Desserts can be tried on a weekend; Different and fun to make, add
zing to your normal desserts by thes deliciously different dessert
Water – 1 cup
Cocoa powder – 2-4 tbsp
Coffee powder – 2 tbsp
Marie biscuit – 1 packet.
Ghee – ½-1tsp
Icing sugar – 6 tbsp
the water. Add the cocoa powder and coffee powder and keep on stirring.
switch off the gas. Dip the biscuits in the above mixture &
keep aside. In a separate bowl, mix the ghee, icing sugar,&
cocoa powder. Mix it well. Apply to the biscuits which are arranged
one above the other. Refrigerate it and serve when it is chilled.
Milk - 3-4 cups
Sugar – 7 cups
Custard powder [vanilla*]
Ghee or dalda [for greasing]
Crunched Marie biscuits
Ice-cream [vanilla would be preferable]
*however its your wish that if you have vanilla custard then you
should have vanilla ice-cream or else if you use other flavors of
custards you have to use the same flavor in ice-cream also
milk and sugar. Stir custard powder with little milk in a separate
bowl. When the milk starts boiling add the custard mixture. Keep
stirring till thick. Grease the ghee or dalda in a bowl and then
add the crunched Marie biscuits. Then add the custard mixture ,then
add the layer of the dry fruits,& then layer of ice-cream ,
then again a layer of the crunchy biscuits. Set this in the freezer
of refrigerator for 45 minutes
Pudding With White Sauce
– ½ cup
Icing sugar – ¾ cup
Maida [sieved] – 2 cups
Cocoa powder – 2 tbsp
Instant coffee powder-1tbsp
Salt – a pinch
Vanilla essence or chocolate essence – a few drops
For white sauce:
4 tbsp sugar
1 tbsp corn flour
Beat the butter and icing sugar till creamy using the wooden spatula.To
Maida, add the cocoa powder, instant coffee powder and the pinch
of salt. Sieve all these. Mix the above powder to the beaten butter
little by little. Then add few drops of essence. If the mixture
is thick add little milk. For the white sauce,dissolve sugar in
the milk and add corn flour mixed with little milk in the boiling
milk.keep on stirring.after then it has become thick just add the
cups full cream milk
A few strands of saffron
¼ cup sugar
2 tbsp cornflour
75 gms khoya grated and mashed slightly[3/4 cup]
1 tbsp almonds-very finely cut
3-4 crushed small green cardomoms
cornflour in 1 cup milk and keep aside. Boil rest of the milk with
saffron in a kadai till it is reduced to half in quantity for about
25-30 minutes in medium fire scraping the sides.Add sugar and cornflour
paste.boil.cook for 2-3 minutes more till the sugar is well dissolved.Remove
from fire.cool slightly.Add khoya,almonds,pista,and crushed cardomoms.Fill
the mixture in the kulfi moulds.freeze it for 6-8 hours or overnight.
vanilla Ice cream
4 tsp butter
Salt –a pinch
2 to 3 scoops of vanilla ice-cream
out the apples’s skin andcut into small pieces.Heat the butter
in a pan.add the pieces of the apple in heated butter in the pan.after
cooling this,put some salt,sugar,elaichi powder.Mix these well.Set
this mixture for about 20 minutes.Then take it out and put the cream
on top of it.Decorate this with apple pieces,and round cut lemon
pieces around it and then serve it.
Icing sugar-1 ½ cups
Baking soda- a pinch
Milk – 1 ½ cups to make the dough
Maida, icing sugar, ghee and baking soda with little milk to make
dough.Keep the dosa tawa with mud or sand on top it, then keep the
plate greased with ghee.Make small rolls of the dough and make into
shapes of biscuits and then place one by one in the greased plate.Then
close the plate with some lid. the biscuit will be ready when it
will be fully cooked,The delicious quick Maida biscuit is ready
1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered
Cut each bread slice into four pieces. Fry them in clarified butter
till golden brown. Make a sugar syrup by adding half a
litre of water to the sugar and boil it for 15 minutes. Add the
powdered cardamom and the saffron dissolved in milk to the
sugar syrup. Boil milk until it is thickened. Arrange the fried
bread pieces on a flat tray and sprinkle the chopped nuts on them.
Pour the sugar syrup, double cream and milk alternately over the
bread pieces while they are still hot.
Refrigerate and serve as dessert.
slices of chocolate cake
125 gms, sugar
1 1/2 cups water
2 tsp instant coffee powder
350 gms fresh cream
2 1/2 tsp gelatine
1 tsp vanilla essence
raisins for topping
the cream to a pan and keep in the freezer for 10 minute. Boil water.
and add the coffee powder. keep the coffee aside. Heat sugar in
a heavy botommed pan on slow fire. keep stirring till the suagr
melts. Continue cooking , till sugar turn s golden brown. remove
from fire. Add the prepared black coffee into the caramel syrup
, stirring continuosly. Simmerfor 2-3 mins on low heat till the
carmel dissolves. Remove from fire and cool it to room temperature.
beat chilled cream till it attains a thick pouring consistency.
keep it in the fridge.
Dissolve gelatin in 4 Tblsp of water. Heat on a very low flame till
it is completely dissolved. Do not boil.Add the gelatin solution
to the coffee caramel syrup, stirring continuosly. Add essence and
1 3/4 cups of cream leaving aside 1/4 cup for decoration. Mix well.
take out 1/2 cup for soaking the cake and chil the rest in the freezer
till slightly thick.
5-6 slices of the chocolate cake into 1" cubes and arrange
in the bottom of a serving dish. Soak with 1/2 cup liquid kept aside.
Beat the thickened cream mixture and pour over the cake in the dish.
keep it in the freezer till it sets. Beat the left over cream with
1 tblsp. of powdered suagr, till soft peaks are formed. Chill it
in an icing bag. Decorate the dessert with rasins.
more Dessert recipes, here's a page dedicated to Banana
to Indian Sweets and Desserts