Mango parfait

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I had some leftover canned mango pulp that was sitting in the ziplock bag, which I could have easily had as it is! But the blogger in me was itching to do something with it. Browsed through my refrigerator , I had a sponge cake, cool whip and I had recently bought mangoes from the grocery store ! So I already knew what I was making – parfait it was. The previous night I prepared the jelly and let it set , so I could put this together the next day. This is quite similar to the fruit custard and jelly I’ve shared earlier , except this time I took the shorter way out and used cool whip instead of making the custard. You could also use some yogurt , sweeten it and whisk it well to get rid of any lumps. To make it even more decadent how about a cream cheese plus condensed milk mixture ? Aahh endless possibilities, there is always a next time 🙂 Continue reading →

Rose and pistachio ice box cake

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Hello folks!
Sharing a super simple , quick and fun dessert! All you need is patience , yes for it to set 🙁
I can’t believe it took me 6 months to make this ice box cake ! I had actually drafted this recipe after looking at the surplus heavy cream lying in my refrigerator after baking the decadent tres leches cake ! Well if you’ve had tres leches cake before , you sure know how rich and indulgent it is ! So that’s it my quota for that months sweet treat was done, anything more and it would have been a little too much ! Continue reading →

Aamrakhand ( mango shrikhand )

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Aamrakhand , a variant of Shrikhand the popular dessert in the Gujarati and Maharashtrian cuisine , is nothing but an inclusion of mango pulp to shrikhand ( Aam-Hindi for mango ). Continue reading →

No churn mango swirl ice cream with pistachios and almonds

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Although summer is still a few weeks away here, it is at its peak in India! Everyday I log into my online food group only to be bombarded by a barrage of ice cream posts ! Ultimately enough was enough, and I ended up making this summer delight ? Continue reading →

Instant Shahi Rabdi

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Shahi Rabdi is a rich, creamy , thickened, sweetened milk dessert, popular in North India. Ideally it is made by the continuous simmering and reducing of milk in wide thick bottomed pan,whilst collecting the layers of cream which form at the sides of the pan. Now this process can take at least 2 hours, depending on the quantity of milk, which is quite laborious. (I’ve still got to try this method.) Continue reading →

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