Dessert Recipes





Preparation Time       : 10 Min
Cooking Time            :  15 Min



  • 250 gms Ripe mango pulp
  • 250 gms Powdered sugar
  • 250 gms Khoya
  • ½ tsp Cardamom powder
  • 2 tbsp Chironji.
  • 1 tsp Pistachio, chopped.
  • 1 tsp Tutti-frutti, chopped.
  • Orange Color(optional)




  • Mix mango pulp and 1 cup sugar.
  • Cook in a pan over medium heat till reduced by half. Keep it aside.
  • Now fry khoya over medium flame till it turns little brown.
  • Add the remaining 50 gram sugar and mango pulp-sugar mixture to it.
  • Cook till the mixture turns semisolid.
  • Mix orange color, pour it immediately in a greased plate.
  • Allow cooling, cut into diamond pieces.
  • Garnish with cardamom powder, chironji nut and pista.



Serves     :  12




  • 4 ripe Mangoes (about 3½ pounds in total)
  • 1 cup Simple Syrup (½ cup sugar & ½ cup water)
  • 3 tbsp Fresh Lime Juice (or to taste)




  • Line a baking sheet with plastic wrap.
  • Wash the mangoes well and dry them.
  • Cut the 2 flat sides of the mangoes, along the length close to the pit, with a sharp knife.
  • Scoop out the flesh from the mango shells and place them in a blender. Set the shells aside.
  • Cut the remaining flesh from the pit and add to the blender.
  • Pour syrup and lime juice in the blender and puree the contents until smooth
  • Place the mango shells on the baking sheet and freeze.
  • Pour mango puree into an ice-cream maker and freeze, as per the instructions.
  • Remove and scoop sorbet into frozen mango shells.
  • Freeze the filled mango shells for at least 6 hours or until frozen hard.
  • Serve chilled.





  • 4 Ripe Bananas
  • ¼ Cup Flour
  • 2 Egg Yolk
  • 1 Cup Boiling water
  • 1 tbsp Butter
  • 1 Cup Dark brown sugar
  • ¼ tsp Salt
  • ¼ Cup Cold water
  • ½ tsp Vanilla
  • 1 Baked Pastry shell
  • ¼ Cup Evaporated milk



  • Mix flour, dark brown sugar and salt in a saucepan.
  • Stir in egg yolks and cold water.
  • Beat to make a smooth paste.
  • Stir in the boiling water slowly.
  • Cook for about 3 minutes until thick.
  • Stir in evaporated milk, butter and vanilla.
  • Arrange banana slices in the cooled pastry shell.
  • Cool and pour the mixture of evaporated milk, butter and vanilla into pastry shell.
  • Top the pie with whipped cream.
  • Cover and refrigerate for at least 4 hrs until the pie is set.



Serve                       : 4
Preparation Time       : 10 Min
Cooking Time            :  25 Min



  • 1 kg Ash Gourd (Petha) (peeled and cut)
  • 1 tsp Alum Powder (Phitkari)
  • 750 g Sugar
  • 1 tbsp Lemon Juice




  • Take the ash gourd pieces and prick it with a fork.
  • Place the pieces in a large pan filled with water and add alum powder to it. Boil it for fifteen minutes and take off from heat. Drain and wash it thoroughly under cold water.
  • Add sugar to one cup of water and cook till the sugar is dissolved.
  • Add lemon juice to the sugar syrup and lower the flame and add the cooked ash gourd to it.
  • Cook till the ash gourd is completely cooked and the sugar syrup is thread like consistency.
  • Take off from heat and arrange the pethas in a tray, so that they do not stick to each other.
  • Allow it to cool completely.





  • One and one-third cup flour
  • A pinch of salt
  • ¾ cup brown sugar
  • 6 tbsp unsalted butter (cubed at room temperature)
  • 3 medium apples (peeled, cored, cut into 1" x " slices)
  • ¼ cup brown sugar
  • 1 tbsp flour (for greasing)
  • ¼ tsp cinnamon




  • Combine together flour, cup brown sugar and salt in a large bowl. Mix well.
  • Blend the butter with the mixture. Mix to form a coarse meal.
  • Sprinkle one-fourth cup brown sugar on the apples and mix gently.
  • Grease a shallow 8-inch ovenproof dish with flour.
  • Place the apple mixture on the bottom of the dish.
  • Sprinkle the crumble mixture on top.
  • Top with cinnamon.
  • Bake the mixture at 350 F for 45 minutes till the top has turned brown and the fruit mixture starts bubbling.
  • Serve warm with whipped cream or ice cream.

6.   KULFI




  • 4 cups milk
  • 8 tsp. sugar or to taste
  • ½ tsp. ground green cardamom seeds (chotti elaichi)
  • 1tbsp. skinned pista (pistachios), thinly sliced
  • 1tbsp. skinned badam (almonds), finely ground (optional)




  • Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly.
  • Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced substantially in volume. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
  • Now add the sugar, nuts and cardamom seeds. Stir well; allow to cool.
  • Pour the mixture into Kulfi molds or small ramekins, distributing the liquid evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
  • To serve, remove the ice cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

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