Sometimes all you need at the end of a long and busy day is to forget the diet and treat yourself to something sweet and delicious! Although we of course advocate being as healthy as possible, desserts can be enjoyed in moderation. So take a look over our selection below and indulge responsibly… whether you feel like sharing them or not!
Aam Shrikhand with Mango Salad
- 2 cups hung curd yogurt
- ½ tsp Saffron
- 2 tins condensed milk
- 300g mango, cubed
- ½ cup sugar
- 2 tsp green cardamom powder
- ¼ fresh cream
- Juice of 1 lemon
- 20g chopped mint
- 2tsp chaat masala
- 80h chopped pistachio, unsalted
- Mix yogurt with saffron, condensed milk, sugar, cardamom powder, cream and 2/3 of the chopped mangos, pureed until smooth. Leave to chill in the fridge
- Prepare mango salad by mixing diced mango with lemon juice, chopped mint and chaat masala
- Serve yogurt with mango salad on the side and garnish with pistachios
Chocolate Peanut Butter Fudge Sundae
- 175 millilitres double cream
- 100 g milk chocolate (chopped)
- 100 g smooth peanut butter
- 3 tablespoons golden syrup
- 4 scoops toffee or caramel ice cream
- 4 scoops chocolate ice cream
- 4 scoops vanilla ice cream
- 4 tablespoons salted peanuts (roughly chopped or left whole to taste)
- Put all of the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. Leave to cool slightly before using.
- Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.
- Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts. Hand them round and enjoy with friends, or keep it all for yourself if you really want to!
Easy Malai Kulfi
- 2 cups whole milk
- ½ cup condensed milk
- ¼ evaporated milk powder
- 2 tsps white sugar, to taste
- ½ tsp ground cardamom
- 1 pinch saffron
- ¼ cup chopped pistachio
- Stir the milk, condensed milk and evaporated milk powder together in a heavy bottomed pan and bring to a boil
- Add the sugar, cardamom and saffron to the boiling milk, reduce heat to low and simmer, stirring frequently for 10 minutes
- Remove from heat and allow to cool to room temperature, before folding the pistachio nuts into the mixture
- Pour the mixture into ice lolly moulds and add sticks if desired. Freeze until solid, about 1 hour
Deep-Dish Cookie Pots
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 ounces unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup bittersweet chocolate chips (or 6 ounces dark chocolate, chopped)
- Vanilla ice cream (optional, for serving)
- Preheat the oven to 375°F. In a small bowl, whisk together the flour, salt, and baking soda. In a stand mixer or a large bowl with a handheld electric mixer or spoon, beat the butter until creamy, about 1 minute.
- Add the sugars and beat until fluffy and pale, about 2 minutes. Add the vanilla extract and egg, and beat for 1 minute. Add half the flour mixture and mix on low speed just until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter.
- Divide batter evenly between six lightly greased ramekins. (To make this easier, you can use a small cookie scoop to measure about 4 rounded tablespoons of batter per ramekin.) Use a spatula or back of a spoon to push batter to the edges of the ramekins and smooth down evenly.
- Place ramekins on a baking sheet and bake for 15 minutes, or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 minutes before serving, with or without a scoop of ice cream on top.
Simple Cake Rusks
- 1 cup all purpose flour
- 1 tsp baking powder
- Pinch of salt
- ½ cup butter or margarine at room temperature
- 3 eggs
- ¾ cup caster sugar
- 1 tsp vanilla essence
- Sift the flour with the baking powder and salt, then set it aside. Beat the butter/margarine with the caster sugar in another bowl until fluffy and pale in color. Add the eggs one at a time, beating well after each addition. Then add in the flour, mixing only until just combined. Finally fold in the vanilla essence.
- Pour the thick batter into a greased and lined 7×11 pan. You can use any pan you like, but a large pan means a thin and evenly cooked cake.
- Bake in a preheated oven at 180 C for 15-20 minutes, or until a toothpick comes out clean.
- Turn the cake out and let it cool. Then, using a sharp knife, cut it down the middle, then into thin strips. Place the strips on a baking sheet, and put the sheet back into the oven. Bake at 150 C for 15 minutes. Turn them over and bake the other side for another 15 minutes. If they need more time in the oven, turn down the heat a little bit and let them bake for slightly longer until they are golden brown and crisp on all sides.
- Remove on to a wire-rack and let them cool, then store in an airtight container to keep fresh. Enjoy with a fresh cup of garam chai!