DESERT RECIPES

FRUIT CUSTARD

    • Ingredients:
      • Mixed fruits (apple, banana, pomegranate, grapes, pineapple, etc.): 2 cups (chopped)
      • Full-fat milk: 2 cups
      • Custard powder (vanilla flavor): 2 tbsp
      • Sugar: 3-4 tbsp (or to taste)
      • Cardamom powder: 1/4 tsp (optional)
      • Chopped nuts (cashews, almonds, etc.): For garnish (optional)
      • Raisins: For garnish (optional)

    • Process:
      • In a small bowl, mix the custard powder with a little milk (about 1/4 cup) to make a smooth paste. Set aside.
      • Boil the remaining milk in a saucepan on medium heat. Once it comes to a boil, reduce the heat.
      • Add the custard paste to the boiling milk while stirring continuously to prevent lumps. Cook for 2-3 minutes until it thickens to a pudding-like consistency.
      • Sweeten the custard with sugar and add cardamom powder. Stir well and let it cool down to room temperature.
      • Once the custard cools, fold in the chopped mixed fruits gently.
      • Refrigerate the fruit custard for at least 30 minutes before serving.
      • Garnish with chopped nuts and raisins (optional) before serving.

JAGGERY RICE PUDDING

    • Ingredients:
      • Rice (preferably short-grain or basmati): 1/2 cup
      • Jaggery (grated): 1/2 cup (or to taste)
      • Full-fat milk: 2 cups
      • Water: 1 cup
      • Cardamom powder: 1/4 tsp
      • Cashews (chopped): 1 tbsp
      • Almonds (chopped): 1 tbsp
      • Raisins: 1 tbsp
      • Ghee (clarified butter): 1 tbsp

    • Process:
      • Wash the rice thoroughly and soak it in water for 15-20 minutes. Drain the water after soaking.
      • In a saucepan, heat the ghee and fry the cashews, almonds, and raisins until they turn golden brown. Remove them from the pan and set aside.
      • In the same pan, add the soaked rice and water. Cook on medium heat until the rice is fully cooked and soft.
      • Once the rice is cooked, add the milk and bring it to a boil. Simmer on low heat, stirring occasionally to avoid burning.
      • When the mixture thickens and becomes creamy, add the grated jaggery and cardamom powder. Stir well until the jaggery dissolves completely.
      • Continue to cook the pudding for another 5-7 minutes until it reaches your desired consistency.
      • Remove from heat and let it cool slightly. Garnish with the fried nuts and raisins.
      • Serve warm or chilled, as preferred.

SEASONAL FRUIT HALWA

    • Ingredients:
      • Seasonal fruits (like mango, apple, papaya, or banana): 2 cups (chopped)
      • Grated carrot (optional for added texture): 1/2 cup
      • Milk: 1 cup
      • Ghee (clarified butter): 2 tbsp
      • Sugar: 3-4 tbsp (or to taste)
      • Cardamom powder: 1/2 tsp
      • Cashews (chopped): 1 tbsp
      • Almonds (chopped): 1 tbsp
      • Raisins: 1 tbsp
      • Fresh cream (optional, for richness): 2 tbsp

    • Process:
      • Heat ghee in a non-stick pan and fry the chopped nuts (cashews, almonds) and raisins until golden brown. Remove and set aside.
      • In the same pan, add the chopped seasonal fruits and cook on medium heat for about 5-7 minutes, until they soften and release some juice.
      • If using, add the grated carrot and cook for another 3-4 minutes until it softens as well.
      • Pour in the milk and bring it to a boil, then simmer on low heat, stirring occasionally until the milk reduces and thickens slightly.
      • Add sugar and cardamom powder. Stir well until the sugar dissolves and the halwa thickens to a pudding-like consistency.
      • Once the halwa thickens, add the fried nuts and raisins, and mix them in.
      • If using fresh cream, add it now and stir for a richer texture.
      • Remove from heat and serve warm or chilled, garnished with additional nuts if desired.