooked for a few minutes turns thick like mawa or khoya and eliminated the traditional long process of turning the milk into mawa. You can flavor these with cardamom but I used a few pinches of lavender and aloud extract for a unique flavor profile.

It does not taste like soap. Pedas have a mild floral hint and they are simply melt in the mouth. Lavender is a strong scent and you need to be careful when using it, for example here I used just 2 pinches of ground food grade lavender for its scent. The combination of lavender and milkiness of peda is simply divine. Food color is totally optional.

Here are a few things to be kept in mind :-

  1. Choose a full fat milk powder. I use Nido brand, its easily available in Indian stores and has 28% milk fat. If your milk powder is tasty, pedas will be tasty.
  2. Use full fat milk. And good quality ghee. When a recipe has few ingredients, the quality of ingredients is even more important.
  3. I use store bought fine ground almond powder by the brand Blue Diamond. However if you are grinding at home, soak the almonds for 4-6 hours and peel the skin. Let the almonds completely dry overnight before grinding them fine. You can use raw cashew powder instead of almonds if you want.
  4. Be careful when using lavender. Depending on the brand you use, it might have a strong or mild scent. The one that I used had a very strong scent so I just used 2 pinches. Also don’t add a lot since these dried flowers are bitter and will spoil your peda. Almond extract pushes the almond flavor and I like to add a drop of pure extract .
  5. Use powdered sugar instead of boora or plain ground sugar. Powdered or confectioners sugar has little corn starch mixed in which makes the texture fudge and smooth.

This is a small batch recipe and makes 8-10 peda of good size (about 30 g each). These peda keep good for 2-3 days in the fridge and you can freeze them for 3 weeks. Let thaw before serving, don’t warm in microwave.

Print

Lavender Malai Peda

Malai peda is an Indian sweet made with solidified milk, whole milk, ghee, sugar and flavored with lavender. Peda is creamy and melt in the mouth and perfect for festivals.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
20 minutes
Servings 8 pedas

Ingredients

  • 1.5 tbsp melted ghee
  • 1.5 cup milk powder
  • 3/4 cup whole milk
  • 1/3 cup fine almond powder
  • 1/3 tsp good quality dried lavender flowers, grind to a fine powder in mortar pestle
  • 1 drop pure almond extract
  • 1/2 cup powdered sugar
  • 1 drop purple gel food color ,optional

Instructions

  • In a medium bowl, add the ghee, milk powder, milk and almond powder. Using a spoon or whisk, mix togther till a smooth mix is formed. It will be slightly thick and pourable runny.
  • Pour the mixture in a non stick pan (I use my 10 inch pan) and set it on a low medium stove.
  • Start cooking and stirring. Dont walk away. You will see that mixture will start to become thick. After about 2 minutes it will be pasty and sticky.
  • Keep stirring and scraping the sides till it becomes a thick mass and starts clumping around the spoon. Once that happens, dont stir a lot else pedas will become chewy. When the mixture starts leaving the sides of the pan, its ready. Takes about 4-6 minutes.
  • Take out in a bowl and let cool down slightly.
  • Only when the mixture is cooler to touch(but not cold), add the almond extract, ground lavender and sugar. Using your hands, mix everything together. Add food color(if using) and knead to mix evenly.
  • Divide into 8-10 portions. Smear some ghee on your palms and roll each portion into a smooth ball. Press the ball slightly to flatten it to resemble traditional peda shape. Repeat for all portions.
  • Store in fridge upto 2-3 days. These can be frozen upto 3 weeks, thaw before serving(do not microwave).

Notes

  1. Choose a full fat milk powder. I use Nido brand, its easily available in Indian stores and has 28% milk fat. If your milk powder is tasty, pedas will be tasty.
  2. Use full fat milk. And good quality ghee. When a recipe has few ingredients, the quality of ingredients is even more important.
  3. I use store bought fine ground almond powder by the brand Blue Diamond. However if you are grinding at home, soak the almonds for 4-6 hours and peel the skin. Let the almonds completely dry overnight before grinding them fine. You can use raw cashew powder instead of almonds if you want.
  4. Be careful when using lavender. Depending on the brand you use, it might have a strong or mild scent. The one that I used had a very strong scent so I just used 2-3 pinches. Also don’t add a lot since these dried flowers are bitter and will spoil your peda. Almond extract pushes the almond flavor and I like to add a drop.
  5. Use powdered sugar instead of boora or plain ground sugar. Powdered or confectioners sugar has little corn starch mixed in which makes the texture fudge and smooth.
  6. These peda keep good for 2-3 days in the fridge and you can freeze them for 3 weeks. Let thaw before serving, don’t warm in microwave.

Masala Chai Icecream

This homemade creamy ice cream tastes just like masala chai. It is super easy, needs 4-5 ingredients and is eggless! You dont need to make a custard or churn it, it comes together fast!

I am not that big a fan of ice creams but that changes when there is caffeine element in there- coffee, matcha, chai, you get the idea.The bitter sweet note added by coffee or tea really really makes ice cream interesting for me.Those are my most favorite ice cream flavors.

This recipe is so simple. You start by brewing some chai in half and half (or whole milk, see recipe), mix it with heavy cream, chai masala, condensed milk and freeze it overnight. Really it barely takes 20 minutes! Once frozen, scoop it out, top with some nuts if you like and enjoy!

Here are a few things to be kept in mind:-

  • You can use decaffeinated black tea leaves if you are worried about the caffeine content in this ice cream.
  • Do not replace the condensed milk with sugar in this recipe, since we are not using a custard base, it won’t be creamy otherwise. Condensed milk makes it smooth and milky.
  • Grind a fresh chai masala for the best taste of spices. I liked to go heavy on sweet spices like cinnamon, cardamom and fennel since its a dessert. You can add spices as per your preference.
  • Let the tea leaves/tea bags brew for atleast 10-15 minutes for a strong nice chai taste.
  • Chill the ice cream base for 2 hours before freezing it. Freeze overnight.
  • You can enjoy the ice cream right away or store it in an airtight container in the freezer for up to two weeks.
  • Jazz up your ice cream by adding nuts, butter scotch chips or caramel.
Print

Masala Chai Ice Cream

Creamy and delicous eggless ice cream which tastes like a cup of masala chai. Its super easy and tastes luscious!
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 8 hours 25 minutes
Servings 4 cups

Ingredients

  • 1.5 cup Half and Half (use whole milk instead, see notes)
  • 1 tsp minced ginger
  • 5 orange pekoe unflavored black tea bags
  • 2 cup heavy cream
  • 1 can (14oz/400g) sweetened condensed milk
  • 1-2 tsp chai masala (recipe below) , adjust quantity as you like

Chai Masala (makes extra)

  • 20 green cardamom
  • 1/2 tbsp fennel seeds
  • 10-12 black peppercorns
  • 2 inch cinnamon stick
  • 1-2 cloves, optional

Instructions

  • Add the half and half to a sauce pan and heat it up on high till you see small bubbles on the side of the pot. Do not let boil. Switch off the stove and add ginger and tea bags to the hot half and half. Let stand and infuse for 15 minutes.
  • Meanwhile, add all the spices listed under chai masala to a spice grinder and grind to a fine powder. You will get extra masala which you can store for your chai.
  • Once the tea bags have infused, pick them up and squeeze using tongs to release all the flavor and liquid. Discard the bags.
  • Strain the the half and half into a large bowl. Add the heavy cream, condensed milk and chai masala to it. Using a whisk mix very well to combine. This concoction is very delicious and hold your self from not drinking it 🙂
  • Once mixed chill the ice cream base for 2 hours. Then, transfer to a glass container, cover with a foil or lid and freeze overnight.
  • Allow to stand on the counter for about 6-8 minutes before scooping. Enjoy!

Notes

 
  • You can use whole milk instead of half and half in this recipe. Use 1 cup milk and 2.5 cups heavy cream in that case. Rest everything remains same. 
  • You can use decaffeinated black tea leaves if you are worried about the caffeine content in this ice cream.
  • Do not replace the condensed milk with sugar in this recipe, since we are not using a custard base, it won’t be creamy otherwise. Condensed milk makes it smooth and milky.
  • Grind a fresh chai masala for the best taste of spices. I liked to go heavy on sweet spices like cinnamon, cardamom and fennel since its a dessert. You can add spices as per your preference.
  • You can use loose tea instead of tea bags. Let the tea leaves/tea bags brew for at least 10-15 minutes for a strong chai taste.
  • Chill the ice cream base for 2 hours before freezing it. Freeze overnight.
  • You can enjoy the ice cream right away or store it in an airtight container in the freezer for up to two weeks.
  • Jazz up your ice cream by adding nuts, butter scotch chips or caramel.

Baked Yogurt

With two kids on board, and heat wave on roll, I am always trying to push magic into busy mornings these days with make ahead breakfasts. We have had quite a summer this year and three digit temperatures are rocking our part of the world. Yogurt + fruit breakfasts are our favorite thing at this time of the year.

Just bake the yogurt and it sets overnight in the fridge and next morning add toppings as you wish. Here I did ghee caramelized bananas, chia seeds and walnuts. Kids sprinkle almond granola on theirs. Thick plain yogurt, bit of heavy cream(gives it little dessert like indulgence) and sweetener (I used date syrup, you can use honey) is all you need. its normal for yogurt to release a bit of water so make sure that the hug curd is really thick. A few pinches of green cardamom go well with smokiness of dates syrup.

The tastes faintly reminds me of mishit doi, its a super easy make ahead breakfast for busy mornings.

Print

Baked Yogurt

Easy baked yogurt sweetend with date syrup and topped with caramalized bananas.
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 8 hours 50 minutes
Servings 4

Ingredients

  • 1.5 cup whole milk plain yogurt
  • 3 tbsp heavy cream
  • 3-4 tbsp date syrup or honey
  • 1/4 tsp ground green cardamom

Instructions

  • Tie the yogurt in a cheesecloth or muslin bag for about 4-6 hours so that the liquid is strained. You will get about 1 cup of thick hung yogurt.
  • Preheat overn to 250F.
  • Place the hung yogurt with rest of the ingredinets in a large bowl and whisk very well.
  • Transfer to the whisked yogurt to an oven safe dish. Cover the dish using aluminium foil.
  • Place the dish in the preheated oven and bake for about 35 to 40 minutes until the sides are firm and the center is jiggly. You may see liquid seperating on sides, thats normal.
  • Once baked, take out of the oven and let cool to room temperature. Chill for 6-8 hours before serving.
  • Add toppings like granola, fruit, nuts or seeds as desired. You can make individual servings as well by baking in ramekins.

Gram/Chickpea Flour Chocolate Banana Bread

This nutritious banana bread is protein rich, fibre rich and is 100 % gluten free. It made with besan/gram/chickpea flour, is aromatic with ghee & green cardamom and has a double dose of chocolate. It is nut free (though you can add nuts), eggless and one bowl. Perfect for breakfast or snack any time of the day.

Banana bread is a favorite in our house and since the kids love sweet breakfast,I make it every other week. There is always a peace of mind when there is banana bread in the fridge especially during weekdays when the morning rush is a real thing!

Chickpea flour or besan is one of the most loved flour in north indian homes, second only to whole wheat flour. It is versatile, and perfect for both sweet and savory dishes. Chickpea flour is high in soluble fiber which makes it nutritious. I make nankhatais with chickpea flour all the time but this was the first time I baked a cake with it. And it was surprising as to how well this loaf came out.

It took me few attempts to get this recipe right. I went through inspiration from the internet but ultimately came up with measurements and swapped ingredients suited to the tastes of my family. The bread isn’t overly sweet and has an amazing texture. As with banana breads, it tastes better the next day.

Now the question ringing in your mind ever since you started reading 🙂 How does it compare to regular banana bread made with all purpose flour? The answer – Quite well! It does taste different, but only slightly. Not bad at all! There is an aftertaste of besan but its very nutty & pleasing. I am a convert! I would pick this wholesome recipe over a regular banana bread made with regular flour especially since the kids often consume it as first meal of the day.The husband who isn’t a big fan of alternative flour baking, LOVED it.

You can easily make this recipe vegan but substituting neutral oil in place of ghee and using plant milk instead of dairy milk. The addition of cardamom and ghee together makes it taste like indian mithai (sweets) and we love it. However good quality vanilla or cinnamon will work great as well. A very doable, make ahead breakfast recipe for next morning while you are making dinner in the evening. It is one bowl and the ingredients are easy to find and few.

Print

Gram Flour Chocolate Banana Bread

One bowl glutenfree, eggless and double chocolate banana bread made with besan/chickpea flour, cocoa and ghee. It is scented with ground green cardamom, is super moist and tastes better the next morning.
Course Breakfast, Dessert, Snack
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 45 minutes
1 hour 5 minutes
Servings 1 loaf (8 by 5 inch)

Ingredients

  • 450 g mashed bananas , from about 3 large very ripe bananas
  • 90 g raw sugar
  • 1/4 cup melted ghee
  • 1/3 cup whole milk
  • 3/4 tsp cardamom powder
  • 175 g besan(gram flour /chickpea flour) use superfine variety
  • 1/3 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3-4 tbsp baking chocolate chunks I used 70% dark chocolate chunks or use chocolate chips

Instructions

  • Preheat oven to 350F. I used a 8 inch by 5 inch nonstick loaf pan to bake this bread, since my pan was nonstick I did not need to spray or line it with parchment paper. If you are using a regular loaf pan, line it with parchment paper with bit of an overhang so that the loaf is easy to take out.
  • In a large bowl, add the bananas, raw sugar, ghee and milk. Whisk very well for 2-3 minutes until you all the raw sugar granules have dissolved.
  • Place a sieve on top of the bowl and add besan, cocoa, baking soda and salt. Sift the flour mixture over the wet ingredinets. Do not skip sifting coz besan is usually lumpy and it will make the bread batter lumpy.
  • Add the cardamom powder. If using nuts, add them right now. Using a soft spatula, gently fold and mix everyrhing together until its cocoa color. Dont over mix.
  • Transfer the batter to the loaf pan and smoothen the top using a flat spatula. Scatter chocolate chunks on top.
  • Bake for 44-49 minutes or until a skewer inserted in the center of the loaf comes out clean. I baked mine for 45 minutes. Note that the baking times will differ depending on the size of baking pan as well as oven.
  • Once baked, let the loaf cool in the pan for 10 minutes. Pull out of the pan and transfer to a cooling rack and let cool down completely.
  • Slice using a sharp knife and enjoy. You can store leftovers in fridge for 2 days or freeze upto 3 months.

Notes

  1. You canned chopped walnuts or almonds to the batter. 
  2. Use very ripe and sweet mashed bananas, else your bread wont be as sweet.
  3. Instead of cardamom, you can use cinnamon as well. 
  4. If you are making for kids and arent a fan of dark chocolate, use regular cocoa powder and chocolate chips in the recipe. 
  5. You can make easily make it vegan by substituting neutral oil and plant based milk. 

Mango Tres Leches Cake

Mango Sponge soaked in sweetened milk concoction and covered in mango whipped cream.This cake is bursting with mango flavor in each bite. It is perfect for summer birthdays or for taking along for summer gatherings. You can make it 1-2 days in advance.

Tres(Three) Leche(Milk) cakes are traditional to Latin America and they are sponge cakes that are perforated after baking and then soaked in a sauce made with three kinds of milk – evaporated milk, condensed milk and heavy cream. The sponge itself is airy and its absorbs the milk sauce to form a luscious, dense and rich cake.

There are quite a few steps to this recipe but nothing too complicated. The 3 essential steps of making this cake are – baking the mango sponge, soaking it in milk sauce and topping it with the whipped cream. You can bake and soak the cake on one day and then next day just make the whipped cream and slather it on top. You can use fresh seasonal mangoes to make a homemade puree or use store-bought mango puree.

Mango Sponge – This is an eggless mango sponge which is super easy to make and its a one bowl recipe. Mango is one of the most delicious seasonal summer fruit. There is a prominent mango flavor in this cake. I did not not use any spices or essence in the cake batter because I wanted pure mango flavor. However you can definitely add some cardamom or vanilla if you wish. The cake has a beautiful texture and it gets nicely browned. When you cut into it, the sponge is nicely dyed with natural yellow color of mangoes, there is no food color. Make sure to used the best ripest and sweetest mangoes you can find else use store bought mango puree.

Milk Sauce – After the cake is baked, it is doused in a milk sauce made with evaporated milk, condensed milk and heavy cream. Allow for at least 6 hours of chilled soaking.

Mango Whipped Cream– Simply heavy cream whipped with mango puree and flavored with green cardamom powder. This mango whipped cream is just irrestible and I can imagine it on so many things from pancakes to waffles to just on its own.

Mango Tres Leches Cake
Print

Mango Tres Leches

Eggless mango sponge soaked in milk sauce and covered in layers of mango cardamom whipped cream. A great cake for summer entertaining.
Course Dessert
Cuisine Indian, Mexican
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 inch round

Equipment

  • Glass Mixing Bowls, Baking Tools

Ingredients

For The Eggless Mango Sponge

  • 3/4 cup mango puree (from 3-4 ripe mangoes or use store bought) , see notes
  • 1/4 cup whole milk
  • 1/3 cup neutral oil
  • 1+3/4 cup all purpose flour
  • 1+1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup granulated sugar

Milk Sauce

  • 12 oz evaporated milk
  • 1/2 cup heavy cream
  • 9oz sweetened condensed milk

For Mango Whipped Cream

  • 3/4 cup heavy cream
  • 3 tbsp mango puree
  • 4 tbps powdered sugar
  • 1/2 tsp green cardamom powder

Instructions

Mango Sponge

  • Preheat oven to 350F. Line the bottom of an 8 inch non stick round cake pan with parchment paper.
  • In a large bowl,combine mango puree, milk and oil. Whisk for 2 minutes so that everything is combined and of mango color.
  • Place a large sieve(or use a flour sifter) over the bowl. Add the flour, baking powder, baking soda, salt and sugar. Sift the flour mixture over the wet ingredients.
  • Using a rubber spatula, fold the wet and dry ingredients together until no white specks of flour are visible. Dont over mix.
  • Transfer the batter to the cake pan. Using a flat spatula, smoothen the top of the cake.
  • Bake for 30-35 minutes until a skewer inserted in the centre of the cake comes out clean.
  • Once baked, remove the cake from the oven and proceed to soaking (see instructions below)

Make the Milk Sauce

  • While the cake is baking, combine all the ingredients in a large bowl (preferably with a spout). Whisk well. Save about 3/4 cup milk sauce for serving. When the cake is cooled, pierce the surface of the cake alll over using fork or a skewer. Slowly drizzle the milk mixture over the cake.

Mango Whipped Cream

  • Add the heavy cream and sugar into a chilled mixing bowl and beat on high speed for about a minute till you see its starting to get thick. Add the mango puree and cardamom powder and beat on high speed for another minute and a half till the cream is thick and spreadable.
  • Spread all over the cake and chill the cake for atleast 6 hours before serving. Enjoy!

Notes

  1. You can use the fresh mangoes to make the mango puree at home.We need 1 cup of mango puree in this recipe.I add the flesh of about 1 lb of mangoes (4-5) with 1 -2 tbsp sugar to a blender and bend on high speed. I recommend straining the puree to make sure that there are no fibres and its ultra smooth. 
  2. You can use a 9 inch by 13 inch rectangular cake pan to make this recipe as well. The cake might be slightly thinner.

Pistachio & Matcha Popsicles

These 4 ingredient, super easy popsicles are vegan and so perfect for those sweet craving that we all often get. I discovered how amazing matcha tastes in desserts earlier this year and there is no looking back. This green tea powder with numerous health benefits and unique taste needs to be paired with a creamy element and its rather bitter profile changes to pleasing.

Here I used coconut milk and coconut condensed milk as the creamy base along with roasted pistachios which I hand pound for a better texture in every bite. These popsicles are vegan and gluten-free but if you want to make these with dairy, just use heavy cream and regular condensed milk instead.

Print

Pistachio- Matcha Popsicles

Easy 4 ingredient, creamy and nutty pospicles made with pistachios and matcha.
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 8 hours 20 minutes
Servings 6 popsicles

Ingredients

  • 1/2 cup raw pistachios
  • 1.5 tsp matcha powder
  • 14 fl oz (400ml) full fat coconut milk, unsweetened
  • 8 fl oz (230ml) sweetend condensed milk, or to taste

Instructions

  • In a dry pan, toast the pistachios on low heat for about 6-8 minutes. Cool down a bit. Transfer to a large mortar and pestle and hand pound to a coarse powder. Alternatively, you can grind them in a blender.
  • Add rest of the ingredients along with pistachios to a large bowl and using a whisk combine very well until there are no lumps.
  • Pour into pospicles molds and freeze overnight or for atleast 8 hours.
  • Unmold by dipping in warm water and enjoy!

Notes

1)If you want to make these with dairy, just use heavy cream and regular condensed milk instead and you are good to go.

Mango Rasmalai

Rasmalai hardly needs an introduction. Sweet chenna(milk solids) patties dunked in chilled, sweetened thickened milk redolent of cardamom and saffron. What’s not to like when biting into a spongy rasmalai on a hot day.

I grew up eating traditional rasmalai and its cousin sister 🙂 , Indrani (have a recipe here). I was introduced to mango rasmalai a few years back and instantly loved it. Chilled mango flavored milk took the dessert to another level! I like to add sweet juicy cubes of mango as well to the milk for extra mango goodness. If you can lay your hands on kesar mango or alphonso mangoes from India, the pulp and cubes of those are the best thing to use. However, well ripened honey mangoes available here during peak summer in the USA also work great, which is what I use.

There are few steps to making rasmalai at home though its very easy. Its a four step process which involves making the thickened milk base in which to dunk the patties, making chenna from scratch followed by kneading the chenna and then boiling the chenna patties in sugar syrup. The process takes time but the only tricky steps are proper kneading and boiling the chenna patties for the right amount of time so that they are soft and melt in the mouth. Making good mithai is a learning process, it takes a lot of time and effort to get the right feel of how things should done. Trust me I have wasted many batches over the years while practicing.

Keep the below things in mind when you make rasmalai and they will turn out soft and spongy every time!

  • Use full fat milk. Dont use skim milk. Boiling milk and curdling it at a right temperature will give you softest chenna. Soft chenna means soft patties. Its simple. Bring milk to a boil and then switch off the stove before adding the curdling agent (I use white vinegar). This is super important else the chenna granules will be tough.
  • Squeeze optimum amount of whey from chenna for a set period of time, we dont want to get rid of all the liquid because we need the fat and moisture both during kneading. When you hang the chenna and it stops dripping yet its moist, this will give the best texture of the rasmalai. Understanding these things comes with practice and patience so don’t give up easily if you mess up a few times.
  • After draining, chenna must not be sticky. It should be crumbly. If chenna feels sticky, hang it a bit longer.
  • Kneading for how long is again a play of feel and impulse. Knead continuously for a good 6-8 minutes atleast to start with. Once the chenna starts feeling soft and lacey, its ready. Depends on the quality of your milk (fat quantity, homogenization, room temperature, etc).
  • If you are using fresh mangoes, grind them to a smooth pulp and sieve to remove any fibers etc before adding to milk. You can used tinned mango pulp as well if you cannot find sweet mangoes. Works well.
Print

Mango Rasmalai

A popular bengali sweet consisting of sweet chenna patties and sweet mango dunked in a chilled mango flavored milk base.
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 10 rasmalai discs

Equipment

  • 2 large pots, colander, cheesecloth, spoons, 1 large sauce pot

Ingredients

For the Chenna Patties

  • 4 cups full fat or whole milk
  • 1 tsp cornstarch
  • 1-2 tbsp white vinegar
  • 2 cups ice cubes

For the Sugar Syrup

  • 3 cups water
  • 1 cup sugar
  • 4-5 green cardamom pods
  • 2 cups ice cubes

For the Thickened Milk

  • 3 cups full fat or whole milk
  • 1/2 cup condensed milk or sugar (see notes)
  • 1/4 cup sliced alomonds & pistachios
  • 1/2 cup smooth mango pulp (see notes)
  • 2 mangoes, diced
  • 10-12 saffron strands
  • 1/4 tsp green cardamom

Instructions

Make the Mango Milk base

  • In a heavy pot, add the full fat milk, bring it to boil, reduce the heat and let simmer for 25-30 mins until its reduced to 1/3 rd of its volume. We dont want to thicken a lot else it will become rabri. Add condensed milk or sugar and mix well. Let simmer for another 8-10 minutes.
  • Once the milk looks velvety, switch off the stove. We dont want it to reduce or thicken a lot. Mix in the nuts,saffron & cardamom while still warm, mix and cover the milk with a lid to let cool down for 15 minutes. Once a bit cooled mix in the mango pulp. Transfer to a wide dish(wide enough so that chenna discs can be soaked in milk in a single layer when we add them). Refrigerate to chill while we make chenna patties.
  • Make the Chenna
  • Set milk to a boil in a heavy pot. Line your colander with cheesecloth/muslin.
    Once the milk is boiling, switch off the flame,wait for a minute and immediately add vinegar to it followed by ice cubes. Stir gently 2-3 times. You will see that the milk starts curdling. Let the curds form, donâ€t stir a lot. Once you see that all the milk has curdled and a greenish whey has separated, the ice cube would have melted awaty. Strain the curdled milk through a muslin/cheese cloth. 
  • Pour some cold water to remove the traces of vinegar. Let water flow away for 3-4 minutes and then bring together ends of the cheesecloth and tie into a small pouch. Hang it for about 20-25 minutes over sink to remove some liquid from the chenna. When the liquid stops dripping, chenna is ready to knead.
  • Make the Chenna Patties
  • Transfer the chenna to a wide dish, add the cornstarch and using the base of your palm, knead the chenna for around 8 minutes to a smooth. Use the heel of your palm, press and push the chenna away from your while kneading it. By the end it will feel soft and creamy and come together in a soft dough. Bring it all together, form into a ball, cover and let rest for 10 minutes.
  • In a wide pot, add the sugar and water for the syrup, add the cardamom pods and set to bring it to a rolling boil. 
  • Pinch small lime size portions of the kneaded chenna and make smooth round balls.Flatten slightly into discs.
  • Once the syrup is boiling, slowly add the chenna patties in there. Dont lower the heat. Once you have added all the patties, cover the pot and let boil vigrously for 10-12 mins. You will see that the patties will grown in size (almost double or more). Dont reduce the stive else thet will deflate.
  • After 10-12 minutes, when you see that the patties are firm, switch off the flame. Do not open the lid immediately. Let sit for 6-8 minutes. Add the ice cubes next and then let the patties soak in syrup for 1-2 hours.

Assemble the Rasmalai

  • To the chilled sweet mango milk, add the cooled and soaked chenna balls. Press the chenna balls just a little before adding to sweet milk. Let chill overnight or atleast 8 hours before serving.
  • Add diced mango and extra nuts when serving. Enjoy!

Notes

  1. If you do not want to use condensed milk, you can use sugar. condensed milk gives a smoother milky taste. 
  2. Use full fat milk. Dont use skim milk. Boiling milk and curdling it at a right temperature will give you softest chenna. Soft chenna means soft patties. Its simple. Bring milk to a boil and then switch off the stove before adding the curdling agent (I use white vinegar). This is super important else the chenna granules will be tough.
  3. Squeeze optimum amount of whey from chenna for a set period of time, we dont want to get rid of all the liquid because we need the fat and moisture both during kneading. When you hang the chenna and it stops dripping yet its moist will give the best texture of the rasmalai. Understanding these things comes with practice and patience so don’t give up easily if you mess up a few times.
  4. After draining, chenna must not be sticky. It should be crumbly. If chenna feels sticky, hang it a bit more.
  5. Kneading for how long is again a play of feel and impulse. Knead continuously for a good 6-8 minutes atleast to start with. Once the chenna starts feeling soft and lacey, its ready. Depends on the quality of your milk (fat quantity, homogenization process etc).
  6. If you are using fresh mangoes, grind them to a smooth pump and sieve to remove any fibers etc before adding to milk. You can used tinned mango pulp as well if you cannot find sweet mangoes. Works well.


Mango Royale

Mango Royale or Mango Icebox cake is a Fillipino layered dessert made with graham crackers, fresh mango and sweetened whipped cream. Its an incredibly easy dessert to make and perfect for summer. In my version, I use coconut biscuits(cookies) instead of graham crackers and add a little desiccated coconut to keep the mango-coconut theme going. Cloud like whipped cream scented with ground green cardamom and bites of luscious ripe mango make this easy peasy dessert so delightful.

What are Ice box cakes? Icebox cakes are simply cookies and whipped cream layered together with nuts, chocolate or seasonal fruit and chilled for a long time or frozen overnight. The cookies get soft after absorbing the moisture from whipped cream and the cake can be cut into neat slices. They are a fun thing to make with kids since no baking is involved. You can add fresh fruits or any kind of cookies or flavors to create the profile you like.

These cakes are rich and decadent but very delicious. They are messy to eat and I think thats how they are supposed to be enjoyed. These cakes need a handful of ingredients and are really a fun dessert to put together with kids. You can freeze them like a an ice-cream, slice and serve or chill them till the cookies are set and soften.

Use saffron to flavor the whipped cream, it pairs very well with mango. You can use marie or digestives as well in place of coconut biscuits. Th only thing to keep in mind is to not overly whip the cream. It should be whipped to soft peak consistency.

Print

Mango IceBox cake

A layered coconut coockies, whiped cream amd fresh mango dessert.
Course Dessert
Cuisine Fillipino, Indian
Prep Time 20 minutes
Servings 6 servings

Ingredients

  • 1.5 cup heavy whipping cream, very cold
  • 1/2 cup condensed milk, cold
  • 1/2 tsp ground green cardamom
  • 18-20 Nice Coconut Cookies (or 10 full graham cracker sheets)
  • 2 cup diced ripe mangoes
  • 2-3 tbsp dessicayed coconut, lightly toasted

Instructions

  • In a large bowl add the whipped cream amd whip it on low for 3 minutes.
  • Add cardamom powder and slowly start adding condensed milk in parts and whipping at the same time till very soft peaks are formed. Takes about 3-4 minutes on low medium speed of hand beater. If you feel that the cream is getting warm, immediately refrigerate it for 30 minutes and continue again. More chilled the cream, better it whips.
  • Line the container in which you want to make the cake. I used a 7 inch by 7 inch (4.75 cup) glass container. Use ny kind of baking tray or cake pan, rectangular is better since then you wont have to break the cookies to fit.
  • Add a layer of cover to cover the base, followed by 1 inch layer of whipped cream smoothen out with a spatula or back of spoon, sprinkle some desiccated coconut and then add about 1/2 cup diced mangoes. Repeat to form 3 or 4 layers depending on how thick you like the cake finsihing with cream layer on top.
  • Cover with a cling film amd chill the cake for atleast 6 hours. You can freeze it as well overnight. I like chilled version more, its softer, if you like to freeze it, peel away the parchment, slice off using a sharp knife and then let it thaw for 10 minutes since that makes it melt in the mouth 🙂
  • Slice and serve. Enjoy!