Categories
Desserts Easy Recipes Vegetarian

Layered Mango & Raspberry Dessert

Sinfully Spicy :Layered Mango & Raspberry DessertSinfully Spicy :Layered Mango & Raspberry DessertRemember I mentioned that I made two desserts back to back over the 4th of July weekend? This is the second one besides the mango pudding. It is rather an assembly than a cooked or baked dessert but it came out so well. It is a spontaneous idea that I trying to share with you.But this layered thing came out so well and mainly because it is the best thing I have made so far this summer,I wanted to share it. Share it badly so you can try it this season itself before the mango & berries are gone. I don’t even know what to call it, maybe an indian cassatta because that’s closest to what I had in mind when I was it putting together. Maybe an ice cream cake? Or let’s just call it a frozen-layered-dessert. 

Sinfully Spicy :Layered Mango & Raspberry DessertLiterally, I played with food. I just had an idea to start with and few leftovers – mango puree after making the pudding, cake slices and heavy cream nearing expiration. A dessert which brings together pound cake, ice cream, berries, mangoes and cream and nuts(if you like)could hardly not taste good. It like hitting the bull’s eye standing at arm’s length. This was a bomb.Literally. It is not everyday that the husband complains that I should have considered a 8 or 9 inch round instead of the little 6 inch cake pan. But then, I wanted to finish off the leftovers rather than start something new in itself. Anyhow.

Sinfully Spicy :Layered Mango & Raspberry DessertSinfully Spicy :Layered Mango &  Raspberry DessertYou can use the recipe just as a guideline and play around with whatever flavor or textures you like. I wanted to sneak in some dried mixed fruits and nuts but held back since the other half is not very fond of textures in food (how boring, right?). Whatever, make this dessert before summer ends and if your kids are of that age, involve them in the fun too.

Sinfully Spicy - Layered Mango & Raspberry DessertIt took me half a day to put all these layers all together – freezing the previous one and topping with next one and all. But so worth it. When I saw family asking for second or third serving, I decided that the next time I make this, it would be a 9″ or 10″ round.

Sinfully Spicy :Layered Mango & Raspberry Dessert

Enjoy & Thanks for stopping by!

 

 

 

Categories
Desserts Easy Recipes Festival Recipes Gluten Free Vegetarian

Mango Pudding

Sinfully Spicy : Mango Custard (eggless)On days when I have to have a dessert, either we drive down to Freeds Bakery, or just about any bakery that is open after 8 pm and I bing on a slices of florentine cheesecakes and parisian chocolate cake or almond croissants with extra shot of espresso and phew, I am covered for a week. If its way too late to step out I make this quick pudding. The sugar rush is taken care of in hardly any time- because I like it lightly warm.

Sinfully Spicy : Mango Custard (eggless)After a dessert making hiatus of over two months, (when I made these ladoos),this long weekend,while the husband was pretty much glued to world cup for most part of the day, I whipped up a couple of them back to back.It started with this mango pudding after I got reminded of this childhood favorite in one of the indian buffets and the other one was put together rather compulsively because I wanted to finish up that 20oz of mango puree leftovers.

Sinfully Spicy : Mango Custard (eggless)Done right, this could be a luscious dessert that you can put together in no time. My mom used to make a lot of pudding for after dinner treats growing up, I remember how in winters, the warm, luscious vanilla custard was topped with caramelized apples while the chilled mango version was a summer thing. In the most clumsy way, I always licked that velvety, thick thing more from the back of the spoon and it was gooey and almost coated all your taste buds – comforting just like a sweet dish should be!

Sinfully Spicy : Mango Pudding  (eggless)This eggless custard is such a breeze to make and one of those baby steps in indian dessert cooking, infact the recipe is a no brainer, cornstarch is used to thicken the sweetened dairy and then you let it sit in the refrigerator to set. The only way to spoil it is during the time when the mixture is on stove (I say that from experience), its slightly tricky to stop cooking just when the custard begins to thicken and though I have noted times in the recipe, I strongly recommend you to trust your instincts and gut when the stove is on.

Sinfully Spicy : Mango Custard (eggless)The pudding can be served as it is,with any kind of seasonal fruits you like. You can fill up a tart base for a decadent dessert or top it with few teaspoons of sugar and brûlée it (ideas!) Do not mix fresh fruit with the custard unless you are serving all of it right away, this way it can keep good in the refrigerator for 3-4 days.

Sinfully Spicy : Mango Custard (eggless)

Ingredients (Serves 4-5)

  • 200 ml whole milk, cold
  • 200 ml heavy cream, cold
  • 1.5 tbsp cornstarch/cornflour
  • 2 heaped tbsp fine cashew powder
  • 8-10 saffron strands
  • 3-5 tbsp sugar (adjust to taste)
  • 1.5 cups mango purée/mango pulp
  • Grapes, Mangoes, berries (or any fruit or nuts of choice to serve)

Notes

  • I use tinned mango puree available in indian/pakistani stores, if using fresh, choose the sweetest mango variety and grind to make a smooth pulp.You can add little bit of saffron for color and flavor.
  • You can substitute the heavy cream with whole milk but the cream makes the custard nicely rich and (of course) creamy and delicious.

Method

Infused saffron in warm milk.

In a heavy bottom pot, , mix cold milk, cream, cornstarch and cashew powder. Whisk thoroughly till all the cornstarch is completely dissolved. Stirring  continuously let the mixture warm up. It will take about 5-6 minutes. Once you start seeing little bubbles on the sides, reduce the heat to lowest and continue to stir. The mixture will thicken fast and will stick to bottom if you don’t stir.

To test if the milk-cream mixture has thickened,  coats the back of a spoon and draw a line with your fingers in the middle, the line should stay separate. Immediately  add the sugar and mango puree. Whisk thoroughly and let cook on lowest heat for a minute till sugar dissolves. Remove from heat and add the saffron. Mix well.  Strain using your soup strainer in a bowl so that any lumps are removed. At this point, you can mix the dried fruit if using. They will swell lightly as the pudding chills. Tear a cling film and place it right on the surface of the custard, this avoids the formation of skin as the pudding chills.

Chill overnight or for at least 5-6 hours. Serve with fresh fruit/nuts of choice.

Enjoy &Thanks for stopping by!

Categories
Desserts Easy Recipes Festival Recipes Vegetarian

Cardamom Shrikhand With Mango Saffron Compote

Allow me to call it a beauty.I dont mean fancy or flashy.Neither I want to hint that I toiled over this dessert for hours. It is something hopelessly easy to make, yet succeeds in achieving the delight a dessert is supposed to bring. Softly tart yogurt flavored with freshly ground elaichi (cardamom),topped with a luscious mango saffron compote – as simple as it can get but like a little sunshine on the spoon.

It is hard to believe that something so unfancy & minimal as yogurt & sugar can turn into a creation which appeals to the sweet tooth. I admit that cardamom & cream add more body to the dessert – making it a little more wonderful.Cream is traditionally not used – I like it for the added richness that it lends here. Trust me, never a easy dessert would taste so very spectacular.

Shrikhand is a yogurt based sweet dish originally from western parts of India. But now, it is popular all over the subcontinent. Basic shrikhand recipe is like a blank canvas – some like to add nuts, some combine chopped or pureed fruits with it and some let the melt in the mouth consistency remain unadulterated. Experiment as it pleases you.

I ate shrikhand for the first time prepared by one of my friend’s mom in Pune. She served it along side pooris (deep-fried flatbread) & a spicy bean sprouts curry. The combo was tad odd for me. Supposedly the yogurt is supposed to calm down the spices of the meal as you eat.I m not exactly sure how few bits of that first not-so- appreciable taste testing stuck with me.Eight years down the line & now I immensely enjoy shrikhand with pooris. Just like any comfort food, the sugar & oil overload is quite addictive.

Usually, pureed mango is mixed with hung yogurt & shrikhand becomes amrakhand. My favorite summer fruit is here. I bought season’s first batch last week & they seemed perfect to add a texture to the dessert.The mangoes were ripe & sweet – a compote was definitely on my mind. Addition of saffron to it seemed an obvious decision to accentuate the exotic flavors. The fact that I prepared the dessert with homemade dahi (indian style yogurt) made me a little happy than usual.

Preparation Time :- About 8 hours (includes draining in the refrigerator) 

Cooking Time :- 10 minutes (for both shrikhand & mango compote)

Ingredients (Makes 4 servings)

For the Shrikhand

  • 1.5 cups whole milk plain dahi (substitute with plain yogurt)
  • 100ml heavy cream, cold
  • 1/3 cup granulated sugar (or to taste)
  • 8-9 green cardamom pods (or 1/2 tsp cardamom powder)
  • pinch of nutmeg powder
For the Mango Compote
  • 3 tbsp luke warm water
  • 1/4 tsp saffron threads
  • 1/2 tbsp fresh lime juice
  • 2 tsp sugar
  • 1/2 tsp lime zest
  • 2 ripe mangoes, peeled, cored, diced
Needed:- Colander, Muslin/CheeseCloth,Bowls
Method 
Making Shrikhand
Line a colander with muslin/cheese cloth large enough that you can tie up its ends. Place the colander over a large bowl. Ensure that there is gap between the colander bottom & the bowl bottom to collect the draining liquid. Pour the dahi into the colander,wrap up and tie up all the ends of the muslin/cheesecloth. Let the dahi drain for at least 6 hours or preferably overnight inside the refrigerator.
Note :-Dont leave dahi while it drains outside, else it will turn sour.Discard the whey once drained. Reserve the muslin/cheesecloth.(If in hurry, you can use Greek yogurt to make shrikhand too. Skip this step if doing so)
Transfer the strained, thick, cold dahi into a bowl. Add cream to it and start whisking using a hand beater. Slowly add the sugar and beat until you get slightly stiff peaks.
Again tie the dahi – cream mix in the muslin/cheesecloth & let drain in the colander arrangement (as explained above) for another 2 hours inside the refrigerator.
Break open the cardamom pods & grind the seeds using a mortar & pestle.Tip – Always buy whole cardamom pods.This way of making your own powder saves a lot of money.
After 2 hours, transfer the drained dahi  mix to a bowl. Add cardamom & nutmeg powder and stir gently with a wooden spoon. Let chill for at least 3-4 hours or till ready to serve.
Scoop the chilled shrikhand into serving bowls & top with mango compote (recipe below). Keeps well in fridge for 2-3 days.
Making Mango Compote  
In a medium bowl, dissolve the saffron in lukewarm water till it dissolves. About a minute or so. Stir in the lime juice, sugar and mix till sugar dissolves. Add in diced mangoes. Cover and chill upto 1 day.
Enjoy & thanks for stopping by!